VEGGIE CUTLET

Veggie Cutlet
A tasty snack item which can be either deep fried or shallow fried according to your choice .Every body craves for such tasty snack item at evening tea time.

Ingredients:

• Mashed Potatoes-2 cups
• Finely chopped capsicum-1 cup
• Finely chopped Carrot- 1tbsp
• Finely chopped Onion -1/2cup
• Finely chopped Methi-1/2 cup
• Finely chopped Cilantro -2 tbsp
• Finely chopped Curry leaves 1 tbsp
• Bread powder- 2 tbsp
• Ginger garlic paste(optional)-1 tsp
• Garam masala powder - 1/2 tsp
• Red chilli powder 1/2 tsp
• Corn flour 2 tbsp
• Cooking Oil or Butter - For frying.
• Salt (to taste)

Method:

• Mix all these materials in a mixing bowl and make small patties with it.
• Add a little oil or butter to a hot pan and fry the patties evenly on both sides.
• Serve them hot with Ketchup or BarbQ sauce or Ranch.
• Adjust chilli powder / masala according to your tastes.

ALU-FRITTERS

ALU-FRITTERS
Alu fritters a  snack,lightly oily food go well with evenings at tea time..
Materials:
Besan flour-2 cups
Rice flour- 1/2 cup
Salt
Soda a pinch
Chilli powder 1/2 tsp
Aloo  4 to 5 nos
Sliced into chips
Oil
Method:
Mix besan,rice flour salt and chilli powder along with a pinch of soda in to a paste.It should be neither thick nor thin,it should be like mediun batter in consistancy.
Place a pan with oil for deep frying,after it is heated,dip  the thin slices into besan batter and drop one by one aloo slices in the oil and deep fry till brown.
Enjoy them eating while they are hot with a chutney..

If u want them to be like street food then stuff  chopped onion along with chilli powder and salt and lemon juice, corriander leaves  and eat them..

ATUKULU ROAST

ATUKULU

Atukulu can be made into a time pass snack within 5 to 10 mins.Place a pan and add  a handful of groundnuts and roast it for 2 to 3 min.Then add 2 handfulls of atukulu and roast it for 5 mins till they are fried.Now sprinkle  a half tsp of oil on the roasted atukulu and also add 1/2 tsp chilli powder and salt.Mix well and remove from fire.Its a instant timepass  hot snack item for tea time..

GAVVALU

GAVVALU
Gavvalu ,this dish is also prepared by maidha.But the shape differs,thats all.
Maidha 2 cups
Ghee 2tbsp
Salt a pinch
Soda a pinch
Oil-for deep frying
Sugar 1 cup
Method:
Mix maidha,salt,soda together.Boil 2 tbsp of ghee seperately in a small pan,and add to the maidha flour.Now mix them and add water and mix them smoothly just like we mix for puris.Now take a gavvalu peeta.Make small round balls and keep aside.
Now place each small round ball on gavvala peeta  press and roll them .They look like shells with Upand down small lines will be formed on them.Like wise prepare all of them .Meanwhile prepare sugar syrup in a pan by adding 1 cup of water to it.Boil the syrup till about medium consiatancy and keep it covered.
Place a pan with oil on the stove,and after the oil is heated ,deep fry these gavvalu and place in sugar syrup for 5 min and take off them .Now place them in a dry wide bottomed vessel to dry.After they are dried completely store them.
Hot gavvalu:
For khara gavvalu add a tsp of chilli powder in the flour while mixing them with water.And after deep frying let them remain,and store them. Donot place them in sugar syrup.

SWEET-CHAKRABANALU

THEEPI-CHAKRABANALU
Chakrabanalu can be made a bit sweeter by adding sugar syrup which is more tastier than khara chakrabanalu.
Maidha 2 cups
Salt a pinch
Oil-for deep frying
Method:
Mix maidha , pinch of salt with water.It should be just like we mix atta for puris.Now make  them into big round balls ,and make a big thin chhappathi.
Now cut them into small pieces and deep fry them in oil.Meanwhile make a sugar syrup.
Sugar 1 cup
Dissolve sugar in 1 cup of water and boil the syrup,to a medium consistancy.
And after removing deep fried chakrabanalu from the oil, place them in the syrupand mix well with another spoon.Let it remain there for 2 min.Now take them off the sugar syrup and place in a wide plate.
Then again like wise deep fry all of them ,place in sugar syrup and again to be removed and kept in a wide plate for drying completely.Store them only after they are dried completely.They remain fresh for a few days..

VEGGY WRAPS / VEGGY ROLLS

VEGGY WRAPS / ROLLS
Veggy wraps / veggy rolls,is a food item which can be taken along with, in long drives  or picnics ..its a tasty item which can replace meals.

Materials:Curry for stuffing

Chopped simla mirchi 2 cups
Boiled n mashed aloo 2 cups
Boiled peas 1 cup
Chopped tomato 1 no

Green mirchi(slits) of 6 nos
Dhania powder 1 tsp
Jeera powder 1/2 tsp
Haldhi 1/4 tsp
Redchilli powder 1 tsp
Amchur powder 1 tsp
Table salt
Oil 2 tbsp
Tooth pricks (new)
Method:
Place a pan on the stove add 2 tbsp of oil ,then after it is heated add jeera,haldhi,chopped capsicum and tomato and cook for 5 min with
covered lid,stirring once in 2 minutes in a low flame.
After it is cooked add boiled  n mashed aloo and boiled peas,and mix well.
Add 2 tbsp of water and let it cook for 2 min,then add dhania and jeera powders,salt,and redchillie powders,lastly amchur powder and mix well.
Cook in low flame for another 5 min and switch off the stove.Let it cool.This can also be used as a curry in rotis and puris.

Meanwhile prepare chhappathis and keep it aside..now after the curry mixture is cooled mix 2 tbsp bread powder,1 tbsp corn powder into it ,and mix well and  make,cutlets length wise ,and shallow fry on a tawa using very little oil,and keep them aside after they are fried and turn brown..

For chhappathis:
Meanwhile place chhappathis on a plate,side by side and apply tomato sauce to some of them(children like them very much)

And to other chhappathis(for elders) prepare a mixture of 1/2 tsp chilli powder,salt,amchur powder 1 tsp,and 1 tsp of lime juice , mix all these 4 items well,and apply to the chhappathis .
Now place the shallow fried cutlet on the chhappathis and roll them.Can prepare parathas or sookhas as per your wish.

Now prick a tooth prick and keep aside..Likewise prepare all of them and store in a bowl..This cutlets can be deep fried also,if u wish,and even onion can be added..This one is similar to the recipe,veggy frankis,which i posted in the section of snacks.

Very ideal for long drives by cars..but see that the curry is cooked well with oil.I did this as an experiment by following the recipe of vegetable frankis,posted here itself in snacks section...But here the curry is changed a bit,
by not using chopped onion or garlic,but u can use onion and garlic also as a variety..

CHANNA 65

CHANNA 65
Channa 65.... is a snack item i have collected from a magazine,experimented it .It turned in to a quick and tasty dish,snack item.Most of my recipes donot have garlic in them,but in this dish if u want garlic then add garlic paste also.
Materials:
Boiled chenna/senagalu - 1 cup
Corn flour 3 tbsp
Maidha- 3 tbsp
Ginger paste 1/2 tsp
Salt
Chilli powder 1 tsp
Oil 1 to 2 cups
Tissue paper
Method:
Place boiled chenna/senagalu in a bowl,add corn flour and maidha,salt and chilli powder,ginger paste,mix well.If water is required very less water is added,and mix well.Now place a kadai with oil on the stove.After it is heated,low down the flame and place a handful of senagalu in the oil and deep fry,remove after they are fried to brown colour.Like wise completely fry all the channa, and keep aside.Switch off the stove.
Oil 1 tsp
Green chillies 2 to 3
made into slits
Curry leaves a few
Tomato sauce 2 tbsp
Soya sauce 1 tsp

If u like also add vinegar and chilli sauce.Place another pan on the stove,with 1 tsp of oil,when the oil is heated add green chilli slits and curry leaves.(add garlic pieces also if u eat garlic).Toss well,then add the deep fried channa and mix well in low flame .Now add soya and tomato sauces and mix well.Add vinegar and chilli sauce if u like.Now mix well for 2 min and switch off .Serve in a dish with garnishing..
After preparing all items together ,we can cook in 10 to  15 mins..

CHAKRA BANALU

CHAKRA BANALU
Chakra banalu is a snack item prepared with very less oil,if prepared in the house the children eat them very likingly..in that way you can restrict  them by
eating the street food or junk food.It remain fresh for more than 10 days..try them they are very easy
Materials:
Maidha flour-1/2 kg
Salt
Chilli powder
Oil for deep frying
Method:
Place the flour in a basin,add salt and red chilli powder and mix well .Now add water to the flour and mix it well like we prepare for chhappathis..

Then make into big balls and make a big chhappathi.Now cut them in to small pieces and deep fry them,place them on a tissue paper to remove extra oil.Then after they are cool store in a container..

ATUKULU VADA

ATUKULU-VADA
Atukulu/rice flakes , can also be prepared as tasty vadas or snacks, for tea time.
Its a very simple and easy proceedure can be prepared in 15 min..
Materials:
Atukulu/rice flakes 2 cups
(soaked in water for 10 min,washed,and drained)
Boiled and mashed aloo- 1 cup
Bread slices 2 to 3 nos
(soaked and mashed )
Chopped onion 1 cup
Green chilli slits of 3 nos
Chilli powder 1/2 tsp
Salt
Haldhi
Dhaniya powder 1tsp
Ginger paste 1tsp
Corriander leaves chopped
Curry leaves chopped
Oil for deep frying
Method:
Place a pan on the stove and add oil .Mix all the above listed materials in to a dough,by adding  a very little water .Make small rounds and press them a little,deep fry them in the oil till brown..Serve hot.

VEGETABLE FRANKIS

VEGETABLE FRANKIS

Vegetable frankis is a yummy dish,usually opted prepared for while in journeys or long drives,just taste it and feel the differance..
Materials:
Aloo boiled 4 nos
Chopped onion 1 cup
Green chillies 4 nos
Salt
Corriander leaves
Curry leaves
Boiled carrot 2 tbsp

Boiled green peas paste 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Bread powder 2 tbsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Leafy veg 2 tbsp
The materials used for veg vada is similar to this ..
These are to be mashed and mixed well,and make cutlets length wise
(not round in shape) and deep fry in the oil and kept aside..
Chappathis 4 nos roasted
Aluminium foil 4 small pieces(to wrap)

For Frankies:
Amchur powder 1/2 tsp
Vinegar 1 tsp
Lime juice 1 tsp
Green mirchi 2 nos
finely chopped
Chilli powder 1/2 tsp
Salt
Place roasted and prepared  chhappathis,in a plate side by side.
Mix redchilli powder,salt,amchur powder in half cup of water.
Now apply this mixture of water to one side(front side) of chhappathi..
Next
Mix vinegar, lime juice and green chilli slits.
Apply even this mixture on the same side of chhappathi to which chilli water
is applied..
Now place the cutlet which is deep fried in the chhappathi and roll it.
Then place the aluminium foil  in the lower portion of chhappathi roll,wrap it
and tuck down the ends of it..
This one i have seen in a magazine and experimented it, and it was success full.

VEGGY VADA

VEGGY VADA

Materials:
Mashed aloo 1 cup
Chopped onion 1/2 cup
Green chilli slits of 3 nos
Salt
Kothmeer
Curry leaves
Leafy veg chopped 2 tbsp
Boiled carrot 2 tbsp
Boiled peas 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Dhania powder 1/2 tsp
Method:
Mix all these ingredients well,and add a little water if needed and mix the batter  like we mix for chhappathis.Make round balls and deep fry till brown.Safe and hygenic.Serve hot with tomato sauce..its yummy..

This dish is straight from my daughter Sris kitchen..

ATUKULU FRY

ATUKULU FRY
Atukulu/rice flakes-1 cup
Oil 1 cup for deep frying
Ground nuts handful
Seasoning:
Oil 2 tsp
Red mirchi (slits)  1 no
Mustard seeds1/2 tsp
Jeera 1/2 tsp.
Salt
Redchilli powder 1/2 tsp
Haldhi a pinch
Curry leaves a few
Place a kadai on the stove add 1 cup of oil,after it is heated  deep fry rice flakes
in 2 turns,and take off in to a wide bowl.Next in the same oil deep fry ground nuts and take off when they turn brown in to the same wide bowl.
Take off all the excess oil in to seperate bowl,and retain only 2 tsps in the  same kadai,and add the seasoning ,redchilli slits,jeera,mustard seeds,curry leaves.Immediately switch off as already the oil is hot and the seasoning will be fried in a second.Transfer the seasoning  in to the wide bowl,and also add redchillie powder and salt,and mix well.Riceflakes/atukulu mixture is ready for children..
Its quite safe and healthy to skip bazaar food and prepare in 10 mins of time for  children as a variety rather than purchasing outside atleast once or twice in a week.
Kitchen Tip:
For all deep fries keep a seperate small kadai and use only less oil,so that if any oil is remaining u can use it in next days seasonings...By this method u need not carry the left over deep fried oil to again nextdays deep frying snack items..as reheating of deepfried oil is harmful for health.

AMERICAN CORN MANCHURIA

AMERICAN CORN MANCHURIA

This dish is either called as american corn manchuria or corn pakoda.Agood starter,not much hot or spicy ,its liked by all..
Materials:

American corn(frozen) 1 cup
Oil for deep frying
Salt

Besan powder 1 tbsp
Maidha 1 tbsp
Corn flour 1 to 2 tbsp
Red chilli powder 1 tsp
Eating soda a pinch
For manchuria:
Chopped garlic pieces 1 tsp

Chopped onion pieces 1/2 cup
Chopped capsicum 2 tbsp

Finely chopped ginger 1/2 tsp
Salt
Tomato sauce 1 tsp
Chilli sauce 1 tsp
Soya sauce 1 tsp
Method:
First of all place frozen american corn(which does not need cooking)
in a bowl.Add besan powder,maidha,and corn flour.Mix well.It will
need corn flour upto 2 tbsp for crispy ness.Then add redchilli powder ,salt and soda.Mix all these thoroughly well.Deep fry in a pan of oil,and remove
from the oil pan,after they turn brown.Keep it aside.
To prepare manchuria:
Place a pan on the stove,add 1 tbsp of oil,and after it is heated,add onion pieces.Saute well in a low fire.Next add chopped capsicum  pieces, and fry
it,then add salt.After it turns brown,add 1 tbsp tomato sauce,chilli and soya sauces each 1 tsp to 1 tbsp.Mix well and fry in low fire till the mixture gets a bit dry,lastly add deep fried american corn to it.Saute it in a low flame for 2 to 3 mins,then remove from fire,and serve in a serving bowl.

Here i added a handfull of green peas to the american corn,it makes no differance..

Garnish with onion rings or capsicum..it tastes yummy..

TOMATO BAJJI

TOMATO BAJJI
For tomato bajji the recipe is the same as we do it for normal bajji.But instead of aratikaya or aloo slices i used the whole tomato .And moreover the batter we use for this tomato bajji should be thicker than we use for aratikaya bajji.
A  half tsp of chilli powder can be added to the batter.
Besan powder 1 cup
Rice flour 1/4 cup
salt
redchilli powder 1 tsp
soda bi carb a pinch
Tomatoes should be firm and well washed
Mix all these materials in a bowl and add water in low quantities.The bajji batter should be thick just like idli batter.If reqd add 1 tbsp more,water.
Now place oil in a kadai for deep frying,after the oil gets hot, and ready for deep frying.Then dip tomatoes one by one in the batter,and place in the kadai of hot oil slowly.Deep fry till brown in med heat,and slowly place on a tissue paper.
After preparing tomato bajjis,let them cool a bit,and slowly cut into half with the ends intact,and slowly stuff chopped onion mixture.

For stuffing onion pieces ,chop finely onion into small pieces,add chilli powder,salt and lime juice and stuff it.

COOKED RICE -PAKODAS

PAKODAS WITH COOKED RICE
When cooked rice is left over,then u can plan this variety of dish
 which is damn easier..And these pakodas are crispy and tasty ,no body can make it out that these are made with cooked rice until unless u tell them.
Cooked rice-1 cup
Besan powder-1 cup

Onion (chopped finely)1/2 cup
Ginger paste-1 tsp
or
ginger chopped pieces 1 tsp
Amchur 1 tsp
Salt
Chilli powder1 tsp
Garam masala powder 1/2 tsp
Haldhi
Corriander leaves a few
Green chilli 1/2 tsp
small slits or paste
Aloo 1/2 cup mashed
or
Aloo 2 nos finely chopped
Oil for deep frying
Method:
Place all the materials in a bowl.Mix well,if it is tight and not soft
add a little a few tsp of water and mix well in to a paste.
Make rounds of medium size,and press a little with the fingers like wada.
Place in the oil and deep fry till brown.
Serve hot with ginger chutney or tomato sauce..

ARATIKAYA BAJJI

ARATIKAYA BAJJI:
Aratikaya bajji,is also a favourite snack of most of the people .It is a safe snack when prepared occassionally in home,which is liked by children very much..Moreover being a rainy season every body crave for some hot snack at tea time..

Materials:
Besan flour 1 cup
Rice flour 2 tbsp
Salt
Eating soda a pinch
Aratikaya (round thin slices)
(Raw banana is peeled off and sliced
in to thin rounds as we do for chips)
Oil for deep frying
Method:
Mix besan powder along with rice flour ,salt and soda .Now pour water in the
mixture and mix well ,the batter should be thick in consistancy.
Place a pan with oil on the stove,and after the oil is heated,now dip the banana slices in the batter ,and place them in the hot oil one by one.At a time 6 to 8 bajjis can be fried depending on the size of the pan.Deep fry till brown colour and remove them and place on a tissue paper.
If u like u can eat away with some chutney or tomato sauce.Where as if u want to stuff onion just like the bajji in chat bhandars,then u can stuff in this manner.

For stuffing:
Finely chopped onion pieces 1 cup
Salt
Red chilli powder 1/4 th tsp
Lime juice 1 tsp
kothmeer a few leaves
Method:
Cut prepared bajji in to half(dont seperate it in to 2 halves)

Then stuff onion mixture in to it and place in a bowl.Like wise stuff  the onion mixture in to the bajjis and serve them..It will be as good as u found in chatbhandars..
This dish is straightly from my sister padmapriyas kitchen

MOKKAJONNA VADA

MOKKAJONNA VADA

Materials:
Corn 1 cup
(mokka jonna ginjalu)
Chopped onion 1/2 cup
Green chilli & ginger paste  1tsp
Kothmeer chopped 2 tbsp
Curry leaves chopped 1 tbsp
Jeera 1/4 tsp
Redchilli powder 1/2 tsp
Dhania powder 1/2 tsp
Corn flour 1 tbsp
Salt
Oil for deep frying
Method:
Soak corn in hot water for 4 hrs.Then after 4 hrs wash well and grind it in to a coarse paste.Next add chopped onion,green chilli paste,salt,redchilli powder,chopped karvepaku and kothmeer,jeera dhania powder,and corn flour.Mix all the ingredients well.Add a little water and mix in to a dough.
Make small to med size rounds and press a little like wada.

Place a pan with oil,and after heating ,place 5 to 6 vadas at a time in the oil and deep fry till brown. Serve hot with any chutney or u can eat like them as it is.Wow..a nice aroma while eating..

PAANI PURI

PAANI PURI:
Every one like this recipe much,in the evenings when we see near chatbhandars,they are overcrowded by people eating paani puris etc etc..I like the dish,but donno how safe is the paani he gives with the puris.Thanks all TV relaying stations who are relaying cookery related half an hour programmes ,relaying new varieties and various dishes by chefs,competitively..So this is the recipe i got it from the tv..Just try it,its yummy surely u will have a hygenical and safe paani puri at tea time..
Materials :

For puris:
1 cup maidha
3/4 cup upma ravva
salt
oil 1 tsp
Add water and knead the dough as for we do for chhappathis and set aside..
For deep  frying puris Oil 200 gms

For paani:
1/2 litre filtered water
Tamarind- size of a big lime
Salt
Red chilli powder 1/2 to 3/4 tsp
Chaat masaala 1 tsp
Finely chopped onion 1/2 cup
Pepper powder 1/2 tsp
Jaggery or sugar
as per your sweetness
Mint,green chilli,corriander leaves paste 3/4 tbsp
to 1 tbsp
Finely chopped tomato1/2 cup

For curry:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Boiled and mashed aloo 1/2 cup
Cooked green peas 1/2 cup
Dhania powder 1/2  tsp
Salt
Kothmeer finely chopped
Amchur powder 3/4 tsp
Garammasala powder 1/4 th tsp

Method:
Mix maidha,and upma ravva with salt and oil,add water and knead well as of puris and keep aside.

Then boil aloo and green peas,peel off aloo and keep aside.
Place a pan on the stove add 2 tbsp oil ,after the oil is heated add mustard and jeera ,after they splutter add mashed aloo and boiled green peas and mix well.
Now add dhania powder,salt,finely chopped kothmeer and amchur and saute well.
Lastly add garam masala powder and mix well,cook in low temp
Switch off after it is done.Keep aside.

Now prepare paani,add 1/2 litre filtered water in to  a vessel.Now add tamarind and extract the juice ,and throw the leftover remnants of tamarind.
Now add salt,chilli powder,chaat masala,finely chopped onion,pepper powder,and 1 tbsp paste of mint,green chilli and jaggery or sugar, kothmeer leaves to the water and mix well.Lastly add finely chopped tomato pieces ,and keep aside.

Now take a big size ball of puri batter,and make a big size of chhappathi.And with a small sharp edged steel glass cut the prepared chhapathi  into small rounds .And keep a kadai with oil for deep frying and fry small puris ,and keep aside

.Now take off  a small portion on one side of the puri and stuff the curry (1/2 tsp)in to the puri and pour 1 tsp paani in to it.Now to enjoy the taste of it,put the small puri with curry and paani into ur mouth and enjoy the taste..

INSTANT CRISPY VADA

CRISPY VADA
A dish which can be prepared in 15 minutes.
Materials:
Rice flour 2 cups
Maidha 1 tbsp
Salt
Green chilli paste 1/2 tsp
Ginger paste 1/2 tsp
Finely chopped onion 2 tbsp
Red chilli powder 1/2 tsp
Curry leaves chopped a few
Corriander leaves a few
Oil for deep frying
Method:
Mix 2 cups of rice flour, with maidha,salt,grrenchillie ,ginger pastes, onion pieces, red chilli powder, a few crushed curry and corriander leaves.

Mix all the ingredients well add luke warm  water in small quantities ,and mix like chappathi flour.
Make small rounds and press each round a little just like vada.
Deep fry in the oil till brown,and place them in a tissue paper.
Then serve them hot with tomato sauce or any chutney.
Crispy and healthy ..

ONION PAKODI

ONION PAKODI
A snack item for evening tea which children and elders also like them.
Materials:
Besan powder-1 cup
Rice flour-1/4 th cup
Thin Sliced onion pieces-1 cup
Ginger sliced thinly -1" piece
Green chilli sliced -3 nos
Eating soda a pinch
Salt
Chilli powder 1 tsp
Corriander leaves a few chopped
Curry leaves a few chopped
Haldhi a pinch
Jeera a pinch
Method:
In  a bowl mix besan powder,rice flour,chilli powder,salt,jeera,haldhi,crushed curry leaves and corriander leaves,green chilli  and ginger slits ,eating soda and chopped onion slices well.Mix them very nicely,so  that the water in the onion pieces,the moisture in it will be absorbed by the flour.If required add a few ounces of water.But it  needs very less water for onion pakodi when compared to other pakodis.
Place a kadai with oil for deep frying in medium heat ,after oil is heated, put the besan onion mixture in small quantites with your right hand, and place in the oil ,breaking them in to small lumps. Fry them evenly in med heat till they are brown,and remove them from fire after they are fried.

Onion ulli pakodis are ready.Best snack at tea time,very much ideal for wet evenings in rainy season.
My mom used to prepare this along with evening coffees in rainy season.