BADUSHA

INGREDIENTS:

All purpose flour (maida) - 1 cup

Baking soda - 1/4 tsp

Curd - 1/2 cup

Ghee - 1/4 cup

Oil - for deep fry

Sugar - 1 1/2 cup

Water - 1/2 cup

Cardamom powder - 1 tsp

PREPARATION:

1. Seive maida in a bowl, add soda and ghee. Mix it well.


2. Then add curd/yogurt and make it into a smooth dough.(Do not put water, u should make it with curd). Covered it with a wet cloth for half an hour.


3. Meanwhile prepare sugar syrup.Put sugar into a vessel, add water, keep stirring till sugar disolves.


4. Keep the syrup on the fire till it is two string consistency, then add cardamom powder and keep it aside.


5. Make lemon size round balls with the above dough and press with your thumb on the ball. Do the same till all the dough is over.


6. Heat oil in a pan and fry 4-5 of the badushas at the same time on low flame till goldren brown on both sides.


7. Remove from the oil when it is done and drop into warm sugar syrup.Let them soak 5 min and take them out.


8. Badushas are ready.

SORAKAYA ROTELU

INGREDIENTS:

Bottle gourd(sorakaya) - 1 medium

Carrot - 1

Rice flour - 1/2 cup/as required

Channa dal - 2 spoons

Moong dal - 2 spoons

Green chillis - 3

Salt - to taste

Oil - as required

PREPARATION:

1. Soak moong dal and channa dal in water.


2. peel the bottle gourd and cut both the ends.


3. Grate this using grater and take that to a mixing bowl. Grate carrot also and add to it.


4. Add soaked moong dal, channa dal, chopped chilli to the grated mixture of carrot and bottle gourd.


5. Add rice flour and salt in it and mix well.


6. Heat skillet for some time in medium flame.


7. In mean time take some dough and do a medium size ball and put that in a silver foil and press with hand till become small thin round roti.


8. When skillet is hot put the roti on a skillet and pour 1 tsp of oil around and cover with a lid.


9. After some time remove the lid and turn it, let it cook for some time.


10. Take that from skillet and serve with any chutney or any pickle.

GULAB JAMUN

INGREDIENTS:

MTR Gulab Jamun mix - 1 (100 gms) - you can get this from any indian store

Milk - as required

Sugar - 2 cups

Water - 1 1/2 cup

Cardamom powder - 1 tsp

Oil/ghee - for deep frying

PREPARATION:

1. Add enough milk to the gulab jamun mix and knead into a soft smooth dough. Use fresh milk. Keep it aside for 15 min.


2. For sugar syrup, boil sugar and water until you have 1 thread consistency(when a drop of syrup is stretched between your forefinger and thumb, you get a single wire).


3. Add cardamom powder to syrup.


4. Make small balls with above mixture by rolling about a teaspoon of dough between your greased palms. Size depends on your choice. Do remember that they double in size when soaked in syrup.


5. Heat oil in pan (low medium heat). Fry 4 or 5 at a time, until they are dark brown.


6. Take out jamuns from oil and remove excess oil.


7. Immediately put them in warm sugar syrup


8. Soak the jamuns in hot syrup for 30 min.


9. Garnish with sliced almonds and serve as a dessert.

VEGTABLE FRIED RICE

INGREDIENTS:

Rice - 1 cup

Water - 2 cups

Oil - 3 tbsp

Cloves - 2

Cashew nuts - 4 or 5

Cinnamon - 1 small piece

Cardamom - 2

Green chilli - 2

Curry leaves - 1 string

Ginger garlic paste - 1tsp

Onion - 1 chopped

Potato - 1 chopped

Carrot - 1 chopped

Peas - 1/4 cup

Coriander leaves - for garnishing

Salt - to taste

PREPARATION:

1. Heat oil in a pan and add cashew nuts, cloves, cinnamon, cardamom, green chilli, curry leaves, and fry.


2. Then add ginger garlic paste and saute it.


3. Add onions and fry till light brown.


4. Add potato, carrot and peas, saute it. Then add salt.


5. Add water and bring it to boil.


6. When water boils, add rice to it and mix well.


7. Transfer above mixture to electric rice cooker and let it cook OR you can transfer above mixture into steel vessel and put it in the pressure cooker for 3 or 4 whistles.


8. Let it cool down and transfer to serving tray.


9. Garnish with coriander leaves.
10. Serve with raitha and salad.

PAV BHAJI

INGREDIENTS:

Potatoes - 3

Frozen peas - 1 cup

Carrot - 2

Cauliflower - 1/2 cup

Onions - 2 chopped

Tomatoes - 2 chopped

Green chilli's - 2

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Pav bhaji masala - 3 tbsp

Water - to boil the veggies

Salt - to taste

Lemon - 1

PREPARATION:

1. Peel and cut potatoes and carrot.


2. Boil the potatoes, carrot, peas and cauliflower in a pressure cooker.


3. Drain the water and mash the boiled veggies and keep it aside.


4. Heat butter in a pan and add onions and green chillis. Fry till onions are light brown.


5. Then add ginger garlic paste, fry for a min and add tomatoes.


6. Fry till its cooked and oil starts separating.


7. Add turmeric, pav bhaji masala, red chilli powder and salt.


8. Then add all the mashed veggies and mix well.


9. Add the strained/left over water (little) and keep mashing the veggies.


10. Continue adding water little by little and cook till you get the required thickness.


11. Taste it and adjust the masala and salt.


12. Turn off the stove and serve hot with pav.


13. Slit the pav into two, fry with butter till light brown.


14. Garnish with coriander leaves and onion. Squeeze little lemon juice on bhaji.

PURNAM BOORELU

INGREDIENTS:

Channa dal (senagapappu) - 1 cup
Jaggery - 3/4 cup crushed
Sugar - 1/4 cup
Urad flour - 1 cup
Rice flour - 1 cup
Cardamom powder - 1 tsp
Fresh grated coconut - 1/4 cup (optional)
Salt - pinch
Oil - for deep frying

PREPARATION:

1. Pressure cook channa dal using enough water to cover the dal.
2. Drain any left over water from the dal after its cooked.
3. Mash dal, add jaggery and sugar to it and cook it again stirring continuosly till it becomes thick paste.
4. Add cardamom powder, fresh grated coconut and mix well.
5. Turn off the stove and let it cool. Make them into small lemon sized balls. Keep them aside.
6. Take a bowl and add urad flour, rice flour and pinch of salt. Mix with water and make a thick batter.
7. Heat oil in a pan, dip each ball in batter and let it coat evenly and place in the oil. Deep fry until golden brown.
8. Three to four balls can be fried at a time.
9. Take out boorelu and place them on a paper towel.
10. Let it cool and store in an air tight container.
11. Serve warm.
12. To the remaining urad flour and rice flour mix, add salt, green chilli paste and onions.Mix well.
13. Make medium small balls and deep fry in oil till golden brown.
14. Take out and place them on a paper towel.
15. Serve hot with any chutney.

PERUGU CHAKRALU

INGREDIENTS:

Rice flour - 2 cups

Sour curd - 1 cup or more

Red chilli powder -4 tbsp

Salt - to taste

Butter - 2 tbsp

Oil - for deep frying

PREPARATION:

1. Take curd and make smooth paste without any lumps with hand.


2. Put rice flour into a bowl add red chilli powder, salt and curd. Mix by adding heated butter and make a smooth dough.


3. Heat oil in a pan, fill the muruku maker with dough and press the dough in the heated oil in a circular from a muruku.


4. Fry them on medium heat till goldren brown. Remove the muruku from heat and keep it on a paper towel.


5. Repeat same procedure with remaining batter.


6. Let it cool and store it in air tight container.

BESAN BURFI

INGREDIENTS:

Besan - 1/2 cup

Milk powder - 3/4 cup

Sugar - 3/4 cup

Ghee - 1/2 cup

Water - 1/2 cup

Cardamom powder - 1 tsp

Cashew nuts - 4 or 5

PREPARATION:

1. Take a heavy bottom pan, heat the 1/2 cup of ghee and add besan to it. Keep stirring constantly till the raw smell goes away.


2. Now add milk powder to it and stir till there are no lumps.


3. Take another pan and make sugar syrup by combining water and sugar over low flame.


4. Drop the fried besan mixture in the prepared sugar syrup and stir it.


5. Keep stirring over low flame constantly untill it leaves the sides and forms a big lump.


6. Then add cardamom powder and chopped nuts, stir properly.


7. Turn off the stove and spread the mixture on a greased tray.


8. When firm cut into diamond shaped pieces and serve.

KARAPUSA

INGREDIENTS:

Besan (gram flour) - 1 cup

Rice flour - 1 cup

Red chilli powder - 3 tsp

Salt - as per your taste

Ajwain - 1 tsp

Oil - 2 tbsp

Oil - for deep frying

PREPARATION:

1. Mix gram flour, rice flour, red chilli powder, ajwain, salt and few spoonfuls of hot oil.


2. Mix all ingredients with water into the consistency that will allow the dough to pass through the muruku maker.


3. Heat oil in a pan and fill the muruku maker with dough and squeeze the dough into the hot oil.


4. Reduce the heat little and fry till goldren brown.


5. Remove from oil, and place them on a paper towel.


6. Repeat the process till all the dough is finished.


7. Let it cool down all karapusa and transfer into your storage container.

DAHI VADA

INGREDIENTS:

Fresh curd - 3 cups
Urad dal - 1 cup
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Green chillis - 2
Red chillis - 2
Curry leaves - 1 string

Turmeric powder - a pinch
Sweet tamarind chutney - 4 tsp
Oil - For deep frying
Salt - to taste
Garam masala - 1/2 tsp

PREPARATION:

Soak urad dal in water for 4 hours.

Grind it with very less quantity of water.It should be hard and thick batter.

Take out the batter in a container, add salt and mix.

Heat oil in pan, wet your palms and take small amount of batter in ball shape with your right hand, put it in your left palm and flatten it lightly. Make a hole in the center like a donut.

Deep fry this in medium hot oil untill light brown and crisp.

Drop the hot vadas in a cold water bowl and leave for about 1 - 2 min.

Take each vada out from water, squeeze and set aside.

Now take another pan and add mustard seeds, cumin seeds, green chillis, red chillis, curry leaves, and fry. Add a pinch of turmeric and mix.

Take a big bowl and pour curd and add above mixture, put little salt and mix well.

Then add vadas to it and sprinkle with garam masala.

Dahi vada is ready to serve with sweet tamarind chutney.