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.

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.

PUNUGULU

INGREDIENTS:

Maida (All purpose flour) - 1 cup

Rice flour - 1/2 cup

Curd - 1 cup

Green chilli paste - 2tsp (as per your taste)

Baking soda - a pinch

Salt - to taste

Onion - 1(chopped)

PREPARATION:

1. Mix the maida, rice flour and salt with curd to make a thick paste and keep it aside for 1 hr.
2. Now add green chillis paste and chopped onions and mix well.
3. Heat oil in a pan and make small balls with that paste and put it into oil and deep fry till goldren brown.
4. Remove and place them on a paper towel.
5. Serve hot punugulu with coriander chutney or ginger garlic pickle.

POTATO BAJJI

INGREDIENTS:

Potato - 1 large

Besan - 1/2 cup

Rice flour - 2 tbsp

Red chilli powder - 1 tsp

Baking soda - a pinch

Salt - as per taste

Oil - for deep frying

PREPARATION:

1. Combine together the besan, rice flour, chili powder, salt, and baking soda.
2. Prepare thick batter using water.
3. Peel the potato and cut into thin slices.
4. Dip the potato slice into batter and deep fry in the oil.
5. Serve hot bajjis with sauce or raw onions.

GOBI MANCHURIAN

INGREDIENTS:

Cauliflower - 1/2 medium(cut to bite size florets)
Oil - for deep frying

FOR THE BATTER:

All purpose flour - 5 tbsp
Corn starch - 3 tbsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Water - 1/4 cup

FOR THE SAUCE:

Oil - 1 tbsp
Onion - 1 chopped finely
Green chilli's - 4
Garlic - 4 chopped finely
Ketchup - 2 tbsp
Soy sauce - 4 tsp
Red chili sauce - 2 tbsp
White vinegar - 2 tsp
Water - 4 tbsp
Corn starch - 2 tsp

PREPARATION:

To make batter, add all purpose flour, corn starch, salt, black pepper,
and water in a small bowl. Mix until there are no lumps.

Coat cauliflower pieces with batter and deep fry, until cauliflower is medium dark brown colour.

Finish frying all of the cauliflower and keep it aside.

Heat oil in a medium non stick pan.

Add onions, green chilli's and garlic. Cook until onions are light brown.

Add ketchup and red chilli sauce and cook until oil starts to separate from mixture.

Add soya sauce and vinegar. Mix well.

Mix 2 tsp of corn starch with 4 tbsp of water and add it to the above mixtiure.

Cook for 2 min until sauce starts to thicken.

Now add fried cauliflower pieces and mix well.

Add green onions and mix again and serve hot.