Raw Carrot Instant Pickle

Ingredients

Raw Carrot 1 big (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced Carrot; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Dondakaya Instant Pickle

Ingredients

Raw Dondakaya 6-7 (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced Dondakaya; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Cauliflower Instant Pickle

Ingredients

Raw Cauliflower ¼ (Make small florets)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already cleaned Cauliflower florets, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Papaya Instant Pickle

Ingredients

Raw Papaya ¼ (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced Papaya; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Mango Instant Pickle

Ingredients

Raw mango 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced mango; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Kheera Instant Pickle(Cucumber pickle)

Ingredients

Kheera 1 big (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced kheera pieces, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Dosakaya Instant Pickle

Ingredients

Dosakaya 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced dosakaya pieces, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Tomato Instant Pickle

Ingredients

Tomato 1 big (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced tomatoes, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Capsicum Barada(Capsicum & Chena Besan Dry Curry)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Capsicum 1 big diced into 1 inch cubes
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and diced capsicum, fry them about 2-3 min .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor

Methi Barada(Methi & Chena Besan Dry Curry)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Methi 1 big bunch (Separate leaves and clean it well)
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons or little more if it is too dry
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and methi leaves, fry them about 6-7 min .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor

Plantain( Artikaya, Kacha Kela) Barada

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Plantain 1 dice into 1 inch cubes
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and plantain cubes ,fry them till the plantain ½ cooked .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Taro Root Barada(ChamaGadda or Arvi)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Taro root (Chama Gadda) 4 dice into 1 inch cubes
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and diced Chama gadda (taro root) ,fry them till taro root is almost cooked.
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Alu barada

Ingredients

Chena Besan (Lentil flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Potato 2 medium size (Diced into 1 inch cubes)
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Cumin seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and diced potatoes, fry them till potato is half cooked.
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Barada(Dry Chena Besan Curry)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons or little bit more if it is too dry
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion ,fry them about 2-3 min .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Vegetable Manchurian

Ingredients

Cabbage ½ a head Finely Chopped (Chop using food processor or grinder)
Carrots 4 Finely Chopped
Green Beans 25 Finely Chopped
Onion 2 Diced into 1 inch cubes (optional)
Bell Pepper 2 Diced into 1 inch Cubes (optional)
Garlic 30 cloves
Ginger 3 inch
Green chills 8
Cilantro 1 bunch
Mint 20 leaves
Curry leaves 20
Salt to taste
Corn starch 6-10 teaspoons
All-purpose flour 2-3 teaspoons
Soya sauce 3-4 tbs or more if you like little sauce
Hot and sour tomato ketchup 2-3 tsps
Oil to deep fry

1. Make a past out of the following
   Garlic 10
   Ginger 3 inch
   Green chills 4 or more if you want spicy
   Salt to taste
   Cilantro ½ bunch
   Mint 5 leaves
   Curry leaves 5.
2. Finely Chop all the vegetables, either by using a chop option in a food processor or grind them using a grinder. Make sure finely chop not into a paste.
3. Take above prepared mixture of finely chopped vegetables in a big bowl then add the past prepared in step 1 to it, mix well together. Keep it a side for 5 min
4. chop the rest of garlic, cilantro, mint, curry leaves and chills separately and keep it a side
5. Now take the mixture prepared in step3 then add corn starch and all-purpose flour, make sure you can make small size balls from the mixture. Do not add too much of corn flour or all purpose flour, this will make tough Manchurian balls.
6. Make golf size balls and deep fry till golden brown
7. Finally put 1 tsp of oil in a pan and add chopped herbs and garlic from step 4 to the hot pan then once they are fried a little add the stuff prepared in step 6, as well as onions and bell peppers if you like and let them fry for 2-3 min.
8. Finally add Soya sauce and Hot and sour tomato ketchup. Once the Soya sauce and ketchup is dried in the pan then remove from heat and server with your favorite food.
9. You can always garnish with spring onions(optional)

Paneer Bajji

Ingredients

Paneer 1 block (Diced into 2 inch cubes)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the paneer cubes in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.

Enjoy when they are hot

Califlower Bajji

Ingredients

Cauliflower 1 medium size (separate the florets)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Microwave the Cauliflower florets for 5-6 min
2. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
3. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the cauliflower florets in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
4. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Bachali Kura Bajji

Ingredients

Bachali kura leaves 20-30(washed and separated from stems)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the bachali laves in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

PalaKura Bajji (Spinach Bajji)

Ingredients

Palak leaves 20-30(washed and separated from stems)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the spinach laves in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Bread Bonda

Ingredients

Bread 10-12(Remove the brown edges)
Alu(Potato ) 2-3
Onion 1 big(Finely Chopped)
Salt
Green Chilies 3-4 or paste to taste
Turmeric powder ¼ teaspoon
Oil 1-2 teaspoons
Coriander 2- teaspoons (Finely minced)
Mint 1 teaspoon (Finely Minced)
Curry leaves 5-6 (Finely minced)
Lemon juice 1 teaspoon (or to taste)


Oil for deep frying.

1. Boil the potatoes in water or microwave them for 5-10 min till they are fully cooked.
2. Mash the cooked potatoes, but not too smooth. Leave some chucks.
3. In a wide hot pan add 2 teaspoons of oil, then add jeera, mint, curry leaves and finely chopped onion.
4. Wait till the onion are golden brown, now add turmeric powder, green chili paste and mashed potatoes, mix it together and let the mixture cool for 5-10 min.
5. Add lemon juice to the above mixture.
6. Make bite size balls from the above mixture and keep them a side.
7. In a wide bowl add some water .Take the prepared bread pieces one at a time, dip it in water and remove quickly, now take the wet bread and squeeze out the water by placing the bread in between the palms and press against each other.
8. The next step is take the squeezed bread into one of the palm, place the ball that is prepared in step 5 on the bread , then cover the ball with the bread in your palm. Basically you will rap the ball with wet bread. Squeeze the ball from all the sides so that the ball is tightly rapped with the bread.
9. Repeat the same step as above for all the balls and keep them a side.
10. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, Drop the prepared balls in hot oil, fry them till golden brown.
    
    Enjoy them as an evening snack with tea.

Eggplant Chutney (Vankaya chutney)

Ingredients

Vankayalu 5 (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ¼ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Red chili 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove.
2. Add oil and all the above ingredients to the pan.
3. Once egg plant chunks are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min.
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Bread Sandwich Bajji

Ingredients

Bread 7-8 pieces

Green chutney
Salt to taste
Green Chilies 3-4 or paste to taste
Coriander ½ a cup (Finely minced)
Mint ½ a cup (Finely Minced)
Lemon juice 1-2 teaspoon (or to taste)

Onion Tomato Chutney

Onion small or ¼ cup (Diced)
Tomato 1 small (Diced)
Salt to taste
Red Chili powder to taste
Garlic 2 cloves
Ginger ½ inch
Sugar 1 pinch


Batter

Besan 1-2 cups
Rice flour teaspoons
Red chili powder ½ teaspoon or more if you like spice or to taste
Salt to taste
Ginger garlic past ½ a teaspoon
Cooking soda 1 pinch

Oil for deep frying.

1. Grind to a spread able paste out of all the ingredients that are listed under Green chutney.
   Prepare, Onion tomato chutney as follows
2. In a small pan add 2-3 teaspoons of oil and then add sliced onions and let them cook till they are very soft. Add the rest of the ingredients listed under onion tomato chutney and cook till the tomatoes are soft.
3. Grind the whole mixture to a paste. Onion tomato chutney is ready.
4. Remove the edges of the bread and cut each slice into 4 squares.
5. Now take one square and apply green chutney, then place another bread piece on to of green chutney, now apply onion tomato chutney on this slice of bread and finally place another piece on top of this chutney layer. It is basically stacking three pieces of bread with the green and onion tomato chutney in between like a sandwich. Do the same till you finish all the prepared bread pieces.
6. Now in another bowl mix all the ingredients that are under batter sub title with water make sure the consistency of the batter should be similar to bajji batter.
7. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, dip the prepared sandwiches in the batter and drop them in hot oil, fry them till golden brown.
   
   Enjoy them as an evening snack with tea.

Bread Bajji

Ingredients

Bread 5-6 pieces

Batter

Besan 1-2 cups
Rice flour teaspoons
Red chili powder ½ teaspoon or more to taste
Salt to taste
Ginger garlic past ½ a teaspoon
Cooking soda 1 pinch
Egg 1 (optional)
Water as needed

Oil for deep frying.

1. Remove the edges of the bread and cut each slice into 4 squares.
2. In a bowl mix all the ingredients that are under batter sub title with water .
3. Make sure the consistency of the batter should be similar to bajji batter.
4. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, dip the prepared bread pieces in batter and drop them into hot oil, fry them till golden brown.
   
   Enjoy them as an evening snack with tea.
   

Alu Bonda

Ingredients

Alu(Potato ) 2-3
Onion 1 big(Finely Chopped)
Salt
Green Chilies 3-4 or paste to taste
Turmeric powder ¼ teaspoon
Oil 1-2 teaspoons
Coriander 2- teaspoons (Finely minced)
Mint 1 teaspoon (Finely Minced)
Curry leaves 5-6 (Finely minced)
Lemon juice 1 teaspoon (or to taste)

Batter

Besan 1-2 cups
Rice flour teaspoons
Red chili powder ½ teaspoon
Salt
Ginger garlic past ½ a teaspoon
Cooking soda 1 pinch

Oil for deep frying.

1. Boil the potatoes in water or microwave them for 5-10 min till they are fully cooked.
2. Mash the cooked potatoes, but not too smooth. Leave some chucks.
3. In a wide hot pan add 2 teaspoons of oil, then add jeera, mint, curry leaves and finely chopped onion.
4. Wait till the onion are golden brown, now add turmeric powder, green chili paste and finally mashed potatoes, mix it together and let the mixture cool for 5-10 min.
5. Make bite size balls from the above mixture and keep them a side.
6. Now in another bowl mix all the ingredients that are under batter sub title with water make sure the consistency of the batter should be similar to bajji batter.
7. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, dip the prepared balls in the batter and drop them in hot oil, fry them till golden brown.
   
   Enjoy them as an evening snack with tea.

Corn Bajji

Ingredients

Fresh Corn cornels 3 cups
Green chilies 2-3 (Finely Chopped or paste)
Salt to taste
Coriander ¼ cup (Finely Chopped)
Oil for deep frying

1. Coarsely grind the corn cornels.
2. Add salt, green chilies and coriander to the above batter.
3. Heat a pan along with oil to deep fry, once the oil is hot enough to deep fry, take the batter and drop small amount of the batter(may be a teaspoon at a time ) into the hot oil, make sure not to over crowd the pan with the balls.
4. Fry them till golden brown
   
   Enjoy them with tea

Taro Root Bajji

Ingredients

Taro root 3-4 medium size(Pealed and Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the taro root discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Alu Pakoda

Ingredients

Alu (potato) 4 cups (Grate them in a food processor)
Besan 2 cups
Red chili powder 1 tsp or to your taste
Salt to taste
Gharam masala ½ a teaspoon
Coriander ¼ of a cup (finely chopped)
Mint ¼ of a cup (Finely chopped)
Curry leaves ¼ of a cup (finely chopped)
Oil for deep frying.

1. Grate the potatoes in a food processor or slice them thin strips.
2. Squeeze out the water from the grated potatoes.
3. In a small bowl mix besan, salt and red chili powder together.
4. In a big bowl add squeezed potatoes along with besan mixture and the rest of the ingredients except oil.
5. On the other hand, heat a pan along with the oil till the oil is hot enough to deep fry.
   Sprinkle the prepared mixture in the frying oil and deep fry the potato mixture until it become golden brown.

Tomato Bajji

Ingredients

Tomato 1 medium size(Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the tomato discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Plantain Bajji

Ingredients

Plantain 1 big(Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the plantain discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Alu Onion Pakoda

Ingredients

Potatoes 2 medium size (Dice into ¼ an inch cubes)
Onion 1 Medium size (Dice into ¼ an inch cubes)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time.
2. To the above mixture add the diced potatoes and onion and mix well, now look for the consistency, and if it is too dry then add water and make a nice bajji batter.
3. Heat the oil in a deep frying pan, once the oil is ready to fry, taka a dollop of batter and drops them into the frying pan. Put only few dollops at a time other wise the temperature of the oil goes down and you get greasy bajji.
4. After a good drain from oil sprinkle them with chat masala.
   
   Enjoy when they are hot

Nethi Beerakaya Bajji

Ingredients

Nethi beera kaya 1 medium size(Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the nethibeera kaya discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Chama Kura Vada(Patra leaves Vada, Taro root leaves Vada)

Ingredients

Taro root leaves 5-6
Chana dal ½ a cup
Ginger garlic past
Coriander ½ a cup (finely chopped)
Salt to taste
Red chili powder to taste.

1. Soak chana dal over night .
2. Coarsely Grind soaked chana dal, ginger garlic paste, salt and red chili powder together.
3. Mix chopped coriander along with coarsely grinded paste and make small patties.
4. Now cut each leaf into half width wise and then place the patty inside of each leaf, fold the leaf from all sides so that the patty is fully covered, and then tie the whole patty with thread.
5. Repeat the above step till you are done with all the patties. Once all the patties are covered with leaf and then tied with thread, keep them a side.
6. In hot big wide pan heat 2-3 table spoons of oil, add mustered seeds, jeera and then add prepared patties. Cover the pan with lid for 5 min then remove the lid and turn the patties occasionally and wait till the outside of the patties are little brown and crunchy.
   
   I like to just snack on them ,but you can always mix it with rice and enjoy.

Coriander Chutney (Shelf life 6 months)

Ingredients

Coriander (Cilantro) 2 bunch
Red Chilies 5-6 or to taste
Salt to taste
Garlic Cloves 8-10 or more if you like garlic a lot.
Oil 3-4 teaspoons

Powder (Dry roast the following and grind)
Chena Dal 2 teaspoons
Urad Dal 2 teaspoons
Fenugreek seeds ¼ teaspoon
Jeera ¼ teaspoon

Seasoning
Oil 1 cup
Jeera 1 teaspoon
Mustard seeds 1 teaspoon
Hing ½ teaspoon
Urad dal 1 teaspoon

1. Wash and Separate the coriander leaves and tender stems from tough stems ,then dry it by spreading them on kitchen towels.
2. Make a powder by grinding all the ingredients under powder sub title.
3. In a hot wide pan add oil and then add cleaned coriander leaves, chopped garlic, red chilies and fry them till the leaves are soft and cooked all the way through.
4. Let the mixture cool and then grind it to a paste along with the powder that is prepared.
   Heat a wide pan with 1 cup oil in it. Once the oil is hot enough add all the ingredients that are under seasoning sub title, fry them for 1-2 min or till u hear crackling sound of jeera and mustard seeds or the urad dal is golden brown.
5. Finally add the above prepared coriander paste to it and fry it till all the wetness from the paste is gone, this can take anywhere from 10-15 min on medium heat stirring occasionally.
6. Once the oil in the pan starts to separate from the chutney, that means it is done.
7. Remove it from heat, let the mixture cool then pack it in a dry air tight container. This will last for 6 months or some times even more.
   
   Enjoy it with rice and roti.

Mint Chutney (Shelf life 6 months)

Ingredients

Mint (Pudena) 3 bunch
Red Chilies 5-6 or to taste
Salt to taste
Garlic Cloves 8-10 or more if you like garlic a lot.
Oil 3-4 teaspoons

Powder (Dry roast the following and grind)
Chena Dal 2 teaspoons
Urad Dal 2 teaspoons
Fenugreek seeds ¼ teaspoon
Jeera ¼ teaspoon

Seasoning
Oil 1 cup
Jeera 1 teaspoon
Mustard seeds 1 teaspoon
Hing ½ teaspoon
Urad dal 1 teaspoon

1. Wash and Separate the mint leaves and tender stems from tough stems ,then dry it by spreading them on kitchen towels.
2. Make a powder by grinding all the ingredients under powder sub title.
3. In a hot wide pan add oil and then add cleaned mint leaves, chopped garlic, red chilies and fry them till the leaves are soft and cooked all the way through.
4. Let the mixture cool and then grind it to a paste along with the powder that is prepared.
   Heat a wide pan with 1 cup oil in it. Once the oil is hot enough add all the ingredients that are under seasoning sub title, fry them for 1-2 min or till u hear crackling sound of jeera and mustard seeds or the urad dal is golden brown
5. Finally add the above prepared mint paste to it and fry it till all the wetness from the paste is gone, this can take anywhere from 10-15 min on medium heat stirring occasionally.
6. Once the oil in the pan starts to separate from the chutney, that means it is done.
7. Remove it from heat, let the mixture cool then pack it in a dry air tight container. This will last for 6 months or some times even more.
   
   Enjoy it with rice and roti.

Punti kura Chutney (Gongura Chutney)(Shelf life 6 months)

Ingredients

Putikura (Gongura) 1 bunch(Wash and Separate the leaves from the stems )
Red Chilies 5-6 or to taste
Salt to taste
Garlic Cloves 8-10 or more if you like garlic a lot.
Oil 3-4 teaspoons

Powder (Dry roast the following and grind )
Chena Dal 2 teaspoons
Urad Dal 2 teaspoons
Fenugreek seeds ¼ teaspoon
Jeera ¼ teaspoon

Seasoning
Oil 1 cup
Jeera 1 teaspoon
Mustard seeds 1 teaspoon
Hing ½ teaspoon
Urad dal 1 teaspoon

1. Make a powder by grinding all the ingredients under powder sub title.
2. In a hot wide pan add oil and then add cleaned gongura leaves, chopped garlic, red chilies and fry them till the leaves are soft and cooked all the way through.
3. Let the mixture cool and then grind it to a paste along with the powder that is prepared.
4. Heat a wide pan with 1 cup oil in it. Once the oil is hot enough add all the ingredients that are under seasoning sub title, fry them for 1-2 min or till u hear crackling sound of jeera and mustard seeds or the urad dal is golden brown
5. Finally add the above prepared gogura paste to it and fry it till all the wetness from the paste is gone, this can take anywhere from 10-15 min on medium heat stirring occasionally.
6. Once the oil in the pan starts to separate from the chutney, that means it is done.
7. Remove it from heat, let the mixture cool then pack it in a dry air tight container. This will last for 6 months or some times even more.
   
   Enjoy it with rice and roti.

Puntikura Chutney (Gongura Chutney)

Ingredients

Putikura(Gongura) 1 bunch(wast Separate the leaves from the stems Gongura)
Red Chilies 5-6 or to taste
Salt to taste
Garlic Cloves 8-10 or more if you like garlic a lot.
Oil 3-4 teaspoons

Powder (Dry roast the following and grind )
Chena Dal 2 teaspoons
Urad Dal 2 teaspoons
Fenugreek seeds ¼ teaspoon
Jeera ¼ teaspoon

1. In a hot wide pan add oil and then add cleaned gongura leaves, chopped garlic, red chilies and fry them till the leaves are soft and cooked all the way through.
2. Make a powder by grinding all the ingredients under powder sub title.
3. Let the mixture cool and then grind it to a paste along with the powder that is prepared .
   
   Enjoy it with rice and roti.

Raw Mango Pachadi

Ingredients

Raw mango 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
   In a bowl take already diced mango, add salt, red chili powder and the masala powder that is prepared in step1.
3. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Kheera Pachadi(Cucumber pickle)

Ingredients

Kheera 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
   In a bowl take already diced kheera pieces, add salt, red chili powder and the masala powder that is prepared in step1.
3. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Dosakaya Pachadi

Ingredients

Dosakaya 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
   In a bowl take already diced dosakaya pieces, add salt, red chili powder and the masala powder that is prepared in step1.
3. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Tomato Pachadi

Ingredients

Tomato 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced tomatoes, add salt, red chili powder and the masala powder that is prepared in step1,mix well.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Potlakaya Perugu Pachadi(Snake Gourd Chutney)

Ingredients

Snake Gourd 1 small

Gravy
Mustard seeds ½ teaspoon
Sesame Seeds 3-4 teaspoons
Salt to taste
Red chili powder ½ teaspoon (To taste).
Curd or butter mink (Yogurt)

Seasoning
Jeera ½ teaspoon
Mustard Seeds ½ a teaspoon
Oil ½ teaspoon
Coriander ½ a cup (Finely Chopped)
Hing(Asfortadia) Pinch
Curry leaves 5-6
Turmeric ¼ teaspoon

1. Cut the snake Gourd into 1 inch pieces ,boil snake gourd pieces in salt water for 5- 6 min on high, or till they are done but not mushy they should be to the bite.
2. Grind all the ingredients that are listed under Gravy sub title, to a smooth paste. Don’t add too much of curd at the beginning, add as you go, check for the chutney consistency.
3. Now in a hot wide pan add oil, once the oil is hot enough add, all the ingredients that are listed under seasoning sub title.
4. Finally in a bowl add cooked snake gourd pieces, grinded paste and the seasoning all together and mix well.

Enjoy this with rice or roti.

Quick Potato Curry for Dosa

Ingredients

Potatoes 4-5 big
Salt to taste
Ginger garlic paste 1 teaspoon
Garam masala 1.2 teaspoon
Red chili powder to taste
Onion 1 big (Finely chopped)
Oil 3-5 teaspoons
Curry leaves 5-6
Cilantro or Coriander ½ cup (Finely Chopped)
Turmeric ¼ teaspoon

1. 
   Wash and microwave the potatoes for 3-4 min or till they are fork tender, make sure they are not too mushy, you should be able to cut the potatoes once they are out of the microwave.
2. On the other hand in a hot big wide pan ,add oil, jeera ,curry leaves and let them fry for 1 min.
3. After 1 min, add finely chopped onions along with garlic past and let the mixture cook till the onions are golden brown.
4. Now peal and cut the micro waved potatoes into 1 ½ inch cubes and drop them into the hot pan along with turmeric.
5. Cook the potatoes on medium high so that they brown a little.
6. Finally add red chili powder, salt, garam masala and coriander for garnish and great taste.

Chilly Tofu

Ingredients

Tofu (Soya Cheese) 1 lb
Soya Sauce 1 Table spoon
Tomato Ketchup 3 Table Spoons
Ajinomoto ½ tea spoon
Corn Flour 1 ½ cup
All-Purpose Flour 3 table spoons
Salt to taste
Red Chili Powder 1 ½ tea spoon
Ginger Garlic Paste 2-3 table spoons
Onion 4 large (Finely Diced)
Coriander or cilantro 1 cup (Chopped finely)
Milk 1 cup
Vinegar 2 Table Spoons
Black Pepper 2 Table spoons
Red Chilies 5-6 or to your taste
Oil for deep frying
Baking soda ½ tea spoon
Sugar 1 pinch.
Spring onions 1 bunch ( Finely Chopped)
Green Chilies 3-4 (finely Chopped)

1. In a small pan add red chilies along with ½ cup of water and cook the chilies till they are soft and mushy. Grind the cooked chilies to a paste.
2. Dice Tofu into ½ inch cubes.
3. In a bowl mix 1 cup of corn flour, Al-purpose flour, salt and red chili powder to taste, ½ tea spoon black pepper ,baking soda and ¼ tea spoon of Ajinomoto.
4. Mix the above prepared mixture with milk till you get the consistency of bajji batter. Make sure the batter should not be too thin or too thick.
5. On the other hand, heat enough oil to deep fry in a deep frying pan.
6. Once the oil reaches the frying temperature, dip Tofu cubes in the prepared batter and fry them till they turn golden brown and keep them a side.
7. Place a wide pan on medium heat and add 3-5 tea spoons of oil. Once the oil is hot enough add onions, ginger garlic past, little salt, chopped chilies and ajinomoto. Let the mixture cook on low flame for 5-6 min, make sure onions should not turn brown.
8. After 5-6 min add red chili paste that is prepared in step 1, let the mixture cook for 2 minutes. Now add as much water as you want for the gravy, for 20 people add 5-6 cups of water.
9. On the other hand in another small bowl mix 1 cup of water with 2 tea spoons of corn flour ,vinegar ,tomato ketchup, Soya sauce, 1 pinch sugar, salt to taste. Mix all together and add to the onion mixture prepared in step7 and let the mixture cook till the gravy is thick enough to eat.
10. Before serving add the deep fried Tofu to the gravy and heat the mixture for 4-5 min.
    Finely add chopped cilantro and spring onions to garnish and most of all for great flavor.

Chilly Mushroom

Ingredients

Mushrooms 20-30 (Cut into ½ ) 1 lb
Soya Sauce 1 Table spoon
Tomato Ketchup 3 Table Spoons
Ajinomoto ½ tea spoon
Corn Flour ½ cup
All-Purpose Flour 3 table spoons
Salt to taste
Red Chili Powder 1 ½ tea spoon
Ginger Garlic Paste 2-3 table spoons
Onion 4 large (Finely Diced)
Coriander or cilantro 1 cup (Chopped finely)
Milk 1 cup
Vinegar 2 Table Spoons
Black Pepper 2 Table spoons
Red Chilies 5-6 or to your taste
Oil for deep frying
Baking soda ½ tea spoon
Sugar 1 pinch.
Spring onions 1 bunch ( Finely Chopped)
Green Chilies 3-4 (finely Chopped)

1. In a small pan add red chilies along with ½ cup of water and cook the chilies till they are soft and mushy. Grind the cooked chilies to a paste.
2. In a bowl mix ½ cup of corn flour, Al-purpose flour, salt and red chili powder to taste, ½ tea spoon black pepper ,baking soda and ¼ tea spoon of Ajinomoto.
3. Mix the above prepared mixture with milk till you get the consistency of bajji batter.
4. Make sure the batter should not be too thin or too thick.
5. On the other hand, heat enough oil to deep fry in a deep frying pan.
6. Once the oil reaches the frying temperature, dip mushroom pieces in the prepared batter and fry them till they turn golden brown and keep them a side.
7. Place a wide pan on medium heat and add 3-5 tea spoons of oil. Once the oil is hot enough add onions, ginger garlic past, little salt, chopped chilies and ajinomoto. Let the mixture cook on low flame for 5-6 min, make sure onions should not turn brown.
8. After 5-6 min add red chili paste that is prepared in step 1, let the mixture cook for 2 minutes. Now add as much water as you want for the gravy, for 20 people add 5-6 cups of water.
9. On the other hand in another small bowl mix 1 cup of water with 2 tea spoons of corn flour ,vinegar ,tomato ketchup, Soya sauce, 1 pinch sugar, salt to taste. Mix all together and add to the onion mixture prepared in step7 and let the mixture cook till the gravy is thick enough to eat.
10. Before serving add the deep fried mushroom pieces to the gravy and heat the mixture for 4-5 min.Finely add chopped cilantro and spring onions to garnish and most of all for great flavor.

Palakura Chutney(Spinach Chutney)

Ingredients

Palak 1 bunch(Roughly Chopped with stems)
Tamarind
Garlic 4 cloves (Chopped)
Jeera ½ tea spoon
Red chilies 4-5 or to taste
Sesame powder 1 tea spoon
Salt to taste
Oil 2 tea spoons

1. In a hot pan add all the above ingredients and fry the mixture till the raw spinach taste is gone.
2. Once the mixture cools down, grind it to paste.
3. Enjoy it with rice or roti.
   

Chili Paneer

Ingredients

Paneer (Indian Cheese) 1 lb
Soya Sauce 1 Table spoon
Tomato Ketchup 3 Table Spoons
Ajinomoto ½ tea spoon
Corn Flour 1 ½ cup
All-Purpose Flour 3 table spoons
Salt to taste
Red Chili Powder 1 ½ tea spoon
Ginger Garlic Paste 2-3 table spoons
Onion 4 large (Finely Diced)
Coriander or cilantro 1 cup (Chopped finely)
Milk 1 cup
Vinegar 2 Table Spoons
Black Pepper 2 Table spoons
Red Chilies 5-6 or to your taste
Oil for deep frying
Baking soda ½ tea spoon
Sugar 1 pinch.
Spring onions 1 bunch ( Finely Chopped)
Green Chilies 3-4 (finely Chopped)

1. In a small pan add red chilies along with ½ cup of water and cook the chilies till they are soft and mushy. Grind the cooked chilies to a paste.
2. Dice paneer into ½ inch cubes.
3. In a bowl mix 1 cup of corn flour, Al-purpose flour, salt and red chili powder to taste, ½ tea spoon black pepper ,baking soda and ¼ tea spoon of Ajinomoto.
4. Mix the above prepared mixture with milk till you get the consistency of bajji batter.
5. Make sure the batter should not be too thin or too thick.
6. On the other hand, heat enough oil to deep fry in a deep frying pan.
7. Once the oil reaches the frying temperature, dip paneer cubes in the prepared batter and fry them till they turn golden brown and keep them a side.
8. Place a wide pan on medium heat and add 3-5 tea spoons of oil. Once the oil is hot enough add onions, ginger garlic past, little salt, chopped chilies and ajinomoto. Let the mixture cook on low flame for 5-6 min, make sure onions should not turn brown.
9. After 5-6 min add red chili paste that is prepared in step 1, let the mixture cook for 2 minutes. Now add as much water as you want for the gravy, for 20 people add 5-6 cups of water.
10. On the other hand in another small bowl mix 1 cup of water with 2 tea spoons of corn flour ,vinegar ,tomato ketchup, Soya sauce, 1 pinch sugar, salt to taste. Mix all together and add to the onion mixture prepared in step7 and let the mixture cook till the gravy is thick enough to eat.
11. Before serving add the deep fried paneer to the gravy and heat the mixture for 4-5 min.Finely add chopped cilantro and spring onions to garnish and most of all for great flavor.

Black Eye Pea Vada

Ingredients

Black eye peas 1 cup
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander ½ cup chopped
Onion ½ (Chopped finely)
Oil to deep fry.

1. Soak black eye peas overnight.
2. Coarsely grind soaked black eye peas with green chili, salt, ginger garlic paste and jeera.
3. Add finely chopped onions and coriander to the batter prepared in step2.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
6. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack.

Pachi Kobari Vada (Fresh Coconut Vada)

Ingredients

Pachi Kobari 3-4 cups(Finely grind)
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Rice flour 4-5 tea spoons
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander 1 bunch
Mint leaves 5-6 (Finely chopped)
Oil to deep fry.

1. Finely grind pachi kobari, green chili, salt, jeera, ginger garlic paste and ½ a bunch of coriander together, try not to add any water at all.
2. In a bowl mix rice flour along with the paste prepared in step 1, and then add finely chopped coriander and mint, make sure the consistency is good enough to make patties.
3. On the other hand, heat enough oil to deep fry in a deep frying pan.
4. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
5. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack with tea.

Sabudana Vada(Tapioca Vada)

Ingredients

Sabudana 1 cup
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander ½ cup chopped
Mint leaves 5-6 (Finely chopped)
Potato(Cooked) ½ cup
Oil to deep fry.

1. Soak 1 cup of sabudana overnight. Wash the sabudana in water and then drain all the water leaving ½ cup of water in it.
2. Cook the potato either in microwave oven or on stove top. To cook potato on stove top place a bowl with water on a medium flame and add the potato then cook the potato till fork tender.
3. In a bowl add soaked sabudana with Pealed and mashed potato along with green chili paste, salt, ginger garlic paste, jeera, mint and coriander, mix them thoroughly .
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
6. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack with tea.

Urad Dal Vada

Ingredients

Urad Dal 1 cup
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander ½ cup chopped
Onion ½ (Chopped finely)(optional)
Mint leaves 5-6((Coarsely chopped)
Oil to deep fry.

1. Soak urad dal overnight.
2. Coarsely grind soaked urad dal with green chili, salt, ginger garlic paste and jeera.
3. Add finely chopped onions, mint and coriander to the batter prepared in step2.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
6. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack.

Whole Urad Dal Vada (Whole Black gram Urad Dal Vada)

Ingredients

Whole Urad Dal 1 cup
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander ½ cup chopped
Onion ½ (Chopped finely)
Mint leaves 5-6 (Coarsely chopped)
Oil to deep fry.

1. Soak Whole urad dal overnight.
2. Coarsely grind soaked urad dal with green chili, salt, ginger garlic paste and jeera.
3. Add finely chopped onions, mint and coriander to the batter prepared in step2.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
6. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack.

Chick pea Vada

Ingredients

Chickpeas 1 cup
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander ½ cup chopped
Onion ½ (Chopped finely)
Mint leaves 5-6 (Coarsely chopped)
Oil for deep frying.

1. Soak check peas overnight.
2. Coarsely grind soaked check peas with green chili, salt, ginger garlic paste and jeera.
3. Add finely chopped onions, mint and coriander to the batter prepared in step2.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
6. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack.

Yellow Split Moong Dal Vada

Ingredients

Yellow split Moong Dal 1 cup
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander ½ cup chopped
Onion ½ (Chopped finely)
Oil to deep fry.

1. Soak moong dal overnight .
2. Coarsely grind soaked moong with green chili, salt, ginger garlic paste and jeera.
3. Add finely chopped onions and coriander to the batter prepared in step2.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
6. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack.

Whole Moong Dal Vada(Whole Green Moong Dal)

Ingredients

Whole Green Moong Dal 1 cup
Green Chili 4-5 or to taste (Finely chopped or past)
Salt to taste
Jeera ½ tea spoon
Ginger Garlic paste ½ tea spoon
Coriander ½ cup chopped
Onion ½ (Chopped finely)
Oil to deep fry.

1. Soak moong dal overnight.
2. Coarsely grind soaked moong with green chili, salt, ginger garlic paste and jeera.
   Add finely chopped onions and coriander to the batter prepared in step2.
3. On the other hand, heat enough oil to deep fry in a deep frying pan.
4. Once the oil reaches the frying temperature, in the palm of your hand make small patties and deep fry as you make them.
5. Fry the patties till they are crispy and golden brown.
   
   Enjoy as an evening snack.

Kachi Tomato Chutney (Raw Green Tomato Chutney)

Ingredients

Kachi Tomato (Raw Green Tomato) 3 (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ¼ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Coriander ½ cup (Finely chopped)
Green chili 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove
2. Add oil and all the above ingredients to the pan.
3. Once tomato chunks are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Vankaya Vepudu(Deep fry Eggplant)

Ingredients

Vankayalu 8-10 (Diced into ½ inch cubes)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic.
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough, add grinded powder from step 1 and roast it on very low flame for 15-20 min or till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry the vankaya cubes till they are crunchy, crispy and golden brown.
6. Finally add crispy vankaya bites to the powder from step 3, mix it well and store in a air tight container.

kandagadda Vepudu(Deep fry Suran)

Ingredients

Kandagadda ½ kg or 2 packets of frozen (pealed and diced into ½ inch cubes)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic.
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough, add grinded powder from step 1 and roast it on very low flame for 15-20 min or till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry the kandagadda cubes till they are crunchy, crispy and golden brown.
6. Finally add crispy kandagadda bites to the powder from step 3, mix it well and store in a air tight container.

Chamagadda Vepudu(Deep fry Taro root)

Ingredients

Chamagadda 7-8 (pealed and diced into ¼ inch cubes)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic.
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough, add grinded powder from step 1 and roast it on very low flame for 15-20 min or till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry the chamagadda cubes till they are crunchy, crispy and golden brown.
6. Finally add crispy chamagadda bites to the powder from step 3, mix it well and store in a air tight container.

Kakarakaya Vepudu (Deep fry Bitter gourd)

Ingredients

Kakarakaya 3-4 (Diced into ¼ inch cubes, no need to peal)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic.
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough, add grinded powder from step 1 and roast it on very low flame for 15-20 min or till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry kakarakaya cubes till they are crunchy, crispy and golden brown.
6. Finally add crispy kakarakaya bites to the powder from step 3, mix it well and store in a air tight container.

Bendakaya Vepudu (Deep fry Okra or lady finger Vepudu)

Ingredients

Bendakaya 20-30 (Sliced into circular discs of ¼ inch thick)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic.
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough, add grinded powder from step 1 and roast it on very low flame for 15-20 min or till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry the bendakaya slices till they are crunchy, crispy and golden brown.
6. Finally add crispy bendakaya bites to the powder from step 3, mix it well and store in a air tight container.

Alu Vepudu(Deep fry Potato Vepudu)

Ingredients

ALu 2 (pealed and diced into ½ inch cubes)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic.
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough, add grinded powder from step 1 and roast it on very low flame for 15-20 min or till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry the alu cubes till they are crunchy, crispy and golden brown.
6. Finally add crispy alu bites to the powder from step 3, mix it well and store in a air tight container.

Dondakaya Vepudu (Deep fry Dondakaya)

Ingredients

Dondakaya 25-30 (Sliced into circular discs of ¼ inch thick)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic and fresh cilantro (coriander)
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough, add grinded powder from step 1 and roast it on very low flame for 15-20 min or till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry the dondakaya slices till they are crispy and golden brown.
6. Finally add crispy dondakaya bites to the powder from step 3, mix it well and store in an air tight container.

Aratikaya Non Deep Fry Vepudu (Plantain Fry)

Ingredients

Plantain 2 (pealed and diced into ½ inch cubes)
Oil to shallow fry 5- 6 tea spoons
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ tea spoon (less or more to your taste)
Salt to taste

1. In a wide hot pan add oil.
2. Once oil is hot enough add cubed aratikaya pieces.
3. Fry them on a medium flame for 15 -20 min or till they become crunchy and golden brown.
4. Finally add coriander powder, salt, chili powder and fresh coriander and fry for 2 min, and then remove from stove top.
5. Serve with rice.

Aratikaya Vepudu (Deep fry Plantain)

Ingredients

Plantain 2 (pealed and diced into ½ inch cubes)
Oil to deep fry
Dry coconut 1 ½ cup
Garlic 5-6 cloves
Coriander powder (dhania powder) ½ cup
Fresh coriander ¼ bunch (Roughly chopped)
Red chili powder 1 ½ (less or more to your taste)
Salt to taste

1. Take coconut powder, coriander powder, fresh coriander, garlic, salt and red chili powder into a grinder and make a powder together. This mixture will be little wet because of raw garlic and fresh coriander.
2. Put 4-5 tsp of oil in a wide pan.
3. Once the oil is hot enough add the grinded powder from step 1 and roast it on very low flame till it dries out.
4. On the other hand, heat enough oil to deep fry in a deep frying pan.
5. Once the oil reaches the frying temperature, fry the plantain cubes till they are crunchy, crispy and golden brown.
6. Finally add crispy plantain bites to the powder from step 3, mix it well and store in a air tight container.
   
   Enjoy it with hot rice and ghee.

Tomato Pesaru papu(Tomato Split yellow moong dal)

Ingredients

Pesaru papu(Yellow moong dal) 1 cup
Onion 1 large (Diced into 1 inch cubes)
Tomatoes 2 big (Diced into 1 inch cubes)
Ginger 2 inch piece
Garlic cloves 2-3
Jeera ½ tea spoon
Mustered seeds ½ tea spoon
Salt to taste
Red chili powder to taste or green chili to taste
Oil 1-2 tea spoons
Hing (asafetida)

1. Place a pressure cooker on medium flame.
2. Once the pan is hot, add oil ,jeera, mustered seeds and curry leaves.
3. Once you here the splattering sound of mustered seeds, then add chopped onions, ginger, garlic and hing, fry them for a sec.
4. Now add tomatoes, dal and water and pressure cooks for 10 min.
5. Tomato dal is ready.
   
   Preparation time :15 min

Sorakaya (Bottle Gourd) Chutney

Ingredients

Sorakaya 2 Large (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ½ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Green chili 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove
2. Add oil and all the above ingredients to the pan.
3. Once bottle gourd chunks are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.

Enjoy it with rice and ghee.

Tomate(Mexican Tomatoes) Chutney

Ingredients

Tomate (the mexican tomatos with the dried crust on the outside of them) 4-5 Large (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ½ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Coriander ½ cup (Finely chopped)
Green chili 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove
2. Add oil and all the above ingredients to the pan.
3. Once tomate are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Mushroom Manchurian

Ingredients

Mushrooms 40 count (Cut each mushroom 4 pieces)
Garlic 20 cloves
Ginger 1 inch
Green chills 8
Cilantro 1 bunch
Mint 20 leaves
Curry leaves 20
Salt to taste
Corn starch 6-10 teaspoons
All-purpose flour 2-3 teaspoons
Soya sauce 3-4 tbs or more if you like little sauce
Hot and sour tomato ketchup 2-3 tsps
Oil to deep fry
Ajinomoto 2-3 pinches

1. Make a past out of the following
   Garlic 10
   Ginger 1 inch
   Green chills 4 or more if you want spicy
   Salt to taste
   Cilantro ½ bunch
   Mint 5 leaves
   Curry leaves 5.
2. Take clean and cut mushrooms in a big bowl then add the above past to them and mix them together nicely and make sure the past is all over the mushrooms. Keep them a side for 10 min.
3. Chop the rest of garlic, cilantro, mint, curry leaves and chills separately and keep it a side.
4. Now take the mixture prepared in step 2 then add corn starch and all-purpose flour, make sure it is sticking to all the mushrooms then deep fry the mushrooms in oil and keep it a side.
5. Finally put 1 tsp of oil in a pan and add chopped herbs and garlic from step 3 to the hot pan then add Ajinomoto, once they are fried a little add the stuff prepared in step 4, and finally add Soya sauce and Hot and sour tomato ketchup. Once the Soya sauce and ketchup is dried in the pan then remove from heat and server with your favorite food.

Tomato Chutney

Ingredients

Tomatoes 3 Large (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ¼ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Coriander ½ cup (Finely chopped)
Red chilli 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove
2. Add oil and all the above ingredients to the pan.
3. Once tomatoes are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Cabbage Chutney

Ingredients

Cabbage ¼ head (Shreded )
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ¼ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Green chilli 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove
2. Add oil and all the above ingredients to the pan.
3. Once cabbage is little soft, then remove the pan from heat.
4. Let the mixture cool for 5 min
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Birakaya (Rigged Gourd) Chutney

Ingredients

Rigged Gourd 1 Medium sized (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ¼ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Green chilli 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove
2. Add oil and all the above ingredients to the pan.
3. Once rigged gourd cubes are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Dondakaya Chutney

Ingredients

Dondakaya (gherkins in English and Tondli in Hindi) 15 (Roughly Chopped )
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts 1/4 cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Green chilli 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove
2. Add oil and all the above ingredients in the pan.
3. Once dondakaya is little soft then remove the pan from heat.
4. Let the mixture cool for 5 min
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Green Chilli Chutney

Ingredients

Big Green chilli(Less spice) 8-10(Chopped into ½ )
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ½ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander seeds 1/8 cup
Coriander ½ cup (Finely chopped)
Salt to taste

1. Place a wide pan on the stove.
2. Add oil and all the above ingredients in the pan.
3. Once green chillies are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min.
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Red Bell Pepper Chutney

Ingredients

Red Bell Peppers 2 Large (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ½ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Dry Red chilli 6-7 or to your taste
Salt to taste

1. Place a pan on the stove on medium heat.
2. In the pan add oil ,once it is hot enough ,then add all the above ingredients.
3. Once red bell peppers are little soft ,remove the pan from heat.
4. Let the mixture cool for 5 min.
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix the chutney with finely chopped coriander or cilantro for great taste and presentation.
   
   I usually enjoy it with rice and ghee.

Carrot Peas Curry

Ingredients

Carrots 6 (Diced into cubes)
Peas 1 cup (frozen or fresh)
Garlic Cloves 2 large(Finely chopped)
Jeera ¼ tsp
Mustered seeds ¼ tsp
Curry leaves 3-4
Turmeric ¼ tsp
Salt to taste
Red chili powder to taste
Garham Masala ½ tsp
Sesame seed powder 3-4 tsp
Oil 2 -3 tsp
Coriander ½ cup (Finely chopped)

Preparation

1. In a large skillet put oil and let the oil come to a good temperature.
2. Add the seasoning i.e. jeera, mustered and curry leaves.
3. Add garlic , diced carrots and peas into the pan and put on medium heat.
4. Add turmeric and let the carrots and peas cook without covering the pan with lid.
5. Once they get tender enough to eat add salt, red chilly powder, garham masala, sesame powder and switch off the stove.
6. Finally garnish with coriander for good presentation and great flavor.
7. This can be served with rotis or rice
   
   Preparation time 15 min

Onion Pakoda

Ingredients

Onion 1(Big) (Long Slices)
Coriander (cilantro) 1 Bunch
Mint ¼ cup chopped
Curry leaves ¼ cup chopped
Green chili 5-6 (Thinly Sliced length wise)
Basan (Chena Dal Flour) 1 Cup
Rice Flour 1/8 Cup
Red chilly powder 1 tsp or to your taste
Salt to your taste
Oil to deep fry

Preparation

1. Take sliced onions into a big bowl; add half of the chopped corianders, all mint, curry leaves and chilli to it.
2. Mix basan, rice flour, salt and red chili powder in a separate bowl.
3. Put a wide pan on the stove and add good amount of oil to fry.
4. In a separate bowl take a hand full of mixture from step 1 and 2-3 tbs of mixture from step 2 and mix them together.
5. Once oil is hot enough to fry, add the prepared mixture from step 4 to the pan and deep fry till golden brown.
6. Repeat the step 4 and 5 till you finish frying all of it.

Cauliflower Manchurian

Ingredients
Cauliflower 1 whole head (Cut into florets)

Red Bell Pepper 1

Onion 1(Big)
Garlic 20 cloves
Ginger 2 inch
Green chills 8
Cilantro 1 bunch
Mint 20 leaves
Curry leaves 20
Salt to taste
Corn starch 6-10 teaspoons
All-purpose flour 2-3 teaspoons
Soya sauce 3-4 tbs or more if you like little sauce
Hot and sour tomato ketchup 2-3 tsps

Oil to deep fry
Preparation

1. Make a paste out of the following
   Garlic 10
   Ginger 2 inch
   Green chills 4 or more if you want spicy
   Salt to taste
   Cilantro ½ bunch
   Mint 5 leaves
   Curry leaves 5.
2. Take cauliflower florets in a big bowl then add the above past and mix together nicely and make sure the past is all over the cauliflower. Keep it a side for 10 min.
3. Chop the rest of garlic, cilantro, mint, curry leaves and chills separately and keep it a side.
4. Now take the mixture prepared in step 2 then add corn starch and all-purpose flour, make sure it is sticking to all the Cauliflower flowerets, then deep fry the in oil and keep it a side.


5. Put 1 tsp of oil in a pan and add chopped herbs and garlic from step 3 to the hot pan then once they are fried a little,then add chopped red bell pepper and onion to the pan and let them fry till the onion gets goldern brown.


6. Finally add the stuff prepared in step 4, add Soya sauce and Hot and sour tomato ketchup. Once the Soya sauce and ketchup is dried in the pan then remove from heat and server with your favorite food.
   

Baby Corn Manchurian

Ingredients

Baby Corn 40 count (If the corn is too long cut into half )
Garlic 20 cloves
Ginger 2 inch
Green chills 8
Cilantro 1 bunch
Mint 20 leaves
Curry leaves 20
Salt to taste
Corn starch 6-10 teaspoons
All-purpose flour 2-3 teaspoons
Soya sauce 3-4 tbs or more if you like little sauce
Hot and sour tomato ketchup 2-3 tsps
Oil to deep fry

Preparation

1. Make a past out of the following
   Garlic 10
   Ginger 2 inch
   Green chills 4 or more if you want spicy
   Salt to taste
   Cilantro ½ bunch
   Mint 5 leaves
   Curry leaves 5.
2. Take clean and cut baby corn in a big bowl then add the above past to them, mix them together nicely and make sure the past is all over the corn. Keep them a side for 10 min .
3. Chop the rest of garlic, cilantro, mint, curry leaves and chills separately and keep it a side.
4. Now take the mixture prepared in step 2 then add corn starch and all-purpose flour, make sure it is sticking to all the baby corn then deep fry the baby corn in oil and keep it a side.
5. Finally put 1 tsp of oil in a pan and add chopped herbs and garlic from step 3 to the hot pan then once they are fried a little add the stuff prepared in step 4, and finally add Soya sauce and Hot and sour tomato ketchup. Once the Soya sauce and ketchup is dried in the pan then remove from heat and server with your favorite food.
   

Pesarula Kura (Green Moog dal curry)

Ingredients

Pesarulu 1 cup(Soaked for 30 min)
Tomatoes 1 cup (Chopped)
Onions 1 cup (Chopped)
Shahjeera ½ teaspoon
Gharam masala ½ teaspoon
Ginger 2”inch
Garlic 3 cloves
Cilantro ¼ cup (Chopped)
Salt to taste
Red chilly powder to your taste
Oil 3 tea spoons

1. Add the soaked pesarllu into a pressure cooker and add 1 ½ cup water and cook it till you get 8-10 wizells


2. In a big skillet add oil, then add shajeera and curry leaves.


3. Now add onions, ginger garlic past and fry it for 2 min.


4. Add tomatoes, salt and red chilly powder and cook for 5 min or till the tomatoes get soft.


5. Finally add the cooked pesarulu and cook them on low flame for 10 min and garnish with coriander. Server it with roties and rice.

Masala Jeera Rice

Ingredients

Basmati Rice 2 cups
Water 3 cups
Cloves 3
Cardamom 3
Jeera 1 tea spoon
Sha-jeera 1 tea spoon
Cinnamon stick 2” inchs
Bay leaves 2
Japatri ½ teaspoon
Ghee 4-5 teaspoons
Salt to taste

Preparation

1. Wash the rice with water and soak the rice in water for 15 min.


2. Take a big wide pan add ghee.


3. Once the ghee is hot enough add all the spices mentioned above to the pan, then add water 4 cups of water and let the water come to a boiling point.


4. Now add the soaked rice and salt to it and cover the pan with a lid , also make sure to put it on sim.


5. Wait for 15-20 min and Masala Jeera Rice is ready to eat
   Serve it with any side dishes.