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Sprouted Moong Dhal Chaat

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Ingredients
  • 1 cup Sprouted Moong
  • 1 Onion finely chopped
  • 1 finely chopped Tomoto
  • 1 big Carrot Grated
  • 2.5 tsps Lemon juice from fresh lemons
  • 3 finely chopped Green chillies
  • 1 Tbsp Coriander
  • Salt to taste
  • 3 Tsp Chaat Masala
Directions
  • Take a big mixing bowl add sprouts, tomatoes, grated carrot , onions and green chillies.
  • Now add the chaat masala with salt and lime juice and keep aside.
  • Keep the mix in the fridge and chill for an hour.
  • Just before serving garnish with chopped coriander.

Gunta Pongalalu

A very popular evening snack on a chilly winter evening. These are made in a special skillet. The original well seasoned iron skillet is best however these days we can find a non-stick version.There are several variations on this is made. Here is my version. Hope you enjoy as we do….

Ingredients

  • 1 cup Rice
  • ½ cup Urad dal or Black gram dal
  • 2 tbsps Soaked Channa dal
  • Onions
  • Green chillies
  • Cilantro

Directions

  • Soak the rice and urad dhal for few hours.
  • Grind them into smooth batter with using just enough water.
  • Ferment it overnight for a nice sour taste
  • Add finely chopped green chillies, cilantro, soaked chana dal, cumin and salt to the batter and mix thoroughly.
  • Serve hot using peanut, tomato or coconut chutney.

Tomato Dosa

Ingredients

  • 1 cup Black gram dhal
  • 2 cups Rice
  • 3 Tomatoes
  • 5 Green chillies
  • a few Coriander leaves
  • as desired Salt

Directions For Cooking

  • Soak dhal and rice for 6 hours. Grind this into smooth batter with tomato, chillies adding sufficient water.
  • Add salt, corriander leaves and cumin and allow the batter to ferment .
  • Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
  • Serve hot with coconut chutney or peanut chutney.

Kanjipuram Idli

Ingredients

  • 1 cup Green gram dhal
  • 1 cup Black gram dhal
  • 1 tsp Cumin seeds
  • 2 tsp Black pepper
  • 1/2 inch Ginger
  • 5 Green chillies
  • a few Cashewnuts
  • a few Curry leaves
  • a pinch of Turmeric
  • a pinch of asafoetida
  • as desired Salt

Directions For Cooking

  • Soak both the dhals together for 6 hrs. Drain the dhals and grind it into a smooth batter with less amount of water.
  • Add salt to taste and allow the batter to ferment for 6 to 8 hours.
  • Heat ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and grind coarsely. Add the ground powder, roasted cashew nuts, turmeric powder, asafoetida, curry leaves, ginger and green chilies and mix it with the batter. Add chopped coriander leaves just before steaming the Idlis.
  • Grease idli plates and then pour the batter and steam them for 15-20 minutes.
  • Serve hot with ginger chutney.

Andhara Pesarattu

Ingredients

  • 1 cup Whole green gram dhal
  • 1 Onion
  • 1/4 Ginger
  • 10 Green chillies
  • 3 tbsp Rice

Directions For Cooking

  • Soak green gram dhal and rice overnight in water.
  • Grind dhal, rice along with onion, ginger and green chillies. Mix salt to this paste.
  • Heat oil add cumin, green chillies and onions till half done. This mixture is used as topping.
  • Heat dosa pan and pour the batter and spread along. Sprinkle this onion on top and roast till the dosa becomes crispy.
  • Fold and sever hot with ginger or onion chutney.

Suggested Accomaniments:

Variation:

  • Pesarru Uppma
  • Make dosas in similar manner use uppma instead of onions.

Rice Adai

Ingredients

  • 1 cup Black gram dhal
  • 3 cups Rice rava
  • 1 cup Bengal gram dhal
  • 8 Green chillies
  • 1/2 inch Ginger
  • 3 tbsp Coriander leaves
  • 3 tsp Salt
  • 3 cups Sour curd

Directions For Cooking

  • To make the adai the rice and dhals needs to be soaked well. Soak rice rava in sour curd for ovenight and dhals for 2 hours.
  • Grind dhal to rava consistency. Mix the soaked rawa and dhal well. Add salt, green chillies, ginger and coriander leaves.
  • Pour the above mixture on hot pan and make small adai.
  • Serve hot with chutney.

Sago Uppma

Ingredients

  • 1/2 cup Green gram dhal
  • 1 1/2 cup Sago
  • 1/4 cup Chopped onions
  • 8 Green chillies
  • 3 tbsp Fresh coconut
  • 1 Lemon
  • 1 tbsp Finely chopped corinader leaves
  • 1/2 tsp Mustard seeds
  • 1 tsp Black gram dhal
  • 2 tsp Bengal gram dhal
  • 1 tbsp Cashewnuts

Directions For Cooking

  • Soak sago in water for 3-4 housrs. Cook green gram dhal till half done.
  • Sprinkle a table spoon of rice flour to the sago so that the grains seperate.
  • Heat oil in a heavy bottomed vessel add mustard seeds,black gram dhal, bengal gram dhal, cashewnuts, curry leaves, when seasoning splutters add onions and chillies fry till golden brown.
  • Add sago and cooked green gram dhal stir till sago becomes transparent when done add salt.
  • Garnish with cocunut and coriander leaves, squeeze lemon juice for enhanced flavor.

Dahi Pakori

Ingredients

  • 1/2 cup Moong Dal
  • oil for frying
  • 15 Peppercorns
  • 250 gm Yogurt
  • 1 tsp Cumin powder
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Black salt
  • 1/2 tsp Red chilli powder
  • salt to taste

Directions For Cooking

  • Soak the dhal for 5 hours. Grind it a fine paste. Add the peppercorns and mix well.
  • Heat oil and put the round balls of dhal into it and fry till light brown in color. Soak these in salted water for 30 minutes. Squeeze and remove the water.
  • Beat the curd till all the lumps are gone. Add the pakoris and masalas and mix gently. Cool and serve.
  • Garnish with cumin and red chilli powder.

Semolina Dumplings

Ingredients

  • 2 Cups Rava(Semolina) Fine
  • 1 Cup Yogurt
  • 10 Broken Cashew Nuts
  • 1 Inch Ginger
  • 4 Green chillies
  • Coriander Leaves
  • 11/2 Tea Spoon Cumin Seeds (Cumin, Jeera)
  • 1/2 Tea Spoon Black pepper corns (pepper corns)
  • 1/2 Tea Spoon Baking powder
  • Salt to taste
  • Oil for deep-frying

Directions For Cooking

  • Mix together all the ingredients except oil.
  • You may also add water to adjust the consistency of this mixture.
  • Cover and keep aside for forty-five minutes.
  • In a deep, wide skillet heat oil on medium heat. You need to test if oil is ready by dropping a pinch of the batter in to the skillet. If it sinks, then the oil is not yet hot enough. If it bobs on the surface and bubbles form around it, then the oil is ready.
  • Now scoop some batter with your hands or used a spoon and deep-fry the balls until golden brown.
  • Serve with coconut chutney.

Sagoo and Potato Cutlets

Ingredients

  • 1 Cup Sagoo
  • 2 Potatoes
  • 2 Table Spoon Green chilies paste
  • Coriander leaves
  • Salt as desired
  • Oil for frying

Directions For Cooking

  • Soak sagoo in water for 3 hours and strain.
  • Peel and boil the potatoes and mash together with the sago add chilli paste and finely cut coriander leaves. Add salt and mix.
  • Make tiny wadas with this dough and deep fry in oil.
  • Remove when golden brown and serve with ketchup.

Potato Puffs

Ingredients

  • 2 Pastry Puff sheets
  • 2 Medium Potatoes
  • 1 Tea Spoon Garam masala
  • 1 Tea Spoon Chat masala
  • Green chilli paste
  • Jeera
  • Coriander leaves
  • Lime/lemon juice
  • Salt as desired

Directions For Cooking

  • Cook the potatoes. Peel and cut them in small pieces.
  • In a mixing bowl add the potatoes, salt, garam masala, jeera, coriander leaves, chilli paste and limejuice. Take puffs pastry sheets.
  • Roll them with the rolling pin and cut them in square pieces (of size approximately 4 X 4 inches)
  • Place the stuffing on one half of the sheet.
  • Fold the other remaining half of sheet on the stuffing.
  • Press the two ends on each other with a small amount of water.
  • Make all such puffs with stuffing.
  • Place in the oven at 350 degrees for 5 – 10 minutes or till light brown & crispy.
  • Serve hot with green chutney.

Vegetable Samosa

Ingredients

  • 1 Sheet Pepperidge Farm pastry sheets
  • 5 Small Sized Potatoes
  • 1 Onion
  • 1/4 Cup Green Peas
  • As desired Salt
  • As desired Green Chillies (paste)
  • A little Turmeric
  • 1 Table Spoon Garam Masala

Directions For Cooking

  • Let the sheets thaw .
  • Add little all purpose flour and knead the sheets into a smooth dough.
  • Heat a little oil in a heavy bottom vessel or nonstick vessel.
  • Fry the onions till they brown in color .
  • Add the boiled potatoes,chillies paste, salt , turmeric , garam masala , peas and cook for some time.
  • Add lime juice if desired.
  • Knead the dough and divide into small balls.
  • Cover the balls with a wet towel except the one your working.
  • Roll the ball into round shape and cut into half.
  • Make one half into cone shape and close the top of the cone by sticking with water and close the other edge same way.
  • Fill the cone with the curry and close the other edge .
  • Heat oil in kadai and fry till they are brown in color .
  • If you think it is too oily then you can make bake them.
  • Place the samosas in cookie sheet with atleast 2 inches space between them.
  • Bake for about 30 minutes at 350 degrees or till they are done.
  • Serve with coriander chutney.

Potato Dumplings

Ingredients

  • For Crust:
  • 7 – 8 Potatoes Boiled, Peeled, Mashed
  • Green Chillies Paste
  • 1 Tea Spoon Garam Masala
  • 1/2 Cup Breadcrumbs
  • Salt To Taste
  • For Filling:
  • 1 Big Onion
  • 1 Tea Spoon Ginger Grated
  • 1 Tea Spoon Garlic Grated
  • 3 Green Chillies Finely Chopped
  • 1/2 Tea Spoon Cumin Seed Powder
  • 1 Table Spoon Coriander
  • Salt To Taste

Directions For Cooking

For crust:

  • Mix all ingredients together thoroughly. Keep aside.

For filling:

  • Chop onions finely and fry till golden brown along with all other ingredients.
  • Let it cool.

Making the Tikki

  • Take a tablespoonful of potato mixture, spread on palm.
  • Place a tablespoonful of onion mixture in center.
  • Roll so as to keep onion mixture inside and potato out.
  • Press gently into rounded flattish patties and roll them in breadcrumbs.
  • Shallow fry to golden crispy crust.
  • Serve hot with tamarind chutney and green chutney or with tomato ketchup.

Spicy Puri

Ingredients

  • 1 Cup Wheat Flour
  • 2 Tea Spoons Ajwan Seeds
  • 1/4 Cup Coriander Leaves
  • 1 Tea Spoon Green Chilli Powder
  • 2 Tea Spoons Turmeric Powder
  • Warm Water For Kneading
  • Salt As Desired
  • Oil For Deep Frying

Directions For Cooking

  • Mix all ingredients, add water little by little and make soft dough.
  • Cover and keep for 10 min. break into small portions & make it like a puri.
  • Heat oil in a frying pan & fry puri one by one (till lightly brown)

Sago Hot Twirls

Ingredients

  • 1 Cup Fine Sago
  • 6 Cups Rice Flour
  • 1 Tea Spoon Jeera
  • 2 Tea Spoons Lemon Juice
  • 1 Cup Sour Thick Curds
  • 15 Green Chillies
  • 2 Tea Spoons Salt
  • 1/4 Tea Spoon Asafetida
  • Oil For Deep-Frying

Directions For Cooking

  • Wash and soak sago in sour curds overnight.
  • Next day grind it to a smooth paste along with chillies, salt and asafetida.
  • Add rice flour to this paste, green chilli paste, jeera, squeeze lemon juice and mix well.
  • Divide the prepared flour into 4 or 5 parts.
  • Sprinkle water to one portion and prepare thick dough.
  • Apply oil to the chakli mold (inside), use a three-eyed round disc and fill it with the dough.
  • Prepare big twirls directly over the hot oil like a big spiral.
  • Fry till golden on both sides, turning over gently.
  • Put it in a paper towel to drain excess oil.
  • When it attains room temperature, crumble into big pieces.

Paneer Tikka

Ingredients

  • 1/2 tbsp Coriander
  • 1 Medium Onion
  • 1/2 Tea Spoon Cumin Seeds
  • 1/2 Tea Spoon Sugar
  • 1/2 Tea Spoon Chaat Masala
  • 1 Ginger
  • 1 Clove Garlic
  • 1 Tea Spoon Red Chilli Powder
  • 1 Tea Spoon Tandoori Masala
  • 1/2 Cup Thick Curd
  • 1/2 lbs Paneer

Directions For Cooking

  • Cut paneer into 1/2″ horizontal pieces.
  • Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.
  • Brush the paneer pieces with the above mix and marinate for about 20-30 minutes.
  • Keep these pieces in the refrigerator till the liquid absorbs.
  • Heat a non-stick pan and butter place slices to sizzle till light brown on both sides.
  • Grease cookie sheet place the onions and tikkas.
  • Garnish with coriander leaves and chat masala.
  • Serve hot with tomato ketchup.

Chatpata Murmura

Ingredients

  • Sev or boondi for ga
  • Salt to taste
  • Lemon juice
  • 1 green chilli
  • 1/4 bunch coriander leav
  • 1/4 raw mango
  • 1 tsp chilli powder
  • 1 tsp chat masala
  • 1 tomato
  • 1 bunch spring onion

Direction For Cooking

  • Chop onions, tomatoes, green chilli, mango and coriander very finely.
  • Take a mixing bowl add the chopped veggies, add lemon juice, salt, chilli powder, masala and mix well.
  • Add murmura, garnish with sev or boondi and enjoy!

Corn Vada

Ingredients

  • 1 Cup Corn Kernels
  • 1/2 Tea Spoon Ginger Crushed
  • 3 Green Chillies Crushed
  • 1 Table Spoon Coriander Leaves Finely Chopped
  • 1 Table Spoon Corn Flour Or Plain Flour
  • 1 Table Spoon Jeera
  • 1 Small Onion Finely Chopped
  • Salt To Taste
  • Oil To Deep Fry

Directions For Cooking

  • Mash corn kernels coarsely along with ginger, green chillies and salt.
  • Add finely chopped onions, jeera and coriander leaves.
  • Stir continuously, till not soggy. A firm lump should form. Add corn flour if gets soggy
  • Shape into patties with greased palms.
  • Deep fry in hot oil, till golden.
  • Drain, serve piping hot with ketchup

Mysore Bajji

Ingredients

  • 2 Cup All Purpose Flour
  • 3 Table Spoon Rice Flour
  • 1 Onion
  • 5-6 Chopped Green Chillies
  • 10 Broken Cashew Nuts
  • 1/2 Tea Spoon Cumin Seeds
  • 1 Inch Ginger Finely Chopped
  • 1/4 Tea Spoon Baking Soda
  • Coriander Leaves
  • Small Pieces Of Fresh Coconut
  • Salt To Taste
  • Sour Curd As Much Required
  • Oil To Fry

Directions For Cooking

  • Mix both the flours and curd till loose dough is formed and allow soaking.
  • Add all the remaining ingredients.
  • Heat oil in a deep fry pan.
  • Make medium size balls with the dough and fry them in the oil till honey brown.
  • Place on a paper towel to absorb excess oil.
  • Serve hot with spicy mint chutney.

Palak Mathri

Ingredients

  • 4 Cups All Purpose Flour
  • 6 Table Spoon Melted Butter
  • 1 Cup Spinach (Boiled N Ground)
  • 1 Table Spoon Ginger Juice
  • 1 Tea Spoon Thyme
  • Salt As Desired
  • Oil For Frying

Directions For Cooking

  • Mix salt and flour and sieve it.
  • Add hot melted butter and rub it well.
  • Add palak, ginger juice and make into dough.
  • Leave it for some time
  • Knead the dough on the rolling board for a 1-minute.
  • Make small balls and press into thin puris. Smear a little oil on each puri surface. Fold it into half and smear again and fold it again till it forms in a rectangular shape.
  • Deep-fry in oil on low flame till crisp.

Hot Twirls

Ingredients

  • 2 Cup Sour Cream
  • 3 Cup Rice Flour
  • 1 Inch Ginger
  • Salt And Red Chilli Powder To Taste
  • 1 Tea Spoon Sesame seeds
  • 1 Tea Spoon Ajwain. Seeds

Directions For Cooking

  • Mix all ingredients together to make the soft dough.
  • (Water can be added if needed or flour can be added if the dough comes out too soft).
  • Put the dough in a cookie press or a chakli mold with star or plain design.
  • Heat oil in a deep dish and press and fry till light brown in color.

Channa Dal Vada

This is a very popular variety of vada in Southern India. I remember savoring the taste during my train rides to Tirupathi…

Ingredients

  • 1 Cup Channa Dal
  • 3 Chopped Green Chilli Peppers
  • 1 Inch Ginger
  • 2 Tea Spoons Fresh Mint Leaves
  • 1 Bunch Coriander Leaves
  • 1 Onion
  • As Desired Salt
  • 2 – 3 Cups Water
  • Oil For Frying

Directions For Cooking

  • Wash and soak channa dal in the water for 3 hours.
  • Grind the dal coarsely in blender add water if necessary do not make into paste.
  • Grind mint, ginger, green chillies, salt and coriander leaves make into smooth paste.
  • Add this mixture to dal.
  • Add chopped onions and mix thoroughly.
  • This mixture should be thick enough to hold its shape when pressed between your palms.
  • Heat oil in a frying pan. Moisten your fingers and flatten the mixture into a patty.
  • Fry until crispy and reddish brown.
  • Serve with coriander and tamarind-date chutnies .

An alternative to this recipe is using boiled chickpeas instead of channa dal, when using chickpeas it is not necessary to soak.

Buttermilk Sev

This is a very popular time-pass snack. Everyone I know loves this. The sour and spicy flavors makes you eat more and more….

Ingredients

  • 2 Cups Rice Flour
  • 5 Table Spoons Roasted Gram DalChutney dal-Putnalu)
  • 1-1 1/2 Cups very sour Buttermilk (Low fat preferred)
  • 8-10 Green Chillies(Hot)
  • 1 Table Spoon Cumin Powder
  • As desired Salt
  • 3 Table Spoons Ghee or Butter (melted and warm)
  • Oil for Frying

Direction For Cooking

  • Grind the chillies with salt and a little buttermilk.
  • Boil the buttermilk with this paste.
  • Seive both flours.
  • Add the warmed ghee and the buttermilk.
  • Knead well till it mixes.
  • Put the dough in a cookie press or a chakli mold with star or plain design.
  • Heat oil in a deep dish and press and fry till light brown in color.

Roti Uppma

Uppma means a mixture of salt and flour. This flour can be made of any wholesome grains. There can be variations by adding or emphasising particular spices.
The below is a recipe of Roti Uppma. Roti is Indian bread and this Uppma can be made with left over Rotis or with a day old wheat or white bread for a variety.

Ingredients

  • 6-8 Rotis
  • 1 Onion
  • 5 Green Chilies
  • 1 Tea Spoon Cumin Seeds
  • 1 Tea Spoon Whole Mustard Seeds
  • 1/2 Tea Spoon Turmeric Powder
  • 2 Table Spoon Corianders Leaves Chopped
  • 1 Tea Spoon Black Gram Dhal
  • 1 Bengal Gram Dhal
  • Curry Leaves
  • 2 Table Spoon Oil
  • Lemon/Lime Juice
  • Salt As Desired

Directions For Cooking

  • Heat oil in a frying pan and add black gram dhal and Bengal gram dhal let it roast for a while then adds cumin seeds, mustard and turmeric powder.
  • When mustard crackles add green chilies, curry leaves and onions.
  • Make the rotis into small pieces and add them to the pan
  • Add lemon juice, coriander leaves and salt.
  • Cook well it all the moist absorbs.
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