Moong dal Vada

Moong dal whole – 3 cups

Onion – 1 (small)

Green chillies – 5

Jeera – 1 spoon

Curry leaves / Corriander leaves – handful

Soak moong dal for 5-6 hours. Now keep 1/4 cup of soaked moong dal aside and grind the rest into coarse paste without adding any water.

Now grind chopped onion, curry leaves, jeera, salt , green chillies in a separate jar and mix into grinded moong dal paste.

Add 1/4 cup of soaked moong dal into mixture and mash them little bit. Add chopped corriander leaves.

Mix the batter well , make small sized patties and fry the vadas in heated oil .

Matri / Maida Biscuits

Maida – 1 cup

ghee – 2 spoons

ajwain – 1/2 tb spoon

salt – 1/2 tb spoon

Sooji ravva – 1 spoon

Mix all the ingredients in a plate first . Then make a  soft dough (like poori dough) by adding water. knead well.  Keep it aside for ten minutes.

Now make the dough into two balls. Roll it as a roti and cut into small peices using knife.

Deep fry the same.

 

 

Paneer Pakora

Ingredients :

Paneer cubes – 200 gms
Besan/Senagapindi — 250 gms
Baking soda — half tea spoon
Salt — to taste
Pepper powder – 1 tea spoon

Procedure :

Sprinkle required salt and pepper powder on paneer cubes. Mix it well and keep it aside.
Now add baking soda and salt to besan power and make it a thick paste using water.
Now put a kadai on stove and add oil for deep frying.
Dip paneer cube in the besan paste and see that it is covered with besan on all side.
Deep fry them till they turn golden brown colour.

Maramaraalu mixture

We call this as “murmur mixture” too. i know this is a very simple receipe but one of my fav.

Ingredients :

Grountnuts – 5 spoon ful

Roasted chana (veyinchina senagapappu) – 5 spoonful

Jeera – 2 spoon

Murmur – 2 cups

Oil – 1 spoon

Curryleaves – few

Put the kadai  on stove and add one spoon of oil. Once the oil is heated, add groundnuts, jeera  and roasted chana dal . Fry it till it turns golden colour and add curryleaves to it. Now add required amount of salt. Then add murmur. Stir well and fry for 1-2 mins.