Gobi Manchurian


Ingredients :

cauliflower florets — 2 cups

all purpose flour — 1 cup

corn flour — 1/2 cup

pepper powder – 1 tbsp

salt – to taste

chat masala powder – 1/2 tbsp (optional )

Oil for deep frying
For making the sauce:
Ginger, finely chopped – 1 tsp
Garlic, finely chopped – 1 tsp
Green chillies, finely chopped – 1 tsp
Onions, finely chopped – 1 medium sized
Capsicum(cut into big peices)  – 1 no
Soya sauce – 1 tsp
Sugar – pinch
Vinegar – 1 tbsp
Green Chilli sauce – 1 tsp

tomato sauce – 1/2 tbsp

Coriander leaves, for garnishing – few

Spring onions, finely chopped – 1 tbsp

Method:
Cut cauliflower into florets and soak  them in hot water for 5mins . Drain them out.
For making the batter, in a bowl, add all-purpose flour and cornflour, salt, pepper pd . Add little water and make into a thick paste. Pour the batter on the cauliflower florets and mix. Heat oil in a pan for deep frying the florets; when the oil is hot, deep fry the batter coated florets until they slightly change colour. Remove and again deep fry the florets for the second time to make them crispy.
For making the sauce:

Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic , chopped green chillies, chopped onions, sauté until transparent, add salt,  capsicum, soya sauce, sugar, vinegar, chilli paste, chilli sauce , tomato sause and mix well. Add the double fried cauliflower florets into the sauce and toss well. Sprinkle some coriander leaves and finely chopped spring onions and toss well. Serve hot

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Karivepaku rice / Curry leaves rice


Curry leaves – 1 cup

chana dal — 2 tbspoons

Jeera –  2 tbspoons

pepper corns — 1 tbspoon

red chillies – 4

oil – 2 tbsp

green chillies – 2

Rice – 1 1/2 cup

salt – to taste

Cook rice in 1:2 water ratio and keep it aside.

Roast chana dal, jeera, dhaniya, pepper, red chilli in a pan with little oil. Fry till they turn golden colour.

Add curry leaves and switch off the flame. Let the pan stay on stove such that curry leaves becum little crispy.

Once it is cooled, grind it to coarse powder by adding salt.

Take a pan , add oil. Now add groundnuts, jeera , green chillies ..fry for one minute. now add grinded powder and fry for 1 min. Add cooked rice and mix it well by switching off the stove.

This rice goes well with papad or fryums. I served it with homemade potatochips.

 

Kandi pachadi / Toor dal chutney


Toor dal – 1 cup

Red chillies – 6-7

Garlic cloves – 4

Jeera – 1 tb spoon

Tamarind pulp – 1 tb spoon

fry toor dal in a pan with little oil till it turns golden colour.

Then fry red chillies, jeera, garlic for 2 mnutes.

Once it is cooled, grind all of them by adding tamarind pulp, salt and little water.

Once it is grinded , make  tadka with bengal gram, jeera, mustard, curry leaves  in a pan and add it to the chutney.

This can be served with dosas/rice.

Egg Paratha


Atta – 2 cups

Eggs – 4

Corriander leaves – 1/2 bunch

Chat masala – 1 tbspoon

salt – to taste

Prepare dough with aata by adding enugh water.

Now boil the eggs . Grate the boiled eggs and add salt, chopped corriander and chat masala .

Mix it well.

Put this mixture into a rolled chapathi . Fold it on four sides making into square shape.

Now dust little flour and press it into roti.

Fry the roti on both sides with little oil added on pan .

 

Can serve this with curd or any side dish.

 

Ravva Dosa


Rice Flour – 1 cup

Sooji (bomai ravva) – 1 cup

Maida – 1/2 cup

onion – 1 medium sized (finely chopped)

Green chillies – 3 slit

Ginger – small piece ( ginely chopped)

Jeera – 1 tbspoon

Salt – to taste

 

Mix sooji, rice flour, maida into a fine thin paste mixing with water. Please note tht it should be very diluted and thin. Only then dosa can be crispier.

Now add chopped onions, ginger, green chilli, jeera, salt to it.

Heat a pan and pour this mixture . Do not move/mix with laddle on pan ..You need to just pout the thin batter in dosa shape.

Add oil and fry it well on both sides.

 

Serve this with ginger chutney which is a good combintatin for the same.

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Pepper rasam-2


Ingredients :

Pepper – 1 tbspoon

garlic — 6-7 flakes

red cilli – 4

tamarind — goose berry size

First crush pepper, garlic flakes and red chilli into coarse powder.

add oil to kadai and add mustard, jeera,curryleaves.

Now add crushed powder and fry it for 1-2 minutes on low flame.

Now add 3 cups of water , tamarind pulp, salt .

Boil well for 10min on low flame.

Switch off the stove and garnish with corriander leaves.

This rasam has becum favourite at our home recently…very spicy.

Gutti vankaya Vepudu


Ingredients :

Endu kobbari — 1 chippa

Red chillies — 8

Velluli – 10-12 pods

Jeera – 1 spoon.

Round brinjals (small size) – 1/2 kg

Endu kobbari mukkalu chesukoni , red chillies, jeera , garlic, salt kalipi grind chesukovali.

Vankayalu 4 sides slit chesi grind chesukunna powder ni andulo pettukovali.

kadai petti oil vesi vankayalni vesi low flame lo fry chesukovali.

Vankayalu purthiga veginaaka grind chesi migilina powder vesukoni 2mins stir chesukoni stove off cheyyali.

kottimeera tho garnish chesukovali.

Rice n mudda pappu tho best combination idi.