urad dal balls/ koftas in sambar

Ingredients:

1cup Urad Daal
1 Onion finely chopped
1 tsp cumin
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

 Method:

• Grind urad dal  coarsely in a blender.
• Now add onions,cumin, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan and deep fry a spoonful of batter till golden
• Soak these urad dal balls in sambar and serve.

CORN ALOO CHAAT

Ingredients:

corn boiled  - 1 cup
aloo ( boiled & mashed ) - 1 cup
onion (chopped )  - 2
coriander leaves ( chopped )
urad dal - 2 tsp
redchilli powder - 1/2 tsp
chaat masala - 1/2 tsp

garam masala - 1/4 th tsp
salt
leom juice - 2 tsp
oil - 1 tsp

Method:

put a pan add 1 tsp of oil add urad dal onions , corn , aloo , chaat masala , garam masala , salt , chilli pwdr and mix well .

garnish it with coriander leaves , and add lime juice over it

easy and healthy snack is ready to eat .

have a nice evening with a variety of snack  and quick to make ..
dont ignore corn its healthy..........

SENAGAPINDI BONDALU / BESAN BONDA

Ingredients :

Besan flour  - 2 cups
salt
green chilli  chopped - 3- 4  (Depends)
onion chopped   - 2  no's
baking soda  -  pinch
cumin - 1tsp

oil - for  deep  frying

Method :

Mix all the ingredients and then add  water to it and make as that of fine paste or as that of dosa batter , or if u want to have thick batter u can  do as u wish .

Heat the pan with oil for deep frying  , with a small spoon take the batter and put as small bondas , let them fry then take out from the oil and serve hot with onion - red chilli chutney or ketchup...

this is very easy and tasty and quickly prepared snack .... enjoy bondas...

Ragi Malt - Ragi Ambali

Take a bowl mix ragi flour in some water to avoide lumps formation and keep it a side.

Take a pan  and add water get to boil then add the mixed ragi flour to it and keep mixing  and cook for 5 -8 min.

once it done take a bowl add some butter milk or curd,salt and cooked ragi mixture mix well and serve.

or u can even add rice to the above mixture and serve it . 







another method take a bowl add some milk,dry fruits sugar or jaggari and ragi mixture mix well and serve.

PEANUT BURFI/ GROUNDNUT BURFI / CHIKKI / VERUSENAGA MUDDALU

Ingredients:

Roasted peanuts (groundnuts, verusenagakayalu ) - 1 and 1/2 cups

  jaggery - 1and 1/2 cups

Method

1.Coarsely powder the fried peanuts.

2.Heat up the jaggery in a heavy bottomed vessel without adding any water(not even a drop) .

3.Once the jaggery  melts completely, reduce the heat to low.

4.Grease the reverse side of a plate and keep it ready.

5.Add the peanut powder and stir continuously until it thickens and mixes evenly. This will take a couple of minutes.

6.Pour the mixture over the greased side and roll it out evenly using a spoon n.

 

7.Immediately cut into pieces or make round balls (while still warm) as it may not be possible to cut the burfi or to make round balls  when it gets cool down.

EGG MASALA

Ingredients :

Eggs    -  4

onions   -  2

green chillies  - 4

tomatoes  - 3

coconut  - 1/2

ginger  garlic paste   - 2 tsp

coriander powder  1 tsp

red chilli powder = 1/2 tsp

coriander leaves     

curry leaves

cardamom  - 2

cinamon  1/2 inch

cloves      3

cumin 1 tsp

mustard  1tsp




Preparation : 

Boil eggs  and keep it aside .

put a pan  add  3tbsp of oil  add cloves,  cinnamon , elachi ( crushed ) , add  some cumin, mustard ,  curry leaves

let it crackle  then  add onions chopped and green chilli  and , ginger garlic paste .

add little bit of salt and turmeric to it , then stir  and fry it thoroughly  .

cut coconut into small pieces and make it into fine paste .

make  tomato puree with the tomatoes ,

add the coconut and tomato puree to the pan and fry properly ,

keep the lid closed and cook it for few minutes , and then open the lid and stir properly add little bit of water

add coriander powder , little bit of chilli powder .check the salt and add salt to the taste .

cook it for 4 minutes , then add boiled eggs to it and mix and cook for few more minutes .


garnish it with coriander leaves and serve hot  with chapathi , roti , naan , rice , and biryanis or to flavoured rices ..

BREAD UTHAPPAM

Bread slices : 3   (mash them into small pieces)..
curd   : 1 1/2 cup 
sooji / ravva        : 3/4 th cup
 onions : 1 ( chopped into small pieces)
green chilli : 2 no ( chopped)
cumin / jeelakarra : 1 tsp
Coriander leaves / kothimeera / dhania : chooped
salt
oil / ghee

Method:

Mix bread slices , curd , sooji , in a bowl add salt cumin , and mix well as that of idly batter .

leave it for 15 minutes, then mix thoroughly.

put pan on the stove , add some ghee /oil then add the batter which is mixed thickly
Then add chopped onions green , chilli ,chopped coriander leaves to it .. and put the lid on it...

Let it cook for few seconds, cook it on a low flame,

If it is cooked on a high flame it turns dark brown colour.

Turn the uthappam carefully on the otherside and allow it to cook...

Then serve hot with onion chutney or coconut chutney....

Kandi Podi

Ingredients:
1 small cup kandi pappu/red gram/tur dal
1 small cup senaga pappu/bengal gram/channa dal
1 1/4 tsps cumin seeds
7-8 dried red chillis (adjust)
15 curry leaves (optional)
1/2 tsp asafoetida
salt to taste
1 tsp oil
1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside.
2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside.
3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool.
4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container.
6 Serve hot with white steamed rice and a  ghee.

RAAVA LADOO

Ingredients :

sooji /raava - 2 cups.
sugar - 1 cup / 1 and 1/2 cup .
coconut - 2 cups.
cashew/ raisins/ few
milk - 1 cup or 1 and 1/2 cup.
ghee - 3 tbsp
elachi powder - 1 tbsp

method :


put a pan on the stove and add ghee to it, then fry all the cashew and raisins, then keep it aside.

add sooji to a pan and fry untill you get nice smell of sooji/ raava. then add sujar and fry for some time ...
finally add milk to it and mix , turn off the stove , let it cool for some time add grated coconut, cashew , raisins , elachi powder, mix and make into round shape as ladoos .

keep it aside for some time , then u can serve ladoo.