mysore bhajji

preparation time:10 min

ingredients:

1 cup all purposeflour/maida

1/2 cup sour curd (whip smooth without lumps)

2 small onions(finely chopped)

3 to 4 green chillies(finely chopped)

few strings curry leaves(finely chopped)

few strings corainder leaves(finely chopped)

cooking soda1/2 tspn

salt to taste

oil for deep frying

PROCEDURE:

1.Sieve maida.mix with sour curd and leave about 4 to 5 hours

2.add salt, cooking soda, onions, green chillies, and jeera to form a thick batter without lumps.

3. Heat oil in a pan and drop batter into round balls. Fry till golden brown in color and serve hot with kobbari chutney or putnalu podi/powder

4. These bajjis can also be made instantly if you have left over sour curd at home. Just sieve maida, mix with sour curd, cooking soda, onions, green chillies, jeera and fry them .


Here iam giving the recipe of putnalu podi/powder.

INGREDIENTS:

1 Cup putnalu/dahlia

2 tbspn dry coconut powder

3 to 4 redchillies

salt to taste

1 or 2 garlicpods

Take a mixie/grinder,grind all above igredients and make a fine powder.you can use this powder in many ways like rice ,dosa,mysorebhajji......

GOBI MANCHURIA

PREPARATION TIME: 30 MIN

SEVINGS 3 ADULTS

INGREDIENTS:

1 Big cauliflower/gobi (cut into bite-size florets)

FOR MAKING BATTER:

1 cup corn flour

1/2 cup maida/allpurpose flour

1/2 tspn garam masala

1/4 tspn kesar colour/optional

1/2 tspn soyasauce

salt to taste

redchilli powder to taste

1/8 th tspn pepper powder

pinch of soda

required amount of water for making batter for gobi

FOR MAKING SAUCE:

1 Small onion (finely chopped)

3 garlic pods(finely chopped)2-chopped for sauce
1-for paste (making batter)

2 inch garlic /11/2 tbspn paste (1 -paste
1-finely chopped for making sauce

2-3 tbspn tomato ketchup

1 tspn redchilli sauce

2 tbspn soyasauce

3 to 4 green chillies(finely chopped)

finely corainder leaves

for garnishing corainder leaves,slices of onion sprinkle lemon.

FOR PREPARATION OF GOBI MANCHURIAN:


1. In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.(dont cook too much enough for 5 min).


2..Take a bowl add above ingredints of making batter add all iingredeints mix it well add above ginger garlic paste.mix it evenly add required amount of water make batter like bajji batter consistency

3.Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

4.Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes.

5. finally add gobi/cauliflowe florets saute it well sprinkle corainder leaves
serve with onion slices with lemon.serve immedaitely.


if you want u can sprinkle chopped greenchillies,ginger on the top of gobimanchurian

TINDORA FRY/DONDAKAYA FRY

IT IS VEY SIMPLE AND EASY RECIPE EVER BODY IS MAKING THIS FRY BUT HERE IAM GIVING ON MY STYLE .THIS IS MOM RECIPE I WOULD LIKE TO SHARE WITH EVRERYONE.

PREPARATION TIME: 20 MIN

INGREDEINTS:

1/4 KG Tindora/dondakaya(wash and dry, cut in to slices and keep it aside)

3 tbspn oil

FOR MAKING PODI/POWDER:

4 TO 5 Red chillies

2 tbspn dry coconut powder

1 tbspn dahlia/putnalu/pappulu

1 or garlic pods

salt to taste

add above ingredeints to the grinder and make a fine powder.
FOR TADKA:

MUSTARDS

Cuminseeds

1 tspn uraddal

Few curry leaves

PROCEDURE:

1. Heated oil in a pan add above seasoning for tempering after frying them add tindora/dondakaya slices frt them until they turn golden colour then add grounded powder mix it well now fry another 5 min on a low flame now switch off the stove

Now your TINDORA /DONDAKAYA FRY is ready to serve with hot rice or side dish for sambar.

CHANNADAL VADA(SENGAPAPPU VADALU)

Preparation time : 30 min

Ingredients :


1 cup yellow gram (chana) dal

1/2 cup onion finely chopped

Corainder leaves finely chopped

few springs curry leaves

1 tspn corainder seeds

4 green chillies

salt to taste

1 cinnamon

1 garlic pods

1/2 tspn ginger menced

FOR THIS MEASUREMENT MAKES NEARLY 15 TO 20 DEPENDS ON YOUR SIZE.

PROCEDURE:

1..Wash and soak dal for 6 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.

2.Add above spices one by one to the mixture grind with whole dal and make coarsely

now add rest of dal to that mixture mix it well and a pinch of soda.

3. Heat oil, make patties shaped like round with your palm or take a polythene sheet with the help of you can make patties also,let carefully in to hot oil ,fry on both sides until golden colour.

4. Now your channadal/senagapappu vadalu is ready to eat with any kind of chutney.

MASALA MURMARALA(PUFFED RICE)

This is Wonderful snacks.we can make this with in 10 min
It is very easy simple ,tasty snacks here are the ingredints are:

PREPARATION TIME:

ingredients:

25o gms murmaralu/puffed rice

handful peanuts

handful putnalu/dahlia

1 tspn uraddal

1tspn mustards

1 tspn cuminseeds

few springs curry leaves

chilli powder to taste

salt to taste

1/8 tspn turmeric

3 tbspn oil

For masala paste:

1 spn corainder seeds

2 garlic pods



Take a blender grind 2 ingredients and make a coarsely and keep it aside.

PREPARATION :

1. TAKE a big pan/kadai add oil when the oil is heated add one by one above

ingredints(peanuts,putnalu,uraddal,mustards,cuminseeds,curryleaves,turmeric)

fry well dont burn it now add above masala paste,salt,chillipowder mix it well

now add murmuralu/puffed rice mix it evenly keep on a low flame fry for 10 min

on mean time stir well.


Now your yummy tasty murmuralu/borugulu/puffed rice snacks is ready to eat.u can store this iin air tight container and it will be good for a month.

CHUDWA(SNACKS) 10 MIN SNACKS

This is a very quick and easy snack .My hubby likes ver much.It is easiest snacks

with out adding much oil you can store for few days.

ingredients:

6 electric rice cooker cups of thin poha

2 tbspn oil

4 to 5 greenchillies(cut in to vertical slices)

5 to 6 broken cashews

salt to taste

1/4 tspn turmeric

handful peanuts

handful putnalu/dahlia/pappulu

1/4 tspn mustards

1/4 tspn uraddal

1/4 tspn cuminseeds

curry leaves

PREPARATION:

1.Take a big and wide pan or kadai . Heat it and add 2tbspns oil . Then add handful

of peanuts , few broken cashews. When they are fried add 4 green chillies , 1/2

tspn cumin seeds , 1/2tspn mustard seeds, uraddal,putnalu,few curry leaves 1 tspn

salt mix it nicely.

2.Now add 6 electric rice cooker cups of thin poha. Stir it nicely for 5-10 mins

fry on a low flame and switch off the stove.After turning stove keep it like that

about 5 min ,it will get crispy

Serve them . u can store remaining in air tight container and it will be good for a month.

Take chudwa on a bowl sprinkle chopped onions,corainder leaves,drop of lemon juice you can serve with immideately this is another varation of serving poha/chudwa.

SPICY RICE CRAKERS(KARAM VADAPPALU)

serves: 4 adults

PREPARATION TIME: 30 min

WE CAN MAKE 25 RICE CRAKERS WITH THE FOLLOWING MEASUREMENT.

Already i gave the recipe of vadappalu,this is another varation
i.e spicy rice crakers/karam vadappalu.This is famous recipe from my part of the state.We can store these crakers for few days.you can treat this either breakfast or snack.You can have this as a snack with/with out any dal curry available. i hope you like this snack.

INGREDIENTS:(for 25 crackers)

2 cups rice flour

1/4 roasted peanut powder(roast the peanuts and make a fine powder)

1 tbspn channadal(soaked in a water about 15 min)

7 to 8 green chillies(make a fine paste and keep it aside)

10 strings corainder leaves

salt as per ur taste

few springs curry leaves

1 medium onion(finley chopped)

2 tbspn heated oil

oil for deep frying

PROCEDURE:

1.Take a big bowl add rice flour,roated peanut powder,greenchillies paste,chopped corainder leaves,curry leaves,finley chopped onions ,soaked channa dal take a small pan add around 2 tbspn oil heat it and add in to above mixture mix it evenly.

2.Add required amount of water make a hard dough just like puri dough .

3. Take a small portion of dough ,take a thin sheet apply an oil a drop on your palm amd your sheet press it evenly dont break the edges press it evenlyi f you press thin it will get crispy now fry in a deep oil until it turns golden colour dont burnt fry it very carefully.

NOW YOUR SPICY RICE CRAKERS(KARAM VADAPPALU) is ready to serve.

ENJOY THE COOKING......

RICE CRACKERS(APPALU)

PREPARATION TIME:20 MIN

INGREDIENTS:

1 Glass rice flour

1 Glass water

salt to taste

2 garlic pods(menced)

1 tbspn channa dal(soaked for half an hour)

1 tbspn sesame seeds

1/8 th tspn turmeric

redchilli powder to taste

1 tspn cumin powder

1 tspn dhaniya powder

1 1/2 tbspn peanut powder(fry the peanuts and make a fine powder)

PROCEDURE:

1.Take an equal ratio of rice flour and water,first boil water add amount of salt

garlic pods.

2. Take a bowl add rice flour,add above igredients (from seasme seeds to peanut powder) mix it well

3. Add this flour mixture to that boiling water mix it well and make a soft dough knead it well and keep it aside .

4. Take a small potion of dough put it on a polythene sheet and cover it and press it evenly dont break edges.and make it a thin or thick the way you want. if u make thin u will get more crispy i used to prepare crispy.(even you can press it with the help of pressing makers)

4. Fry it on a pan util it turns golden colour.

Now delicious,crispy snack is ready to eat.Dear freinds i hope you enjoy

to learn how to make this rice crackers(appalu)

MURKULU(SNACKS)

PREPARATION TIME: 2O MIN

INGREDIENTS:

2 CUPS Rice flour

3/4th cup putnalu(dahlia) make a fine powder and keep it aside.

1 tbspn seasame seeds

1 tspn cumin seeds

1 tspn ajwain

salt to taste

redchilli powder to taste

1 tbspn hot oil

oil for deep frying

PROCEDURE:

1.Take a bowl add all igredients along with 1 tbspn heated oil mix it well with

water make a hard dough just like a puri dough.

2. Heated oil in a pan for frying with the help of murkulu maker or tool .after that

you put this dough start pressing it slowly and make it in to nice murkulu you can

have different kind of presses.

3. Put it on a medium flame,so that even colouring.after frying evenly make it

crispy until you have to fry dont burn now This murkulu or janthikalu are

ready to eat for evening snack .

CABBAGE PAKODI

PREPARATION TIME:20 MIN

REQUIRED ITEMS

Small Cabbage (finley chopped)

1/2 cup maida(all purpose flour)

1/2 cup besan(gram flour)

1/2 cup corn flour

3 to 4 finley chopped green chillies

1/2 tbspn grated ginger

1 tspn garam masala

1/2 tbspn chilli powder(depends on your spicy)

salt

finley corainder leaves

METHOD:

1.Take a big bowl add an equal portion of maida,corn,besan,greenchillies,grated

ginger,garam masala.salt,corainder leaves,chilli powder mix it well .

2. Add water make a batter(just like bhajji batter.

3.heat oil in apan when the oil is heated take a small portion of batter and fry it until it turns golden colour as shown in the above photo.

Serve hot with chutney(ex.pudina,cilantaro,ketchup)