Boorelu

Ingredients:

½ cup urad dal
1 cup rice
1 cup chana dal
1 cup grated jaggery
¼ cup fresh grated coconut
1 tsp cardamom powder
Salt to taste
Oil for deep frying

Direction:

Drain water from the urad dal and rice and grind into fine paste with adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. And keep aside.

Boil Chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after it’s cooked. Add jaggery to the dal and use a masher to mash them together till it blends well.

Take a heavy bottomed vessel and add the chana dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool. Add grated coconut, cardamom powder and mix well. Shape small balls.

Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.

Vegetable Spring rolls

Ingredients:

For the covering:

1 Cup Maida/Flour
¼ cup corn flour
2 tsp Maida/Flour, mix with water to a paste
¼ tsp Baking Powder
2 tsp Oil
Salt to taste
Oil for deep frying

For the filling:

1 cup Cabbage
¼ cup Carrot
¼ cup Capsicum
¼ cup Spring Onions
½ tsp Ajinomoto
½ Cup Soya Sauce
2 tsp Sugar
2 tsp Chili Sauce
1 tsp Oil
Salt to taste

Direction:

In a bowl Mix Maida, Salt, Baking Powder, Oil and requiring water. knead into dough. Divide the dough into balls and roll out each one into a thin circle. Roast each circle for a minute or two; let it not become crisp.Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all the Vegetables and Ajinomoto and mix well. Add Salt, Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Remove and let it cool.Fill the vegetable mixture on the Maida/Flour bread and roll it tightly. Seal the edges using the Maida/Flour paste. Heat Oil in a pan and deep fry them till golden brown and crisp. Remove on the kitchen towel and cut each roll into three pieces and serve hot with tomato sauce.

Tomato Dosa

Ingredients:

2 cup Rice Flour
1 cup Maida Flour
1 cup small Soji
1 Kg. Fresh Tomato
1 cup Onion chopped
2 tsp fresh Ginger
1 cup fresh Coriander
2 Green Chilies
Salt to taste
½ cup Oil for, making dosa.
Direction:

Grind tomato with adding ginger, green chilies, and cumin seeds. Grind into fine paste. Mix all the flours in a big bowl and add the tomato juice by mixing thoroughly till you get the dosa consistency. Add lemon juice and salt to taste. Heat the pan with 2 tsp oil and make dosa. On the top of dosa you can add coriander leaves, and chopped onions for additional taste.

Mint chutney

Ingredients:

4 cup mint leaves
¼ cup dried chana dal
2 tsp coriander seeds
1 tsp cumin seeds
2 green chilies
2 tomatoes
8 tsp oil
Lemon sized tamarind
2 garlic flakes
Salt to taste

For seasoning:

1 tsp mustard seeds
1 tsp urad dal
½ tsp cumin seeds
2 red chilies
1 tsp curry leaves
½ tsp asafetida
1 tsp oil

Direction:

Heats the pan with 3 tsp oil lightly fry the mint leaves keep aside. Fry the coriander seeds, cumin seeds, green chilies, tomato, and keep aside. In a grinder add mint leaves, Chana dal, Coriander seeds, cumin seeds, green chilies, tomato tamarind, garlic flakes, add salt also. Mix well. For the seasoning, heat the pan and add ghee /oil followed by the mustard seeds, red chilies, cumin seeds, urad dal, curry leaves, asafetida, and add the mint chutney. Serve hot with samosas.

Yogurt Chat

Ingredients:

20 Small purees
1 cup Onion finely chopped
2 green chilies
½ cup Tomatoes finely chopped
1 cup boiled potato chopped
1 cup boiled white peas
½ cup coriander leaves
½ cup yogurt
5 tsp tomato sauce
1 cup sev (fine)
¼ tsp garam masala powder
Salt to taste
Oil for fry

Direction:

Heats the pan with oil and add onions, green chilies, tomatoes, fry well and add potato, boiled peas, garam masala, salt, and red chili powder. Boil and leave it for 5 minutes. Serve this chat in each plate and decorate with onions, coriander leaves, sev, curd, crushed purees, and tomato sauce.

Cabbage Manchuria

Ingredients:

2 cups Cabbage finely chopped
½ cup boiled potato
1 cup Corn flour
½ cup Maida
¼ cup rice flour
½ cup Coriander
3 green chilies
1 tsp black pepper powder
¼ tsp Ajinomoto (china salt)
3 tsp Ginger & Garlic paste
1 tsp Garam masala
Salt to taste
Oil for fry

For Gravy:

Water, Carrots, Beans, green chili, black pepper powder, Ajinomoto, Soya Sauce, Corn flour or Corn starch, Ginger and Garlic, Salt as required.

Direction:

Grate all the cabbage and take off the water from it. Add chopped green chili, Ginger garlic paste, pepper powder, Coriander, boiled potato, Ajinomoto, garam masala and salt. Mix well and add some Maida, rice and corn flour. Make small balls of cabbage mixture and deep fry in heated oil until golden brown.

Gravy Preparation:

Heat the pan with oil and add mustard, cumin seeds, green chilies, Ginger garlic paste, chopped carrots, and beans fry well for 5 minutes. Add water and salt.

For thick consistency add corn starch mixed with cold water. Add Soya Sauce, pepper powder, Ajinomoto, salt and Coriander. While Eating heat the gravy as required & drop those Manchurian balls. Serve hot with rice or roti.

Besan laddu

Ingredients:

500 gm Besan
500 gm ground sugar
3 tsp cashew nuts
3 tsp Raisins
200 gm ghee
1 tsp green cardamom powdered

Direction:

Heat the ghee until it smokes, then lower the heat. Add the besan and fry on a medium heat until it is a golden color. Take it off the fire for two or three minutes and add the sugar. When it is cooled to a comfortable temperature, grease your palms with ghee and form the mixture into balls. Set aside to cool and harden. Store in, air-tight containers.

Wheat rawa with Maida roast

Ingredients:

1 Bread slices packet
2 cups butter milk
2 cups wheat rawa
2 cups Maida
4 cups shajeera
2 tsp cooking soda
2 tsp sugar
Salt as required
1 cup Oil
Direction:

In 4 tsp of hot water add 2 tsp of cooking soda and mix well. Add sugar and beat well. Now add bread pieces, wheat rawa, maida, shajeera, salt, and butter milk. Keep aside for 8 hrs. Heats the pan with oil and put a ladle full of dosa dough on it, spread and cook for 5 minutes with closed lid. Serve hot with any chutney.

Paneer dosa

Ingredients:

1 cup raw rice
1 cup par boiled rice
1 cup Grated paneer
4 Green chilies chopped
Salt to taste
1 tsp coriander leaves Chopped
Oil for roasting

Direction:

Soak raw rice and parboiled rice together for about 2 hours. There after grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chilies, chopped coriander and mix the batter well.
Heats the dosa pan and pour a ladle full of batter on to the pan and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.
Serve the hot dosa with coconut or onion chutney and sambar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

Methi dosa

This Dosa is especially for diabetic patients. It tastes little bitter. If the batter is fermented enough, the bitterness gets reduced.

Ingredients for dosa:

1 cup raw rice
¼ cup urad dal
¼ cup methi seeds
8 red chilies

Ingredients For curry:

2 cups Methi leaves
¼ cup onions
¼ cup boiled potato
2 tsp red chili powder
¼ tsp turmeric powder
Salt to taste
1 tsp cumin seeds

Direction:

Heats the pan with oil and add cumin seeds, onions, methi leaves, potato, turmeric powder and salt. Fry well for 5 minutes. Now add red chili powder. Turn off the stove and keep aside.
Soak methi, rice, urad dal and red chilies together for 5 hours. Drain excess water. Grind them nicely to a smooth batter. Allow the batter to ferment for 5 hours.
This dosa will taste slightly bitter. But if the batter is fermented enough, the bitterness gets reduced. Make dosa on a pre-heated thick pan and apply oil on the sides of the dosa and Put a spoonful of this mixture on the top of dosa. Remove and serve hot.

Maida dosa with potato curry

Ingredients:

2 cups Rice flour
2 cups Maida flour
2 tsp yoghurt
2 tsp Melted ghee.

Ingredients for curry:

4 tsp ghee
1 tsp mustard seeds
1 medium onion, finely chopped
2 cup potatoes, boiled, & mashed
¼ tsp turmeric
½ tsp chili powder

Coconut chutney:

1 cup coconut grated
½ cup fried chana dal
3 tsp ginger garlic chopped
4 green chilies
Salt to taste

Direction:

Mix the rice flour with the Maida flour. Add yoghurt, ghee and enough water to make a thick batter. Cover and keep aside for 8 hours or overnight, at room temperature to get fermentation.
Make dosa as normal way.


Grind coconut chutney. If require you can add seasoning.

For curry: Heat the pan with ghee and fry the mustard seeds for 1 minute. Add the onion and add potatoes, turmeric and chili, fry for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with coconut chutney.

Spicy Masala Powder Dosa

You can use this recipe as a substitute for Masala Dosa. You don't have a filling and you can use the Masala again for spicing up an otherwise plain Dosa.

Ingredients:

3 cups raw rice
1 cup parboiled rice
½ cup Urad dal
1 tsp fenugreek seeds
Salt to taste
Oil for roasting

Ingredients for Masala Powder:

2 tsp Coriander seeds
2 tsp urad dal
2 tsp Chana dal
1 tsp cumin seeds
½ tsp Asafetida
2 tsp sesame seeds
8 red chilies
Salt to taste
2 tsp grated dry coconut

For decoration:

½ cup Onions
¼ cup Coriander leaves

Direction:

Heats the pan with 2 tsp of oil and fry individually all masala ingredients, except coconut. Fry well. Lastly add dry coconut and switch off the stove. Stir the mixture a little. When this mixture cools down, add salt and dry grind to a slightly coarse powder.
Soak raw rice, parboiled rice, fenugreek seeds and urad dal together in water for 3 hours. Drain excess water. Grind these to a smooth batter. Add salt and allow the batter to ferment overnight. Next day, use this batter to make dosa on a pre-heated thick tawa.
Apply oil to the sides of the dosa and roast well. Sprinkle the Masala Powder (as above prepared) onions, and coriander leaves on the top of the dosa. Brush little oil on the dosa. Reduce the flame. Do not turn the dosa. Roast on only one side. Serve hot with coconut chutney.

Bread Rolls

Ingredients:

10 Bread slices
1 cup Potato Boiled
½ cup Green peas
¼ cup carrots chopped
2 tsp ginger garlic paste
1 tsp green chili Chopped
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Chat masala
1 tsp Chopped green coriander
4 tsp Corn flour
1 tsp maize flour
1 tsp rice flour
1 cup Bread Crumbs
Oil for deep frying
Salt As per taste

Directions:

Heats the pan with oil, add cumin seeds, ginger garlic paste, chopped green chilies and then add boiled potatoes. Add coriander powder, salt and chat masala. Fry well. Add green peas and carrots chopped, cook further for 5 minutes on a slow flame. Add chopped green coriander and let it cool. Cut the corner of the bread and keep aside. Quickly sock the bread in the water and press by your palm. Keep about 1 tsp. of potato mix in the center and fold them in to half. Seal the edges with pressing by your finger. Make them all in the same way and keep aside. Mix 4 tsp corn flour, 1tsp rice flour, 1 tsp maize flour, with 1/4 cup of water. Dip the each ball into corn flour liquid batter and rub in the bread crumbs. And keep aside. Deep fry the rolls in medium hot oil, till crisp and golden brown. Serve hot with tomato chutney.

Paneer pagoda

Ingredients:

250 Gms Paneer
1 cup Besan Flour
Salt to taste
½ tsp Red chili powder
3 Green Chilies
½ cup Water
Oil for fry

Direction:

In a bowl add Besan flour, red chili powder, salt and little water to make thick paste. Let batter rest ½ hour in a warm place. Cut the paneer into thick cubes. Sprinkle little salt, chili powder on the cubes Deep fry in oil . Drain on paper towels and serve immediately. Serve the paneer pakora with coriander chutney or tomato sauce.

Vegetable upma

Ingredients:

2 cups semolina (rawa/sooji)
1 large potato, diced
1 large carrot, diced
½ cup shelled peas
4-6 French beans, chopped
2 medium onions, chopped
2-3 large green chillies slit
2 tbsp ginger garlic paste
1 tbsp garam masala powder
1 tbsp cumin seeds
4 cups water
Salt to taste

Direction:

Roast the semolina for 5-7 minutes. Remove from unit and keep aside. Drop the onions, green chilies, into the same unit and place on low heat. Stir for a few minutes till the onions turn light pink. Add all the vegetables, dripping wet, cover and cook. Pour in the water and add salt. Simmer till the water begins to gently bubble. Mix the semolina in, add ginger garlic paste and garam masala. Stir well, cover and cook for a few minutes. Remove from heat and add the seasoning. For the seasoning, heat the pan and add ghee /oil followed by the red chillies, split black gram, cumin seeds, and crushed groundnuts. Fry on low heat till golden brown. Add the mustard seeds and curry leaves. Once the curry leaves splatter, pour the seasoning over the semolina mixture. Stir and sprinkle with coriander leaves. Keep covered for a few minutes before serving. Serve hot with chutney of your choice.

Paneer potato cutlets

Ingredients:

1 cup potato (boiled & mashed)
¼ cup cauliflower chopped
¼ cup capsicum
½ cup paneer
1 cup bread crumbs
¼ cup Maida
4 tsp ginger garlic paste
3 green chilies chopped
½ tsp garam masala powder
¼ tsp red chili powder
3 tsp chili sauce
¼ tsp china salt
¼ cup coriander leaves
3 cup oil

Direction:

In a bowl add all ingredients like potato, cauliflower, capsicum, paneer, Maida, ginger garlic paste, chili sauce, china salt, green chilies, garam masala powder, red chili powder, Coriander leaves and requiring salt. Mix well. Now make cutlets with hand and dip in bread crumbs powder. Heats the pan with oil and fry well the cutlets. Serve hot with tomato sauce.

Paneer paratha with Paneer curry

For paneer curry:

Ingredients:

200 Gms Paneer
2 Green Chilies
1 cup Onion
¼ tsp Cumin seeds
¼ tsp Turmeric Powder
½ tsp Garam Masala Powder
4 tsp Ginger-Garlic Paste
1 ½ cup Tomato
½ tsp Salt
4 tsp Oil

Direction:

Cut paneer into small pieces and fry lightly in oil. Chop the onions, tomatoes and chilies finely. Heat oil in a pan; add the cumin seeds, chopped onions and the ginger garlic paste fry till brown. Add the chilies and tomatoes and fry till they are soft. Add turmeric powder, garam masala powder, salt and little water so that all the masala’s are well combined. Add fried paneer and fry for 5 minutes till the paneer blends into the masala. Garnish with chopped coriander and serve hot.

Paneer paratha:

Ingredients:

100 Gms Grated Paneer
3 cup wheat flour

1 Onion chopped

Coriander leaves finely chopped

2 tsp ginger garlic paste

3 green Chilies

Salt to taste
1 tsp Red Chili powder
1 tsp Garam masala

½ tsp Ajwain

Oil for frying

Direction:

Heats the pan with oil and add green chilies, onions, ginger garlic paste, paneer, ajwain, garam masala powder, and red chili powder. Fry well for 3 minutes. Turn off the stove and add coriander leaves.
For dough: In a bowl add wheat flour, salt, paneer curry, melted ghee, and requiring water. Divide the dough into 6 to 8 balls. And roll out. Heat the pan and roast the paratha’s with adding ghee. Serve paneer paratha hot with yogurt (curd) and Paneer curry.

Moong dal with palak

Ingredients:

1 cup Moong dal
3 cup Spinach chopped (Palak)
1 cup Tomato chopped
¼ tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp cumin seeds
2 red chilies
Curry leaves
½ cup coriander leaves
1 tsp Asafetida
1 tsp chopped Garlic
1 tsp chopped Ginger

6 tsp oil

Direction:

Soak and boil the Moong dal, with turmeric powder, tomatoes, and green chilies and keep aside. Fry the spinach leaves, till the leaves are cooked. When palak cool, grind in a blender. Remove and keep aside. When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal). Transfer the dal to a pan and add the spinach paste, salt, red chili powder, and Coriander leaves. Mix thoroughly. Cook over a low flame for 3 minutes. Remove from the flame and keep aside. Heats the pan with oil and add onions, curry leaves, ginger garlic chopped pieces, cumin, red chilies, and asafetida. Add the dal and mix thoroughly. Remove from the flame and serve hot with rice or paratha.

Mixed Vegetable Biryani

Ingredients:

3 Cups Basmati Rice
2 Cups Mixed Vegetables
½ Cup Onion (cut into thin long pieces)
1 Cup Yogurt
2 Tomatoes chopped
1 tsp Red Chilly Powder
1 tsp Coriander powder (dry coriander)
6 Cloves
2 Cinnamon stick
3 Cardamoms
6 tsp Ginger-Garlic paste
4 Green Chilies
1 tsp Garam masala Powder
1 tsp Turmeric Powder
½ Mint leaves
2 tsp Ghee
2 Bay Leaves
4 tsp oil
¼ cup Coriander leaves

Direction:

Cut mixed vegetables into small cubes (Potato, Beans, Carrots, Green Peas and Cauliflower). Soak the rice in water for 15 minutes. Drain the rice, add 4 cups of water and cook till each grain is separate. Marinate all the spices and powders in yogurt for 30 minutes. Fry the bay leaves and onions in ghee till golden brown. Add the cut vegetables and sauté for 5 minutes. Add the marinated masalas to the vegetables, add 1 cup of water. Cover and cook till the vegetables are soft. Once the vegetables are cooked, drain the excess water if any. Mix the cooked rice with the vegetables and sauté for 5 minutes. At last add ghee and coriander leaves. Serve hot with Onion Raita.

Chick pea’s vada

Ingredients:

1 cup Onion (chopped)
½ cup Mint
½ cup Coriander leaves
1 tsp Cumin Seeds
4 Green Chilies
3 tsp ginger garlic paste
Salt to taste
1 tsp. Coriander powder
Vegetable Oil for frying
Chick peas 2 cups (Chana dal)

Directions:

Soak the chick peas overnight. To the food processor add chick peas, green chilies and ginger salt as required grind coarsely. Remove the ground paste to a bowl to this add chopped onions, chopped mint and coriander leaves, cumin seeds and coriander powder mix well. Heat oil, take small amount of mix with hand and flatten it with fingers slowly drop that into the oil. Deep fry the vada until golden brown or crispy. We can put 5 or 6 at a time and fry.