Besan Laddu

ingredients:
Besan flour 2cups
Ghee 1cup(reduce it to 3/4 cup)
Sugar 1cup
Cardamom powder 1/2tsp
Cashew nuts & almonds(badam) 1/4 cup(fry with ghee)

Preparation:
1. Heat Ghee in a heavy bottom pan.
2. Add besan flour mix well, keep the stove on medium flame and roast the besan flour until it gets light golden brown color, it takes few minutes nearly 20-30 minutes.

3. Stir continuously while frying to prevent  burning, when it reached the color you can smell nice aroma of besan flour.
4. Switch off the stove and transfer the besan flour in to a mixing bowl.
5. Add sugar and cardamom powder mix well and let it cool for some time.
6. Add nuts mix well, if needed add little amount of ghee.
7. To make laddu's take 2tbsp warm besan mixture into your palm, gently press the mixture between your palms to make a round, smooth ball. Do the same for remaining mixture.
       let them cool completely before storing into an air tight container.

• Roasting besan flour is an important thing in making besan laddu.
• Careful to prevent buring of besan flour while frying and stir continuously.
• After removing from the heat immediately transfer roasted besan flour into another vessel. 

 

Coconut Rice(Kobbari annam)

ingredients:
Basmati rice 2cups
          Wash and soak rice for half hour, cook with 3cups of water, while cooking add 2tsp ghee and mix well. After cooking spread the rice in a tray.

Grated fresh coconut 2cups
Ghee 2tsp
Salt to taste

Green chilli sliced 3
Red chilli 3
Ginger-Garlic paste 1tsp
Mustard seeds 1/2tsp
Cumin seeds 1tsp
Channa dal 1tsp
Urad dal 1tsp
Hing pinch(optional)
Cardamom 4
Cloves 4
Cinnamon 1inch
Oil 3tsp 

 Preparation:
1. Heat oil in a pan, fry cloves, cardamom, cinnamon for few seconds.
2. Now add mustard seeds, cumin seeds let them crack, add urad dal, channa dal, red chilli fry for few seconds.
3. Add ginger garlic paste and fry, add cashew nuts, green chilli fry for few seconds.
4. Now add grated coconut mix well with popu, fry for 2-3 minutes.
5. Sprinkle salt over the coconut mixture mix well.
6. Now add cooked rice to coconut mixture mix well and keep it on low flame for 2-3 minutes remove from the stove, add finely chopped cilantro.

coconut rice is ready...... to serve hot........

 

note:
While frying coconut stir well, keep the stove on low flame other wise the mixture burnt quickly.
you can use ghee instead of oil.
you can use only ginger paste or chopped ginger.
  

Methi Egg Fry(Bhurji)

 ingredients:
Eggs  3
Methi leaves  1 1/2cup
Onion chopped  1
Salt to taste
Turmeric powder pinch
Red chilli powder  1/2tsp(adjust)
Dry garlic powder  1/4tsp
Oil  2tsp

Preparation:
1. Heat oil in a pan, fry onions for 2-3 minutes or till translucent.
2. Add cleaned methi leaves mix well, fry for 3-4 minutes.
3. Now add turmeric power, salt, red chilli powder, garlic powder mix well and keep the stove on medium flame and fry for 1-2 minutes.
4. Now add eggs to methi mixture and mix well, fry till egg is done.

Methi egg fry is ready to serve.........
Serve hot with Paratha or with chapathi.....

tastes good with rice also...

note:
* You can also use chopped methi leaves.
* Use green chilli if u want instead of red chilli powder.
* I used dry garlic powder, if you want to use chopped garlic pods instead of powder then first fry garlic, then add onion. 
  

Onion pakodi

ingredients:
Onion sliced  3large
Basen flour  2cups
Rice flour  2tsp
Red chilli powder  1/2tsp
Green chilli finely chopped  3
Curry leaves finely chopped  2tbsp
Ginger paste  2tsp
Salt to taste
Cashews broken(soaked 10 mins)  15
Oil

preparation:
1. In a mixing bowl take sliced onion, green chilli, curry leaves, ginger-garlic paste, salt, red chilli powder mix together well and leave aside for 2-3 minutes.
2. Observe onions releases some moisture, add basen flour, rice flour, broken cashews to onion mixture mix well to coat onions, if needed add little amount water to prepare the batter.
3. Now heat oil for deep frying, once oil get heated slowly add coated onions to hot oil and fry till  golden brown color, remove from pan, drain on a paper towel.

Crispy onion pakodi is ready to serve....

Do the same for remaining coated onions.

Serve hot with ketchup or with hot sauce....

Majjiga Chakralu(Challa Chakralu)

ingredients:
Sour curd 1cup
Rice flour 2cup
Besan flour 2tsp 
Unsalted butter 3tsp
Salt to taste
Green chilli paste 1tsp(you can use red chilli powder)
Sesame seeds 2tsp
Ajwain/coram seeds/vamu 1tsp
Oil for deep fry

 Preparation:
1. In a mixing bowl mix all the ingredients except oil mix well using hand to prepare  firm batter.
2.  Now heat oil in a pan for deep fry.

3. Take small amount of batter into chakralu press, once oil get heated press the batter(chakralu) directly in hot oil on medium flame by rotating your hand on circular motion.
4. Fry chakralu both sides till they get lovely golden color.
5.Do the same process for remaining batter.

Cool Completely and store it in a air tight container for 7-10 days.

Capsicum Fry

ingredients:
Capsicum cut into small cubes 2cups
       (Red 1cup, Green 1 cup)
Onion chopped 1
Salt to taste
Turmeric powder 1/4tsp
Dry garlic powder 1/2tsp
Peanut spice powder 3tsp
Mustard, cumin seeds 1/2tsp
Channa dal, Urad dal 1/2tsp
Red chilli 2
Oil 2tsp

Preparation:
1. Heat oil in a pan add mustard seeds, cumin seeds let them crack, add red chilli pieces, channa dal, urad dal and fry.
2. Add onion fry for few seconds, add capsicum pieces mix well and keep the stove on medium-low flame fry for 2minutes.

3.  Now add salt, turmeric powder mix well, cover and cook for 3-5 minutes(stir occasionally).
4. Remove lid, add dry garlic powder stir well and fry.
5. Now add Peanut spice powder mix well and fry till capsicum become soft and it leaves oil.
6. Remove from the flame and serve hot....
good with chapathi and roti...

note:
Peanut spice powder (http://vellaskitchen.blogspot.com/2012/10/spicy-peanut-powderverusenaga-podi.html)


 ingredients:
Verusenaga pappu/Pallilu/Peanuts/Ground nuts  1cup
Dry red chilli 12
Garlic pods 6
Cumin seeds/jeera 2tsp
Dry coconut powder 2tbsp
Salt to taste
Oil 1tsp

Preparation:
1. Heat a pan and roast ground nuts/verusenaga pappu on medium flame, peel off  the skin and keep aside.
2. In the same pan add oil and fry red chilli for 1minute, add cumin seeds/jeera fry for one more minute remove from the stove.
3. Cool the ingredients completely.

• Now grind red chilli, cumin seeds, salt as powder.
• Add Garlic pods, Fried ground nuts and dry coconut powder grind as a coarse powder.

 

Thotakoora Fry

ingredients:
Thotakoora 1bunch(Cleaned and chopped)
Green chilli chopped 3
Onion 1chopped
Tomato chopped 1/2
Salt to taste
Turrmeric powder 1/4tsp
Red chilli powder 1/2tsp
Dry coconut powder 1tsp
Oil 2tsp
Popu:
Mustard, cumin seeds 1/2tsp
Urad dal, channa dal 1/2tsp
Hing pinch
Curry leaves 1stalk
Garlic cloves chopped 3

Preparation:
1. Heat oil in a pan, fry popu items one by one, now add chopped onion fry till translucent.
2. Add green chilli, Thotakoora mix well and keep it on medium flame cover and cook.

3.  After 2minutes remove lid, add tomato mix well, keep it on medium to low flame for 5 minutes, stir occasionally.
4. Now add salt, turmeric powder, red chilli powder mix well and fry till thotakoora becomes soft and well cooked.
5. Finally add dry coconut powder mix well and keep it on stove for two more minutes on low, remove from the stove.

Serve hot with rice or with chapathi, roti....