Palakayalu or rice balls

Ingredients:
Rice Flour   2 cup
Sesame Seeds 2 table spoons 
Ghee 2 teaspoons
Ajwine or vamu 1 teaspoon (optional)
Red Chilli Powder   1 teaspoon

(adjust accordingly)
Oil for deep frying
Salt as needed

Preparation:
1. Place the rice flour in wide boil. Pour water in vessel and heat it. When the water starts to boil. Transfer the boiled water into the bowl in rice  flour. Add  melted ghee, sesame seeds, vamu red chilli powder and salt. Mix well.
Set it aside for 2 hours.

 2. Make the dough into 1 cm balls or small alma sized balls. 

3. Heat a oil pan and  after it is heated  gently drop the balls into the oil.

4. Uniformly fry the  balls until they turn golden in color. Transfer them to a tissue paper. 

Aloo Bonda or Mysore Bonda or Potato Bonda

 

Ingredients:

Potatoes 3 big sized

Coriander leaves handful (optional)

Besan or gram flour 2 cups

Red chilli powder 1 teaspoon

Mustard seeds 1 teaspoon

Garam masala ¼ teaspoon (optional)

Amchur powder ¼ teaspoon

Coriander powder 1 teaspoon

Tumeric 2 pinches

Salt as needed

Oil for  deep frying

Preparation:

1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.

2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.

 3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.

 4. Gently flip them on all sides till they turn golden in color.

 

 5. Serve hot with chutney or ketchup.

Vegetable Cutlets- Variety 1

Ingredients:

Bread 8 pieces

Potatoes 5 big sized

Carrots 3

Corn 1

Kidney beans handful

Green peas 1 cup

Frech beans 10

Onions 2

Green chillies 5

Ginger 1 inch piece

Turmeric powder 2 pinches

Coriander powder 1 teaspoon

Red chilli powder 1 teaspoon

Oil for deep frying

Salt as needed

Preparation:

1. Boil and mash potatoes in a big bowl.

 2. Chop carrots, beans, french beans and onions. Cook the vegetables and mash them.

 

 3. Add red chilli powder, coriander powder, salt and tumeric powder. Mix well.

 4. Heat a pan or griddle, roast bread slices on the pan. When they are roasted on both sides. Add little water mash them into soft pieces.

 

5. Mix the bread pieces and vegetables. Make then into rounds and flatten them.

 

6. Heat a deep pan or skillet and after oil is heated. Switch to medium flame. Gently drop the cutlets into the oil.

 7. When they are uniformly fried on all sides. Transfer them to a tissue paper.

Bread besan starter or Bread Besan Vada

Ingredients:

Bread Slices 6

Onions 2

Besan powder 1 cup

Red chilli powder 2 teaspoons

(adjust accordingly)

Salt as needed

Oil for deep frying

Preparation:

1. In a bowl mix bread slices and little water and make into paste.

2. Add chopped onions, red chilli powder and salt.

3. Add besan and mix well.

4. Heat a pan and add oil after oil is heated add balls of the batter gently and turn to medium  flame.

5. When they are uniformly fried on all sides transfer them to a tissue paper.

Matris or Wheat crackers

Ingredients:

Maida 1 cup

Atta or wheat flour 1 cup

Ghee ¼ cup

Baking soda 2 pinches

Ajwin seeds or Vamu 2 teaspoons

Hot water

Oil for deep frying

Preparation:

1. In a big bowl mix maida, atta, salt, ajwin seeds and mix well. Add melted ghee, hot water for kneading the dough. Make the dough into chapathi dough.

2. Make it into flat big thick chapathi, it should be thicker than puri.

3. With a round lid or cookie cutter make them into circular 2 inch diameter circular rounds. Prick them with fork on each circular rounds 3 to 4 times.

4. Heat a deep pan add oil for deep frying after oil is heated add the matris one by one.

5. Uniformly fry them until they turn golden in color. Gently flip them over to the other side. When they turn golden in color transfer them to a tissue paper.

6. After they cool. Store them in air tight container.

Rice flour starteror beyapindi punukulu

 For poojas when we have make different varieties, I tried this out they turned very crispy, kids liked it. Very easy, you can add onion, green chillies and ginger.

Ingredients:

Rice flour 1 cup

Curd ½ cup

Baking soda 3 pinches

Red chilli powder 1 teaspoon

Salt as needed

Oil for deep frying

Preparation:

1. In a big bowl mix rice flour, curd ,salt, red chilli powder and water. Make it into medium consistency batter.

2. Heat a pan add oil for deep frying, gently drop the batter with a spoon.

3. When turn golden yellow in color gently flip it over to the other side. When are fully fried, transfer them to tissue paper.

Cashew Pakoras

Ingredients:

Cashew nuts 1 cup

Besan or Gram flour or Senaga pindi ½ cup

Chilli powder 1 teaspoon

(Adjust accordingly)

Oil for deep frying

Salt as needed

Preparation:

1. In a bowl mix besan, salt and chilli powder.

2. Add cashews and little by little water and make it a thick batter.

3. In a deep pan heat oil after oil is heated gently add little by little batter to the oil.

4. Fry the pakodas until golden brown color on all sides. Transfer them to a tissue paper and remove the excess oil.