Vegetable cutlets -Variety 1

Ingredients:

Maida 1/2 cup

Potatoes 3 medium

Beans 6

Carrot 2

Cabbage 1/4 cup (optional)

Capsicum 1/4 cup(optional)

Green Peas 1/2 cup

Coriander 1/4 cup

Masala powder 1/2 spoon

Ginger Garlic paste 1 spoon

Red chilli powder ( According to your taste)

Oil for frying

Salt

(You can use mixed vegetable packet instead of beans,carrot,greenpeas; use 1 cup of mixed vegetables)

Preparation:

1.Boil the potatoes and peel them and mash them.

2.Cut and boil all the vegetables. Drain the water and mash the vegetables.

3.Place all mashed vegetables in a bowl and add masala powder,red chilli powder ,salt,corainder,ginger garlic paste,all maida and make it like a dough

add water if required .

4.Make a small ball of the dough and make the ball into flat patty.

5.Heat the oil in a pan high flame for 5 minutes and turn it into medium flame, fry the cutlets on both sides till they turn into uniform golden brown color.

6.Serve this with tomato ketchup or coriander chutney.

Kandi Podi (Toor and spice powder)

Ingredients:

Toor dal (or) Kandi pappu 1 Cup

Chana dal (or) Senaga pappu 1/2 cup

Moong dal or Pesara pappu 1/4 cup

Urad dal or Menapa papu 1/8 cup

Red chillis 5-6

Salt

Preparation:

1. Heat a pan and roast the toor dal in a low flame for about 10 min.

2. Remove the toor dal and put in a bowl and now roast chana dal in low flame till the raw smell goes out.

3. Put the chana dal in the toor dal's bowl and roast moong dal in low flame for 3 minutes.

Put the moong dal in the chana and toor dals bowl and roast the udad dal till turns into golden color.Put this into the dals bowl.

4. Now roast red chillis and put them in the dals bowl.

5. Now make this dals and chillis mixture into a fine powder.

6. Add salt and store in air tight container. Very yummy when mixed with white rice and ghee.

Also served with dosas ,put oil in the powder and eat with dosas. This is Kandi Podi Andhra people fav. spice powder.

Mango Thukku Pachadi (Grated Mango Pickle)

Ingredients:
Raw big mango 1 /2
Red chilli pwd 1/2 cup
Mustard powder 1/4 cup
Menthi Powder 1/4 Cup
Mustard seed 1 teaspoon
Red chillis 3
Hing 1/4 Teaspoon
Oil 1/2 cup


Preparation:
1.Wash and dry the mango.

2.Grate the mango as you would grate carrot for carrot halwa. (If you have food processor cut mango 4 big pieces and grate in the processor)

3.In a bowl mix red chilli powder,menthi powder,salt and add the grated mango.

4.In a pan heat oil add mustard seeds ,red chillis and heat till the mustard seeds splutter and mix this to the mango mixture bowl.

5. Refrigirate it. It is usually good for 3-4 weeks. You can eat this pickle with dosas or rice.

Tomato Pickle with Garlic

Ingredients:

Tomatoes 2 pounds

Tamarind paste 1 cup

Red chilli pwd 1 cup

Mustard powder 1/2 cup

Menthi powder 1/2 cup

Mustard seeds 1 spoon

Hing 1/2 spoon

Dry red chillis 4 to 5

Garlic cloves 10

Oil 1 cup

Salt as needed

Preparation:

1. Wash the Tomatoes in water and wipe them with a dry cloth. Make sure no water is present on tomatoes. Cut them into pieces.

2. Cook tamarind in water and make tamarind into a smooth paste.

3. Heat half cup oil in a pan, add the sliced tomatoes and cook them in medium flame for about 1 hour.

4. Keep stiring in middle and cook till the oil separates .The tomatoes have become very soft. (If they are very soft we need not grind the tomatoes )

5. Add the tamarind paste and cook in low flame for 10 min .Stir in middle .

6. Let it cool for 15 min. Now add red chilli powder,mustrad powder, menthi powder and salt. Mix well.

For Garnishing

7. In a pan put the remaining oil add mustards seeds,red chillis,garlic cloves and hing and fry till the mustard splutters .

8.  Add this to the the tomato paste and mix well.

Refrigerate, it is usually good till 2-3 months.

Kajjikayalu

Ingredients:

Maida 4 cups

Ghee 3 table spoons

Oil for deep frying

For the filling inside kajjikayaulu

Dry coconut powder 2 cups

Roasted Chick peas 2 cups

(Potanalu pappu in telugu)

Powdered sugar 2 cups

Cardamom powder 1 teaspoon

Preparation :

1. Heat a pan and add two teaspoon ghee and add the dry cocunut powder and in a very low flame roast this for 5-6 minutes.

2. Make a powder of roasted chana dal or ponalu pappu .Add this powder,roasted dry cocunut powder,sugar and elachi powder and keep them aside.

If you have a food processor

3. Add 4 cups of maida ,2 spoons of ghee and two cups of water and blend in the food processor for 2 min.It becomes a dough.

4.Take a small ball of dough and cover the food processor so that dough does becomes dry.Or if is becomes dry then sprinkle water and blend the dough for 20 sec in the processor.

5.Make it into a puri .Fill 2 spoons of the powder and close the puri tightly . make the puri and stuffing in half circle and seal it by tightly folding the sides. If you have kajjikaya maker then place this stuffed puri in it and shape it pree the seal edges tightly.

6. In a pan ,heat oil for about 5 minutes and turn it into low flame and fry the stuffed kajjikayalu. Fry them till golden brown on one side and flip other side and fry till it turns in golden brown color.

7.Store in a air tight container or else they will become soft. They can be stored upto 3 weeks.

Apple milk shake

Ingredients:
Apple  1
Full fat milk 1 and 1/2 cups
Sugar
Raisins and Almonds to garnish.


Preparation:
1.Peel the apple and cut into pieces.
2.In a blender/processor/mixie add milk, sugar and apple pieces and beat well for 2 minutes .
3.Keep it in refrigirator for 15 min and garnish with raisins and almonds.
4.Add crushed ice if you want.

Rice Murukkulu or Rice Jentikalu

Ingredients:
Rice flour 2 cups
Sesame seeds 2 spoons
Green chillies - 2
Ginger 1 inch piece
Salt as needed
Oil for deep frying


Preparation:
1.Grind the green chillies and ginger finely.
2.Heat 6 spoons of oil in a pan.
3.Mix rice flour ,ginger ,green chilli paste,sesame seeds,salt and add water. Now mix the hot oil. Mix well and make this like chapathi dough.
4.Take murukulu maker and select the shape of murukkulu or jenthikalu you want.
5.Place a medium sized ball of dough in the jentikalu gottam.
5. Heat oil in a pan and twist the jentikalu gottam in the pan of oil.
6.Fry it till jentikallu come in light golden color.