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.

Cabbage Moong curry or Cabbage Pesara pappu kura

Ingredients:

Cabbage 1 pound or ½ kg

Moong dal or Pesara pappu  1 cup

Urad dal or Menapa pappu 1 teaspoon

Chana dal or Senaga pappu 1 teaspoon

Mustard seeds 1 teaspoon

Jeera ½ teaspoon

Onion 1 (optional)

Red Chillies 2

Green chillies 3

Ginger 1 inch piece

Hing or inguava 1 pinch

Curry leaves 1 bunch

Tumeric powder 1 pinch

Oil 1 table spoon or 3 teaspoons

Salt as needed

Preparation:

1. Soak moong dal in water for half an hour.

 2. Cut the cabbage into small size pieces. Heat a pan add water, salt and tumeric powder after water is heated add the chopped cabbage pieces and moong dal. After they are cooked add strain the water.

3. Heat a skillet or deep tawa add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera, curry leaves, red chillies cut into 3 or 4 pieces and hing. (Add onions and fry them until they become soft and translucent)

 4. Add cooked cabbage and pesalu or moong and mix well cover a lid and keep in medium flame . Mix well in between. In a mixie or blender make a soft paste of ginger and green chillies and mix well. When the curry is fully cooked add little salt and mix well and switch off the stove.

 

Vankaya Pulusu Kura or Brinjal Tamarind curry

Ingredients:

Green Brinjal ½ kg or 1 pound

Onion 1 big sized and finely chopped

Chana dal 1 teaspoon

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Jeera ½ teapoon

Red chillies 3

Red Chillies powder 1 teaspoon

(adjust accordingly)

Curry leaves 1 string

Mustard powder 1 teaspoon

Turmeric powder 3 pinches

Tamarind pulp of 2 inch tamarind

Oil 3 teaspoons or 1 tablespoon

Salt as needed

Preparation

1. Wash and cut brinjals into small pieces. In a deep pan add water after water is heated add the brinjal pieces. Add tumeric powder and salt cook ,until they are cooked. Strain the water.

2. Heat a deep pan or skillet add oil after oil is heated add urad dal, mustard seeds, red chillies, curry leaves and hing.

3. When mustard seeds splutter and urad dal changes to golden color. Add the onion pieces when they turn translucent, add the tamarind paste.

4. When the pulp starts to boil add the brinjal pieces and mix well.

   

5. Add mustard powder little salt. Cook for 10 minutes.

6. Add red chilli powder and mix well. Cook for 2 minutes and switch off the stove.

Maida dosa - Variety 1

This dosa can be made instantly. Sour curd gives more taste to it.

Ingredients:

Maida 1 cup

Rice flour ½ cup

Curd 1 cup

Oil 4 teaspoons

Water as needed

Salt as needed

 

Preparation:

1. Mix all the ingredients. Blend it into soft batter. Transfer it to a bowl.

2. Heat a pan after it is heated pour a ladle full of dosa batter on the pan Spread it in circular   Along the circumference of the dosa spread a teaspoon full of oil.

3. When the dosa changes to golden color. Gently flip it over to the other side. After it changes color the other side. 

Repeat the same with remaining dosa batter. Serve with chutney or podi.

Tomato Chutney -Variety 1

Ingredients:

Tomatoes  6

Garlic cloves 8 to 10

Red chilli powder 1 cup

Mustard powder ¼ cup

Menthi powder ¼ cup

Salt ½ cup

(Adjust accordingly)

Oil ½ cup

Lemon juice ½ cup

Mustard seeds 1 teaspoon

Hing 3 pinches

Red chilli 3

Preparation:

1. Chop tomatoes into pieces. Heat a pan, add half of the oil to it. 

 

2. After oil is heated add the tomato pieces to it.

 

3. After 5 minutes when the pieces become tender add the garlic cloves.

 

4. In a mixie or blender add the above mixture add salt, methi powder and mustard powder. Make it into a soft puree.

5. Heat the same pan and transfer the puree to the pan and when it starts to thicken, add the red chilli powder and mix well. Add lemon juice and mix well. Switch off the stove.

6. Heat another pan and the remaining oil, after oil is heated add the  mustard seeds, hing and broken red chillies.

7. Add this to the chutney and mix well.

Vegetable Kurma

Ingredients:
Potato 1 medium sized
Carrot 2
Green capsicum or bell pepper 1 medium sized

Red capsicum or bell pepper 1 medium sized (optional)

Beans 10
Peas Handful
Cabbage ½ cup
Cauliflower  florets 1 cup
Onions 2 medium sized
Spring onions 3
Tomatoes 2
Garlic 10 cloves
Ginger 1 inch piece

Curd 3 tablespoons

Oil 2 tablespoons

Jeera 1 teaspoon

Red chilli powder 2 teaspoons

(adjust accordingly)

Salt as needed

Garam masala:

Poppy seeds or khuskhu 1 tablespoon
Fennel seeds or saunf or somp 1 teaspoon

Elachi or Cardamom wholes 4

Cinnamon slicks or Dalchini chakka 4 ( one inch sticks)

Cloves or Lavagam 5

Preparation:

1. Wash and peel carrots, potato and garlic cloves. Wash the remaining vegetables. Peel outer layer of onions. Chop the vegetables except peas into small pieces.  Make a paste of ginger and garlic.

 

2. In a cooker or deep bowl, add the vegetables and water. Cook them until they are fully cooked.

3. Heat a pan add oil to it, after oil is heated add jeera seeds.

4. After the jeera seeds slightly change color add the ginger garlic paste.

5. Make a powder of all the garam masala ingredients or you can use the garam masala powder at home. Fresh masala powder adds flavor to the kurma curry.

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6. Add the cooked vegetables and mix well. 

 

7. When the curry starts to thicken add the garam masala powder and mix well.

 

8. Add salt and red chilli powder and mix well. Add the curd and mix well.

 9. Mix well and cook for about 10 minutes in medium low flame, stir in between. When it starts to slightly thicken, switch off the stove.

Chocolate Vanilla Raisin Cake

Guru Brahma Guru Vishnu Guru Devo Maheswara
Guru Sakshat Para Brahma Tasmi Sri Gurveh Namah

Happy Teacher's day  dedicated to all the our great teachers . Thank you all.

Ingredients:

Maida or All purpose flour 1½ cup

Milk ½ cup

Eggs 4

Sugar 1 cup

Ghee or Butter melted 1 cup

Baking soda 1 teaspoon

Vanilla extract 3 to 4 drops

Raisins ½ cup

Chocolate syrup 1 tablespoon

Preparation:
1.  In a big bowl or mixie bowl put the broken eggs. If you wish you can seperate the egg yellows and replace with extra egg whites.

2. Beat in the blender for about 3 minutes. Now add melted butter, milk and sugar blend for 2 to 3 minutes. 

3. Add the maida and add little water. Blend for about 10 to 15 minutes.

4. Transfer it to a greased pan and add the cake batter and mix baking soda. Add raisins and mix well.

5. Decorate it with chocolate syrup.

6. Mix well. Redecorate with chocolate syrup and preheat the oven at 350 Farenheit or 150 C. After it is  preheated palce in oven and bake for about 15 minutes.

 

7. After is cooled cut it into pieces.