VADAI

1.URAD DAL VADAI TYPES

Ingredients
Whole white urad dal-1 cup
Raw rice-1/4 cup
Salt
Oil
Water-1/4 cup

Method

Type 1:

SAMBAR VADAI

Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.

Put the fried vadas in sambar,soak for sometime and serve.


Type 2:

RASAM VADAI


Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.

Put the fried vadas in rasam, soak for sometime and serve.

Type 3:

CURD VADAI


Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.
Dip the fried vadai’s in luke warm water and squeeze lightly.

For curd preparation:

Season mustard seeds, urad dal, curry leaves with oil.
Add finely chopped onions and green chillies.
Sauté well.
Cool it.
Add this in curd, add salt and chopped coriander leaves.
Mix well.

Put the vadas in prepared curd, soak for sometime and serve.

Option: can sprinkle basen boondhi on top and serve.

Type 4:

ONION DAL VADAI

Soak dal and rice together.
Grind with water to thick batter.
Add salt.

Add finely chopped onions,curry leaves,coriander leaves and green chillies.

Mix altogether .
Do shapes and fry in oil.

Serve with coconut chutney and sambar.

Type 5:

VEGETABLE DAL VADAI

Soak dal and rice together.
Grind with water to thick batter.
Add salt.

Season mustard seeds, urad dal, curry leaves with oil.
Add finely chopped onions and green chillies.
Add grated carrot.
Sauté lightly.

Mix altogether .
Do shapes and fry in oil.

Serve with coconut chutney and sambar.

Option : can add shredded cabbage or any greens,spinach .



BASEN VADAI

Ingredients

Basen flour-1 cup
Green chilly-2 (finely chopped)
Finely chopped onion-3/4 cup
Red chilly powder-1 tsp
Salt
Soda salt- a pinch
Curry leaves and coriander leaves- chopped
Chopped ginger-option
Idly batter-little
Hot oil- 1 tbsp

Method
Mix all the ingredients together to smooth batter(batter should not be too thick).

Heat the oil in kadai.
Take the batter in tbsp or in hand.
Fry in oil till golden brown as in required size.

Option: can add ginger garlic paste with this mixture and make vadai.



WHEAT VADAI

Ingredients

Wheat flour-1 cup
Green chilly-3 (finely chopped)
Finely chopped onion-3/4 cup
Salt
Curry leaves and coriander leaves- chopped
Chopped ginger-option
Idly batter-little
Water-required

Method
Mix all the ingredients together to smooth batter.

Heat the oil in kadai.
Take the batter in tbsp or in hand.
Fry in oil till golden brown as in required size.


MASAL VADAI

Ingredients
Vada dal or Bengal gram-1 cup

To grind:
Green chilly-2
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
Cinnamon-few

To fry:
Oil

Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt

Method

Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.

Add salt,onion,curry leaves and coriander leaves.
Mix to dough.
Do small balls and press with hand to circle shape.
Deep fry in oil till golden brown.



PLAINTAIN FLORET VADAI


Ingredients

Vada dal or Bengal gram-1 cup
Plaintain flower-1

To grind:
Green chilly-3
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
Cinnamon-few

To fry:
Oil

Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt

Method
Clean the flower by removing thin stem inside.
Cook it with little water and salt.

Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.
Add cooked flower and grind coarsely.

Add salt, onion, curry leaves and coriander leaves.
Mix to dough.
Do small balls and press with hand to circle shape.
Deep fry in oil till golden brown.


MOONG VADAI

Ingredients

Splitted moong dal-1 cup
Chopped onion-1/2 cup
Chopped green chilly-3
Salt
Curry leaves and coriander leaves –chopped
Oil to fry

Method

Soak the dhal and drain water after soaked.
Grind the dhal to batter.

Add onion,chillies,salt and leaves to batter.
Take the batter in a spoon and put in hot oil to fry.
Deep fry the vada till golden brown.


THATTAPAYIR VADAI


Ingredients
Thattapayir splitted-1 cup

To grind:
Green chilly-2
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp

To fry:
Oil

Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt

Method

Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.

Add salt,onion,curry leaves and coriander leaves.
Mix to soft batter-semi thick consistency.

Take the batter in a spoon and put in hot oil to fry.
Deep fry in oil till golden brown.



FROG VADAI

Ingredients
Toor dal-1 cup
Rice-1/2 cup
Cumin seeds-1/4 tsp
Dry chilly-3 or 5
Small onion-10

Salt
Asafoetida-a pinch
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Oil to fry

Method
Soak dhal and rice together.
Grind to thick batter with dry chillies and cumin seeds.
Add small onion and grind once.

Add salt,asafoetida, onion and leaves and mix well.
Batter should be in semi thick consistency.
Do small balls and press in hand with fingers lightly (so that appearance of vadai after frying looks like frog skin).
Deep fry in oil till golden brown.



MAIDA VADAI

Ingredients

Maida-1/2 kg
Rawa(sooji)-1/4 kg
Rice flour-1/2 cup
Butter or dalda-300 gm
Salt-to taste

Finely chopped:
Onion-1/4 kg
Ginger-1/2 inch
Green chilly-6
Curry leaves
Coriander leaves

Method


Dry roast maida and rawa till golden brown. Off stove.
Add all the remaining ingredients with that,add needed water to do batter(thick consistency).
Fry in oil like vadai till golden brown.



PEAS VADAI

Ingredients

Fresh peas -200 gms
Channa dal-200 gms
Green chilly-4
Dry chilly-5
Ani seeds-2 tsp(sombu)
Garlic-8 flakes
Ginger-1/2 inch
Salt
Chopped onion-1/2 cup
Chopped curry leaves and coriander leaves

Method
Soak the dal.

Grind peas ,dal,chillies,aniseeds,ginger ,garlic to vadai batter(not too smooth)
Add salt,onion and chopped curry leaves and coriander leaves.
Mix all together .
Do balls and press it with hand.
Fry in oil till golden brown.

Option : in case of using dry peas ,soak a night and take out skin.

CUTLET,ROLLS

1.Vegetable cutlet

Ingredients

Carrot-50gms
Beans-50gms
Onion-50 gms
Fresh Peas-1/4 cup
Potato-1/2 kg
Salt
Lemon-1/2
Chopped coriander leaves

To paste

Green chillies-5
Ginger-1 inch
Garlic-6 flakes


To fry
Oil or ghee

Method
Boil and mash potato with salt and lemon juice.
In oil sauté onion, carrot,beans ,peas, till cooked.
Add the masala paste in it and sauté well.
Add little potato, coriander leaves ,mix to dough.
Do balls.
Take the remaining potato (mashed) flat lightly.
keep the veg balls in centre and cover it to look like small square box.
Shallow fry the shapes in oil or ghee.


2.Vegetable rolls


Ingredients

To make dough:

Maida-1 cup
Rice flour-1 tsp
Sodasalt-1/4 tsp
Milk or water-1/2 cup


Stuff-in:
Big onion-1
Peas-1 cup
Potato-100 gm
Cauliflower,carrot,beans,etc-as per need
Red chilly powder-1 1/2 tsp
Dhaniya powder-1/2 tsp
Garam masala powder-1 tsp
Jeera-1/2 tsp

Finely chopped or paste:

Ginger-little
Greenchilly-2
Curry leaves

To fry

Oil
Butter-2tsp

Method

Do dough with the mentioned ingredients.
In butter add jeera,mix.add the paste mentioned, mix.
Add finely chopped onion,vegetables,saute,add chilly ,garam masala and dhaniya powder, salt.
Cook it.
Knead the dough to small flat pieces, keep the stuff in centre and roll it. Paste the edge with water.
Fry in oil.

TRY IT

1.SAGO BREAD TOAST

Ingredients:

To apply:

Sago-1 cup(soaked and mashed)
Potato-1 cup(boiled and mashed)
Dhaniya powder-1 tsp
Garam masala powder-1 tsp
Salt.
Mix all.

Dilute paste:
Maida-1/2 cup,water

For toast:
Bread -6 slices
Butter.

Method:
Take a bread,apply maida on it,apply sago mix on bread.
Keep next bread on top.
Toast in tawa with butter both the sides till golden brown.



2.URAD DAL KHOFTHA(SOMAZ)

Ingredients

Urad dal-100 gm
Dry chilly-6
Asafoetida-little
Wheatflour-2 cup
Oil
Salt
Mustard seeds

Method

Soak and grind urad dal with dry chilly,asafoetida and salt to thick batter.
Season mustard seeds in oil and add the batter to sauté till water goes off(not too dry).

Do a soft dough in wheat flour.
Do small balls and roll it to small poori size.
Keep some urad dal mixture in centre and fold it.
Deep fry in oil till crispy.



3.BANANA FLOWER(PLAINTAIN FLORET) ROAST

Ingredients
Plaintain floret-1
Channa dal-1/4 cup
Toor dal-1/4 cup
Dry chilly-6
Salt
Onion-1/2 cup
Asafoetida-a pinch
Curry leaves and coriander leaves

Method

Clean the flower ,chop and cook it with salt and turmeric powder.

Soak the dals and grind coarsely with chillies,salt and asafoetida.

Season mustard seeds,curry leaves in oil,add onion and sauté.
Add grinded dal mixture and sauté in oil till golden brown.
Add cooked flower ,coriander leaves and mix till dry.

TRADITIONAL SNACKS

1. MIXTURE

Ingredients
Omam muruku-100 gms(made of basen flour,rice flour ,salt and ajwain)
Chilly powder-2 tsp
Salt
Asafoetida-little
Boondi-100 gms

To be fried in oil (each separately):

Beaten rice-50 gms
Peanuts-50 gms
Roasted channa dal-50 gms
Curry leaves
Cashew nuts-little

Method

Mix all the ingredients together.
Store in air tight container.



2. MURUKKU

Ingredients
Rice-2 cup
Moong dal-3/4 cup
Channa dal -1/4 cup
Butter -1/4 cup
Asafoetida
Salt

Method
Dry roast the dals and powder it with rice in machine.
Mix salt,asafoetida,butter,water and mix to soft dough.
Using its instrument,do murruku.
Fry in oil till crispy.



3. MASALA NUTS

Ingredients
Chenna -1/2 cup
Peanuts-1/2 cup
Yam-1 cup
Cashewnuts
Dry peas-1/4 cup
Moongdal(whole)-1/4 cup
Salt
Chilly powder-2 tsp
Asafoetida-little
Curryleaves


Method
Soak chenna,peas,moong dal separately and drain water .
Dry it on cloth and fry in oil till crispy.

Fry cashew nuts and curry leaves.
Slice the cleaned and peeled yam ,fry in oil till crispy
Fry peanuts in oil..

Mix all the ingredients with sufficient salt,chilly powder and chat masala powder(option).mix evenly and store in air tight container.

SUNDAL RECEIPES

MOONG SUNDAL

Ingredients

Green gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil

Method
Cook the green gram with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked dal and mix evenly.
Add coconut and mix well.



KABUL CHENNA SUNDAL (TYPES)

TYPE 1:

Ingredients

Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil

Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chenna and mix evenly.
Add coconut and mix well.


Type 2:


Ingredients

Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Chopped tomato-1/4 cup
Ginger garlic paste-1 tsp
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Salt
Oil

Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add ginger garlic paste and sauté till raw smell goes .
Add finely chopped tomato.
Sauté lightly.
Add cooked chenna and mix evenly.
Sprinkle coriander leaves.


Type 3:

Ingredients
Cooked chenna -1 cup

To paste
Small onion-6
Ginger –few
Garlic-4 flakes
Dry chilly-2 or 3

Salt
Oil
Curry leaves, mustard seeds, urad dal
Coriander leaves
Chopped big onions and grated carrot-few

Method

Season Curry leaves, mustard seeds, urad dal with oil.
Add paste and sauté well till raw smell goes.
Add cooked chenna, salt.
Mix well till dry.

While serving, in each plate serve chenna sprinkling with few onions, carrot and coriander leaves.


SPROUTS SUNDAL

Ingredients

Any sprouts or mixed sprouts-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil

Method
Cook the sprouts with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked sprouts and mix evenly.
Add coconut and mix well.

Option:
Can add little turmeric powder ,garam masala powder, salt – while cooking sprouts.



DRY PEAS SUNDAL

TYPE 1:

Ingredients

Dry peas -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil

Method
Soak the peas 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the peas with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked peas and mix evenly.
Add coconut and mix well.


Type 2:


Ingredients

Dry peas -1 cup
Chopped small onion-1/2 or ¾ cup
Chopped tomato-1/4 cup
Ginger garlic paste-1 tsp
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Salt
Oil

Method
Soak the peas 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the peas with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add ginger garlic paste and sauté till raw smell goes .
Add finely chopped tomato.
Sauté lightly.
Add cooked peas and mix evenly.
Sprinkle coriander leaves.

HORSE GRAM SUNDAL

Ingredients

Horse gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil

Method
Cook the horse gram with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked horse gram and mix evenly.
Add coconut and mix well.



CHANA DAL

Ingredients

Bengal gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil

Method
Cook the bengal gram with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chana dal and mix evenly.
Add coconut and mix well.


BROWN CHENNA

Ingredients

Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil

Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.

Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chenna and mix evenly.
Add coconut and mix well.


JACKFRUIT SEED SUNDAL

Ingredients

Cooked and peeled seeds-1 cup(cook with salt and turmeric powder)
Sliced small onion -1/2 cup
Sliced green chilly-4
Coconut scrapped-1/4 cup
Oiltempering items

Method
Season mustard seeds, urad dal, channa dal, curry leaves in oil.
Add onion and chillies ,sauté well.
Add seeds and mix evenly.
Add coconut and coriander leaves and mix evenly.



HEALTHY SUNDAL

Ingredients
White chenna-1 tbsp
Brown chenna -1 tbsp
Moong dal-1 tbsp
Peas-1 tbsp
Rajma-1 tbsp
Ground nuts
Green chilly-3
Dry chillies-2
Oil
Chopped onion-1/2 cup
Ginger -little
Salt
Coconut scrapped-2 tbsp
Mustard seeds,Channa dal and urad dal

Method

Soak chennas,rajma and cook it.
Cook other items separately.
Mix altogether with salt.

Season Mustard seeds,Channa dal and urad dal in oil.
Add curry leaves,onion ,chillies and ginger,sauté well.
Add cooked sundals and coconut.mix evenly.
Sprinkle coriander leaves.


COCONUT MANGO RICE SUNDAL

Ingredients
Rice flour-2 cup
Grated carrot-1/4 cup
Grated mango-1/4 cup
Scrapped coconut-1/4 cup
Chopped small onion-1 /2 cup
Green chilly-5
Oil
Salt

Method

Dissolve rice flour,salt with water to batter.
Add some oil(1 tbsp) in kadai,heat it.
Add batter and sauté till unsticky consistency.
Do chenna size small balls and steam cook it.

Splutter mustard seeds in oil,add urad dal,channa dal,curryleaves and fry it.
Add onion,green chillies and sauted it.
Add carrot ,sauté it.
Add rice balls and mix all evenly.
Add coconut ,coriander leaves and mango and mix evenly.

NIPPETS

1. NIPPET

Ingredients
Fresh rice flour-1 cup
Urad dal flour-1/2 cup(dry roast lightly and powder)
Roasted gram powdered-1/4 cup
Sesame-2 tsp
Chilly powder or paste-1 tsp
Jeera-1/4 tsp
Chopped curryleaves
Salt
Asafoetida
Hot oil-1 tbsp

Method
Sieve the flour and powder items.
Add all other ingredients and make a soft dough with water.
Make small balls .

Take 2 rectangular plastic sheets.
Grease oil on the base sheet.
Arrange the balls with spaces.
Keep other sheet on top and press with a flat cup.
We’ll get uniform thickness and shape.

Deep fry in oil.
Allow it to cool and store in air-tight container.


2. POTATO NIPPET

Ingredients
Potato-1/4 kg
Rice flour-1/2 kg
Roasted Bengal gram-100 gms
Moong dal-100 gms
Peanut-100 gms
Green chilly-10
Pepper powder-1 tsp
Salt
Coconut-1/2
Turmeric powder

Method
Cook the potatoes.
Soak moong dal and peanut for ½ an hr seperately.
Grind coconut,green chilly,pepper,turmeric powder,peanut ,salt and potato to paste.

Add rice flour,hot oil,moong dal and roasted gram .
Mix to soft dough and do small balls.
Press like nippets in plastic sheets or in plaintain leaf (applying oil).
Deep fry in oil.

DHOKLA

1. TRADITIONAL DHOKLA

Ingredients
Rice-1 cup
Bengal gram(chana dal)-1/4 cup
Urad dal-1/4 cup

Tiny chopped ginger and green chilly
Pepper corn-few
Fenugreek-few
Turmeric powder-1/4 tsp
Salt
Butter milk-as per required
Soda salt-few
Hot Oil-2 tbsp

Method
Soak rice and dal.
Grind to smooth batter.

Add ginger , green chilly,Pepper corn,fenugreek,turmeric powder ,little sugar,salt and Butter milk to batter and ferment it a night.

Add soda salt and hot oil to batter.
Mix well.

Apply oil in a flat bowl.
Pour the batter and steam cook it.
When ready cut the dhokla to small cubes.

Season mustard seeds,jeera(option),urad dal,curry leaves in oil and pour on dhoklas.
Sprinkle coriander leaves.

If preferred ,can sprinkle sugar water and green chutney on top and serve .




2. INSTANT DHOKLA


Ingredients
Basen flour-1 cup
Turmeric powder-1/4 tsp
Salt
Ginger and green chilly paste-3/4 tsp
Curd-3/4 cup
Sodasalt-1/4 tsp
Citric acid-a pinch
Sugar-1/2 tsp
Hot oil-little

Method
Mix all the ingredients except curd.
Finally add curd and mix well to idly batter consistency.

Apply oil in a flat bowl.
Pour the batter and steam cook it.
When ready cut the dhokla to small cubes.

Season mustard seeds,jeera(option),urad dal,curry leaves in oil and pour on dhoklas.
Sprinkle coriander leaves.



3. SNAKE GUORD DHOKLA

Ingredients
Snake guord-2
Bengal gram flour-100 gms
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Asafoetida-a pinch
Salt
Oil
Mustard seeds
Urad dal
Dry chilly
Curry leaves
Coriander leaves

Method
Finely chop the snake guord and marinate with salt for sometime.
Squeeze out the water and add with Bengal gram flour,Chilly powder,Turmeric powder,Salt,asafoetida and mix all well.
Do oval shape and steam cook it.

After cooked cut the dhokla to small sizes as required.
Season Mustard seeds,Urad dal,Dry chilly,Curry leaves,Coriander leaves in oil and add the dhoklas and mix till oil coats on dhokla.


4. BOTTLE GUORD DHOKLA

Ingredients
Bottle guord-1 medium size
Bengal gram flour-100 gms
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Asafoetida-a pinch
Salt
Oil
Mustard seeds
Urad dal
Dry chilly
Curry leaves
Coriander leaves

Method
Grate the bottle guord and marinate with salt for sometime.
Squeeze out the water and add with Bengal gram flour,Chilly powder,Turmeric powder,Salt,asafoetida and mix all well.
Do oval shape and steam cook it.

After cooked cut the dhokla to small sizes as required.

Season Mustard seeds,Urad dal,Dry chilly,Curry leaves,Coriander leaves in oil.
Add the dhoklas and mix till oil coats on dhokla well.

BONDA

1. HEALTHY CAULIFLOWER BONDA


Ingredients

Cauliflower-1 kg
Coconut-1/2 (grated)
Big onion-1
Ginger,garlic-little
green chilly-4
red chilly-4
Curryleaves
Asafoetida
Thoordal-1 1/2 cup
Rice-4 tsp
Jeera-3 tsp
Turmeric powder
Maida-2 cup
Rice flour-1 cup

Method

Clean the cauliflower and finely chop it.

Cook thoor dal and mash it.

Grind coconut, ginger, garlic, red chilly, jeera, rice, turmeric powder.

In oil season mustard seeds, urad dhal, curry leaves and then add cauliflower, salt and mix.
Cook it 3/4th.
Add grinded paste, mix it.
Add mashed dhal, sauté till thick.
Do balls.

Mix maida, riceflour, salt, finely chopped (onion, green chilly), asafoetida to bajji batter level.

Dip the balls in Maida batter and fry in oil.




2.PEAS BALLS

Ingredients
Maida-1/2 kg
Salt-1 tsp
Sugar-1 tsp
Ghee-1/4 cup
Fresh peas-1/2 kg
Green chilly-4
Ginger-little
Asafoetida-little
Masala powder-1 tsp
Lemon -1/4
Soda salt-a pinch
Oil


Method

Cook the peas and mash it.

Mix Maida, salt (needed), sugar, ghee, 100 gms of mashed peas and water to dough.
Do balls.

Sauté chopped ginger and green chilly in oil and then add asafoetida, mashed peas, masala powder, lemon (squeeze it), soda salt and mix evenly.
Do balls.

Make the maida balls to cup shape, keep the peas balls in centre and cover it.
Deep fry in oil.

BISCUIT

1. BUTTER BISCUIT

Ingredients

Maida-1 cup
Riceflour-1 cup
Sugar-1 cup
Butter-1/2 cup
Milk-75 ml
Cashewnut-1/4 cup
oil

Method

Coarsely powder cashewnut.
Mix all the ingredients to softdough.

Use murukku making machine with its lengthy striped designed plate.
Put some batter in to machine and squeeze on a cloth as a length line.

Heat the oil.
Cut the length line to required size and fry it in oil

Children’s special.



2. WHEAT PEANUT BISCUIT

Ingredients

Wheat flour-1 cup
Maida-1 cup
Sugar-2 cup
Peanuts-1/4 cup
Cashewnuts-1/4 cup
Cardamom powder-1 tsp
Ghee-1/4 cup
Egg-1

Method

Roast both the nuts separately with little ghee and coarsely powder it.
Mix Maida, wheat flour, nuts, elaichi powder evenly.

Beat the egg.
Powder the sugar or do sugar syrup.
Add all the ingredients to soft dough.

Roll the dough to thick round shape, cut it to desired size and shape.
Fry in oil till golden brown.

BAJJI

BREAD BAJJI

Ingredients
Basen flour-100 gm
Rice flour-200 gm
Chilly powder- 2 tsp
Garlic flakes-4
Oil
Bread -10 slices
Salt

Method

Mix basen flour,rice flour,chilly powder,salt,mashed garlic and water to bajji batter.

Cut the each bread slices to 4 pieces lenghtly .
Dip bread pieces one by one in batter and fry in oil.


2.VEGETABLE BAJJI

Ingredients

Basen flour-2 cups
chilly powder-1 tsp
Salt
Asafoetida-a pinch
Idly batter-1 laddle
water

Sliced vegetables-plaintain banana,big onion,brinjal
bajji chilly,semi cooked(steamcook) cauliflower(use in medium size),
ridgegourd

oil for frying


METHOD

Dip the vegetables one after other in batter and deep fry in hot oil.

Fry till golden brown.