Tapala Chekka / Rice Flour Pan Cake / Biyyapu Pindi Appachulu

INGREDIENTS:

1. Rice Flour - 2 cups
2. All Purpose Flour (Maida) - 1/2 cup
3. Channa Dal - 2 tbsp
4. Moong Dal -  1 tbsp
5. Onions - 1 (large )
6. Green Chilli - 3 to 4
7. Cumin seeds - 1 tbsp
8. Red Chilli Powder - 1 tbsp
9. Salt to taste

PROCEDURE:

For preparing Tapala chekka first soak channa dal and moong dal in water for at least 1 hr.

Now to the rice flour add maida, chopped onions, green chillies, cumin seeds, red chilli powder, soaked channa dal and moong dal, salt and mix all of them thoroughly using hand and taste it to check whether all ingredients are sufficient or not. If not add little more red chilli powder and salt as per your taste.

Then mix the above all ingredients with sufficient quantity of water to prepare dough.

Take a pan heat it well and then apply some oil to the pan, then take some dough and spread it properly on the pan with your fingers. While spreading the dough wet your hands with water so that the mix won't stick to your hand. Then add some oil on its top. 

Now close the pan with lid and cook for 3-4 mins until bottom side cooks well. Then remove the lid and turn the tapala chekka to other side and cook it until it changes it color to golden brown. (No need of lid for the other side).

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Mysore Bonda

INGREDIENTS:

1. All purpose flour (Maida) - 2 cups
2. Rice flour - 1/2 cup
3. Curd (sour)
4. Onions - 1 Large (Optional)
5. Green chilli - 2 to 3 (Optional)
6. Caustic soda - pinch
7. Salt to taste

PROCEDURE:

Mix rice flour, maida, caustic soda and salt with the sour curd to prepare dough. (Batter should be thick paste)
Keep the batter aside for at least 2 hrs.
Then add chopped onions and green chillies to the batter. (Optional)
Take oil in a deep frying pan and when the oil is hot enough, wet your hand and make small dumplings of the dough and drop in the oil ( you can also use large spoon) and fry them on medium heat till they turn golden brown color. Serve hot with coconut chutney.

MAKE SURE CURD IS SOUR ENOUGH.

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Tomato Bath / Sooji Tomato Bath / Tomato Upma / Tomato Rava Bath

INGREDIENTS:

1. Sooji (Semolina) - 2 cup
2. Tomato - 2 Large
3. Green Chillies- 3 or 4
4. Onion - 1 (small)
5. Ginger - 1 inch (Finely chopped)
6. Turmeric Powder - 1/4 tbsp
7. Cilantro
8. Salt to taste
9. Cashew nuts - 1 tbsp
10. Seasoning- (Mustard seeds ,Cumin Seeds, Urad dal) - 1/4 tbsp each
11. Chana Dal - 1 tbsp
12. Curry Leaves

PROCEDURE:

1. Chop tomatoes and onions into small pieces. Then chop green chillies and ginger into very fine pieces and keep all of them a side. Take a pan add 3 tbsps oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds and channa dal. Once the mustard seeds start spluttering add cashew nuts, curry leaves and fry them till cashews turn into golden brown color.

2. Now add green chillies and fry for 1 min. Then add turmeric powder, chopped onions and little salt. Salt helps onions to cook faster. Cook them till onions become transparent. 

3. Once onions are cooked add chopped tomato and ginger pieces. Cover and cook them on medium heat till tomatoes become soft like paste.

4. After all vegetables are cooked add water and salt. Taste the water to check whether salt is enough. Bring the water to boil. (1 cup Sooji = 3 1/2 cup water). When the water reaches its boiling point reduce the heat to medium. Take sooji in a drinking glass. It helps the sooji to flow uniformly and in small quantities. Then add sooji to water slowly. While adding sooji to the boiled water keep mixing continuously to avoid lumps.

5. Cook it for just 1 more min by stirring continuously until you get your required consistency. Then turn off the stove and add chopped cilantro and mix it well. 

6. Serve tomato bath hot with coconut chutney or kara podi.

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Tomato Chutney / Tomato Pachadi (For Rice)

INGREDIENTS:

1. Tomatoes - 4 (Medium)
2. Onions - 1 (small)
3. Green Chillies - 6 to 7
4. Tamarind - 2 inch piece
5. Turmeric powder - 1/4 tbsp
6. Salt to taste
7. Cilantro
8. For Seasoning- (Mustard seeds, cumin seeds, urad dal)

PROCEDURE:

1. Take a pan add 2 tbsp oil, when the oil is hot enough add the mustard seeds, cumin seeds,  urad dal and fry till the urad dal turns into golden brown color. Then add the chopped onions and little salt and fry them for 2-3 mins. Then add the chopped tomatoes, whole green chilli and cover and cook them on medium heat for 6-7mins.

2. Then remove the lid and add tamarind and cook on high flame for 2-3 mins to remove the excess water in the pan. Then take it off from the stove and let it cool.

Then add all the ingredients and salt in the mixer and make a coarse paste of it. Garnish it with chopped cilantro and serve the chutney with hot rice.

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Vegetable Bread Cutlets

INGREDIENTS:

1. Bread - 10 Slices
2. Onion - 1 Large
3. Tomato - 1 Large
4. Green Chilli - 7 to 8
5. Cilantro
6. Cumin seeds - 1/2 tbsp
7. Salt
8. Sooji

PROCEDURE:

a) For making mix:
Chop the onions and add that Chopped onion and green chilli to the chopper. Chop them until they all become paste (if you don't have chopper add them in mixer).
Then chop tomato into very fine pieces (approx.1mm size) and also cut the bread slices into small pieces (approx.,5mm*5mm) .
Now add that onion and green chilli paste to the chopped tomatoes and bread pieces. To it add chopped cilantro, cumin seeds and little amount of salt (as required). Mix all the ingredients well with your hand and make sure that all bread pieces become paste and keep it aside for at least 1hr.

b) For frying:
Take a pan and heat it, when it is hot enough take the mixture that you have prepared in step(a) and make it into small balls and hold b/w your hands and press them gently.
Roll them front and back in sooji powder and cook them on the non-stick pan till sooji turns brown.Taste them with tomato ketchup....yummy..

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Vegetable Puffs

INGREDIENTS:

1. Puff Pastry Sheets Pack - 1 
2. Potatoes - 2
3. Green Peas - 1/4 cup
4. Ginger Garlic Paste - 1tbsp
5. Garam Masala - 1/2 tbsp
6. Salt to taste

PROCEDURE:

Curry for stuffing:
Chop potatoes into small pieces, like we do for potato fry. Cook the Chopped potatoes, green peas in a microwave or pressure cooker by adding adequate amount of water.
Then take a frying pan and add some oil, when the oil is hot enough add ginger garlic paste and fry it for 2 min. Then add garam masala to it and fry for 1 more min. Now add all the boiled vegetables, salt and mix them all and cook for another 2 to 3 min.
Taste it and make sure that all the ingredients are good enough.(before you stuff into pastry rolls). Let the curry cool before you stuff it into pastry sheets.

Making Puffs:
Now thaw the rolls for about 10 min before unfolding them. After the pastry sheets are thawed, place them on a flat surface and cut them into square pieces of your required size or 10cm*10cm.
Take each piece and roll them little thinner using rolling pin (apply little rice flour on both sides of the sheet to avoid sticking while rolling).
Place 2 tbsps of curry in each of these sheets and apply very little water to sheet corners and seal all the corners by pressing them together with your fingers.
Then place all the puffs in refrigerator for just 5 mins. Then place them in a preheated Oven (350 degree F) for about 12 min or until they turn golden brown.

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Potato Bread Sandwich / Bread Sandwich

INGREDIENTS:

1. Bread slices - 8
2. Potatoes - 2 (Large)
3. Onions - 1 (small)
4. Red Chilli powder - 1 tbsp
5. Salt to taste
6. Cilantro

(Sandwich maker needed) - you can see it here Sandwich Maker 

PROCEDURE:

1. Peel the potatoes and cut them into large cubes and boil them in a pressure cooker or microwave by adding sufficient amount of water. Mash them into paste by using potato masher and keep a side. Chop the onion and keep them aside.

2. Now take a pan add some oil, when the oil is hot enough add chopped onions and fry them until the onions are transparent. Then add red chilli powder and salt as required to the fried onions and mix them well. Then add the mashed potato paste to it and mix them all well and cook for another 3-4 mins and add chopped cilantro. Taste it and make sure that red chilli powder and salt are enough (If not sufficient add 1/4 tbsp oil at one corner of the same pan and to that oil add red chilli powder or salt and mix them well with curry). Then transfer the curry into a bowl.

3. Now take two bread slices, for one slice apply ghee or butter on one side and place the ghee side facing the bottom plate of the sandwich maker. Take the other slice, place 1 to 2 tbsp of potato curry on it and spread well. Place this slice on the first bread slice in such a way that curry should face the first bread slice and again apply ghee or butter on the top of the second slice and close the sandwich maker. Cook them until the red light on the sandwich maker changes to green.

4. Serve the sandwich hot with green chilli sauce.

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Gatti Onion Pakoda / Gatti Ulli pakodi

INGREDIENTS:

1. Besan/Gram flour - 2 cups
2. Corn flour - 1 cup
3. Rice flour - 2 tbsp
4. Onions - 1 Large
5. Green Chilli - 3 to 4
6. Red chilli powder - 1 tbsp
7. Salt to taste
8. Caustic soda - 1/4 tbsp
9. Cumin seeds - 1/4 tbsp

PROCEDURE:

1. Chop the onions into very thin slices in length wise and also chop the green chillies into small pieces.  In a large bowl take onions and green chillies. Then add besan and corn flour.

2. Then add rice flour, red chilli powder, salt and caustic soda and mix them all well using fingers. Then add 1 cup of water and mix all ingredients well that it forms a hard batter. Don’t add too much water.

3. Now take oil in a deep frying pan and heat it. When the oil is hot enough, take some batter in your hand and drop that batter into the oil by moving your right hand thumb finger forward to form small fritters.

4. While frying use your ladle to turn the fritters occasionally to make sure they cook on all sides. Deep fry on above medium heat till they turn into golden brown. Then remove the pakodi on to some absorbent paper and serve hot.

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Urad Dal Vada / Minapappu Vada

INGREDIENTS:

1. Urad Dal - 2 cups
2. Onion - 1 (Large)
3. Green chillies - 4 to 5
4. Cumin seeds- 1/4 tbsp
5. Salt to taste
6. Oil for frying

PROCEDURE:

1. Soak the urad dal in water for at least 6 hrs. Now take the soaked urad dal and grind it in grinder or mixer into paste by adding adequate amount of water. Batter should be thick and it should not flow freely.

2. Chop the onions and green chillies into small pieces. Add the chopped onions, green chillies, cumin seeds and salt to the batter and mix all the ingredients well.

3. Take oil in a deep frying pan and heat it. Take a polythene sheet or bag and wet it with water. When it is hot enough, take lemon sized batter and place on the polythene sheet. Again wet your hand with water and spread it like a thin disc on sheet. Then put hole at the middle and drop it into the oil. Fry them on medium heat until they turn golden brown color.

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Semiya Upma/Vermicelli upma

INGREDIENTS:

1. Semiya (Vermicelli) - 2 cups
2. Potato - 1
3. Onion - 1
4. Green Chilli - 3 to 4
5. Seasoning Ingredients(some Mustard seeds, Cumin seeds, Channa dal)
6. Salt to taste
7. Ghee or Dalda
8. Water - 2 1/2 cups

PROCEDURE:

1. Take a frying pan add 1 tbsp ghee, when it is hot enough add semiya to it and roast them on medium heat until they turn light golden yellow color and keep it aside. Chop all the vegetables.

2. Take another frying pan and add 2tbsps oil and add mustard seeds, cumin seeds, channa dal and fry them till channa turns golden brown color.Then add chopped green chilli, fry for 1 min and add chopped onions and little salt and fry them until the onions are transparent. Then to it add the chopped potatoes and very little salt and cover and cook them till the potatoes are soft (adding salt and cover cooking helps to cook potatoes faster).

3. After all the vegetables are cooked add water and adequate amount of salt (Taste the water to check for salt). When water reaches its boiling point add the roasted semiya and cover and cook for another 6-7 mins by stirring occasionally. (If semiya is cooked it breaks easily when pressed with finger). 

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Tomato Rice

INGREDIENTS:

1. Rice - 1 cup
2. Tomatoes - 2 (medium)
3. Onion - 1 (small)
4. Green chillies - 2
5. Ginger - 1 tbsp (chopped)
6. Red chillies - 2
7. Red chilli powder - 1/4 tbsp
8. Mustard seeds - 1/4 tbsp
9. Cumin seeds - 1/4 tbsp
10. Urid dal - 1/4 tbsp
11. Channa dal - 1 tbsp
12. Cashews - 1 tbsp
13. Curry leaves - 3 to 4
14. Coriander leaves
15. Hing
16. Salt 

PROCEDURE:

Take a pan add oil, when oil is hot enough add mustard seeds, cumin seeds and channa dal and fry till the channa dal is slightly brown. Then add the cashew nuts and fry till they are slightly brown. 
Then add chopped ginger, green chilli, curry leaves, onions and salt and fry them till the onions are transparent. Add little bit of hing, tomatoes and red chilli powder and cook till the tomatoes are fully cooked.
Then add the boiled rice and mix it well and garnish it with coriander leaves.

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Capsicum Rice

INGREDIENTS:

1. Rice - 1 cup
2. Capsicum - 1
3. Peanuts - 4 to 5 tbsp
4. Red chillies - 3 to 4
5. Mustard seeds - 1/2 tbsp
6. Cumin seeds - 1/2 tbsp
7. Urid dal - 1/2 tbsp
8. Coriander seeds - 1/2 tbsp
9. Curry leaves - 5 to 6
10. Garam Masala powder - 1/4 tbsp
11. Coriander leaves
12. Salt

PROCEDURE:

Take a pan add red chillies, mustard seeds, cumin seeds, coriander seeds and urid dal and dry roast them (without adding oil) till you see the urid dal light brown. Then add peanuts and dry roast them till peanuts turn into golden brown color. Then add curry leaves to it and fry for 1 more min.

Put all the ingredients in a mixer and blend them to a coarse powder. And add garam masala powder to it and keep it aside.

Take another pan add oil, chopped capsicum and salt and cook for 4-5 mins. Cook little less to keep the crunchiness in the capsicum. Then add the peanut masala power to it and cook it for 1 more minute. Now add the cooked rice and mix all the ingredients well. At last garnish it with coriander leaves.

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Masala Khichadi / Spicy Khichadi

INGREDIENTS:

1. Rice - 1 1/4 th cup
2. Toor Dal - 3/4th cup
3. Onion - 1 (medium)
4. Potatoes - 1 Large
5. Carrot - 1 no
6. Green peas - 1/2 cup (frozen or fresh)
7. Green chillies - 2 nos
8. Ginger Garlic paste - 1 tbsp
9. Cinnamon Stick - 2 inch stick
10. Peanuts - 2 tbsps
11. Black Pepper - 8 to 10 seeds
12. Hing - 1/8th tbsp
13. Turmeric Powder - 1/4 tbsp
14. Mustard seeds - 1/4 tbsp
15. Cumin seeds - 1/2 tbsp
16. Urad dal - 1/2 tbsp
17. Red chilli powder - 1/2 tbsp
18. Salt to taste

PROCEDURE:

1. Wash 11/4 th cup rice (1:2 ratio) and 3/4 th cup toor dal (1:2 ratio) and keep it a side. Chop all the vegetables and keep them ready. Take a pressure cooker add some oil, when the oil is hot enough add mustard seeds,cumin seeds, urad dal and black pepper. Let them roast for few seconds. 

2. Then add cinnamon stick and raw peanuts and fry till peanuts turn into golden brown. Then add hing, turmeric powder and onions and fry them for 2-3 mins. Then add ginger garlic paste, green chillies and fry for 1 more minute. 

3. Now add chopped potatoes, carrots and green peas. Then add the soaked rice and toor dal. Now add 4 cups of water and mix all ingredients well. 

4. Add red chilli powder and salt to water. Taste the water to check for salt and chilli powder. Pressure cook for 3 to 4 whistles. Serve this masala khichadi hot.

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Chekodi

INGREDIENTS:

1. Rice Flour - 1 cup
2. Moong dal - 1 tbsp
3. Cumin seeds - 1/2 tbsp
4. Red chilli powder
5. Salt

PROCEDURE:

For preparing chekodi take a bowl and add 1 spoon oil , water  ( For 1cup Rice Flour = 1 1/2 cup water), moong dal, cumin seeds, salt and red chilli powder and boil them.(add salt and red chilli powder plenty enough to give good taste after adding rice flour to it.) Taste the water, if the water is salty and little spicy then 
Then add the rice flour to boiled water and mix it gently with the spoon without any clumps and close the container immediately after mixing.
For making chekodi, apply oil to both your hands and plate.Then take some paste and make a ball and roll on plate like a 5mm dia rope and connect the two ends.

Now take some oil in the deep frying pan and heat it well then add the chekodi and let them fry until they change color.

DON'T EXPOSE EITHER PASTE OR CHEKODI TO AIR ALWAYS CLOSE THEM WITH SOME LID.

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Mint Rice (Pudina Rice)

INGREDIENTS:

1. Mint Leaves - 2 cups (1 bunch)
2. Onions - 1 
3. Green Chillies - 8
4. Green peas - 1 cup
5. Mustard seeds - 1/2 tbsp
6. Cumin seeds - 1/2 tbsp
7. Channa dal - 1/2 tbsp
8. Ginger Garlic paste - 2 tbsp
9. Garam Masala Powder - 1 tbsp
10. Cardamom - 2 seeds
11. Cloves - 2
12. Salt to taste
13. Oil

PROCEDURE:

Take a pan add 1 spoon oil and to it add mustard seeds, cumin seeds, channa dal, cardamom, cloves and chopped green chillies and fry them for 2- 3 mins.
When the chillies are half fried add chopped onions and ginger garlic paste and cook them for 3-4 mins.
Then to it add green peas, garam masala powder, chopped mint leaves, salt and fry them for 2- 3 mins and take it off from the stove.
Then take the raw rice and add water and the above whole mixture to it and taste the water to check for salt. Then cook it in a cooker just like plain rice.

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Lemon Rice / Nimmakaya Pulihora

INGREDIENTS:

1. Rice - 2 cups
2. Lemon - 2 small
3. Green Chillies - 5 to 6
4. Red chillies - 1
5. Salt - 1 1/2 tbsp
6. Cashew nuts - 1 tbsp
7. Peanuts - 2 tbsp
8. Turmeric powder - 1/2 tbsp
9. Channa dal - 1 tbsp
10. Urad dal - 1/2 tbsp
11. Cumin seeds - 1/2 tbsp
12. Mustard seeds - 1/2 tbsp
13. Curry leaves - 4
14. Hing

PROCEDURE: 

1. Wash the rice and cook it by adding 3 to 4 drops of oil in water (1 cup rice = 2 cup water) and allow it to cool. Chop green chillies and lemon and keep a side.

2. Take some oil in a pan and heat it well, then add the mustard seeds, cumin seeds, urad dal, channa dal mix them. Now add peanuts, turmeric powder and fry for 2 min then add cashew nuts and hing and fry for 2 more minutes. Then add the green chillies, red chillies and curry leaves and salt to it and fry till all the seeds turn to golden brown color. Add this seasoning and lemon juice to the cooked rice and mix them gently.

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Tamarind Rice

INGREDIENTS:

1. Tamarind -200 gms
2. Green Chillies - 15
3. Red Chillies - 4
4. Jaggery - 1/4 th cup (Grated)
5. Salt to taste
6. Channa dal - 2 tbsp
7. Mustard seeds - 1 tbsp
8. Cumin seeds - 1/2 tbsp
9. Turmeric powder - 1/4th tbsp
10. Peanuts - 2 tbsp
11. Cashew nuts - 2 tbsp
12. Hing - pinch
13. Oil - 6 tbsp
14. Rice - 2 cups

PROCEDURE:

Tamarind Paste:
Take the green chillies,wash them and wipe out water using cloth and make a slit on them from top to bottom in the middle by using knife and keep them aside. 
Take tamarind and soak it with enough water in a pan and boil it till water gets bubbles.Allow it to cool.Then take a mixer jar and add the boiled tamarind and make it into juice.
Now take a deep pan, add oil and heat it.When it is hot enough add mustard seeds,cumin seeds,turmeric powder,channa dal and hing and fry them till mustard seeds starts spluttering.
Then to it add red chillies and slit green chillies and fry them until red chillies turn dark brown in colour.
Now add the tamarind juice, jaggery and salt (3 tbsp)to it,mix them all and close the pan partially with lid by placing spoon in the pan.
Cook it for atleast 30 min by stirring occasionally until the tamarind juice becomes thick paste.

Tamarind Rice:
Wash the rice and cook it by adding 3-4 drops of oil in the water.Keep it aside and allow it to cool.
Take a small frying pan add oil and heat it,then add peanuts and cashew nuts and fry them until they turn golden brown and keep it aside.
Now take the cooked rice, mix it well and add enough tamarind paste, salt, fried cashew nuts and peanuts and mix them well.(Check for salt, if it is not enough add some salt).

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Vegetable Noodles / Maggi Noodles / Spicy Noodles

INGREDIENTS:

1. Maggi noodles (Atta Noodles) -170 grams pack (2-serves)
2. Onion - 1 Large
3. Baby Carrot - 4 
4. Green Chilli - 4 to 5
5. Capsicum (Optional) - 1/4
6. Green chilli Sauce - 1 tbsp
7. Soy Sauce  - 1/2 tbsp
8. Salt to taste
9. Oil - 2 tbsp

PROCEDURE:

1. Chop all the vegetables into small pieces and keep a side. Break the noodle cake into 4 pieces and keep a side. Now take water in pan and add 1tbsp salt and 5 to 6 drops oil. 

2. Bring the water to boil. When the water reaches its boiling point add the noodles to it. Cook them for exactly 4 minutes by stirring occasionally.

3. After they get cooked drain the hot water and keep it under running cold water and again add 5 to 6 drops of oil to them and mix well. Later drain that cold water and keep noodles a side.

4. Take 2 tbsps oil in a non-stick pan and heat it. When the oil is hot enough add chopped green chillies  and fry for 1 min. Then add chopped onions and salt and cook for another 3-4 mins. Salt helps to cook onions faster.

5. Now and add chopped carrots, capsicum and little salt. Salt helps to cook vegetables faster. Cover and cook them for 3-4 mins until they are cooked nicely.

6. Then turn on the stove on medium heat and take the boiled noodles. Then add green chilli sauce and soy sauce to the boiled noodles and mix them well. Then add the boiled vegetables to it and mix them all nicely.

7. Turn off the heat and now add the masala packets one by one that come with maggi noodles and mix them all nicely.

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