Pani Puri

Ingredients for puri :-

1/4 cup All Purpose flour (Maida)
1 cup Sooji

1/2 cup water (as needed)

Method:-

Mix sooji, maida ,water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.

Divide the dough into small balls. Start rolling each ball to about a 2-inch circle. Do this for all puris.

Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.

Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.

Take the puris out and place over paper towel, so the excess oil is absorbed.

Fry all the puris. They should be crisp and puff like a ball.

For pani:-

Mint Leaves - 2 bunches ,(chopped)

Coriander Leaves - 1 bunch ,(chopped)

Tamarind - lemonsize

Ginger - 1" , (chopped)

Green Chillies - 4 no,(chopped)

Ground Cumin Seed - 2 tsp

Salt to taste

Method:-

Soak the tamarind in ½ cup of warm water for 30 minutes and strain out the pulp to get tamarind water.Add chopped Mint leaves, chopped Coriander, Ginger, Chillies and Cumin seeds.Add 1/2 cup of water and grind to smooth paste in a blender.Transfer the paste into a large bowl and add water,salt and mix well.Refrigerate this pani for 2 hours so that all the ingredients will blend and gives spicy and tangy taste.

Stuffing for poori:-

Chick peas(Senagalu)- 3 cups (soaked overnight)

boiledPotatoes - 3no (boiled and cut into cube sized pieces)

Onione-1 (chopped)

Curd-1 Cup

Heat oil in a pan and add the pieces of boiled potatoes,salt and boiled Chickpeas and fry it for 5 minutes.Cover with lid and keep it aside.

Now Make a hole with the finger in the middle of the poori and fill it with potato and chickpeas and put 1tspn of curd, and onions and dip the poori in chilled pani and serve immediately.

maramaralu laddu ( puffed rice laddu)

Ingredients:-

4 cups puffed rice(maramaralu)

1 cup Grated jaggery

½ tsp Elaichi powder

Method:-

Add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency.

Immediately take out from the fire and added the puffed rice along with elaichi powder.

Mix it properly and make balls of it while it is warm.

poha fry(atukula fry)

Ingredients:-

3cups poha (atukulu)
3 green chilis
1/2 cup peanuts (raw)
1/4 dalia(putnalu)
10-12 curry leaves (chopped)
1/2 tsp turmeric powder
1 tsp salt
4 tbsp oil

Method:-

Heat oil in a fry pan..Add the peanuts to the oil ...When slightly brown add the green chilis, Then add the curry leaves, turmeric powder and salt. add the dalia and stir . Now, reduce the heat to low and Add the poha and stir fry on medium-low heat for 5-10 minutes till poha is coated with all spices and lightly toasted.

Let it cool and serve.

Chicken Fry (Andhra Kodi Vepudu)

Ingredients:-

Chicken 1 Lb

1/4 tsp turmeric
Chilli pwd to taste
1 tsp coriander powder
1 tbsp ginger garlic paste
1 onion
1 tbsp garam masala pwd

few curry leaves
2 slit green chillis
salt to taste
2 tbsp oil

Method:-

Mix the chicken with chilli pwd, coriander pwd, turmeric pwd and salt and keep aside for 30 mts.

Add 1/4 cup of water to the marinated chicken and cook till the water has almost evaporated and the chicken turns soft. This could take approx 25-30 mts.

Heat oil in a cooking pan, add chopped onions, green chillies and curry leaves. Saute till onions become transparent, add the ginger garlic paste fry 1 mts...and add cooked chicken along with any left over gravy and cook on high heat for 3 mts. Reduce flame to medium and the garam masala pwd and saute another 2 mts. Finally add chopped coriander leaves. Garnish with onion rings.

Serve hot with white steamed rice ..

Carrot Rice

Ingredients:-

2 cups Basmathi Rice
1 cup freshly grated Carrot
1 tbsp Urad Dal
1 tbsp Mustard seeds
1 tsp Jeera(cumin seeds)
Few curry leaves
1 tbsp Ginger-Garlic paste
2 tsps Turmeric(haldi)
4-5 green Chillis
1 tsp Garam Masala
Few Coriander leaves
2 tbsps Oil

lemon juice 1 tsp

Method:-

Cook the rice and spread on a large mixing bowl to cool.

Heat oil in a pan on medium heat.Add mustard seeds and let it splatter for a minute now add Urad,Jeera,Curry leaves,green chilles and add Turmeric and Ginger-Garlic paste and fry for a minute..

Add the grated carrot and let cook for a few minutes ...After it gets slightly cooked , reduces a low fair, add the salt After it cooks for another 2-3 minutes, add the garam masala ...

Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it well.. Garnish with coriander leaves ....

serve with raita.

punugulu (Gunta Pongadalu)

Ingredients:-

idli batter or dosa batter 2 cups

Salt to taste

Curry leaves few

Coriander leaves finely chopped 2 tablespoons

Green chillies finely chopped 2 nos

Bengal gram dal 3 tablespoons

Onion finely cut 1
Cumin seeds ¼ tsp

Method:-

Add all these ingredients to the batter and mix well.

In a ponganala pan putting ½ tsp oil in each pit and heat it.Once the oil is hot, put one big spoon full of batter in each pit.Cover with a lid for few minutes on medium heat.

Turn each one to opposite side to cook.Cook them another few minutes on medium heat.

When properly cooked they should come out easily without sticking to the pan.Remove them all onto a plate.

Serve hot with Chutney...

Fish Fry

Ingredients :-

4 fish pieces

few curry leaves

1 tsp ginger garlic paste

1 tsp turmeric powder

Few coriander leaves

1 tsp coriander powder

salt to taste

1 tsp red chili powder

1 tsp of lemon juice

1 tbspn of oil

Method:-

Wash the fish in water and using a tissue paper remove the moisture from the fish.

In a small bowl, add turmeric,coriander powder,chili powder,ginger garlic paste,chopped curry leaves,chopped coriander,green chilies, salt.Add oil to this mixture so that we do not use oil while frying.Add the lemon juice and mix well.

Now, apply this mixture to the fish so that this masala evenly coats the fish.Leave it for 15 minutes.

In a pan place the marinated fish and cook for 3 min, turn and cook for another 3 min till the fish is cooked. fish is cooked and ready to eat.Always cook it in a medium heat.

Serve hot.

pepper Chicken Curry

Ingredients:-

1 lb chicken

2 cinnamon sticks

2 Bayleaves

3-4 cloves

2 whole cardamom

2 tsp coriander powder

1 tsp turmeric powder

2 tsp crushed pepper

2 tsp cumin seeds

2 tsp cumin powder

Few curry leaves

chopped coriander

2 tsp ginger garlic paste

3 green chillies

1 tsp mustard

2-3 tsp oil

1 Big onion

1 tsp red chilli powder

salt to taste

1 Big tomatoes

Method:-

Heat the oil in a pan.Add mustard seeds, when it pops add cumin seeds and add cardamom,cloves,cinnamon, bay leaves and the onions, salt and fry till onions are light brown.

Now add turmeric, ginger garlic paste curry leaves, and green chilli.Add tomatoes and mix well.Now, add the chilli powder, coriander powder and cumin powder mix well.Cook for 10 min in a medium flame till the tomatoes are cooked well.When the oil oozes out, add the chicken to the frying pan and mix well.Cover and cook over a low fair for 5 min ..Then add 1/2 cup water and mix well.Cover and cook over a low-medium heat for 10-15 minutes or until the chicken is fully cooked.Add the ground pepper into the mixture and mix well.

Serve hot with chapati, Dosa or any Rice varieties..

pappu pulusu(Pappu charu ,Dal soup)

Ingredients:-

1 ½ cup toor dal
1 small onion
1 big tomato
3 green chillies,
red chilli powder to taste
½ tsp turmeric powder
salt to taste
3 tbsp lemon juice

For Poppu:-

1 tsp urad dal
1 tsp cumin seeds/jeera
1 tsp mustard seeds

2-3 dried red chillies
1 garlic clove,
few curry leaves
1 tsp of oil
chopped coriander to garnish.

Method:-

Wash and soak the dal for about 20 mins . Boil it in a pressure cooker for 3-4 whistles and let it cool completely.When it cool completely then add lemon juice, mix it properly.

heat oil in pan , add jeera and mustards let them pop add garlic, dry red chillies and green chillies,Urad dal Fry few seconds, add onions and chopped tomato and turmeric powder andcurry leaves, mix, covered, cook for 5 minutes on low heat. Then add above lemon mixed moongdal to above tempering, add salt, mix well add 1 cup water, bring to a boilfor 3-4 Mints, turn off the heat and garnish with chopped coriander leaves.

Serve hot with rice.