TAPALA CHEKKALU - TELANGANA SPECIAL

--------HAPPY DIWALI 2012 TO ALL THE FOOD LOVERS------

                                      This is a South-Indian dish popular among the Telangana part of Andhra Pradesh ,made with rice flour as main ingredient. The speciality of this dish is its unique way of cooking over on inside base of aluminum utensils covered with a plate filled with some water to allow steaming effect inside. I was introduced to this dish by my lovely grandmother while I was in college. Everybody in the house liked its taste and my mom&dad shared their childhood memories connected to this dish while relishing it. I really consider this as an authentic Telangana dish prepared in rural parts.
                                  But due to lack of aluminum utensils in USA, I tried making them over the nonstick kadai's I had at home and covered them with just lids(no water filled in them). This method still works for me as long as I can connect back to those days. So people please try this and let me know the taste.

INGREDIENTS:

Rice flour ----------------- 2cups
 

Jalapenos------------------4 coarsely ground

Sesame seeds-----------1tbsp 

Chana Dal------------------3tbsp soaked in water for 1/2hr

Pea Nuts------------------- 3tbsp roasted and slightly crushed 

Cumin seeds--------------1tsp 

Curry leaves---------------10 chopped coarsely

Onion------------------------1/2 of a large one chopped  

Spring onion --------------1 chopped

Coariander leaves-------2 tsp chopped

Ginger Garlic paste---- 1 tsp

Turmeric--------------------a large pinch

DIRECTIONS:

1. Mix the ingredients listed above one by one properly. Now add enough salt to taste and mix thoroughly.

2.Add water slowly and mix till a nice soft dough forms. The dough will not of regular roti dough consistency but will be falling apart as its rice flour. So the dough should not be tight as we will not be able to spread over uniformly. 

3.To test the consistency ,you should be able to form nice large balls and spread out nicely in shape of circle on an aluminum foil smeared with 1/2tsp oil without falling apart. This will tell you whether you need extra water.

4. Once the exact dough consistency is achieved, smear a nonstick kadai or small frying pan with oil. You might require 2 kadai's or 2 pans to cook two of them simultaneously saving time.

5.Now take a large hand full dough make a ball and gently press 
spreading the ball with your finger tips to all over the kadai or pan 
starting from center.

6.The dough should not too thick or too thin just a little thicker than chapati. Now use some oil over the edges and on top.Cover them with lids and place on burners turned to med-low setting for 10-17mins.

7.They are ready to be removed when the edges start having light brown color. No need of turning it over for cooking. They are now ready to be served. They stay fresh for 2-3 days.

MW MASALA PEANUTS

INGREDIENTS:

Peanuts--------------------1/2 Cup
Besan/Gram Flour------2tbsp
Rice Flour----------------1tbsp
Chilli Powder------------1/4 tsp
Garam Masala-----------1/8 tsp(Optional)
Salt------------------------to taste
Oil-------------------------2tbsp

DIRECTIONS:

1.Take Besan, Rice Flour, Salt, Chilli Powder,Garam Masala in a bowl and mix together until well combined.

2.Pour in the the oil into above mixture and rub to form a nice crumble like mixture.

3.Transfer the peanuts over to the crumble mixture and combine well with enough sprinkled water to make the mixture coat the peanuts well.
Note:Use just enough water to coat the peanuts and not to make a soggy paste.

4.Transfer the well coated peanuts into a round microwavable plate and spread them over the plate evenly.

5.Now spray some oil over them and Microwave on high for 5mins tossing them over every minute in between.

6.Depending on the Microwave manufacturer and power it could take a minute or two more over the above 5mins to get roasted.

7.Cool down and enjoy.

EGG CURRY PUFFS

I call this Egg Curry Puff as this has boiled egg with onion-tomato masala as the stuffing. Great flavor from the onion-tomato which is quite a favorite snack at home.

INGREDIENTS:

Puff Pastry Sheets------------6 (I used Jecky Best's 5X5 cut sheets)
Eggs----------------------------3 Boiled and shell peeled
Onion--------------------------1 sliced finely
Tomato------------------------1 chopped
Red chilli Powder------------1tsp
Turmeric----------------------1/8 tsp
Coriander Pwd---------------1/4 tsp
Salt,Pepper powder----------to taste
Oil-----------------------------1tbsp

DIRECTIONS:

1.Thaw the frozen pastry sheets at room temperature for about an 45-60mins until soft and easy to work with.

2.Heat the 1tbsp oil in a pan and add the onions,turmeric powder and little salt. Cook them on medium flame until they become browned. 

3.Add chopped Tomatoes and sauté for 5-7 minutes until cooked.

4.Add the coriander powder, chill powder,pepper powder and salt to taste. Saute until oil separates slowly and let it cool.

5.Place all the cut sheets on a wide rectangular baking sheet and place about 1/2 tsp of the cooked masala onto the center.

6.Slit each of the peeled eggs into two halves lengthwise and place each half on each sheet over the placed masala.

7.Fold in all the edges towards the center and seal the top edge with little water rubbed over to seal them together.

8.Place the baking sheet in oven pre-heated to 375degrees for 20-25 minutes .Make sure to check on them halfway and rotate over to avoid burning the bottoms.

MURUKKU

INGREDIENTS:

Rice Flour--------------1.5 Cups

Besan/Gram Flour-----1/2 Cups(Both in 1:3 ratio)

Ajwain seeds-----------1/4 tsp crushed

Red Chilli Powder------1/2 tsp

Salt--------------------to taste

Oil---------------------1 tbp + for deep frying

DIRECTION:

1.Ina bowl combine both the flour, Salt, Red chilli powder, Crushed Ajwain and mix well.

2.Add 1 tbsp of slightly heated Oil to the above flour mixture and make a crumble mixture.

3.Now add enough water and knead into a soft dough. Heat Oil in a frying pan.

4.Place the dough in presser with medium sized round holes disc fixed to it and when Oil is ready slightly press the presser to release the dough into the oil.

5.Fry them till nice light brown in batches on medium flame and place them on tissues to absorb oil.

Sending Vankaya Poornam, Dosakaya Pappu, Bagara Rice, Sorakaya Pulusu to State Special event

RICE KRISPIES TREAT BARS

Yes, These are made at home(not store ones)for under 4 bucks under 10 mins....Do u believe it.????? This is my second post that has Rice Krispies Cereal as the main ingredient,the first being a Hot Savory Rice Krispy Snack and this one that complements it . Another yummy idea is to use any flavored marshmallows or add chocolate chips to the cereal before mixing.Go crazy creating plain or choclate coated-Easter eggs .They're perfect for when you are short on time or for kids party time and stays fresh for 2 days outside(that means refrigerate after 2 days).I simply followed the recipe on the back of the Cereal box and here they are as it is. without any modifications.......

INGREDIENTS:20-25 medium sized ones(as in pic)

Rice Krispies----------------------6 cups
Butter----------------------------3 Tbps
Regular Sized Marshmallows------1 packet of 10 Oz size(contains about 35-40) Plain

DIRECTIONS:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool for 20-30 mins. Cut into 2-inch squares. Best if served the same day.

Note:
1.The recipe calls for 6 cups of Rice krispy cereal and 1 packet marshmallow which makes too much for a family without kids.So I suggest couples, just cut down the measurements by half .

2.I took a large sheet of Aluminium foil(double the size of pan), pressed the foil on to the sides of the pan instead using cooking spray and transferring the mixture into the pan.Then again simply folding it over the top compleely.

3.Better to refrigerate after 2 days.Make desired shape when cool but still warm enough to mould them.

ROSEMARY POTATO WEDGES

INGREDIENTS:

Potatoes---------------------------2 big ones
Fresh Rosemary chopped----------1/2 tbp
Chilli Powder-----------------------1 tsp
Pepper Powder---------------------1/4 tsp
Garlic pods crushed-----------------4
Lemon Juice------------------------2 tsp
Oil----------------------------------2 tbp

DIRECTIONS:

1.Preheat oven to 400 degrees and spray a large baking pan with nonstick spray.

2. Mix together rosemary, garlic, chilli powder, pepper, lemon juice, salt to taste and oil in a large bowl.

3. Wash,peel and cut the potatoes into thin wedges and simply toss them in the above mix, to coat evenly.

4. Spread wedges in a single layer about 1/4 inch apart on the prepared baking pan and Bake them turning occationally until tender and crisp, about 30 minutes. Serve immediately.

VEG PUFFS--RM#2

DAY24 OF RM#2


INGREDIENTS: Makes 4 puffs

Puff Pastry Sheets------------Four 5"x5" sheets from a pack of 10(I used Jecky's Best)

Potato-------------------------1 large one

Carrot-------------------------1 peeled,chopped finely
Green peas------------------- handful
Green chillies-----------------2

Ajwain Seeds-----------------1/2tsp crushed

Coriander leaves-------------1 tsp chopped

Shahjeera--------------------1/2 tsp

Pepper Powder--------------1/8tsp

Chilli powder-----------------1/4tsp
Masala powder---------------1/2 tsp(I used homemade pavbaji masala)
Salt---------------------------to taste

Oil----------------------------4 tbp

DIRECTIONS:

1.Place the pasty sheets out of the freezer for about 35-45 mins .Meanwhile start preparing the curry for the filling.

2.Clean,peel and cube the potatoes and microwave for 4-5 mins.

3.Heat oil in a pan.Season it with Shahjeera,pepper powder,chilli powde,crushed ajwain.

4.When they are fried properly add the chopped carrots,microwaved potatoes and green peas ,salt.Fry till they are tender.

5.Add the remaining ingredients--masala powder,coriander powder,chopped coriander and fry for 5 more mins and turn off.

6.Preheat oven to 400F for 3-4 mins and Place a tbsp or more of the filling on the sheet and slightly seal the open edges with very little water.Stuff all the puffs and place in oven on lined baking tray for 25-35 mins or until they turn nice light brown.

7.Remove from oven.Cool and serve after 5 mins with ketchup or any dip.

checkout what others are cooking...

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

CHIVDA

DAY13 OF RM#2

Chivda is a North-Indian snack that is usually made in bulk to be eaten over several

days which are often enjoyed at tea-time.My mom never made these as we were more

addicted to the Haldiram's snack than to my mom's chivda.Moreover she's not that

good in making them:).One of my friend who happens to be a North-Indian helped

me in learning how to make it.I usually have a jar in my pantry for our hungry-

evening or for any unexpected guests.But they usually get to the bottom by the time

when a guest arrives...OOps... Can't help it!!

INGREDIENTS:

Thin poha--------------------3 cups

Peanuts----------------------1/4 cup

Raisins-----------------------2 tbp

Cashews---------------------10 broken

Dried Coconut---------------5 flakes broken

Dalia--------------------------3 tbp

Fennel seeds/Somp---------1/2 tsp

Curry Leaves----------------10

Turmeric---------------------1/4 to 1/2 tsp

Red chilli powder------------1/2 tsp

Salt----------------------------to taste

Sugar--------------------------1 tsp

Oil-----------------------------4tbp

DIRECTIONS:

1.Sift poha few times using a big colander to discard the powder.

2.Heat oil in a large kadai.Fry cashews,raisins,peanuts,dalia,curry leaves,coconut flakes seperately one after the another till nice light brown.(As cashews,raisins,coconut tend to fry quickly).

3.Transfer them and add fennel seeds,turmeric,chilli powder,salt,sugar to the same oil and fry for 2-3 mins.

4.Add poha and reduce heat to med-low and stir till the poha gets coated with turmeric,chilli .In case u see few white ones add little more turmeric,drops of oil and mix.

5.The end result should be a nice light yellowish and crispy poha after 5-8 mins.See that all the salt and sugar is completely melted.Else slightly sprinkle with water.

6.Add in the fried mixture(In step2) and mix nicely withut breaking them.

7.Cool down.Store in air-tight container and serve whenever hungry!!!!

Checkout the fellow runners.......

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani

ONION PAKODA / FRITTERS--RM#2

DAY5 OF RM#2

INGREDIENTS:

Onions----------------------------2 large ones(Go for Red one's if available)

Besan/Gram flour----------------1-1/2 cups

Rice flour-------------------------1/2 cup

Green chillis----------------------5

Curry leaves----------------------few

Baking soda-----------------------1/4 tsp

Salt------------------------------ as required

Oil--------------------------------for deep frying

DIRECTIONS:


1.Take gram flour,rice flour, salt, soda, green chillis and curry leaves.

2.Combine properly and then add the very thinly sliced(lengthwise) onions.

3.Mix well with hands till u have a crumbly texture.

4. Add very little water(1/4 to 1/2 cup) if you want the pakodas to be hard ,orad more water till you get a thick dosa batter consistency for soft pakodas.

5.Taste the batter for spiciness level and salt.Can add redchilli powder if prefer extra hot.

6.Heat oil in a wide skillet enough for deep frying.Drop small balls to tes the hotness of oil.

7.With your fingers drop the batter in the oil to form small pakodas in batches.

8.Deep fry till they turn golden brown on all sides.Make them in batches.

9.Once done place them on paper towel to absorb excess oil and serve hot.




Check out the fellow runners....

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa15)Divya Kudua16)Rekha17)Divya M18)Lakshmi19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji

PLANTAIN CHIPS

INGREDIENTS:

Plantain-------------3 firm and unripe

Turmeric------------1/4 tsp

Salt------------------to taste

Coconut oil-----------5 tbp

DIRECTIONS:

1.Peel the plantain outer part completely along with any white fibreous part attached to it else that part appears black after baking.

2Just before using it rub some oil over your palms to avoid blackening.

3.Use either a mandolin or a knife to slice them into thin discs.Dont slice all the three at a time.Make them in batches.

4In a large bowl take cold water and add turmeric and place the sliced disc in them for 15-20 mins.

5.Then remove few and wipe off the water with paper towel one by one or few without spoiling them

6.Take enough slices and add enough oil+salt to them to be well coated and mix thoroughly.

7.Place the slices on a slightly oiled baking plate and bake in oven for 25-28 mins at 325degreeF.

8.If you make them too thin just be sure to remove before the time. While you have the first batch in oven prepare by making second batch.

9.The plantain chips tastes good with coconut oil only......Can try with ordinary veg oil but it doesn't give you exact kerala plantain chips flavor.

POTATO CRISPS

Yesterday's lunch was a simple tangy Chamagadda

pulusu with sambar and these crispy's as side accompanients. Generally Papad/My

Home-Made Potato chips Click Here For My Home-Made Potato Chips recipe would

be on our plate ,but this time i wanted something different.... What?????

Vadiyalu..NO NO we dont make them(not that we hate them....but being from

telangana we dont make them at home...even my maa/nani are so lazy to do those

and pass on the recipe to us:) ).So i thought of going with potato and adding some

flavorful spices to it making it very simple and easy to make.....Usually the thing is, i

hate to deepfry anything so mostly look for some baked recipes......


INGREDIENTS:

Russet Potato------------------2 large ones

Salt----------------------------to taste

Pepper------------------------to taste

Chilli powder-------------------1/4 tsp

Oregano,Rosemary------------bit sprinkled on top before baking

Cooking Olive-Oil --------------to spray


DIRECTIONS:


1.Wash and peel the Potato and divide it into two equal halves longitudinally.

2.Start working with each half in batches.

3.Slice them lengthwise into long even strips.Make sure that all the strips are cut out evenly.

4.When done place them in ice-water for 20-30mins witha little bit of salt.

5.Preheat the oven to 325degreeF for 3-5 mins.

6.Drain off the water and pat the soaked strips with a dry paper towel.See that no water is left.

7.Transfer to mixing bowl and add salt.pepper,chilli powder and mix properly.

8.Spray little oil over a large baking plate and place the spice coated strips equally spaced on the plate.Make sure that they donot touch each other.

9.After assembling them spray little more oil on the top and place in the oven.

10.Bake for 8-10 mins then remove ,then turn them a little bit and place back.

11.Bake for another 5-8 mins till they are done as you desired.Some people like them to be deep-fried and some prefer it light.So depending on your choice bake for less or more than the specified time.But dont forget to keep an eye on them for the second time.

12.When done place in paper towel to remove any excess oil for 2-3 mins and have them as they now are ready to be served.



For My Navrathri Day 3 Pooja specials Click Here

CHAPATI PIZZA

INGREDIENTS:

Chapati/tortillas------------------------3

Mozarella cheese-----------------------8 oz grated(i used parmesan)

Spagetti sauce--------------------------1/2 cup(can use pizza sauce)

Tomato slices---------------------------3-4

Jalapeno--------------------------------1

Chopped onions-------------------------1/2 cup

Salt-------------------------------------as required

Oregano,basil---------------------------1/2 tsp each

Olive oil---------------------------------2tsp

Bellpepper/meat/pineapple/olive-------optional





DIRECTIONS:

1.Make chapati dough with wheat flour,no salt,tsp sugar and a tsp of oil.Roll out to medium to large size chapati(size of plate u want to bake in.Donot make too thin or too thick)and fry over both sides for 2-3 mins till slightly fried .

2. Grease the plate/pan with oil and spread over the chapati one over the other.

3.Sprinkle a little bit of salt over the top most one and spread with handful cup of cheese then with the sauce. (I didn't use any cheese in between the chapati's...just only over the top one)

4.Again sprinkle over the remaining cheese, tomato slices, chopped onions, jalapenos, toppings, oregano, basil .

5.Atlast sprinkle over again tbp of cheese if required and place in the bottom rack of he oven at 400degreeF .

6.Bake for 10 mins then rotate the chapati to avoid burning at the bottom.bake for another 10-15 mins until the top is slightly browned.

7.When done turn off the oven and keep the door opened and leave pizza in oven until ready to serve.

8.Slice it out and serve when hot.

BAKED FRENCH FRIES

INGREDIENTS:

Russet Potato------------------2 large ones

Salt----------------------------to taste

Pepper------------------------to taste

Cooking Olive-Oil --------------to spray

DIRECTIONS:

1.Wash and peel the Potato and divide it into two equal halves longitudinally.

2.Start working with each half in batches.

3.Slice them lengthwise into long even strips.Make sure that all the strips are cut out evenly.

4.When done place them in ice-water for 20-30mins witha little bit of salt.

5.Preheat the oven to 325degreeF for 3-5 mins.

4.Drain off the water and pat the soaked strips with a dry paper towel.See that no water is left.

5.Transfer to mixing bowl and add salt.pepper,chilli powder and mix properly.

5.Spray little oil over a large baking plate and place the spice coated strips equally spaced on the plate.Make sure that they donot touch each other.

6.After assembling them spray little more oil on the top and place in the oven.

7.Bake for 8-10 mins then remove ,then turn them a little bit and place back.

8.Bake for another 5-8 mins till they are done as you desired.Some people like them to be deep-fried and some prefer it light.So depending on your choice bake for less or more than the specified time.But dont forget to keep an eye on them for the second time.

9.When done place in paper towel to remove any excess oil for 2-3 mins and have them as they now are ready to be served.

Sending this to easycrafts Soups/salad/starter event.......

http://simpleindianfood.blogspot.com/2008/08/wyf-saladstartersoups-event.html

BROCCOLI 65

INGREDIENTS:


Broccoli Medium-sized Florets------------------5-6 cups

Green Bell pepper------------------------------1 big one

Chilli powder------------------------------------1-1/2 tsp

Green chillies------------------------------------2 slit lenghtwise

Garlic cloves------------------------------------3

Onion-------------------------------------------1 big one

Salt----------------------------------------------as required(can use ajinomoto instead)

Corn startch-------------------------------------5-6 tbp

Soy sauce----------------------------------------2 tsp

Chilli sauce---------------------------------------1 tsp

Tomato sauce------------------------------------2 tsp

Green onions-------------------------------------1 cup chopped

Oil----------------------------------------------for deep frying



DIRECTIONS:


1.Cut the broccoli into small to medium florets of your choice and clean them thoroughly.

2.Soak them in hot water for few mins then drain them out and let it stand till all the water comes out through the colander

3.In a sufficient mixing bowl add corn starch,salt , chilli powder and mix well. Do not add water to it.

4.Just mix in the florets into the starch properly and if needed just sprinkle little water onto it to see hat starch is properly coated.

5.Let it sit for 10 mins.Then heat the oil in a pan and deep fry the starch coated florets till golden brown .

6.First test a small floret for taste then adjust either salt/chillipowder as per your taste.

7.Allow the whole florets to rest on kitchen paper or tissue till the sauce is ready.

8.Add thinly sliced onions to 3 tbp of oil and fry till light brown then add the sliced bellpepper.

9.Once the bellpeppers are slightly done transfer to a seperate bowl and set aside.

10.In the same pan add 2tsp of oil,chopped garlic pods,green onions and saute till fried then turn the heat to low then after a minute add soy sauce,chilli sauce,tomato sauce.

11.Fry for a minute on low heat them add on both onions-bellpepper as well as deep fried florets into the sauce mixture.

12.Turn heat to medium low then kepp sauting for 2-3 mins then turn off.

13.Serve immediately with any dipping sauce........

Sending this to Sunshinemom's Green Event......

http://tumyumtreats.blogspot.com/2008/09/round-up-of-food-in-colours-red.html

As well as EasyCrafts PartyFood Event......

http://simpleindianfood.blogspot.com/2008/09/wyf-party-food-event-announcement.html

RICE CRISPY SNACK

INGREDIENTS:


Kelloggs Rice Crispy Cereal-----------1/2 pack

Red Chillies---------------------------4

Red chilli powder---------------------1/2 tsp

Curry leaves--------------------------10-12

Salt-----------------------------------as required.

Garlic pods---------------------------7-8

Oil------------------------------------5-6tsp


DIRECTIONS:

1.Heat oil in a wide deep vessel.The vessel should be big enough so that you could mix it well.I used idli cooker.

2.After the oil gets heated add redchillies,curry leaves and crushed garlic pods.

3.Turn the heat to medium low and keep stirring so that they dont get burned.

4.After the garlic pods are well fried all half packet of rice crispy to it.


5.Add salt,red chilli powder and mix well.


6.Its better to use less salt and redchilli powder.Use some ,taste it then add if required.

7.Place it on the same heat for 4-6 mins mixing well in between.

8.Turn off and enjoy with chopped onions.

9.Store it in an air tight container and have it as it is.

10.I bet it wont last longer in ur kitchen.........

MIRCHI BAJJI

INGREDIENTS:

Mirchi bajjis/serrano chile----------------10

Peanuts----------------------------------4 tbp

Tamarind Extract------------------------3tbp (has to be thick)

Coriander seeds--------------------------1 tbp

Sesame seeds----------------------------5 tbp

Gram flour/Besan------------------------1-1/2 cups

Redchilli powder-------------------------1/4 tsp

Baking soda------------------------------1/4 tsp

Cumin powder----------------------------1/2 tsp

Vamu/Ajwain----------------------------1/2 tsp

Salt---------------------------------------as required

Oil----------------------------------------for deep frying

DIRECTIONS:

1.Wash and make a vertical slit in the middle from the top to bottom on one side keeping the ends intact.

2.Pluck off the white vein in the middle along with the seeds and place them in water to make sure that all seeds are out.

3.Prepare the rest of chillies this way to be ready for stuffing.

4.Dry roast peanuts,sesame seeds,coriander seeds and grind to a fine powder.

5.Add a little salt,tamarind extract to the powder and make a stiff paste.

6.Fill each chilli slit with some of the above paste and place them aside.

7. Take a medium sized round mixing bowl with salt , rest of ingredients except oil and add water.

8.See that the batter is thick enough to hold it around the chillies.

9.Heat oil in a pan and drop the chillies dipped in batter .

10.Fry till they turn light golden brown ,remove and place on paper towel to absorb oil.

11.Serve with spring onions and chutney on the side.

POTATO/ALOO BAJJI

SERVES:4-5 people

INGREDIENTS:

Medium sized potatoes------------2

Gram flour/besan------------------1-1/2 cup

Red chilli powder-------------------1/2 tsp

Salt----------------------------------as required

Cumin+Coriander powder---------1 tsp

Baking soda-------------------------1/2 tsp

Oil-----------------------------------for deep frying


DIRECTIONS:

1.Clean and peel the skin of potatoes.

2.Slice them into oval/round slices using a potato slicer and place in water.

3.Mix chilli powder,cumin+coriander powder,salt in besan .

4.Make a fine very thick paste with 3/4 cup water for 1 cup besan.

5.Test by dipping a slice in the batter and remove after both sides are thourghly coated on both sides with batter and batter is not dripping off quickly from the slice.

6.Make sure that you donot make it watery.


7.Add soda to the batter and keep aside for 10 mins till the oil is hot enough.

8.When hot enough drop the slices coated both sides with batter into oil.

9.Do this in batches depending on size of ur pan and remove once about to turn light brown.

10.Place on paper towel to remove excess oil from them.

11.Serve with tomato sauce or green chutney.

FRIED CORN CHIPS

INGREDIENTS:

Corn Tortillas-----------1 packet(contains 12)

Salt---------------------1 tsp

Oil----------------------for deep frying

Water------------------1/2 cup

Chilli powder------------optional to sprinkle

DIRECTIONS:

1.Take a small bowl and mix salt in water.

2.When u taste it it should be too salty.

3.Now dip the baking brush in the salty water and brush the tortilla on both sides.

4.Test this for one small wedge and fry it.When u taste it ,it should be of the exact taste or else add eiher water or salt.

5.Now brush all the tortillas and let them dry.

6.Once dry place them one over the other and cut them into 8 wedges.

7.Heat oil and deep fry them till light brown.

8.Place them on tissue to absorb oil and serve with salsa.

Sending this to Easycrafts Soups/salads/starters event....

http://simpleindianfood.blogspot.com/2008/08/wyf-saladstartersoups-event.html

KOFTA BALLS

MAKES: 16 balls

INGREDIENTS:

Potatoes------------2medium

Carrots--------------1

Peas----------------1/2 cup

Paneer cubes -------1 cup

Chilli powder--------1/2 tsp

Garam masala------ 1/4 tsp

Pulao masala--------1/4 tsp

Besan----------------3tbp

All purpose flour------3-4 tsp

Cornstarch----------- 1 tsp

Salt ------------------to taste

Oil------------------- for deep frying

DIRECTIONS:

1.Boil the potatoes,carrots,peas in little water in a pressure cooker.

2.Remove ,drain out the water , peel the skin and let it cool.

3.See that water from the vegetables is not mixed.

4.Mash them and mix all the above ingredients,flours except oil.

5.Make small sized ball with the mashed mixture.Now taste a small ball and adjust the ingredients acordingly.

6.The balls should be tight enough so be sure that u add no water.

7.Coat each ball with some besan flour and drop into hot oil.

8.Fry them till they are golden brown and then place on paper tissue to absorb oil.

9.Serve hot with sauce.

Sending this to Easycrafts Party food event......

http://simpleindianfood.blogspot.com/2008/09/wyf-party-food-event-announcement.html

BAKED CORN/TORTILLA CHIPS

INGREDIENTS:

Corn tortillas------120z packet contains 10-12

Oil---------------1tbp

Garlic powder----1 tsp

Cumin powder---1 tsp

chili powder -----1 tsp

Salt-------------to taste

DIRECTIONS

1.Preheat oven to 350 degrees F for 2-3 mins .

2.Cut each tortilla into 8 pieces or chips sized wedges and arrange the wedges in a single layer on a cookie sheet or aluminium foil..

3.In a bowl , combine the oil and all powders,salt,some water. Mix well and spray/brush each tortilla wedge until slightly moist.

4.Bake for about 5-6 minutes.

5. Remove and turn the wedges and bake for another 3-4 minutes or until the chips are crisp, but not too brown.Keep checking once in a while after they are turned out as they get dark easily.

6.Try to remove even if they start turning brown before the time.

7..Serve with salsas, garnishes or guacamole.