Sprout's Seasoning

Whole Green Gram, Bengal gram Sprouts Seasoning

Molakettina pesarlu, senigala talimpu

Ingredients :

Whole Green Gram 1/2 cup

Whole Bengal Gram 1/2 cup

Seasoning :

Green Chilly 1 (slit)

Curry Leaves 4

Urad Dal 1/4 tsp

Mustard Seeds few

Cumin seeds few

Onion chopped 1 tbsp

Salt

Oil 1 tsp

Preparation :

Wash and soak whole green gram and bengal gram over night.

Next day drain water and put them in cotton cloth keep it in a glass jar and

the lid must be opened slightly, sprinkle water on it once in a while.

The seeds will swell and begin germinating with in a day or 2.

Sprouts are done now, these can be refrigerated till one week.

Seasoning :

Heat oil in a wok, add urad dal after changing its colour, add mustard seeds,

cumin seeds, after spluttering add curry leaves, slit green chilly and chopped

onion let it turn tender then add sprouts, salt to it and mix it well.

Turn off the flame after a min and serve hot as evening snack.

Chamaku Potlalu

Taro Leaves Fries

Ingredients :

Taro Leaves 10
Chana Dal Flour (Besan Flour) 1/2 cup
Red Chilly Powder 1/2 tsp
Cloves 10 (to pierce)
Salt as per Taste
Oil 1 - 2 tbsp

Preparation :

Remove the stems of taro leaves, wash and wipe with a cloth.

Take besan flour in a plate and make dough by adding little water, salt,

red chilly powder (neither tight nor loose) as shown in the below picture.

Now take the leaf and put little dough in the centre of the leaf and press it
with hand firmly and as thin layer.

Then try to fold the leaf from all the sides and pierce with a clove as
shown in the pic.

Repeat it for all the leaves, put them in idli plates and steam cook
for 10 Min's.

Now take out them from idli stand and remove cloves from them.

Heat oil in a pan and keep cooked packs in it.

Fry them on low flame till the leaf changes its colour to dark brown,

it takes approx 15 Min's to fry both the sides by turning them.

Now Chamaku Potlalu are ready, serve them with sambar rice, curd rice ....etc

It takes approx 30-35 Min's to prepare.

Suggestions :

Any masalas can be added to dough according to your taste.

Corn Chat

Makkajonna Chat

Ingredients :

Corn Kernels 1 cup

Onion (finely chopped)1 tbsp

Tomato (finely sliced) 1 tbsp

Red chilly Powder 1 pinch

Lemon juice few drops

Coriander sprigs few

Chat Masala 1 pinch (optional)

Salt as per taste

Preparation :

Cook corn in water till it softens and take it to a bowl.

Now wash and chop onion.

Wash tomato and chop finely.

Now mix chopped onion, chopped tomato, red chilly powder, salt,

coriander sprigs and few lemon drops.

Chat masala can be added depending on your taste.
Mix it well.

Serve it as snack item in the evening.

It takes 10 Min's to prepare. 

It makes 2 servings.

Sakinalu

Sakinalu

Sakinalu is a traditional snack which is specially prepared on Sankranti

festival in Telangana Region.

Ingredients :

Rice 4 cups

Sesame Seeds 1/2 cup (Nuvvulu)

Ajwain 1/4 cup (Vaamu)

Salt to taste

Oil for deep fry

Preparation :

Soak rice for 4-5 hours, then drain water using a mesh, leave for

4 hours and let it dry.

Grind rice in to fine powder like flour.

Now add sesame seeds, ajwain and salt to the rice flour and make tight

dough by adding enough water.

Now spread white cotton cloth and take big lemon size dough in the hand

and try to put circle shape, thin lines by twisting with two fingers as sakinalu

shown in the above figure.

Repeat it for whole dough.

Heat oil in a kadai for deep fry.

Now take flat plate , slowly shift sakinalu from cloth with the help of flat plate

and put in the oil and take out when they are dark cream-white colour (not light brown).

Now sakinalu are ready.

These snacks can be preserved in air tighten container till one month.

serve this as snack with any chutney you like.

It's a time taking snack item, it may take 1-2 hours to prepare.

Note:

Instead of ajwain, cumin seeds can be added.

Suggestions :

Putting circle shape sakinalu with hand is difficult, but don't worry, try again

and again, you can do it.

If you can't do, just do with murukulu press so that you may not waste dough.

Vadappalu Sorakaya Tho

Karam Appalu Sorakaya Tho, Rice Flour Crackers with Bottle Gourd

This is a traditional dish of Telugu people, but with bottle gourd is

something new and tasty.

Ingredients :

Rice Flour 4 cups

Bottle Gourd 1 cup (grated finely)

Peanuts 1/2 cup

Sesame Seeds 1 tbsp (white)

Onion 1 small

Green Chilly 8

Curry Leaves 10

Cumin Seeds 1 tsp

Garlic Pods 10

Turmeric Powder 1/4 tsp

Salt to taste

Oil for deep fry

Preparation :

Peel the skin of bottle gourd and finely grate it, remove the ends of green

chilly and wash. Peel, wash and cut onion in to pieces, peel the skin of peanuts

and crush them slightly.

Blend green chilly, garlic pods, onion in to fine paste.

Now take rice flour in a wide vessel, add grated bottle gourd, green chilly paste,

crushed peanuts, sesame seeds, cumin seeds, curry leaves, turmeric powder

and salt according to taste, mix it perfectly (do not add water now).

Boil 1 cup water in a bowl, add this water to rice flour mixture and once

again mix it nicely.

Then add normal water very slowly, so that you will know the consistency,

mix it till you get tight dough (should not stick to hands). cover and keep

it a side for 15 Min's, then make small lemon size balls by applying oil to hands,

cover and keep them a side.

Now heat oil in a kadai for deep fry.

Spread page size silver foil on kitchen platform, apply oil on it and hands,

take one ball and press with hands like puri(very thin) and then fry in oil

until it becomes golden brown, take it out, and continue it for whole dough.

Or you can press it with puri presser, I have done it with puri presser only.

These can be preserved in air tighten container till one month.

Serve it with any chutneys.

Makes around 8-10 servings.

It takes more than 1 hour to prepare.

Suggestions :

Add more green chilly to get it spicy.

Instead of peanuts, chana dal can be used.

Mint leaves, onion leaves can be added.

Wheat Flour Bajji

Goduma Pindi Bajji, Aata Bajji

Ingredients :

Wheat Flour 2 cups

Rice Flour 1 tbsp

Onion 2 big size

Green Chilly 4

Mint Leaves few sprigs

Coriander leaves few sprigs

Turmeric Powder 1 pinch

Salt to taste

Oil for Deep fry

Preparation :

Wash onion and chop them vertically, chop green chilly finely.

Separate mint, coriander leaves from stems and wash them.

Mix wheat flour, rice flour, chopped onion, green chilly, turmeric powder,

mint and coriander leaves with salt by adding as little water as possible to

get bajji consistency (neither tight nor loose), keep a side for 15 Min's.

Mix it perfectly.

Heat oil in kadai , first wet your hands then take handful dough and drop

small ball size dough in the oil with the help of two fingers and fry them till

they get golden brown colour. Repeat it for all the dough.

Now serve hot with coconut chutney,tomato sauce ...etc

Makes around 4 cups bajji.

Takes approx 15-20 Min's to prepare.

Spicy Puffed Rice

Spicy Marmara

Ingredients :

Puffed Rice 3 cups
Roasted Pea nuts 3 tbsp

Roasted Bengal Gram 2 tbsp

Red Chilly 3 (broken)

Garlic Pods 3 (crushed)

Green Chilies 5

Curry Leaves 6

Turmeric Powder pinch

Oil 2 tsp

Salt as per taste

Lemon 1 small

Onion 1 small (finely chopped)

Preparation :

Mix puffed rice, roasted peanuts and roasted bengal gram,

keep it aside.

Remove the ends of green chilies, slit and cut them .

Heat oil in a wok, add broken red chilly,slit green chilies, fry

till the spicy flavour comes out, then add curry leaves, crushed

garlic pods, turmeric powder fry for a min.

Now add mixed puffed rice and salt to it, mix it thoroughly,

turn off the flame.

Store it in a air tight container.

Take spicy puffed rice in a small bowl, add finely chopped onion and

few drops of lemon to it, serve immediately.

Serve it as evening snack.

Makes 4 cups of spicy puffed rice.

It takes roughly 10 - 15 Min's to prepare.

Suggestion :

Always add onion and lemon juice just before serving.

Mirchi Bajji

Mirapakaya bajji

















Ingredients :

Green Chilies 15 (straight and long)
Oil for Deep Fry

For Batter :

Bengal Gram Flour 2 cups (senaga pindi)
Rice Flour 1 tbsp
Turmeric Powder 1 pinch
Baking Soda 1 pinch
Salt as per taste

For Stuffing :

Sesame Seeds Powder 2 tbsp (nuvvula podi)
Peanut Powder 1 tbsp
Amchoor Powder or Tamarind Paste 1 tbsp
Coriander Powder 1 tsp
Salt 1/4 tsp

Preparation :

Wash green chilies and wipe , Now take one chilly and make a slit
vertically on one side from top till the edge with a sharp knife
(keep the ends intact) . Follow the same procedure for all the chilies
and keep them aside .

Preparing Batter :

Take bengal gram flour in a bowl , add rice flour ,turmeric powder,
baking soda , salt , mix them perfectly .

Now keep adding water till you get thick batter , it should have
enough consistency to stick to the chilly ,keep aside for 15-20 mins.
In the mean time lets complete stuffing .

Stuffing :

Mix all the stuffing ingredients perfectly, now start filling this mixture
in the slit chilly (open the slit and fill the mixture ) .

Heat oil in a kadai on medium-high flame , now dip stuffed chilly
in the batter, slowly drop them from the sides of kadai in to the oil ,
you can add 4-5 mirchi's depending on oil , fry them till they gets
light brown colour . Continue for all the chilies .

Sprinkle lime juice and serve it with onion .

Cabbage Pakodi

Ingredients :

Cabbage 1 cup (long strips)
Green Chilies 2 (finely chopped)
Bengal Gram flour 1/4 cup
Rice flour 2 tsp
Red Chilly Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1/4 tsp
Salt as per taste
Oil for deep fry

Preparation :

Take a bowl and mix all the ingredients except oil ,
add as little water as possible to mix the (tight) dough .
Keep it aside for 15 mins .

Heat oil in a kadai on medium-high flame, now take dough
in the hand, leave small rough pieces in the oil, and fry all
the sides till it get light brown colour .
Repeat it for all the dough .

Now Cabbage Pakodi is ready .

Serve it with sauce or sweet chutney .

Spinach Fries

Palak Bhajji , Palakura Aku Bajjilu



Ingredients :

Spinach leaves 25 medium size
Bengal Gram Flour 1 cup (senaga pindi)
Red chilly Powder 1 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1/2 tsp
Baking Soda 1 pinch (vanta soda)
Salt as per taste
Oil for deep fry

Preparation :

Wash spinach leaves and wipe with a cloth . Now take
gram flour in a bowl , add red chilly powder ,turmeric
powder, coriander powder, baking soda, salt . Mix it well .

Now keep adding little water till you get thick batter,
the batter has to have enough consistency to stick
to the leaves. Adjust the spices to taste.
Keep aside for 10- 15 mins .

Heat oil in a kadai on medium-high flame, dip single leaf in the
batter and slowly put in to the oil, you can add 4-5 leaves,
depending on oil .Fry both sides till it gets light brown colour.
Repeat this for all the leaves.

Serve with tomato sauce or spicy sweet chutney .

French Fries

Ingredients :

Potatoes 4 big size
Salt
Oil for deep fry

Preparation :

Peel potatoes and wash , cut in to potato length and
1/4 inch thickness size strips.
Put these strips in a bowl of water.

Now heat oil in kadai on high flame.

Wipe potato strips with a cotton cloth .
Place these strips in a single layer in kadai ,
and stir it continuously.
Fry till it gets golden brown colour for 5-8 mins .

Now take out from oil and drain on paper towel.
Then sprinkle salt on them .
Continue it .

Now French Fries are ready.

Serve them with mayonnaise.

Suggestions : Soak potatoes in ice cold water for 1 hour
at room temperature .

Potato Egg Kababs

Aloo Egg Kababs















This is very soft snack item .This dish is like dipping mashed
aloo in egg and fry it on pan.

Ingredients :

Potatoes 2 big
Eggs 2
Green Chilly 3 (finely chopped)
Mint Leaves 8 (finely chopped)
Coriander Leaves (finely chopped)
Red Chilly Powder 2 pinches
Turmeric Powder 1 pinch
Salt as per taste
Oil 1 tbsp

Preparation :

Boil potatoes and peel skin , mash potatoes very finely (like dough).
Now add finely chopped green chilies,mint leaves, coriander leaves
and salt. Mix it well. Keep it aside.

Now take 2 eggs . Add red chilly powder ,turmeric powder and
salt to eggs , and beat it perfectly.Now take small lemon size
potato mash and press itby keeping on the other hand.

Make 2-3 pieces.

Now heat omelet pan and spread 1/4 tsp oil on it.
Then dip those pieces in beaten egg and put it on the pan,
after a min turn to other side very softly, cook on
medium-low flame , till they get light golden brown colour.

Repeat it for all the pieces.

Now Aloo Egg kebabs are ready.

Children likes it very much.

Mokkajonna Garelu

Ingredients :

Mokka jonnalu 6 (Aged Corn) (Muduruvi)
Green Chilies 8
Mint leaves 1/2 cup (chopped)
Curry Leaves 8
Coriander Leaves 1/2 cup (chopped)
Jaggery 1/2 tbsp
Salt as per taste
Oil (for deep fry)

Preparation :

Separate corn seeds from corns and always select aged corn
than tender because tender gives juicy content.

Now blend all the ingredients to coarse paste (barakaga).

Take page size aluminium foil and spread .Take big lemon
size paste and press it on foil (wet hands regularly) and make
small hole in centre.

Make 4 - 5 garelu.
Now heat oil in kadai and put them in to oil , fry till they get
golden brown colour. Cook on medium flame.

Continue this for all the paste.Now it is done.

You can serve this for 5-6 persons with coconut chutney.