Akki Roti Recipe

Ingredients:

2 cups: Rice flour (Akki hittu)
1/2 cup: Chopped onion
3-4 no: Chopped green chillies
½ cup: Grated fresh coconut
2 tbs: Chopped coriander leaves (kothumbari soppu)
1tsp: Cumin seeds (jeera)
A pinch Asafoetida (hing)
½ tsp: Turmeric powder
1 tsp: Chilli powder (optional)
Oil for roasting
Salt to taste


Method:




Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti.
Heat a pan and lace the prepared rotti on it.
Make 3-4 holes in the rottis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough.
Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough

Vegetable Puff Recipe

Ingredients:





1 pc : Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables (potatoes, peas may be added) to taste
Green Chilies to taste
Masala
Salt
1 pc : Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables (potatoes, peas may be added) to taste
Green Chilies to taste
Masala
Salt





Method:




Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12".
Cut the sheet into 6 pieces.
Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.
Stick it into a pre-heated oven (350 F) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.

Idli Manchuria Recipe

Ingredients:


Idli
Capsicum
onion
tomato ketchup
soy sauce
Cilantro
All purpose flour
Salt and chilli powder to taste

Method:





Mix all purpose flour salt and chilli powder, now roll the idli in this mixture and either pan fry or deep fry them.-Heat oil in stove, fry onion-after onion is fried, add capsicum and fry till they are half cooked-now add tomato ketchup and soysaus as per your taste-Now add the fried idli-Add cilantro to garnishIf you are in a hurry, then you can also try just adding the idli without frying them and smash them a little. Mix all purpose flour salt and chilli powder, now roll the idli in this mixture and either pan fry or deep fry them.-Heat oil in stove, fry onion-after onion is fried, add capsicum and fry till they are half cooked-now add tomato ketchup and soysaus as per your taste-Now add the fried idli-Add cilantro to garnishIf you are in a hurry, then you can also try just adding the idli without frying them and smash them a little.

UpmaaPunukulu Recipe

Ingredients:

1CUP - UPMAA RAVA

2CUPS - WATER

FOR TEMPERING:-

1TBSP - CHANADAL

1TBSP - URAD DAL

1TSP - MUSTARD SEEDS

2-3 - CHOPPED GREEN CHILLIES

2-3 - RED CHILLIES

1/4CUP - GREEN ONIONS

1/4CUP - CAPSICUM

1/4TSP - GINGER

5-6 - CURRY LEAVES

5-6TBSP -OIL

SALT TO TASTE

FOR BATTER:-

1CUP - GREEN MOONGDAL (SOAKED AN HOUR BEFORE)

PINCH SALT

Method:

HEAT OIL IN A PAN.ADD CHANADAL AND SAUTE, ONCE IT STARTS CHANGING COLOUR ADD URAD DAL AND SAUTE, ADD MUSTARD SEEDS ONCE THEY START CRACKLING ADD REDCHILLIES,GREEN CHILLIES,CURRYLEAVES,GREEN ONIONS,CAPSICUM, GINGER AND ADD WATER.BOIL WATER ON HIGH FLAME WITH SALT,ONCE WATER IS BOILED REDUCE FLAME ADD UPMAA RAVA STIRRING CONTINUOUSLY.AND COOK TILL WATER EVAPORATES,ONCE UPMAA IS COMPLETED KEEP A SIDE.GRIND SOAKED GREEN MOONG DAL INTO BATTER (LIKE BAJJI BATTER ,FOR BETTER TASTE USE WET GRINDER).HEAT OIL IN A PAN.MAKE SMALLER BALL WITH UPMAA AND DIP INTO BATTER AND FRY TILL GOLDEN BROWN.SERVE WITH MINT CHUTNEY.

Pudina Chutney Recipe

Ingredients:





1 CUP - PUDINA LEAVES{MINT}
3 TBSPS - SESAME SEEDS
2 TSPS - TAMARIND PULP
1-2 - GREEN CHILLIES
2-3 - RED CHILLIES
1TSP - MUSTARD SEEDS
2TBSPS - OIL
1TSP - JAGGERY(MAY ADD MORE FOR TASTE)
1PINCH - TURMERICSALT TO TASTE

Method:

HEAT 2-3 DROPS OF OIL IN A PAN AND ADD SESAME SEEDS SAUTE TILL GOLDEN BROWN TRANSFER INTO A PLATE. ADD 1 TSP OIL AND SAUTE GREEN CHILLIES FOR 1/2 MIN AND REMOVE.ADD PUDINA LEAVES IN THE SAME OIL AND SAUTE FOR 1MIN ON LOW FLAME AND REMOVE SEPERATELY. HEAT REMAINING OIL IN A PAN ADD MUSTARD SEEDS ONCE THEY START CRACKLING ADD RED CHILLIES AND SAUTE TILL RED CHILLIES START CHANGING COLOUR.GRIND SAUTED SESAME SEEDS ,RED CHILLIES AND GREEN CHILLIES INTO PASTE.ADD PUDINA LEAVES,TAMARIND PASTE JAGGERY,TURMERIC POWDER,AND SALT AND GRIND ALL INGREDIENTS INTO PASTE ADDING SUFFICIENT WATER FOR SMOOTH CHUTNEY.TRANSFER CHUTNEY INTO A BOWL AND ADD MUSTARD SEEDS TO IT.IT GOES WELL WITH RICE,TIFFIN, SNACKS,PARATHAS

Challa Mirapakayalu Recipe

Ingredients:

20 pieces of medium size green chillies
1/2 liter of sour buttermilk.
pinch of turmaric powder
salt to taste.

Method:

Take the sour buttermilk and add salt and turmaric powder and mix well and keep aside.

Wipe all the green chillies with a wet cloth and slit sideways with safty pin till the end. Don't separate and don't remove the stem or seeds inside and drop into the buttermilk. All the chillies should be dipped in buttermilk. Leave 2-3 days but shake everyday ups and down. On the 3rd day morning take all the soaked chillies from buttermilk and dry in hot sun and evening put them back into the buttermilk.Like that daily in the morning take out from the buttermilk and dry in the hot sun and put back into the leftover buttermilk in the evening till all the buttermilk absorbed. By now the green chillies change the color & look brownish (dry leaf color). Challa Mirapakayalu are ready to eat. Put them in an air tight container like vadiyalu. Whenever you want to eat fry in oil like vadiyalu and eat with daal rice, daals cooked with vegetables, sambar or with hot rice itself.

Dondakaya Pickle Recipe

Ingredients:

1/4KG-DONDAKAI
50GMS-NUU PAPPU
1TSP-CHENNA DAL
1TSP-MURGA DAL
1TSP-AVALU
1/2TSP-GEERA
6-RED CHILLES
10GMS-TAMRIND
SALT AND OIL

Method:

FRY ALL THE INGREDIENTS EXCEPT DONDAKAI AND TAMIRIND IN OIL.
FRY DONDAKAI ALSO SEPERATLY.
CRUSH ALL THE INGREDIENTS IN MIXEY.