Aata-Besan Papdi

Recommended Season : All seasons
Ingrediants : Wheat flour 2 cups (200 gms) Gram flour 1 cup (100 gms) Salt 1 teaspoon Chilly powder 1 teaspoon Cumin seeds powder 1 teaspoon Oil 4 to 5 tablespoons Water 1 to 2 cups

Mix wheat flour and gram flour along with salt, chilly powder, cumin seeds powder, oil and warm water, to make a firm yet supple dough. Keep it covered for ½ an hour. Make big balls out of the dough. Roll out each ball into a big, slightly thick roti, and cut it into small puris, using a small round box. Deep fry these puris till light pink. They will turn darker after removing from the oil.

Aata Papdi

Recommended Season : All seasons
Ingrediants : Wheat flour 2 cups (200 gms) Salt 1 teaspoon Cumin seeds or 1 teaspoon Cumin seeds powder Oil or Ghee 4 to 5 tablespoons Water ¾ cup to 1 cup

(Important - If the crispies are to be deep fried in ghee, then add ghee while kneading the dough. If oil is to be used, then add oil to knead the dough. Do not use both ghee and oil.)

Mix wheat flour along with salt, cumin seeds (or powder), oil or ghee and warm water, to make a firm yet supple dough. Keep it covered for ½ an hour. Make big balls out of the dough. Roll out each ball into a big, slightly thick roti, and cut it into small puris, using a small round box. Deep fry these puris and store.

Maida Papdi

Recommended Season : ideal for winter and cool weather
Ingrediants : White flour 2 cups Salt 1 teaspoon Curry leaves 5 to 6 leaves Cumin seeds powder 1 teaspoon

Add salt, curry leaves (chopped to small pieces) and cumin seeds powder to white flour, and knead into a firm dough using only warm water. Roll out into big, very thin rotis and cut them into small pieces using the blunt side of a knife, as square pieces, long pieces, or as desired. Deep fry till light pink in colour. (* Instead of only water, you can also add oil or ghee to knead the dough and add very little warm water as required. To make sure you have added enough oil, see if you are able to make a ball out of the dough, and then add warm water.)

Mixture

Recommended Season : occasionally in winter or rainy season
Ingrediants : Beaten Rice 100 gms Groundnuts 50 gms Cashewnuts 25 gms Curry leaves 10 to 12 Salt 1 teaspoon Chilly powder ½ teaspoon Turmeric powder ½ teaspoon

Dry roast the groundnuts. Wash the curry leaves and dry them under the fan. Lightly shallow fry the cashew nuts and curry leaves in a teaspoon of oil. Take a large bowl and add the groundnuts, cashew nuts, curry leaves, and salt, chilly powder and turmeric powder.

Select thick to medium sized beaten rice. Heat oil in a pan for deep frying. Place a steel strainer in the hot oil in the pan. Toss the beaten rice into this strainer, and fry well. When the rice flakes are fried, they will become rounder and crisp. Quickly lift the strainer and transfer the rice flakes to the large bowl. Toss the contents well while the flakes are still hot so that all the ingredients are mixed well and evenly coated with the spices.

(The rice flakes are fried inside the strainer so that all of them may be quickly removed from the heat at once.)

Bhel Puri

Recommended Season : occasionally in winter or cool weather
Ingrediants : Puffed rice 50 gms Seasoned Beaten rice 10 gms (as prepared for dry “mixture”) Thin Sev / Omapodi 10 gms Any Papdi 10 gms Tomato 1 Carrot 1 Green Chutney 3 to 4 tablespoons Tamarind Chutney 2 to 3 tablespoons Chilly powder ½ teaspoon Black salt ½ teaspoon or more

Chop the tomato into fine pieces, grate the carrot and crush the papdi into small crumbs. Mix the pieces of tomato and grated carrot with green chutney, tamarind chutney, chilly powder and sea salt. (The puffed rice already contains salt so cooking salt need not been added.) Mix this mixture well and add all the dry, crisp ingredients just before serving. The proportion of the ingredients may be adjusted according to individual taste preferences.

If you already have boiled chick peas on hand, this can also be added. Boiled or shallow fried potato pieces (with skin) may also be added.

Kaju Pakoda

Recommended Season : occasionally in winter or cool weather
Ingrediants : Cashew nuts 50 gms Gram flour 1 cup (100 gms) Rice flour 1 cup (100 gms) Salt 1 teaspoon (or to taste) Red chilly powder 1 teaspoon (or to taste) Coriander seed powder ½ teaspoon (or to taste) Oil For deep frying

Mix all the ingredients, including cashew nuts, adding water to make a firm dough. Heat oil and add 1 tablespoon of hot oil to the mixture and mix again. Drop small quantities of the mixture using a spoon into the hot oil and fry till golden brown. Do not let the oil smoke.

Panneer Pakoda/Tikka

Recommended Season : all seasons, but occasionally
Ingrediants : Panneer Made from ½ lt milk Gram flour 1 cup (100 gms ) Salt ½ teaspoon + 1 teaspoon Red Chilly powder ½ teaspoon Turmeric a pinch

Knead the panneer well adding ½ teaspoon of salt. Spread it flat on a plate or shallow bowl with your hand. Pressure cook for 2 whistles. After cooling, cut it into small squares. Mix gram flour, 1 teaspoon of salt, chilly powder and turmeric with water into semi thick (bajji like) consistency. Dip the panneer pieces in the batter and deep fry in hot oil till golden brown. Do not let the oil smoke.

Kachodi

Recommended Season : occasionally in winter or cool weather
Ingrediants : White flour 2 cups (200 gms) Salt 1 teaspoon Oil 4 to 5 tablespoons + For Deep Frying Water ½ cup

For Filling - Split green gram ½ cup (Dehusked) Oil 2 or 3 tablespoons Cumin seeds 2 teaspoons Asafoetida a pinch Curry leaves 7 or 8 Salt 1 teaspoon Turmeric ½ teaspoon Chilly powder ½ teaspoon Coriander seeds powder ½ teaspoon Gram flour 1 or 2 tablespoons (if required)

Soak the green gram for 2 hours. Wash well, drain the water and grind into a coarse paste (without adding water). Heat oil in a thick bottomed pan, add cumin seeds, asafetida, curry leaves and the dal paste. Cook the paste till you get a powdery consistency. If it does not dry up, you can add gram flour to absorb the moisture. Add salt, turmeric, chilly powder and at last coriander seeds powder, mix well and turn off the flame.

Mix white flour, salt, oil and very little lukewarm water, and knead into a very firm dough in a basin or large bowl. Keep it covered for half an hour. Knead it well, punching it, picking it up and throwing it at the bowl, or hitting it with a rolling pin on a flat surface.

Make large balls of the dough, roll out into thick chapathis. Place 1 or more tablespoons of the prepared dal masala on the chapathi, fold all the sides of the chapathi towards the centre to cover the masala and make a round packet of the stuffed chapathi.

Deep fry the kachodis one or two at a time, flipping them over gently, till golden brown. Serve them with tomato sauce or tamarind chutney.

Samosa

Recommended Season : All seasons, but occasionally
Ingrediants : Green peas 50 gms Carrots 3 or 4 Beans 4 or 5

Potato 1 big or 2 small Or Raw Plantain 1

Cumin seeds 1 teaspoon Asafoetida a pinch Salt 1 teaspoon Turmeric ½ teaspoon Chilly powder ½ teaspoon Coriander seeds powder ½ teaspoon Coriander leaves ½ cup

White flour 2 cups (200 gms) Salt 1 teaspoon Oil 4 to 5 tablespoons + For Deep Frying Water ½ cup

Chop carrots, beans and raw plantain (or potato with the peel). Pressure-cook the raw plantain or potato for 4 to 5 whistles. Carrots, beans and green peas need to be cooked for only 1 whistle or flame may be turned off even before a whistle. If the vegetables are fresh and tender, then they can even be cooked covered in a pan with just a little water. If there is water in the cooked vegetables, drain it. This water can be added to sambar, gravy curries, etc.

Heat 2 teaspoons of oil in a pan, add cumin seeds and asafoetida, (when cumin seeds splutters) the cooked vegetables, salt, turmeric, chilly powder and coriander seeds powder. Mix well and cook till it binds into a mass. Add chopped coriander leaves, mix well, and turn off the flame. Let it cool for a while. Make small balls of the cooked vegetable mass.

Mix white flour, salt, oil and very little warm water, and knead into a very firm dough in a basin or large bowl. Keep it covered for half an hour. Knead again and make balls of the dough, roll out into thin rotis and cut each into half. Make the ends of the straight edge meet in such a way that each half is shaped like a cone. Place a ball of the cooked vegetables in each cone and seal the cone. Deep fry these samosas one or two at a time, flipping them over gently, till golden brown. Serve them with tomato sauce or tamarind chutney.

Vegetable Cutlet

Recommended Season : All seasons
Ingrediants : Green peas 50 gms Carrots 3 or 4 Beans 4 or 5

Potato 1 big or 2 small Or Raw Plantain 1

Semolina (Rawa) 2 or 3 tablespoons Cumin seeds 1 teaspoon Asafoetida a pinch Salt 1 teaspoon Turmeric ½ teaspoon Chilly powder ½ teaspoon Coriander seeds powder ½ teaspoon Coriander leaves ½ cup

Chop carrots, beans and raw plantain (or potato with the peel). Pressure-cook the raw plantain or potato for 4 to 5 whistles. Carrots, beans and green peas need to be cooked for only 1 whistle or flame may be turned off even before a whistle. If the vegetables are fresh and tender, then they can even be cooked covered in a pan with just a little water. If there is water in the cooked vegetables, drain it. This water can be added to sambar, gravy curries, soup, etc.

Heat 2 teaspoons of oil in a pan, add cumin seeds and asafoetida, (when cumin seeds splutters) the cooked vegetables, salt, turmeric, chilly powder and coriander seeds powder. Mix well and cook till it binds into a mass. Add chopped coriander leaves, mix well, and turn off the flame. Let it cool for a while.

Heat and apply oil to a flat pan or tawa. Make balls of the cooked vegetable mass and flatten into patties or any desired shape. Roll them in semolina and shallow fry them on the tawa adding oil on a medium flame till golden brown in colour. Turn them over to fry the other side. After removing a batch of cutlets, wipe the tawa with a cloth to keep it clean and then apply oil again.

Serving: Serve hot with green chutney or tamarind chutney.

Vegetable Kofta or Bonda (& Panneer Kofta)

Recommended Season : All seasons
Ingrediants : Green peas 50 gms Carrots 3 or 4 Beans 4 or 5 Potato 1 big or 2 small Or Raw Plantain 1

Gram flour or rice flour 50 gms Cumin seeds 1 teaspoon Asafoetida a pinch Salt 1 teaspoon Turmeric ½ teaspoon Chilly powder ½ teaspoon Coriander seeds powder ½ teaspoon Coriander leaves ½ cup

Chop carrots, beans and raw plantain (or potato with the peel). Pressure-cook the raw plantain or potato for 4 to 5 whistles. Carrots, beans and green peas need to be cooked for only 1 whistle or flame may be turned off even before a whistle. If the vegetables are fresh and tender, then they can even be cooked covered in a pan with just a little water. If there is water in the cooked vegetables, drain it. This water can be added to sambar, gravy curries, soup, etc.

Heat 2 teaspoons of oil in a pan, add cumin seeds and asafoetida, (when cumin seeds splutters) the cooked vegetables, salt, turmeric, chilly powder and coriander seeds powder. Mix well and cook till it binds into a mass. Add chopped coriander leaves, mix well, and turn off the flame. You can also add (baked) crumbled panneer or cottage cheese after turning off the flame and mix well. Let it cool for a while.

Heat oil in a kadai or deep frying pan. Mix the gram flour or rice flour with 50 ml of water in a bowl. Make balls of the cooked vegetable mass. Dip them in the flour batter to get a thick coating, and deep fry them in hot oil on a high flame till golden brown in colour.

You can make kofta with cottage cheese alone without using vegetables. Add the seasonings and spices to coriander leaves, mix well, turn off the flame, add crumbled cottage cheese, mix and let it cool. Make balls of the seasoned panneer and proceed as given above. Only gram flour can be used with panneer.

Serving: Serve hot with green chutney or tamarind chutney.

Gatta (Gram Flour Chunks)

Recommended Season : Ideal for winter
Ingrediants : Gram flour 2 cups (200 gms) Salt 1 teaspoon Chilly powder ¾ teaspoon Coriander leaves 3 teaspoons (chopped) Oil 3 tablespoons Water

Mix gram flour, salt, chilly powder and coriander leaves, with oil and very little water to make a firm dough. To know if quantity of oil is right, after adding oil, mix the flour, and check if you are able to get binding consistency, if not, add some more oil. Then add water as necessary and knead well.

Take small balls of the dough and make oblong, finger like pieces. Boil these pieces in water for 15 to 20 minutes, till they are cooked well inside and bubbles appear on the surface of the pieces. You can take one or two pieces out and check by cutting into half and see if the inside is cooked. Take the pieces out of the water and let them cool. Break the pieces randomly into smaller pieces.

These can be used to make pulao, curry (with or without another vegetable), eaten as it is or with rice.

Seasoning for Curry

Ingrediants : Oil 3 – 4 tablespoons Mustard seeds 1 teaspoon Cummin seeds 1 teaspoon Curry leaves 5 or 6 Chilly powder ½ teaspoon Coriander seeds Powder 1 teaspoon (ground raw) Turmeric ½ teaspoon Tamarind 1 inch piece

Some gram flour gets dissolved and is mixed in the water used for boiling the pieces. Leave the water undisturbed for 5 minutes. Discard some of the water at the top, the bottom half of the water will be like thin gram flour batter. Transfer this batter to a pan and boil it well, stirring all the time, till the water evaporates.

Make about 3 tablespoons of thin juice out of the tamarind. Heat oil in a pan and pop mustard seeds and cumin seeds and curry leaves. Add the thickened gram flour paste, tamarind juice, let it cook for 5 minutes. Add the pieces kept aside in the above recipe, coriander seed powder, chilly powder and turmeric, and fry till the pieces are coated well.

Namkeen Puri

Recommended Season : All seasons
Ingrediants : Wheat Flour 2 cups (200 gms) Salt 1 teaspoon (or according to taste) Red chilly powder ½ teaspoon Turmeric ½ teaspoon Oil as required (4 to 5 tablespoons) Water ½ to ¾ cup

Add salt, chilly powder and turmeric to wheat flour along with oil and water and knead into a soft dough. Keep it covered for ½ an hour. Make small puris out of this dough and fry in hot oil till golden brown.

Sev/Omapodi/Jantikalu

Recommended Season : All seasons
Ingrediants : Gram Flour 1½ kgs Oil 350 gms + for deep frying Salt 100 gms } Red chilly powder 75 gms }(or according to taste) Cumin seed powder 50 gms } Water

Add salt, chilly powder and cumin seed powder to gram flour along with oil and knead into a firm dough, adding water little by little as required. Make large balls of this dough, fill them one by one in a pressing device with plates having holes of desired size and shape, and press them over and into hot oil and deep fry till golden in colour.

It is advisable to eat sev along with rice, upma, sweet, etc.

Alternatively (Jantikalu)-
Ingrediants : Gram Flour 5 cups (500 gms) Salt 1½ teaspoons Chilly powder 1 heaped teaspoon Water 1½ to 1¾ cups Oil for deep frying

Add salt and chilly powder to gram flour along with water to make a soft, limp dough. Add the water carefully to avoid adding too much water to get the right crispness. Dip your hand in water and make large balls of this dough. This helps to make the dough pliable without getting too much dough stuck to the hands, at the same time water should not be added to the dough. Use the pressing device to drop the dough into hot oil in various shapes and sizes, like ribbons, star shaped sticks (like murukku), straight sticks, very thin sticks (omapodi), etc. Fry till golden brown in colour.

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