kache kela ke pakode

kache kela ke pakode

Ingredients

Unripe banana                                          1 

Besan                                                  1/2 cup 

Rice flour                                          1/4 cup 

Corn flour (optional)                          1 tsp 

Cooking soda (sodium bi carb)          3 pinches 

Asafoetida                                          1/8 tsp 

Ajwain or jeera                                  1 tsp 

Red chilli powder                                  1 tsp 

Salt & water                                          As needed 

Hot oil (optional)                                  1 tblsp 

Oil                                                          for deep frying 

Method

1. In a mixing bowl, mix besan, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the banana, not too thick.
2. Peel off the skin of the banana with a peeler . Slice them thin or medium thick as you wish . Keep it immersed in water until use. Heat oil in kadai side by side. Take it out from water, drain the water as much as you can, dip and coat the banana and drop carefully in hot oil.
3. Fry them both sides until golden brown. Adjust the heat now and then to avaoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. Drain in paper towels. 
4. Serve hot n enjoy

Angoori Petha

Angoori Petha

Ingredients

White pumpkin (peeled and deseeded) :- 2 kg


Sugar :- 3 cups


Slaked lemon :- ¼ tsp


Shredded coconut :- 1 cup


Yellow food colour :- few drops

How to make

1. Scoop out balls from the pumpkin using a melon scoop and prick each one using a fork.
2. Rub the slaked lemon over the balls and set aside for five minutes.
3. Thoroughly wash and drain these balls. Set aside.
4. In a thick bottomed pan, mix the yellow food colour and sugar with two cups of water. Allow this mixture to boil.
5. Remove any impurities if they exist with a slotted spatula.
6. Drop the balls in this mixture and cook over high heat for 15 minutes.
7. Switch off the heat and keep aside to cool down completely.
8. Take out the petha balls from the sugar syrup and then roll them in desiccated coconut.
9. Serve chilled.

Aloo Kachori

Aloo Kachori

Ingredients

Potatoes :- 1/2 Kg.
Arrowroot :- 100 gm
Coconut :- 1 no.
Green chilies :- 2-3 nos.
Cardamom seeds :- 1tsp.
Lemon juice :- 1-2 tsp
Sugar :- 1-2 tsp
Salt :- To Taste

How to make:

1. For preparing the covering, boil and mash the potatoes well.
2. Mix the potatoes with 50gm arrowroot and salt. Knead the mixture and prepare dough.
3. For filling, grate the coconut and mix green chilies, cardamom, salt and sugar in it.
4. For making kachoris, take small dough, pat it well in between your palms and make a puri.
5. Stuff the prepared puri with coconut mixture and form a ball like shape.
6. Flatten the balls using your palms and make them little flat. Ensure the filling is intact and is not spilled.
7. Douse the kachoris in the arrowroot and deep fry it in hot oil.

Rice And Zucchini Patties

Rice And Zucchini Patties

Ingredients

Cooked rice :  1 ½ cup


Creamed corn : ½ cup 


Zucchini : 300 gm grated coarsely


Onion : 01 chopped finely


Parsley : 1 tbsp chopped 


Bread Crumbs : 1 cup 


Salt to taste


Eggs : 02 nos


Oil : 2 tbsp


Tomato sauce

Preparation method

Combine all ingredient.in a bowl & make patties. Shallow fry them.

Pala Munjalu

Pala Munjalu

Ingredients

Rice flour - 2 cups (if store bought)
Milk - 1 cup
Salt - 1/4 tsp
Ghee - for greasing while preparing the balls
Oil for deep frying

For filling:

Chana dal - 1
Sugar - 1 cup OR Jaggery - 1 cup, grated
Cardamom powder - 1/2 tsp
Salt - pinch

Method

1. Boil the milk. Add salt and sugar and allow the sugar to dissolve. Now slowly add the rice flour and keep mixing till it forms a lump. Mix thoroughly and turn off flame. Place and lid and keep aside.
2. Pressure bengal gram with a cup of water upto 3 whistles. Once the pressure eases, remove the dal, strain any left over water and transfer the chana dal to a heavy bottomed vessel.
3. Heat the vessel which has the cooked chana dal, add sugar or jaggery and mix. The sugar will dissolve, keep mixing till the liquid evaporates and it appears like a thick paste. Use a masher to mash the mixture. Keep mixing continuously as the dal tends to stick to the vessel. Add cardamom powder and salt and mix well. Turn off flame and allow to cool.
4. Shape the sweetened dal mixture into small bite sized balls like shown in the picture above.
5. Pinch off lemon sized balls off the rice flour dough. Grease your palm with ghee and flatten the dough. Place the dal filling/poornalu in the middle fo the flattened rice flour dough and enclose on all sides and shape into a round ball. Prepare balls with rest of the dough and dal filling.
6. Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Once hot, reduce flame to medium and gently place 4 to 5 balls in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.
7. They taste best while still warm. Once cool, store in an air tight container as they last for two to three days.

Idli Cheese Burger

Idli Cheese Burger

Ingredients: 

4 - idlis
1 cup - finely chopped tomato
1 cup - finely chopped onion
1 tsp - ginger garlic paste
1 cup - grated cheese
1 tbsp - finely chopped coriander leaves
salt to taste
oil to fry

Method

1. Heat oil in a kadai.
2. Saute the onions.
3. Add the ginger garlic paste, tomatoes and salt and saute for another 2-3 minutes.
4. Take one idli and spread this mixture on the idli.
5. Top it with grated cheese.
6. Toast the idli on a tawa such that the cheese melts and coats the mixture.
7. Now garnish with coriander leaves.
8. Serve hot with tomato sauce.

Anarsa

Anarsa

Ingredients: 

4 cups rice
3 1/2 cups sugar powder
3 1/2 cups ghee
1 tbsp. poppy seeds
1/3 cup milk (approx.)

Method

1. Wash and soak rice in plenty of water.
2. Change water everyday, repeating process for 3 days.
3. Now, drain all water, and spread on a clean cloth for 3-4 hours.
4. Grind to powder and sieve.
5. Mix in sugar, press and keep aside for 2 hours.
6. Sprinkle milk little by little, kneading mixture into a soft pliable dough.
7. On a clean plastic sheet, sprinkle a few poppy seeds.
8. Take a pingpong sized ball of dough, press onto sprinkled seeds.
9. Rotate and thin out dough with the hand, forming a 4" sized round.
10. Heat 3-4 tbsp. ghee in a frying pan.
11. Let in one round, seeds side up.
12. Shallow fry on low flame, till golden brown.
13. Drain and keep aside.
14. Repeat for remaining dough, add more ghee as required.
15. Cool very well for 5-6 hours before storing in airtight containers.