Fish fry

onion pakoda

Bisi bela bath

Bisi bela bath :-
  Ingredients :-
        Rice - 1cup
        Toor dal - 1/2 cup
        Tamarind - small lemon size
        Onions - 1 small
        Green chillies - 4
        carrot pieces - 1/4 cup
        Beans - 1/4 cup
        Green peas - 1/4 cup
        Capsicum - 1/4 cup
        Tomato pieces - 1/4 cup
        Radish - 1/4 cup
        Drumsticks - 2
        Ladies finger - 1/4 cup
        Cauliflower pieces - 1/8 cup
        Hing - 1 pinch
        Salt - to taste
        Turmeric powder - 1 pinch
        Oil - 3 tsp
For seasoning :-
        Curry leaves - few
        Mustard - 1/2 tsp
For powder :-
        Broken cashew nuts - 2 tsp
        Cardamom - 2
        Cinnamon - 1 inch piece
        Cloves - 3
        Coriander seeds - 1 tsp
        Chana dal - 1tsp
        Cumin seeds - 1 tsp
        Dry red chilies - 4
        Mustard - 1/4 tsp
        Urad dal - 1 tsp
Preparations :-
        Cut all the vegetables and kept them in a plate

        Dry roast the all ingredients for powder and let them cool

        Soak the tamarind in water
        Soak the rice and dal in water separately

Process :-
       Take a heavy bottomed pan and oil
       Let the oil heat and then add mustard seeds
       Let them splutter and then add curry leaves
       Then add green chilies and onions and fry for 2 min
       Then add vegetables one by one and let them fry for 10 mins
       And then add turmeric powder and mix well
       Now wash the soaked rice and dal
       Then add washed rice and dal to the pan
       Now add water and salt to the pan
       Allow it to boil until the rice and vegetables cooked well
       Then add already prepared spices powder and tamarind juice also
       Be careful when adding water to the tamarind
        If the tamarind juice is too juicy, the recipe is look like sambar rice

       Make sure when adding water
       Finally add coriander leaves and switch off the flame

Serve hot with bundhi
    You can add brinjal also

Jilebi

Jilebi :-
  Ingredients :-
        Maida - 1 cup
        Urad dal paste - 1 cup
        Baking soda - 1/2 tsp
        Sugar - 1 cup
        Oil - for deep fry
        Lime juice - 1 tsp
Preparations :-
        Mix the urad dal paste and maida like a thick batter
        If you need water, you can add water during preparation of batter
        Add 1 tsp of warm oil to the batter, it helps in fermentation
        Leave it 24 hours for fermentation
        Before fermentation the batter looks like this

        After fermentation batter looks like this

        The batter with air spaces
        Next day before starting preparation of jilebi, prepare the suger syrup
        Take sugar into the wide vessel and then add water to the suger
        Let it boil until it gets the single thread consistency

        Once it get the single thread consistency switch off the flame and add lime juice

       It prevents the recrystalisation of syrup into sugar
       Heat the oil for deep fry
Process :-
       Prepare cone with a plastic cover
       Mix the batter well with hands before filling the cone, to reduce air spaces

      Then fill the cone with batter
      Then make rolls in oil like this

      Fry them until golden color (don't fry them until brown)

      Remove them from oil and place them in sugar syrup

      Leave them for 1 min to absorb the sugar syrup into them
      Then remove them from syrup and transfer them to plate

   Enjoy with your family members when they are hot

Muffins

Muffins :-
         All purpose flour - 2 cups
         Sugar - 3/4 cup
         Salt - 1/2 tsp
         Baking powder - 3 tsp
         Egg - 1
         Milk - 1 cup
         Veg oil - 1/4 cup
Preparations :-
         Mix all dry ingredients in a bowl & keep it aside
         Beat the egg, milk and oil well in a separate bowl
         preheat the oven at 205
Process :-
        Mix the dry ingredients and beaten mixture well
        Do not beat the mixture
        Then pour the mixture in baking cup cake pan

        Place the tray in oven and bake it for 25min

Variations :-
        There are number of variations in muffins
        For raisin variation - add 1 cup of raisins to the mixture
        For berry variation - add 1 cup of cut blue berries
        For dates variation - add 1 cup of dates
        I used raisins in my muffins
All you need to do is think in different manner for different variations

        enjoy eating muffins

Ugadi pachadi

Ugadi Pachadi :-

Ingredients :-
         Neem flowers (vepaputha) - 1 tsp

         Bananas - 6 no
         Tamarind - medium lemon size
         Jaggery - 250 gm
         Mango (raw) - 1/2
         Coconut - 1/4 of half coconut
         Fried chana dal - 5tsp
         Salt - 1/4 tsp
Preparations :-
         Soak the tamarind in 1 cup water for 1 hour
         Then squeeze the tamarind Juice from tamarind pulp
         To this add grated jaggery  and mix well
         After jaggery melting in tamarind juice, strain the mixture
         Then mash the bananas (not completely, leave some pieces)
         Clean the neem flowers ( I usually add neem flower petals to this)
         Cut the coconut into small pieces
         Peel the mango and then cut into small pieces
         pulse the fried chana dal on mixie
Process :-
         Take a large bowl and add mashed bananas to the bowl
         To this add tamarind juice and jaggary mixture
         Then add all the ingredients one by one to the banana mixture

         If you want you can add little more water

       
    This is my favorite traditional food 
    Enjoy my recipe with your family members

Aallo tikki

Aaloo tikki :-
Ingredients :-
          Potatoes - 2 large
          Green chilies - 6-7
          Green peas - 1/2 cup
          Salt - to taste
          Chili powder - 1/2 tsp
          Turmeric powder - 1/4 tsp
          Ginger - 1'' piece
          Jeera  - 1 1/2 tsp
Preparations :-
          Cut potatoes into half and place them in cooker
          Boil them up to 2 whistles
          Simultaneously boil the green peas up to 2 whistles
          Cut the ginger into very fine pieces
          Cut the green chilies into small pieces like ginger
Process :-
          Mash the potatoes into paste or leave some small pieces
          In the same way mash the green peas also
          Mix the 2 ingredients in a bowl
          Then add remaining ingredients one by one
          Mix them well to form a thick dough
          Then take a pan and add some oil  and put it in medium flame
          Then divide dough into small balls and press them with hand
          Do same-thing with all the dough
          Place them on heated pan and fry for 3-4 min

          Then turn them and fry another side for 3-4 min

          Be careful while turn them, because they may break down
          Then transfer them onto tissue paper or news paper

       
        Enjoy them with your favorite ketchup

Masala dosa

Masala Dosa :-

Ingredients :-
           Urad dal - 1cup
           Rice - 2 1/2 cups
           Salt - to taste
           Potatoes - 2 large
           Onion - 1 medium
           Green chilies - 4-5
           Tomato - 1 medium
           Red chili powder - according to taste
Preparations :-
   Dosa batter preparation :-
           Soak the urad dal and rice separately for 6 hours
           Then grind them by adding some water
           Then leave the batter for half day to ferment
           Do not freeze it before fermentation
           After fermentation, it increases in level
           Now mix it once with ladle by adding some salt
   Masala preparation :-
           Boil the potatos with some water in pressure cooker up to 3 whistles
           Then peel out the potatoes and mash them leaving some small potato pieces
           Then cut onions, green chilies and tomatoes
           Now take a pan and switch on the flame in medium
           Then add 2 Sp oil to the pan and add green chilies and onion pieces
           Fry them for 2 min and then add tomatoes
           Fry them for another one min and then add mashed potatoes
           Mix them well and add chili powder and salt
           Mix them and then add 1/2 cup water

          Allow the mixture to boil and then switch off the flame when the mixture ready to thicken
Process :-
           Take a pan and heat the pan in medium to high flame

           Take batter with deep ladle and pour the batter on pan  

           Spread the batter on pan in circular motion to make dosa

           Add some oil on edges after 10 secs put masala on  half part of dosa

           Do not fry on other side
           Then  fold the other half and fry for another 10 secs

           That's  it

      Dosa is ready to eat now
              Enjoy it as break fast

NOTE :- prepare the batter one day before dosa preparation

Pakoda

Pakoda (methani pakoda) :-

Ingredients :-
         Besan (gram flour) - 1 1/2 cups
         Onion - 1 medium
         Green chilies - 8
         Salt - to taste
         Vaamu - 1Sp
         Ginger - 1 piece
         Water - required quantity
Preparations :-
         Cut onions into small pieces
         Then cut green chilies and ginger into small pieces like onions
         In a bowl take gram flour and add all the ingredients and mix well
         Then add water little by little to make pakoda mixture
         Make sure the salt

Process :-
         Take a pan for deep fry and switch on the flame in medium flame
         Then take gram flour mixture and drop it in oil to make pakoda

         Fry them until they turn into golden brown

         Once they get golden colour take them out of oil and spread them on tissue paper

         Enjoy the pakoda aas snack

Carrot halwa

Carrot halwa :-
           Carrots - 2 large
           Butter  - 2 Sp
           Sugar -  1/4 cup
           Milk - 2 cups
           Elachi  - 1/4 Sp
           Cashew nuts - 2 Sp
           Raisins (kismis) - 2 Sp
Process :-
           Grate the carrot with medium grater
           Take a pan and add butter and heat it in low flame
           To this add cashew and raisins and fry them 1min
           In the same pan add grated carrot and fry for 7-8 min
           The indication for carrot fry is changing colour of carrot

           Simultaneously boil the milk in separate pan until the milk reduced to half

           Then add boiled milk to carrot mixtrue

           Wait until the carrot and milk get thicken
           Now add sugar ( if needed you can add more )

           Mix well until the sugar is melt
           Then allow it for 5 min and keep stirring in between
           Once the mixture get thicken switch off the flame
           Then transfer it into another bowl and add cashew nuts and raisins

          Now the Halwa is ready to eat

Mirapakaya Bajji( Mirchi Bajji)

Mirapakaya Bajji

Ingredients :-
       Mirchi (mirapakayalu) - 12
       Besan - 1 cup
       Vaamu - 1 tsp
       Chilli powder - 1/2 tsp (adjust)
       Salt - to taste
       Baking soda - 1/4 tsp
       Oil - for deep fry
Preparation :-
       Take a pan and add oil to it for deep fry
       Heat the oil in medium flame
       Now take a large bowl and add besan, chilli powder, salt, vaam and baking soda

       Now add water to it little by little to make thick batter

       Do not add over water, because it does not stick to the mirchi
       Now clean the mirchi and slit them length wise and fill the mirchi with besan- vaam mixture

Process:-
       Take 1 mirchi, and dip it in batter and remove slowly from batter and dip it in oil
       Like this add mirchis one by one to the oil
       Fry them in medium flame until they get golden yellow colour
       Then switch off the flame and take bajji onto paper towel
       Then transfer them to the plate

       If you want add onions with lemon juice