Bread Pakora

Preparation Time: 5 minutes 

Cook Time: 10 minutes 

Serves: 2-3

Ingredients:

Bread: 4 slices cut diagonally 

Gram flour/Senagapindi: 1 cup 

Rice Flour/biyyappindi: 1/4 cup 

Red chili powder: 1 tsp 

Ajwain/vaamu: 1/2 tsp 

Baking soda: 1/4 tsp 

Water: 150 ml

Salt to taste 

Method:

Mix all the ingredients except bread. Make sure there are no lumps. 

Heat oil for deep frying and dip the bread in the batter and drop them carefully in the oil. Fry them till they are golden brown.

Serve hot with ketchup or green chutney.

Arbi Fry/ Taro root/ Andhra Chamadumpa Fry

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Serves :4

Ingredients:

Arbi/Chamadumpa: 2 large (500 grams)

Green chilies: 4

Ginger: 1 inch piece 

Garlic: 2 cloves 

Red chili powder: 1/2 tsp

Coriander, jeera powder: 2 tsp

Turmeric: 1/2 tsp

Salt to taste 

Oil : 4 tbsp 

Method:

Cook the Arbi in a pressure cooker without adding water for 1 whistle or if you are cooking stove top, boil it for 15 minutes.

Make a paste of green chilies, Ginger and garlic. Peel the Arbi and slice them.

Add oil in a pan and add the chili paste. Fry for 30 seconds, add Arbi pieces, turmeric and salt. Fry until they are crisp. (About 15 minutes) Add chili powder and jeera powder. Mix well. Turn off the stove.

Serve hot with rasam rice or sambar rice. You can serve as an appetizer too.

Ground Chicken Manchurian

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Serves:4

Ingredients:

Marinate:

Ground Chicken/Chicken Keema : 500 gms

Ginger garlic paste: 2tsp

Soy sauce: 1 tbsp 

Red chili powder: 1 tsp

Black pepper: 1 tsp

All purpose flour/maida : 1 tbsp 

Corn flour/starch : 3 tbsp

Egg : 1

Salt to taste 

Sauce:

Soy sauce: 1 tbsp

Ketchup: 3 tbsp 

Vinegar: 1 tsp 

Red chili powder: 1 tsp

Salt to taste 

Red chili paste: 1 tsp 

Brown sugar: 1 tbsp ( you can use regular sugar if you don't have brown sugar)

Other:

Sesame oil: 2tbsp

Scallions/ green onions: 4 chopped 

Ginger garlic paste: 1/2 tsp 

Corn starch/flour : 1 tbsp 

Method:

Mix all the ingredients listed under marinate well and keep it in the refrigerator for at least 30 minutes to 1 hour.

Heat oil for deep frying, make small balls of the chicken and drop them into the oil. Cook until they are golden brown. (About 4-6 minutes). Take them out and keep in a plate with a paper towel on it.

(The balls will double the size in oil but once taken out, they come back to the size you made. Don't be alarmed)

Prepare your sauce by mixing all the ingredients.

Heat the sesame oil in a pan and add the white part of the scallions and cook for 1 minute. Add Ginger garlic paste and fry for 30 seconds. Add the sauce and fry for 2 minutes add 1/2 cup water and cook for 1 more minute. 

Add the chicken balls and toss well. Make a slurry of corn starch and 3tbsp of water and mix to the chicken. Mix quickly and turn off the heat.

Garnish with the rest of the scallions and serve as an appetizer or with fried rice.

Tomato Baath/ Tomato Upma

Preparation Time: 5 minutes 

Cook Time: 15 minutes 

Serves : 3-4

Ingredients:

Sooji/ Bombai rava: 2 cups

Onion: 1 sliced 

Tomato: 1 medium chopped 

Green chilies: 6 slit 

Curry leaves: 1 sprig

Turmeric: 1 tsp

Salt to taste 

Water : 6 cups 

For Tempering:

Chana Dal/ Senaga pappu: 2 tsp

Urad Dal/ Minappappu: 2 tsp

Mustard seeds/ aavalu: 2 tsp

Cashews: 2 tsp

Method:

Dry roast the rava for 2 minutes and keep aside.

Heat 2 tbsp oil or ghee in a pan and add all the ingredients under tempering. Once the seeds start splattering, add curry leaves, green chilies, onions and turmeric. Cook until onions are translucent. 

Add tomatos and salt cook until they turn mushy. Add water. Once it comes to a boil, add the dry roasted rava slowly by mixing well no lumps are formed. 

Simmer the stove and cook for 2 minutes. Turn of the heat. Serve with some lemon juice.

Curd Rice/ Yogurt Rice

This is a recipe I tasted first when I visited family couple weeks ago. So, I thought to give it a try. Lots of fruits mixed in the rice so great way for kids to get their fruit too. They will love it. Thanks Sunny for this amazing recipe.

Preparation Time: 10 minutes 

Cook Time: 2 minutes 

Serves: 2

Ingredients: 

Rice : 1 cup cooked 

Yogurt : 1 cup 

Grapes: 1/4 cup sliced in half 

Pomegranate seeds: 1/4 cup

Curry leaves: couple 

Salt to taste

For tempering:

Oil : 2tsp

Chana dal/senaga pappu : 1 tsp

Urad dal/ minappappu: 1 tsp

Jeera / cumin : 1/2 tsp

Mustard seeds/ aavalu: 1/2 tsp

Dry red chili : 1

Method:

Take the rice, salt,curd/yogurt and mix well no lumps. 

Heat a pan and Take all the ingredients under tempering and fry until the seeds splatter. Add curry leaves and it to rice.

Mix the fruits and serve.