Oats dosa

Ingredients :

Oats : 2 cups

upma ravva : 1/2 cup

rice flour : 2 tbsp

salt : to taste

Soak all the above ingredients with water for about 30 minutes. Next make the batter to a pouring consistency. Heat a nonstick tava and pour this batter as u pour a dosa. Sprinkle some oil onto the sides. When cooked on this side flip onto the other side and cook well. Serve with any chutney of ur choice. Is a nice healthy breakfast and snack.

U can also add some green chillies, coriander leaves and onions for a different taste.

Biyyam pindi Vadiyalu / Rice flour Sun dried fritters

Ingredients :

Rice flour : 1 cup

salt : to taste

cumin seeds : 1 tsp

water : as per required

First boil around 2.5 cups of water. Then add in the salt. Now slowly add in the rice flour and keep mixing in order to avoid lumps. Now the batter comes closer indicating that it is cooked well. Add in the cumin seeds and let it cool for about 10 to 15 minutes. Now take a cookie presser and fill in with this mixture. Press it onto a table cloth and sun dry till they are dried fully. It might take a couple of days for this. Then store it in zip lock bags and use it for one year.

For eating heat oil in a pan and deep fry these sun dried strings. They turn out white and crispy. Can be had as an evening snack or along with rice and mudda pappu or with any dal.

Bread n sago bites

Ingredients :

bread slices : 6

potato : 1 cup boiled and grated

saboodana : 1/2 cup soaked in water

oil : 2 tbsp

mustard seeds : 1/4 tsp

cumin seeds : 1/4 tsp

turmeric : 1/8 tsp

ginger : 1 tsp grated

onions : 1/2 cup chopped finely

green chillies : 2 chopped finely

red chilli powder : 1/2 tsp

Imli / tamarind chutney : 2 tbsp

salt : as per taste

corriander leaves : 1/4 cup chopped finely

Cut the bread slices into ur desired shape. Apply some oil on to the slices and roast them on a tava till they turn light golden brown in color on both sides. Now in a pan heat the remaining 1 tbsp oil and add the mustard seeds. Allow them to pop. Now add the cumin, turmeric, corriander, green chillies, grated ginger and onions. Keep mixing. When the onions turn light brown in color add the red chilli powder, imli chutney and salt.Stir for 2 minutes. Now add the potatoes and saboodana and mix well. Cook for about 3 or 4 minutes until the saboodana gets cooked well. Switch off the flame. Now spread this mixture onto the bread pieces and serve garnished with a dot of tomato ketchup and corriander leaves. Should be eaten while they are still hot.

Chamagadda chips / Taro root chips

Ingredients :

Chamagadda / taro root : 1 lb

oil : for deep frying

red chilli powder : per taste

salt : as per taste

corriander powder : 1/2 tsp

First peel the roots wash and cut into thin slices as u do for potato chips. Next heat oil in a pan. Drop the cut pieces into the hot oil and deep fry till they turn dark brown in color and r crispy. Remove them into a bowl and immediately sprinkle the red chilli powder, salt and corriander powder. Serve in the evenings with a cup of tea. Can be stored in an air tight container for one month.

Pani poori

Ingredients :

pooris : 12 no
kabuli chana : 1/2 cup boiled
onion : 1/2 cup chopped very finely
potato : 1/2 cup boiled and chopped finely
curd : 1/2 cup
green chutney : 1/2 cup
tamarind chutney : 1 cup
paani : 1 cup

First arrange the pooris in a pale and make a hole in the center with ur finger. Place the potato, chana curd, green chutney, tamarind chutney and onions into the hole. Now dip this into the pani and eat immediately.

Note : Paani can be made by mixing the store brought pani poori masala powder with the water. U can also add a little amount of salt n chat masala to the boiled potatoes.

Pooris for pani poori

Ingredients :

Sooji fine : 1 cup

maida : 1.5 tsp

oil : for deep frying

First mix the sooji and maida with water to make a soft dough similar to the chapati dough. Now place it in a wet cloth for about one hour. After that roll out into small pooris of 2 inch diameter and deep fry in medium hot oil till they turn light golden brown in color. Remove on to a paper towel and store in an air tight container. Use it as required.

Ragada pattise

Ingredients :

For the pattise :

Aloo/Potatoes : 2 big
green chillies : 2 no
corriander leaves : 1/2 cup chopped finely
red chilli powder : 1/4 tsp
turmeric : 1/4 tsp
chat masala : 1 tsp
amchoor powder : 1/4 tsp
black salt : 1/8 tsp
bread crumbs : 1 cup
salt : to taste
oil : for shallow frying

For the ragada :

white peas : 1 cup (dry)

Tomatoes : 1 cup chopped into big pieces

onions : 1 cup chopped finely

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

mustard seeds : 1/4 tsp

cumin : 1/4 tsp

oil : 1 tbsp

red chilli powder : 1/2 tsp

chat masala : 1 tsp

salt : to taste

For garnishing :

Onions : 1 cup chopped very finely

corriander leaves : 1 cup chopped finely

Sev / plain bhujiya : 1 cup

green chutney : 1 cup

tamarind chutney : 1 cup

curd ( mix with little salt ) : 1 cup

Making pattise:

First boil the potaoes and peel the skin. Grate the boiled potatoes and keep aside. Cut the green chillies into very small pieces. Add them to the grated potato mixture. Add in the red chilli powder, chat masala, amchoor powder, black salt,turmeric, corriander leaves and bread crumbs. Mix well and adjust the salt. Now heat a tava and pour some oil on it. Take the potato mixture and make a small lime sized ball and flatten it on ur palms and place it on the tava. Cook on both sides till u get a nice golden brown color. Remove on to a plate and continue with the remaining mixture.

Making ragada :

Soak ragada for 6 hours, wash n keep aside. In a pressure cooker heat one tbsp oil and when hot add the mustard seeds and allow them to pop. Now add the cumin and onions. When the onions turn translucent add in the turmeric and gingergarlic paste. Keep mixing . Once the onions turn brown in color add in the tomatoes and cook till they become soft. Add the red chilli powder, chat masala and salt. Now add the soaked peas and mix once. Pour enough water for the peas to get cooked and cover it with the lid. Place the whistle and cook for 2 whistles. Switch off the stove and allow it to cool before removing the lid. After removing the lid mash the peas a little with a masher. See that u do not mash it like a paste becoz u should be able to see some peas intact.

To arrange :

First place the pattise in a serving plate and pour curd over them. Next pour in the green chutney and tamarind chutney. Now pour the ragada over it and sprinkle some onions. Next put some sev and corriander leaves too and serve immediately with a dash of lime.

Baked cabbage pieces

Ingredients :

Cabbage : 3 cups finely chopped into long thin slices

besan flour : 1 cup

red chilli powder : 1 tsp

dry coconut powder : 1/4 cup

seasme seeds : 1 tbsp

oil : 1/2 cup

baking soda : 1/8 tsp

corriander leaves : 1/2 cup chopped finely

salt : to taste

Mix all the above ingredients except corriander leaves and seasme seeds with little amount of water. It should appear like the cabbage is fully coated with the besan. Now grease a baking tray with oil. Now sprinkle the corriander leaves and seasme seeds and then put in the batter. Preheat the oven to 350 degrees Farehinheat and keep the tray inside for about 60 minutes or more till u get a nice golden brown color on the top. A toothpick should come out clean if pricked into the mixture. Remove and cool it. Cut into desired shapes and serve with tomato ketchup.

Note : u can also reheat in a microwave before serving if u like.

Dahi puri

Ingredients :

Sooji fine : 1 cup

maida : 1.5 tbsp

onions : 1 cup chopped finely

tomatoes : 1 cup deseeded and chopped finely

corriander leaves : 1 cup chopped finely

potato : 1 cup boiled and chopped small

chat masala : 2 tsp

quick tamarind chutney : 1 cup

green chutney : 1/2 cup

curd : 1 cup ( mix little salt and make to a pouring consistency)

salt : to taste

oil : for deep frying

To make puris :

Mix the sooji with the maida and knead well to form a soft dough. Keep it covered in a wet cloth for about an hour. Again knead it properly and roll out thin puris of 2" dia. Now prick them with a fork so that they do not puff up and deep fry in medium hot oil. Remove them after they turn light golden brown in color onto a paper towel to absorb the excess oil. Keep aside.

To make quick tamarind chutney :

Soak tamarind in hot water for about 15 minutes and squeeze out the pulp. To this add some sugar, salt, red chilli powder,roasted cumin powder and fennel seed powder according to ur taste. Mix well and keep aside.

To make green chutney :

Grind some corriander along with one green chilli and salt. Add water so that u will have a pouring consistency and remove into a bowl.

Mix 1 tsp of chat masala and little salt with the boiled potato cubes so that the potato cubes are coated with chat masala. Now in a plate arrange the puris and pour curd over it. Next pour the green chutney and quick tamarind chutney. Now place some potatoes, onions and tomatoes over the puris. Next add some sev / plain bhujiya and corriander leaves on top. Finally sprinkle some chat masala again and little salt. Serve immediately . Excellent steet side chat.

Egg puffs

Ingredients :

pepperidge farm puff pastry sheets : 1/2 pak

eggs : 4 no

chat masala : 1 tsp

pepper powder : 1 tsp

amchoor powder : 1 tsp

red chilli powder : 1 tsp

salt : to taste

Thaw the puff pastry sheets. In the mean while boil the eggs and remove the skin and keep aside. Now cut the puff pastry sheets into 8 equal parts and place side by side. Cut the egg longitudinally into two equal halfs.Place them with the yellow part upwards. Now sprinkle chat masala, pepperpowder, amchoor powder, red chilli powder and salt on the egg. Now place this on the pasty sheet with the yellow side downwards and twist the opposite diagonals so that the egg is intact. Repeat the same for all other eggs. Now place them on a baking try and keep in the refridgerator for about 15 minutes. In the meanwhile preheat the oven to 400 degrees Fareinheat. Now place the baking try and bake the puffs for about 18 to 20 minutes till u get a nice golden brown color on the top. Serve hot with ketchup.

Aloo tikki

Ingredients :

Aloo/Potatoes : 2 big

green chillies : 2 no

corriander leaves : 1/2 cup chopped finely

red chilli powder : 1/4 tsp

turmeric : 1/4 tsp

chat masala : 1 tsp

amchoor powder : 1/4 tsp

black salt : 1/8 tsp

bread crumbs : 1 cup

salt : to taste

oil : for shallow frying

First boil the potaoes and peel the skin. Grate the boiled potatoes and keep aside. Cut the green chillies into very small pieces. Add them to the grated potato mixture. Add in the red chilli powder, chat masala, amchoor powder, black salt,turmeric, corriander leaves and bread crumbs. Mix well and adjust the salt. Now heat a tava and pour some oil on it. Take the potato mixture and make a small lime sized ball and flatten it on ur palms and place it on the tava. Cook on both sides till u get a nice golden brown color. Remove on to a plate and continue with the remaining mixture. Serve hot with tomato sauce or tamarind and green chutney.

Masala papad

Ingredients :

Pepper papad or any plain papad : 4 no

tomatoes : 1/4 cup chopped finely without seeds

onions : 1/4 cup chopped finely

corriander leaves : 1/4 cup chopped finely

chat masala powder : as per ur taste

red chilli owder : as per taste(optional)

salt: as per taste

Roast the papads in the microwave and place them in a plate. Sprinkle the tomatoes, onions, corriander leaves and chat masala. Sprinkle the salt and pepper powder if it is a plain papad. Adjust the sice level with the red chilli powder and serve immediately as a tea time snack. Easy 5 min snack !!

Murrukku / Jantikalu

Ingredients :

Rice flour / biyyam pindi : 2 cups

putnala pindi / dhalia powder : 1/2 cup

ajwain seeds / vaama : 1 tsp

seasme seeds/ nuvvulu : 2 tsp

red chilli powder : 1/2 tsp

turmeric : a big pinch

butter / dalda / ghee : 2 tbsp

garlic paste : 1 tsp

water : for mixing

salt : to taste

Oil : for deep frying

In a bowl put in the rice flour, dhalia powder, ajwain, seasme seeds, turmeric, red chilli powder, garlic paste and salt. Mix well adding the butter so that all the grains of flour are coated with the butter. Keep aside. Heat a pan with oil for deep frying. Take another bowl and put some flour mixture and knead it with water so as it will form a soft dough. Put it into the murrukku maker / mould and press into the hot oil. Fry till u get a nice golden brown color on both sides. Repeat with the other portion of the flour. Serve as a snack or a side dish.

Mixing is done in batches so as to avoid the soggy nature of the ones as time goes while doing the snack. So if u do in batches u get nice crispy ones even at the end.

Masala vada

Ingredients :

Urad dal : 1 cup
onions : 1 cup chopped finely
corriander leaves : 1/2 cup chopped finely
cumin seeds : 1 tsp
turmeric : 1/4 tsp
ginger garlic paste : 1 tsp
green chilli : 2 or more depending on ur taste
salt : to taste
oil : for deep frying

Wash and soak the uadr dal for about 5 or 6 hours. Grind it into a thick paste along with green chillies. If it is loose it will absorb more oil. Take out into a bowl and mix in the ginger garlic paste, onions and corriander leaves. Add in the cumin seeds turmeric and salt. Mix well. Now heat enough oil in a pan for frying. Once hot, gently make a small round patty with the batteron the palm and also make a small hole in the center and drop into the hot oil. Fry on both sides till u get a nice golden brown color. Remove and drain the excess oil on a paper napkin. Serve hot either with coconut chutney or tomato ketchup.

Cauliflower manchuria

Ingredients :

Cauliflower : 1/2

Oil : for deep frying

onions : 1/2 cup chopped finely

spring onions : 4

ginger : 1 inch piece

garlic : 4 cloves

mustard seeds : 1/2 tsp

cumin : 1 tsp

chana dal : 1 tbsp

urad dal : 1 tsp

turmeric : 1/4 tsp

red food color : a pinch

ginger garlic paste : 1/2 tsp

red chilli powder : 1/2 tsp

corriander leaves : 1/2 cup chopped finely

soya sauce : 1 tbsp

tomato sauce : 1 tbsp

hot and sweet sauce : 1 tbsp

curry leaves : few

corn flour : 2 tbsp

rice flour : 2 tbsp

besan : 1 tbsp

salt : as per taste

Cut the cauliflower into big floretts and wash them. Put them in hot boiling water for one minute and drain them. Keep aside. In another bowl mix in the besan, corn flour, rice flour, 1/2 tsp cumin, ginger garlic paste, chilli powder, red food color and some salt( add less because the soya sauce has salt). Now pour water into this mixture and make a thick batter to coat the floretts. Place a frying pan on the stove and fill it with the oil and heat it. Dip each florett individually and drop in the hot oil. When they are cooked remove and place them on a paper towel. Repeat with the other floretts.

Once done put another wide mouthed pan on the stove and pour one tsp oil and heat. Now add in the mustard seeds,chana dal, urad dal, remaining cumin, curry leaves, garlic, ginger and turmeric in the same order and fry for a minute. Now add in the onions and fry until they attain a brown color. Add the soya sauce, tomato sauce and hot and sweet sauce. Then add in the floretts and keep mixing so that they are coated with the sauces. Add in the chopped corriander leaves and chopped spring onions. Switch off the stove. Serve hot garnished with onions and corriander leaves.

Alasandalu/bobbarlu / red/cow peas snack

Ingredients :

Alasandalu/bobbarlu/red/cow peas : 2 cups

Oil : 1 tbsp

green chillies : 2 no chopped finely

onions : 1/2 cup sliced thinly

mustard seeds : 1 tsp

cumin seeds : 1 tsp

dry red chilli : 2

curry leaves : few

corriander ; 1/4 cup chopped finely

salt : to taste

turmeric : 1/4 tsp

Wash and soak the peas in water over night. Next day pressure cook them in a cooker for 2 whistles and drain the water. Use the water to make soup.

Heat oil in a wide pan and add in the mustard seeds, cumin, dry red chilli, curry leaves, green chilli, turmeric and onions. Fry until the onions are brown in color and add in the salt. Mix well and add the peas and just toss on till all the peas are coated with the oil and onions.

Serve as a evening snack with a cup of tea garnished with chopped corriander leaves and onions.

Khatta dhokla

Ingredients :

Upma ravva / sooji / semolina : 2 cups

raw rice : 1/4 cup

urad dal : 1/4 cup

curd : 1 cup

water 1/2 cup ( approx)

oil : 1 tbsp

lime juice : 1 tsp

ginger : 1 inch piece

green chilli : 2

soda : 1 tsp

for tempering :

oil : 1 tbsp

mustard seeds : 1 tsp

chana dal : 2 tsp

urad dal : 1 tsp

cumin : 1 tsp

curry leaves : few

dry red chilli : 3

turmeric : 1/8 tsp

corriander leaves : 1/2 cup chopped finely for garnishing

Wash and soak the rice and moong dal for about one hour and grind it to make a paste along with ginger and green chillies. Now to this add in the sooji, oil, curd and lime juice. Mix well. If u find that the batter is thick add in the water also and mix. Allow to stand for half an hour. Now grease the pan with oil and keep aside. After that place the cooker on the stove and pour water and heat. Let the water bubble. Mix the soda with the batter and immediately pour it into the mould and keep in the cooker and cook for 12 - 15 minutes in the cooker with the lid on and no whistle on top. check to see if a tooth pick comes out clean. Otherwise cook for some more time. When done remove the lid and cool for 5 minutes. Invert the pan and remove the dhokla onto another plate. Cut it into pieces. Now heat a small pan with one tbsp oil and add in the mustard seeds. Allow them to crackle. Now add in the chana dal, urad dal, cumin, dry red chillies , curry leaves and turmeric. Add it over the dhokla. Garnish with corriander leaves and serve with green chutney.

Finger rolls

Ingredients :

Wanton wrap sheets: 1 pak
for stuffing :
shredded cabbage : 1 cup
grated carrot : 1/2 cup
grated raw potato: 1/2 cup
beans sliced thinly: 1/4 cup
mashed cooked peas : 1/4 cup
green chillies thinly sliced : 3 no
finely chopped onion : 1 cup
finely chopped spring onions : 1/4 cup
ginger garlic paste : 1/2 tsp
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
turmeric : 1/4 tsp
amchoor powder : 1/4 tsp
chat masala : 1 tsp
salt : according to taste
chopped corriander leaves : 1/2 cup
oil : for deep frying

Heat 1 tsp oil in a pan and when hot add the mustard seeds and allow them to splutter. athen add in the cumin and turmeric and immediately add the green chillies and onion. Once the onions are brown in color add in the ginger garlic paste. Let it cook. Now add the beans, carrot and potato. Place a lid and keep mixing inbetween to avoid burning at the bottom. After the veges are cooked add in the salt, amchoor powder and chat masala. Now add the cabbage, spring onions, corriander leaves and mix for a minute or two. See that the cabbage remains crunchy and not over cooked. Switch off the stove and allow the mixture to cool down.

Now take one sheet and place this mixture inbetween and roll it as u do for spring rolls.. Repeat it for all the other sheets. Place a pan and fill it with oil for deep frying the rolls and fry them till they are golden brown in color. Drain the excess oil on a paper towel and serve hot with tomato sauce or ketchup.

Maggi noodles

Ingredients :



Maggi noodles : 100 gms
Oil : 1 tsp
Onions : 1/2 cup chopped into long thin slices
Beans : 1/2 cup chopped finely
tomato : 1 big chopped and deseeded
carrot : 1/2 cup chopped
green peas : 1/2 cup
curry leaves : few
mustard seeds : 1/4 tsp
cumin : 1/4 tsp
corriander leaves : 1/2 cup chopped finely
salt : to taste

First heat oil in a wide pan and add the mustard seeds, cumin and curry leaves. Now add in the beans, carrots and green peas. Cook until the vegetables are tender and add the water as given on the maggi packet. Add in the noodles and cook them . Now add the masala that comes along with the noodles and add the chopped onions and tomato and mix well. The onions and tomatoes should not be cooked for long as they become soft. So just add tehm give a nice mix and switch off the stove. Adjust the salt . Serve hot garnished with corriander leaves.

Healthy Vegetable Pasta

Ingredients :

Long thin vermicelli : 150 gms ( 5 oz)

oil : 1 tbsp

onions : 1/2 cup thinly sliced

potato : 1/2 cup cubed

tomato : 1 cup deseeded and cut into big pieces

beans : 1/2 cup chopped finely

carrots : 1/2 cup

peas : 1/2 cup

crushed red pepper ; 1/2 tsp

salt : to taste

mustard seeds : 1/4 tsp

cumin : 1/4 tsp

curry leaves : few

corriander leaves : few (for garnish)

Cook the pasta with 1 tsp oil and some salt. Strain and keep under cold running water for a min inorder that they do not stick to each other and put aside.Heat oil in a wide pan. Add the mustard seeds and cumin. Add in the curry leaves, potato,carrots, beans and peas. Cook till they are tender. Now add the tomatoes, onions and cook for one minute. Do not over cook as they become soft. Now add in the cooked pasta, crushed pepper and salt and mix well. Serve hot garnished with spring onions, onions and corriander leaves.