50 top secret deep fried recipes

50 Top Secret Deep Fried Recipes Main Source www.recipies2u.tk

This Document Content the top 50 Deep Fried Recipes and the menus all the content in this document is

copyright protected

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk

Contents

1. kakarakaya stuffed

2. bread fry

3. Capsicum Bajji

4. Kashmiri Dum Aloo

5. Avada / Avada

6. Tendli fry recipe

7. pakodi

8. Kacha kolar dalna recipe

9. Ridge gourd fry

10. Green gram dal bhaji

11. Yam kababs

12. Sabudana Fry

13. Dum Arbi

14. Tapioca Chips

15. Rice Flour Wada

16. Besan Stuffed Tendli

17. Cabbage Vada

18. Fritters with Skins of Split Black

Lentils

19. Julienned Plantain Crisps

20. Plain Vada

21. Sun Dried Chilli with Ajwain

22. Bendi in Yogurt

23. Pakodi with Chilli Ginger

24. Plantain Fritters Mixture

25. Mysore Bonda

26. Plain Chana Dal Fritters

27. Poori

28. Sweet Rice Flour Balls

29. Roti Batter Fritters

30. Chickpea Fritters

31. Gujiyas

32. Poornam Boorelu

33. Spicy Boondi

34. Urad Dal Fritters

35. Mint Coconut Rice

36. Masala Chana Dal Fritters

37. Dahi Wada

38. Black-Eyed Pea Fritters

39. Onion and Chilli Fritters

40. Rice Papad

41. Pumpkin Fritters

42. Plantain Flower Fritters

43. Roasted Tindora

44. Cucumber Sesame Salad

45. Brown Onion Paste

46. Kajalu

47. Corn Vada

48. Onion Bonda

49. Idly Batter Fritters


kakarakaya stuffed

Published November 19, 2011 | By admin

kakarakaya stuffed

.

Ingredients

Bitter guard 3

onions 2

red chillies 10

salt to taste

oil for frying

Method of preparation

http://recipes2u.tk/author/admin/


cut the bitter guards into half and slit them. deep fry and keep aside.

grind onions, red chillies, salt into paste and fry it for 5minutes in medium flame.

now stuff the fried paste into bitter guards and serve with hot rice.

Posted in Deep Fried

http://recipes2u.tk/category/deep-fried/


bread fry


.

Ingredients

Gram dal flour(besan) 1cup

bread slices 5

red chilli powder 1tsp

soda bi carb 1pinch

salt to taste

oil for frying

Method of preparation:



cut the bread slices diagonally to form traingular pieces.

Mix the gram flour, redchilli powder, salt, soda bi carb, salt with little amount of

water and keep aside.

Dip the bread slices in batter and deep fry and serve with tomato sauce.




Capsicum Bajji


.

Ingredients:

Capsicum 5

Gram flour(besan/senaga pindi) 1cup

ginger paste 1tbsp

green chilli paste 1tsp

salt to taste

oil for frying




wash and cut the capsicums into long slices.

Mix gram flour, ginger paste, green chilli paste, salt into paste having flowing

consistency using sufficient amount of water.

Heat oil in a pan for deep frying.

Now dip the capsicum slices into the paste and fry in the oil till golden brown.

Serve hot as evening snacks.




Kashmiri Dum Aloo


.

Ingredients:

potatoes 18-20 small sized

oil for deep frying

kashmiri redchillies 5-6

asafoetida a generous pinch

green cardamom powder 1/2tsp

dry ginger powder(soonth, sonti) 1tsp

Fennel (saunf) powder 2tbsps

murstard oil 1/4cup

clove powder a generous pinch

yogurt 2 cups

salt to taste



roasted cumin powder 1/2tsp

garam masala powder 1/2tsp


Peel, wash and prick potatoes with fork. Keep in salted water for 15min. Drain

and wipe dry.

Heat sufficient oil in a kadai & deep-fry potatoes on medium heat till golden

brown. keep aside.

Remove stems and make a paste of kashmiri red chillies using a little water.

Whisk yogurt with kashmiri red chilli paste, cardomom powder, dry ginger

powder and fennel powder.

Heat mustard oil in a pan. add clove powder & asafoetida. Add half a cup of water

and salt to taste & bring to boil.

Stir in yogurt mixture and bring to boil. add fried potatoes & cook till the potatoes

absorb the gravy and oil comes on top.

Serve hot, garnished with roasted cumin powder & garam masala powder.




Avada / Avada


.

Ingredients:

urad dal 2 cups

yogurt 2 cups

green chillies 5

ginger one inch piece

urad dal 1/2 tsp

chana dal 1/2 tsp

mustard seeds 1/2 tsp



red chilli pieces 4-5

cumin seeds 1/2 tsp

fenugreek seeds 1/4 tsp

Oil for frying


Make ginger and green chillies into coarse paste.

Whisk yogurt with little amount of water, the above ginger-chilli paste and salt.

Heat oil in a pan and add fenugreek seeds,urad dal, mustard seeds, red chillies,

cumin seeds and add to the yogurt mixture.

Grind urad dal and salt to a thick paste using very little amount of water.

Using oil/water shape the thick paste in the form of donut and deep fry.

When they turn golden brown transfer them to yogurt mixture.

Leave it for few minutes for them to absorb the spices and serve.

You can garnish with cilantro when required( i dont prefer it though).




Tendli fry recipe


.

Ingredients:

Tendli (dondakaaya) 250gms

Fennel seeds (vaamu) 1tbsp

Red chilli powder 1tsp

salt to taste

oil for frying




Slice the tendli lenghtwise into four.

Deep fry until golden brown and add fennel seeds, red chilli powder and salt and

fry few more minutes. serve hot with rice.




pakodi


.

pakodi

Originally uploaded by rajiashine.

Ingredients:

Bengal gram flour(besan) 1 cup

green chillies 5

onions 1

sliced bread 2

salt to taste



soda-bi-carb 1/4tsp

oil for deep frying


finely chop green chillies and onions.

remove the edges of bread and crumble them.

In a bowl add all the ingredients making flowing mixture with sufficient amount of

water.

Heat oil in a kadai.

drop spoonfuls of the mixture into oil and deep fry until golden brown.




Kacha kolar dalna recipe


.

Ingredients:

Raw bananas 4

gram flour(besan) 2tbsps

ginger 2 inch piece

garlic 6-8 cloves

onion 1

tomato 1

red chilli powder 1tsp



salt

oil

bay leaf 1

turmeric powder 1/2tsp

garam masala powder 1/2tsp


Grind ginger and garlic into smooth paste. Finely chop onion and tomato.

Boil, peel and mash bananas. Add gram flour, 1tsp of ginger-garlic paste, 1/2tsp

rechilli powder, salt. knead into dough and take small portions and make them

into small balls and press it with palms in the form of koftas.

Deep fry them in oil until golden brown and keep aside.

Heat 1tbsp of oil in a pan. add bay leaf, onion, ginger-garlic paste, red chilli

powder, turmeric powder and stir until the onions become translucent. now add

tomato and cook for few minutes.

Add two cups of water and bring it to boil. add salt and the fried koftas. stir in

garam masala and serve hot. Its a famous bengali dish.




Ridge gourd fry


.

Ingredients:

Ridge gourd 2

Red chilli powder 1tbsp

salt to taste

oil for deep frying


Wash ridge gourds and remove the end portions.

Now cut them into 2-inch pieces horizontally and cook with sufficient amount of



water until done.

Cool them and squeeze the flesh and juice gently out of them.

Heat oil for deep frying. Add the squeezed ridge gourds and fry them until golden

brown. Remove from heat add red chilli powder and salt and serve hot with hot

rice.




Green gram dal bhaji


.

Ingredients:

Whole green gram dal 1 cup

green chillies 5-8

curry leaves 10

cumin seeds 1tsp

soda 1 pinch

salt to taste

oil for frying




soak green gram dal for about 3 hours.

Grind green chillies, dal, salt into smooth paste with little water.

Add cumin seeds, curry leaves, soda to the above dal paste.

fry oil in pan, take spoonfuls of above paste and drop in oil.

Removed when fried and enjoy with your fav. sauce.

P.S. you can added little amount of rice flour to make the batter thick.




Yam kababs


.

Yam kababs(Kandha vada/ kanda vada/kanda vadalu)

Ingredients:

Yam (grated) 1 cup

Red chillies 6-8

salt to taste

split bengal gram 1 cup

Onions 2

Rice flour 1-2tbsps

Oil for frying




Wash yam thoroughly(before and after grating.)

squeeze excess water if needed.

soak bengal gram for 1hour.

Grind grated yam, red chillies, salt, bengal gram, 1 onion(halved) into paste.

add onion(chopped), rice flour to above paste and make kababs(as shown above)

by pressing little amount above mixture.

Fry oil in a pan, fry the kababs until done.




Sabudana Fry


.

Ingredients:

Sabudana/ Pearl sago/ Saggu biyyam 1/2 cup

Green chillies 3-4

Peanuts 2-3tbsps

Oil for deep frying


Deep fry sabudana and drain on absorbent paper.

Roast peanuts and keep aside.

Finely chop green chillies and fry until light brown.

In a big bowl, add fried sabudana, green chillies, peanuts, salt and mix well.



Notes: Take care while frying sabudana. You can squeeze lime juice if you wish.




Dum Arbi


.

Ingredients:

Arbi/ Colocassia/ Chama dumpalu 4

Oil for deep frying

Grind the following into smooth paste

Onion(chopped) 1 small

Ginger(peeled and chopped) 1 inch piece

Garlic(crushed) 2-3 pods

Poppy seeds/ Khus khus(soaked in water for 15min) 2 tbsps

Whisk the following and keep aside



Yogurt 1cup

Red Chilli Powder 1 tsp

Cumin powder 1 tsp

Turmeric powder a pinch

Grind the below 3 ingredients into fine powder

Cloves 2

Cinnamon 1/2 inch piece

Corriander seeds 2 tsps

Green cardamoms 2-3

Bay leaves 1-2

Oil 2 tbsps

Salt to taste


Wash, peel and chop arbi into small cubes.

Deep fry until golden brown and drain on absorbent paper.

Heat oil in a pan, add green cardamoms, bay leaves and the first ground paste.

Fry for about 5 min, or until the paste changes color to light brown.

Add whisked yogurt, fried arbi, last ground masala powder and salt.

Stir and cover the pan with tight lid and simmer for about 15 min.

This process is called dum. So that all the flavours donot escape.

Remove the lid only before serving.

Notes: You can also add fresh cream before serving.

You can alternatively cover the pan with aluminium foil.




Spicy Tendli


Dondakaya vepudu

.

Ingredients:

Tendli/ Dondakaya 10-15

Sesame seeds 1 tbsp

Roasted Bengal gram 1 tsp

Red chilli powder 1/2 tsp

Salt to taste

Oil 2 tbsps


Wash, remove ends and chop tendli vertically twice.

Heat oil in a pan, add tendli and fry for 3-5 minutes or until they are tender.



Heat pan, add 1 tbsp of water, sesame seeds and saute until seeds turn light

brown.

Grind roasted sesame seeds and roasted bengal gram into fine powder.

Add this powder to the fried tendli along with red chilli powder and salt.

Serve hot with rice.

Notes: You can deep fry tendli if you wish.




Tapioca Chips


Karrapendalam chips

.

Ingredients:

Tapioca root/ Kappa 1

Yogurt 1 cup

Salt to taste

Oil for deep frying


Remove ends and peel tapioca .

Wash throughly and make thin slices in a slicer.

Soak the tapioca slices for half an hour in yogurt to which salt is added.



Heat oil in pan till smoky.

Remove tapioca slices out of yogurt and give it a quick squeeze.

Now place them one by one in pan and fry until done.

Sprinkle salt and serve.

Notes: You can sprinkle your masala blend or just paprika on top of kappa chips.




Rice Flour Wada


Biyyam Pindi Wadalu

.

Ingredients:

Rice Flour 1 cup

Moong Dal 2 tbsps

Red Onion 1

Green Chillies 3

Salt to taste

Oil for deep frying


Finely chop green chillies and onion.



Heat a cup of water in vessel, add moong dal and bring to boil.

Remove from heat and keep it aside.

In a deep bowl, mix rice flour, boiled moong dal, chopped onion, green chillies

and salt into soft dough using the hot water left in moong dal vessel.

Make small golf sized balls with the dough and flat them on palm.

Make a hole in the middle and deep fry until golden brown.

Serve hot.

Notes: Make sure the water is warm enough to make the rice flour dough.




Besan Stuffed Tendli


Dondakaya Senagapindi Gutthulu

.

Ingredients:

Tendi 10

Besan 1/2 cup

Red chilli powder 1tbsp

Soda-bi-carb a pinch

Salt to taste

Oil 2 tbsps




In a bowl, mix besan, red chilli powder, soda-bi-carb and salt into somewhat solid

paste using little water.

Wash and remove ends of tendli.

Slit each tendli lengthwise twice upto 3/4 the length.

Stuff the besan paste into each tendli.

In a deep pan, heat oil and add the stuffed tendli.

Stir-fry on medium low flame until tendli turns golden brown.

Serve hot with rice.

Notes: Make sure the besan paste is solid enough (not pouring) to stuff into

tendli.




Cabbage Vada


Cabbage Vada

.

Ingredients:

Urad dal 1 cup

Cabbage 1/2

Green Chillies 3

Ginger 2 inch piece

Cumin seeds 2 tsps

Salt to taste

Oil for deep frying




Soak urad dal in water for an hour.

Grind the soaked urad dal into thick smooth paste adding minimum amount of

water.

Chop cabbage roughly. Chop green chillies and ginger finely.

In a bowl, mix urad dal paste, chopped cabbage, green chillies, ginger, cumin

seeds and salt thoroughly.

In a deep pan, heat oil on medium high.

Wash left palm and let it be wet all through the process.

Using right hand, make lemon sized ball with urad dal mixture.

Place in on left hand and flatten it.

Make a small hole in the middle and slowly leave in hot oil.

Fry on both sides until golden brown.

Serve hot.

Notes: Use all the mixture instantly. If delayed, vada soaks more oil and tastes

bad.




Fritters with Skins of Split Black

Lentils


Pottu Vadiyalu

.

Ingredients:

Black urad dal split 2 cups

Green Chillies 2

Salt to taste

Oil for deep frying


Soak black urad dal in water for 12 hours in a wide vessel.

The black skin seperates from the white urad dal.



In the wide vessel having soaked urad dal, let the skins float by giving the water a

circular motion with back of hand.

Remove most of the black skins and give it a quick squeeze.

Remove stems, wash and mash green chillies coarsely.

Grind 1/2 cup of soaked white urad dal into thick paste using little water.

Mix the urad dal paste, the squeezed black skins, mashed green chillies and salt

together.

Form small circles of the mixture on a plate/plastic paper.

Let them dry under sunlight for 2-4 days.

Store tight and deep fry when needed and mix with white rice and ghee.

Notes: Fry on medium high heat. Don’t let them turn black.




Julienned Plantain Crisps


Aratikaya Chips

.

Ingredients:

Plantain 1

Red Chilli powder to taste

Salt to taste

Oil for deep frying


Wash,remove ends and peel the plantain.

With the help of julienne cutter, slice the plantain into long strips and soak them

in water with little bit of salt.



Heat deep bottomed vessel. Pour oil and heat until smoky.

Carefully drop the julienned plantain into hot oil.

Fry until it crisp and drain on absorbent paper.

Season with salt and red chilli powder.

Notes: You can swap water with yogurt to soak plantation strips.




Plain Vada


Minapappu Garelu

.

Ingredients:

Urad dal 1 cup

Salt to taste

Oil for deep frying


Soak urad dal in water for an hour.

Grind the soaked urad dal and little salt into thick smooth paste adding minimum

amount of water.





Using right hand, make lemon sized ball with urad dal mixture.

Place in on left hand and flatten it.



Serve hot with your favorite chutney.

Notes: Make sure the consistency is not too solid which yields hard wadas or not

too liquid which soaks up lots of oil.

Variations include grinding ginger and green chillies along with the soaked urad

dal.




Sun Dried Chilli with Ajwain


Vamkaram/ Vaamu Karam

.

Ingredients:

Japanese/ mexican/ california chilli or chiles that are about medium-hot 2 kgs

Ajwain/ Vaamu/ Carom seeds 250 gms

Salt 250gms


Wash, remove stems and pat dry chiles.

Using large mortar and pestle, gently pound chillies, carom seeds and salt.

Stop until the green chillies transform to about 1-2 inch sized fragments.

Remove and dry the mixture under direct sunlight until dry and crisp (abt. 10 days

on medium hot sun).



Store tight and deep fry until golden brown when needed.

Mix with plain white rice and serve.

Notes: A quick fix for those spicy souls if you have this in hand.




Bendi in Yogurt


Bendakaya Perugu Pacchadi

.

Ingredients:

Bendi/ Okra 4

Yogurt 1 cup

Green chillies 2 small

Red chilli powder a pinch

Salt to taste

Oil 2 tbsps

Talimpu:

Urad dal (skinned n split black lentils) 1/2 tsp

Fenugreek seeds a pinch



Mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Ajwain (carom seeds) a pinch


Remove stems, wash and chop green chillies finely.

Clean and pat dry bendi.

Chop off the ends and cut the bendi into 1/2 inch circles.

In a pan, add 1 tbsp of oil and saute bendi for few minutes or until they become

tender.

In a deep bowl, mix the fried bendi with yogurt, finely chopped green chillies and

salt.

Heat a tbsp of oil in a pan, add all talimpu ingredients in order.

Fry until they start spluttering and add to the above yogurt bowl.

Sprinkle a pinch of red chilli powder for color.

Serve with rice or chapati.

Notes: If you don’t like to saute the bendi, roast them in oven.




Pakodi with Chilli Ginger


Gatti Pakodi

.

Ingredients:

Rice flour 1 cup

Plain flour 1/2 cup

Ginger 1/2 inch piece

Green chillies 4

Salt to taste

Oil for deep frying




Peel and chop ginger coarsely.

Remove stems and wash green chillies.

Grind green chillies and ginger in a blender.

In a wok, heat oil on medium high.

In a vessel, mix rice flour, plain flour, ground green chilli ginger and salt using 3

tbsps of hot oil(use above one).

Combine into a soft dough(chapati kind) using little water as needed.

Make 2-3 inch sized cylinders out of 1 inch balls and flatten them on plastic sheet

with right thumb.

Take a bunch of flattened dough portions and put in hot oil.

Turn them often and remove when golden brown or when dark brown(for later

use).

Serve immediately(if golden brown) or store tight for dark brown ones.

Notes: Make sure the pakodi cylinder dough is made flat enough before frying for

good crunch.




Plantain Fritters Mixture


Aratikaya Bajji Mixture/ Plantain Fritters Chat

.

Ingredients:

Plantains 1

Besan 1 cup

Red Chilli Powder 1/2 tsp

Soda-bi-carb a small pinch

Salt to taste

Raw Peanuts 1/2 cup

Onions 1

Green Chillies 1




Lemon 1

Coriander Leaves 10-15

Salt to taste


Remove ends, peel and chop plantain into thin circles.

Soak the chopped plantain cirlces in cold water.

Heat oil in wok until smoky hot and then reduce to medium high.

In a bowl, add besan, red chilli powder, salt and soda-bi-carb.

Add little by little water to make batter having honey like consistency.

Dip each plantain circle in besan batter coating both the sides and leave each

slowly in hot oil.

Turn on both sides until golden brown and remove on kitchen napkin.

Heat a tbsp of oil in small pan, roast the peanuts until crisp and brown.

Wash and finely chop coriander leaves.

Wash, remove stem and finely chop green chilli.

Remove ends, peel and finely chop onion.

Chop the fried plantain circles into small pieces.

In a deep bowl, add chopped plantain pieces, roasted peanuts, chopped coriander

leaves, green chilli, onion, red chilli powder and salt.

Mix thoroughly by giving a good pressure.

Squeeze a lemon on top and serve.

Notes: Make sure you fry the plantain circles right.




Mysore Bonda


Mysore Bajji

.

Ingredients:

Plain Flour/ Maida 3 cups

Plain Yogurt 1 cup

Salt few pinches

Oil for deep frying


In a bowl, mix plain flour, yogurt, salt together with required amount of water.

The flour mixture needs to be flowy but tight.

Leave the flour mixture covered for atleast 3 hours.



Heat oil in wok until smoking hot, take golf sized balls out of the mixture and

place slowly in oil.


Serve hot with chutney.

Notes: Add a pinch of soda-bi-carb to flour mixture if needed before frying.




Plain Chana Dal Fritters


Senagapappu Vada

.

Ingredients:

Chana Dal 1 cup

Onion 1 small

Green Chiles 3-5

Curry Leaves 8-10

Salt to taste

Oil for frying




Peel, wash and finely chop onion.

Remove stems, wash and finely chop green chiles.

Wash and finely chop curry leaves.

Wash and soak chana dal for 3 hours.

Drain the water and grind the soaked chana dal coarsely without adding any

water.

Combine the ground chana dal with chopped onion, green chillies, curry leaves

and salt.

Take 1- 1 1/2 inch sized ball out of above chana dal mixture.

Place the ball on left hand and press it lightly to form a 2 inch disk.

Heat oil in deep vessel on medium high heat.

Deep fry the disks until golden brown on both the sides.

Drain on absorbent paper and serve with any chutney.

Notes: Make sure oil is not smoking hot.




Poori


Godhuma Pindi Poorilu

.

Ingredients:

Wheat Flour 3 cups

Oil 1 tbsp

Salt 1/2 tsp

Oil for deep frying


In a mixing bowl, add wheat flour, oil and salt.

Knead all the ingredients together using little amount of water at a time to form a

tight dough without sticking to fingers.

Leave the poori dough covered for 15-30 minutes.



Take golf sized balls out of the dough and flat them with roller into somewhat

thick discs.

Heat oil in a wok on medium-high heat until smoking hot.

Place one rolled out poori at a time slowly in hot oil.

Press it lightly with a steel strainer until it puffs and becomes light gold.

Turn on other side and let it turn golden as well.

Serve hot with your favorite curry.

Notes: Make sure thickness of rolled out poori is not too thin or not too thick.




Sweet Rice Flour Balls


Chanividi Vundalu/ Paakundalu

.

Ingredients:

Rice 1 cup

Sugar 1/2-3/4 cup

Dry Coconut (minced or grated) 1 tbsp

Ghee 1 tbsp

Oil for deep frying


Soak rice in water for 6-8 hrs.

Drain rice onto absorbent cloth and spread on single layer.

Dry the rice in sun until it becomes almost dry.



Once slightly wet, grind rice into fine powder.

Follow the recipe before the ground rice becomes dry.

Heat 1 tsp of ghee on small pan, add dried coconut and fry until it turns light

brown.

Heat small pot on medium-high heat, add sugar and 1/4 cup of water.

Stir frequently until sugar mixture attains the consistency somewhat thinner than

that of honey.

Then add the ground rice, fried dried coconut and remaining ghee.

Mix thoroughly without any lumps and let it cool down.

Take small golf sized balls out of the cooled rice flour mixture and keep aside.

Heat oil in wok on medium-high flame, drop one ball at a time.

Fry until they turn golden brown on all the sides.

Drain onto absorbent paper and serve.

Notes: Store in tight container and they stay for weeks fresh.




Roti Batter Fritters


Idly Pindi Punukulu

.

Ingredients:

Urad Dal (whole or split and skinned) 1/2 cup

Idly Rawa 1 – 1 1/2 cups

Onion 1

Green Chiles 2

Cumin Seeds 1 tbsp

Curry Leaves 3-5

Salt to taste

Oil for deep frying




Soak urad dal in water for 3 hours.

Grind the soaked urad dal into smooth paste adding minimum amount of water.

Soak ildy rawa in water for 1-2 hours and squeeze the excess water out of it and

keep aside.

Mix together urad dal paste, soaked idly rawa and salt into somewhat tight

mixture without adding too much water.

Let the batter ferment for 10-12 hours.

Wash, remove stems and finely chop green chillies.

Peel and chop onion finely.

Add chopped onion, green chillies, cumin seeds to above urad dal and rawa

batter.

Heat oil in wok on medium-high flame.

When oil gets very hot, take small amounts of above mixture and gently drop into

oil.

Use the remaining batter until the wok is almost full.

Let them turn golden brown on one side and then turn on other side.

When they are completely fried on all the sides, remove onto absorbent paper.

Repeat the same with remaining batter.

Serve hot with any chutney.

Notes: The fermented batter saves in fridge and can be used for onion or chilli

roti.




Chickpea Fritters


Sengala Vada

.

Ingredients:

Chickpeas 1 cup

Onion 1 small

Ginger 1-2 inch piece

Green Chiles 3-5

Cilantro few sprigs

Salt to taste

Oil for deep frying






Peel and mince ginger.

Wash and roughly chop cilantro.

Wash and soak chickpeas for 3-5 hours.

Drain the water, wash thoroughly and grind the soaked chickpeas coarsely

without adding any water.

Heat oil in a wok on medium high heat.

Combine the ground chickpeas with chopped onion, green chillies, cilantro and

salt.

Test the oil by dropping small amount of above chickpea mixture into oil. If the

batter rises quickly then the oil is ready.

Take 1- 1 1/2 inch sized above mixture onto left hand and press it lightly with right

hand to form a 2 inch disk.

Drop the disk into hot oil slowly and repeat the same with remaining chickpea

mixture until the wok is full.

Fry both sides until golden brown.

Make sure the oil is medium hot before you start a new batch.

Drain on absorbent paper and serve with any chutney.

Notes: Don’t oversoak chickpeas.




Gujiyas


Gulla Senaga Podem Kajjikayalu

.

Ingredients:

Allpurpose Flour/ Maida 2 cups

Pure Ghee 1 tbsp

Salt a pinch

Oil for deep frying

For the filling:

Dalia/ Gulla Senagapappu 1/2 cup

Dry Coconut (grated/ cubed) 1/4 cup

Cashews 1/4 cup



Poppy Seeds 2 tbsps (optional)

Sugar 1/2-3/4 cup


Knead allpurpose flour, ghee and salt into tight dough using sufficient water.

Leave the dough covered for atleast an hour.

Grind all the filling ingredients into fine powder and keep aside.

Take small lime sized ball out of the allpurpose dough and roll into 6-8 inch thin

circle.

Dust the allpurpose flour so that the dough doesn’t stick to rolling pin.

Put a big spoonful of the filling powder in the middle of rolled circle.

Apply oil to the outer rim of the circle and fold the circle into half carefully to form

a semicircle.

Press the edges tight and twist it all the way to tightly lock the powder inside.

Repeat the same with remaining dough and filling.

Heat oil in a pan on medium-high heat.

Test the oil with a small piece of dough.

When the dough floats to the top in no time, then the oil is ready.

Put each tightly packed gujhiya into hot oil and fry for 2-4 minutes or until it turns

golden brown on both sides.

Remove onto absorbent paper.

Serve and store tight the remaining gujiyas.

Notes: Instead of deep frying, you can use oven to roast them.




Poornam Boorelu


Poornam Boorelu

.

Ingredients:

Rice 3 cups

Urad Dal 1 cup

Salt a pinch

Oil for deep frying

For the filling:

Chana Dal 1 cup

Jaggery 1 cup

Cardamom 1 pod




Wash rice and urad dal thoroughly.

Soak rice and urad dal together for 5 hours.

Bruise the cardamom and remove the black seeds from inside.

Wash and boil chana dal in 8 cups of water.

Remove onto absorbent paper when dal is just cooked.

Pat them dry or leave it to dry for few mintues.

Then grind the cooked chana dal along with jaggery and cardamom seeds into

smooth paste without adding any water.

Make small 1-2 inch balls out of the above chana dal mixture and keep aside.

Grind the soaked rice, urad dal and salt into smooth and thick batter adding

minimum amount of water.

Heat oil in a wok on medium heat.

Dip the chana dal ball in rice and urad dal batter to coat it completely.

Slowly drop the coated chana dal ball into hot oil.

Repeat the process until the wok is almost full.

Fry them until golden brown by turning up and down occasionally.


Fry the remaining chana dal balls by dipping them in urad dal and rice batter.

Serve hot with a dollop of ghee on top.

Notes: Instead of soaking rice and urad dal, you can soak and grind urad dal and

mix it with rice flour. Make sure to keep the batter aside for an hour before using

it.




Spicy Boondi


Karam Boondi

.

Ingredients:

Besan/ Senagapindi 2 cups

Water 1 -1 1/4 cup

Soda-bi-carb a small pinch

Oil for deep frying

Garlic Pods 4 small

Curry Leaves 10

Red Chilli Powder 1 tsp

Salt to taste

Oil 1 tsp




In a bowl, mix besan, soda-bi-carb and water together into smooth batter without

any lumps.


Use a perforated spoon to shield the oil.

Pour the batter onto the perforated spoon one spoon at a time.

Make sure to tap the perforated spoon to let the batter fall through the holes.

Stop when the wok is filled with boondi, let them turn little crisp.

Remove the boondi onto absorbent paper with the help of a skimmer before they

turn dark brown.

Repeat the process until all the besan batter is finished.

Heat oil in a pan, add garlic cloves.

When they start to change color, add curry leaves.

Remove from heat and cool it down.

In a mixing bowl, add the fried boondi, fried garlic cloves, curry leaves, red chilli

powder and salt.

Mix thoroughly and serve.

Notes: Make sure the besan batter is on thinner side rather than on thicker side.




Urad Dal Fritters


Minapa Pindi Punukulu/ Punugulu

.

Ingredients:

Urad Dal 1/2 cup

Rice Flour 1 1/4 cup

Salt to taste

Oil for deep frying


Soak urad dal in water for 4-6 hrs.

Grind urad dal into smooth paste adding least amount of water.

Mix both rice flour and urad dal paste with sufficient salt.

Leave the batter overnight to ferment.



Heat oil in a wok on medium-high heat.

Test the batter by taking a spoonful of and slowly dropping it into hot oil.

The batter should rise to the top in no time.

Use remaining batter to make more. Stop when wok is almost full.

Once they turn golden brown on all the sides, remove onto absorbent paper.


Notes: If punukulu seems to soak too much oil, then add little bit of rice flour and

try again.




Mint Coconut Rice


Pudina Pulav

.

Ingredients:

Raw Rice 2 cups

Mint Leaves 2 cups

Yogurt 1/4 cup

Ginger 2 inch piece

Lemon Juice 2 tsps

Dried Whole Red Chiles 3-5

Coconut (shredded) 3 tbsps

Black Peppercorns 10-15

Chana Dal 1 tsp

Mustard Seeds 1/2 tsp



Cumin Seeds 1 tsp

Peanuts 2 tsps

Oil 2 tbsps


Cook the rice in 4 cups of water in a cooker and keep aside.

Clean and wash mint leaves.

Peel and roughly chop ginger.

Tear red chiles into small pieces.

Grind mint leaves, ginger, red chiles, peppercorns, coconut, yogurt and salt

together into smooth paste.

Heat oil in a deep vessel, add peanuts and roast for few seconds.

Then add chana dal, mustard seeds and cumin seeds.

When mustard seeds stop spluttering, add the above mint paste and stir fry for

few seconds.

Now add the rice and mix thoroughly.

Cook covered for 2-3 minutes and stir in lemon juice..

Serve hot with any raita.

Notes: I liked this mint rice without addition of yogurt.




Masala Chana Dal Fritters


Senagapappu Masala Vada

.

Ingredients:

Chana Dal 1 cup

Onion 1 small

Cloves 1


Coriander Seeds 1 tbsp

Whole Red Chiles 3

Curry Leaves 8-10

Salt to taste

Oil for frying





Wash and tear curry leaves into small pieces.

Grind clove, cinnamon, coriander seeds and red chiles into fine powder.


Drain the water and grind the soaked chana dal coarsely adding least amount of

water.

Combine the ground chana dal with chopped onion, curry leaves, ground masala

powder and salt.

Take 1- 1 1/2 inch sized ball out of above chana dal mixture.




Drain on absorbent paper and serve hot.

Notes: If chana dal mixture is little watery, add rice flour to make somewhat tight

mixture.




Dahi Wada


Avada / Aavada / Perugu Wada

.

Ingredients:

Urad dal 1 cup

Salt to taste

Oil for deep frying

Yogurt 2 cups

Green Chiles 2-3

Ginger 1 inch piece

Turmeric Powder a pinch

Fresh Cilantro few leaves

Spicy Boondi few tbsps



Talimpu:

Fenugreek Seeds a big pinch

Urad dal 1/2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/2 tsp

Curry Leaves few

Oil 1 tbsp


Soak urad dal in water for 1-2 hours.

Grind the soaked urad dal with little salt into smooth paste adding minimum

amount of water.

Peel and roughly chop ginger.

Remove stems, wash and roughly chop green chiles.

Coarsely grind ginger and green chiles.

In a wide vessel, whisk together yogurt, above ginger green chilli paste, turmeric

powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds almost stop spluttering, remove from heat and pour into

above yogurt bowl.

Fill another wide vessel with water and keep aside.



Using right hand, take little amount of urad dal paste, place in on left hand and

flatten it.


Repeat the same until there is some space in oil.

Fry the wada on both sides until light brown.


Remove fried wada from hot oil with a strainer and soak in above water vessel for

few seconds.

Then tranfer the wadas from water vessel to yogurt vessel.

Repeat the same with all the fried wadas.

Leave the wadas in yogurt for atleast 15 min. to soak up all the flavors.

Just before serving, garnish dahi wada with cilantro and boondi.

Notes:Make sure the urad dal batter is on thicker side rather than on thinner side.




Black-Eyed Pea Fritters


Alasanda Vada

.

Ingredients:

Black-eyed Peas / Bobbarlu 1 cup

Onion 1 small

Green Chiles 2

Ginger 1 inch piece

Cloves 1


Broken Dried Red Chiles 2

Curry Leaves 8-10

Salt to taste

Oil for deep frying




Wash and soak black-eyed peas in water for 6-8 hrs.


Peel and mince the ginger.


Wash and tear curry leaves into small pieces.

Grind soaked black-eyed peas, clove, cinnamon, red chiles and salt coarsely

adding least amount of water required.


In a mixing bowl, mix the ground black-eyed pea mixture with chopped onion,

ginger, green chiles and curry leaves.

Take 1- 1 1/2 inch sized ball out of above black-eyed pea mixture.



Drain on absorbent paper and serve hot with any chutney.

Notes: If black-eyed pea mixture is runny, add rice flour to tighten it a little.




Onion and Chilli Fritters


Ullipaya Pacchi Mirapakaya Pakodi

.

Ingredients:

Onion 1

Green Chiles 2

Besan / Chickpea Flour 1 cup

Cumin Seeds 1 tsp


Soda bi carb a pinch

Salt to taste

Oil for deep frying




Peel and chop the onion.

Remove stems, wash and chop green chiles.


In a mixing bowl, add besan, cumin seeds, red chilli powder, chopped onion,

green chiles, soda bi carb and salt.

Add water slowly and mix thoroughly the above mixture into thick flowy batter.

Pick up some of the above batter with cupped fingers and carefully drop big

droplets into hot oil.

Let them turn light golden on both the sides and remove with a slotted spoon

onto absorbent paper.


Serve hot with pickle rice or with any chutney.

Notes: If the consistency of the besan batter is too thick, fritters turns hard. If the

consistency is too thin, fritters absorb more oil. So adjust the consistency once

you test the batter by dropping small drop into hot oil.




Rice Papad


Chakka Appadalu

.

Ingredients:

Rice Flour 2 cups

Water 1 cup

Chana Dal 2-3 tbsps

Pure Ghee 1 tbsp

Salt to taste

Oil for deep frying


Soak chana dal in water for 3-4 hrs.

Bring to boil a cup of water in a small pot.



Remove from heat and add salt, soaked chana dal and rice flour.

Stir thoroughly and keep covered for 5 – 10 minutes.

Once cooled to room temperature, knead the rice flour mixture with hands into

tight dough using enough oil.

Take lemon sized portions of the dough and flatten it on a plastic surface into 4 –

5 inch circles.

Repeat until the rice flour dough is finished.

Heat oil in a pan on medium high heat.

Slowly drop upto 4 flattened rice flour circles into hot oil one by one.

Fry on both sides until dark golden brown.


Repeat the same with remaning circles.

Store tight and they are good for weeks.

Serve as a snack during tea time.

Notes: Ghee prevents the papad from going hard like a rock.




Pumpkin Fritters


Gummadikaya vadiyalu

.

Ingredients:

Pumpkin 1/4 of small one

Urad Dal 1 cup

Green Chiles 3

Cumin Seeds 1 tsp

Salt to taste


Soak urad dal in water for 2 – 3 hrs

Grind urad dal with little water into smooth paste.

Remove stems, wash and grind green chiles coarsely.



Chop pumpkin into small pieces (about 2 cups) and apply salt.

Tie pumpkin pieces in a muslin cloth and place a heavy object on top to remove

water.

After an hour or two, squeeze excess water out of the pumpkin pieces.

In a mixing bowl, mix together urad dal paste, squeezed pumpkin pieces, ground

green chiles, cumin seeds and salt (if needed).

Heat oil in a deep frying pan on medium high.

Then add a tbsp of prepared mixture into hot oil.

Repeat until the frying pan is full.

Fry the pumpkin batter on both sides until golden brown.


Serve immediately with steaming rice and ghee.

Notes: Pumpkin can be used without removing water, but the fritters take more

oil and flatten in minutes.




Plantain Flower Fritters


Arati Puvvu Vadalu

.

Ingredients:

Plantain Flower 1 small

Chana Dal 1 cup

Onion 1

Green Chiles 3-5

Cilantro few sprigs

Salt to taste

Oil for deep frying




Remove the petals and seperate the flowers.

Remove the hard covering and hard stem in each flower.

Refer to this plantain flower.

Chop the flowers finely, apply salt and leave aside.

Wash under water and squeeze all the water out.

Peel and finely chop onion.




Drain the water, wash thoroughly and grind the soaked chana dal coarsely

without adding water.

Heat oil in a deep frying pan on medium high heat.

Combine the squeezed plantain flowers with ground chana dal, chopped onion,

green chillies, cilantro and salt.

Test the oil by dropping small amount of above plantain flower mixture into oil. If

the batter rises quickly then the oil is ready.

Take a lemon sized amount of above mixture onto left hand and press it lightly

with right hand to form a 2 inch disk.

Drop the disk into hot oil slowly and repeat the same with remaining plantain

flower mixture until the frying pan is full.

Fry the disks on both sides until golden brown and remove onto absorbent paper.

Make sure the oil is not smoking hot before you start the next batch.

Serve hot as a snack or serve with rice and ghee.

Notes: Don’t leave the flowers outside for long for they turn black easily.




Roasted Tindora


Dondakaya Vepudu

.

Ingredients:

Tindora / Ivy Gourd 1 cup

Red Chile Powder to taste

Turmeric Powder a pinch

Salt to taste

Oil 1 tsp


Wash, remove ends and slice the tindora into thin circles.

Place the chopped tindora on baking tray, drizzle oil and mix thoroughly.

Preheat oven to 350 F and bake the tindora for 45 min to 60 min.



Check ocassionally and turn in the middle.

Remove, sprinkle red chile powder and salt.

Serve with steamed rice and ghee.

Notes: Alternatively deep fry or shallow fry the tindora until brown.




Cucumber Sesame Salad


Keera Dosakaya Baddalu

.

Ingredients:

Mediterranean Cucumber 3

Raw Peanuts 1 tbsp

Black Sesame Seeds 1 tbsp

Green Chiles 2

Cumin Seeds 1/2 tsp

Asafoetida a pinch

Cilantro few sprigs

Salt to taste

Oil 1 tsp




Peel and chop cucumbers into small cubes.

Remove stems, wash and slit green chiles.

Wash and mince cilantro.

Heat a small pan, add sesame seeds and toast them for a minute or two.

Heat few drops of oil in a small pan, add raw peanuts and fry them until roasted.

Remove from heat and crush roasted peanuts with a pestle.

Heat oil in a deep pan, add cumin seeds and asafoetida.

When cumin seeds turn brown, add green chiles and remove from heat.

Cover the pan after adding chopped cucumber and salt.

In a mixing bowl, mix above cucumber, crushed peanuts, toasted sesame seeds

and chopped cilantro together.

Serve immediately.

Notes: Substitute with any other salad cucumber by removing its seeds.




Brown Onion Paste


.

Ingredients:

Yellow Onion 3

Oil 1 tbsp


Peel, halve and thinly slice the onions.

Apply oil to sliced onion and spread on a baking sheet in one layer.

Preheat oven to 350 F and bake the onions for about 30 – 50 min until they turn

brown.

Alternatively, deep fry the sliced onions until brown.



Once cooled, grind the onions into smooth paste by adding little water.

Store tight and refrigerate for further use.

Notes: Used mainly in gravy dishes. I make this when there are too many onions,

but generally don’t grind the browned onions until needed to increase the shelf

life.




Kajalu


Karam Chakrabanalu, Karam Kajalu

.

Ingredients:

Plain Flour / Maida 4 cups

Extremely Hot Dried Chile Powder 1/2 tsp

Cumin Seeds 1 tsp

Salt to taste

Oil 1/2 cup

Water as required

Oil for deep frying




Heat oil in a small pot until smoking hot.

In a mixing bowl, mix plain flour, hot chile powder, cumin seeds and salt together.

Pour the hot oil onto the above mixture.

Carefully fold the mixture and slowly add water and knead into a somewhat tight

dough which doens’t stick to fingers.

Make the dough into two or three portions.

Roll out each portion into circular thin layer dusting flour if required.

With a knife make one inch wide vertical cuts on the rolled out circle to make long

strips.

Make another sweep of cuts with the knife with a slight slant to make 1 -2 inch

diamonds.

Heat oil in a frying pan, add the cut diamonds into hot oil in batches.

Once the diamonds turn very light brown, remove onto absorbent paper.

Store tight and they stay fresh for months.

Notes: Don’t overfry kajalu. Traditionally kajalu are light in color, so to keep it

light use hot chile powder.




Corn Vada


Mokka Jonna Vadalu

.

Ingredients:

Fresh Corn 2

Onion 1 small

Corn Flour as required

Coriander Powder 1/2 tsp

Green Chiles 2

Cilantro few sprigs

Salt to taste

Oil for deep frying




Remove the husk, silk and chop off the corn kernels into a bowl.

Mash them a little if they are soft else grind them a little without making into a

paste.




In a mixing bowl, combine mashed fresh corn kernels, chopped onion, green

chiles, coriander powder, cilantro, a tsp of corn flour and salt into a somewhat

tight paste. Add little more corn flour if required.

Take 2 inch sized ball out of above corn mixture and flatten it a little with the

fingers.


Slowly drop the flattened corn mixture balls into the hot oil until the wok is full.

Deep fry them until golden brown on both the sides.

Drain on absorbent paper and repeat the same with remaining mixture.

Serve hot with tamarind chutney.

Notes: Try to use as little corn flour as possible.




Onion Bonda


Ullipaya Bonda

.

Ingredients:

Plain Flour/ Maida 3 cups

Plain Yogurt 1 cup

Onion 1 small

Green Chiles 2

Curry Leaves 3

Salt few pinches

Oil for deep frying






Wash and tear the curry leaves.

In a mixing bowl, slowly mix plain flour, yogurt and salt together with required

amount of water.

The flour mixture needs to be flowy but tight.

Leave the flour mixture covered for atleast 3 hours.

Finally add chopped onion, green chiles and curry leaves to the above mixture just

before making.

Heat oil in wok to medium high heat smoking hot, take golf sized balls out of the

mixture and drop slowly in oil.

Repeat the same until the wok is full.

Fry each one until golden brown on both sides.

Remove onto absorbent paper and repeat the same with remaining mixture.


Notes: Add a pinch of soda-bi-carb to bonda mixture if bonda doesn’t seem to be

soft and puffed up.




Idly Batter Fritters


Idly Pindi Punukulu

.

Ingredients:

Urad Dal 1/2 cup

Idly Rawa 1 cup

Onion 1

Green Chiles 2

Curry Leaves 4

Cumin Seeds 1 tsp

Salt to taste

Oil for deep frying




Soak urad dal in water for 3 hours.

Soak idly rawa in water for 10 minutes.

Grind urad dal into smooth paste adding least amount of water.

Squeeze off the excess water from idly rawa and mix it to ground urad dal paste.

Take this somewhat tight idly mixture into a mixing bowl and keep aside.

Alternatively, use already prepared idly batter.



Wash and tear curry leaves.

In a mixing bowl, mix idly batter, onion, green chiles, curry leaves, cumin seeds

and salt together.

Heat oil in a frying pan on medium high heat.

Scoop golf sized idly mixture and slowly drop in hot oil.

Repeat the same few more times.

Once the fritters are brown on all the sides, remove onto absorbent paper.



Notes: If the idly batter is too thin, add a tbsp of rice flour before frying.



50 top secret deep fried recipes

Documents