Potato Lollipops

Ingredients:

1)Potatoes-3
2)Onions -2
3)Rusk biscuits - one big packet
4)Ginger garlic paste
5)Red chilli powder - 1 and 1/2 table spoon
6)Coriander powder - 1 table spoon
7)coriander leaves
8)Fennel seeds - 1 table spoon
9)All purpose flour/Maida - 4 table spoons
10)Oil - for deep fry
11)salt - as per taste
12)Tooth picks

Procedure:

1. Boil the potatoes and smash them.
2. Add finely chopped onions, coriander leaves to the smashed potatoes.
3. Take 20 to 25 rusk biscuits and grind them to powder.
4. Take 4 to 5 table spoons of the rusk powder and add it to the potatoes mixture.
5. Add red chilli powder, coriander powder, coriander leaves, salt and ginger garlic paste to the above mixture and keep it aside.
6. Then take remaining rusk powder in a plate and add fennel seeds to it and keep it aside.
7. Now take maida in bowl, add water to it and make it as running mixture.
8. Then take oil in a pan and heat it.
9. Take small amount of potato mixture, make it as a dough and dip it into the maida liquid and role it in the rusk powder.
10. Repeat the process (from step 9) and make similar balls.
11. Now put the balls into hot oil one at a time and deep fry them until they turn into light brown color.
12. Continue until all the balls are fried.
13. Poke the toothpicks to the fried balls.
14. Serve the hot Potato Lollipops with favorite sauce and Enjoy.
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Gobi Dumplings

Ingredients:

1) Idli Batter - 2 cups
2) All purpose flour - 2 cups
3) Rice flour - 1/2 cup
4) Red Chilli Powder - 1 table spoon
5) Ginger Paste - 1 table spoon
6) Garlic Paste - 1 table spoon
7) Cauliflower - 12 florets
8) Onions - 1
9) Ginger - 50 gms
10) Garlic - 4 cloves
11) Bell peppers - 3 (1 red, 1 yellow, 1 orange)
12) Tomato Chilli Sauce - 1 table spoon
13) Vinegar - 1 tea spoon
14) Schezwan sauce - 1 tea spoon
15) Oil - for deep fry
16) Salt - as per taste

Procedure:

1. Boil the florets and drain the water and keep them aside.
2. Take idli batter in a bowl, add All purpose Flour, Rice Flour, Chilli powder, Ginger Paste, Garlic Paste, Salt to it and mix thoroughly until the thickened uniform mixture is formed.
3. Add florets to the mixture and mix it well and keep it aside for 10 mins.
4. Meanwhile finely chop Onion, Ginger, Garlic and the Bell Peppers.
5. Take oil in pan for deep fry and heat it.
6. Once oil is heated, wet your hands with water/oil and take a small lump from the mixture having the floret and put in heated oil gently.
7. Keep adding the lumps until the pan is full of the lumps.
8. Fry them until they turn golden yellow.
9. Once all the florets are fried keep the fried ones aside, take a small pan and add 1 table spoon of oil and heat it.
10. Add all the chopped items to it and fry them until the onions turn golden brown.
11. Add salt to it and mix all the ingredients well.
12. Add the fried Gobi dumplings to the pan and fry them for 2 mins.
13. Add Tomato Chilli sauce, vinegar, Schezwan sauce to it and mix thoroughly and heat for 5 mins.
14. Hot Gobi Dumplings are ready to serve.
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Punukulu (Dosa Batter)

Ingredients

1) Dosa Batter - 2 cups
2) All purpose Flour - 2 cups
3) Ginger Paste - 1 spoon
4) Garlic Paste - 1 spoon
5) Red Chilli Powder - 1 spoon
6) Butter Milk - 1/4th glass
7) Salt -  1and half spoon
8) Oil - as needed for Deep Fry.

Procedure
1) Take Dosa Batter👉(Click here to see preparation) into bowl.
2) Add All purpose flour, ginger, garlic paste and red chilli powder to it and mix thoroughly.
3) Add slowly buttermilk and mix while adding butter milk to avoid lumps.
4) Add Salt and continuously mix for consistency and keep it aside.
5) Take oil in pan and heat it.
6) Once the oil is heated , wet your hand with water and take the batter (small dumpling size) and pour it into oil.
7) Continue adding dumplings to the oil , as per needed or until the batter is complete.
8) Once the dumplings turn golden yellow colour , take them out from oil into paper so that it absorbs the oil.
9) Hot Punukulu are hot and ready to serve.
This goes very well with Spicy Red Chutney 👉(Click here to see preparation).

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Bread Samosa

Ingredients
1)Bread - 8
2)Potatoes - 2
3)Onion - 1
4)Carrot,pees,corn,beans,red pepper - 1/4 cup
5)Chilli powder - 2 table spoons
6)Turmeric powder - 1/4 table spoons
7)Coriander powder - 1 table spoons
8)Cumin Powder - 1/2 table spoons
9)Cumin seeds - 1 tea spoon
10)Maida - 4 to 5 spoons
11)Salt to taste
12)water
13)oil - to deep fry

Procedure:
Masala Preparation:
1) Boil the potatoes and keep it a side.
2) Then take two table spoons of oil into a pan and heat it.
3) Add Cumin seeds to it.
4) Add onions and fry them until they turned into light brown colour.
5) Then add  carrot,pees,corn,beans,red pepper and fry them.
6) Then Add chilli powder,turmeric powder,coriander powder ,cumin powder to it.
7) Then mix  thoroughly .
8) Now add boiled potatoes to it and smash them while cooking.
9) Add salt and mix it well.
10) Then keep the mixture a side.

Cone preparation:
1) Now take 4 spoons of maida in a bowl add cup of water and mix it until it becomes medium thick paste.
2) Then take one slice of bread and remove the edges.
3) Then press the bread with chapathi roller and cut into two pieces(pieces should be in triangle shape).
4) Take one piece of bread apply maida paste on largest edge.
5) Prepare cone pressing edge where the maida is applied.
6) Stuff  the masala mixture into the until half filled.
7) Once the cone is stuffed close the all edges.(in order for the samosa to stand you can twist one side of the edge and close)
8) Similarly prepare more cones.

Samosa:

1) Take oil into a pan and heat it.
2) Once oil is heated deep fry the cones until they turn into light brown colour.
3) Take the samosas out.
4) Bread samosa is ready to serve hot.

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Potato Pan Cake

Ingredients:
1) Potatoes-3
2) Onions-1
3) Besan-1 cup
4) Maida-1 cup
5) Green chillies-4
6) Black pepper
7) Red chilli powder-1 spoon
8) Salt-as per taste
9) Oil(to sallow fry)

Procedure:
1.  Firstly shred the potatoes and finely chop the onions.
2.  Soak the shredded potatoes for 10 minutes.
3.  After that you have to completely filter the water from potatoes.
4.  To that potatoes add all the above ingredients except oil.
5.  Pour little water into mixture and mix thoroughly.
6.  Now take some oil in a pan and heat it.
7.  Take 2 spoons of above mixture,place them into the pan and quickly make it like a biscuit shape.
8.  Turn the cakes into upside down and shallow fry them until they turn into light brown.
9.  Until all the mixture is done follow the step number  7.
10. Now drain the oil and take cakes into separate plate.
11. Hot Potato Pan Cake is ready to serve.

Slide show 

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Cabbage Vada

Ingredients:
1) Cabbage - 200gms
2) Besan - 100gms
3) Onions -1
4) Chana dal - 2 table spoons
5) Ginger - 5 grams
6) Curry leaves - 5
7) Green chillies - 4
8) Coriander leavs - 5gms
9) Salt(as per taste)
10) Red chilli powder - 1 spoon
11) Cumin seeds - 1/2 tbl spoon
12) Oil(to deep fry)

Procedure:
1. Firstly chana dal should be soaked for 15 minutes.
2. Take water in a bowl and boil it.
3. Add finely chopped cabbage into that boiling water.
4. After 5 minutes when the cabbage is completely boiled,take into a bowl and drain it.
5. In that boiled cabbage add above all ingredients except oil.
6. Pour little water into mixture and mix thoroughly.(don't add too much water as the mixture should       be in thick).
7. Take small amount of mixture and make it as a small flat dumpling.
8. Make flat dumplings from all the mixture as per step 7.
9. Take some oil into a vessel and heat it.
10.Now place dumplings in the oil one by one ,deep fry them until they turn into light brown.
11.Then drain the oil and take dumplings into a separate plate.
12.Hot cabbage vada is ready to serve.

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Ravva Dosa

Ingredients
1) Rice Flour - 1 cup
2) Sooji - 1 Cup
3) Maida - 1/2 cup
4) Red Chilli powder - 1 tea spoon
5) Green Chillies - 3
6) Jeera - 5 gms
7) Ginger - 10gms
8) Salt - as per taste
9) Water - 1 glass


Procedure
1. Mix all the above ingredients in a bowl thoroughly so that no lumps are formed.
2. Set aside the batter for 1 hour.
3. Take a tawa and heat it.
4. Mix the batter(add water if needed for consistency).
5. Take the batter in a small glass and pour it on the tawa round fashioned.(start from center of the tawa and start pouring round and round).
6. Heat it until the batter turns golden brown colour and then take into a plate. Repeat 5th step to prepare more dosas.
7. Hot Ravva Dosa is ready and serve it with chutney.

Note: we can add onions to the dosa. Chop onions and sprinkle the slices of onion on tawa before pouring the batter.

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Poha Kachori

Ingredients
1) Poha - 2 cups
2) Bread - 8 Loafs
3) Potatoes - 3
4) Green Chillies - 1
5) Peanuts - 15gms
6) Curry Leaves- 6
7) Red Chilli Powder - 1/2 spoon
8) Lemon water - 1 spoon
9) Salt - as per taste
10) oil - as needed for deep fry

Procedure
1. Boil the potatoes(peel off the skin) and smash them.
2. Soak Poha in water for 2 mins and then drain the water and keep it aside.
3. Roast peanuts and keep them aside.
4. Cut the bread into small pieces and mix them with smashed potatoes.
5. Add 1/4th red chilli powder, salt to the mixture and mix the ingredients well and knead them like dough until it
becomes like a thick flour.
6. Take poha in a bowl, add roasted peanuts, green chillies, curry leaves, lemon water, salt and red chilli powder to it
and mix all the ingredients well.
7. Make the above mixture into small lumps.
8. Now, wet your hands with oil and then take small chunk of mixture made in 5th step and press it, make it like a small
bowl and place the lump(made in step 7) in it.
9. Cover the lump with the mixture and hold it tight with both hands and press it to get the shape of a Kachori.
10. Repeat Steps 8 and 9 until the entire mixture is used.
11. Take oil in a pan and heat it. Once the oil is heated - fry the Kachoris until they turn into golden brown colour. In
between turn the Kachori upside down for consistent fry.
12. Take the fried Kachories and drain the oil from them using tissue.
13. Poha Kachori is ready and serve them hot.

  

                      

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Mysore Bonda

Ingredients
1) All Purpose Flour - 2 cups
2) Rice Flour - 1/2 cup
3) Baking soda - 1/2 tea spoon
4) Buttermilk - 3/4 glass
5) Green Chillies - 1
6) Ginger - 5gms
7) Cummin Seeds - 3 gms
8) Salt - as per taste
9) oil - as needed for deep fry

Procedure
1. Take All purpose flour in a bowl. Add Rice flour, baking soda and salt to it and mix the ingredients thoroughly.
2. Add buttermilk to the above mixture. Not all of it once, add in small  portions stir the mixture well and then add again until the batter is fluffy and entire batter is well soaked with Buttermilk.
3. Keep aside the batter for 10 mins.
4. Meanwhile finely chop green chillies and ginger.
5. Add the chopped green chillies , ginger and cummmin seeds to the batter and mix the ingredients well.
6. Take oil in a pan and heat it.
7. Once oil is heated , wet your hands take small lumps of batter with hand and pour into the heated oil.
8. Keep pouring the lumps into the oil until there is space in the pan.
9. Keep the flame in medium and let the lumps get heated.
10. Once the colour of the lumps changes to golden brown, remove them from the oil. Drain the oil from them using tissue.
11. Mysore Bondas are ready and serve hot.

                       

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kanda poha (onion poha)

kanda poha (onion poha)

Ingredients
1) poha - 2 cups.
2) oninon (kanda) - 1 large.
3) potato (aloo) - 1.
4) green chillies - 4.
5) curry leaves - 3.
6) tomatoes - 1/4  of large one.
7) ginger - 5gms.
8) turmeric powder - 2 spoons.
9) mustard seeds - 4gms.
10) cummin seeds - 4gms.
11) chana dal - 8gms.
12) urad dal - 5gms.
13) groundnuts - 25gms.
14) oil - 2 spoons.
15) salt - as per taste.
16) lemon - 1.
17) coriander leaves - as per garnish.

Procedure
1. wash the dry poha and soak them in water for 5 mins , drain the water and keep it aside
2. Cut oninon, potato, tomato, green chillies, ginger and keep them ready.
3. Boil the potatoes(microwave for 8 mins) and keep it aside.
3. Take oil in a pan and heat it.
4. Add groundnuts to it and heat it. once the groundnuts are half fried add mustard seeds and once they splutter add cummin seeds.
5. Add chana dal, urad dal, green chillies, curry leaves and ginger and mix them well.
6. Once chillies are fried add onions and fry them until they are white.
7. Add turmeric powder, mix the ingredients well and then add boiled potato slices.
9. Add tomatoes to the mixture and mix them properly.
10. Add salt to the mixture and stir well.
11. Once the tomatoes become soft add poha to the mixture, mix until all hte poha is well covered with the mixture and heat it for 2 minutes.
12. Add lemon juice from (1/2 the lemon) and mix it well.
13. Finely chop the coriander leaves and spread it across the mixture for garnish.
14. kanda poha(onion poha) is ready and serve hot.

Note: Serve it with sev or tomato ketchup for better taste.

                     

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Sev-Sooji Upma

Ingredients
1) Sev(vermicilli) - 1 cup
2) Sooji - 1 cup
3) Onion - 1 large
4) Tomato - 1 large
5) Green Chillies - 5
6) Curry Leaves - 5
7) Groundnut - 50gms
8) Garlic - 2 pieces
9) Ginger - 5gms
10) Cashew - 5gms
11) Ghee - 1 table spoon
12) Mustard Seeds - 3gms
13) Cumin Seeds - 3gms
14) Chana Dal - 3gms
15) Urad Dal - 3gms
16) Red Chillies - 1
17) Oil - 2 spoons
18) Salt - as per taste

Procedure
1. Take a pan and heat oil.
2. Add Groundnut to the heated oil and fry them until they turn slight brown.
3. Add Mustard Seeds, Cumin Seeds and fry until the seeds platter. Then add Chana Dal, Urad Dal and Red Chillies(break it into two pieces) to it.
4. After a minute once the Dal turns slight brown add finely chopped ginger and garlic, green chillies(cut into small pieces) and curry leaves and fry them until garlic turns brown.
5. Add Onion to the pan and fry them until they turn white.
6. Add Tomato(sliced into pieces) to the mixture and fry until the Tomato becomes soft.
7. Add 4 cups of water to the pan and mix the ingredients well and keep the flame medium.
8. Add salt to it, stir well and close the pan with lid.
9. Allow the water to boil and remove the lid once water start boiling(bubbles pop up).
10. Add Sev to it slowly and stir it thoroughly while adding Sev.
11. After Sev is boiled add Sooji to the mixture and mix thoroughly while adding Sooji for uniform minture.
12. Reduce the flame and take another small pan and add Ghee to it and fry it.
13. Add Cashews to the heated Ghee and fry them until they turn light brown.
14. Add the Cashews along with the Ghee to the mixture and mix well and heat it for a minute.
15. Sev-Sooji Upma is ready and serve hot

                          

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Angry Potato

Ingredients
1) Potato - 3 large size
2) Onion - 1
3) Spring onion - 3
4) Corn flour - 3 spoon full
5) Red Chilli sauce - 2 spoons
6) Red Chillies - 5
7) Tomato Kechup - 1 spoon
8) Garlic  - 3
9) Ginger - 5 gms
10) Soya Sauce - 1 spoon
11) Black pepper - 1 spoon
12) Salt - 1 and half spoon

Procedure
1. Take a bowl and add soya sauce, 1 spoon red chilli sauce, one and half  spoon corn flour and potatoes(cut into medium sized pieces)  and mix them  well.
2. Cut the oinions, sprin onions into small pieces and soak them in water.
3. Take oil in a pan and heat it.
4. Once oil is heated, add potatoes to it and fry them until they turn into  golder brown.
5. Take the fried potatoes into a separate bowl.
6. Cut ginger, garlic, red chillies  into pieces and add them to the oil in  the pan.
7. Add the onions along with spring onions to the pan and mix well. Add  tomato kechup, remaining red chilli paste, black pepper and salt(1 spoon)  to it and mix well and heat until the onions turn white.
8. Take a small bowl with the remaining corn flour add water(quantity can  be to make a thick paste of corn flour).
9. Add the corn flour mixture in the pan and mix all the ingredients well.
10. Add water to make it little gravy and salt and mix well.
11. Add the fried potatoes and mix thouroughly such that potatoes are  covered with the mixture very well. Heat for 2 mins and then switch off the  flame.
12. Garnish with the green part of spring onions.
13. Angry Potato is Ready and serve hot.

Note: This dish is good for snacks. Can try with Rice and Roti as well.
                             

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Sev Upma

Ingredients
1) Vermicelli - 1 cup
2) Onion - 1
3) Tomato - 1
4) Groundnuts - 50 gms
5) Green Chillies - 2
6) Red Chilli - 1
7) Chana Dal - 5 gms
8) Udit Dal - 3 gms
9) Mustard seeds - 2 gms
10) Salt - 1 spoonfull
11) Curry leaves - 4
12) Jeera seeds - 5 gms
13) Refined Oil - 2 spoons
14) Water - 2 cups

Procedure
1. Take oil in pan and heat it. Add mustard seeds, chana dal, udit dal, red chilli(make it to 2 -3 pieces), green chillies, curry leaves to it.
2. Once the colour of the chillies changes, add onion(cut into pieces), tomato(cut into 5-6 pieeces) and groundnuts and fry them. Put the flame in medium.
3) Once the groundnuts are fried, add water and salt and stir well. Close the pan with lid.
4) Boil the water for 5 mins(until bubbles start) then add vermicilli. While adding vermicilli continuously stir, so that it gets thouroughly mixed.
5) Close the pan again with lid and put the falme in low. Continue heating until the water gets drained.
6) once the water is evaporated sev upma is ready.
7) Serve hot Sev Upma.

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French Fries

Ingredients
1)Potatoes- 3 large/long
2)Salt - 1/2 tea spoon

Procedure
1. Take the three potatoes, peel off the skin and wash properly.
2. Take the potatoes in a bowl, add water(until the potatoes are fully immersed) and put the bowl in pressure cooker and put the cooker on stove.
3. Keep the flame high and wait for 3 whistles. Turn off the cooker and take the bowl and cool it for 5 mins(they should be dry).
4. Cut the potatoes into thin vertical pieces.
5. Take oil in pan and heat it. Put the falme in sim. After 2 mins add the sliced potato pieces and fry them for 8-10 mins, until one side of the each piece turn brown.
6. Once fried, turn off the stove and take the pieces into the bowl and cool them for 3-4 mins.
7. Now again heat the oil in the pan, put the flame in high. Add the pieces to it.
8. The colour of the pieces turns to brown soon. Take paper filters or newspaper. Once the pieces are fried(brownish in colour) take them into the news paper to remove the oil on the slices. 
9. Take the oild drained slices into a bowl and sprinkle salt on them. Easy way to do is, take the pieces in a bowl which has lid, add salt, cover the lid and shake it well.
10. Remove the lid, serve in a plate and add tomato ketchup. French Fries are ready.

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Spicy Noodles

Ingredients
1) Plain Hakka Noodles() - 150 gm
2) Cabbage - 30gm - finely chopped into small pieces
3) Carrot - 30gm - finely chopped strips
4) Capsicum - 1/4th of 1 capsicum - cut into small pieces
5) Soya Sauce - 3 spoons
6) Chilli Vinegar - 2 spoons
7) Ajinomoto(tasting salt) - 1/4th spoon
8) Tomato Chilli Sauce
9) Red Chilli Powder - 1 spoon
10) Oil - for fry
11) Salt - as per taste
12) Onion - 1 - chop finely as springs.

Procedure
1. Take water(300-400ml) water in a vessel, add salt(1 pinch) and boil it.
2. Add Noodles to the boiling water. Boil the noodles until they get soft. During boiling stir slowly(to ensure the powder present on top of the noodles is distributed evenly).
3. Drain the hot water, then pour normal water in the vessel, stir slowly and drain the water.
4. Apply 1-2 spoons of oil to the noodles, ensure that oil is properly distributed to entire noodles.(Oil added to remove stickiness).
5. Take the noodles in a plate - spread them and dry them under fan - 5-10 mins, Until the noodles are dried and they are not sticky.
6. Heat 2 spoons of oil in pan, add cabbage, capsicum, carrot. mix them well.
7. Add dried noodles, salt(3-4 pinches), Ajinomoto, Vinegar, Red Chilli Powder, Soya Sauce and mix thouroughly.
8. Serve the hot Spicy Noodles, apply onions on top of it along with Tomato Chillie sauce.

Note: For Schezwan noodles, add Schezwan masala(10-15 gm) at 7th step.
Keep the stove in high flame all the time or else keep in between medium - high flame(if felt that oil is over heated).
                                

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Gobi Manchurian Dry

Ingredients

1) Cauliflower - take florets(10-12)
2) All purpose Flour/Maida - 3 spoons full
3) Corn Flour - 3 spoons full
4) Garlic - (3 flakes - cut into small pieces)
5) Ginger - (small piece - cut into small pieces(same quantity as of garlic))
6) Ginger Garlic paste - 1 spoon full
7) Capsicum - (1/4th of the capsicum)
8) Milk - 1/4 cup
9) Green Chillies - 3 , cut into small pieces
10) Hot Water - 1/2 Cup
11) Soya Sauce - 3 spoons
12) Tomato-Chilli sauce - 2 spoons
13) Ajinomoto(tasting salt) - 1/4th spoon
14) Salt - as per taste
15) Onion - 1 Finely chopped spring onion
16) Oil - for deep fry
17) Red Chilli powder - 1 Spoon

Procedure
1. Take Water(200-300ml) in a bowl. Boil it.
2. Add florets to the boiling water. Let the florets boil for sometime.
3. Take All purpose flour/maida in a bowl, add cornflour, soya sauce(1 spoon),Ginger Garlic paste,Red Chilli Powder,Salt(1-2 pinches). Add boiled florets. Mix them well. Ensure that each floret is completely covered by the mixture prepared.
4. Take oil in pan and heat it. Place the florets in the oil. Deep fry them until they turn light brown/golder yellow.
5. Drain the oil and take the florets into separate plate.
6. Heat 2 spoons of oil in the pan. To it add Garlic, Ginger, Capsicum, Green Chillies, Onions. Fry them. 
7. Add florets, Soya sauce(2 spoons), Ajinomoto, Salt(3-4 pinches), Tomato Chilli Sauce, mix thouroughly and fry them till the florets turn dark brown.
8. Add Milk, then add hot water(which is boiled in separate bowl) and mix well.
9. Take the Gobi Manchurian into plate and serve.

Note: To have exrta gravy - Add 1 spoon of corn flour to a cup of water and add during the 6th step.
Keep the stove in high flame all the time or else keep in between medium - high flame(if felt that oil is over heated).

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