Caned Katahal (Raw jackfruit) ka Sabji*

Ingredients:

• One can of raw jackfruit





• 1/2 tsp tamarind paste





• 1 tsp chana dal





• 1 tsp urad dal





• 1/2 tsp haldi powder





• 1/2 tsp mustard seeds





• 2 red chillies





• 2 to 3 green chillies





• Salt to taste





• some curry leaves (kadi patta)





• 2 tsp mustard seeds for making a paste





• 2 tbs cooking oil

Method:

1. open the can and take the water out




2. wash the jackfruit pieces then cut them into smaller peices and then dry them




3. Leave them for an hour




4. grind them in a dry grinder




5. spread the grinded jackfruit in a plate and put it in the microwave for 2 to 3 minutes




6. heat the frying pan and put oil chana dal, urad dal, red chillies, and 1/2 tsp mustradseeds, and fry them




7. add greenchillies and curry leaves into the pan and fry them




8. add the jackfruit




9. add tamarind paste and salt and mix it well




10. cover the pan and leave it on low flame




11. periodicaly mix the whole thing while you're leaving it so it does not become burnt and keep doing that for 20-25 minutes




12. take the whole thing out of the pan leave it for some time




13. take 2 tsp mustarad seeds make a powder in a dry grinder then add little water to make a paste and mix that into the jackfruit mixture

Enjoy this with rice.

*This is the Telugu way to do it. In the Telugu language this is called panasapattu kura.

Hara pyaz ka pattolie (Green onion leaves)

Ingredients:

• 3 Bunches hara pyaz
  




• 4 tbs cooking oil
  




• 1/2 tsp jeera (cumin seeds)
  




• 3 tsp sambar powder or sabji masala
  




• 8 tbs Besan (Gram flour)
  




• Salt to taste
  

Method:

1. wash the hara pyaz bunches




2. cut them finely




3. heat frying pan put oil and fry jeera




4. put finely cut hara pyaz




5. fry little bit on low flame and add sambar powder or sabji masala, salt, and besan and mix them




6. fry it until the whole thing becomes a golden brown, dry powder

This goes well with rice.

North Indian pickle (Aachar)

Ingredients:

• 2 big raw mangos
  




• 12 tbs Panch phoron
  




• 4 tbs red chilli powder
  




• 2 tbs Amchur powder
  




• 6 tbs salt
  




• 1/2 tsp Haldi (Turmeric) powder
  




• 16 tbs Mustarad oil
  
  

Method:

1. wash the mangos




2. dry them then cut into small pieces




3. heat the frying pan




4. dry roast the panch phoron and make the powder in a dry grinder




5. mix all powders salt, and haldi




6. add mustard oil into the mixture of powders




7. mix it well and then add the mango pieces




8. store it for four days




9. after the four days mix it well and taste it to see if it is good as is or you could add more mustard oil or salt

Enjoy this with roti or paratha.

Vegetable Poha

Ingredients:

• 3 cups thick poha



• 1 tsp chana dal



• 1 tsp urad dal



• 1/2 tsp mustard seeds



• 2 tsp garam masala



• 1/4 tsp haldi powder



• 1-2 red chillies



• some peanuts



• salt for taste



• 4-5 tbs oil for frying



• a little of butter



• 1 big potato



• 1 big onion



• 2 carrots



• 1 cup green peas (frozen )



• a little bit of cauliflower



• 1 big tomato



• 1-2 green chillies



• a small piece of ginger



• a little bit of finely cut coriander leaves

Method:

• wash thick poha with water.



• soak poha for 10 to 15 minutes and drain the water with little water remaining.



• cut the vegetables.



• heat oil in a frying pan and fry the channa dal, urad dal, peanuts, red chillies, and mustard seeds.



• add green chillies and ginger.



• put all the cut vegatebles except tomatoes too



• add garammasala, haldi, and salt



• mix everything then add tomatos



• mix it again then add butter



• add soaked poha and mix it for 10 minutes

*This serves 4-5 people

Methi Paratha

Ingredients:

• 2 to 3 cups Atta (Wheat flour)


• A bunch of methi leaves


• 3-4 green chillies


• Small piece of ginger


• 2-3 garlic cloves


• 1 tsp red chilli powder


• 1tsp garam masala powder


• 1 tsp ajman seeds


• 1 tsp sesame seeds


• 1 tsp tarmarind paste


• 1tbs plain yogurt


• salt for taste


• 1 cup oil to fry the paratha

Method:

1. Cut the methi leaves finely


2. Make the paste of greenchillies, ginger, garlic


3. Take a dish and put finely cut methi leaves and add all ingredients, then atta, and 4-5 tbs oil in it and mix well


4. Put water in the mixture


5. Leave it for 20 minutes


6. Then make a circular shape like a paratha


7. Now heat the frying pan and put the "methi paratha" on pan and heat the paratha on both sides


8. Then put little oil on both sides of the paratha and fry it on both sides as shown in the second picture above

Andhra Pickle or Avakai

Ingredients:

• 2 Big raw Mangoes



• 1/2 cup Black mustard seeds (Rai)powder



• 1/2 cup Red chili powder



• 1/2 cup salt



• 3 tbs Amchur powder


• 3 tbs Methi seeds



• 1 tsp Haldi powder (Turmeric powder)



• 1/2 cup Til oil (sesame seeds oil, any oil can be used if sesame oil is not available )

Method:

1. Wash the mangoes and dry them well.


2. Cut them in half and take out the seed (jeedi).


3. Then cut the mango in small pieces.


4. Make a powder of mustard seeds in dry grinder.


5. Now take a big dish. Mix mustard seed powder, red chili powder, salt, methi seeds and haldi. Now add the oil and mix again.


6. Now add the mango pieces into the mixture, and then put it in an air tight container.


7. Leave it for 2 days and then mix it again. Four days after you mix it enjoy the Avakai (Andhra Pickle)

Lauki kofta

Ingredients:

• 1 Small lauki (Bottle Gourd)



• 2 Cups Besan (Gram Flour)



• 1 tsp red chili powder



• Salt to taste



• 1/4 tsp baking powder



• cooking oil to deep fry



• 2-3 tsp coriander seeds (Dhania)



• 2 tsp Garam masala powder



• 2-3 green chillies



• Small piece ginger



• 2 garlic cloves



• 2-3 tomatoes



• 1 tsp cumin seeds

Method:

kofta or pakodas:

First grate the lauki . Then squeeze the water little bit from the grated lauki. Take a dish put
besan in it and now add red chilli powder, a little salt, and baking powder. Then put grated lauki
and mix it. Now heat the oil and make it like pakodas. Fry the pakodas until they are a little brown.

How to make the gravy:

Grind green chilles, ginger, garlic and then make a mixture of them. Cut the onions and tomatoes. Heat the pan and put 2-3 tbs oil. Put coriander seeds, onions, and the green chilli mixture in the oil. Then add tomatoes into the oil. After they are fried, put them all in a grinder and grind them. Then add garam masala and cumin seeds as well as salt. Grind it again until it is as smooth as gravy.

Keep the gravy and pakodas seperate. About 10 minutes before eating put the pakodas in the gravy. Enjoy this delicious recipie!

Homemade Donuts

Ingredients:

• 2 cups all purpose flour





• 1/2 cup sugar





• 1/2 cup milk





• 2 tbs vanilla extract





• 2 tbs baking powder





• 1 egg





• about 1/2 stick butter





• cooking oil for frying

Procedure:

1. Melt the butter using the microwave.





2. In a bowl, put the sugar, milk, vanilla, butter, baking powder, and the egg stir until smooth.





3. Add the flour (do not use all of it) into the mixture, and mix everything again.





4. Leave the batter in the refrigerator for 30 minutes.





5. After the 30 minutes, put the remaining flour on a board and put the dough on top of the flour. Flatten it with a rolling pin until it is one inch thick (just like making rotis).





6. Use a small bowl to make circles and then make a small hole in the center to make it look like a flat donut.





7. Deep fry the donuts and take it out of the oil when it is golden brown.





8. If you would like, add icing, frosting, whipped cream, sprinkles, etc.

Moongdal Kachodi

Ingredients:

• 1 cup moong dal



• 1-2 teaspoons somp



• 1-2 teaspoons chili powder



• 1 teaspoon kalonji



• salt for taste



• 5 cups atta (Wheat flour)



• oil for deep frying

Procedure:

1. Cook the moongdal for 25 minutes or however long it takes for it to cook.



2. Let the moongdal cool for two hours.



3. Take a pan and put 2-3 tablespoons oil in it.



4. After it is heated put somp, chili powder, salt, and the cooked moongdal into the oil and let them fry until it becomes dry.



5. Put the atta, kalonji, and a little bit salt along with a couple of spoons of oil in a large bowl. Then pour enough water so it becomes like a dough.



6. Make round balls with the dough and put some the moongdal mixture inside it.



7. Make the balls into round flat circles.



8. Deep fry the circles.



9. Enjoy this dish with Indian chutneys, and/or pickles!

Green peas puri

Ingredients

• 1 to 3 cups peas (frozen)
  
• 3 to 4 green chilles
  
• Small peice of ginger
  
• 2 to 3 garlic cloves
  
• Whole wheat flour (Atta) 4 to 5 cups
  
• Salt to taste
  
• Cooking oil to deep fry
  
• Water if you need it

Method

First grind green peas.Then grind green chillies, ginger, and garlic. Add both pastes together and put garam masala powder and salt in a bowl.Then mix it all together. Now, put the whole wheat flour in it and make it like puri dough. Make round balls and squish it until it becomes like a round puri. Finaly, fry it in oil.

Alu chap Recipe

The Breadcrumbs, Curry, and the Stuffed Chap

These are the finished Alu Chaps

Ingredients

• 4-5 potatoes



• 1 pack of white bread



• 2 big onions



• 2-3 green chilles



• 2-3 cloves of garlic



• 1 small peice of ginger



• 1 ts garammasala



• a little bit of cuminseeds



• salt for taste



• cooking oil to deepfry



• plain bread crumbs or soji



• water

Method

• First boil the potatoes.



• Then make the paste of greenchillies, ginger,and garlic.



• Cut the onions



• Take a frying pan put oil put cuminseeds fry it then add greenchilles paste and onions



• Fry it put the garammasla powder fry it add the salt now.



• Put the boiled potatoes and make a dry curry and keep it aside.



• Take water in a bowl. Take one slice of bread, dip into water and then squeeze the water. Take a plastic paper spread the bread in it then put the potota curry in it and close it then roll it in bread crumbs or in soji.



• Make similar "rolls" with all the curry (look at the picture for the shape) .



• Then deepfry it in oil until it becomes golden brown.



• Enjoy them with ketchup or Chutney.-

7 Cups Sweet

Ingredients:

• 1 cup gram flour(besan)
• 1 cup milk
• 1 cup grated coconut
• 1 cup ghee
• 3 cups sugar
• 1 pinch of baking soda

Procedure:

1. Take a wide dish or a deep-frying pan.
2. Fry the besan a little bit.
3. Put all the ingredients together in the dish or the pan on a stove.
4. Keep on stirring until the mixture let goes of the pan or dish.
5. Add the baking soda.
6. Take it of the stove.
7. Pour it into a greased plate.
8. Cut it into peices.
9. Leave it out to dry
10. Once dry... Enjoy!
    

0 oil Nuts Pakoda

Ingredients:

• 1 cup grounds or cashews



• 1cup gramflour(Besan )



• 4 greenchillies



• Small piece ginger



• 2 cloves garlic



• half cup water



• Salt for taste

Procedure:

1. Make the paste of green chillies,garlic and ginger.



2. Take a microwaveable glass bowl.



3. Put the besan then greenchillies,garlic,ginger past mix with water.



4. Mix the nuts like pakoda paste.



5. Then put the bowl into the microwave for 8 minutes, but mix it every 2 minutes.



6. It will be dry and crisp.



7. Leave it out for a while.



8. Enjoy!

Almond Burfee (an indian sweet)

Ingredients:

• 1 cup almond flakes




• 1 1/2 cup sugar




• 3 teaspoons grated khoa




• 4 1/2 teaspoons cardamom powder




• a pinch of baking soda




• 1 cup water

Procedure:

1. Grind the peeled almonds coarsely



2. put the sugar in a pot



3. add water into the pot



4. let it boil until it becomes a thick syrup



5. mix the khoa, the cardamom powder, the grated almonds, and the baking soda into the syrup so it becomes a paste



6. when the paste comes out of the pot without sticking, grease the plate with ghee or butter



7. then pour the paste in the plate



8. leave it there until it is cooled



9. when it is cooled divide it into your choice of shapes



10. if you wish then you may decorate your burfees with almonds or anything else you wish to decorate your burfee with

Diamond-shaped Maida Chips

Ingredients:

• 4 cups maida (all-purpose flour)



• 2 teaspoons kalonji



• 2 teaspoons red chili powder



• salt for taste



• cooking oil for deep frying

Procedure:

1. Put the maida into a bowl


2. add the red chillie powder, the kalonji, and the salt into the maida


3. also add water; mix well


4. divide the mix into small round balls


5. roll the balls into flour so that the balls are covered with flour


6. flatten the balls so that they are very thin sheets


7. cut the thin sheets into many rows and columns so there are many pieces shaped like diamonds


8. deep fry the pieces until they are golden brown and very crisp


9. it will be crispy for about a month

Masala Vada

Ingredients:

• 2 cups channa dal


• 1/2 cup moong dal


• 1/2 cupurad dal


• 7-8 green chillies


• small piece of ginger


• salt for taste


• 7-8 onions


• cooking oil for deep frying

Procedure:

1. soak all three dals in water for 4-5 hours


2. wash the dals


3. save a little bit of the dals and grind the rest a little bit


4. add salt while the dals are grinding; DON'T ADD WATER


5. grind the green chillies and ginger together


6. add the saved dal into the grinded dal along with the grinded chillies and ginger


7. mix well


8. take a small piece of the mix and shape it into a vada


9. deep fry the piece in the cooking oil until it is golden brown


10. repeat steps 8 and 9 until the mix is over

Tip: use a plastic bag or paper to shape the mix into a vada.

Bread Pakoda

Ingredients:

• 1 large bread (with 20/25 slices)




• 1 cup Besan/Senaga pindi




• 1 small piece of ginger




• 4-5 green chillies




• salt for taste




• 3/4 teaspoon baking powder




• cooking oil to deep fry




• 1/2 cup water

Procedure:

1. take a bread slice and remove the crust and cut the bread slice into four pieces.




2. make a paste with green chillies and ginger.




3. mix the paste with salt and baking powder then into the besan.




4. mix with the water (almost like bajji batter).




5. Heat the cooking oil in a frying pan.




6. dip a bread piece into the besan batter and deep fry until golden brown.




7. Enjoy the hot delicious pakodas with Imli chutney(tamarind sauce) or tomato ketchup!

I have made this pakoda several times. It is a very simple to make and widely loved snack that is bound to make everyone asking for more!! It goes very well with tea also.

My Grand kids love the snack too!!