Phaddu/Guntha pongal/Gullidli

This is one of the all-time hit recipe for lunch box.

Type: Breakfast/ Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Rice – 2 cups

Blackgram – 3/4^th cup

Pressed Rice – ¼ cup

Oil – 4 spoons

Onion (finely chopped) – 2 medium size

Green Chilies (finely chopped) -8

Curry leaves (finely chopped) – 1tablespoon

Coriander leaves (finely chopped) – 2 tablespoon

Ginger (finely chopped/crushed) -1 inch

Bengal gram – 1tablespoon

Mustard seeds – 1teaspoon

Grated coconut – ½ cup

Salt to taste

Preparation Method:

Wash & soak rice, blackgram, pressed rice separately for 8hrs in the day time, evening grind it to a smooth paste using water (prepare idli batter) keep it over night.

If chopping is boring then coarsely grind green chilies, curry leaves, ginger, coconut in a grinder without water. Heat a pan put 1 spoon of oil, add mustard seeds let it crackle, put bengal gram fry till red, then turn off the flame. Mix all the ingredients except oil. Grease the phaddu mould with oil put ¾ batter, cover & cook in medium flame with one teaspoon oil for each phaddu turn it cook till golden color before removing from the moulds, prick each phaddu with tooth pick, if it comes out clear then it is ready to serve.

Best served with ghee, butter, green coconut chutney, saagu, tomato sauce.  

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Chicken liver pepper fry

Type: Starter

Serving: As desired

Cooking time: 30 minutes

Ingredients:

Chicken liver – ½ kg

Ginger & garlic paste – 1 teaspoon

Onion (finely chopped) – 1medium size

Green chili paste – ¼ teaspoon

Chili powder – ½ teaspoon

Pepper powder – ½ teaspoon

Coriander powder – 1 teaspoon

Coriander leaves – 2 tablespoon

Oil -2 tablespoon

Turmeric powder – ½ teaspoon

Salt to taste

Water – ½ cup

Preparation Method:

Wash the liver well cut it into medium size pieces, heat a pan put oil, when the oil is hot put onion fry it till light brown, put green chili paste, now put liver pieces & fry till the water evaporates then add turmeric powder, ginger garlic paste, salt, chili & coriander powder fry it for 5 minutes now put water mix it well minimize the flame close the lid let it cook for 10 to 15 minutes, now add pepper powder, chopped coriander leaves turn off the flame & serve hot.

Best served as starter or with bread, chapathi, lemon & onion.

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Babycorn fries / Pakoda / Bhajji

Type: Starter/Snacks

Serving: As desired

Cooking time: 30 minutes

Ingredients:

Babycorn (blanched) – 1 cup (cut into 2 piece)

Gram flour – ½ cup

Cooking soda – 1 pinch

Green chili paste – ¼ teaspoon

Onion (finely chopped) – 1

Fresh coriander leaves – 1tablespoon

Hot oil – 1 tablespoon

Oil for deep fry

Salt to taste

Chili powder – ½ teaspoon

Water – ½ cup

Yellow color (optional) – 1pinch

Preparation Method:

Take a bowl for mixing put gram flour, cooking soda, chili paste, chili powder, onion, coriander, hot oil, salt, food color mix it with water into a thick batter.Cut babycorn into 2 pieces blanch in the hot water with some salt for 2 to 3minutes take it out from the hot water.

Keep a pan with oil for deep frying, dip the babycorn in the batter & fry it till crispy & golden color.

You can put tempering on it for extra taste. (put 1teaspoon of oil, mustard seeds, chopped garlic, curry leaves)

Best served with tomato sauce, chili sauce.        

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Cabbage spinach Vegetable Roles

Type: Snacks

Serving: As desired

Cooking time: 15minutes

Ingredients:

Cabbage leaf – 8

Carrot – 1(Sliced into long Julian)

Green Capsicum – 1(Sliced into long Julian)

French Beans – 8 to 10(Shredded length wise)

Palak/Spinach -8 leaves

Butter -2 teaspoon

Salt to taste

White sauce/pepper sauce/garlic sauce (Any one) -1 to 2 spoon

Chili powder/White pepper powder -2 pinch (optional)

Preparation method:

Separate cabbage layer by layer & blanch it in hot water with some salt for 5 minutes, take it out & dip in cold water keep it aside. Now blanch carrots, beans together for 2 minutes keep it aside, blanch spinach for a minute & take it out from hot water dip in cold water. Take a bowl for mixing put carrot, beans, capsicum, butter half teaspoon, sauce, chili powder, a pinch of salt & mix it.

Take a cabbage leaf spread spinach leaf on it then put the above stuffing in the middle (that is around 1 spoon), role the cabbage so that stuffing should not leak out do the same with the other cabbage leaves.

Heat a pan minimize the flame arrange these roles on it put some butter turn it on the other side don’t fry it for morethan 2 minutes serve it hot.   

Best served with bread, plain.

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Paneer Cheesy Roles

This recipe is kids favourite, it is nutritious food which can be prepared easily.

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Paneer (Cottage cheese) -100grams

Boiled & mashed potato - 1 big size.

Cheddar cheese (grated) – 2 tablespoon

Onion (finely chopped) -1Big size

Green Chili paste -1/2 teaspoon

Oil or Butter – 2 teaspoon

Salt to taste

Wheat Bread or White Bread (edges cut) – 10(As desired)

Coriander leaves or dry herbs – 1 to 2 spoons

Garlic Sauce (optional)

Oil for deep fry

Preparation Method:

Stuffing:

Take a pan Keep it on the medium flame put 2 teaspoon of oil or butter (you can avoid oil fry it dry on low flame) add chopped onion fry till light pink put chili paste fry it for couple of seconds, crumble the paneer add it fry for 1 minute, add mashed potato, add garlic sauce, herbs, chopped coriander leaves, salt to taste (garlic sauce contains salt so be carefull while adding salt), turn off the flame & lastly put grated cheese mix it well.    

Take half cup of water in a medium sized bowl, dip one side of bread in water carefully squeeze water out of bread (bread should not be damaged as much as possible), now make a small ball of stuffing keep it in the centre of the squeezed bread & cover the bread on stuffing so that it won’t leak while deep frying prepare the roles keep it aside & keep a pan for deep frying when the oil is hot enough to fry (put a small piece of bread if it comes up immediately than the oil is ready ) start frying the roles on medium flame stir it between so both sides will be equally fried into golden brown color. Take it out put on the tissue paper then serve it on serving  plate.  

Best served with tomato, white, garlic, mustard sauce.

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Maddur Vada

Type: Snacks

Serving: As desired

Cooking time: 15minutes

Ingredients:

Rice flour – 1cup

Maida – 1 cup

Samolina/ Bombay rava – 1 cup

Green Chili (finely chopped) – 10 to 12

Curd – 1 cup

Roasted peanut (crushed) – 2 tablespoon

Curry leaves (finely chopped) – ¼ cup

Hot oil – 2 tablespoon

White sesame seed – 1teaspoon

Onion (finely chopped) – 3 medium size

Cashewnut (crushed) - 8 to 10(optional)

Salt to taste

Oil for deep frying

Preparation method:

Take a bowl for mixing, except curd & Oil for deep fry mix all the other ingredients well now add curd carefully because the dough should be tight like poori’s consistency. Keep the oil for deep frying & start making small poori’s thicker than poori size from the dough. When the oil is hot enough fry the vada’s on medium flame stir in between till vada’s are crisp & golden brown on both side.

Best served with coconut chutney, tomato sauce.

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Kadubu/ Steamed sweet momo’s

This is one of the healthy & traditional recipe favourite of God Ganeshji. All the items used in this recipe are very healthy.

Type: Sweet

Serving: As desired

Cooking time: 30minutes

Ingredients:

Rice flour – 3 cups

Water – 2 cups

Ghee – 2 teaspoon

Refined Jaggery – 1 cup

Cardamom powder – ½ teaspoon

Poppy seed – 2 teaspoon

Fried gram – ½ cup

Grated Copra – ½ cup

Groundnuts  - ½ cup

White sesame seeds – 3 teaspoons

Preparation method:

Take a pan dry roast all these items separately under low flame. Groundnuts, poppy seeds, fried gram, grated copra, sesame seeds, keep all the items separately. Skin out groundnuts skin.

Grinding process:

Grind the above roasted items into a fine powder separately, Grind jaggery into powder. Now mix it well with cardamom powder.

Preparation of dough:

Boil the water in a vessel & add rice flour into it, let the flame be on medium flame for 2minutes. Turnoff the flame mix rice flour well with a spatula/wooden stick without any lumps in it. Now take small quantity of rice dough roll it round(ideally lemon size).

Now take 2 plastic sheets & cut it into 12 /12cm now grease the centre of sheet with ghee or you can use maida for rolling purpose. Roll the ball into puri shape but thiner than puri. Stuff the grinded mixture of 1spoon in centre close it press the corner of it so the stuffing does’nt come out. You can give any shape as you desire. Steam cook it for 5 minutes, let it cool for 5 minutes serve it.  

Another way of wrapping is make a small ball of rice dough grease your hands from ghee start pressing rice ball from centre to corner into a bowl shape stuff it with a spoon of sweet mixture press the ends properly steam it in idli cooker for 5 minutes. Let it cool for 5 minutes serve it hot or cold.

Steaming process:

Take a cooker preferably idli cooker pour water in the bottom of the cooker place the plate in it with stuffed momo’s close the lid & steam it for 5 minutes, if it is a pressure cooker pour water of less than 1/4^th portion of cooker place a bowl in the middle & place the momo plate on the bowl close the lid but don’t put the weight on it steam for 5 minutes cool it for 5 more minutes so that it won’t stic to hand.

Best serving with Ghee, plain poppy seed  & coconut milk.

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Steamed Vada (Habe vada)

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Bengal Gram – 1 cup

Dill leaves chopped – ½ cup

Green Chili – 3 to 4

Ginger – ½ inch

Garlic – 5 cloves

Coriander Leaves – ½ cup

Carrot – 1 grated

Coconut grated – ¼ cup

Onion chopped – 1 medium size

Salt to taste 

Preparation Method:

Soak Bengal gram for 1 hour.

Grind ginger, garlic, chili into fine paste, then grind Bengal gram grind it coarsely.

Now take a bowl for mixing, put chopped onion, dill, coriander leaves, carrot, coconut, grinded mixture, salt mix it well & make small balls & press it, it should look like tikki or wada.

Keep a idli/steam cooker  on the flame pour some water in it keep the idli stand in cooker steam wada’s for 6 to 8 minutes.

Serve it hot with coconut,coriander, pudina chutney.

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Cabbage Manchurian

Type: Starter

Serving: As desired

Cooking time: 20minutes

Ingredients:

Cabbage (chopped) – 2 cups

All purpose flour(maida) – 3teaspoon

Corn starch – 3teaspoon

Rice flour – 3teaspoon

Water – 10 to 20ml

Oil for deep fry – 500ml

Chili powder – ½ teaspoon

Tasting salt – ½ teaspoon

Ginger & garlic paste – 1 teaspoon

Onion – 1 finely chopped

                   OR

Spring onion – finely chopped

Garam masala powder – 2 pinch

White pepper powder – 1 teaspoon

Green Capsicum (chopped) – 2 teaspoon

Soy sauce – 1 teaspoon

Vinegar - 1 teaspoon

Tomato sauce – 2 teaspoon

Sugar a pinch

Red food color – 1 pinch

Salt to taste

Preparation Method:

Take a bowl for mixing put chopped cabbage, corn starch, rice flour, maida, chili powder, food color, salt mix it with water to the pakoda consistency. Take the mixture, shape it into small lemon size.

Turn on the stove keep a pan & pour oil for deep frying let the flame be high till the temperature is hot enough to fry turn the flame to medium & start putting the Manchurian balls fry it stirring in between & once the oil bubble stops take out the balls in a plate.

Now take another pan put 2teaspoon of oil, fry onion till light pink in it, add ginger, garlic paste fry it, then add garam masala, capsicum, pinch of salt, soya sauce, vinegar, tasting salt, pinch of sugar, tomato sauce, fried Manchurian balls, toss it well, finally add spring onions & serve it hot. If you like Manchurian in gravy form then add corn starch mixed with water to the above seasoning cook it for a minute.

Best served with tomato & chilli sauce.

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Tomato rice

Type: Breakfast/Lunch/Dinner

Serving: As desired

Preparation time:45 minutes

Ingredients:

Basmati Rice/ Jeera sambar rice/ Sona masuri rice – 2 cups

Tomato (apple tomato) – 4 medium size (finely chopped)

Onion – 2 medium size (finely chopped)

Green peas (optional) – 1 small cup

Green Chili (optional) – 2 to 3 slit

Chili powder (medium spiced) - 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Ginger & Garlic paste – 1to 2 teaspoon

Oil – 2 tablespoon

Bay leaves – 1 to 2

Cloves – 2 to 3

Cinnamon – 1inch

Coriander leaves –4 to 5 sticks (chopped)

Mint leaves (optional) – A handful (chopped)

Preparation Method:

Wash the rice & soak it for atleast 30minutes. Turn on the stove & place a vessel (kadai) on it. Now put oil in it after it is hot add bay leaves, cloves, cinnamon, cardamom, fry it lightly, now put chopped onion, green chili fry it till light brown, put ginger & garlic paste fry it till the raw smell rids, put chopped tomato, green peas fry it till the oil is seen in sides of the dish, now add turmeric powder, chili powder, coriander powder, salt to taste, fry it for couple of seconds, now add rice fry with the masala for a minute & add water. Close the lid & cook it on medium flame. Stir it occasionally when the water is evaporated minimize the flame cook it for 5 minutes, lastly add chopped coriander leaves mix it. Now tomato rice is ready to serve.

You can prepare the tomato rice in pressure cooker also for about 2 whistles.

Best served with curd, onion & cucumber raita.       

               

   

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