Ravva laddoo

Ingredients

1.Sooji/cream of wheat - 2cups

2.Sugar - 1 1/2cups

3.Cardamom powder - 1/2tsp

4.Shredded coconut - 1/4cup

5.Raisins - 1tbsp

6.Cashew nuts - 2tbsp

7.Ghee- 3tsp

8.Milk - 1/4cup+1/8cup

 

Method

1.Heat ghee in deep bottom pan.Add raisins,cashew nuts and fry in medium flame till it changes into nice color.Remove nuts and raisins and keep this aside.

2.In the remaining ghee fry sooji in medium flame till the raw flavour disappears.

3.Remove sooji to bowl.Add sugar,coconut,nuts,raisins,cardamom powder,milk to the sooji and mix well with hand. Make 28 equal size balls and keep this aside.Add little by little milk if required while making the balls,if the mixture is too dry.Let it dry for 10-15mts.

4.Store into air tight container.

Mandapati chekkalu/Tapala chekkalu/Thattai

Ingredients

1.Rice flour - 2cups

2.Chana dal - 1/4cups(wash and soak in water for 30mts)

3.Jeera/cumin seeds - 1/4tsp

4.Salt - to taste

5.Green chillies - 3(shopped)

6.Onion - 1 big (chopped)

7.Ginger - 1tbsp(Chopped)

8.Curry leaves - 5-6

9.Oil - for deep frying

10.Ghee - 1tsp

Method

1.Heat oil in a deep bottom pan.In a bowl combine all the ingredients and make into stiff dough.Divide the dough into 20 equal size balls.

2.Pat each ball onto zip lock bag into thick round circle and drop into the oil ,once the oil is ready to fry.

3.Turn on both sides till it changes nice color.Transfer into plate and serve hot with tea.

Notes

 1.If you donot have enough time to soak chana dal you can microwave the chana dal with water for 5mts.

2.You can add soaked sago/saggubiyyam to the dough.

Mixed Vegetable Pakora

Ingredients

1.Besan flour - 3/4 cup

2.Onion - 1 medium(sliced)

3.Cabbage - 1/2 cup(Julienne)

4.French beans - 1/2 cup(chopped)

5.Potato - 1small(sliced)

6.Ajwain seeds - 3/4 tsp

7.Salt - to taste

8.Ginger - 1/2 tbsp(minced)

9.Green chillies - 4(chopped)

10.Oil - for deep frying

Method

1.Combine all the mixed veggies,salt,ajwain seeds,ginger,green chillies,onion to the besan flour and mix well by adding little water.The batter shoould be hard to make pakoras.

2.Heat oil in a deep frying pan.

3.Once the oil is piping hot reduce flame to medium and drop pakoras in the oil.Fry in high flame by turning pakoras in between till it changes into nice golden brown color. 

4.Serve as a snack with ketch up.

Carrot coriander masala vada

Ingredients

1.Chana dal - 2 cups

2.Onion - 1 1/2 cup (chopped)

3.Ginger - 3tbsp(finely chopped)

4.Green chilli - 4(chopepd)

5.salt - to taste

6.Coriander leaves - 1cup(chopped)

7.Fresh carrot - 1 1/2 cup(grated)

8.Oil - for deep frying

Method

1.Soak chana dal in water for 1hour.Grind into coarse paste by adding 1/8 cup water if needed.

2.Mix all the above ingredients except oil.

3.Heat oil in a deep frying pan.Make lemon size ball and flatten into round shape.Drop vada into oil and fry in medium high flame till it chnages nice color by turning in between.

4.Serve with chutney or with chilli sauce.

Cabbage Pakoda

 

Ingredients

1.Besan flour - 1cup

2.Rice flour - 1/4 cup

3.Ginger(chopped finely) - 2tbsp

4.Salt - to taste

5.Oil - for deep frying

6.Jeera - 1tsp

7.Cabbage(Sliced) - 3cups

8.Onion - 1big(sliced)

Method

1.Heat oil in a deep frying vessel.

2.In a bowl combine cabbage,onion,ginger,salt,jeera,besan flour arice flour.Mix all the ingredients using your hand.Sprinkle 2tbsp water if necessary.The batter should be hard enough to make pakodas.

3.When the oil is piping hot drop the pakora using your fingers in oil.Fry in high flame by turning in between to cook on both sides.Once it turns the color,remove from oil and transfer it to the plate.

4.Serve as a snack.