SAMBAR

In India, I used to prepare vegetable sambar or Drumsticks sambar or some times plain sambar i.e. without any vegetables. It tastes same as vegetable sambar. My family loves this too very well. Here I am not getting fresh Indian vegetables and also fresh drumsticks. I can use frozen, but I only don't like to use those vegetables. So here mostly now-a-days I am preparing this plain sambar. Here is my recipe:


Plain Sambar:
Prep : 30mts
Cooking time : 45mts
Cuisine : Andhra

Ingredients:
3 cups tamarind juice (you can use readymade extract or take 1 medium lemon size tamarind, soak in warm water and extract the juice)
2 cups cooked toor dal (kandi pappu)
2 tbsp readymade sambar powder (I used MTR)
salt as per taste
1 medium size chopped tomato
3 green chillies (slit them length wise)
1.5 tsp ginger garlic paste

For tadka/tempering/popu/talimpu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a big pinch of hing
1/2 tsp turmeric powder
1 medium size chopped onions
few curry leaves
1/2 tsp whole garam masala powder
finely chopped coriander leaves for better taste

Method:
1. Extract the juice from soaked tamarind and keep aside into a big bowl.

2. Cook the toor dal, take into blender and make into smooth paste and keep aside.

3. Keep the tamarind juice bowl in hight flame, add chopped tomato, green chillies, ginger garlic paste, sambar powder and salt to tamarind juice, mix, bring to a boil.

4. Add toor dal paste, mix without lumps, boil till desired thicken on low flame.

5. Finally put the tempering with oil, jeera, mustards, chopped onions, turmeric powder, hing, curry leaves, coriander leaves and hing. Add this talimpu to above sambar, mix well.

6. Finally sprinkle the whole garam masala powder on top of the sambar and turn off the heat.


7. Serve hot with Idli's, Dosa's and white rice too.

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VEGETABLE PULAO

As I told you on day before y'day, today I am posting very easy and quick rice dish called "Vegetable Pulao". I prepared this dish with leftover vegetables like cauliflower florets, carrot, beans and capsicum. This rice looks delicious and taste is yummy. For this rice dish only I prepared the aloo gravy as combo. Really marvelous combo. Here is my recipe:


Vegetable Pulao:
Prep time : 15mts
Cooking time : 45mts
Serves : 4
Cuisine : Indian

Ingredients:
3 cups basmati rice
2 cups all vegetables (mixing of chopped aloo, carrots, beans, green peas, cauliflower and capsicum)
3 tbsp gheer or butter
2 tbsp oil
3 Elachi
3 lavangi
2" piece dalchini
1 tsp shajeera
4 tbsp cashew nuts
1 big chopped onion (chopp it length wise)
5 green chillies (slit them length wise)
3 bay leaves
1/2 cup finely chopped coriander and mint leaves
6 cups water
salt as per taste

Method:
1. wash and soak the basmati rice for 30 minutes.

2. Heat oil and butter, add lavangi, dalchini, bay leaves, elachi and shajeera, saute for few seconds on low flame.

3. Add cashewnuts, green chillies and onions. Fry till transparent. Add all vegetables, mix, covered, cook for 5 minutes on low flame. Add finely chopped coriander and mint leaves, mix gently.

4. Add soaked basmati rice, mix gently, fry for 3 minutes. Add water and salt, mix, stirring, covered, cook till done on low flame.


5. Serve hot with Potato Gravy and Cucumber Raita.

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POTATO GRAVY

Last sunday I prepared great lunch for my family. Rice dish is easy vegetable pulao. For this as combo, I prepared aloo gravy, coconut chutney and Cabbade-peas fry as the side dishes. Plain sambar also prepared by me. From today onwards I will post one by one recipes. Today I am posting aloo gravy. Here is my recipe:


Aloo Tomato Gravy:
Prep : 30mts (to boil aloo)
Cooking time : 20mts
Serves : 4
Cuisine : Andhra

Ingredients:
3 boiled aloo (cut into cube sized pieces)
3 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
1 big chopped onion
a big pinch of turmeric powder
1 tsp ginger garlic paste
2 finely chopped medium size tomatoes
1.5 tsp red chilli powder
salt as per taste
1 tsp coriander powder
1/2 cup water
finely chopped coriander leaves for garnish


Method:
1. Boil potatoes, cut into cube sized pieces and keep aside.

2. Chopp onion and tomatoes and keep aside.

3. Heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till transparent on medium heat.

4. Turn the heat to low, add turmeric powder and ginger garlic paste, mix, fry for few seconds.

5. Add potato cubes, mix gently, covered, cook for five minutes on low heat.

6. Add chopped tomato, mix, covered, cook for more 5 minutes on low heat. Add red chilli powder, coriander powder, salt and 1/2 cup water. Mix gently, covered, stirring, cook till gravy comes to desired thicken.


7. Turn off the heat, garnish with finely chopped coriander leaves.

8. Serve with any pulao rice dishes, white rice, chapatis and puris also. This is very tasty combination for all.

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GRILLED FISH

One more yummy non-veg dry item. This is very simple and quick to prepare. Delicious and looks yummy too. Here is my recipe:


Grilled Fish Fillets:
Prep : 1hr (marination and for freezing)
Cooking time : 15mts
Serves : 2
Cuisine : Indian

Ingredients:
4 Tilapia fish fillets
1 tsp red chilli powder
2 tbsp yogurt
2 tbsp oil
1 tbsp lemon juice
salt as per taste
a pinch of turmeric powder
1 tsp ginger garlic paste
a small pinch of food color (optional)


Method:
1. Wash and clean the fish fillets (don't make pieces), marinate with all the above ingredients and keep in freeze for more than 45 minutes.

2. Take out from freezer and place them on a baking tray and keep the tray in a conventional oven.

3. First 5 minutes, set the temperature at 500 degrees F.

4. After 5 minutes, decrease the temperature to 350 degrees F and cook for more 10 minutes.


5. Serve hot with sliced onions and lemon.

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CRISPY SNACKS

These are very easy and crunchy snacks, which are very suitable as evening tea time snacks. Here is the snacks recipe:


Groundnuts Fritters:
Prep : 10mts
Cooking Time : 20mts
Cuisine : Andhra

Ingredients:
1 cup rice flour (sieved)
1 cup groundnuts
1 tsp red chilli powder
salt as per taste
1 tsp ginger garlic paste
water to prepare dough
oil for deep frying

Method:
1. Take rice flour into a bowl, add ginger garlic paste, red chilli powder, groundnuts and salt, mix well.

2. Now add water to above flour to prepare a thick dough.

3. Heat oil in a wide vessel. Oil should be very hot.

4. Prepare very small balls with above dough. Take care about each ball should contains groundnuts. Slowly drop each ball into oil, fry till golden color.


5. Let them cool then store in a airtight container.

Note: 1. Careful while preparation of dough. It should not be smooth.

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CABBAGE-PEAS FRY

Ahaa this is really delicious and very simple dish to prepare within 20 minutes. Here is my recipe:


Cabbage - Green Peas Fry:
Prep : 10mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 medium size chopped cabbage (cut the cabbage length wise)
1/2 cup green peas
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 tsp finely chopped ginger (chop the ginger length wise)
1 tsp finely chopped garlic (chop the garlic length wise)
1 finely chopped onion (cut the onion length wise)
4 green chillies (slit them length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste
finely chopped coriander leaves for garnish


Method:
1. Cut all the ingredients as per instructions and keep aside.

2. Heat oil, add jeera and mustards, let them pop. Add ginger and garlic, saute them for few seconds. Add curry leaves, green chillies and onions, fry till transparent on medium heat.

3. Add turmeric powder, mix, add shredded cabbage, mix, covered, stirring, cook for 5 minutes on medium heat.

4. Add green peas, mix gently, covered, stirring, cook till cabbage and peas become tender.


5. Add salt and coriander leaves, cook for few more seconds and turn off the heat.

Note: 1. If you want the dry content, when you add the salt, don't cover with lid.

2. While doing the tempering, if you want you can add 1 tsp urid dal and 1 tsp chanadal for better taste.

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FIRST TIME PARTICIPATION FOR JFI EGGPLANT

Last week I was checking all the food blogs. At that time, I saw an interesting ""JFI Event" for the month of July in Ghar Ka Khana hosted by Sangeeta. This event ingredient is maharani of vegetables "BRINJAL" OR "EGGPLANT". Thanks Sangeeta. This is my all time favorite vegetable. I used to prepare so many dishes with this brinjal. In my blog, already I was posted a recipe "Brinjal Tomato Curry".

Very much interested to participate in this delightful event. For that I prepared a simple, delicious and quick eggplant recipe, called "Baingan Bharta". This recipe can prepare in so many variations. I used to prepare in 3 variations. I learned this version from my North Indian friend keerti. Thanks keerti. Here is my simple recipe:


BAINGAN BHARTA:
prep time: 30mts (to roast the eggplant in oven or on gas stove)
Cooking time : 15mts
Serves : 2
Cuisine : Indian

Ingredients:
1 medium size purple eggplant
3 green chillies
4 garlic pods
4 tbsp fresh coriander leaves
salt as per taste

For Tempering/Talimpu/Tadka/Popu:
4 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
1 tsp urid dal
1 tsp chanadal
few curry leaves

Method:
1. Make some slits around eggplant, keep in conventional microwave for 30mts on 500 degrees F or till eggplant becomes tender (like below photo). If you don't have oven then make roast on gas stove on low heat.
2. Remove the skin of eggplant, cut into medium pieces and let them cool.

3. Saute green chillies for few seconds and keep aside. Clean the coriander leaves and garlic pods and keep aside.

4. First grind the green chillies, garlic pods and coriander leaves into coarse paste. Then add the eggplant pieces and salt, make into slightly coarse paste without water.

5. For tempering heat oil, add jeera and mustards, let them pop, add urid dal and chanadal, saute for few seconds. Add curry leaves and hing. When tempering is ready, then add above eggplant coarse paste, mix, adjust the salt, fry for 5 minutes and turn off the heat.


6. It goes very well with white rice, chapathis and also for puri.

Note: 1. While making paste, don't use the water. I used mini chopper to make the paste of eggplant.

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ANDHRA CHICKEN CURRY

This chicken curry is my family's all time favorite dish. This recipe contains simple ingredients and easy to prepare. Here is my recipe:

Spicy Chicken Curry:
Prep : 35mts
Cooking time : 40mts
Serves : 3
Cuisine : Andhra

Ingredients: For Marination:
2 lb small size chicken pieces (cleaned)
1 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp red chilli powder (adjust)
3 tbsp curd

For curry:
3 tbsp oil
2 medium size finely chopped onions
few curry leaves
1/3 cup of water
salt as per taste
1 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Clean and wash the chicken pieces. Marinade the chicken pieces with all the above marinated ingredients, kept aside for 30minutes.

2. Heat the oil in a thick bottom vessel, add onions, fry till light golden color.

3. Add marinated chicken masala, mix, covered, cook for 5 minutes on high heat.

4. Later reduce the heat to low, add water, stirring, covered, cook for 30 minutes or till chicken completely cooks.

5. If you want thick gravy(like below photo), remove the lid and keep on high flame for 5 minutes. Then excess water will evaporate.

6. Reduce the heat to low, then add salt and whole garam masala powder, mix gently, covered, cook for more 5 minutes.

7. Add finely chopped coriander leaves. Turn off the heat.


8. Serve hot with white rice or chapathis.

Note: 1.For this curry, main secret is to cook the chicken on low heat. Then only you can enjoy the yummy taste of chicken curry.

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KHEER / VERMICELLI PAYASAM

This week I have posted one rice dish, gravy and one non veg dry item. Now I am posting a sweet dessert, I think then only the brunch will complete, right?. So here is simple, quick and easy dessert recipe:


Semiya Payasam:
Cooking time: 20mts
Cuisine : Andhra
Serves : 3

Ingredients:
4 cups whole milk
1/2 cup water
1.5 cup roasted vermicelli (semiya)
2 tbsp roasted cashewnuts
1 tbsp raisins
1/2 tsp elachi powder
sugar as per taste

Method:
1. Boil the milk and water (mixed) in a thick bottom vessel, once boil add roasted vermicelli on medium flame.

2. Cook till vermicelli completely comes to tender, then add sugar, mix, cook for few more seconds on low heat, add elachi powder, roasted cashew nuts and raisins. Turn off the heat. Serve hot.


Note: 1. If you have normal vermicelli, then before boiling the milk, heat 1/2 tsp ghee, in that fry the normal vermiceeli till light golden color.

2. Add heat one more tsp ghee, fry the cashew nuts and raisins till light golden color and keep aside.

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BASIC GRAVY AS COMBO FOR MIXED OR EGG FRIED RICE

This is a loveliest combo for any fried rice. In India, I was tasted so many times in hotels and restaurants. Frankly speaking I don't know the exact recipe of this. But on my own, I tried this gravy. It turned out very well as well as best. Here is my recipe:


Basic Gravy:
Prep time: 20mts
Cooking time : 15mts
Cuisine : Indian

Ingredients: To Make Smooth Paste:
1 onion (Cut into 6 pieces)
4 tbsp fresh grated coconut
1/2 cup fresh chopped coriander and mint leaves (mixed)
2 tsp ginger pieces
2 medium size tomatoes (cut each into 6 pieces)
3 green chillies
4 garlic pods

For Talimpu/Tadka/Popu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
a pinch of turmeric powder
1 tsp red chilli powder
1 tsp whole garam masala powder
salt as per taste

Method:
1. Heat 1/2 tsp oil, add onion pieces, fry till light golden color and keep aside, let it cool completely.

2. In the same kadai, add grated coconut, fry till light golden color and keep aside, let it cool completely.

3. Next add 1/2 tsp oil, add tomato pieces, crushed ginger, green chillies, coriander, mint leaves and garlic pods, fry till tomatoes completely soft texture, turn off the heat, let it cool completely.

4. Take all the above fried ingredients into blender, make into smooth paste.

5. Heat remaining oil, add jeera and mustards, let them pop, add hing and turmeric powders, add above ground paste, fry till oil separates.

6. Add red chilli powder, salt, garam masala and 1/2 cup water, mix, covered, stirring, cook till gravy comes to desired thickness.


7. Serve hot with any kind of fried rice or even it goes very well with white rice and also chapatis.

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ONE RICE DISH FROM MY SUNDAY BRUNCH

This is one more delicious and quick rice dish. Previously I posted "Egg Fried Rice". This is mixed fried rice, which contains Egg and Vegetables. Taste will be yummy and authentic. Here is my recipe:




Mixed Fried Rice:
Prep : 45mts (to cook and cool the rice)
Cooking time: 15-20mts
Serves : 4
Cuisine : Indian

Ingredients:
Cooked Basmati Rice : 3 Cups
Eggs : 6
Chopped Carrots : 4tbsp
Chopped Beans : 4 tbsp
green peas : 4 tbsp
Ajinamoto : 1 tbsp
Black Pepper Powder : 1 tbsp
Garam Masala : 1/2 tsp
Vegetable oil : 4 tbsp
Salt : As per taste
Finely Chopped Spring onions : 4 tbsp (optional)

Method:
1. Mix the Cooked Basmati rice with salt and keep aside.

2. Boil the chopped carrots and beans (partially).

3. In a kadai, put the oil, when it becomes hot then break the eggs. Keep the lid and leave it for 4 minutes on medium flame. Later mix all the eggs smoothly (break the eggs into medium peaces), fry it for more 3 minutes.

4. Next add pepper and garam masala powders. Mix well and fry for 2 minutes.

5. Then add the boiled vegetables and green peas, mix and cook for 3 minutes with covering lid. Remove lid, add the rice, Ajinamoto, mix gently, keep lid and allow it to hot on simmer.

6. Don't forget to mix the rice between otherwise the rice burnts away. After becomes hot garnish with finely chopped spring onions.

7. For this rice, I prepared basic gravy as combo. Really fantastic combo. Or you can serve with tomato sauce or any Chinese veg curry or non veg curry. Delicious mixed fried rice is ready to serve.

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TANDOORI CHICKEN

Last weekend, I prepared delicious brunch for my family. Prepared mixed fried rice, basic gravy and simple tandoori chicken. Really, the taste we enjoyed a lot. This is my brunch:


Hmmm... yummy, delicious, quick and easy tandoori chicken. This is my all time favorite. Here is my recipe:


Tandoori Chicken:
Prep : 3Hrs (For marination : 5mts; Soaking time: 3 hrs)
Cooking time: 30mts (In Oven)
Serves : 2 (Each 2)
Cuisine : Indian

Ingredients:
4 Chicken drumsticks
2 tbsp readymade tandoori chicken masala (I used Shaan company masala)
2 tbsp oil
2 tbsp yogurt
2 tbsp lemon juice


Method:
1. Prepare the marinade in a bowl with above ingredients except chicken drumsticks. Apply this marinade to each drumstick evenly, keep in fridge for 3 hours.


2. Place these marinated chicken drumsticks in a bake tray.

3. Keep that baking tray in oven, cook till done or you can check the color of drumsticks. Turn off the oven.

4. Serve with onion slices and lemon.

Note:1. Cook the drumsticks on 500 degrees F for 30minutes or till done.

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CHANADAL-SPINACH FRITTERS (GARELU)

This chanadal spinach fritters also very crunchy and simple evening snack item. I love this very much. My family likes these little soft only. If anybody wants to try, if you want crispy, then don't grind the batter smooth. If you want smooth, like me then grind the batter into smooth content. Here is my recipe:


Chanadal-Spinach Garelu:
Prep : 4hrs (To soak the chanadal and to grind)
Cooking time: 15mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 cup chanadal (wash and soak before 3 hours)
1 cup finely chopped spinach
2 tsp ginger pieces
2 tsp garlic pieces
salt as per taste
4 tbsp finely chopped coriander leaves(optional)
4 green chillies
oil for deep frying

Method:
1. Grind all the above ingredients except spinach and coriander leaves into smooth paste with help of water (little quantity). If you want crispy fritters, then don't use the water.


2. Mix the chopped spinach and coriander leaves to above batter, combined well.

3. Heat the oil in kadai. Make the fritters on a clean cloth, drop slowly one by one in the hot oil, fry both sides till golden color and remove into kitchen tissue papers to observe excess oil.


4. Serve hot with curd or avakai chutney (:)).

Note: If you want, you can add finely chopped onions and also pudina leaves for better taste.

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VEGETABLE MANCHURIAN GRAVY

I used to prepare this vegetable manchurian gravy for chapatis and naans. We love this combo very much. Here is my recipe:



Veg Manchurian Gravy:
Prep : 15mts
Cooking time : 30mts
Serves : 4
Cuisine : Chinese

Ingredients: (Preparation of Manchurian Balls):
1 cup finely chopped carrots (I used mini chopper to cut all the vegetables)
1/2 cup finely chopped beans
1/2 cup finely chopped coriander leaves
1/2 cup finely chopped onions (optional)
1/2 cup finely chopped cabbage
4 tbsp maida or all purpose flour
4 tbsp cornflour
2 Eggs
1 tsp ginger garlic paste
salt as per taste
1 tsp pepper
1/2 tsp red chilli powder
1/2 tsp Ajinamoto (Chinese salt)
oil for deep frying

For Gravy:
1 tbsp oil
3 tbsp finely chopped garlic
2 tbsp finely chopped green chillies
2 tbsp finely chopped curry leaves
4 tbsp dark soya sauce (adjust)
5 tbsp tomato sauce (adjust)
1.5 cup buttermilk
1 tsp cornflour (dilute with 4tbsp water)
finely chopped coriander leaves for garnishing


Method :

1. Mix all above ingredients (Manchurian balls ingredients) in a bowl into a tight content, make small size balls, deep fry in oil till light brown color on medium flame.

2. Heat oil in a kadai, add chopped garlic, chopped green chillies and chopped curry leaves, saute for few seconds, add soya sauce, tomato sauce and water or buttermilk, mix well, bring to a boil. Add diluted cornflour, mix, cook till gravy comes to thicken.

3. Now add above fried manchurian balls, mix gently, cook for more 5-10 minutes on low flame. You can observe that balls will observes the gravy. Sprinkle the finely chopped coriander leaves, turn off the heat.


4. It goes very well with chapatis or naans or parathas.

Note : 1. If you don't like eggs, you can replace with water to mix the contents tightly. But eggs will give more taste.

2. Along with above vegetables, you can add finely chopped capsicum and gobi also.

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SPINACH TOMATO CHUTNEY (PALAKURA PACHADI)

This is my favorite chutney. Very tasty and looks delicious. My mother used to prepare this chutney in 2 or 3 variations. Here is my recipe:


Palakura Pachadi:
Prep : 10mts
Cooking time: 20mts
Cuisine : Andhra

Ingredients:
3 cups fresh chopped spinach (wash and chopp it)
1/3 cup roasted and peeled groundnuts
1 tbsp oil
2 big tomatoes (cut each into 6 pieces)
4 green chillies
6 flakes of tamarind
a pinch of turmeric powder
1 tsp ginger garlic paste
salt as per taste

For Tadka/Poppu/Talimpu :
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 tsp chanadal
1 tsp urid dal
1 tsp finely chopped garlic
few curry leaves
1/4 cup finely chopped coriander leaves
a pinch of hing

Method:
1. Heat the kadai on medium heat, first roast the groundnuts. Let them cool, peeled and keep aside.

2. In the same kadai, add 1/2 tsp oil, add chopped spinach, fry slightly, take into a bowl, keep aside.

3. Again add 1/2 tsp oil, add chopped tomato pieces, green chillies and washed tamarind flakes. Cook till dry content, turn off the heat and let them cool completely.

4. First grind the groundnuts into powder, add cooked tomato mixture, turmeric powder, ginger garlic paste and salt, make a smooth paste. If you need you can add little quantity of water.

5. Finally add half of the cooked spinach to the above paste, grind for only few seconds.

6. Now keep the tadka with oil, jeera, mustards, chanadal, urid dal, finely chopped garlic, curry leaves, coriander leaves, hing respectively. Finally add the remaining cooked spinach, again fry for few seconds, then add above paste, mix well and turn off the heat.

7. It goes very well with white rice, idli, dosa and chapatis.

Note: 1. Becareful while grinding the spinach. Grind only for 2 seconds, otherwise the color and also taste of the chutney will spoil.

2. If you want you can skip the groundnuts for different variation.

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DUM BIRYANI (CHICKEN)

This Sunday, I prepared Chicken Dum Biryani in Oven. It turned out very tasty and looked delicious. Here is my recipe:


Chicken Dum Biryani:
Prep : 45mts
Cooking time: 50mts
Serves : 4
Cuisine: Andhra

Ingredients:
4 cups Basmati Rice (3/4 cooked and keep aside)
3 tbsp oil
3 chopped big onions (cut length wise thin slices)
3 Elachi
3 Lavangi
2" dalchini
3 bay leaves
2 green chillies (cut them length wise)
1 tsp whole garam masala powder
2 tbsp chicken biryani masala powder (optional)
salt as per taste
1 cup finely chopped coriander and mint leaves (mixed)

For Marination :
10 medium size chicken pieces
1 chopped medium size tomato
3 tsp red chilli powder
1 tsp turmeric powder
3 tsp ginger garlic paste
1 cup curd

Method:
1. Marinate the chicken pieces with above ingredients, keep aside for 30mts.


2. Heat oil, fry 1/2 cup thin chopped onions till brown color on low heat and keep aside.

3. In the same oil, add dalichini, lavangi, elachi and bay leaves, fry for few seconds, add remaining chopped onions and green chillies, fry till light brown color on low heat.

4. Add coriander and mint leaves, mix, fry for few more seconds.

5. Add marinade chicken pieces, mix, covered, cook for 30 minutes on low flame or till gravy comes to thick content. Then turn off the heat.

6. If you want to do the dum process in oven, then take a alluminium tray (like above) or if you want to do on stove, then take thick bottom wide vessel.

7. Greese the tray with some ghee or oil, start keeping the layers of rice and chicken respectively. First you keep the rice, next chicken , next fried onions and later chicken biryani masala powder.... like this till end of rice and chicken.


8. Cover the tray tightly with alluminium foil, keep in conventional oven, bake it for 20 minutes.

9. Finally serve hot with basic gravy and onion raita.

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DIFFERENT BAJJI'S

Spinach Bajji, Aloo Bajji and Mirchi Bajji... all are my family favorite evening snacks. All these snacks are very crunchy, tasty and easy snack recipes. Because once you prepare the besan batter, you can prepare different types of bajji's at a time. One by one recipes here :

Spinach Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3


Ingredients:
9 medium size spinach leaves (like above picture, wash and keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste

Method:
1. Prepare the besan batter with all above ingredients except spinach leaves with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each spinach leave in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Aloo Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3


Ingredients:
9 medium size Aloo thin slices (wash and keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste

Method:
1. Prepare the besan batter with all above ingredients except pototo slices with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each potato slice in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Mirchi Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3

Ingredients:
6 medium size long green chillies (wash and remove the seeds, keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste


Method:
1. Prepare the besan batter with all above ingredients except green chillies with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each green chilli in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Note: 1. If you want, you can use some filling mixture for mirchi bajji's for different taste like tamarind with jeera paste etc.,

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ONION TOMATO SANDWICH

Normally I used to prepare 3 or 4 types of sandwiches. I learned the basics and tips of making sandwiches from my North Indian friend, Keerti. This is very easy to prepare and simple sandwich. I love these sandwiches. Here is the recipe:


Onion Tomato Sandwich:
Prep : 5mts
Cooking time: 5mts
Cuisine : Indian
Serves : 2

Ingredients:
4 bread slices (Can use sandwich bread or normal)
8 onion slices (for each sandwich 4)
8 tomato slices (for each sandwich 4)
2 tsp green chutney (for each sandwich 1tsp)
2 tbsp butter (for all slices)
2 big pinches of black pepper powder (for each sandwich 1 big pinch)
2 pinches of salt (for each a pinch)


Green Chutney:

Ingredients:
1 green chilli
1/2 cup fresh coriander leaves
4 fresh mint leaves (optional)
1 tbsp lemon juice
a big pinch of salt

Preparation of Green Chutney:
1. Take all the above ingredients of green chutney into a small mixy cup, make a smooth paste. Green Chutney is ready.

Method for Onion Sandwich:
1. Take a bread slice, spread the butter evenly on one side (this side should be down) and second side, spread the green chutney.

2. keep the onion rings and tomato slices as a layers on top of green chutney layer, sprinkle the black pepper powder and salt, cover with one more bread slice (spread the butter evenly for the 2 sides of slice).

3. Prepare all the sandwiches like this, keep in a sandwich maker. After 3 minutes, you can serve hot with tomato sauce or green chutney.

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