ALOO BREAD BONDA

INGREDIENTS:-

Aloo-3 (boiled n skin peeled off n mash it )
onions- 1 (cut into small pieces)
green peas-1/2 cup(boiled)
green chillies-2
gingergarlic paste-3/4 th tsp
turmeric pwd-1/4 tsp
chilly pwd-1/2 tsp
garam masala -1 tsp
salt -as per taste
coriander- handful
bread-7 or 8 slices
oil- for deep fry

FOR SEASONING:-
mustard seeds
jeera
curry leaves

PROCESS:-

1.First we should prepare the curry for bondas.For that add oil in a pan ,then add mustard seeds,jeera n curry leaves .
2.Now add onions ,green chillies n fry til golden brown .
3.Den add ginger garlic paste n fry 4 sum time
4.Now add turmeric pwd,chilly n garam masala pwds n saute well
5.den add mashed alu n green peas n fry 4 sum time

6.Atlast add coriander

Now the curry is ready..mix it well n let it cool 4 sum time.Now make small balls with the curry .

Now take the bread n dip it in water or milk n keep the aloo balls in between the bread n make it like bondas(round balls). In between keep the oil on the pan 4 deep frying.

Now when bondas r ready ,deep fry in oil til light golden brown color.It hardly takes only 1 or 2 mins bcoz the bread gets fried very soon.

Now the crispy bread bondas r ready 2 eat.

SERVE WITH TOMATO KETCH UP........

MASALA VADA

INGREDIENTS:-
chana dal-1 or 2 cups
onion-1(chopped finely)
green chillies-2 (chopped finely)
coriander-1/4 bunch
curry leaves-6or 7
salt-as per taste
turmeric pwd-1/2 tsp
chilly pwd-3/4 tsp
ginger garlic paste-1/2 tsp
garam masala pwd-1/2 tsp
oil-for deep fry

PROCESS:-

1.Soak the chana dal in water for 2 or 3 hrs.
2.Then drain the water n grind in to a coarse paste in a mixer.
3.Cut onions,green chillies n coriander n keep aside.

4.Now take grinded chana dal in a bowl n mix all the ingredients.

5.Now take small amounts of grinded chana dal n make them like small vada on a polythene cover(so that they dont stick) n fry it in oil til golden brown color.

6.Now take them on to a tissue paper to drain out excess oil.

SERVE THEM HOT WITH TOMATO KETCHUP OR WITH GREEN CHUTNEY N KIDS WILL LOVE 2 EAT THESE VADAS....................

RAVVA KESARI BOORELU/SOOJI HALWA BOORELU

INGREDIENTS:-

Bombay ravva/upma ravva/soji coarse - 1 cup
sugar - 1 cup
Dosa batter -2 cups (rice+urad dal =dosa batter)
water -2 cups
elachi/cardamom pwd -1 /2 tsp
ghee -2 tsp
oil

PROCESS:-

PREPARING RAVVA KESARI:-

1.Take ghee in a pan n fry bombay ravva for 2 mins till it leaves a nice aroma..
2.Then take water n bring it to a boil n then add ravva n stir continuously so that no lumps are formed.

3.Add elachi pwd,sugar n left over ghee n stir in.

4.Once it is done ,let it cool down n make small balls out of it n keep aside.

5.Make a dosa batter of thick consistency by adding little water n den add a pinch of salt

6.Heat a pan ,add enough oil for deep fry. Dip in each of the balls in dosa batter n put it in the oil n fry till they turn into golden color

7.Take on to a paper towel to drain out excess oil.

SERVE HOT!!!!

NOTE:- WE SHOULD ADD ONLY A PINCH OF SALT IN THE DOSA BATTER .ELSE THE TASTE DIFFERS.

CHANNA SEASONING/SENAGALA TALIMPU

INGREDIENTS:-

channa/senagalu -1 n 1/2 cup
chilly pwd-1 tsp
turmeric pwd-1 /4 tsp
salt- to taste

FOR SEASONING:-

mustard seeds
chana dal/senaga pappu
urad dal/ mina pappu
curry leaves
dried red chillies/yend mirchi
garlic cloves - few crushed
oil

PROCESS:-

1.Soak the channa in water over night.The next day drain water n pressure cook it with enough salt for 1 whistle


2.Heat a pan ,add oil n do the seasoning.

3.Den add the boiled channa n fry for vfew mins.Den add salt, turmeric n chilly pwd n mix well n fry for another 5mins n switch of the flame.

SERVE IT HOT WITH EITHER PULIHORA OR EAT IT LIKE THAT WITH ONIONS N A TSP OF LEMON JUICE !!!!!