Bean Dip

Its nice to go out to lunch and dinners sometimes. I tend to learn lot of new items whenever I got out. One of them is this Bean dip. We tasted it today at our relatives home as appetizer. It was served along with Tostitos chips. I can guarantee, if we add little less salsa then it is perfect as a healthy snack for children when they are home from after school. Meaning this can be part of afternoon snack. Hope you all will also like it.

Ingredients

Pink bean tin

Hot Salsa

onions

cilantro

Cheese

Jalepenos

Method of preparation

1. Empty the can of beans. Wash and drain the beans in colander. Do the same with Jalepenos.

2. Blend the beans with salsa to paste in a grinder/blender.

3. Add it in a serving bowl which is microwave safe and heat the mixture for 2-3 minutes in microwave so that it is kind of cooked up.

4. Now spread cheese, onions, cilantro, Jalepenos and put it in microwave for another 2-3 minutes or until cheese is little melted.

5.Now you are ready to serve your bean dip with any chips. Best combination for this is Tostitos type chips (or corn chips).

Pesaru pappu garelu/Moong dal fritters

We made this for our girl's first batukamma. It is easy tasty to make it. So here goes the recipe:
Ingredients
Pesaru pappu (Moong dal)
Onions chopped small
Ginger, garlic, Green chillies grinded
Salt to taste
Oil to deep fry
Method of preparation
1. Soak moong dal for an hour or two. and then coarsely grind it.
2. Once it is grinded coarsely add ginger, garlic and green chilli paste along with salt to taste.
3. Take a cover (plastic or polythene) and wet it a little bit with water. Take small amount of mixture and press it to make it round shape with hand. Then leave that round shape slowly in hot oil and deep fry them.
4. Remove it and serve them along with any chutney or ketchup. Sprinkle chat masala if required for added taste.


Note:Sorry about the confusion on using minapa pappu in title instead of pesaru pappu. Thank you for identifying the wrong wording.

Tindora Fry/ Dondakaya Fry

Ingredients
Tindora
mustard seeds
jeera
turmeric
Salt to taste
Chilli powder
oil

Method of preparation
1. if you take frozen tindora then defrost first in microwave and then drain the extra water. If fresh Tindora then chop it to the size and shape you like.
2. Add oil in kadai, then add mustard seeds and little jeera. Then add the chopped or drained tindora.
3. Add little turmeric to it, stir once. Add salt to taste and then keep stirring in between.
4. Once tindora is done then add chilli powder to taste. Serve it with plain rice or roti.

Bhendi Fry

Ingredients

Bhendi

mustard seeds

jeera

turmeric

Salt to taste

Chilli powder

Lemon or lime juice (optional)

oil

Method of preparation

1. if you take frozen bhendi then defrost first in microwave and then drain the extra water. If fresh bhendi then chop it to the size you like.

2. Add oil in kadai, then add mustard seeds and little jeera. Then add the chopped or drained bhendi.

3. Add little turmeric to it, stir once (try not to stir hard, if possibe toss it). try to toss it at regular intervals.

4. Once bhendi is done add salt and chillie powder to taste. Before you turn off stove, just add little lime juice if you like it sour. Serve it with plain rice or roti.

Kesar annam/Kesar baath

Well one of my favourite snack I should say. I used to ask my mom to make it in the afternoon whenever I was longing to have sweet. Easy to make and yummy to eat.
Ingredients
Rice
Sugar
Ghee very little (to fry dry fruits)
Kesar food color (or yellow orange food color)
laung (lavangam, Clove)- 2 - 5
Elaichi powdered - 1/2-1 teaspoon
Dry fruits - cashew, raisins (optional)
Milk - 1 tablespoon
Method of preparation
1. Cook rice normally as generally do
2. Do the paakam by adding sugar in a bowl and then little water
3. Take a vessel and add little ghee. Fry the dry fruits and keep aside.
4. Now in the same ghee add clove and then rice along with sugar syrup.
5. Now add food color to the milk and mix well. little food color is sufficiant (almost 1/4 tea spoon probably).
6. Add the above to the rice mixture along with elaichi powder.
7. After 5 minutes you can turn off heat and add dry fruits and serve.

Chamagadda Fry

Taro root I believe is another name for Chamagadda. We made this curry for a potluck recently. Ofcourse we made large quantity (large tray), but this can be done small quantities at home. People who like fry curry will love this. So here goes the recipe:

Ingredients

Chamagadda
Oil to deep fry

Mustard seeds

jeera

urad dal (minapa pappu)

Red chillies

Red chilli powder

Salt to taste

Cilantro

Method of preparation

1. Boil the chamagadda in a pressure cooker or in microwave whichever is convenient for you.

2. Let it cool, and then peel off the skin and chop the chamagadda.

3. Take a kadai and add oil to deep fry.

4. After oil is heated, add the chopped chamagadda pieces and deep fry.

5. remove them and now take a small pan and do popu/tadka with very little oil (according to quantity of chamagadda), mustard seeds (let them splutter), jeera, urad dal, curry leaves if possible, red chillies.

6. Now add the fried pieces of chamagadda to it along with salt and red chillie powder.

7. Toss it and take it in a bowl and garnish with cilantro.