Mixture/Chudva & Maida Sweet

Chudva/Mixture
Ingredients
Thick Poha
Peanuts
Chick Peas (putnalu)
Cashews (Optional)
Red chilli powder
Salt to taste
Garlic (smashed and fried , optional)
Optional
Sev and Boondi

Method of preparation
1. Heat oil and deep fry the thick poha. Also deep fry peanuts, chick peas (putnalu), cashews.
2. Put everything in a paper towel so that it can soak the extra oil.
3. Add red chilli powder, salt to taste, smashed garlic.
Your chudva/Mixture is ready.

Maida Sweet

Ingredients
Maida
Ghee
Sugar
Oil

Method of preparation
1. Make the sugar syrup by mixing sugar and water in equal ratios or as less water as possible. Sugar syrup should be strong.
2. Mix maida, hot oil, a little salt. Make it like a poori or chapati mix.
3. Take small rolls and make roti or chapati from it.
4. Cut the middle part in lines by keeping the ends and circle intact. Roll it as shown below.
5. Deep fry the above in oil. Then take the fried thing and dip it in the sugar syrup.


6. Sprinkle cardammon powder on top and enjoy the sweet.

Pav Bhaji

This is a very famous, healthy and lovely item of India. I love this item and do it quite often at home. Ofcourse, the mazaa of eating it on the chat place is totally different experiance. Now-a-days they also do serve this as an appetizer at marriages. So here goes the recipe I use.

Ingredients
Pav/Bread - Toasted in butter or Ghee
Onions
Oil
Tomatos
Pav Bhaji Masala (I love everest masala, but if not available then I use Badshah)
Salt to taste
Red Chilli Powder

Vegetables I used:
Cabbage (Very less)
Cauliflower
Potato
Peas
Carrot
Green Beans (if possible)

Things to add from top or garnish
Tamarind chutney
Curd
Onions Chopped (very small)
Lime/Lime Juice
Kothimeeru (Coriander)

Method of preparation
1. Heat all the vegetables in a pressure cooker/ or any other way you like by adding water.

2. Strain the water and keep vegetables aside. (you can save some water for later use in the pav bhaji. The water from which is from this is very healthy, since it has all the healthy content like proteins and vitamins.)



3. Put a bowl or kadai on stove top and add a little oil to it.

4. Add Onions and after they turn golden brown add tomato's to it.


5. Add the Pav bhaji masala, Salt and red chilli powder according to your taste. (Add extra even for the vegetables that you are going to mix). Spices can be adjusted to your taste at any point from here, until you switch off the stove.


6. Add the cooked vegetables to above and mash them with masher.


7. After the ingredients are mixed up well, adjust the spices.


Toasting the bread:





Serve in a plate with a little curd and tamarind chutney on it. Also spread little lime juice and onions and garnish with coriander before serving. Serve with Pav that is toasted with butter or ghee.



Have it when it is hot. It tastes superb.... almost equal to tela taste

Allam Pachadi/Ginger Pickle

Ingredients
Ginger (Allam) - Small quanity (around 50 grams)
Tamarind (Chintapandu)
Jaggery (bellam)
Red chillies (endu mirapakayalu)
Dhania (dhaniyalu)
Urad dal (Minapapappu)
Mustard Seeds (aavalu)
Oil
Curry leaves
Salt to taste

Method of Preparation
1. Grind the ginger, jaggery, tamarind with very little water.

2. Add little oil and fry red chillies, dhania, fenugreek seeds, urad dal.

3. Add the above and grind with the process at step # 1. Add salt to taste.

2. Do tadka/popu with little oil and then add mustard seeds.

3. Let it splutter and add urad dal, red chillies, curry leaves and decorate on top.

This chutney is a good combination for dosa, pesarattu.

Mixed Vegetable Avakaya (Pickle)

Ingredients
Cauliflower
Carrot
Tindora
Keera
Tomato
or any vegetable combination you like
Salt to taste
Red chilli powder
Mustard seeds powder
Methi powder
lime juice

For Tadka
Red Chillies
Oil
Mustard seeds
Urad dal
Curry leaves

Method of preparation
1. chop all the vegetables in very small size.

2. Add red chilli powder, salt to taste, Mustard seeds powder, methi powder, lime juice.

3. Do tadka with the ingredients mentioned and add it to the above mixture.

4. Let the mixture stand for 4 hours (marinate) and have it with hot rice .

Poha Upma

Well well well... This is my favourite Indian Tiffin, made jhatpat, when hungry. Although the pics following indicate a little wet poha upma, but it is generally har dana seperate, meaning in telugu we call it as viriviriga. Now lets see the procedure.

One thing to note, if you like it to come close or like in the format of the photos, then add a little water extra(sprinkle more water) otherwise just sprinkle water so that the poha gets a little damp thats all.

I am very fond of vegetables in any item (I feel that would be more healthy than eating just upma), but most of the vegetables are optional except onions. So try it and let me know how it comes !!!

Ingredients
Poha ( Think is preferable since it does not get damp easily, if using thin then put very little water)
Onion
Green Chillies
Peanuts (optional)
Cashews (optional)
Cauliflower florets
Beans
Carrot
Tomato
Salt to taste
Fresh Coriander
Oil

Method of preparation
1. Take a kadai/pan and add oil to it. Let it heat and add mustard seeds,after they splutter add Jeera.

2. Add onion, green chillies to the above and let it turn golden brown. Add turmeric.

3. Add all the vegetables and let them cook. Add salt to taste, for poha also. Add peanuts and cashews if you want to add them.



4. Now take poha and sprinkle water on it. Water should make the poha a little wet but it should not loose its phool phool nature. Add the poha and mix well.

5. Garnish with coriander at the end. Poha upma is ready to serve.




Enjoy Poha upma with any pickle, preferably Tomato or Lime pickle and with Yogurt.

Tindora Curry/Dondakaya Curry

I used Frozen tindora for this recipe, I think it will taste good even cooked with fresh tindora's.

Ingredients
Dondakaya (Tindora) - 2 packets
Onion - 2 medium sized
Mustard Seeds - 1 teaspoon
Oil
Salt to taste
Red Chilli Powder - Adjust to your spice level
Turmeric - 1/2 teaspoon or even less

For preparing paste:
Coconut
Red Chillies
Jeera
Dhania (Coriander Seeds)
Peanuts - very few
Chana Dal
Tamarind paste

Method of Preparation
1. Take a kadai and add oil to it. After oil is heated, add mustard seeds and let it splutter.

2. Add chopped onions and Tindora at the same time.



3. Add turmeric and let it cook. After 5 minutes add salt to it and let the tindoras cook well.



4. Meanwhile take a small pan and fry all the ingredients under paste (except tamarind paste) for a minute or two or until the coconut looses its raw smell.



5. Grind the paste ingredients along with tamarind paste with little water.

6. Once Tindora is done add above paste to the cooked tindora and let it fry for 5 - 10 minutes or until it is mingled well. You can add more water it you want it to be a little liquidish. Your Tindora Curry is ready.