Kitchen-Kollections

Ingredients

2 Cups of cauliflower florets
1 cup spring onions
4 green chillies slit vertically
1 cup onion chopped
Salt to taste
1 tbs red chilli powder
Hot chilli sauce
Soya sauce
Green chilli sauce

Ingredients for the batter

1 cup besan or gram flour
3 tbs corn flour
1 tbs red chili powder
salt to taste
A pinch of turmeric
A pinch of Baking soda
1 tsp ginger garlic paste
A pinch of red food color

Method

• Boil the cauliflower florets in water with little salt. Drain them and keep it aside.
• Mix the ingredients for the batter in a bowl and keep it aside for 10 min.
• Take a deep pan and add 1 cup of vegetable oil. Dip each floret in the batter and deep fry till golden brown. Put these fried florets on a tissue paper so that excess oil is absorbed.
• Take another pan, fry onion, spring onions and green chillies. Add the sauces and fry for a while. Add the florets and mix well so that the sauce is evenly coated. Add salt and red chilli powder.
• Sprinkle coriandar leaves and spring onions on top and serve hot!

Recipe for spicy mirchi bajji…this is one of the eternal snack! This is a common method of making these bajjis. This coconut stuffed bajjis are quite famous in Hyderabad. There is another version of stuffing where you just add vamu and jeera paste. Its very hot and spicy stuffing so I always prefer this mild version.

Ingredients for stuffing

3 tbs coconut powder
1 tbs dhaniya powder
1 tbs sesame seeds or nuvvulu

Roast all of them and grind them adding little salt. Add two tbs of tamarind extract and mix well.

Ingredients for batter

1 cup besan
salt to taste
1 tsp Red chilli powder
A pinch of turmeric
1 tsp vamu
A pinch of baking soda

Sieve the besan into a bowl.Now prepare the batter by adding water and mix it well so that it is without any lumps. Keep it aside for 10 min. Clean each green chilli and make a slit and remove all the seeds with a back of a spoon (believe me..its easy this way). To avoid that burning sensation, you can apply some oil on your hands and then remove the seeds. This way, there will be no burning sensation (old granma thing ). After removing the seeds, add the stuffing in the slit and keep it aside.

Now take another pan and add oil for deep frying. Take each stuffed chilli and dip in the batter so that its evenly coated with the batter and dip it in the hot oil. Fry till golden brown.  Serve hot!

Serving tips – Stuff chopped onions in the slit and sprinkle lemon juice on it and gobble it up!!

Ragda pattis covered with fresh beaten curd..smeared wtih tamarind chutney and loaded with yummy chick peas!! Perfect Combo!

Ingredients

1 cup chick peas
half cup chopped onion
Coriander leaves for garnishing
Tamarind paste – 1 cup
Curd
Roasted cumin powder
Boiled and mashed potato – 2 cups
Corn flour – 3 tbs
Crushed pepper
Red chilli powder
Garam masala 1/4th tsp
salt to taste
Oil

Method

• Soak chick peas for 2 hrs and boil them.
• Soak tamarind in water or microwave it for 30 sec and squeeze the juice out of it and keep it aside.
• Beat the curd and add salt, cumin powder and mix well. Keep it in fridge.
• Now take the mashed potato and add salt, red chilli powder, cumin powder, garam masala powder and mix well. Add corn flour and make patties and rosat them with little oil on a pan. Transfer them on an absorbant paper.
• Take a big pan, and add tamarind paste and 1/2 cup water. Add salt, red chilli powder, pepper,cumin powder and mix well. Add boiled chick peas and boil it for 10 minutes.

For serving, take two patties on a plate, top it with hot tamarind/chick peas and cold beaten curd. Sprinkle chopped onions and coriandar leaves and Enjoy!!!!!

Ingredients

1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)

Method

Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs.
Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
Serve hot with green chutney or ketchup.
Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Ingredients

2 cups poha or atukulu or beaten flakes
1/2 cup peanuts
1/2 cup putnalu pappu or roasted gram dal
curry leaves
Red chilli powder
A pinch turmeric powder
Red chillies
Salt to taste

Method

Take a pan and add 1/2 tsp of oil. Add half tsp of mustard seeds and let them crackle. Add curry leaves, peanuts, roasted gram dal and Red chillies and fry them for a while. Add salt, turmeric and red chilli powder. In the end, add atukulu and mix well. After 5 minutes, turned off the stove and let it cool. Transfer or store it in a container. Its a perfect snack for lazzzzy afternoons. Best part is that it never ends!!! Enjoy

Its one of those delicious snacks that you will find in almost every delhi college canteens Its a must have item in canteens..students actually survive on good old bread pakodas. There are quite number of variations – paneer stuffed bread pakoda, potato stuffed bread pakoda! both are so tasty that one might end up eating many.

I made simple bread pakora with no stuffing. It tasted real good! Here is the recipe.

Ingredients

8 Bread Slices cut diagonly half
1 cup gram flour
1/2 tsp Fennel seeds or jeera
Salt to taste
1/2 tsp red chilli powder
a pinch turmeric powder

Method