Onion rings - a good Indian munching snack

Onion rings

Onion rings - a good Indian munching snack

Ingredients:

1. Onion : 1 big size
2. Maida : 1 tea cup
3. Bread crumbs         : 1 1/4 tea cup
4. Corn floor : 3 table spoons
5. Baking soda : a pinch
6. Oil : to fry (2 tea cups)
7. Salt                        : to taste
8. Chilli powder          : to taste
9. Water : to mix the floor

Procedure:

1. Slice the onion, preferred size is 3/4 centimetre.
2. Make dough by adding little water to maida, 1 cup bread crumbs, Corn floor, salt, chilli powder and baking soda. The dough consistency should be akin to Mirchi bajji dough.
3. Heat oil on a pan and turn it simmer when oil is heated.
4. Spread rest of break crumbs in a plate and coat each onion ring with that powder.
5. Now dip each onion ring in dough and give a hard tap to remove extra dough sticked to onion ring.
6. Fry onion ring in oil till it turn to golden brown colour.

Bitter less Bitter gourd fry / Bitter gourd curry - Andhra style

Bitter less Bitter gourd fry - Andhra style

Ingredients:

    1. Bitter gourd    -     500 gm
    2. Onion        -    3 big sized
    3. Chili powder    -    1/2 tbsp
    4. Salt            -    to taste
    5. Oil            -    8 - 10 tbsp
    6. Garlic        -    4
    7. Turmeric        -    pinch
    8. Jaggery        -    small lemon sized

Procedure:

1. Slice the bitter gourd into small pieces.  Now add the crystal salt and a pinch of turmeric.
2. Squeeze the sliced bitter gourd continuously  till foam is observed coming out of the bitter gourd.
3. Once squeezed well keep it aside for 15 min and squeeze it again. Remove the water by squeezing bitter gourd and keep it aside.
4. Now pour the oil in the frying pan, add the bitter gourd and fry it in simmer for 30 minutes.
5. Now add the sliced onion to the frying pan and fry it simmer for another 30 minutes.
6. Mean while, in a mixer grinder grind half onion, chili powder and jaggery.
7. Once the content the pan is fried well, add the grinded content and fry for another 5 minutes.
8. Mix it well for the even distribution of jaggery over the curry. Now it is ready to serve.

Bangaladumpa fry / potato fry / vurlagadda fry - Andhra style

Bangaladumpa fry / potato fry / vurlagadda fry - Andhra style

Potato Fry - Andhra Style

Ingredients:

1. Potatoes : 4

   

   Vurlagadda fry - andhra style

2. Onions : 2 to 3
3. Ginger garlic pate : 1tbsp (1 inch Ginger, 6 garlic cloves)
4. Green chillies : 2 to 3
5. Salt : to taste(1/2 tbsp approx)
6. Turmeric : a pinch
7. Mustered,cumin seeds : 1/2 tbsp each
8. curry leaves : 2 strands 
9. dry coconut : 2 square inch
10. chilli powder : 1/2 tbsp
11. coriander powder : 1/4 tbsp

Procedure:

1. In a pressure cooker, boil the potatoes and peal out the skin. Slice the boiled potatoes.
2. In a mixer grinder, make a pate out of chillies, ginger garlic paste and dry coconut.
3. In a pan, put thalimpu/popu(in a tbsp of oil, fry curry leaves,mustered,cumin seeds) and fry the sliced onions.
4. Now add the potatoes to the onions and sprinkle the turmeric, chilli powder and coriander powder. Now add salt and fry them for 5 minutes on low flame.
5. Now add the chilli ginger garlic paste to the pan and fry them for another 5 minutes.
6. You can garnish it with coriander and serve it.

Combinations:

Rasam - Andhra Style

Carrot fry

Carrot fry

Ingredients:

1. Carrot : 5
2. Onion : 1
3. Chillies : 6 to 7
4. Garlic : 1/2 inch
5. Salt : to taste
6. Mustered : 1/2 tbsp
7. Jeera : 1/2 tbsp
8. Black gram : 1/2 tbsp
9. Coriander powder : 1/2 tbsp

Procedure:

1. Grate the carrot and ginger finely.
2. Put thalimpu with mustered,jeera and black gram.
3. Fry chopped onions and green chillies. Now add grated carrot and coriander powder, fry it on low flame.
4. If needed, add some water to let the carrot boil.
5. Once carrot is boiled well garnish it with coriander leaves and serve it.

Gobi manchuri dry

Gobi manchuri dry

Gobi manchury dry

Ingredients :

1. Cauliflower(gobi) : 1/2 flower
2. Corn flour :3 tbsp
3. Maida (all purpose flour) : 3 tbsp
4. Salt : to taste
5. chilli powder : 1 tbsp
6. Tomato Ketchup : 3 tbsp
7. Soya sauce : 2 tbsp
8. Garlic paste : 2 tbsp
9. Ginger paste : 1 tbsp
10. Garlic - 3 cloves minced
11. Capsicum (diced) - 1 (200 gm)

Procedure:

1. Split the Cauliflower into florets. Keep them in boiled salt water for 5 minutes.
2.  Make a paste out of Maida,Corn flour with water. Add Ginger paste,Garlic paste,Salt and chilli powder and mix well.
3. Add the Cauliflower florets in the paste and apply the paste to them thoroughly. Keep it aside for few minutes.
4. In a pan pour the oil and boil it.
5. On low flame fry the Cauliflower florets(which are applied with paste) in the oil till the golden brown color(Based on the crispiness and boiling you want). Do it for all florets.
6. Now, pour 2 tbsp of oil on a pan, add chopped onion, capsicum and green chillies fry it. Add the ginger garlic paste and deep fry it.
7. Add fried cauliflower florets, tomato ketchup,soya sauce and fry it.
8. Garnish with coriander and serve with tomato ketchup.

goru chikkudu kaya fry (chikkudu kaya vepudu) anhdra style

goru chikkudu kaya fry (chikkudu kaya vepudu) anhdra style

 Ingredients:

1. goru chikudulu :  250 gms
2. chilli powder :3 table spoon
3. dry coconut powder :  3 table spoon
4. ground nut powder : 2 table spoon
5. salt : to taste
6. Oil : 1table spoon
7. Mustered, Jira : 1/4 table spoon
8.  Curry leaves : few

Procedure:

1. Cut the "goru chikkudu" into small pieces of 1 inch size.
2. Boil the "goru chikkudu" with slat either on microwave oven for 20 minutes or on stove in a pan. Ensure that those are well boiled.
3. Take a pan put 1 tbsp of oil. Add mustered,jira and curry leaves and fry it.





4.  Put boiled "goru chikkudu" add chilli powder,coconut powder and fry it for a while.
5. Finally sprinkle the ground nut powder. Mix well and fry it for a while.

Combinations:

Rasam - Andhra Style