Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes |Mouna's Kitchen

Onion Pakoda

For most for us Indians, the perfect and comforting food during cold weathers or rainy season is a very popular and comforting Indian snack, Pakoda or Pakodi. Best enjoyed over a hot cup of tea, the cripsy and spicy Pakodi makes tea time something special, almost like a bonding time between family and friends.

onion pakoda

Ingredients:

1 1/2 cups besan (gram dal flour)
½ cup rice flour
4-5 green chillis, finely chopped
2 large onions, sliced
2 spring onions (optional)
2 tbsp melted ghee (clarified butter)
few sprigs curry leaves
salt to taste
pinch of baking soda
oil for deep frying

Method

Combine both the flours with salt, soda, green chillis, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture.

ulli_pakodi_batter

Add few tablespoons of water and mix well that it forms a hard batter. Don’t add too much water.
Heat enough oil in a deep frying pan. It should be piping hot. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

Onion Samosa Step By Step

This wonderfully crispy snack does not need any introduction coz of its popularity not only in India but throughout the whole world. It is rightly called as the KING of Indian street food...!!
This spicy stuffed pastries are very easy to prepare at home & makes an irresistible combo with tomato ketchup or with Mint, Coriander chutney.

Ingredients:

For Outer layer:

All purpose flour / Maida - 1 cup
Wheat flour - 1 cup
Cumin seeds - ½ tsp
Ajwain / carom seeds - ½ tsp
Baking pwd - ¼ tsp
Ghee - 1 tsp
Oil - 2 tsp
Salt to taste

For Stuffing:

Onions sliced - ½ cup
Poha / pressed rice - ½ cup
Red chilly pwd - ½ to ¾ tsp
Cumin pwd - ¼ tsp
Coriander pwd - ¼ tsp
Chaat masala pwd - ¼ tsp
Lemon juice - 1 tsp
Oil to fry
Salt to taste

Method:

To prepare outer crispy layer:

Take All Pupose flour & wheat flour in a mixing bowl.
To it add cumin , ajwain seeds, baking pwd & salt.

samosa2

Mix all the ingredients.
Add ghee & oil combine well.
Add little water at a time and knead to nice smooth dough.
Now soft dough is ready.

samosa3

Cover it with a damp cloth & allow to rest at least for 15 to 20 mins.

To prepare inner stuffing:

Take finely sliced onions in a cup.
Add poha to it. ( poha absorbs all the moisture let out by onion, while frying & enhances the taste )
Add red chilly pwd, cumin pwd, coriander pwd, salt & chaat masala pwd. ( also you can add finely chopped green chilly & coriander leaves )
Add lemon juice to it & mix all the contents.
No need to cook the onions for stuffing, on frying the onions gets cooked & turns soft.

samosa4

Inner stuffing is ready.

To prepare Samosas:

Unwrap the soft dough. Sprinkle little wheat flour and knead again for a minute.
Make it to small balls.
Dust it with wheat flour & roll it to flat disc.

samosa5

Apply some oil or ghee & flour over the surface.
Fold it to half , again apply oil & flour.
Fold it to make triangle.
Now roll the triangle to flat disc shape by dusting with flour.
This process helps to get layers in samosa.
Now cut it two equal halves.

samosa6

samosa7

samosa8

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Karela Fry - stuffed

Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.

Ingredients:

For the Marinate:

4 bitter melon (karela)
1 tablespoon salt
1 tablespoon lemon juice

For the Filling:

2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
2 tablespoons gram flour (besan)
2 tablespoons coriander powder (dhania)
1 tablespoon fennel seeds powder (saunf)
1 1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon red chili powder adjust to taste
1 1/2 tablespoon mango powder (amchoor)

For Cooking Step:

2 tablespoons of oil
1/2 teaspoon salt

Also need some thread to wrap the filled karelas before cooking.

Method:

Preparing the Kerala

Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
Make a slit in the karelas length wise and remove the seeds.
Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water.
Separate the scrapings from the whole karelas.

Preparing the Filling:

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
Add gram flour (besan) and stir-fry for another minute.
Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili
powder, and mango powder. Sauté for a minute and then turn off the heat.
Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.

Cooking the Stuffed karelas:

Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
Stuffed karela can be served hot or cold and can be refrigerated up to a week.

Variations
For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.

Bhindi Fry – Okra Fry

Ingredients:

· 1/2 lb okra (bhindi)
· 1 1/2 tablespoons oil
· Pinch of asafetida (hing)
· 1/2 teaspoon cumin seeds (jeera)
· 1 tablespoon coriander powder (dhania)
· 1/2 teaspoon cayenne (adjust to taste)
· 1/2 teaspoon turmeric (haldi)
· 1/2 teaspoon salt (adjust to taste)
· 1/2 teaspoon mango powder (amchoor)
· 1 tablespoon gram flour (besan) (optional)
· 2 tablespoons finely chopped yellow bell pepper
· 2 tablespoons finely chopped red bell pepper

Method:

1. Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
2. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
3. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
4. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
5. Stir for a minute and reduce the heat to medium.
6. Cover the okra for two to three minutes.
7. Remove the cover and add the coriander powder, red cayenne pepper and turmeric.
8. Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.

Bonda (Punugulu)

Punugulu / Bonda is a common street food in the coastal regions of Andhra Pradesh. Often served with peanut chutney or Toordal chutney called as Kandhi Pachadi. Some make them sour tasting using fermented batter, while some make them with fresh batter. There is no specific way to follow while preparing batter, except that the batter must not be runny. Can be made with urad dal batter (idli/dosa batter) or whole moong batter. I always make these with fresh batter, since I do not prefer the sour tasting ones. Whether to use the fermented batter or the fresh one is totally an individual’s choice and comfort.

Ingredients

Idli/Dosa Batter           1 cup
Rava                         2 tbsps
Rice flour                    4 tbsps
Chopped onion             2 tbsps
Chopped green chillies    1 tbsp
Grated ginger               1/4 tsp
Salt
Coriander leaves
Curry leaves
Oil for frying

Method

Mix all ingredients well ( except oil).
Keep aside for 20 minutes.
Heat oil in a kadai, drop small balls in the oil and deep fry them till golden brown.

Vada

Ingredients:
1 cup whole urad dal/skinned whole black gram dal/minappappu
10-12 black pepper corns, lightly crushed
1/2 tsp cumin seeds, lightly crushed
salt to taste
oil for deep frying
Method
1.Soak whole black gram dal in water for 1 1/2 to 2 hours.

2. Strain the water, and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt, crushed cumin seeds and pepper corns and beat till fluffy.

3. Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.

4. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.

5. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.

6. Remove the vadas onto a serving plate. Serve warm while the crust is still crisp and serve warm with chutney and sambar.
Tips:
If urad dal or whole skinned black gram dal is soaked for over 8 hours, the vadas absorb less oil and are tastier than the vadas prepared from dal which is soaked for only 2 hours

Pesarattu Dosa

Ingredients
For The Pesarattu
1 cup moong dal (split green gram)
1/2 cup grated onions
1/4 tsp grated ginger (adrak)
4 to 5 chopped green chillies
salt to taste
1 1/2 tbsp rice flour (chawal ka atta)

Method
For the pesarattu

Wash the moong dal 2 or 3 times, and soak in enough water for 2 hours.
Drain the moong dal and blend in a mixer along with onion , ginger and green chillies to a smooth batter.
Add the rice flour and salt, mix it well. Keep aside.

How to proceed

Heat a dosa pan, pour a spoonful of the batter and spread it from the centre, add a little oil around.
On the pesarattu, spread one portion of the topping mixture, and slightly press with the flat spoon.
Cook till the pesarattu becomes crisp and also cook the other top.
Repeat the same process to make more pesarattu with the remaining batter and topping.
Fold and serve hot with ginger chutney.

Cabbage Fry

Among the classic recipes of Andhra, Cabbage fry stands out for simple flavors and easy preparation. Veg Indian food at its best with minimal spices.

Ingredients

1 medium size cabbage
Green chillies - 4 nos (slit vertically into 2)
Urad dal - 1 teaspoon
chana dal - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Green peas - 1/4 cup
Mustard seeds - 1 teaspoon
Grated coconut - 1/2 cup
Oil - 1 tablespoon
Salt to taste

Method

Step 1

Cut the cabbage into very small pieces.

Step 2

Heat oil in a kadai. Add mustard seeds. Once it stops spluttering, add urad dal, chana dal and green chillies.

Step 3

After the dal turns light brown, add chopped cabbage, green peas, turmeric pdr and salt and mix well.

Step 4

Sprinkle little water and cover the kadai with a lid.

Step 5

Cook on a medium flame for 10 to 15 minutes stirring in between.

Step 6

Remove from heat . Garnish with grated coconut.

Step 7

Serve hot with rice or rotis.

Pongal Recipe

Ingredients

1 cup short grain rice (substitute with basmati)
½ cup split moong dal (mung beans)
½ teaspoon oil
4 tablespoons ghee (clarified butter) or butter
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 teaspoon peppercorns
6oz fresh ginger, peeled
1/8 teaspoon asafoetida
4 curry leaves
3 cups whole milk
2 cups water
Salt
2 tablespoons cashewnuts, lightly roasted in a few drops of oil or ghee

Method:

Rinse and drain the rice and dal and set aside.
You will need to use a large, deep pot or saucepan for this recipe. If you use a small pot, the milk will boil over and make a mess.
Heat oil and ghee in the pot . Add mustard seeds to oil & ghee. When they splutter, add cumin and peppercorns, and stir 30 seconds. Cut the peeled ginger into 2 or 3 chunks. Add ginger chunks, asafetida, and curry leaves to the oil and stir about 30 seconds or till the ginger and curry leaves are fragrant.
Add the rinsed rice and dal, and stir well. Pour in the milk, water and salt and bring to a boil. If the milk begins to froth and boil over, stir it till it settles down.
Once the milk boils, reduce heat to low, cover the pot with a lid and simmer for about 30 minutes. Stir occasionally so that the milk doesn’t boil over and make a mess.
Pongal is done when the rice is very soft and creamy. Depending on the rice you are using, cooking times may vary. You may also need to use more water, depending the rice you are using.
If most the liquid gets absorbed, but the rice still isn’t cooked, just add more water and continue cooking till rice is soft.
Serve hot, topped with roasted cashews and sambar on the side.

Chapati

INGREDIENTS

1 ½ cups all-purpose flour (you can mix half all purpose and half atta if you like)
2 tbsp. ghee (plus a bit extra for rolling and cooking)
1 tsp. salt
warm water or milk (about half to three-quarter cup)

INSTRUCTIONS

Step 1

Add the salt to the flour. Rub in the 2tbsp ghee, then slowly add in the warm water or milk and knead until you have a lovely soft dough. The more you knead it the softer your parathas/chapatis will be.

Once it's kneaded, divide the dough into two balls. Now refer to Step 1 of making the parathas and keep clicking Next to view the subsequent instructions!

Step 2: Roll each ball out, it doesn't have to be perfect. Get it as round as you can. Then apply a light layer of ghee all over it. About half a tbsp. should be enough.

Step 3: Using a knife, divide the rolled out circle in half like this.

Step 4: Take the first half, and stretch it out a bit. Be gentle, we don't want it tearing...we just need it to be slightly longer. The longer you can get it, the more layers your paratha/chapati will have. Just don't make it tooooo stretched out , get it to about 1 and a half its original length!

Now start rolling the stretched out piece from one end to the other.

Step 5: Here's how it will look when it's all rolled up. You can tuck that little end bit in for a neater roll.

Step 6: Stand the roll on your board or working surface, and sort of tuck it into itself by pushing it gently and slowly down like in the pic. Use your fingers to do this. Push it all the way down neatly.

Step 7: This is how it will look when the roll is squished down. Repeat with the 2nd half of the circle.

Then do the same with the 2nd half of the dough we started with.

Step 8: So we now have 4 balls of rolled, ghee'd, stretched and squished dough from our recipe. Now set these aside, keep them covered and let them rest for about 15mins to half an hour. This helps get them super soft.

Step 9: Half an hour later, the rolls are ready for the next stage. They are now very soft to handle. I poked a finger into one of them just to indicate how soft they now are. :D

Step 10: Now one by one, roll out each ball into a circle. See the lines and layers? This is due to the ghee/rolling process we did earlier. It helps create layers so that your parathas/chapatis are really soft and crisp.

Make sure you place these rolled out chapatis on some lightly floured surface whilst you roll the rest so they don't stick.

Step 11: Once all your parathas are rolled out, heat the tava/flat pan. When it's hot, gently place one paratha/chapati on it and sort of dry cook it on both sides without adding any oil, for about a minute on either side. Do this with all the parathas, setting them aside once you're done. They should look something like this photo. Sort of half-cooked.

When all are done, replace each one on the hot tava and add a bit of ghee underneath them and a touch of ghee on their tops...rub it on using the back of a spoon even, then cook them on both sides on medium heat until they are a lovely color on either side. Turn them over a couple of times to make sure they are getting evenly colored and not getting burnt. You can even cook 2 at a time by piling them one on top of the other, I notice this keeps them even softer, but you would need to be adept at making them so don't try this on your first go. If you can pile and cook them using that method, then go ahead but be sure that you do both sides of each paratha/chapati, coz you don't want them being uncooked on one side!

Once all are done, pile them one on top of the other, bring the sides together like you're bunching them up and thump them down a couple of times. This is a trick I learnt some years back that leaves them really really soft. Careful though, coz they will be hot!

Final Result!
Here is how they will look once they are fully cooked. Beautiful and well-colored, soft yet slightly crispy around the edges.

Rava Upma

Ingredients:
1/2 kg sooji
1 large onion (sliced)
1 large tomato (finely chopped)

1/2 tsp turmeric powder
15 black pepper corns
4 to 5 red chillies
10 to 12 curry leaves
4 to 5 green chillies (chopped)
8 to 10 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds (jeera)
2 glass of boiled water
salt to taste

Method:
1. Roast sooji for 2 minutes on low flame and keep aside.
2. Heat oil in a pan, add mustard seeds, cumin seeds, red chillies, black pepper corns, curry leaves and mix once.
3. Add onion and saute for one minute.
4. Add tomato, turmeric powder, salt and saute for two minutes on low flame.
5. Now add the roasted sooji and mix well for two more minutes on low flame.
6. Now add boiled water, mix well and cook for one to two minutes on medium flame and another two minutes on low flame.

You're done!

The above recipe serves 4. Goes well with any pickles or any salad.

Chicken 65

Chicken 65 is a very popular starter in most restaurants that serve non-veg in Tamilnadu. I am sure most would agree with me on this. Chicken deep fried in oil with the extra seasoning makes it tasty and lip smacking.

There’s various stories on how the Chicken 65 name evolved. Chicken of 65 days older suites well to cook this recipe or there are 65 ingredients to cook this recipes etc. I’m not exactly sure of the origins of the name, but this is indeed a true mouth watering dry chicken dish. It’s not a tough job to get restaurant quality, this is a very easy method to cook at home with a restaurant style taste.

Ingredients :
To Marinate:
Boneless Chicken Thigh 1 lb
Ginger Garlic Paste 1 tsp
Pepper Powder 1/2 tsp
Coriander Powder 2 tsp
Red Chili Powder 4 tsp
Cumin Powder 1/4 tsp
Turmeric 1/4 tsp
Corn Flour 2 tsp
Salt to taste
Red Food Color 1 pinch or 1 drop
Lemon Juice 2 tbsp
Egg 1 no
Oil 2-3 cups for deep frying
For Seasoning :
Oil 1 tsp
Cumin Seeds 1/4 tsp
Ginger 1 inch
Garlic 3 nos
Curry Leaves 1 strand
Green Chili 2 nos
Onion 1/2 no
Pepper Powder 1 tsp
Salt 1/8 tsp or to taste
Coriander Leaves 2 tbsp

Directions:
Step 1
Cut the chicken into small one inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.
Step 2
In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.
Step 3
In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.
Tips :
Marinate chicken overnight for best juicy taste.
Don’t re-use the fried oil for any other cooking.

(*) Serve with Onion rings and Lemon wedges.

Bisi Bele Bath

Ingredients :

2 carrots cut into cubes
1 potato cut into cubes
5-6 beans cut into small pieces
1/4 cup of peas (frozen or soaked or fresh peas can be used). I used to frozen ones.
1cup of rice
11/2 cup of tur dal
1 cup of tamarind Juice. (medium lemon sized tamarind soak in cup of water and squeeze juice out of it.)
Salt to taste
2 tbsp of oil

Masala :

1tbsp chana dal
1tbsp urad dal
1tbsp of daniya
5-6 Red chillies
1 Cinnamon stick
4 cloves
1/4 cup of grated coconut

Garnish:

1tbsp of Cashews
2-3 red chilies
curry leaves
2-3 tbsp Ghee

Preparation:

1. Cook dal and rice combined in a cooker for 3 whistles. ( You can always cook rice and dal separately. I cook combined to save time)
2. In a separate pan roast all the masala till it turns golden color. In mixer make a fine paste of masala keep it aside.
3. Fry the cashews ,red chilly, curry leaves in ghee and keep it aside.
4. In a heavy bottomed vessel boil the vegetables. Once the vegetables are boiled add cooked rice, dal mixture.
5. Add 1 cup of water, tamarind pulp,salt,1tbsp of ghee and the masala paste. Let it cook till all the vegetables and rice is cooked with masala. (This usually takes 10 mts).
6. Turn off the heat and garnish with roasted cashews,red chilly.

Delicious Bisi Bela Bath is ready to be served with raita and chips.

Rava Dosa

Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.

Ingredients
1 cup semolina (rava)
2 tsp plain flour (maida)
1/2 cup fresh curds (dahi)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
2 tbsp thinly sliced fresh coconut
2 tbsp broken cashewnuts (kaju)
salt to taste
2 tsp coconut oil or any other oilfor the tempering
fried coconut chutney for serving
sambhar for serving.

Method

1. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
2. Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
3. Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
4. Add more water as required and mix well to a thin batter
5. Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
6. Grease it lightly with oil and wipe hard with a slice of onion or potato.
7. Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
8. Smear a little oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
9. Repeat with the remaining batter to make 5 more dosas. Serve hot with fried coconut chutney and sambhar.

Masala Dosa

Ingredients:

• 2-1/2 cup Uncooked Rice • 1 cup Urad dal (whole) • 2 tsp Fenugreek Seeds • Salt to taste • 2 tbsp Oil for cooking

For Masala: • 3 Boiled potatoes (peeled and chopped) • 1 Onion (chopped) • 2 Chillies (chopped) • 1 tsp Tumeric Powder • 1 tsp Chana dal • 1/2 tsp Mustard seeds • Salt to taste

How to make Masala Dosa:

•	Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours in water.
•	Now grind them together by adding requisite amount of water to make a fine paste.
•	Add salt and set the mixture aside for fermentation for a day.
•	Saute onions, mustard seeds, chana dal and chilli in a pan with oil.
•	Add chopped potatoes, tumeric and salt and stir continuously.
•	Cook it for a few minutes.
•	Pour a ladle of the batter on a non-stick pan and give it a circular shape.
•	Drop little oil around it and turn over when bubbling appears.
•	Fill in the center of dosa with a spoonful of masala and fold it.
•	Masala dosa is ready.
•	Serve it hot with sambhar and freshly prepared coconut chutney.

How to make Poori

Ingredients

Wheat Flour - 2 cups
Water - 1/4 – 1/2 cup
Salt - 1/2tspn(or to taste)
Oil

For masala

Mustard Seeds - 1/2tspn
Curry leaves - few
Potato – 3
Big Onion - 1
Green chilli - 4
Ginger Garlic Paste - 1tspn
Turmeric Powder - 1/2tspn
Salt

Recipe
Making Poori

Take a Wheat Flour in a mixing bowl.Add Salt and 2tspns of oil in that.
Then add water and start Kneading to make a harder dough.Dont make a very harder dough.
Once you prepared the dough, Start making poori immediately.
This prevents the poori from retaining more oil when it is deep fried.
Make small balls of the dough and roll it in to the fla dand round shape pooris.These Pooris should be little thick.
Heat Oil in a pan.When Oil is hot enough, place the poori in to the oil.
Poori raises to the top.Noe press the poori into the oil to make the poori pluffy.
Now turn the poori to the other side to fry.Once it turns into light brown color,then take it out.

Making Masala

Peel the potatos and cut into 3 to 4 pieces and pressure cook it with salt for 3 whistles.
Mash the potato.Dont mash it well.
cut onion into lengthwise.
Heat Oil in a pan.Add Mustard seeds,Once it starts splutters, Add Curry leaves and Onion.
Fry for a minute ,then add ginger garlic paste.Fry it till the raw smell goes off.
Now add Potato,Turmeric Powder,Salt and little water.
Cover and cook it for 2minutes.

Tips

If you want more gravy, then you can mix gram flour in water and pour this mix into the gravy.
You can also use dalia.Grind the dalia as a fine powder and add water in this and pour this into the gravy.

Lemon Rice

Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.

INGREDIENTS:

Rice-----------------------------1 1/2 cups
Salt------------------------------to taste
Curry leaves---------------------10-12
Red chillies whole----------------2
Oil/Ghee-------------------------2 tbsps
Asafoetida-----------------------a pinch
Black gram split(dhuli urad dal)---1 tbsp
Bengal gram split (chana dal)-----1 tbsp
Fenugreek seeds------------------1/2 tsp
Peanuts--------------------------1/2 cup
Mustard seeds (optional)---------1 tsp
Turmeric powder----------------1/2 tsp
Lemon juice---------------------3 tbsps
Coconut (scraped)(optional)-----1 tbsp

METHOD OF PREPARATION

1. Pick,wash and soak rice in four to five cups of water for about 30 minutes. Drain and then cook in 4 cups of boiling salted water until almost done. Drain and keep aside. Wash and pat dry curry leaves. Remove stems and break red chillies into 2 pieces each.

2. Heat oil/ghee in a shallow pan or kadai. Add a pinch of asafoetida. Add red chillies, dhuli urad dal,chana dal and fenugreek seeds.Cook till dal changes its colour to light brown.

3. Add peanuts and mustard seeds. As mustard seeds crackle, add curry leaves and turmeric powder. Stir fry for half a minute. Add cooked rice, salt and lemon juice. Mix well, cover and cook on low heat for about 5 minutes.

4. Garnish with scraped coconut and serve hot.