For the Bread/Outer crust:

Oil for deep-frying

Method:-

For the bread/Outer Crust: -Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball. Transfer the ball on to a clean work surface. Knead the dough for about 10 minutes or until it is smooth. Then Set it aside for 30 minutes or longer.

Deep fry the above gently till golden in color and serve hot with Mint Chutney/ Ketchup. Hot Salsa goes well with it too.

12 Golgappas

Freshly chopped Coriander/Cilantro – ¾ Cup

Method:-

In bowl mix buttermilk, Syrup/Tamarind Chutney ,chat powder 2 tsp. , salt and ¼ cup of the coriander leaves and keep aside.

Meanwhile on a serving platter place golgappas in a circular fashion and stuff them with the potato filling and then ladle one-tsp. of butter milk syrup into each golgappa . Sprinkles on top remaining cilantro, chat powder, Chili powder, Sev , slightly drizzle sweet tamarind chutney on top and serve immediately.

1 cup Chickpea Flour (Gram Flour)

Veggies to coat: eggplant sliced, onion sliced, cauliflower florets, potato sliced thinly, Spinach Big Leaves

Method:-

Note: - Can use any veggies of your choice individually or can make a variety pack by mixing different veggies of your choice, You can also use Slices of Boiled Egg, Boiled Chicken Chunks.

Sev ½ Cup.

Salt According to taste

Method:-

In a bowl, mix all the ingredients together gently Check for salt , spice and lime add any if requires and serve immediately

Boiled potatoes 400gms. (Grated)

Salt according to taste

Method:-In a pan heat oil & add onion and sauté’ until soft. Then add boiled potatoes, coriander, green chilies, salt and bread crumb & mix well. Now divide it into 8 equal portions make balls and flatten them. Dip them in the batter and shallow fry on a griddle/pan with little oil until light golden brown in color. Turn and again fry till light golden brown in color. Serve hot with chutney or ketchup.

1 medium pac of dried noodles

Method:-In a sauce pan boil 2 ½ cups of water with 1 ½ tsp. of salt. When the water starts to boil add noodles to it and let them cook on medium flame for 5min Approx. Then drain them into a dish and let it cool.

Now add to the noodles onions,chilies,beaten egg,salt,cornflour and mix well. Heat a pan and drizzle a tsp. of oil and make ½ " thick dosas/pancakes from this mixture. Fry them till golden on both the sides. Serve with Ketchup.

1 medium onion

½ tsp. chili powder

2 tbsp. ghee or oil

Method:-Mince or grind together onion, garlic and ginger. Mix together ground paste, fish meat, gram flour, powdered spices and salt. Mix wells and knead for a few minutes. Shape into 8 long sausage shapes. Put each through a metal skewer. Brush well with oil. Grill / place skewers over a dish in a hot oven. Turn often, brushing with more oil if necessary. Cook till browned all over. Serve with Grilled Veggies / Corn.

Salt according to taste

Method:-Mix all the above ingredients into a fine paste and make balls of the mixture. Deep fry the balls till half done. Transfer onto a paper napkin and press them flat and re-fry them till golden in color. Serve with Kethchup.

Oil for deep frying

Method:-Carefully soak one slice of bread in water for 5sec exactly. Remove and squeeze all the water placing the slice of bread flat between your palms. Now place a tablespoon of stuffing in the center of the soaked slice of bread and work the bread around the stuffing shaping it into a hard ball (squeezing any excess water in the process). Repeat the same with the rest. Deep-fry each roll until golden in color on medium heat. When done drain onto a paper towel draining the excess fat of the rolls. Serve hot with ketchup.

Variation:- Stuffing can be varied according to your choice. You can use left over meat or vegetarian dishes. Use only those dishes that are dry and do not contain any gravy.

Oil to fry

Method:Mix maida, rice flour, butter milk & baking soda into a thick flowing batter without any lumps and let it marinate for 4-5 hrs. Then add onions, chilies, cumin seeds, Coriander leaves & salt. Heat oil in a saucepan for deep-frying and with a teaspoon drop a spoonful of batter into the hot oil, repeat the process. Fry couple of these at a time & fry them until golden in color serve with hot pickle.

4 pcs bread

Oil for deep-frying

Method:Wet the bread and squeeze out all the water. Break the squeezed bread in a plate. Add cheese, onion, green chilies, coriander leaves and salt to the bread. Mix all well so that the mixture resembles a dough. Roll out into equal balls & deep fry and serve hot with ketchup or chutney.

Mint leaves

Method:Crumble paneer with hand or mash with a fork. Mix in chilies, coriander, mint, onions, chili powder and salt. Shape into flat round balls. Dip in egg, then in breadcrumbs and keep aside for ½ Hour.In hot oil, deep fry cutlets till golden brown on both sides. Serve with Ketchup or can even use the patties as base to make sandwiches.

1 medium Onion finely chopped

Oil

Method: Heat oil (about 5 Tbsp.) and add mustard seeds when they start to splutter. Add chopped ingredients and fry until onions turn golden in color. Then add carrots, peas, turmeric and 1 tsp. of salt and cook on low heat for about 10 minutes. Add potato  mashed and fry for 5 minutes. Remove from heat, add lemon juice and let cool. Check for salt

Batter Preparation:Combine gram flour, 3 Tbsp. of oil, ¾-cup water, ½tsp. salt, the baking powder and mix thoroughly After the batter is prepared, make small balls out of the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.

Stuffing (Refer to Samosa recipe for stuffing preparation or you can use your own stuffing recipe. Veggies can be substituted with Meat ) --- 1 ½ cups

Method:Thaw the roll for about 10 minutes before unfolding. After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12". Cut the sheet into 6 pieces. Place about 2-3 Tbsp. of the stuffing onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying little water if needed. Place these onto a pre-heated Tray and place them in the oven (350 F^) for about 20-30 minutes or until golden brown in color. Make sure that you flip it around every 5-10 minutes brush them slightly with butter if too dry.

2 Pounds Ground Turkey / Chicken / Beef / Goat / Lamb

Potatoes 5 big– Mashed & salted (should not be watery)

Method:In a pressure pan place cleaned ground meet & to it add ginger garlic paste, chili powder, garam masala, coriander powder, turmeric and salt and mix well. Add ½ cup of water and pressure cook until meat is done. Let it cool and open it. Now place the ground meat in a blender / Grinder and make a fine paste of it. The paste should not be too liquid you should be able to make balls of the mixture. Add an egg while grinding. When done check for salt. Now make 1 inch round balls from the dough and keep aside.

Beat reaming eggs in a flat dish with salt according to taste and dip each potato cutlet in the egg mixture and fry on a hot pan with oil till it is golden on both sides. Be gentle while turning sides. Remove when done & serve hot with ketchup .

Tasting salt ¼tsp.

Coriander leaves - ½ bunch choppd finely

Method;-Mix  all ingredients  except bread crumbs and oil into a fine mixture . Make desired shape cutlets of the mixture and dip them in bread crumbs to coat and deep fry in oil till golden in color.

Medium Length Green Banana Peppers Whole- 6

Oil for deep frying

For Batter:-

Club Soda – 1 bottle

Baking soda – a pinch

Besan or Senaga pindi or Chickpea flour – 2 ½ cups

Salt according to taste

Chili powder –1 tsp.

For Stuffing 1:-

Tamarind paste – 2 ½ tsp.

Ajwain or Vaamu or carom seeds – 1tsp.

Besan or Senaga pindi or Chickpea flour – 2 ½ tspn.

Salt a pinch

Mix all ingredients under stuffing 1 and keep aside

For Stuffing 2:-

1 big Onion Finely chopped

Juice of 1 Lime

Pinch of salt

Pinch of chili powder

Mix all ingredients under stuffing 2 after the bajji’s are fried or else they become watery

Method:-

First mix together all ingredients listed under For batter … do not use one whole club soda bottle. Mix a little at a time into the dry ingredients . The goal is to have a semi thick flowing consistency batter without any lumps . Let the batter rest for an hour before using it.

Wash the Peppers and pat dry them using paper towels. Now make 4” incisions on one side of each Pepper. Stuff the peppers using stuffing 1 .

Distribute the stuffing 1 to fill all the peppers. And keep them aside

Once the batter has marinated enough mix it well and test it for salt. Now dip one pepper at a time in the batter coat it well and deep fry in oil on medium flame until golden in color. When done transfer onto a paper towel and let it rest for 3 minutes. Repeat the process with the remaining peppers

When the peppers have cooled a little (should each have rested no more than 5 minutes) make 3” incisions on each one of them and stuff them gently with Stuffing 2.

Serve them immediately.

Green Plantain (raw ) - 1 ( peel and slice the plantain into ¼" thick circles)

Oil for deep frying

For Batter:-

Club Soda – 1 bottle

Baking soda – a pinch

Besan or Senaga pindi or Chickpea flour – 2 ½ cups

Salt according to taste

Chili powder –1 tsp.

For Stuffing 1:-

1 big Onion Finely chopped

Juice of 1 Lime

Pinch of salt

Pinch of chili powder

Mix all ingredients under stuffing 1 after the bajji’s are fried or else they become watery

Method:-

First mix together all ingredients listed under For batter … do not use one whole club soda bottle. Mix a little at a time into the dry ingredients . The goal is to have a semi thick flowing consistency batter without any lumps . Let the batter rest for an hour before using it.

Wash the Plantain slices and pat dry them using paper towels.Once the batter has marinated enough mix it well and test it for salt. Now dip a slice of plantain at a time in the batter coat it well and deep fry in oil on medium flame until golden in color. When done transfer onto a paper towel and let it rest for 3 minutes. Repeat the process with the remaining slices

When the fried plntains have cooled a little (should each have rested no more than 5 minutes) make 2” incisions on each one of them and stuff them gently with Stuffing 1.

Serve them immediately.

Prepared Idli's -- 20 nos

Or the following recipe to make idli'd

1 cup split black gram /Urad Dal
2 ½ cups idly ravva /Cream Of Rice
½ tsp. salt

Method

Wash and soak split black gram for 8 to 10 hours. Soak Cream of rice  later at the time of grinding the gram for 30 min . Drain all the water and Grind the soaked dal into fine thick paste adding water little at a time.

Drain all the water from the cream of rice by squeezing , then mix it into the ground batter thoroughly and set for 3- 4 hrs in a warm place . For best results allow it to ferment overnight before making idlis.

When you are ready to make Idli's add salt and check consistency of the batter it should be that of a thick flow consistency . Grease Idli molds slightly with butter or oil and Ladle spoonful of batter into each mold cover and steam these for 15-20 min.

After the idli's are made

When done . Remove the idli's and refrigerate them for 3 hrs . Now slice each idli into 2 and deep fry in oil till golden and crispy in texture . Serve hot with tomato pickle or chutney

Shrimp -1 lb (cleaned and deveined)

Maida / All puppose flour - ½cup for dusting shrimp ( season slightly with salt and pepper)

Oil for deep frying

For batter

Maida / All puppose flour - 1 cup

Chili powder - 4tbspn.

Baking soda -½tspn.

regular Beer/club soda -- 8oz.

Salt according to taste

Method

Mix all ingredients under "for batter" into a fine paste without lumps and let it rest for ½ hour.

Now dust each shrimp in seasoned maida/flour and dip into the well rested batter and deep fry till golden in color. serve hot with ketchup or hot sauce.

For marinade
Boneless skinless chicken (3" * 3") pieces -- 20nos

Ginger Paste -1tspn

Garlic paste- 1tspn.

*Garam Masala Powder- 1tspn

Cashew nut paste - ¼ cup

Sour Cream (full fat) - 1 cup

Salt according to taste

White pepper powder - ¼ tspn.

Saffron a pinch soaked in 2tbspn. of warm milk

Juice of ½ lemon/lime

For Garnish

Onions sliced thinly into circles

Lime Wedges

Cilantro leaves

Method

Mix all ingredients under "for Marinade"  let it rest for 3hours in the refigerator

Now place 5 pieces at a time onto skewers and grill them untill done ( about 25 min) baste them occasionally with melted ghee/butter.

Served hot with garnishes.

*Garam Masala Powder :- Roast the following for 3 min or untill the spices start to emit aroma and then turn off & let rest for 4 minutes & grind to a fine powder ( store remaining of the powder in a air tight jar )Cardomom - 1tspn.  , Cinnamon - 1 stick , cloves- ½tspn. , Black pepper corns -½tspn.,cumin - 1tspn. , Coriander seeds - ½tspn. , Nutmeg grated - ½tspn.,

Maida / All purpose flour - 3 cups

Eggs - 8

Grated Cheese --- your choice

Salt according to taste

Water for mixing

Oil for frying

Method

Break eggs into a bowl and season them with salt . and make scrambled eggs of the mixture .. cool and keep aside.

Now in another pan mix maida , salt and water into a smooth semi thick batter. And let it rest for 20 min . Now on a heated pan spread a spoonful of batter into circular thin pancakes . Sprinkle few drops of oil on th sides and fry till light golden on both sides.

Transfer the pancake onto a serving plate and place them falt. Now place a spoonfull of the srambled egg , a spoonfull of cheese and roll it into a roll. Serve hot

White Butter Bread -- 8 slices ( trim the edges off to give a better appearance)

Eggs - 4

Shallots/Onion - 2 chopped finely

Green chilies - 4 chopped finley

Grated Cheese -  ¼ cup

Butter spread

Maida/All purpose flour - 2tbspn.

Ghee /Oil for frying

Salt according to taste

Method

Break eggs into a bowl and season them with salt . Now add to this onions, chilies, Maida & grated cheese and keep aside

Now apply butter on one side of each slice of bread . Heat a pan toast the bread on butter side down and while toasting aldle a spoonfull of the egg batter on to the slice of toat and toat it on both sides until down use a little bit of oil or ghee while frying both the sides. (Caution do not fry on the batter side down for too long or else the cheese will start sticking to tha pan).

Serve hot

Fresh/Frozen Corn Kernels - 2 cups

Whole Dry Red Chilies - 4

Garlic pods- 2 chopped finely (optional)

Curry Leaves - 10 nos. (roughly chopped)

Onion finely chopped - 1

Green chilies finely chopped - 4

Oil for frying

Salt according to taste

Method

Grind corn coarsely along with red chilies, garlic and salt (use very little water while grinding). After grinding add onion, green chilies and curry leaves to the mixture and mix well now make 2" round flat balls of the mixture ( edges need not be perfect round) and deep fry them in hot oil until golden in color. Serve them hot with ketchup or chutney of u'r liking

Rice flour - 1 Cup

All purpose flour- ½ cup 

Ravva/Semolina - ¼ cup

Finely chopped - 2 big onions

Green chilies chopped - 4

Oil for frying

Salt according to taste

Method

In a skillet sauté onions till transparent in 2 tbspn. of oil then  add chopped green chilies to it and sautéfor 2 more minutes turn off the flame and let the sautéed mixture cool down completely. Now in another bowl mix both the flours , ravva,  sautéed onion, salt and waterand knead in to a hard dough rest aside for 10 min. In the meantime heat oil in a pan & make about 3" small flat discs /pooris of the dough on a greased plastic paper/bags remove the discs/pooris & deep fry in oil till golden in color. Serve hot

Rice flour - 3 Cup

Senagapappu/Bengalgram Dal- ½ cup  (soak in water for 1 hr and drain and keep)

Red Chili Powder - 1 ½ Tbspn.

Roughly chopped curry leaves - 15nos.

Garlic paste - ½ tsp. (optional)

Water - 2 cups (approx)

Oil for frying

Salt according to taste

Method

Heat water along with 2 tbspn of oil in a pan (do not boil water ) just heat is so that it is a little over luke warm. Reduce the flame and add gramdal,chili powder, garlic paste, curry leaves, salt to the water and let it cook for 2 minutes now turn off  flame and add rice flour mix it well making sure no lumps are formed and allow it to cool. If required add some more water and mix into a dough (not too soft or too hard)

In the meantime heat oil in a pan & make about 3" small flat/thin discs /pooris of the dough on a greased plastic paper/bags remove the discs/pooris & deep fry in oil till golden in color. When cool store in an airtight container

Rice flour - 3 Cup

Pesarapappu/Greengram Dal- ½ cup  (soak in water for ½ hr and drain and keep)

Red Chili Powder - 1 ½ Tbspn.

Roughly chopped curry leaves - 15nos.

Garlic paste - ½ tsp. (optional)

Water - 2 cups (approx)

Oil for frying

Salt according to taste

Method

Heat water along with 2 tbspn of oil in a pan (do not boil water ) just heat is so that it is a little over luke warm. Reduce the flame and add greengram dal,chili powder, garlic paste, curry leaves, salt to the water and let it cook for 2 minutes now turn off  flame and add rice flour mix it well making sure no lumps are formed and allow it to cool. If required add some more water and mix into a dough (not too soft or too hard)

In the meantime heat oil in a pan & make about 3" small flat/thin discs /pooris of the dough on a greased plastic paper/bags remove the discs/pooris & deep fry in oil till golden in color. When cool store in an airtight container

Boiled Eggs - 4 ( cut into ½ )

Senapindi/Besan/Bengal gram flour- 2 cup  (seived)

Red Chili Powder - 1 tspn.

Ginger Garlic paste  - ¼ tsp (optional)

Thick Yogurt/curd - ½cup

Club Soda /regular soda- 1 bottle (aprox 1 ½ cups) -- if unavailable use water instead

Baking Soda - A pinch

Oil for frying

Salt according to taste

Method

In a bowl mix Flour , baking soda, salt, red chili pwdr, yogurt, ginger garlic paste and mix well now add just enough club soda to make a thick batter of the above mixture keep aside for 10 min . Now dip each egg half in the batter making sure to coat all the sides and deep fry in oil till golden in color . Drain onto a paper napkin to eliminate excess oil serve hot  with ketchup.

Pesarapappu/Greengram Dal- 2 cups  (soak in water for 1 hr and drain onto paper towels draining of all the water )

Oil for frying

Salt according to taste

Method

Heat oil in a pan on medium flame now place small quantities of the dal onto a wired/mesh ladel and insert it into hot oil and deep fry till rich golden yellow when done transfer onto paper towels sprinkle salt (still when hot) continue the process until all the dal is deep fried in the similar fashion. When cool store in an airtight container. Goes well as a snack by itself or with tea

• Hard boiled eggs – 5 (cut into halves)
• Amchur/Dry Mango Powder – ¼ tsp.
• Oil for deep frying

INGREDIENTS 2

• Chili powder – ¾ tsp.   
• 2½ cups sifted Bengal Gram Dal/Besan
• Plain Yogurt – ½ cup
• Baking soda/powder a pinch
• Chilled Club Soda or water ¼ cup to ½ cup
• Garam Masala powder – 1 tsp.
• Ginger garlic paste – ¼ tsp.
• Salt according to taste

 Method

Mix all ingredients under “Ingredients2” into a semi thick batter. Now dip each half of the egg into the batter coat thoroughly and deep fry till golden in oil. Drain any excess oil using paper napkins and sprinkle on top with amchur powder before serving. 

Variation :- You can use lengthwise cut 1” cuts ( like French fry style cut ) of semi-boiled potato instead of eggs

• 1 big cauliflower – cut into 2” * 2” flowerets

•  Oil for deep-frying.

• Salt according to taste

• White pepper powder – ½ tsp.

·        For Batter

• o       Finely Chopped green chilies – 5

• o       Maida/All purpose flour – 3½ tbsp.

• o       Corn starch/flour – 2½ tbsp.

• o       Soya sauce – 1 tsp.

• o       Ajinomoto /Tasting salt a pinch (Optional)

• o       Water – ¼ cup

Method: -

First Boil or steam cauliflower flowerets with salt and pepper for 7 min. When done strain and let them cool.In  a bowl mix all ingredients listed under “For Batter” into a smooth paste . Do not add all the water use it as required in order to get  a semi thick lumpless batter. And let it rest for 10 min . Now dip each individual floweret into the batter coating thoroughly and deep fry in oil till golden in color. Serve hot with ketchup or chili sauce .

• Ground Chicken – 1 lb (buy pre washed and drain away any liquid – best squeeze mince meat in a muslin cloth and let all the liquid drain out)

• Coriander powder/dhaniya powder – 1 tsp.

• Green chilies finely chopped (add chilies according to your own taste)

• Fresh Cilantro – ¼ cup finely chopped (make sure no water is present)

• Cashew nut paste – 2 tbsp. (soak 10 nos. cashew nuts in 4 tbsp. of milk for 1 hr and grind to a smooth thick paste – add no water if requires add 1 extra tbsp. Of milk while grinding)

• Ginger paste – 1½ tsp.

• Salt according to taste

• Ajinomoto /Tasting salt a pinch (Optional)

• Oil for deep-frying.

Method: -

 Mix all ingredients and divide into small lime size balls and deep fry in oil until golden in color. Serve hot. For garnish serve ketchup, thin slices of onion & lemon wedges.

Variation – Can use any ground meat for this recipe. Just make sure the meat has no liquid in it