- Masala Peanuts
- Paneer Kabab
- Draniki | Potato Pancake
- Asparagus Fry
- Black Chickpea Sundal
- Onion Pakora / Ullipaya Pakodi / Onion Fritters
- Pesarapappu Atlu | Mung Bean Kimchi Pancakes | Moong Dal Pancakes
- Kothimbir Vadi / Kothimeera vadalu
- Dhokla
- Aloo Tikki
- Guacamole Puffs
- Mexican Corn on the Cob
- Chivda
- Moong Dal Sundal
- Gobi Manchuria
- Sev Puri
- Spicy Corn Cakes
- Oats Khara Sundal
- No Yeast Bread Sticks along with Tomato Hummas
- Baked Semolina/ Sooji Cakes
- Poha
- Khasta Kachori / Moong Dal Kachori
- Chegodilu for ICC
- Jantikalu or Muruku for ICC
Tuesday, October 23, 2012
Snacks
Tuesday, October 16, 2012
Saturday, October 13, 2012
Chamadumpa Vepudu | Seppankizhangu Fry | Taro Root Fry | Arbi Sabji
Some dishes taste so good that you make them the same way 'n' number of times & still enjoy that as your first time.My mom makes this dish & I copied it from her. This is a easy & healthy style of enjoying this recipe.
Few days back I received a mail for this dish.
Ingredient
9 Big taro root
4 Tbs oil
1Tsp mustard
2 Tbs besan ( Senaga pindi)
2 Tsp chilli ( Adjust acc. to your taste)
Few curry leaves
Salt
To start off cook the taro roots using a pressure cooker.If not you can boil them in a big vessel with water & can check with a knife if they are cooked or not.
Once cooked allow them to cool down & peel the skin off. Cut them in equal size thin pieces.
Heat a pan with 1tbs of oil then add mustard & curry leaves to it. Once the mustard starts jumping add the cut taro pieces to pan.Sprinkle besan on them while mixing carefully.
Cook it in a medium heat for 5mins.Then add 1tbs oil & mix it.
After 10mins the fry looks similar to this. Then sprinkle salt & chilli powder along with 1tbs oil.Mix them well.Fry them on low heat for another 10mins to get a crispy texture.
Few days back I received a mail for this dish.
Ingredient
9 Big taro root
4 Tbs oil
1Tsp mustard
2 Tbs besan ( Senaga pindi)
2 Tsp chilli ( Adjust acc. to your taste)
Few curry leaves
Salt
To start off cook the taro roots using a pressure cooker.If not you can boil them in a big vessel with water & can check with a knife if they are cooked or not.
Once cooked allow them to cool down & peel the skin off. Cut them in equal size thin pieces.
Heat a pan with 1tbs of oil then add mustard & curry leaves to it. Once the mustard starts jumping add the cut taro pieces to pan.Sprinkle besan on them while mixing carefully.
Cook it in a medium heat for 5mins.Then add 1tbs oil & mix it.
After 10mins the fry looks similar to this. Then sprinkle salt & chilli powder along with 1tbs oil.Mix them well.Fry them on low heat for another 10mins to get a crispy texture.
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