Ingredients: Alasandalu - 250 gms Green Chillies - 5-6 Ginger - Small piece Salt to taste Cumin seeds - 1 tsp Onion - 2 Coriander leaves Oil for deep frying
Method:
Soak alasandalu overnight, wash and drain the water completely.
Grind alasandalu along with salt, green chillies and ginger to make thick batter.
While grinding if necessary, add very little water.
Finely chop onions and coriander leaves, mix them in batter well.
Heat the oil in kadai, take lemon size batter in hand, make vada's and drop in hot oil. Fry few at a time till light golden brown colour.
Serve hot with coconut chutney or Allam Pachchadi.
Sieve maida,salt, nutmeg and baking powder together.
Mash the bananas and beat the eggs well.
Preheat the oven to 180C .
Cream the butter and sugar in a mixing bowl until light and fluffy. Add the beaten eggs and continue beating for one minute. Then add mashed banana and continue beating for another minute.
Gradually add flour to the banana mixture and beat until thoroughly blended. Lastly add walnuts and mix well.
Line the bottom of loaf tin with greased paper and grease the lining and sides.
Pour the banana mixture into loaf tin and bake until a needle inserted into the center comes out clean - about 50 minutes.
Ingredients: Rawa -1 cup Maida - 1/4 cup Besan - 1/4 cup Sour Curd - 1 1/4 cup Onions - 2 Green chillies - 6 Ginger - Small piece Cumin seeds - 1/4 tsp Garlic - 4 Cinnamon - small piece Curry leaves Coriander leaves Salt to taste Baking soda - a pinch (optional) Oil for deep fry
Method:
Soak rawa, maida, besan in curd for 30 minutes.
Finely chop onions, green chillies, ginger, curry leaves and coriander leaves.
Grind garlic, cinnamon and cumin seeds ti make paste.
Add all the chopped ingredients, ground paste to the soaked rawa, add little water if necessary and mix well.
Heat the oil, drop 1 tbsp of batter in hot oil, few at a time and fry them till golden brown colour.
Ingredients: Tender Banana Flower - 1 Dry red chillies - as per the size of flower Mustard seeds- 1/4 tsp Cumin seeds - 1/4 tsp Fenugreek seeds - 1/4 tsp Urad dal - 1 tsp Asafoetida - a pinch Turmeric - 1/4 tsp Salt as per taste Tamarind - 1/2 of small lemon size Jaggery - small piece Oil - 2 tbsp Method:
Finely chop banana flower and wash the pieces. Fry them in 1 tbsp of oil.
Heat the remaining oil in same kadai, fry red chillies, urad dal,cumin, mustard and fenugreek seeds, Asafoetida for 1 minute.
Grind all the ingredients by adding tamarind, jaggery, salt and turmeric to make chutney.
Ingredients: Radish - 500 gms Shelled peas - 1 cup Green chillies - 2 (chopped) Coriander and cumin seeds powder - 1 tbsp Aniseed powder - 1 tbsp Red chilli powder - 1 tsp Turmeric - 1/4 tsp Salt to taste For talimpu: Oil - 1 tbsp Channa dal and Urad dal - 1 tsp, Mustard and cumin seeds - 1/2 tsp, curry leaves Method:
Peel and grate radish, squeeze out the water as much as possible.
Heat the oil in kadai, add all talimpu ingredients and fry for one minute. Then add grated radish and green chillies and fry them for for 5 minutes in medium flame.
Add green peas, spices, mix well. Close the lid and cook in low flame till peas become tender and curry is dry.