CHICKEN ROLE

INGREDIENTS:

Maida flour: 1cup

salt

water

Eggs: 2

Green chilies: 2

Boneless chicken: 1/2kg

Tomato Sauce

Chili Sauce 

METHOD:

1. Make chicken curry for stuff as you like. I followed my method to prepare chicken curry.
2. Now, make a dough with Maida.
3. Also beat egg with salt and chopped green chilies and keep aside.
4. Now, take a small round dough and press it as much as thin with roti stick.
5. Now, heat tawa and toast this roti on it.
6. Now, pour egg and spread it all over on roti.
7. Now, cook other side. and take it into a plate
8. Now, stuff with chicken curry and add little bit tomato sauce and green chili sauce.
9. Fold it first at bottom and now roll it. If you want u can use toothpick for role.
10. serve hot.

Chand

AALU CHAT

INGREDIENTS:

Boiled Potato
Boiled Mutter
Green chilies
Onion pieces
Chat Masala
Salt

METHOD:

1. Mix all ingredients

FRIED EGG KOFTHA

INGREDIENT: 

Eggs: 5 

Salt 

Pepper: 1/2tsp 

For Kofthas : 

Potatoes: 4 

Carrots: 2 

Beans: 15 

Onions: 2 

Ginger: small piece 

Green Chilis: 4 

Lemon: 1 

Salt 

Oil to deep fry 

METHOD:

1. Boil potatoes and smash them into a fine paste.
2. Heat oil in a pan and fry onions, ginger and Chilis.
3. After that fry grated carrot, finely chopped beans for 2mins
4. Now, add smashed potato.
5. Now add lemon juice and salt and flame off
6. Make small balls and roll them in corn flour for bonding and deep fry
7. Take a bowl. Add oil to the bowl as a layer.
8. Beat egg, salt and pepper in that bowl.
9. Now, cook one spoon full of egg batter in the heated pan and put on it fried kofthas and serve hot.

JHAL MOORI

INGREDIENTS:

Marumaralu: 2cups
Sevai: 4tbsp
Putnalu: 4tbsp
Ground nuts: 3tbsp
Tomato pieces: 1/2cup
Coriander leaves
Fresh coconut grated: 2tbsp
Green Chilis: 1
Onions: 2tbsp
Mustard oil: 1/2tsp
Pickle oil: 1/2tsp
Salt

METHOD:

1. Take all the ingredients into a bowl and mix well and serve.

VEG KUTLET

INGREDIENTS: 

Boiled and smashed Potato: 2cups 

Onions: 1/4cup 

Ginger garlic paste: 1tsp 

Red chili powder: 1/2tsp

Peas: 2tsp 

Mint Leaves: 1tsp

Bread Powder: 1/2 cup 

Carrot grated: 1/2cup 

Green chilis chopped: 1tsp 

Garam Masala: 1/2tsp 

Salt 

Coriander Leaves 

Cornflour: 2tsp 

Oil 

METHOD:

1. Heat oil in a pan for deep fry.
2. Take a bowl and mix all ingredients except Bread powder.
3. Make small balls and press them into fine shape and roll them into bread powder.
4. Deep fry these balls.

VEGETABLE MANCHURIYAN

INGREDIENTS: 

Carrot: 100gm 

Beans: 100gm 

Cabbage:100gm 

Capsicum: 50gm 

Egg: 1 

Corn flour: 100gm 

Maida: 50gm 

Pepper Powder: 1/4tsp 

Salt 

Chilli sauce: 1tsp 

Ginger garlic: 1tsp 

Coriander leaves 

Green chilis : 6 

Ginger: small piece 

Garlic: 10 

Soya sauce: 1tsp 

Ajanomoto: 1/2tsp 

Oil 

METHOD:

1. Cut carrots into thin and small sized pieces.
2. Cut cabbage, beans and capsicum in same size.
3. Take a bowl. Add Egg to the vegetables. Now add corn flour, Maida, pepper powder, salt, chili sauce, ginger garlic and water (optional) to make thick batter.
4. Make balls from the above batter.
5. Deep fry these balls
6. Now take a pan and Heat oil of 2tbsp
7. Now, fry finely chopped Ginger, garlic and green chilis.
8. Now, add vegetable balls and fry for some time.
9. Now, add corn flour water (for 1cup water add 1tsp cornflour).
10. Add soya sauce, ajanomoto and stir continuously until it dry.
11. Finally, garnish with coriander leaves and serve hot.

KAASTA KACHORI

INGREDIENTS:  

Maida: 1/4kg 

Ghee: 1/2kg 

Moong Dal: 100gm 

Oil: 1/4cup 

Coriander Seeds: 1tsp 

Fennel Seeds: 1/2tsp 

Red chili Powder: 1tsp 

Turmeric powder: 1/4tsp 

Hing: 1/2tsp 

Water 

Jeera 

Salt 

Savai

Coriander leaves

METHOD:

1. Take a bowl. Add maida, salt, ghee and water. Make a fine dough. and make pooris.
2. Boil Moong dal.
3. Take a pan. Heat oil and fry coriander seeds, jeera, Fennel Seeds.
4. Then, add red chili powder, turmeric powder, Hing, salt and boiled dal. Cook for 2mins and turn off the flame.
5. Make small balls with the dal mixture.
6. Cover these balls with pooris and deep fry.

MUTTER KACHORI

INGREDIENTS: 

Mutter: 1/2kg 

Maida: 1/4kg 

Oil: 100gm 

Jeera: 1tsp 

Turmeric Powder: 1tsp 

Hing: 1tsp 

Sugar: 50gm 

Green Chilis: 100gm 

Garam Masala: 1tsp 

Ghee: 50gm 

Salt to taste 

Oil 

METHOD:

1. Boil Mutter and make a paste by smashing it with spoon
2. Add Turmeric powder, hing, sugar, chili paste, garam masala, salt and mix well.
3. Add salt, ghee to maida and make fine dough.
4. Make small pooris and put the mutter mixture inside and cover it and round it.
5. Deep fry these pooris and serve hot.

SPRING ROLLS

INGREDIENTS:

Maida: 100gm
Corn flour: 50gm
Egg: 1
Cabbage: 100gm
Onions: 100gm
Beans: 50gm
Chili sauce: 1tbsp
Soya sauce:  2tbsp
China Salt
Water
Salt
Oil
METHOD:

1. Mix well Maida and corn flour. 
2. Add egg beat and salt, water and make as Dosa batter. keep aside for 1/2 an hour.
3. Take a pan and put it on stove. After heating , add oil of 1tsp and clean it with paper napkin.
4. Now, pour a big spoon(garitedu) full of Dosa mixture and round the pan to cover evenly and bring it to heat. Then, Pan cake is ready.
5. Cut the vegetables into thin and large slices.
6. Boil vegetables and drain the water.
7. Take a pan, heat oil.
8. Fry the boiled vegetables until water is evaporated.
9. Then, add salt, china salt, chili sauce and soya sauce and mix well. Take off from the flame
10. Put this curry on pan cake and roll it.
11. Stick the ends with egg yellow.
12. Deep fry the rolls .
13. Cut them into pieces when they are hot and serve.