VARIPINDI PAKODI

INGREDIENTS

Varipindi [ rice flour ] – 2 cups

Curd – 1 1/2 cup for mixing rice flour [sour curd]

Onion – 4 medium size cut into cubes

Green chillies – 8

Finely chopped ginger – 2 tbsp

Finely chopped curry leaved – few

Salt to taste

Cooking soda – a big pinch

Oil for deep frying

METHOD

  1. Mash ginger and green chillies in a mortar and pestle to a coarse paste.
  2. Take a bowl. Add rice flour, onions, curry leaves, salt, cooking soda, ginger and green chilli paste.
  3. Mix well. Gradually, add curd and mix well and keep it aside.
  4. If the mixture is too dry, add 1 to 2 tbsp of curd.
  5. Heat oil in a pan. When the oil is hot enough regulate flame to medium.
  6. Take a small amount of dough and make small pakodi with your fingers and slide them gently in the oil.
  7. Fry them on medium flame till they are golden brown. Be patient and use medium heat. Otherwise, the pakodis will fry on the outside and remain raw on the inside.
  8. Fry them till they become crisp and golden.
  9. Using slotted spoon remove pakodi from the oil and place them on a kitchen napkin to remove excess oil.
  10. Continue to make more pakodis in batches with the rest of the dough.
  11. Serve hot with chinthakaya pachadi.

PEANUT CHAT

INGREDIENTS

Peanuts – 1cup soaked for 6 to 8 hours

Finely chopped onions – 2 to 3

Finely chopped green chillies- 3

Salt to taste

Finely chopped coriander leaves – 1/4 cup

Lemon juice – 1 tp 2 tbsp

Red chilli powder – 1tsp

Finely chopped tomatoes – 1/2 cup deseeded

METHOD

  1. Wash the soaked peanuts and pressure cook with 3 to 4 cups of water and 2 tsp salt. Cook on high flame for 1 whistle
  2. Then cook on low flame for 4 to 5 minutes till the peanuts are well cooked.
  3. Allow the pressure to release. Strain the peanuts in a colander and cool it.
  4. Take a wide bowl. Add chopped onions, green chillies, tomatoes, coriander leaves and lime juice.
  5. Mix well. Lastly, add salt and Mix well. Serve

ATUKULA MIXTURE

INGREDIENTS

Atukulu – 1 cup

Pea nuts – 1/4 cup

Cashew nuts – 1/4 cup

Red chilli powder – 1tbsp

Curry leaves – 2 springs

Salt to taste

Oil for deep frying

METHOD

  1. Heat some oil in a deep kadai.
  2. When the oil is hot enough, add atukulu in small batches .
  3. As and when they are puffed, remove the atukulu using a slotted spoon and transfer them to a colander.
  4. Repeat steps 2 and 3 depending on your required quantity.
  5. Add salt and red chilli powder to the fried atukulu and mix well.
  6. Fry some cashew nuts, peanuts and curry leaves separately in the same oil.
  7. Add the fried cashew nuts, peanuts and curry leaves to the atukulu.
  8. Mix everything until it is well coated with the spices.
  9. Store the mixture in a glass jar or air tight container.
  10. The mixture stays good for about 10 to 15 days.

EGG SNACK

INGREDIENTS

Boiled eggs – 4

Finely chopped onions – 1 medium size

Finely chopped tomatoes – 2 tbsp [remove seeds and chop it]

Finely chopped coriander for garnishing

Salt to taste

Red chilli powder- 1tsp

METHOD

  1. Boil eggs, peel it and keep it aside.
  2. Just before serving, cut eggs in half.
  3. Arrange in a plate. Sprinkle finely chopped onions and tomatoes.
  4. Lastly sprinkle salt, red chilli powder and finely chopped coriander leaves.
  5. Serve as accompaniment.

MASALA PEANUTS

INGREDIENTS

Peanuts- 1 cup

Besan flour – 1/2 cup

Rice flour – 1 tbsp

Red chilli powder – 1 tbsp

Cumin seeds – 1 tbsp

Water – 2 to 3 tbsp

Curry leaves – few

METHOD

  1. Rinse peanuts under running water. Drain them in a colander.
  2. Take a bowl and add peanuts. Then, add all the rest of the ingredients. Mix well.
  3. Sprinkle little water and mix well until each peanut is coated well with masala.
  4. Heat oil in a pan. Gently drop the peanuts. Do not add them in lumps.
  5. Do not disturb for a minute, then stir and fry on low to medium flame.
  6. Fry till the foam in the oil disappears completely and peanuts turn golden brown and crisp.
  7. Drain the fried peanuts onto a kitchen paper. In the same oil, fry curry leaves and add it to the fried peanuts.
  8. Cool them completely and store in a air tight jar.

CORN ON THE COB

INGREDIENTS

Sweet corn cobs – 3

FOR SPREAD

Finely chopped coriander leaves – 1 tbsp

Roasted cumin seeds powder- 3/4 tsp

Lemon juice- 1 tsp

Melted butter – 2 to 3 tbsp

Mashed garlic cloves – 2 optional

Salt to taste

Red chilli powder – 1 tsp

METHOD

  1. Clean the cobs and trim the stems. Take small bowl and mix all the ingredients for the spread.
  2. Mix well and keep it aside. Roast the cobs over charcoal or an electric barbeque or on gas stove till they are cooked.
  3. Brush the flavored butter on the cobs.
  4. Serve hot.