Mama's World

Fine Sev or Bhujia:

Besan atta 250 gms

Red chillie powder 2 tsp

Ajwain powder 2 tsp

Salt 2 tsp or as per taste

Oil for deep frying

Method:

Take a container and mix all the ingredients with warm water and make it into a soft dough (paste-like)

Take a muruku mould and place the fine hole disc in it. Put the dough little by little and press it into the hot oil in the kadai. Thin long string like will flow out of the muruku mold. Take a ladel with holes in it and fry the sev turning it both sides. Remove it and place on a tissue in order to absorb the extra oil.

When the it is cool, it can be stored in an air tight container and eaten as a snack or time pass.

Paalak bhaji: (Spinach) / Potato bhajji

Paalak 10 – 12 stalks or

Potatoes 2 big (thin slices)

Besan atta 6 table spoons

Red chillie powder 1 tsp

Jeera powder ½ tsp

Ginger garlic paste ½ tsp

Salt 1 tsp or as per taste

Eating soda ¼ tsp

Oil for frying

Method:

Wash the paalak leaves and cut up the long stocks, keep just a very small stalk. Drain out the water and keep aside. If you are preparing potato bhajjis, peel and slice the potatoes . In a bowl mix the besan atta with all the ingredients add water and make it into a nice batter. Take a kadai or wok pour the oil for deep frying, when hot , dip each leaf or potato slice in the batter and slowly put into the kadai and fry both sides, till golden brown . Remove it and place on a tissue for the oil to be absorbed. Serve hot.

Onion Pakoda

Onions 2 large

Oil for frying

Besan atta 6 table spoons

Red chillie powder 1 tsp

Jeera powder ½ tsp

Ginger garlic paste ½ tsp

Salt 1 tsp or as per taste

Eating soda ¼ tsp

Method:

Chop the onions (length-wise) . Take a bowl , add onions, besan atta and all the ingredients with a little water and till a paste like consistency. Take a kadai/wok and heat the oil for deep frying. When the oil is hot take little onions at a time and deep fry it till golden brown.

After frying place it on a tissue to absorb extra oil. Serve it plain or with tomato sauce.

Tomato rasam

Ingredients:

Tomatoes ½ kg

Tamrind 1 small round size

Red chillie powder 2 tsp

Pepper powder 2 tsp

Saffron ½ tsp

Ginger garlic paste 1 tsp

Corriander leaves 3 stalks

Curry leaves 2 stalks

For seasoning:

Oil 1 table spoon

Cummin seeds ½ tsp

Mustard seeds ½ tsp

Whole red chillie 2

Garlic pods 2

Curry leaves 4-5 leaves

Method:

Wash and cut up the tomatoes, add the chillie, saffron, pepper, cummin powders, ginger garlic paste, curry leaves and corriander leaves & tamrind, add one mug of water about ¾ litre add salt and ½ tsp of (hing) asoefetida and allow it to boil for about 15 min on slow fire. Remove from stove and allow it to cool a little so that you can squeeze out and strain out the boiled content into a dish.

Take a small pan, heat the oil and add the mustard,cummin,whole red chillie, garlic pods and the curry leaves when it is brown add the seasoning to the rasam. It can be served with hot rice.

Chole/Chick pea

Ingredients:

Chole channa 200 gms

Onions 2

Red chillie powder 2 tsp

Saffron ½ tsp

Ginger garlic paste 2 tsp

Chole masala powder 2 tsp

Salt 2 tsp

Lime juice 2 table spoon

Corriander leaves 7-8 stalks

Tomatoes 3-4

Oil 3 table spoons

Method:

Wash & soak the chole channa overnight. Pressure cook it and keep it aside.

Take a dish or kadai, heat the oil, add the finely chopped onions and fry it well till light brown, add saffron, ginger garlic paste, chillie powder, pureed tomato, chole powder and salt, fry it well then add the boiled chole and allow it to cook on sim for about 5-8 minutes add the lemon juice and allow it to cook on sim another 5 min. Remove and garnish with chopped corriander leaves and finely chopped onions.

Fried Fish

Ingredients

Fish ½ kg (sliced)

Red chilli powder 2 tsp

Saffron ½ tsp

Cummin powder 1 tsp

Ginger garlic paste 2 tsp

Salt 2 tsp or as per taste

Vinegar or lime juice 1 table spoon

Method:

Wash the fish pieces and marinate it with all the ingredients (masalas) and keep aside for 1 or 2 hours.

Take a pan and shallow fry the pieces in oil few at at a time till golden brown.

Chicken pakoda

Boneless chicken 250 gms

Chillie powder 1 tsp

Pepper powder 1 tsp

Egg 1

Ginger garlic paste 1 tsp

Cornflour 2 tsp

All purpose flour 2 tsp

Salt 2 tsp or as per taste

Method:

Wash and cut the chicken into small pieces, add the chillie powder, pepper powder, ginger garlic paste, egg, cornflour and flour, salt and mix it well and keep aside for about ½ hour.

Take a kadai/wok add oil for deep frying, when hot add few pieces at a time and fry it well till golden brown. Remove and serve with sauce.