Kudumullu / Kolulattai

                        Happy Ganesha chaturthi to all my viewers and friends!!

Kudumullu Ingredients:

• 2 cups Rice flour
• 3 cups Water
• 2 tsp Oil
• a pinch of salt

Stuffing Ingredients:

• 2 cups Black Sesame seeds
• 1 cup Fresh shredded Coconut
• 1 cup Jaggery Powdered
• 2 Cardamon  powdered

Kudumullu

Method:

1. Dry roast the sesame seeds and transfer to a plate. When cooled grind it in a mixer jar to a coarse powder.
2. Now transfer it in a bowl, add coconut, jaggery and cardamon powder and mix well. Keep it aside.
3. Now boil 3 cups of water in a vessel.

     4. Add oil and salt to the boiling water. 

     5. Now add the rice flour to it, do not stir it.

     6. Reduce the flame and close with a lid for 3-4 mins.

     7. Now remove the lid and stir it with a spatula with out any lumps.

     8. Again close the lid and cook for 2 mins in a very low flame.
     9. Remove the dough from heat and knead it well to a soft dough.
    10. Make small balls out of the kneaded dough.

    11. Roll into small puri by keeping in between a clean plastic sheet.

    12. Place this puri in the Kadubu mould and place the 1 tbsp of stuffing/ filling on one side. 

    13 .Close the mould tightly and remove the extra dough on the sides.

kudumullu

    14. Unmould and slowly lift the kudumullu and place gently on a plate.

    15. Make remaining dough the same way.
    16. Now place these stuffed Kudumullu in a idly cooker and drizzle some oil on top of it.

    17. Cook for 5-6 mins.

    18. Serve hot or cold. Enjoy this delicious Kudumullu.

Note:

1. The stuffing can be differed by adding different ingredients.
2.  Spicy kudumullu can also be made by adding green chillies, and moong stuffing.

  3. Remaining dough can be made into small balls and steamed for 6-7 mins.
  4. Season with mustard seeds, urad dhal, green chillies, turmeric, coriander leaves and salt.
  5. This will make a good snack.

Egg Bonda

Ingredients:

• 4-6 Hard boiled eggs
• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method:

1. Discard the shells of the eggs and keep aside.
2. Now in a bowl add gram flour, rice flour, salt, chili powder, asafoetida, turmeric powder, 1 tsp oil  and mix well.
3. Now add water and mix to a thick batter.
4. Heat oil for deep frying.

5. Dip the whole egg or halved egg in the batter and drop into the hot oil.
6. Fry until nice golden brown color is formed.
7. Remove and place on a paper towel.
8. Serve this delicious Egg bonda as a snacks.

Vegetable Puffs

Ingredients:

• 1 pack Puff pastry sheets
• 2 Boiled potatoes crumbled
• 1/2 cup Fresh/frozen peas
• 1/2 cup Onion sliced
• 1 tsp grated Ginger
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 3 tbsp Oil
• Salt to taste

Method:

1. Defrost the puff pastry sheets and keep aside.

2. Heat a pan, add oil, when hot add onion.
3. Fry onion till golden brown, add ginger, turmeric powder, chili powder, coriander powder and garam masala.
4. Now add potatoes and peas, add salt and mix well.
5. Close the lid, reduce the flame to medium heat and cook until potatoes are soft.

6. Fry them well and transfer to a bowl.This is the filling.
7. Preheat the oven to 400 F.
8. Now spread the pastry sheet and roll with a rolling pin.
9. Cut into equal large rectangle shapes.

10. Place 1 tbsp filling in the middle of the sheet and fold it.
11. Place the folded sheets on a baking tray and bake for 10-15 minutes until golden brown color is formed.

12. Transfer to a serving plate and serve.
13. Enjoy this great dish as a snack.

Aloo Bonda

Aloo masala Ingredients: 

• 2 large Boiled potatoes mashed
• 1 medium Onion (chopped)
• 1/2 tsp Chana dal
• 1/2 tsp Mustard seed
• 1/2 tsp Urad dal
• 1/2 teaspoon Turmeric
• 1-2 green Chili
• 1 clove Garlic(chopped) 
• 1 tablespoon Oil
• Salt to taste 
• 2 tbsp Cilantro (chopped) 

Method:

1. Heat oil.
2. Add mustard seed, chana dal, onions,split green chili and turmeric.
3. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

4. Add potatoes and salt.
5. Mix and cook for few mins.
6. Garnish with cilantro and allow it to cool.

7. Now make small equal size balls and keep aside.

Ingredients for Batter: 

• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method: 

1. In a bowl add gram flour, chili powder, asafoetida, rice flour, turmeric powder and oil.
2. Mix them all together, add oil and salt, now make it in to a thick batter by adding water gradually.
3. Now heat oil for deep frying, when hot switch the flame to medium heat.
4. Now drop each potato balls in the batter and carefully drop into the hot oil.
5. Deep fry them until nice golden color is formed.
6. Remove from oil and place on a paper towel.
7. Repeat with other potato balls and fry them.
8. Enjoy this delicous Aloo bonda as it is or with any chutney.

Kabuli Channa Sundal

Ingredients:

• 2 cups Chick pea / Kabuli channa
• 1/2 cup Onions chopped
• 2 tbsp Coriander leaves
• 3 Green chillies slit
• 2 tbsp Lemon juice
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder
• 1 tbsp Oil
• 3 tbsp Shredded fresh coconut
• 1/4 tsp Mustard seeds
• 1 tbsp Urad dal
• 1 tbsp Chana dal
• Salt to taste

Method:

1. Wash and soak chickpeas in water overnight or for 8 hours.
2. Pressure cook chickpeas with enough of water and add salt.
3. Cook the chickpea until soft.
4. Drain out any excess water and keep aside.
5. Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter, add urad dal and chana dal. Fry them until light brown.

6. Now add onions, curry leaves, turmeric powder and green chillies.
7. Fry until onions are golden brown.
8. Now add the cooked chickpeas and very little salt.
9. Saute it, add coriander leaves and coconut and mix well.
10. Now switch off the stove, add lemon juice and mix well.
11. Transfer to a bowl and serve as a snack or sidedish.

Kuli Paniyaram / Gunta Ponganalu

Ingredients:

• 1 bowl Idly batter
• 1 cup Onion finely chopped
• 2 Green chillies
• 1/4" piece Ginger
• 1 tsp Cumin seeds
• 1/2 cup Coriander leaves chopped
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 2 tsp Urad dal
• 3 tbsp Chana dal
• 1 sprig Curry leaves
• Salt to taste

 

Method:

1. Grind green chillies, ginger and cumin seeds to a coarse paste without water.
2. Transfer this grounded paste to the batter.
3. Add onions, coriander leaves and salt to the batter.
4. Now heat a pan add oil, when hot add mustard seeds, when the seeds splutter, add urad dal, chana dal and curry leaves.
5. Fry them until the dals turn golden brown.

6. Now transfer this to the batter and mix well.
7. This batter should be thick.
8. Now heat the paniyaram pan.
9. Let the heat be in medium high.


10. Spray oil on the pan and pour the batter into each hole.
11. Do not over fill the holes.
12. Pour only 3/4 of the space, cover with a lid.
13. When you see small holes forming on the surface of the batter, flip the paniyarams and spray oil on them.


14. Prick a toothpick in center of the paniyaram, if it comes out clean, then remove the paniyarams.
15. Repeat the same procedure with remaining batter.
16. Serve this hot paniyarams with chutney.
17. Ginger chutney goes very well with these paniyarams.

Chole Tikki

Ingredients:

• 1 cup Chickpeas / Chole / Kabul Channa
• 1 Potato boiled
• 1 tsp Ginger garlic paste
• 1/4 cup Coriander leaves chopped
• 3 Green chillies
• 1/2 tsp Chili powder
• 1/2 tsp pepper corns
• 1 Lemon
• Oil spray
• Salt to taste

For serving:

• 1/2 cup Dates sweet chutney
• 1/2 cup Green chutney
• 1/2 cup Yogurt blended

Method:

1. Soak Channa overnight and cook in a pressure cooker with enough water until soft.
2. Strain all the water and keep the channa aside.
3. Now take a food processor, add cooked channa, potato, ginger garlic paste, pepper corns, green chillies, chili powder, coriander leaves and salt.

4. Blend all together without water to a coarse paste.
5. Now transfer to a bowl, add lemon juice and mix well.
6. Preheat the oven to 400 F.
7. Now spray oil on a baking tray.

8. Now make equal ball of the grounded paste and flatten with fingers and place on a tray.
9. Spray oil on them and place in oven for 10 mins.
10. Turn on the other side of the tikkies and again spray oil on the tikkies.
11. Bake for another 10 mins.

12. Nice golden brown color should be formed on both the sides.
13. Transfer the tikkies to a serving plate.

14. Serve with plain yogurt, green chutney and sweet chutney.
15. Enjoy!!

Rasam Vada

Ingredients:

• 1 bowl Masala Rasam
• 4-6 Medhu vadas

Method:

1. Place the medhu vadas in a bowl.
2. Pour hot rasam on it until it is soaked.




Medhu Vada


3. Let it soak for 5 mins.
4. Now transfer these vadas into small serving bowl.




Masala Rasam


5. Pour more hot rasam on top of it.
6. Serve hot. Enjoy!!!

Medhu vada

Ingredients:

• 2 cups Urad dal
• 1 tbsp Rice
• 1 cup Onions finely chopped
• 1/2 tbsp Peppercorns
• 1 green chili
• 1/4" piece Ginger
• 1 tbsp Coconut shredded
• Salt to taste
• Oil for deep frying

 

Method:

1. Wash and soak urad dal and rice in water for 1 hour.
2. Drain all the water and keep aside.
3. Now take a small mixie jar, add green chili, ginger, peppercorns and soaked dal.
4. Grind to a fine paste adding very little water.
5. The grounded paste should be a thick batter.
6. Now transfer to a bowl, add onions, coconut and salt.
7. Beat well with your hand.
8. Now heat oil for frying in a medium flame.
9. Keep a bowl of water.
10. Now dip your hand in water and take a small ball of batter.

11. Make a hole in the center of the batter with your thumb and immediately drop into the oil.
12. Now again dip your fingers in water and take the batter.
13. Repeat this process for all the batter.
14. Do not crowd the vadas while frying.
15. Do it in batches.
16. Once golden color is formed flip the vadas on to the other side.
17. Fry until nice golden brown color.
18. Remove and place on a paper towel.
19. Serve hot with ginger chutney.

Palmiers

Ingredients:

• 1 sheet Ready-made puff pastry
• 4 tbsp Sugar
• 1/4 tsp Cinnamon powder

Method:

1. Take a small bowl, mix the sugar and cinnamon powder.

2. Now place the pastry sheet on a flat surface and roll it with a rolling pin to make it thin falt square.
3. Sprinkle the cinnamon sugar over the top.
4. Then gently spread it out with your hands.
5. Finally roll the rolling pin over the surface to press the sugar in completely.

6. Turn the pastry over and do exactly the same thing on the other side.
7. Now fold the longest sides of the pastry inwards on both the sides about 2cm, and flatten with the rolling pin.
8. Fold both sides over once more, sprinkle again with cinnamon sugar and roll.

9. Lastly, fold the pastry up completely and roll the rolling pin over for the last time.
10. Now cut the folded pastry into thin strips, making at least 20 individual palmiers.

11. Discard the untidy ends. Then turn them onto one side and place them on a tray.
12. Put the tray into the fridge and chill for 15 minutes.
13. Preheat the oven for 400 F.
14. Remove the palmiers from the fridge and arrange them on a baking tray.

15. Leave space between each one as they will expand and open up to form their 'palm like' shape.
16. Don't leave too much space as they'll spread out too much.
17. Place the tray in the centre of the oven and bake for 15 minutes.

18. When the palmiers turn golden brown color remove from the oven, and transfer them to a plate to cool down.
19. Serve with tea or coffee as snack.

Chicken Wontons

Ingredients for Filling:

• 1/4 lb Ground Chicken
• Wonton wrappers
• 1 bundle Spring onions chopped
• 1 Carrot grated
• 3 cloves Garlic crushed
• 2 tbsp Soya sauce
• 2 tbsp White Vinegar
• 3 tbsp Oil
• 4 tbsp Red chili flakes
• 1 tsp All purpose flour
• 4 tbsp Water
• 1/4 tsp Sugar
• Salt to taste

Ingredients:

• 1/4 cup White Vinegar
• 2 tsp Soya sauce
• 2 Green chillies finely chopped

Method for filling:

1. Heat a kadai or wok, add oil, when hot add garlic, spring onions and carrots.
2. Saute for a minute. Add ground chicken to it and keep stirring breaking into small crumbles.
3. Add salt and mix well.

4. Close the lid and cook until cooked.
5. Stir in between.
6. When the chicken is completely dry, add sugar, soya sauce and vinegar.
7. Mix well and transfer to a bowl.
8. Allow to cool. Chicken filling is ready.
9. Now take a small bowl, add all pupose flour and water, mix well.
10. This is the glue to stick the wrappers.

Method 1 for Wontons:

1. Now take the wonton wrappers.
2. Place a spoon full of filling at the centre of the wrapper.
3. Wet all the sides with the glue.

4. Now stick the other wrapper, so the filling in covered on all sides.

5. Now stick the adjacent sides and them slightly bend the top of the wrappers.

6. A flowers shape is formed. Proceed with all the other wrappers.

7. Heat oil for frying and fry all the Wontons on both sides.
8. Serve hot with sauce.

Method 2 for Wontons:

1. Take the wonton wrapper, place the filling at one side of the sheet.
2. Now wet the sides, fold the wrapper into half, forming a triangle.

3. Now wet the other two ends.
4. Overlap the two ends and now a boat shape is formed.

5. Proceed with other wontons.
6. Heat oil for frying.
7. Fry the Wontons on both sides.
8. Serve with sauce.

Method for Sauce:

1. Take a small bowl.

2. Add vinegar, soya sauce and green chillies.
3. Mix well and serve with wontons.