Bobbarlu ( Alasanda)Vadalu / Black Eyed Peas (Lobia) Fritters

Ingredients:-

Black Eyed Peas-2 cups
Onion-1 cup (finely chopped)
Green Chillies-4 -5
 Saunf seeds -t tsp
Ginger-2" (peeled and chopped)
Salt to taste
Coriander Leaves-few
Curry leaves-few(chopped)
Oil for deep frying

Method:-


Wash and soak the lobia in lot of water overnight or 5 to 6 hours.In the morning,drain the water and put in colander or take a cloth and rub the lobia till it become dry..Keep it aside.

 Grind  the drained black eyed peas,green chillies,saunf seeds and ginger into a coarse paste.


Add chopped onion,salt,chopped curry leaves and coriander leaves to the ground mixture and mix well.


Divide the dough onto small lemon sized balls and Flatten it on your palm to make a patti shape or make a hole in the center of the vada so that it cooks evenly all over..Prepare patties with the rest of the mixture.


Heat oil for deep frying.Once its piping hot,reduce flame to medium and place these patties in the oil and fry them to a golden brown color.


Serve hot with tomato sauce or any chutney of your choice.

Bhatura (with Yeast and without Yeast)

 Ingredients :( Recipe with Yeast)

All Purpose Flour ( Maida)-1 cup sifted

Salt-1/4 tsp

Oil-1 tsp

Sugar-1/2 tsp

Rapid Rise Yeast-1/2 tsp ( if using dry active yeast.dissolve it with the sugar in the warm water and let it foam up before adding to the flour)

Yogurt-1/4 cup (use thick yogurt)

Warm water-2 tbsp approx 

Oil- for deep frying

Method:-

Add all purpose flour and salt to a large bowl,mix well.Add oil  and incorporate it well into the flour.
 

Add sugar and Rapid Rise Yeast and mix.

Add yogurt and warm water (slowly) to form a soft dough.Knead for 4-5 minutes until smooth and elastic.

Drizzle a few drop of oil to coat the dough,cover with a damp paper or cloth towel and let it rest in a warm place for 1 hour.

Heat oil for deep frying.

Knead dough once again and divide into 4-5 equal portions.Lightly coat rolling surface with  flour and roll out doing into a approx 5-6 inch round (note: dough tends to stretch back so make round bigger then needed).

Carefully slide bhatura into the hot oil and gently keep pressing down with a slotted spoon until it puffs up.

Flip bhatura to other side and gently press into the oil.Cook for 30 secs to 1 minutes,until golden brown,and remove onto a paper towel lined plate.Continue with remaining bhature.

Serve hot with Chole or Chana Masala.

Ingredients:-(Recipe without Yeast)

All purpose flour (Maida)- 2 cup

Semolina - 3 tbsp (sooji)

Baking Soda-1 tsp

Salt-1/2 tsp

Oil- 1 tbsp

Sugar-1/2 tsp

Yogurt-4 tbsp

Warm Water to knead into a dough

Oil - for deep frying

Method:-

Add together all purpose flour,baking soda and salt into a large bowl.Add oil and incorporate well into flour.Add sugar,semolina,yogurt,warm water (slowly) and knead to form a soft dough.Knead for 4-5 minutes until soft and elastic.

Drizzle a few drop of oil to coat the dough,cover with a damp paper or cloth towel and let it rest in a warm place for 3 to 4 hour.

Heat oil for deep frying.

Knead dough once again and divide into 4-5 equal portions.

Lightly coat rolling surface with oil and roll out dough into a approx 5-6 inch round

carefully slide bhatura into the hot oil and gently keep pressing down with a slotted spoon until it puffs up.Flip bhatura to other side and gently press into the oil.Cook for 30 secs ,until golden brown,and remove onto a paper towel lined plate.Continue with remaining bhature.

Serve hot with Chana Masala.

Chilli Tofu Dry Recipe / Chinse Veg Starters

  Ingredients:-

Tofu- 200 gms (firm)
Capsicum or colored Bell Peppers-1 nos (cut into cubes)
Onion-1 small (cut into cubes)

For the Batter:-

All purpose Flour-1/4 cup
Corn Flour-2 tbsp
Water -1/4, approx
Red Chilli Paste-1/2 tsp
Ginger-Garlic Paste-1 tsp
Salt to taste
Oil-For deep Fryining

 Other Ingredients For Chilli Tofu:-

Garlic-4 -5 nos (finely Chopped)
Ginger-3/4" (Finely chopped)
Green Chillies-3 nos
Vinegar-1 tbsp
Soya Sauce-1 tbsp
Tomato Ketchup-2 -3 tbsp
Green Chilli Sauce or Red Chilli Paste-1 tbsp
Freshly Ground Pepper-1/4 tsp
Salt to taste
Oil-2-3 tbsp
Spring Onion-1 (finely chopped)

Method:-

Swaddle in paper towels and place in a colander for 30 minutes with a heavy weight on top,like a saucepan,to press our any water. Cut the tofu into 1-inch cubes .

Remove the stem and deeds and the white internal layer of capsicum and cut into 1" cubes and keep aside.Cut the onion into large 1" cubes and separate into layers.Ginger and garlic finely chopped keep it aside.

In a bowl,add all purpose flour,cornstarch,ginger-garlic paste,salt and chilli paste,littler water and make a slightly thick batter.

Heat oil in a deep curved pan for deep frying.
Dip the tofu pieces in the batter and deep fry until they turn light golden brown color.Drain the tofu pieces on to a kitchen napkin.

Heat oil in a pan and when it's hot,add finely chopped ginger,garlic,green chillies and saute.

Add colored bell peppers and onions,slightly saute for 2 minutes,Reduce the flame add vinegar,soya sauce,tomato ketchup,green chilli sauce,salt,pepper.Remember that all the sauces contain some salt,so do not add more salt.Mix all the sauces nicely on low flame for a minute.

Add the fried tofu pieces and increase the flame and stir fry for 1-2 minutes until they become piping hot.

Serve  hot.