Savory Maida Biscuits / Savory Diamond Cuts

Ingredients:-

Maida / All Purpose Flour -1 cups
Red Chilli Powder-3/4 - 1 tsp (optional)( u can skip or u can add as u r taste)
Baking Soda-a pinch
Ajwain Seeds-1/2 tsp
Salt to taste
Butter / Ghee / oil-1.5 tbsp
Oil- to deep fry


Method:-

In a mixing bowl,add the maida,salt,chilli powder,ajwain seeds and mix well.

Now add the hot ghee mix it well with your ands so that the ghee is incorporated very well in the flour.
Now sprinkle water little by little and knead into a smooth,pliable yet firm dough.If the dough is loose,the biscuits will turn out soggy.

Cover the dough and rest it at least for 20 minutes.Resting helps in making the dough more pilable.

After the resting time,knead the dough again for a couple of minutes and divide them into 3 equal  sized balls.

Heat oil a kadai for deep frying.

Take one of the balls and Using a rolling pin,roll out each ball of dough into a flat disk (10" disk) it should be medium thick not too thin or too thick.


Take a knife or pizza cutter,cut the dough into thin horizontal strips.

Now cut them vertically to give you small diamond shapes.Slowly remove them from the surface & keep them in a plate or tray to fry.Repeat with the rest of the dough.

When the oil is hot enough,add all the diamond to the oil,turn heat to medium heat.
Fry well on both side until they turn light brown  & crisp.
Once done, remove from the oil using slotted spatula and drain the excess oil in paper towel.

Once it has cooled ,store in air tight container.Repeat the same with remaining dough.

Enjoy with a cup of coffee or tea!!!

Cut Mirchi Pakoda

Ingredients:-

For Pakoda :-

Green Chillies - 6 nos
Oil For Deep Fry
Onion -1/2
Coriander leaves - few
Chat Masala -1 tsp
Lemon Juice-1 tbsp

For Batter :-

Chick Pea Flour / Besan -2 cups
Baking Soda-1/2 tsp
Ajwain-1/2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Oil-1 tbsp

For Filling:-

Tamarind Paste-2 tbsp
Chilli powder-1/2 tsp
Ajwain-1/4 tsp
Roasted Channa Dal -2 tbsp
Salt to taste


Method:-

Take a mixing bowl add besan ,baking soda,salt ,ajwain,oil and some water use a whisk to blend all together make a thick batter keep it aside.

Take grinder or mixer jar add ajwain,roasted Channa dal,chilli powder and salt grind in to a powder.

Now take small bowl add thick tamarind paste ,and ajwain roasted Channa dal powder and mix it well like a thick paste.

Take green chills make one slit and remove the seeds,  the put the prepared mixture the chili, repeat for all the chilli.

Heat sufficient oil in a wok. for deep frying on medium heat.
when oil is hot dip the stuffed chilli into the besan batter and deep fry till slightly golden in color all over turning occasionally.Drain them on to paper towel so that excess oil is drained off.Cool to room temperature.

Now cut each chilli pakoda into pieces and fry in hot oil till they are brown and crispy.Drain them again on paper towels.

Add chopped onions,some chat masala,chopped coriander leaves and squeeze some lemon juice and serve immediately .

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.

Sesame Jaggery Balls / Ellu Urundai

Ingredients:-

White Sesame Seeds-1 cup
Jaggery-1/2 cup
Cashew Nuts-1/4 cup (make small pieces) add if u more or less
Oil or Ghee- 1 tsp



Method:-

In a pan fry the sesame seeds and  add 1/2 cup of water mix well.Roast the sesame seeds until light golden brown,remove and keep aside.

Dry roast cashew nuts pieces into lightly golden brown,keep it aside. In a big thick bottomed vessel,add water and jaggery.

Cook on medium high heat.Start boiling when jaggery melts remove from heat and strain to remove if any dirt in the jaggery.

And bring back to heat and boil in a low flame till it becomes like thick syrup.
when it starts foaming like shown in the photo.

It reached the consistency we want for this recipe.To test ,add few drops of jaggery syrup to the cold water.When pushed with fingers,it the syrup can be roll to a round ball and keeps share without meting in spite to tilting the plate to different directions,it is done and the syrup is ready.
this whole process take about 15 to 20 minutes.

At this stage,add sesame seeds and cashew nuts pieces and mix well.

Then grease your hands with ghee and make small balls out of it when still hot.(when your hands can bear the heat)

 Note:- If the mixture hardens,heat it again and make balls.

Store it in an air tight container and enjoy.