Soya Chitti Garalu

Here is what you need:

Boiled Soya chunks - 250 gms (finely mashed)
Onions - 2 (finely chopped)
Boiled Potatoes - 4 (finely mashed)
Coriander leaves - 2 tbsps (finely chopped)
Mint (Pudina) leaves - 2 tbsps (finely chopped)
Jeera powder - 2 tsps
Dhaniya powder - 2tsps
Garam masala - 2 tsps
Gram flour (Besan) - 3 tbsps
Green chillies paste - 2 tsps
Corn flour as required
Oil to fry
Salt to taste

Method:

• Mix all above listed ingredients except corn flour and oil.
• Flatten small portion to make hole at center. Then deep fry this after coating with corn flour & water mixture.
• Serve hot with sauce or pudina chutney!

Tip: Mashed boiled carrots, beans etc can also be used.

Masala Papad

Here is what we need:

Papads - 2 
Onions - 1 (finely chopped) 
Tomatoes - 1 (finely chopped)
Lime juice - 2 tsps
Chat masala - 3/4 tsp
Salt to taste
 
Method:

• Mix all above ingredients.
• Spread it over papad and serve immediately!

Special Bhel Puri

Here is what we need:

Puffed rice - 4 cups
Tomatoes - 2 finely chopped
Onions - 2 finely chopped
Roasted Peanuts - 1/2 cup
Fried gram - 1/2 cup
Fresh coriander - finely chopped

Masala:

Green Chillies - 2 - 3
Garlic flakes - 2
Tamarind pulp as per taste
Jaggery as per taste
Garam masala - 1 tsp
Pudina as per taste
Ginger as per taste
Salt

Method:

• Grind all the ingredients listed under masala to form a paste.
• Mix all the ingredients well along with masala.
• Garnish with fresh grated Mango ginger!
  

Gummadikaaya bajji

Here is what we need:

Gummadikaaya (Ash gourd) - 1/4 kg
Udad dal (minapappu) - 1 medium glass (soaked for 2 hours)
Green chilli paste
Ginger paste
Jeera - 2 tsps
Coriander leaves
Oil to fry
Salt to taste

Method:

• Slice ash gourd into lengthy medium sized pieces.
  
• Grind soaked udad dal into fine paste.
  
• Add green chilly paste, ginger paste, jeera, ash gourd pieces and salt to udad dal paste. Mix well.
• Deep fry small portions of this dough in oil.
• Serve with hot white rice!
  

Rajasthani Kachori

Here is what we need:

Moong dal (Pesara pappu) - 1/2 kg (Soak for 3 - 4 hrs)
Red chilly powder - 3 tsps
Green chillies - 4
Dhaniya powder - 3 tsps
Amchur powder - 2 tsps
Garam masala - 2 tsps
Saunf (fennel seeds) - 3 tsps
Hing (asafoetida) - 1/4 tsp
Jeera (cumin seeds) - 3 tsps
Maida - 1/2 kg
Oil to fry
Salt to taste

Method:

For dough:

• Heat oil and pour it into maida.
• Add sufficient salt to maida.
• Knead maida adding warm water to a dough.

For stuffing:

• Semigrind soaked moong dal to form a coarse paste.
• Take Oil in pan add jeera & hing and fry.
• Add moong dal paste and fry until it turns brown.
• Add garam masala, dhaniya powder, saunf, amchur, red chilly powder and green chillies paste into it.

Final touch:

• Take a portion of dough and flatten it using rolling pin to form a circle.
  
• Place portion of stuffing in the center.
• Roll the dough to form a ball & seal the ends by folding.
  
• Deep fry this in hot oil.
• Serve hot with pudina chutney or ketchup!

Baby Sweet Banana Peppers

Here is what we need:

Baby sweet Banana peppers (red, yellow, orange colours)
Boiled potatoes, peas, corn, beans, carrots (for stuffing)
Grated cheese

Method:

• Baby sweet Banana Peppers - cut them in half vertically.
• Fill in the trough in each half with cooked potato bits,peas,corn,beans,carrots etc.
• Arrange them on a hot pan wet with a little oil and fry slightly.
• Add salt and red chilli powder to individual taste
• Sprinkle grated cheese on top (optional)

Note - Thanks to Shyamala Aunty for preparing this dish and KKB uncle for narrating it. :o)

Spring rolls with White sauce

Here is what we need:

For dough:
Maida - 1 cup
Oil - 1 tsp
Baking powder - a pinch
Salt a pinch

For stuffing:
Cabbage - 1 cup (chopped)
Spring onions - 1 cup (chopped)
Capsicum - 1 cup (chopped)
Carrot - 1 cup (grated)
Soya sauce - 2 tsps
Ajinamoto - 1/2 tsp
Pepper powder - 1 tsp
Salt (to taste)

For sauce:
Curds (yogurt) - 200 ml
Pudina (mint) juice - 1/4 cup
Chat masala - 1 tsp
Garam masala - 1 tsp
Kala namak - 1 tsp

Method:
For dough:

• Heat oil and pour it into maida.
• Add baking powder and salt to maida.
• Knead maida adding water to a dough.

For stuffing:

• Semi fry cabbage, carrot & capsicum in little oil.
• Add soya sauce, ajinamoto, pepper powder and salt when cooked.
• Remove from fire and add spring onions to the mixture.

Final touch:

• Take a portion of dough and flatten it using rolling pin to form a circle.
  
• Place portion of stuffing in the center.
• Roll the dough to form a cylinder & seal the ends by folding.
  
• Deep fry this in hot oil.

While sauce:

• Mix pudina juice in yogurt.
• Add chat masala, garam masala & kala namak to it.
  

Soya Nuggets Vada

All that we require is:
1 cup soya nuggets boiled
2 potatoes boiled
2 tbsp maida
1 tbsp rice flour
1/2 tbsp jeera powder
1 to 2 greenchillies
Salt to taste

Let's start with the process !
Take boiled soya, potatos in big bowle add maida , rice flour,jeera pwd, green chillies and salt. Mix all these ingridients well with little water .
Make samll vada out of the mixture and deep fry in a frying pan.
Let is fry till medium brown . Garnish with gratted cabbage and carrot.
Serve Hot !

Ymmmmmm..... and Nutricious.

Gobhi Manchurian

Here is what we need:

Cauliflower (Gobhi) - 1 medium sized
Maida (Flour) - 2 tbsp
Corn flour - 1 tbsp
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Chilly sauce - 1/2 tsp
Pepper powder - 1/2 tsp
Ajinomoto - 1/4 tsp
Onion - 1
Green chillies - 4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Soya sauce - 1 tsp
Vinegar - 1 tbsp
Water - 1 cup
Manchurian Color - 1/4 tsp

Method:

• Sieve maida, salt, baking powder and ajinomoto together twice.
  
• Make a thick batter of it with water, chilly sauce, pepper powder, manchurian color & corn flour.
• Dip cauliflower piece by piece in the batter.
• Deep fry these batter coated cauliflower pieces in the oil & keep them aside.
  
• Fry finely chopped onions, green chillies, garlic and ginger.
• Add vinegar, salt, soya sauce, tomato sauce & ajinomoto. Later add fried gobhi and simmer for 2 mins by adding water.
• Finely garnish with fresh coriander and serve hot!