Biyyam Vadiyalu

Vadiyalu is a type of fitters which are prepared in the summer and eaten the whole year until the next summer comes.They are many types of vadiyalu which are cooked and dried under

the sun.I never made vadiyalu myself,when i was with my mom she used to make the batter early in the morning and we all used to put vadiyalu on our terace.Usually the hot batter in taken by hand or a spoon and are kept on a wet cloth to dry.In the evening my mom used to bring them and used to peel the vadiyalu from the cloth and again they are dried for another two days not necessarliy on the terace.And these can be stored for more than year and can be fried when ever required. After getting married my mom sends me vadiyalu without fail.These vadiyalu mom made few days back.

Ingredients:-

Raw rice soaked overnight 2 cups

Salt as per taste

Cumin 1 tbsp

Green chillies crushed 5

Method:-

Grind the raw rice into smooth batter similar to dosa batter.

Boil 3 cups of water.Add salt,cumin seeds and green chillies to the boiling water.

Then slowly add the batter stirring continuously.Let it cook for 5 minutes and the batter becomes very thick.

Take a cloth, spread it on the floor and sprinkle water.

Wet your hands and put vadiyalu on the cloth preferably a cotton saree.

Let it dry for a one day.Bring it back in the evening and remove vadiyalu from the cloth.

Again dry it for another 3-4 days and store in a air tight container.

Deep fry when required.

Mixed Vegetable Stir Fry

I was first introduced to the veg stir fry by a wonderful blogger chatter box who blogs here.I loved the colour and the veggies in it.She gave few web address in her post,i scaned through those sites and did veg stir fries.To suite our taste buds i made few changes.Here goes my recipe

Ingredients:-

Carrot 2

Corn 1/4 cup

Capsicum 2

Cabbage a small pc

French beans 5-6

Red chillies 3

Garlic chopped 3

Soy sauce 1 tsp

Salt as per taste

Oil 2 tbsp

Method:-

Make a rough paste of red chillies and garlic.

Take a pan when hot add oil.Add red chillies and garlic paste.Saute for a while.

Then add all the veggies and stir fry on high flame until the veggies are soft.

Now add soya sauce and fry for few more minutes.Now the veggies are soft enough to be eaten.

Serve hot with rice or like us eat them just like that without any accompaniment

Potato and Drumstick Curry

Ingredients:-

Drumstick 3 chopped into long pcs

Potatoes 2 cubed

Tomatoes 1 chopped

Onions 1 chopped

Green chillies 2 silted

Ginger garlic paste 1tbsp

Grated coconut 3 tbsp

Coriander powder 1 tbsp

Red chilly powder 1tsp

Turmeric powder 1tsp

Salt as per taste

Oil 2 tbsp

Method:-

Take oil in a pressure cooker.When hot add onions and green chillies.Fry till onions turn into light brown colour.

Add potatoes and drumsticks.

Add ginger garlic paste,coriander powder,salt,red chilly powder and turmeric powder.Mix well.

Let it cook for minute.Add tomatoes and let it cook for another 3-4 minutes covered.

Lastly add grated coconut and water.Pressure cook for 2 whistle.

Serve hot with rice.

Simple Bread Sandwich

This sandwich is a street food here in Hyderabad and husband loves it.I was introduced to this sandwich by him,he brought it from a place where we used to eat when he was a kid,we all loved it.So this is my first attempt and it was good but not tasted like what he had brought.

Ingredients:-

Bread (white or brown) 6 slices

Tomatoes 2 sliced

Cucumber 1 peeled and sliced

Green chutney to spread on the slices

Sev

Onions finely chopped 2

How to make?

Green chutney

Mint leaves 2 cups

Coriander leaves 1 cup

Amchur powder 2 tbsp

Green chillies 3-4

Cumin seeds roasted 1 tbsp

Grind all the above ingredients for green chutney.Green chutney can be stored for long in fridge

Remove the sides of the bread.

Spread green chutney on a slice of bread.Then spread tomatoes and cucumber on top of each other.

Close it another slice of bread.On top of bread spread finely chopped onions and spread sev.

Eat immediately or else sev becomes soft.

Eggless Mini Samolina Cake/Sooji Cake

This recipe i adapted from Red chillies and did very few changes.

Ingredients:-

Samolina/Suji/Bombay rava 1 cup

Milk 1/2 cup

Baking powder 1 tsp

Soda bicarbonate 1/2 tsp

Butter 1/4th cup

Sugar 1/3rd cup

Salt a pinch

Raisins few

Almonds grated 4

Icing sugar 2 tbsp

Method:-

Mix all the dry ingredients.

Slowly add butter and milk.Mix thoroughly.

Add a tablespoon of plain flour to raisins and mix thoroughly.This stops the raisins in settling down when the cake is baked.

Add raisins to the batter and mix well.

Brush the cake pans with butter and sprinkle plain flour.Now pour the batter into the pans and grate almonds on top of it.

Bake in a preheated Microwave oven at 180 degrees for 40-50 minutes or until the sewer when inserted comes out clean.

Once cool sprinkle the icing.

This cake i made it into mini cause i wanted to give two cakes to both my daughters,they liked it a lot,not the cake but the individual cake.

Egg Manchurian

Ingredients:-

Egg boiled 4

Plain flour 1 cup

Ginger garlic paste 1 tsp

Pepper powder 1 tsp

Salt as per taste

Oil for deep frying

Slice eggs lengthwise.Make thick batter with plain flour,ginger garli

c paste,pepper powder and salt.Carefully dip each egg slice into the batter and deep fry them in batches.

Drain them on a tissue and keep aside.

For Manchurian sauce

Capsicum 1 cut into rings
Spring onions few chopped finely
Cabbage a small pc,chopped into thin long pcs
Curry leaves few
Green chillies 3 chopped finely
Ginger 1'' pcs chopped finely
Garlic 3 chopped finely
Soya sauce 1tbsp
Ajinamoto 1/4 tsp
Salt as per taste

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the fried egg pieces.

Again saute on a high flame until the egg pieces are dry.Switch of the flame and add spring onions.

Mix well and serve hot