Begun Bhaja | Baingan Bhaja

Source https://www.vegrecipesofindia.com/baingan-fry-baingan-bhaja-eggplant-fries/

ingredients (1 cup = 250 ml)

• 1 large eggplant cut into half inch round slices (baingan or aubergine)
• 1 teaspoon chili powder
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon garam masala powder(optional)
• 1 teaspoon dry mango powder or amchur powder (optional)
• rice flour as required
• salt as required
• mustard oil for frying, you can also use sunflower oil

how to make recipe

1. Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
2. Now slice the eggplant in 1/2 inch thick roundels.
3. Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.
4. Now add all the spice powders and salt and mix the slices well. Marinate for 5-7 minutes.
5. Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour. Dust off the extra rice flour.
6. Now pan fry the baingan slices till crisp and golden brown on both sides.
7. Drain baingan slices on paper tissues.
8. Serve Baingan Bhaja hot with yogurt or any yogurt dip and some bread or rotis or naans.

Dosakaaya kalchi roti pachadi

Ingredients:
1. Yellow cucumber
2. Chana dal( senaga pappu): 2 tbsp
3. Urad dal(minnap pappu): 1 tbsp
4. Mustard seed (aavalu): 1 tsp
5. Oil: 2 tbsp
6. Green chillies( Pachi mirchi):  6
7. Curry leaves( karivepaku): few
8. Pulped Tamarind ( chintapandi): lemon size
9. Turmeric: 1tsp
10. Salt: as per taste ( 2 tbsp)

Procedure:
1. Clean and put the cucumber on the stove directly on medium heat.
2. Keep turning the cucumber till it's cooked and completely black. Remove from stove to a plate. Let it cool.
3. Once cooled remove the skin and check for taste ( if it's bitter). Mash the cucumber or cut into 2" pieces.
4. In a pan heat oil. Fry chanadal, urad dal, mustard seeds till brown. Remove from heat and let it cool.
5. Grind the chanadal mix till fine powder.
6. Add green chillies, Curry leaves, salt, turmeric to the powder and grind them.
7.  Add cucumber and grind slowly.
8. Finally add Tamarind and grind/mix slowly.
9. Serve with hot rice and ghee.

Sweet Kachori ( Gujarathi style)

Ingredients:
1. Maida: 2 cups.
2. Ghee: 4 tbsp
3. salt: 2 pinch
4. Grated fresh coconut: 1 cup
5. Grated Jaggery: 1/2 cup
6. cardamom powder: 1/2 tsp
7. Oil: for deep fry

Procedure:
1. In a mixing bowl, add maida and mix in salt, mix ghee 1 tsp at a time. Mix well till the mixture is crumbly.
2. Make the mixture into firm dough by adding water slowly.
3) Roast grate coconut in a kadai till it turns into light brown.
4) Add jaggery to it and cook till they mix together properly and leave the kadai. Add the cardamom powder and off the stove. Let it cool.
5. Make small ball to make puri with the maida dough. Roll into thin puri.
6. Make small marble size balls with the coconut mixture.
7. Put the coconut balls into the puri and cover them neating.
8. Make neat laddos to avoid opening while frying.
9. In a pan heat the oil for deep fry.
10. Put each laddoo one after another slowly. Fry till they change into golden brown colour.
11. Remove into a plate and let the cool.

Panasa Thonnalu 2

Ingredients:
1. Maida: 2 cups.
2. Ghee: 4 tbsp
3. salt: 2 pinch
4. Sugar: 2 cups.
5. water: 1/2 cup
6. cardamom powder: 1/2 tsp
7. Oil: for deep fry

Procedure:
1. In a mixing bowl, add maida and mix in salt, mix ghee 1 tsp at a time. Mix well till the mixture is crumbly.
2. Make the mixture into firm dough by adding water slowly.
3. In a wide heavy bottom vessel, add sugar and 1/2 cup water and let the sugar dissolve.
4. Sugar syrup should have single thread consistancy. To aviod crystalization of the sugar keep the vessel on very low heat.
5. Make small ball to make puri with the maida dough. Roll into thin puri.
6. With a sharp knife cut parallel lines in the middle part of the puri keeping the circumference intact.
7. Gently roll the puri to get the cut lines parallel but dont join back.
8. Press the edges to avoid opening while frying.
9. In a pan heat the oil for deep fry.
10. Put each thonalu one after another slowly. Fry till they change into golden brown colour.
11. Remove into a plate and let the cool.
12. Add each Thonalu to the sugar syrup when they are warm.
13. Roll them in the syrup for 2-3 mins. Till they are coated completely. Remove into a plate.



Source: http://www.naliniscooking.com/2012/12/panasa-thonnalu-traditional-andhra-sweet.html

Kobbari Annam

INGREDIENTS 
1. Cooked Basmati Rice 1 cup 
2. Fresh Coconut ½ cup 
3. Coriander leaves bunch 
4. Green Chilies 2
5. Ginger 1 inch piece
6. Cumin Seeds 2 tsp 
7. Cardamom 4 pods 
8. Cinnamon sticks 2 1" 
9. Cloves 3 
10. Bay Leaf 1 
11. Salt To taste 
12. Oil 2 tbsps 

Procedure: 
1. Grind coconut, coriander leaves, ginger, green chillies  and salt into a smooth paste. 
2. Cook rice making sure not to make it mushy. Let cool a little bit. 
3. Heat oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves and bay leaf. Cook till they are fragrant 
4. Add the coconut paste and cook for 2~3 minutes. Add rice and mix gently to evenly combine the masala with the rice. Serve right away.

Source: https://www.cookshideout.com/spicy-coconut-rice-masala-kobbari-annam-recipe

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Gongura Podi

Ingredients:
1. Gongura: 100gm ( 1bunch)
2. Shallots: 6
3 Chana dal: 1 tbsp
4. Urad dal: 1 tbsp
5. Coriander seeds: 2 tbsp
6. Mustard Seeds: 1 tsp
7. Fenugreek Seeds: 1 tsp
8. Red Chillies: 4
9. Curry leaves: 1 strip
10. Hing: 1/2 tsp
11. Tamarind: Lemon size (fibre removed)
12. Green Chillies: 6
13. Oil: 5 tsp
14. Salt: as per taste

Procedure:
1) Fry 1 tbsp Chana dal,1 tbsp urad dal, 1 tbsp Mustard, 2 tbsp dhaniya, 1 tsp fenugreek seeds, 4 red chilli, hing in oil, keep aside.
2) Fry gongura, peeled shallots, 6 green chilli, tamarind in oil (with lid on top so as moisture is used to cook), while stirring occasionally.
3) Grind slowly in a mortar (contents of step 1 above), Salt, turmeric.
4) Add cooked tamarind, green chillies and continue grinding.
5) Add shallots, Gongura and grind to coarse powder.
6) Enjoy with freshly cooked rice and ghee.

Gongura Pachadi

Ingredients:
1. Gongura: 100gm ( 1bunch)
2. Coriander seeds: 2 tbsp
3. Mustard Seeds: 1 tsp
4. Fenugreek Seeds: 1 tsp
5. Red Chillies: 6
6. Curry leaves: 1 strip
7. Hing: 1/2 tsp
8. Tamarind: Lemon size (Soaked in 2 tbsp water and fibre removed)
9. Green Chillies: 4
10. Oil: 5 tsp
11. Salt: as per taste

Procedure:
1) Fry Mustard seeds, dhaniya, fenugreek seeds, red chilli, curry leaves and hing in oil, keep aside.
2) Fry gongura,  6-7 green chilli, tamarind in oil (with lid on top so as moisture is used to cook), while stirring occasionally. Add salt.
3) Grind the contents of step 1 with  Salt, turmeric.
4) Grind cooked Gongura, Tamarind, green chillies.
5) Mix both the mixers thoroughly.
6) Enjoy with freshly cooked rice and ghee.