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Recipes	Snacks
	Buttermilk Sev
Appetizers Chutneys Desserts Indian Bread Rice, Pasta and Noodles Raitas And Salads Snacks Soups and Dals Spices Subzee, Stir Fried Vegetables and Gravies Others	Ingredients 2 Cups Rice Flour 5 Table Spoons Roasted Gram DalChutney dal-Putnalu) 1-1 1/2 Cups Buttermilk (Low fat preferred) 8-10 Green Chillies(Hot) 1 Table Spoon Cumin Powder As desired Salt 3 Table Spoons Ghee or Butter (melted and warm) Oil for Frying Direction For Cooking Grind the chillies with salt and a little buttermilk. Boil the buttermilk with this paste. Seive both flours . Add the warmed ghee and the buttermilk. Knead well till it mixes. Put the dough in a cookie press or a chakli mold with star or plain design. Heat oil in a deep dish and press and fry till light brown in color.
	Channa Dal Vada
	Ingredients 1 Cup Channa Dal 3 Chopped Green Chilli Peppers 1 Inch Ginger 2 Tea Spoons Fresh Mint Leaves 1 Bunch Coriander Leaves 1 Onion As Desired Salt 2 - 3 Cups Water Oil For Frying Direction For Cooking Wash and soak channa dal in the water for 3 hours. Grind the dal coarsely in blender add water if necessary do not make into paste. Grind mint, ginger, green chillies, salt and coriander leaves make into smooth paste. Add this mixture to dal. Add chopped onions and mix thoroughly. This mixture should be thick enough to hold its shape when pressed between your palms. Heat oil in a frying pan. Moisten your fingers and flatten the mixture into a patty. Fry until crispy and reddish brown. Serve with coriander and tamarind-date chutnies .
	Hot Twirls
	Ingredients 2 Cup Sour Cream 3 Cup Rice Flour 1 Inch Ginger Salt And Red Chilli Powder To Taste 1 Tea Spoon Sesame seeds 1 Tea Spoon Ajwain. Seeds Direction For Cooking Mix all ingredients together to make the soft dough. (Water can be added if needed or flour can be added if the dough comes out too soft). Put the dough in a cookie press or a chakli mold with star or plain design. Heat oil in a deep dish and press and fry till light brown in color.
	Corn Vada
	Ingredients 1 Cup Corn Kernels 1/2 Tea Spoon Ginger Crushed 3 Green Chillies Crushed 1 Table Spoon Coriander Leaves Finely Chopped 1 Table Spoon Corn Flour Or Plain Flour 1 Table Spoon Jeera 1 Small Onion Finely Chopped Salt To Taste Oil To Deep Fry Direction For Cooking Mash corn kernels coarsely along with ginger, green chillies and salt. Add finely chopped onions, jeera and coriander leaves. Stir continuously, till not soggy. A firm lump should form. Add corn flour if gets soggy Shape into patties with greased palms. Deep fry in hot oil, till golden. Drain, serve piping hot with ketchup.
	Chatpata Murmura
	Ingredients Sev or boondi for ga Salt to taste Lemon juice 1 green chilli 1/4 bunch coriander leav 1/4 raw mango 1 tsp chilli powder 1 tsp chat masala 1 tomato 1 bunch spring onion Direction For Cooking Chop onions, tomatoes, green chilli, mango and coriander very finely. Take a mixing bowl add the chopped veggies, add lemon juice, salt, chilli powder, masala and mix well. Add murmura, garnish with sev or boondi and enjoy!
	Spicy Poori
	Ingredients 1 Cup Wheat Flour 2 Tea Spoons Ajwan Seeds 1/4 Cup Coriander Leaves 1 Tea Spoon Green Chilli Powder 2 Tea Spoons Turmeric Powder Warm Water For Kneading Salt As Desired Oil For Deep Frying Direction For Cooking Mix all ingredients, add water little by little and make soft dough. Cover and keep for 10 min. break into small portions & make it like a puri. Heat oil in a frying pan & fry puri one by one (till lightly brown) .
	Rice Adai
	Ingredients 1 cup Black gram dhal 3 cups Rice rava 1 cup Bengal gram dhal 8 Green chillies 1/2 inch Ginger 3 tbsp Coriander leaves 3 tsp Salt 3 cups Sour curd Direction For Cooking To make the adai the rice and dhals needs to be soaked well. Soak rice rava in sour curd for ovenight and dhals for 2 hours.Grind dhal to rava consistency. Mix the soaked rawa and dhal well. Add salt, green chillies, ginger and coriander leaves.Pour the above mixture on hot pan and make small adai. Serve hot with chutney. Chutney for Adai:Roast equal measures of black gram dhal, bengal gram with red chillies. Grind the above with coconut, tamarind and salt.
	Andhara Pesarattu
	Ingredients 1 cup Whole green gram dhal 1 Onion 1/4 Ginger 10 Green chillies 3 tbsp Rice Direction For Cooking Soak green gram dhal and rice overnight in water.Grind dhal, rice along with onion, ginger and green chillies. Mix salt to this paste.Heat oil add cumin, green chillies and onions till half done. This mixture is used as topping.Heat dosa pan and pour the batter and spread along. Sprinkle this onion on top and roast till the dosa becomes crispy. Fold and sever hot with ginger or onion chutney. Pesarru Uppma Make dosas in similar manner use uppma instead of onions.
	Palak Mathri
	Ingredients 4 Cups All Purpose Flour 6 Table Spoon Melted Butter 1 Cup Spinach (Boiled N Ground) 1 Table Spoon Ginger Juice 1 Tea Spoon Thyme Salt As Desired Oil For Frying Direction For Cooking Mix salt and flour and sieve it. Add hot melted butter and rub it well. Add palak, ginger juice and make into dough. Leave it for some time Knead the dough on the rolling board for a 1-minute. Make small balls and press into thin puris. Smear a little oil on each puri surface. Fold it into half and smear again and fold it again till it forms in a rectangular shape. Deep-fry in oil on low flame till crisp.
	Mysore Bajji
	Ingredients 2 cups Basmati rice 1/4 cup Peas 1/4 cup Beans 1/4 cup Carrots 3 Tbsp Cashenuts 1/2 cup fruits (pineapple, apple and pear) a few strands of Saffron 3 Tbsp Butter 4 Cardamom a few drops of Kewara Direction For Cooking Boil rice and let it cool.Heat butter add cardamom and saffron. Add diced vegetables and fruits together cook till done.Mix the rice, sugar , salt and kewara for flavor. Serve hot with cucumber raitha.

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