How to prepare Andhra Style Mirchi Bajji at Home || Easy Snacks at House

Mirchi Bajji Recipe

Mirchi Bajji

Mirchi Bajji, also known as chili fritters, is a popular Indian snack made with large green chilies and gram flour batter. Here's a step-by-step guide to preparing this delicious snack:

#### Ingredients:

- **Large Green Chilies**: 8-10 (preferably less spicy varieties like Bhavnagari chilies)

- **Gram Flour (Besan)**: 1 cup

- **Rice Flour**: 2 tablespoons

- **Baking Soda**: 1/4 teaspoon

- **Carom Seeds (Ajwain)**: 1/2 teaspoon

- **Cumin Seeds (Jeera)**: 1/2 teaspoon

- **Turmeric Powder**: 1/4 teaspoon

- **Red Chili Powder**: 1/2 teaspoon

- **Asafoetida (Hing)**: a pinch

- **Salt**: to taste

- **Water**: as needed to make a batter

- **Oil**: for deep frying

#### For Filling (optional but recommended):

- **Tamarind Pulp**: 2 tablespoons

- **Roasted Cumin Powder**: 1 teaspoon

- **Chaat Masala**: 1 teaspoon

- **Salt**: to taste

- **Jaggery (optional)**: 1 tablespoon

#### Instructions:

##### 1. Preparing the Chilies:

1. Wash the green chilies thoroughly and pat them dry.

2. Slit each chili lengthwise, keeping the stem intact and removing the seeds (if you prefer less heat).

3. Optionally, you can prepare a filling by mixing tamarind pulp, roasted cumin powder, chaat masala, salt, and jaggery. Fill this mixture into the slitted chilies and set aside.

##### 2. Preparing the Batter:

1. In a mixing bowl, combine gram flour, rice flour, baking soda, carom seeds, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.

2. Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter without lumps. The batter should be of coating consistency.

##### 3. Frying the Bajjis:

1. Heat oil in a deep frying pan over medium heat.

2. Dip each chili into the batter, ensuring it is well coated.

3. Carefully slide the coated chilies into the hot oil.

4. Fry the chilies in batches until they turn golden brown and crispy, turning occasionally for even cooking.

5. Remove the fried bajjis with a slotted spoon and drain excess oil on paper towels.

##### 4. Serving:

1. Serve the Mirchi Bajji hot with your favorite chutney, like mint chutney or tamarind chutney.

2. You can also sprinkle some chaat masala on top for extra flavor.

Enjoy your homemade Mirchi Bajji with a cup of tea or coffee!

Dahi Puri | Enjoy the Taste of Indian Street Food

How to Make French Fries at Home?

French Fries Ingredients:

Potatoes
Cooking Oil
Salt
Tissue Paper
Tomato Ketchup for Serve


Prestige clip-on handi 5 L Pressure Cooker with Induction Bottom

How to Cook french Fries in Home?

Peal the Potatoes and Wash it Cleanly

Cut the Potatos in 1/4 by 1/4-inch thick sticks.

Heat oil for making Deep Fry

Add the potatoes to a dry bowl to a light golden crisp.

After Golden Crisp Color Remove it from Stove and Keep the Potatoes in Tissue Paper for removing excess Oil.

Sprinkle with Salt for Taste

Serve with Tomato Ketchup

How to Prepare Kadai Chicken at Home?

KADAI MASALA:

4 redchillies
1 tsp peppercorns
1 tsp jeera
1 tbsp coriander seeds
1/2 tsp fenugreek seeds

For GRAVY

1 kg Chicken
2 tomatos
3 onions
3 tbsps cream for taste
1 capsicum diced (optional)
1 onion diced
2 tbsps chilli powder
1 tsp kasurimethi (Fenu Greek)
3 tbsp Chicken Masala
2 tbsp Ginger Garlic Paste
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
Coriander leaves
4 Whole Redchilly
oil
salt

Prepare kadai masala

Take Tomatos Heat a pan add Redchilli, Coriander seeds, Cumin seeds, Pepper corns, Fenugreek seeds, Roast it and grind it to coarse powder

How to Prepare Kadai Chicken Grevy

Heat a pan add oil, cumin seeds, redchilly, chopped onion, turmeric powder, salt cook till onions are browned .then add ginger garlic paste , Tomato puree,  Cook Chicken for 10 mins with lid on Cooker and Then add kadai masala,chilli powder and paste, cook till done then add diced onion and capsicum fry some time and add cream, kasuri methi, coriander leaves and sprinkle remaining kadai Masala and serve hot in Plate. Serve with some Lemon for More Taste

How to Prepare Potato Stuffed Bread Rolls

Ingredients For Bread Rolls Recipe

10 Slices of Bread
4 Medium Sized Potatoes
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Amchur (Dry Mango Powder)
1/2 Teaspoon Cumin Powder (Jeelakarra)
1/4 Teaspoon Garam Masala

1 Teaspoon Salt

How to Preapare Bread Rolls Recipe

1. Firstly Rinse and Boil the potatoes and remove the skin. Mash them coarsely.
2. Add Red Chilli Powder, Garam Masala, Amchur (Dry Mango Powder) and Salt and mix everything well.
3. Take a slice of bread and soak it in water for a few seconds. Then squeeze with your hand to remove the excess water. Remove the Edges of the Bread (Optional)
4. Take a small amount of potato filling and place it on the bread slice. Fold the bread diagonally to make a roll. Seal all the edges by pressing gently.
5. Fry the bread rolls in oil on medium heat till they are golden brown and crispy and evenly cooked on all sides.
6. Now Bread Rolls are ready to taste. Serve with some chutney, or Sauce. Thankyou.

How To Make Traditional Chicken Pakoda Recipe?

How to Make Traditional Chicken Pakoda Recipe?

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 1/2 tsp Salt
1-2 each Chopped Green Chillies
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

How to make Indian style Chicken pakoda:

1. Take all Choppen Onions, Green chillies, ginger garlic paste, vinegar, cup curd and Mix it in fridge,
2. Take that mixture and keep chicken pieces into that mixture
3. Keep in the fridge for 40 minutes.
4. Put chicken in oil
5. Deep fry it until its color changes to golden brown
6. Serve the chicken pakoda with coriander or mint chutney or tomato ketchup
7. Add Lemon too for extra taste.

Aloo rolls Potato Snacks Recipe in Telugu

Aloo rolls Potato Snacks Recipe in Telugu

కావలసిన పదార్థాలు

ఉడికించి, మెదిపిన బంగాళదుంపలు - 4, మైదాపిండి - అరకప్పు, జీరా పొడి - 1 టీ స్పూను, పచ్చిమిర్చి తరుగు - 1 టీ స్పూను, బేకింగ్‌ పౌడర్‌ - అర టీ స్పూను, ఉప్పు, మిరియాలపొడి - రుచికి తగినంత, బొంబాయి రవ్వ - 2 టేబుల్‌ స్పూన్లు, నూనె - వేగించడానికి సరిపడా.

తయారుచేసే విధానం

రవ్వ, నూనె తప్పించి మిగతా పదార్థాలన్నీ ఒక వెడల్పాటి పాత్రలో వేసి ముద్దలా చేసుకోవాలి. తర్వాత చిన్నచిన్న ఉండలు చేసుకుని, పొడుగ్గా (ఒవెల్‌ షేప్‌లో) రోల్స్‌ చేసుకుని రవ్వలో దొర్లించాలి. ఒక్కొక్క రోల్‌ని నూనెలో వేసి, ఒక మోస్తరు మంటపైన దోరగా వేగించి తీసేయాలి. టమోటా కెచప్‌ వీటికి మంచి కాంబినేషన్‌.

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Chicken Bread Balls | Best Non Veg Snack Item

Chicken Bread Balls 

Ingredients:

1.Chicken

2.Onions

3.Pudina

4.Coriander

5.Oil

6.Eggs

7.Salt

8.Garam masala powder

9.Red chilli powder

10.Bread slices

11.Lemon juice

Preparation:

1.Blend chicken 250gms along with pudina,coriander leaves,red chilli powder,garam masala powder,green chillies,salt and lemon juice.Blend well into a fine paste.

2.Blend bread slices and keep aside,meanwhile break 3 eggs in a bowl and beat well.

3.Heat sufficient oil for deep frying.Prepare small balls with chicken mixture and dip them in egg mixture,coat well with bread powder.

4.Gently drop them in hot oil and deep fry till nice golden colour.Transfer into a bowl and garnish with coriander leaves and onions.

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Kerala Chicken Roast Recipie Step by Step Procedure

Kerala Chicken Roast Recipie Step by Step Procedure

Chicken roast Ingredients 
1 kg chicken

For the marination:
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp coriander powder
1 tsp vinegar / lemon juice
1" piece ginger
5 garlic cloves
3-5 green chillies
Salt, to taste

For roasting:
3 medium onions
1 large tomato (blanch it, remove skin & make puree)
2 green chillies, slit
3 sprigs curry leaves
1/4 tsp garam masala powder
1/4 tsp pepper powder
Juice of 1 lemon
Oil

How to cook Chicken Roast ?

Clean and cut the chicken into medium sized pieces.
Make a paste of all the ingredients under marination.
Marinate the chicken pieces with this paste and keep aside for an hour.
Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.
Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain them and keep aside.
Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.
Add the tomato paste to this and saute for 1 minute.
Now add the prepared chicken & roast until it is dry.
Make sure that all the chicken pieces are well coated with the tomato paste.
Sprinkle garam masala & pepper powder & mix well.
Add lemon juice and mix well. Check for salt. Add a little if needed.
Now add the fried onions and mix well.
Tasty Kerala Chicken roast is ready.
Tip: The taste makers in this dish are the fried onions and lemon juice. So, be generous when adding them..


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Coconut Burfi

Coconut Burfi

Ingredients

Coconut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 no's (crushed)
Food color ( Any Color you like) - Little bit based on content.

Ground Nut Powder / Cashew Nuts

How to Prepare Coconut Burfi

Heat a non stick pan in medium flame and add the Coconut Powder, Stirr until the coconut flavor comes and check it doesn't turn brown. Now add the condensed milk and cardamom. Stirr for 5 minutes continuously until everything rolls out to a ball. Add color and mix it.Usually burfi is in white color.Switch off the stove. Take a plate or any non stick vessel and grease with butter.
Pour the Burfi mixture and pat it tightly with hands. Keep it refrigerated for 1/2 hour for firmness. Now cut the Burfi with what ever shape you like and add the Ground nut powder / Cashew nuts in to it for the added taste.

Onion Pakoda - Recipes

Onion Pakoda

Onion-Pakoda-andhra-indian-evening-snack-item

Ingredients

Onion – 1 medium or 1 ⅓ cups thinly sliced

Green chili – 1, chopped finely

Ginger paste or freshly grated ginger – ½ teaspoon

Curry leaves – 4-5, chopped, optional

Cilantro or coriander leaves – 1 tablespoon, chopped finely

Salt – to taste

Turmeric powder – ¼ teaspoon

Red chili powder – 1 teaspoon

Coriander powder – ½ teaspoon

Carom seeds (ajwain) – ¼ teaspoon

Besan (gram flour) – ⅓ to ½ cup

Rice flour – 2 tablespoons

How To Make Onion Pakoda

Take sliced onion in a bowl.

Add chopped green chilies, cilantro, curry leaves and ginger paste.

Mix it very well.

Add salt, turmeric powder, red chili powder, coriander powder and carom seeds.

Then add rice flour and besan.

Mix it well. So all the flour and masala coat the all sliced onions. Adjust the besan quantity to coat the onions. Make sure all the sliced onion should be coated with flour.

Leave it aside for 20 minutes. By this time onion will start to leave its water. flour mixture will get wet. We don’t want to make batter so do not add any extra water. Water from onion is enough. Less water = crispy pakoda.

Heat the oil (few inches deep) in the pan on medium heat for deep frying. Once oil is hot, add spoonful of pakoda mixture. Make sure that oil is hot enough. If it is not hot then it will absorb too much oil. If oil is too hot then outer part will get burn and inside stays raw.

Fry it till it becomes golden brown on both sides. Turn them around while frying for even cooking. Deep fry few pakodas at a time. Do not over crowd them.

Then remove it on paper towel lined plate. And serve hot.

Telugu Recipes Masala Pav - Recipes

Masala VadaPav

Masala-vadapav


Ingredients
Pav Buns – 4
Onion – 1 (finely chopped)
Tomatoes – 2 (finely chopped)
Garlic Cloves – 2
Capsicum (Green Bell Pepper) – 1
Pav Bhaji Masala – 2-3 tsp
Kashmiri Chili Powder – 1 tsp
Coriander Leaves (Cilantro) – 4-5 stems (finely chopped)
Lemon Juice – few drops
Salt – to taste
Butter – 3 tbsp
Method


Heat 1 tbsp of butter in a wide pan. Add the finely chopped onion and garlic.


Once the onions become soft, add the chopped tomatoes. Cook till it is all mashed up.


Add the capsicum pieces, salt, kashmiri chili powder and pav bhaji masala.






Add 2-3 tbsp of water and cook for few minutes till a tasty masala is ready.


Add few drops of lemon juice to adjust to your taste. Also mix in the coriander leaves and switch off.






Slice the pav buns. Apply a generous amount of the masala on the inside of the sliced buns.


Heat a skilled, and spread 1 tbsp of butter all around. Place the buns with the masala side facing the top.


After one side is toasted, add a tiny dollop of butter on top of the masala on each bun. The juices from the masala would have seeped inside the soft buns.


Gently flip the buns and toast the other side. This gives a nice roasted effect to the masala making it even more delicious.


Switch off and serve immediately.
Serving Suggestion
Take a couple of the buns on a serving plate. Top it with some additional masala and some lemon wedges.


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Vegetable Kothu parota in Rajugarivatalu

Vegetable Kothu parota
in
Todayincity

Veg kothu parota in todayincity.com

veg-kothu-parotta

Ingrediants:

Paratha / Parota – 3 chopped


Onion- 1 chopped finely


Capsicum( I used red, green and yellow) – 1 cup


Peas – ½ cup( I used frozen)


Fennel Seeds / Saunf / Sombu -1 tblspn


Chilli powder – 1 tsp


Coriander powder /malli podi – 1 tblspn


Garam masala powder – 1 tsp


Tomato Ketchup – 1 tblspn or to taste


Soy Sauce – 1 tsp or to taste


Salt to taste


Oil – 1 tblspn


Coriander leaves for garnishing

Method:

Heat oil in a kadai. Add fennel seeds and allow them to pop.


Add onions, capsicum and mix well..Cook them for 2 mins.


Add salt, chilli powder, coriander powder, garam masala powder and mix well.


Add frozen peas and toss well. Cook for 2 mins.


Add tomato ketchup, soya sauce and mix well. Add i


n parota and mix well.


Once everything is mixed, take a sharp edge steel cup and pree it against the parota to make them smaller and this process is actually the kothu part.


Garnish with coriander leaves and serve hot.






Vegetable Kothu parota

World-famous-food-Chicken-drumsticks-easy-recipe

Chicken Drumsticks

INGREDIENTS

5 -6chicken drumsticks
garlic powder
pepper
salt
olive oil

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DIRECTIONS

Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).
Add drumsticks (space enough apart so they aren't touching each other).
Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
Bake another half an hour (or until cooked til 160 degrees)).

North-South-indian-Cauliflower-Pakoda-recipe

Cauliflower Pakoda (Gobi Pakoda)

Ingredients

Cauliflower - 1
Gram Flour (Besan/ Kadalai Maavu) - 1 cup
Rice Flour - 3/4 cup
Corn Flour - 3/4 cup
Salt - to taste
Red Chili Powder - 2 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Oil - for deep frying

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Method

Cut the cauliflower into medium sized florets.
Boil the florets in salted water for just couple of minutes. Drain the water completely. This step is important to get rid of worms inside the cauliflower as well as for salt to get into the cauliflower.
Mix the flours, salt and the spices in a bowl. Sprinkle this spice powder over the boiled cauliflower florets.
The moisture from the cauliflower is sufficient to make the spice mix stick to the florets. If needed, just sprinkle few drops of extra water.
Heat the oil for deep frying. Take a spoonful of the cauliflower pakora mix and add it to the hot oil.
Fry till golden brown. Drain excess oil in a paper towel and serve hot with some ketchup.
Tips
If you love chatpatta street food style pakoras, sprinkle some chaat masala as soon as the pakoras come out of the hot oil.
If fried snacks are likely to upset your stomach, add some carom seeds (ajwain, omam) while making the pakoda batter.

schezwan-mushroom-dry-recipe

Schezwan Mushroom Dry Recipe

How to Make Mushroom Dry Recipe

Ingredients

2 cups mushrooms (khumbh)
1 medium onion, sliced
1 medium capsicum (green bell pepper),sliced
1/4 cup carrot (cut into thin slices)
1/2 cup cabbage, shredded
2 green chillies, slit
2 tablespoon ginger and garlic, finely chopped
1 teaspoon cornflour dissolved in 1/4 cup water
1/4 teaspoon sugar
2 teaspoon tomato ketchup
2 tablespoon schezwan sauce /schezuan sauce
1/2 teaspoon vinegar
1/4 teaspoon dark soy sauce
2 teaspoon oil
Salt to taste

Instructions

Heat oil in a wok and stir fry the sliced onions. Quickly throw in chopped ginger and garlic.
Stir fry for 2 minutes on high flame and then add mushrooms, cabbage, green chillies, carrot and capsicum.
Mix in salt to taste and stir fry continue. You need to toss the vegetables quickly with tomato ketchup, cornflour mixture and sugar.
When the mushrooms are almost done, mix in vinegar, schezwan sauce and soy sauce.
Cook for 2 more minutes and serve immediately.

Notes

You can garnish the dish with finely chopped green part of spring onions, it brings a nice aroma into dish.

Tips

You can cook paneer, tofu, babycorn, or even chicken in same style dry gravy.

I used whole mushrooms, but if you want you can use quartered or halved mushrooms. Still the taste will be awesome.
Schezwan Mushroom Dry tastes good, when cooked in medium gravy, but If you want more gravy in this dish, then add water into it.
Some people refer Schezwan as Szechuan.

Andhra-telugu-vantalu-potato-lolipop-recipe

POTATO LOLLIPOP

How to Prepare Potato Lolypop?

Potato lollipop recipe is an easy finger food recipe for kids and toddlers made with boiled potato,carrot and bread. A great after school snack,best served with ketchup.

Ingredients

2 large potatoes,boiled and peeled
1 large carrot,boiled and peeled
3 bread slices
2-3 green chillies
1 small piece ginger
2 teaspoons cornflour
Few springs of cilantro
½ teaspoon cumin powder
½ teaspoon chaat masala powder
Salt
Oil for shallow frying

Instructions

Boil and peel the potatoes and carrots. Mash well. Crsuh peeled ginger,green chillies and cilantro in mortar and pestle.
Add crushed ginger-cilantro-green chillies paste,salt,chaat masala and cumin powder.
Soak the bread slices in water for 2-3 minutes,squeeze the water well and ad to the potato mixture. Add corn flour and mix well.Mix well to form a dough.

Shape into small lollipops from the dough and shallow fry from both sides till golden.

Let it cool for 5 minutes. Now insert lollipop sticks or snack pickers into each lollipop.
Serve potato lollipop hot with ketchup.

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Telugu-vantalu-Vegetable-Samosa

VEGETABLE SAMOSA

Ingredients

Whole wheat flour (atta) 4 oz

Ginger 1 inch piece

Plain flour 8 oz

Potatoes 1/4 lb

Turmeric powder 1/2 tsp

Shelled peas 1/4 lb

Carrots 1/4 lb

Coriander powder 1/4 tsp

Cumin seed powder 1/4 tsp

Lime 1

Large onion 1

Coriander leaves a few sprigs

Green chillies 2

Garlic 2 pods

Oil

Salt to taste

How to Cook:

Cut carrots and potatoes into small pieces.

Heat the oil and fry the sliced onion till brown.

Then grind the remaining spices into a paste.

Add peas, carrots and potatoes to the browned

onion and fry for a while.

Now add the ground spices and salt and add a little water.

Cover and cook till the vegetables are tender and the water is absorbed.

Add coriander leaves and fresh limejuice. Keep aside.

Mix both flours with a little salt and knead well.

Make soft dough and divide it into small balls.

Roll each ball out into a thin round shape, about 3 inches in diameter.

Cut in to half and form cones.

Dampen side edges and press together.

Fill in the vegetable mixture and seal carefully.

Deep fry in hot oil on a low fire till brown.

Indian-recipes-Chutney-sandwich-recipe

Chutney Sandwich Recipe

Ingredients :

For Coriander Coconut Chutney
Coriander leavs - 1 Cup
Grated Coconut
Green Chilli
Salt
Sugar

For Sandwich

Butter
Bread

Preparation:

Take 1 cup tightly packed coriander leaves (roughly chopped), ¼ cup grated coconut, 1 green chili (chopped) in a grinder jar.

1. Take 1 cup tightly packed coriander leaves (roughly chopped), ¼ cup grated coconut, 1 green chili (chopped) in a grinder jar.

2. Add ½ tsp sugar and ¼ tsp salt. you can also add salt as per your taste.

3. Add 4 tbsp water and grind to a smooth chutney.

4. Take the chutney in a bowl and keep aside.

5. spread butter evenly on bread slices. if packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy. if you want you can slice the edges. since i was using homemade white bread, the edges were soft and not stiff like the store brought bread. hence i did not slice the edges.

6. now spread the chutney on the slices.

7. usually i spread the coriander coconut chutney on both slices. but if you want, then you can spread the chutney on only one slice.

8. bring together the bread slices to form a sandwich.

9. slice the chutney sandwiches.

10. serve the chutney sandwiches plain with some tea or coffee.

Thank you.

Give your comments...

Telugu-vantalu-Chicken-Roast-recipe

Chicken Roast

Very Easy to prepare and Tasty to eat