Chekkalu-crunchy snack

A crispy fried snack made of rice flour in Andhra

You Need
4 cups of rice flour
4 cups of water
3 tb sps of ground nuts
1 tbsp cumin seeds
1 cup bengal gram (chana dal)
salt to taste
10 green chillies & 10 garlic cloves (coarsePaste)
oil to fry

Soak chana dal for an hour.
Heat water to the level that you can use it to knead the dough.
Drain chana dal and mix with rice flour.
Add salt,cumin, chilly and garlic paste.
Knead with warm water and form lime sized balls.
If you have a roti maker,press in it or just use palm.Make as thin as possible
Deep fry in oil on medium till golden brown.
Let cool on tissue paper and store in air tight container.

Pista Kulfi

You Need
2 Whipped Topping 8 oz
2 can Evaporated milk
1 1/4th can Condensed milk
a pinch green colour
1 cup wet ground pista

Mix whipped topping,evaporated and condensed milk and whip very well, till no lumps formed.
Mix green color in little water
Add the color and pista paste to milk mixture and mix well
Freeze for 10 hours.
Served chilled.

Falafel Tikki

4 scallions(spring onions), cut into 1 inch pieces
2 cloves garlic, halved
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
1(15ounce)can chickpeas, rinsed and drained
1/2 cup plain dried breadcrumbs
1 teaspoon ground cumin
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon red chilli powder
vegetable oil cooking spray
2
Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and red chilli powder; continue to pulse until the batter has the consistency of cooked oatmeal.
Lightly oil hands and form mixture into burger shaped patties.
Spray each patty lightly with cooking spray.
Bake in oven @ 350F till golden brown.
Serve with hummus.

cornbread puffs

You Need:
1 cup milk
1/4 cup butter or margarine melted
1 egg
1 1/4th cup corn meal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 green chillies finely chopped
jalapenos (optional)
few coriander leaves finely chopped

Beat milk,butter and egg in large bowl.
Stir in remaining ingredients all at once just until flour moistened.
Heat Pancake Puff Pan and brush melted butter into each well.
Fill wells 3/4th full with batter.
When the edges get dry and the top becomes bubbly turn.
Cook until golden brown on all sides.
Serve hot with ranch or ketchup.

Dum Aloo

You Need
1 pound Baby New Potatoes
3 tablespoons Oil
2 Onions, sliced and fried until brown
1 cup plain Yogurt
4 Black Cardamom pods
1 tsp Fennel
2" Cinnamom stick
1 1/2 inches Ginger root, finely chopped
4 cloves Garlic, finely chopped
1 1/2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric Powder
2 tsp Cashews, soaked and ground to a paste with water
1 cup Water
1 tsp Salt (as per taste)

Parboil the potatoes, peel and saute in oil until golden. Drain and set aside, leaving oil in the pan.
Puree the onions and half the yogurt in a blender.
Fry the cardamom, fennel and cinnamon in a dry pan until the spices start to smell fragrant, then blend or grind to a powder, set aside.
Saute the ginger and garlic in the oil left from frying the potatoes, then add coriander, cumin, turmeric and cayenne powders and stir for 1 minute.
Whisk the remaining yogurt and add together with the nut paste. Heat, then put in the potatoes, water and salt and simmer, uncovered, until the potatoes are tender
Stir in the reserved ground spices and onion mixture and serve.