Hummus

Contributor : Sravanthi Suresh

I tried this and taste similar to Lebanese restaurant lo hummus taste laaga anipinchindhi naaku... give it a try if you want to..


200 gms/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves crushed
1 tsp ground cumin
pinch of salt
1 tbsp tahini
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika


Anni ingredients ni blend to a smooth paste anthey... also add aa lil black pepper powder for a lil more enhancement to taste

Creamy Vegan Chickpeas Soup

Contributor: Keerti Addula
try this recipe.

Yellow Batani Chaat

1. Contributor: Ujvala Kiran
plz ignore if this is not the one u r asking

2.Contributor: Visa Puvvada
vahrehvah lo samosa chaat recipe lo vuntadi aa batani chaat...yum vuntadi

Cooking Rajma & Chole

1. Contributor: Sruthi ...
Overnight soak chesaka.. nenu koncham salt vesii pressure cook chestha.. (2 is good, 3 is like maxx.. ) ... anthakanta ekuva mataram cheyakandi.

I make the gravy seperate.. and add the cooked chole/ rajma and boil it for a few minutes to get the masala's soaked into rajma/chole. Hope this helps

2. Contributor: Geetha Madhuri Chilakamarri
ya, Rajma enta overnight soak chesi cook chesina gattigane untundi. For getting the perfect tenderness u have to pressurecook it till u get atleast 7 whistles...nenu alane chestanu and it comes very well...idi nenu tv programme lo vinna tip :)

3. Contributor: pushkala kavuri
Rajma overnight soak chesaka(min 10 hrs)....oka chinna cloth lo whole masalas(cloves,dalchini,elaichi) oka mutalo katti andulo vesi,allam mukkaluga cut chesi vesi...5 whisltes ayyaka oka 20 mins sim lo unchi off cheyyandi...chaala mettaga udukutundi..remove the cloth befoe u start cooking in a pan for the gravy..........R u using dark coloured rajma BTW.....use light colored.instead.......dark colour ila chesina kuda palukuluga untundi......

Chole.......idi kuda soak chesi...oka mutalo tea pwd or leaves katti.andulo vesi above procedure laaga udikinchandi...u will get a nice colour and gravy kuda ruchiga untundi chole vesaka...

Beetroot Radish Salad

1. Contributor: Usha
I make salad once in a while. Here is the recipe link.

Mixed Lentils Vegetable Vada ~ Garelu

1. Contributor: Pavani
Weekend variety ga variety garelu/vada try chesanu....

Split chickpeas - 2 cups
Moongdal - 1 cup
Sabudana - 1 handful
Rice - 1 handful
Soya beans - 1 cup
Rajma - 1/2 cup
Ginger - 1 inch piece
Green chillies - 4 or more if you like it more spicy
Potato - 4 peeled and grated
Carrot - 2 grated
Salt - to taste

Split chickpeas, Rajma, sabudana, rice, soya beans, moongdal anni mundu roju night soak cheyali. Next day rice, ginger, chillies and sabudana baga paste laga grind cheyali.
next grind the remaining dals coarsely. add salt and grated carrot and potato to the mixture. Make vadas and deep fry them on medium heat. a dip lekunda yummy ga vunnayi.......

Chaat Recipe

1. Contributor: ¢нαη∂αηανιѕнιѕт●
Chaat recipe:
Yellow peas or garbenzo
onions finely chopped
tomatoes chopped
chillies chopped
cilantro chopped
tamarind pulip
masala powder
whole garam masala
Process:
1.yellow peas naanapettukuni,konchem salt and pasupu vesi udikinchaali
2.ippudu pan peetukuni oil vesi andulo cinnamon sticks,cloves,elachi vesi avi konchem vegaka onions,chillies vesi avi konchem maggaka tomatoes kuda veyyali.ivi kuda konchem maggaka udakapettinda yellow peas vesi kalapali.Konchem peas pakkana unchukovali.
ivi oka 5min kalipaka water posi light ga pasupu and salt vesi moota pettali 5min poyaka teesi malli kalipi konchem tamarind pulp kuda veyyali.malli kalipi moota pettali.after some time like 2-3 min teesi chaat masala veyyali.cilntro kuda vesi malli kalipi okasari moota pettali.2min poyaka teesiyaali.ippudu bowl lo vesukuni daani meeda finely chopped onions,cilantro,sauce,sev,vesi lemon pindukuni tineeyali..

samosa and aloo cutlet chala bavuntundi..
yummy yummy chaat ready to eat now.

Pani Puri

Contributor: √ⅰ∂ ｿ α ❀
pani puri !!!!!!!!!!!
pani puri evaraina try cheyakapothey chesukondi recipe chusi super tasty vundhi gokul chat lo thinna vatila

for poori's
---------------

semolina- 3/4 cup
maida/all purpose flour- 1/4 cup
water- as required

mix all the ingredients like u mix for poori it means the dough should be firm nd soft
keep it aside covering with wet cloth for 15min
make marbel size balls(note that the whole puri should fit in ur mouth) press nd fry them on low flame till golden brown


for paani
------------

mint leaves- few
coriander leaves- few
green chillies-1 or 2 according the spiciness u require
ginger-small inch
roasted cumin powder- 1/2 tsp
salt- as required
tamarind pulp- lil bit
black pepper- 4
lemon juice- lil bit

mix all these nd grind them into a smooth paste adding water
then filter the paste into a bowl by adding excess water
then add more water if required


for stuffing
-----------------

boil potatoe nd chana

keep chana in a plate
in other plate mash potatoe nd add salt+cumin pwdr+coriander pwdr+chaat masala+coriander leaves nd mix well

paani puri
---------------

take a puri press the thin side with ur finger to make a hole nd fill the aalu stuff+chana+water nd keep in ur mouth

Tomato Chana Pulao

1. Contributor: COOOOOOOOOOL....
Pan lo ghee vesi heat ayyaka,cloves,cinnamon,pepporcons,elachi n bay leaf vesi fry cheyali,then add chopped mint,green chillies,grated ginger,pinch of turmeric and fry for a min n then add the cut tomato and cooked channa(I used fresh Garbanzo,avi jst oo 5 mins cook chesthe chaalu),mix well,add 1 cup of rice fry for another min then add 2 cups of water ,add salt to taste and cook till the rice is done.

nenu eeroju baba puja ki prasadam pettalani onionn garlic lekunda chesanu but u can add them if u want.

Cutlet Ragada

Contributor: sushma
# first vatana ni oka 3-4 hrs anna nanapettandi tarvata andulo whole lavanga vesi pressure cook cheyyandi atleast 7-8 whistles ranivvali

#tarvata pan lo oil vesi onion sannaga chop chesi manchiga fry chesi then tomato vesi fry cheyyandi ivi fry ayina tarvata andulo dry chilli powder, salt, dhaniya powder, konchem flavour kosam garam masala, chat masala, ginger garlic ivanni vesi oka 3-4 mins fry cheyyandi

#tarvata indulo boiled vatana vesi kalapandi

#ippudu konchem kotimeera and pudina and pachimirchi + salt ivanni mixie cheyyandi
aa tarvata ee mixture ni tamarind juice lo kalapandi, now taste this miku exact ga pani puri rasam lage untundi taste

# ippudu aa rasam aa vatana mixture lo kalapandi oka 5 mins boil avvanivvandi

#ippudu ragada ready diniki tamarind chutney, green chutney veskunte bavuntundi receipe kavalante cheppandi

Contributor: Rama
edi chudu.... recipe link

Contributor: ܧhå
Check this recipe

Garbanzo Beans Salad

Contributor: COOOOOOOOOOL....
Garabanzo beans(canned) baaga rinse chesi pettuko n then andulo add chopped cucumber,onion,tomato,cilantro,lemon juice,chopped green chillies,salt to taste and koncham chaata masala vesi baaga mix chesi serve cheyadame....

Garbanzo Sundal Telusu ga neeku..

Chana Masala

Contributor: Anupama

here is my recepe for chana masala:

Ingredients:
1 can chickpeas
3/4th can canned tomato - pureed
Badshah chana masala powder - 3 spoons
1 medium onion
garlic - 5-6 cloves finly minced
green chillies - 4-5 finely minced
turmeric - pinch
salt

Process:

1) Microwave chickpeas on high for 6 mins

2) Puree onion and chillies together and fry on low heat with a spoon of oil till it starts to leave the oil behind

3) Add garlic and fry it till it becomes soft

4) Add tomato and turmeric and mix everything together. Let the tomato boil for a minute

5) add chana masala powder, salt and let the mixture simmer for 2 mins

6) add chickepeas, water and adjust salt - let it simmer on low heat until the desired thickness. curry is ready

Note: nenu talimpu kooda vestanu after 2nd step with cumin, mustard and curry leaves. this is totally optional

Hope u'll like it!!

Sprouting

Tip 1:
Contributor: Pallavi Krishna
step 1 : soak moon in the morn..
step 2 wash n drain them in night.spred them on plate or cloth and let them dry..
step 3 next morn..wrapthem in thick cloth..slightly dampened.and store in a air tight box..
step 4 by eve sprouts are ready..if u want them longer..let them remain till next mor..

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Tip 2:
Contributor: Radha
nenu rooju chestunannu only Channa, pesalu........rendu kadigi, munigatam kanna double water vesi....naana pettali......overnight.....
next day morning water teesesi oka cottoncloth lo katti pettali.....inka water tagala kunda....evening ki koncham molakalu vasthaye.....appudu tinachu kaani next day morning ki full baaga vasthaye molakalu......
hope this helps u

3. Contributor: Madhuri ................ Soak chesina vaatini hot box lo pettandi .... Baga vastayee sprouts

4. Contributor: Sravanthi Suresh i make sprouts every week... here is what i do... i get about 1.5 to 2 inch long molakalu

i soak all the seeds before coming to work (pesarlu, alasandhalu, senagalu anni separate)... night antey around 13 to 14 hrs tharuvatha i wash them for about 2 to 3 times and then wrap in a clean cloth (i use old baniyans soft ga vutnayi kadha), oka colander lo first oka mutalo vunnavi pettesi cloth lo spread chesi i just make sure that the seeds are covered inside the cloth and touches the cloth as well... ila okadhani payina inkokati three pedtha... around 36 to 48 hours lo avvanni oka airtight box loki transfer chesi i store them in fridge... they stay fresh for 5 days (mon - fri)... ivvi maa daily breakfast

veelayithey next time pics theesi share chestha... but cloth works fine... summer ayithey i use sprout maker kaani winter lo sprout maker lo molakalu half inch vasthunnayi anthey andukey shifted to our old routine... thadi gudda avasaram ledhu... ginjalaki vunna thadi saripthundhi... also ikkada kabatti i leave it for 36 to 48 hours but mana deggara 24 hours should be fine emo or less than that... sprouts ravali antey manchi velthuru and air circulation vundali...

make sure that you wrap the seeds in different cloths... anni okechota pedtha padavuthayi...

hope this helps...

5. Contributor: Navya Ganesh Cheppedi silly anipinchachu okkasari try chesi choodandi neu aithey ela chestha...Wash and soak whole moong for 24 hrs and then drain water complete and leave aside...Next day ki u will get sprouts ...I DNT tie in any cloth naaku kooda manchiga vasthaai molakalu...nenu okka week saripada chesi pettukunta..

CHANA MASALA/CHOLE CURRY

CHANA MASALA/CHOLE CURRY-by-Sangeetha

Nennu two types chestha ..depending on time I am giving the easy one ...
Channa --- 2 Cans
Onion -1
Tomatoes --2
Whole Masalas --- Bayleaf, Somppu,Cumin seeds , cloves
Green chilles --4
Curry leaves
Garam Malsa pwd
Channa Masala
pwdChilli
pwdTumeric
pwdSalt
Oil

Method:
Make 3/4 can of channa as a pasteTake oil in a panAdd the whole masala's +green chillies +curry leavesAdd onions and tomatoes saute them until they are a transparentthen add all powders (garam masala+ channa Masala +chilli powder +tumeric powder )Add the channa paste and whole channa in other canAdd Salt and let it cook for few minutes ...Channa Masala ready ..For the other method I use onion and ceshew paste and cream and curd too ...So it takes bit more time ...

GOBI-CHOLE CURRY

GOBI-CHOLE CURRY-by vidya

Ingredients:
1 can chickpeas, rinsed and drained
2 cups cauliflower florets
2 tomatoes, diced
1 onion, finely chopped
2 garlic cloves, crushed
3/4 inch ginger piece
2 green chillies, finely chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp black pepper powder
salt to taste
2 tbsp oil
1/2 cup freshly chopped coriander leaves

Procedure:
Heat oil in a deep frying pan over medium heat. Add garlic,onions,ginger and tomatoes. Cook for 2-3 minutes, stirring occasionally. Add all the spices, chickpeas and cauliflower. Stir well to combine. Reduce heat to medium-low, cover with a vented lid and let simmer for 15-20 minutes. Garnish with coriander leaves
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