Bread Bonda

Preparation of potato (Aalu) curry:

Potatoes : 3 Big size or 400 gms ( 1 lb )
Onion : 1 big size
Green chilli : 3 to 4 or optional
Urad dal : 1 teaspoon
Ginger garlic crushed paste : 1 tsp
Garam masala : 1/4 tsp
Green peas : 1/4 cup
Salt to taste
Turmeric : A pinch
Curry leaves, Cilantro : few
Vegetable oil : 1 tablespoon
Mustard seeds, cumin seeds : 1/4 tsp
Lemon juice ( Nimma rasam ) : 3 Teaspoons

Preparation :

1 .Take green chilli in a jar and grind in to paste.

2. Cut Onion in to small pieces.

3 . Take green peas in a bowl and soak them up to 8 to 10 hours.

4 . Boil potatoes for 10 minutes. When potatoes becomes soft, peel and mash them. ( To make this process simple, just cook them for 4 to 5 whistles in a pressure cooker if you have one).

5. Put non stick pan on the low flame and add 1 table spoon oil. When the oil is hot add cumin seeds , mustard seeds and urad dal and let it to crackle. Add curry leaves, ginger garlic paste and fry for few seconds. Now add green peas, onion, turmeric and salt . When onion becomes tender, add green chilli paste, garam masala and mashed potatoes while stirring constantly. Cover with lid and cook for 5 minutes on low flame.

To Prepared bread bonda curry, make small lemon size balls with the above prepared potato curry. Keep it aside.

Bread Bonda ingredients :

Bread : About 15 slices

water : To dip bread

Vegetable oil : for frying

Making bread bondas:

1. Heat 2 to 4 cups oil in a deep bottomed kadai.

2. Dip bread in water and squeeze out extra water. Take prepared curry ball and put it in the middle of the bread and close the edges ( See the picture for illustration). Make a round with hands and drop them in to the hot oil. Fry them until they turn brown. Serve when they are hot.

It is very tasty snack.

Okra fry curry or Bendakaya fry curry

Okra or Bendakayalu : 20 to 25
Onion : 2 medium size
Garlic flakes : 2
Salt : salt to taste
Green chilli : 2 or according to taste
Wet coconut : 2 table spoons
Turmeric powder : A pinch
Vegetable oil : 1 table spoon
Mustard seeds, cumin seeds : each pinch
Curry leaves : few
Cilantro : To garnish
Preparation :

1 . Trim ends and cut okra in to thin round pieces.

2 . Take wet coconut, green chilli, garlic flakes, salt in a jar and grind in to paste.

3 . Heat oil in a medium size kadai or pan on medium flame. Add mustard seeds, cumin seeds, curry leaves. Let it to crackle, add onion pieces and fry on medium heat until they turn golden brown. Add okra pieces, turmeric and fry until the okra is cooked. Add the ground paste from previous step. Mix everything together and cook for another three minutes without covering.

Once it is cooked, turn off heat and serve with hot chapati, roti and rice.

Variation:
Add 1/2 cup milk after okra pieces are half cooked.

Poha coconut payasam or Atukula payasam

Poha : 1 cup
Wet coconut : 1 cup
Jaggery : 1 cup
Milk : 1 1/2cup or optional
Ghee ; 1 table spoon
Cashewnuts : 2 table spoons
Raisin (Kishmis ) : 1 tablespoon

Preparation :

1. Dissolve jaggery into 2 cups of water to make liquid.

2 . Rinse Poha with water.

3 . Take a medium size bowl, heat ghee on medium flame and add cashew nuts, kishmis (Raisin), wet or dry coconut powder and fry for one minute. Add jaggery liquid prepared above, milk and cook in simmer for about 5 to 10 minutes until the liquid becomes medium thick. Add rinsed poha and cook for 2 minutes. Close the lid. Turn off the flame.

It is very easy to make, takes very less time and it is very tasty.

Mint chutney

Mint : 1 cup ( finaly chooped)
Garlic flake : 1
Green chilli : 1 or optional
Coriander seeds : 1 tsp
Suger ; 1 tsp
Tamarind flakes : 3 or Tamarind juice or lemon juice :1 tablespoon
Salt ; 1/4 tsp
Cilantro : few
Water : 1/2 cup

Preparation :

1 . Roast green chilli and coriander seeds, little bit of oil.

2. In a food processor, combine mint, garlic, coriander seeds, cilantro, tamarind juice, suger, salt and process to a fine paste.

3. Take mint chutney in a bowl. Serve with dosa,Dokla.