Posts filed under ‘Evening snacks’

Green peas kachori (Green Batani kachori )

Peanuts  kachori is easy to make and tasty evening break fast snack. This is real easy to make and very good.


All purpose flour ( Maida ) ;1/2 Kg
Baking powder : A pinch
Ghee : 75 gms
Salt to taste
Vegetable oil :for frying
Green peas ; 200 gms
Green chilli ;5 to 6
Lemon juice: 4 tsp
Cilantro : 1 bunch
Ginge garlic paste ; 1/2 tsp
Preparation :

1. Mix maida, baking powder, salt . Add some water and make a dough. Cover with wet cloth. Keep it aside for 30 minutes.
2. Cook whole peanuts in water until they are tender or pressure cook for one whistle. Remove the water.
3. Take cooked green peas, green chilli, salt, cilantro, ginger garlic paste into a jar and grind into smooth paste.  Heat oil in a Kadai. Add above  paste and fry for to 5 to 8 minutes. turn off the heat. Add lemon juice and mix well. Make small balls (Big lemon size balls).
4. Make maida dough soft with hands and divided in to small lemon size balls. Press on the thick plastic paper gresed with oil into small size puri. Put  green peas ball in the middle of the puri and cover with sides to make a round ball. Press it with palm to make them small puri size (Make puri thick).
5. Heat oil in a deep bottom vessle and when oil is hot, drop slowly from the kadai. fry until it turns light golden color.

Remove and keep them on paper towel to get the extra oil drained out. Let them cool for few minutes to become crispy.

This is very tasty evening snack. Kids and elders like them a lot.


April 13, 2009 at 4:55 pm 1 comment

Atukula upma or Poha upma or Ugrani


Atukulu (Poha) : thin or thick : 2 cups
Onion : 1 cup
Green chilli : 2 optional
Peanuts : 1 tablespoon
Ginger garlic paste : 1/2 teaspoon
Tomato : 3
Salt to taste
Turmeric : A pinch
Cilantro and lemon juice : To garnish
Cashewnuts : 1 table spoon or optional
Vegetable oil : 2 tablespoons
Popu : Cumin seeds, mustard seeds and curry leaves.

Preparation :

1. Cut green chilli, onion, tomato into small pieces.

2. Rinse poha in water and leave it in drainer for 3 to 5 minutes.

3 . In a wide bowl heat the oil. Add popu ingredients, let it to crackle, add green chilli, peanuts and fry it well. Add ginger garlic paste and onion. Fry until they turn golden brown colour and add tomato pieces. Stir it occasionally until tomato pieces are tender. Add turmeric and salt, fry for few seconds. Add drained poha. Mix it well. Cook for 4 to 5 minutes on medium flame so that poha will absorb the spices.

Garnish with cilantro.

Serve hot with dalia powder ( putnala podi) and lemon juice.

Atukula poha is my favourite break fast. It is very easy break fast.

July 27, 2008 at 8:22 am Leave a comment

Rice flour upma or uppudu pindi


Rice flour : 2 cups
Onion : 2 to 3 cups
Chana dal : 1 table spoon
Green chilli : 2 or optional
Sesame seeds : 1 table spoon
Cumin seeds : 1/2 teaspoon
Ginger garlic crushed paste : 1/2 teaspoon
Water : 2 1/2
Vegetable oil : 3 table spoon
Red chilli, curry leaves, cumin seeds, mustard seeds and cilantro : each few


Preparation :

Heat oil in a wide bowl. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and few curry leaves. When seeds starts to splutter add green chilli, chana dal, ginger garlic paste, onion in the same order and saute them for 3-4 minutes. Add 2 1/2 cups water, salt and close the lid. When water is boiling, add rice flour, cumin seeds, sesame seeds and cilantro. Cook it under medium heat stirring constantly for 15 to 20 minutes. Upma should not stick to the finger when it is done. Turn off flame. This rice flour upma tastes really good and very easy to make.

Serve hot with mango pickle.

April 25, 2008 at 3:41 am Leave a comment

Masala vada / Masala Gaare

Chana dal : 1 cup
Moong dal : 1/4 cup
Urad dal : 1/4 cup
Green chilli : 3
Cilantro : 1/4 bunch
Salt to taste
Ginger garlic paste : 1/2 tsp
Onion : 3 medium size or 2 cups

Preparation :

 1.Take chana dal, moong dal, urad dal in a bowl and add water. Soak the mix up to 3 to 4 hours. Remove the water and grind it in to coarse paste.

2. Grind green chilli, cilantro, garlic, ginger, salt in to smooth paste.

3. Cut onion into very small pieces.

4. Mix everything together.

5. Make big lemon size balls and press them on the middle of the palm in to round shape as shown in the figure.

6. Heat oil in a kadai and place the pressed dal mix in to it slowly. Fry until they turns golden brown.

7. Remove from oil and drain the oil. ( You can keep them on paper towel to drain oil quickly).

8. Serve vada when they are hot. They taste really good.  


April 7, 2008 at 7:22 am 2 comments

Onion pakodi


Onions ; 250 gms or to big size
Gram flour : 6 table spoons or 1 1/2 cups
Rice flour : 2 table spoons
Salt : 1/2 teaspoon or optional
Red chilli powder : 1/2 teaspoon
Ginger garlic paste : 1 teaspoon
Cilantro : chopped 1/4 cup
Cumin seeds : 1/2 tsp
Vegetable oil : for frying




Preparation :

1. Cut onion in to thin lengthy pieces. Add salt and mix well. Keep it aside for 10 minutes.

2. Add red chilli, ginger garlic paste, cilantro, cumin seeds, gram flour ( besan atta ) and rice flour to onion. Mix them well. Make sure not to add any extra water. Liquid coming from onion should be good enough to wet the flour.

3 . Heat oil in a kadai or vessel. When oil is hot, slowly drop small size batter pieces to the kadai (take besan batter with fingers and slowly drop in to the hot oil). Fry until it turns  light brown color. Remove and keep them on paper towel to get the extra oil drained out.

Let them cool for few minutes to become crispy.

It is very tasty, easy to make and takes very less time to prepare. A very good  evening snack.

April 2, 2008 at 5:34 pm 1 comment

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.

March 9, 2008 at 5:20 am 1 comment

Kurmura chuduwa (Borugulu) Kurmura mixure


Kurumura or Borugulu ; 300 gms or 10 cups
Peanuts : 2 tablespoons
Dalia : 2 table spoons
Dry coconut thin pieces : few or optional
Coriander seeds ; 1 tsp
Sesame seeds :1 tsp
Dalia salted chilli : 4 to five or optional
Crushed garlic : 1/4 tsp
Greenchilli : 1 ( cut into thin lengthy pieces )
Turmeric : 1/4 tsp
Salt : 1/2 tsp or optional
Vegetable oil : 2 table spoons
cumin seeds, mustard seeds and curry leaves.


Preparation :

1 . Hot oil in a wide bowl, once the oil is hot add cumin seeds, mustard seeds and curry leaves. Once they pop, add Dahi salted chilli, fry until they turn golden brown colour. Add green chilli pieces, crushed garlic, coriander seeds, curry leaves and peanuts. Fry well and add dalia( putnalu ), coconut slices, turmeric and salt. Fry for few seconds. Add kurmura (Borugulu) and stir frequently until it become crispy (2 to 3 minutes). Turn off the flame. Keep it aside for cooling. If you want some more taste add sannasegu mixture to kurmura chuduva.

This recipe is very simply but very tasty evening snack.

March 7, 2008 at 1:05 am Leave a comment

Older Posts


June 2018
« Jul    

Recent Posts


Top Clicks

  • None

Blog Stats

  • 497,195 hits