Karapoosa / Sanna Karapoosa / Sev

Ingredients:

Senagapindi (Besan flour) - 2 cups

Turmeric - 1/4 tbsp

Warm oil / butter - 2 tbsp

Vaamu (Ajwain) - 1/4 tbsp

Salt - as per taste

Water - sufficient

Oil - to deep fry

Procedure:

1. Heat oil in a kadai.
2. Take a wide mixing bowl, add besan, turmeric, salt, ajwain, warm oil and mix well.
3. Now pour water little by little and mix to form a dough similar to that you make for preparing chapati or roti.
4. When the oil is sufficiently hot, take a jali/muruku press/jantikala gottam, place a blade with very small holes (for sanna karapoosa) or with little bigger holes (for karapoosa) and add small portion of dough in to it.
5. Slowly press the dough in to oil all over the kadai, until it turn to nice bright yellow color. Be sure that the entire frying process has to be done in medium flame only. 
6. Once the sev is fried, transfer it in to a plate with tissue paper using a slotted ladle. Do not transfer immediately in to air tight container. Wait until it reaches to room temperature.

TIP: If you are using blade with very small holes, it is better to skip adding ajwain because it blocks the passage and the dough do not come out easily. 

Egg Fry/Egg Bhurji - Mumbai Style

Ingredients:

Eggs - 3

Onions (medium) - 2

Tomato - 1

Capsicum finely chopped - 1/4 cup

Green chillies - 3

Finely chopped ginger - 1 tbsp

Red chilly powder - 1 tbsp

Garam Masala - 1/4 tbsp

Salt - as per taste

Coriander leaves (finely chopped) - to garnish

Oil - 2 tbsp

Procedure:

1. Beat eggs thoroughly in a wide bowl and set aside.
2. Take a non-stick pan, heat oil, add finely chopped green chillies, ginger and onions. Fry them until they are transparent.
3. Now add chopped capsicum tomato and stir well for few minutes. Once they turn tender, add scrambled egg mixture and stir continuously.
4. Continue frying until the scrambled egg turns to small lumps. Sprinkle some red chilly powder, salt,  garam masala and stir well. 
5. Finally garnish with chopped coriander and serve hot with rice, roti or bread.

Kudumulu

Ingredients:

Rice rava* - 2 cups

Chana dal (soaked & drained) - 1/4 cup

Water - 4 cups

Salt - as per taste

Ghee - 1 tbsp

Procedure:

1. Wash and soak chana dal for 30 minutes. Drain all the water and set aside.
2. Take a pressure cooker, heat ghee and add soaked chana dal. Fry it for few minutes until nice aroma comes out.
3. Now add water in to pressure cooker, and boil it with fried chana dal.
4. Add washed rice rava, salt and close the lid. Pressure cook until you hear one whistle.
5. After few minutes, when all the pressure escapes, open the lid and stir well with a ladle. Cool the mixture until it turns warm. Now take a small portion of cooked rava and make in to balls of required size. 
6. Finally steam cook all the balls under medium flame for 15-20 minutes (upon steam cooking, the balls slightly bulges). Serve them with ginger chutney.

TIP: Add freshly shredded coconut to make this recipe much more yummy. 

* Preparation of Rice rava:

Wash and soak rice for at least 2 hours. After 2 hours, drain all the excess water and spread on a clean cloth. Dry them under direct sunlight until all the moisture is lost (even the cloth should become dry). Now transfer the dried rice in to a blender and grind in to coarse powder like semolina. Sieve this coarse powder, until the fine powder gets separated. This can be used as rice flour and the coarse mixture left over on the sieve can be used as rice rava.

Chocolate Marble Cake

Ingredients:

All purpose flour (maida) - 1 cup

Sugar - 1/2 cup

Butter - 1/2 cup

Eggs - 2

Milk - 1/4 cup

Cocoa powder - 1 tbsp

Salt - pinch

Baking powder - 1/2 tbsp

Vanilla essence - 1 tbsp

Procedure:

1. Preheat the oven at 200 degree F.
2. Take a wide mixing bowl and sieve all purpose flour, baking powder and salt together.
3. Take another mixing bowl, add butter, sugar and stir thoroughly to get a smooth mixture.
4. Add eggs and beat continuously to get uniform mixture. Add milk, vanilla essence and stir continuously for few more minutes.
5. Now take some portion of dough, add cocoa powder and mix thoroughly.
6. Take a loaf tin, grease it with butter, add alternately the plain dough and cocoa dough. Pat the loaf tin, so that the batter settles uniformly. Now take a knife and swirl it twice or thrice in the dough.
7. Bake it in the oven at 200 degree F for 30 minutes or until the inserted tooth pick comes out clean.

Besan Ladoo

Ingredients:

Besan flour (Senagapindi) - 1 cup

Sugar - 3/4 cup

Ghee - 1/4 cup

Cashews - 10-12 (optional)

Cardamom powder - large pinch

Procedure:

1. Take a wide kadai, heat ghee, add chopped cashews and fry them until they turn to golden brown. Drain all the cashews from ghee and set aside.
2. Now add besan flour and fry in remaining ghee until it turn to golden yellow with nice aroma.
3. Take a wide cooking vessel, add sugar, very little water and mix well to get syrup with thin consistency. Sprinkle some cardamom powder and mix well.
4. Switch off the flame, add fried besan, chopped cashews and mix well. Cool the besan mixture until it turns warm. Now take a small portion of mixture and make in to small balls of required size.