50 Top Secret Deep Fried Recipes

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This Do cum ent Co ntent t he to p 50 D ee p Fried Recipes and t he m enus all t he c o nte nt in t his do cum ent is

co py right pro tected

M ain So urce http:// recipes2 u.tk This Do cum ent is Autho rized By t he Any mo re info rmed Det ails Can be get from 1 0 0 00 + Recipes and Secret Ancient recipes fro m http: / /recipes2 u.tk

Co ntents

1. kakarakaya stuff ed

2. bread fr y

3. Capsicum B ajji

4. Kas hmiri Dum Aloo

5. Av ada / Av ada

6. Tendli fry recipe

7. pakodi

8. Kacha kolar dalna recipe

9. R idge gourd fr y

10. Green gram dal bhaji

11. Yam kababs

12. Sabudana Fr y

13. Dum Ar bi

14. Tapio ca Chips

15. R ice Fl our Wada

16. B esan Stuffed Tendli

17. Cabbage Vada

18. Fr itters wi th Skins of Split B lack

Lentils

19. Julienned Plantain Cri sps

20. Plain Vada

21. Sun Dried Chilli wi th Ajw ain

22. B endi in Yo gurt

23. Pakodi wi th Chilli Ginger

24. Plantain Fr itters Mix ture

25. Mysore B onda

26. Plain Chana Dal Fritters

27. Poo ri

28. Sw eet R ice Flour B alls

29. R oti Batter Fr itters

30. Chickpea Fr itters

31. Gujiyas

32. Poo rnam B oor elu

33. Spicy B oo ndi

34. Urad Dal Fritters

35. Mint Coconut R ice

36. Masala Chana Dal Fritters

37. Dahi Wada

38. B lack - Eyed Pea Fr itters

39. Onio n and Chilli Fr itters

40. R ice Papad

41. Pumpkin Fr itters

42. Plantain Fl ow er Fritters

43. R oasted Tindor a

44. Cucum ber Sesame Salad

45. B rown Onio n Paste

46. Kajalu

47. Cor n Vada

48. Onio n B onda

49. Idly B atter Fr itters


kakarakaya stuffed

Publis hed N ov ember 19, 2011 | B y admin

kakarakaya stuf fed

.

Ingredient s

B itter guard 3

onions 2

red chilli es 10

salt to taste

oi l for fr ying

Met hod of prepa ration


was h and cut the caps icums into long sli ces.

Mix gram flour, ginger paste, green c hilli paste, salt into paste h aving fl owi ng

consis tency using suff icient amount of water.

Heat oi l in a pan fo r deep fr ying.

N ow dip the capsicu m sli ces into the past e and fr y in t he oi l till golden bro wn.

Serve hot as evening snacks.

Pos ted in Deep Fr ied


Kashmiri Dum Aloo


.

Ingredient s:

potatoes 18 - 20 small sized

oi l for deep fr ying

kashmiri redchilli es 5 - 6

asaf oetida a generous pinch

green cardamom po wder 1/2tsp

dry ginger pow der(soonth, so nti) 1tsp

Fennel (saunf) pow der 2tbsps

murs tard oi l 1/4cup

clo ve pow der a generous pinch

yogurt 2 cups

salt to taste


ro asted cumin pow der 1/2tsp

garam masala pow der 1/2tsp

Met hod of prepa ration :

Peel, was h and prick potatoes with fork. Keep in salted water fo r 15min. Drain

and wi p e dry.

Heat suff icient oi l in a kadai & deep - fr y potatoes on medium he at till golden

bro wn. keep aside.

R emov e stems and make a paste of kashmiri red chilli es using a little water.

Whisk yogurt wi th kashmiri red chilli paste, cardomom pow der, dry ginger

po wder and fennel p ow der.

Heat mustard oi l in a pan. add clo ve pow der & asafo etida. Add half a cup of water

and salt to taste & br ing to boi l.

Stir in yogurt mix ture and bring to boi l. add fr ied potatoes & coo k till the potatoes

abso rb the gravy and oi l come s on top.

Serve hot, garnished wi th ro asted cumin p ow der & garam masala pow der.



Avada / Avada


.

Ingredient s:

urad dal 2 cups

yogurt 2 cups

green chilli es 5

ginger one inch piece

urad dal 1/2 tsp

chana dal 1/2 tsp

mustard seeds 1/2 ts p


Sabudana Fry


.

Ingredient s:

Sabudana/ Pearl sago / Saggu biyyam 1/2 cup

Green chilli es 3 - 4

Peanuts 2 - 3tbsps

Oil fo r deep fr ying


Deep fr y sabudana a nd drain on abso rbent paper.

R oast peanuts and ke ep aside.

Fi nely chop green c hilli es and fr y until light bro wn.

In a big bow l, add fr ied sabudana, green c h illi es, peanuts, salt and mix well.


N ot es: Take care while fr ying sabudana. Yo u can squeeze lime ju ice if you wi sh.



Dum Arbi


.

Ingredient s :

Ar bi/ Col ocassia/ Chama dum palu 4


Gri nd the fo llowi ng into smoo th paste

Onio n(choppe d) 1 s mall

Ginger(peeled and ch opped) 1 inch piece

Garl ic(crushed) 2 - 3 p ods

Poppy seeds/ Khus k hus(so aked in water fo r 15min) 2 t bsps

Whisk the fo llowi ng and keep aside


Yo gurt 1cup

R ed Chilli Pow der 1 tsp

Cumin pow der 1 tsp

Turmeric pow der a pinch

Gri nd the below 3 ing redients into fine pow der

Clo ves 2

Cinnamon 1/2 inch pi ece

Cor riander seeds 2 tsps

Green cardamoms 2 - 3

B ay leaves 1 - 2

Oil 2 tbsps

Salt to taste


Wash, peel and chop arbi into small cubes.

Deep fr y until golden bro wn and drain on a bso rbent paper.

Heat oi l in a pan, ad d green cardamoms, b ay leaves and the fi rs t gro und paste.

Fr y for about 5 min, or until the paste cha nges col or to light bro wn.

Add whisked yogurt, fr ied arbi, last gro und masala pow der and salt.

Stir and cov er the pa n wi th tight lid a nd si mmer fo r about 15 m in.

This pro cess is called dum. So that all the fl avo urs donot escape.

R emov e the lid only befo re serving.

Not es : Yo u can also add fr esh cream b efo re servi ng.

Yo u can alternatively cov er the pan wi th al uminium fo il.



Spicy Tendli


Do nda kaya vepudu

.

Ingredient s:

Tendli/ Do ndakaya 10 - 15

Sesame seeds 1 tbsp

R oasted B engal gram 1 tsp

R ed chilli pow der 1/2 tsp

Salt to taste

Oil 2 tbsps


Wash, remov e ends and c hop ten dli vertically twi ce.

Heat oi l in a pan, ad d tendli and fr y fo r 3 - 5 minutes or until t hey are tender.


Peel, was h and fi nely chop onion.

R emov e stems, wash and fi nely chop gree n chiles.

Wash and fi nely chop curry leaves.

Wash and so ak chan a dal fo r 3 hours.

Drain the water and grind the so aked c ha na dal coar sely wi thout adding any

water.

Combine the gro und chana dal wi th chopp ed onion, green c hilli es, curry leaves

and salt.

Take 1 - 1 1/2 inch sized ball out of abov e c hana dal mix ture.

Place the ball on left hand an d press it ligh tly to fo rm a 2 inch disk.

Heat oi l in deep vess el on medium high h eat.

Deep fr y the disks un til golden bro wn on both the sides.

Drain on abso rbent paper and serve wi th any chu tney.

Not es : Make sure oi l is not smoking hot.



Poori


G odh uma Pindi Pooril u

.

Ingredient s:

Wheat Fl our 3 cups

Oil 1 tbsp

Salt 1/2 tsp



In a mix ing bow l, add wheat fl our, oi l and salt.

Knead all the ingredi ents together using little amount of water at a time to fo rm a

tight dough wi thout s ticking to fingers.

Leave the poo ri dough cov ered fo r 15 - 30 minutes.


Take golf sized balls out of the dou gh a nd fl at them wi th ro ller into so mewhat

thick discs.

Heat oi l in a wo k on medium - high heat u ntil smoking hot.

Place one ro lled out poo ri at a time slo wly in hot oil.

Press it lightly wi th a steel strainer until it puff s and becomes li ght gold.

Turn on o ther side an d let it t urn golden as well.

Serve hot with your favo rite curry.

Not es: Make sure thickness of ro lled out poo ri is not too thin or not too thick.



Sweet Rice Flour Balls


Ch ani vidi Vundalu/ Paa kundal u

.

Ingredient s:

R ice 1 cup

Sugar 1/2 - 3/4 cup

Dry Coconut (mince d or grated) 1 t bsp

Ghee 1 tbsp



So ak rice in water for 6 - 8 hrs .

Drain rice onto abso rbent clo th and sprea d on single layer.

Dry the rice in sun un til it becomes almos t dry.


Once sli ghtly wet, gri nd rice into fine pow der.

Fo llow the recipe befo re the gro und rice b ecomes dry.

Heat 1 tsp of ghee on small pan, add dried coconut and fr y until it turns light

bro wn.

Heat small pot on me dium - high heat, add sugar and 1/4 cup of water.

Stir fr equently until sugar mix ture attains the consis tency so mewhat thinner than

that of honey.

Then add the gro und rice, fr ied dried coconut an d remaining gh ee.

Mix thor oughly wi thout any lumps and let i t coo l dow n.

Take small golf sized balls out of the coo led rice fl our mi xture and keep aside.

Heat oi l in wo k on medium - high fl ame, dr op one ball at a time.

Fr y until they turn go lden bro wn on all the sides.

Drain onto abso rbent paper and serve.

Not es: Sto re in tight container and t hey st ay fo r weeks fresh.



Roti Batter Fritters


Idly Pindi Punuku l u

.

Ingredient s:

Urad Dal (whol e or split and skinne d) 1 /2 cup

Idly R awa 1 t 1 1/2 c ups Onio n 1

Green Chiles 2

Cumin Seeds 1 tbsp

Curry Leaves 3 - 5

Salt to taste




So ak urad dal in water fo r 3 hours.

Gri nd the so aked ura d dal into smoo th pa ste adding minimum amount of water.

So ak ildy rawa in water fo r 1 - 2 hours and squeeze t he excess water out of it and

keep aside.

Mix together urad dal paste, so aked idly raw a and salt into somewhat tight

mix ture wi th out adding too much water.

Let the batter ferment fo r 10 - 12 hours.

Wash, remov e stems and fi nely chop gree n chilli es.

Peel and chop onion fi nely.

Add choppe d onion, green chilli es, cumin seeds to abov e urad dal and raw a

batter.

Heat oi l in wo k on medium - hi gh fl ame.

When oi l gets very hot, take small amounts of abov e mix ture and gently dro p into

oi l.

Use the remaining ba tter until the wo k is almos t full.

Let them turn golden bro wn on one side and the n turn on othe r side.

When they are compl etely fr ied on all the s ides, remov e onto abso rbent paper.

R epeat the same wi th remaining batter.

Serve hot with any ch utney.

Not es: The fermented batter saves in fr idge and can be used fo r onio n or chilli

ro ti.



Chickpea Fritters


Seng al a Vad a

.

Ingredient s:

Chickpeas 1 cup

Onio n 1 small

Ginger 1 - 2 inch pie ce

Green Chiles 3 - 5

Cilantro few sprigs

Salt to taste






Peel and mince ginge r.

Wash and ro ughly ch op cilantro .

Wa sh and so ak chick peas fo r 3 - 5 hours.

Drain the water, wash thor oughly and gri nd the so aked chick p eas coar sely

wi thout adding any water.

Heat oi l in a wo k on medium high heat.

Combine the gro und chickpeas wi th c hopp ed onion, green c hilli es, cilantro and

sal t.

Test the oi l by dro ppi ng small amount of abov e chickpea mixture into oil . If the

batter ris es quickly th en the oi l is ready.

Take 1 - 1 1/2 inch sized abov e mix ture onto left hand and press it lightly wi th right

hand to fo rm a 2 in ch disk.

Dro p the disk into hot oil slowl y and repeat the same wi th rema ining chick pea

mix ture until the wo k is full.

Fr y both sides until golden bro wn.

Make sure the oi l is medium hot befo re you start a new batch.

Drain on abso rbent paper and serve wi th any chu tney.

E}W}v[ t ov ers oak chick peas. Pos ted in Deep Fr ied


Gujiyas


G ulla Senaga Podem Kaj ji kayalu

.

Ingredient s:

All purpose Flour/ Maida 2 cu ps

Pure Ghee 1 tbsp

Salt a pinch


Fo r t he fill ing :

Dalia/ Gulla Senagapappu 1/ 2 c up

Dry Coconut (grated/ cube d) 1/4 c up

Cashews 1/4 cup


Poppy Seeds 2 t bsps (optional)

Sugar 1/2 - 3/4 cup


Knead allpurpose fl our, ghee an d salt into tight dough using suff icient water.

Leave the dough cov ered fo r atleast an hour.

Gri nd all the fi lling ingredients into fine pow der and keep aside.

Take sm all lime sized ball out of the allpurpose dough and ro ll into 6 - 8 inch thin

circle.

Zoo}(o}}ZZ}PZ}v[]l}}oo]vP]vX Put a big spoo nful of the fi lling pow der in the middle of ro lled circle.

Apply oi l to the outer ri m of the circle an d fo ld the circle into ha lf carefully to for m

a semicircle.

Press the edges tight and twis t it all the way to tightly lo ck the p ow der inside.

R epeat the same wi th remaining dough a nd fi lling.

Heat oi l in a pan on medium - high heat.

Test th e oi l wi th a small piece of dough.

When the dough fl oats to the top in no ti me, then the oi l is ready.

Put each tightly pa ck ed gujhiya into hot oi l and fr y fo r 2 - 4 minutes or until it turns

golden bro wn on both sides.

R emov e onto absor bent paper.

Serve and sto re tight the remaining gujiyas.

Not es : Instead of dee p fr ying, you can use ov en to roas t them.



Poornam Boorelu

Publis hed N ov ember 18, 201 1 | B y admin

Poo rnam Boo relu

.

Ingredient s:

R ice 3 cups

Urad Dal 1 cup

Salt a pinch


Fo r t he fill ing :

Chana Dal 1 cup

Jaggery 1 cup

Cardamom 1 pod


Cumin Seeds 1 tsp

Peanuts 2 tsps

Oil 2 tbsps


Coo k the rice in 4 cu p s of water in a coo ker and kee p aside.

Clean and was h mint leaves.

Peel and ro ughly c hop ginger.

Tear red chiles into small pieces.

Gri nd mint leaves, ginger, red chi les, pepp ercor ns, coconut, yogurt and salt

together into smoo th paste.

Heat oi l in a deep ves sel, add peanuts and ro ast for few seconds.

Then add cha na dal, mustard seeds and c umin seeds.

When mustard seeds sto p spluttering, add the abov e mint past e and st ir fry fo r

few seconds.

N ow add the rice and mix thor oughly.

Coo k cov ered fo r 2 - 3 minutes and stir in lemon juice..

Serve hot with any raita.

Not es: I liked this mi nt rice wi thout additi on of yogurt.



Masala Chana Dal Fritters


Sena gapa ppu Masala Vad a

.

Ingredient s:

Chana Dal 1 cup

Onio n 1 small

Clo ves 1


Cor iander Seeds 1 tb sp

Whol e R ed Chiles 3

Curry Leaves 8 - 10

Salt to taste

Oil fo r frying




Wash and tear curry leaves into small pieces.

Gri nd clo ve , cinnamon, cor iander seeds and red c hiles into fine pow der.


Drain the water and grind the so aked c ha na dal coar sely addin g least amount of

water.

Combine the gro und chana dal wi th chopp ed onion, curry leaves, gro und ma sala

pow der and salt.

Take 1 - 1 1/2 inch sized ball out of abov e c hana dal mix ture.



Deep fr y the disks un til golden bro wn on both the sides .

Drain on abso rbent paper and serve hot.

Not es : If chana dal m ix ture is little watery, add rice fl our to mak e so mewhat tight

mix ture.



Dahi Wada


Ava da / Aavada / Perug u Wad a

.

Ingredient s:

Urad dal 1 c up

Salt to taste


Yo gurt 2 cups

Green Chiles 2 - 3

Ginger 1 inch piece

Turmeric Pow der a pinch

Fr esh Cilantro few leaves

Spicy B oo ndi few tbsps


Tal impu :

Fenugreek Seeds a bi g pinch

Urad dal 1/2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/ 2 tsp

Curry Leaves few

Oil 1 tbsp


So ak urad dal in water fo r 1 - 2 hours.

Gri nd the so aked ura d dal wi th little salt into smoo th paste adding minimum

amount of water.

Peel and ro ughly c hop ginger.

R emov e stems, wash and ro ughly chop gre en chiles.

Coar sely grind ginger and green chiles.

In a wi de vess el, whisk tog ether yogurt, abov e ginger green chilli paste, turmeric

pow der and salt.

Heat oi l in a pan, ad d all talimpu ingredien ts in or der.

When mustard seeds almos t sto p spluttering, remov e fr om heat and pour into

abov e yogurt bow l.

Fi ll another wide vessel wi th wa ter and ke ep aside.

In a deep pan, heat o il on medium high.

Wash left palm and l et it be wet all t hro ugh the pro cess.

Using right hand, tak e little amount of urad dal paste, place in on left hand an d

fl atten it.

Make a small hol e in the middle and slo wl y leave in hot oil.

R epeat the same u nti l there is so me space i n oi l.

Fr y the wada on both sides until light bro wn.


R emov e fried wada from hot oil with a strainer and so ak in abov e water vess el for

few seconds.

Then tranfer the wad as fro m water vess el to yog urt vess el.

R epeat the same wi th all the fr ied wadas.

Leave the wadas in y ogurt fo r atleast 15 min. to so ak up all th e fl avo rs.

Just befo re servi ng, garnish dahi wada wi th cilantro and boo ndi.

Not es: Make sure the urad dal batter is on thicker side rather t h an on thin ner side.



Black-Eyed Pea Fritters


Ala sanda Vada

.

Ingredient s:

B lack - eyed Peas / B obbarlu 1 c up

Onio n 1 small

Green Chiles 2

Ginger 1 inch piece

Clo ves 1


B ro ken Dried R ed Chiles 2

Curry Leaves 8 - 10

Salt to taste



Met hod o f prepa ration :

Wash and so ak black - eyed peas in water fo r 6 - 8 hrs .


Peel and mince the gi nger.


Wash and tear curry leaves into small pieces.

Gri nd so aked black - eyed peas, clo ve, cin n amon, red chiles and salt coar sely

adding least amount of water required.


In a mix ing bow l, mix the gro und black - ey ed pea mixture wi th chopped onion,

ginger, green chiles a nd c urry leaves.

Take 1 - 1 1/2 inch sized ball out of abov e black - eyed pea mix tu re.


Deep fr y the disks un til golden bro wn on both the sides.

Drain on abso rbent paper and serve hot with any c hutney.

Not es : If black - e yed pea mix ture is runny, add rice fl our to tigh ten it a little.



Onion and Chilli Fritters


Ull ipaya Pacchi Mirapa kaya Pakodi

.

Ingredient s:

Onio n 1

Green Chiles 2

B esan / Chickpea Fl our 1 c up

Cumin Seeds 1 tsp

R ed Chilli Pow der 1/2 tsp

So da bi carb a pin ch

Salt to taste




Chop pu mpkin into s mall pieces (about 2 cups) a nd ap ply salt.

Tie pumpkin pieces i n a musli n clo th and place a heavy object on top to remov e

water.

Af ter an hour or two , squeeze excess water out of the pum pkin pieces.

In a mix ing bow l, mix together urad dal pa ste, squeezed pum pk in pieces, gro und

green chiles, cu min s eeds and salt (if n eed ed).

Heat oi l in a deep fr ying pan on mediu m hi gh.

Then add a tbsp of prepared mix ture into hot oil.

R epeat until the fr ying pan is full.

Fr y the pumpki n batt er on both sides until golden bro wn.

R emov e onto absor bent paper.

Serve immediately with steaming rice an d ghee.

Not es: Pumpkin can be used wi thout rem ov ing water, but the f rit ters take mor e

oi l and fl atten in min utes.



Plantain Flower Fritters


Arati Puv vu Vadalu

.

Ingredient s:

Plantain Fl ow er 1 small

Chana Dal 1 cup

Onio n 1

Green Chiles 3 - 5

Cilantro few sprigs

Salt to taste




R emov e the petals and seperate th e fl owers .

R emov e the hard cov ering and hard stem i n each fl ow er.

R efer to this plantain fl ower.

Chop the fl ow ers finely, apply salt and leav e aside.

Wash under water an d squeeze all the wat er out.

Peel and fi nely c hop onion.

R emov e stems, wash and fi ne ly chop gree n chiles.

Wash and ro ughly ch op cilantro .


Drain the water, wash thor oughly and gri nd the so aked chana dal coar sely

wi thout adding water.

Heat oi l in a deep fr ying pan on mediu m hi gh heat.

Combine the squeez e d plantain fl ow ers with gro und c hana dal, chopped onion,

green chilli es, cilantro and salt.

Test the oi l by dro ppi ng small amount of abov e plantain fl ow er mix ture into oil . If

the batter ris es quick ly then th e oi l is ready.

Take a lemon sized a mount of abo ve mix ture onto left hand an d press it lightly

wi th right hand to fo rm a 2 in ch disk.

Dro p the disk into hot oil slowl y and repeat the same wi th rema ining plantain

fl ower mix ture until the fr ying pan is full.

Fr y the disks on both s ides until golden bro wn and remov e onto abso rbent paper.

Make sure the oi l is n ot smoking hot befo re you start the next b atch.

Serve hot as a snack or serve wi th rice and ghee.

Not es W}v[oZ(o}` }](}o}vP(}Zvol]oX Pos ted in Deep Fr ied


Roasted Tindora


Do nda kaya Vepudu

.

Ingredient s:

Tindor a / Ivy Gourd 1 cup

R ed Chile Pow der to taste

Turmeric Pow der a pinch

Salt to taste

Oil 1 tsp


Wash, remov e ends and sli ce the tindor a into thin circles.

Place the choppe d ti ndor a on baking tray, drizzle oi l and mix th or oughly.

Preheat ov en to 350 F and bake the tin dor a fo r 45 min to 60 min.



Peel and ch op cuc um bers into small cubes.

R emov e stems, wash and sli t green c hiles.

Wash and mince cila ntro.

Heat a small pan, add sesame seeds and to ast them fo r a minut e or two.

Heat few dro ps of oil in a small pan, a dd ra w peanuts and fr y them until ro asted.

R emov e from heat and crush ro asted peanuts wi th a pestle.

Heat oi l in a deep pa n, add cumi n seeds a nd asaf oetida.

When cu min seeds t urn bro wn, add gree n chiles and remov e fr om heat.

Cov er the pan after a dding c hopped cuc u mber and salt.

In a mix ing bow l, mix abo ve cucu mber, crushed pea nuts, toas ted sesame seeds

and c hopped cilantro together.

Serve immediately.

Not es : Substitute wi th any other salad c uc umber by remov ing it s seeds.



Brown Onion Paste


.

Ingredients:

Yellow Onio n 3

Oil 1 tbsp


Peel, halve and thinly sli ce the onions.

Apply oi l to sliced onion and spread on a b aking sheet in one layer.

Preheat ov en to 350 F and bake the onion s fo r about 30 t 50 m in until th ey turn bro w n.

Alternatively, deep fr y the sli ced onions until bro wn.

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50 Top Secret Deep Fried Recipes