Seasoned Chick Peas

Seasoned Chick peas ( Senagalu)

This dish is offered as naivedyam during festive occasions.
It is also called as chick pea sundal in other south indian parts.It is

INGREDIENTS:

Chick Peas-2cups(soak overnight)
Water-2cups
Salt-1/2tspn

Seasoning/Popu/Tadka
Oil/ghee-1/2tbspn
Urad daal-1/2tspn
Cumin seeds-1/2tspn
Mustard seeds-1/2tspn
Hing/asafoetida-1pinch
Turmeric powder-1pinch
Curry leaves-6

PROCESS:

Wash the peas and take them in a pressure cooker.
Add water,salt and turn on gas and let it cook for 6whistles.
Turn off and allow it cool down so lid comes off.
If there is water use a strainer and strain the chick peas.
(Can use this water for cooking rasam or daal)
Heat a wide pan add oil/ghee and add seasoning ingredients and
as they splutter add cooked chick peas/chana daal/Senagalu and
saute for 2min and turn off.
Take into a serving bowl.
This dish can be offered to God as naivedyam .
It can also be served as a healthy snack .

Dassera Festival Navratri Pooja Vidhanam

Sarannavaratri/Dassera Festival:

Happy Navratri to all !

Sarannavaratri is the festival celebrated for 9days.During navratri prayers are offered to Goddess Durga Devi, Lakshmi  Devi and Saraswati Devi.Some families follow the tradition of bommala koluvu at home during these nine days.Usually on the first day of navratri Kalas Stapana is done which resembles Goddess.
For nine days pooja is performed and naivdeya is offered to goddess.
If one cannot follow all the rituals , one can always do simple pooja , light diya(deepam) , offer sweet or
fruit as naivedyam .It is the devotion and faith that is important while doing pooja.

Simple way to do pooja:

The day before navratri begins, clean your house, pooja items and pooja room .
On the first day of navratri ,take headbath, wear laundered clothes and place kalash (of you would like to)
or place a murthy/idol or photo frame of Goddess and light Deepam/Diya.
Offer flowers,kumkum,pasupu/turmeric and gandham/sandal wood paste and Askshatalu to Goddess.
If you can get a copy of ashtottaram , can read durga ashtottaram and offer fruits/prasad as naivedyam.
Give arati to goddess and take her blessings.Share the prasadam with family.
In the evening also light diya/deepam and offer fuits/nuts to Goddess and sing arathi to invite Goddess
into your house.Can sing bhajan songs or read devi stotram.

During these nine days whenever it possible, invite friends and give tamboolam and prasadam to them.
Also one can do kanya pooja puja, inviting kids(girls) and offering them food and giving tamboolam and gifts.
Take blessings from these kids as they resemble the Goddess.

The below link has information about different naivedyams offered on each day.
Hope it will be helpful to you all.

http://hindupad.com/nine-types-of-naivedyam-for-navaratri-in-south-india/


Check my recipes about naivedyam .

Payasam
Ravva Laddu
Seasoned Chick Peas
Lemon Rice
Bellam Pongal

Semiya Paysam

Semiya payasam is a tasty sweet thats made on festival days as naivedyam.
Its easy to make and takes less lime and tastes yummy.Can also be served as
desert for lunches and dinners for friends and family.

INGREDIENTS:

Semiya/Vermicelli-1cup
Saggubiyyam-1/4cup(optional)
Milk-4cups
Sugar-1-1.5cup(acc to taste)
Water-1cup
Ghee/butter-1tbspn
Cardamom powder-1/2tspn
Cashews-2tspn
Raisins-2tspn

PROCESS:

In a sauce pan add water and milk and allow it come to boil.
Takes around 20-30min on medium.
Keep stiring to avoid sticking to bottom.
Meanwhile heat a pan add ghee and roast cashews and raisins.
Add semiya/vermicelli and roast till golden brown, add saggubiyam
and turn off heat and keep aside.
Once the milk comes to boil add this semiya mixture to it and stir.
Cook on medium till semiya is soft and saggubiyam is cooked well.
Turn off heat , add sugar( as desired) and mix well.
Add cardamom powder and mix well.

Offer the sweet to god as naivedyam and serve it to family and friends.!
Vedi Vedi Semiya Payasam ready....!
(Serve it warm or refrigerate and serve cold.Either way it tastes delicous.!)

Ravva Dosa

RAVVA DOSA:

INGREDIENTS:                                                                                                                                    

Bombai ravva(Sooji)-1cup

Rice flour-1/2cup

Maida(all purpose flour)-1/4cup 

Finely chopped onions-1/2cup

Finely chopped green chilli-5

Finely chopped Cilantro -1/4cup

Finely chopped ginger-2tspn

Cumin seeds-1tspn

Finely chopped ginger-2tspn

Salt to taste

Buttermilk-1cup+water1cup

Oil 

PROCESS:

Take a mixing bowl add all the ingredients and mix well by adding required water to form the batter(the batter should be little watery not very thick to get crispy rava dosa).Leave the batter for 15-30min.

Heat a nonstick pan  and use 1 to 2 laddles of batter and pour it on pan .Add oil around dosa and let it cook for 2-3 min on each side till it turns golden brown and little crisp.Continue the process for remaining batter.
Always mix batter well for every dosa, so that ravva doesnt settle down.

It's the simplest recipe and can be prepared within less time.You can serve ravva dosa with some green chutney/ peanut chutney /coconut chutney and sambar.

Very simple and tasty ravva dosa recipe is here for you..Its one of the famous south indian tiffins that you can find specially in andhra.

Chepala Pulusu (Fish Gravy Curry)

Chepala Pulusu Andhra Style:

Chepala Pulusu is a popular dish for non vegetarians in andhra region.
Generally its spicy compared to other dishes and is served with rice in
all special occasions like lunches, dinners, get together party,etc.


INGREDIENTS;

Fish Fillets -10(medium size)
Onion -1large
Green Chilli-4
Ginger Garlic paste-1tspn
Turmeric power-1/2tspn
Red chilli powder-1tspn
Coriander powder-1tspn
Garam Masala powder(homemade or readymade)
Bay Leaves-2 small/1large
Salt to taste
Tamarind paste-1tspn
Water-1-2cups
Oil- 2tbspn
Mustard Seeds-1/2tspn
Cumin seeds-1/2tspn
Curry Leaves-10
Cilantro-2tbspn

PROCESS:

Wash fish fillets and drain all water and sprinkle some salt and keep them aside.
Slice the onion and grind to paste.
Heat a wide pan ,add oil , add bay leaf and  tadka/popu ingredients .
As they splutter add green chilli and saute for 1min and add onion paste.
On medium-low heat saute onion paste till it looses raw flavor and turn light brown.
Keep Stirring to avoid sticking to pan.Takes around 10-15min for it cook.
Once add add, ginger garlic paste and saute for 2min.Add desired salt for the dish.
Now add all the powders(chilli,turmeric,garam masala,coriander) and fry for 3min.
(Add  chilli powder as desired according to your taste).
Now add fish fillets and cook for 2-3 min on each side(depending on type of fish).Very gently turn the other side.
In a bowl add tamaring paste and 1cup of water, mix well and add this to pan.
According to the consistency desired can add 1 to 1.5cup water for the gravy /pulusu.
Cover and cook for 10-15min on low.keep checking and don't stir to often as they become mushy.

Gently shake the pan by holding on two sides .Check fillet to seek if its cooked and soft .
Add chopped cilantro and turn off.Transfer into serving bowl and serve it warm with white rice.

Chepala Pulusu Ready..Andaru try cheyandi and family tho enjoy cheyandi.:)

Kodiguddu kura( Egg gravy curry)

Boiled Egg Gravy Curry.

INGREDIENTS:

Boiled eggs-4
Onion 1 large
Tomatoe-2 medium
Green chili-2(acc to taste)
Ginger garlic paste-1tspn
water-1cup
Garam Masala powder-1/2tspn
Red chilli Powder-1/2tspn
Coriander Powder-1tspn
Salt to taste(1tspn)
Oil-2tbspn
Cumin seeds-1/2 tspn
Mustard seeds-1/2tspn
Turmeric powder-1/4tspn
Curry Leaves-6


PROCESS:

Boil eggs , peel skin off and keep them aside.
chop tomatoes and grind to paste.(can use canned tomatoe paste-2tspn)
Slice onions and grind them to rough paste in a grinder/mixer
Take a non stick pan ,add oil and when its warm enough add
tadka/popu ingredients and as they splutter add slitted green chilli
and onion paste and saute for about 10-15min on low , by stirring
for every 2-3min.Once the oil separates and onion paste is cooked,
add tomatoe paste and saute for 5min on medium heat till oil separates.
Now add all the spice powders and fry for 2min and oil separates.
Add boiled eggs in this gravy and cook for 5min ad 1cup water,salt,
cover and cook for 5-10min.Check for the consistency you desire and
finally add chopped cilantro and turnoff gas.
Serve egg curry with warm rice and ghee.

                   

Chole Curry Andhra Style(Chick Pea Curry)

Chole Masala Curry / Chana Masala Curry:

Chole curry is very popular dish that is served with roti,naan,poori in INDIA.
It is popular in indian restaurants in other countries like USA, LONDON.
Main ingredient is chick peas.Different variations of this dish are available.
This is my recipe that goes well with any kind of bread(roti/poori/naan).
Hope you enjoy making it and serving it.



INGREDIENTS:

Chick peas/Pedda Senagalu- 1cup(soaked overnight/canned)
Onion-1small
Tomatoe-2
Garam Masala powder-1tspn
Red Chilli powder-1tspn
Cumin powder-1tspn
Coriander powder-
Amchur powder-1/4tspn(or 1/2 tspn tamarind paste)
Kasoori Methi-1tspn
Mint-10leaves
Turmeric powder-1/8tspn
Salt to taste.
Water-1cup

Cilantro for garnish

Popu/Tadka ingredients:

Oil-2tbspn
Mustard seeds-1/2tspn
Cumin seeds-1/2 tspn
Curry leaves-10
Bay leaf-1

PROCESS:

First pressure cook the chana daal/senagalu for 4whistles and keep them aside.
If using canned you can directly use them while cooking.
If all the spices are not available and if you have store bought chole masala powder
can add that too.

Slice the onion and grind to rough paste, keep it aside
Dice tomatoes and grind to paste ,keep it aside.
Take a pan/kadai  add oil and once its warm  add popu/tadka and as they splutter
add onion paste and fry the paste in medium heat till the raw flavour goes away,by
stirring it so it doesnt stick.It will be about 10-15min on low heat.
Add tomatoe paste and fry for 5min by stirring it on med-high flame, till the water
evaporates and oil leaves out.
Now add turmeric powder and all other spices,mint and fry for a min.
Now add cooked chana daal/senagalu and salt if needed and a cup of water and cook
on medium heat covered for 15min.
When it has reached desired consistency , add kasoori methi (acc to taste) and stir and
turn off .Add cilantro for garnish and serve warm with roti/poori.
It can also be served with pav bread.

For creamy consistency can add 2tbspn of cream and turn off.

I hope you will enjoy this recipe with family and friends.

HAPPY VINAYAKA CHAVITHI TO ALL OF YOU!

Ravva Kudumulu(Vinayaka Chavithi Naivedhyam)

Kudumulu Recipe:

Kudumulu is dish offered to lord vinayaka for Vinayaka Chavithi.
Lord Ganesha represents the power that removes all obstacles in
every aspect of life.Before starting any new work everyone offers
prayer to Lord Ganesha for successful results.
Before starting any puja or vratam first we offer prayer to this deity
and continue with the puja procedure.
He is also worshipped as God of Education and Success.
Vinayaka Chavithi is an auspicious day praying lord ganesha and
offering him his favourite food like Kudumulu , Bellam Undarallu
and Boondi Laddu(besan laddu).


INGREDIENTS:

Rice Ravva-1cup(made with raw rice)
Cumin Seeds-1tspn
Moon Daal/Chana Daal-3tspn
Oil/Ghee-1tspn                                                
Water-1cup+1/4cup
Salt-1/8tspn(for light taste)

PROCESS:

Making Rice Ravva:
Wash the rice and dry on a cotton towel for few hrs.
Once the rice is dry in a grinder grind/grate/pulse
till it turns into ravva (like crakled wheat ravva for upma).
This preparation is to be done ahead of making kudumulu.
If not possible can make with rice flour too.But they turn
out like very smooth balls .

Take a non-stick pan(to avoid sticking to bottom) add oil and once its warm, add cumin.
Once they start to splutter add moong daal and fry for 2-3 min and now add water and
salt just little bit for taste.
As the water comes to boil add ravva mix well and simmer it for 5-10min on very low flame.
Keep stirring for every 2min and check the ravva .
Check if the ravva is cooked well .It will just look like dry upma when done.
     

(At this time can add fresh grated coconut-1/4cup and mix well)
Turn off gas, keep aside ,allow it to cool little down for 5-10min.
When its warm enough wet your hands and make medium size balls by pressing in your palm with fingers.
Repeat with all the mixture.
Now it needs to be steam cooked  for 5-8min.

Can use idly cooker or steamer basket in electric cooker and steam cook for 5-8min.
After they are done, allow them cool down for few minutes.
Now Kudumulu Naivedyam is ready to offer to Lord Ganesha.
While serving as tiffin/breakfast can be served with coconut chutney or avakayi(pickle)
Happy Cooking...!

Vegetable Biryani/Pulav(flavoured rice)

Vegetable Biryani:

Vegetable biryani also called as pulav in telugu is very delicious rice dish flavoured with biryani masala , which i learned to make from my mom.One can add ready made biryani masala too.This is the main dish in any lunch or dinner party for telugu people.It goes well with raita ,sambar or gravy curry.

INGREDIENTS:

Raw Basmati Rice--4cups(serves 3-4 adults)
Water-7.5cups
Oil-2tbspn
Onion sliced-1/2 cup
Green chilli-8(acc to taste)
Ginger Garlic paste-2tspn
Cashew nuts -1/4 cup
Peas-1/4cup
Tomatoes diced-2 small/1large
Beans chopped-1/2 cup
Potatoes diced into 1/2 inch-1/2 cup
Mint leaves chopped-4tspn
biryani masala-1tspn
Red chilli powder-1/4 tspn
Bay leaves-2
Whole Pepper-6
Ghee/Butter-1tspn
Lemon Juice-2tspn

PROCESS:

I usually cook in electric rice cooker.One can use pressure cooker also.
First make everything ready with vegies chopped and rice washed and kept aside.
Take a wide pan, add oil .
Add diced potatoes, saute for 3min till light brown.Take them out in separate plate.
Fry bay leaves ,whole peppers,onion, green chilli saute for 3min.
Add beans ,carrot fry till half done, add peas , ginder garlic paste,mint and saute for a min.
Add  biryani masala powder, chilli powder at this time and washed rice and fry for 3-4min.
If cooking in electric cooker transfer this content into it and set the cooker in cooking mode.
If using pressure cooker start the process in it and cook the rice for 4 whistles and remove from gas
and allow it cool down.
Once the lid comes off , add chopped cilantro for garnish and serve it warm with onion or cucumber raita.
Enjoy the dish with your family.!

Making Homemade Ganesh Idol(Vinayaka Vigraham)

Homemade Ganesh Murthi:

Hi Friends.
I am adding steps in the form of pictures to make homemade ganesh murthi or vinayaka vigraham for
VINAYAKA CHAVITHI.

For this you need play dough clay that you can find in many store in USA in the Arts and Crafts aisle.
Usually you get different color combo pack or a single color.Depending on your wish to use different colors
to decorate the idol you can use the dough.
Its very smooth.Take small dough at a time and make the parts first and then attach the bits with wet
hands so it sticks well.
You can decorate eyes , jewellry on the idol with glitter, fancy bindi,stickers or paint.
I am showing the basic steps for you , as the festival is in 3 days you can get the dough and try .
You can make the idol a day ahead or on the festival day too.It takes very less time around 15min.
Place it on some flat surface like a small mandap. You can also make a flat surface with play dough like
mandap and place idol on it.

First make ears,head (small ball),nose,hands, legs (make them litlle thicker than hands),Tummy part(big round ball).
Then combine each parts in places with wet hands .

 Hope you give a try to this homemade ganesh idol for this chaturthi festival .
After puja you can immerse the idol in a tub of water , it dissolves well in few hrs.
Then can water this to  tree in your backyard .
Checkout my vinayaka chavithi recipes too...!

Goduma Ravva Upma( wheat ravva upma)

Goduma Ravva upma , cracked wheat ravva upma:

Goduma ravva is finely crackled wheat that one can find in indian grocery store.
It is good for health compared to sooji or rice ravva.Anyone can have this as
breakfast or as light tiffin for dinner.Its very good for Diabetic people.

INGREDIENTS:

Wheat Ravva(finely crackled) : 1Cup(serves 1person)
Water-2cups
Onion Diced-1/4cup
Green Chilli-1
Peas-2tspn
Potatoes Thinly Diced-1/4cup
Ginger Finely Chopped-2tspn
Peanuts/cashewnuts-2tspn
Cilantro-2tspn
Turmeric-1pinch
Salt acc to taste

Tadka/Popu:
Oil-2tspn
Chana daal-1tspn
Urad daal-1tspn
Cumin -1tspn
Mustard seeds-1tspn
Red Chille Dry-1
Curry Leaves-2tspn

PROCESS:

Heat a non stick pan , add oil and popu ingredients .
Once they start to crackle add onion,green chilli,potatoe pieces
and saute till light brown , add peas,,ginger,roasted nuts and saute for a min.
Add water and salt and cover till it comes to boil.
Now add wheat ravva and stir and cover and cook on low heat for about 10 min.
Keep checking and stirring for every2-3 min .
Usually its cook on low temp , and with the pressure that builds inside.
After 10min you can notice the ravva cooked and quantity also increases as ravva is cooked.
Turn off gas andd cilantro and mix.
Warm and healthy Goduma Ravva Upma is ready to serve.
Can serve it with peanut chutney, avakai or sambar.

Eat healthy and delicious food and stay healthy.!

Parvanam/ Andhra Rice Pongali

PARVANAM - RICE PONGAL WITH JAGGERY(BELLAM)

Pongal or bellam pongal or parvanam is a sweet dish made with rice, bellam ghee and nuts.Its very popular sweet made on festive occasions in andhra especially.There are many variations to this depending on the region, i am sharing the one we make in andhra.Almost for every auspicious occasion we make this and offer to god/goddess.For gruhapravesam(house warming),first we boil the milk on high heat and its starts to spill all over which is good sign for the house owners .Then they add washed rice and once its cooked they add jaggery and make pongal.We also make it for Sankranthi festival,lakshmi pooja, ganapati pooja.Very easy to prepare and delicious to taste.
Here is the recipe.

INGREDIENTS:

Raw Rice-1cup
Jaggery/Bellam-1.5cup or 2cups(acc to taste)
Milk-1.5cup (for pressure cooker process)
Milk-500ml(for cooking in pan process)
Sugar-1/2 cup (acc to taste)
Cardamom powder-1/2tspn
Cashew nuts/1/4cup
Raisins-3tspn
Ghee/Butter-2tbspn

PROCESS:

We can cook this dish in pressure cooker too.Iam sharing both processes.
First wash and rice and keep aside.
In a small pan add ghee and fry cashew nuts first and then raisins
Take them in a plate, along with remaining ghee and keep it aside
a) Pressure Cooker:
Add washed rice, 2.5cup water and half cup milk and pressure cook for 4 whistles
and turn off and wait for the pressure to come down and lid comes off.
Then turn on gas on medium heat , add 1cup milk and cook while stirring in between
 so it doesnt stick to bottom.
Once its thickened, turn off the gas add jaggery and mix well till jaggery melts and combines well with rice.
Once can add 1:2 ratio of Rice:Jaggery or can add 1.5 cup jaggery and 1/2 cup sugar according to your taste.Add cardamom powder and Add fried cashew nuts and raisins and remaning ghee.
Yummy and sweet pongal is ready to offer to god and later you can enjoy it with your family and friends.

b)Pan Process:

Traditionally pongal is cooked in a pan or pot on stove.
Can use a stainless steel or non stick sauce pan/pot with litlle depth .
Take a pan add 1.5cup water and 500ml milk and turn the gas on medium and allow the milk come to boil.
Then add washed rice and let it cook half covered ,
by stirring for every 2-3min so it doesnt burn in the bottom.
Once the rice is cooked and soft, and the mixture is thick , turn off the gas.
Add jaggery  cardmom powder and mix well .Add cashewnuts and raisins.
Sweet Pongal/Parvanam is ready...!

PALAKOVA--DOODH PEDA

Palakova / Doodh Peda in 15 min:

 Palakova is very yummy sweet dish very popular in andhra region.Its one my favourite sweet since my childhood.Now its my kids favourite too.I never miss to have it when iam in India.Soft and chewy sweet made with milk and sugar.I remember my grandma making this dish for all of my cousins when we went for summer holidays to our native place Palakol, in west godavari dt.I recollect many memories whenever i make this dish for my family.Generally its very time taking process thats followed in Andhra while making this in traditional way on the gas stove by boiling the milk for long time and continuosly stirring it, adding sugar, ghee.But i tried to make it in microwave that it turned out very tasty.It just takes 3min of cooking time in microwave and allowing it cool down to make the peda or kova.

One can make this easy homemade peda or kova for festive occasions like Diwali, Vinayak Chavithi, Lakshmi puja and offer to god and share with your friends and family.

INGREDIENTS:

Milk Powder-2 cups
Sweetened Condensed Milk-14oz can
Ghee/butter-1/4 cup/1stick
Cardamom powder-1tspn
Cashews/Pistachios/Raisins to

PROCESS:

Take a microwave safe bowl preferably a glass one which is deeper.
Add butter and microwave for 30sec to 1min just to melt the butter/ghee.
Add milk powder and mix it.Add condensed milk and mix all the ingredients
well .

Now microwave the bowl uncovered for 1min .
Remove and mix the content well and place it again in microwave for another 1min.
Remove and add cardamon powder and mix well and place it again for 1min.
Remove and mix well and keep the mmixture aside for 10-15min to cool down.

Once the mixture is cool enough , just warm to handle with your hands take a spoonful
and make round balls or flat circle shaped peda's and place them on greased plate.
Garnish with nuts according to your taste.refrigerate them so they are firm and store them
in ziplock or storage box and refrigerate them and serve at room temperature.

I hope you will give a try to this recipe and let me know about your views.
Enjoy it with your family and friends.!

MINI PEPPER MASALA CURRY

Yummy Masala Gravy Curry with Mini Peppers..!

I just tried this recipe with Mini sweet peppers and it turned out yummy.This masala curry can go with either roti/tortilla or with rice items such as biryani/fried rice/plain rice.You can find mini sweet peppers packed with colored peppers in almost any grocery store in USA.I hope you will give it a try and enjoy it with your family and friends.Here is the recipe..

INGREDIENTS:

Mini red peppers -1package washed (12-14)
Roasted peanuts-1/2cup
Onion -1cup sliced
Sesame seeeds-2spoons( lightly roasted)
Red chilli-2(according to taste)
Tamarind paste- 1tspn
Garam masala powder-1tspn
Red chillie powder-1tspn
Salt to taste
Turmeric-1/2 tspn
Oil-1tbspn

Popu/Tadka Ingredients:
Oil-1tbspn
Mustard seeds-1/2tspn
Cumin seeds-1/2tspn
Curry leaves-6-8


PROCESS:

Take the mini peppers and slit them on two sides and keep them aside.

Take a wide pan add 1tbspn oil and add red chilli and once they change colour add onions

and saute them till they turn golden brown and take them in a plate, allow

 them to cool.Once cool, add them to the grinder/blender along with roasted 

peanuts, sesame seeds, tamarind paste and make masala mixture by adding 

some water just to make thick paste.

Now turn on the gas and take the same wide pan add 1tbspn oil once warm add tadka ingredients

Now add mini peppers,add salt according to taste and saute them for 3-5min till they turn soft.by covering with lid and checking them in between.

Then add the masala paste ,add all the powders(masala ,red chilli,turmeric) and stir well and add some water

1/2 cup and cover the lid and cook for 5-10min till you get the needed consistency that you like to serve.

Turn off and take it into serving bowl and serve with warm rice or roti/naan.

(You can add or delete few ingredients according to your family's taste, can add a spoon of sugar if u like,can add some butter while sauteying  can add cream at the end to get  creamy texture.)

              Enjoy this yummy curry which is  spicy but can taste some sweet bites of pepper.

ONION PAKODA (Onion Fritters)

Crispy Onion Pakodi/Onion Fritters !

Onion pakoda are very famous Indian snack that everyone will enjoy to have with family and friends.
Specially on a rainy day we love to have garma garam onion pakoda with some tea.
Easy to make,  with few ingredients and one can always update the recipe according to ones taste, and preferences.Here is my recipe for Crispy Onion Pakodi.

INGREDIENTS:

Onion- 2 med size thinly sliced
Green Chilli-    4-6
Curry Leaves-10 chopped
Cilantro-4tspn chopped
Ajwain/Vamu-1tspn
Mint-3tspn chopped(optional)
Gramflour-1/2cup
Rice Flour-1/2cup
Ginger-2tspn finely chopped
Turmeric 1pinch
Curd/yogurt-2tspn
Salt to taste
Oil for deep fry

PROCESS:

In a mixing bowl add sliced onions, salt, turmeric, ajwain/vamu,curryleaves, 

cilantro,ginger, mix well and set aside for 5-10min so the onions become soft .

Now add gramflour riceflour, mix well, add yogurt and mix .Add required water

 to combine all the ingredients.Very little is needed.The consistency should  allow

 you to drop the mixture in the oil easily.

First heat the deep fry pan with oil on high heat once its hot enough reduce to 

medium and then start frying pakodas on medium heat till thy turn golden 

brown by turning few times in between.

In batches fry the pakodas and take them on a paper towel to drain any oil.

Serve them warm with some sauce and warm tea.

Yummy  crispy  onion pakoda ready to enjoy !