Poornima's Recipes:Tiffin varieties

BATATA BONDA UDDIN BONDA KHANDA BHAJI SHRILANKAN POTATO ROLLS

AMBODE CHAKKALI AVALAKKI  VAGGARANE(DRY) PAKODA

	BATATA BONDA
	Ingredients: Besan(gram flour) 1 cup Chilli powder 1 tsp Water Salt Oil for frying For filling: Potatoes 1 1/2 Carrots 2 Peas 1/2 cup Chopped Onions 1 cup Bread crumbs 3 tbsp Salt For seasoning: Oil 3 tbps Turmeric powder 1/2 tsp Black gram dal 1 tsp Bengal gram dal 1tbsp Mustard seeds 1/2 tsp Green chillies 3	Method: Mix little water and gram flour by adding desired salt and chilli powder. Batter should be thick. Keep aside. Cook  potatoes and carrots.. Mash it. Heat oil in a skillet, add all seasonings. When it splitters add  onions, fry for 3 minutes. Then add mashed potatoes, carrots and peas. Sprinkle salt and coriander leaves. Allow it to cool. Then add 3 tbsps of bread crumbs. Mix well and make small balls out of it. Heat oil in a pan for frying. Take a ball, dip in a prepared batter covering nicely to all sides. Fry deeply in a hot oil till golden brown. Repeat it with all the balls. Serve hot with any green chutney.
UDDIN BONDA
	Ingredients: Black gram dal 1 cup Rice flour 2 tbsps Water Salt as desired Oil for frying Green chillies 3 Sliced coconut Coriander leaves	Method: Soak black gram dal for 3 hours. Grind it smoothly adding little water. Prepare thick paste. Add 2 tbsps of rice flour and mix well. Chop green chillies and coriander leaves. Add these chopped chillies,  fresh coriander leaves, coconut slices and salt to the prepared batter. Mix thoroughly. Make small balls in hand or with the help of spoon, deep fry in a hot oil. Serve hot with khobbari chutney.
KHANDA BHAJI
	Ingredients: Onion 1 Gram flour(besan) 6 tbsps Salt as desired Sugar 1/2 tsp Chilli powder 1 tsp Oil for frying	Method: Cut onions lengthwisw into small thin pieces. Add salt and sugar. Keep it aside for about one hour. After one hour there will be enough water to mix gram flour. Mix gram flour without adding any extra water. Add chilli powder. Mix nicely and fry til golden brown. Serve hot with chutney.
SHRILANKAN POTATO ROLLS
	Ingredients: All purpose flour or Maida 2 cups Water Salt 1 tsp Bread crumbs 3 tbsps For frying oil 2-3 tsps For filling: Potatoes 1 1/2 Carrots 2 Peas 1/2 cup Chopped Onions 1 cup Salt For seasoning: Oil 3 tbps Turmeric powder 1/2 tsp Black gram dal 1 tsp Bengal gram dal 1tbsp Mustard seeds 1/2 tsp Green chillies 3	Method: Prepare  semi-liquid batter by adding water to all purpose flour. Add salt, mix well and set aside. Heat oil in a skillet, add seasonings. When it splitters add thinly sliced potatoes, carrots, onions and peas. Fry for 5 minutes. Add 1/2 cup water, cover the lid and cook till all the vegetables becomes tender. Allow it to cool. Heat the non-stick tawa, make small  thin pancakes. Prepare 3-4 and keep aside. Then take one spoon of filling and place it in the middle of the pancake. First fold the side towards you, then the sides. Afterwards roll the whole pancake. Do it still pancakes are warm, so that there will be no need to press. Take these rolls, sprinkle bread crumbs all over it. Fry these potato rolls by adding 2 to 3 tsps of oil for few minutes. It's ready to eat. Serve hot with any garlic chutney. Note: You can keep it for 8 days.Just wrap rolls in a aluminium foil and keep it in a fridge. Whenever you want, fry in a little oil and eat. Specially kids love it.
CHAKKALI
	Ingredients: Rice 4 cups Puthani(Dalia or roasted gram)1 cup Salt Oil for frying Chilli powder Cumin seeds Sesame seeds	Method: Wash rice nicely and let it allow to dry in a shady place. Fry that rice in a low flame for 10 to 15 minutes. Make it fine powder by grinding. While grinding add puthani, chilli powder and salt. You can store this flour for 4-6 months. Add 4 tbsps of hot oil to the flour. Mix well. Then by adding hot water knead the dough. Also add cumin seeds and sesame seeds while kneading. With the help of chakkali press make chakkali. Deep fry these in oil till golden brown.
	TIP: While making chakkali, shankar pole, chivda or similar kind of snacks adding hot oil makes it crispy and tasty.
AVALAKKI  VAGGARANE(DRY)
	Ingredients: Thin avalakki (poha/flaked rice) 2 pounds Puthani(Dhalia) Garam Masala powder 1 tbsp For seasoning: Oil 6 tbps Turmeric powder 1 tsp Black gram dal 1 tsp Peanuts 1/2 cup Curry leaves 2 strands Mustard seeds 2 tsp Dry coconut pieces Red chillies	Method: Spread avalakki on a baking sheet. Pre heat the oven for 200 F. Keep avalakki in a oven for about 30 minutes or till it becomes crispy (or you can dry it under hot sun). Keep aside in a broad pan. Heat oil in pan, add all the seasoning ingredients one by one. Add curry leaves at the end. When mustard seeds crackles, pour it over avalakki. Sprinkle salt, sugar, garam masala powder over avalakki. Add puthani. Mix well. It is simplest and the easy snack to keep in a house. You can eat it by adding buttermilk or yogurt. You can garnish with cucumber and tomato pieces or fresh grated coconut. Variation: You may  skip baking and fry poha ahead in oil for different taste. Then follow the procedure as above. But it sumes lot of oil.
	AMBODE
	Ingredients: Bengal gram dal 1 cup Rice flour 2 tbsp Cumin seeds 1 tsp Chilli powder 1 tsp Chopped coriander leaves Green chillies 2 Onion (finely cut) 1/2 Salt as desired Grated coconut 2 tbsps Oil for frying	Method: Soak bengal gram dal for 45 minutes. Grind coarsely by adding little water. Try to make it as thick as possible. While grinding add cumin seeds and chilli powder. Then add rice flour, finely cut onion, green chilli, coriander leaves, curry leaves and grated coconut. Add salt as desired. Mix well. Make small lemon size balls and pat little by hand. Prepare some more balls and deep fry till golden brown. Serve hot with khobbari chutney. Variation: You can also add mint leaves for flavour.
	PAKODA
	Ingredients: Rice flour 1cup Gram flour(besan flour) 1 cup Ginger pieces Green chilli 4 Garlic flakes 3 Salt as desired Baking soda 1/2 tsp Oil for frying	Method: Mix rice and besan flour by adding water. (Batter should not be too watery) Add pieces of ginger, garlic, chilli and baking soda. Mix well. Heat oil. Drop small balls with the help of spoon. Deep fry till golden brown. Serve hot with chutney.

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