KARAM BUNDI OR GRAM FLOUR BUNDI

Brief:

Prep & cooking time -30mts

Serves -3 or 4 persons

Storage -10 days

Cuisine: Andhra

Ingredients:

Gram flour (senagapindi or besan) -1cup
Masala red chilli powder -1/4tsp
Salt -1/4 tspor enough
Ground nuts (verusenagalu) -1/4 cup
Curry leaves (karivepaaku) -5or 6
Water -enough
Oil -1/2 lit

How To Make:

1.First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water.

2.Heat oil in one pan make bundi with the help of bundi garita.

3.Fry ground nuts in hot oil till golden brown colour appears.Then in same pan saute curry leaves for a while.

4.Now combine these fried ground nuts ,curry leaves& salt , Masala red chilli powder to karam bundi.

5.Karam bundi ready to taste as snack item.

FRENCH FLAT SAMOSA:

Brief:

Prep & cooking time -11/2 hr

Serves - 5 or 6

Storage -1 day

Cuisine: Andhra

Ingredients:

Boiled potato -2(large) (smashed)

Capsicum (Bangalore mirchi) -1 finely chopped

Beans -20 finely chopped

Carrot -3 finely chopped

Green chillies (pachimirapakayalu) -7 or 8

Coriander (kothimeera) -finely chopped

Onion (lasun) -1(large)thinly sliced

Cumin seeds (jilakarra) -1/4 tsp

Chat masala -1tsp

Amchur (mamidikaya or mango powder) -1/4 tsp

Salt -salt to taste

Oil -11/2 tbsp

How To Make:

1.First heat oil in one pan add all above ingredients cook it with cover in medium flame .

2.Stir curry 6 or 7 times during cooking. When curry didn’t touch the pan remove curry &keep aside for cooling.

Ingredients:

Maida (all purpose flour) -1/2kg

Thymol (vaumuor ajwan) -1tsp

Salt -salt to taste or ½ tsp

Oil -1tbsp

Water - enough

How To Make:

1. Combine all above ingredients & kneed it well by adding water in steps. Keep aside for ½ hr . So that flour become soft .Make this into smooth round even sized balls .

2. Using a roller flatten the balls one by one to make it round & flat of medium thickness .

3. Now cut sides wth knife .Put potato curry in center &cover curry with cutted sides wth the help of water.

4. Deep fry this potato stuffed samosa till golden brown colour appears.

5.Then remove from pan & serve hot with sauce.