RAVA BONDA

Ingredients 
1 cup sooji ( chiroti rava )
1 cup maida
3/4 th cup rice flour( akki hittu)
3/4 th cup dry roasted peanuts crushed (hurida shenga pudi)
1 medium size onion chopped (erulli)
4 to 5 green chillies depending on your taste
curry leaves and coriander leaves
1 tsp ENO (its available in Indian  grocery store) or you can use soda powder
salt to taste
oil for deep fry

Method 
Mix all the ingredients mentioned above with little water (mix it thicker) to
make the dough.Place a pan of oil on the stove to deep fry. When the
 oil is heated take the dough and deep fry the dough in ping-pong
 ball sized measurements. Fry until brown. Your bonda is ready to eat.
Preparation time : 5 to10 minutes

Nargis Spicy Puffed Rice / Nargis Mandakki

Ingredients
3 to 4 liter puffed rice (puri or mandakki)
1 or 2 stalk curry leaves (karibevu)
10 to 12 chopped green chillies (hasi menasu)
1 tsp mustard seeds (sasuve)
1 tsp turmeric powder (arishina)
1/2 cup roasted gram (hurigadale)
1 tsp sugar (sakkare)

Salt to taste (uppu)
 1 to 2 tbsp oil (enne)

Method
Preheat the oven for 250 degree and Then turn it off. Keep the puffed rice (mandakki) in a big pot or pan. Place it
in the oven for 20 to 30 minutes.
Add roasted gram or daliya (hurigadale) to the coffee grinder (for dry grinding). Grind it until it becomes a fine powder. Put it aside.
Pour oil to big pot or pan. Place it on the stove. When oil heats up add mustard seeds, curry leaves and green chillies.Fry until green chillies turn little brown, then turn off the stove. Now add the turmeric powder, salt and sugar stir it. Now add the puff rice mix it well, then add roasted gram powder or daliya powder (hurigadle pudi). Your nargis puffed rice or nargis mandakki is ready to eat. Serve with Coffee or Tea or any hot drink.
Serving size ; 6 to 8

Chakkli

Ingredients
4 cups of rice flour
1 cup roasted gram or
daliya powder (Hurigadle hittu)
5 or 6 tsp chillie powder
(Kharada pudi)
2tsp ajjvana
1 tbsp sesame seeds
1 stick butter or 1/2 cup oil
Salt to taste
Oil for deep fry

Method
Rice flour, roasted gram or daliya powder (hurigadle hittu), chillie powder, ajjvana,sesame seeds, butter or oil (if its oil heats up a little bit then add) and salt place on the big plate or pan.With water make the dough, cover the dough with big bowl and put it aside for 30 to 40 minutes. Then place a pan for deep fry,add oil, when oil heats up with chakkali hand presser, press the chakkalies directly into the deep frying oil pan or press the chakkalies on the plate and slide them into the deep frying oil pan. Fry the chakkalies lite brown on both side, then take out from the oil. Repeat the process until finish the dough. Store them in the container.
Serve with coffee or tea or malt like evening snack.
Serving size; Depends.

Pav Bhaji

Ingredients

4 medium size potatoes
3 carrots
25 to 30 green beans
1/2 cup fresh or frozen peas

Seasoning
1 tbsp oil
1 large onion
3 tsp fine chopped garlic
2 tsp fine chopped ginger
3 tsp chillie powder
1 tsp turmeric powder
3 tsp MTR pav baji masala powder
1/2 lemon
1/2 tsp sugar
salt to taste

For the Pav
Use ham burger buns or dinner roll or regular sliced bread.
Butter to toast the bread.
Method
Wash the vegetables. Cut potatoes in half. Peel the carrots cut them into 4 or 5 pieces. Cut the beans. pressure cook the cut vegetables and peas.Then smash the cooked vegetables, put them aside. Take a pot or pan add oil. When oil heats up add onion fry until pinkish brown. Now add chopped ginger and garlic fry till raw smell goes away, then add turmeric powder, chillie powder, MTR pav baji masala powder, sugar and salt.Stir it. Now add smashed vegetables and half cup of water(if it requires add more water), bring it to boil. Take off from the stove. Now add lemon or lime juice. Now bhaji is ready.

Pav
 Place a pan or tava top of the stove,put medium heat. Spread the butter on the pan or tava ,then place the bun or bread on the pan or tava. Toast the bread on both sides. Repeat the process. Pav Bhaji is ready to eat.
Serve the pav bhaji with chopped onion, shredded carrot and coriander leaves.
Serving size; 4 to 6

Chillie Pakoda (Hittu hachida menasinakayee)

Ingredients

15 Less Spicy Green Chillies

1 Cup Bengal Gram Powder

or Besan(Kadale Hittu)

1 Tsp Ajjvana or Cumin seeds
Salt to Taste
1 Pinch Baking Soda or
Eno,Oil for deep fry


Method
Wash the green chillies and slit them down the middle
In a bowl place the Besan, Ajjvana(or Cumin seeds), Salt and Soda or Eno.Mix it with water. Don't make very thin,make it slightly thick (like Iddli batter).Keep aside for 5 minuets.
Keep the pan on the stove, pour oil into the pan once it heats up. Dip the chillies one by one into the mixed Besan and put it into the oil.When the Green Chillies turn golden brown, flip onto other side fry till golden brown then remove from the oil.

Your Green Chili Pakoda ready to eat. Pair with spicy Puffed Rice(Khara hachida Mandakki),Nargis Mandakki and Coffee or Tea.
Serving size 4

Spicy Puffed Rice (Kara Hachida Mandakki)

Ingredients

6 Cups Puffed Rice (Mandakki)

1- 1 ½ Tbsp Oil (Enne)

1 Tsp Mustard Seeds (Sasuv)

2Stalks Curry Leaves (Karibevu)

1-2Red Chillies(Ona Menasinakayi)

1 Tbsp Ground Nut (Shenga Beeja)

1-2 Garlic smashed (Jajjida Belluli)

½ Tsp Turmeric powder (Arishina)

1 to 2 Tsp Chilly Powder (Karadapudi)

½ Tsp Sugar(Sakkare)

Salt to taste (Uppu)

Method
Place the pan on the stove and pour the oil into it. When the oil heats up add mustard seeds after the seeds begin popping add ground nuts, curry leaves, red chillies,then wait a few seconds before adding the smashed garlic. Mix it. Now add Turmeric powder , and chilly powder then turn off the stove immediately (to avoid burning). Then Immediately pour the Puffed Rice and mix it well .Then add sugar and salt , mix it well again. Leave on top of the heated stove. After 10 to 15 minutes its ready to eat. 
Serve with Coffee or Tea or Malt for a better taste.
Serving Size 4-6