Masal Vadai

Ingredients:

Channa Dal 1 cup
Raw rice 1 tblsp
Fennel 1 tsp
Cinnammon 1 piece
Clove 2 (lavangam)
Ginger 1 inch piece
Green chillies 2
Garlic 2 cloves
Hing 1 tsp
Onion 1
Curry leaves few
Coriander leaves few
salt and oil as required
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Method:

Wash and soak the dal and rice for 3 hours.
Drain the water and set aside.

In a mixie jar take the cinnammon,clove,ginger,green chillies,clove,fennel seeds,slat and grind it well.
Add 3/4 of the drained dal and grind coarsely to a paste.

Take a bowl.
Add the ground paste,remaining channa dal,finely chopped onion,curry leaves,coriander leaves,
Mix well.

Heat oil in a kadai.
Take small balls of vada dough and press it in the centre .
Gently drop it in the oil and fry on both sides till it becomes brown and crispy
Drain on paper towel.

Enjoy with a pipping cup of tea.

Wheat Flour Dosai

Ingredients:
Wheat flour 1 cup
Rice flour 1 tblsp
Cumin seeds 1 tsp
Green chillies 2 (chopped)
Mustard seeds 1 tsp
Red chillies 2 (make it into 4 pieces)
Curry leaves few
oil and salt as required
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Method:

Take a bowl.
Mix wheat  flour,rice flour,salt and water.
Make it quite watery.
In a tblsp of oil tamper mustard seeds.
When it starts popping add cumin seeds,chopped green chillies,red chillies and curry leaves.
Add this to the batter
Heat a pan in a medium flame.
Pour the flour.Apply oil and cover the pan.
After a moment turn the dosa to other side to get cooked.
Serve hot with peanut chutney or coconut chutney.


Serve hot with peanut chutney or with coconut chutney.

Potato Bread Roll

Ingredients:

Potatoes                4
Ground peanut      1 tblsp
Green chillies        2
Red chilli powder  1 tsp
Corn flour             2 tblsp
Coriander leaf       few
chopped ginger     1 tsp
Bread slices           as required
salt and oil             as required

Method:
Boil potatoes.
Peel and mash them.
Add salt,ground penut,chopped ginger,coriander leaves and crushed green chillies.
Mix the mixture well.
Heat a pan.Add little oil and fry the mixture.Keep aside.
Soak the bread slices in water.
Squeeze out the excess water.
Add little water in the corn flour and make a paste.
Spread the potato mixture on the slices.
Roll it.
Press the open edges with the corn flour paste.
Heat oil in a pan and fry the rolls till golden brown.

Mushroom...Baby Potatoes Fry

Ingredients:

Baby potatoes 10
Onion                2 (chopped)
Green chillies      2 (chopped)
Mushroom          1 cup (chopped)
Ground black pepper   1 tsp
Grated cheese    1/4 cup
Oil and salt         as required
Method:
For the filling:
Heat oil in a pan.Saute onion and green chillies.
Add chopped mushroom black pepper and salt
Saute well.
Now filling is ready.
Wash the potatoes.Peel  them.
Make a hollow in the centre.
Stuff the filling in the potatoes .Wrap it in a foil paper.
Bake the potatoes for an hour at 200 degree C.
Remove from the oven and remove the foil.
Top them with grated cheese and serve hot.

Veg Sandwich

Ingredients:
Mashed potatoes 2 cups
Mixed vegetables 1 cup (boiled)
Mashed paneer 1/4 cup
Grated ginger 1 tblsp
Green chilli 2 (chopped)
Garam masala 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Amchur powder 1 tsp
Fresh coriander few (chopped)
salt and oil as required

Method:
Mix all the ingredients in a bowl except mashed paneer.
Take small portions and shape like Tikkis (half circle).
Fry on a hot tawa on both sides till crisp.
Spread a little paneer on a tikki,place another one top.
Sere with tomato chutney or mint chutney.

Mixed Fruit Chaat ..

Ingredients:

Mixed fruits 2 cups (chopped)
Roasted cumin powder 1 tsp
Sugar 1 tblsp
Ground pepper 1 tsp
Chaat masala 1 tsp
Fresh Mint few (chopped)
Lemon juice 1 tblsp
Salt to taste

Method:

Take a Bowl.
Mix all the ingredients.
Serve chilled.

Couscous Veg.Upma

Ingredients:
Couscous 2 cups
Onion 1 (chopped)
Tomato 2 (chopped)
Capsicum 1 (Chopped)
Peas 1/2 cup
Green chillies 3
Ginger 1" piece
Water 3 cups
Oil and salt as required
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Seasoning:
Mustard seeds 1 tsp
Urad dhal 1 tsp
Cumin seeds 1 tsp
Curry leaves few
--
Coriander leaves for garnishing
Method:
Heat oil in a pan.
Add seasonings.When they splutter add chopped onion and fry till brown.
Add green chillies,chopped ginger.
Add all the vegetables and saute for five minutes.
Add water and salt.
Allow to boil.
Reduce the flame and add couscous.
Mix well and cover to cook for few minutes.
Garnish with coriander leaves.

Mysore Bonda

Ingredients:
Maida 1 cup
Green chillies 2 (chopped)
Onion 1 (finely chopped)
Rice flour 1 tsp
Curd 1/4 cup
Baking soda 1/2 tsp
Coriander leaves few (chopped)
salt & oil as required
Method:

Mix maida,chopped onion,chopped chillies,rice flour,salt with curd like a batter without any lump.Add baking soda and chopped coriander leaves.Keep aside for one hour.The batter should be loose enough like bajji batter.

Heat oil in a pan.
Take a small quantity with hand and slowly drop it into hot oil.Fry till they are brown
.Serve hot with coconut chutney,peanut chutney or tomato sauce.

Green Chilli Pakoda

Ingredients:
Large green chillies 10
Tamarind Lime size
Onion 1 (chopped finely)
Red chiili powder 2 tsp
Chaat masala 1 tsp
Bengal gram flour 1 cup
Turmeric powder 1 tsp
Cumin seeds 1 tsp
salt and oil as required
Method:
Extract juice from tamarind and keep aside.
Take a bowl.Put the gram flour,one tsp red chilli powder,turmeric powder,cumin seeds, and salt to taste.Add warm water.Blend well.The resulting batter should be like idli batter.
In another bowl mix onion,one tsp red chilli powder,chat masala powder and tamarind juice with little salt.Mix well.Keep aside.
Make one slit along the length of the chillies.Fill the slit with onion,masala and tamarind juice mix.Repeat it for all the chillies.
Heat oil in a pan.Dip one chilli in the gram flour batter.Put it into the oil and fry till brown.Remove and drain on paper towel.Fry the remaining chillies in the same way.
Serve hot with mint-coriander chutney.

Karamani (black eyed bean) Pongal

Ingredients:

Raw rice 1 cup
Karamani 1/4 cup
Milk 3 cups
Ghee 3 tblsp
Cardamom powder 1 tsp
Jaggery 1 1/2 cup (grated)

Method:

* Take a kadai and fry karamani and rice separately without oil for few seconds
and keep aside.
* Pressure cook karamani with one cup water.Allow 3 whistles.
* Pressure cook rice with one cup milk and one cup water.Allow three whistles.
* Dissolve jaggery with little water.
* Take a deep bottomed vessel
Add cooked rice
Add cooked karamani
Add jaggery and the remaining milk.
* Allow to boil.Stir well until the mixture thickens.
* Add ghee and cardamom powder.

Kunukku

Ingredients:

Raw rice 1 cup
Thoor dhal 1/2 cup
Urad dhal 1/4 cup
Channa dhal 1/2 cup
Red chillies 4
Green chillies 4
Asafoetida one pinch (hing)
Curry leaves a small bunch (finely cut)
Coriander leaves handfull (chopped)
Onion 1 (chopped)
Oil and salt as per taste

Method:

1.Soak the rice and dhals for one hour.Drain the water.Add red chillies,green chillies,hing and salt with the rice and dhals.Grind to a coarse thick paste.
2.Add curry leaves,chopped coriander leaves and chopped onion in to the ground batter
and mix well.
3.Preheat the oil.Make small balls out of the batter and deep fry it until golden brown.
Enjoy with tomato sauce.

Vermicelli (saemiya) uppuma

Ingredients:

broken vermicelli 2 cups
onion 1
carrot 2
capsicum 1
potato 1
peas 1/2 cup
tomato 2
green chilli 3
asafoetida powder 1/2 tsp
ghee 2 tsp
lime juice 2 tblsp
oil and salt as required

For seasoning:

mustard seeds,black gram dhal,broken cashew nuts each one tblsp.
curry leaves - few

For garnishing:
cut coriander leaves 1/2 cup
grated coconut 2 tblsp

Method:

Take a kadai mix melted ghee to vermicelli and roast till golden brown.
chop all the vegetables .
Boil ten cups of water in a broad vessel with little salt and oil.
when the water starts boiling add roasted vermicelli bits and cook till tender.
Drain off water in a bowl and pour some cold water on top and drain well.(this prevents the vermicelli from sticking to each other).
Heat a deep curved pan with oil and add
seasonings,green chillies,and other chopped vegetables with little salt.
Fry in medium flame till the vegetables are tender.
Add sliced tomatoes at the end and fry for some more minutes.
Add cooked vermicelli with salt and asafoetida powder.
Fry in low flame for another five minutes.
Switch off the flame .Squeeze lemon and garnish with coriander and grated coconut.