MEDU VADA

Ingredients:
1) Urad dhal - 2 cup
2) Onion(chopped) - 1 cup
3) Green chillies (finely chopped)- 6 no.
4) Curry leaves - 1 sprig
5) Pepper corns - 10 no.
6) Ginger - 1 tsp
7) Hing powder - 1 tsp
8) Cumin seed - 1 tsp
9) Corriander leaves (chopped) - 1/4 cup
10) Salt to taste
11) Oil for frying

Method:
1) Soak the urad dhal in water for 4 hours.
2) Grind to a coarse paste, adding very little water.
3) Heat oil in a kadai for frying.
4) Take a bowl, add blended dhal,onions, green chillies, hing, ginger,pepper corns,cumin,curry leaves, corriander leaves and salt. Mix all these ingredients.
5) Make a donut and deep fry in oil till it turns to golden colour.
6) Serve with venn pongal and coconut chutney.

Note: Make sure you grind batter with minimum water or no water at all is the best.

MASALA PEANUT

Ingredients:
1) 3/4 cup peanuts
2)1/4 cup gram flour
3)2 tbsp rice flour
4)1/2 tbsp coriander powder
5)1/4 tsp turmeric
6)1/2 tsp red pepper as needed
7)1/4 tsp black pepper
8)1/2 tbsp finely chopped green chili
9)2 tsp ginger powder
10)1/2 teaspoon salt, adjust to taste
11)1/4 teaspoon mango powder (amchoor)
12) pinch of citric acid
13)1/2 cup Water as needed
14)Oil to fry

Method:
1)In a pan roast the dry peanuts on medium heat for 3-4 minutes and cool for few minutes.
2)Mix all the ingredients together in a bowl.
3)Add water as needed making sure the spices and flour stick to the peanuts uniformly.
4)Heat atleast 1 inch of oil in a frying pan on medium heat.
5)While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
6)Fry the peanuts until they turn light brown, turning them occasionally.
7)When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
8)After cooling to room temperature, the peanuts should be crispy.
9)Masala Peanuts can be stored for a month in an airtight container.

Note:
To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top.

NAN KHATAI

Ingredients:
1) maida flour/all purpose flour - 1/3 cup (5tbsp +1tsp)
2) sooji/semolina - 1/3 cup
3) besan/gram flour - 1/2 cup
4) unsalted butter - 1/2 cup
5) cardamom powder - 1/4 tsp
6) sugar - 1/3 cup
7) sliced almond - 1 tbsp
8) cashew/pistachio - 1 tbsp
9) pinch of baking soda

Method:
1) Bring butter to room temperature and it should not be too watery or too tight. [ Avoid using microwave].
2) Mix maida, sooji, besan, baking soda and cardamom powder in a vessel and keep it aside.
3) In a bowl, mix butter and sugar. Beat till it becomes fluffy (2-3 minutes).
4) Add the 2) ingredients little by little to 3) and knead to make a soft dough.
5) Divide the dough into 20 equal parts and make them to ball.
6) press each ball between palms lightly and draw tic-tac-toe.
7) keep almonds/cashew/pistachio in the center of tic-tac-toe and place on the cookie sheet.
8) Bake the cookies to 375 degree (for about 15 minutes).
9) Cool the cookie for 2-3 minutes in room temperature.
10) Store all the cookies in a air tight container and serve with tea or coffee.

MADHUR VADA

Ingredients:
1)Rice flour - 1/4 cup
2) All purpose flour - 2 tbsp
3) semolina/suji - 1/2 cup
4) red chilli powder - 1 tsp
5) chopped red onion - 1 cup
6) chopped greenchillies - 4
7) red chilli powder - 1 tsp
8)ginger paste - 1/2 tsp
9) chopped corriander leaves - 2 tbsp
10)baking soda - 1/4 tsp
11) salt - 1 tsp
12) hot oil - 2 tbsp
13) water as required

Method:
1) Mix all the ingredients and add water little by little to make a soft dough.
2) Make small balls of this dough and flatten on your hand.
3) Deep fry in hot oil.
4) Serve with coconut chutney.

RAGI VADA

Ingredients:
1)2 cup ragi flour
2)1/2 cup besan flour
3)3/4 cup onions(chopped)
4)3 green chillies(finely chopped)
5)1 tbsp split chick peas
6)1 sprig currry leaves(chopped)
7)1/2 cup drumstick leaves(chopped)
8)2 tsp red chilli powder
9)water as required
10)salt to taste

Method:
1)Mix ragi flour with all the above ingredients.
2)Add little amount of water & mix it. [It should not become too soggy]
3)Take the some mixture in hand & press it slightly and drop it in the hot oil.
4)Deep fry & drain excess oil in the paper towel.
5)Serve with a cup of coffee or tea.
6)It can be eaten for few days.

PURAN POLI

Ingredients:
For making puran:
1)1/2 cup channa dal (soaked in water for 4 hours)
2)1/2 cup coconut (shredded)
3)1/2 cup Jaggery
4)1/2 tsp cardomum powder

For making poli:
1)1/2 cup maida
2)1/2 tsp rice flour
3)1/2 tsp sooji rava
4)1 tbsp oil
5)pinch of salt

Method:

1)Boil the soaked channa dal & cook till it becomes soft.

2)Drain all the water when hot and dry throughly using paper towel.

3)Powder the dried channa dal in food processor.

4)Add jaggery and cardomum powder to channa dal powder and cook till thick.

5)Form 10 balls of equal size and put it aside.This is puran.

6)Make a soft dough with maida,rice flour,sooji,salt & oil.This is poli.

7)Puran should be double the size of poli.

8)Stuff the channa dal sweet(puran) in the dough(poli).

9)Gently roll out each poli by hand or by using rolling pins.

10)Cook on a hot griddle.

11)It can be eaten for few days.

VEGETABLE CUTLET

Ingredients:
1)1/2 tsp mustard seed
2)1 tsp cumin seeds
3)1tbsp curry leaves(chopped)
4)2 green chillies(chopped)
5)4-5 broken cashewnuts
6)1 tsp coriander powder
7)1 tsp red chilli powder
8)1/2 tsp Turmeric powder
9)1 tsp Ginger garlic paste
10)1 tbsp corriander leaves(chopped)
11)1 cup boiled vegetables(carrot,peas,corn)
12)Salt to taste
13)1 tsp Lime juice
14)1 tbsp maida or egg
15)3/4 cup bread crumbs

Method:
1)Boil potatoes and mash them.
2)Boil the vegetables and remove all water.
3)Remove extra moisture using paper towel & grind it.
4)Heat oil in pan. Add mustard seeds,cumin seeds,curry leaves.
5)Add broken cahewnuts,ginger garlic paste,turmeric,chopped coriander,red chilli powder,coriander powder.
6)Add the ground mixed vegetables and salt.
7)Cook till the mixture becomes dry.
8)Mix above dry mixture with mashed potatoes.
9)Finally add lime juice to mixture.
10)Make balls out of above mixture and press them and give them shape as you want.
11)Make little thick paste with all purpose flour and water or use egg wash.
12)To make egg wash- Beat one egg and little water to it to make it thin.
13)Dip cutlets in maida paste or egg wash and then roll into bread crumbs.
14)Deep fry all cutlets & serve with ketchup.

PANI POORI

POORI (PANI POORI)
Ingredients:
1)1 cup sooji (semolina)
2)1 tbsp maida(all purpose flour)
3)pinch of urad flour
4)pinch of salt
5)1 tbsp oil
6)1/4 cup luke warm water
7)oil to fry pooris (use fresh oil)

Method:
1)Mix sooji & salt. Add water little by little and mix it.
2)Add maida and knead it for 7 mins to make a stiff dough.
3)Add oil and again knead the dough for 3 mins.
4)Cover & let it rest for 15-20 mins.
5)Roll it into thin sheets & cut into small round shape(by using any cap)and deep fry in oil.
6)Use them to serve pani poori.

PANI (PANI POORI)
Ingredients:
To make Pani Poori water:
1)1/2 cup tamarind water + 2 cups water
2)1 tsp black salt
3)1 tsp chilli powder
4)1 tsp corriander powder
5)1 tsp cumin powder
6)1/2 tsp pepper powder
7)1/2 tsp chaat masala
8)1/2 cup of corriander leaves(grind)
9)1/2 cup of mint leaves (grind)
10)3 green chillies(grind)
11)1 tsp ginger paste
12)1 tsp lemon juice
13)salt to taste

Method:
1)Mix all the ingredients to make tanzy dipable sause. store in an air tight container & chill in the refrigerator.

For Stuffings: [Make ur favourite combination]
1)channa dal(boiled)
2)yogurt with red chilli powder
3)potato cubes(boiled)
4)chilli sause

Serving the Pani Poori:
1)Tap the poori at the center to make a small hole in it.
2)Add 1/2 tsp potatoes,2 channa dal,1 tsp yogurt & pinch of chilli sause.
3)Dip the filled poori into the chilled pani puri water and serve.

VEGETABLE SAMOSA

Ingredients:
1)1 cup maida flour
2)1/4 tsp ajwain
3)2 tbsp oil
4)water to knead
5)salt to taste

For Stuffing:
1)2 potatoes(boiled,peeled & mashed)
2)1/2 cup green peas(boiled)
3)1/2 cup carrot(boiled)
4)2 green chillies(chopped)
5)1 tsp ginger paste
6)1/2 cup corriander leaves(chopped)
7)1 sprig curry leaves(chopped)
8)1 tbsp garam masala
9)1 tsp red chilli powder
10)1 tsp mango powder
11)salt to taste

Method:
1)Mix maida flour,ajwain,oil & salt.
2)Add water and knead to make a dough.
3)Cover the dough with moist cloth.Leave it for 15 mins.
4)In a bowl mix potatoes,green peas,carrot,mango powder,green chillies,red chilli powder,garam masala,ginger, curry leaves,corriander leaves and salt.
5)Make small rolls of dough and roll it into a circle.
6)Cut it to semi-circle and fold like a cone.
7)Fill the cone with the masala.
8)Deep fry till golden brown.
9)Serve with tomato ketchup.

PARRUPU VADAI

Ingredients:
1)1 cup channa dal
2)1 cup red onions(chopped)
3)3 green chillies or red chillies
4)1 tsp sombu
5)1 tsp cumin seeds
6)1 cup corriander leaves
7)1 sprig curry leaves(chopped)
8)1/4 tsp hing powder
9)1 tsp ginger-garlic paste
10)salt to taste

Method:
1)Soak channa dal for 3 - 5 hrs.
2)Drain water and grind the channa dal with.Grind them coarsely.
3)In a bowl, mix dal,onions,green chillies,curry leaves,corriander leaves,ginger-garlic paste,hing and salt.
4)Make a round shape vadas and deep fry in oil.
5)Serve with coconut chutney or sambhar.

EGG PUFF

Ingredients:
1)1 Puff pastry sheet [Pepperidge farm is good]
2)2 eggs
3)1 cup sliced onions
4)1/4 tsp ginger/garlic paste
5)1/4 tsp corriander/cumin powder
6)1/4 cup green peas
7)1/4 cup carrot
8)1/4 cup cooked & mashed potato
9)1/2 cup tomato(finely chopped)
9)2 tsp garam masala
10)1/4 tsp red chilli powder
11)3-4 curry leaves
12)1/2 cup corriander leaves

Method:
1)Cook the eggs with enough water.Remove shells and cut them into half.
2)Heat oil and add onions,curry leaves,tomato and ginger/garlic paste. saute 2 mins.
3)Add all masala powder and saute .
4)Add potato,carrot,peas,corriander leaves & salt.cook till masala is done.
5)Take the pastry sheet and place a prepared masala and half of the boiled egg.press the edges.
6)Preheat the oven to 350 degree and bake it for 20 -30 mins.
7)Serve with tomato ketchup.

ONION PAKODA

Ingredients:
1)2 medium sized red onion,sliced
2)1 cup besan flour
3)1/2 cup rice flour
4)1 tsp chilli powder
5)2 tsp chopped green chillies
6)1 sprig chopped curry leaves
7)2 tbsp chopped corriander leaves
8)1/2 tsp salt
9) 6-10 cashew (soak for few mins)
10) 1 tsp jeera
11) 1 tsp sombhu

Method:
1)Rub a little salt into the chopped onions.This is to bring out the natural juices from the onions so that we can add less water later.
2)Heat enough oil in a deep frying pan.
1)In a bowl mix all the ingredients.combine well till u have a crumble mixture.
2)Sprinkle some water and then mix it slightly with your hand.
4)Use your fingers to drop the batter in the oil to form small fritters.
5)Fry until golden brown,take it out and drain in the paper towel.

Note:
1)Deep fry the pakoda making sure not over crowding the pan. If not the temperature drops and the pakoda become saagi.

MURUKU

Ingredients:
1)2 cups rice flour
2)1/2 cup urad flour
3)1/2 cup besan flour
4)2 tbsp butter
5)1-1/2 cup water
6)3 tsp red chilli powder
7)1 tsp cumin seeds
8)1 1/2 tbsp sesame seeds
9)salt for taste

Method:
1)Mix rice flour, urad flour, besan flour, cumin seeds, sesame seeds, red chilli powder and salt.
2)Soften the butter and add to the above mixture.
3)Add water into small quantities and knead into soft dough.
4)Use muruku maker, place in a lump of dough and pipe out the patterns, forming circles.
5)Heat sufficient quantitiy of oil to submerge all frying murukus without touching each other.
6)Fry to little golden brown colour.
7)Remove the muruku and place on a kitchen paper towel to drain surplus oil.
8)Allow to cool and keep in dry container.

SPICY CHURMURI

Ingredients:
1)2 1/2 cups of puffed rice(pori)
2)1 tbsp peanuts
3)1/2 tbsp channa dalia(chutney dal)
4)1 1/2 tsp red chilli powder
5)salt to taste

For Seasoning:
1)3 tsp of oil
2)1/2 tsp mustard seeds
3)1 tsp urad dal
4)1/2 tsp hing or asafoetida
5)1 sprig curry leaves
6)1 tsp Turmeric powder

Method:
1)In a pan,roast puffed rice or pori until it becomes crispy.keep it aside in a mixing bowl.
2)Sprinkle on this roasted pori the salt,red chilli powder and mix well.
3)In the small seasoning pan,add a tsp of oil and roast peanuts and channa dalia until roasted & crunchy.
4)Transfer this to mixing bowl with the pori.
5)In the same pan,heat remaining oil and add all the seasoning ingredients.saute for 1 min.
6)Add this seasoning to the pori mixture and mix well.

PANNER TIKKA

Ingredients:
1)250 gms paneer
2)1 tbsp curd
3)1/2 tsp red chilli powder
4)1/4 tsp garam masala
5)1 tsp ginger paste
6)1 tsp garlic paste
7)2 tsp lemon juice
8)salt to taste

Mehtod:
1)Mix all the ingredients expect paneer.
2)Check the seasonings.
3)Mix this with paneer and coat well.
4)Cover and refrigerate for 4 hrs.
5)Broil for 10 mins in the oven.

RIBBON PAKODA

Ingredients:
1)2 cups rice flour
2)1 cup besan flour(chickpeas flour)
3)2 tsp ginger garlic paste
4)2 tsp red chilli powder
5)2 tsp sesame seeds
6)1 tsp asafoetida powder
7)1 tsp butter
8)1-1 1/2 cup water to mix flour
9)3 tsp salt

Method:
1)Heat oil for deep frying.
2)Mix all the flours,powders and butter.
3)Add water to make a soft dough.
4)Take a small quantity of dough and insert into the cooking press & deep fry in hot oil till golden brown.
5)Remove pakoda and place on a kitchen paper towel to drain surplus oil.