SOMAS / KAJJIKAYA

Ingredients

For dough

Maida 1 cup

Ghee 1 tsp

For stuffing

Sooji (rava) 1 cup

Sugar 3/4 cup

Cashew nuts 10

Raisins 10

Cardamom powder 1 tsp

Grated coconut 1/4 cup

Ghee 2 tbsp

Milk 1 tsp

Oil for fry

Preparation

1. To a bowl, add maida and ghee. Mix well.

2. Make this into a dough by adding water.

3. Heat a pan, add ghee. cashew nuts and raisins. Fry them.

4. Add sooji and coconut and fry well till the colour of sooji turns into light brown.

5. Now add cardamom powder. Add sugar and turn off the flame.

6. Sprinkle some milk. Mix well.

7. Divide the dough into 6 or 8 equal balls.

8. Roll the balls, apply 2 tsp of the sooji stuffing inside.

9. Apply water around the edges and seal the edges. ( You can give any shape to the edges)

10. Fry them in medium hot oil till the colour changes into golden brown.

CHANNA FRY

Ingredients

Chick peas 2 cups

Red chilli 3

Pepper powder 2 tbsp

Grated coconut 1/4 cup

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Soak chickpeas in water for about 6 hours.

2. Pressure cook chickpeas with salt and water for 4 to 5 whistles.

3. Heat a pan, add oil, mustard seeds, after it crackle, add red chilli, curry leaves and cooked chick peas.

4. Add pepper and salt. Mix well.

5. Finally add grated coconut.

6. Serve it as a tea snacks in the evening.

CHOLA TIKKI

Ingredients

Chickpeas 1 cup

Potato 2

Green chilli 2

Ginger small piece

Chopped coriander leaves 3 tbsp

Pepper powder 1/2 tbsp

Chilli powder (optional) 1/2 tbsp

Lemon juice 1 tbsp

Salt to taste

Oil for shallow fry

Preparation

1. Soak chickpeas over night.

2. Boil potatoes and chickpeas with salt. After they cooked, drain the water.

3. To a bowl, add potatoes and chickpeas amd smash with a laddle.

4. Add chopped green chilli, coriander leaves, chopped ginger, pepper, chilli powder and salt. Mix well.

5. Finally add lemon juice and mix.

6. Divide the potato, chickpeas mixture into 8 balls.

7. Make them into a small circle (tikkis) of about half inch thickness.

8. Heat thava, add oil and add tikkis and shallow fry tikkis until both sides of tikkis turns into golden brown.

9. Serve hot.

NENTHRAM PALAM ROAST

Ingredients

Small nenthram palam 2

Beaten rice (avul in tamil) /2 cup

Sugar 1/4 cup

Cardamom powder pinch

Maida 1 cup

Saffron colour pinch

Oil for fry

Preparation

1. Mix maida, saffron colour, 5 tbsp salt and water. Mix well and make into a batter similar to bajji batter.

2. Mix beaten rice, cardamom powder and 3 tbsp sugar.

3. Cut nenthram palam in the centre and stuff the beaten rice mixture in the centre and press the sides.

4. Dip the nenthram palam in the maida batter and fry in hot oil.

5. Serve it as a evening snacks.

RICE CRACKERS / CHEKKALU / THATTU VADA

Ingredients

Rice flour 2 cups

Ginger 1 piece

Green chilli 2

Curry leaves 5 leaves

Butter 2 tbsp

Red chilli powder 1 tbsp

Channa dal 3 tbsp

Salt to taste

Oil for fry

Preparation

1. Grind ginger, green chilli and curry leaves.

2. Soak channa dal in water for 30 mts.

3. To a bowl, add rice flour, grinded mixture, channa dal, red chilli powder and butter. Mix well.

4. Sprinkle little water and mix well. (Dont add large amount of water)

5. Make small balls and spread balls into small discs.

6. Fry in hot oil.

7. Put it into tight containers

KAJA (SWEET MAIDA ROLLS)

Ingredients

Maida 1 cup

Sugar 1 cup

Butter 2 tbsp

Rice flour 3 tbsp

Ghee 5 tbsp

oil for fry

Preparation

1. To a bowl, add maida, butter and water and make it into a thick dough.

2. Mix rice flour and ghee and keep aside.

3. To a pan, add sugar and water and make into one string consistency.

4. Divide the dough into 8 parts.

5. Roll it to 1" thickness disc and apply rice flour, ghee mixture on the top and repeat the same for the remaining balls.

6. Take the first disc, and place it on the second disc. (Rice flour, ghee mixture of the first disc is on the top side)

7. Fold it like a mat.

8. Cut into small pieces and again roll them.

9. Fry in oil and drop them in sugar syrup and take them after 2 minutes.

FISH CUTLET

Ingredients

Boneless fish 1

Onion 1

Boiled and mashed potato 1/2 cup

Chilli powder 1 tbsp

Garam masala powder 1 tbsp

Chopped coriander leaves 3 tbsp

Green chilli 1

Curry leaves 5 leaves

Egg 2

Bread crumbs

Salt to taste

Oil for fry

Preparation

1. Make fish into small pieces.

2. Cut onion, green chilli and curry leaves into small pieces.

3. To a bowl, add egg and beat it and keep aside.

4. To another bowl, add fish, onion, curry leaves, coriander leaves, mashed potato, green chilli, red chilli powder, garam masala powder and salt. Mix well.

5. Make small balls of this mixture and dip this in beated egg and then in bread crumbs.

6. Put this in hot oil and fry well.

7. Serve this with tomato sauce.

SIMPLE MAIDA MURUKU

Ingredients

Maida 2 cups

Butter 25 gm

Sesame 2 tbsp

Red chilli powder 1 tbsp

Cumin seeds 1 tbsp

Salt to taste

Oil for fry

Preparation

1. Steam cook maida for abour 30 mts in low flame.

2. To a bowl, add cooked maida and butter and mix well.

3. Add chilli powder, sesame, cumin seeds and salt.

4. Mix well and make it into a thick dough.

5. Take small portions of the dough in a cooking presser and press in hot oil.

6. Take out the muruku when both sides are cooked.

7. Place it into a closed container.

RIBBON PAKODA

Ingredients

Gram flour 1 cup

Rice flour 1 cup

Corn flour 1 tbsp

Sesame 2 tbsp

Red chilli powder 2 tbsp

Butter 3 tbsp

Hing pinch

Salt to taste

Oil to fry

Preparation

1. To a bowl, add gram flour, rice flour, corn flour and butter. Mix well.

2. Add chilli powder, sesame, salt and hing.

3. Make it into a thick dough by adding water.

4. Take small part of the dough in the presser and press in the hot oil like ribbon.

5. Take out when they turn golden brown.

6. Repeat the process.

NENTHARAMPALAM APPAM

Ingredients

Maida 1 cup

Ripe banana 2

Rice flour 2 tsp

Saffron colour pinch

Sugar 3 tsp

Oil to fry

Preparation

1. To a bowl, add maida, rice flour, saffron and sugar. Add water and make it into a batter like bajji batter.

2. Cut banana into small pieces.

3. Dip banana in the flour and put it into the hot oil.

4. Fry till it turns into golden brown.

BREAD ROLLS

Ingredients

Bread 5 slices

Smashed potato 1 cup

Onion 1

Green chilli 2

Chopped coriander leaves 2 tbsp

Chilli powder 1 tbsp

Garam masala power 1 tbsp

Turmeric powder pinch

Maida 3 tbsp

Salt to taste

Oil for fry

Preparation

1. Heat a pan, add chopped onion, chopped green chillies and coriander leaves. Fry well.

2. Add smashed potatoes, masala powder, chilli powder, turmeric powder and salt.

3. Mix well and after 5 mts turn off the heat.

4. Cut the corners of the bread, sprinkle water on the bread.

5. Place potato mixture in the centre of the bread and fold it to close the ends.

6. Apply maida on the hand while folding the breads so that the closure is good.

7. Fry in hot oil.

Good to have as a evening snacks.

KARA BOONDI

Ingredients

Gram flour 1 cup

Rice flour 3 tbsp

Red chilli powder 2 tbsp

Salt to taste

Oil to fry

Preparation

1. To a bowl, add gram flour, rice flour, salt, chilli powder and make it into a thin batter by adding water.

2. Heat oil in a pan, pour this batter over a ladle containing small round holes and rub it with another ladle so that the batter falls through the ladle holes evenly.

3. Fry till they turn into golden brown.

4. Repeat the same for the remaining batter.

SEEVAL

Ingredients

Gram flour 1 cup

Rice flour 1/4 cup

Red chilli powder 2 tbsp

Cumin seeds 1 tsp

Salt to taste

Butter 1 tbsp

Oil for fry

Preparation

1. To a bowl, add gram flour, rice flour, red chilli powder, cumin seeds, salt and butter. Mix well.

2. Make it into a thick dough by adding small amount of water.

3. Take the dough in a muruku machine. Use the flat opening for making seeval.

4. Heat oil in a pan, press the muruku machine and drop seeval in hot oil.

5. Fry till it turns golden brown.

SWEET POORI

Ingredients

Maida 1 cup

Coconut 2 spoon

Cashew nut 10

Almond 10

Sugar 5 tsp

Cardamom 3

Salt 1/2 tsp

Oil for fry

Preparation

1.To a bowl add maida, salt and water. Make into a dough like poori dough.

2.Grind cashew nuts, almond, cardamom and coconut coarsely.

3.To this blended mixture add sugar, mix well and keep aside.

4.Divide the dough into 10 parts. Roll it and keep the nut mixture in the centre.

5.Cover it well and again roll. Don't roll into a thin poori.

6.Heat oil in a pan, add these pooris one by one.

7.Take out when it turns golden brown.

BANANA APPAM

Ingredients

Maida 1 cup

Rice flour 1 cup

Sugar 1/4 cup

Cardamon powder 1 tsp

Milk 1/4 cup

Oil for fry

PREPARATION

1.Grind banana.

2.Add maida, wheat flour, sugar and cardamon.

3Mix them witha spoon by adding milk.

4.The batter must not be too thick and too thin.

5.To the hot oil, pour 1 spoon of the batter and fry.