EGG CUBE CURRY

Ingredients

Egg 3

Onion 2

Cumin seeds 2 tsp

Coriander leaves 5 spoon

Chilli powder 1/2 tsp

Mustard seeds 1 tsp

Almond or cashew nut powder 3 tsp

Coriander powder 1tsp

Turmeric powder 1/2 tsp

Ginger garlic paste 2 tsp

Tomato 2

Milk 2 cup

Salt to taste

Oil 3 tsp

Preparation

1. To a bowl add chopped onion, cumin seeds, chopped coriander, chilli powder, salt and mix it and add eggs. Whisk it.

2. Pour it in a plate and steam heat the egg mixture. After steam heat take it and cut them into cubes.

3. To a pan add oil, mustard seeds, onion and salt and fry well.

4. Add turmeric powder, ginger garlic paste, powdered cashew nut and milk.

5. Bring it to boil and add coriander powder and chilli powder.

6. Reduce the temperature and add tomatoes. Mix well.

7. To this silky sauce add salt, chopped coriander leaves and egg cubes.

8. Serve it with rice or roti.

( Note: We can also use paneer instead of egg)

TOMATO PICKLE

Ingredients

Tomato 5

Sesame oil 5 tsp

Red chilli powder 2 tsp

Curry leaves 5 leaves

Hing 1/2 tsp

Red chilli 3

Mustard seeds 1 tsp

Salt to taste

Preparation

1. Grind tomato and keep aside.

2. Heat a pan add sesame oil, mustard seeds, red chilli and curry leaves and fry well.

3. Now add tomato paste and stir well.

4. Add salt, hing and red chilli powder and cook until it leaves oil from its side.

5. Turn off the heat. Store it in a closed container.

PEDA

Ingredients

Milk 1 cup

Milk powder 1 cup

Home made paneer 1 cup

Sugar 1/2 cup

Ghee 2 tsp

Cardamom powder 1 tsp

Preparation

1. Heat a pan add ghee and then add milk, paneer and milk powder. Mix it well in a medium heat.

2. Stir continuously until mixture starts leaving the sides of the frying pan and becomes like a dough.

3. Transfer this into a bowl and allow it to cool.

4. Mix sugar and cardamom powder to it and knead it until it become a soft dough.

5. Divide the mix into 20 equal parts and make them into balls.

6. Garnish with any nuts.

VEGETABLE PULAO

Ingredients

Long grained rice 2 cups

Onion 1

Carrot 1

Beans 5

Green peas 1/2 cup

Potato 1

Green chilli 3

Ginger garlic paste 2 tsp

Cinnamon 1/2 stick

Cardamom 3

Cloves 3

Bay leaf 1

Cumin seeds 1 tsp

Javitri 1

Pepper corns 1/2 tsp

Corriander powder 1/2 tsp

Cumin powder 1/2 tsp

Red chilli powder 1/2 tsp

Yogurt 3 tsp ( optional)

Coriander leaves 5 spoon

Mint leaves 5 spoon

Salt to taste

Oil 3 tsp

Preparation

1. Soak rice for nearly 30 mts in a rice cooker.

2. To a pan add oil, cinnamon, cardamom, javitri, cumin seeds, cloves, bay leaf and fry.

3. Add chopped onions and fry till its colour changes slightly.

4. Add salt and ginger garlic paste. Then add pepper corns, chopped green chillies, chopped mint and coriander leaves.

5. Now add chilli powder, cumin powder, coriander powder and mix well.

6. Add chopped potatoes, beans, carrots and green peas, and small amount of curd and mix well.

7. Add these into the rice in the rice cooker and add 3 cups of water. Mix it well and cover it and cook.

(Note: We can also use pressure cooker to cook pulao. In that case after 1 whistle turn off the heat.)

MAIDA POORI

Ingredients

Maida 2 cups

Sooji 3 tsp

Salt to taste

Oil for fry

Preparation

1. To a bowl add maida, sooji, salt and water as needed to make a dough.

2. Divide the dough into 10 equal parts.

3. Roll the dough with the help of oil.

4. Heat oil in a pan, add poori into the hot oil.

5. Press it with the spoon so that the poori should puff right away.

6. When both sides turn golden colour take out the poori.

7. Serve it hot with potato masala or channa masala.

EGG COCONUT OMELET

Ingredients


Egg 3

Coconut 1/2 cup

Cumin seeds 2 tsp

Garlic 2 clove

Red chilli powder 2 tsp

Onion 1
Salt to taste

Oil 3 tsp


Preparation


1. Grind coconut, cumin seeds, garlic and red chilli powder finely.

2. To a bowl add egg, whisk it and then add coconut mixture, chopped onion and salt. Mix it well.

3. Heat thava and add the above mixture and spread it. Pour oil around its edges.

4. Turn the omblet and take out when both sides are cooked.

POORI

Ingredients

Wheat flour 1 cup

Salt to taste

Oil for fry

Preparation

1. To a bowl add wheat flour, salt and add water as needed to make the dough.

2.Cover the dough and keep aside for 15 mts.

3. Divide the dough into 10 equal parts.

4. Roll the dough with the help of oil.

5. Heat oil in a pan, add poori into the hot oil.

6. Press it with the spoon so that the poori should puff right away.

7. When both sides turn brown take out the poori.

8. Serve it hot with potato masala or channa masala.

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.

BREAD UPMA

Ingredients

Bread 6 slices

Onion 1

Carrot shreded 1/4 cup

Curry leaves 10 leaves

Green chilli 1

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 3 tsp

Preparation

1.Make bread into small pieces.

2.Heat a pan add oil, mustard seeds, urad dal, curry leaves, chopped green chillies and chopped onion and fry well.

3.Now add shreded carrot and bread, mix well.

4.Turn off the heat and serve while it is hot.

LEMON RICE

Ingredients

Boiled rice 2 cups

Lemon juice 5 spoon

Cashew nut 5

Green chilli 2

Curry leaves 10 leaves

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Chopped coriander leaves 1/4 cup

Ginger small piece

Garlic 2 cloves

Channa dal 1tsp

Sesame oil 3 tsp

Salt to taste

Preparation

1. To a pan add sesame oil and add mustard seeds, channa dal, broken cashew nuts,

curry leaves, green chillies, finely chopped ginger and garlic. Fry well.

2. Add turmeric powder, salt and little water.

3. Finally add lemon juice and turn off the heat.

4. Mix it with rice.

EGG TAMARIND CURRY

Ingredients

Boiled eggs 3

Tamarind lemon size

Coconut 1/4 cup

Ginger garlic paste 2 tsp

Onion 1

Green chilli 2

Fenu greek seeds 1/2 tsp

Red chilli 3

Mustard seeds 1 tsp

Coriander leaves 3 spoons

Curry leaves 10 leaves

Coriander powder 2 tsp

Cumin powder 1 tsp

Red chilli powder 1 tsp

Sugar 1/2 tsp

Salt to taste

Oil 3 tsp

Preparation

1.Add water to tamarind and after 10 mts extract the juice and keep aside.

2.Heat a pan pour oil add mustard seeds, red chillies, fenugreek seeds, chopped onions and salt and fry.

3.Add chopped green chillies, curry leaves and fry till onion turns golden brown.

4.Now add turmeric powder and ginger garlic paste and fry. Add little water.

5.Add coriander powder, cumin powder, chilli powder and coconut powder.

6.Now add tamarind juice to this mixture and add water.

7.To this sauce add sugar and salt. Sim it in 10 mts in a slow flame.

8.Add boiled eggs and coriander leaves.

9.Serve it with rice.

(Note: Before adding eggs into the sauce put small cuts in all the sides of the egg to absorb moisture.)

FISH KULAMBU

Ingredients

Fish 5 pieces

Coconut half cup

Cumin seeds 1 tsp

Red chilli powder

Green chilli 2

Garlic 1 clove

Drumstick 1

Curryleaves 5 leaves

Turmeric powder half tsp

Salt to taste

Pepper powder half tsp

Preparation

1.Clean the fish.

2.Blend coconut, cumin seeds, red chilli powder, turmeric powder and garlic into a fine paste.

3.To a pan add fish, blended mixture, green chillies, curry leaves and drumstick. Add water, pepper and salt.

4.Cook till the fish and drumstick are cooked.

5.Serve it with hot rice.

PESARATU

Ingredients

Green gram dal 2 cups

Rice 1 cup

Ginger small piece

Green chilli 3

Cumin seeds 2 tsp

Onion small piece

Salt to taste

Oil

Preparation

1.Soak rice and green gram dal in water.

2.After 6 hours, grind it by adding cumin seeds, ginger,green chilli and onion into a fine paste.

3.Heat thava, pour this paste and spread like a dosa.

4.Apply oil around its edge.

5.Turn it and take it once the dosa is fully cooked.

You can also sprinkle chopped onion, ginger in pesaratu.

CHICKEN BIRYANI

Ingredients

Chicken 500 gms

Long grained rice 2 cups

Onion 1

Tomato 1

Green chilli 3 (cut lengthwise)

Ginger garlic paste 2 tsp

Yogurt 1/2 cup

Garam masala powder 1 tsp

Red chilli powder 2 tsp

Coriander leaves one handful

Mint leaves one handful

Curry leaves 5 leaves

Cinnamon half stick

Cardamom 3

Cloves 2

Bayleaf 1

Salt to taste

Oil 3 spoon

Red colour(optional)

Preparation

1.Boil rice.

2.Heat oil in a pan and add cinnamon, cardamom, cloves and bayleaf and fry.

3.Add chopped onion and fry till it turns golden brown.

4.Now add ginger garlic paste and fry and then add chopped tomatoes and green chillies and fry.

5.Now add chicken and cook.

6.Add salt, turmeric powder, yogurt, red chilli powder and garam masala powder, red colour and cook well.

7.Add all the leaves and turn off the heat.

8.Mix this gravy with rice.

9.Serve it with raita and chicken curry.

GRATED RAW BANANA CURRY

Ingredients

Raw banana 1

Coconut 1/4 cup

Red chilli powder 1 tsp

Cumin seeds 1 tsp

Garlic clove 1

Curry leaves 10 leaves

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 2 tsp

Preparation

1.To a pan add water and raw banana and cook till the skin changes to black. (dont over cook)

2.Remove the skin and grate it.

3.In a blender add coconut, cumin seeds, garlic and red chilli powder and blend coarsely without adding water.

4.To a pan add oil, mustard seeds, urad dal, curry leaves and add blended coconut and fry.

5.After 3 mts add grated raw banana and salt and mix well.

6.Serve it with rice.

CARROT CURRY

Ingredients

Carrot 2

Green chillies 2

Coconut 5 spoons

Urad dal 1 tsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tsp

Preparation

1.To a pan add oil then add mustard seeds, urad dal, curry leaves and green chillies. Fry well.

2.Now add shredded carrot and salt. Cook well.

3.Finally add coconut and mix well.

4.Serve it with rice.

TOMATO RICE

Ingredients

Tomato 3

Onion 1

Rice 2 cups

Ginger garlic paste 2 tsp

Green chillies 2

Cumin seeds 1 tsp

Turmeric powder half tsp

Red chilli powder 1 tsp

Garam masala powder 1 tsp

Cinnamon half stick

Cloves 3

Fennel seeds 1 tsp

Corriander leaves 3 tsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tsp

Preparation

1.Boil the rice.

2.Add oil to a pan add cinnamon, cloves, fennel seeds, cumin seeds curry leaves and then add onion and ginger garlic paste, fry till it turns golden brown.

3.Add chopped green chillies and fry.

4.Now add tomatoes and fry well.

5.Add red chilli powder, garam masala, turmeric powder and salt.

6.Now add bolied rice and garnish with corriande leaves.

MATTAR PANEER

Ingredients

Paneer 250 grams

Mattar (peas) 100 grams

Onion 1

Tomato 1

Green chilli 3

Ginger garlic paste 2 tsp

Turmeric powder 1/2 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Red chilli powder 1/2 tsp

Kasoori methi (fenugreek leaves) 3 tsp

Cashew nuts 10 to 15

Cumin seeds 1 tsp

Cinnamon half stick

Cloves 2

Bay leaves 1

Corriander leaves 1 spring

Milk 5 spoons

Salt to taste

Oil 5 spoons

Preparation

1.To a pan add oil and add broken cashew nuts, saute them.

2.Add chopped onions and salt. Cook it till the colour changes to slight brown.

3.Add chopped tomatoes, ginger garlic paste and turmeric powder.

4.Cook few minutes. Cool and blend this mixture into a fine paste.

5.Add oil to a pan and then add cinnamon, cloves, bay leaves. Now add blended paste.

6.Add little water and chopped green chillies. Now add corriander powder, cumin powder, red chilli powder.

7.Bring the mixture to boil for 10 minutes.

8.After 10 mts add kasoori methi. Then add green peas (mattar).

9.After 5 mts add paneer. Sim the flame and add corriander leaves and milk or cream.

BREAD EGG TOAST

Ingredients

Bread 6 slices

Egg 2

Milk 5 spoon

Sugar depending on taste

Ghee or oil

Preparation

1.Beat eggs along with sugar and milk.

2.Cut bread slices in diagonal.

3.Dip bread pieces in egg mixture.

4.Heat thava add oil and cook bread pieces till both sides turn golden brown.

HYDERABADI CHICKEN BIRYANI

Ingredients

Chicken with bones 500 gm

Long grained rice 2 cups

Corriander powder

Cumin powder

Red chilli powder

Turmeric powder

Corriander leaves

Mint leaves

Ginger garlic paste

Green chillies 3

Fried onions(available in shop) 10 spoons

Yogurt

Pepper corns 1 tsp

Cumin seeds 1 tsp

Javitri(mace) 1

Cardamon 3

Cloves 3

Aniseeds 1 tsp

Bay leaf 1

Salt to taste

oil 5 tsp

Safron colour

Preparation

1.In a bowl add chicken, green chillies. ginger garlic paste, corriander leaves, mint,pepper corns. cumin seeds, red chilli powder, turmeric powder, cumin powder, corriander powder, salt,cinnamon, bay leaf, javitri, cloves, cardamon, black cardamon, fried onio, oil and finally yogurt and mix all well. Marinate this mixture for about half an hour.

2.Soak rice in water for about 30 minutes.

3.Boil water in a vessel, to the water add oil, salt, cardamon and aniseeds into the water.

4.Drain water from the rice and add rice to the boiling water.

5.Take out the rice when it is half cooked and drain water from the rice.

6.Take a vessel add marinated chicken at the bottom and spread evenly with the help of a spoon.

7.Above this add half cooked rice spread evely.

8.Add coriander leaves, mint leaves, fried onions and saffron colour on the top of the rice.

9.Cover it with a tight lid and cook biryani in a medium heat.

10.It takes nearly 20 to 30 minutes.

11.Turn off the heat and serve biryani with raita, chicken curry, chicken fry etc

CHICKEN CUTLET

Ingredients

Chicken boneless 250 gms

Onion 1

Tomato 1/2

Egg 2

Bread crumbs

Ginger garlic paste 2 tsp

Grenn chilli 1

Chicken masala 2 to 3 tsp

Red chilli powder 1/2 tsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil for fry

Preparation

1.Blend chicken into a fine paste.

2.Cut onion and tomatoes into fine pieces.

3.Heat a pan add oil, cinnamon, clove, onion and ginger garlic paste. Fry till it turns golden brown.

4.Add tomatoes, salt and fry.

5.Add blended chicken and fry well.

6.Add chicken masala and red chilli powder.

7.Turn off the heat and allow it to cool.

8.Blend the above mixture.

9.Make small flat shape of the mixture and dip it into a beaten egg and after that in the bread crumbs.

10.Fry it in a medium heat oil.

11.Cook the cutlets on each side till golden brown.

12.Serve chicken cutlet with tomato sauce.

MAIDA MURUKU

Ingredients

Maida 2 cups

Gram flour 3/4 cup

Urad flour 3/4

Corn flour 1 spoon

Red chilli 10

Roasted gram dal 2 spoon

Baking powder 1/4 spoon

Hing pinch

Omam(Ajvain) 1 tsp

White sesame 1 tsp

Unsalted butter(melted) 3 tsp

Salt to taste

Oil for fry

Preparation

1.Steam boil Maida and blend red chillies and roasted gram dal into fine powder.

2.Mix all the ingredients by adding cold water little by little to make a soft dough.

3.Heat oil in a pan and press the dough in a muruku mould in a plate.

4.To the hot oil put the moulded muruku slowly.

5.When it floats in the oil, turn it and wait till it turns crispy.

6.Take out and keep the Murukku in an air tight container when they are cool.

(Note: Dont Keep them in the container before they are cooled as they will become soft and loose crispness if kept in the container when warm)

CHICKEN GRAVY

Ingredients

Chicken 500 grams

Onion 2

Tomato 1

Green chilli 3 to 5

Ginger garlic paste 3 tsp

Chicken masala powder 3 tsp

Coconut 5 spoon

Red chilli powder 1 tsp

Corriander leaves for garnish

Cinnamon 1/2 stick

Cloves 3

Aniseed 1

Salt 5 tsp

Preparation

1.Heat oil in a pan, add cinnamon, cloves, aniseeds than add greenchillies, onion, ginger garlic taste and fry till turns golden brown.

2.Add chicken masala, red chilli powder and salt and fry.

3.Add tomatoes and fry.

4.Now add chicken and little water and cook.

5.Add coconut and fry till the gravy becomes dry and turn off the heat.

6.Garnish with coriander leaves.

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.

EGG KOTHU PAROTA

Ingredients

Barota 5

Onion 1

Tomato 1/2

Ginger garlic paste 2 tsp

Green chilli 2

Egg 2

Chicken masala powder 2 tsp

Cinnamon 1/2 inch

Cloves 2

Salt to taste

Oil 3 tsp

Preparation

1.Cut barota, onion, tomato into fine pieces.

2.To a pan add oil, cinnamon, cloves and add onion and fry till it turns golden brown.

3.Add ginger garlic paste.

3.Add barota and egg and fry.

4.Now add chicken masala powder and salt and fry.

5.Garnish with cucumber,onion and tomato.

SAMBAR

Ingredients

Toor dal 1 cup

Carrot 1

Cucumber 10 pieces

Lady's finger 2

Potato 1

Tomato 1/2

Drumstick 1

Egg plant 1

Beans 3

Green Chilli 2

Coriander leaves 3 spoons

Curry leaves 1 sprig

Tamarind 1 to 2 tsp

Mustard seeds 1 tsp

Fenugreek 1/2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Sambar powder 4 tsp

Salt to taste

Oil 3 tsp

Preparation

1. In a pressure cooker add toor dal and cook.

2. Cut all vegetables into cubes except drumsticks.

3. To a pan add oil, mustard seeds, fenugreek, curryleaves and add chopped onion, tomatoes, green chillies and fry.

4. Now add all vegetables and fry.

5. Extract tamarind juice and add tamarind juice, salt and water.

6. After all vegetables are cooked add red chilli powder, turmeric powder and sambar powder.

7. Finally add cooked dal and hing.

8. Garnish with corriander leaves.

BRINJAL KULAMBU

Ingredients

Small brinjal 5

Small onion 10

Big onion 1

Tomato 1

Coconut 3 spoons

Red chilli 3

Curry leaves 5 leaves

Mustard seeds 1 tsp

Channa dal 1 tsp

Fenugreek seeds 1/2 tsp

Coriander seeds 1 tsp

Tamarind lemon sized

Salt to taste

Jaggery small amount

Oil 3 tsp

Preparation

1.Fry Red chilli, channa dal, fenugreek seeds and coriander seeds.

2.Grind these into a powder. Keep that powder in blender itself.

3.Heat oil add chopped small onion and fry then add chopped tomatoes and fry. Then add curry leaves and coconut .

4.Fry it and grind it along with that powder.Grind well to make a paste.

5.To a pan add oil, mustard seeds, curry leaves and onion.

6.Fry well. Then add brinjal. Fry brinjal in low flame.

7.Add water, salt and grinded paste.

8.After boil add tamarind juice. Immediately add small jaggery and turn off the stove.

9.Serve it with rice.

CASSAVA DOSA

Ingredients

Parboiled rice ( ponni rice) 2 cups
Cassava ( maravalli kilangu) 1
Onion 1
Green chilli 3
Curry leaves 5 leaves
Salt to taste

Preparation

1.Soak rice for about 3 hours.
2.Grind rice. Cut cassava into small pieces and blend it.
3.Mix rice and blended cassava.
4.Add salt, chopped onion, green chillies and curry leaves.
5.Heat a pan pour this batter and spread like normal dosa.
6.Apply oil around its edges and also in its surface.
7.Turn it and take it once the dosa is cooked fully.

TOMATO CHUTNEY

Ingredients

Tomato 5

Onion 1

Curry leaves 10 leaves

Tamarind small amount

Coconut 3 tsp

Urad dal 1 tsp

Mustard seeds 1 tsp

Red chilli 2 or 3

Hing 1/2 tsp

Preparation

1.Heat a pan add oil, then add mustard seeds, urad dal, red chilli and fry.

2.Then add chopped onion and fry.

3.Add tamarind and curry leaves, fry it.

4.Now add chopped tomatoes and fry, then add coconut and fry till all moisture evaporates.

5.Cool and blend by adding salt and hing.

ALOO PARATHA

Ingredients

Wheat flour 1 cup

Potatoes 2 large (boiled and mashed)

onion one small onion

Coriander leaves 5 sprigs

Green chillies 2

Salt to taste

Oil 3 tsp

Chaat masala 1 tsp

Red chilli powder to taste

Preparation

To the mashed potatoes add chopped onions, chaat masala, red chilli powder, salt, green chillies and cilantro. Mix it well.

Make chapati dough. Divide the paratha dough into 8 equal parts. Divide the potato stuffings also into 8 equal parts (small balls).

Roll the dough into small round shape and stuff it with one potato stuffings and cover it.

Again roll it into, but it is slightly thicker than the normal chapati's.

Heat a pan, put paratha into it. Wait till one side is cook evenly after that turn the paratha and apply oil to it. If both sides cooked evenly take paratha from the pan.

CHAPATI

Ingredients

Wheat flour 1 cup

Milk 3tsp

Salt to taste

Warm water(to make a soft dough)

Preparation

1.To a bowl add atta, milk, salt, mix it well to a soft dough by adding water.

2.Apply few drops of oil to the dough. After 10 mintes, divide the dough into 8 equal parts.

3.Roll the balls by sprinkling atta into the it.

4.Heat thava. Put chapati in thava, apply oil and wait till it starts changing the colour little bit. 5.Turn it and cook other side. When both sides are cooked,take it.

NAAN

Ingredients

Maida 2 cups

Yeast 1 tsp

Sugar 1 tsp

Baking soda pinch

Oil 2 spoon

Yogurt 2 to 3 spoons

Salt to taste

Warm water

Preparation

1. Mix yeast in water and dissolve and leave it for 2 to 3 minutes.

2. To a bowl add maida, baking soda, salt, sugar mix it well then add oil. Mix well.

3. Add yogurt, now add yeast+water to this and make into a softer dough.

4. Now add few drops of oil into the dough and mix well.

5. Keep aside this dough for 4 hours so that it become double in volume.

6. After 4 hours divide the naan into 6 equal parts.

7. Take some maida which helps to make balls and also to roll.

8. Turn on the oven at 500 degree and after 20 minutes place naan in oven for 15 mts.

9. Apply little butter on the hot naan.

10. Serve it with chicken curry or paneer dishes.

BATTURA

Ingredients

Maida 2 cups

Sooji 1/4 cups

Yogurt 3/4 cups

Baking powder1/2 tsp

Sugar 1/2 tsp

Salt to taste

Preparation

1. To a bowl add maida, salt. baking powder and sugar then mix it well.

2. Add sooji to it (to make battura puff up).

3. Now add yogurt and add water and mix it well to make a tighter dough.

4. Sprinkle oil in the top of the dough and mix it one more time.

5. Cover the dough and allow it to rest for 2 to 3 hours to make the dough softer.

6. After 2 hours make the dough into small dumplings(like chapathi) and roll battura evenly in all sides.

7. Heat oil in a pan, drop battura in the hot oil and press battura with a laddle so that we get a good battura.

BALOO SAHI (BATHU SHA)

Ingredients

Maida 250 gms

Butter 50 gms

Baking powder1 tsp

Baking soda pinch

Yogurt 100 gms

Sugar 250 gms

Preparation

1. Take a bowl add maida, baking powder and baking soda and mix it.

2. Then add butter and crumble it. Now add yogurt. Mix it well and keep aside for 20 to 30 mts.

3. In another pan add sugar and water make boil till one string consistency syrup appear.

4. After 20 mts take the dough and mix and take dough into small round shaped and make a hole in the middle.

5. In a pan add oil and deep fry baloo sahi in low flame till it turn golden brown.

6. Then add baloo sahi in sugar syrup. Dip for 2 minute and remove.

CARROT HALWA

Ingredients

Carrot 2 cups shredded

Milk 2 cups

Ghee 3 to 4 tsp

Sugar 1/4 th cup

Cardamon a pinch

Cashew nuts 10( garnishing)

Preparation

To a non stick pan add unsalted ghee after it melts add carrot. Stir it well till the carrot changes to slight brown. Boil the milk separately. Add milk to the carrot. After milk has been absorbed and carrot are fully cooked add sugar. Stir well. Add cardamon powder and mix it well. Decorate carrot halwa with cashew nuts.

ONION PAKODA

Ingredients

Besan flour 2 cups

Onion 5

Chilli powder 1 tsp

Green chillies 2 or 3

Rice flour 1/2 cup

Salt to taste

Oil to fry

Preparation

Cut onion into thin slice. To this add besan, rice flour, chilli powder, green chillies and salt. Mix it well by adding little water and make it into a batter. Take a small ball of the above mixture and deep fry till it turn golden brown.

ALOO BONDA

Ingredients

Gram flour 1 cup

Aloo (potatoes) 2 (boiled & mashed)

Green chillies 1 or 2

Corriander leaves 2 tsp

Red chilli powder 1 or 2 tsp

Turmeric powder 1/2 tsp

Salt to taste

Oil to fry

Preparation

1. In a vessel add gram flour, salt, chilli powder,turmeric powder and made it into a batter(neither too thick nor too lose) by adding water little by little.

2. Take a bowl add mashed potatoes, chopped green chillies, coriander and chilli powder. Mix well and make aloo mixture into small balls.

3. Dip each ball in batter and fry them till golden brown.

4. Serve it with chutney.

RAW BANANA BHAJI (BAJJI)

Ingredients

Besan flour 1 cup

Rice flour 2 tsp

Plaintain (raw banana) 1

Chilli powder 2 tsp

Salt 1 or 2 tsp

Oil to fry

Preparation

1. Take besan(gram flour) in a vessel add chilli powder, salt into it and make a batter similar to dosa batter.

2. Cut plaintain into slices, then dip that plaintain into gram flour mixture and deep fry in oil till it turns to golden colour

3.We can also follow this method for making onion bajji, paprika bajji and brinjal (egg plant) bajji.

RASA VADA

Ingredients


Masala vada 5

Tamarind lemon sized

Mustard seeds 1 tsp

Cumin powder 1 tsp

Rasam powder 1 tsp

Turmeric powder 1/2 tsp

Pepper powder 1 tsp

Crushed garlic 2

Curry leaves 5 leaves

Hing a pinch

Salt to taste

Oil 2 tsp

Preparation

1. Soak Tamarind in water and extract tamarind juice.

2. To that juice add cumin powder, rasam powder, pepper powder, turmeric powder,hing, crushed garlic and salt. Mix it well.

3. Heat oil in a pan, add mustard seeds, curry leaves after that add tamarind juice mixture.

4.Turn off the heat and to this hot rasam add masala vada. After 1 hour it is ready to eat.

(Note: For making Rasa vada, grind channadal finely and make the masala vada in ball shape.)

MASALA VADA

Ingredient

Channadal 200 gms
Red chillies 2 to 3 number
Onion 1
Green chillies 2
Cinnomon sticks 2 piece
Curry leaves 10 leaves
Cumin seeds 1 tsp

Hing 1 tsp
Salt to taste
Oil to fry

Preparation

Soak channadal along with red chillies for about 2 hours. Blend them coarsly along with cinnomon and cumin.To this add finely chopped onion,green chillies,curry leaves,salt and hing.

Take a small ball size of this mixture and flat it. Fry it deeply in a heat oil till it turns golden brown colour.

DAHI VADA

Ingredients

Medu vada 10

Yogurt (dahi) 500 ml

Cumin seeds 2 tsp

Green chillies 1

Red chillies 2

Curry leaves 10 leaves

Mustard seeds 1 tsp

Urad dal 2 tsp

Preparation

Soak medu vada in salt water for 2 to 3 minutes ( so that dahi vada is soft). Take the vadas out of water and squeeze water and keep aside. Blend curry leaves, corriander leaves, cumin seeds, green chillies. Add this blended mixture into yogurt. Add salt to it. Take a pan add oil, cumin seeds, urad dal, curry leaves. Add this tempering to yogurt. Serve the Dahi vadas chilled.

MEDU VADA

Ingredients

Urad dal 200 gms
Sooji 2 to 3 tsp
Onion 1
Green chillies 2
Curry leaves half cup
Hing 1 tsp
Salt to taste
Oil to fry

Preparation

Soak the urad for about 2 to 3 hours. Grind it into a course paste. Take a vessel and add grinded urad dal, sooji, chopped onion, green chillies, curry leaves, hing and salt. Mix it well. Take a frying pan add oil and heat it. Make grinded urad dal mixture into a donut shape and deep fry in oil till it turns golden brown.