Samosa

Ingredients:

• 1 Cup all purpose flour  • 2 tsp Butter  • 1/2 Cup chopped onions  • 1 Cup boiled, peeled and chopped potatoes  • 1/2 Cup peas  • 1 Green chilli  • 1/2 tsp Ginger  • 1/4 Cup chopped cilantro leaves  • 1/2 tsp Red chilli powder  • 1/4 tsp Baking soda  • Salt to taste  • Oil for deep frying

Method:

• Boil, peel and chop the potatoes. • Make a liquid of water and all purpose flour in a bowl. • Take two tablespoons of oil in a pan and heat it. • Add onions and chopped green chilli to it. • Add peas to it after frying for two minutes. • Cook for 3-4 minutes and add ground ginger, salt, red chilli powder and chopped potatoes at last. • Mix above ingredients well after turning off the heat. • Mix up all purpose flour, salt, baking soda and butter and make strong dough. • Make small balls of the dough and roll into thin circles of 5-6 inches. • Cut into half with the help of knife. • Smear liquid of all purpose flour and water on the sides and shape into cones. • Fill the cooked potato mix in the cones and close the sides. • Now heat the oil in a frying pan and when it is hot enough, put the samosas in it. • Fry them on medium heat till they turn golden brown. • Samosas are ready. • Serve them with chutney.

Vegetable Noodles

Ingredients:

Noodles - 200 grams 

Onion cut into long pieces -1  

Beans – 50 grams

Carrot – 50 grams

Capsicum – 50 grams 

Cabbage – 50 grams

Soy Sauce – little amount

Pepper – 10 grams

Oil – 50 ml

Coriander leaves a few

Salt – required quantity

Tomato sauce

Method:

1. Boil the Noodles when it is cooked well keep it a side, and let the water to drain Sprinkle oil on it so that it won’t stick.
2. Cut all the vegetables thinly in lengthwise 1 inch long
3. Heat a little oil in a pan.
4. Sauté onions, carrots, beans, capsicum, cabbage.
5. Add the soy sauce & tomato sauce and the pepper to it.
6. After the soy sauce starts to boil add the cooked Noodles and mix it well.
7. Garnish with coriander leaves.
8. Serve hot.

Tomato soup

Ingredients:

1. Tomatoes (medium size) - 8
2. Water - 3-1/2cups
3. Butter - 1/2tbsp
4. Black pepper powder - 1/4tsp
5. Red chilli powder - 1/4tsp
6. Bay leaf and cumin powder - 1/2tsp
7. Ginger – garlic paste - 1/4tsp
8. Coriander leaves – for garnishing
9. Salt to taste


Method:

· Put the tomatoes in a saucepan with water.
· Bring to a boil, reduce heat and cook until tomatoes become tender.
· Make tomato puree in mixer.
· Add water and strain it to remove the seeds and tomato skin .
· Heat butter in a pan.
· Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
· Add tomato puree, bring to boil and cook for 5 minutes on medium heat.
· Garnish with coriander leaves and serve hot.

Lolly pop chicken

Ingredients:

• 8 Chicken wings
• 1 Cup breadcrumbs
• 1 tbsp Corn flour
• 1/2 tsp Salt
• 1 Egg
• 1 tbsp White pepper
• Oil for deep frying


Method:

• Take a bowl and beat egg in it.
• Add corn flour, breadcrumbs, white pepper and salt and make a fine batter.
• Now mix chicken wings with it.
• Heat oil in a deep bottomed pan and deep fry chicken wings one at a time until dark brown.
· It`s time to serve lolly pop chicken now.

Potato kababs

Ingredients :

Potato - 1/4 kg
Bread - 7 slices
Chopped green chillies - 1 1/2 tbsp
Chopped Coriander and mint leaves - 2 tbsp
Garam Masala powder - 1/2 tbsp
Dhania powder - 1 tbsp
Turmeric powder - 1 tbsp
Rice flour - 3 tbsp
Salt - As required
Oil - Enough to fry.

METHOD:

1. Pressure cook potatoes. Peel and mash thoroughly when it is still warm.
2. Soak bread slices one by one in water and lift out immediately and add with mashed potatoes
3. Add all other dry ingredients.
4. Make balls and shape into kababs.
5. Deep fry in hot oil till crisp and brown.
6. Serve hot with sauce or chutney.

Ukkarai

Ingredients:

• Toor dhal – 100gram
• Jaggery – 150gram
• Cardamom – 5gram
• Ghee – 250gram
• Cashew – 100gram
• Coconut grated - 1 cup

 Method:

o       Soak toor dhal in water for 1 hour.

o       After that grind toor dhal coarsly in mixer

o       Heat the ghee in pan add cashews and toor dhal content, then stir that till it half cooked.

o       Powderise the jaggery and cardamom and put that in that content.

o       Add grated coconut

o       Keep on stirring till the mixture turns thick

o       Serve hot  

            

Lemon rice

Ingredients:


1. Lemon - 1 (big size)
2. Rice - 2 cups (cooked)
3. Green chillies - 2
4. Red chillies - 2
5. Mustard seeds - ½ tsp
6. Urad dhal - ½ tsp
7. Channa dhal - ½ tsp
8. Groundnuts - 2 tsp
9. Curry leaves – 7
10. Oil - 2 tbsp
11. Salt - to taste
12. Asafoetida - a pinch

Preparation:


•Heat 2 tbsp of oil in a pan and add mustard seeds, urad dhal, groundnuts, asafoetida and channa dhal.

• Wait till it’s come to light golden brown color then add curry leaves and red chillies.

• Remove all the ingredients from the pan and keep it aside.

• Now add the remaining oil and add turmeric powder, and green chillies. cook for a min. Then add lemon juice. Cook for 2 to 3 mins.

• Then switch off the stove and mix above content with salt and cooked rice.

• Serve with papad.

Bread upma

Ingredients:

1. Bread slices - 10 (remove the crust)
2. Onion - 1 finely chopped
3. Green chillies - 2
4. Ginger - 1 inch piece
5. Turmeric powder - a pinch
6. Oil - 3 tsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10. Channa dal - ½ tsp

Preparation :

· Heat a pan with 3 tsp of oil.
· Then add mustard seed.
· When they start to splutter add urad dal and channa dal.
· Then add chopped onions.
· Fry till it becomes transparent.
· Then add ginger and green chillies.
· Cook for a min. Then add salt and turmeric powder. Stir well.
· Finally add the bread pieces and once again mix together well.

Mashed Horse Gram

Ingredients:

• Horse gram - 3/4 cup 
• Red chillies -2 nos 
• Small onions - 10 nos
• Cumin - 1 tablespoon 
• Pepper - 1 tablespoon 
• Coriander seeds - 1 tablespoon 
• Garlic - 3 or 4 pods
• Curry leaves -  4 or 5
• Salt – required quantity

Procedure:

                  1. Wash the horse gram and soak overnight.

                  2. Pressure cook Horse gram with red chillies till the horse gram is done well. 

                  3. In a small pan heat the oil fry mustard seeds , onion ( small onions is preferable) garlic, pepper , cumin seeds , coriander seeds and curry leaves.

                 4. Grind all these in a mixer smoothly.

                 5. After that grind the horse gram in a mixer along with salt, (don’t grind them smoothly it should be coarse).

                 6. Finally mix the both and serve.

Therakal

Ingredients:

• Mustard seeds – 1tsp
• Cumin seeds – 1tsp
• Black gram – 1tsp
• Onion – 2 nos
• Tomato – 1 nos
• Potato – 1 nos
• Chilli powder – 1 tbsp
• Coriander leaves – 5nos
• Salt – required quantity

Method:

• Heat the oil fry the mustard seeds, cumin seeds and black gram.
• After that add onion, tomato and potato.
• Add chilli powder and salt
• Then add some water to cook
• After that add coriander leaves & pressure cook (till 3 whistles)
• Lastly smash that content
• Serve hot

Garlic Powder

        Ingredients:

·         Garlic - 4pods

·         Dry Chillies -20nos

·         Salt required quantity

         Method:

·         Roast red chillies in 2 tsp oil( Heat in medium flame)

·         Grind that chilies and salt in mixer

·         Then add garlic in that mixed chillies, once again grind that content.

·         Garlic powder ready

Milk Pulao

Ingredients:

                  Basmati rice – 1cup

                  Ghee – 50ml

                  Cinnamon – 3nos

                  Cardamom – 3nos

                  Cloves – 3nos

                  Brinji leaves – 2

                  Coconut milk – 1cup

                  Salt – required quantity

Method:

              Soak rice for 30 minutes.

              Heat the ghee in the pressure cooker

              Add cinnamon, cardamom, cloves and brinji leaves. Fry till the raw flavour goes off.

              Add rice, coconut milk 1 cup water (if required) and salt in that and stir the content

              Pressure  cook till it blows a whistle.

              Keep it on a low flame for 2 minutes.

              Serve with kuruma.

Sago (Javvarisi) vadai

TO MAKE SAGO VADAI YOU NEED :
Sago – 1 cup
Small cooked and smashed Potato -1
Coriander-10nos
Chilly -2 or 3(chopped)
Lemon-half piece
Groundnut powder required quantity
Salt required quantity
Oil required quantity



METHOD:
1. Wash several times until water runs clear, and soak Sago in water only if needed just enough to cover it for 1 hour.
2. Add all the other ingredients given above and mix, adding little water only if needed to make a very thick batter.
3. Take a lemon sized balls on your palms, flatten thin like cutlets.
4. Heat oil, drop the cutlets gently and deep fry.
5. Drain on paper towels and serve with mint chutney.

Brinji Rice

Ingredients:

• Basmati rice – 2 cups (wash and keep aside for 15mins)
• Cinnamon – 2 nos
• Cardamom – 3 nos
• Brinji leaves – 2 nos
• Mint leaves – 20 nos
• Coriander leaves – 10 nos
• Ginger – 1 piece (paste)
• Garlic - 8 pods (paste)
• Green chilli – 4
• Onion – 3 (finely chopped)
• Curd – 1 cup
• Garlic – 5 nos (chopped)
• Oil – required quantity
• Salt – required quantity

Procedure:

1. Heat 4 tbsps oil in a thick bottomed pressure cooker

2. Season with cinnamon, cardamom and brinji leaves

3. Add mint leaves and coriander leaves

4. Add the ginger-garlic paste & fry till the raw flavour goes off.

5. Now add the slit green chillies, sliced onion and chopped garlic

6. Then add rice stir it again now add enough water and salt to cook the rice

7. Pressure cook the rice with one whistle. After tat keep tat in low flame for 5 minutes

8. Serve with Onion Raitha.

Bread Fry

Ingredients: 

                       Bread - 3 slices
                       Gram flour - 1 cup
                       Chilli powder - 1 tsp
                       Asafoetida powder - 1/4 tsp
                       Oil for frying
                       Salt - 1/2 tsp

Method:

1. Mix together gram flour, salt, chilli powder and asafoetida with water to make a loose batter.
2. Cut the brown portions of the sides of the bread slices.
3. Cut each slice of bread into four pieces.
4. Dip each piece of bread into the batter and deep fry until it is fully cooked

ARCOT MUTTON KUSKA

Ingredients:

Mutton – 1/2kg

Basmati rice – 1/2kg

Cinnamon – 2 nos

Brinji leaves – 2 nos

Cloves – 2 nos

Mint leaves – 15 nos

Coriander leaves – 10 nos

Onion – 3 nos

Green chilli – 5 nos

Garlic – 8 pods

Ginger – 1 piece

Yoghurt – 1 cup

Procedure:

1.      Soak rice for 15

2.     Heat ghee & 3-4 tbsps of oil in a thick bottomed Pressure Cooker.

3.     Season with cinnamon, brinji leaves and cloves.

4.     Add mint leaves and coriander leaves

5.     Now add the slit green chillies & then sliced onion

6.     Add the ginger-garlic paste & fry till the raw flavour goes off.

7.     And then add mutton and yoghurt stir it well

8.     Then add rice stir it again now add enough water and salt to cook the rice

9.     Once it is more than 3/4th cooked then pressure cook the rice with two whistles. After tat keep tat in low flame for 5 minutes

10. Serve with Onion Raitha.

Cauliflower Fritters

 Ingredients:

·         Cauliflower-1

·         Turmeric powder-1/4 tsp

·         Chilly powder-1/2 tsp

·         Garam masala Powder-1/2 tsp

·         Maida-1/2 cup

·         Bread crumbs - 1/2 cup

·         Oil- required quantity

·         Salt- required quantity

  

Method:

Ø      Cut cauliflower into pieces. Then wash it.

Ø      Take vessel in that pour water, heat the water then add salt, turmeric powder.

Ø      After boiling the water add pieces of cauliflower, after that turn off stove, close it for 10 minutes.

Ø      Then spread the cauliflower in towel to drain the water.

Ø      Mix together maida flour, salt, chilly powder, garam masala powder with water to make loose batter.

Ø      Dip each piece of cauliflower into batter, then dip into bread crumbs and fry until it fully cooked

Ø      Serve with tomato sauce.