SPICY BREAD TOAST

SPICY BREAD TOAST

INGREDIENTS
5 SLICE OF BREAD ( CUT INTO 10 TRIANGLES )
2 NO EGGS
3 TBSP MILK
1 CHOPPED TOMATO
1 CHOPPED ONION
1 CHOPPED GREEN CHILLY
2 TBSP CHOPPED CORIANDER LEAVES
2 PINCH OF GARAM MASALA
1 PINCH CHILLY POWDER
SALT AS NEEDED

METHOD-
MIX ALL INGREDIENTS EXCEPT BREAD . COAT THE BREAD IN THE MIXTURE AND SHALLOW FRY IT IN A NON STICK PAN WITH LITTLE OIL .FRY BOTH THE SIDE .SERVE WITH TOMATO KETCHUP .

VEGETABLE SAMOSA

VEGETABLE SAMOSA

INGREDIENTS

FOR SAMOSA-

2 Cup All Purpose Flour
1 tsp of Ajwain / Carom seeds/omam (opt)
4 tbsp Oil
Cold water as needed
Salt to taste
2 pinch of baking powder

METHOD-
Mix all ingredients form a dough, rest for 30 mnts.Roll the dough in round shape cut in half fold it in a corn shape add the potato and green peas filling fold it and then fry in and serve.

FOR VEG FILLING -

2 medium sized potato diced
1/2 cup soaked green peas
1/2 cup carrot diced
1/2 tsp red chilly powder
1/2 tsp turmeric
1/4 tsp cumin powder
tamarind paste / tomato slice
1/2 tsp garam masala
2 green chilly
1 onion slice
salt

METHOD-
In a pressure cooker cook the green peas carrot and potato for 3 whistle then mash it, In a pan add oil saute onion till brown then add all the spice add salt and green chilly saute then add all vegetable mix well.coo it then add the to samosa cover.

DRUMSTICK LEAVES AND PAPAYA PORIYAL

DRUMSTICK LEAVES AND PAPAYA PORIYAL

INGREDIENT-
250 GM DRUMSTICK LEAVES
250 GM RAW PAPAYA GRATED
1 INC GINGER GRATED
1 TSP OIL
SALT
METHOD-
IN A PRESSURE COOKER ADD OIL, SAUTE GRATED GINGER TILL BROWN ADD DRUMSTICK LEAVES RAW PAPAYA GRATED ADD SALT CLOSE THE LID COOK TILL ONE WHISTLE, OFF THE HEAT. PORIAL READY

FISH MANDI

FISH MANDI using pressure cooker

INGREDIENT-

300 GM FISH BONELESS
350 GM RICE ( DOUBLE HORSE TAMILNADU PONNI ) SOAKED 1/4 HOUR / OR ANY BRIYANI RICE
1 BIG ONION SLICE
1 TBS GINGER SLICE
1 TBS GARLIC SLICE
1 TSP BLACK PEEPER POWDER
1/2 TBS CORIANDER POWDER
1/4 TSP CINNAMON POWDER
1/2 TSP CARDAMON POWDER
1/2 TSP CUMIN POWDER
1/4 TSP TURMERIC POWDER
TAMARIND PASTE
1 TBS OIL
1 GLOVE
2 PINCH OF CORN AJINOMOTO

METHOD-

IN A PRESSURE COOKER ADD OIL SAUTE ONION TILL BROWN ADD GARLIC PASTE AND GINGER PASTE ADD GLOVE THEN ADD ALL OTHER INGREDIENT THE ADD FISH WITH LITTLE WATER COOK 5 MINUTE, THEN ADD RICE AND 750 ML WATER SALT AND AJINOMOTO , COVER THE LID AND WAIT FOR 2 WHISTLE, YOUR FISH MANDI READY.

LIGHT AND SPONGY DOUGHNUTS

LIGHT AND SPONGY DOUGHNUTS

INGREDIENTS -

315 GM FLOUR
1/2 TSP SALT
160 ML MILK + 1/3 CUP SUGAR
1 TSP YEAST
1 EGG BEATEN WITH FORK
2 TBSP BUTTER

METHOD -

MIX FLOUR AND SALT SET ASIDE. BOIL THE MILK ADD SUGAR MIX WELL, SET ASIDE UNTIL LUKEWARM ADD YEAST AND LET IT RISE THEN ADD TO THE DRY INGREDIENTS ADD BEATEN EGG, KNEAD DOUGH VERY WELL ADD THE BUTTER KNEAD AGAIN AND SET ASIDE UNTIL ITS DOUBLED IN SIZE. ROLL AND CUT IT WITH A DOUGHNUT CUTTER OR WITH A GLASS AND BOTTLE TOP AND SET ASIDE TILL DOUBLE. THEN FRY IN OIL , DUST CASTOR SUGAR ON TOP AND THEN SERVE.

POTATO STACKS

POTATO STACKS

INGREDIENTS-
200 GM POTATO (CUT INTO THINLY ROUND)
2 TSP THYME
1 TSP BUTTER
1/2 TSP BLACK PEPPER
2 TBSP CHEESE
6 CLOVES CHOPPED GARLIC
SALT AS NEEDED
OIL TO SPREAD OVER MUFFIN MOLDS

METHOD -
MIX POTATO, CHEESE, BLACK PEPPER, THYME, GARLIC , BUTTER AND SALT. SPREAD THE MIXTURE TO MUFFIN MOLD BAKE IN 200 DG UNTIL BROWN .

CORN FLOUR HALWA ( no white flour / maida )

CORN FLOUR HALWA ( no white flour / maida )

INGREDIENTS -
1 CUP CORN FLOUR +2 CUP WATER (MIX WELL)
2 1/4 CUP SUGAR
1 CUPS WATER
2 TSP GHEE
PINK FOOD COLOR
ROSE ESSENCE FOR FLAVOR

METHOD -
BOIL SUGAR WITH 1 CUP WATER ADD FOOD COLOR THEN ADD THE CORNFLOUR MIXTURE TO THAT, STIR CONTINUOUSLY FOR TILL BECAME THICK ADD ROSE ESSENCE ADD GHEE , AND POUR INTO A GHEE SPREADED PAN SET ASIDE FOR 15-20 MINUTES THEN DE MOLD AND SERVE.,

PRAWN AND VEGETABLE PAKODA

 PRAWN AND VEGETABLE PAKODA

Ingredient-
250 gm prawns
1/2 cup grated Carrot (opt)
1/2 cup grated potato (opt)
1/2 cup diced onion
1 inch ginger grated
Curry Leaves
1/2 tsp chili powder
A pinch turmeric powder
2 cup flour
1 cup gram flour.
2 pinch of baking soda
salt

Method-
Mix All and make a dropping mixture and drop using table spoon in oil fry till golden brown

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

INGREDIENTS

500 GM TAPIOCA PASTE
125 GM SUGAR OR AS PER TASTE
YELLOW FOOD COLOR / TURMERIC
PINCH OF SALT
SOME BANANA LEAF HEAT IN MICROWAVE FOR 5 SECONDS
OIL

METHOD
GRIND TAPIOCA WITH EQUAL AMOUNT OF WATER TILL BECAME PASTE AND THEN STRAIN TAPIOCA PASTE DISCARD THE STARCH WATER. MIX TAPIOCA PASTE WITH SUGAR, SALT, COLOR AND TEST THE SWEET OF THE MIXTURE FOR SWEETNESS , THEN PUT IN BANANA LEAF AND FOLD THE LEAF AS PER IMAGE BELOW, THEN KNIT WITH TREAD THEN STEAM IT IN A STEAMER OR RUB OIL AND PUT THE MIXTURE TO THE IDLY TRAY AND STEAM IT.SERVE IT.

STUFFED CHILLI BAJJI

STUFFED CHILLI BAJJI 

Ingredient for Batter
10 no Bajji Chilli
2 cup maida
1 cup gram flour
1 tsp chili powder
1 tbs corn flour
2 pinch of baking soda
salt

For Stuffing-
Stuffing 1
1 cup grated coconut
Tamarind paste
1 tsp Cumin powder
3 tbs coriander leaves chopped
salt
Method For Stuffing-
Cut the top of chili and remove the seed and stuff with the above
Ingredient
Stuffing 2
Oil
2 tsp
1/2 tsp cumin
1/8 tsp Asafoetida
1 to 2 Onion large (finely chopped)
2 Garlic cloves (finely chopped)
Salt 1/2 tsp (adjust per taste)
1/8 tsp Turmeric powder
1/4 tsp Coriander powder
1/2 tsp Red chilly powder
3 Potatoes medium (boil, peel and roughly mashed)
2 Tbsp Coriander leaves - (finely chopped)
In a pan add oil saute onion add garlic add other saute then fill in chilies.
Stuffing 3
1/2 cup Fried gram dal/ Pottukadalai
1.5 tsp- Red chilly powder
1/2 tsp Ajwain / Omam
1/4 tsp Cumin powder
1/8 tsp Hing
1/2 tsp Chaat masala powder
Tamarind - small gooseberry size
Salt & water - as needed For
Mix all and fill in chilies
Method For Batter-
Mix All and make a batter and dip the chili in batter then fry till golden brown

CAULIFLOWER BAJJI

CAULIFLOWER BAJJI

Ingredient-
1 no of Cauliflower cut to small Florette
2 inc ginger grated
1/2 tsp chili powder
A pinch turmeric powder
1 cup Channa dhal flour
1 cup flour
2 pinch of baking soda.
Water as needed
salt

Method-
In a pressure cooker add oil saute grated ginger till brown add salt and little water the add cauliflower Florette close the lid and simmer the heat wait till you hear the whistle, the open the lid immediately and remove the Florette. don't trow the water. Now Mix All with coked water and the ginger and make a drooping mixture and dip the Florette in the batter then fry in oil till golden brown