Ingredients:

100 g – Kara Boondhi
2 cups – Curd
1/4 tsp – Mustard Seeds
Salt to Taste
Oil

Method:

Heat oil and pop the mustard. Add the mustard and salt to the curd. Garnish boondhi generously on the curd just before serving.

Boondhi Curd Pachadi is ready.

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Ingredients:

1 – Mashed potato
8 – cooked peas
1 – onion chopped
1 – green chilli chopped
1 tsp – Garam masala
1 tsp – chilli powder
dried grapes – 5og
2 tsp – Lemon juice
2 tsp – coriander
18 – slices of white bread.

Method:

Mix together all the ingredients except for the bread slices and put aside to rest for 5 minutes.
Meanwhile cut all off the bread. Soak each slice in warm water for few minutes. Roll the bread around the filling and put to one side ready for cooking. Heat some oil in a deep frying pan and gently deep fry the rolls until golden brown.

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Ingredients:

Egg – 4 no
Chilli Powder – 1 tsp
Onion – 2
Salt To Taste
Oil

Method:

Add the oil in a pan and heat add the chopped onion and fry it till it is golden brown add the chilli powder and fry for few minutes. Now add the egg and salt and mince it. Mince the egg till it is finely chopped and cooked.

Serve hot along with rasam rice, curd rice, sambar rice

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Ingredients:

Dry coconut powder – 100 Gms
Condensed Milk – 100 Gms
sugar – 100 Gms
Cardamom powder small

Method:

Take a thick bottom kadai. Add the dry coconut and roast it well till nice aroma comes out. May be in a low flame for about few minutess. Add sugar to the coconut and mix well. Add the condensed milk into it and mix well. All these should be done in slow flame otherwise cocount will be burn.

Add cardamom powder to it and keep mixing for another few minutes. Once everthing is mixed well and if you feel you can make nice balls out of it turn off the stove. Cool it for sometime when it is warm enough to be handled then start making ladoos by pressing the mixture very well. To make this can add roasted cashews before turning of the stove.

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Ingredients:

Idli – 5
Chilly chicken powder – 1/2 tsp
Tomato sauce – 2 tsp
Soya sauce – 1 tsp
Onions – 1

Method:

Cut the idliy into small pieces and deep fry it. In a pan add 2 tsp oil heat muster seeds and then add onions. After heating onions add salt, Chilly chicken powder, tomato sauce and soya sauce add little water and cook for 2 min. Add the fried idlies and serve hot.

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Ingredients:

500 Kgs - Potato-boiled
1 Cup - Methi Chopped
1/4 tsp - Cumin Seed
1/2 tsp - Chilly Powder
1/2 tsp - Coriander Powder
1/4 tsp - Turmeric Powder
1/2 tsp - Fennel Seed Powder
1 pinch - Asafoetida Powder
1/4 tsp - Sugar
2 tsp - Lime Juice
To Taste - Salt
Oil

Method:

Heat the pan add some oil and add cumin seeds, when it starts spluttering, add asafoetida powder, salt to taste along with boiled potato cubes. Next add turmeric powder, chilly powder, fennel seed powder and coriander powder. Mix well. Add methi and keep close it with a lid for two minutes then add lime juice. Sprinkle sugar and serve hot along with curd rice, fried rice, sambar rice.

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Ingredients:

1/2 cup - Moong dal
2 cups - Sugar
a pinch - Orange Red Colour Powder
2 nos - Cardamom
50 gms - Cashew nuts
1/2 cup - Ghee

Method:

Cook well the moong dal and mash it. In a heavy bottomed Kadai, heat the ghee and fry cashew nuts. Add cooked moong dal, orange red color mixed in water. Stir well for sometime. Then add sugar, When the sugar is melted start adding the ghee little by little. Add powdered cardamom. Well untill it comes to halwa consistency.

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Ingredients:

Egg - 4 nos.
Bread - 4 slices
Chopped Green chilly - 2 nos.
Chopped Onion - 1 cup
Turmeric Powder - 1/4 tsp
Salt - to taste
Oil

Method:

Take bowl egg with chillies, onion, turmeric powder, salt. Heat oil in tava. Divide the prepared egg mixture into equal parts and pour one part in tava, place 1 slice of bread above it. Gently roast the other side, add oil.

Serve hot with mint chutney and coriander chutney.

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Ingredients:

2 cup - Cashews
1/2 cup - Sugar
1/2 cup - Water
5 tbsp - Milk
2 tsp - Ghee
Silver leaves

Method:

Grind the cashews to a really fine powder. Mix water, milk and sugar and heat it in medium-high flame. Wait for one string consistency. Keep some water in a small plate. If you put one drop sugar syrup in it, the syrup should not dissolve. I mean it should lay there like a fine thread.

After this add the cashew powder and keep mixing it until you get a nice soft dough. If you feel that the dough is dry or too thick you can add some milk to it. Still, I just wanted to mention it incase you run into trouble. Adding milk reduces the shelf life but I don’t think this sweet will last that long. You can tell that the dough is ready by testing it with your fingers. I mean, when you take some cashew dough in between your fingers and roll it, it should form a ball.

Next, take a greased plate and put the cashew dough on it. Spread it like a chappathi using a rolling pin to the desired thickness. Finally spread the silver leaves on the top and cut it into Square or diamonds.

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Ingredients :

3 cups - Raw rice
3 cups - Boiled rice
1 1/2 cup - Ural dal
3 tsp. - Methi seeds
2 tsp. - Aval
Oil

Method:

Wash cleanly twice before and soak all the ingredients except methi. To retain the methi wash once and add just enough water keep it separately. Soak the above ingredients for at least 3 hours. Grind it in the grinder or mixer adding methi seeds till fine. Add salt allow it to ferment for about 8 hours.

Take a non-stick tawa apply little oil Mix the batter briskly adding some water. Batter should be little thinner than idli batter add ghee or oil say 2 tsp in the dosa and keep the stove on the medium fire.

After browning of dosa take out and serve.

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