Shankarapole

INGREDIENTS:
1 cup Maida / All purpose flour
3-4 tbsp Butter /Vanaspati Ghee
2-3 tsp Red chilly powder OR 1/3rd cup Sugar powder
2 tsp Jeera /Ajwain
Oil to deep fry.
salt to taste

PREPARATION :

• In a Mixing bowl add butter/ Ghee to the Flour mix well.
• Now add  sugar powder/Red chilly powder ( in this case u need to add salt as well) mix well then add the jeera to the mixture.
• Once every thing is mixed properly add water and make a dough.
• Keep the dough closed for 1/2 -1 hour.
• Now take a lemon sized dough and roll it into 4" roti.
• Take butter knife and cut the roti into small diamond shaped pieces.
• Repeat the procedure for whole dough. 
• Now heat the oil in Kadayi and deep fry these pieces till light brown on both side.
• Serve as tea time snacks.

Sambhar powder 2

INGREDIENTS:
2 tbsp Channa dal
1 tbsp Urad dal
2 tbsp Coriander seeds
1/4 tsp Fenugreek
1/4th tsp Black pepper
6-10 Red chillies
1/4th tsp Mustered seeds
10-15 Curry leaves

PREPARATION:

• Dry roast all ingredients and grind it to smooth powder.
• Store it in a air tight container for future use.

Soppina Saaru (Mashed greenleaves curry)

INGREDIENTS:
1 cup Toor dal
2-21/2 cup chopped Palak or Methi leaves (I used both together)
2-3 tsp Sambhar powder (Sambhar powder2 i have used here u can find it  in the powders section)
1 Onion
2 Tomatoes
2-4 Garlic pods
1/2 cup grated coconut
1 tsp tamarind paste
Oil for seasoning
1/4 tsp Mustered seeds
A pinch Turmeric powder and Hing
4-6 curry leaves
salt to taste

PREPARATION:

• Pressure cook the toor dal, Boil the green leaves, cooked dal, 3-4 garlic pods and chopped tomatoes in a heavy bottomed vessel.
• Once the l;eaves are cooked take a portion of it and mash it to smooth paste.Keep aside.
• Wet grind the coconut, a garlic pod, onion and the sambhar powder.
• Now heat the oil  kadayi ,mustered seeds, hing, turmeric powder,crushed garlic pod,curry leaves.after a minute add the ground paste to the kadayi and bring it to boil.let it be for 5 mins.
• Now add mashed green leaves paste and the rest daal and leaves mixture to the kadayi..add salt and tamarind paste.
• Cook for another 10-15 mins on low flame.
• Serve thick gravy with rotis or a sambhar consistancy with Rice.

An award for me also......

Hei Vani thanks a lot for the award....
Actually i had to renovate my blog to keep the award worth... so this post had to wait to be published.
Ya really you should visit Vani's http://veggieflavours.blogspot.com/ at least once...
She has real good collection of traditional as well Modern set of recipes.
I love her blog and visit at least once a day and when ever i need to try out some thing new.
I congratulate the other 11 shared this award with me...
Hurayyyyyyyyyyyyyyyy!!!!!!!!!!!!!
Enjoyyyyyyyyyyyyyyyyyyy!!!!!!!!!!!

Colorful Salad

INGREDIENTS:

1 Cucumber medium size

2 Carrots

1/2 cup Moong sprout

1 Green chilly

1/4 cup Ground nuts

1/3 lime

1-2 Red chilly or Masala chilly 

1 tsp Oil 

salt to taste 

PREPARATION:

• Grate the cucumber and Carrots in a bowl.Cook the Groundnuts ( i crushed them after cooking ).
• Mix ground nuts and sprout to the grated mixture.Chop the green chilly and add to it.
• Squeeze the lemon and add the juice to the mixture.
• In a small fry pan heat the oil once it is hot put the Red/ Masala chillies ( cut into 2-3 pieces each).
• Fry it till crispy and turn off the heat.once it is cooled enough crush the cillies and add to the mixture.
• Before serving add the salt as per taste mix it well and serve.

Variation: Instead of lemon juice u can 1-2 chopped Ripe tomatoes.

Egg less Cake in Cooker

INGREDIENTS:

1 Cup Maida (All purpose flour)

3/4 cup Powdered sugar

1/2 - 3/4 cup Milk

100 gr milk powder

1/2 cup Butter/ Oil/Ghee

2 tbsp Curd

1 tsp Essence( here i have used Vanilla flavor)

1 tsp Baking powder or 1/3 tsp Dry yeast.

1/2 tsp Orange food color( i have not used in this recipe)

For Icing (Here i have not used)

1/2 cup Butter

1/2 cup Sugar powder

1/2 tsp Food color (Orange) or 1/4 cup chocolate syrup 

PREPARATION:

• Pour sand in the cooker bottom about 1"- 2" layer and turn on the Gas on a low flame.
• Take 1/4 cup of warm water and soak the yeast in it.(in case you opt for yeast)
• Sieve the Maida and mix the milk powder to it.if using baking powder that also can be mixed here.
• Take a mixing bowl, add butter/ Ghee/ Oil and Sugar beat well enough the mixture to be soft.
• Now add a portion of Maida and beat it again to get the soft mixture.Add 2 tbsp of milk and repeat the procedure for the rest of the Maida.
• Now add the food color and essence Beat the mixture again.If you are using Yeast then add the yeast to the mixture now and beat it again to mix it well.add the rest milk mix it well and make sure that the mixture is pour able consistency.
• Now take a cooker container grease it well and dust it by sprinkling maida.
• Pour the mixture in to the container. place the container on the sand base in the cooker. close the lid without whistle.
• Cook for 20-25 mins on low flame.
• Turn off the heat and let it be there for another 5-7 mins.
• Open the lid and insert a knife  into the cake.if comes out clean.Your cake is ready.
• Now turn down the cake on a plate and again on another plate. and let it cool down.
• In the mixing bowl take  the butter and Sugar beat it for soft fluffy mixture. Now add the food color or chocolate syrup and beat it again to thick consistency.
• Now on the cake spread it with the butter knife or a wooden spatula evenly.
• If you want refrigerate it for settling down.(My hubby din like the refrigerated one. so i keep it in room temperature to settle down.)
• Serve the Egg less cake proudly.

Moong ki Paratha

INGREDIENTS:
1 cup Whole Moong
1 cup Wheat flour
1 tsp red chilli powder
1 tsp jeera
Ghee for cooking
Salt to taste

PREPARATION:

• Soak the Moong for at least 4-6 hours.Then pressure cook it. keep aside. 
• In a mixing bowl take the wheat flour, red chilli powder jeera and a Tbsp of ghee. Add the Cooked moong to it. 
• Prepare a proper dough.Take a 2 lemon sized dough and roll it into 6" Roti. 
• Heat the tawa, cook the paratha with ghee on both side. 
• Serve hot with Curds or Pickle.

Cucumber Roti

INGREDIENTS:
1 Cucumber medium
1 1/2- 2 cup Rice flour
2 Green chillies
salt to taste

PREPARATION :

• If you want to keep the skin then wash the cucumber thoroughly. or peel off the skin.grate the cucumber.
• Crush the green chillis or u can use 1 tsp green chilli paste.
• Heat 1 cup of water in a kadai. add the cucumber, salt and green chilli paste.
• Once the water starts boiling add a cup of flour by stirring continuously to avoid lumps.
• If the water is more then add little flour more and mix it well cook for another 3-4 mins and turn off the heat.
• Let the mixture cool down.Now add more flour and prepare a proper dough out of the mixture.
• Divide them into 8-10 portions and rub them between palms and roll them into 5-7' round shaped.
• Now cook it on tava (with out oil or ghee used) both side.
• Serve hot with green chilly chutney.

Onion pakoda (Kanda bajji)

INGREDIENTS:
2 cups Onions cut lengthwise
1 cup Basan or gram flour
1 tbsp rice flour
1-2 tsp cornflour
1-3 tsp red chilly powder
A pinch hing
salt to taste
Oil to deep fry.

PREPARATION:

• Mix all the ingredients except onions and Oil in a bowl 
• Take onions in a big mixing bowl put 1/3 mixture on it and mix well. 
• Sprinkle some water and take another 1/3 mixture on the onions and mix well repeat for the 3rd portion of mixture as well. The final onions should look dry and well coated with the Besan mixture. 
• Now heat the oil and put the onions in small lumps. 
• Deep fry both the side till golden brown and crisp enough. 
• Serve hot with tomato sauce or Pudina/Mint chutney.

Gobi Manchurian

INGREDIENTS:

1 Cauliflower

1 green capsicum

1 Onion cut lengthwise

1-2 Tomatoes finally chopped

2 tbsp Tomato sauce

1 tbsp red chilly sauce

2 tbsp Soya sauce

1-2 tsp ginger garlic paste

1 tsp red chilly powder

1 cup Maida

2 tbsp Corn flour

2 tbsp Rice flour

1/2 tsp Turmeric powder

salt to taste

Oil to deep fry

PREPARATION:

• Cut the cauliflower into around 1-2" size.In a big bowl take water add 1/2 tsp of salt and turmeric powder. 
• Now dip all the Cauliflower pieces into it for next 20 mins. 
• Mean wile heat the 2 tbsp oil in a kadayi .once its hot add onions and capsicum cut lengthwise Fry for 2-4 mins and add Tomatoes and ginger garlic paste to it.cook till tomatoes are soft now add the tomato sauce. cook for a minute. 
• Now add red chilly sauce, soya sauce and red chilly powder salt. mix well cook for 2-3 mins turn off the heat.  
• In a mixing bowl take maida, and other flours. add a tsp of chilli powder and salt to taste.add water and the batter should be of dosa batter consistency. 
• Heat oil in a frying pan, once its hot enough, dip the cauliflower pieces into the batter coat it well and put into oil.Deep fry both the side to crispy and remove once done on a kitchen tissues. 
• Once all the cauliflower pieces are deep fried, put them into the masala prepared in advance. 
• Mix well. if needed reheat the masala for one more minute (do not keep for longer time as the fried cauliflower absorbs the moisture and crispiness will be gone.)and serve hot and crispy Gobi manchurien dry with Tomato sauce 

Babycorn masala with mutter

INGREDIENTS:
1 cup Baby corn cut into 1.5 " length
1/2 cup boiled green peas
2 Tomatoes chopped
1 medium sized Onion finally chopped
1 1/2 tsp ginger garlic paste
1 tsp red chilly sauce
2 tbsp curd
1 ladle besan
2 tsp red chilly powder
1 tsp Amchur
1 tsp garam masala
1 tsp dhaniya powder and jeera powder
1 tbsp butter
5-6 tbsp oil
salt to taste

PREPARATION:

• In a bowl put 1 tsp ginger garlic paste,red chilly sauce, 1/2 tsp garam masala ,amchur,curd mix well 
• Now add the cut babycorn to the bowl,mix well so that the paste is well coated on baby corn cubes. 
• Keep it aside for 1/2 hour. then add the besan to the bowl mix well. 
• Now heat around 5 tbsp of oil in a kadayi and fry the baby corn carefully.remove the baby corn in a separate plate. 
• Add remaining oil to the kadayi once it is hot add the chopped onion. fry till light golden brown.Now add the remaining ginger garlic paste and tomatoes. 
• Cook it till the tomatoes mashed properly and becomes a paste . 
• Now add the remaining red chilly sauce,dhaniya powder, jeera powder, garam masala,and salt cook for 2-3 mins.adjust the paste to thick gravy by adding water.Now add the green peas and fried baby corn. 
• Adjust the spice and salt, cook for 5-10 mins over the low flame. 
• Once done add the butter on top of it and turn off the heat. 
• Serve hot with Rotis or Pulkas.

Theplas

INGREDIENTS:
1 cup Wheat flour
1/3 cup Gram flour
1 cup finally chopped Methi leaves( i just run one round in blender to get greenish color)
11/2 tbsp Jeera seeds
1 1/2 tbsp sesame seeds
1/4 tsp turmeric powder
1 tsp chilly powder ( as per your taste buds)
Salt to taste
Oil or Ghee to shallow fry

PREPARATION:

• Take both the flour in a mixing bowl.Add turmeric powder, chilly powder,2 tsp ghee and salt to taste.Mix well 
• Once the mixture is ready add the jeera, sesame seeds, and methi leaves(chopped) add enough water and make a soft dough out of it. 
• Divide the dough into 8 - 10 portions. make small balls by rubbing between your palms. 
• Roll them in to 6" round shape or in triangular shape or in pentagon shape. 
• Heat the tawa cook the Theplas on both side by applying enough ghee or Oil. 
• Serve hot with curds or Pickle.

Kuchgayi Gojju (Raw mango in curd)

Kuchgayi means raw mango cooked and stored in salty water.This can be preserved up to an year or so.When we do not have the stock instantly we can prepare dish by pressure cooking a sour raw mango.

INGREDIENTS:
1 Raw mango-preferably sour in taste.
2 tbsp grated coconut
1/2 cup curd
1-2 green chillis
2 tsp coconut oil
2-3 red chillis
4-6 garlic cloves
1/2 tsp mustered seeds
1/2 tsp sesame seeds
salt to taste.

PREPARATION:

• Cook the mango till its soft. squeeze out the pulp and keep it aside.( mash the skin and keep with the pulp) 
• Grind the coconut and green chillis to a fine paste and keep aside. 
• Heat the oil in a small kadai. Add broken red chillis, garlic cloves.(u can crush the garlic to get more pungent taste.) 
• Once the garlic turns to brownish,add mustered and sesame seeds. 
• Now add the mango pulp into the kadai. and the ground coconut paste.cook for 3-4 mins and remove from the heat. 
• Now add the Curd and salt. mix it well. 
• Serve with hot rice.

Balehann Roti(Banana roti)

INGREDIENTS:
2 cups Wheat flour/ Rice flour
3-4 medium size ripe Bananas
2-4 tbsp jaggery(if banana is too sweet reduce jaggery qty)
Salt to taste.
Ghee/ butter (optional)

PREPARATION 1:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Heat 1 1/4 cups of water in a vessel. add jaggery and salt to it.when the water starts boiling, add the banana paste and about 1 cup of rice flour.mix well cook for another 2 mins and remove from the heat. 
• Once the mixture is cold enough, make the proper dough by adding the rest of the rice flour. 
• Now devde the dough in to 10-12 portions make each portions a small ball keeping in between your palms. 
• Roll the roti to around 6" diameter.cook on a tawa both side. 
• Put a tsp of Ghee on hot roti or serve with home made butter and greenchilli chutney. 

PREPARATION 2:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Take a mixing bowl put 2 cups of wheat flour, jaggery, salt and the banana paste.mix well and make a chapati dough. 
• Devide it into 10-12 portions and roll them int o6" chapatis.Cook both side on tawa and Serve hot with Home made butter or Ghee.

Vangi bath powder

INGREDIENTS:
1 tsp Coconut oil
1 tbsp Chana dal
1 tbsp urad dal
few seeds Fenugreek seeds
2 1/2 tsp Coriander seeds
1/2- 3/4 tsp Cumin seeds
8-10 Red chillies (As per your spice tolerance)
2-3 Cloves
1/2 " Cinnamon
1 1/2 tsp Poppy seeds (i din had for today)
1/2 tsp Sesame seeds (so I increased the qty of sesame seeds to 11/2 tsp)


PREPARATION:

• Dry roast all the ingredients in the order and grind to fine powder. 
• Store it in a air tight container as required you can use.

Neerdose (HoyyangLe)

INGREDIENTS:
1 cup Dosa rice
salt to taste

MASALA:
1 tsp jeera
1 tsp coriender seeds
2 -3 tsp urad dal
3-4 red chillis ( as per your taste)

Preparation:

• Soak the rice overnite. while grinding if you want masala neer dosa mix the masla ingredients and grind it to a smooth batter.other wise grind only rice to a smooth batter. 
• Add water and make it thin batter(if the batter is thick then dosa will be rough.. For soft dosas batter should be thin. 
• Now heat the tawa (non stic no need of oil, if not then a drop of oil should be spread over the tawa) 
• Pour a ladleful of batter on tawa try to make it round as it will be spread in any shape(if it goes too out of shape removing from tawa will be a problem) 
• Cook for 2-4 mins.if you wish you can put a drop of coconut oil on the dosa.Dosa starts pulling out from the edges. 
• Now remove from the tawa. Serve hot with 
• Green chilli chutney or chutney podi. 

Tondekayi (Kundru)/Vangi Bath

This is a slight variation to Vangi bath as the same masala powder is used and instead of brinjal, tondekayi is used.The vangi bath recipe u can find by clicking the link. VangiBath from VeggieFloavours

INGREDIENTS:
1 cup-Rice
1/2 cup Peanut (soaked in water for 2 hours)(optional)
1 cup length wise cut tondekayi (kundru) or Brinjal cubed
2 -3 tbsp Vangi bath masala
1/2 cup grated coconut.
4-5 tbsp Oil
1/2 tsp of each Chana dal,urad dal,Turmeric powder
A pinch Asafoetida (Hing)
Curry leaves
1 tsp Mustard seeds
2-3 Red chilli
Cashew nuts fried in ghee(Optional)
salt to taste
1 tsp Jaggery

PREPARATION:

• Pressure cook rice and peanuts separately. Keep it aside.
• Now wet grind the ground masala powder, coconut and tamarind.paste should not be too smooth.keep aside. 
• For tempering heat oil in a vessel. Add the both dals and fry til they are brownish.
• Add cashew nuts and stir for a minute.
• Put in turmeric powder , asafoetida ,red chilli , curry leaves and mustard seeds. Once the mustard starts crackling add the chopped Tondekayi . cover and cook on low flame until tondekayi is cooked. (In between add a little of salt so that the tondekayi will absorb it.tondekayi should not be cooked too much.)
• Now add the masala paste and saute for 3-4 mins so that Tondekayi will absorb the msala too.
• Now add the rice, salt (remember little salt is there in Tondekayi too)and jaggery. Mix it up nicely and sautee it for another 3-4 minutes to blend in the flavours.
• Serve hot.

Junaka

INGREDIENTS:
3-4 tsp Besan
1-2 green chillis (chopped)
1 onion (chopped or cut lengthwise)
1 1/2 tsp coriander
1 tsp jeera
1 laddle ful of grated coconut
2 tsp lime juice
salt to taste
1/2 tsp jaggery
1-2 tbsp Oil
Mustered
curry leaves
A pinch termeric powder

PREPARATION:

• Wet grind the coconut, jeera, coriender, green chillis to a smooth masala paste. 
• Now add the besan tothe msala and grind it again. Adjust the mixture to a thin as dosa batter. 
• Heat the oil in a heavy bottom kadai. add mustered,termeric and curry leaves. 
• once the mustered splutters, add onionscook till they are transperent in color. 
• Now add the ground masala. Now add salt, jaggery, limon juice. 
• Cook it on a low flame for 5-10 mins.Check the thickness of the gravy. if needed add bit more water, adjust the grvy. cook till besan is cooked enough. 
• Serve with Normal Dosa or Rotis/ Pulkas.

Didheer Bhaji powder

INGREDIENTS:
1 ½ tsp Urad daal
1 tsp Jeera
1 ½ tsp poppy seeds(gas gasse) OR Sesame seeds
2 tbsp Channa daal
4 tsp Coriander seeds
2 cloves( lavanga)
1” Cinnamon( dalchini)

PREPARATION::

• Dry roast all above ingradients. And store in a air tight container.

Dosa(Doddhabbada dose)

This dosa is prepared specially on deepavali/Diwali morning.

INGREDIENTS:
1 cup dosa/Idli rice.
1/2 Raw banana
4-5 Tondekayi/ Kundru
1/2 cucumber (small size)
2" piece raw turmeric root (as i din get fresh one I added 2 tsp termeric powder)
salt tro taste

1 cup fresh grated coconut.
3- 4 tsp sugar

PREPARATION:

• Soak the rice for at least 6-7 hours (or soak overnight). 
• While grinding the rice add the vegitables and termeric. it will turn to yellow batter.it should not be too thin. 
• Now heat the dosa tawa,(if non stic oil is not neede or 1 drop of oil should be spread over the tawa. 
• Once the tawa is hot pour a laddle ful of batter one side and spread with a spatual tothe whole tawa.(edges should be taken care). 
• It should be very thin to get crispy dosa. cover the lid and cook for 2 mins. now reomve the lid wait till dosa is crispy. and remove from the flame. 
• Now in a mixing bowl add sugar and grated coconut. mix well. 
• While serving the dosa, serve it with this coconut. This combination goes well.

Patishapta (Bengali sweet)

INGREDIENTS:
1 cup maida
1/2 cup sooji rawa
1/2 cup rice floor
2-3 tsp sugar
milk
Any dry powdered sweet or
1/2 cup grated coconut
100 gms jaggery
1/4 tsp cardemom powder
oil

PREPARATION:

• Heat the khadai put the greated jaggery and coconut. fry till jaggery disolves in coconut. then add the cardemom poweder mix once and turn off the heat. 
• Now in a mixing bowl add maida, rawa, rice floor, sugar and milk.make the paste to smooth daosa batter thickness. 
• Now heat the tawa. For non stck tawa no need to put oil, if itsd not then put 2 drops of oil and spread it evenly. 
• Once the tawa is hot. take a ladle ful of batter and pour on tawa spread it as shown in photo. put the cocnut mixture or dry sweet whoich ever you have kept on one edge of the dosa. 
• Cover the lid and cook for 2 mins. 
• Now remove the lid. and roll it from the sweet side. it should look like the one in picture. 
• If you want still more sweetness then remove the patishapta from tawa and dip in sweetened milk before sreving. or Serve directly. 

Variation: If you like to have it spicy. then add some sev/ mixture or bhujiya inplace of sweet filling. in place of sugar you can add salt to the batter.

RasGulla

INGREDIENTS:
2 ltr milk
1/2 tsp vineger
2 tsp maida
3 cups sugar
1-2 cardomoms / 20-25 pista/broken badam
Kesar (Optional)

PREPARATION:

• Disolve the kesar in milk and boil it. 
• When the milk comes to boiling point, add vineger and stirr the milk slowly.Turn off the heat. 
• Let the milk curdle fully to seperate from water. 
• Now filter the water ad keep in the filter for 1/2 hour to 1 hour so that all water will be drained. 
• Now take the paneer in a vessel add the maida and knead it throughly to make a soft dought out of it. (Some time paneer is so hard u might need to put it in processor for a while to make a soft dough.) 
• In a big vessel add 5 cups of water and add the sugar.(if you like more sweet then ad only 4 cups of water). Put it on heat.let it boil. 
• It should be broken, devide the the dought into 20 portions. 
• Take a portion in between hands and make the round shaped balls by rubbing slowly. 
• While making u can insert eithder a cardomom seeds, pista piece or broken badam/ Almond piece into each balls. 
• Repeat for all 20 portions. 
• Now add all the paneer balles one by one into boiling sugar syrup. 
• Cover the lid and cook it for next 10 mins. now add 1/2 cup of water to the boiling sugar syrup. 
• Cook for next five mins and again add 1/2 more cup of water. 
• Paneer baals will be cooked and swollen to almost double the size. 
• After 5-6 mins turn off the heat. and let the syrup cool down. 
• Refrigerate it and sreve chilled.

Dokla

INGREDIENTS:
2 cups Besan
2 tsp Lime juice
1-2 tsp sugar
1 tsp Baking soda
1-2 green chillis chopped
1 tsp mustered
1-2 tbsp Oil
Salt to taste

PREPARATION:

• In a small bowl mix sugar and lime juice keep aside. and in another mix baking soda with water and keep aside. 
• in a mixing bowl add besan,green chillis and salt. Add water,mix well adjust the paste to idli batter thickness. 
• Now add the lime juice mixture and soda. Mix well s othat small bubbles comes out of the mixture. 
• Now transfer the paste into greased container.Keep it in the cooker cook it for about 12-15 mins with out putting the whistle. 
• Once the heat is off remove the container and get it cooled. Cut it in small square or dimond shaped. 
• Heat the kadai add oil. once oil is hot add the mustered. then the cubed doklas. 
• Mix well to get coated with mustered. 
• Serve garnished with dhaniya leaves if needed. 

Variation: Vegitables like chopped beans,grated carrot, greenpeas can be added for children

Veg Rolls

INGREDIENTS:
2 cups mixed Vegetables( Cauli flower,beans, carrot,potato, green peas etc)
1 1/2 cups Maida
1 1/2 tsp chaat masala
2 tsp garam masala
1/2 tsp jeera powder
1/2 tsp chilli powder
salt to taste
Oil to deep fry.

PREPARATION:

• Cook the vegetables very soft.Heat the kadai. pur 2 tbsp oil.when the oil is hot. add the vegitables, all dry maslas and salt tot taste. mix and roughly mash them. fry for another 3-5 mins and turn off the heat. 
• In a big bowl make the dough. should not be too thick or too soft. devinde it into 10-12 portions make them in round shape. 
• Roll the balls into lengthwise with aourn 3-4 inch width. 
• Now take 2 spoons of vegitable mixture spread it in one edge of the rolled roti. now roll the roti to cover the msala and to make into tube shaped.close the both ends by edges of roti. 
• Deep fry these rolls till light brown or crispy.If it is too long then cut them in between or if it is aound 4 inch lenth leave it like that Serve hot with tomato sauce or pudina chutney.

Paddu

INGREDIENTS:
2 cups Dosa rice
2/3 cup Urad daal
2 Finally chopped onions
2 Finally chopped green chillis
Curry leave (chopped)
1 carrot grated (Optional)
Salt to taste
Oil

PREPARATION:

• Soak dal and rice for around 6 hours. Wet grind together to a nice paste. 
• Keep the batter in bit warm place for 10-12 hours. 
• You should have Paddu tawa to prepare paddus.(shown in photo) 
• Now add the chopped onions, green chillis, curry leaves, carrot to the batter and salt. mix well. 
• Now heat the paddu tawa. Add one drop of oil each in hole. 
• Pour 2 tbsp of batter in each hole cover the lid for 2-3 mins. 
• Now remove the lid, turn the paddus upside down. wait for 1-2 mins. 
• Now remove all the paddus from tawa and serve hot with green chilli chutney.

Bhindi Fry

INGREDIENTS:
1/2 kg Baby bhindis
1 onion finally chopped
1 cup basen
1/2 tsp jeera
1 1/2 tsp jeera powder
1 tsp coriender powder
1 tsp garam masala
1 tsp chaat masala/ Amchur
1- 2 tsp chilli powder ( as per ur taste) or Chilli paste
Salt to taste
1/2 cup oil.

PREPARATION:

• Wash pat dry bhidis. Slit them in between (other side should be joined)remove the contes if possible.keep aside. 
• In a bowl add all the ingredients except onoions ,oil and jeera. Mix well do not add water.( if the bhindi contents are reomoved add to the mixture. 
• Remaining mixture add water make it thin and keep aside. 
• Fill all the bhindis carefully not too much as this needs to be deep fried. 
• Now heat 3/4th of the oil and deep fry the bhinids carefully.Make sure that stuffing is not coming out. 
• Once done. add jeera to the remaining oil. 
• when it starts splutter add onions. Fry it till golden brown. 
• Now add the masala mixture. Bring it to boil. check the thickness of the gravy. it should not be too thin as it needs to get coated on bhindis. 
• Now add the deep fried bhindis into gravy. strill very slowly so that the gravy coat comes on bhindis. cook for 5 more mins. turn off the heat. 
• Serve with Rotis.

Shai Toast

Ingredients:
8-10 slices Bread
1/2 ltr Milk OR 200ml condensed milk
Vanilla or pista or Kesar badam flavor.
1/4 cup roasted dry fruits
1/4 cup -3/4 cup Sugar thick syrup(Adjust according to ur taste)
Toaster or Tawa

PREPARATION:

• Boil normal milk to its half or take condensed milk and add the flavour, and sugar syrup (According to ur sweet ).Refrigerate it for settling. 
• Once the milk is cooled enough, Make the Toasts from toaster or dry roast the Bread on Tawa. u can cut them into ur choice of shape. 
• Now take a plate keep the toast and pour the milk little by little so that Toast can absorb.Toast should not be dissolved. 
• Arrage in a platter Garnish with the dry fruits and refrigerate it once again. 
• While serving check if the toast is bit dry then add 2 tsp of milk syrup on the toast and serve as dessert. 

Recipe given by:Brother in law.

kadale maddi (Hayagreeva)

INGREDIENTS:

1 cup channa dal
3/4- 1 cup grated jaggery
1/4 tsp cardemom powder
1/3 cup grated coconut
1/2 a pinch salt
ghee

PREPARATION:

• Pressure cook the dal for 4-6 wistles with more water.(if necessary soak the dal 1/2 hour before preperation).Dal should be very soft.drain the water.keep aside. 
• Heat the heavy bottomed kadayi put the dal,grated coconut,salt(it should be very minte quantity as jaggery some times contain salty taste a bit),jaggery,cardemom powder. 
• The mixture will be very liquid initially. keet stirring to avoid burning from bottom. 
• When the mixture is thick enopugh,taste for the sweetnes. if more sweet needed add more jageery and heat it again. 
• Or remove from the flame. 
• While serving, on top of maddi pour 1 tsp Ghee and serve.

Aloo Paratha

INGREDIENTS:

2cups-Wheet flour
4-5 Potatos medium sized
Coriender leaves (optional)
1tsp-Red chilli powder
1 tsp -Garam masala
1 tsp-Amchur powder
Ajwain optional
salt to taste
Ghee/oil for cooking.

PREPARATION:

• Boil the Potatoes till soft. peel the skin and mash it in a bowl. 
• Add all the masala powders ,salt to taste,chopped coriender leaves,andajwain.mix well. keep aside. 
• Take a wheet flour in a big bowl add pich of salt,2 tsp ghee or oil and make the soft dough. 
• Take atennis ball sized dough rol in about 3-4 inch wide. 
• Take lemon size potato mixture keep in middle of rolled paratha cover it with all the edges. 
• Dip in dry wheet flour and roll it about 7-9 inches wide. with out spilling the stuffing out. 
• Now cook the paratha on hot tawa.wit happlying ghee on both side. 
• Serve hot with mango pickle or Curd. Yummmmiiiiieeeeeeeeee........

Khara Kozhumbu (Spicy Brinjal curry)

INGREDIENTS:
4small round shaped-Brinjal
1- onion chopped
2- tomatoes chopped
3 -green chillies(slit)
1/4th cup- Coconut milk
Soaked tamarind/ tamarind paste little
2-3 Bay leaves
musterd
3-4 tspRed chilli powder
1 1/2 tsp Ginger garlic paste
1-2 tsp Sambhar powder
Salt to taste
Oil

PREPARATION:

• Cut the brinjals from the bottom .Dont cut stem,stem side it should be attached.(If small brinjal is not available then cut big brinjal into lengthwise pieces). 
• Heat the oil and deep fry the brinjals. keep aside. 
• Heat a 2-3 tbsp oil in heavy bottomed pan.Add bay leaves and Musterd. 
• When musterd stop spluttering,add green chillis and onions.cook till onions gets tender. 
• Now add the chopped tomatos and garlic paste.cook till tomatos are fully mashed by adding water in between. 
• Now add brinjals to the gravy.cook for 3-5 mins. now add around 2 cups of water so that gravy should be formed,red chilli powder,sambhar powder and tamerind. Cook for another 5 mins or till chilli powder goes off. 
• Finally add coconut milk.cook aroung 5-7 mins according to the thickness ofthe gravy. turn off the flame. 
• Serve hot with Rice.

Hara Saag

INGREDIENTS:
2 cups-Green leaves cleaned and chopped (mixture of Sarson/Bathuva/Palak/Chulai(Harive soppu/Amranath leaves))
1-Onion finally chopped
1-tomato finally chopped
1 tsp- green chiolli paste
1/3 cup Basen (Gram flour)
1/2tsp -jeera
A pinch hing
1/2 tsp -haldi
1/2 tsp red chilli powder
1 tsp coriender powder
salt to taste
1 tsp ginger garlic paste ( Optional)
ghee or Oil for seasoning.

PREPARATION:

• Put the chopped green leaves,chilli paste,ginger garlic paste in a preassure cooker for 3 whistles. 
• When the cooker cool down ,drain the water and keep aside. 
• Mash the cooked leaves in a vessel and add the gram flour and mix well. 
• Heat the kadayi add the Oil/ ghee.Add Jeera and hing. 
• Now add the chopped oniond saute till golden bron color. and add tomoto,haldi. 
• Addd a little of vegitable stock and cook the tomato till it becomes a paste. 
• Now add coriender powder,chilli powder and salt to the mixture 
• Finally add the mashed green leaves to the kadayi mix well add the rest vegitable stock or adjust the thickness with water. 
• Cokk for next 5-10 mins and serve hot with Rotis or Rice.

Ghiya Kofta

INGREDIENTS:
1 medium size -Ghiya
1 1/2 cup Basen(Gram flour)
1 onion chopped
1 tomato chopped
3 tsp red chilli powder
1/2 tsp jeera
1/2 tsp haldi
2 tsp coriender powder
2 tsp Garam masala
1 tsp amchur powder/chaat masala
Oil for deep fry
Ghee for seasoning
Salt to taste

PREPARATION :

• Peel the skin and grate the ghiya in a big bowl.Add 2 tsp red chilli powder,garam masala,chat masala, gram flour and salt to taste. 
• Mix well (don't add water, If ghiya is not much watery then reduce the gram flour qty).Keep 2-3 tbsp of this mixture aside. 
• Heat the frying pan .Take a lemon sized mixture of ghiya and deep fry in the oil.keep aside. 
• Wet grind the 1/2 portion of onion and tomato. 
• Now heat the kadayi ,heat the ghee add jeera. 
• When jeera starts splutter,Add the chopped rest onion.cook till brown color.add haldi. 
• Now add the ground tomato paste and the ghiya mixture kept seperately,into the khadayi. 
• Add all the remaining masala powders and salt.Adjust the gravy to be bit watery.cook for 5-10 mins. 
• Now add the deep fried Koftas to the gravy. cook for 2 mins on low flame and switch off the flame. 
• Cover the lid and keep the gravy for 5-10 mins . 
• Now serve with Rotis or any main course.

Sautekayi KAdubu(Cucumber dumplings)

INGREDIENTS:
1 cup Rice Rawa (Rice sooji)
1 Big Cucumber
2-4 green chillis
1 1/2 tbsp grated coconut
salt to taste

PREPARATION:

• Grate the cucumber. chop the green chillis. 
• Mix all the ingredients in a bowl and the mixture is too much dry then add little water. 
• Pour the mixture into the cooker container or idli maker. 
• Cook it for around 15-20 mins. 
• Serve with green chilli chutney.

Bhoot Gojju(Mango curry)

INGREDIENTS:
1 Mango raw
3-5 Garlic pods
2-3 tsp Green chilli paste
1 cube Jaggery
2 tsp Coconut oil
mustard seeds
Salt to taste

PREPARATION:

• Peel the skin and cook the mango till tender 
• Heat the oil in a pan ,add the crushed garlic pods 
• Add mustered seeds then add the green chilli paste and mango pulp. 
• Add jaggery to the gravy and boil it on low flame for 20 minuts. 
• Now store the gravy in a dry bottle and refrigerate it for longer duration

Vegetable Biriyani

INGREDIENTS:
1 small carrot
1 medium potato
1/4 green and red pepper each, diced
¼ cup French beans, finely chopped
1/4 frozen peas
1 tomato purée
2-4crushed green chillies
1 tsp garam masala
¼ tsp turmeric powder
1 ½- 2 cup cooked basmati rice
1 small onion, finely chopped
4 roasted cashew nuts, chopped
½ tsp cumin seeds, roasted
½ tsp red chilli powder
½ tsp Ginger garlic paste
Salt to taste
2 tbsp Oil/Ghee/unsalted Butter
½ tsp Ginger garlic paste
Salt to taste
2 tbsp Oil/Ghee/unsalted Butter

PREPARATION:

• Peel the carrot and potato and cut them into small cubes. 
• Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes or until tender. Drain and return to the pan. Add Oil/ Ghee/Butter. 
• Add the tomato purée, green chillies, garam masala and turmeric to the vegetables, salt and mix well. 
• Place half the rice at the bottom of an ovenproof dish, (Cooker if cooking on Gas)spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly(Add around 3 ½ cup water slowly not disturbing the layers). 
• Sprinkle the top layer of rice with the chopped onions, cashew nuts and roasted cumin seeds, and red chilli powder. 
• Cook for around 25 mins + or – 5 mins (as per your oven or If cooker then 2- 3 whistles) 
• Alternatively the rice can be mixed with the cooked vegetables just before serving. 
• Alternatively, instead of steps 5-7, the rice can be mixed with the cooked vegetables just before serving.

Fried Rice

INGREDIENTS:

2 cups cooked long grained rice(it should not be very soft and salt to be added while cooking)
1 cup mixed vegetables cooked medium(carrot,Beans,Spring onions,Green peas)
3-4 bay leaves
2" dalchini
3-5 cloves
1 tsp garlic paste(optional)
2 tsp of roughly ground pepper
Sal to taste
Butter or ghee(Clarified butter)

PREPARATION:

• Heat a portion of butter in a heavy bottomed pan. Add vegetables saute for a minute to evaporate the water contents.
• Now add the half of pepper powder and salt to taste( remeber salt is added to rice also).
• and mix it thoroughly.Remove the vegieables and keep aside.
• Now add the remaining butter, once its melted add bay leaves,cloves and dalchini (break them into small pieces)
• Add the garlic paste saute for a minute and add remaining pepper powder.
  
• Now add the rice and mix it properly with butter. Finally add the vegetables. Mix well.
• Adjust the salt if needed. Serve with raita.
  

Tellevu (Cucumber dosa)

INGREDIENTS:

2 cups Dosa rice

2 tbsp urad dal (optional)

1 cucmber

salt to taste

PREPARATION:

• Soak dal and rice for at least 6 hours.
• wash the cucumber nicely if you want to put with skin. Or peel off the skin and cut the cucumber .
• Grind the rice dal and cucumber to very smooth paste.(do not add much water)
• Now add the salt. Batter can be adjusted only one dosa is prepared( this is for me)
• Now the main part comes.
• Take a banana leaf .in that cut 5 inch width with full lenth. Fold in middle to make the dosa.
• heat the dosa tawa. pour one laddle of batter. take the folded leaf part from fold side spread the batter to whole tawa. it should be very thin layer.
• (I don get banana leaf so easily so i use cleaned expired credit card :) )
• Cover the dosa for 2-3 mins to avoid white surface forming on the dosa.
• Remove the lid. another mnute later daos will be crispy and comes out in edges..
• Now remove the dosa (you try with hands also by just holding the edge and peeling like ) serve with greenchilli coconut chutney(if chutney is bit spicy will taste good.
• Veriation : after removing b4 folding the dosa spread 2 -3 drops of coconut oil on the dosa and serve.

Goli Baje

INGREDIENTS:
1 cup Maida
1/2 cup Curds/Yogurt
1-2 green chillis cut into small
4-8 curry leaves
1/2" ginger grated
salt to taste
Oil to deep fry
Tomato Sause or spicy coconut chutney

PREPARATION:

• mix all the ingredients except oil and sauce/chutney. 
• keep it aside for 1 hour. 
• heat the oil in vessel. take a spoonful of batter pour it in the oil or u can use hands 
• fry it both side till light brown color. 
• Serve hot with Sause or chutney

Baingan Bharta

INGREDIENTS:
2 Brinjals
1 Onion chopped
1 Tomato chopped
1-2 green chillis
Coriender leaves (optional)
1/2 tsp red chilli powder
1/2 tsp garam masala
1/4 tsp corinder powder
1 tsp Tamerind pulp
hing a pinch
termeric a pinch
Oil
Salt to taste

PREPARATION:

• Keep the brinjal in Oven for 7 mins tern the side and keep it again for 4 mins or dry roast on gas till the skin peels off by itself 
• By holding by stem peel off the skin smoothly. 
• take a spatula and crush and mash roughly. keep aside 
• Take heavy bottomed vessel heat the oil. put hing and termeric. 
• Then add the cut green chillis and chopped onions. saute till golden brown color 
• Then add tomatos cook till gravy is prepared, add Tamerind pulp. 
• Now add all the masalas and salt.
• Finally add the Brinjal and mix it well cook for 10 mins.
• Garnish with coriender leaves and serve.

Note:First photo Baingan roasted on Gas stove and the 2nd one roasted in Oven

Methi Parata

INGREDIENTS:
3 cups Wheat flour
1 cup chopped methi leaves
1/2 tsp turmeric
1/2 tsp garam masala
1 1/2 tsp chilli powder
1/2 tsp jeera
salt to taste
Ghee

PREPARATION:

• Mix all the masalaas and methi leaves keep in microwave oven for 1 -2 mins ( Optional). 
• Take flour in a big bowl, add 2 tsp of ghee mix it well. Now add the methi leaves mixture to it. 
• Add water make soft dough. Keep aside for 1/2 hour. 
• Devide the atta into small portions (tennis ball sized) shape them round and roll them into thick paratas.. 
• Cook on both side using applying ghee on a hot tawa. 
• Serve with chilled dahi(yogurt) or mango pickle.