Thattai

Ingredients:
1½ cup Rice flour
¼ cup Urad Dal powder
¼ cup gram flour (optional)
2 garlic cloves, crushed
¼ tsp Asafoetida
¼ tsp turmeric powder
2 tsp channa dal (Kadala Paruppu)
2 tsp urad dal (split)
2 tsp Butter/ghee
Few curry leaves
Water to make dough
Oil for frying
Salt

Preparation:
1. Soak urad dal and channa dal for 30 minutes.
2. Mix rice flour, urad dal powder, turmeric powder, asafoetida, butter, turmeric powder, crushed garlic, curry leaves, soaked dal, salt and mix well.
3. Add water to make soft dough.



4. Make small balls from the dough and keep it aside.
5. Heat oil in a kadai for frying.
6. Grease a plastic sheet with oil, take each ball and flatten it to a thin disc(you can use rolling pin to roll).



7. Drop it gently into the hot oil and fry till it becomes golden brown. Keep flipping the sides till the thattai is done.

Palak Keerai Vadai (Green Leaves Vada)

Ingredients:
2 cups Bengal Gram Dal (channa dal)
1 cup Palak keerai (green leaves), chopped
1-2 Onion, finely chopped
4 Green Chilly, finely chopped
A pinch of asafoetida
Oil for frying
Salt

Preparation:
1. Soak Channa dal in water for 3 hours.
2. In a mixer grind channa dal to a coarse paste.
3. Add salt, green chilly, palak to the channa dal paste and mix well.
4. Make small balls and press with your palm to flatten.
5. Heat oil in a kadai, deep fry them until it turns golden brown.
6. Serve hot with coconut chutney.

Samosa

Ingredients:

For the dough:

250g All Purpose Flour (Maida)

3 tsp Clarified butter (ghee)

Salt to taste

Luke warm to make dough
Oil for deep frying

For the stuffing:

400g Potatoes, boiled, peeled and mashed coarsely

1 tsp oil

A pinch of Asafoetida

1 tsp cumin seed
1 tsp Ginger paste
1 tsp Green chilly paste
2 tsp Coriander Powder
1 tsp Mango Powder

1 tsp Chilly Powder

1/2 tsp Garam Masala
2 tsp Coriander leaves, finely chopped

Salt to taste

Preparation:
1. Sieve flour and salt together.

2. Add ghee, salt and Luke warm water to the flour and prepare a semi hard dough.

3. Cover and keep it aside for 10 minutes.

4. Heat a tsp of oil, add cumin seed, asafoetida, ginger paste, green chilly paste and mashed potatoes and mix well.

5. Add coriander powder, mango powder, chilly powder, garam masala, coriander leaves, salt to the above mixture and mix well.

6. Cook on low heat for 5 minutes.Remove and allow it to cool.

7. Divide the dough into equal balls.

8. Roll each ball evenly with a rolling pin into a disc of 5'' diameter and cut into half.

9. Apply water on each semicircle and make a hallow cone.

10. Fill each cone with potato mixture and seal the ends.

11. Heat oil in a shallow frying pan and deep fry the samosa till it becomes light golden brown.
12. Serve hot with green chutney and sweet chutney.

Falafel

Falafel is a very popular food in the Arab East. A very filling vegetarian dish, served as a starter, main course or just a snack. It usually served with pita bread with chopped lettuce tomato and hummus.

Ingredients:
250g dried chickpeas
4 Garlic cloves, finely chopped
2-3 Green Chilly, finely chopped
3 tsp finely chopped fresh parsley leaves
3 tsp finely chopped fresh coriander leaves
1 tsp crushed Coriander seed
1 tsp crushed Cumin seed
½ tsp baking soda
Oil for frying
Salt

Preparation:
1. Soak the chick peas overnight and drain the water .

2. Grind them to a fine paste by sprinkling little water.

3. Grind green chilly, parsley, coriander leaves, cumin seed, coriander seed, and garlic to a paste along with 3tsp of chickpeas paste.

4. Add this to ground chickpeas paste.

5. Add salt to the above mixture and mix well.

6. Make small balls from the dough and flatten it with your palm.

7. Heat oil in a heavy vessel, deep fry them until it turns golden brown and serve hot.

Bread Rolls

Ingredients:
4 Bread Slices
For the filling:
2 Large Potatoes
2 Green chilly, finely chopped
2 tsp finely chopped coriander leaves
½ tsp Chat Masala
¼ tsp Garam Masala
1-2 tsp Chilly Powder
¼ tsp Pepper Powder
1 tsp Oil
Salt

Preparation:
1. Boil the potatoes and allow it to cool.
2. Peel and mash the potatoes and keep it aside.
3. Mix all the ingredients for the filling except oil.
4. Take the bread slices one by one and soak them in water.
5. Squeeze and drain extra water.
6. Fill in the potato mixture and shape it into cylindrical rolls.
7. Brush with oil and grill for 15-20 minutes (turn in between for uniform browning).
8. Serve hot with mint chutney.

Ulunda Vadai/ Urud Dal Vada

Ulunda Vadai is a famous south-Indian snack and it is often served with idli/ dosa. The important thing to remember for making crispy ulunda vadai is not to add water while grinding the batter. If necessary you can sprinkle little water while grinding.

Ingredients:
1 cup Urud dal
1 Onion, finely chopped
3 Green chilly, finely chopped
1 tsp grated ginger
Few curry leaves, finely chopped
Oil for frying
Salt

Preparation:
1. Soak urud dal for 2 hours in water.
2. Drain the water and grind it to a smooth paste.
3. Add salt onion, green chilly, curry leaves, ginger and mix well.
4. Heat oil in a kadai.
5. Take a small amount of batter, make a small ball and flatten them on a plastic sheet and make hole in the center(like donut).
6. Fry vadas till it becomes golden color.
7. Serve with coconut chutney.

Masala Papad

Ingredients:
4 Papads
2 tomatoes, finely chopped
2 onions, finely chopped
2 tsp finely chopped coriander leaves
1/2- 1 tsp chilly powder
Salt

Preparation:
1. In a bowl add onion, tomato, coriander leaves, chilly powder, salt and mix well.
2. Roast the papads on high flames, turning each side (you can also microwave papad for 30 secs).
3. Before serving spread the onion tomato mixture over the papad otherwise the papads will turn soggy.

Note:
1. You can also add lemon juice to mixture for a variation.
2. You can also sprinkle little chat masala.

Kuzhi Paniyaram

Ingredients:
1 cup Idly rice
1 cup Raw rice
1/4 cup Urud dal
1/4 tsp Fenugreek seeds
1 onion, finely chopped
2 green chilly, finely chopped
½ cup grated coconut (optional)

Few Curry leaves finely chopped

2 tsp finely chopped coriander leaves

Preparation:
1. Soak raw rice, idly rice, urud dal and Fenugreek seeds in water together for about 2 hours.
2. Drain the water and grind it with little water and salt.
3. Keep aside for 10 - 15 hours(allow it to ferment over night).

4. Add onion, green chilly ,coriander leaves,curry leaves and grated coconut to the batter. Mix well.

5. Heat the Kuzhi paniyaram vessel with the oil, pour the mix in the pots and cook in the low heat.

6. Turn it over and cook the other side.

7. Serve hot with onion chutney or coriander chutney.

Omapodi

Ingredients:
1 tsp Omam (ajwain)
2 cup Gram flour
1/2 cup Rice flour
1/4 tsp Asafetida
Salt
Oil for frying

Preparation:
1. Fry the omam and powder it.
2. Mix rice flour,gram flour,Asafetida,salt,omam powder and little water.
3. Mix will to make soft dough (like chapati dough).
4. Heat oil in a kadai on medium flame.
5. Place a handful of dough into the omapodi mould.
6. Hold the mould over the hot oil.
7. Start squeezing in a circular mode till the mixture gets over.
8. keep aside the mould.
9. Turn the omapodi to the other side with a ladle.
10. When the omapodi turns golden in colour, remove from oil and allow it to drain on paper napkins.
11. Store in an airtight container.

Note:
You can use Idiyappam achu for making this.

Ribbon Pakoda

Ingredients:
1 cup Rice flour
2 tsp cup Besan flour
1 tsp Butter
2 tsp Chilly Powder
1/4 tsp Asafoetida
Salt
Oil for frying
You need a presser with vertical line holes

Preparation:
1. Mix rice flour and gram flour with chilly powder, asafoetida powder, salt and butter.
2. Add little water and mix well to make a soft dough (like chapati dough).
3. Heat oil in a heavy vessel, fill the dough in ribbon pakoda auchu and press it directly in oil .
4. Fry till it turns golden color.
5. Strain the oil.
6. Allow it to cool and break it into small pieces.
7. Store in an airtight container.

Paruppu Vadai (Channa Dal Vada)

Ingredients:
2 cup Bengal Gram Dal (channa dal)
2 Onions, finely chopped
4 Green Chilly, finely chopped
A pinch of Asafoetida
Few Curry Leaves, finely chopped
Oil for frying
Salt

Preparation:
1. Soak Channa dal in water for 2-3 hours.
2. In a mixer grind channa dal to a coarse paste.
3. Add onion, green chilly, curry leaves, salt to the channa dal paste and mix well.
4. Make small balls and press with your palm to flatten.
5. Heat oil in a kadai, deep fry them until it turns golden brown.
6. Serve hot with coconut chutney.

Kara Boondi

Ingredients:
1 cup Gram flour
1/4 Rice Flour
2 tsp Chilly Powder
4 Garlic Crushed
¼ Cup Raw Peanut
Few Curry leaves
Water
Salt
Oil for frying

Preparation:
1. In a vessel mix together gram flour, rice flour, salt and a little water.
2. Mix well without any lumps (the batter should be little watery and not so thick).
3. Heat oil in a kadai on medium flame.
4. Pour the batter over ladle (ladle with small holes) and rub it with a small spoon which makes the batter to fall through the ladle.
5. Cook till it turns crispy.
6. Remove from the oil and keep it aside.
7. Heat a tsp of oil in a pan, add garlic, curry leaves and peanut. Saute till the peanut turns dark colour.
8. Add the fried peanut mixture to the boondi along with chilly powder, little salt and mix well.
9. Store it in an airtight container.

Vegetable Cutlet

Ingredients:
500g potatoes
100g Peas
100g Beans, finely chopped
100g Carrot, finely chopped
100g Cauliflower, finely chopped
1-2 Onion, finely chopped
1 Tomato, finely chopped
1tsp cumin seed
1 tsp finely chopped Ginger
3-4 green chilly
2 tsp grated coconut
1 cup bread crumps
Oil

Preparation:
1. Boil the potatoes, mash it and keep it aside.
2. Grind green chilly, coconut and cumin seed in to a paste (coarsely).
3. Cook the chopped vegetables, tomatoes along with the paste and salt.
4. Heat a tsp of oil in a pan.
5. Add ginger and onion, fry until onion becomes golden brown.
6. Add mashed potatoes, cooked vegetables and mix well.
7. Remove from heat and let it cool.
8. Add bread crumps to the vegetable mixture and mix well.
9. Make lemon sized balls out of this mixture and coat it with bread crumps.
10. Flatten the balls with your palm in the form of cutlets.
11. Heat 2 tsp of oil in a shallow frying pan and fry few cutlets at a time until both sides become brown.
12. Place cooked cutlets on napkins to drain oil.
13. Serve hot with coriander chutney or tomato sauce.

Paneer Wrap

Ingredients:
1 cup Paneer, cubed
1-2 cup tomatoes, chopped
1/2 cup capsicum, diced
1 onion, thinly sliced
1/4 cup curd, beaten
1 tsp. chilly powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste
1/2 tsp. chat masala
1/2 tsp. kasuri methi
1/2 tsp. garam masala
1 cup whole wheat flour
1 tsp oil
Salt
Water

Preparation:
1. Marinate the paneer with yogurt, chilly powder, turmeric powder, chaat masala, kasuri methi, garam masala and ginger garlic paste.
2. Leave it aside for 10 minutes.
3. Heat oil in a pan, add onion and capsicum.Saute them for 5 Min's.
4. Add tomatoes and saute for 2-3 min’s.
5. Add the marinated paneer and cook it for 5-7 min’s. Keep it aside.
6. For the chapatis, combine wheat flour, salt and water and knead into soft dough.
7. Make small balls from dough and roll out each into a thin chapati.
8. Cook each chapati lightly on a tawa on both sides and Keep it aside.
9. Place the panner mixture in the centre of each chapati and roll up tightly.

Onion Pakoda/ Onion Pakora

Ingredients:
3 Onion, sliced
1 Cup Kadalai Maavu (Besan)
½ Cup Rice flour
½ tsp Fennel seeds
2-3 tsp Chilly powder
Few Curry leaves
Oil for frying
Water
Salt

Preparation:
1. Mix besan, rice flour, onion ,curry leaves, fennel seeds, salt, chilly powder together.
2. Sprinkle little water and mix well.
3. Heat oil in a kadai, roughly make small fritters and fry until it becomes golden brown.
‎4. Serve hot with Chutney/Tomato Ketchup.

Pav Bhaji

Ingredients:
6 pav bun
1 Onion, finely chopped
2 Tomato, finely chopped
2 cup chopped mixed vegetable (beans carrot, cauliflower, peas, potato)
2 tsp butter
2 tsp chilly powder
2 tsp pav bajji powder
1/2 tsp lemon j
1 Onion, finely chopped for Garnish
Few coriander leaves, finely chopped
Water
Salt

Preparation:
1. Pressure cook mixed vegetables.
2. Drain the water and mash them coarsely.
3. Heat butter in a pan.
4. Add onion and saute till the onion becomes golden brown.
5. Add tomatoes and saute for 2-3 minutes.
6. Add pavbhaji masala, chilly powder, salt and saute for a minute.
7. Add mashed vegetables and stir continuously.
8. Add little water and mix well. cook for 2-3 minutes.
9. Remove from the heat and keep it aside.
10. Slit the pav into half and apply butter.
11. Roast them on hot tawa just before serving.
12. Serve pav and bhaji together along with chopped onion coriander leaves and a thin wedge of lemon.

Vazhaipoo Vadai(Banana Flower vadai)

Ingredients:
1 Banana flower
1/2 cup Bengal gram (Kadalaparippu)
3 Green chilly (finely chopped)
1/2 tsp Fennel seeds (Perumjeeragam)
1 Onion (finely chopped)
1/2 tsp Turmeric powder
Ginger (A small piece, finely chopped)
Few curry leaves (finely chopped)
Salt
Oil for frying

Preparation
1. Soak Bengal gram in water for 2 hrs and keep aside.
2. Peel the outer skin from the banana flower and Separate each flower from the bunch.
3. Remove the long stem inside each flower along with the outer feather.
4. Cut them into small pieces.
5. Boil the cut florets for about 15min along with turmeric powder and salt.
6. Once cooked drain the water and keep it aside to cool
7. Grind bengal gram to a coarse paste.
8. Add onion, green chilly, curry leaves, fennel seeds, cooked flower to the bengal gram paste and mix well.
9. Make tiny balls and flatten them with hand to the shape of vadas.
10. Heat oil in the pan and deep fry them.
11. Drain excess oil and serve hot.

Tips:
1. While cleaning banana flower apply oil to both hand to avoid sticking.
2. To avoid discoloration of the flower, you can soak the Chopped florets in buttermilk with a pinch of salt(wash it well before cooking).

Vegetable Burger

Ingredients:
2 Burger Buns
1 medium sized Cucumber, sliced
1 Tomato, sliced
4 leaves of Lettuce
1 cup vegetable, finely chopped
2 Potatoes, boiled, peeled, mashed
1 Onion, finely chopped
Small piece of ginger, finely chopped
4 Green Chilly, finely chopped
1 cup Bread Crumbs
Mayonnaise
1tsp oil
Butter
Salt

Preparation:
1. Cook the vegetables separately and mix it with the mashed potato.
2. Heat oil in the Pan, add green chilly, ginger and onion and saute them till the onion become golden brown.
3. Add the vegetable mixture and mix well along with salt.
4. Finally add bread cramps and mix well. Divide into 2 balls.
5. Flatten the balls with your palm in form of cutlets. Roll them in bread crumbs and fry them on both slides, till they look brown in color.
6. Slice the burger buns in to two pieces and apply butter to burger bun and toast them lightly (apply & fry only the inner side of the burger)
7.On the bottom burger bun: Apply mayonnaise, Place 1 leaf of lettuce, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, lastly the lettuce leaf. Before placing the top bun apply mayonnaise.