BREAD PAKODA

Ingredients: 
Bread Slices - 8

Boiled Potatoes - 3
Jeera - 1/2 tsp
Mustard Seeds - 1/2 tsp
Coriander - 1 Bunch
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Curry leaves - 8
Salt to taste
Oil - to deep fry

For Batter:
Gram Flour (Besan) - 350 gms
Water

Method:
1. Mash boiled potatoes.
2. Take kadai and put 2 spoons oil and heat it. Add jeera, mustard seeds, turmeric, red chilli powder, curry leaves, coriander and salt. Fry little and add mashed potatoes.
3. Fry for 5 minutes and leave it to cool.
4. Make a thick paste of Gram flour with water. Add salt & Red chilli powder to taste.
5. Take 2 bread slices, put potato curry in between and cut into 2 pieces (triangle shaped)
6. Dip these bread slices in batter and deep fry it.
7. Serve hot with tomato sauce.

TOMATO CHUTNEY

Ingredients:

Tomatoes - 1/2 Kg
Green Chillies - 10
Jeera - 1/2 tsp
Garlic cloves - 12
Curry Leaves - 8
Coriander - 1 bunch
Mint - 1 big bunch
Tamrind - Small lemon size
Salt to taste
Oil  - 2 tbsp

Method:
1. Heat oil in kadai, put tomatoes without cutting and cover it with lid and leave for 10 or 15 minutes unless the tomatoes are cooked.
2. Add green chillies, jeera, garlic, curry leaves, coriander, mint and tamrind. Cook until the water evaporates. Let it cool and add salt and Tamrind.
3. Grind well till it becomes paste. If you want you can have Tadaka also with Mustard seeds, Red Chillies, Curry leaves and Jeera.

MIXED DAL DOSA

Ingredients: 

Channa Dal - 1 Cup

Tuvar Dal - 1 Cup

Urad Dal - 1/2 Cup

Moong Dal - 1/2 Cup 

Rice - 1/2 Cup

Ginger - 1 "

Green Chillies - 2

Red Chillies - 4

Curry Leaves - 8

Grated Coconut - 1/2 Cup

Jeera - 2 tsp

Chopped Onions - 2

Oil

Salt to Taste 

Method:

1. Soak all dals together and rice separately for 4 hrs.

2. Grind rice, green chillies, red chillies, ginger, curry leaves together.

3. Add all dals and grind again.

4. Add salt, grated coconut and mix well.

5. Heat dosa pan and pour some batter and spread in circular motion.

6. Fry on both sides with putting some oil.

7.  Serve hot with tomato/coconut chutney. 

PRAWNS RIDGE GOURD CURRY

INGREDIENTS:

Prawns – ½ kg.

Ridge Gourd – 1

Onion – 2 (chopped)

Green chillies – 5

Ginger garlic paste – 1 ½ tsp

Salt – to taste

Turmeric powder – 2 pinches

Red Chilli powder – 1 ½ tsp

Garam Masala – ½ tsp

Corriander leaves

Oil – 5 tsp

METHOD:

1.      Clean the prawns and fry in oil till it leaves oil. Add some turmeric powder, salt and red chilli powder and take in a bowl.

2.      Put some more oil and fry onion and green chilles till it becomes light brown.

3.      Add Ginger garlic paste and ridge gourd pieces to onions. Cook for 5 min.

4.      Add prawns and cover with lid. Cook on sim flame. No need to add after as ridge gourd will leave water.

5.      Add garam masala  and coriander leaves. Cook for 5 min. Prawns ridge gourd curry is ready. Serve with white rice or chapattis.

PRAWNS BRINJAL CURRY

INGREDIENTS:

Prawns – ½ kg.

Brinjal – 6

Onion – 2 (chopped)

Green chillies – 5

Ginger garlic paste – 1 ½ tsp

Salt – to taste

Turmeric powder – 2 pinches

Red Chilli powder – 1 ½ tsp

Garam Masala – ½ tsp

Corriander leaves

Oil – 5 tsp

METHOD:

1.      Clean the prawns and fry in oil till it leaves oil. Add some turmeric powder, salt and red chilli powder and take in a bowl.

2.      Put some more oil and fry onion and green chilles till it becomes light brown.

3.      Add Ginger garlic paste and brinjal pieces to onions. Cook for 5 min.

4.      Add prawns and cover with lid. Cook on sim flame.

5.      Add garam masala  and coriander leaves. Cook for 5 min. Prawns brinjal curry is ready. Serve with white rice or chapattis.

GUTIVANKAYA CURRY (BRINJAL)

INGREDIENTS:

Brinjal – ¼ kg

Tomatoes – 2 (finely chopped)

Green chillies – 5

Oil – 4 tbsp

Salt – 1tsp

Coriander for garnishing.

For masala:

Groundnuts – 50gms

Dried coconut – 25gms

Poppy seeds – 25gms

Onion – 2 (diced)

Ginger garlic paste – 1 ½ tsp

Turmeric powder – 2 pinches

Red chilli powder – 1 ½ tsp

Cardamom – 2

Dalchini – 1 inch

Cloves – 6 – 8

Salt – 1 tsp

Water

Oil – 1tsp

Method:

For Masala:

      1. Fry groundnuts and remove its skin and keep aside.
      2. Fry dried coconut and poppy seed for 2 min. seperately and keep aside

      3.  Put some oil in kadai and fry onion till it become little brown and allow it to cool.

      4. Mix all the masala ingredients (groundnuts, dried coconut, poppy seeds, onion, ginger garlic paste, salt, red chilli powder, turmeric powder, cardamom, cloves & dalchini)   and make a paste by adding water in a mixer jar.

      

     Curry:

     1. Take a kadai put oil. Fry tomatoes and green chillies till tomatoes become soft.
     2. Now add brinjals also and cook on little flame till brinjal become tender.

     3. Add masala and fry it.

     4. Add some water, salt and cook till it leaves oil.

     5. Garnish with coriander. It can be served with vegetable briyani, white rice or roti.

Mutton Vada

INGREDIENTS:

Boneless mutton – ¼ kg.

Ginger Garlic paste – 1 tsp

Red chilli powder – 1 ½ tsp

Salt – to taste

Garam masala – ½ tsp

Channa Dal – 1 cup

Methi – 1 bunch (Finely chopped)

Onion – 1 (Finely chopped)

Curry leaves – few

Oil for deep fry

Method:

<1. Soak channa dal in water for 2 hrs.

<2. Mix mutton, ginger garlic paste, red chilli powder, salt and cook in pressure cooker.

<3.  Make dough of cooked mutton and ¾ of channa dal in Mixer.

<4. Now mix curry leaves, onion, garam masala and methi. Make vada and fry in oil.

<5. Serve hot with tomato ketchup.

PAYASAM

Ingredients:

Pure Milk – 1 littre

Rice – 1 bowl (small)

Sabudana – ½ bowl (small)

Gaggery – 300gms (Gud)

Cardamom – 3 (Elaichi)

Kaju – 15

Kismiss – 10

Almonds – 6

Water -2 glasses

Method:

1.      Add water to Milk and boil it.

2.      Wash rice and add it to boiling milk and cook till half done.

3.      Then wash sabudana also and add to milk.

4.      Cook till fully done.

5.      Add Gaggery powder, Elaichi powder and remove from stove.

6.      Garnish with Kaju, Kismiss, Almonds and serve hot.

OATS UTHAPPAM

Ingredients:

Oats – 2 bowls

Curd – 2 bowls

Salt to taste

Onion – 1 (finely chopped)

Green chillies – 4 (finely chopped)

Tomato – 1 (finely chopped)

Coriander leaves – 3 tsp (finely chopped)

Curry leaves – few (finely chopped)

Oil for frying

Method:

1.      Mix all the ingredients in a bowl and keep it aside for 1 hr. (If needed add some water)

2.      Heat pan and put the batter and spread it.

3.      Put some oil and turn it upside down. Fry till it becomes little brown.

4.      Remove it to serving plate and serve with coconut chutney.

Bread Omlet

BREAD OMLET

Ingredients:

1.      Eggs – 4

2.      Bread slices -4

3.      Salt – ½ tea spoon

4.      Red chilli powder – ½ tea spoon

5.      Milk – ¼ cup

6.      Oil – 2 tbsp

Method:

1.      Beat eggs in a bowl.

2.      Add salt, red chilli powder and milk and beat it thoroughly.

3.      Dip bread slice in egg mixture and fry on a pan.

4.      Serve hot.

EGG DOSA

Egg Dosa

EGG DOSA

Very much liked by children and good for health also.

Ingredients:

Dosa Batter

Eggs – 4

Salt – ½ tea spoon

Red chilli powder – ½ tea spoon

Oil – 2 tea spoon

Method:

1.      Heat dosa pan, pour dosa batter as normal dosa.

2.      Break 1 egg on dosa, spread it with a spoon.

3.      Sprinkle salt and red chilli powder on it.

4.      Put some oil.

5.      Fry on both sides.

6.      Serve hot with coconut chutney.

Suffed Karela (Bitter Guard)

Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.

Ingredients:

For the Marinate:

Stuffed Karela

• 6 bitter melon (karela)
• 1 tablespoon salt
• 5 tablespoon oil

For the Filling:

• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 10-12 Whole Red chillies
• 1 tablespoon channa dal
• 3 tablespoon Groundnuts
• 1 tablespoons coriander (dhania)
• Onion – 2 (medium) diced
• Small piece of ginger
• 6-8 cloves of garlic
• Few curry leaves
• 1 1/2 teaspoon salt

• 1/2 teaspoon turmeric
• 2 tablespoons of oil for final cooking

Method:

Preparing the Kerala

1. Wash karelas thoroughly.
2. Make each karela into 2 half and remove the seeds.
3. Put Keralas into boiling salt water for 5min.
4. Squeeze out all the water.
5. Deep Fry karelas in oil and keep aside.

Preparing the Filling:

1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
2. Add the cumin seeds, corriander seeds, ground nuts, red chillies, channa dal and curry leaves to the oil.  Fry for few minutes. Remove it into a blow
3. Put some oil in saucepan and add diced onions, ginger piece and garlic cloves. Fry them till onions become little brown.
4. Remove them also into same bowl. Leave aside for cooling. Add Salt and turmic and make a paste in mixie. Don’t add any water.
5. Stuff the paste in fryed karelas and fry it again in little oil on little flame for 10 min.
6. Take them into serving bowl and garnish with coriander leaves.