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.