Ribbon Pakoda

Ingredients:

Rice Flour - 2 cups
Gram Flour(Besan) - 1 cup
Chilli powder - 1/2 tsp
Salt - 1/2 tsp
Hing - A pinch
Butter - 2 tsp(optoinal)
Water - 1 and 3/4 cups








Method:

1. Mix all ingredients together and prepare dough(it will not be chappathi dough, it will be sticky)
2. Heat oil in a pan. Take a ball of the dough and put in the murukku vessal and squeeze it in oil.
3. Turn sides so that it will cook well.
4. Cool it, and then serve(otherwise it will not be crispy).


->A wonderful evening snack is simple to make and tastes good.

Ravai (Sooji) Upma

Ingredients:

Sooji(Ravai) - 1 cup - fry it adding 1 tsp of oil until sooji smell comes out.
Mixed vegetables - 1 cup(Carrot, beans, peas, capsicum...etc.,)
Onion - 1(big) - chopped
Green chillies - 3 nos - cut it length wise
Curry leaves - few
Coriander leaves - few
Salt - 1/2 tsp






For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Hing - A pinch

Method:

1. Heat oil in a kadai, add mustard seeds, cumin seeds and urad dhal.
2. When they splutter, add hing, onion, green chillies, curry leaves and fry until onion turns golden brown.
3. Add mixed vegetables and salt now and fry until its cooked.(Do not add water, cook in a medium flame)
4. Now add 2 and 1/4 cups of water and let it boil.
5. When it is about to boil, add sooji(ravai) little by little and stir(keep the flame low)
6. Stir well and close the lid for 3 mins
7. Garnish with coriander leaves and serve hot

Note:

-> Serve with sambar, chutney, curd...

Poori Masal / Potato Masala Curry

Ingredients:

Potato - 2 nos - boil and break into pieces using hand
Green peas - 1/4 cup - boiled (optional)
Onion - 1 - chop the onions
Green chillies - 2 nos - cut into small pieces.
Turmeric powder - 1/4 tsp
Gram Flour - 1/2 tsp - dissolve it in water

For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/2 tsp
Channa Dhal - 1 tsp
Curry leaves - few
Coriander leaves - few



Method:

1. Heat oil in a pan, add mustard seeds and wait until it splutters.
2. Add channa dhal, curry leaves, coriander leaves, onion and fry until golden brown in onion.
3. Now add the boiled green peas, turmeric and salt and let it boil.
4. Add the boiled potato now and mix well(add water if needed).
5. Let it boil for 5 mins, then add the gram flour water and mix well.
6. Let it boil for 2 mins, turn off and garnish with coriander leaves(Mix well as the mixture get thick after adding gram flour water)

Note:

-> Serve with poori(Bhatura), chappathi(Roti)
-> If you make it so thick, by adding less water you can also stuff this in dosai and serve as masala dosai.
-> If you like garam masala smell, add 1/4 tsp of garam masala to this and no need to add gram flour water when you add garam masala.

Bread Upma

Ingredients:

Bread slices - 8 nos - Toast the bread and make into slices
Capsicum - 1/2 - cut into small pieces(any color)
Onion - 1 - chop into pieces
Tomato - 1 - chop the tomato
Green chillies - 2 nos(optional)
Chilli powder - 1/4 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - as per need

For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - few

Method:

1. Heat oil in a pan, add mustard and cumin seeds and wait until it splutters.
2. Add curry leaves, green chillies and onion and fry until golden brown in onion.
3. Add tomato, turmeric powder, chilli powder, garam masala powder and fry until oil gets separated.
4. Add the toasted bread pieces and mix well until the masala get mixed with the bread.
5. Garnish with coriander leaves and serve hot.

Note:

-> you can add mixed vegetables also if needed.

Aloo Tikki

Ingredients:

Potatoes - 2 nos - Boil it and smash it
Onion - 1 nos - Chop the onion into small pieces
Ginger & garlic paste - 1/4 tsp
Green chillies - 2 nos - chop it finely(optional)
Chilli powder - 1/4 tsp or less
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Cumin powder - 1/4 tsp
Armchur powder(Mango powder) - A pinch
Hing - A pinch
Salt - 1/4 tsp or as per need
Bread slices - 5 nos
Oil - for frying

Method:

1. Soak the bread in water and squeeze all water.
2. Mix all the ingredients leaving oil.
3. Take a small ball from the mixture and fry it in oil until brown color and serve hot.

Mutton Biriyani

Ingredients:

Mutton - 1/2 kg or 1 lb
Rice - 2 cups
Onion - 1(big)- cut it length wise
Tomato - 2 nos
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 2 tsp
Green chillies - 5 nos
Mint leaves - a bunch (around 30 leaves)
Coriander leaves - few
Salt - 1/2 tsp or as per need

For Seasoning:

Cloves & Cinnamon sticks - 2nos
Bay leaves - few
Cardamom - 2 nos
Oil/Ghee - 5 tsp

Method:

1. Soak the rice in water for 30 mins, drain the water and keep it aside.
2. Grind the green chillies and mint leaves
3. Heat oil in a big vessel, add cloves, cinnamon sticks, cardamom and bay leave and let it splutter.
4. Add onion and coriander leaves and fry until onion become golden brown color
5. Add ginger - garlic paste and fry until raw smell goes off.
6. Add tomato, turmeric powder and salt now and fry until oil gets separated.
7. Now add the mutton pieces and add 2 cups of water and pressure cook it.
8. Once the pressure goes off from the cooker, check whether meat is cooked or not. If not cook it again(add water if needed).
9. Measure the water in the cooker and keep it according to the amount of rice you have taken.(Remove excess water from cooker)
10. Now add rice to the cooked mutton soup and pressure cook it until rice cooks.
11. Once the pressure goes off, mix the rice well, add 2 tsp of ghee if needed and serve hot.

Note:

-> Saalna will be the best combo for this mutton biriyani
-> If you are adding ghee at the end, you can add less amount of ghee and the taste also will be good.

Masal Vadai

Ingredients:

Channa Dhal - 2 cups - soak in water for 1 hour
Onion - 1 - chopped
Red chillies - 8 nos
Gralic - 6 cloves - Cut into small pieces
Fennel seeds - 1 tsp
Turmeric powder - 1/4 tsp
Hing - A pinch
Coriander leaves - few (chopped)
Salt - 1/2 tsp or as per need
Oil - for frying







Method:

1. Grind channa dhal, garlic, fennel seeds and red chilles together.(If you use blender/mixi, do not add much water. If you use grinder, do not add water)
2. Add chopped onion, coriander leaves, turmeric powder, hing, and salt to the ground mixture and mix well.
3. Heat oil in a pan, take a ball of the mixture(lemon size), keep it in the center of the palm, press it to become flat and leave it in oil.(wipe you palm with little water to avoid sticking).
4. Turn the sides until you see brown color.


Note:

-> Serve it with coconut chutney, sambar, capsicum chutney, moore kuzhambu...
-> You can also add spinach to this mixture and also beet root...