BAJJI, VADA FRY

 INGREDIENTS

1. Bajji                            4
2. Vada                            4
3. Onion                          1
4. Green chilies               5
5. Cumin powder            1/2 tsp
6. Garam masala             1 tsp
7. Hing                           a pinch
8. Ginger-garlic paste     1 tsp
9. Coconut                      1 tbsp
10. Curry leaves               little
11. Coriander leaves        little
12. Oil                              2 tbsp

METHOD:-

• Cut bajji and vada to 1" pieces.
• Cut onion, slit green chilies.
• Heat oil saute onion, green chilies, curry leaves and hing for a minute.
• Add ginger-garlic paste and fry on a low heat for a minute.
• Add cumin, garam masala powder and mix well.
• Finally add cut bajji,vada, and coconut, mix well and garnish with coriander leaves.
• Serve hot with with raitha, rice.

EASY RAGI MUDDE

 INGREDIENTS

1. Ragi flour              1 cup[heaped]
2. Water                     2 cups
3. Salt                        1 tsp
4. Oil                         1 tsp

METHOD:-

• In a pressure pan dry fry the flour on low heat for 2 minutes.
• Fry until good aroma comes from it.
• Boil water with salt and oil, pour over the flour and mix well.
• Close the lid and put on weight and cook for 5 minutes on low heat.
• Open the lid and mix well, take a bowl add 1 tsp of cold water.
• Take a laddleful of  dough and put in the bowl.
• Turn round the bowl, until it comes to a ball shape.
• Make 2 balls and serve with any gravy.

HOME MADE NOODLES FRY

 INGREDIENTS

1. Boiled noodles             1 cup
2. Onion                           1
   
3. Carrot                           1
4. French beans                5
5. Green chilies                5
6. Ginger-garlic paste       1 tsp
7. Soya sauce                    1 tsp
8. Worcheshire sauce        1 tsp
9. Tabasco sauce               little
10. Chilly powder               1 tsp
11. Oil                                 3 tbsps

METHOD:-

• Cut onion, carrot, french beans, and green chilies.
• Heat oil saute onion,green chilies for a minute on high flame.
• Add vegetables and fry, add ginger-garlic paste, chilly powder.
• Add sauces and salt, mix and add noodles and fry for 2 minutes.
• Serve hot with tomato ketchup.

HOME MADE EGG NOODLES

 INGREDIENTS

1. Maida flour              1 cup
2. Salt                           1 tsp
3. Egg                           1
4. Water                        1 tbsp

METHOD:-

• Mix the above ingredients to a thick dough.
• Close the dough with cling wrap and keep it aside for 1 hour.
• Make thin chapati and cut lenghtwise with pizza cutter. 
• Again cut the long noodles into 2" pieces.
• Boil water and cook the noodles for 5 minutes.
• Drain the water completely, pour some cold water and cool them.

CORN GRANULES IDLY

 INGREDIENTS

1. Corn granules          1 cup
2. Idly rice                   1 cup
3. Urad dhal                 1 tbsp
4. Salt                          2 tsp
5. Water                       2 cups

METHOD

• Soak corn granules in 1 cup of water separately.
• Soak rice and urad dhal for 5 hours.
• Grind rice, urad dhal to a smooth paste
• Mix the batter and salt to the soaked corn granules.
• Ferment for 11 hours and pour in a idly mould and steam for 15 minutes.
• You will get 12 idlies from this batter.
• Serve with veg kurma, chutney.

CHICKEN BALLS GRAVY

 INGREDIENTS

FOR BALLS:-

1. Minced meat                 250 gms
2. Onion                            1
3. Ginnger-garlic paste     1 tsp
4. Dhania powder              1 tsp
5. Garam masala                1 tsp
6. Turmeric                        1 tsp
7. Chilly powder                1 tsp
8. Roasted gram powder    1 tbsp
9. Mint leaves                    little
10. Coriander leaves           little

METHOD:-

• Grind meat, with onion, dhania, garam masala, turmeric, salt, ginger-garlic and chilly powder.
• Cut mint and coriander leaves and add to the ground meat.
• Add roasted gram flour and make small balls and keep it aside.

FOR GRAVY

1. Coconut                   1 cup
2. Small onion             1 cup
3. Tomato                    2
4. Ginger-garlic paste  1 tbsp
5. Chilly powder          2 tsp
6. Turmeric                  1 tsp
7. Salt                           3 tsp
8. Water                        5 cups
9. Garam masala          2 tsp
10. Dhania powder        1 tbsp
11. Coriander leaves      little
12. Mint leaves              little
13. Badaga                     little
14. Castor oil                 1 tbsp

FOR POWDER MASALA:-

1. Roasted gram            3 tbsp
2. Fennel seeds              1 tsp
3. Cinnamon                  2"
4. Cloves                        5

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram               1 tsp
4. Curry leaves               few
5. Oil                              3/4 cup

METHOD:-

• Extract 2 types of milk from coconut, powder masala and keep it aside.
• Peel and cut onion, chop coriander and mint leaves.
• Heat oil, crackle mustard seeds, fry urad and bengal gram.
• Add curry leaves and onion, fry tomatoes, ginger-garlic paste and mash.
• Add powder masala, chilly powder, garam masala, turmeric and dhania powder.
• Fry for a while, add water, salt, badaga, castor oil, mix and bring to boil.
• Drop the balls one by one and cook for 5 minutes on medium heat.
• Add coconut milk and cook for 10 minutes on low flame until the floats on top.
• Garnish with coriander and mit leaves.
•  Serve with rice, biryani, chapati, puri, idly, dosas.

CHICKEN MINCED MEAT FRY

 INGREDIENTS:-

1. Minced meat             1 cup
2. Salt                            2 tsp
3. Ginger- garlic paste   1 tbsp
4. Chilly powder            2 tsp
5. Curry masala OR       1 tsp
6. Garam masala
7. Onion                         1
8. Green chilies              optional
9. Corn flour                   1 cup
10. Kasuri methi                little
11. Egg                              1
12. Lemon juice                1 tsp

METHOD:-

• Grind meat, with onion, salt, chilly powder, curry masala to a smooth paste.
• Cut chilies, and mix with ground meat add egg, corn flour, lemon juice, and ginger-garlic paste.
• Finally add methi leaves and keep it in the fridge for 2 hours.
• Heat oil, once again mix the meat paste and drop them into the oil like pakoras.
• Fry till crisp, serve with sliced onion and cut lemon.
  

VEG WHEAT RAVA BHAT

 INGREDIENTS:-

1. Wheat rava                   1 cup
2. Onion                            1 big
3. Tomato                          1
4. Water                             2 1/2 cups
5. Green chilies                 5
6. Chilly powder               1 tsp
7. Turmeric                       1/2 tsp
8. Salt                                2 tsp
9. Coriander leaves           handful
10. Lemon juice                 1 tsp

FOR GRINDING:-

1. Garlic                         5
2. Ginger                        1/4"
3. Small onion                5
4. Cinnamon                   1/2"
5. Cloves                         4
6. Cardamom                   1
7. Mint leaves                   little

VEGETABLES:-

1. Green peas                 1/2 cup
2. Carrot                         1
3. French beans              10

FOR SEASONING:-

1. Mustard seeds            1 tsp
2. Urad dhal                   1 tsp
3. Bengal gram               1 tsp
4. Curry leaves                few
5. Hing                            little
6. Oil                              3 tbsps

METHOD:-

• Wash and cut all the vegetables, onion, tomato, mint and coriander leaves.
• Grind the masala ingredients to a smooth paste.
• Heat oil in a pressure cooker, crackle mustard, fry dhal, curry leaves, hing and green chilies.
• Add onion and saute till light brown, add tomato, ground masala and fry for a minute.
• Add cut vegetables and fry for a minute.
• Add water, turmeric, salt, and chilly powder.
• Bring to boil and add wheat rava, lemon juice.
• Mix well and close the lid and cook for 2 whistles.
• Cool and garnish with coriander leaves.
• Serve with curd, chutney and pickle.

GREEN GRAM RAVA DOSA

 INGREDIENTS:-

1. Green gram                 1 cup
2. Idly rice                       1 cup
3. Rice flour                    1/2 cup
4. Maida                          1 tbsp
5. Salt                              2 tsp
6. Baking soda                1/4 tsp
7. Water                           6 cups

FOR MIXING:-

1. Coconut                    1 tbsp
2. Cumin seeds             1 tsp
3. Pepper corns             1 tsp
4. Ginger                       1/4"
5. Green chilies             5
6. Curry leaves              few
7. Coriander leaves       handful

METHOD:-

• Wash and soak rice, green gram together for 8 hours.
• Grind to a coarse paste, add salt and water. Mix well.
• Scrape coconut, julienne ginger, green chilies, curry and coriander leaves.
• Mix the above ingredients to the batter and mix well.
• Add cumin, pepper, rice flour, maida and baking soda.
• Heat tawa and pour a laddleful batter, spray oil and fry till crisp.
• Serve with any sambar, chutney.

WHEAT RAVA IDLY

 INGREDIENTS:-

1. Wheat rava                 1 cup
   
2. Urad dhal                   1/4 cup
3. Salt                             1 tsp
4. Water                          2 cups

METHOD:-

• Soak urad dhal for 2 hours. Soak rava with 2 cups of water.
• Grind dhal to a smooth paste and add to the rava.
• Add salt and mix well, ferment for 12 hours.
• Steam in a idly cooker for 15 minutes.
• Serve with dhal sambar, tomato chutney.

RAGIFLOUR EGG GRAVY

 INGREDIENTS:-

1. Boiled eggs              6 nos
2. Raw egg                   1
3. Onion                       1
4. Tomato                     2
5. Ginger-garlic paste  1 tbsp
6. Chilly powder          2 tsp
7. Dhania powder        1 tbsp
8. Curry masala           1 tsp
9. Garam masala          1 tsp
10. Salt                           3 tsp
11. Ragi flour                 2 tbsp
12. Turmeric                   1 tsp
13. Water                        6 cups
14. Coriander leaves       handful
15. Mint leaves               little

FOR SEASONING:-

1. Oil                            1/4 cup
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram             1 tsp
5. Curry leaves             few

METHOD:-

• Slice onion, tomato, chop mint and coriander leaves.
• Heat oil and splutter mustard seeds and fry dhal.
• Add curry leaves, onion and fry till light brown.
• Add tomato, turmeric, ginger-garlic paste and fry on low flame for 1 minute.
• Add chilly powder, dhania, garam, curry masala and mint leaves.
• Add 5 cups of water, salt and bring to boi, for 1 minute.
• 
  
  Mix ragi flour in 1 cup of water without any lumps.
• Pour into the gravy, stir while pouring,
  cook on low flame, mix well.
• Cook for 5 minutes, do not close, let the bubbles come up.
• Beat egg and pour into the gravy, stir while pouring.
• Mix well and cook for a minute, garnish with coriander leaves.
• Off the stove when the gravy is thick enough.
• Serve with chapati, idli, dosa or any rice.
• This gravy will be very tasty and healthy for all.

MUTTON KHOTHUKARI GRAVY

 INGREDIENTS:-

1. Minced meat                    2 cups
   
2. Small onion                     1 cup
3. Ginger-garlic paste          1 tbsp
4. Turmeric                          1 tsp
5. Chilly powder                  2 tsp
6. Dhania powder                 2 tsp
7. Salt                                   3 tsp
8. Badaga                             1 tbsp
9. Castor oil                         1 tbsp
10. Water                                5 cups

FOR POWDER MASALA:-

1. Cinnamon                        3"piece
2. Lavang                             10
3. Fennel seeds                     1 tbsp
4. Roasted gram                    3 tbsps

FOR GRINDING:-

1. Small onion                     1 cup
2. Green chilies                    5

FOR SEASONING:-

1. Mustard seeds                  1 tsp
   
2. Urad dhal                         1 tsp
3. Bengal gram                     1 tsp
4. Curry leaves                      handful
5. Oil                                     1/2 cup

METHOD:-

• Peel and cut onion, coriander leaves, grind masala and powder masala.
• Heat oil, add mustard seeds and splutter, add urad and bengal gram and fry.
• Add curry leaves and fry for a while, add chopped onion and fry till golden brown.
• Add ground masala paste and ginger-garlic paste, fry till good aroma comes out.
• Now add minced meat, chilly powder, turmeric, dhania, badaga, castor oil, and salt.
• Mix well and fry for 2 minutes on low heat.
• Sprinkle powder masala, mix well and add water.
• Stir and cook for 8 whistles. Cool and garnish with coriander leaves.
• Serve with puri, idly, dosa, chapati, roti.

CABBAGE MANCHURIAN

 INGREDIENTS:-

1. Cabbage                            1 big
2. Ginger-garlic paste            1 tbsp
3. Chilly powder                    1 tbsp
4. Garam masala                    2 tsp
5. Red color                           1/4 tsp
6. Salt                                    2 tsp
7. Lemon                               1 tsp
8. Corn flour                          3 cups
9. Maida                                 1/2 cup
10. Kasuri methi                      1 tbsp
11. Soya sauce                         1 tbsp
12. Worchestire sauce             1 tbsp
13. 
    Tomato sauce                    1 tbsp
14. Oil                                     for frying
15. Water                                 1/4 cup

FOR FRYING:-

1. Onion                           2 big
2. Ginger                          1"
3. Garlic                           6
4. Coriander leaves          handful   
5. Mint leaves                  little              
6. Green chilies               10

METHOD:-

• Wash and chop cabbage to a small pieces.
• Cut onion, coriander, mint leaves,green chilies, julienne ginger and garlic.     
• Mix corn flour, maida, kasuri methi leaves, chilly powder, salt, garam masala.
• Add ginger-garlic paste, cabbage and mix.
• Sprinkle water, lemon juice and mix to a thick paste, make small balls.
• Heat oil, drop the balls and deep fry till crisp.
• Heat 3 tbsps of oil add chopped ginger, garlic and fry for a while.
• Add onion, chilies and fry for a minute on low heat.
• Add the fried balls, soya sauce, worchestire sauce, and tomato sauce.
• Mix well on high heat for a minute, garnish with coriander, and mint leaves.
• Serve hot.