Radish fry

Ingredients:
Grated radish-1/4 kg
Small onions-5
Dry chilly -2
Ginger and garlic paste-1 tsp
Gram flour-1/2 cup
Anise seed-1 tsp
Coriander leaves- a pinch
Salt to taste

Method:
1.Grind the flour,dry chilly,anise,ginger and garlic.
2.Then add this mixture to grated radish and add salt.
3.Now heat the oil add this mixture and fry until for its brown color.
Now radish fry is ready.

Eggplant roast

Ingredients:
Eggplant-1/4 kg
Gram flour-1 tsp
Turmeric powder-1 tsp
Ginger and garlic paste-1/2 tsp
Anise(sombu)-1/4 tsp
Pepper powder-1/4 tsp
Salt to taste

Method:
1.Grind the ginger, garlic anise and pepper.
2.Cut the eggplant in vertical shape.
3.Add the grinded paste to the eggplant and add gram flour and turmeric powder.
4.Then add salt.
5.Heat the oil add this mixture and fry until for its brown color.
Now eggplant roast is ready.

Mango dhal

Ingredients:
Mango-1
Green gram-1/2 cup
small onion-5
Green chilli-2
Mustard seed-1 tsp
Turmeric powder-1 tsp
Salt to taste

Method:
1.Cook the mango and green gram separately.
2.Heat the oil add mustard seed and curry leaves.
3.When the seed start splitting add the onions and chilly and saute for while.
4.Then add the cooked mango and dhal and turmeric powder.
5.Then add the salt and stir well.
Now mango dhal is ready.

Coconut dhal

Ingredients:
Green gram-1/2 cup
Grated coconut-1 cup
Garlic-3
Dry chilly-2
Mustard seed-1 tsp
Curry leaves-a pinch
urud dhal -1 tsp
Turmeric powder-1 tsp
salt to taste

Method:
1.Fry the green gram without oil.
2.Then cook the dhal in the cooker with turmeric powder.
3.Grind the coconut,garlic and salt.
4.Mix the dhal to the paste.
5.Heat the oil add mustard and urud dhal.Then add curry leaves,now the time to add th dhal mixture and stir well.
Now coconut dhal is ready to serve.

vermicelli adai(Semiyaa adai)

Ingredients:
Vermicelli-1 cup
Yogurt-1 cup
Rice powder-1/2 cup
Chilly powder-1 tsp
Onion-2
Turmeric powder-1/2 tsp
Curry and coriander leaves- a pinch
Salt to taste

Method:
1.Fry the vermicelli for few minutes.
2.Then soak the vermicelli in yogurt for 1 1/2 hrs.
3.Now add the onion ,rice powder,chilly and turmeric powder.
4.Then add salt, curry and coriander leaves and stir well.
5..Heat the pan,and take this mixture and make into a flat round shape using hand.
6.Add few drops of oil and turn over until it is fully cooked.Now adai is ready to serve

Egg idiyappam

Ingredients:
Idiyappam-3 cup
Egg-2
onion-1
Chilly powder-1 tsp
Tomato-1
Garlic-1
Mustard seed-1tsp
Salt to taste

Method:
1.Beat the egg and pour in the pan and turn over.Then cut into small pieces.
2.Grind the onion,tomato,chilly powder and garlic.idiyappam also made into small pieces.
3.Heat the oil add mustard, when the seed start splitting add the grinded paste and fry for few minutes.
4.Now add the idiyappam,salt and egg pieces.

Bread masala roast

Ingredients:
Bread-4
Egg-3
Karam masala-1tsp
Chilly powder-1/4 tsp
Small onions-3
Ginger and garlic paste- a pinch
Turmeric powder-1/2 tsp
Salt to taste

Method:
1.Mix all the ingredients with egg except bread.
2.Then take the bread and immerse in this egg mixture and keep them in the pan.Turn over.
Now bread masala roast is ready.
ovens and toasters

Mango thokku

Ingredients:
Mango-1
Chilly powder-3 tsp
Fenugreek powder-1tsp
Asafoetida- a pinch
Salt to taste
Mustard seed-1 tsp
Garlic-3

Method:
1.Cut the mango into small sizes.Then add salt to the mango and mix well and leave this mixture for one day.
2.On the 2 day take the mango and keep them in the sunlight and keep the mango juice separately.
3.Take the juice add mango pieces ,chilly powder,fenugreek and asafotida.
4.Heat the oil add mustard.When seed start splitting add this mixture,garlic and stir well.
Now mango thokku is ready

Garlic thokku

Ingredients:
Garlic-1/4 kg
Chilly powder-3tsp
Lemon juice-4 tsp
Mustard seed-1 tsp
Fenugreek powder-1tsp
Asafoetida-a pinch
Salt to taste

Method:
1.Fry the fenugreek and asafoetida and grind them.
2.Heat the oil add mustard ,when seed start splitting add garlic and saute for while.
3.Then add the lemon juice, chilly powder, fenugreek, asafoetida and salt.
4.Cook for 10 minutes.
Now garlic thokku is ready.

Tomato thokku

Ingredients:
Tomato-1 kg
Chilly powder-1tsp
Mustard seed-1tsp
Garlic-4
salt to taste

Method:
1.Cut the tomatoes into small sizes.Then heat the oil, add the mustard seed.When it start splitting add the tomatoes and garlic.
2.Then stir well.
3.Add chilly and salt.
4.Keep this mixture for few minutes n the heat.
5. When it looks pasty , then turn off the stove.
Now tomato thokku is ready.

Chicken tikka masala

Ingredients:
Chicken without bone-1/4 kg
Onion-2
Tomato-1
Turmeric powder-1 tsp
Coriander powder-1tsp
Chilly powder-1 tsp
Yogurt-1 cup
Karam masala-1 tsp
Cinnamon-1
Salt to taste
Ginger and garlic paste- a pinch
Stick- required amount

Method:
1.Heat the oil add cinnamon and onions and saute for while.
2.Then add the tomatoes and fry for few minutes and then pour little amount of water.
3.Then mix the remaining ingredients separately.
4.Now add the mixing ingredients to the oil and stir well.
5.Then add the chicken pieces and salt and keep them in the simmer for 10 minutes.
6.Now add the yogurt and cook for few minutes.
Now chicken tikka masala is ready.
garam masala here

Ladiesfinger pachadi

Ingredients:
Ladiesfinger-150 grams
Curd-1 cup
Green chilli-1
Grated Coconut-2 tsp
Mustard seed-1tsp
Salt to taste

Method:
1.Cut the ladiesfinger into small sizes and fry the mustard and ladiesfinger pieces in the oil.
2.Grind the coconut and chilli.Add this mixture to the curd and add salt.
3.Then add the ladiesfinger in the curd and stir well.

Now ladiesfinger pachadi is ready.

Egg masala roast

Ingredients:
Egg-2
Turmeric powder-1tsp
Pepper powder-1tsp
Cumin powder-1tsp
Small onions-1 cup
salt to taste

Method:
1.Cook the egg with salt and remove the skin and cut into vertical shape.
2.Grind the onions,cumin,turmeric and pepper powder.
3.Add this masala to the egg.
4.Heat the oil,and then add the egg and roast it for few minutes.
Now egg masala roast is ready.

Semiya thayir bajji (Vermicelli curd bajji)

Ingredients:
Vermicelli-1 cup
Rice powder-1 cup
Curd -1 cup
Chilly powder-1 tsp
Green chilli-1
Coriander leaves-a pinch
Curry leaves-a pinch
salt to taste

Method:
1. Mix all the ingredients together and stir well.
2. Heat the oil and take small amount of dough and put into oil.
3.Fry until it becomes golden color.
Now bajji is ready.

Other snacks recipes.

Egg chicken chappathi roll

Ingredients:
Egg-4
Chappathi-4
Chicken-100 grams
Onion-2
Pepper powder-1tsp
Turmeric powder-1tsp
salt to taste
Cumin seed-1tsp
Ginger and garlic-a pinch
Anise seed-1 tsp
cardamom-a pinch

Method:
1.Grind the cumin,anise,cardamom,ginger and garlic.Cut the chicken into small pieces and wash in water.
2.heat the oil add the onions,grinded paste and chicken.Fry for few minutes and keep aside.
3.beat the egg into small bowls add turmeric and pepper powder and mix well.
4.heat the pan pour the chappathi ,then put the egg mixture and then put the chicken mixture.
5.Then roll the chappathi and add the oil to the side of the chappathi.
6.Turn the chappathi and fry for few minutes.Then cut into small rolls.
Now egg chicken chappathi roll is ready.

Cabbage vadai

Ingredients:
Urud dal-1 cup
cabbage-1 cup
Onion-2
Green chilly-2
Ginger-a pinch
Cumin seed-1 tsp
Salt to taste

Method:
1.Soak the urud dal in water for 1 hr.Cut the cabbage into small sizes.
2.Then grind the dal,add cabbage ,onion,ginger,green chilli, salt and cumin seed and mix well.
3.Take the dal and make a round shape and put a hole in the centre.
4.Then drop it into a oil and remove after it becomes golden color.

Vegetable bonda

Ingredients:
Gram flour-2 cup
Carrot,beans,potatoes-required amount
Karam masala-2tsp
Chilly powder-1tsp
coriander leaves- a pinch
Cumin seed-1 tsp
Onion-2
Green chilly-1
Salt to taste

Method:
1.Cut the vegetables into small sizes.
2.Heat the oil,add cumin seed and onions and saute for while.
3.Then add the vegetables,karam masala,green chilly and chilly powder and fry for few minutes.
4.Then add the salt and coriander leaves.
5.Take the gram flour and add water,mix well.(like a paste)
6.Cooked vegetables are made into small balls and this balls are immersed in gram flour and then fry in the oil.
Now vegetable bonda is ready.

Pineapple kesari

Ingredients:
Pineapple-small one
Rava-1 cup
Sugar-2 cup
Pineapple essence-1 tsp
Ghee-1/4 kg
Cashnew nuts-5
kesari powder- a pinch

Method:
1.Remove the skin of the pineapple and cut into small pieces.Then add the sugar to the pineapple pieces.
2.Fry the rava and cashnew nuts separately using ghee.
3.Boil the water,add the rava and color powder and stir well.
4.Allow the rava to cook for 10 minutes.After that add the pineapple mixture and stir well.

Now pineapple kesari is ready.

Gobi masala

Ingredients:
Cauliflower-1/4 kg
Onion-2
Tomatoes-2
garlic-2
Ginger-a pinch
Cumin seed-2 tsp
Chilly powder-1tsp
Coriander powder-1tsp
cardamom-a pinch
Anise seed-1tsp
Cashnew nuts-4

Method:
1.Cook the cauliflower for few minutes.Then cut into small pieces.
2.Grind the garlic,ginger,cumin, anise seed ,coriander and chilly powder and cashnew nuts.
3.Heat the oil add the cardamom ,cumin seed and onions and saute for while.
4.Then add the tomatoes,grinded paste and cauliflower and fry for few minutes.
5.Then add the salt and water and allow to boil for 10 minutes.
Now gobi masala is ready.

Cabbage kuruma

Ingredients:
Cabbage-1/4 kg
Onion-2
Tomato-1
Channa dal-3tsp
Grated coconut-1 cup
garlic-2
Coriander seed-1tsp
cardamom-a pinch
Green chilli-2
Anise seed-1 tsp

Method:
1.Cut the cabbage into small pieces.First grind the channa dal and coconut and keep them separately.
2.Then grind the green chilli,garlic ,anise and coriander seed.
3.Heat the oil add cardamom and onions and saute for while.
4.Then add the cabbage and salt and fry for few minutes.
5.Then add the grinded paste one by one.Now is the time for putting tomatoes and stir well.Cook until for 10 minutes.
Now cabbage kuruma is ready.

Channa masala

Ingredients:
Channa dal-1 cup
Onion-2
Tomatoes-2
Ginger and garlic-required amount
Cardamom-a pinch
Coriander powder-1tsp
Chilly powder-1/2 tsp
Curd-2tsp
Salt to taste

Method:
1.Soak the channa dal in water for 3-4 hrs.Then cook it in the cooker with salt.
2.Heat the oil add cardamom,onions and saute for while.
3.Then add the tomatoes, ginger and garlic paste and fry for few minutes.
4.Then add the salt, coriander and chilly powder.Keep them in the cool place .Then grind it into a fine paste.
5.Now add this paste to the channa dal and stir well.Keep this mixture in the flame for 10 minutes.
Now channa masala is ready.

Tomato kuruma

Ingredients:
Tomato-6
Onion-3
Chana dal-2tsp
Ginger and garlic- required amount
Green chilli-2
Grated coconut-1 cup
Anise-1tsp
Turmeric powder-1tsp
Coriander leaves-a pinch

Method:
1.Grind the coconut,chana dal,green chilli,ginger, garlic and anise seed.
2.Heat the oil,add onions and saute for while.
3.Then add the tomatoes,and turmeric powder.
4.When tomatoes get dried add the grinded paste with little water.
5.Then add salt and coriander leaves.
Now tomato kuruma is ready.

Pepper peas masala

Ingredients:
Green peas-2 cups
Onion-3
Tomatoes-4
Garlic and ginger-a pinch
Turmeric powder-1/2 tsp
karam masala-1tsp
Coriander powder-1/2 tsp
Chilly powder-1/2 tsp
Pepper-1tsp
Cumin-2tsp
Anise-1/2 tsp
Curry leaves-a pinch

Method:
1.Cook the green peas with salt.
2.Fry the pepper, cumin and anise seed and grind them to powder.
3.Heat the oil add onions and saute for while.
4.Then add the tomatoes, garlic and ginger paste.
5.Then add the chilly ,coriander and turmeric powder and stir it well.
6.Then put the cooked green peas,karam masala ,fry powder,salt and add little water.(keep in the flame for 10 minutes)
7.At last add the curry leaves.

Now pepper peas masala is ready.

Chettinadu kuruma

Ingredients:
Egg plant-6
Potato-2
Tomato-3
Onion-2
Coriander leaves-a pinch
Curry leaves-a pinch
Garlic-3
Mustard seed-1tsp
Anise-1tsp
Oil-2tsp

For paste
Grated coconut-1 cup
Dry chilli-6
Coriander-1tsp
Cumin-1tsp
Anise-1tsp

Method:
1.Cut the vegetables into small pieces.Grind the coconut,dry chilli,coriander,cumin and anise seed.
2.Heat the oil add mustard,curry leaves and anise seed.when seed start splitting add the onions and saute for while.
3.Then add egg plant,potatoes ,tomatoes,and grated paste.
4.Check whether potatoes are cooked add the garlic and then add little water.
5.Then add the salt ,coriander and stir well.

Now kuruma is ready.

Paneer payasam

Ingredients:
Milk-6 cups
Paneer-150 grams
Sugar-3 cups
Cashnew nuts and dry grapes-required amount

Method:
1.Boil the milk for 10 minutes and fry the cashnew nuts and dry grapes.
2.Cut the paneer into small sizes.
3.Heat the water, add the sugar and paneer.
4.Add this mixture to the boiling milk,add cashnew nuts ,dry grapes and stir until for 10 minutes.
Now paneer payasam is ready.

Milk halwa

Ingredients:
Milk-6 cups
Rava-1 cups
Almond nuts-2tsp
Sugar-3 cups
Ghee-2 cups
Food color powder -a pinch

Method:
1.Remove the skin of almond nuts.Heat the pan add 2tsp of ghee and fry the almond nuts and rava.
2.In a vessel,add the milk,sugar,ghee and color powder and stir well. This mixture is also heated in the low flame.Then add the rava and almond nuts and stir well.
Now milk halwa is ready.

Fish puttu curry

Ingredients:
Fish-1/2kg
Urud dal-2tsp
channa dal-2tsp
Dry chilli-3
Fenugreek seed-1/4 tsp
Pepper-1tsp
Raw rice-a pinch
Small onions-1 cup
Mustard seed-1tsp
Green chilly-1tsp
Garlic-2tsp
Tomato-2
Turmeric powder-1tsp
Coconut milk-1 cup
Water -1/2 cup

Preparation:
1.Fry the urud dal,channa dal,dry chilli,fenugreek seed ,pepper and raw rice.Then keep them in the cool area and grind them.
2.Heat the oil add mustard,when the seed start splitting add the onions and saute for while.
3.Then add the green chilly , tomatoes,garlic,curryleaves,grinded powder.
4.Then add the fish(remove the unwanted parts) which is in the form of powderand add turmeric power.
5.At last add the coconut milk and salt and stir well.

Now fish puttu gravy is ready.
Fenugreek seed here

Mutton essence

Ingredients:
Mutton with bone-1/4 kg
Small onions-1 cup
Ginger,garlic-required amount(paste)
Chilly powder-1tsp
Turmeric powder-1/4 tsp
water-1/4
Tomato-2tsp
Coriander,puthina-a pinch
Cardamom,elatchi-a pinch
Mustard seed-1tsp

Preparation:
1.Cook the mutton pieces in the cooker.
2.Heat the oil,add mustard seed.When the seed start splitting add the small onions,cardamom,elatchi and ginger and garlic paste and fry for few minutes.
3.Then add chilly,turmeric and water with salt also.
4.Then add tomatoes.
5.Then add the cooked mutton pieces soup.
6.Then garnish with coriander and puthina.