Veg Samosa

Ingredients :-

1. All Purpose Flour - 1 Cup

2. Onion - 1/2

3. Tomato - 1/2

4. Potato - 2

5. Green Chili - 2

6. Spring Onion - 1

7. Carrot - 1

8. Mushroom - 5

9. Cauliflower - 1/2 Cup

10. Curry Leaves - Few

11. Chili Pwd - 1/2 Tsp

12. Coriander Pwd - 1/2 Tsp

13. Garam Masala - 1 Tsp

14. Coriander Leaves - 2 Tbsp

15. Ginger Garlic Paste -1 Tsp

16. Salt to Taste

17. Oil for fry.

Preparation Method :-

1. In a bowl add all purpose flour, salt ,oil and little water together to make a soft dough and keep it aside.

2. Boil the potatoes, peel them and cut into small pieces.

3. Heat the oil in a pan, add onion till onion get golden brown.then add ginger garlic paste and chopped green chili,tomato and fry for 2 minutes.

4. Now add the chopped carrot,mushrooms,cauliflower and spring onion and fry for 3 minutes.

5. Then add chili pwd,coriander pwd , garam masala and salt mix it well.Then add mashed potato and add some water and cook for 15 minutes.finally add coriander leaves and turn off the flame and keep it aside.

6. From the dough that you first prepared, divide into small pieces.prepare small balls and roll them into thin chapati and cut into half.

7. Pick this semicircle up with hands and fold it into cone shape, pinch the side of this cone so that it is completely sealed.

8. Fill the cone with 3 Tsp of filling.Press this filling down with your fingers.Now close the cone into a triangle shape. Pinch the top of the edge so that it is completely sealed. Counting filling the rest of the samosa.

9. Heat the oil in a frying pan and when the oil become very hot, Deep fry the samosa until the samosas turn a light golden brown color on all side.

10. Serve the samosas with tomato ketchup or chili sauce..............

Stuffed Mushroom

Ingredients :-

1. Mushroom - 10

2. Potato - 2

3. onion - 1/2

4. Tomato - 1

5. Green Chili - 2

6. Spring Onion - 1

7. Mozzarella Cheese - 3 Tbsp

8. Chili pwd - 1/2 Tsp

9. Coriander Pwd - 1 Tsp

10. Turmeric Pwd - 1 Pinch

11. Salt to Taste.

Preparation Method :-

1. Preheat the oven to 350 degree F.

2. Boil the potato and remove the skin and mash it and keep it aside.Remove the stalk from mushrooms and chop the stalk finally.

3. Heat the oil in a pan, add onion till onion get golden brown,then add green chili and chopped tomato and fry for 3 minutes.

4. Now add chopped mushroom stalks, spring onion and salt mix it well. Then add chili pwd,coriander pwd,turmeric pwd and mashed potato. Mix it well and add little water. Cook it for 5 minutes.

5. 1 Spoon of the mixture onto the mushroom caps and sprinkle the cheese on top. Place the completed mushrooms on a tray. Bake until starting to brown about 15 to 20 minutes.

6. Serve the mushroom with tomato ketchup or chili sauce..............

Cauliflower Masala Dosa

Ingredients :-

1. Cauliflower - 1 Cup

2. Onion - 1

3. Tomato - 1

4. Green Chili - 2

5. Ginger Garlic Paste - 1 Tsp

6. Chili Pwd - 1 Tsp

7. Coriander Pwd - 1 Tbsp

8. Turmeric Pwd - 1/2 Tsp

9. Mustard Seeds - 1/2 Tsp

10. Curry Leaves - Few

11. Cooking Oil - 1 Tbsp

12. Dosa Batter - 2 Cup

13. Salt to Taste

14. Coriander Leaves - 2 Tbsp.

Preparation Method :-

1. Clean and chop cauliflower and soak in warm water for 5 minutes.

2. Heat the oil in a pan, add mustard seeds and let it splutter.Then add onion and curry leaves till onion get golden brown.

3. Now add the ginger garlic paste and fry until raw smell disappears. Then add chopped tomato and fry for 3 minutes.

4. Now add green chili, chili pwd,coriander pwd,turmeric pwd and salt mix it well .then add cauliflower then mix it well and add some water and cook it for 10 minutes.Once the cauliflower get cooked turn off the flame and garnish it with coriander leaves and keep it aside.

5. Heat the tawa and make dosa , spray oil and cover and cook. When dosa is cooked spoon then cauliflower masala on the dosa and roll them over.

6. Serve the cauliflower masala dosa with coconut chutney or sambar............

Green Chili Chicken Fry

Ingredients :-

1. Chicken Pieces - 1 Lb

2. Onion - 1 (chopped)

3. Ginger Garlic Paste - 1 Tsp

4. Green Chili - 5

5. Curry Leaves - Few

6. Coriander Leaves - 1/4 Cup

7. Salt to Taste.

Preparation Method :-

1. In a frying pan, add chicken pieces, onion, ginger garlic paste, curry leaves, green chilies, salt, 2 cup of water and mix it well. Cook it till the chicken pieces get cooked.

2. Now add coriander leaves and mix it well.

3. Serve the chicken with rice or dosa..........

Shrimp Fried Rice

Ingredients :-

1. Shrimp - 1/2 Lb

2. Egg - 3

3. Cooked Rice - 1 Cup

4. Onion - 1/2

5. Carrot - 1

6. Green Peas - 1/4 Cup

7. Broccoli - 1 Cup

8. Spring Onion - 1/4 Cup (Chopped)

9. Ginger Garlic Paste - 1 Tbsp

10. Green Chili - 2

11. Chili Pwd - 1 Tsp

12. Coriander Pwd - 1 Tsp

13. Turmeric Pwd - 1 Pinch

14. Corn Flour - 1 Tsp

15. Soy Sauce - 2 Tbsp

16. Vinegar - 1 Tbsp

17. Chili Sauce - 1 Tbsp

18. Lemon Juice - 1/2 Tsp

19. Salt to taste.

Preparation Method : -

1. In a bowl add shrimp, ginger garlic paste,chili pwd,coriander pwd, turmeric pwd,lemon juice,corn flour and salt. Mix them well and keep the marination aside for 30 minutes.

2. After 30mins Deep fry them in the oil and keep aside.

3. Add little oil to a hot frying pan, beat the eggs and stir rapidly to break it up. Remove from the pan and keep aside.

4. Heat the oil in a pan, add the onion, ginger garlic paste , green chili ,carrot and green peas fry for 2 minutes. Take care of the vegetables are not overcook as they should be crisp.

5. Now add fried shrimp,broccoli, soy sauce,vinegar and chili sauce,salt and mix it well . Then add cooked rice, pepper pwd, fried eggs and slowly mix it well and cook for 1 minute.

6. Now yummy shrimp fried rice is ready to serve hot.........

Poricha Meen Kulambu / Fried Fish Curry

Ingredients :-

1. Fish - 1 Lb

2. Shallots - 25

3. Tomato - 2

4. Ginger Garlic Paste - 1 Tsp

5. Green Chili - 2

6. Tamarind - 1 Lime size ball

7. Chili Pwd - 2 Tsp

8. Coriander Pwd - 3 Tbsp

9. Turmeric Pwd - 1/2 Tsp

10. Curry Leaves - Few

11. Coriander Leaves - 1/4 Cup

12. Coconut Milk - 1 Cup

13. Oil - 6 Tbsp

14. Lime Juice - 1Tsp

15. Mustard Seeds - 1/2 Tsp

16. Cumin seeds - 1/2 Tsp

17. Salt to taste.

Preparation Method :-

1. Wash the fish and drain all the water. Now add small amount of chili pwd, coriander pwd, turmeric pwd,lime juice, ginger garlic paste and salt to marinate the fish. Keep the marination for 30 minutes.

2. Pour a 3 tbsp of oil on the fry pan and let the oil get heat. Place the fish on the fry pan and turn the side appropriately so that they get cook equally on both the sides and crispy. Keep this fried fishes aside.

3. Soak the tamarind in warm water and extract the juice . Cut the shallots and tomatoes. Slit the green chilis.

4. Heat oil in a pan, add mustard seeds and let they splutter well, then add curry leaves, cumin seeds and onion. Fry for a few minutes till onion get golden brown, then add ginger garlic paste fry for 2 minutes.

5. Now add chopped tomatoes. Fry for a few minutes , then add green chili, chili pwd, coriander pwd, turmeric pwd, at this stage mix well and fry for a few minutes until raw smell goes off.

6. Now add enough of water and salt to dilute the Mixture and allow it to boil for 5 minutes.Then add tamarind juice, mix well and let it cook for 15 minutes.

7. Now add coconut milk, mix well and cook for 5 minutes. Then simmer the mixture for sometime until the consistency of the gravy is good enough (not too thin or not too thick). Now at this stage add the fried fish and cook for 2 minutes.

8. Serve the fish curry with rice or chapatti..............

Tomato Rice

Ingredients :-

1. Cooked Rice -1 Cup

2. Onion - 1

3. Tomato - 2

4. Ginger garlic paste - 1 Tsp

5. Cloves - 3

6. Cinnamon Stick -1/2 inch

7. Bay Leaf - 2

8. Green chili - 2

9. Cashewnuts - 10

10. Turmeric Pwd - 1/2 Tsp

11. Chili Pwd - 1 tsp

12. Coriander Pwd - 1 Tsp

13. Mustard Seed - 1/2 Tsp

14. Curry Leaves - Few

15. Salt to taste

16. Tamarind Extract - 1 Tbsp

17. Coriander Leaves - 1/4 Bunch.

Preparation Method :-

1. Heat a pan with oil, add mustard seeds and let it splutter well, then add curry leaves,cinnamon stick,cloves,bay leaf, Cashewnuts and onion. Fry for a few minutes till onion get golden brown,then add ginger garlic paste fry for 1 minute.

2. Now add chopped tomato. Fry for 2 minutes,then add turmeric pwd,chili pwd, coriander pwd and tamarind extract, salt and mix it well, now add some water and cook it for 10 minutes.

3. Now add the cooked rice into the mixer and mix it well. finally add coriander leaves.

4. Serve the tomato rice with appalam or egg fry............

Coconut Rice

Ingredients :-

1. Cooked Rice - 1 Cup

2. Grated Coconut - 1/2 Cup

3. Chopped Onion - 1/2 (Optional)

4. Red Chili - 2

5. Mustard Seed - 1/2 Tsp

6. Channa Dal - 1 Tsp

7. Urad Dal - 1 Tsp

8. Cashewnut - 10

9. Curry Leaves - Few

10. Salt to taste

11. Oil - 2 Tbsp

Preparation Method :-

1. Heat a pan with oil, add mustard seed and let it splutter well, then add urad dal, channa dal, red chili,curry leaf, chashewnut and salt fry for few seconds.

2. Now add onion fry for few minutes till onion get golden brown color, then add coconut and fry for 1 minute.now add cooked rice and mix it well.

3. Serve the coconut rice with appalam or potato fry........

Shrimp 65

Ingredients :-

1. Shrimp - 1/2 Lb

2. Corn Flour - 2 Tbsp

3. Ginger Garlic paste - 1Tsp

4. Chili Pwd - 1Tsp

5. Color Pwd - 1 pinch

6. Coriander Pwd - 1Tbsp

7. Turmeric Pwd - 1/2 Tsp

8. Lime Juice - 1Tsp

9. Salt to Taste

10.oil for fry.

Preparation Method:-

1. In a bowl add shrimp, ginger garlic paste, chili pwd, coriander pwd, turmeric pwd, lemon juice, corn flour and color pwd. Mix them well and keep the marination for 1 hour.

2. Deep fry in the oil.

.

3. Server hot with the onion...........

Stuffed Red Snapper Fish Fry

Ingredients:-

1. Two medium sized Red Snapper Fishes(Sankara meen)

2. Lemon juice - 3 tbsp

3. Red Chili powder - 2 tbsp

4. Ginger garlic paste - 1 tbsp

5. Salt - 3 tbsp

6. Turmeric Powder - 1 tbsp

7. 1/2 Onion Thin sliced.

6. 15 finely chopped curry leaves

8. 1/4 cup finely Cilantro leaves

9. Cumin seeds - 1 tbsp

10. Oil - 10 Tbsp.

Preparation Method:-

1. Clean the fish thoroughly, remove the head part as well (you could see the above picture).

2. Mix all the ingredients from #1 to #6 in a small bowl and make like a paste.

3. Cut the sides of the fishes like back slash ("/"), then apply the above paste all over the fish and stuff the paste in the cuts.

4. Keep the marinated fish for 45 minutes.

5. Mean while , we can prepare the onion masala to stuff inside the fish.

6. For that take a fry pan and pour one table spoon of oil, let the oil get heat for a min

7. Add cumin seeds and curry leaves.

8. Add chopped onions and fry them until it turns brown.

9. finally add chopped cilantro and mix them well.

10. Switch of the stove and cool the fried onion masala for a while.

11. Now we are going to fry the fishes.

12. Stuff the onion masala inside the fish and make sure they wont come out while frying them.

13. We are not going to do a deep fry instead we are going to fry on the flat pan with less oil.

14. Pour a few tbsps of oil on the fry pan and let the oil get heat.

15. Place the fish on the fry pan and turn the sides appropriately so they have to cook equally and crisply.

16. Fry both the fishes and serve to the family........

Egg Stuffed Idli

Ingredients:-

1. Boiled Egg - 4 (chopped)

2. onion - 1(chopped)

3. Chili Pwd - 1Tsp

4. Coriander Pwd - 2Tsp

5. Gram Masala Pwd - 1Tsp

6. Turmeric Pwd - 1/2Tsp

7. Green Chili - 2 (chopped)

8. Ginger Garlic Paste - 1Tsp

9. Salt to taste

10. Oil - 3Tbsp

11. Mustard Seed - 1/2Tsp

12. Idli Batter - 2 Cup.

Preparation Method:-

1. Heat the oil in a pan, add the mustard seed,when mustard seeds splutter, add the onion and fry for a few seconds. Add ginger garlic paste and fry for a while until the raw smell goes off.

2. Now add green chili, chili pwd, coriander pwd, turmeric pwd, gram masala, salt pwd and mix it well. Now add a little water to cook for 4-5 minutes. Then add the chopped egg, mix it well and cook well. Once it's done keep aside and let it cool.

3. Grease the idli plates with oil. Pour 1/4 of the plate with idli batter, add 1 Tsp of egg masala on the batter, pour another spoon of batter, steam the idli for 10 minutes. Remove carefully form the plate.

4. Now serve the idli with peanut chutney or coconut chutney.............

Mushroom 65

Ingredients:-

1. Mushroom - 10 (cut into 4 pieces)

2. All purpose Flour - 1/4 cup

3. Corn Flour - 2 Tbsp

4. Ginger Garlic paste - 1Tsp

5. chili Pwd - 1Tsp

6. Color Pwd - 1 pinch

7. Salt to Taste.

8.oil for fry

Preparation Method:-

1. In a bowl mix all purpose flour, corn flour, chili pwd, ginger garlic paste, color pwd and salt and water to make a thick batter .

2. Dip the mushroom in the batter , deep fry in the oil.

3. Server hot with the onion...........

Chicken Manchurian

Ingredients:-

1. Chicken pieces - 1 Lb

2. Ginger Garlic Paste - 1Tsp

3. Chili Pwd - 2Tsp

4. Coriander Pwd - 1Tsp

5. Turmeric Pwd - 1/2tsp

6. Corn Flour - 1 1/2 Tbsp

7. Lemon Juice - 1Tsp

8. Color Pwd - Pinch

9. Onion Diced - 1/2 cup

10. Bell Pepper Diced - 1/2 cup

11. Soy Sauce - 2 Tbsp

12. Vinegar - 1Tbsp

13. Red Chili Flakes - 1Tbsp

14. Tomato Sauce - 1Tbsp (Optional)

16. Salt to Taste.

17. Oil for fry

18. coriander leaves- 1Tbsp(chopped)

Preparation Method:-

1. In a bowl add chicken pieces, ginger garlic paste, chili pwd, coriander pwd, turmeric pwd, lemon juice, corn flour and color pwd. Mix them well and keep the marination for 1 hour.

2. Heat the oil in a frying pan and when the oil becomes very hot, deep fry the chicken pieces until it turns reddish brown. Put the fried chicken pieces on the kitchen towel and keep aside.

3. Heat the oil in a large pan, add the diced onion and fry them for a few seconds. Now add the bell pepper and fry them for a few seconds.Reduce the heat into medium flame, add soy sauce, vinegar, tomato sauce and chili flakes. Mix those well and cook it for 1 minute. Now add the fried chicken pieces, mix along well and cook it for 3-4 minutes.

4. Garnish with the chopped coriander leaves and serve hot.............

Thengai Paal Murukku

Ingredients :-

1. Raw Rice - 2 cup

2. Roasted Gram dal flour - 1/2 cup

3. Butter - 2 tbsp

4. Thick Coconut Milk - 1 cup

5. Cumin seeds - 1 tsp

6. Sesame seeds - 1 tsp

7. oil to fry

8. salt to taste.

Preparation method : -

1. wash the rice and soak in the water for 4 - 6 hours.

2. Strain water from it completely ,allow to dry till the rice grains separates out.

3. Grind it in the blender to fine smooth powder.

4. Now mix all other ingredients into the rice flour except the coconut milk.

5. Now add the coconut milk little by little and make a soft dough (chapatti dough consistency).add a little water if coconut milk is not enough for the dough.

6. Grease the inside of murukku maker with little oil. Stuff the maker with the dough.now press the murukku onto an greased sheet.

7. Heat the oil ,and drop five to seven murukku gently at a time in the oil. Fry till crisp on medium flame. Drain excess oil on a kitchen towel.

8. Now crispy, tasty thengai paal murukku ready....

Lemon Tea Cake

Ingredients :-

1. Unsalted Butter - 8 ounce (Room Temperature)

2. Sugar - 1 1/2 cups

3. Lemon Zest - 1/3 cup

4. Lager Eggs - 4

5. All purpose flour - 1 1/2 cups

6. Baking Pwd - 1/2 tsp

7. Baking soda - 1/2 tsp

8. Vanilla Extract - 1 tsp

9. Lemon Extract - 1 tsp

10. fresh Lemon Juice - 1/4 cup

Preparation Method :-

1. Preheat your oven to 350 F Degrees .

2. Add 1 1/2 cup of sugar and lemon zest in a bowl and rub it between your fingers to release all the lemon oil into the sugar.Then add the butter into the sugar and beat it for 5 minutes.add the egg one by one and beat it for 10 minutes.

3. Now add baking soda, baking powder, vanilla extract, lemon extract and lemon juice to the mixture mentioned in the above step.then add the cake flour little by little into the mixture. then beat it for 10 minutes.

4. Evenly divide batter between the prepared pan.bake for 30-45 minutes or until a toothpick comes out clean when checking .Do not over bake.

5. Now serve the cake with tea or coffee......

Egg Paniyaram

Ingredients:-

1. 4 Large Egg

2. 1 Onion (Finely Chopped)

3. 4 Green Chilies (Finely Chopped)

4. 1/2 cup curry leaves

5. 1 cup coriander leaves

6. 1 tbsp of pepper powder.

7. Salt to taste.

Preparation Method:-

1. Take a bowl, add the egg, onion, chilies, curry leaves, coriander leaves, pepper powder and salt to it. Then beat it very well until you get egg foam.

2. Heat paniyarm pan, add a few drops of oil in each on those cups on the paniyaram pan.

3. Pour the beaten mixture into each cup.

4. Turn to the other side once it cooked on one side.

5. Serve it hot as a evening snack, would be good with a cup of hot Tea or Coffee.

Dan Dan Noodles

Ingredients : -

1. Egg Noodles - 1 pound

2. canola oil - 2 tsp

3. Chili paste - 2 tsp

4. Ground chicken - 1 cup

5. Green onion - 1/4 cup

6. Peanuts (dry roasted) - 3 tbsp

7. Salt to taste.

Sauce Ingredients : -

1. Soy Sauce - 4 tbsp

2. Vinegar - 2 tbsp

3. sugar - 1tsp.

Garnish :-

1. Cucumber

2. Bean sprouts.

Preparation Method : -

1. Combine all sauce ingredients and set aside.

2. Cook noodles in boiling water for 5 minutes. Drain the water and keep aside.

3. Cook the ground chicken and salt for 10 minutes or until done.

4. Heat the pan add 1tsp of oil . sear chili paste and green onion for 5 seconds to release flavors.add the cooked chicken tossing and stirring for 10 seconds . add the sauce cook for 1 minute. then add the cooked noodles into the mixer and mix well. Then garnish with peanuts.

5. Now serve the noodles with cucumber and beans sprouts.

Steamed Mango Dumplings

Ingredients :-

1. Mango Bulbs(chopped) - 1 cup

2. Jaggery (scraped) - 1/2(adjust according to taste)

3. Freshly grated coconut - 1/2 cup

4. Rice flour - 1 cup

5. Cardamom pwd - 1/2 tsp

6. Banana leaves - as required.

Preparation Method :-

1. Melt jaggery in 1/4 cup of water .Remove the impurities.

2. Make a smooth paste of mango pieces without adding any water.

3. In a big bowl add mango paste, jaggery syrup and coconut Mix well with your hand.

4. Add rice flour little by little and make a smooth dough.It should not too thick or too loose.

5. Now take the leaf (banana leaf) and make cones with it and fill the dough inside.

6. Bend the top of the leaves and press inside to cover the top . Use toothpicks to keep the leaves closed.

7. steam it around 30-45 minutes or till its done.

Chicken Dum Biryani

Ingredients :-

1. Chicken - 1 pound

2. Basmati Rice - 2 cup

3. Yogurt - 1/2 cup

4. Onion - 1(chopped)

5. Lime Juice - 1/2 of the Lemon

6. Ginger Garlic paste - 1tbsp

7. Green Chilies - 3

8. Red chili Pwd - 1 tsp or to taste

9. Coriander Pwd - 1 tsp

10. Turmeric Pwd - 1/4 tsp

11. Bay Leaf - 2

12. Cinnamon - 1 inch stick

13. Cardamoms - 3

14. Cloves - 4

15. Saffron - 1/4 tsp

16. Coriander Leaves - 1/4 cup (chopped)

17. Mint Leaves - 1/4 cup(chopped)

18. Salt to taste.

Preparation Method : -

1. Marinate the Chicken with yogurt, red chili pwd, coriander pwd, turmeric pwd, ginger garlic paste, bay leaf, cinnamon stick, cloves, cardamom,coriander leaves,mint leaves and salt for 1 hour.

2. Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.

3. Soak the saffron strands in 1 tsp warm milk and keep it aside.

4. Fry 1/2 of the onion slices to golden brown and add the marinated chicken to it.

5. Fry remaining onion to golden brown and keep aside.

6. Now its time to arrange chicken and rice in layers, one layer of chicken and two layer of rice. In a heavy flat bottom pan pour 1tbsp of oil and make to spread all over the pan's surface, arrange the marinated chicken and sprinkle some oil on top of the chicken .

Arrange 1/2 the boiled rice on the marinated chicken , sprinkle fried onions and 1/2 saffron milk.

Repeat the above step for the last layer ,I.e arrange the last layer of rice and fried onions and saffron milk.

7. Now we need to seal the container and make it air tight so that the steam doesn't escape when we cook.

8. Cook biryani for 15-25 minutes on medium flame.

9. Mix the rice and chicken and serve it hot with raita or chicken gravy........

Rava Idli

Ingredients :-

1. Semolina (Rava) - 1 cup

2. Yogurt - 1 cup

3. Warm Water - 1/2 cup

4. Chana Dal - 1 tsp

5. Urad Dal - 1 tsp

6. Green Chilies- 3 Chopped

7. Eno Fruit salt - 3/4 tsp

8. Mustard Seed - 1/2 tsp

9. oil - 2 tsp

10. Tomato - 4 Slices

11. Salt to taste.

Preparation Method :-

1. Heat 1 tsp oil in a pan. Roast rava in it stirring continuously till nice aroma comes out and you can see some golden grains. Turn off heat and take rava out of pan to pervent it from overcooking.

2. Heat 1 tsp oil in a pan add mustard seeds, Let them splutter.Add chana dal and Urad dal roast it for a minute.

3. Add green chilies and saute for a minute. Turn it off the heat.

4. Add this mixture to rava along with salt.Then add rava mixture to yogurt and warm water and mix it well. Let soaked for about 20 minutes.

5. Just before steaming add Eno fruit salt to the batter.

6. Grease each mould of the idli stand and put 1 tomato slice the bottom of each mould. Put the batter in each mould taking care not to overfill it as space is need for idli to swell in size.

7. Put 1 inch water in a pressure cooker and place idli stand in a pressure cooker and cook covered without the whistle for 10 - 15 minutes.

8.Now serve with coconut chutney & tomato chutney....

Appam

Ingredients:-

1. Raw Rice - 2 cup

2. Urad Dal - 1/2 cup

3. Coconut(grated) - 1 cup

4.Baking Soda - 1 pinch

5.Salt to taste .

Preparation Method : -

1. Soak Rice and Dal for 4-6 hours. pour limited water and grind the all ingredients together.

2.Allow it to ferment for 8-10 hours.

3.head the kadai and pour better on it and rotate the kadai in all directions so that batter remains thick at the center and thinner in the edges.

4. Now apply a tsp of oil all around the appam.

5. Now serve the appam with coconut milk or chicken curry.....

Fish Fry

Ingredients :-

1. 1 Medium size fish - cut into small 8-9 pieces (1/2 or 1 inch thickness)

2. Ginger garlic paste - 1 tsp

3. lemon juice - 1 1/2 tsp

4. Chill Pwd - 2 tsp (to taste)

5. Coriander Pwd - 1 1/2 tsp

6. turmeric Pwd - 1/2 tsp

7. Color pwd - pinch

8. Corn flour - 2 tsp

9. salt to taste

10. oil for deep fry.

Preparation Method :-

• Wash the fish once, drain all water.
• Marinate the fish with all ingredients for 30 minutes .
• heat oil in a pan add the marinate fish and cook them on slow flame until it becomes crisp on both sides.
• Now ready to serve delicious fish with onion rings.

Kothu Parotta

Ingredients :-

1. Parotta Chopped - 4

2. Onion Chopped -1

3. Tomato Chopped -1

4. Egg- 6

5. Chicken gravy - 1 1/2 cup

6. Green Chills - 3

7. Curry leaves - 1 spring

8. Cilantro chopped - 1/4 cup

9. Fennel Seed - 1/4 tsp

10. Oil - 2 tbsp

11. Salt to taste.

Preparation Method:-

• Heat a pan with a tbsp of oil.
• Add the fennel seed curry leaves and green chills.
• Now add the chopped onion fry till it turns golden brown, then add the tomatoes .
• When it mashes down , add eggs to it and beat it well. add the salt to the taste .
• Add the chicken gravy cook for a few mins.
• When the eggs are half cooked add the chopped parotta and fry until the eggs are fully cooked .
• Mix the parotta in the masala.
• Finally add a cilantro leaves and mix well.