Onion Pakoda

Ingredients:
Onion -2, Besan -2 cups, Rice Flour -1tsp, Red Chilli powder -1 tbsp, Asafoetida-1/4tsp, Salt to taste, Oil to fry.

Method:
1. Cut the onion into thin and lengthwise.
2. Mix the Onion, Besan, Rice Flour, Red Chilli powder, Asafoetida and Salt.
3. Sprinkle water little by little and the mixture should be dry. Make sure all the ingredients should stick together.
4. Heat oil in a pan and put small amount of mixture and deep fry.
5. Serve with ketchup or green chutney.

Cauliflower Kuruma

Ingredients:

Cauliflower florets -3 cups, Onion-1big,Tomato-2small, cumin seeds-1/4tsp, Chilli
powder-1/2tsp, Turmeric powder-small pinch,Oil,Salt to taste.

To Grind:

Shredded Coconut-1cup,Soak 1tsp of cashewnuts for 15 min,Garlic-5no,
Ginger-1 inch,Fennel Seeds-3/4tsp,poppy seeds-3/4tsp,Cinnamon-1inch, Bay
Leaf-small, Cardamon-2nos.

Method:

1. Boil Cauliflower florets in water for 5 minutes.

2. Heat oil in a Kadai and add cumin seeds.

3. Add the chopped onion and fry until it becomes brown in color.

4. Add chilli powder and turmeric powder.

5. Add Chopped tomato, mix well and cook for 2 mins.

6. Add the ground masala, salt and finally add Cauliflower.

7. Cook until it becomes thick.
Serve with Chappathi, Parotta, Idly...

Thattai

Ingredients:
Rice Flour - 1 cup, Channa Dal - 1 tbsp, Butter - 2 tbsp, Grated Coconut - 2 tsp, Curry Leaves - 2 to 3 chopped, Sesame seeds - 1/2 tbsp, Chilli powder - 1 tsp, Salt to taste, Oil for frying.

Method:
1. Soak Channa dal for two hours.
2. Mix all the ingredients with water and make it like a chappathi dough. Do not add oil.
3. Take a plastic sheet. Apply little oil and spread it.
4. Make a small ball with the dough, place it on the sheet and press the ball with fingers to flatten.
5. Slowly remove the flatten dough from the sheet to your palm.
6. Fry it in the medium hot oil.

Ulundhu Vadai / Medhu Vadai

Ingredients:
Urad Dal-1 cup, Red Onion -1 no, Ginger -a pinch, Green Chilly - 2, Curry Leaves - a few, Coriander leaves - a few, Salt to taste, Oil for frying.

Method:
1. Soak Urad Dal in water for one hour.
2. Drain Urad dal, add water little by little and grind it to a fine batter.
3. Add chopped onion, ginger, green chilly, curry leaves, coriander leaves and salt to the batter and mix well.
4. Heat oil for frying.
5. Take some dough and flatten them into a round with a hole in the middle.
6. Transfer dough into oil and fry until it turn to golden brown.
Serve with coconut chutney.

Omapodi (Plain Bhujia)

Ingredients:
Gram Flour(Besan) -2 cups, Rice Flour -1 cup, Omam(Ajwain)-1tbsp,Hing - a pinch, Melted butter -1tsp, Salt to taste, Oil for frying.

Method:
1. Powder the Omam.
2. Mix all the ingredients with water and make it like a chappathi or puri dough.
3. Heat oil in a pan with medium flame.
4. Add small portions of dough in the Omapoddi vessel and press it in the hot oil.

Mullu Murukku

Ingredients:
Rice Flour -2 cups, Urad Flour -1/2 cup, Hing- a pinch, Cumin seeds -1tsp, Butter-1/4 cup, Salt to taste, Oil for frying.

Method:
1. Fry Urad dhal in a pan until it changes to a light brown color.
2. Melt the butter, then add Rice Flour, Urad dhal and add the rest of the ingredients.
3. Mix it well and make it like a Chappathi dough.
4. Heat oil in a medium flame to fry.
5. Put the dough in the murukku presser.
6. Prepare the shape of the murukku in a paper towel and place it carefully in the oil.
7. Deep fry both the sides.

Vegetable Kuruma

Ingredients:
Carrot-1no, Beans-5no, Potato-2small, Cauliflower-100gms, Peas-50gm, Butter Beans-50gm Lima Beans-50gm, Onion-1big,Tomato-2small, cumin seeds-1/4tsp, Chilli powder-1/2tsp, Turmeric powder-small pinch,Oil,Salt to taste.

To Grind:
Shredded Coconut-1cup, Garlic-5no, Ginger-1 inch,Fennel Seeds-3/4tsp,poppy seeds-3/4tsp,Cinnamon-1inch, Bay Leaf-small, Cardamon-2nos.

Method:
1.Pressure cook all the vegetables with little salt in high flame for one vessel.
2.Heat oil in a Kadai and add cumin seeds.
3.Cut the onion into small pieces and fry until it becomes brown in color, add chilli powder and turmeric powder.
4. Add Chopped tomato, mix well and cook for 2 mins.
5. Now add the cooked vegetables and mix well.
6. Mix the ground masala and salt with the vegetables and let it boil for 5 to 10 mins.
7. Once the Kuruma is thick, switch off the stove and garnish with coriander leaves.
Serve with Chappathi, Parotta, Idiyappam, Ghee Rice...