ChickPea Pancakes

Ingredient Name	Unit	Quantity
chick pea flour	cup	1 1/4
cayenne pepper	tsp	1/2
chopped cilantro	tsp	2
garlic cloves, minced	clove	5
ginger	oz	2
jalapenos	number	4
oil	tsp	3
salt	tsp	1/2
small red onion, very finely chopped	number	1
How to make ChickPea Pancakes
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

Mushroom Marsala Bruschetta

Ingredient Name	Unit	Quantity
Baby Bella Mushrooms Sliced	oz	8
Butter	tbsp	1
Chopped Fresh Thyme	tsp	1
Crusty Baggettte Type Bread	slice	6
Finely Chopped Fresh Parsley	tbsp	3
Gorgonzola Cheese Crumbles	cup	1/2
Olive Oil	tbsp	2
How to make Mushroom Marsala Bruschetta
Heat the oil in a frying pan and add the mushrooms. Cook the mushrooms over medium heat until they are tender and lightly browned. Add the thyme, salt and pepper, and marsala wine. Cook over high heat until the wine begins to reduce and thicken. Remove from the heat and add the butter, walnuts, and parsley. Toast the bread slices under the broiler until lightly browned on both sides. Place the bread slices on a platter and spoon the mushroom mixture unto each bread slice. Sprinkle the cheese crmbles on top of the mushroom mixture and serve.

Besan Sandwich

Ingredient Name	Unit	Quantity
Bread Slices	slice	8
Coriander leaves : chopped	to taste
flour(Besan)	tbsp	5
Ghee	to fry
Green chillies(chopped)	number	2
Haldi	pinch
Onion(finely chopped)	number	1
Salt	to taste
How to make Besan Sandwich
mix besan & other ingredients other than ghee using water,make batter in such a way that it is easy to spread on the bread slice. Spread the batter in the slice & place the other slice on it.put pan on flame & place the bread slice shallow fry it using little ghee.Serve hot with tomato sauce.

Onion Sambhar

Ingredient Name	Unit	Quantity
Channa dhall	tsp	2
Cilantro a small washed and finely chopped	bunch
Cooking Oil	tsp	2
Coriander seeds (Dhania)	tsp	3
Curry leaves a few	to taste
Grated coconut	tsp	3
Green chilles	number	4
Methi	tsp	1/4
Mutard	tsp	1/2
Onion	number	2
Red chillis	number	6
Salt	to taste
Tamarind paste	tsp	2
Thuvar dhall	cup	1
Tomato	number	1
Turmeric	tsp	1/4
How to make Onion Sambhar
Cook Thuvar dhall and turmeric with extra water and separate the  two, and keep them aside.  Fry channa dhall, red  chillies, dhania, methi, and little onion. Grind this mixture with tomato and coconut.   Fry onions and green chillis in a pan for a few minutes, and cook  this in the thuvar dhall water with salt. After it is cooked,  add tamarind paste and cook for a few minutes, and finally add  the masala.  After this is cooked add the cooked thuvar dhall. Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with cilantro and curry leaves.

Moor Kali

Ingredient Name	Unit	Quantity
Butter milk	cup	2
Cooking oil	tsp	2
Curry leaves a small	bunch
Green Chilles	number	6-8
Hing a small	pinch
Mustard	tsp	1/4
Rice flour	cup	1
Salt	tsp	3/4
Urad dhall	tsp	1/2
Vetha Mulaka (dried red chilles in buttermilk)	to taste
How to make Moor Kali
Make a batter with rice flour, butter milk, and salt. Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves, vetha mulaka, and green chilles, and wait for a few minutes, and then add the rice flour batter.  Keep stirring until the rice flour gets cooked, usually takes about 10 minutes.

Poori Masala

Ingredient Name	Unit	Quantity
Cooking Oil	to fry
Rava	tsp	3
Salt	tsp	1/4
Wheat flour	cup	2
How to make Poori Masala
Soak rava in little water for 15 minutes. Knead wheat flour, rava and salt to a fine dough. Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil.

Madhur Vadai

Ingredient Name	Unit	Quantity
All purpose flour	cup	1
Besan	cup	1
Chilli powder	tsp	2
Chopped onions	to taste
Cilantro a small	bunch
Cooking Oil	to fry
Curry leaves	to taste
Ginger a small	piece
Green chilles	number	2
Hing a small	pinch
Rice Flour	cup	1
Salt	tsp	3/4
Wheat flour	cup	1
How to make Madhur Vadai
Mix all the above ingredients with little water, make small balls and deep fry in oil.

Pakoras or Bhajyas

Ingredient Name	Unit	Quantity
baking powder	tsp	1/4
chickpea flour (besan)	cup	1
few leaves of cilantro and/or mint
garam masala	tsp	1
green chili, chopped	number	1
ground cumin	tsp	1/2
oil	to fry
salt	to taste
small onion (chopped)	number	1
water	cup	1/2
How to make Pakoras Or Bhajyas
Mix everything well, except water and oil.  Slowly add water until you have thick paste.  Heat oil for deep frying on medium-low.  Carefully, dip batter in oil with tablespoon one by one.  Turn and cook at both sides until golden brown.  Serve hot with chutney.

Aloo Noodle Cutlet

Ingredient Name	Unit	Quantity
Maida	grams	100
aloo / potato medium	number	6
hara mirch / green chillies	number	4-5
Haradhania / Coriander leaves	to taste
instant noodle pkt [Maggi / Koka]	number	1
oil	to fry
salt	to taste
How to make Aloo Noodle Cutlet
Mash boiled aloo, add haradhania, chopped haramirch and salt. Make the paste into cutlet shapes. Cook the noodles according to the instructions and keep aside. Batter maida in water into a running consistency. Roll the cutlets in maida and again roll in cooked noodles. Deep fry in oil. Server hot with tomato sauce.

Mirchi Vada

Ingredient Name	Unit	Quantity
Asafoetida(kayam)	pinch	1
Bengal gram	tsp	1
black gram	tsp	1
coriander leaves	springs	1
curry leaves	springs	1
ginger	oz	2
green Chillies	oz	3
mustard seeds	tsp	1/4
oil	ml	20
onion	large	1
potato	grams	250
salt	to taste	1
How to make Mirchi Vada
Slit green chilies and remove the seeds. Mash the potatoes and add red chili powder, Garam Masala Powder, chaat masala, green coriander and salt. Mash and mix well. Divide this into equal portions. Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture. Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water. Keep the batter for about 10 minutes. Heat oil in a Kadhai. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.

Tikya Kebab

Ingredient Name	Unit	Quantity
bay leaf	leaf	1
black pepper	tsp	1/4
breadcrumbs	to taste
brown cardamom	number	1
channa dhal	grams	25
egg yolk	number	1
fatless stewing steak	grams	225
fresh coriander or parsley	cup	1/2
fresh ginger, chopped	number	1
garam masala	tsp	1/2
garlic	clove	1
ghee or oil	to fry
onion, chopped	large	1/2
paprika	tsp	1/2
salt	to taste
How to make Tikya Kebab
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water. 2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste. 3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry. 4.The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley. 5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. 6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Saggubiyam Dosa

Ingredient Name	Unit	Quantity
Rice	cup	2
Saggubiyam	cup	1
How to make Saggubiyam Dosa
Soak the rice for 5hours Grind the rice in a blender and now mix the saggubiyam add some water so that the saggubiyam will soak and keep aside to ferment(1day) Add water if neccesary after 2hrs Heat the pan apply oil and pour a glass full of batter in acircular shape turn and roast on the other side also serve with chutney

Palak Pakoda

Ingredient Name	Unit	Quantity
Besan	cup	1
Cumin powder	tsp	1
leaves of Palak Shread	leaf	20-30
oil	to fry
red chilli powder	tsp	1/2
Salt	tsp	1
soda	pinch
How to make Palak Pakoda
1. Take a bowl and add shreaded Palak, besan powder, cumin powder, red chilli powder, soda, salt and mix it well. 2. Add a few tsp of water and mix it well till the consistency of the batter is thick enough. 3.Heat oil in a frying pan and with ur fingers drop small clumps of batter into the oil. 4. Fry the pakodas till they become golden brown. 5. Remove them and spread them on tissue paper to absorb the extra oil. 6. Serve hot with tomato sauce (optional).

Kanjeepuram Idli

Ingredient Name	Unit	Quantity
baking soda a	pinch
Cooking Oil	tsp	6
Cumin seeds	tsp	1/2
Curry leaves	to taste
Dry ginger powder	tsp	1
Ghee	tsp	2
Hing	tbsp	1/4
Par boiled	cup	3
Pepper	tsp	1/2
Salt	tsp	1.5
Urad dhall	cup	2.5
How to make Kanjeepuram Idli
Rinse and soak par boiled rice and urad dhall in water for 2 hours. Grind the above coarsley and add hing and salt and a pinch of baking soda to this. Keep it overnight so that this will ferment. Fry pepper, cumin seeds, and curry leaves in oil and ghee.  Add this to the flour. Add dried ginger powder and mix everything together. Coat a flat vessal with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.

Tamarind Uppma

Ingredient Name	Unit	Quantity
Channa dhall	tsp	1
Cooking Oil	tbsp	4
Cream of rice or rice rava	cup	2
Curry leaves	to taste
Hing a small	pinch
Methi	tsp	1/2
Mustard	tsp	1/4
Red chillies	number	6
Salt	tsp	1
Tamarind paste	tsp	1
Turmeric	tsp	1/4
Urad dhall	tsp	1
How to make Tamarind Uppma
Dry roast methi, and grind it into a powder and keep it aside. Fry mustard, urad dhall, channa dhall, hing, red chillies, and curry leaves in oil. Add 6 cups of water to the above and let it cook for sometime, and now add turmeric, salt and tamarind paste, and let it cook for sometime. Now add cream of rice and keep stiring until cream of rice gets cooked.  Finally add the ground methi powder.

Bhonda

Ingredient Name	Unit	Quantity
Coconut finely chopped	tsp	2
Cooking Oil	to fry
Curry leaves a few	to taste
Green chillies	number	2
Hing a small	to taste
Pepper coarsely powdered	tsp	1
Salt	tsp	3/4
Urad dhall	cup	2
How to make Bhonda
Soak urad dhall in water for half an hour.  Wet grind urad dhall, green chilles, and salt finely. Add pepper, hing , coconut, and curry leaves to this.  Make small balls and deep fry in oil.

Vermicilli Masala Vadai

Ingredient Name	Unit	Quantity
Cilantro a small bunch washed and finely chopped	to taste
cloves	number	4
Curry leaves a few	to taste
Garlic	number	2-4
Ginger a small piece grated	to taste
oil	to fry
Onions chopped	to taste
Red chillies	number	8
salt	tsp	1/2
Vermicilli	cup	1
Yougurt	cup	1
How to make Vermicilli Masala Vadai
Soak vermicilli in yougut for one hour.  Grind ginger, garlic, red chillies, cloves, and salt finely.  Mix this with the soaked vermicilli.  Add chopped onions, curry leaves, and cilantro to this.  Make small balls and deep fry in oil.

Curry Vegetable Dip

Ingredient Name	Unit	Quantity
chopped green onion	tsp	2
curry powder	tsp	1/4
grated carrot	cup	1/4
ground black pepper	tsp	1/8
mayonnaise	tbsp	1
plain yogurt	cup	1
sugar	tsp	1
How to make Curry Vegetable Dip
Combine yogurt, carrots, mayonnaise, green onions, sugar, curry powder and pepper in a bowl; mix well and refrigerate for several hours or overnight. Yield: about 1 cup

Spicy Chaat

Ingredient Name	Unit	Quantity
all purpose flour	cup	1
cauliflower florets	cup	3
chilli sauce	tsp	1
chopped capsicum	cup	1/4
chopped garlic	tsp	2
chopped spring onions	cup	1/2
ginger garlic paste	tsp	1
green chilli paste	tsp	1
oil for deep frying	to fry
salt	to taste
soya sauce	tsp	2
tomato ketchup	tsp	2
How to make Spicy Chaat
Do not peel potatoes. Cool and chop into chunks. Clean and break cauliflower in medium sized florets. Dip in boiling hot water for 5 minutes. Drain and keep aside. Heat oil in a pan. Fry the chunks of potato and cauliflower some at a time. Fry to a crisp golden brown. Drain and keep on kitchen paper to soak excess oil. Take all ingredients in a large bowl. Add fried piece of potato and cauliflower. Toss with a fork till pieces are well coated with seasoning. Serve immediately.

Khasta Kachori

Ingredient Name	Unit	Quantity
coriander powder	tsp	2
cumin seeds	tsp	1/2
curry leaves	leaf	4-5
fresh grated coconut	cup	1
green chilies	number	4
onion	number	1
red chilies	number	2
tomatoes (medium)	number	4
turmeric powder	pinch	3
How to make Khasta Kachori
Soak urad dal overnight. Strain and spread the dal on thin cloth in shade, the next morning, till dry. Heat 1 tbsp. Ghee(clarified butter) in a pan and fry the dal till pink. Add the spices, salt and green chilies. Mix well. Knead the maida (all purpose flour, plain flour) with a pinch of salt, a tbsp. of warm Ghee(clarified butter) and little water to make a stiff dough. Roll small-sized puris and fill a spoon of urad dal mixture to make balls. Let them dry for sometime. Then deep fry the kachooris until crisp and golden brown on slow heat.

Parathas

Ingredient Name	Unit	Quantity
Ghee/butter	cup	1/2
oil	to taste
salt	tsp	1/2
water	to taste
Wheat Flour	cup	2
How to make Parathas
If using Butter bring it room temparature.                Mix flour salt & required water to make a dough consistency.      Rub oil over & knead it soft .Let it rest for an hour.      With a help of a rolling pin take a lemon sized dough .      Roll it to a a small round  & apply some butter /ghee to it.      Fold into two  again fold the same. Start rolling to form a triangle.        Heat a flat pan ,when it gets hot add the paratha and let it cook for a minute.      When it starts to get small bubbles turn around & add a small teasp of oil      around the paratha. When the brown spots appear take it out & keep it in an in a covered box & serve.

corainder vada

Ingredient Name	Unit	Quantity
Chillies	number	3-4
Coarse Moongdal	grams	100
Coriander	bunch	1
Gingergarlicpaste	tbsp	1
Oil	to fry
salt	to taste
How to make Corainder Vada
Chop the Coriander and Chillies in to a very small size and mix them well with salt ,ginger garlic paste and coasrsed moongdal with little bit water (enough to handle as vada) knead it well and keep aside for 1 hour and take divide the mixture into small balls and press them as vada shape and fry them in the oil and wipe them with kitchen towel to absorb excess oil. Serve with coconut chutney or can be taken along with rice as a side dish.

Parupu Orundai Kozambhu

Ingredient Name	Unit	Quantity
Channa dhall	tsp	4
Cooking Oil	tsp	2
Cumin seeds	tsp	1
Hing	pinch
Methi	tsp	3/4
Pepper	tsp	1
Red chilles	number	12
Salt	to taste
Tamrind Paste	to taste
Thuvar dhall	cup	1
Turmeric	tsp	1/4
How to make Parupu Orundai Kozambhu
Rinse and soak thuvar dhall and channa dhall for two hours in  water. Soak 6 red chillies, 1 t.spoon salt, and hing in some water. Grind the above two into a thick paste. Add pepper, cumin seeds, and curry leaves to this. Fry methi, 6 red chillies, and hing in little oil, and wet grind the above mixture. Boil enough water with tamarind paste, salt and turmeric so that you can add the balls made out of thuvar dhall paste. Add the methi mixture paste and boil this until the flavour comes out.  Make small balls out the thuvar dhall paste and add this to the boiling sambhar.  Cook for a few minutes and garnish with curry leaves.