PINDI MIRIYAM

INGREDIENTS

1 cup Toordal
1/2 cup Channa dal
1tsp Tamarind paste
1 Drumstick
2 Nos okra
1 potato
1 carrot
1 medium onion
salt to taste
oil
tadka - mustard seeds, turmeric, cumin seeds, asafoetida, curry leaves.

FOR MASALA PASTE
1 tsp coriander seeds
2 red chillies
2 tsp chana dal
1 tsp pepper corns
1 tsp raw rice
1/2 cup coconut (grated)

Dry roast all above ingredients in a frying pan, Grind all the ingredients with coconut powder and little water
and make a smooth paste.

METHOD:
1. Pressure cook both daals in a cooker
2. Heat oil in a pan and add the tadka ingredients, onions and vegetables (drumsticks, okra, potato and carrorts)
3. Fry well till they become soft
4. Add tamarind paste, salt and masala paste
5. To this, add the cooked daal, little water and boil for 8 to 10 mins

Serve hot with chapathi or rice!

SABUDANA VADA

INGREDIENTS

1 cup Sabudana
3 – 4 potatoes (boiled)
1/2 cup roasted groundnuts powder
1-2 green chillies finely chopped
1 tsp finely chopped ginger
2 tsp lime juice (optional)
few chopped coriander leaves (optional)
1 and half tsp sugar
salt to taste
oil for frying

METHOD

1. Soak the sabudana in water for 5 hours and drain the water

2. Mix all the above ingredients along with Sabudana into a thick batter

3. Make round balls and flaten by hands like patty

4. Heat oil on high flame and fry till golden brown

Serve hot with tomato or mint chutney

CORN MASALA (EASY & QUICK SNACK)

Ingredients:

1 cup boiled corn (or frozen)
1 cardamon
1/2 inch cinnamon stick
3 elaichi
1/2 cup grated coconut (dried or fresh)
4 tsp seaseme seeds
2 green chillies
1/2 tsp red chilly powder
2 medium size onions (sliced)
oil
salt to taste

Method:

1. Grind cardamon, cinnamon, elachi into powder
2. Add seaseme seeds, green chillies and grind again
3. Next, add onion, grated coconut, redchill powder and salt and grind into fine paste.
4. Heat oil in a pan and add the paste, fry well till the raw smell disappears.
6. Add corn and fry well for 5 mins.

APPAALU (WHEAT FLOUR)

Ingredients:

1 1/2 cup wheat flour
1 cup jaggery
1 cup water
2 tbsp ghee
pinch of salt
oil for frying

Method:
1. Add jaggery, salt and ghee in boiling water

2. Let the jaggery dissolve in hot water

3. Add wheat flour and mix well into a fine batter (without lumps)

4. Switch off the stove immediately

5. Let the batter cool to room temperature

6. Apply ghee to hands and make into round balls and press as patties

7. Deep fry in medium heat oil

SAMOSA

INGREDIENTS
1 cup all-purpose flour
2 tablespoons oil
1 tsp ajwain

For Filling
2 large potatoes (boiled)
1 onion, chopped
2 green chilies, finely chopped
3 tablespoons oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushedturmeric
1/2 teaspoon garam masala
salt to taste

METHOD:1. Mix together the flour, oil, ajwain and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.

METHOD FOR FILLING.
7. Heat 3 tbsp oil.8. Add ginger, garlic, and green chillies.
9. Stir fry for 1 minute, add onions and saute till light brown.
10. Add turmeric, salt and garam masala.
11. Fry for 2 minutes.
12. Add potatoes.
13. set aside and cool
14. Use a rolling pin, roll a piece of dough into a 5" oval.
15. Cut into 2 halves.
16. Moist your finger and run along the edge.
17. Roll around finger to make a cone.
18. Place a tablespoon of the filling into the cone.
19. Seal the third side using a moist finger.
20. Deep fry the samosas on low to medium heat until light brown.

Serve with tomato or pudina chutney

PATOLI (LENTIL FRY)

Ingredients:
1 cup chana daal
1 cup moong daal
1 large onion
2 red chillies
garlic
curry leaves
hing
mustard seeds and jeera (for tadka)
oil - 50 ml

Method:
1. Soak Chana daal and Moong daal for 1 hour

2. Grind the daal and red chillies with salt, into fine batter

3. Heat oil in a large pan (heavy base)

4. Add tadka, curry leaves, garlic and finely chopped onions and fry until golden brown

5. Add the daal batter and cover with lid for 2 minutes

6. After that, mix the batter, until the texture becomes dry (like in the picture)

Serve with ghee and hot rice!

VANILLA CAKE

INGREDIENTS

1 CUP MAIDA
1 CUP BUTTER
3 EGGS
1 TSP CORN FLOUR
1 CUP SUGAR POWDER
2 TSP VANILLA ESSENCE
1 TSP BAKING POWDER

METHOD

Mix all the ingredients one by one and mix well for 5 to 10 minutes.
Apply butter to the cake pan and dust with flour .
Pour all the mix into the cake pan and bake