Rajma cutlet / kidney beans Tikkis

 Ingredients 

Rajma / kidney beans

Potato

Onion

Jeera/ cumin seeds

Ginger garlic paste

Turmeric powder

Chilly powder

Coriander powder

Pepper powder

Coriander leaves

Salt

Flour/maida

Bread crumbs 

Preparation

1. Soak the rajma in water overnight. Boil the rajma

2. Cook the pototaes too

Method

1. Mash the pototaes. Add mashed Potatoes to the rajma

2. Add onions ,gg paste and all spices

3. Shape into small rounds and flatten with ur Palm

4. Make a paste with maida and a little water

5. Dip the cutlet in the flour mix and roll it in bread crumbs 

6. Deep fry it or shallow fry it.

7. Ready to eat. Serve with ketchup 

Eral cutlet /Prawn cutlet

Ingredients

Prawn / Eral -1/4 kg

Potato -1

Carrot -1/2 chopped

Beans -4-5

Onion -1 finely chopped

Coriander leaves - few

Curry leaves - few

Ginger garlic paste -1/4 tsp

Turmeric powder -1/4tsp

Chilly powder -1/4tsp

Pepper powder -1/4 tsp

Coriander powder -1/4tsp

Bread crumbs -1/4 cup

Maida - 4tsp

Water -1/4 -1/2 cup

Salt as per taste

Preparation 

1. Wash the prawns with salt.

2. In pan, Cook prawns with water n turmeric till the prawns become curly in shape.

3. Grind the cooked prawns in mixer with curry leaves. Keep it aside.

4. Boil the potato,carrot and beans

5. In small bowl,add maida n water. Make a batter

Method

1. Smash the boiled pototaes , carrot and beans.keep it aside.

2. In pan,add oil ,onion sauté it well.add ginger garlic paste. Saute it well till raw smell disappears.

3. Add potatoes,carrot, beans and minced prawns. 

4. Add turmeric powder, chilly powder ,pepper powder,coriander powder and salt. Mix well. If need sprinkle some water.

5. When they are cooked. Allow to cool.

6. Make them into small sized balls. Press in ur Palm. Flatten a little.

7. Now dip the balls in maida batter and again roll it over the bread crumbs.

8. Heat a oil in pan . Put the cutlets in the oil and fry till they becomes brown in color.

9. Prawn cutlets are ready to serve.

Notes

U can use egg white or corn flour instead of maida 

Basic vanilla cake in cooker

Ingredients

Maida flour -11/2cup

Powdered sugar -1cup

Milk -1/2cup

Egg -2 

Vanilla essence -1/2tsp

Baking powder-1tsp

Oil -1/2cup

Preparation

1. Fill the cooker with sand till 1 inch.

2. Place the small bowl or plate you get along with the cooker on top of it. ( I don't have the plate so I used bowl )

3. Preheat the cooker for 5 minutes on high flame.

Method

1. Sift flour,baking powder ,salt.keep aside.

2. Beat eggs and sugar till the eggs turns fluffy.The mixture becomes more than double in volume 

3. Add essence.Mix well. Add oil to beaten egg sugar mixture in the bowl. Mix well.

4. Fold in flour gradually till all the flour is used. Add milk to get a slightly thinner than a soft dropping consistency.

5. Grease a deep bowl. Pour the batter in it.

6. Now keep the flame in low and place the vessel with cake batter inside the cooker.close the cooker.

7. Check it after 30mints by inserting a toothpick in the centre of the cake.if it comes out clean, cake is ready otherwise wait some more time.(

Notes

1. Do not use the rubber gasket and weight.

2. U can also spread salt instead of sand 

3. Do not add water 

French fries

Ingredients

Potatoes  -2 

Salt as per taste

Turmeric powder -1/4 tsp

Pepper powder as per taste

Oil for deep frying

Method

1. Wash and peel the skin.

2. Then slice it half. Now cut it again like fingers.

3. Rinse it well .

4. Boil water in a pan with salt and turmeric powder.

5. When water starts boiling ,add the potatoes.

6. Cook the potatoes until soft not fully

7. Drain the water completely. Spread it on a plate and cool it well.

8. Once cooled, ready to be fried.

9. Heat a oil,add the potatoes and fry until golden brown.

10. Drain the fries. Use paper tow to absorb excess oil.

11. When the fries are hot sprinkle pepper powder.

12. Mix it well so tat fries are well coated.

13. Now fries are ready to eat. Server with ketchup.

Notes

Don't over cook potatoes.

Pottukadalai urundai/ Roasted gram ladoo

Ingredients

Pottukadalai / gram dal - 1cup

Powdered sugar -1/2cup

Ghee - 1/4 cup maybe vary

Cardamom powder -1/4 tsp

Method

1. Dry roast pottukadalai till nice aroma comes.dont let it change its color.

2. Grind it to a fine powder.

3. Sieve flour with powdered sugar for mixing. In a bowl add flour ,sugar, cardamom powder and keep it ready

4. In pan heat ghee for a min and pour it  in to mixing bowl

5. Mix well.when it's warm start shaping them into ladoos.

6. Store in an airtight container.

Notes 

U cad add cashew nuts and rasins.

Meal maker kabab/soya chunks kabab

Ingredients

Soya chunks-1/2cup

Fenugreek seeds-1/4tsp

Onion -1/2 

Coriander leaves -few

Red chilly powder -1/4tsp

Turmeric powder a pinch

Coriander powder-1/4tsp

Pepper Powder-1/4tsp

Ginger garlic paste-1/2tsp

Salt as req

Oil for deep frying

Rice flour-2-4 tsp

Besan flour-2tsp ( used for binding agent)

Preparation

Cooking soya chunks / meal maker

1.  Boil soya chunks in water with little bit salt until it's cooked 

2. Drain water and wash it in running water.Squeeze it well.keep aside

Method

1 . Take cooked soya chunks in blender.Grind it along with fenugreek seeds,Make them into coarse form

2. Then add onion,coriander leaves,salt, ginger garlic paste,red chilly powder,pepper powder,coriander powder,turmeric powder and grind again to a coarse mix

3. Take them in a bowl mix rice flour and besan flour.Mix well 

4. Divide into small balls or whatever shape u want.

5. Heat oil,drop the balls in and fry till golden brown,

6. Extract oil and serve 

Notes

U can adjust spices

Bread bajji

Ingredients

Besan flour -1/2cup

Rice flour -1/4 cup

Bread slices-3 

Salt as req

Perungayam a pinch

Cooking soda -1/4 tsp

Chilly powder -1/2tsp

Method

1.Take a bowl add besan and rice flour.Add salt,chilly powder and perungayam.Mix well

2.Then add water little by little to form a batter.The batter not be thin consistency should be enough easily to coat the slices

3.Trim the edges of the bread slices.I cut it triangle shape bt its optional.

4.Add cooking soda to the batter

5..Dip each piece of bread slice in batter.

6.Deep fry it till golden .Drain in tissue paper and serve hot

7.Serve with jam or tomato sauce or dates syrup.I serve with dates syrup.

Notes

U can add pepper powder

Plantain Chips

Ingredients

Plantain-1

Salt as per taste

Oil for deep frying

Turmeric Powder -1/4tsp

Method

1.Mix the turmeric, salt and water in a small bowl, until the salt dissolves completely in the water and set aside.

2.Peel the plantain and slice it thin...Silce it directly into above bowl of water.keep it for 5mints.

3.After 5mints,remove the plantain from water.

4.Heat the oil in a kadai over mediium heat.

5.Put the slices into a oil.Deep fry it.

6.Drain it from oil to paper towel.

7.Crispy chips was ready to eat...:-):-):-)

Parppu Vadai / Masala Vadai

Medhu Vadai/ Uluthu Vadai

Ingredients

Urad dal-1 cup

Ginger-1 inch

Small onions-10 to 15

Green chilly-1 or 2

Curry leaves- few

Cumin seeds or pepper corns-1 tsp

Salt

Oil for deep frying

Method

1.Soak urad dal for 1 to 2 hrs.

2.Drain the water and grind it in a mixie by adding little amount of water till fluffy.

3.While grinding add chopped green chilly,onions,ginger,curry leaves and salt to it.

4.Mix well...Heat oil in a kadai.

5.Wet your hands in water and take a small ball of batter on ur right hand.

6.Place the ball on left hand and flatten a ball using right hand.

7.Make a hole in the center using ur finger and gently drop the vadai into the hot oil.

8.Fry the vadai till they become crisp and golden in color.

9.When done remove from oil and drain them on a paper towel.

10.Medhu vadai was ready.Server with coconut chutney or sambar.

Note

If ur batter s very runny,add rice flour or maida...

Pasiparuppu Murukku

Ingredients

Rice flour-4cups

Gram flour/pasi paruppu -1/2cup

Kadala paruppu-1/4cup

Ghee/butter/hot oil-2tsp

Cumin seeds/sesame seeds-2tsp

Salt to taste

Oil for deep frying

Preparation


To make rice flour

1.Wash and soak rice in water for 1 to 2 hrs...

2.Drain the water and spread the rice on paper or absorbing cloth..

3.Let the water evaporate and when the rice is little moist..grind it to fine powder...sieve it...

4.Now heat a pan,add the powdered rice into it and stir continously till nice aroma comes from rice.

5.Store it in air tight box once cooled.


To make dal powder

1.Dry roast dal in pan till it turns light brown with a nice aroma..

2.Now grind it into a fine powder...

3.Sieve it and keep aside..

Method

1.Take rice flour,dal powder,salt,cumin seeds and butter.Mix well..

2.Knead a dough by adding little by little water.Dough should be soft.

3.Take a murukku press and drop some dough into it.

4.Heat oil in a pan..

5.Deep fry the murukku till it turns little brown..

6.Drain it and keep aside.

7.Healthy and crispy murukku was ready...


Note

1.U can add chilly powder or pepper powder to the dough

2.The oil should be medium hot to fry the murukku till crispy...

Athirasam

Ingredients

Rice flour-2cups

Jaggery-11/2cup

Dry ginger(sukku)-few

Cardamom-3

Ghee-1tsp

White sesame -1tsp(optional)

Preparation


To rice flour

1.Wash and soak raw rice for 1 to 2 hrs.

2.After 2hrs,drain the water completely and spread it on a cloth or paper,so that it will absorb the excess water.

3.After 15mints,dry grind the rice nicely.Sieve it.

To jaggery

1.Grate jaggery,add enough water to soak the jaggery..

2.Bring it to boil..once jaggery dissolves,filter it to remove any impurities...

Method

1.Mix flour,cardamom powder,sukku and sesame seeds..

2.Boil the jaggery water and check the consistency of the syrup to get a two string consistency.Don't allow to burn the syrup..

3.Pour the hot syrup over the flour and mix well with a ladle..

4.Cover it with a tight lid and let it rest for 1-2days..

5.I left it only for one day.after one day

This is the dough for athirasam...

6.Take the dough out and knead again...

7.Grease ur hands with ghee or oil.

8.Make balls from the dough and flatten the ball with ur hands and a small hole in the center.(u can use banana leaf or plastic cover with ghee)

9.Gently slip it into the oil.Fry both sides till it turns brown colour.

10.Remove from oil.Athirasam has tendency to absorb the oil.

11.Press the athirasam between two slotted ladles to remove

12.Then put it on a paper towel to drain excess oil and let them cool

13.Store them in airtight containers.


Note

1.If the flour is sticky or loose and u are unable to make balls,then add a little wheat or maida flour to it to get the right consistency.

2.If the dough is too tight,then add some milk to it

Besan Flour/Gram Flour Murukku (kadala Mavu Murukku)

Ingredients

Rice flour-2cups

Besan flour-1/2cup

Cumin seeds or sesame seeds-1tsp

Perungayum-a pinch

Butter/ghee/hot oil-1tsp

Salt as req

Oil for deep frying

Method

1.Take a bowl,add rice flour,besan flour,cumin seeds,perungayam,salt and butter.

2.Mix it well.

3.Add some water slowly and mix all together to the dough consistency.

4.Dough should not be too sticky or too hard.

5. Take the 3round holes or star holded plate in the murukku press and fill it with the dough..

6.Heat oil in the kadai.Turn the heat to medium and fry the murukku both sides till golden brown..

7.Drain it from oil to paper towels.

8.Crispy murukku was ready to eat

Egg Kabab

Ingredients

Boiled egg-2

Onion-1

Green chilly-2

Ginger garlic paste-1tsp

Coriander leaves-few

Mint leaves-few

Salt as per taste

Gram flour-2tsp (binding agent)

Corn flour-1tsp

Chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/2tsp

Kasuri methi leaves-few

Method

1.Boil the eggs and grate them into a medium bowl.

2.Chop the chillies,onion,mint and coriander leaves...

3.Combine all the above ingredients together..

4.Mix well and make a smooth dough(if it is dry,add some water)

5.Make a small balls and flatten each of these in ur palm.

6.Heat oil in a pan and fry kababs,few at a time until crisp and golden brown.

7.Tasty kababs was ready to serve and eat

Vazhaikkai Bajji/Plantain Bajji

Ingredients

Vazhaikkai/Green Plantain-1

Besan Flour-1cup

Idly Batter-1/4cup

Chilly Powder-1tsp

Baking Soda-a pinch

Salt to taste

Method

1.Mix all the above ingredients except plantain…

2.Add water little by little and make it into a batter(Make sure the batter Is not thin)

3.Heat oil in a kadai..

4.Peel off the kin and Slice the plantain and dip it in the batter.

5.Deep fry it in oil.

6.Tasty bajji is ready…Serve hot with chutney…

Oma Podi

Ingrediants

Besan flour– 2 cups

Rice flour – 1 cup

Salt to taste

Asafoetida – 1/2 tsp

Butter or ghee – 1 tsp

Chilly Powder-1/2tsp(Optional)

Oil for deep frying

Method

1.Mix besan , rice flour, asafoetida ,chilly powder and salt with water and make it into a thick paste like batter but a soft one.

2.Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

3.In your muruku press place the oma podi plate and load
the dough and press it directly into the hot oil.

4.Fry it untill it is golden yellow and crispy.

5.Crispy omapodi is ready.

6.Allow it to cool and store it in an air tight container.

Ribbon Pakoda

Ingredients

Besan – 2 cups

Rice flour – 1 cup

Chilly powder – 11/2tsp

Asafoetida -1/2 tsp

Butter – 1 tsp

Salt to taste

Oil for deep frying


Method

1.Take both flours in a bowl,add butter

2.Add chilly powder,salt and asafetida.

3.Mix well…Add water.Make a dough without crack..Dough should be soft

4. In your murukku press, place the pakoda plate.

5. Load the dough and press it directly into the hot oil.

6.Fry it until it is golden brown and crispy.

7. Hot and spicy ribbon pakoda is ready.

Green Curry leaves Thenkuzhal Murukku

Ingredients

Rice flour-2cups

Urad dhal(white)-1/2cup

Butter-1tsp

Cumin Seed or sesame seed-1tp

Perungayum-a pinch

Salt to taste

Curry leaves

Green chilly-1 or 2

Ginger –small piece

Oil for deep frying

Preparation

Make Green water

In a mixer add curry leaves,green chilly and ginger.Make a smooth paste with very little water.

If needed u can also strain with strainer

I strain and extract juice out of it

Method

1.Soak raw rice for 2to 3 hrs,wash it and dry it in the sun.Then powder it finely

2.Roast the dal slightly in a dry tawa until an aroma arises or till slight golden brown.Grind it into fine powder and sieve it

3.Take a bowl add rice flour,urad dhal flour,cumin seeds,perungayam,salt and butter.Mix it well

4.Add some green water slowly and mix all together to the dough consistency

5.The dough should not be too sticky or too hard

6.Take the 3 round holes or star holed plate in the murukku press and fill it with the dough

7.Heat oil in the kadai. (To check if the oil is hot, just drop a small piece of murukku dough in the oil, if it raises to the surface immediately, it is an indication that the oil is hot).

8.Turn the heat to medium and fry the murukku both sides till golden brown.

9.Drain it from oil to paper towels

10.Crispy murukku ready to eat..Store in an airtight container(When it cools completely)

Note

If water is not sufficient,then add some more water to ground mixture and strain and add while preparing dough

Vegetable Cutlet

Ingredients

Potato-2

Carrot-1

Beans-5 to8

Cauliflower-few florets optional one…(It gives nice flavour to cutlet)

Peas

Bread-3 slices

Chilly Powder-1tsp

Gram Powder-1/2tsp

Coriander Leaves

Maida-2 or 3 tsp

Salt to taste

Oil


Method

1. Boil the potatoes..Chopped the other vegetables together in another bowl.In oven 5 to 8 mints enough to boil the veggies..Just sprinkle a tsp of water in the vegetable

2. Peel off the potatoes and mash it..Then add other boiled vegetables…Make sure there is no water

3. Tear the bread pieces and crumble it by grinding

4. Add chilli powder,gram masala and salt,coriander leaves to the vegetable mix..Mix well

5. Make a thick paste by using maida with water.(Like idly batter)

6. Make equal and desired shapes from vegetable mix.Dip it in the maida paste

7. Coat both sides with the bread crumbs

8. Drizzle some oil in a non stick pan.Put it into pan.

9. Cook in a medium flame both sides,until crisp

10. Cutlet was ready to eat

Thenkuzhal Murukku

Ingredients

Rice flour-1cup

Urad dhal-3/4cup(Whole white )

Butter-1tsp

Cumin seeds or sesame seeds-1tsp

Perungayum-a pinch

Salt to taste

Oil for deep frying

Method

1.Soak raw rice for 2to 3 hrs,wash it and dry it in the sun.Then powder it finely

2.Roast the dal slightly in a dry tawa until an aroma arises or till slight golden brown.Grind it into fine powder and sieve it

3.Take a bowl add rice flour,urad dhal flour,cumin seeds,perungayam,salt and butter.Mix it well

4.Add some water slowly and mix all together to the dough consistency

5.The dough should not be too sticky or too hard

6.Take the 3 round holes or star holed plate in the murukku press and fill it with the dough

7.Heat oil in the kadai. (To check if the oil is hot, just drop a small piece of murukku dough in the oil, if it raises to the surface immediately, it is an indication that the oil is hot).

8.Turn the heat to medium and fry the murukku both sides till golden brown.

9.Drain it from oil to paper towels

10.Crispy murukku ready to eat..Store in an airtight container(When it cools completely)


Notes

1.If your murukku breaks while making, try sprinkling more water and knead and try again.

2.If u like spicy,add chilli powder