Rice flour rings

Rice flour - 2 cups

Water - 2 cups

Moong dal - 2 tbsp

Cumin seeds - 1 tsp

Sesame seeds - 1 tsp

Chilly powder - 1/2 tsp

Butter - 1 tbsp

Salt - to taste

Oil - for frying

1. Soak moong dal in water at least 30 minutes.

2. Heat water, then add moong dal, salt and butter.

3. When water starts to boil add the flour little by little. When flour is mixed remove from heat. Cover and keep aside.

4. When dough completely cooled add cumin seeds, sesame seeds and chilly powder. Mix well and make smooth dough.

5. Make small sized balls from the dough. Grease your palm with little oil and rub the ball to make 2 inch strip and form a ring by pressing two ends together.

6. Heat oil and fry golden colour on medium heat.

Tapioca cutlet

Tapioca – 2 cups (cooked & mashed)

Onion – ½ cups (finely chopped)

Ginger – 1 tsp (finely chopped)

Garlic – 1 tsp (finely chopped)

Green chilli – 1 tsp (finely chopped)

Coriander leaves – a few (chopped)

Curry leaves – a few (chopped)

Chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Bread crumbs – as reqd.

Egg – 1

Salt – as reqd.

Oil – for frying

1.    Heat 1 tbsp oil in a pan and add onion, ginger, garlic, green chilli and saute for 3 – 4 minutes.

2.   Then add tapioca, curry leaves, coriander leaves, salt and mix well and remove from heat

3.   When the mixture cooled, make it lemon sized balls and press it on palms.

4.   Dip it in the beaten egg and roll in the bread crumbs.

5.   Deep fry to a golden brown colour.

Serve hot 

Finger roll

Onion – ½ cup (finely chopped)

Cabbage – ½ cup (finely chopped)

Carrot – ½ cup (finely chopped)

Chicken / Beef – ½ cup (cooked & minced)

Green chilli – 2 (chopped)

Garlic pods – 3 (chopped)

Coriander leaves – 1 tbsp (chopped)

Bread crumbs – 1 cup

Egg – 1 (beaten)

Pepper powder – 1 tsp

Salt – to taste

Oil – for frying

1. In a bowl mix chicken, onion, cabbage, carrot, chilli, garlic, coriander leaves, ½ cup bread crumbs, salt and pepper.

2. Divide the mixture and shape them into tubes.

3. Dip each tube into the beaten egg and then roll in the bread crumbs.

4. Fry the rolls in medium heat.

Serve warm with tomato ketchup.

Banana chips

Raw banana – 10

Oil – for frying

Salt – to taste

1. Peel and slice all bananas into thin pieces and spread out on a cotton cloth.

2. Heat oil and fry the bananas until crispy.

3. Add little water in the salt.

4. Sprinkle the salt water into the fried bananas and mix well.

Chicken cutlet

Boneless chicken – ½ kg

Boiled potato – 2

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

Pepper powder – ½ tsp

Garam masala powder – ½ tsp

Onion (chopped) – 1

Ginger (chopped) – 1 tbsp

Garlic (chopped) – 1 tbsp

Green chillies (chopped) – 2

Curry leaves (chopped) – 2 springs

Coriander leaves (chopped) – 3 tbsp

Egg – 1 (beaten well)

Bread crumbs – As reqd.

Salt – As reqd.

Oil – 2 cups

1. Cook chicken pieces with turmeric powder, chilli powder and salt.

2. Cook well till the water is absorbed.

3. Mince the chicken pieces and keep aside.

4. Heat 2 tbsp of oil in a pan and add onion, green chilly, ginger, garlic and curry leaves.

5. Sauté well till the onion becomes soft.

6. Add garam masala, pepper powder and salt and mix well.

7. Then add mashed potato, chicken, coriander leaves and mix well.

8. Remove from heat and allow the mixture to cool.

9. Make small balls from this mixture.

10. Heat oil in a pan.

11. Dip the balls in the beaten egg and roll in the bread crumbs.

12. Fry it in the oil.

Serve hot.

Garlic cheese bread

Bread slices – 4

Unsalted butter – 2 tbsp

Garlic powder – 1 tsp

Coriander leaves (finely chopped) – 1 tbsp

Grated cheese – ¼ cup

Salt – a pinch

1. Preheat oven to 210°C.

2. Mix together butter, garlic powder, coriander leaves and salt in a bowl.

3. Spread this mixture on the top of the bread slices.

4. Sprinkle cheese over the bread.

5. Place it on a baking pan and bake for 10 minutes (or when cheese melted).

6. Remove from pan and serve immediately with tomato sauce.

Enjoy

Uzhunnu Vada

Urad Dal - 2 cups
Onion - 2 nos. (Chopped)
Green chillies - 2 nos. (Chopped)
Curry leaves - a few (chopped)

Ginger – 1 inch piece (chopped)
Black Pepper Corns - 1 tbsp (crushed)
Salt - to taste
Oil - for fry

1. Soak urad dal in water for 4 -5 hours.

2. Drain the water and grind the dal by adding little water and make a thick paste.

3. Transfer the batter into a bowl and add onion, ginger, green chillies, curry leaves, black pepper corns and salt and mix well.
4. Heat oil in a pan.

5. Wet palms of your hands and make a small ball from the batter.
6. Press it to get a flat round shape and make a hole in the middle of it.

7. Drop it into the hot oil and fry till it becomes golden brown colour.

8. Serve hot with Chutnety / Sambar

 Note: Wet your palm each time you make balls.

Sukhiyan

Green gram (Cherupayar) - 1 cups

Jaggery – ½ cup
Grated coconut - 1 cup 

All purpose flour (Maida) - 1 cups
Dry ginger powder - 2 pinches

Cardamom powder - 1 tsp
Rice flour – 2tbsp

1. Cook the green gram by adding a pinch of salt with enough water, until done (do not overcook it).

2. Drain the excess water and keep aside.

3. Melt jaggery by adding 1/4 cup water.

4. Add the grated coconut in the jaggery and mix well. 

5. Then add the cooked Green gram. 

6. Stir until it becomes dry (for around 10- 15 minutes) and remove from the stove. 

7. When cool, add the cardamom powder, dry ginger powder and mix well.

8. Mix maida, rice flour and a pinch of salt in water.

9. Make small lemon size rounds with the green gram.

10. Heat 2 cups of oil in a saucepan.

11. Dip each of the balls in the batter & deep fry

Pazham Pori/Ethakka Appam/Banana Fritters

Ripe plantains - 3

All purpose Flour (Maida) –1 cup

Rice flour – 2 tbsp

Beaten egg – 1 (optional)

Sugar – 1 tbsp

Turmeric Powder – a pinch

Salt – a pinch

Water - to prepare the batter

Oil – enough to deep fry

1. Peel the plantains and cut into 4 pieces.

2. Mix all the remaining ingredients except oil to make the batter. (Batter should be medium thick consistency, not too thick or runny)

3. Dip the banana pieces in the batter and deep fry till golden brown.

4. Remove and drain on paper towels.

Avalose podi

Raw rice – 1 cup

Grated coconut – ½ - 1 cup

Cumin powder – ½ tsp

Salt – ½ tsp

Sugar – ¼ cup

1. Soak rice for a few hours.

2. Leave it to drain and grind to make a coarse powder.

3. Combine grated coconut, cumin powder, and salt with the rice flour keep aside for 1 hour.

4. Dry roast the mixture on a low flame till it becomes turns light brown colour (Stirring continuously). It will take at least 15 - 20 minutes.

5. Add sugar and mix well.

6. Allow to cool.

7. Use the mixture in a grinder to make a smooth powder.

Serve as snacks. 

Potato pakoda / Aloo bhajiya

Potato - 2

Besan - 1 cup

Red chili powder - 1 tsp

Asafoetida powder - ½ tsp

Turmeric powder - ¼ tsp

Salt - to taste

Oil - for frying

1. Wash potatoes and cut it into thin slices.

2. Take besan into a bowl and add chili powder, asafoetida powder, turmeric powder, salt, water.

3. Blend it well and make a batter of thick consistency.

4. Heat the oil in a pan.

5. Dip each piece of potato in batter and put it into the oil.

6. Fry till they turn golden brown.

Serve with tomato sauce.

Bread toast

White bread slices – 8 nos.

Egg – 1

Milk – 1 cup

Sugar – ½ cup

Cardamom powder – 1 tsp

Butter – As reqd

1. Mix all the ingredients together except bread and butter.

2. Put a spoon of butter / ghee on to a frying pan.

3. Dip a piece of bread into mixture, do not over soak.

4. Place bread on to the heated pan and fry both sides till golden brown.

5. Toast is ready

Parippu vada

Toor dal ( Thuvara parippu ) - 3/4 cup

Chana dal ( Kadala parippu ) - 1/4 cup

Dry red chilies - 5

Green chilies - 3 (Finely chopped)

Curry leaves - 1 spring (Finely chopped)

Shallots - 10 (chopped)

Ginger - 1 medium sized piece

Asafoetida powder (Kayam podi) - 2 pinch

Oil - For frying

Salt - to taste

1. Wash and soak dals for at least 2 hours. 

2. Drain the dals in a colander for 30 minutes.

3. Press dal with a paper towel. (It helps removing the reaming water)

4. Grind the dals in a coarse paste. 

5. Then coarsely grind shallots, dry red chili and ginger. Add this to the ground dal.

6. Then add green chilies, curry leaves, asafoetida powder and enough salt to the ground dal and mix well the whole mixture

7. Make small lemon sized balls from this mixture and flatten them with your palms, like a vada.

8. Heat oil in a pan and deep fry till parippu vada become golden colour.

Serve with hot.

Bread bhaji

Bread slices - 4 nos.

Chopped Coriander Leaves – ¼ cup
kadala mavu / Besan Flour - 1 cup
Chilly sauce -½ tbsp.
Tomato sauce – 1tbsp
Salt - to taste
Sesame seeds (optional) – 1 tbsp.
Oil - for frying

1. Cut the edges of bread slices and cut it into 4 pieces. (Cut the bread slices as any shape as you like.)

2. Mix beasan flour, water, salt, chili sauce, tomato sauce, coriander leaves and sesame seeds and to make it a batter (like dosa batter consistency).

3. Heat oil in a pan for deep frying.
4. Dip each bread piece into the batter and put it into the hot oil.
5. Fry both the sides till golden brown.

Onion pakoda / Onion bhajia

Onion – 2 

Besan - 1 cup

Red chili powder - 1 tsp

Asafoetida powder - ½ tsp

Turmeric powder - ¼ tsp

Salt - to taste

Oil - for frying

1. Cut onion into thin slices (length wise).

2. Take besan into a bowl and then add chili powder, asafoetida powder, turmeric powder, salt, water.

3. Blend it well and make a batter of thick consistency.

4. Add the onion pieces in batter and mix well.

5. Heat the oil in a pan.

6. Take a spoonful of onion and put it into the oil.

6. Fry till they turn golden brown.

Serve with tomato sauce.

Pakka vada

Besan / Chick Pea Flour - 1 cup

Red Chili Powder -1 tbsp

Pepper powder – ½ tsp

Asafoetida powder – ½ tsp

Curry Leaves (chopped) - a few

Salt - to taste

Oil - for deep frying

1. Mix together; besan, red chili powder, salt, asafoetida powder and curry leaves well and make a soft dough adding water. (Approximately ¼ cup of water. Don’t add too much water)

2. Fill the Idiyappam maker with the prepared dough.

3. Press the dough into the hot oil in the pan.

4. Fry it until crispy.

5. When it cools, break it into smaller pieces. 

Dates Carrot Steamed Pudding

All purpose flour – ½ cup

Dates (finely chopped) – ½ cup

Carrot (grated) – ½ cup

Brown sugar – ½ cup

Melted butter – ¼ cup

Egg – 1

Raisins – ¼ cup

Chopped walnuts – 2 tbsp

Baking soda – ½ tsp

Baking powder – ½ tsp

Ginger powder – ½ tsp

Cinnamon powder – ½ tsp

Cardamom powder – ½ tsp

Cloves powder – ½ tsp

1. Beat together butter, egg and brown sugar until creamy and set aside.

2. In a bowl mix all the other ingredients well and then add the creamy syrup and combine well.

3. Pour the mixture in an aluminium bowl and cover it with an aluminium foil.

4. Place it inside the hot steamer (appachempu) and keep on low flame for 2 hours.

5. Allow to cool for 15 minutes and overturn it into the serving plate.

Serve and enjoy

Aloo tikki

Potato (medium) – 3 (boiled & peeled)

Green chillies – 2 (finely chopped)

Cilantro – 2 tbsp (finely chopped)

Ginger garlic paste – 1 tsp

Roasted cumin powder – 1 tbsp

Black pepper powder – ½ tsp

Garam masala powder - ½ tsp

Bread crumbs – 2 tbsp

Salt – to taste

Oil – for frying

1. Mash the boiled potatoes.

2. Mix all the ingredients in a bowl except oil.

3. Make small balls from the mixture and flatten each ball. Coat each ball in the bread crumbs.

4. Heat oil; and fry till it becomes golden brown colour.

Serve hot with ketchup or chutney

Sweet Banana Cutlet

Ripe plantain – 2 no.

Grated coconut – 2 tbsp

Egg – 1 (beaten well)

Sugar – 1 tbsp

Cardamom powder – ¼ tsp

Bread crumps – As reqd.

Ghee – 1 tbsp

Oil – 2 tbsp

1. Steam cook plantain then cool, peel and smashed well.

2. Mix cardamom powder, sugar, grated coconut, 1 tbsp bread crumps in the smashed banana.

3. Make small balls from this and flatten with hands.

4. Dip in the beaten egg and roll over in the bread crumps.

5. Heat oil and ghee in a pan and add the banana and fry till golden brown colour.

Ammini kozhukattai

Rice flour – 1 cup

Water – 2cup

Salt – to taste

Oil – 1cup

For tempering

Coconut oil –  2 tsp

Urad dal – ½ tsp

Mustard seeds – ½ tsp

Curry leaves – a few

Dry red chillies – 2

Asafoetida powder – a pinch

Salt – to taste

Coconut – 2 tsp

 1. Boil the water with salt and oil and turn off stove

 2. Add flour little by little and make smooth dough and cover 5 minutes.      

 3. Apply little oil in your palm and make small balls from the dough.
 4. Place it in a steamer and steam for 10 minutes.

 5. Heat oil and splutter urad dal and mustard seeds.

 6. Add chilies, asafoetida power and curry leaves.

 7. Add coconut, kozhukattai and mix well.

 8. Turn off flame& serve hot.