Samosa.

Samosa is a very popular and mouth-watering snack item.

Ingredients:
Maida                               : 2cups.
Potatoes                            : 2.
Green Chillies                    : 2.
Ginger                               : small cube size.
Cumin Seeds                     : 1spoon.
Coriander Powder             : 1/2spoon.
Garam Masala                    : 1spoon.
Lemon Juice                       : 1spoon.
Salt                                     : 1spoon.
Water                                  : 1/2cup.
Oil                                       : 2spoons & required for deep frying.
Ajwain (Vaamu)                    : 1spoon.
Coriander                              : 2stems.
Green Peas                            : 1/2cup.

Preparation:
Peel out the Potatoes and cook them with sufficient water in a pressure cooker. Wait for 2 whistles. Strain out the Water and keep them aside. In the mean while, take a mixing bowl, in that, mix Maida with half spoon of Salt, Ajwain and one spoon of Oil. Mix it thoroughly so that no lumps are formed. Now again mix with half cup of Water and make a soft dough. Keep this dough aside for 15 minutes by covering the bowl with a wet cloth. Blend the Green Chillies and Ginger into a fine paste. Cut the boiled Potatoes into small pieces. Mix the boiled Potato Pieces with Green Chilly-Ginger paste, chopped Coriander, Garam Masala, Coriander Powder, Salt and Lemon Juice. Now heat a pan with one spoon of Oil in it. When the Oil gets heated,  fry Cumin Seeds & Green Peas for 2 minutes, and then add the boiled Potato mixture and cook it for 2 minutes. Turn off the stove and   let the Curry to be cooled. In the meanwhile make small balls from the dough. Press each ball into a flattened round size chappathi with rolling pin. In between sprinkle  a pinch of Maida to get a round shape.Now cut that Chappathi into two equal halves at the middle. Take a halve and fold one side at the middle and on that ,overlap the other side with rubbing its edges with a drop of Water with your finger. Make sure that you will get a cone shape. Now stuff the cone inside with the Potato curry and close its other edge by rubbing a drop of water with your finger and press its edges. Continue this process. Heat a kadhai with required quantity of Oil used for deep frying. When the Oil gets heated, fry this Samosa's until they turns into golden color. Now remove the Samosa's from the kadhai and serve it.

Note: Rub with a drop of Water on the edges of the dough to get a cone shape.

Rava Idli With Sambhar.

Rava Idli with Sambhar is very popular in Chennai. It is an excellent combination.

Ingredients:

For Idli:
Sooji (Upma Rava)            : 2cups.
Baking Soda                      : 1spoon.
Oil                                     : 2spoons.
Chana Dal                          : 1spoon.
Urad Dal                            : 1spoon.
Hing                                   : a pinch.
Mustard Seeds                               : 1spoon.
Green Chillies(Chopped)                 : 1spoon.
Ginger Paste                                    : 1spoon.
Yogurt                                             : 1cup.
Water                                              : 1cup.
Salt                                                  : 1/2spoon.
Coriander(Chopped)                        : 1/2cup.
Curry Leaves                                   : handful.
Tomato slices                                   : for garnishing.

For Sambhar:
Carrots                                 : 3
Beans                                   : 5
Onion                                   : 1.
Brinjal                                   : 1.
Tomatoes                              : 3
Toor Dal(Kandi Pappu)         : 1/2 cup.
Tamarind Pulp                       : 2spoons.
Turmeric                                : a pinch.
Red Chilly Powder                 : 1/2spoon.
Salt                                        : 1spoon.
Sambhar Masala Powder        : 1spoon.
Coriander Powder                  : 1/2spoon.
Curry Leaves                          : handful.
Coriander                               : 2stems.
Hing                                       : a pinch.
Oil                                          : 1spoon.
Mustard Seeds                        : 1spoon.
Water                                      : 2 cups.

Preparation:

For Idli:
Heat a pan with two spoons of Oil in it at a medium flame. When the Oil gets heated, add Chana Dal, Urad Dal, Mustard Seeds and fry them until they turns light golden color. Now add Hing, Curry Leaves, Green Chillies & Ginger paste and again fry for 2 seconds. Now add Sooji (Upma Rava) and roast  until it turns into light golden color  and turn off the stove. Immediately shift this into a mixing bowl before the Rava starts burning. Now add Yogurt, Baking Soda, chopped Coriander, Salt and mix it with Water. Make this into a batter and keep it aside for 1 hour to get fermented. After 1 hour, the batter gets fermented. Heat a idli pan (cooker) with half glass water. In the mean while, rub the idli plates with a pinch of Ghee and pour a spoon of Idli batter into that idli plate moulds and garnish with Tomato slices. Now keep this idli plates into the idli pan when the water starts boiling. Cover the idli pan with lid. Cook at medium flame for 10 minutes. The steam comes out from the lid. After 10 minutes, turn off the stove and wait for 5 minutes to get the steam reduced. Now remove the idlis from the plates with the  help of knife/ spoon and continue this process. Now the Rava Idlis are ready to serve and eat.

For Sambhar:
Soak the Toor Dal in one glass of Water for 10 minutes. Chop all the Vegetables into cube size pieces. Cook all the Vegetable pieces (except Tomato) and soaked Toor dal along with Water, Turmeric & pinch of Salt in a pressure cooker. Wait for 3 whistles. After getting 3 whistles, remove its lid and add one glass of Water, Tomato pieces, Red chilly Powder, Salt, Coriander Powder, half spoon of Sambhar Masala Powder, chopped Coriander,Tamarind Pulp and cook them for another 5 minutes at a medium flame. Now heat a pan with one spoon of Oil in it. When the Oil gets heated, add Mustard seeds, Hing, Curry leaves and half spoon of Sambhar Masala Powder and fry them for 1minute. Now immediately pour this mixture into the Sambhar kadhai and mix them very well. Turn off the stove. Now Sambhar is ready to serve and eat with Rava Idlis.

Note: Rub the Idli plates with a pinch of Ghee, so that the Idlis won't get sticky.

Pesara Aavakaya.

Pesara aavakaya is a variety and different from ordinary Mango pickle.

Ingredients:
Mango                            : 1.
Moong Dal                      : 1cup.
Red Chilly Powder           : 1cup. Salt                                  : 1cup.
Sesame Oil                       : 1cup.

Preparation:
Cut the Mango into small cube size pieces. Blend the Moong Dal into a fine powder. Now take a mixing bowl, add Mango pieces, Moong Dal Powder, Red Chilly Powder &  Salt. Mix all of them properly. Now by pouring Sesame Oil again mix them thoroughly. Wait for three days to serve. After three days, you can observe the Oil starts oozing. Now mix the whole pickle thoroughly. And the Pesara Aavakaya is ready to serve and eat.

Note:  After 3 days,Check the Salt consistency. Inadequate of Salt  spoils the pickle.

Basundi.

Basundi is a delicious and yummy sweet dessert.

Ingredients:
Milk                           : 1litre.
Sugar.                         : 3spoons.
Milkmaid                     : 3/4th cup.
Elaichi Powder             : 1spoon.
Almond Pieces             : 3/4th cup.
Cashew Pieces             : 3/4th cup.


Preparation:
Heat a kadhai  at a medium flame. When the kadhai gets heated, pour the Milk and wait for boiling. When the Milk starts boiling, then turn the stove burner towards simmer level. Now at simmer level, stir the Milk for every 5 minutes until the Milk gets reduced to 1/2 litre. This process may take 45 minutes approximately. When the Milk got reduced to 1/2 litre, at this level, add Elaichi powder, Cashew Pieces, Almond pieces, Milkmaid & Sugar. Stir it for another 2 minutes and remove from the kadhai and shift into a serving bowl.

Note: The Milk should not contain any water in it.

Cabbage Pickle.

Cabbage pickle is a very spicy & variety pickle.

Ingredients:
Cabbage(Chopped)                            : 1cup.
Red Chilly Powder                              : 1cup.
Iodized Salt                                         : 1/2cup(approx).
Mustard Powder                                 : 1/4th spoon.
Roasted Methi Powder                        : 1/2spoon.
Sesame Oil                                          : 1/4th cup.(approx)
Mustard Seeds                                     : 1spoon.
Hing                                                     : 1/2spoon.
Lemon Juice                                         : 1spoon.

Preparation:
Finely chop the Cabbage. Take a mixing bowl, add chopped Cabbage, Red Chilly Powder, Iodized Salt, Mustard Powder & Roasted Methi Powder. Mix them very well. Heat a pan at a medium flame. When the pan gets hot, pour Sesame Oil into it. Now roast the Mustard seeds & Hing for 2 seconds. Now immediately turn off the stove and load this into the mixing bowl. Mix the whole mixture with a spoon properly. At last, add Lemon juice and mix it. Wait for three days to serve. After three days, Cabbage pickle is ready to eat.

Note: Wait for three days to get its taste, in order to serve.

Bread Bonda.

Bread-Bonda is  a  very tasty, spicy & delicious recipe .

Ingredients:
Bread Slices                                       : 10.
Potatoes                                             : 3.
Green Chillies                                     : 4.
Ginger                                                : Small cube sized piece.
Green Peas                                         : 3/4th cup.
Cumin Seeds Powder                          : 1spoon.
Turmeric                                              : a pinch.
Salt : 1spoon.
Oil                                            : Required for deep frying.
Coriander (Chopped)                : 1/2cup.
Corn Flour                                 : 1/2cup.

Preparation:
Peel out the skin of Potatoes. Boil the Potatoes with sufficient water in a pressure cooker at a medium flame. Wait for 3 whistles. Strain out the water and wait for 5 minutes till the Potatoes get cooled. Blend the Green Chillies & Ginger. Now in a mixing bowl, mash the boiled Potatoes and mix with the Green Chillies & Ginger mixture, Salt, Green Peas, Cumin Seeds Powder,Turmeric & chopped Coriander. Mix them properly and make small round balls with that mixture. Now heat a kadhai with required quantity of Oil used for deep frying. Now take a bread slice and removes its brown outer lines. Dip this slice into a bowl containing water. Now press this slice and squeeze all the Water with your fingers. Stuff the prepared Potato ball into this Bread slice and tightly press it with your hand. Now dip this into Corn Flour and rotate roundly. When the Oil gets heated, fry these balls until they turns golden color on a low flame. Repeat this method continuously until the task is completed. Turn off the stove and serve these Bread-Bonda's with Tomato sauce or any Chutney.

Note: Fry these Bonda's on a low flame.

Puran poli (Bobbatlu).

Puran Poli is a very famous Maharashtrian sweet dish. It is also known as Bobbatlu in Telugu.

Ingredients:
Chana Dal                                    : 1/2cup.
Jaggery                                         : 1cup.
Elaichi Powder                              : 1spoon.
Maida                                           : 1cup.
Water                                           : 1cup.
Oil                                                : 1spoon.
Ghee                                             : 3/4th cup.

Preparation:
Soak the Chana Dal with sufficient water for 2 hours. After 2 hours boil the soaked Chana Dal with water in a pressure cooker. Wait for 4 whistles. Remove the boiled Chana Dal from the cooker and strain out the water. Take a mixing bowl, press the boiled Chana Dal with your fingers and mix Jaggery & Elaichi Powder,when it gets cooled. Now make small balls from this paste and keep them aside. Take another mixing bowl, add Maida, Oil and mix them with one cup of Water and prepare a dough. Now make small balls from this dough. Take a dough ball and press it into small round shape, as you do for puri. In between the round shape, place the sweet paste ball and fold all the sides of the puri. Now slightly press with your fingers by rubbing your fingers with Ghee and again make a round shape Chappathi. Heat a pan. When the pan gets heated, fry this Chappathi on both sides by adding half spoon of Ghee. When the Chappathis gets fried remove from the pan. Continue this process until its completed. And the Puran poli (Bobbatlu) is ready to serve and eat.

Note: When the Sweet paste becomes liquid by adding Jaggery, then just cook this paste at a medium flame by adding half spoon of Ghee, until it becomes thick.