MAIDA CURD BONDA

Ingredients

Maida flour 2 cups
Sour curd 1 cup
Baking powder (cooking) 1 pinch
Cumin seeds 2 tea spoons
Asafoetida 1 pinch
Green chili 2
Salt To taste
Oil


Take Maida; add salt, cumin seeds, green chilies, baking powder, and asafetida. Mix it well slowly with sour curd and make a bonda paste. In a frying pan, pour oil. With a little flame, make small bondas and deep fry it. Serve with chutney.

CAULIFLOWER CUTLET

Ingredients

Cauliflower 1
Potato 250 gms
Big Onion 2
Ani seeds 1 tea spoon
Garlic ginger paste 1 tea spoon
Garam masala powder 1 tea spoon
Chili powder 1 tea spoon
Dhania (Coriander seeds) Powder 1 tea spoon
Turmeric powder ½ tea spoon
Jeera ½ tea spoon
Green chili 1
Bread or Rusk powder ½ cup
Coriander leaves
Salt to taste
Oil

Put cauliflower in hot water, pick the flowers and add salt, keep aside for 30 minutes. Then cut into pieces. Boil potato, peel and smash it well. In a frying pan, pour oil, add aniseeds, garlic ginger paste, finely sliced onion, green chili and fry it nicely. Add turmeric powder, dhania powder, masala powder and chili powder. Then add the cauliflower pieces. Add water. After 5 minutes put smashed potatoes, corianders leaves and curry leaves. Stir it well and make a fine mixture of all. Prepare balls out of the mixture and dip the balls in bread powder. In a tava or frying pan put oil and fry the cutlets into reddish brown in colour. Serve hot with sauce.

POTTUKKADALAI URUNDAI (ROASTED GRAM BALLS)

Ingredients

Roasted gram 1 cup
Sugar 1 cup
Ghee 25 gm
Cardamom powder ½ tea spoon

Fry the roasted gram slightly without oil. In a strong bottomed pan, put sugar and a little water. Boil till 2 string consistency paagu (liquid paste) comes. Add roasted gram and cardamom powder in to the paagu. With slightly melted ghee, make balls with the roasted gram and sugar mixture. Allow it to cool.

SPECIAL VEGETABLE CUTLET

Ingredients

For this vegetable cutlet we can use keerai (green leaves).

Carrot, beans, cauliflower sliced 1 cup
Green peas ¼ cup
Potato 1
Bengal gram flour ½ cup
Roasted gram flour ½ cup
Garlic ginger and chili paste 2 tea spoons
Coriander leaves (cut into pieces) 1 table spoon
Turmeric powder ½ tea spoon
Bread powder ¼ cup
Oil
Salt to taste

Boil all vegetables individually. Add Bengal gram flour, roasted gram flour, vegetables, garlic ginger chili paste, salt coriander leaves and turmeric powder. Mix it well. Make desired shape of cutlets and deep fry it in a non stick pan with oil. Boil it till deep brown colour comes. Serve with sauce.

POTATO THATTAI

Ingredients

Potato 250 Gms
Rice flour 400 Gms
Peeled broken green gram 50 Gms
Roasted gram 50 Gms
Verkkadalai (Pea nut) 50 Gms
Green chili 10
Coconut scrapped 1 cup
Oil
Salt to taste

Soak the green gram, pea nut and roasted gram in water. Add salt, green chili and scrapped coconut. Grind it well. Boil the potatoes, peel and smash it well.
In the rice flour, add smashed potatoes and the ground mixture. Prepare thick dough. Make small balls. Prepare small round size thattai from the balls, with the help of oil touch. Deep fry the thattais in oil. Make it in slight brown colour. The thattais will be crispy.

VADAI

Ingredients

Black Gram (Urad Dhal) 100 Gms
Green chili 2
Ginger 1 medium size piece
Salt to taste


Soak black gram in water for 2 hours. Then wash it well. Put in a grinder along with salt ginger, chili and a little water. Make the dough into a coarse thick paste. Put oil in a pan. From the vadai maavu (Dough) prepare medium sized balls. Put a little water in a small plantain leaf, keep the vadai maavu ball on that, and flatten it with a little water. Make a hole in the centre. Prepare all the vadais. Deep fry it. Serve with coconut chutney.

BEETROOT CUTLET

Ingredients:

Beetroot 3
Potato ½ Kg
Onion (sliced nicely) 1 cup
Ginger-garlic paste 1 tea spoon
Green chili (sliced) 1 tea spoon
Aniseed (sombu) ½ tea spoon
Chili Powder ½ tea spoon
Dhania (Coriander seeds) Powder ½ tea spoon
Dry Mango Powder (Amchur Powder) ½ tea spoon
Garam Masala Powder ¾ tea spoon
Bread Powder ½ cup
Oil and Salt to taste

Boil beet root for 7 minutes. Peel it and make into small pieces. Boil potatoes, peel it and smash nicely. In a pan, pour a little oil and add onions, ginger-garlic paste, green chili, aniseeds, dhania powder, garam masala powder, chili powder and stir it well. Then add boiled and sliced beetroot. After the water drains, add smashed potato into it. After 5 to 7 minutes add dry mango powder and stir it well.

Allow the mixture to cool. Then shape the cutlet to our choice, and dip it nicely in bread powder. In a frying pan, put the cutlets with little oil and boil it nicely.