ONION BARATAA

INGREDIENTS

Translation

maitha flour - 1 and half cup

round shape cut onion - 1 cup

dhaniya powder - 1 teaspoon

chilli powder - 1/2 teaspoon

green chilli (cut into small pieces) - 1 teaspoon

corriander - little

oil and needed salt

PREPARATION

1. pour oil and onion in the frying pan then fry green chilli, corriander ,dhaniya powder, chilli powder and salt.

2. when step1 becomes cold, mix with maitha flour with little water and batter like chapaathi flour and now u can make round shape as u do to chapaathi and fry in the chapaathi pan itself.

3. Onion paratto is ready to serve now.

2.

CHANNA CUTLET

INGREDIENTS

Translation

white channa - 1/2 cup

onion ( cut )

grated carrot - 1/4 cup

puthina (cut)

corriander - little

green chilli (cut)

ginger - little

garam masala powder

chilli powder - 1/2 teaspoon

potitha bread - 1/2 cup

oil and needed salt

Preparation

1. soak the channa in the water previous day itself.

2. cook channa 3/4 th and grind in mixi.

3. In the frying pan pour oil and fry green chilli, ginger, puthina, corriander then fry onion, carrot then fry mirchi powder and garam masala and salt and add channa powder and bread thugal fry all till it becomes together.

4. take little by little from the above and make your own shape to make cutlet and fry in the dosa kal with pouring oil both sides or else can fry in the frying pan itself.

BREAD PANIYAARAM

INGREDIENTS

Translation

rice - 1/2 cup

bread thool - 1 cup

onion (cut ) - 1/4 cup

corriander - little

mustard - 1/4 teaspoon

urad dhal - 1/4 teaspoon

green chilli (cut) - little

coconut grated (thuruval) - 1 tablespoon

salt

Translation

1. soak rice in water for 2 hours and grind nicely.

2. make bread into pieces. ( uthirthu kol).

3. mix grinded flour and bread pieces with water like idly flour thickness.

4. In the frying pan, pour oil and fry the following one by one, mustard, urad dhal, green chilli, coconut, onion, corriander, salt and mix this with flour in step 3.

5. pour the step 4 flour in the paniyaaram pan with oil in the both hollow side of the pan.

BREAD BALLS

Ingredients

Translation

bread slice - 8

corn flour - 1/4 cup

cooked potatoes - 1/2 cup

grated carrot ( thuruval)

grated cabbage

cut onion - 1/4 cup

cut puthina

corriander - little

ginger (cut)

green chilli - 1/2 tea spoon

garam masala - 1/4 tea spoon

oil and salt

Preparation

1. pour oil in the frying pan, fry with ginger, green chilli, onion, then fry cabbage and carrot, puthina, corriander, garam masala, mirchi powder and salt one by one.

2. then mix and fry battered cooked potatoes with step 1.

3. have this mixture in smaller ball shapes.

4. cut the corner of bread pieces and soak in the water

5. now round the malasa balls with this soaked bread and slightly dip that ball in the corn flour. Like this make for all balls.

6. Now pour oil in the frying pan and fry that ball in step 5.

7. Bread Balls are ready to serve now.

Vadai

INGREDIENTS
Translation

uluntham paruppu - 50 grams
onion - 6 small or needed
green mirchi - 1
salt - needed try with 2 pinch
curry leaves - 1 or 2 sticks
ginger - nail size

Preparation

1. soak raw uluntham paruppu in water for half an hour atleast.

2. grind ulunthamparuppu in mixi with salt and bit of ginger add little water should not add more water.

3. cut mirchi into small small pieces, and also cut onion

4.now with the mixi item add step 3 items

5. pour oil in the pan and boil , once oil get heated, make vadai.

By 50 gms uluntham paruppu u can make less than ten medium size vadai.

DHOVLA / KOLA KATTAI

INGREDIENTS & PREPARATION
Translation

1. night Baath thandu ( boiled rice ) bijatha thaina pani jukku sodi - try with 300 grams of rice.

2. Thandum pani hochithi, mixim grind kerna koddakan.

3. kutti kutti shape kan dovla kerna

4. falar handa pani sodi boil keratha thovna, pani paja menath panim thovla thai sijadna, pani nokka menath falar sodariya soun falar bothulu shape keri thova dovla peed , onta onta kan thovleth avna.

5. seven to ten mins hollathu falar handa open keri savai hoiyirasya meni.

6. frying panum leskan thel sodi, jira kin kerpav thai foni thena.

KILANGU AMBAT - POORI SIDE DISH serves 2

INGREDIENTS
Translation

kadala paruppu - little for frying purpose
Onion - 3 Big
potato - 6 to 7 small ( just cut the needed quantity)
Red mirchi - 2
curry leaves - little
coriander leaves - little
Garlic - 4 or 5
Ginger - 25 ps size
Tomatoes - 2
Turmeric - 1/4 spoon
Hing - little
kadala maav - 50 grams
water - needed ( try with half glass and increase if needed )

PREPARATION

1. Boil potatoes with needed salt and water

2. Take a frying pan and pour little oil and fry kadala paruppu, then fry onion, after getting fried, put red mirchi, corainder and curry leaves, potates then put garlic, ginger , turmeric, hing and pour kadala maav and water (salt - if needed)