Ingredients:

• Raw rice, – 21/2 cups
• Urad dhal – 11/2 cup
• Grated coconut – few tbsp
• Chopped onion – 1 med size
• Mustard seeds – 1 tsp
• Curry leaves – a few

Method:

• Soak rice and dhal together for few hours and grind it to form a smooth batter
• Heat oil in a pan, splutter mustard seeds, and fry curry leaves ,onions and coconut until light brown or raw smell disappears.
• Add this to the batter, add salt and mix well.
• Heat oil for deep frying in kadai and make small balls out of this batter and deep fry in batches

Ingredients:

• 6 or more medium potatoes
• Oil or fat for deep frying
• Salt.

Method:

• Wash and peel the potatoes. Slice very thin.
• An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.
• Put the slices at once into a bowl of cold water and let stand for at least one hour.
• Ice water is best, but you can set the whole bowl in the refrigerator if you wish.
• Dry well by shaking them in a towel.
• Fry in hot oil until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven’t any paper, use a worn dish towel. Salt lightly.
• These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

Ingredients :

• Potato : ½ kg
• Maida : 1 cup
• Ghee : a little
• Ginger : 4 pieces
• Green chilli : 4
• Cumin : ½ spoon
• Pepper powder : a little
• Coriander leaves : a little
• Salt : as needed
• Oil : as needed

Method :

• Stuffing
• Cut ginger, green chilli , coriander leaves finely.Boil potatoes in water, remove the skin and mash.Heat a little oil in a frying pan.Add green chilli, ginger, coriander leaves, potato, salt and set aside.
• Knead maida, salt with water to form a dough.Make small balls of the dough, flatten to circles or triangular shapes.Place the stuffing in them and close the ends.Keep them aside for sometime.Heat oil in a frying pan.Add the samosas and fry them till they are golden.
• Note: cauliflower, peas, onion, carrot can also be added.

Ingredients:

• 2 large onions , peeled
• 75 g flour
• 2 Tbsp corn starch
• ½ tsp baking powder
• a pinch of paprika
• ½ tsp sugar
• 1 egg , beaten
• 120 ml milk
• 1 ltr vegetable oil
• salt and pepper , to taste

Method:

• Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.
• As the oil is heating, cut the onions into circular slices of about 1cm thick, using a large knife.
• Now separate them into rings and place them on a trayCombine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.Add the eggs to the milk and whisk together.
• Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.
• To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy.
• Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork.Let them cook in small batches, so they won’t stick together.
• When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.serve hot

Ingredients:

• Puffed Rice 4 cups
• Jaggery 1/2 cup
• Green Cardamom 1

Method:

• Lightly bruise the cardamom.
• Grate or pound the jaggery into small pieces.
• Heat a deep vessel on medium flame, add jaggery, cardamom and 1/4 cup of water.
• When jaggery turns to thick consistency much like honey, remove from heat and add mamra. Stir quickly and thoroughly to stick all the mamra to the jaggery syrup.
• While it is still warm, take handful of mamra mixture and make ladoo out of it with both the hands. Repeat the same with the remaining mamra mixture.
• Store tight and they stay good for weeks.

Ingredients :

• Vegetable Steaks – 4
• Tomato ketchup- 2 tsp
• Sliced buns- 4, Dalda- 2 tsp
• Onion-1 (cut into thin round slices)
• Tomato- 1 (cut into thin round slices)
• Carrot- 1 (cut into thin round slices)
• Cabbage leaves- 4
• Turmeric powder- 1/4 spoon
• Salt,Butter- 2 tsp

Method:

• Boil water in a pan add turmeric & salt to it.
• Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes.
• Then take the vegetables from the water and drain on paper towels.
• Heat dalda in a pan and toast the buns.
• Then apply butter & little ketchup to the inner sides of the buns.
• Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun. Prepare all the buns in the same manner.