SAMOSA

MIX MAIDA,WATER(as needed) ,SALT AND KNEED WELL.
  KEEP IT ASIDE FOR 1/2 AN HOUR

  IN A VESSEL,TAKE LITTLE OIL,PUT MUSTARD SEEDS
  AFTER IT POPPED,PUT LITTLE GRAM DAL
  WHEN IT BECOMES SLIGHTLY BROWN,ADD CHILLIES
  THEN ADD CHOPPED ONION(lengthwise) AND ALL COOKED
     VEGETABLES
  ADD TURMERIC POWDER AND MASALA POWDER
  KEEP IT UNTIL THE RAW SMELL OF POWDERS GOES OFF

        NOTE :  STUFF SHOULD BE DRY.

TAKE SMALL SIZE OF MAIDA,ROLL IT AND FLATTEN IT
    LIKE POORI SIZE.
CUT  IT IN THE MIDDLE AND MAKE IT HALF.
TAKE ONE HALF AND FOLD IT BREAGTHWISE AND CLOSE
    EQUAL LENGTH PORTION WITH MAIDA WATER.(ADD WATER
    TO MAIDA AND IT SHOULD BE SLIGHTLY WATERY)
FILL THE STUFF IN THE OPEN PORTION AND CLOSE THAT
    PORTION ALSO WITH MAIDA WATER.
DEEP FRY IT UNTIL IT TURNS TO BROWN COLOR

BONDA

  MIX MAIDA FLOUR,RICE FLOUR,CURD,CUMIN SEEDS
     SALT AND CHOPPED CHILLIES WITH WATER
  THE DOUGH SHOULD BE SLIGHTLY WATERY
  MAKE A BALL AND DEEP FRY IT UNTIL
     IT TURNS TO BROWN COLOUR

POTATO BONDA

  IN A VESSEL,TAKE LITTLE OIL,PUT MUSTARD SEEDS
  AFTER IT POPPED,PUT LITTLE GRAM DAL
  WHEN IT BECOMES SLIGHTLY BROWN,ADD CHILLIES
  THEN ADD CHOPPED ONION(lenthwise),MASALA POWDER
    AND COOKED POTATO. THEN ADD CURRY LEAVES

  ADD WATER TO MAIDA FLOUR AND MAKE A SLIGHTLY
     WATER PASTE

  TAKE A LIME SIZE STUFF AND ROLL IT ON THE PASTE
     AND DEEP FRY IT UNTIL IT TURNS TO BROWN
 

CUTLET

  IN A VESSEL,TAKE LITTLE OIL,PUT MUSTARD SEEDS
  AFTER IT POPPED,PUT LITTLE GRAM DAL
  WHEN IT BECOMES SLIGHTLY BROWN,ADD CHILLIES
  THEN ADD CHOPPED ONION(lengthwise),MASALA POWDER
    AND COOKED VEGETABELS. THEN ADD CURRY LEAVES
    IT SHOULD BE DRY

  ADD WATER TO MAIDA AND MAKE A WATER PASTE
  FRY RAVA OR TOAST BREAD AND CRUNCH IT
  TAKE MAIDA WATER AND RAVA IN SEPERATE BOWLS

  TAKE  A LITTLE STUFF AND FLATTEN IT
  DIP BOTH SIDE IN MAIDA AND THEN IN RAVA OR BREAD
  DEEP FRY IT OR KEEP IT IN THE OVEN FOR 450 degreeS FOR
     15 mins.

THATAI
 

 

RICE FLOUR	1 cup
GRAM DAL	3 tsp
COCONUT	1/2
CHILLI POWDER	1 Tsp
ASAFOETIDA	pinch
GHEE	4 tsp
SESAME SEEDS	1 tsp
SALT	TO TASTE

  FRY RICE FLOUR SLIGHTLY
  SOAK  GRAM DAL FOR HALF-AN-HOUR.
  MIX ALL OF THEM AND MAKE A DOUGH
  TAKE A LIME SIZE DOUGH AND FLATTEN IT
     AND DEEP FRY IT UNTIL IT TURNS BROWN
 

SEEDAI
 

 

RICE FLOUR	1 cup
URID DAL	3 tsp
COCONUT	1/2
CHILLI POWDER	1 Tsp
ASAFOETIDA	pinch
GHEE	4 tsp
SESAME SEEDS	1 tsp
SALT	TO TASTE

  FRY RICE FLOUR SLIGHTLY
  SOAK  GRAM DAL FOR HALF-AN-HOUR.
  MIX ALL OF THEM AND MAKE A DOUGH
  TAKE A BALL SIZE DOUGH AND PUT SMALL
     SIZES OF THEM AND DEEP FRY IT UNTIL IT TURNS BROWN

NOTE :  DON'T TAKE SMALL BALLS AND PUT IT.

RIBBON MURUKKU

 

RICE FLOUR	4 cups
GRAM FLOUR	1 cup
CHILLI POWDER	2 Tsp
SALT	TO TASTE
SESAME SEEDS	1 Tsp
GHEE	3 tsp
ASAFOETIDA	pinch

  MIX ALL OF THEM WITH WATER
TAKE  RIBBON MURUKKU PLATE AND FILL THE ACHCHU
    WITH THE DOUGH AND SQUEEZE IT
DEEP FRY IT UNTIL IT TURNS TO BROWN

THENKUZHAL

 

RICE FLOUR	4 cup
URID DAL	1 cup
SESAME SEEDS	1 Teaspoon
JEERAGAM	1/2 Teaspoon
SALT	TO TASTE

MIX ALL OF THEM WITH WATER
  TAKE  THENKUZHAL MURUKKU PLATE AND FILL THE ACHCHU
    WITH THE DOUGH AND SQUEEZE IT
  DEEP FRY IT UNTIL IT TURNS TO BROWN

MIXER

 

GRAM FLOUR	3 cups
PEANUT	1 cup
AVAL	1 cup
CHILLI POWDER	1 tsp
CURRY LEAVES	little
SALT	TO TASTE

  TAKE ONE CUP OF GRAM FLOUR AND MIX IT WITH
     WATER AND SQUEEZE IT IN OMAPPODI ACHCHU
  TAKE ONE CUP OF GRAM FLOUR AND MIX IT WITH WATER.
     IT SHOULD BE SLIGHTLY WATERY. HOLD GELLIKARANDI IN
     FRONT OF OIL.TAKE A SPOON OF FLOUR AND POUR IT ON
     GELLIKARANDI. THIS IS BHOONDHI
  TAKE ONE CUP OF GRAM FLOUR AND MIX IT WITH WATER
     IT SHOULD BE ROUGH. HOLD GELLIKARANDI IN
     FRONT OF OIL. TAKE THE DOUGH AND SCRAPE IT.THIS IS
    KARACHEV.
  FRY AVAL ,CHILLI POWDER AND CURRY LEAVE
  ADD EVERYTHING AND MIX IT WITH SALT

PAKKODA

 

GRAM FLOUR	1 cup
CHILLI POWDER	1 Tsp
ONION	1
SALT	TO TASTE

  MIX GRAM FLOUR,CHILLI POWDER,CHOPPED ONION
     ASAFOETIDA AND SALT WITH WATER
  TAKE LITTLE BALLS OF DOUGH AND DEEP FRY IT