VEG STARTER

CABBAGE POKADA

CABBAGE POKADA

       SLICE CABBAGE , ADD NEEDED GRAM FLOUR (3s) , RICE FLOUR (1s), CORN FLOUR (1s) , CHILLI POWDER , HING , SALT , --MIX TOGATHER AND DEEP FRY IN MORE OIL 
    NOTE ; BAJI MIX ALSO CAN USE
                 SOAKING FOR MORE TIME , SUNKS OIL 
      BETTER FRY IMMEDITELY ONCE FLOURS MIX WITH CABBAGE

CARROT AND POTATO FRIES

       

PEEL  CARROT AND POTATO SKIN, THEN CUT IN REQUIRED SHAPES, SOAK IN WATER FOR 10 MIN _A

          THEN REMOVE AND DRY IN A TOWEL FOR MORE CRISPY_B

            THEN ADD OLIVE OIL, SALT, PEPPER, GINGER AND GARLIC PASTE

   MIX TOGATHER AND PLACE IN HEATED OVEN FOR 10 MIN

POKADA

pokada

           SOAK BENGAL GRAM DAL (100g)  FOR 1 HOUR , THEN GRID WITH ANISE (1s) , R.CHILLI (3) , GINGER (little )  , GARLIC (2) , COCONUT (1s)  -BLEND COURSELY  AND ADD SALT , CHOPPED S.ONION , CURRY LEAVES , CORRIANDER LEAVES ----MIX WELL  --A

     HEAT A KADAI WITH NEEDED OIL AND FRY A LITTLE BY LITTLE IN REQUIRED SHAPE 

MINT CAULIFLOWER

           

CLEANED CAULIFLOWER, CUT INTO SMALL PIECES  -A

        MINT LEAVRS + CORRIDOR LEAVES (BUNCH), GREEN CHILLIS, CUMIN SEEDS (1s), -B

       In A add B, then  corn flour (1s) , rice flour (2s) , gram flour (1s) , salt, lemon juice (2 drops) - mix well and rest it for 10min 

         Then deep fry and eat with finely chopped b. Onion as seasoning 

      
RAW BANANA CHIPS

     

  PEEL RAW BANANA (வாழைக்காய்) SKIN -A

    HEAT OIL IN A KADAI , ADD LITTLE SALT IN IT , ONCE OIL GOT HEATED , USING A SLICER , DIRECTLY SLICE IN OIL

      DEEP FRY UNTIL ITS BECOMES CRIPS IN GOLDEN COLOUR 

         IF NEEDED ADD CHILLI POWDER AFTER FRYING

APPALA SAMOSA

       

 HEAT VERY LITTLE OIL IN A KADAI , SAUTE FINELY CHOPPED ONION , WITH KARAM MASALA AND ANY OTHERS MASALAS (UPTO YOUR TASTE ) , THEN ADD FINELY CHOPED MINT LEAVES AND CORIANDER LEAVES --A - REST IT UNTIL HEAT REDUCES 

           TAKE A PLAIN DRY APPALAM AND DIP IN WATER , THEN PRESS TO WATER RELEASE FROM IT --

           KEEP NEEDED A IN B , FOLD IN REQUIRED SHAPES , THEN DIP FRY IN MORE OIL

STUFFED LADIES FIGURE

STUFFED LADIES FIGURE

STUFFED LADIES FIGURE

       
CLEAN THE LADIES FIGURE , CUT AND REMOVE SEEDS , ADD THE STUFF ( CHOPPED B.ONION , G.CHIILI , GINGER + GARLIC PASTE , CHEESE , CHILLI POWDER , DHANYA POWDER , SALT , CORIANDER LEAVES -MIX TOGATHER ) -A
           CORN FLOUR (2s) , MAIDA FLOUR (1s) , SALT - MIX A PREPARE A LIQUID -B 
      TAKE A AND DIP IN B AND ROLL IN BREAD CRUMBS


BABY CORN 65

BABY CORN 65

     MAKE BABY CORNS TO BOIL FOR A WHILE THEN FILTER THE WATER --A
     IN A BIG BOWL ADD CORN FLOUR (2s) , RICE FLOUR (2s) , BENGAL GRAM FLOUR(1s) , CHILLI POWDER , GINGER + GARLIC PASTE (1s)  , SALT --MIX EVERYTHING AND ADD A WITH IT
      MARINATE FOR 30 MIN -THEN DEEP FRY IT  


PANEER TIKKA

paneer tikka

          IN A BOWL ADD CURD , GARAM MASALA , GINGER + GARLIC PASTE , CHILLI POWDER , SALT , CHOPPED G.CHILLI , CORIANDER LEAVES , OIL (1s) , LEMON JUICE --FINELY MIX EVERYTHING --A

     IN A ADD PANEER , TOMATO , B.ONION , CAPSICUM (CUT EVERYTHING IN SAME SHAPE ) --MARINATED FOR MIN 30 MINUTES --B

      IF NEEDED PLACE IN STICKS OR PUT IN DOSA PAN USING LITTLE OIL

      ROAST IN GENTLY UNTIL IT GETS GOLDEN COLOUR

    

AVAL CUTLET

AVAL CUTLET

     Soak aval for a minute and sequece the water  , spread in a big plate for few minutes until it comes little dry -A

       With A add boiled potato , chopped curry leaves , mint , green chillis and more corriander leaves

      Then add rasam powder , chilli powder , salt , dhanya powder (dhanya powder only adds taste to this dish ) , sprinkle pinch of sugar --nicely mix everything and prepare required shapes -B

   Then toast B in a pan or deep fry in more oil

PANEER 65

PANEER 65

        SLICE PANEER IN SMALL CUBES , ADD CHILLI POWDER , RED FOOD COLOUR , GINGER + GARLIC PASTE , SALT , GARAM MASALA , LEMON JUICE , CURD -MIX EVERYTHING AND MARINATED FOR 30 MINUTES
        THEN DEEP FRY IN MORE OIL 

BABY CORN 555

BABY CORN 555

BABY CORN - CUT IN REQUIRED SHAPE
 ------------RICE FLOUR (1s) , CORN FLOUR (1s) , MAIDA FLOUR (2s) , PEPPER , SALT , CURRY LEAF , --MIX EVERYTHING , AND MAKE AS  BAJI FLOUR CONSISTANCY -- A ---------
     --------NOW DIP BABY CORN IN A THEN DEEP FRY UNTIL IT REACH GOLDEN COLOUR

CAPSICUM 65

CAPSICUM 65

        IN SLICED CAPSICUM ADD CHILLI POWDER , BENGAL GRAM DAL POWDER , RICE FLOUR , GINGER PASTE , GARLIC PASTE , SALT , FOOD COLOUR 

          MIX EVERYTHING AND DEEP FRY IMMEDITELY

ONION 65

       SLICE ONIONS AS RING FORM , THEN ADD CHILLI POWDER , SALT , GINGER +GARLIC PASTE , CORN FLOUR , RICE FLOUR , GRAM DAL FLOUR , FOOD COLOUR -MIX EVERYTHING AND FRY 

VEG 65 

VEG 65

        PUT SOME SOYA CHUNKS IN HOT WATER FOR 10 MIN

             THEN SEQUEZE THE WATER FROM CHUNKS --A

   IN A ADD TURMERIC POWDER , CHILLI POWDER , GINGER + GARLIC PASTE , SALT , CURD ---MIX WELL WITH SOME CURRY LEAVES --SOAK FOR 30 MIN 

            THEN DEEP FRY IT  

 GOBI 65

GOBI 65

                                       

 
  CAULIFLOWER , -  MAKE IT TO BOIL FOR FEW MIN, THEN ADD CHILLI POWDER(2) , TURMERIC POWDER(1/4) ,CORN FLOUR(1) ,SALT, KESARI COLOUR, RICE FLOUR(1),MIX EVERYTHING THEN SOAK FOR 30 MIN , THEN FRY

ONION POKADA

ONION POKADA

        SMALL ONION (50g) , G.CHILLI (3) , CORIANDER LEAF , BENGAL GRAM FLOUR (4s ) , RICE FLOUR (2s) ,  RAVA ( 1pinch ) , RED CHILLI POWDER ( 1s) , SALT ---- MIX EVERYTHING WITH FEW DROPS WATER --- --IMMEDIATELY DEEP FRY

VEG CUTLET                

VEG CUTLET

Heat little butter , sauté b.onion , carrot , cabbage , peas , beans , boiled potatoes ( half more than other vegetables ) , mix it add chilli powder , turmeric powder , salt , one pinch of Garam masala powder , cumin powder --powders measurement  upto taste , --mix well as mashing until everything comes together --off the stove 

     Then make it as small balls , prepare cutlet shape , --A

     Mix maida flour in little water -- now dip A in that 

      Later touch in bread crumbs and deep fry it 

    Eat with tomato sauce