Vegetable Bonda

Ingrediants:

potato
beans
carrot
capsicum
peas
onions
besan flour 1/4 cup
bread slices 1/2 pound
milk 1/2 cup
salt
chilli powder

Method:

1. Cut all the vegetables into small pieces boil all the vegetables.
2. Fry onions in a karai n add all the vegetables add salt,chilli powder fry for sometime n keep aside
3. In another dish seive besan flour add water,salt, chilli powder 4 taste now heat oil in kadai
4. Cut the corners of the bread slices dip the bread slices in milk n takeout n sqeeze the milk by gently presing in between your palms
5. Now put small amount of vegetable curry in the middle of bread n close the bread by making it like a ball.
6. Now dip the vegetable ball in the batter n fry in oil serve hot

You can make this dish with just aloo also

Mysore Bonda

Ingredients:

1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
2tsp Nanabettina Chenagapappu
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)
Jeelakarra (optional)
Oma (optional)

Method:

1. Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs.
2. Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
3. Serve hot with green chutney or ketchup.
4. Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Puri masala (kizhanghu)

Ingredients:

Potatoes : 6, boiled and peeled
Onion : 1 medium, chopped
Chana dal : 1 tblsp
Mustard seeds : 1/2 tsp
Curry leaves : 4
Green chilli : 1, finely chopped (you can add more)
Ginger : 1 tblsp, grated
Turmeric powder : 1/4 tsp
Salt : To taste
Besan/chickpea flour : 1 tblsp
Hing : a pinch
Water : 1 1/2 cups
Oil: 1 tblsp
Cilantro : 1 tblsp, chopped

Method:

1. When potatoes are cool enough to touch, coarsely crumble using your hands.
2. Heat oil in a pan. Add mustard seeds. When seeds begin to pop, add chana dal and fry till golden brown.
3. Add onion, curry leaves, ginger, green chillies and hing.
4. Saute till onion becomes translucent.
5. Add potatoes and turmeric powder. Saute for a few seconds.
6. Mix besan with water. Add this to potato mixture. Add salt.
7 .Let this cook till you get rid of besan's raw smell and you get a semi-solid consistency.
8. Turn the heat off. Garnish with cilantro. Serve hot with Puris.

This will go equally well with Phulkas/chapatis.

Chicken Biryani

Ingredients:

Chicken 1 medium, cut into large pieces
Basmati rice 3 cups
Onions 5 large nos.
Ginger-garlic paste 1 tbsp
Mint leaves 1 bunch
Coriander leaves 1 bunch
Curd 2 cups
Turmeric powder 1 tsp
Coriander powder 3 tsp
Jeera powder 1 tsp
Kashmiri red chilli powder 2 tsp
Green chillies 4-5 nos.
Cinnamon 2 pieces
Cloves 10 nos.
Cardamoms 6 nos.
Garam masala ½ tsp
Salt to taste
Oil for deep frying
Ghee
½ a cupLime juice
Saffron a few strands (optional)
Milk 4 tbsp (optional)
Cashew nuts 20 nos.
Raisins 20 nos.
Eggs 4

Method:

1. Marinate the chicken with beaten curd, ginger-garlic paste, turmeric, coriander, jeera and chilli powders and salt for about an hour.
2. Meanwhile, slice onions very thin, and deep fry in oil mixed with ¼ cup of ghee till crisp. Clean and wash the rice, drain and keep aside.
3. Clean and chop the mint and coriander leaves. In the same oil, fry chopped cashew nuts and raisins till golden brown, drain and keep aside.
4. Slit green chillies, and mix into the marinated chicken. Put chicken and marinade into the kadai in which the onions/cashew nuts were fried.
5. Add a little water, cover and cook till the chicken is half done. Remove the chicken pieces with a slotted spoon and measure the stock.
6. Add enough water to make it six cups.
7. Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander and mint leaves.
8. Pour in the measured stock into which the garam masala powder has been added.
9. Pour the remaining quarter cup of ghee over the whole mixture. Close and cook till done.
10. Meanwhile, hard-boil and shell the eggs. Soak the saffron in milk, if you are using it.
11. When the biryani is done, open the rice cooker, and sprinkle saffron-soaked milk on top.
12. Mix carefully and cover and leave for a while. Just before serving, mix in the juice of half a lime.
13. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
14. Serve piping hot with papads, raita and pickles.

Rava Kesari Sweet

Ingredients:

Semolina/Sooji/Rava : 1 cup
Sugar : 1 1/2 – 1 3/4 cup (depends on how sweet you want it)
Ghee : ¼ cup *
Water : 2 ½ cups
Orange food color : A pinch
Cardamom : 1/4 tsp powdered
Saffron: A pinch
Cashewnut: fistful

Method:

1. Heat water and let it boil.
2. Heat a tblsp of ghee in a pan.
3. Roast cashewnuts till golden brown.
4. Remove this from the pan and keep it aside.
5. In the same pan roast sooji till you get rid of the raw smell.
6. Add sugar mix well. Add the boiling water, keep stirring and make sure there are no lumps.
7. Add food color, cardamom and a little ghee.
8. Mix well. Keep stirring till this mixture begins to thicken.
9. Keep adding ghee till all the water is absorbed and kesari begins to leave the sides of the pan.
10. Turn the heat off. Add roasted cashewnuts and sprinkle saffron on top. Serve hot.

* You can certainly reduce the amount of ghee.