DATES SAMOSA AND AWARDS

Maida-2cups
Ghee-1tbsp
Salt-to taste
Dates-1cup
Cashew nuts, pistachio-3/4cup (chopped)
Ghee-1tbsp



• Heat ghee in a pan and fry chopped cashew nuts and pistachios.
• Add chopped dates and remove from heat.
• Mix well with hand.
• Add ghee into the flour and mix well until the mixture is crumbly.
• Add water and salt to make dough.
• Covered with a damp cloth for 30 minutes.
• Divide the dough into small balls and flatten each ball to form a circle.
• Cut each circle in half. Put a spoonful of filling on one semi circle and roll over the top, pressing the edges firmly to seal.
• Heat oil and deep fry them till they become golden brown.

AWARDS

Saumya has passed me 'Smart Food Blogger award' and “kreative blog award”. Thanks a lot dear.

I would like to pass these awards to
Jagruti
Shahana Baker
Tina
Sailaja
Anu
please accept it friends......

ULLI VADA

Onion (sliced)-2
Maida-2cup
Egg-1
Ginger (chopped)-1 piece
Curry leaves (chopped)-2 springs
Green chilly (chopped)-4
Baking soda-1/4tsp
Salt-to taste
Oil-for frying
Water


1) Take the onions in a large bowl and squeeze well using hands. Then add all other ingredients except oil and mix well using hands.
2) Making donut shapes with the batter and fry till golden color.

Chicken in Fried Coconut Gravy (Varutharacha Chicken curry)

1) Chicken-1kg
2) Small onion-1/2cup
    Coconut-1/2cup
    Ginger-1 piece
    Garlic-8 pieces
    Turmeric powder-1/2tsp
    Chilly powder-2tsp
    Pepper powder-1tsp
    Coriander powder-1tbsp
3) Onion-2
4) Tomato-1
5) Green chilly-3
6) Curry leaves-a handful
7) Garam masala-1tsp
8) Coconut oil-2tbsp
9) Salt-to taste

• Heat a non-stick pan and sauté small onion, grated coconut, ginger and garlic.
• Fry it till the coconut becomes golden brown.
• Add chilly powder, pepper powder, coriander powder and turmeric powder. Let it cool for sometime.
• Add enough water to the cooled coconut mixture and grind to a smooth paste.
• Heat oil in a pan and add  sliced onion and green chili.
• It become soft, add tomato
• When oil appears, add the ground paste and mix well.
• Add cleaned chicken pieces, curry leaves and mix well. Add enough water, garam masala and salt.
• Cover and cook in low flame till the chicken is done.
• Add tomato pieces and remove from fire.

Madhura Seva

Besan flour - 2 cups
Salt - a pinch
Baking soda-a pinch
Sugar - 1 cup
Water-1/2 cup
Cardamom powder-1/2tsp
Oil for frying

• Mix flour,baking soda and salt.Slowly add warm water and knead the dough with hands.

• Heat oil in a Pan.

• Press the dough through the mould of a seva press into hot oil and fry it till golden brown.

• Remove from Oil and let it cool.

• Boil Sugar and 1/2 cup water in a vessel.

• Stirring constantly till one-thread consistency is reached.

• Add fried seva and cardamom powder into it and stir them well.

• Allow them to cool.Store in an airtight container.

TOOR DAL THORAN

Toor dal-1 cup (cooked)
Onion-1/2cup
Shredded coconut-1/2 cup
Turmeric powder-1/2tsp
Chilly powder-1tsp
Salt-to taste
Coconut oil-1tbsp
Dry red chillies-2
Mustard seeds-1tsp
Curry leaves-2 springs






1) Heat oil in a pan
2) Splutter mustard seeds and sauté dry red chilies and curry leaves.
3) Add cooked toor dal, onions, turmeric powder, chilly powder, coconut and salt.
4) Mix well.
5) Sprinkle a little water on top and cover it with a lid.
6) Cook on a low flame for about 5minutes.
7) Then open it and simmer it until it is dry and separated from another.