Dahi Vada.

Ingrediants:

Urad dal - 1 cup
Green chilli's - 6
Salt to taste
Curd - 1 cup
Chat masala

Preparations:

Soak dal in the water for an hour. Take curd, half cup of water, salt mix them well. Then grind dal, green chilli and salt to a fine paste by adding little water. Take oil in a pan, when the its ready to fry, take small ball sized paste, put them in the oil and fry them on a medium flame.

Fry it just the way we fry them for vada, then take them out and put them in cold water for 5-10 min. Then squeeze the water out and put them in the curd for 1 hour. Sprinkle chat masala over the dahi vada before serving. We can even sprinkle chilli powder in case if u don't have chat masala.

Keema Curry And Keema Paratha.

Ingrediants:

Minced meat - 1/2 pound
Onion - 1
Green chillies - 3
Methi Leaves - 1 cup
Tomato - 1
Clove - 1
Cinnomon - 1
Cardamon - 1
Jeera - 1/2 tps
Ginger-garlic paste - 1 tps
Chilli powder - 1 tps
Oil - 2 1/2 tbps
Turmeric - 1/2 tps
Salt to taste

Preparation:

Add oil in a pressure cooker, jeera, cinnomon, clove, cardamon and fry them till they splutter. Then add onion, green chilli's and fry them till they turn golden brown. Add methi leaves, and tomato's and fry it till tomato gets soft. Add turmeric, ginger- garlic paste, chilli powder, salt, mutton. Close the lid and pressure cook it until it is done and there is no water left.

Serve it with roti or the same curry can be used to make Keema paratha.

Ingrediants For Making Paratha:

Flour-2cups
Oil -1tbsp
Salt to taste
Water to knead

Preparation:

Mix flour, salt, & oil then add water little at time and make a soft dough. Keep it covered with a moist cloth. Take small ball sized dough. Roll the dough like a thick puri. Place little keema mixture in the center of the dough, bring all ends together and make a ball. Now dusting with dry flour roll into a paratha. Heat a griddle, place paratha on it with ghee/oil and cook till done.

Chicken Fry.

Ingrediants: Boneless Chicken - 1/2 Kg, Red-Orange Colour - a pinch, Ginger-Garlic Paste - 1 tsp, Fresh Garam Masala - 1 tsp, Red Chilli Powder - 1 tsp, Turmeric Powder - 1/2 tsp, Corn Flour - 1 tbps, Hand full of Curry Patha, Green Chillies - 5-6, Cashew nuts - 1 tbps, Corriender finely chopped, Salt to taste, Oil for frying.

Preparation: Cut chicken into small pieces and wash them. Add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd to the chicken. Mix them well. Let it marinate for about 1/2 an hour. After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time ,over a medium flame. After the chicken becomes crispy but not dark colour take them off. Now in the same oil deep fry the curry patha, cashew nuts, slited (length wise) green chillies till crispy. At last decorate the fried chicken with fried curry patha, green chillies and corriender. Serve with Mutton Biryani or as a snack.

Mutton Cutlets.

Ingrediants:

Mutton (minced meat) - 1/2 pound
Potato's(medium size) - 5
Green Chilli - 15
Poppy Seeds - 3 tps
Coconut powder - 6 tps
Ginger - Garlic paste - 1 tps
Turmeric - 1/2 tps
Egg - 1
Corn flour a pinch
Salt to taste
Mint leaves

Preparations:

Make a fine paste of poppy seed and coconut.

Wash the meat and drain the water properly. Put the meat in the pan add green chilli's, ginger-garlic paste, turmeric, mint leaves,poppy seeds and coconut paste, salt and cook it till all the water is absorbed on a medium flame. And boil the potato's seperatly.

Once the potato's are boiled remove the skin, add salt and mash them when they are hot. They can be finely mashed . After the meat is cooked let it cool down then grind it a little. Take little potato make a ball then press it flat in your hand and then put meat in the center and cover it with the same potato.

Make the rest of the potato and meat in the same way. Beat the egg properly by adding salt and corn flour.Take a grill put oil in it. Dip cutlets in the egg, put them over the grill, take oil from its side and keep pouring oil over the cutlet to prevent it from breaking when you turn the cutlet to fry it on the other side and fry the cutlet until they turn brown.

Brinjal Fry.

Ingredients:

Brinjal - 1 pound
Onion - 1
Urad dal - 1/2 tps
Coriander powder - 1 tps
Chilli powder - 1/2 tps
Turmeric a pinch
Salt to taste
Curry leaves
Cilantro finely chopped

Preparations:

Cut the brinjal to small pieces and onions. Take a pan add a little oil, urad dal, onions and fry it till golden brown. Add curry leaves, turmeric, coriander powder, saute for a few seconds then add the brinjal mix them well. Close the lid and cook it on a medium flame without adding water. When it is almost done add chilli powder and salt and fry it for another 10 minutes. Garnish it with cilantro.

Potato Curry.

Ingredients:

Potato - 1 pound
Peas & Beans - 1 cup
Poppy seeds - 1 tps
Coconut - 3 tps
Cashew nuts - 1 tbps
Green chilli's - 10
Chilli powder - 1/2 tps
Salt to Taste
Cinnomon - 1 inch
Clove - 1
Cardamon - 1
Jeera - 1/2 tps
Curd - 2 tbps

Cilantro finely chopped

Preparations:

Cut the potatoes, mix them with a pinch of turmeric and salt. Fill half the pan with oil, when the oil gets hot put the potatoes, fry them till golden brown. Grind poppy seeds, coconut and cashew nuts to a fine paste.

Take a little oil in a pan add jeera, clove, cinnomon, cardamon and wait till they splutter. Then add onion, G.chilli's, fry them till they turn golden brown, add turmeric, ginger & garlic paste, chilli powder, salt, potatoes, peas, beans and mix them well. Saute them for 1 minute then add the paste that we prepared before and curd. Close the lid and cook them till the vegetables are done. Garnish it with cilantro and serve it with rice or roti.
Garnish it with cilantro and serve it with jeera rice or roti.