Kidney Bean Roti

Ingredients

1. Kidney beans-1/2 cup
2. Wheat flour-2 cups
3. Tomato puree-4tsp
4. Salt-to taste
5. Water
6. Oil-2tsp

Directions

• Soak and cook the beans .
• Mash them in a blender .
• Add this mash,puree,salt to flour and knead well add water as and when need.
• Cover and keep aside for 1 hr.
• Then roll then and make rotis.

Potato Beans Curry

Ingredients

1. Cooked potato-2
2. Beans-1 cup
   
3. Onion-1
4. Coconut paste-3/4 cup
5. Tomato-1
6. Chillies-3
7. Tamarind juice-1/2 cup
8. Garam masala-1/2 tsp
9. Turmeric-1/2tsp
10. Cumin pwd-1 tsp
11. Coriander pwd-1 tsp
12. Masturd seeds-1 tsp
13. Cumin seeds-1 tsp
14. Coriander leaves-garnish

Directions

• Heat pan add 3tsp oil mustard,cumin seeds,chopped onions ,chillies salute.
• Later add tomatoes,coconut paste.
• Add water and allow to cook for 5 mins.
• Add salt,turmeric,cumin pwd,garam masala,coriander pwd and tamarind juice.
• Cook for 5 mins
• Add potato and beans cook for another 5 mins.
• Garnish with coriander and serve with rice.

Rava Ladu

Ingridents

1. Coarse rava-1 cup
2. Sugar -3/4 cup
3. Ghee -1 tsp
4. Sultanas-1/4 cup
5. Cashews-1/4 cup
6. Milk- 4 tsps

Directions

• Heat ghee in a pan fry sultanas and cashews keep aside.
• Add rava and stir fry continuously on low heat in the same pan until the rava turns golden brown.
• Remove from heat ,add sugar and allow to cool.
• Add sultanas and cashews.
• Make small balls .
• Can be stored upto a month.
  

Carrot Ginger Pickle

Ingredients

1. Carrots-3
2. Ginger-3/4 inch
3. Chillies-3
4. Garlic-3 pods
5. Oil
6. White mustard-1 tsp
7. Salt-1/2 tsp
8. Chillie pwd-1/2

Directions

• Chop carrot and ginger into tiny cubes.
• Make sure they are washed,peeled and dried well.
• Add enough oil in a pan followed by mustard ,whole garlic ,split chillies,chillie pwd and salt .
• Add this to the pieces and let them cool before transferring to a dry glass bottle.
• Takes about 3-4 days before use.
• Can be refrigerated .Always use dry spoon.

Fish Curry With Boiled Rice

Ingredients

1. Fish fillet-2
2. Onion-1
3. Coconut paste-3/4 cup
4. Tomato-1
5. Chillies-3
6. Tamarind juice-1/2 cup
7. Garam masala-1/2 tsp
8. Turmeric-1/2tsp
9. Cumin pwd-1 tsp
10. Coriander pwd-1 tsp
11. Masturd seeds-1 tsp
12. Cumin seeds-1 tsp
13. Coriander leaves-garnish

Directions

• Heat pan add 3tsp oil mustard,cumin seeds,chopped onions ,chilliessalute.
• Later add tomatoes,coconut paste.
• Add water and allow to cook for 5 mins.
• Add salt,turmeric,cumin pwd,garam masala,coriander pwd and tamarind juice.
• Cook for 5 mins
• Add fish fillets cut into small pieces cook for another 5 mins.
• Garnish with coriander and serve with rice.

Roti (Chapati)

Ingredients

1. Wheat flour-2 cups
2. Salt -a pinch
3. Oil-2 tsp
4. Water as required

Directions

• Knead flour,salt with water to make soft dough.
• Add oil and knead again.
• Cover and keep aside for 1 hr.
• Make small golf size balls.
• Roll with rolling to round shape and cook on both sides .

Microwave Apple Jam

Ingredients

1. Green apples-2
2. Sugar-1/2 cup
3. Lemon-2 tsp

Directions

• Peel and chop the apple into tiny bits.
• In MV bowl heat the apple bits for 2 mins.
• Add sugar and heat for 2 mins.
• Add lemon juice ,stir well and heat for a 1 min.
• Jam is ready.
• Can refrigerated up a week.

Lime Vermicelli

Ingredients

1. Vermicelli-2 cups
2. Onions-1
3. Lime juice-1/4 cup
4. Salt- to taste
5. Peas-1/4 cup
6. Chillies-3
7. Turmeric pwd-1/2 tsp
8. Mustard-1 tsp
9. cumin seeds-1 tsp
10. Coriander-to garnish
11. Channa dal- 1tsp
12. Asafeotida
13. Curry leaves-4

Directions

• Cook vermicelli keep aside.
• In a pan add oil,mustard ,cumin seeds and curry leaves.
• Add channa dal and asafeotida and fry .
• Add chopped onions and chillies salute for 2 mins.
• Add peas,turmeric,salt cook for a min.
• Mix the vermicelli to the mixture fry for 2 min.
• Remove from flame and add lime juice and garnish with coriander.

Microwave Spinch Paneer

Ingredients

1. Spinach-4 cups
2. Paneer cubes-1/4 cup
3. Onion-1
4. Chopped ginger-1/2 inch
5. Chillies-2
6. Garam masal-1/2 tsp
7. Turmeric pwd-1/2 tsp
8. Coriander pwd-1 tsp
9. Salt-to taste
10. Oil

Directions

• Chop and place spinach in MV safe bowl for -2 mins
• Once it cools blend to a fine puree.
• Add oil,onions,ginger,chillies in the MV bowl and heat for 2 min
• Add puree ,pwds and salt mix well and heat for 3 mins
• Add paneer and mix well heat for 2 mins.
• Serve hot.

Mango Lassi

Ingredients

Mango pulp-1/2 cup
Yogurt-1/2 cup
Salt-a pinch
Sugar-1 tsp
Ice cubes-3

Directions

Blend all the above ingredients ice cubes including and serve cold.

Pulka(Dry Roti)

Ingredients

1. Whole flour- 3 cups
2. Water - 1 cup
3. Salt- to taste
4. Milk - 2 tbsp

Directions

• Combine flour, salt and milk with water to soft dough.
• Cover and keep aside for 60 mins.
• Make small balls and roll like chapati.
• Heat the pan.
• Slightly cook on both side ( 30 sec on each side remove from pan).
• Place this on direct flame or use mesh barrier turn the pulkas using tongs .
• Serve hot with butter on top.

Curry Leaves Chutney

Ingredients

1. Curry Leaves -2 cups
2. Channa dal-2tsp
3. Urad dal-2 tsp
4. Tamarind- according to taste
5. Salt-taste
6. Jaggery-a pinch
7. Asafeotida
8. Tumeric-1/2 tsp
9. Cumin -2 tsp
10. Masturd-1tsp
11. Red chillies-2

Directions

• Fry curry leaves,dals,chillies separately.
• Add all above ingredients and make a paste adding little water.
• Add 4 tsp oil in pan ,mustard,cumin seed then add the paste and salute for 5 mins.
• Serve with rice .

Tangy Egg Curry

Ingredients

1. Boiled eggs-4
2. Onions-1
3. Tamarind juice-1/2 cup
4. Chillies-2
5. Cumin pwd-1/2tsp
6. Coriander pwd-1 tsp
7. Garam masala-1/2 tsp
8. Tumeric pwd-1/2 tsp
9. Red chillie pwd-1/2 tsp
10. Salt- to taste
11. Curry leaves,coriander leaves- garnish
12. Oil
13. Masturd-1tsp
14. Cumin seeds-1 tsp

Directions

• In a pan add oil mustard,cumin seed,curry leaves.
• Add onions cut in length wise and chillies cook 2 mins.
• Add chopped tomatoes and salt cook 2 mins.
• Add all pwds and little water cook for 4 mins.
• Now add tamarind juice and water cook 5 mins.
• Turn off the flame and whole or cut eggs into the curry.
• Garnish with coriander leaves.

Set Dosa

Ingredients

1. Rice-2 cup
2. Idly rice-1 1/2 cup
3. Urad dal-1 cup
4. Flat rice-2tsp
   
5. Salt
6. Soda-1/2 tsp

Directions

• Soak and grind the above ingredients to a fine batter and allow the batter to ferment over night .
• Once done dosas can be made and served with chutney.

Dalia Channa and Coconut Chutney

Ingredients

1. Dalia channa-1 cup
2. Coconut-1/2 cup
3. Chillies-2
4. Salt
5. Mustard seed-1/2 tsp
6. Oil
7. Cumin seeds-1/2 tsp
8. Curry leaves
9. Red chillie-1

Directions

• Grind channa,coconut and chillies with little water to a fine paste.
• Add salt to taste.
• Tamper with above ingredients.

Spinach Dal

Ingredients

1. Spinach-2 bunches
2. Tor dal-1/2 cup
3. Tomato-1
4. Onion-1
5. Tamarind puree
6. Garlic -3 pods
7. Salt
8. Sambar pwd-1 1/2 tsp
9. Mustard seeds-1tsp
10. Asafeotida
11. Cumin seeds-1 tsp
12. Chillies-3
13. Oil

Directions

• Cook dal and keep aside.
• In a pan add oil,mustard and cumin seeds,chopped onions and tomato.
• Crushed garlic,salt and asafeotida .
• Salute for while now add chopped spinach fry till they all cook.
• At this point add cooked dal and little water and bring it to boil.
• Add sambar pwd and tamarind puree.
• Cook for 3 mins.
• Serve hot with rice/roti.

Almond Cookies

Ingredients

1. All purpose flour-2 cups
2. Eggs-2
3. Coarsely crushed almonds-1/2 cup
4. Baking pwd-1 tsp
5. Baking soda-1/2 tsp
6. Vanilla essences -1/2 tsp
7. Butter-1/2 cup
8. Salt- a pinch
9. Sugar -1 cup

Directions

• Combine all above ingredients and knead till a mixture is formed.
• Roll the dough and cut the cookies into desired shape.
• Preheat oven to 200 deg for 10 mins .
• Place the cookies in baking paper,make small holes with fork.
• Bake them till they turn Brownish.
• Store in air-tight containers.

Microwave Tomato Rice

Ingredients

1. Tomatoes-2
2. Rice- 2cups
3. Onions-1
4. Peas-1/2 cup(optional)
5. Soya nuggets-1/2 cup(optional)
6. Chillies-2
7. Channa dal -1tsp
8. Chillie pwd-1/2 tsp
9. Coriander pwd-1tsp
10. Cumin-1 tsp
11. Garam masala-1/2 tsp
12. Mustard seeds-1/2 tsp
13. Cumin seeds-1 tsp
14. Ginger garlic paste-1/2 tsp
15. Oil

Directions

• Wash and soak rice for 10 mins.
• In a MV safe bowl add oil and heat in MV for a min.
• Then add mustard, cumin seeds.
• Add onions and chillies and heat for a min.
• Add ginger garlic paste heat for 30 sec.
• Add peas and soya nuggets.
• Add chopped tomatoes salt and other spieces heat for 2 mins.
• Add rice and water and cook for 20 mins.
• Garnish with coriander leaves.
  
• Serve hot with raitha.

Egg Munchuri

Ingredients

1. Boiled Eggs-4
2. Corn flour-1/2 cup
3. Chillie pwd-1 tsp
4. Salt- to taste
5. Water
6. Oil
7. Soya sauce-1/2 tsp
8. Onion- 1
9. Capsicum -1/2
10. Ginger-Garlic paste-1/2 tsp
11. Chillies-2
12. Tomato sauce
13. Coriander,mint and curry leaves -for garnish

Directions

• Cut the eggs in to small cubes using a thread.
• Make a mixture of flour ,salt and chillie pwd with water.
• Make a coating of batter on egg pieces and drop into oil one by one.
• Fry till they turn golden brown and place them on tissues.
• In a pan add little fry curry leaves and keep aside.
• In the same oil add long sliced onions,capsicum and chillies.
• Then add ginger garlic paste and soya sauce.
• Little salt can be added according to taste as soya sauce already has salt in it.
• Add little tomato sauce and the crispy egg pieces.
• Give a quick toss .
• Add coriander ,mint and fried curry leaves to garnish.
• Serve hot .

Wraps

Ingredients

1. Tortilla-2
2. Cooked pumpkin - thin sliced.
3. Spinach leaves-couple
4. Cooked beetroot-thin sliced.
5. Salt- to taste
6. Pepper to taste

Directions

• Slight heat the tortilla on a pan .
• Place small quantities of pumpkin,spinach,beetroot.
• Dust salt and pepper and roll the tortilla gently .
• Can add cheese ,sauces for extra flavor.

Chick Pea

Ingredients

1. Chick peas-1 cup
2. Onions-1
3. Ginger-Garlic paste-1 tsp
4. Garam Masala-1/2 tsp
5. Cumin pwd-1tsp
6. Coriander pwd-1tsp
7. Salt-to taste
8. Tomato-1
9. Mint-garnish
10. Coriander-garnish

Directions

• Soak chick peas overnight,cook the peas till soft.
• Take handful of them and mash coarsely.
• In a pan add oil salute chopped onion,ginger-garlic paste.
• Add chopped tomato and salt .
• Once the mixture softens add the mashed chick peas.
• Now add all pwds and little water ,allow to cook for 2 mins
• At this point add the cooked chick peas and cook for 5 mins.
• Turn off the flame and garnish with mint and coriander.

Soya Bean Dosa

Ingredients

1. Rice -1 1/2 cup
2. Urad dal-1 cup
3. Soya beans-1/2 cup
4. Baking soda-1tsp
5. Cooked rice-2 handfuls
6. Salt-3/4 tsp
7. Flat rice-3 tsp
8. Fenugreek seeds-5
   

Directions

• Wash and soak rice,urad dal,flat rice ,fenugreek seed and soya beans for 8hrs.
• Grind them with cooked rice into a fine paste.
• Add salt , baking soda and mix well.
• Allow it to ferment overnight.
• Pour the batter on hot pan and make dosas.
• Serve with chutney/curry
  

Tomato Chutney

Ingredients

1. Tomatoes-4
2. Salt to taste
3. Tamarind-small piece
4. Fenugreek seeds-8
5. Peppercorns-8
6. Oil-6tsp
7. Mustard -1 tsp
8. Cumin seeds-1 tsp
9. Chillie pwd-1 tsp
10. Cumin pwd
11. Asafeotida

Directions

• Add oil in pan salute mustard,cumin seed ,asafeotida.
• Chop tomatoes into small cubes add to oil.
• Add salt and cover the pan allow to boil till tomatoes softens.
• When the mixture looks watery add tamarind ,cumin and chillie pwd.
• Cook till the water evaporates and oil separates .
• Can be stored in airtight container and refrigerated up to a month.

Onion Pakoda

Ingredients

1. Onions-1
2. Gram flour-1 cup
3. Corn lour-2 tsp
   
4. Cumin seeds-1tsp
5. Chillie pwd-1/2 tsp
6. Curry leaves-5
7. Coriander handful
8. Salt
9. Water

Directions

• Combine all above ingredients with water.
• Make sure it dry enough to only coat the onions.
• Place a baking sheet in microwave .
• Make small balls and cook the pakodas checking every min to avoid burning .
• Take about 2-3 mins
• Alternately fry the onion pakodas in oil till golden brown.

Punjabi Kadi

Ingredients

1. Sour Curd-2 cup
2. Gram flour-3tsp
3. Onions-1
4. Ginger-1/2 inch
5. Garlic 3pods
6. Coriander leaves-garnish
7. Turmeric-1/2 tsp
8. Chillie flakes-1 tsp
9. Curry leave-5
10. Cumin seed-1tsp
11. Oil
12. Water
13. Salt to taste
14. Onion pakodas-10-12

Directions

• In a hand held mixture combine curd and gram flour till a smooth mixture is formed.
• In a pan add oil salute cumin seeds,curry leaves chillies,minced onions and garlic.
• Add curd mixture.
• Add turmeric pwd and salt.Bring it to boil .
• Add water if its thick.
• Cook for 5 mins and turn of the flame .
• Add pakodas and garnish with coriander.
• Serve with rice /roti.

Red Cabbage Pakora

Ingredients

1. Red cabbage chopped-1cup
2. Gram flour-1/2 cup
3. Cornflour-1/4 cup
4. Cumin seed-2 tsp
5. Chillie pwd-1 tsp
6. Cumin pwd-1 tsp
7. salt to taste
8. Water
9. Oil

Direction

• Make a batter combining all the above ingredients .
• Add chopped cabbage to the batter .
• Keep aside for 20 mins.
• Heat oil in a pan and drop small portions in to it.
• Fry till golden brown.
• Nice winter snack.

Beetroot Puri

Ingredients

1. Beetroot-1
2. Wheat flour-2cup
3. Plain flour-1/2 cup
4. Salt- a pinch
5. Oil

Directions

• Mash it to to fine paste.
• Combine the paste with flour,salt and water.
• Knead well.
• Make small balls ,roll them .
• Fry in hot oil.
• Serve with any curry.

Beetroot Soup

Ingredients

1. Beetroot-1
2. Red onion-1/2
3. Garlic-2pods
4. Peppercorn-8
5. Salt to taste
6. Cream to garnish
7. Barley or orzo-2tsp

Directions

• Cook beetroot ,cool and keep aside.
• Salute onions and garlic in olive oil.
• Make a paste of all above ingredients .
• Add the paste to oil and add water.
• Add barley.
  
• Allow to boil till barley is cooked .
  
• Add salt and pepper
• Garnish with cream.

Beetroot Roti

Ingredients

1. Grated beetroot-1
2. Wheat flour-3 cups
3. Salt-a pinch
4. Oil

Directions

• In a bowl combine flour ,salt and beetroot with water.
• Knead the mixture well.keep aside for 30 mins.
• Roll the rotis.
• Serve with any gravy.

Stuffed Capsicum

Ingredients

1. Capsicum-2
2. Onions-1
3. Potatoes-2
4. Grated Paneer-1/2 cup
5. Peas-1/2 cup
6. Chillies-3
7. Tomato-1
8. Garam Masal-1/2 tsp
9. Cumin pwd-1 tsp
10. Coriander pwd-1 tsp
11. Mango pwd-1/2 tsp
12. Salt- to taste
13. Ginger-Garlic mince-2 tsp

Directions

• In a pan add oil ,chopped onions,ginger-garlic mince salute well.
• Then add tomato,chillies, salt,and other pwds.
• Add very little water and mix well.
• Add paneer,peas and mash potato give a quick mix.
• Cut the top of capsicum and clear the seeds.
• Add the stuffing into the capsicum.
• Heat the oven to 250 deg spray oil over the capsicum .
• Allow to cook for 15-20 mins.
• Keep checking to avoid burning the stuff.
• Serve with rice /roti
  

Rice Upma

Ingredients

1. Rice-1 cup
2. Channa dal-2tsp
3. Peppercorns-1/2tsp
4. Salt-to taste
5. Curry leaves-5-6
6. Mustard Seeds-1/2 tsp
7. Asafeotida
8. Cumin seeds
9. Chillies-2

Directions

• Wash and dry rice .
• Slightly fry the rice 3-4 mins.
• Coarsely grind the rice.
• Add oil in pan once hot enough add mustard,cumin seeds,curry leaves channa dal asafeotida,chillies.
• Add 2 cups water and salt.
• Bring it to boil.
  
• Add coarse rice slowly and mix well.
  
• Cover with lid for couple of mins.
• It takes about 15-18 mins for the upma to be cooked.
• Serve hot with chutney.
  

Red Rice Flour Dosa

Ingredients

1. Rice flour-1 cup
2. Plain flour -3 tsp
3. Semolina-1/4 cup
4. Salt -to taste
5. Onions-1
6. Chillies-2
7. Coriander-handful
8. Cumin Seeds-1tsp

Directions

• Mix all above ingredients with water to make a fine batter.
• Keep the mixture for 30-45 mins before making dosa.
• Once done pour the batter on hot pan .
• Serve hot with chutney.
  

Green Chutney

Ingredients

1. Grated coconut -1/2cup
2. Fried Channa-1/4 cup
3. Chillies-2
4. Coriander leaves- handful
5. Mint leaves-4-5
6. Tamarind-small piece
7. Salt
8. Oil
9. Curry leaves-3
10. Mustard-1/2 tsp
11. Cumin seeds-1/2 tsp
12. Asafoetida

Directions

• Grind coconut,channa,chillies,coriander,mint leaves,salt and tamarind with little water into a fine paste.
• Season with mustard curry leaves, asafeotida and cumin seeds.
  

Roasted Jackfruit seeds

Ingredients

1. Jack fruits seeds
2. Chillie pwd-1/2 tsp
3. Curry leaves-garnish
4. Salt-a pinch
5. Oil

Directions

• Roast the seeds in oven for 10-15 min at 150 deg,alternately fry on pan .
• Once done remove the outer skin and keep aside.
• In a pan add 1 tsp oil,curry leaves and the seeds give a good stir add salt and chillie pwd.

Wheat Flour Pudding

Ingredients

1. Wheat flour-1 cup
2. Sugar-1/2 cup
3. Water -1/4 cup
4. Milk-1/4 cup
5. Ghee-2tps

Directions

• Heat pan .Add ghee and flour fry till golden brown.
• Remove from flame add water and sugar.
• Allow the sugar to dissolve.
• Slowly add the flour and stir avoiding to form lumps.
• Add milk on low flame allow to boil till dry.
• Takes about 15-20 mins
  

Onion Cookies

Ingredients

1. All purpose flour-2 cups
2. Onions-1
3. Peanuts chopped-1/2 cup
4. Sesame seeds-2 tsp
5. Salt -to taste
6. Sugar-a pinch
7. Ghee or butter-3tsp
8. Curry leave -handful
9. Oil
10. Chillie flakes-2tsp
11. Baking soda-1/2 tsp
12. Water
    

Directions

• In a bowl combine flour,onions,peanuts,curry leaves,sesame seeds,salt,sugar,chillies,ghee and baking soda.
• Knead with water till them combine well.
• Add little oil to make it softer.
• Roll the mixture with rolling pin and cut into small circles .
• Place it on baking paper .
• Preheat oven for 200 deg for 10 mins.
• Place the cookies into ovens by making a couple of hole on top of each cookie.
• Reduce a the heat to 150 deg and bake for 30-40 mins.
  
• Turn around after 15-20 mins .Watchout for heat to avoid burning the onions.
  
• Store in air -tight container.

Okra Fry

Ingredients

1. Okra-1/2 kg
2. Garlic -2pods
3. Red chillies-2
4. Corianderleaves- handful
5. Salt-to taste
6. Oil

Directions

• In a pan add oil .
• Now add chopped okra and fry till the stickiness is gone and okra is slightly cooked.
• Add salt and a coarse paste of garlic,chillies and coriander.
• Keep on low flame and fry till they cook and combine together.
• Serve as side dish or with roti.
  

Microwave Beetroot Rasam

Ingredients

1. Beetroot-2
2. Toor dal-3 tsp
3. Tomato-1
4. Rasam pwd-2tsp
5. Garlic-2pods
6. Coriander leaves-handful
7. Curry leaves-garnish
8. Mustard-1tsp
9. Cumin seeds-1tsp
10. Asafoetida-1/4 tsp
11. Water-2 cups
    

Directions

• Cook dal,tomato and grated beetroot in a MV safe bowl 15min.
• Once cooked mash them well add salt and rasam pwd and cook for 2 mins.
• For seasoning in a pan add ghee mustar,cumin seeds,curry leaves,asafoetida and make a paste of coriander and garlic.
• Combine all and add to rasam .
• Serve hot with rice.
  

Rasam Powder

Ingredients

1. Cumin seeds-1/2 cup
2. Coriander seeds-3/4 cup
3. Black peppercorns-1/2 cup
4. Fenugreek seeds-1/2 tsp
5. Tur dal-1 tsp
6. Channa dal-1tsp
7. Curry leaves-1cup
8. Asafeotida-1/2 tsp
9. Red Chillies-10
   

Directions

• Dry roast all ingredients one by one.
• Cool them and grind to a fine powder.
  

Sambar Powder

Ingredients

1. Coriander seeds-1 cup
2. Cumin seeds-1cup
3. Channa dal-3/4 cup
   
4. Dry Coconut -1 cup
   
5. Urad dal -3/4cup
6. Black peppercorns-1 1/2 tsp
7. Mustard seed-1 1/2 tsp
   
8. Fenugreek seeds-1 1/2 tsp
9. Red chillies-15
10. Curry leaves -handful
    
11. Poppy seeds-2 tsp
12. Turmeric pwd-2 tsp
13. Asafetida-1 tsp

Direction

• Roast each ingredient separately on a pan .
• Allow to cool and grind to a fine powder.
• Store in airtight container.
  

Shell Cookies

Ingredients

1. Plain flour-1 cup
2. Salt -a pinch
3. Sugar-1/2 cup
4. Water -1/2 cup
5. Oil

Directions

• Knead flour salt with water to bind the mixture together.
• Once done roll down flat to with rolling pin.
• With a knife cut into small squares about 1 inch.
• Roll these squares into cone shape and press the cone opening with a fork which gives a shell shape.You can try your own method.
• Heat oil in pan the fry till they brown golden brown and place on kitchen tissues to absorb extra oil.
  
• In meantime make the syrup.
• Bring water 1/2 cup and sugar 1/2 cup to boil till 2 string thickness.
• Add the syrup to fried stuff give it a good stir to equally distribute the sugar coating.
• Allow to cool and store in airtight container.
  

Surti Papadi Beans Curry

Ingredients

1. Surti Papadi Beans (frozen)-1 packet
2. Onions-1
   
3. Tomato-1
4. Ginger-Garlic paste-2 tsp
5. Coconut(grated)-handful
6. Chillies-4
7. Sambar Pwd -2 tsp
8. Oil
9. Mustard-1tsp
10. Cumin pwd-1 tsp
11. Curry leaves
    
12. Asafoetida
13. Salt -to taste
14. Tamarind juice
15. Turmeric pwd -1/2 tsp
16. Coriander-to garnish

Directions

• Add oil in pan.
• Add mustard,cumin seeds,hing and curry leaves.
• Make a paste of onions,ginger- garlic,chillies ,tomato,coconut and sambar pwd.
• Add the paste ,turmeric pwd and salt to the pan and cook till raw smell goes off.
• Add little water and beans cook for 10 -15 mins.
• Add tamarind juice and cook for 2-3 mins.
• Garnish with coriander.
• Serve hot with rice/roti.
  

Ragi Balls

Ingredients

1. Ragi flour-1cup
2. Salt-1/4 tsp
3. Water-1 1/2 cup

Directions

• Mix 1 tsp of ragi flour in 1 1/2 cups of water
• Add salt to the mixture.
• Heat the mixture in a non-stick hollow pan and bring it to boil.
  
• Add the remaining ragi flour little by little , stirring continuously to avoid lumps.
• Cooking should be done for 15-20 mins till the mixture binds together.
• You can know the mixture is cooked by touching with dry finger it should not be sticky.
  
• Remove from flame at this point.
• Wet your hands and make balls when it is still hot.
• Serve hot with any curry .