Urulaikizhangu Bonda

Prep Time:20 m      Cook Time:30 m

Makes:15 - 20

Ingredients

Potato                   - 4

Onion                   - 1

Green Chilli         - 3

Curry Leaves       - 2 sprigs

Coriander Leaves - 2 tblsp

Mustard Seeds     - to splutter

Amchur powder   - 1/4 tsp(optional)

Garam Masala      - 1/4 tsp

Salt                       - to taste
Turmeric Powder - 1/4 tsp
Oil                        - to deep fry
For the outer covering
Gram Flour     - 1 cup
Salt                  - to taste
Chilli Powder  - 1/4 tsp
Bicarb of soda - a pinch

Method

• Boil and mash the potatoes.Prepare the batter for the outer covering.
     
• Heat two teaspoons of oil,splutter mustard seeds,add curry leaves,green chilli,onion and saute well.Add turmeric powder,mashed potato,amchur powder,garam masala ,coriander leaves and mix them well.Let this cool slightly and make small balls.Meanwhile heat oil to deep fry.
                                  
                           
     
• Dip the balls one by one in the batter and fry them in hot oil till golden colour and serve with any desired side dish.
                                             
     

Little Words

• For kids green chilli can be avoided.
• The last picture is plain mashed potato coated in the batter and deep fried.
• A perfect teatime snack and divine on a rainy day.
• If you have mashed potato this snack could be made in a jiffy.

Soya Chunks Dry Fry

Prep Time:10 m      Cook Time:20 m

Serves:3

Ingredients

Soya Chunks        - 1 cup

Green Chilli          - 1

Red Chilli Powder - 1/4 tsp

Mustard Seeds      - to splutter

Garlic                   - 2 cloves(finely chopped)

Curry Leaves       - few

Salt                       - to taste

Oil                         - 2 tsp

To Roast and Grind

Coriander Seeds  - 2 tsp

Cumin Seeds       - 1 tsp

Peppercorn          - 1/2 tsp

Red Chilli            - 4

Coconut               - 2 tblsp

Method

• Soak the soya nuggets in hot water for five minutes,drain and keep aside.Roast the ingredients under roast and grind into a paste.
  
• Heat oil in a pan,splutter mustard seeds,add curry leaves,green chilli,finely chopped garlic and saute for a while.Then add the soya chunks.
     
• Add chilli powder,salt and the coconut spice paste.Now fry this until it becomes dry like chukka and serve with plain rice or as a snack or as a side dish.
                             
     

Little Words

• Soaking in water softens the soya chunks.
• Can be had plain as a snack,with rice,curd rice...
• I have used small soya chunks.

Chocolate Chip Cookies

Prep Time:20 m      Cook Time:10 m

Yields:12

Ingredients

Butter                - 75 g

Sugar                 - 1/2 cup

Vanilla Essence- few drops

Egg                   - 1

Plain Flour       - 1 cup

Cocoa Powder - 1/4 cup

Baking Powder - 1 tsp

Choco Chips     - 50 g

Method

• Preheat oven to 180 degree c.Beat butter and sugar.Add vanilla essence,egg and mix well.
                                    

            

• Sift the flour,cocoa powder and baking powder togetherAdd the choco chips and gently mix the wet and dry ingredients together.
     
• Make small balls,flatten them and arrange on a baking tray and bake for eight to ten minutes.Cool them and store in an airtight container.
                                    
                                          

          

Little Words

• Brown sugar can be used instead of sugar.
• The number of cookies may vary depending upon the size.
• Cook them in two batches or use two trays depending upon the size of the tray.

Ven Pongal

Prep Time:5 m        Cook Time:20 m

Serves:2

Ingredients

Raw Rice   - 1/2 cup

Moong Dal - 1/2 cup

Salt             - to taste

Water         - 3 &1/2 cups

To Temper
Ghee               - 1 tblsp
Cumin Seeds  - 1 tsp
Peppercorn     - 1 tsp
Curry Leaves - 2 sprigs
Cashewnut     - few

Method

• Wash and soak rice and dal for twenty minutes.
     
• Add required amount of water,salt and pressure cook for three whistles.Mix it with a ladle and it gets mashed up well easily.
     
• Heat ghee and add the items to temper and add this to the pongal,mix well and serve with sambhar or chutney.
                                      
     

Little Words

• Adjust the quantity of water such that it is one to two cups extra than for the normal rice.
• Kids may not like eating whole peppercorn so pepper powder can be added for them.
• While serving drizzle some ghee on top.
• Served with sambhar or coconut chutney this makes an excellent breakfast. 
• While tempering roast the cashewnuts separately and add it to the remaining else jeera may get burnt.

Pepper Mushroom Gravy

Prep Time:10 m      Cook Time:20 m

Serves:3

Ingredients

Mushroom         - 250 g

Onion                 - 1

Ginger                - a small piece

Garlic                 - 4 cloves

Green Chilli        - 1

Pepper Powder    - 1 tsp

Curd                    - 1/2 cup

Curry Leaves       - 2 sprig

Coriander Leaves - to garnish

Mustard Seeds     - to splutter

Oil                        - 2 tsp

Salt                       - to taste

Method

• Blend roughly chopped onion,ginger,garlic and green chilli into a paste.Set this aside.
     
• Heat oil in a pan,splutter mustard seeds,add curry leaves,onion paste and fry till the onion paste becomes nice brown in colour and the raw smell goes off.
     
• Now add the chopped mushrooms,salt,pepper powder and little water and cook until the mushrooms are done.
     
• Now switch off the flame and when it slightly cools add the curd and mix it well.Garnish with coriander leaves and serve with chappathi.
                                 
     

Little Words

• The curd may curdle if added to the hot gravy.To avoid curdling add it mixed with water when it slightly cools.
• Mushroom can be substituted with chicken also.