Yam Dry Munchurian

For spicy batter:

• Yam pieces cut and sliced
• Corn flour 4 tbsp 
• Chilly powder 1 tbsp
• Pepper powder 1/4 tsp
• Kasuri methi 1 tsp
• Ginger garlic paste 1 tsp +1 tsp
• Salt.

Ingredients:

• Onion 2 cut & sliced
• Green chilly 2 
• Capsicum 1 thinly sliced
• Tomato sauce 2 tbsp
• Soy sauce 1/2 tsp
• Tamarind juice for marination.
• Coriander leaves 3 sprig
• Oil for deep fry

Method:

• Peel,rinse and slice the yam.
• Marinated in tamarind juice about 10 minutes.
• Remove it drain and keep aside.
• In a bowl add " FOR SPICY BATTER" item except yam.
• Now add yam pieces and marinate about 10-20 minutes.
• Deep fry till golden brown from both side an keep it aside.
• Next heat oil in a pan.
• Add onion fry till onion transparent.
• Add ginger garlic paste mix well.
• Add green chilly and capsicum stir for a minute.
• Add tomato sauce and soy sauce mix well.
• Now add fried yam mix well.
• Add salt adjust your taste.
• At the top sprinkle coriander leaves.

Bread Uttappa

Ingredients:

• 6-10 slices of White or Milky Bread
• 1/4 cup Semolina
• 1/4 cup Maida (all purpose flour)
• 3 tbsp Yogurt
• 1/2 cup Onion (finely chopped)
• 1/2 cup Tomato (finely chopped)
• 1/2 cup Capsicum (finely chopped)
• 1 Green Chilly (finely chopped)
• 1 Inch Ginger (finely chopped)
• 1/4 cup Coriander leaves (finely chopped)
• salt
• oil/ghee

Method:

• Remove the edges of bread and cut them in small pieces.
• In a blender add bread pieces,rava,maida,yogurt,salt and water.blend it to a thick  and smooth paste.
• Put the batter in bowl.batter should not be too thick.
• Heat the pan over medium heat and lightly spread the oil in pan.
• Take the ladlefull of batter  and spread it in pan.
• On the top of the batter spread all finely chopped ingredients (onion,tomato,capsicum,chilly,ginger,coriander leaves),
• Pour little ghee on top of uttappa.
• Let it cook for a minute,flip it over and cook till uttappa become nice and crispy from both sides.
• now serve crispy uttappa with chutney.

Vegetable Cutlet

Ingredients:

• Potato-2 medium size (boiled &mashed)
• Beetroot-1 medium size (grated)
• Green peas (optional) 1/4 cup
• Sweet corn 1/4 cup 
• Onion -1 big (finely chopped)
• Green chilly 1 (finely chopped)
• Capsicum 1 small (finely chopped)
• Coriander leaves finely chopped
• Ginger+garlic+green chilly paste(for more spicy)
• Turmeric powder a pinch
• Chilly powder- 1/2 tsp (optional)
• Garam masala powder 1/2 tsp
• Chaat masala 1/2 tsp (optional)
• Cumin seed 1/4 tsp (optional)
• Bread crumbs or semolina
• Oil for shallow frying

Method:

• Putt all above item in mixing bowl except bread crumbs and oil.
• Mix well and add salt as if you are required.
• Take a portion of mixture and make balls and then flatten it.
• Now roll in bread crumbs on both the side.
• Heat oil in a pan and shallow fry the cutlet until golden brown on both sides.
• Serve hot with tomato ketch up.

Note:

• In this method need not be required for boiling vegetables (green peas,sweet corn and beetroot).
• If you are cooking the veg in water after that drain the water and squeeze immediately.
• I used crushed beetroot  so not require boil or fry.

Sardine Pulimunchi (Butayi)

Ingredients:

• Sardine fish 10-12(small size)
• Curry leaves 1 sprig
• Onion 1 small (finely chopped)
• Garlic 2 flakes (crushed)
• Oil
• Salt to taste
• Turmeric 1/4 tsp
• Coriander leaves hand full

For Grind:

• Tomato 1 big (chopped) (optional)
• Onion 1 big (sliced)
• Dry Red Chilly 10-12
• Coriander Seed 1 tsp
• Cumin Seed 1/4 tsp
• Methi 1/4 tsp
• Fennel seed 1 tsp
• Ginger 1 inch
• Garlic 4-5 flakes

Method:

• Wash and clean the fish put turmeric and salt keep aside.
• Put oil in pan fry all "FOR GRIND" ingredients.
• Grind all ingredients along with turmeric.
• Add little water as required to make a fine thick paste.
• In a vessel add little oil add chopped onion and crushed garlic,when both are slightly brown in color.
• Add curry leaves and grind masala paste.
• Add little water and salt bring it to boil.
• Now add fish and cook for 10 minutes.
• Last garnished with coriander leaves

NOTE:

• tomato is optional you can add tamarind juice instead of tomato.

Elephant Foot Yam (Suran Fry)

Ingredients:

• Suran pieces(yam) (cut and sliced)
• Red chilly powder 2-3 tsp
• Turmeric 1/2 tsp
• Ginger garlic paste 1 tsp
• Tamarind juice
• Lime juice
• Salt

Method:

• Peel,rinse and slice the the suran(Yam).
• Marinated in tamarind juice about 5 minutes and keep a side(remove the itchiness).
• In a bowl add red chilly powder,turmeric,ginger garlic paste,lemon juice,salt and add water mix well.
• Marinate suran(yam) pieces about 10-20 minutes.
• Spread the semolina on plate and spread the pieces on it.
• Shallow fry them.
• Now crispy yam fry ready for eat.

Bread Dosa

Ingredients:

• Bread slices 8-10
• Semolina (sooji) 1/4 cup
• Rice flour 2 tbsp
• Yogurt (curd) 2 tbsp
• Ginger 1 inch (cut into small piece)
• Green chilly 1-2 
• Coriander 2  strand(optional)
• Salt as per taste
• Oil /Ghee

Method:

• Take the bread slices cut the edges, and soak in water for 2-3 minutes and squeeze out the water.
• Grind it with rice flour,rava ,curd,ginger,chilly and coriander leaves.
• Grind the batter will be little thicker, like dosa batter(urad dal dosa).
• Pour it in bowl add salt and check the consistency.
• Pour the batter on the pan and spread the batter into round shape.
• Drizzle little ghee on top and sides and cook both side till brown.
• Serve hot dosa with chutney.

Note:

• If the dosa is sticking to the pan, you can add rice flour or rava to the batter.

Cucumber Moong dal Curry

Ingredients:

Green moong dal half cup
Cucumber (washed and cubed) half cup
Tomato one small (chopped)
Jaggery (optional)
Salt (to taste)
Oil 3 tsp

To Grind:

Grated coconut half cup
Coriander seed 2 tsp
Cumin (jeera) 1 tsp
Urad dal 1 tsp
Dry red chili 4-5
Methi seed 1/4 tsp
Tamarind paste 2 tsp(optional)
Turmeric 1 pinch

To Seasoning:

Curry leaves 1 strand
Mustard seeds 1 tsp
Asafoetida (hing) 1/2 tsp

Method:

• Wash and soak green moong dal at over night.
• Next morning cook the dal, in a pressure cooker.
• Put the cubed cucumber in another vessel.
• Add half cup water(or more) and turmeric let it boil.
• In the mean time take pan heat oil add to be grind ingredients except coconut,tamarind,turmeric
• Fry until you get nice aroma.
• Once the mixture is cool grind it to smooth paste along with coconut and turmeric.
• Once the cucumber is half boiled add tomato, salt.
• Once the cucumber is cooked add boiled dal,jagerry mix it well.
• Now add grinded mixture in to the cooked cube and adjust the water and mix well.
• Cook on medium flame for about 5-10 minutes.
• Not add too much water for curry.
• Finally add the seasoning and serve hot with rice or dosa.

Note:

• If you do not like the moong dal you can skip it.
• Pressure cook is optional you can boil the dal with any other vessel also,
• If you use pressure cooker,cook for 1 whistle.
• In this curry i skipped tamarind because i used tomato instead of tamarind.