Paruppu vadai/chana dal vada/masala vadai/lentil fritters

Paruppu vadai

Ingredients

Chana dal/Bengal gram	1 cup
Onion	1
Ginger	1 tea spoon
Cloves/lavangam	½ tea spoon
Fennel seeds/sombu	½ tea spoon
Cilantro leaves/coriander leaves	Few(finely chopped)
Green chilli	1
Salt	As required
Oil	For frying

How to make parupu vada:

• Soak the chana dal over night or 4-5 hours and drain the water. Allow it to dry for half an hour.
• Chop the onion. Grind onion along with fennel seed, cloves, green chilli, ginger, coriander leaves and salt slightly.
• Now add the dal and grind it till it reach a stage between fine and coarse.
• Now make this like a lemon size ball and pat it using the palm.
• Fry it in the hot oil till it become golden brown on both side.

for more dishes visit indian recipes

Bread sandwich

Bread sandwich

Ingredients:

Bread	Few slices
Potato	2
Onion(chopped)	2
Tomato(chopped)	2
Chili powder	As required
Salt	As required
Garam masala powder	¼ tea spoon
Coriander leaves	Few
Oil	5 table spoon
Ghee	As required

How to make bread sandwich:

• Boil the potato. Peel the skin and smash it.
• Saute the onion and tomato. Add the chilli powder, garam masala powder and salt. Allow it to cool and grind.
• Now in a pan with oil saute the grinded paste along with coriander leaves till the color of the paste changes to red brown.
• Add the mashed potato and heat it.
• In dosa tawa heat the bread on both side by dropping few drop of ghee.
• Now sandwich the bread by keeping 2 table spoon of potato masala in it.

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Aloo paratha

Aalu paratha

For making the dough for parathas use

• whole wheat flour/atta,
• salt
• water
• oil (for frying in tawa)

using this knead the dough to the consstency of chappathi. Use atta based on your requirement.

aloo paratha

Ingredients:

For stuffing

Potato(boiled)	3 large
Onion(chopped)	3
Green chilli	3(more or less)
Ginger	1 table spoon
Garlic	5 pieces
Garam masala powder	½ tea spoon
Turmeric powder	¼ tea spoon
Coriander leaves	few
Salt	As required
Oil	2 table spoon

How to make aloo parathas

• Cut the potato and boil it. Peel the skin and mash it softly.
• Grind the ginger-garlic paste.
• In a pan saute the onion and green chilli in oil. Add the ginger-garlic paste, turmeric powder, garam masala powder, coriander leaves, and salt.
• When the raw aroma disappears add the mashed potato and stir it for 2 minutes and remove from the flame. The stuffing is ready.
• Divide the dough into equal balls. Also divide the potato stuffing into equal balls.
• Surface the atta dough balls to your palm size and keep the stuff inside. Now fold it with dough. Pinch the end of the dough with your fingers to make a rough ball.

potato stuffing

aloo paratha ball

• Now the ball with stuffed potato is ready. Dust some atta flour in balls and flatten it parathas. It should be somewhat thick.
• Place it in a hot tawa and wipe some oil on both side and cook it till it become golden brown both side.
• You can serve it as such or with curd, pickle, tomato chutney.

Mango jam

mango jam

Ingredients

Mango	3
Sugar	1 ½ cup
Milk	¼ cup
Cardamom	3 pieces
Cashew nut	Few
Ghee	4 table spoon

How to make mango jam

• Peel off the mango. Cut into pieces, cook it and grind it into paste by adding milk.
• In a pan add the paste and sugar. Stir it to thick paste.
• Now add the cardamom, fried cashew nut and ghee.

for tomato jam recipe click here

for pineapple jam recipe click here

for more dishes visit indian recipes

Pineapple jam

pineapple jam

Ingredients

Pineapple	1
Sugar	2 cups
Lime juice	1 table spoon
Cardamom	4 pieces
Food colour(yellow)	A pinch
Cashew nut	Few
Ghee	4 table spoon

How to make pine apple jam

• Fry the cashew nut in ghee and set aside.
• Remove the pineapple skin and cut it into small pieces. Boil it well.
• Grind the boiled pineapple pieces.
• In a pan add the grinded pineapple, lime juice and sugar. Stir it well till it become thick jam.
• Now add cashew nut, ghee, food color and broken cardamom.

Note:

• If the pineapple is sour don’t want to add lime juice.

for tomato jam recipe click here

for mango jam recipe click here

for more dishes visit indian recipes

Tomato jam

tomato jam

Ingredients

Tomato	6
Sugar	2 cup
Cardamom	2
Cashew nut	Few
Ghee	4 table spoon

boiled tomato

How to make tomato jam:

• Fry the cashew nut in ghee and set aside.
• Wash the tomato in the boiling water and remove the flame. After sometimes the skin will start to peel slightly.
• Peel off the skin and grind it into paste without adding water.
• In a pan add this paste with sugar and stir it continuously till it become thick. (stage between liquid and solid)
• Now add the ghee, broken cardamom and fried cashew nut.

for mango jam recipe click here

for pineapple jam recipe click here

for more dishes visit indian recipes

Vegetable biriyani

Vegetable biriyani

Ingredients:

Basmathi rice	1 cup
Beans(chopped)	½ cup
Onion(chopped)	½ cup
Carrot(chopped)	½ cup
Peas (boiled)	¼ cup
Grated coconut	2 tea spoon
Green chilli	3
Aniseed/sombu	½ tea spoon
Ginger	1 tea spoon
Garlic	4 pieces
Turmeric powder	½  tea spoon
Cashew nut	5
Bay leaf	1
Coriander leaves	few
Salt	As required
Cloves	3
cardamom	3
Ghee/oil	5 table spoon

How to prepare vegetable biriyani:

• Soak the basmathi rice for 10 minutes.
• Grind the coconut, ginger, garlic, green chilli, ¼ tea spoon aniseed.
• Fry the cashew nut in ghee and set aside. Then fry the cloves, cardamom, bay leaves, coriander leaves, onion, beans, carrot, boiled peas.
• Now add the salt and soaked rice and cook it. finally add the fried cashew nut.
• Serve this with onion raita.

to know how prepare onion raita click here