Ingredients:
For Dough
15 bread slices
butttter milk
1.25 cup thick curds
Salt to taste
For Seasonings
1/2 sp oil
1/2 sp mustard
1/2 sp cuminseeds
1 finely cut greenchillies
A pinch asafoetida
Few curry leaves
For Garnishing
Finely cut coriander
Chilli powder
Pepper powder
Method:
Knead the bread slices into a soft dough sprinkling buttermilk only if necessary. Shape them like vadas(round&flat with a dent at the center) season mustard, cumin, greenchilli, asafoetida&curry leaves. Add the seasonings to the curds, add salt, beat the mixture well. Place the vadas on aserving plate, pour the curds, garnish with coriander & sprinkle chilli &pepper powder & serve.
Ingredients:
2 cup(s) rice 4 tablespoons split husked black gram (urad dal) 2 tablespoon(s) butter 1 tablespoon(s) cumin seeds 8 curry leaves 1 tablespoon(s) cashewnut pieces 1 tablespoon(s) peanuts split 2 tablespoon(s) grated coconut salt to taste water enough to make a soft dough oil for deep fryingMethod:1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder. 2. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashew nut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches. 3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week's time.
Ingredients:
8 large cabbage leaves parboiled for 5 mins. & drained
2 medium onions chopped 1 cup paneer Turmeric & chilli powder
1/2tsp. garam masala
1-2 green chillies chopped Corninder leaves String for tying rolls Oil. Method: Heat 3tsp. of oil & fry onions till brown Add paneer,tumeric & chilli powder, garam masala, green chillies, salt, corninder leaves & fry for 5-6 mins. Place a 2tsp. of mixture on a cabbage leaf and roll up, folding two sides in. Tie with a string. Heat oil and fry the rolls turning once
Ingredients: For Marinade: 2/3rd cup Curd (Dahi) / plain Yogurt
2 tsp minced Ginger (Adrak)
2 tsp minced Garlic (Lasun)
1 tsp Cayenne Powder
1 tsp Garam Masala Powder 1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
For Curry :
11/4th lb trimmed and cubed Lean Lamb 2 Onion finely chopped (Pyaj)
1 chopped Tomato (Tamatar) 3 cup grated fresh Coconut (Nariyal)
1-inch piece of Cinnamon (Tuj/Dalchini) 6 Cloves (Lavang) 8-10 crushed Black Pepper corns (Kalimirchi) 1 tsp Aniseed (Saunf)
2/3 cup Oil Method:
Mix all marinade ingredients and add lamb pieces. * Stir well and set aside for 30 minutes. *
Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed. *
Saute for a minute and add onions and fry till golden and add coconut. *
Saute until brown. * Add chopped tomatoes and stir and take off from the heat. *
Allow to cool. * Grind the mixture in a processor. * Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done. * Now add the grinded mixture and simmer for 5-6 minutes. * Remove from the heat. * Serve hot with boiled rice.
Ingredients:
2 cup split Moong Beans (Moong Dal)
21/2 cup Water
1 chopped Tomato (Tamatar)
3-4 sliced Green chilli (Hari mrich) Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
1 tsp Black Mustard seeds (Rai/Sarson)
A pinch of Asafoetida (Hing)
1 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed (Jeera) 3 tblsp Vegetable oil (Vanaspati) Chopped Coriander Leaves (Dhania Patta)
Method: Bring the daal to boil in the water and simmer until soft and mushy.
* Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida, cumin seeds, turmeric powder, chilies and curry leaves.
* Saute for a minute and add the cooked dal.
* Bring to boil and add the tomatoes, salt and coriander leaves.
* Remove from the heat.
* Keep it covered.
* Serve hot.
rounds and fry in deep hot fat
sa pastry shell: 
garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and
golden brown. Remove onto a paper towel.
Ingredients:
