Ingredients:

Snake guard(padavalanga)            : 1 (small)
Grated coconut                              : 1 cup
Cumin seeds                                  : 1/2 tsp
Mustard seeds                               : 1 tsp
Green chillies                                : 2 nos
Salt to taste
Oil                                                 : 1 tbsp
Turmeric pdr                                 : a pinch
Red chillies                                   : 2 (break into 2)
Curry leaves


Method:

Wash and cut padavalanga into small pieces and  keep aside.
Heat oil in a kadai, add mustard seeds, when it pops up add red chillies and curry leaves. Add padavalanga pieces to this. Add 1/4 cup water, salt and turmeric pdr and close it with a lid. Let it cook till the water got absorbed.
Grind coconut scrapings, green chillies and cumin seeds together coarsely and add this to the cooked padavalanga and mix well.

ലഡ്ഡു 

Ingredients:

Besan (gram flour)                : 2 cups
Sugar                                     : 2 cups
Cashews (broken)                 : 2 tbsp
Raisins                                  : 1tbsp
Kalkandu(sugar candy)        : 1 tbsp
Cloves                                  : 5 nos
Cardamom pdr                     : 1 tsp
Ghee                                     : 2 tbsp
Kesari colour                       : a pinch
Edible camphor
(pacha karpooram)              : a pinch
Milk                                    : 1 tbsp
Oil  for frying

Method:

Add water little by little to the besan to make a loose batter( like dosa batter)





Heat oil in a kadai. Gently pour 1 ladle batter in the boondi ladle  and tap it. Droplets of batter will fall into the hot oil, fry it (do not fry it till crispy). Remove it from oil and repeat the process with the remaining batter and keep aside.




Take a pan, add water to the sugar and boil it. Add milk to it, the impurities will come to the surface. Remove it with a spoon. Add a pinch of kesari pdr to this and mix well.



 

Boil the sugar syrup till we get the one string consistency  (when you touch it between your index finger and thumb and pull it apart, it should form a string). Remove from fire.

Heat ghee in a kadai and fry cashews, cloves and raisins separately.

Add fried cashews, raisins, pacha karpooram, cloves and cardamom pdr to this.
Add boondi to the sugar syrup and mix well.  Add a tsp of ghee and make balls out of it.




 Tasty laddus are ready!!
                     

Ingredients:

Tur dal                                  : 1/2 cup
Spinach or Palak leaves        : 1/2 bunch
Onion                                    : 1 chopped
Garlic                                    : 2 cloves
Green chillies                        : 2 chopped
Tomato                                  : 1 small chopped
Mustard seeds                       : 1 tsp
Chilli pdr                               : 1/2 tsp
Turmeric pdr                         : a pinch
Ginger                                   : 1/2 " pc chopped
Kitchen king masala              : a pinch
Salt to taste
Oil as required


Method:

Pressure cook tur dal adding a pinch of turmeric pdr and keep aside.

Wash and chop the spinach finely and keep aside.
Heat oil in a kadai, add mustard seeds, when it splutters add chopped garlic, chopped ginger and chopped green chillies and saute it . Then add the chopped onion and saute  till it slightly changes the colour.  Now add chilli pdr and fry  for 2 seconds and add the chopped tomato and saute again till it become soggy. Then add the chopped spinach, salt and mix together. Transfer this to the pressure cooker and cook along with tur dal. Finally add a pinch of kitchen king masala and mix well. Serve hot with rice or chappathi .

1.  Bread rolls:

Ingredients:

Bread                                :  4 slices
Paneer                              :  1 cup crumbled  
Onion                               : 1 small chopped
Cumin pdr                        : 1/4 tsp
Green chillies                   : 2 chopped finely
Ginger garlic paste          : 1/2 tsp
Tomato ketchup               : 1 tsp(optional)
Coriander leaves              : 1 cup chopped
Salt to taste
Oil for frying    


Method:

Mix crumbled paneer with chilli pdr, cumin pdr, onion, chopped green chillies, ginger garlic paste, tomato ketchup and chopped coriander leaves, finally  salt together and keep aside.

Take bread pieces and remove the crust. Roll it thinly and place 1 tbsp of the paneer mixture at one end of  the bread slice  and roll it slowly and tightly. Keep aside. Repeat the process with the remaining bread slices.

Heat 2 tbsp of oil in a pan and shallow fry the rolls, careful while turning it, the stuffing should not come out.  A very nice evening snack!!



2. Bread Bajji:




Ingredients:

Bread                    : 3 slices
Besan                    : 1/2 cup
Red chilli pdr        : 1/2 tsp
Asafoetida            : a pinch
Baking soda         : a pinch(optional)
Salt to taste
Oil for frying

Method:

Remove the crust of the bread slices. Cut it diagonally to make triangular piece. keep aside.
Mix besan, red chilli pdr, asafoetida, salt, baking soda together and add water to make it a medium thick batter.  Heat oil in a kadai. Dip the bread slices one by one in the batter and deep fry it in hot oil. Serve hot with tomato sauce.

variation: If you toast the bread with butter in a dosa tawa and then follow  the process it will be more tastier!!


3. Stuffed bread sweet:




Ingredients:

Bread                        : 3 slices
Grated coconut         : 1/2 cup
Sugar                        : 1/4 cup
Cardamom dpr         : a pinch
Oil for frying


Method:

Mix grated coconut, sugar and cardamom pdr together in a bowl.  Remove the crust of the bread and dip it in water and take out and squeeze it to remove the excess water.
 Then take a portion of the coconut mixture and place it in the soaked bread piece and make it like a ball shape. 
Heat oil in a kadai and fry the bread balls till golden brown in colour. Serve hot!!

Ingredients:

Spinach leaves  chopped             :   1/2 cup
Besan( gram flour)                       :   1 cup
Rice flour                                     :   2 tbsp
Salt to taste
Green chillies                               :  2 nos chopped
Onion                                           :  1 finely chopped
Oil for frying





Method:



Mix besan, rice flour and salt together. Add chopped spinach, chopped onion and green chillies to this and add 1or 2 tbsp of water (dont add excess water as the batter should be thick and sticky).
Heat oil in a kadai, make small fritters and drop them in hot oil and deep fry them till golden brown in medium flame.
Drain out excess oil and serve it with tomato ketchup.