Ingredients:

• Chicken                         : 1/4 kg
• Cabbage shredded         : 1 cup
• Carrot shredded             : 1/2 cup
• Spring onion                  : 1 stalk, chopped
• Ginger grated                 : 1 tsp
• Garlic minced                : 1 tsp
• Soya sauce                     : 1tbsp
• Pepper                            : 1/2 tsp
• Oyster sauce                   : 1 tsp
• Corn starch                     : 1 tbsp
• Vegetable oil for frying
• Spring roll wrappers   

Method:

• Wash and mince chicken. Mix it with pepper, one tsp of corn starch and soya sauce, marinate for 10 mins.
•  Heat one tsp of oil in a kadai, when it is hot add the marinated chicken. Stir fry it till until browned, remove and keep aside.
• Clean the kadai,  add 1 tsp of oil, heat it add chopped green onion, grated ginger & gralic. Fry  for  30 secs, add the shredded cabbage and carrot. Stir fry it for 2 mins till the carrots become soft.
• Add the cooked chicken and oyster sauce and mix well.
• Spread it for cooling, sometimes some liquid will come out, drain it.
• Defrost the pastry sheets, slowly separate the sheets. 
• Mix one tsp of corn starch with little water. (This can be used for sealing the edges of spring rolls)
• Place the sheet on a dry area, place one tbsp of the filling on the bottom corner.  Fold both sides tightly and roll it,  smear the cornstarch paste on the edges and close it. 

• Repeat the process with the remaining filling and cover it with a cling wrap preventing from drying out.
• Heat oil in a kadai and fry the spring rolls until evenly browned.  Place it over kitchen tissues to drain excess oil.
• Serve it  warm with tomato sauce. 

• For veg version of spring rolls just remove the chicken ingredient and all other process same.

Ingredients:

• Bitter guard                     : 1 no. 
  Tur dal                             : 1/4 cup
  Tamarind                         : 1 small lemon size 
  Mustard seeds                  : 1 tsp
  Cumin seeds                    : a pinch
  Gingelly oil                      : 2 tsp
  Turmeric pdr                    : 1/8 tsp
  Curry leaves                    : 1 sprig
   
  
  
  Roast & Grind :
  
  
• Red chillies                     : 4 nos
• Coriander seeds              : 1 tbsp
• Urad dal                          : 1 tsp
• Chana dal                        : 1 tsp
• Grated coconut                : 1/2 cup
• Pepper corns                    : 1/2 tsp

Method: 

• Cut the bitter guard into small thin pieces.  Heat 1 tsp of oil in a kadai and saute the bitter guard till it changes the colour.  Remove from fire and set aside.
• Soak tamarind in 2 cups of  water for 20 mins and squeeze the juice discarding the pulp. 
• Grind the ingredients under "Roast & grind" to a paste and keep aside.
• Pressure cook the tur dal adding enough water.  Then add the sauteed bitter guard, turmeric pdr, salt and tamarind juice. Cook it for 5 mins and add the ground paste to this, mix well.
•  Boil for two more minutes, check the consistency, should not be too watery. 
• Heat oil in a kadai add mustard seeds, cumin seeds. When it splutters add curry leaves and pour it to the curry.
• Pavakkai  pitla is ready!!  Serve hot with steamed rice!!

Ingredients:

• Plantain                          : 2 nos 
• Ghee                               : 1 tbsp
• Grated Coconut              : 1 cup
• Cashews                         : 2 tbsp
• Raisins chopped             : 2 tbsp
• Cardamom crushed        : 2 nos
• Sugar                              : 2 tsps
• Oil for frying

Method:

• The banana should not be too ripe or too raw. Steam the banana with skin, cool it and peel the skin, make it halves and remove the black seeds inside it.  Mash it well without any lumps. Make lemon sized balls out of it.

•  Fry  the cashew and raisins in ghee. Chop the cashews and raisins roughly. Mix the grated coconut, cashew and raisins together. Add crushed cardamom to it.
  Take a ball flatten it and place  one spoon of the coconut  mixture   on it roll it in an oval shape.
  
  
  
  
  
  
  • Seal it properly otherwise the stuffing will come out while frying.
  Heat oil in a kadai and fry the stuffed unnakkaya in a low flame till golden brown.
  
  
  
  
  
  • It is a lovely evening snack...

Ingredients:

• Varagu                      : 1/2 cup
• Onion                       : 1
• Green chilli              : 1 long or 2 small
• Ginger chopped       : 1 tsp
• Mustard seeds          : 1/2 tsp
• Urad dal                   : 1/4 tsp
• Red chilli                 : 1 break into 2
• Curry leaves             : 1 sprig
• Oil                            :  2 tsp
• Salt to taste

• Wash the millet, drain and set aside.  
•  Cut the onion, green chillies and ginger  finely.
• In a pressure cooker heat oil, add mustard seeds, urad dal, red chilli, When the mustard seeds splutter add curry leaves, chopped onion, ginger and curry leaves. Saute a while and add the varagu to it,  give a quick mix and add one cup water and salt. Close the lid and pressure cook it  in a low flame for 3 whistles. Cool it, open the cooker and transfer to a serving dish, garnish with badam slices... Serve it hot! 

• You can try the same recipe with Samai rice or Kuthiravali millet etc...

Ingredietns:

• Dry Chick peas                      : 1 cup

• Onion                                    : 1

•  Cumin seeds                        : 1/4 tsp

• Garlic cloves                 

• Parsley chopped                  : 1/4 cup

• Coriander pdr                      : 1 tsp

• Chilli pdr                             : 1/4 tsp

• Oil for frying

• Salt to taste

Method:

•   Soak the chick peas in water for 6 hours. Drain the water keep aside.

• Grind all other ingredients along with the soaked chickpeas in a food processor or mixie to a coarse mixture.

• Keep it in fridge for an hour.  Take it out and make lemon sized round or oval balls out of it.

•  Heat oil in a fry pan, put a small ball in the oil to check if it is binding well. It should not break or fall apart. If it does, grind a little more, it should be coarse.

•  Slide the balls slowly to the hot oil and fry them in medium flame until crisp& golden  colour.

• Remove from oil to a kitchen towel to drain excess oil.  Then transfer the balls to a serving plate. Serve it hot with hummus !
• It can also be used as a stuffing in the wraps.