Ingredients:

Besan                               : 1 cup
Chilli pdr                          : 1 tsp
Hing                                 : a pinch
Salt to taste
Oil for frying
Curry leaves                    : 1 sprig
Ground nuts                    : 2 tbsp

Method:


Mix besan with salt. chilli pdr and hing. Add water gradually to make a thin batter. The batter should drip drop by drop when it poured on the jarny(boondi ladle). There should not be any lumps.   If it is too thick then you'll get boondi with tail. If it is too thin then it will fall flat.





Heat oil in kadai and pour one full ladle on the boondi ladle and tap it gently. Drop letss of batter will  fall on the hot oil. Fry it till crispy, and remove it from the oil and repeat the process with the remaining batter.




Add the fried ground nuts and curry leaves to this and mix well. Cool it and store in an airtight container.

Ingredients:


Urad dal                         : 2 cups
Salt to taste
Oil for frying
Pepper corns(crushed)  : 1/4 tsp
Green chilli                   : 1 chopped finely
Curry leaves                  : 1 sprig
Coconut pieces            : 2 tbsp



Method:


Soak urad dal for 2 hours. 
Grind it smoothly adding very little water. Add salt, curry leaves, pepper corns, green chillies and coconut pieces. Mix well.
Heat oil in  a kadai.
Apply some water to your palm. Take a small ball of batter and make it round shape. Make a hole with the finger in the center.






Slide  the vadas into the hot oil carefully and fry it till golden brown colour.
Serve it with  coconut chutney or sambhar.

For Sambhar vada: Dip the warm vada in luke warm water for a few seconds and remove it. Pour a generous amount of  hot sambhar over this . Garnish it with coriander leaves and finely chopped onions and serve.

Ingredients:

Cauliflower  florets               : 2cups
Cabbage                                : 1 cup(coarsely chopped)
Onion                                    : 1/2
Garlic                                    : 2 cloves
Maida                                    : 1 tbsp
Milk                                      : 1/2 cup
Salt to taste
Pepper powder                     : to sprinkle
Butter  melted                      : 1 tsp
Chicken stock cube              : 1


Method:


Wash and cook Cauliflower and cabbage with garlic, onion and salt in 1and a half cup of water.
Cool it and blend it to a puree and keep aside.
Heat butter  and add maida, fry it till the raw smell goes. Remove from fire and add milk, mix well without any lumps.
Mix the cauliflower puree with the milk and maida mixture, add the stock cube and boil  it in a reduced flame till it is thick and creamy. Sprinkle pepper powder and serve hot.

Ingredients:


Chicken breast                    : 2 pcs minced
Onion                                  : 1 finely chopped
Tomatoes                             : 2 chopped
Garam masala pdr               : 1/2 tsp
Chilli pdr                             : 1 tsp
Coriander pdr                      : 1 tsp
Ginger                                 : 1/2 " pc
Garlic                                  : 3 cloves
Green chillies                      : 2no
Turmeric pdr                       : 1/4 tsp
Coriander leaves                 : 1cup(chopped)
Bread                                   : 1 slice
Cashews                              : 6 nos. 
Salt to taste
Oil as required


Method: 


To make the koftas


Make bread crumbs with the bread slice by grinding it coarsely in a blender.
Grind green chillies, ginger and garlic together to a paste. 
Mix chicken mince with salt, a pinch of turmeric pdr, a tsp of chopped onions,a tsp of ginger garlic paste, a pinch of garam masala pdr, a tbsp of chopped coriander leaves and bread crumbs together and make even lemon sized balls.




Heat oil in a pan and fry this balls till golden brown in colour and keep aside.





To make the gravy:



Soak cashews in warm water for 10 mins and grind it to a paste.
Grind tomatoes in a blender and make a puree and keep aside.
Heat oil in a kadai, add the balance ginger garlic paste. Fry for 2 secs and add chopped onions. Saute it till brown, reduce the flame and add the chilli pdr, coriander pdr and saute for a minute.




Then add the tomato puree and let it cook on a low flame till the oil separates. Now add the cashew paste along with 1/2 cup of water(according to the consistancy of the gravy) and let it boil for 1 min.  Finally  add the koftas and coriander leaves.
Serve hot with chappathi, parotta or rice.

Ingredients:

Tomatoes                    : 5 nos
Onion                         : 1/2
Garlic                         : 2 cloves
Chicken stock            : 1 cube(optional)
Butter                         : 1 tsp
Maida                         : 1tbsp
Salt to taste
Pepper pdr                  : 1/4 tsp



Method:


Heat butter in a pan, add chopped onion and fry for 1 min. Add maida and fry it till the raw smell goes. In a pressure cooker add chopped tomatoes, fried onion and maida, garlic,salt and the stock cube with 2 cups of water and cook.
Cool it and puree it in a bender. Boil it again for 1 or 2 mins and remove from fire, sprinkle pepper powder. Serve it with fried bread pieces.