Idli mavu bonda

Ingredients :

• Idli batter -  2 cup
• Onion - 1 [ finely chopped ]
• Green chili -  1 [ finely chopped ]
• Coriander leaves - 2 tbsp [ finely chopped ]
• Rice flour - 2 tbsp
• Baking soda - a pinch [ optional ]
• Oil - enough for frying

Method :

First take a kadai, add  required  oil. Wait for the oil to become hot. Mean time take bowl, mix all ingredients without adding water. Make like a vada batter. When the oil becomes hot put the bondas [ shape round ] in to the hot oil. Wait for the bondas to turn golden brown when the bondas become crisp and golden brown remove from the oil and serve with coconut chutney and sambhar. 

Boondhi Laddu

Ingredients :

• For boondi [ besan ] 11/2 cup
• Water  3/4 cup
• Food color [ kesar, green ]
• Cashews and kis mis - 1/2 cup
• Ghee - enough to fry

For sugar syrup :

• sugar -  cup
• Water - 1 cup
• Camphor [kacha karpoor ] - pinch
• Cloves - 3 to 4
• Food color - kesar [ pinch ]

Method :

For boondhi add the besan to a mixing bowl, with the  kesar color. Pour water and mix without lumps and keep the batter for 10 minutes aside, after that add little more water to adjust the consistency for a flowing consistency batter. Then heat up ghee in high flame, once it's becomes hot, take a boodhi jhara and keep it above 4 inches above the ghee and pour in some batter to the jhara. once sufficient boondhis  have dropped  it  to the ghee, let them cook for a minute till boondhis creating bubbles.  take down to a plate. Divide the batter in a small bowl mix green color follow the same procedure to make color boondis. Once boondis  are ready fry cashews, kismis in ghee and add it to the boondhi.
For making sugar syrup take a pan, add sugar and water and heat in medium flame. Once small bubbles surfacing in the syrup turns in to large bubbles and you get one  string  turn off the flame and add 1/2 tsp of water to that. Mix all prepared boondis to the sugar syrup. Mix well, get your hands in and take a portion in your finger and shape into ladoo using your other hand. You can garnish with grated nuts. Your tasty ladoos  ready to eat. 

Palak Paneer Paratha

Ingredients:

For dough:

• Wheat flour - 1 cup
• Paneer - 1/4 kg
• Palak puree - 1/2 cup
• Salt - As required
• Oil - 1 tbsp
• Onion - 1 (finely chopped)
• Ginger - 1/2 tsp
• Green chilli - 1 (finely chopped)

Take a bowl & add flour to that. Add salt, palak puree, little water & kneed a soft dough. Mix oil to that & keep aside.

For stuffing:

• Take a pan & add a tsp of oil.
• When it becomes hot, add cumin seeds, finely chopped ginger, green chilli, finely chopped onion & mix well.
• Add salt, jeera powder, methi powder, garam masala powder, dry mango powder & little water & mix well.
• When it becomes dry, remove from the gas. 
• Then take a small bowl, add grated paneer to that, onion masala & mix well.
• Your stuffing is ready.

Method:

• Then take a big palak mixture, make it round & keep the paneer stuff inside & make parathas.
• Then keep tawa on the gas, roast the paratha on both the sides.
• Serve with curd & pickle. 
• Cut the paratha into 2 pieces & serve.

Rava Bread Toast (Teatime Snack)

Ingredients:

• Sooji Rava - 1 1/2 cup
• Curd - 1 cup
• Salt - As required
• Medium size Onion - 1 (finely chopped)
• Coriander leaves - 1 hand full
• Green chilli - 1 (finely chopped)
• Carrot - 1 (grated)
• Moong sprouts - 1/4 cup
• Chilli flakes - 1 tsp
• Brown bread slices - As required

Method:

• Take a bowl & add rava to that.
• Then mix curd to that along with salt & mix well.
• Add 1 tbsp of water to smoothen it.
• Then mix chilli flakes, onion, carrot, green chilli, moong sprouts & mix well.
• Then take brown bread slices & cut it into round shape (Press a small steel bowl on the bread & remove the shape).
• Take a circle slice, spread the prepared mixture, on one side evenly.
• Then heat the tava, add butter or oil. 
• Place the stuffed side of the bread on the pan & press it.
• Cook for 3 mins on medium heat.
• Toast both sides & serve with tomato sauce or green chutney.

Saravana Bhavan Style Veg Kurma

Ingredients:

Vegetables to be added:

• Flower - 1/2 cup [ cut into smal pieces ]
• Carrot - 1 [ peel and cut in to small cubes ]
• Potato - 2 [ peel and cut in to small cubes ]
• Green peas - 1/4 cup
• Onion - 1 big [ cut in to thin slices ]
• Tomato 2 small [ cut into small pieces ]
• Ginger garlic paste - 1/4 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Salt - as required
• Curd [ beaten ] - 2 tbsp
• Milk - 1/4 cup
• Turmeric - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Dhaniya powder - 1/2 tsp

For seasoning:

• Cinnamon - small piece
• Cloves - 2
• Cardamom -2
• Bay leaf - 1
• Green chili - 1 [ slit ]

For grinding masala:

• Cashews - 5 to 6
• Kasa kasa - 1/4 tsp
• Grated coconut - 1 1/2 tbsp

 [ grind all together in a mixer to a smooth paste and keep aside ]


Method:

• Boil the vegetables in a cooker & wait for 2 whistles to come.
• Take a nonstick kadai, add ghee & oil together.
• When it becomes hot, add the seasoning.
• Then add sliced onions along with ginger garlic paste.
• Fry for 2 mins till the raw smell goes.
• Add chopped tomatoes & mix well. 
• Add the grind masala, beaten curd.
• Then add all the dry masalas, one by one. Mix well.
• Then add all the boiled vegetables along with water.
• Check the salt & allow to boil for 5 mins in low flame.
• Finally add the milk to that & mix well. 
• Your kuruma is ready. When it becomes thick, garnish with coriander leaves

Serve with roti, parathas & rice.