Vazhaithandu Pachadi Recipe / Vazhaithandu Thayir Pachadi / Valaithandu Raita / Banana Stem Raita

Vazhaithandu Raita

Tempering
Oil - 1 tsp
Mustard and urad dal - each 1/2 tsp
Red chilly broken -1
Curry leaves few
Ingredients ground to a smooth paste
Grated coconut - 1 tbsp
Green chilly -1
Cumin/Jeera - 1/8 tsp
Other ingredients
Chopped tender Vazhaithandu / Banana Stem - 1 cup
( click HERE  to see how to clean the banana stem)
Chopped onion - 2 tsp
Curry and coriander leaves for garnish
Salt to taste
Curd - 1 cup
Method
Add salt and the ground paste to the curd mix and keep it aside.
Heat oil in a pan and temper it with above ingredients.
Now add the onion and banana stem saute for a minute and switch off the stove.
Usually banana stem is eaten raw so do not fry too much.
Cool and add it to the curd mixture mix it well,garnish with curry /coriander leaves.
I usually like to serve cold with plain rice

Version 2 in making Valaithandu Pachadi
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Tempering
--------------
Oil - 1 tsp
Mustard -1 tsp
Red chilly broken -1
Curry leaves few
Hing - a generous pinch

Ingredients ground to a smooth paste
----------------------------------------------
Grated coconut - 1 tbsp
Green chilly -1
Cumin/Jeera - 1/8 tsp
Ginger a small piece

Other ingredients
---------------------
Chopped tender Vazhaithandu / Banana Stem - 1 cup
Curry and coriander leaves for garnish
Salt to taste
Curd - 1 cup

Method
-----------
Add salt and pour some water to the banana stem and cook till soft.Grind green chillies,coconut,jeera and ginger to a fine paste.Add the ground paste to the cooked vegetable and switch off the stove.
Heat oil in a pan and temper,pour the  tempering into the cooked vegetable.Add curd,coriander leaves and mix well.
Enjoy with rice.

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Toor Dhal Roti / Dal ki Roti Recipe / Toor Dal Chapathi / Soft Dal Roti- Indian Bread Recipes

Toor Dal Roti

Ingredients for the dough
Wheat flour-1 & 1/2 cup
Cooked & Mashed toor dal-1/2 cup
(while cooking add 1/8tsp of jeera/cumin,some grated ginger & turmeric powder)
Salt to taste
Crushed kastoori methi-1tsp
Red chilly powder-1/2tsp
Water -required amount to knead the dough
Oil-to cook the roti
Method
Take a bowl add all the ingredients pour water little by little &make a soft dough.
Cover it with a cloth or lid & rest it for 5 minutes.
Divide the dough into small balls,roll it out into semi thick circles.
Cook it on a griddle/tawa with little oil smeared on both sides till light brown.
Serve it hot with any side dish of your choice.

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Khandvi Recipe / Kandvi Recipe / Besan Khandvi Recipe /Surali Wadi / Surali Vadi / Suralichi Wadi - A Gujarati Snack

Step by step method/picture to make Khandvi/Surali Wadi a Gujarati Snack.

Khandvi

Ingredients for batter
Besan/Chick pea flour/Kadalai mavu -1/2 cup
Thick Curd-1/2 cup
Water-1 cup
Salt to taste
Crushed green chilly-1/8tsp
Crushed ginger-1/8tsp
Turmeric powder-a pinch
Ingredients for tempering
Oil-1tsp
Mustard & sesame seeds-together 1/2tsp
Hing- 1/8tsp
Chopped green chillies-1/8tsp
Curry leaves-few
Garnish
Shredded coconut
Coriander leaves

Method
Before starting to make the Khandi spread a long aluminum foil or keep a stainless steel plate or a thin plastic cutting board ready for spreading the batter on it.
Take a bowl & mix all the ingredients under batter,mix it well to make sure there are no lumps.The batter should be a lump free smooth liquid.
Now cook this mixture on a low flame till it starts to thicken may be for 4 to 5 minutes.
To check if your batter is ready spread a small portion of batter behind a stainless steel plate,wait for a minute & try to roll it out .If the rolls doesn't stick to your finger & easy to roll ,then its ready to spread.
Now switch off the stove & act fast in spreading the mixture evenly & thin on the aluminum foil or plate.Use a flat ladle/knife or a spatula to spread.
When cool cut the khandvi into long strips & roll the strips into a cylinder.Arrange them on a plate.
Heat oil in a pan & temper it,pour this on top of the Khandvi & garnish it with coriander leaves & coconut.Serve it with mint chutney.

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Prawn Kurma Recipe / Shrimp Korma / Eral Kurma Recipe

Prawn Kurma

Ingredients fried in 3 tsp oil and ground to a smooth paste
Oil - 3 tsp
Poppy seeds - 1 tsp
Cashew nuts - 4
Somph/Fennel seeds - 1/2 tsp
Grated coconut - 1/3 cup
Chopped onion - little less than 1/2 cup
Chopped tomato - 1 large
Chopped coriander leaves - 1 tbsp
Garam masala - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Method
Heat oil and fry the above mentioned ingredients till light brown.
Cool the mixture and grind to a very smooth paste.Keep it aside.
Other ingredients
Medium size Prawn/Shrimp - 75
Oil - 3 tsp
Cinnamon stick - a very small piece
Mustard - 1tsp
Kalpasi /Dagad Phool/Black stone flower - a small piece
Few curry leaves
Method
Heat oil in a pan temper it with cinnamon,mustard,curry leaves and kalpasi.
Pour the ground paste saute till raw smell has disappeared then add the cleaned washed prawns saute for a minute.
Pour enough water for the gravy and cook till its done.
Switch off the stove garnish with chopped coriander and curry leaves.
Best served with rice,Idli,dosa,appam or idiappam.

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Ulundu Kanji / Ulundhu Kanji / Ulunthan Kanji / Ulutham Kanji /Sweet Ulundhu Kanji Recipe / Urad Dal Porridge Recipe

Ulundu Kanji

Ingredients
Urad dal / Black gram dal- 1/4 cup
Grated coconut - 3 tsp
Cardamom crushed - 2
Dry ginger powder/chukku podi/Sukku - 1/8 tsp
Salt a pinch
Water - 2 cups
Boiled milk - 2 cups
Palm jaggery/Pana vellam/Karupatti/Sugar - as needed to your taste
Method
Dry roast urad dal till light brown,cool and powder it to a smooth powder.
Take a pan add water and the ground urad dal powder mix it well till there are no lumps.
Now switch on the stove and cook the mixture till its thick now add the boiled milk,cardamom powder,a pinch of salt,palm jaggery and grated coconut.
Boil this for a minute and switch off the stove.
Your kanji is ready to serve warm.

Note!
a) Kanji will become thick once it cools so add boiled milk or hot water to get the right consistency.
b) Keep stirring the mixture otherwise it will get burnt at the bottom.
c) You can also make this kanji with whole urad dal.

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Green Peas Pulao / Peas Pulao Recipe / Matar Pulao - Rice Recipes

Peas Pulao

Tempering ingredients
Oil - 1 tsp
Ghee - 1 tsp
Shajeera - 1/2 tsp
Mace/Javitri - 1 petal
Black cardamom - 1
Cinnamon - a small piece
Cloves -2
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
( washed and soaked for 30 minutes and drain out the water)
Hot water - 1 & 1/2 cup
Frozen peas - 1/3 cup heaped
Salt to taste
Method
Heat oil and ghee in a pan add the tempering ingredients saute for a minute,
Add washed soaked rice,salt and water close and cook till done in low flame.
Switch off the stove and gently fluff up the rice with a fork.
Serve this with any gravy you wish.

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Fish Curry with Coconut Gravy / Kerala Fish Curry Recipe / Thenga Aracha Meen Curry

Kerala Fish Curry

Ingredients ground to a smooth paste
Small onions - 6
Curry leaves few
Garlic - 3
Ginger a small piece
Red chilly powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Freshly grated coconut - 1/4 cup heaped
Method
Grind the above ingredients to a very smooth paste.
Other ingredients
Fish slices - 6
( wash the fish with some turmeric powder and keep it aside)
Sliced onion - 1/4
Cubed tomato -1
Sliced ginger -1 tsp
Sliced garlic -3
Slit green chillies -2
Few curry leaves
Semi thick tamarind juice - 1 & 1/2 cups
Coriander leaves to garnish
Tempering
Coconut oil - 3 tbsp
Fenugreek/Methi seeds - 1/8 tsp
Mustard - 1/2 tsp
Red chillies - 2
Method
Heat oil in a pan and temper it with above ingredients.
Add the onion,ginger,garlic,curry leaves and green chillies,fry till its light brown.
Now add the ground paste and cook till the masala leaves the sides of the pan.
Pour the tamarind juice add water if needed,fish and the tomato.
Cover and cook till the gravy is thick and the raw smell has disappeared.
Switch off the stove garnish with coriander leaves and serve with hot plain rice.

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Arisi Upma / Rice Upma / Rice Rava Upma - South Indian Breakfast Recipes

Arisi Upma

Tempering ingredients

Coconut oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Other ingredients
Sona masoori rice / raw rice - 1 cup
Thoor dal/Thur dal - 1/8 cup
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Water - 3 & 1/2 cups

Method

Wash the rice twice and spread it on a cloth for it to dry may be 15 minutes.
Dry grind to a rava consistency and keep it aside.
You can also slightly dry roast the rice and grind it coarse .
Dry grind dal,pepper and jeera also to rava consistency,mix it with rice rava and keep it ready
Heat a pressure cooker add oil and temper it with above ingredients.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the dal rice mixture and stir it to make sure there are no lumps.
You can also make this upma in a kadai.for time saving i have used pressure cooker.
Close it with a lid and leave a whistle and switch off the stove.
Open the lid add 1 tsp of coconut oil few curry leaves mix and serve hot with any chutney.

Note:

a) The rice/dal mixture can be stored in fridge and its handy to make arisi upma.
b) Make sure its a coarse rava consistency.
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Onion Chutney Recipe / Vengaya Chutney Recipe / Ulli Chutney Recipe

Onion Chutney

Ingredients
Red onion - 1 small
Tamarind - a small piece
Garlic chopped -1
Red chillies - 2
Urad dal - 1/2 tsp
Salt to taste
Hing - a generous pinch
Oil - 1/4tsp
Tempering
Oil - 3 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few

Onion Chutney

Method
Heat oil in a pan fry red chillies,urad dal till light brown.
Add chopped onion & garlic fry till raw smell has disappeared.
Add the salt,hing & tamarind mix and switch off the stove.
Cool everything and grind to a smooth chutney.
Heat oil and temper it with above ingredients.
Pour the hot tempering into the chutney mix.
Best served as side dish for Idli and Dosa.

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Palakottai Poriyal / Palakottai Poriyal / Jack Fruit Seed Fry

Palakottai Poriyal

Tempering
Oil-2tsp
Mustard,Urad Dal,Channa Dal,Jeera/Cumin-each 1/8tsp
Fennel seeds-1/2tsp
Cinnamon-a very small piece
Other ingredients
Boiled,skin removed & chopped pala kottai(jack fruit seeds) -1cup
Chopped onion-1/4tsp
Chopped tomato-1 small
Curry leaves-little
Red chilly powder-1/4tsp
coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the onion,tomato,curry leaves,garlic and fry till light brown.
Add all the dry powders saute for a minute,sprinkle very little water.Cover & in very low flame cook it till dry & oil separates the pan.
Garnish it with curry leaves & serve it with plain rice.

Note:
If you like add grated coconut just before removing from stove.

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Malpua Recipe / Malpua Rabdi Recipe / Indian Pancake Dessert / Malpoa Recipe - Holi Special

Malpua

Yields: 20
Ingredients for the batter
Maida / All purpose flour - 1/2 cup
Milk powder - 1/4 cup
Milk - 3/4 cup
Baking soda - 1/8 tsp
Fennel seeds - 1/4 tsp
Crushed cardamom - 1
Salt a pinch
Other ingredients
Oil to shallow fry
Rabdi recipe see HERE
Nuts for garnish
Sugar syrup
Sugar - 1/2 cup
Water - 1/2 cup
Rose essence - few drops
Crushed saffron - a generous pinch
Method
Take a pan add sugar & water bring it to a boil.
Once the sugar has dissolved add crushed saffron,do not boil the sugar syrup.
Once its sticky switch off the flame,do not wait for any string consistency.
 Add rose essence mix & keep it aside.

Malpua

Malpua

Method
Take a bowl add all the ingredients under batter.
Pour milk little by little till its smooth like pancake batter.
Heat oil in a pan pour a ladle of batter,shallow fry till both sides are cooked & light brown.
Remove & immediately dip it inside the warm sugar syrup.
Make sure both sides are well coated.
Remove it on a plate pour some rabdi on top sprinkle nuts & serve cold or warm.

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Sabudana Khichdi /Sago & Green Moongh Dhal Khichdi / Sago Moong Dal Khichdi / Sabudana Mung Bean Khichdi

Sabudana khichdi

Ingredients
Sago/Sabudana -1 cup
(pour water just to cover the sago,mix & leave it overnight or for 4 to 5 hours.Next day the sago would have absorbed the water & looks puffed up.I used the big pure white variety)
Green moongh Dal-1/4 cup
(soak it overnight & cook it with little salt)
Powdered ground nuts-1/4 cup
Salt to taste
Turmeric powder-1/4tsp
Lemon juice-1/2tsp
Tempering
Oil-3tsp
Jeera/cumin seeds-1/2tsp
Curry leaves-few
Hing-1/4tsp
Chopped green chillies-1 or 2

Method
Heat oil in a pan temper it with above ingredients.
Reduce the flame & add the sago,mix it well.Next add the cooked green moongh dal ,salt & turmeric powder,toss it well.
Now add the powdered ground nuts & mix till everything is combined.
Switch off the stove & add the lemon juice & serve it warm.

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Avocado & Fresh Fenugreek Paratha / Avocado Methi Paratha

Avocado Methi Paratha

Ingredients
Avocado mashed-1 big
Chopped fresh methi leaves/Fenugreek leaves-1/2 cup
Whole wheat flour-2 cups
Salt to taste
Jeera/Cumin powder-1/4tsp
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Oil-1tsp
Water to make the dough
Ghee to smear on top of paratha - as needed
Method
Mix all above ingredients together in a bowl.Sprinkle very little water & knead it to a soft dough.Cover and rest it for 10 minutes.
Take out small balls from the dough,roll it out into a semi thick disc.
Cook it on both sides till its light brown on a griddle/tawa.
Remove it and smear ghee on top,serve it with any side dish or raita.

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Masala Corn Recipe / Buttered Corn Recipe / Sweet Corn Chaat Recipe / Spicy Masala Corn Recipe - An Easy Evening Snack

Masala Corn

Ingredients
Sweet corn - 1
Salt to taste
Chaat masala - 1/2 tsp
Pepper powder - 1/8 tsp
Red chilly powder - a generous pinch
Roasted & powdered jeera powder/cumin powder - 1/8 tsp ( optional )
Lemon juice - 1/4 tsp
Butter - 1 tsp
Method
Steam the corn or boil with little salt and keep it aside.
Melt butter in a pan add the corn and all the dry masala ingredients adjust salt mix till everything is well combined.
Switch off the stove squeeze the lemon juice and toss..
Serve immediately!

Instant Kadalai Maavu Bonda / Gram Flour Bonda / Chickpea Fritters / Besan Flour Fritters/Instant Bonda Recipe - A Quick Snack Recipe

Instant Bonda

Ingredients
Kadalai maavu / Chick pea flour/ Besan- 1/2 cup
Rice flour- 1 tbsp
Water- as needed
Salt to taste
Chopped onion-a handful
Chopped green chillies-1
Chopped curry & coriander leaves-together 1tbsp
Red chilly powder-1/4tsp
Cooking soda - 1/8 tsp
Hing-1/4 tsp
Oil-to deep fry

Instant Bonda

Method
Mix all above ingredients together in a bowl except the oil.
Pour water little by little and make a thick sticky batter.
Heat oil in a pan,wet your finger and take small balls from the batter and drop it into the hot oil.
Deep fry till crisp & golden brown on all sides in medium flame
Remove on a kitchen tissue to remove excess oil if any.
Serve them hot with any dip you like.

Courtesy:chithra with a slight change

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Basil Salt Lassi Recipe / Basil Mor Recipe / Basil Buttermilk Recipe - Summer Refreshing Drink

Basil Lassi

Ingredients
Fresh basil leaves - 10
Ginger a very small piece
Green chilly -1
Lemon juice - 2 tsp
Salt to tater
Water as needed to dilute
Curd - 1 cup
Method
Take a blender add ginger,green chillies,basil leaves add little water and make a coarse paste.
Add the curd and blend it once.
Take a jar pour the ground curd mixture,salt,lemon juice and enough water to dilute.
Mix and serve cold with some ice cubes.

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Soya Chilly Manchurian Recipe / Chilli Soya Manchurian Recipe

Chilli Soya Manchurian

Ingredients for the sauce
Tomato ketchup-1/2 cup
Salt & Pepper to taste.
Corn flour-1tsp
Red chilly paste-1tsp
Vinegar-1tsp
Yellow food colour-a pinch
(mix all above ingredients together,pour some water & mix it to a sauce consistency)
Ingredients for marination
Soya chunks(meal maker)-1 cup
(soak it in hot water for 20 minutes,then squeeze out excess water)
Ginger & garlic paste-1tsp
Red chilly paste-1tsp
Soy sauce-2tsp
Salt to taste
(mix all above ingredients together,rest it for 10 minutes)
Other ingredients
Chopped capsicum-1
Chopped onion-1/2
Chopped garlic-1
Chopped green chillies-1
Oil-3tsp
Method
Heat oil in a pan saute garlic,chillies,onion & capsicum for a 2 minutes in medium high flame.
Add the marinated soy in this & saute for 2 more minutes.
Reduce the flame & pour the sauce ,add little water.Cover & cook till its thick.
Switch off the flame garnish it with spring onions .
Best served with Chinese fried rice....

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Mango Mastani Recipe / Mango Mastani Drink - A Summer Special Drink

Mango Mastani

Ingredients
Ripe mango - 1 small
( chop the mango into small cubes )
Cold whole milk - 1/2 cup
Sugar - 1 & 1/2 tsp or as needed
Vanilla Ice cream - 1 scoop
Chopped nuts - 1 tsp
( I used pistachio & almonds )
Cherry for decoration
Cardamom - 2 crushed
Chopped mango few for decoration
Method
Add chopped mango,sugar,cardamom &milk in a blender jar.
Blend it till everything is well combined.You will get a thick milkshake.
Pour this into a tall glass top it up with a scoop of vanilla ice cream.
Garnish with chopped nuts,mango pieces & cherry.
Serve them cold immediately.
Note:
a)You can make this drink even with mango pulp.
b)Add nuts of your choice.
c)Crushed saffron can also be added for extra flavour.
d)Choose nice ripe sweet mangoes for this recipe.

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Avocado Poori Recipe

Avocado Poori

Ingredients
Whole wheat flour-1 & 1/2 cup
Avocado-2
( scoop out the pulp and mash it)
Red chilly powder - 1/4 tsp
Salt- to taste
Jeera/Cumin powder-1/8tsp
Turmeric powder-1/8tsp
Oil to deep fry
Method
Put all the above ingredients together in a bowl.
Sprinkle very little water & make a soft dough.
Take small balls,roll it out into semi thick circles.
Heat oil in a pan & deep fry them both sides till light brown colour.
Serve it hot with any side dish.
Note:
You can you the same dough to make roti/Chapathi.
Avocado gives softness to you dough.
To keep the dough from discolouring follow this TIP.

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How to prevent the Avocado Roti Dough from discolouring

Avocado Roti/Poori Dough

Add 1/4 tsp of turmeric powder to the dough while making avocado roti or poori dough.
This keeps your dough from discolouring.
Click HERE to see how to make Avocado Poori Or Avocado Roti.

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Kara Chutney Recipe / Kaara Chutney Recipe / Milagai Chutney Recipe / Red Chilli Chutney Recipe- Chutney For Idly And Dosa

Kara Chutney

Ingredients ground to a smooth paste
Cocktail tomatoes -4
or Roma tomatoes -2
Salt to taste
Garlic - 6
Red chillies - 12
Byadagi chilly - 8
( this chilly gives nice colour to your dish)
Tamarind - a very small piece
Tempering
Sesame oil - 3 tbsp
Mustard - 1 tsp
Urad & channa dal - each 1/2 tsp
Curry leaves few
Methi/Fenugreek powder - a generous pinch
Method
Take a mixi jar/blender jar add chillies,tomato,garlic and salt.
Do not add any water and grind it to a very smooth paste.
Heat oil in a pan and temper it with above mentioned ingredients.
Pour the ground paste and saute for 2 to 3 minutes or till the raw smell disappears,switch off the stove.
Best served with Idly or Dosa.

Milagai Chutney 

Version - 2
---------------
Ingredients
Kashmiri red chilly - 8
Red chilly - 8
Garlic - 14
Salt to taste
Jaggery - a generous pinch ( optional)
Sesame oil - 1/4 cup
Mustard seeds - 1 tsp
Hing - 1/4 tsp
Method
Take a mixi jar/blender jar add chillies,garlic and salt.
Add very little water and grind it to a very smooth paste.
Heat oil in a pan and temper it with mustard seeds and hing.
Pour the ground paste and saute for 2 to 3 minutes or till the raw smell disappeared and oil has separated from the chutney,switch off the stove and mix the jaggery.Cool and store it in fridge.
Best served with Idly or Dosa.

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Mango Gulkand Lassi / Mango Gulkandh Lassi - Summer Recipes

Mango Gulkand Lassi

Ingredients
Ripe mango - 1 medium size
( Remove the pulp i got around 3/4 cup )
Milk - 1/2 cup
Thick curd - 1 cup
Sugar - 2 tsp
( As my mangoes were not sweet so i added sugar)
Rose syrup/Rooh Afza - 1 tsp
Chopped almonds and pistachio crushed - 1tsp
Gulkand - 1tbsp
( I used homemade gulkand, click HERE for the recipe)
Ice cubes
Method
Take a blender add the mango pulp,sugar,curd ,gulkand and milk,
Blend until smooth,If your lassi is too thick add some more milk.
Pour into a glass add some ice cubes top it with chopped nuts,few edible dried rose petals ( optional) and Rooh Afza.
Serve them immediately!
Note:
Choose nice ripe mangoes for this recipe.
Make sure curd is not sour.
Add any flavouring like cardamom powder or saffron instead of Roof Afza.

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Gulkand Recipe / Homemade Gulkhand / Rose Petal Jam / Rose Petal Preserve / - How To Make Gulkand At Home

Gulkand

Ingredients
Fresh Rose petals - 2 cups packed
( I used light pinkish red and pink variety )
Sugar - 2 cups
Honey - 1/2 cup
Cardamom - 2
( Powder only the seeds)
Method
Wash the rose petals and pat them dry.
Chop or pulse the petals to a coarse mixture.
Take a clean dry bottle place some petals then sprinkle the sugar repeat till you finish.
Close the bottle with a lid and keep it in sunlight.
Mix the gulkand with a clean wooden spoon once in 2 days.
After 7 to 10 days you will see the mixture is in brown colour and almost a jam consistency
Mix the honey and keep it for a day in sunlight.
Lastly add the cardamom powder mix and store it in fridge.
Note:
a) For quicker version just cook the whole mixture on stove top till it reaches to jam consistency.Cool and store it in fridge.
b) Usually pink roses ( Damask Rose in English or Pannir Rose in Tamil ) are used for making Gulkand.
c) There are lots of health benefits of having Gulkand its an Ayurvedic tonic,helps to remove toxins from body and purifies blood and many more.

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Chicken Samosa Recipe / Chicken Mini Samosas / Chicken Cocktail Samosa

Chicken Samosa

Yields :24 mini samosas
Ingredients for the outer covering
Maida / All purpose flour - 1 & 1/2 cups
Salt to taste
Ajwain - 1/2 tsp
Oil - 2 tbsp ( 6 tsp)
Water as needed
Filling Ingredients
Ground chicken - 1 pound ( 453.59 gms)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 3/4 tsp
Pepper powder - 1tsp
Turmeric powder - 1/2 tsp
Frozen green peas - 1/4 cup

Chopped onion - 1/2
Chopped green chillies -1
Chopped coriander leaves - a handful
Chopped mint leaves - 1 tsp ( optional)
Ginger and Garlic paste - 1 tsp heaped
Oil - 3 tsp
Thin Poha/Flattened rice - 1/8 cup
( use this only if your mixture looks very oily or watery,poha will help to absorb the liquid and your mixture will be dry and easy to fill )
Other ingredients
Oil to deep fry
Method
Take maida,ajwain,salt & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.
Heat oil in a pan add chopped onion,green chillies,ginger and garlic paste fry till light brown.
Now add the ground chicken and in medium high flame fry till its cooked.( Do not add any water).
Now add peas and all the dry powders fry till everything is well combined,switch off the stove,add coriander leaves & mint  leaves.Let the mixture cool completely.
Divide the dough into small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone
Take a spoon full of the chicken mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn our crispy.

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Homemade Digestion Medicine / Grandma's Digestion Medicine / Paati Vaidiyam For Indigestion / Home Remedies To Cure Indigestion

Homemade Digestion Medicine

Ingredients
Lemon : 12 small size
Jeera / Cumin seeds : 500gms.
Indu Uppu : 200 gms
( Or Himalayan rock salt).
Dry Ginger / Chukku : 100 gms.
Process :
Dry grind jeera into a coarse powder
Take Juice out of 12  lemons.
Dry grind Indu Uppu to a fine powder.
Grind dry ginger into a fine powder
Mix all the dry powders into the Lemon Juice.
Allow the slurry to dry in flat plate in shelter.
(NOT IN SUNLIGHT)
 Within 2 or 3 days you may remove the powder and store in cool dry place. 
Take 1/4 tsp of this powder and drink some water for any indigestion problem.

Courtesy: Mrs. M.J.Kanthamani my Grandma

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