Aloo Tikki/ Aloo Cutlet/ Potato Cutlet

Ingredients:

• Cooked potatoes - 3
• Onion - 1
• Coriander leaves- 1/4 cup
• Salt as required
• Green chilli - 1
• Bread crumps
• Oil 

Method:

• Mash potatoes, grind onion and coriander leaves, add it to mashed potatoes.
• Then add chopped green chilli and salt. 
• Add 3 tsp of bread crumbs. (totally optional). Mix everything nicely.
• Heat oil in tawa, sprinkle oil, take small ball(lemon size) of mixture, flatten it and coat it nicely with bread crumbs and finally fry it in tawa. Sprinkle oil while frying whenever required.
• Serve hot.

Coconut Cookies

Ingredients:

• Grated coconut - 2 cups
• Maida - 3/4 cup
• Honey - 1 tbsp
• Butter - 3/4 cup
• Powdered sugar - 3/4 cup

Method:

• Mix butter and sugar until it becomes fluffy. Then slowly add maida and honey, mix it nicely.
• Preheat oven for 10 minutes, grease baking tray.
• Use spoon and put small heaps of batter on the cooking tray with enough space in between heaps.
• Bake it high for 15 minutes until it becomes brown.
• Allow cookies to cool and pack it in airtight container.

Quail Egg Kurma

Ingredients:

• Quail Egg - 12
• Large boiled potato - 1
• Carrot - 1
• Onion - 1
• Tomato - 1
• Ginger-garlic pate - 1 tsp
• Cinnamon - 1
• Bay leaf - 1
• Star anise - 1/2
• Fennel seeds - 1 tsp
• Grated coconut - 2 tsp
• Cumin seeds - 1 tsp
• Green chilli - 1
• Coriander powder - 1 tsp
• Chilli or sambar powder - 1 tsp
• Salt a required
• Oil - 1 tsp

Method:

• Boil egg, remove shell, keep it aside.
• Chop onion and tomato, heat oil in a pan, add bay leaf , cinnamon, star anise, saute it for 30 seconds, add onion and tomato, saute until tomato juices out. Add ginger-garlic paste, saute until raw smell disappear.
• Grind coconut, cumin seeds, fennel seeds, green chilli into paste, add this paste to the sauteed mixture.
• Add 1 cup water and let it boil, then add chopped carrot and chopped boiled potato, when the gravy start thickening, add egg and mix it nicely.
• Remove from heat, serve with roti or rice.

Pizza Sauce

Ingredients:

• Onion - 1
• Tomatoes - 3
• Garlic pods - 2
• Green chilli - 1
• Olive oil - 1 tsp
• Sugar - little
• Salt as required
• Pepper powder - little 
• Vinegar - 1 tbsp

Method:

• Heat oil in a pan, add finely chopped onion and chopped garlic, saute it for 2 minutes.
• To this add finely chopped green chilli and tomatoes, cook until tomatoes are mashed well. Allow this to cool.
• Add salt, sugar, pepper powder, and vinegar to the cooled paste.
• Your pizza sauce is ready, apply this on the pizza base and make yummy pizza of your choice.

Valaipoo Poriyal / Vazhaipoo Poriyal

Ingredients:

• Banana flower/Valaipoo - 1
• Buttermilk - 1 cup
• Cooked channa dal - 4 tsp
• Turmeric powder - little
• Sambar or chilli powder - 1 tsp
• Onion - 1
• Salt as required
• Grated coconut - 1/4 cup
• Curry leaves - few
• Olive oil - 1 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp

Method:

• Apply oil on your hands before working on the valaipoo.
• Remove the petal and separate florets.

• Remove those items shown in the pic from all the florets. Yeah it is a tiresome job!
• After cleaning florets,chop it in to small piece. Immerse valaipoo in buttermilk, keep this aside for at least 2 hours.
• Heat oil in a pan, add mustard seeds, urad dal, curry leaves, and chopped onion. Saute this for one minute, drain buttermilk and add valaipoo, then add sambar powder, turmeric powder, and salt.  Add 1/2 cup water and let the valaipoo cook.
• When the cooking is half done, add channa dal, cook until all the water dries off, finally add coconut before removing from heat.

Tangy Potato Fry

Ingredients:

• Medium sized potato - 3
• Yogurt - 1/2 cup
• Chilli flakes - 1 tsp
• Oregano mix - 1 tsp
• Salt as required
• Olive oil - 1 tsp

Method:

• Boil potatoes, remove skin and chop it in small pieces.
• In a bowl, mix yogurt, chilli flakes, oregano and salt. Add potatoes to it and marinate nicely. Keep this aside for 15 minutes.
• Heat oil in a pan and fry marinated potatoes in medium flame.
• Serve hot with rice and rasam.

Pineapple Payasam

Ingredients:

• Finely chopped pineapple - 1 cup
• Ghee - 2 tsp
• Sugar - 1/2 cup(adjust it to your taste)
• Cashew and raisins - each 10
• Cumin powder - pinch
• Cardamon powder - pinch
• Thick coconut milk - 1/2 cup
• Water - 1/2 cup

Method:

• Boil pineapple with water, meanwhile roast cashews and raisin in 1 tsp ghee.
• When water reduces considerably add ghee and coconut milk. After 2 minutes add roasted items and sugar.
• When the sugar is completely dissolved, add cumin powder and cardamon powder. Let it boil for few minutes.
• Remove from heat. Serve hot or cold.

Mutton Chukka Gravy

Ingredients:

• Mutton - 250 gm
• Pearl onion -15
• Chopped garlic - 1 tsp
• Sambar powder/chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Salt as required

To grind:

• Grated coconut - 1/4 cup
• Cashew - 6
• Fennel seeds - 1 tsp

To temper:

• Bay leaf - 1
• Star anise - 1
• Cinnamon - 1
• Olive oil - 1 tsp
• Pearl onion - 6
• Tomato -1
• Ginger-garlic paste - 1 tsp

Method:

• Clean mutton well, pressure cook mutton along with pearl onion, chopped garlic, sambar powder, coriander powder and salt with one cup water for about 4 whistles.
• Grind all the ingredients under "To grind'.
• Heat oil in a pan, add bay leaf, star anise, cinnamon, pearl onion and ginger-garlic paste, saute this for few minutes, then add chopped tomatoes. saute it nicely, and add ground paste. Strain water from mutton and add to the masala mixture.
• Let the water reduce nicely, then add the cooked mutton pieces. Mix the mutton nicely with the masala and remove from heat.
• Serve this with rice or roti.
• If you want to taste chukka dry, then let the water dry completely before adding mutton pieces.

Oats Paniyaram

Ingredients:

• Oats - 1 cup
• Curd - 1/2 cup
• Chopped onion - 1/4 cup
• Chopped ginger - 1/2 tsp
• Salt as required
• Chopped coriander - little
• Urad dal - 1 tsp
• Mustard - 1/2 tsp
• Oil- 1 tsp

Method:

• Heat oil in a pan, add mustard, urad dal, onion, and ginger. Saute it for few minutes and remove from heat.
• Add oats and curd in the bowl, mix the sauteed item along with the coriander in the bowl, then add salt. Finally add water little-by-little so that it reaches dosa batter consistency.
• Heat kuli paniyaram kadai and grease it with little oil. Pour oats batter in the hole, cook on both sides.
• Serve hot with any chutney.