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Somas/ Sweet somas

Ingredients:

  • Maida - 1 cup
  • Corn flour - 2 tsp
  • Oil - 1 tbsp
  • Salt as required
  • Water for kneading

Filling:

  • Fried gram dal - 1/2 cup
  • Grated coconut - 1/2 cup
  • Powdered sugar - 3/4 cup
  • Cardamon powder - pinch

Method:

  • Grind fried gram dal into coarse powder, dry fry grated coconut. Mix gram dal powder, coconut, sugar and cardamon powder nicely.
  • Mix maida, corn flour, oil, and salt nicely, knead it into soft dough by adding water little by little. Make small balls from the dough just like the one for making pooris.
  • Roll the balls in the rolling pin in the form of circle. Place the spoonful of filling in the center the flatten pooris, close the poori such that it looks like semicircle, seal the openings and trim the edges with the knife. 
  • Heat oil in a pan and deep fry the somas by flipping both sides. Cool it and store it in airtight container.

Boondi Ladoo/ Boondi Laddu

Ingredients:

  • Gram flour - 1 cup
  • Yellow color - pinch (optional)
  • Baking soda - pinch
  • Cardamon powder - pinch
  • Cashew - 25
  • Raisins - 20
  • Edible camphor - tiny pinch
  • Ghee - 1 tbsp
  • Oil to fry 

Syrup:

  • Sugar - 1.5 cups
  • Water - 3/4 cup

Method:

  • Heat ghee in a pan, fry cashews and raisins slightly. 
  • Sieve flour and baking soda together, add water little by little until it forms flowing batter. Add yellow color to the batter.
  • Take two perforated ladles, one for making boondi and another for draining it from oil. Heat oil for frying, take little batter from the backside of the spoon and drop it in oil to check whether it comes in round shape.
  • Pour little batter in one ladle, batter start dropping, don't fry it completely, it should be soft. For every batch of batter, wipe the boondi ladle with cloth. Meanwhile prepare sugar syrup for one string consistency.
  • Dry boondis in tissue paper, and add half of it to the sugar syrup, coarsely grind the other half and add it the sugar syrup, also add fried cashews, raisins, edible camphor, and cardamon powder. Mix everything nicely.
  • To make laddo, scoop little boondis, squeeze and shape it like ladoo. 
  • Dont worry if the ladoo is very loose, once sugar crystallize, ladoo will get its nice shape.

Cornflakes Kheer/ Cornflakes Payasam

Ingredients:
  • Cornflakes - 1 cup
  • Milk - 500 ml
  • Raisin - 10
  • Cashew - 10
  • Sugar - 10 tsp or according to your taste
  • Ghee - 2 tsp
  • Food color (optional)
Method:
  • Heat 1 tsp ghee in a pan and saute cornflakes for a minute.
  • Boil milk, when it starts reducing add sugar, corn flakes, and food color. Meanwhile saute raisin and cashew in 1 tsp ghee. Let the milk boil for 5 minutes and remove from heat and add raisin and cashew.
  • Serve hot or cold. 

Samosa / Onion Samosa

Ingredients:
  • Maida - 1 cup
  • Ghee/ butter - 1/8 cup
  • Carom seeds - 1/2 tsp
  • Salt as required
  • Oil for frying
Stuffing:
  • Finely chopped onion - 1/2 cup
  • Finely chopped cabbage - 1/4 cup
  • Poha - 1/4 cup
  • Salt as required
  • Chopped green chillies - 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Cumin seeds - 1 tsp
Method:
  • Heat 1 tsp oil in a pan, add cumin seeds and onion, saute until it becomes transparent, now add cabbage, poha, green chillies, chilli powder, and salt. Saute for 2 more minutes and our stuffing is ready.
  • Knead maida, ghee, carom seeds, and salt with enough water to make smooth dough. Make lemon-size balls.
  • Roll the balls in circle, cut it into half. In one half, on the semicircle side, fold it in such a way it looks like a cone. Seal the fold and stuff the cone with the stuffing. close the cone such that it looks like triangle-shaped. 
  • Heat oil for frying in a pan. Fry the samosa until it becomes light golden brown. Serve hot with green chutney or sauce. 
You can substitute stuffing with any other, of your choice. 

Gulab Jamun

Ingredients:
  • Milk powder - 1 cup
  • All purpose powder/Maida - 1/4 cup
  • Baking powder - pinch
  • Ghee or butter - 1/8 cup
  • Milk - 1/4 cup
  • Sugar - 1 cup
  • Water - 1 1/4 cup
  • Cardamon powder - 1/2 tsp
  • Chopped pistachio and almonds - 1/8 cup
Method:
  • In a bowl, mix milk powder, maida, baking powder, ghee, nicely, knead this into dough using milk. The dough will be sticky intially, don't worry milk powder will absorb all the milk. Remember the dough should not be dry. If it is dry, add little more milk.
  • Make small balls from the dough. Heat oil and ghee in a pan (1:1 ratio), reduce the flame and fry the jamun balls, take care not to burn the balls, cook slowly because sometimes jamun doesn't cook well inside.
  • Meanwhile, add sugar and water in a pan, heat until sugar dissolves, add cardamon powder and chopped nuts, remove from heat. Drop the jamun balls in the sugar solution, let it rest for at least for 20 minutes. Serve cold or hot, with or without ice cream.

Eggless Pancake

Ingredients:
  • Maida/ All purpose flour - 1 cup
  • Milk - 1 cup
  • Sugar - 2 tbsp
  • Salt - pinch
  • Cardamon powder - 1 tsp
  • Baking powder - 1 tsp
  • Melted butter - 1/4 cup
  • Olive oil - 1/4 cup
  • Chopped banana - 1/2 cup
  • Berries - little
  • Honey for garnishing
Method:
  • Except banana, berries, and honey, mix everything nicely without lumps.
  • Heat non-stick pan, add one ladle-ful of batter, don't spread it, you can see little bubbles, flip and cook on both sides.
  • Top this pan cake with honey or caramel sauce along with banana and berries.

Mutton Kola Urundai

Ingredients:
  • Boneless mutton pieces - 200 gms
  • Onion - 1
  • Green chillies - 2
  • Grated coconut -  2 tsp
  • Roasted gram dal - 2 tsp
  • Fennel seeds - 1 tsp
  • Grated ginger - 1 tsp
  • Grated garlic - 1 tsp
  • Cardamon - 1
  • Clove - 1
  • Egg - 1
  • Salt as required
  • Oil for frying
Method:
  • Mince or grind mutton pieces. Heat 1 tsp oil in a pan, saute onion, fennel seeds, ginger, garlic, coconut, roasted gram dal, clove, and cardamon. Grind everything into paste, sprinkle water while grinding only if required.
  • Mix shredded mutton, ground paste, and salt. Finally add egg. Mix everything nicely and make small balls.
  • Heat oil for frying, fry mutton balls in medium flame. It will take 5 minutes because mutton take time to cook.
  • Serve hot with sauce.

Pudina Rice/ Mint Rice

Ingredients:
  • Mint leaves - 1 cup
  • Cooked basmati rice - 2 cup
  • Green chillies - 2
  • Ginger-garlic paste - 1 tsp
  • Cashew - 5
  • Salt as required
  • Bay leaf - 1
  • Cinnamon - 1
  • Cardamon - 1
  • Ghee - 1 tsp
  • Oil - 1 tsp
Method:
  • Grind mint leaves, green chillies, cashew into paste.
  • Heat ghee and oil in a pan, add bay leaf, cinnamon, cardamon, ground paste, ginger-garlic paste, and salt, saute until raw smell disappear.
  • Add rice to the mint masala, mix everything without breaking rice.
  • Serve hot with raita, curry, or papad. 
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