Bread Manchurian

Ingredients:

• 4-5 bread slices
• 4 tbsp all purpose flour (maida)
• 4 tbsp corn flour
• 2 tbsp Rice flour
• Salt to taste
• 1 tsp red chilli paste1 tsp soya sauce
• 1/2 tsp green chilli sauce
• 1 onion cut lengthwise
• 1 capsicum cut lengthwise( Red & Green)
• Oil to fry
• Finely chopped coriander leaves & Spring Onions
• Chinese Salt( Optional)

METHOD:


Make a thick batter of cornflour, all purpose flour, gram flour, 1/2 tsp red chilli sauce and a bit of salt. Cut the bread into small pieces, dip in the batter and fry them in hot oil till golden brown. Drain out the excess oil using a tissue paper.

Heat 1 tsp oil, add onions and fry them for a minute. Add capsicum and fry it as well for another minute. Add soya sauce, red chilli sauce,green chilli sauce and a pinch of salt. Add the fried bread pieces and mix well to coat it with the sauce.

Garnish with Spring Onions and serve immediately.

Kuzhi Paniyaram

Ingredients:

• 2 Cups Idli Rice
• 1/2 Cup Urad Dhal
• 1/2 Onion chopped
• 2-3 Green Chillies chopped

Seasoning:

• 1/4 Tsp Mustard seeds
• 1/2 Tsp Urad Dhal
• 1 Tsp Channa Dhal
• Few Curry Leaves

METHOD:

• Soak rice and dhal separately for 5 hours.
• Grind them separately.
• Mix them together and add salt.
• Leave it overnight to ferment.
• Heat 2 tsp oil, add the seasonings.
• Once mustard crackle, add chopped onion, little salt and green chillies.
• Fry till onions are transparent.
• Add this to the batter & mix.
• Heat kuzhipaniyaram vessel.
• Fill the well with 1/2 tsp oil each.
• Pour the batter in each well till 3/4th filled.
• Cook it on both sides in medium flame till golden brown.
• Serve hot with coconut chutney.

Tips:
Batter should not be watery.Wipe the well with oil and leave aside for 1 hour

CURD VADAI

Ingredients:

• Urad dhal - 1 cup
• Green chilli - 2
• Fresh ginger - a small piece
• Coconut gratings – 1 tablespoon
• Salt - half teaspoon
• Oil - for deepy frying
• Curd – 3 cups or as required

For Garnishing:

• Fresh coriander leaves – few
• Grated carrot - 1 teaspoon
• Karaboondi - 1 tablespoon

METHOD:

Soak urad dhal in water for one to two hours. Wash well and grind it to a soft paste. Remove and add salt and mix it well.

Grind separately coconut, ginger and green chillies to a fine paste. Beat the curd and add this paste along with a pinch of salt. Mix well and pour it in a tray. Keep aside.

Boil some water in a broad vessel and keep it aside.

Heat oil in a kadai. Take a lemon size ball and slightly flaten it and make a hole in the centre. Drop gently in the hot oil and deep fry till it becomes golden brown. Remove it and put it in the hot water. After few seconds, remove it from the water and put it in the curd. Finish all the dough like this. Allow the vadai soak in curd for half an hour.

Before serving add more curd on top of it and garnish with coriander leaves, carrot gratings and Kara Bhoondi. 

For garnishing, you can also use chilli powder, jeera powder or chat masala.

BUTTER BISCUIT(salt)

Ingredients:

• All purpose flour - 1 1/4 cup
• Rice flour/ corn flour - 1/4 cup ( I used rice flour)
• Baking powder - 1/4 tsp
• Salt - 1/4 tsp
• Sugar - 3/4 cup
• Unsalted butter - 1 1/2 stick. 

 METHOD:
                                    

Line a tray with baking sheet or with a foil .Preheat the Oven for 375F, Dust with flour & roll the dough with a rolling pin & cut the dough with the cookie cutter to desired shape With help of fork, make a hole & arrange it on the tray. Bake for 8 to 10 minutes or until golden brown color at the edges. Remove from the Oven & allow it to cool. Enjoy with Tea & Coffee.

TIP- Dough will be slightly powdery - falling and cannot shape it.  when taken from oven biscuits will be very soft, it will get harden once cool. I used fork to get design, )