Ingredients:

wheat flour – 2 cups (heaped)
salt – 3/4 tsp
ghee – 1tsp
water – for kneading the dough
oil – enough for frying

Method:

Mix salt and ghee with the flour in a mixing bowl.
Gradually add water and knead to a soft pliable dough.
Keep closed for 1 5 minutes.
Make small balls and roll out into discs.
Deep fry in hot oil till golden brown on both sides.

Ingredients:

200 gms – noodles
2 – carrots
2 – capsicums
100 gms – cabbage
100 gms – spring onions
100 gms – onion stem
3/4 tsp – Aji-no-moto
5 Tbl.sps – oil
1 tsp – soya sauce
11/2 Tsp.sp – tomato ketchup
11/2 tsp – worchestershire sauce
11/2 tsp – salt
1/2 tsp – white pepper powder

Grind together:
1/2 inch piece – ginger
5 flakes – garlic
5 – green chillies

Method:
Chop all the vegetables into thin strips (1 inch length).
Heat water in a broad vessel.
When it starts boiling add broken noodles with little oil and salt.
Cook for 2 to 3 minutes till noodles become just soft to touch. (Do not over cook).
Drain excess water in a colander and pour more cold water on top. (This prevents the
noodles from sticking to each other).
Heat oil in a ‘kadai’.
Add ground paste, fry well, and add chopped onions and carrots.
Fry for 2 minutes and then mix capsicums and cabbage.
Continue frying in high flame with Aji-no-moto.
When the vegetables are tender add onion stem with other sauces, salt and pepper.
Gently stir in cooked noodles and fry till noodles become steaming hot.

Ingredients:
raw rice – 1/2 cup
par boiled rice – 1/2 cup
green gram dhal – 1/2 cup
dehusked black gram – 1/2 cup
red gram dhal – 1/2 cup
bengal gram dhal – 1/2 cup
red chillies – 12
asafoetida – as per taste
salt – 3 tsps
grated fresh coconut – 1/2 cup
curry leaves – few springs
oil – for frying
onion-2finelychopped
Method:
Soak rice and dhals together for 2 hours.
Grind with chillies, salt, and asafoetida till rawa consistency.
Mix grated coconut ,onion and curry leaves.
Spread adai on hot tawa with few holes in the centre.
Pour oil in and around the adai and fry till crisp on both sides.

Ingredients:

fine rava – 2 cups (heaped)
(Bombay rawa)
oil and ghee – 5 Tbl.sps
green chillies – 10 (minced)
sour thick curd – 2 cups
finely cut onions – 1/2 cup
cut coriander leaves & curry leaves – 2 Tbl.sps
cooked peas – 1/4 cup (optional)
powdered salt – 11/2 tsp
cooking soda – 1/2 tsp

For garnishing:
grated carrots – 2 Tbl.sps
scraped fresh coconut – 2 Tbl.sps

For seasoning:
mustard seeds – 1/4 tsp
black gram dhal – 1/2 tsp
bengal gram dhal – 1 tsp
broken cashewnuts – 11/2 Tbl.sp (optional)

Method:
Mix roasted rava with curds without forming lumps.
Heat oil, add seasoning and then finely cut onions.
Fry for 2 to 3 minutes in medium flame.
Pour over curd, rava mixture with salt, minced chillies, cut coriander leaves and soda.
Mix well and immediately pour in greased Idli plates and steam for 7 minutes (or) till cooked.
(To add carrots or coconut, sprinkle it on greased idli plates and then pour rava mixture on top).

Ingredients:

bread – 1 loaf
onions – 4 or 5
ginger, garlic paste – 1 tsp
tomatoes – 3
green chillies – 4
sambar powder – 11/2 tsp
powder salt – 2 tsps (levelled)
oil – 6 Tbl.sps

For seasonings:

Mustard seeds – 1/2 tsp
black gram dhal – 1 tsp
bengal gram dhal – 2 tsps
broken cashewnuts – 1 Tbl sp
cut coriander and curry leaves – 1 Tbl sp (for garmishing)

Method:

Cut bread into 1 inch square pieces.
Slice onions, chillies lengthwise and tomatoes finely.
Heat oil, and seasonings and then ginger garlic paste.
Continue frying with chillies, onion and then tomatoes.
Fry till moisture is absorbed.
Sprinkle salt and sambar powder.
Mix well and add bread pieces.
Stir till uppuma becomes hot and everything is mixed well.
Add garnishings and serve hot.

Ingredients:
11/2 cups – fresh, raw ground nuts
(de husked)
oil – for frying
1/4 tsp – mustard seeds
curry leaves – few
lemon juice-few drops
asafoetida-pinch
Powdered coarsely:
11/2 Tbl.sp – grated fresh coconut
3 – green chillies
salt – as required
Method:
Pressure cook peeled nuts till soft to touch. (Steam cook without adding water)
Heat oil in a kadai, add mustard, a pinch of asafoetida, curry leaves and then nuts.
Fry quickly for few minutes.
Add powdered ingredients, mix well and remove from fire.
Squeeze little lemon juice and mix gently.

Ingredients:
1 loaf – bread
4 or 5 – onions
4 to 5 – green chillies
to taste – salt
1/2 tsp – turmeric powder
1 – lemon
6Tbl.sps – oil
For seasoning:
1/2 tsp – mustard seeds
1 tsp – black gram dhal
2 tsps – bengal gram dhal
few sprigs – curry leaves
For garnishing:
1Tbl.sp – fried cashewnuts
1Tbl.sp – cut coriander leaves
2 Tbl.sps (optional – grated fresh coconut
Method:
Cut bread slices into very fine pieces.
Chop onions into small pieces and chillies lengthwise.
Heat oil in a broad frying pan.
Add seasonings, chillies and then onion.
Fry till onions change its colour.
Add turmeric powder, lemon juice and salt.
Put bread pieces to that and fry in medium flame till uppuma becomes very hot.
Garnish with coconut, coriander leaves and cashewnuts. Serve hot.
If bread is dry little more water can be sprinkled while frying.

Fried Leavened Bread
Ingredients
Approximately 2 cups flour – 230 grams (8 oz)
Bi-carbonate of soda- 1/2 teaspoon
Curds or yoghurt – 6 tablespoons
Sugar – 1 teaspoon
Salt – 1 teaspoon
Ghee or Oil- 2 tablespoons
Water – 60 ml ( 2 fluid oz)
Oil – For frying.

Method:
Mix 2 tablespoons curds, add sugar, salt, bicarbonate of soda, one tablespoon ghee and two tablespoons flour. Mix well. Sprinkle with a tablespoon of water. Keep covered with damp cloth for eight to ten hours in a warm place, especially in cold weather. By this time the soda will have fermented the paste. Add this to the remaining flour and curds mixing well and gradually add water, kneading and stretching to a soft consistency dough. Add remaining oil and knead again. Cover with muslin cloth rinsed out in hot water, keep in a warm place for three to four hours. Make balls the size of a golf ball and roll out on a floured board to 10 – 13 cm (4″ to 5″) discs. Deep fry in boiling oil as puries.