Potato, Mushroom Poriyal (Fry)

Ingredients 
Mushroom : 200 gms
Potato : 200 gms
Onion : 1 medium size full
Ginger garlic paste : 1 tsp
Green chili : 4
Coriander powder : 1 tsp
Block pepper : 1 tsp
Oil : 5 tsp
Salt : 1 tsp
Bay leaves, lavangam, pattai : 2
Coriander leaves : 1 hand full

To Make Potato Mushroom Poriyal

• Heat the oil in pan 
• Add Bay leaves, Lavangam, pattai 
• Keep the flame in medium
• Add Onion, ginger garlic paste
• Fry it well
• Add Potato, Mushroom fry it well
• Add salt, coriander leaves and fry it
• Add little water and mix it
• Add coriander powder, Block pepper, Green chili
• Fry it well
• Add little water and fry it well until raw smell goes off 
• And close it with lid for 5 minutes 
• Switch it off after 5 minutes and garnish it with coriander leaves 
• And serve it hot with Chapati, Dosa and Curd Rice 

Tomato Soup

Ingredients
Tomato : 2 medium size
Block pepper : 3 tsp
Salt : 1 tsp
Cumin powder : 1 tsp
Corn flour : 1 tsp
Water : 2 1/2 cups

To Make Tomato Soup

• Boil the tomato and remove the skin 
• Grind it in the mixi and make it as tomato puree
• Take 5 tsp of water and mix corn flour to it, with out lumps an keep it aside 
• Boil the 2 1/2 cups of water in flat pan 
• Add tomato puree in to the water 
• Add salt, Cumin powder, Block pepper 
• Add corn flour mix little by little 
• Mix it well
• Switch it off after 5 to 10 minutes
• Serve it hot
• If spicy required more can add little block pepper extra before serving 

Chili Fish

Ingredients
Boneless fish : 1/2 kg (Cut in to small square or thin length)
Big Onion :1 medium size (chopped)

Red chili : 6 (flakes)broken

Garlic : 3 (chopped)
Capsicum : 1/2
Corn flour powder : 3 tsp
All purpose flour : 6 tsp (Maida)
Rice flour : 2 tsp
Soya sauce : 1 tsp
Sugar :1/2 tsp
Block pepper powder : 1 tsp
Salt : 1 tsp
Spring onion : 1 hand full
Tomato sauce : 1/2 tsp
Oil : to fry fish

To Make Chili Fish

• In bowl add corn flour, rice flour, all purpose flour, soya sauce, sugar, salt, block pepper 
• Mix all together an make it as thick paste with little water
• Add fish in to the flour mixture
• Fry the fish in oil an keep at aside
• Heat the oil in pan add garlic, Red chili  and onion fry until becomes golden brown
• Add  capsicum and fry it well
• Add fried fish and mix it 
• Add soya sauce, salt, tomato sauce, sugar, block pepper 
• Finally add spring onion greens
• Mix it well with fish and make it as dry
• Switch it off after 5 minutes 
• Serve it hot with chapati, Fried rice  

Kulfi Ice

Ingredients
Sweetened Condensed Milk : 200 ml
Milk : 1/2 litre (500 ml)
Sugar : 4 tsp
Corn flour : 3 tsp
Badam : 12
Cashew : 6

To Make Kulfi Ice

• Grind the Badam, Cashew, Sugar, Cardamom coarsely 
• Take 5 tsp of milk and mix corn flour to it, with out lumps and keep it aside
• Mix the Condensed milk to 400 ml of milk pour them on to a wide pan
• Heat this mixture till it boils 
• Keep the flame in low
• Add corn flour mix little by little and mix it well with milk in the pan 
• Make sure to mix again before adding to the pan, corn flour may settled in the bottom
• Now add the cordomom, sugar, badam, cashew mix to the pan and stir well
• The milk in the pan starts to thicken in a minute
• Let the milk get thicken for 2 minutes 
• Remove the pan from flame and cool it down
• Pour the cooled down mixture to the Kulfi moulds 
• Freeze them over night
• When you want to serve carefully remove the lid of mould and serve it

If yo don't have a kulfi moulds, can use box an freeze it

Vendhaya Kuzhambu

Ingredients
Big Onion : 1/2 (Small peices) or Pearl Onion : 12
Tomato :1/2
Fenugreek seeds (Vendayam) : 1/2 tsp
Tamarind : 1 lemon size
Red chili powder : 1 tsp
Sesame oil : 3 tsp
Mustard : 1/2 tsp
Curry Leaves : 10

To Make Dry Roasted Powder
Chana dal : 3 tsp
Coriander seeds : 2 tsp
Cumin seeds : 1/2 tsp
Dry Red chili : 4
Fenugreek seeds : 1/4 tsp

To Make Vendhaya Kuzhambu

• Heat the oil in pan and fry the ingredients mentioned for dry roasted powder till they turn golden brown
• After roasting cool them down an make it as powder
• Add 2 tsp onion and half tomato with grinded powder and make it as fine paste
• If required can add little water to bring it to fine paste
• Heat the sesame oil in pan and add mustard, curry leaves
• Add onion and fry till they turn translucent 
• Add grinded paste to the onion and fry them for a minute by stirring
• Add 1 cup of tamarind water and salt to taste and stir well
• Add red chili powder and 1 cup of water
• Let it boil for few minutes 
• Switch it off after 5 minutes 
• Serve it hot with Rice, Idly, Dosa

Baby Aloo Curry

Ingredients 

Baby Aloo's : 7( Boiled, Cut in 2 pieces)
Capsicum : 1/2 (Cut in to square shape)
Big Onion : 1 medium size (Cut in to Square shape)
Tomato : 1 (Cut in to square shape)
Curd : 5 tsp
Red chili powder : 1 tsp
Block pepper : 1 tsp
Cumin Powder : 1 tsp
Cumin seeds (jeera) : 1/2 tsp

To Make Baby Aloo curry

• Marinate the boiled Aloo's with Curd, red chili powder, cumin powder, block pepper, salt for 1/2hr
• Heat the oil add jeera and Onion fry it until becomes golden brown
• Add tomato and capsicum and fry it for 5 minutes
• Add little cumin powder and little water
• Mix it well, Add little salt
• Add marinated Aloo's with this and mix it well
• Switch it off after raw smell went off (10 minutes)

Paani Poori

Ingredients
Poori
To Make Paani
Mint leaves paste : 2 tsp
Coriander leaves paste  : 2tsp
Tamarind paste : 1 tsp
Jaggery powder : 2 tsp
Salt : 1/2 tsp
Garam masala : 1/2 tsp
Red chili powder : 1/4 tsp
Chat masala : 1 tsp
Water : 2 Cups (Cold water)

To Make Potato Masala

Boiled Potato : 2

Carrot : 1/2

Beans : 5

Red chilli powder : 2 tsp

Salt : 1/4 tsp

To Make Paani Poori

• Mix all the ingredients as i mentioned for Paani  in  cold water an keep it aside

Paani

• Boil the potato and smash it and keep it aside
• Heat the oil in kadai add mustard seeds and urud dal, then add onion and fry it
• After onion turned to golden brown add tomato and fry it.
• Add carrot and beans and fry it for 5 minutes
• Add boiled potato to it
• Add Red chilli powder, salt and mix it well. If required add little water
• Once everything is ready switch off an keep it aside.  



Potato Masala

• Take one puri, make little hole on the top 
• Stuff the potato masala 
• Add 2 to 3 tsp of paani in poori and serve it
• Can serve this measurement of paani to 15 to 20 poori's