Madhur Vadai

INGREDIENTS:
All purpose flour 1 cup
Wheat flour 1 cup
Rice Flour 1 cup
Besan 1 cup
Chilli powder 2 spoon
Chopped onions
Green chilles 2
Hing a small pinch
Salt 3/4 t.spoon
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying

METHOD:
Mix all the above ingredients with little water, make small balls and deep fry in oil.

Medhu Vadai

INGREDIENTS:
Urad dhall 1 cup
Rice flour 1 cup
Rava (cream of wheat) 1 cup
Green chilles 6
Ginger a small piece grated
Pepper 1 t.spoon
Hing a small pinch
Salt 3/4 t.spoon
Curry leaves a few
Chopped Onions
Cooking Oil for frying

METHOD:
- Soak urad dhall for 15 minutes in water.
- Grind ginger, green chilles, hing, and urad dhall finely.
- Add pepper, salt and grind it along with the urad dhall paste.
- Mix this with rice flour, rava, chopped onions, and curry leaves.
- Make small balls and deep fry in oil.

Vermicilli Masala Vadai

INGREDIENTS:
Vermicilli 1 cup
Yougurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying

METHOD:
- Soak vermicilli in yougut for one hour.
- Grind ginger, garlic, red chillies, cloves, and salt finely.
- Mix this with the soakedvermicilli.
- Add chopped onions, curry leaves, and cilantro to this.
- Make small balls and deep fry in oil.

Cashew Kunuku

INGREDIENTS:
Rava (Cream of Wheat) 1 cup
Rice flour 1 cup
All purpose flour 1 cup
Cashew 10-15 chopped
Green chilles 5-6
Coconut 1 spoon
Salt 3/4 t.spoon
Cooking Oil for frying.

METHOD:
- Grind cashew, chilles, coconut, salt finely with water, and mix this with the flours.
- Make small balls and deep fry in oil.

Kunuku

INGREDIENTS:
Thuvar Dhall 1/2 cup
Channa Dhall 1 cup
Urad Dhall 1/4 cup
Rice 1/2 cup
Dried Red Chilles 5
Green Chilles 3
Salt 1 t.spoon
Hing a small pinch
Ginger chopped finely
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Cooking oil for frying

METHOD:
- Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour.
- Wet grind the above mix with chilles, and salt coarsely.
- Add hing, ginger, curry leaves, and cilantro.

- Make small balls and deep fry in oil.

Chole

INGREDIENTS:
· 1 teacup kabuli channas
· 2 chopped onions
· 2 potatoes
· 2 tomatoes
· 2 tablespoons dhana-jira powder
· 2 tablespoons chilli powder
· 1 tablespoon amchur power
· 1 tablespoon garam masala
· ½ teaspoon soda bi-carb
· ½ teaspoon black pepper powder
· 3 tablespoons ghee
· salt to taste
· Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.

METHOD:
· Soak the channas for at least 6 hours
· Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
· Cut the potatoes and tomatoes into big pieces
· Heat the ghee in a vessel and fry the potatoes until soft
· Remove the potatoes. In the same ghee add the onions and cook for a little time.
· Add the dhana-jira and chilli powder and fry again.
· Add the boiled channas and salt.
· After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
· Add the potatoes and tomatoes and cook for 2 minutes. Decorate with coriander, chillies and slices of tomatoes and ginger.