Samosa

All purpose/maida
salt - as aneeded
oil - 2 tbsp
water
carom seeds - 1 tbsp


mix the flour with the salt and carom seeds and a 2 tbsp oil.now mix the dough and then add water  very little and make it as a soft dough.Make it rest for 10 min.
Make a chapathi out of it in a oval shape.
Now cut half slices.Take one of it and make as a cone.Put the potato mix and close the ends applying water at the end of chapathi.


Potato masala:
Put some cumin seeds,ginger garlic paste,curry leaves,cachew,green chille,chat masalaturmeric,salt and chilli powder,some water,coriander leaves .put the cooked potates  for 5 min.and add lime juice at the end.pepper powder is optional.

Madatha Kaja

Ingrediants :
All purpose flour
Oil
Water


Mix the lour with the oil,then mix it with water and make it like a chapathi dove.
Now make a big chapathi toll and start folding the dove.
Now cut into small pieces which look like kaja.
Now deep fry this kaja.

Put sugar syrup and put these fried kaja in the syrup for 5 min.

Cakes

Ingrediants:

Available Cake mix - 2 cups
Sugar - As needed
Egg - 1
Elachi - 1
Ghee - 1 tbsp







Preparation :
 Grind the above all ingredientsin a mixer.
preheat oven for 350 degrees and keepthis mix in a cake bowl and put it in over  for 40 minutes.
now take a tooth pick and see if it goes to bottom without any batter sticking to it.If yes then the cake is done.

Maida Biscuits

Ingrediants :


Maida - 1 cup
Sugar 1 cup

Ghee - As needed





Procedure:
Mix the Maida and sugar while poring ghess(very little) and make it as a soft dough.Dont pour too much ghee.
Then make the buscuits in desired shapes and pre heat oven to 350 degrees and keep it for 20 min.Now just check out the buscits time to time if they are done.

Groundnut Chutney

Ingredients:
1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis
small lemon sized tamarind (soaked in warm water for 10 mts)
salt to taste
3/4 cup water
1 tsp oil
For seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil

 Heat oil in a vessel, add the dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.
 Grind the roasted peanuts, tamarind, sauteed onions along with salt and half a cup of water.
 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.

Gummadikaya/Pumpkin Pulusu

Ingrediants :

Pumkin cut into pieces
Onion/Greenchilly - mix
Mustanrd seeds
Curry leaves

Red Mirchi
Tamarind Sauce
Sugar to taste
Salt
Chilli powder
Turmeric
Ginger/garlic paste


Procedure

Put some oil in the pan and do the tempering wit mustared seeds,curry leaves and red chilli.Now put the onlion/green chilli paste and saute it till it turns golden brown.Now put the ginger garlic paste and saute it for 2 min.Now put the pumpin and put very little water till the pumpkin gets cooked.

Put chilli powder,salt and turmeric and tamarind sauce.let it cook and once cooked garnish with coriander.

Prawns Curry

Prawns - 500 gms, cleaned and de-veined
Onions - 2, finely sliced
Garlic, - 3, finely minced
Ginger green chili paste (1" ginger and 3 green chilies)
Red chilli pwd - 1 1/2 tsps (adjust)
Turmeric pwd - 1/4 tsp
Kasuri methi - 1/2 tsp (optional)
Garam masala pwd (3 cloves, 1" cinnamon stick, 1 elaichi)
Lemon juice OR curd/yogurt - 1 tbsp
Salt to taste
Curry leaves - 15-20
Cooking oil - 1 1//2 tbsps



Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts. Turn off heat and drain the excess water, if any.
Heat oil in a pan, add the finely minced garlic and saute for half a mt. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts. Add the grated coconut and saute for 3 mts. Adjust salt and turn off heat. Serve hot as a starter or as a stir fry with rice