Ingredients:

Raw Rice - 4 cup

Urad dhal - 1 cup

Salt - to taste

Dalda or butter - 1 table spoon

Sesame or jeera - 1 tsp

Oil - to fry

Method:

1. Fry urad in a dry pan until they turn golden brown and grind them to fine powder along with rice.

2. Take this grinded flour and add salt, butter and jeera and mix well.

3. Add little water and mix well and make a dough(chappathi dough consistency)

4. Make require size balls to fit in the murukku aachu or murukku nazhi.

5. Put the murukku maavu inside and press with the other one and make the proper murukku in a plate and keep them reay to fry in oil.

6. Heat oil in a pan and add the ready murukku that is kept in the plate. Dee fry till golden brown and murukku is ready to eat.

Note: Murukku is kept prepared in plate as the water mixed murukku maavu should not be kept for long time. The colur will change to dark brown if kept and hence keet them ready and deep fry in oil.

Ingredients:

Bombay Rava - 2 cup

Sugar - 2 cup

Ghee - 1 cup

Cardamom - 1/4 tsp

Cashew nuts - 10

Method:

1. Fry bombay rava in a kadai in low flame.

2. Keep it aside and let it cool down. grind the rava and make it to fine powder.

3. Now powder sugar in mixi add it to the rava.

4. Pour little ghee in the kadai fry cashew nuts.

5. Mix them to roasted cashew to the rava sugar mixture.

6. Heat ghee and pour into the above, mix well and make laddus.

Note: Try making laddus when ghee is little hot or you cant make proper laddus.

Alternative: The rava can even be used without grinding. Grated coconut can be added to enhance the taste after roasting in ghee.

Ingredients:

Soya balls - 1 1/4 cup

Ginger garlic paste  - 1 tsp

Tomato sauce - 1 tsp

Soya sauce - 1 tsp

Chilli powder - 1 1/2 tsp

Salt- to taste

Oil - as required

Corn flour - 2 tsp

Method:

1. Soak the soya balls in hot water, squeez off the water and slice the balls into two.

2. Now add ginger garlic paste, tomato sauce, soya sauce, chilli powder, salt and corn flour to the sliced soya balls.

3. Mix well and allow it for some time.

4. Now deep fry the coated soya balls and serve hot.

Ingredients:

Wheat flour - 2 cup

Powdered sugar - 2 tsp

Butter - 3 tablespoon

Honey - 3 tablespoon

Badam and cashew chopped - 2 tablespoon

Oil - as required

Method:

1. Take a bowl, add wheat flour, powdered sugar, butter and make it into a dough by adding little water.

Note: Dough should be tight enough to be made into balls.

2. Now make small balls and spread them into small flat poories.

3. Now fry the small poories in oil.

4. Spread honey over these small poories and garnish with grated cashews and badams.

Note: Make small poories with even shapes or you can use moulds to get proper shapes.(biscuit cutter)

Ingredients:

Maida - 1 cup
Oil - 2 table spoon
Baking soda - a pinch
Salt -to taste
Oil- for frying

For stuffing:

Potato - 3-4(cook and remove the skin)
Green peas - 1/2 cup
Green chilli - 2
Grated ginger - 1/2 tsp
Aamchoor powder(Mango powder) - 1/2 tsp
Garam masala powder - 1/2 tsp
Chopped corriander leaves - 1 table spoon
Cashew, dry grapes - each 1 tsp
Chilli powder - 1 tsp
Salt - to taste
Oil - 2 tsp

Method:

1. Take a bowl, add maida, salt and baking powder and make it into a dough by adding water.(chappathi dough consistency)
2. Take a pan, add oil, potato, peas, green chilli, grated ginger and all the masala items required for the stuffing and cook it.
3. Now, make small chappathis with the prepared maida dough and stuff the vegetables and fold it in the shape of samosa(triangle)
4. Deep fry in oil and serve with sauce.

Note: While folding for samosa, make sure the stuffing doesn’t come out.