Vazhakai Bajji

Ingredients:

Gram flour – 1 cup
Bajji flour 1.5 cup
Baking soda a pinch
Chilly powder 1 tsp
Salt
Raw banana - 2( thin slices )
Oil – for deep frying

Method:
Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
It shouldn’t be too thick nor too Watery
Heat oil in a pan.
Cut the banana into slices.
Dip the slice in batter.
Leave slice slowly and fry .
Fry till the bajji turn into golden brown color.
Serve hot.

Chettinadu masala Siyam

Ingredients:

Raw rice, - 21/2 cups

Urad dhal - 11/2 cup

Grated coconut - few tbsp

Chopped onion - 1 med size

Mustard seeds - 1 tsp

Curry leaves - a few

Method:
1.Soak rice and dhal together for few hours and grind it to form a smooth batter
2.Heat oil in a pan, splutter mustard seeds, and fry curry leaves ,onions and coconut until light brown or raw smell disappears.
3.Add this to the batter, add salt and mix well.
4.Heat oil for deep frying in kadai and make small balls out of this batter and deep fry in batches

Potato Chips

Ingredients:
6 or more medium potatoes
Oil or fat for deep frying
Salt.

Method:

Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour.

Ice water is best, but you can set the whole bowl in the refrigerator if you wish.

Dry well by shaking them in a towel.
Fry in hot oil until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven't any paper, use a worn dish towel. Salt lightly.

These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

Samosa

Ingredients :

Potato : ½ kg

Maida : 1 cup

Ghee : a little

Ginger : 4 pieces

Green chilli : 4

Cumin : ½ spoon

Pepper powder : a little

Coriander leaves : a little

Salt : as needed

Oil : as needed

Method :

Stuffing
Cut ginger, green chilli , coriander leaves finely.Boil potatoes in water, remove the skin and mash.Heat a little oil in a frying pan.Add green chilli, ginger, coriander leaves, potato, salt and set aside.
Knead maida, salt with water to form a dough.Make small balls of the dough, flatten to circles or triangular shapes.Place the stuffing in them and close the ends.Keep them aside for sometime.Heat oil in a frying pan.Add the samosas and fry them till they are golden.
Note: cauliflower, peas, onion, carrot can also be added.

Crispy Onion Chips

Ingredients:

2 large onions , peeled

75 g flour

2 Tbsp corn starch

½ tsp baking powder

a pinch of paprika

½ tsp sugar

1 egg , beaten

120 ml milk

1 ltr vegetable oil

salt and pepper , to taste

Method:

Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.

As the oil is heating, cut the onions into circular slices of about 1cm thick, using a large knife.

Now separate them into rings and place them on a trayCombine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.Add the eggs to the milk and whisk together.

Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.

To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy.

Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork.Let them cook in small batches, so they won't stick together.

When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.serve hot