Snacks- Pakuvada

Ingredients
Gramflour-500 grms
Rice powder-100 grms
Salt- as required
Ginger-2 pieces (cut into small pieces)
Green chilly- 5 (cut into small pieces)
Curry leaves-as required
Malli leaves-as required
Pudina leaves- as required
Oil- 250 grms
Method
Mix rice powder, gram flour, salt and water into thick battar add all other ingredients in it and keep for 5 minutes. Pour oil in a pan when it is heated put this mix with a small spoon and fry nicely till it is golden brown.

Snack- Rava Puri

Ingredients
Rava- 2 cups
Coconut-1 cup
Fennel seeds-1/2 tspn
Oil - as required
Salt - as required
Method
Grind coconut with 1 cup of water, fennel seed and salt, add rava in it and mix like chapathi battar, then roll like round puri shape and fry.

Side- Dish -Mutton Fry

Ingredients
Mutton-1/2 kg (cut into big pieces)
Chilly Powder-3 tbspn
Turmeric Powder-1/2 tspn
Coriander Powder-1/2 tspn
Garam Masala -1/2 tspn
Salt- as required
Water -1 cup
Tomato-3 (big)
Coconut Oil-1/2 cup
Curry leaves- 20 petals

Method
Clean the Mutton add turmeric powder, chilly powder, garam masala, coriander powder, salt, and water mix nicely and put in the pressure cooker.when the mutton is boiled put tomato in it and boil nicely till the water is dried, pour oil in a pan when it is heated put curry leaves and mutton in it and fry nicely, remove from the pan and serve hot with chappathi, rice or nan.

Snack-Paneer Fish Finger

Ingredient
Paneer-1 cup (mashed)
Fish-1 cup (boil with pepper and salt then shreded)
Cornflour- 1tbspn
Egg white-1
Pepper-1tbspn
Salt-ae required

Method
Mix paneer and fish nicely with little pepper, then spread little oil in a plate put this mix in it and steam for 15 minutes, mix cornflour and egg white in a bowel, in other bowel take little bread crumbs, mix this paneer and fish nicely and make a shape as you wish, then dip in the egg white and roll in the bread crumbs and fry till it is golden brown, remove from the fire and serve hot with tomato sauces.

Sweets- Carrot Pudding

Ingredients

Carrot-250 grms (skin removed and grated)
Milk-1 litre
Sugar-1/2 cup
Vanilla essences-1/2 tspn
Condensed Milk-1/2 a tin
China grass- 10 grms
Nuts-Almonds-10 cut into small pieces, Cashew nuts-10 Cut into small pieces.
Water- 1/2 cup

Method

Boil milk and sugar, add carrot grated, make fire low, boil for 15 minutes, add vanilla essences and remove from the fire, add condensed milk. In other pan add chine grass and water make it melt and drain and pour in the milk. This milk pour in a pudding tray spread nuts on the top of the pudding and keep in the fridge for 2 hour, after it got set remove from the fridge and serve.

Sweets- Mysore pak

Ingredients

Gram flour- 1 cup
Ghee- 1 cup
Vanaspathi-(Vegetable Ghee) -make hot-1 cup
Sugar- 3 cup

Method

Take a bottom thick vessel put sugar and little water, when it boil add little vanaspathi and gram flour and stir nicely, add now and then vanaspathi and ghee in it, when the mix is not sticking to the vessel remove from the fire and spread in a plate immediately, cut into pieces and when it is dried remove from the plate and serve.

Snacks-Prawn Pakuvada

Ingredients

Mediun Prawn-250 grms
Ginger- 1 small pieces
Lime juice-1/4 tspn
Green chilly-3
Chilly powder-1/2 tspn
Turmeric powder-1/2 tspn
Water-1/4 cup
Small onion-2
Garlic-10
Pepper -10
Curry leaves-10 petals
Gram flour-8 tbspn
Oil- 2 cup
Salt- as required

Method

Clean the prawn, then add chilly powder, turmeric powder, green chilly, lime-juice, water, ginger and boil nicely till water is dried up, add grinded garlic, small onion, curry leaves and pepper in the boiled prawn and mix nicely and keep a side.
Make a thick battar of gram flour, little salt and water.
Pour oil in a pan, when it is heated, take the prawn mix dip in the battar and fry till light golden brown.