Uzhunnu Vada

Ingredients:
Urad dal:1 cup(soaked for 3 to 4 hours)
salt to taste
Onion:1 medium(finely chopped)
Green chilli:2 to 3(chopped)
Curry leaves
whole pepper:2 tspn
Sooji rava:1 handfull
Oil for deep frying

Grind urad dal to a thick paste adding salt and little amount of water.Add chopped onions,green chilli,curry leaves,whole pepper and rava (for crispiness) to the ground paste and mix well.Make it into desired shape and deep fry in oil.(Wet your hands with water to avoid sticking while shaping it).Fry till slightly brown.Take the vadas from oil and remove excess oil with tissue paper.Serve hot with chutney.

Arikadukka

Ingredients:
Mussels:6 to 8(i used frozen mussels without shell)
Brown rice:1/2 cup
Salt to taste
Coconut:1/2 cup
Shallots:3 to 4
Cumin seeds:1/2 tspn
Oil:3 tbsp

To marinate:
Chilli powder:1 tspn
Turmeric powder:a pinch
salt :1/4 tspn
Fennel seeds:1/4 tspn
Rice flour:2 tbsp

Soak brown rice adding enough water.Add coconut,shallots and cumin seeds into the mixer and grind for some more time.The batter should be of dosa batter consistency.Transfer to a pan.Add salt.Heat the pan and stir the batter till it becomes thick  enough to make balls out of it.Remove from the flame and keep it aside.When it gets cooled roll into even sized oval shaped balls and stuff the mussels in each balls and steam cook until done.keep it aside for cooling.Meanwhile make a paste with the ingredients for marinating using water.Coat the balls evenly with paste and keep it for half an hour.Heat oil in a flat non-stick pan and fry them.Arikadukka is ready to serve as an evening time snack.

Vegetable Cutlet

Ingredients:
Potato:2 large size
Beetroot:1 large size
Carrot:2
Green peas:1/4 cup
Onion:1 medium sized(chopped)
Ginger Garlic paste:1 tbspn
Green chilli:3 to 4 (finely chopped)
Turmeric powder:a pinch
Chilli powder:1/2 tspn
Garam masala powder:1/2 tspn
Eastern chicken masala:1/2 tspn
Salt to taste
Coriander leaves (chopped)
Egg whites of 2 eggs
Bread slices:6 to 7
Oil for shallow frying

Wash the potatoes well and pressure cook them.Peel off the potato skin and mash it very well.Keep it aside.Peel off the beetroot and carrot skin and wash thoroughly.Dice it and grate it using mixer grinder (just to make it into very small pieces.i used blender because that was easier).Keep it aside.Heat oil in a pan and fry the onion and ginger garlic paste until it changes color.Add the veggies(beetroot,carrot and green piece).Add green chilli,garam masala,chilli powder,turmeric powder,chicken masala and salt to taste.Keep it in medium flame until the veggies get cooked.Stir frequently.Once the veggies get cooked add the mashed potatoes and mix everything well.Add the chopped coriander leaves.Switch off the flame and keep it  aside.Cut the bread slices into small pieces and powder it using mixer.(caution:dry the mixer well).Transfer the powdered bread to a plate and keep aside.When the veggie mixture gets cooled,make it into balls of almost same size.Gently press using palms to make it flat.Dip it in the egg white (You can use maida batter(dosa batter consistency) instead of egg white) and then coat both the sides with the powdered bread.Repeat the same with the remaining balls.Heat oil in a flat non-stick pan and when oil gets heated up fry the bread coated veggie mixture until brown.Use tissue paper to remove excess oil from the cutlet.Serve with tomato ketchup.

Bread Pizza

Ingredients:
Bread slices:4
Mozzarella cheese:1 cup
Green chilli:4 nos(chopped)
Pepper powder:1 tspn
Tomato:1 no(medium sized chopped)
Capsiccum:1/2(chopped)
Salt to taste

In a pan mix the cheese,green chilli,pepper powder,tomato and capsiccum.Heat it till the cheese becomes soft (spreadable).Toast the bread slightly and spread the melted cheese mixture .Pop into the oven and bake at 350 degrees F for 10 mintes or till the edges of the bread becomes slightly brown.Serve hot.

Fish Fingers

Ingredients:
Tilapia fillets:2 fillets(each cut into 4)
Ginger garlic paste:1tspn
Coriander powder:1 tspn
Chilli powder:1 tbspn
Turmeric powder: a pinch
Garam masala:1/4 tspn
Salt to taste
1 beated egg
pepper powder:1/4 tspn
Bread crumbs
Oil for frying
Marinate the fish with ginger garlic paste,coriander powder,chilli powder,garam masala,salt and turmeric powder.Refrigerate it for 1 hour.Beat the egg and add pepper powder and salt.Dip the marinated fish in the egg and coat both sides of the fish with the bread crumbs.For thick coating again dip the fish in egg and then bread crumbs.Shallow fry or deep fry the fish until brown.Serve hot with ketchup or ranch.

Cinnamon Rolls

Ingredients:

• Flour 2 cups
• Active dry yeast 1 pkt
• Melted butter 3 tbsp
• Milk ½ cup
• Sugar 3 tbsp
• Egg 1 no:
• Salt a pinch
• Beaten egg (1) in 2 tbsp milk
• Brown sugar 1 cup
• Cinnamon powder 1 tbsp
• Butter 2 oz
• Handful flour

Mix the flour, yeast, butter, sugar, salt, milk, egg in a vessel and kneed it well till it becomes soft. Cover it with a towel and let it rise and gets doubled. In a bowl, for the filling, mix brown sugar, butter and cinnamon powder with a spoon until combined. Preheat oven to 185 degree Celsius. When the dough gets doubled its size, punch out the air. Sprinkle the workspace with flour and place the dough on it. Now roll out the dough in ½ centimeter thickness. Spread the filling on the dough. Carefully roll the dough into a log and cut into slices of about 3 cm thickness. Place them in a tray leaving enough space for the rolls to rise. Allow them to rise for 15 to 20 minutes. Coat each roll with the egg wash (beaten egg in 2 tbsp). Put the tray into the oven and let them bake for 15 to 20 minutes. Remove the tray from the oven. Cinnamon rolls are ready to be served.