Corn Peas Tikka/Tikki

Ingredients:

Boiled/Frozen Corn 2 cups
Boiled/frozen Peas 1/2 cup
Green Chilli Paste 5-6
Ginger garlic 3 tsp
Pepper Powder 1/2 tsp
Jeera 1 tsp
Garam masala 1/2 tspGround Nut powder 1 /2 cup
Coriander leaves
Salt
Oil

Process:

• Grind a Corn into a Coarse paste without adding water.
  

• In a mixing bowl add corn,Peas,Green chilli paste,pepper powder,garam masala,jeera,ginger garlic paste,chopped coriander leaves and salt to test.

• Make into a smooth paste, from this paste make equal sized patties. Heat oil on Tava and shallow fry these patties till golden and crispy.
• Serve with chopped onion,chat masala,tomato ketchup.

Note:

If the paste was watery u can add bread crubes.

Coconut-Aloo Rice

Ingredients:

Rice 2 cups
Fresh Coconut 1/2 cup
Potato 3 -4 medium size
Green chilli 4 sliced
Dry chilli 2
urad dal 1 tsp
Channa Dal 1 tsp
Jeera 1 tsp
Curry Leaves
Garam Masala 1 tbsp
Ghee/Oil
Water (for Cooking) Process:

• Heat ghee in a pan add Urad,Channa,Jeera,Dry chilli,Curry leaves
• Then add green chilli, Aloo cubes/pieces fry 2 min

• And add coconut and Raw rice. Stir well.
• Then garam masala powder and water mix well.

• The aboue mixture put in presser /rice cooker till rice was well cooked.
• Serve with any pickle/raitha.
  

Gobi Methi

Ingredients:

Gobi/Cauliflower 1 medium size
Onion 1 big
Tomato 2
Ginger garlic paste 1tbsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Chilli powder 1tsp
Green Chlii 2 or 3
Dry Fenugreek Leaves/Fresh Fenugreek Leaves(a small bunch) 1 tbsp
Garam masala 1/2 tsp
Coriander Leaves
Salt

Process:

• Cut the cauliflower into very small florets and wash well.

• Heat oil in a kadai, add Onions and green chillies.
• Fry for a minute, add gingergarlic paste and turmeric powder.
• And add tomato puree/peices,coriander powder,chilli powder,cumin powder, saute for 8-10 minutes on a medium flame till the tomatoes are tender.
• Then add cauliflower,menthi leaves/dry fenugreek cook a low flame till the cauliflower starts turning brown in colour.

• cook on a low flame till the oil separates.
• Garnish with finely chopped coriander leaves and serve with hot chapattis.

Peanut Chutney(2 Types)

Type 1:

Ingredients:

Roasted Peanuts 1/2 cup
Dry Chilli s 5-7
Garlic 1 pond
Jeera 1 tsp
Sugar/Jaggery 1 tbsp
Salt to taste
Water 2 tbsp All Seasoning Ingredients

Process:

1. Roaste Dry chill and Peanuts without oil keep aside let its cool.

2. Grind Roasted Peanuts,dry chilli,jeera,garlic,water and salt to make smooth paste.
3. And finally add sugar combine all toghether
4. Heat a tbsp of oil in a pan add all the ingredient and when mustard seed start to pop remove from heat and add to above paste.

5. Mix well.
6. It will goes to dosa/idli/rice.

Type 2:

Ingredients:

Roasted Peanuts 1/2 cup
Green chilli 5 -7
Roasted Channadal(putnalu) 3 tbsp
Fresh Coconut 2 or 3 tbsp
Garlic 1 pond
Jeera 1 tsp
Sugar/Jaggery 1 tbsp
Salt to taste
Water 2 tbsp

Process:

• Process was same like as aboue
  
• It will goes to Break fast Items /Snaks.

Tindora Chutney(Dondakaya Pachhadi)

Ingredients:

Tindora Pieces 2 cups
Green chilli 5-6
Tamarind a Small piece
Jeera 1 tsp
Garlic 1 big pond
Coriander Leaves

Process:

• Take a pan and heat with 2 tbsp oil,add Tindora Pieces,Green Chilli's cook until tindora was soft.

• Next grind all Ingredients except coriander leaves and Seasoning ingredients.
• Then you have a mortar&Pestle add some curry leaves,fresh coriander leaves and 2 tbsp aboue paste and crush them.

• Then all Mix together.
  

Note:
If u don't have mortar &Pestle you can use mixer jar also.