Savala Vada / Onion Baji

Ingredients

Onions                           2 thinly sliced

Gram flour                     1 cup

Rice flour                       3 tbsp.

Semolina                       1 tbsp.

Ginger                           1 inch piece thinly chopped

Garam masala              1/2 tbsp.

Green chilies                 3 finely chopped

Red chili powder           1/2 tbsp.

Curry leaves                  2 Spring

Salt to taste

Oil to deep fry

Preparation Method

                        Combine gram flour, rice flour, red chili powder, Garam masala and salt.Mix it well. Add few drops of water and make a thick batter (for well mixing one small turn in mixer)and keep it aside .Mix sliced onions, green chilies, ginger, curry leaves and salt with hand. Add this mixture with the batter. Onions should be coated in the batter but the batter should not be too loose.then keep it aside for 10 minute. Heat oil in a Kadai. When the oil is hot reduce the heat into medium. Take some mixture and deep fry in oil till crispy and onions becomes slightly brown in color. 

Spicy Beetroot Hummus

Ingredients

1. White Gram               1/4 cup
2. Salt                         
3. Baking Soda               1/4 Tea Spoon
4. Beetroot                    1/2 Piece
5. Garlic                        3 Cloves
6. Ginger                       1/2 Inch 
7. Curd                          3 Table Spoon
8. Green Chilly               4 Nos. 
9. Tahini Paste               4 Table Spoon
10. Lime Juice                 1 Tea Spoon
11. Olive Oil                    1/4 Cup

Preparation Method

1. Soak white gram for 8 hrs .
2. Add soaked white gram, salt and baking powder in a pressure cooker and cook well.
3. Chop the beetroot and cook in a water .After cooked beetroot grind it well. And squeeze the juice .
4. Grind cooked white gram , beetroot juice, garlic curd, Green chilly and ginger like a fine paste 

Brinjal Fry / Vazhuthanaga Upperi

Ingredients

Brinjal - 5

Turmeric powder - 1/2 spoon

Salt - up to your taste

Oil - 5 tablespoon

Small onion - 15 (cut into small pieces)

Chili powder - 4 (cup to your taste)

Curry leaves

Preparation method

Brinjal cut into small pieces.

Mix turmeric powder & 2 spoon salt with brinjal and keep it a side.

Heat oil in a pan and fry the onion up to reddish color till translucent.

Squeeze the brinjal and remove the water 

Add brinjal with the onion and fry up to 7 minutes.

Add chili powder, salt and curry leaves and flame and mix well up to 2 minutes. 

Remove from fire. 

Serve hot with rice.

INDIAN TASTES

Chicken Cutlet Sandwich

Sandwich 

Bread roasted                   2 pieces

Cutlet                              1

Carrot                               slice 

Onion                               1 slices

Tomato

Mayoniss

Leaf Lettuce /salad leaves

Take a toasted bread.

Add some salad leaves. Place fresh tomato and  onion  slices. Apply some Mayoniss. Put  cutlet
Put another piece of bread slice.
Your simple chicken cutlet sandwich is ready to be savored.



Chicken Cutlet

Ingredients 

Chicken breast*                   1/2 kg 
Potato *                              3

Onion Medium                     3 chopped thin

Ginger & garlic Paste           1 Tsp

Green Chilies                       3

Turmeric Powder                 1/4 Tsp

Coriander powder                1/2 Tsp

Chilly  Powder                     1

Pepper powder                    1/2
Garam Masala                      1/2
Salt                                      As needed
Egg                                      3
Bread curbs                          3

Oil                                       2-3 Tbs

Salt                                      As needed

Preparation Method

Cook chicken and potato in pressure cooker with turmeric and salt .
A single round grind cooked chicken in mixer before adding to masala.
Add chopped onion, Green chilies, curry leaves and sauté them. Also add the Ginger & Garlic paste and sauté them till they turn transparent. Add the Curry Powders, Garam Masala and salt and salute let the raw flavor of the masala goes.
Add the cooked chicken and potato now and sauté them till the masala mixes well with it. Mash the potato at time of masala mixing.and salute till dry . and keep it aside to make it cool ..
make cutlet shapes as your wish and dip in beaten eggs and again that dip into bread curbs. then fry it and taste it with tomato ketchup
Beat eggs and make shapes 

*Tips:

•  A single round grind cooked chicken in mixer before adding to masala and mash the potato at time of masala mixing.
• You can use the mix after cooling keep it in fridge in box . when u need at that time again mix with  egg and curbs and fry it 

Measurements Conversion Chart

1.   US Dry Volume Measurements

2.   US liquid volume measurements

3.   US to Metric Conversions

4.   Metric to US Conversions

5.   Pan Size Equivalents

6.   Oven Temperature Conversions

7.   Ratios for selected foods

a.   Butter

b.  Lemon

c.   Chocolate

d.  Creams

8.   Measures for Pans and Dishes

Ratios for selected foods

Measure	Equivalents
Butter
1 T.	14 grams	1 Tablespoon	½ cup
1 stick	4 ounces=113 grams	8 tablespoons
4 sticks	16 ounces=452 grams	32 tablespoons	2 cups

Measure	Equivalents
Lemon
1 lemon	1 to 3 tablespoons juice, 1 to 1½ teaspoons grated zest
4 large lemons	1 cup juice	¼ cup grated zest
Chocolate
1 ounce	¼ cup grated 40 grams
6 ounces chips	1 cup chips 160 grams
cocoa powder	1 cup 115 grams
Creams
Half and half	½ milk ½ cream	10.5 to 18 % butterfat
Light cream		18 % butterfat
Light whipping cream		26-30 % butterfat
Heavy cream	whipping cream	36 % or more butterfat
Double cream	extra-thick double cream,	42 % butterfat
	Clotted or Devonshire

Oven Temperature Conversions

Fahrenheit	Celsius	Gas Mark
275º F	140º C	Gas Mark 1-Cool
300º F	150º C	Gas Mark 2
325º F	165º C	Gas Mark 3-Very Moderate
350º F	180º C	Gas Mark 4-Moderate
375º F	190º C	Gas Mark 5
400º F	200º C	Gas Mark 6-Moderately Hot
425º F	220º C	Gas Mark 7- Hot
450º F	230º C	Gas Mark 9
475º F	240º C	Gas Mark 10- Very Hot