Appetizers and Snacks

1.Put all the ingredients in a bowl and mix well to form dough. 2.Fill in a cookie press with a flat disc and press out murukku into hot oil. 3.When murukku turns golden brown remove from oil. 4. Store in an air tight container.

Clean the fish and cut into thin slices. Beat the egg white, mix with lemon juice, chili powder, food color, corn flour and salt to make a batter. Apply this batter to both side of the fish slices and keep it for 4 to 5 hours to marinate. Deep fry it in oil in medium flame till it turns brown on both sides. Garnish with lemon slices. Serve with any rice dish.

Heat a tea spoon of oil in a pressure cooker and season cumin seeds. Add curry leaves, red chilies, garlic and tomatoes and season for a minute. Add all the powders and add dal and add 6 cups of water and salt. Pressure cook for 4 whistles. Serve hot garnished with coriander leaves

Dip tomatoes in boiling water for a few minutes and keep it closed. After 2 mins, take the tomatoes and peel the skin off and grind them to a paste. Heat oil in a pan and season cumin seeds, add crushed garlic and tomato puree. Add pepper powder, chili powder, cumin powder, sugar, salt and mint leaves. Bring to a boil, reduce heat and simmer for 5 mins. Serve hot and garnish with coriander leaves.

Grind 1 cup of corn kernels and heat the puree in a pan. Add chili sauce, pepper powder, vinegar, salt, sugar and the other cup of corn kernels. Mix the corn flour in little water and make it to a paste and add to the soup. After a few mins. it will start to thicken. Cook in low flame for minutes and serve hot garnished with green onion leaves.

Wash the chicken and dry on a paper towel. Cut into 2.5 cm cubes. Add salt to the garlic and crush to a smooth pulp. Heat the oil in a frying pan, preferably a non-stick or cast iron, over medium heat. Add the garlic and fry until it is lightly browned. Add the chicken and fry for about 7 minutes stirring constantly. Add coriander powder, turmeric and chili powder. Fry for 5 more minutes. Remove from heat and stir in the lemon juice and chopped coriander leaves. Serve with drinks on cocktail sticks, hot or cold.

Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp. Serve with tea.

Mix together all the ingredients except egg and bread crumbs. Then make flatten balls from the mixture, dip into beaten egg, roll on the bread crumbs and keep aside for 5 minutes. Now deep-fry the patties on both sides in a non-stick pan with little butter or oil until brown in color. Serve hot with ketchup.

First boil the potatoes,mash them and keep aside. Boil eggs, peel and cut each egg into two halves. Make a fine chutney of fresh grated cocunut, green chillies, coriandar leaves, salt and a pinch of sugar. Now make a ball out of the mashed potatoes with a help of little water so that the mashed potatoes do not stick on the palm and mould it into shape of a 'katori'('flat bowl'). Place one half of the egg (yolk facing outside) into the 'katori'and apply a thin layer paste of green chutney over it. Now you need to need to cover the stuffing by bringing together the ends of the potato 'katori'. You will see a oval shaped ball in your palm. Roll this ball in the rice flour thoroughly but carefully. Now it is ready for a deep fry. Pour the oil in the frying pan only after it is pre-heat so that it allows the ball to roll in the pan freely. Do not fiddle the pattice atleast for the first two minuites. Fry them till they turn golden yellow. Serve hot with tomato ketchup.

Wash the shrimp thoroughly and pat dry with a paper towel. Mix shrimp and all the above ingredients except oil. Make walnut or even small sized balls and keep aside. In a deep skillet heat oil. When the oil is very hot, lower heat to medium and fry these balls to golden brown. Serve hot with tomato sauce An easier way is to take a tablespoon and spoon out the batter into the hot oil. That is, instead of making the balls.