Frankie

Ingredients

1. Peas
2. Tofu
3. Chilly powder
4. Turmeric powder
5. Coriander powder
6. Garam masala
7. Onion
8. Chappathi
9. Egg
10. Crushed pepper corns
11. Salt

Method:

• 
  
  Beat egg with salt and pepper powder.
• 
  
  Place the rolled chappathi flour on the pan and brush the beaten eggs throughout the rolled chappathi
• 
  
  Flip over the flour and get the chappathi done with the brushed eggs.
• 
  
  To prepare the filling:
• 
  
  Cut tofu into smaller peices and saute them in little oil.
• 
  
  Add water in a pan and boil the fresh green peas with little salt
• 
  
  When the peas is have done, add all the dry powders and fry until the raw smell leaves
• 
  
  Now add the fried tofus and cook them for 7-10 minutes.
• 
  
  The filling is ready now.
• 
  
  Place the filling at the centre of the roti along with chopped onions, little bit salt and pepper.
• 
  
  Roll both the ends and the frankie is ready to taste.

Oats Paniyaram

Ingredients

1. Oats - 3 cups
2. Roasted Rava - 2 tspn
3. Onion - 1
4. Cumin seeds - 2 tspn
5. Rice flour - 1 cup
6. Salt
7. Green chilly - 3
8. Channa dhal - 1 tspn

Method

• 
  
  Soak oats in water for 15 minutes
• Add rice flour to the oats mixture and mix well
• Now add oil in a pan and add mustard seeds.
• Once when it splutters add channa dhal.
• Add chopped onions, chopped green chillies and cumin seedds and saute them
• Add the fried items to the wet mixture.
• Finally add salt and roasted rava and mix well
• The batter is ready to put in the paniyaram pan
• Paniyaram ready to taste with coconut shutney, tomato and coriander chutney.

Fish Kuzhambu

Ingredients

1. Fish - Tilapia
2. Garlic
3. Ginger
4. Onion
5. Green chilly
6. Red chilly powder
7. Turmeric powder
8. Cumin powder
9. Coriander powder
10. Sambhar powder
11. Tamarind
12. Coconut milk
13. Mustard
14. Cumin seeds
15. Tomato
16. Coriander leaves
17. Salt

Method:

• 
  
  Cut tilapia fillets into peices. Add turmeric powder and keep it aside.I used 2 tilapia n cut into 6 peices
• 
  
  Chop 1 big onion, 3-4 garlic pods and 2 green chillies.
• 
  
  Add oil in a skillet and add mustard seeds.
• 
  
  Once it splutters add cumin seeds. Then saute onion and garlic until they are translucent
• 
  
  Add tomato and fry until it becomes tender
• 
  
  Add all the dry powder ingredients and fry until the raw smell goes.
• 
  
  Add coconut milk and tamarind paste(mix it with water and then add)
• 
  
  Leave until the masala boils.
• 
  
  Wash the fish peices and add it to the boiling masala.
• 
  
  Leave it for five minutes and garnish with chopped coriander leaves
• 
  
  Fish kuzhambu ready to taste with rice, dosa and chappathi.