Vege fry(Anitha Kuppusamy)

Cut onion 1 cup ( big pieces)
cut capsicum 1 cup (big pieces)
Cut tomatoes 1 cup ( big pieces)
Green chilli 3 to 4
Ginger garlic paste
Dry methi leaf 1 tsp
Turmeric powde, chilli powder  and garam masala powder 1 tsp
Oil and Salt
Fry onion in oil; add methi leaf powder, add capsicum, turmeric, green chilli and ginger garlic paste  and fry.then add tomatoes and cook with a lid on.Add salt  and chilli powder when half cooked and fry; Add garam masala.Adding a little full cream is optional.

American corn,cheese paratha( Anitha Kuppusamy Jaya TV)

Ingredients 1.Soft wheat cum maida dough for  5 parathas Keep for 1 hour.
2.American corn Soaked and coarse ground 1 cup
3.Grated panner 1 cup
4.Grated Cheese 1/2 cup
5.Cut green chilli 2 tsp
6.Garam masala powder 1 tsp
7.Chat masala Powder 1/2 tsp
8.Chllie powder 1 tsp
9.Coriander
10.Ginger garlic paste
Salt and oil
Procedure Mix 2 to 10 without adding water.Add salt.  make roti;Place the mix in the centre and gently make parathas.Fry in oil.

Goan Potato Curry (Menu Rani Chellam Jaya TV)

 potato (Cut lengthwise) 2 cups In a kadai fry potato,bay leaf,green chillies and jeera with a spoonful oil.Add a pinch of turmeric powder and salt for potato.

When its cooking,dry fry Pepper 2tsp,1/2 tsp fenugreek,1 teaspoon rice,3 or 4 red chillies,A pinch asefoetida,1 tsp Poppy seeds (optional) and grated coconut. When cool, powder this dry fried items.

Add 2 tsp tamarind juice to the half cooked potato; add the ground masala after making it semi liquid. Add to the potato mix. Add salt for the masala. Cook for 10 minutes. Serve with roti etc.

Plantain flowers Vadai and cutlet VAZHAIPOO VADAI
For CUTLET ;-1.Plantain flower cut in to small pieces and soaked in butter milk (to avoid blackening) All the centre nerve with the sepal to be removed from the flowers as these will mar the taste. 1 cup
2.Finely chopped onion 1 cup
3.Coriander leaves cut 1/2 cup
4.Finely cut ginger and garlic
5.Green chillies cut 1 cup
6.Chilli powder 1 tsp
7.Channa dhal powder(Kadalai mavu) 2 cups
8.Salt to taste
9.Oil to fry 
  Fry onion, ginger garlic coriander along with chilli powder and coriander in 2 tsp oil.Add salt. When colour changes, add the Channa dhal dough( Dosai Consistency);Mix well in the kadai under low flame.When it is soft solid,spread on deep plate. Divide in to squares when the mix  is cool. Fry the cakes in oil.


VADAI Soak Channa(1 cup) ,Thoor ( 1 cup) and  moong 1/4 cup) dhal in a vessel for 40 to 50 min.Wash.
Add to this 5 to 6 green chillies, ginger and 2 tsp saun ( Garlic Optional) salt and grind to a coarse mix.Add finely cut plantain flower,onion, and coriander.Add salt.
Make vadas and fry in oil.

Fruits and nuts cup by Revathy Shanmugam(JayaTV)

Ingredients 1.wafer cups - 5
2.All fruits cut into small pieces and seeds removed 2 cups
3.Condensed milk 2 cups
4.Custard powder 2 tsp
5.Sugar 2 cups
6.Cashew and dried grapes (Payasa dratchai)
7.Milk 1 cup
Procedure :- Soak all cut fruits in one cup of milk; Boil milk add custard powder mixed in 1/2 cup milk and stir; when thickened, cool the custard. after adding sugar.When cooled , add the fruit mix. Add condensed milk.add nuts.
Fry the wafer cups in oil ( just before serving only).
Serve in the wafer cups with an ice cream spoon.

MOONG DHAL VADAI ( Bombay Gnanam)
1.Soak moong dhal for 15 min in water and cook.
2.Cool this; with this add 2 green chilies ,2 red chillies,ginger,salt,turmeric and asafoetida;grind to a paste
3.Add cut onions,Coriander,curry leaves and mix.
Make vadas and fry in oil.

Chappathi Noodles (Actor Sulakshana)
1.Done 2 to 3Chappathis to be made into lengthwise pieces like noodle threads.
2.Capsicum,Green chillies,Cabbage,Onion,Tomato to be cut length wise.
3.Turmeric,Chilli powder,Garam masala ,Ginger paste,Cut garlick,Salt to taste
Fry onion in butter; add salt and turmeric. Add all vetgetables,ginger,cut garlic pieces and tomato and fry till they are done.Add chilly powder(1tsp),garam masala (1/2 tsp),2tsp water and cook till the chilly smell settles. With this dry mix add Chappathi noodles and fry in low fire.