MAKKA (CORN) FLAKES UPMA:

Ingredients:

Makka corn flakes               3 cups
Oninon cut into small
pieces                                  1 cup

Tomatoes  cut                      2 cups
Mustard                                1 tsp
Urad dal                               1 tsp
Chilli powder                       1 tsp
Oil                                        4 tbps
Salt                                       1 tps (as required)
Water                                    To soak the flakes


Preparation:

First soak the corn flakes in water for 5- 10 mts and remove and keep side.  let it dry

Take a kadai, add oil.  Once oil hot,  add mustard, urad dal, let is splutter.  Then add onion and fry till golden brown.  Later add tomatoes and fry well by mashing it.   Add salt and chilli powder and saute it.   Once mixed well, add the corn flakes and mix well so that salt and chilli powder mixes well
with all the flakes.

Remove from fire and serve hot.

Good dish for night tiffin or on a rainy day.

THENGHULAL:

Ingredients:

Rice flour              4 cups
Urad Dal Powder  1 cup
Hing Powder         1 tsp
Jeera                      2 tbsp
Butter                    1-2 tsps
Salt                        1 tbps
Water                     As required to make dough
Oil                          2 cups for frying


Preparation:

Take a bowl and add all the above ingredients, add water little by little to make a smooth
dough.

Butter if solid, can be heated and poured to the flours.

Take a deep kadai, pour oil and heat it in medium flame.

Take the MURUKKU Maker,  select the round holed plate.  Fill small quantity of dough into it
and press it into the oil directly.   Beginners can press the same in a plaintain leaf and then
leave the leaf into oil so that it does not break.

Turn both sides in medium flame and once it starts turning golden brown, remove from fire
drain the oil and keep aside.

Tasty Thengulal is ready.

This is one important snack made by tamilians for Krishna Ashtami festival.

NUTIRIOUS AALO PARATHA



Ingredients for dough:

Wheat Flour                 2 cups
Jowar Flour                 2 tbsp
Flax seeds                  2 tbps
Salt                        1/2 tsp
water                       as required to make dough

Ingreidents for stuffing:

Boiled Mashed Potato        3-4
Jeera  Powder               1/2 tbps
Hing Powder                 1 tbps
Finely chopped green chillie 1 tbsp
Salt                         1/4 tsp



Preparation:

Take a bowl and add all the ingredients for dough making, add water and make a thick dough.

In an other bowl add mashed potatoes, and ingredients for stuffing and mix well to such consistency to form
small balls.

Now roll on the dough into small roti , stuff the ball into it, close the roti on all sides and
then re-roll it into small parathas.   Put in a tawa, add oil (optinal ghee also) on both sides
and remove and serve hot with mango pickle and thick curd.