PREPARATION

1. In a mixing bowl, add 100 grams all purpose flour, 1 teaspoon black pepper, 1 teaspoon salt and mix it well.
2. Add 200 milliliters water and mix it well to make a thick batter. Keep aside.
3. In a another mixing bowl, add 250 grams processed cheese, 2 tablespoons olives, 1 teaspoon garlic, 1 teaspoon green chili, 85 grams onions, 2 tablespoons coriander, 1/2 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon chilli flakes and mix all the ingredients well.
4. Take a bread slice and cut it’s edges.
5. Flatten it with the help of a rolling pin.
6. Add the prepared stuffing on it.
7. Add the prepared all purpose flour paste on the other end of the bread slice.
8. Roll it tightly.
9. Dip it in the all purpose flour mixture and then roll it in vermicelli properly.
10. Heat sufficient oil in a deep fryer and deep fry these until it turns golden brown and crispy.
11. Drain it on an absorbent paper.
12. Heat 300 milliliters water in a deep pan, add 1 tablespoon ginger, 1 tablespoon lemongrass, 1 teaspoon paprika and mix it well.
13. Bring it to a boil.
14. Add 2 tablespoons powdered sugar, 1 teaspoon salt, 2 tablespoons ketchup, 2 tablespoons lemon juice and mix it well.
15. In a bowl, add 1 tablespoon corn flour, 2 tablespoons water and mix it well.
16. Pour the batter into the pan and mix it well.
17. Bring it to a boil.
18. Add 1 tablespoon chilli flakes and mix it well.
19. Remove it from heat.
20. Serve with prepared cheese kurkure fingers.

Lady's Finger Bites

Servings - 2 - 3

INGREDIENTS
Okra - 300 grams
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Chaat masala - 1 1/2 teaspoons
Garam masala - 1 teaspoon
Cumin powder - 1 teaspoon
All purpose flour - 150 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Water - 260 milliliters
Corn flour - 1 tablespoon
All purpose flour - 1 tablespoon
Bread crumbs - for coating
Oil - for frying
Coriander - 20 grams
Mint - 15 grams
Onions - 100 grams
Green chili - 2 tablespoons
Pomegranate - 100 grams
Tamarind pulp - 60 milliliters
Jaggery powder - 30 grams
Salt - 1 teaspoon