Ingredients :

  • Raw Mangoes - 2Kg peel and grate to get 1Kg pulp.
  • Sugar - 1Kg
  • Ginger - 50Gms (2" piece approx.)
  • Salt - 70Gms
  • Red Chilli Powder or Black Pepper Powder - 4 to 5 Tsp.
  • Garam Masala - 3-4 Tsp.
  • Acetic Acid - 1½ Tsp.
  • Sodium Benzoate - 1 Gm or ¼ Tsp.
  • Magaz or Seeds of Melons - 25Gms (Optional)

Method :

Wash, Peel and grate raw mangoes. Weigh the mango pulp to get 1Kg. Peel and Grate ginger. Mix grated mangoes and ginger in a clean Kadhai. Cook till the water evaporates. Add sugar to the cooked mangoes and cook further till sugar dissolves and the chutney thickens. Add salt, garam masala and red chilli or pepper powder. Add acetic acid. Remove from fire. Add magaz. Mix. Dissolve sodium benzoate in 1 tsp hot water and add to the chutney. Cool and fill the chutney while still warm in sterilized jars. Cover with the lid after it cools..

Ingredients :

  • Small potatoes boiled and peeled and dried - 1 Kg
  • Peas shelled & boiled & dried - 500 Gms
  • Ginger ground to paste - 50 Gms
  • Vinegar - 1 ½ cups
  • Rai powder - 50 Gms
  • Salt - 80 Gms
  • Red chilli - 25 to 50 Gms
  • Haldi - 25 Gms
  • Kasuri methi (dried fenugreek leaves) - 2-3 tsp
  • Mustard oil - 1 cup

Method :

Boil or microwave the potatoes & peas separetely. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with vinegar. Heat oil. Add garlic paste and fry till it turns light golden. Add ginger paste and fry till light brown. Add the vinegar with the spices to the ginger and garlic paste. Mix well.Add the peas & potatoes. Cook further for a miniute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two.

Ingredients :

  • Amla - ½ Kg
  • Salt - 150 Gms
  • Jeera (cumin seeds) - 2 Tsp
  • Saunf( fennel seeds) - 2 Tsp
  • Methi daana (fenugreek seeds) - 1-2 Tsp
  • Red chilli powder - 1-2 Tsp
  • Haldi - 1-2 Tsp Mustard oil - ½ cup

Method :

Boil the amlas in water for 5 miniutes. Remove from water. Apply 100 Gms salt. Keep aside for 5-6 hours for the water to drain out. Deseed the amlas and cut into half or leave them whole. Heat oil. Shut off the gas. Add jeera, saunf, methi daana, red chilli powder, haldi and 50 Gms salt. Add the dried amlas. Cook for 1-2 miniutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks.

Ingredients :

  • ½ kilo jaggery
  • ½ kilo rice

Method :

  • Soak the rice in water overnight and drain the water next morning. Pound the rice to a powder
  • Dissolve jaggery in some water and heat it for 5 minutes util the liquid starts getting solidified. to test if it is done, put a little bit of the boiling jaggery in little water and if the jaggery gets condensed, it means it is done.
  • Add the done jaggery to the rice powder. Add some oil so as to retain the moisture in the dough.
  • Make this into small balls and flatten them. Deep fry in oil till deep brown.
  • Squeeze out the oil by holding it between two ladles.
  • Ensure that no two pieces stick to each other or they will lose their crispness.

Ingredients :

  • 2 cups beaten rice (Atukulu)
  • 1 potato
  • 1 onion chopped
  • 1 tomato chopped
  • Juice of ½ lemon
  • 3 slit green chilis
  • 1 tbsp chopped coriander leaves
  • Few curry leaves
  • ¼ tsp turmeric powder
  • Salt to taste
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp cumin
  • 1 red chili broken into bits.

Method :

Peel and chop potato into thin half inch pieces. Clean flattened rice and sprinkle ½ a cup of water over it and mix. Keep it aside. Heat oil in a wok and prepare the seasoning. Add chopped potatoes and fry for 1 minute. Add onions, slit green chilis, curry leaves and fry till onions turn pink in color. Add salt, turmeric powder and mix. Add the beaten rice and mix well. Cover the wok and cook on a low flame till the contents become hot. Add lemon juice and coriander leaves. It is best eaten hot.

Variations :

Add 10-12 cashew nuts in the seasoning towards the end. Boiled and diced potato can be used. Grated carrot and shelled peas can be fried along with potatoes Can be prepared without onions. Add freshly grated coconut. Do not add turmeric powder and lemon juice. Add a few raisins. Add a few fried peanuts with either the potato combination or the coconut.

Ingredients :

  • 2 cups rice (basmati)
  • 1 tbsp ginger-garlic paste
  • ½ cup mint leaves
  • 5 - 6 slit green chilis
  • 6 cloves
  • 6 cardamoms
  • 3 - 4 1" cinnamon sticks
  • 1 tsp shah - jeera
  • 2 bay leaves
  • 2 tbsp chopped coriander leaves
  • 2 tbsp oil 1 tbsp
  • Clarified butter
  • Salt to taste
  • 2 cups water

Method :

wash and soak rice for 25 - 30 minutes and drain. Heat oil and butter in a thick pan or vessel. Add the whole spices and sauté. Add slit green chilies, mint and curry leaves, ginger - garlic paste. Fry for a while and add 2 cups of water to it. Bring to a boil, add salt and drained rice. Allow the rice to cook on a high flame uncovered till half cooked. Reduce the flame to slow, cover the vessel and cook till done. Sprinkle coriander leaves on the top and serve hot with any perugu pachchadi.

Ingredients :

  • Maida - 1 cup
  • Oil - ½ Cup
  • Salt - to taste

Method :

Make a very soft dough with the maida, oil and salt and keep aside, Pressure cook the dal, drain the water and mash to a fine paste with jaggery and cardamom powder. Divide the dough into equal portions and roll it. Place a ball of the dal mixture in the centre. Close the maida dough over it sealing the edges carefully and roll out like a chapathi. roast on a tava without oil and serve hot with ghee.

Ingredients :

  • Carrots peeled and cut into thin 1 ½" fingers - ½ Kg
  • Vinegar - ½ cup
  • Salt - 3 Tsp
  • Red Chilli powder - 2 Tsp
  • Haldi - 2 Tsp
  • Rai powder - 2 Tsp

Method :

Add carrot pieces to boiling water and keep on fire for 2 miniutes. Remove from water and dry for 1-2 hours on a muslin cloth. Apply salt, red chilli powder, haldi and rai powder to the carrots. Transfer the carrot pieces to a jar. Add vinegar to the carrots and shake well to mix. The pickle is ready to eat in a day.

Ingredients :

  • 2 cups washed and cooked rice
  • 1 onion cut into thin long pieces
  • 1 cup grated carrot
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 2 tbsp chopped coriander leaves
  • Salt to taste

Method :

Heat oil in a wok, add mustard seeds. When they begin to crackle add shahi-jeera and bay leaf. Add onions and fry till golden brown. Add grated carrot and curry leaves. Saute' for a while and add salt, chili and turmeric powder. Add rice and mix well. Cover the wok and cook on a low flame till the rice becomes hot. Sprinkle chopped coriander leaves and serve with paapads and perugu pachchadi.

Ingredients :

  • Rice flour - 1 Kg
  • Gingelly seeds - ½ Kg
  • Onion - 100gms
  • Coriander powder - 3 tsp
  • Cumin seeds - 2 tsp
  • Chilli powder - 2tsp
  • Salt - to taste
  • Oil - for deep fry

Method :

Grind onion and cuminseeds to a fine paste. To the rice flour, add all the ingredients and make a dough using hot water. Take small portions of the dough, roll it on a flat surface with your hands and join the ends to make a ring. Deep fry in oil.

Ingredients :

  • 1 cup washed and cooked rice
  • A handful of 'chinta chiguru' (tender leaves of tamarind)
  • Salt to taste
  • 1 tbsp oil
  • 1 tsp black gram
  • 2 tsp peanuts
  • ½ tsp mustard seeds
  • ¼ tsp turmeric powder
  • 2 slit green chilis
  • 1 dry red chili broken into bits
  • Few curry leaves

Method :

Dry the chinta chiguru in the sun for one day before the preparation. Store it in an airtight jar. Heat oil in a wok and add mustard seeds, black gram and peanuts. Fry till golden brown. Add curry leaves, green and red chilis. Switch off the flame and add turmeric powder. Spread rice in a broad-based vessel. Add the dried chinta chiguru, salt and the seasoning to the rice and mix well. Serve with paapads.

Ingredients :

  • Grated fresh coconut - ¼ cup
  • Roasted bengal gram - 1 ½ Tbl.sp
  • Green chillies - 5
  • Tamarind - gooseberry sized
  • Rock salt - 1 tsp

Method :

Grind all the ingredients together into coarse paste. Heat little oil and season with mustard seeds, pour on top of chutney and mix well.

Variation :

Coriander Chutney: Add a small bunch of coriander leaves with a tiny piece of ginger with the above ingredients.

Red - Coconut Chutney : Use red chillies, instead of green chillies add 1 medium sized onion while grinding.

Ingredients :

  • 1 cup washed and cooked rice
  • ½ cup fresh grated coconut
  • Salt to taste
  • 1 tbsp oil
  • 1 tsp black gram
  • 1 tsp bengal gram
  • ½ tsp mustard seeds
  • 2 slit green chilis
  • 1 dry red chili broken into bits
  • 2 Sprigs of curry leaves
  • A pinch of asafetida

Method :

Lightly roast grated coconut in a pan, till it turns to pastel brown and emmits nice aroma. Heat oil in a wok and add mustard seeds. Once the seeds crackle add black gram, bengal gram, green and red chilis, curry leaves,asafetida and nuts. Fry till the ingredients turn to golden brown. Switch off the flame and add cooked rice, roasted coconut and salt. Mix well. Serve with chips / paapads.

Ingredients :

  • 2 cups washed and cooked rice
  • 1 ½ - 2 cups thick curd
  • ½ cup milk
  • 1 tbsp finely chopped coriander leaves
  • Fried cashew nuts
  • Salt to taste
  • 1 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp bengal gram
  • ½ tsp split black gram
  • 1 red chili broken into bits
  • 1 green chili finely chopped
  • 1" piece of ginger finely chopped
  • Few curry leaves

Method :

Heat oil in a small wok and add mustard seeds. Once the seeds crackle add all the ingredients of the seasoning, fry till golden brown and switch off the flame. Cool and slightly mash the rice in a broad-based vessel and add the thick curd, milk and salt. To this add the seasoning and mix thoroughly. Garnish it with cashew nuts and finely chopped coriander leaves. Serve cold with lime or mango pickle or pappula podi.

Ingredients :

  • Garlic peeled - ½ Kg
  • Mustard oil - ½ cup (100 Gms)
  • Vinegar - ½ cup
  • Salt - 25 Gms (5 Tsp)
  • Haldi - 2 Tsp
  • Red chilli powder - 4 Tsp
  • Rai powder - 4 Tsp

Method :

Peel the garlic. Heat mustard oil to smoking point. Reduce flame. Add all the garlic together. Cook for 2 miniutes on low flame. Let it cool. Heat vinegar ina separate pan. Remove from fire. Add salt, haldi, red chilli powder and rai powder. Mix the garlic in oil to the masalas in vinegar. Fix it in dry bottles. This pickle can be eaten immediately also.

Ingredients :

  • Green chillies(Slightly thick ones) - 200Gms (15-20)
  • Rai powder - 8 Tsp
  • Haldi - 1 Tsp
  • Salt - 3Tsp
  • Amchoor - 8Tsp
  • Mustard Oil - 6Tsp

Method :

Wash and wipe green chillies. Slit the chillies and dry in shade for 1-2 hours. Mix all the dry masalas. Mix 1Tsp of oil to them to blind the masalas together. Fill the prepared masala in the chillies. Heat 4 to 5 Tsp of oil in a khadai or a pan. Add the green chillies and saute for 2-3 minutes on low flame till the chillies become slightly soft. Do not let them get discoloured. Fill in sterilized bottles.

Ingredients :

  • Sugarless koa - ¼ kg (Mawa)
  • Maida - ½ cup
  • Melted ghee - 2 Tbl spn
  • Milk - little
  • Cooking soda - a pinch
  • Oil - for deep frying
  • Sugar - ¼ kg
  • Water - 1½ cup
  • Rose essence - few

Method :

Mix melted ghee with maida using finger tips to blend evenly. Mix cooking soda with little milk. Crumble koa and mix with maida. Knead like a thick chappathi dough sprinkling just required milk. Mix well so that the dough doesn't break while making balls. Make into small balls or into oblong shape and keep under a wet cloth. Mix sugar,water and heat till sugar melts, stirring constantly. Boil till syrup becomes sticky (5 to 7 minutes). Add essence after removing from fire. Heat oil in a small deep curved pan till it becomes moderately hot. Deep fry few balls at a time till dark brown and put in warm sugar syrup.

Variations :

Boil milk till it is reduced like koa. Allow to cool, Follow the same procedure given in the recipe. Add 3/4 cup of maida. (Add maida according to the thickness of prepared koa). Increase quantity of sugar depending upon the syrup needed.

Ingredients :

  • ½ cup bengal gram
  • ½ cup split black gram
  • 10 red chilis broken
  • ¼ tsp asafetida
  • 1 tbsp oil or clarified butter for frying
  • Salt to taste

Method :

Fry all the ingredients in the oil / clarified butter and grind them into powder adding salt. It goes well with idli and dosa.

Ingredients :

  • 1 cup split black gram
  • 2½ cups idli ravva
  • Salt to taste

Method :

Wash and soak the split black gram and rice separately for 8 to 10 hours. (If using idli ravva, it can be soaked later at the time of grinding the gram) Grind the soaked black gram into fine thick paste adding water little at a time. Remove and set aside. Grind rice into thick and not so fine paste adding salt and some water. Add this to the ground black gram and mix together thoroughly. (If using idli ravva, wash and remove the water and add it to the ground black gram along with salt.) It makes about 40 idlis. Allow it to ferment overnight. If you don't require so many idlies, ferment only the required quantity and store the rest in the refrigirator and keep it out 4 or 5 hours before making idlies.

Ingredients :

  • White urad - 1 cup (Dehusked whole black gram)
  • Rice - 1 Tbl. sp
  • Sugar - 1 ½ cup
  • Water - ½ cup
  • Kesar colour - little
  • Saffron - little
  • Rose water - 2 tsps

Method :

Soak dal and rice together in water for 15 minutes. Grind into smooth thick frothy paste with very little water using wet grinder. (Mixie may not give good results). Grind for 40 to 45 minutes, add little kesar colour and take out from grinder.(To check consistency of dhal: When Little paste is put in water Dal paste should float) Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till half string consistency is reached. Mix rose water, kesar colour,little crushed saffron to this. Heat oil in a medium sized kadai or flat pan with about 1½ inch depth. Take little dough injangiri cloth (Cone shape cloth with small hole in centre). Close it properly,and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (Anti clock-wise direction) on top of it so that jangiri shape is formed. Turn over gently when it.is cooked. (Do not fry 'over crisp'. Colour of jangiri should not change) Take it out from oil,drain excess oil and put in hot sugar syrup. Allow it to soak for one minute turning once in between. (Or till next batch of jangiris are fried. Remove from syrup and arrange on a flat plate. Take more dough in the cone shaped cloth and repeat the process of frying till all the dough is over.

Ingredients :

  • 3 cups rice flour
  • 1 cup Bengal gram flour
  • 2 tbsps white sesame seeds
  • 1 tsp white butter
  • Salt to taste
  • Oil to fry

Method :

Barring oil mix all the ingredients thoroughly and then knead it into a soft dough. Fix the disc with fat holes in the muruku press and using single star big holed disc prepare small murukkus on top of a polythene sheet and deep fry in hot oil till crisp. It is a delicious and addictive snack.

Ingredients :

  • 2 cups cooked rice
  • 2 tsp cumin seeds
  • 5 - 6 green slit chiles
  • A few curry leaves
  • ¼ tsp white pepper powder
  • 2 tbsp butter
  • Salt to taste

Method :

Cook rice with just enough water. Do not use soft rice. For best results, take one measure of rice, water and pour one measure of water with the same container. Allow the rice to soak for 10 - 15 minutes. Do not drain or add any extra water, in the same water cook the rice in a pressure or rice cooker till done

Melt butter in a pan. Add cumin, curry leaves and slit green chilies. Fry for few seconds. Add cooked rice, salt and pepper. Keep mixing till the rice becomes hot and switch off the flame. Serve with any gravy curry.

Ingredients :

  • Maida - 1 cup (heaped) (120 gms)
  • Baking Powder - ½ tsp
  • Rice Flour - 1 ½ tsps
  • Lemon yellow colour - little
  • Oil - to deep fry
  • Fresh curds - ½ cup
  • Water - ½ cup

For Sugar syrup :

  • Sugar - 1 ½ cup
  • Water - 1 cup
  • Saffron - little
  • Rose essence - 10 drops

Method :

Sieve maida rice flour and baking powder together 2 or 3 times. Add whipped curds, little water and prepare a batter of bajji dough consistency(dropping consistency) Mix lemon yellow food colour and keep aside for 10 minutes. Fill this mixture in jilebi making bottle. Heat oil in a flat based kadai. When it becomes moderately hot,reduce the flame. Keep filled bottle with dough,straight on top of the oil,squeeze gently and form spirals in the oil without stopping or cutting the dough string. Cross it in the centre while fishing. (It will hold the whole jilebi as one piece) The dough will submerge in oil while pouring and then comes up. Finish the round fast before it floats up on the oil. Prepare jilebis few at a time so that each piece stays apart and will not touch or over lap the other. Turn over gently and fry till crisp on both sides in reduced flame. Take care that the colour does not change and at the same time, it should be crisp. Prepare sugar syrup in another kadai. Switch off the stove when the syrup becomes sticky. Mix saffron and rose essence to the syrup. If you prefer add little colour also to the syrup. Put the fried hot jilebis into the hot syrup. Let the jilebis soak till the next batch of jilebis are fried or for 2 minutes. Remove from syrup and arrange on a flat plate side by side till it dries up. Sprinkle pieces of nuts and decorate with silver warq. If there is any syrup left over,pour little on top of the jilebis.

Variation :

Omit curds in the above recipe. Prepare batter with niaida and keep aside for 10 hours (Allow to ferment). Add rice flour and colour just before frying.

Ingredients :

  • 1 cup rice flour
  • 1 ½ cups water
  • 2 tbsp bengalgram, soaked
  • ½ tsp cumin seeds
  • 4 to 5 green chilis, crushed
  • A pinch of asafoetida
  • Salt to taste
  • Oil to fry

Method :

Boil water in a pan. Add flour, soaked bengal gram, crushed chilis, cumin, asafoetida and salt. Mix well and switch off the flame. Allow it to cool. Apply oil to the palms and make lemon sized round balls of the dough. Press each ball on a greased plastic sheet, like a small thick poori. Heat oil & fry 4 to 5 appaalu at a time, till light golden brown on a medium flame. Can be stored for a week.

Ingredients :

  • Processed rice flour - 1 cup
  • Bengal gram flour - 1 cup
  • Roasted gram flour - 1 cup
  • Salt - 1 ½ tsp
  • Cumin seeds - 1 tsp
  • Vanaspathi - 1 ½ tsp (level)
  • Omam - ½ tsp (Thymol seeds)
  • Oil - for deep frying

Method :

Rub soda with vanaspathi till frothly on a flat plate. Mix it with all the dry ingredients till it blends with the flour. Add salt, cumin seeds, ground omam and mix well. Divide the flour into 3 parts. Sprinkle water to first part and prepare thick dough. Using single star disc prepare small murukkus on top of a polythene sheet and deep fry in hot oil till crisp.

Variation :

Omit Omam. Use chilli powder along with salt as per taste. Use 3 eyed plain disc to prepare small murukkus.

Ingredients :

  • Maida - 1 cup (Heaped) Fine
  • Rawa - ¼ cup
  • Salt - a pinch
  • 0il and vanaspathi - for deep Frying

Filling :

  • Cashewnut - ½ cup
  • Musk melon seeds - ½ cup
  • Powdered sugar - 1 cup
  • Cardamom powder - little
  • Method :

    Mix maida,rawa,salt with enough water to form a thick dough. Keep aside for ½ an hour closed with wet cloth. Knead well again to make the dough soft and pliable. Dry cashewnuts, melon seeds under hot sun for one hour. Powder separately,and mix together with powdered sugar and cardamom powder. Make small balls from the maida dough and roll it out into very thin chappathis. Put it on top of a greased samosa mould. Spread little filling on top,wet the edges and seal well. Remove samosa from mould and deep fry in oil in reduced flame till crisp and golden.

    Roasted Gram Filling :

    Mix together,roasted gram powder (Chutney dhal powder), roasted dry coconut, little poppy seeds,cardamom powder and finely grated jaggery. Use this as a filling for karjikal.

    Ingredients :

    • Rice Flour - 2 cups
    • Water - 1 Cup
    • Salt - a pinch

    Filling :

    • Jaggery - 2 Cups
    • Fresh coconut (grated) - 1½ cups
    • Cardamom - few

    Method :

    Boil water with a pinch of salt and add rice flour to it. Remove from fire and keep it closed for few minutes. Heat jaggery in a saucepan with little water, add coconut and cardamom and cook till the mixture leaves the sides of the pan., Take small portions of cooked rice in your pal, make a depression in the centre, fill it with the jaggery and coconut mixture and close it. Steam these in a rice cooker using an idli plate/stand. you could use rice flakes and palm jaggery for the filling as a variation.

    Ingredients :

    • Sugar 1 glass
    • Channa atta (besan) 1 glass
    • Kismis
    • kaju
    • elaichi
    • turmeric for color

    Method :

    Mix water to the besan and let the batter be more watery than that of your average bhujia Make bhoondi by pouring the dough in hot oil by passing it through the jaali ladle Deep fry till it turns a golden yellow. For the sugar syrup, add water and sugar in 1:2 ratio Add kaju, kismis and elaichi to the syrup. Then add the Bhoondi and after minutes make them into little balls.

    Ingredients :

    • Peels of lime cut into shreds (juice may be used in making squash) -- 1Kg
    • Sugar - 1.4Kg
    • Water - 500ml
    • Citric Acid - 5Gms
    • Salt - 60Gms
    • Red chilli powder - 5Gms (1Tsp)
    • Black pepper powder - 5Gms (1 Tsp)
    • Ginger Peeled & sliced - 25 Gms
    • Garlic peeled & sliced - 10Gms (10-15 flakes)
    • White vinegar - 400 ml.
    • Kishmish (raisins) - 2Tsp
    • Jaiphal (nutmeg) - ¼ Tsp
    • Javithri (mace) - ¼Tsp.
    • Dalchini (cinnamon) - 1" stick
    • Laung (cloves) - 8-10
    • Seeds of moti illaichi (black cardamom) - 10

    Method :

    Extract the lime juice. Keep juice aside. Cut each half peel into 4 pieces to get shreds. Cook rind shreds in boiling water containing a pinch of soda bicarb for 5-10 minutes. Drain out the water. Mix sugar with 500ml water & citric acid. Boil to get a sugar syrup. Strain the syrup through a muslin cloth. Coarsely grind the cinnamon, cardamom and cloves. Mix lemon shreds in syrup and add all the spices. Add only half of the vinegar. Cook on slow fire, till the syrup becomes thick and the shreds appear transparent. Add the left over vinegar. Remove from fire and fill in a clean jar.

    Ingredients :

    • 25 big size raw mangoes
    • 750 gms salt
    • ½ kg red chili powder
    • 50 grams turmeric powder
    • 125 grams fenugreek seeds
    • 250 grams mustard powder
    • 1 kg husked sesame seed oil
    • 1 tsp Asafetida
    • 2 tsp Mustard seeds

    Method :

    Wash the raw mangoes well and wipe them clean. Cut them into thin flat slices of an inch wide and two inches long. Mix the pieces with 500 gms of salt and turmeric little by little. Store the mix in an air tight ceramic jar. When mixed with salt mango pieces ooze water. On the third day squeeze the pieces of the sap and spread on a plate. Sun dry the pieces until the dampness disappears (don't let the pieces harden). Keep the jar along with the sap in the sun. Once dried add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix. Heat sesame seed oil in a wok and add mustard seeds and asafetida. Allow the oil to cool and mix into the pickle. Store in a ceramic jar. Can store for more than a year.

    Ingredients :

    • Processed rice flour - 4 cups
    • Water - 4 cups
    • Roasted gram flour - 1 cup
    • Fresh white butter - 2 tsp (heaped)
    • Rock salt - 1 ½ tsp

    Method :

    Heat water in a thick bottom kadai with salt. When it starts bubbling, add rice flour, mix well quickly and remove from fire. Add roasted gram flour, butter and mix well. If necessary, sprinkle water and prepare a thick dough. Using a four centred star disc in murukku maker, prepare small murukkus on top of a wet cloth and deep fry in hot oil till crisp. Drain well, allow it to come to reem temperature and then keep in air-tight container.

    Ingredients :

    • Mangoes peeled and cut into thin strips - ½ Kg
    • Hing powder - ½ Tsp
    • Red Chilli Powder - 100 Gms
    • Salt - 50 Gms

    Method :

    Peel mangoes. Cut finely into thin strips (lachhas) Mix hing powder, salt and red chilli powder with the mangoes. The pickle is ready to be eaten the next day.

    Ingredients :

    • 1 cup of rice, washed and cooked
    • 1 medium sized sour raw mango
    • 2 green chilies
    • Few curry leaves
    • ½ tsp. red chili powder
    • A pinch of turmeric powder
    • 1 tsp. black gram
    • ½ tsp. mustard seeds
    • ½ tsp. cumin seeds
    • ¼ tsp. fenugreek seeds
    • A pinch of asafetida
    • 1 tbsp. oil
    • Salt to taste

    Method :

    Wash and grate the mango. Slice green chilies. Heat oil in a wok and add mustard seeds, cumin seeds, fenugreek seeds, black gram lentil and asafetida. When they begin to splutter add curry leaves, grated mango and sliced chilies. Then add turmeric powder, red chili powder and salt to taste. Cook for two minutes and remove from the stove. Spread rice in a broad-vessel and add the cooked mango mixture. Mix well and serve.

    Ingredients :

    • 1 cup split black gram (minapa pappu)
    • 2 cups par boiled rice (uppudu biyyam)
    • ½ cup rice
    • ½ tsp salt

    Stuffing :

    • 5 large potatoes
    • 2 large onions
    • 6 to 8 garlic flakes
    • 1 inch piece of ginger
    • 4 green chilies
    • 1 tsp split black gram
    • ½ tsp mustard seeds
    • ½ tsp cumin seeds
    • 1 red chili broken into bits
    • 1 sprig of curry leaves
    • ¼ tsp turmeric powder
    • Salt to taste
    • 1 tbsp oil

    Method :

    Wash thoroughly and soak black gram and rice separately for six to eight hours.

    Grind them separately into very smooth paste and mix them together adding salt. Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.

    To prepare the stuffing (masala) boil potatoes and chop onions. Ginger, garlic and green chilies may be finely chopped or made into paste. Heat oil in a broad pan and add a tea spoon black gram, mustard and red chilli. When mustard seeds splutter add cumin seeds, onion pieces, ginger garlic and green chili (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent. Meanwhile peel the boiled potatoes and cut them into medium size pieces. Add them to the frying onions, mix well, remove from fire after about five minutes and set aside.

    Ingredients :

    • Green gram dal: 2 cups (soaked)
    • Bengal gram dal: ¼ cup
    • Yam: ½ kg
    • Onions: 2
    • Grated copra: 1 tsp.
    • Cumin seeds: 1 tsp.
    • Coriander seeds: 1 tsp.
    • Green Chillies: 4
    • Garlic flakes: 3
    • Chopped coriander leaves: ½ cup
    • Ginger: small pieces
    • Salt: to taste
    • Oil: For frying

    Method :

    Peel off yam skin and slice it into small pieces. Grind yam, green gram dal cumin seeds, coriander seeds, 2 green chillies, garlic flakes and ginger into a fine paste. Add chipped coriander leaves, onions, green chillies, salt, soaked Bengal gram dal to the paste and mix well. Heat oil. Shape them into small rounds and fry in oil till brown.

    Ingredients :

    • 1 cup of bengal gram flour
    • 1 tbsp rice flour
    • 7-8 long and thick green chilis
    • A pinch of turmeric powder
    • A pinch of baking powder
    • Salt to taste
    • Oil to fry

    Stuffing :

    • 1 tsp tamarind
    • Extract ½ tsp bengal gram flour
    • 1 tsp grated jaggery
    • 1 tsp roasted cumin coarsely powdered
    • Little salt

    Method :

    Slit green chilis and remove the seeds. Blanch in hot water. (Heat water in a wok and bring to a boil. Drop the slit chilis in hot water and remove after 3-4 minutes and drain.) Make a paste of dropping consistency of the flours adding salt, turmeric powder, baking powder and water. Keep it aside. Mix all the ingredients of the stuffing and stuff little into each chili. Heat oil in a pan and when the oil is hot dip each chili in the dough and drop it carefully in the oil. Fry till golden brown and serve with tomato ketchup or any sweet 'n' sour chutney. At a time 3-4 chilis can be fried. They make excellent afternoon snack.

    Ingredients :

    • Rice flour - 4 cups (washed dried & milled)
    • Roasted pea nuts - 1¼ cup (without skin)
    • Grated dry coconut - ¾ cup
    • Hot oil - ¾ of big laddle
    • Salt - 2 tsp (heaped)
    • Red chilli powder - 2tsp
    • Asafoetida powder - ¼ tsp
    • Finely chopped curry leaves - 1 tsp
    • Sesame seeds - 2 tsp
    • Oil - to deep fry

    Method :

    Sieve rice flour. Crush pea nuts coarsely using a rolling bin. Powder chutney dhal till coarse rawa consistency. Dry the grated coconut under hot sun till crisp and powder it in a mixie. Mix all the dry ingredients together in a bowl. Add hot oil, mix well and press it in that container itself. Keep it covered till next day. Divide the flour into 3 or 4 parts. Sprinkle water to one portion and prepare a thick dough. Heat oil in a broad deep frying pan. Prepare big lemon sized balls from the dough. Pat on top of a greased polythene sheet to form thick flat circle. (like a puri) Deep fry in oil, in medium flame till it becomes crisp and dark brown in colour. Drain, remove excess oil. Cool it to room temperature.

    Ingredients :

    • 1 cup of bengal gram flour
    • 2 green chilies chopped fine
    • 2 large onions chopped
    • ½ tsp red chili powder
    • A pinch of baking powder
    • Salt to taste
    • Oil to fry

    Method :

    Mix the ingredients with just enough water. Heat oil in a thick bottom pan and when the oil is hot take a handful of the dough and drop small lumps of it in the oil and fry till golden brown. They make excellent afternoon snack. Similarly you can make tasty pakodies using finely chopped Spinach in place of onions.

    Ingredients :

    • Rice - ½ Kg
    • Jaggery - 1Kg
    • Cashew nuts - a few
    • Raisins - a few
    • Dry coconut pieces - a few
    • Ghee - as desired

    Method :

    Half cook the rice and keep it aside. Heat Jaggery in a saucepan with alittle water. Add the half-cooked rice and let it cook for a few minutes. In another small saucepan heat ghee and fry the cashew nuts, raisins and dry coconut pieces separately and add them to he aravanna payasam and remove from the fire.

    Ingredients :

    • 1 cup rice washed and soaked in water for 15 minutes
    • 1 cup fresh shelled green peas
    • 2 tbsp oil
    • Salt to taste
    • Spices
    • 3 cloves
    • 3 cardamoms
    • 1 bay leaf
    • 1 inch cinnamon stick
    • ½ tsp shah jeera

    Make into Paste

    • 1 onion chopped
    • 2 green chilies
    • A small piece of ginger
    • A sprig of each fresh coriander and mint leaves

    Method :

    Heat oil in a wok or pressure pan. Add spices and the paste to it. Saute for 2-3 minutes. Add green peas and salt. Pour two cups of water (double the measure of rice) and bring it to a boil. Drain excess water from the soaked rice and add to the boiling water. Cook for a while and reduce the flame. Cover with a lid and allow to simmer till done. Serve hot with perugu pachchadi / yogurt chutney.

    Ingredients :

    • 1 cup rice flour
    • 1 cup semolina (rava)
    • 1 tsp cumin seeds
    • 3-4 green chilis finely chopped
    • 2 tbsp finely chopped coriander leaves
    • Salt to taste
    • Oil to fry

    Method :

    Mix rava and rice flour. To it add chopped chilis and coriander leaves, cumin and salt. Add enough water to make a very diluted dough. Do not allow the dough to stand. Prepare dosas immediately. Heat a pan and pour the dough like a dosa by tossing small quantities of dough to spread thin like a lace. One cannot pour a lot of dough and spread it with a ladle like the traditional dosa. Pour oil all around and cook till golden brown on one side only. Serve hot with coconut chutney.

    Ingredients :

    • Rice - 2 cups
    • Green gram dal - 1 cup
    • Jaggery - 2 cups
    • Cashew nuts - a few
    • Raisins - a few
    • Cardamom powder - ½ tsp
    • Ghee - 2 tbsps

    Method :

    Roast rice until it gives a nice aroma, similarly roast green gram dal. Cook in pressure cooker. Heat jaggery with a little water in a saucepan and add cooked pongal. Add rest of the ingredients and cook until it leaves the sides of the pan. Milk can be added while serving as a variation.

    Ingredients :

    • 2 cups wheat flour
    • 2 green chilis
    • 1 cup chopped spinach
    • ½tsp. cumin seeds
    • Salt to taste
    • Oil to fry

    Method :

    Blend chopped spinach and green chills together to make a fine paste. Add this to the wheet flour along with salt and cumin seeds. Use just enough water to bind the flour to a stiff dough. Allow to stand for 15 - 20 minutes and make pooris. Serve with any chutney.

    Ingredients :

    • 3 cups washed and cooked rice
    • 2 large potatoes (peeled and cut into 1" pieces)
    • 2 tbsp oil
    • 1 tbsp clarified butter
    • ½ shahi-jeera
    • 1 bay leaf
    • 1 lemon
    • Salt to taste

    For Paste

    • 2-3 green chilis
    • 1" ginger
    • A small bunch of mint
    • A small bunch of coriander leaves

    For Powder

    • 1 tsp coriander seeds
    • ½ tsp cumin
    • 1" cinnamon
    • ½ tsp shahi-jeera
    • 2 each cloves and cardamoms
    • 1 tbsp grated dry coconut powder

    Method :

    Parboil potato pieces and drain. Make a fine powder of the ingredients mentioned for the powder. Make a fine paste of the ingredients mentioned for the paste. Heat oil in a pan and fry the potato pieces till golden brown. To the same oil add bay leaf and shahi-jeera. Immediately add the paste and powder. Saute' for a while and add salt and clarified butter. Switch off the flame and add juice of one lemon. Spread rice in a broad-based vessel and add the potato mix. If required heat the rice in a wok before serving.

    Ingredients :

    • Tamarind pulp : 2 cups
    • Chana dal : 1 tsp
    • Urad dal : 1 tsp
    • Mustard seeds : 1 tsp
    • Asafoetida : 1 pinch
    • Cashewnuts : 2 tsp
    • Peanuts : 2 tsp
    • Dry red chillies :4
    • Salt : To taste
    • Oil : 1 cup
    • Turmeric powder : 1 pinch
    • Curry leaves :3 sprigs
    • Green chillies : 4(cut into halves)

    Method :

    Cook the rice and add oil,turmeric powder and salt.Heat oil,add tamarind pulp and sliced chillies.Let it boil until it thickens. Set aside. Heat the remaining oil and add chana dal, urad dal, mustard seeds, asafoetida, curry leaves, dry red chillies, peanuts, cumin(jeera) and cashewnuts.Fry until golden brown. Add seasoning and tamarind pulp to the rice.Mix thoroughly and serve. Add tamarind pulp, according to your taste.

    Ingredients :

    • 1 cup yellow lentil
    • ½ cup bengal gram
    • 1 ½ cups coriander seeds
    • ¼ cup fenugreek seeds
    • ¼ cup pepper
    • 1 tsp mustard seeds
    • 1 tbsp rice
    • 4-5 cups dry red chilis
    • 1 tsp asafetida
    • ¼ cup turmeric pieces

    Method :

    1. Dry roast all the ingredients separately, except coconut. Dry coconut should be roasted very lightly on a low flame. Cool and make into a fine powder. Store in an air tight container.
    2. (Using chili and turmeric powders)Dry roast all the ingredients separately. Cool and make into a fine powder. Measure the powder with a cup. With the same cup take half chili powder for 1 cup of powder. Take 1/8 cup of turmeric powder. In a wok fry chili and turmeric powder on a low flame. Mix both the powders together. Store in an air tight container

    Ingredients :

    • 2 cups semiya (vermicelli)
    • 10-12 cashew nuts
    • 1 potato peeled and chopped
    • 1carrot chopped
    • ½ cup shelled peas
    • 1 onion chopped
    • 4-5 french beans chopped
    • 3 slit green chilis
    • Few curry leaves
    • 1 tbsp clarified butter
    • Salt to taste
    • 1 tbsp oil
    • 3-4 cloves
    • 2 cardamoms
    • 2 pieces of 1" cinnamon
    • ½ tsp shah-jeera

    Method :

    With a little clarified butter roast semiya to light golden brown. Fry cashew nuts and keep them aside. Heat oil in a wok, add all the ingredients of the seasoning first and onions later. Fry onions and add all the chopped vegetables salt and curry leaves. Cook till they are done. Add two cups of water and bring it to a boil. Add roasted semiya and cashew nuts. Mix well and cover the wok. Simmer the flame and allow to cook till the entire water is absorbed by the vermicelli.

    Ingredients :

    • Black gram (whole) -1 kg
    • Rice - ½ kg
    • Jaggery - to taste
    • Fresh ghee - as required

    Method :

    Roast black gram (whole) until it gives a nice aroma. Similarly roast rice. Powder the black gram and rice together either using a chakki or in a flour mill. Scrape jaggery and add to the black gram and rice mixture and mix well. Add fresh hot ghee and make laddus. Bengal gram or green gram can be used in place of black gram for a variation and laddoos can be made only using rice.

    Ingredients :

    • 1 cup rice
    • 4 ripe tomatoes
    • 2 onions chopped lengthwise
    • ½ tsp shahi-jeera
    • 1 bay leaf
    • 4 cloves
    • 4 cardamoms
    • 4 pieces of 1" cinnamon sticks
    • ¼ tsp crushed ginger
    • 2 tbsp oil
    • Salt to taste

    Method :

    Wash and drain the rice. Parboil tomatoes. Peel and puree the boiled tomatoes. Heat oil in a cooker. Add shahi-jeera and all the spices. Later add chopped onions and fry till golden brown. Add tomato puree and cook for 5 minutes. To this add drained rice and fry for two minutes and then add water and salt. Cover the cooker and switch off the flame after two whistles. Serve hot with poatato chips and perugu pachchadi.

    Ingredients :

    • green chillies 5
    • ginger 4 inch piece
    • tamarind small 1cm ball
    • salt to taste
    • jaggery 5tbsps
    • bengal gram 2tbsps
    • oil 1tsp

    Method:

    Fry green chillies in oil and grind them along with all the other ingredients using little amount of water.

    Ingredients :

    • raw banana 2
    • dry red chillies 5
    • salt to taste
    • cumin seeds 1tsp
    • mustard seeds 1tsp
    • urad dal 1tsp
    • asafoetida 1pinch
    • oil 1tbsp

    Method:

    Remove the edges and apply oil to raw banana. Place it on burner and burn it for few minutes. After cooling to room temperature, peel the skin and remove the flesh into a bowl. Heat oil, fry cumin seeds,mustard seeds,urad dal,asafoetida for 2-3minutes and pound them along with the banana flesh as shown in the image.

    Ingredients :

    • corriander seeds 4tbsp
    • Red chillies 8
    • urad dal 1cup
    • tamarind lemon sized ball
    • jaggery 6tbsp
    • ginger 1 inch piece
    • salt to taste
    • oil 1tbsp

    Method:

    Heat oil in a pan, add red chilies, corriander seeds, urad dal and fry until light golden brown. Grind the above fried mixture with tamarind, jaggery, ginger, salt into smooth paste using sufficient amount of water. This can be stored in air tight container in fridge and used when required. Serve with idli, dosa...

    Ingredients :

    • Bengal gram flour(besan) 1 cup
    • green chillies 5
    • onions 1
    • sliced bread 2
    • salt to taste
    • soda-bi-carb 1/4tsp
    • oil for deep frying

    Method :

    • finely chop green chillies and onions.
    • remove the edges of bread and crumble them.
    • In a bowl add all the ingredients making flowing mixture with sufficient amount of water.
    • Heat oil in a kadai.
    • drop spoonfuls of the mixture into oil and deep fry until golden brown.

    Ingredients :

    • vermicelli(semya) 1 cup
    • green chillies 5
    • potatoes 1/2
    • carrots 1
    • onions 1
    • urad dal 1tsp
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • curry leaves 5-10
    • salt to taste
    • oil 1tbsp

    Method :

    • finely chop green chillies, potatoes, carrots,onions and keep aside.
    • Heat oil in pan, add urad dal,mustard seeds, cumin seeds, curry leaves. when they change color add 2 cups of water and salt and bring to boil.
    • Now add semya and cook covered until done.

    Ingredients :

    • collard greens(Thotakura) 1 thick
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • fenugreek seeds 1/2tsp
    • urad dal 1tsp
    • asafoetida 2 pinches
    • jaggery 4tbsps
    • salt to taste
    • tamarind juice 1tbsp
    • oil 1tbsp

    Method:

    • remove the stem and wash the leaves thoroughly and chop them.
    • Heat oil, add all the ingredients along with sufficient amount of water except the greens and bring to boil.
    • Now add the greens and boil till cooked.

    Ingredients :

    • Green gram split(moong dal/pesarapappu) 1/2 cup
    • bengal gram split(chana dal) 5tbsps
    • ginger 2 inch piece
    • onion 1 large sized
    • red chillies whole 3
    • salt to taste
    • turmeric powder 1 pinch
    • ghee 1tbsp
    • cumin seeds 1tsp
    • asafoetida 2 generous pinches
    • red chilli powder 1tsp

    Method:

    • soak moong dal and chana dal together in water for an hour.
    • Boil dals in 4 cups of water adding salt, turmeric powder, ginger till cooked.
    • heat ghee in a pan, add cumin seeds, asafoetida, red chillies, onion(chopped) until it turns light brown.
    • add red chilli powder and cooked dal and sufficient amount of water and bring to boil.
    • serve hot with rice.

    Ingredients :

    • Basmati rice 1 1/2 cups
    • Brinjals 3-4 med. sized
    • salt
    • Tendli 8-10
    • red chillies 6-7
    • corriander seeds 2 tsps
    • dry coconut 1/2cup
    • cumin seeds 1tsp
    • oil 4tsps
    • cloves 5-6
    • green cardamoms 2-3
    • bay leaves 2
    • turmeric powder 1tsp
    • cashewnuts 10
    • scraped coconut 2tsps

    Method:

    • soak basmati rice in water for 30min.
    • cut brinjals into cubes and soak in salt water while adding a pinch of turmeric powder.
    • cut tendli lengthwise into four .
    • roast redchillies, coriander seeds, grated dry coconut and cumin seeds and grind them into fine paste.
    • heat oil in a wide mouthed pan, add cloves, cardamom, bay leaves and stir-fry.
    • add ground masala, cut vegetables, turmeric powder and stir fry.
    • add rice n 3cups boiling water and cook covered until done.
    • garnish with cashewnuts and scraped coconut.
    • serve hot.

    Ingredients :

    • Tendli (dondakaaya) 250gms
    • Fennel seeds (vaamu) 1tbsp
    • Red chilli powder 1tsp
    • salt to taste
    • oil for frying

    Method:

    • Slice the tendli lenghtwise into four.
    • Deep fry until golden brown and add fennel seeds, red chilli powder and salt and fry few more minutes. serve hot with rice.

    Ingredients :

    • green chillies 4
    • onions 2
    • cumin seeds 1tsp
    • asafoetida 1pinch
    • curry leaves 10
    • tamarind juice 2tbsp
    • jaggery 5tbsp
    • salt to taste

    Method:

    • finely chop green chillies.
    • half the onions (or finely chop them).
    • Add all the ingredients to a bowl and smash them little to release aroma and sufficient amount of water. serve with hot rice.

    Ingredients :

    • urad dal 2 cups
    • yogurt 2 cups
    • green chillies 5
    • ginger one inch piece
    • urad dal 1/2 tsp
    • chana dal 1/2 tsp
    • mustard seeds 1/2 tsp
    • red chilli pieces 4-5
    • cumin seeds 1/2 tsp
    • fenugreek seeds 1/4 tsp
    • Oil for frying

    Method:

    • Make ginger and green chillies into coarse paste.
    • Whisk yogurt with little amount of water, the above ginger-chilli paste and salt.
    • Heat oil in a pan and add fenugreek seeds,urad dal, mustard seeds, red chillies, cumin seeds and add to the yogurt mixture.
    • Grind urad dal and salt to a thick paste using very little amount of water.
    • Using oil/water shape the thick paste in the form of donut and deep fry.
    • When they turn golden brown transfer them to yogurt mixture.
    • Leave it for few minutes for them to absorb the spices and serve.
    • You can garnish with cilantro when required( i dont prefer it though).

    Ingredients :

    • wood apple(velaga pandu/velagapandu) 1
    • jaggery 1/2 cup

    Method:

    • break the shell of wood apple and empty the flesh content into a bowl.
    • Add jaggery to it and pound into coarse paste.
    • This is rich source of vitamin c and iron.
    • so give it a try and u wont regret.

    Ingredients :

    • potatoes 18-20 small sized
    • oil for deep frying
    • kashmiri redchillies 5-6
    • asafoetida a generous pinch
    • green cardamom powder 1/2tsp
    • dry ginger powder(soonth, sonti) 1tsp
    • Fennel (saunf) powder 2tbsps
    • murstard oil 1/4cup
    • clove powder a generous pinch
    • yogurt 2 cups
    • salt to taste
    • roasted cumin powder 1/2tsp
    • garam masala powder 1/2tsp

    Method:

    • Peel, wash and prick potatoes with fork. Keep in salted water for 15min. Drain and wipe dry.
    • Heat sufficient oil in a kadai & deep-fry potatoes on medium heat till golden brown. keep aside.
    • Remove stems and make a paste of kashmiri red chillies using a little water.
    • Whisk yogurt with kashmiri red chilli paste, cardomom powder, dry ginger powder and fennel powder.
    • Heat mustard oil in a pan. add clove powder & asafoetida. Add half a cup of water and salt to taste & bring to boil.
    • Stir in yogurt mixture and bring to boil. add fried potatoes & cook till the potatoes absorb the gravy and oil comes on top.
    • Serve hot, garnished with roasted cumin powder & garam masala powder.

    Ingredients :

    • Rice 1cup
    • onion 1small sized
    • ginger 4 one inch pieces
    • oil 6tbsps
    • soy sauce 1tbsp
    • tomato sauce 1/2tbsp
    • red chilli paste 1/2tbsp
    • ajinomoto 1/4tsp
    • salt to taste
    • vinegar 1tsp
    • cashews for garnishing

    Method:

    • Soak rice for an hour and cook.
    • stir-fry ginger slices and keep aside.
    • Fry cashews and keep aside.
    • Heat oil, add chopped fried ginger, chopped onion.
    • Now add cooked rice, soy sauce, tomato sauce, red chilli paste, ajinomoto, salt. Stir and toss while cooking.
    • Add vinegar and serve hot garnished with fried ginger slices and cashews.

    Ingredients :

    • boiled rice 1cup
    • yogurt 1cup
    • spring onions 1tbsp
    • raw mango(grated) 2tbsp
    • cumin seeds 1tsp
    • mustard seeds 1tsp
    • red chillies 1
    • salt to taste
    • oil 1tbsp

    Method :

    • For tampering
    • Heat oil in pan, add red chilli pieces, cumin seeds, mustard seeds and curry leaves. Remove when they crackle.
    • In a bowl, add boiled rice, yogurt, tampering, grated mango, salt and mix well. Garnish with spring onions and grated mango.

    Ingredients :

    • bottle gourd 1/4 th piece
    • gram dal flour(besan/senagapindi) 1tbsp
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • urad dal 1tsp
    • green chilli paste 1tbsp
    • turmeric powder 1 generous pinch
    • curry leaves 10
    • oil 1tbsp
    • salt to taste

    Method:

    • wash, peel and cut the bottle gourd into small cubes.
    • Mix yogurt with besan, green chilli paste, turmeric powder, salt and whisk well.
    • Heat oil in pan, add urad dal, cumin seeds, mustard seeds, curry leaves and when they change color add the yogurt mixture.
    • Bring to boil and add the bottle gourd pieces and cook until done.

    Ingredients :

    • raw banana 2
    • ginger 1inch piece
    • green chillies 5
    • corriander powder 1tsp
    • cumin powder 1tsp
    • salt
    • oil for frying

    Method:

    • wash, peel, chop raw banana into cubes.
    • Heat oil in a pan and fry the cubes until golden brown
    • Smash ginger and green chillies into paste.
    • Add the paste to pan and fry for 2more minutes.
    • now add corriander powder, cumin powder, salt.
    • Serve hot with rice.

    Ingredients :

    • Ladies finger (bendi) 250gms
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • urad dal 1tsp
    • fenugreek seeds 1/2tsp
    • onions 2
    • green chillies 5
    • corriander powder(dhaniyala podi) 1tbsp
    • tamarind juice 1tsp
    • salt to taste

    Method:

    • chop the ladies fingers into 2 inch pieces.
    • Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, fenugreek seeds. When they splutter add chopped onions and fry until they become translucent. Now add ladies fingers, sliced green chillies and cook covered for few minutes until they become tender. Now add corriander powder, tamarind juice and salt and fry for few more minutes. Serve hot with rice.

    Ingredients :

    • Capsicum 5
    • Gram flour(besan/senaga pindi) 1cup
    • ginger paste 1tbsp
    • green chilli paste 1tsp
    • salt to taste
    • oil for frying

    Method:

    • wash and cut the capsicums into long slices.
    • Mix gram flour, ginger paste, green chilli paste, salt into paste having flowing consistency using sufficient amount of water.
    • Heat oil in a pan for deep frying.
    • Now dip the capsicum slices into the paste and fry in the oil till golden brown. Serve hot as evening snacks.

    Ingredients :

    • Brinjals 10
    • onions 2
    • green chillies 8
    • milk 4tbsp
    • oil
    • salt to taste

    Method:

    • wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water.
    • Grind onions, green chillies, salt into smooth paste.
    • Heat oil in pan, add cumin seeds, urad dal, mustard seeds, red chillies and when they start spluttering add brinjals, paste, milk and cook covered until done.

    Ingredients :

    • Green gram(split) /Moong dal/pesara pappu 125gms
    • Corriander Seeds 2tbsp
    • Cumin seeds 1tbsp
    • green chillies 5
    • salt to taste
    • oil

    Method:

    • Heat 1tbsp of oil in a pan. Add green gram, corriander seeds, cumin seeds and greenchillies(sliced).
    • Fry until the seeds become golden brown.
    • Now cool and grind into smooth paste along with sufficient salt using small amount of water.
    • Serve with dosa or rice.

    Ingredients :

    • Boiled rice 2 cups
    • green chillies 4
    • sesame seeds 1/4 cup
    • mustard seeds 1tbsp
    • red chillies 4
    • salt to taste

    For tampering

    • Mustard seeds 1tsp
    • cumin seeds 1tsp
    • oil 1tbsp

    Method:

    • Grind sesame seeds, mustard seeds, red chillies, salt into paste using little amount of water.
    • Now add the paste to the rice and mix well.
    • Heat little amount of oil and add mustard seeds, cumin seeds, green chillies, curry leaves and when they splutter add this to the rice mixture and serve hot.

    Ingredients :

    • Coarsely powdered rice 2 cups
    • Bengal gram(chana dal, senaga pappu) 1/4 cup
    • salt to taste
    • oil 1tbsp

    Method:

    • Rice can be ground coarsely or rice ravva can be used in place.
    • Soak 1/4 cup of chana dal for 10 minutes.
    • Boil 4 cups of water. Now add coarsely oil, powdered rice, chana dal and salt. Cooked covered on a slow flame until done.
    • Cool it under room temperature. Now shape them into circular balls using some oil. Now ready to eat. They are favourite food of Lord Ganesha and a must recipe on Vinayaka chavithi.

    Ingredients :

    • Bengal gram (senaga pappu) 1 cup
    • Gongura leaves 1 cup
    • red chilli powder 1tsp
    • green chillies 3
    • salt to taste

    Method:

    Cook the bengal gram by pouring sufficient water in a vessel. Now add the gongura leaves, sliced green chillies, red chilli powder, salt and keep covered for few more minutes. Serve with rice.

    Ingredients :

    • capsicum 5
    • onions 1
    • salt
    • roasted gram 5tbsp
    • red chillies 2
    • garlic cloves 1
    • cumin seeds 1/2tsp
    • oil for frying

    Method:

    • grind roasted gram, redchillies, garlic,cumin seeds, salt into powder and keep aside.
    • Fry oil in pan. Add chopped onions, chopped capsicum and keep covered in slow flame for app. 5min.
    • Fry for few more minutes and add the ground powder and salt if required.
    • Serve hot with rice.

    Ingredients :

    • Gram dal flour(besan) 1cup
    • bread slices 5
    • red chilli powder 1tsp
    • soda bi carb 1pinch
    • salt to taste
    • oil for frying

    Method:

    • cut the bread slices diagonally to form traingular pieces.
    • Mix the gram flour, redchilli powder, salt, soda bi carb, salt with little amount of water and keep aside.
    • Dip the bread slices in batter and deep fry and serve with tomato sauce.

    Ingredients :

    • Raw banana 1
    • chillies 5
    • ginger 1 inch
    • salt to taste
    • oil for frying

    Method:

    • Peel and slice the raw banana into thin circles.
    • Heat oil in pan and fry the slices.
    • Grind chillies, ginger and salt into coarse paste and add to the fried slices. Fry for 2more minutes and serve with hot rice.

    Ingredients :

    • coconut 1
    • raw mango 1/2
    • red chillies 2
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • urad dal 1tsp
    • aesofotida 1pinch
    • fenugreek seeds 1/2tsp
    • salt to taste

    Method:

    • Ground coconut, raw mango and salt into coarse mixture.
    • heat oil in pan, add fenugreek seeds, cumin seeds, urad dal, mustard seeds, red chillies and when they start spluttering add the coarsely ground paste.
    • Serve with rice.

    Ingredients :

    • Bitter guard 3
    • onions 2
    • red chillies 10
    • salt to taste
    • oil for frying

    Method:

    • cut the bitter guards into half and slit them. deep fry and keep aside.
    • grind onions, red chillies, salt into paste and fry it for 5minutes in medium flame.
    • now stuff the fried paste into bitter guards and serve with hot rice.

    Ingredients :

    • Beans 1/4kg
    • Tomato 1
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • red chillies 2
    • ginger 1inch piece
    • red chilli powder 1tsp
    • salt to taste
    • oil 1tbsp

    Method:

    • fry oil in a pan and add mustard seeds, cumin seeds, red chillies. when they splutter
    • add chopped tomatoes, smashed ginger, sliced beans and cook with covered lid until they become tender.
    • Add redchilli powder and salt.
    • Serve hot with rice.

    Ingredients :

    • palmyrah extract 1cup
    • rice flour 2 cups
    • jaggery 1cup
    • oil for frying

    Method:

    • combine all the ingredients into dough.
    • now take some amount of dough and make into small balls and press them flat.
    • fry in medium hot oil and serve cool.

    Ingredients :

    • brinjals 10
    • oil 1tsp

    ingredients for paste:

    • urad dal 1 tsp
    • mustard seeds 1tsp
    • turmeric powder 1 pinch
    • cumin seeds 1tsp
    • red chillies 5
    • tamarind juice 1tbsp
    • corriander seeds 1tbsp
    • chopped onions 1/2 cup
    • salt to taste

    Method:

    • Heat oil in pan, add all the "ingredients for making paste" and fry for 5minutes then ground them into smooth paste.
    • slit the brinjals and insert the paste into grooves.
    • Heat oil and add brinjals and simmer them in a closed vessel until they are cooked.
    • Serve hot with rice

    Ingredients :

    • soya 1 cup
    • rice 2 cups
    • cumin seeds 1tsp
    • cinnamon 2inch stick
    • onions 1
    • green chillies 3
    • turmeric powder 2 pinch
    • salt
    • oil 1tbsp

    Method:

    • slice onions and chop green chillies.
    • cook soya beans with sufficient amount of water.
    • cook rice and keep aside.
    • heat oil in pan, add cumin seeds, cinnamon, onions, green chillies.
    • when onions turn translucent add cooked soya beans, cooked rice,turmeric powder and salt to taste.

    Ingredients :

    • Beans 1/2 kg
    • onions 2
    • red chilli powder 2tbsp
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • corriander leaves
    • salt
    • oil 2tbsp

    Method:

    • Peel the ends of green beans and half them.
    • Fry oil in a pan, add mustard seeds, cumin seeds, finely chopped onions.
    • When onions become translucent add beans and fry for 15minutes constantly stirring.
    • Add redchilli powder and salt.
    • Garnish with curry leaves and serve hot with rice.

    Ingredients :

    • chick peas 250gms
    • cinnamon 1 inch stick
    • cloves 6
    • red chillies 15
    • onion 1
    • water
    • salt
    • cumin seeds 1/2 tsp
    • mustard seeds 1/2 tsp
    • urad dal 1/2 tsp
    • oil 1tbsp
    • turmeric powder 1 pinch

    Method:

    • cook chick peas with sufficient water and turmeric powder. keep aside.
    • grind red chillies, cloves, onion, salt into paste with sufficient water.
    • heat oil in pan. add cumin seeds, mustard seeds, urad dal.
    • when they splutter add the ground paste and fry for a minute.
    • now add chick peas and stir well.
    • serve with hot rice.
    • this can be turned into snack by garnishing finely chopped onion and lemon juice.

    Ingredients :

    • tuar dal 1 cup
    • onions 4
    • curry leaves
    • water 4 cups
    • urad dal 1 tsp
    • tamarind juice 2tbsp
    • mustard seeds 1tsp
    • fenugreek seeds 1tsp
    • jaggery 200gms
    • turmeric powder 1 pinch
    • cumin seeds 1tsp
    • red chillies 3
    • green chillies 3
    • water 5cups
    • salt to taste
    • ghee 1tsp

    Method:

    • cook tuar dal with water and turmeric powder.
    • cut onions and green chillies into half.
    • Heat ghee add fenugreek seeds, urad dal, mustard seeds, cumin seeds, red chillies.
    • when they start spluttering add water, jaggery, tamarind juice, onions, chillies, cooked tuar dal.
    • Boil until onions become translucent.
    • Garnish with curry leaves.
    • Serve hot with rice.

    Ingredients :

    • Raw mango 1
    • tuar dal 2 cups
    • green chillies 5
    • garlic 3cloves
    • curry leaves
    • water 4 cups
    • urad dal 1 tsp
    • mustard seeds 1tsp
    • turmeric powder 1 pinch
    • cumin seeds 1tsp
    • red chillies 3
    • salt to taste
    • oil 1tsp

    Method:

    • Peel and slice mango into small cubes.
    • cook tuar dal with water and turmeric powder.
    • add mango slices to it and cook tilll they become tender.
    • add green chillies and cook for few more minutes.
    • For tampering, heat oil , add garlic cloves, urad dal, mustard seeds, cumin seeds, red chillies, curry leaves.
    • pour into the dal and serve hot with rice.

    Ingredients :

    • Butter milk 2 cups
    • onions 1
    • green chillies 3
    • curry leaves
    • fenugreek seeds 1/2 tsp
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • fennel seeds 1tsp
    • turmeric powder 1/2 tsp
    • salt to taste
    • oil 1tbsp

    Method :

    • cut onion into 4 divisions.
    • Heat oil in pan and add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds until they spluter.
    • add this to butter milk along with finely chopped green chillies, onions, curry leaves, turmeric powder, salt.
    • Good for digestion.

    Ingredients :

    • Tuar dal 1/4 cup
    • tomatoes 1
    • green chilli 1
    • curry leaves
    • tamarind juice 2 tbsp
    • urad dal 1tbsp
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • red chilli 2
    • asofotida 1 pinch
    • turmeric powder 1 pinch
    • oil
    • water 4 cups
    • salt

    Method :

    • Cook tuar dal with sufficient water. keep aside
    • Heat oil in pan, add urad dal, mustard seeds, cumin seeds, red chilli, asofotida.
    • add water and cooked tuar dal and chopped tomatoes and green chillies.
    • add tamarind juice, salt, rasam powder, turmeric powder, redchilli powder.
    • Garnish with curry leaves and serve hot with rice.

    Ingredients :

    • Bringle 1/4 kg (vaakkaya)
    • tuar dal 2 cups
    • green chillies 5
    • garlic 3cloves
    • curry leaves
    • water 4 cups
    • urad dal 1 tsp
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • red chillies 3
    • salt to taste
    • oil 1tbsp

    Method :

    • cut bringles into half and remove seeds.
    • cook tuar dal with water and turmeric powder
    • add bringles to it and cook until they become soft.
    • add green chillies and cook for few more minutes.
    • For tampering, heat oil , add garlic cloves, urad dal, mustard seeds, cumin seeds, red chillies, curry leaves.
    • pour into the dal and serve hot with rice.

    Ingredients :

    • corriander leaves 6 stems
    • green chillies 6
    • salt
    • roasted gram 1/4 cup
    • red chillies 2
    • garlic cloves 2

    Method :

    grind corriander leaves, green chillies, roasted gram, redchillies, garlic cloves, salt into paste adding little water. serve with rice.

    Ingredients :

    • Colcesia 1/4 kg (chama dumpalu)
    • garlic cloves 8
    • red chilli powder 2tbsp
    • tamarind --- small lemon sized ball
    • mustard seeds 1tsp
    • cumin seeds 1tsp
    • corriander leaves
    • red chillies 3
    • water 4 cups
    • salt
    • oil 1 cup

    Method :

    • Add colcesia, water, tamarind to a bowl and pressure cook them.
    • peel the skin and cut them into half
    • fry oil in a pan.
    • add smashed garlic cloves, mustard seeds, cumin seeds, red chillies.
    • when it splutters, add colcesia and fry while adding oil when required.
    • Garnish with curry leaves and serve hot with rice.

    Ingredients :

    • puffed rice 8 cups
    • tomatoes 2
    • green chillies 4
    • onions 1
    • lemon juice
    • salt
    • roasted gram 1/2 cup
    • red chillies 2
    • garlic 2 cloves

    Method :

    • grind roasted gram, redchillies, garlic, salt and keep aside.
    • In a bowl mix puffed rice with finely chopped tomatoes, green chillies, onions and add the ground powder with lemon juice. Serve immediately.

    Ingredients :

    • small bringals 15

    For the stuffing :

    • onions 2 medium sized
    • green chillies 6
    • ginger 1 inch piece
    • garlic 5 cloves
    • tamarind --a large lemon sized ball
    • oil 1tbsp
    • salt to taste
    • corriander powder 1tsp
    • cumin powder 1/2 tsp
    • turmeric powder 1/4tsp
    • Garam masala powder 1/2tsp

    For Tampering :

    • oil 1 tbsp
    • red chillies whole 5
    • garlic 8 cloves
    • mustard seeds 1/4 tsp
    • cumin seeds 1/4 tsp
    • curry leaves 8
    • yogurt 1/2 cup

    Method :

    • wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water.
    • For the stuffing, chop onions, ginger, garlic and greenchillies finely.
    • soak tamarind in warm water for about half an hour, squeeze and strain the pulp.
    • In a frying pan, heat oil, add onions and stir-fry till translucent, add ginger, garlic, greenchillies in order.
    • Add tamarind pulp, salt, coriander poweder, cumin powder and turmeric powder. stir-fry till oil seperates.
    • Sprinkle garam masala and remove. keep aside to cool.
    • Grind the masala in a blender to a fine paste. Stuff masala in between the slits of the brinjals and keep aside.
    • Brush the baking tray with one teaspoon of oil, arrange brinjals and bake them for 15min at 225 degree centigrade.
    • Once cooked remove them onto a serving platter.
    • In a frying pan heat one tablespoon of oil, add whole red chillies, garlic cloves, mustard seeds, sesame seeds, curry leaves in that order. Once garlic gets little brown add yogurt and immediately pour over the brinjals.
    • Garnish with chopped corriander leaves and serve them with rice.

    Ingredients :

    • Set 1 :
    • 16 large green chilies
    • 1 1/2 cup chick pea flour (besan)
    • 3/4 tsp.baking soda
    • 1 tbsp. yogurt
    • Salt to taste
    • Oil for deep-frying

    Set 2 :

    • 1/2 cup peanuts
    • 1 1/2 tbsp. sesame seeds
    • 2 tsp. dried raw mango powder (aamchur)
    • 3/4 tsp. salt

    Method :

    • First, it is essential that you buy the freshest possible green chilies. Choose the ones which are broad, long and have a strong stem.
    • Heat water to a rolling boil, along with one teaspoon of salt. Now, add the clean green chilies to the hot water, stir and let stay for one minute. Remove the green chilies and drain on a paper towel. Discard the water.
    • Mix the ingredients of set 2 and grind in a blender until smooth. The consistency should be that of very thick yogurt. It should not be of dripping consistency! This is the stuffing. Make a slit, lengthwise, along three fourth of the chili's length. Remove any seeds and then stuff the stuffing in the chili. Repeat this for the remaining chilies.
    • Mix well the flour from set 1, baking soda, salt, yogurt and a little water. The consistency is that of thick, beaten yogurt. This is the batter.
    • Heat oil in a skillet, dip the chilies in the batter and drop gently in the oil. Deep fry the chilies, occasionally turning, until they are golden yellow in color. Repeat for all the chilies. Serve warm.
    • Alternate serving option: Make a slit along the bajji lengthwise, like you have made before, and stuff with finely chopped onions mixed with lime juice and salt. Serve warm.

    Serves: 4
    Preparation time: 45 minutes

    Ingredients :

    • 250 gms maida (all-purpose flour)
    • 1 egg
    • Salt to taste
    • 100 ml milk
    • 2-3 onions, chopped
    • 2-3 capsicum, cut into long pieces
    • 1/2 tbsp soya sauce
    • 1/2 tbsp chili sauce
    • A pinch of ajinomoto
    • Oil for frying

    Method :

    • Mix maida, egg, milk together and make a thin batter.
    • Heat oil in a pan and fry the chopped onions and capsicum. Also add soya sauce, chili sauce, ajinomoto, salt and cook until the capsicum pieces are tender.
    • Heat another pan and make thin pancakes from the above batter. Now place the capsicum curry in the middle of the pancake, roll and seal the edges with the egg whites. Repeat the process for the remaining batter.
    • Heat oil in a pan and deep fry the spring rolls until golden brown. Serve hot with tomato sauce.

    Serves: 5-6
    Preparation time: 30 minutes

    Ingredients :

    • 2 cups gram flour
    • 1/2 cup sesame seeds, roasted
    • 2 tbsp cheese, grated
    • 4 slices of bread
    • 3-4 green chilies, chopped
    • 1/2 tsp cumin seeds
    • 1-2 tbsp chopped coriander leaves
    • Salt to taste
    • Oil for frying

    Method :

    • Mix gram flour with salt, cumin seeds, sesame seeds, cheese, green chilies and chopped coriander making a dough with little water.
    • Cut off the sides of the bread and soak in water. Squeeze water by pressing gently between your palms and mix well in dough.
    • Heat oil in a deep pan, make round shaped pakodas with the dough and deep fry.
    • Serve hot with tomato sauce.

    Serves: 3-4
    Preparation time: 25-30 minutes

    Ingredients :

    • 2 kg (4 lb.) boned leg of lamb
    • 1 large clove garlic
    • 2 teaspoons salt
    • 1 half teaspoons finely grated fresh ginger
    • 1 teaspoon freshly ground black pepper
    • l teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon crushed dried curry leaves
    • l teaspoon crushed dried oregano leaves
    • l tablespoon light soy sauce
    • 1 tablespoon sesame oil
    • 2 tablespoons peanut oil
    • l tablespoon lemon juice

    Method :

    Trim excess fat off lamb, cut meat into 2.5 cm (1 inch) cubes and put in a large bowl. Crush garlic with salt and combine with remaining ingredients, mixing well. Pour over lamb and stirs making sure each piece of meat is covered with the spice mixture. Cover bowl and refrigerate at least 3 hours, or as long as 4 days. Thread 4 5 pieces of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side. When nicely browns serve hot with boiled rice or parathas, accompanied vegetable dish.

    Ingredients :

    • 1 LB or 500 gms Potatoes, boiled & mashed
    • 2 Bread slices, soaked in water & squeezed dry
    • 1 tsp. powdered Cumin seeds
    • 2 cups of Bread crumbs
    • Oil for frying
    • Salt and red chili powder according to taste

    For Filling :

    • 2 medium sized Onions
    • 1/2 cup Mint leaves
    • 1/2 tsp. Sugar
    • 2 chopped Green chilies
    • A handful of chopped Coriander leaves
    • 1/4 tsp. Garam Masala
    • Salt and red chili powder according to Taste

    Method :

    Mix the potatoes with the bread and seasonings and knead to a smooth mixture. Grind all the filling ingredients together in a mixer without adding water. Take a little potato mixture and flatten it on your palm. Then put some filling in the center and form into a roll. Roll this long potato kabab in bread crumbs and deep fry to a golden brown colour. Drain and serve hot.

    Ingredients :

    • 5 medium potatoes
    • 1 medium red onion, finely chopped
    • 2 green chilies
    • 200 gms frozen corn, drained
    • 200 gms boiled corn
    • 1 1/2 cups fine dry bread crumbs
    • 1/2 tsp. garam masala
    • 1/2 tsp. coriander powder
    • 1 bunch cilantro chopped
    • 1/2tsp. ground cumin
    • Salt & chili powder according to taste
    • Oil for frying

    Method :

    Peel 3 potatoes and grate. Squeeze out excess water and keep aside. Put corn, green chilies and the remaining potatoes in mixer and make a coarse paste. Pour the mixture in a bowl and add grated potatoes, frozen corn , fine bread crumbs, onion, cilantro and all spices. Cover and leave it for 10 minutes. Now mix with hand and check for salt. Make a thin and long cutlet in your hand to ensure the mixture is okay and will not separate in oil. Add 2 tablespoons of all purpose flour if the mixture feels sticky to help form a shape. Heat oil in a deep pan. Make cutlets and deep fry until golden brown. Drain on paper towels.

    Ingredients :

    • 100 gms mutton mince
    • 2 tbs. butter
    • 1 tsp. chopped ginger
    • 1 tsp. chopped garlic
    • 1 tsp. green chili
    • 1 onion, chopped
    • 1/2 tsp. garam masala powder
    • Salt according to taste
    • 1/2 tsp. turmeric powder
    • 1/2 tsp. chili powder
    • 3 bread slices
    • 1 egg, hard boiled and grated

    Method :

    Heat a little butter in a pan. Add ginger, garlic, chopped green chili and chopped onion and cook well. Add the minced mutton , salt , garam masala powder, turmeric powder, chilli powder and cook well. Cook till the mince is done and dry. Pre heat a sandwich toaster and grease the grill plates with a little melted butter. Butter both sides of all three slices of bread and place on top of each other to make a double Decker sandwich. Put the prepared mutton evenly between the slices and sprinkle grated hard boiled egg over the mutton ,close the sandwich toaster and grill till the sandwich is golden brown.

    Ingredients :

    • 750 gms finely minced meat
    • 1 small onion, chopped
    • 5 garlic cloves, chopped
    • 1 tsp. ginger, chopped
    • 1 tsp. each of red chili, ground clove, cinnamon, cumin powders
    • 2 tsp. each of coriander powder, garam masala
    • 2 fresh green chilies, chopped
    • 2 tsp. lemon juice
    • 1 tbsp. gram flour
    • 2 tbsp. cilantro, chopped
    • 2 tbsp. mint leaves, chopped
    • 3 slices white bread
    • 2 tsp. salt' 1 large egg, lightly beaten
    • 1/4 cup oil for grilling and greasing the skewers

    Advice: Use metallic skewers for grilling them. These kebabs are very delicate to handle, so make 1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it.

    Method :

    First of all grind the bread into bread crumbs in a mixer or churner. Add all the remaining ingredients (except the oil) to the mixer and make a thick paste. Marinate the meat in this mixture and keep the mixture in the fridge, overnight. Grease the skewer. Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab. Grill until cooked, brushing with oil and rotating the skewers frequently.

    Ingredients :

    • Raw rice : ½ kg
    • Coconut : 1 (grated)
    • Ghee : 3 tbsp
    • Split Bengal gram : ½ cup (dehusked)
    • White sesame seeds : 2½ tbsp
    • Gingers : 1 inch piece
    • Curry leaves : 5-6 springs
    • Green chillies : 10
    • Cumin seeds : 1 tbsp
    • Salt : to taste
    • Oil : for frying

    Preparation :

    • Soak rice in water for at least 4 hours. Drain it completely and grind it to fine powder.Grind green chillies and ginger together to make a fine paste.
    • Soak Bengal gram in enough water for half an hour. Coarsely pound cumin seeds.
    • Take rice flour in a large mixing bowl. Put grated coconut into it. Add ginger- green chilli paste, finely cut curry leaves, soaked Bengal gram, sesame, ghee, cumin seeds and salt to the flour.
    • Knead the mixture into soft dough by adding enough water. Make the dough into small even sized balls.
    • Meanwhile heat oil in a deep frying pan. Flatten each ball on a greased sheet or wet cloth. And put it in hot oil. Fry till golden brown. Repeat the procedure with the remaining dough.
    • If taken a wide frying pan fry more chekkalu at a time ensuring enough space between each other.

    Ingredients :

    • Paneer : 500 gm
    • For the batter :
    • Gram flour : 200 gm
    • Red chilli powder : 1 tsp
    • Turmeric : 1 tsp
    • Crushed cumin : 1 tsp
    • Salt : to taste
    • Soda bi-carbonate : 1 tsp
    • Oil : For frying
    • Chaat masala : little

    Preparation :

    • Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carbonate. Add some more water to make into a pouring consistency.
    • Coat each slice with the batter and deep fry.
    • Sprinkle with chaat masala and serve with ketchup or chutney.

    Ingredients :

    • Small Potatoes : 2(boiled, peeled, mashed)
    • Mixed diced vegetables : 3 cups(cooked)
    • Ginger Garlic Paste : 1 tsp
    • Green Chillies : 2 (chopped finely)
    • Coriander Leaves : 1 tsp (chopped)
    • Dry Mango Powder : ½ tsp
    • Garam Masala Powder : ½ tsp
    • Red Chilli Powder : 1 tsp
    • Coriander Powder : 1 tsp
    • Cumin Powder : 1 tsp
    • Aniseeds Powder : ½ tsp
    • Bread Crumbs : 1 cup
    • Cashew Nuts : 1 tbsp (chopped)
    • Salt : to taste
    • Ghee : 1 tbsp
    • Oil : for frying

    Preparation :

    • Heat ghee in a pan and add ginger garlic paste and green chillies into it. Add chopped cashew nuts, cumin powder, coriander powder, salt, red chilli powder, garam masala powder and saute for 2-3 minutes.
    • Now add coriander leaves, cooked vegetables and stir fry till all the moisture is lost from the vegetables. Add mashed potatoes to the vegetable mixture and mix them well. Turn off the stove and let it cool.
    • Make egg sixed balls from the vegetable mixture and flatten each ball to form cutlet shape. Roll all the cutlets in bread crumbs. Heat oil in a tava, and shallow fry the cutlets. Serve with tomato sauce.
    • Note: Use carrots, beet root, and beans for mixed vegetables.
    • Use cookie cutters to ger desired shapes of cutlets.

    Ingredients :

    • Colacacia (Chema Dumpa) : ½ kg
    • Whole Green Gram : 1 cup (soaked for 2-3 hours and drained)
    • Grated Fresh Coconut : 2-3 tbsp
    • Corn Flour : 2 tbsp
    • Garam Masala Powder : 2 tsp
    • Red Chilli Powder : ½ tsp
    • Turmeric Powder : ½ tsp
    • Oil : 200 ml
    • Salt : to taste

    Preparation :

    • Add salt to the soaked gram and pressure cook till soft. Drain excess water and mash it lightly. Heat oil in a pan and put mashed gram and fry for a few minutes till it becomes dry. Add grated coconut and remove from fire. Crumble the gram mixture and keep it aside.
    • Wash, pressure cook and peel colacacia. Mash it well without having any lumps. Add salt, turmeric powder, garam masala powder, red chilli powder and 2 tbsp of oil and mix well. Add corn flour and blend properly. Make lemon sized balls from the dough. Grease your palm with oil, take a ball and pat it and mould it to form a cup shape. Put 2 tsp of fried gram mixture into the moulded cup, close it and pat it to form of a tikki shape. Repeat the procedure to make all the tikkis.
    • Roast the tikkis on a heated tava using 2 tsp of oil for each or deep fry them in hot oil. Serve hot with tomato sauce or ketchup.

    Ingredients :

    Potatoes - 1/2 kg, onions - 100g, green peas - 100g, mustard seeds - 1 tsp, urud dal - 1 tsp, green chillies - 3 small, curry leaves - 1 twig.

    Method :

    Boil the potatoes fully, peel and mash them. Heat some oil and add mustard seeds and urud dal.Add finely cut onions, fresh green peas and fry until the onions turn transparent. Add some fine pieces of green chillies and add the mashed potatoes and fry.Add some curry leaves.

    Ingredients : (serves 6)

    • Cauliflower - 3 cups (in flowerets)
    • Peeled and cubed potatoes - 2 cups
    • Oil - 4 tablespoons
    • Coriander leaves - 1 tablespoon
    • Rasam powder - 2 teaspoon
    • Cummin seeds - 1 teaspoon
    • Salt - 1 teaspoon
    • Sugar - 1 teaspoon
    • Turmeric powder - 1/4 teaspoon
    • Hing powder - 1/4 teaspoon
    • Onion - 2
    • Green chillies - 2
    • Capsicum - 1
    • Ginger - 1 cm p73

    Method :

    Chop all vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden. Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).

    Ingredients : (serves 6)

    • Ripe tomatoes - 6
    • Onion - 1
    • Capsicum - 1
    • Green chilli - 1
    • Oil or ghee - 4 tablespoons
    • Coriander leaves - 2 tablespoons
    • Curry leaves - 1 tablespoons
    • Ginger - 1 cm
    • Rasam powder - 2 teaspoons
    • Sugar - 1-1/2 teaspoons - 2 tsp
    • Salt - 1 teaspoon
    • Cummin seeds - 1 teaspoon
    • Hing powder - 1/4 teaspoon

    Method :

    Chop tomatoes and all the other vegetables. Heat oil or ghee in a pan, add the cummin seeds and the hing powder. When the cummin seeds start spluttering, add the chopped onion, green chilli, ginger, capsicum and curry leaves. Fry till onion turns light gold in colour. Add tomatoes, salt, sugar and quarter cup of water-Cover and cook till the tomatoes are mashed and well cooked, and all water dries off. Add rasam powder and fry well for a couple of minutes. Serve hot, garnished with coriander leaves. This is a good side dish for rice.

    Ingredients : (Serves 4)

    • 250 gms big long green salad chillies/hot peppers
    • 50 ml cooking oil
    • 30 gms tamarind pulp
    • 100 gms beaten yoghurt
    • 2 tbsp lemon juice
    • Salt to taste

    For Salan Paste

    • 250 gms roasted onions
    • 35 gms roasted peanuts
    • 35 gms dessicated coconut
    • 20 gms ginger-garlic paste
    • 5 gms sesame seeds
    • A sprig of coriander leaves

    Method :

    Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated coconut, garlic,
    ginger, sesame seeds and roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals.

    Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.

    Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.

    Serve hot with biryani/pulao/pilaf.

    Ingredients :

    Split green gram - (without skin) 1/4 cup Gram dhal - 1/4 cup Coconut - 1/2 cup Cucumber - 1 cup Green chillies - 2 Ginger - 1 cm Lime - 1/2 Oil -1 tabs Salt -1/2 tsp Mustard -1/4 tsp Urrad dhal -1/4 tsp Red chillies -1 Hing powder -pinch

    Method :

    Clean and soak both the dhals overnight in water. Next morning wash well, and drain off all the liquid. Chop green chillies and ginger. Grate the cucumber and squeeze out the juice.

    Just before serving, mix the dhals, green chillies, ginger, cucumber, salt and coconut. Heat oil, add mustard, urrad dhal, red chillies and hing. When mustard splutters pour into the salad, squueze lime juice into it and if liked, add chopped coriander leaves to it. This is a traditional salad and is very nutritious.

    Ingredients:

    • Pureed spinach : 1½ cups
    • Paneer-cubed, lightly fried : 500 gm
    • Oil : 1¼ cup
    • Cumin seeds : 1 tsp
    • Bay leaf : 1
    • Finely chopped ginger : 1 tsp
    • Finely chopped garlic : 1 tsp
    • Onions-grated : ½ cup
    • Tomatoes-chopped fine : 1 cup
    • Salt : 2 tsp
    • Garam masala : ¼ tsp
    • Powdered red pepper : ½ tsp
    • Powdered coriander seeds : 1 tsp

    Preparation:

    • Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
    • Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat.
    • When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
    • Add spinach and sauté for 2-3 minutes and add paneer.
    • Turn around a few times and serve hot.

    Ingredients:

    • Raw Bananas : 2
    • Tamarind : gooseberry Size
    • Mustard Seeds : ½ tsp
    • Curry Leaves : 1 spring
    • Salt : to taste
    • Turmeric Powder : ½ tsp
    • Red Chilli powder Powder : ½ tsp
    • Asafoetida : a pinch
    • Green Chillies : 2-3 (slit lengthwise)

    Preparation:

    • Peel bananas and cut into small cubes. Put them in a bowl of water and reserve. Soak tamrind in water for few minutes and extract juice and make it 1 cup adding water.
    • Heat oil in a pan, add msutard seeds and curry leaves. Fry till mustard splutters. Add banana cubes, turmeric, curry leaves, red chilli powder, green chillies, asafoetida, salt and tamarind extract and mix well. Ensure that the banan cubes ae immersed in tamarind juice.
    • Cover and cook on low heat till banana pieces are cooked well. Stir at regular intervals to avoid banana pieces sticking to the bottom.
    • Serve this curry with steaming rice.

    Ingredients:

    • Potatoes : 3 medium
    • Oil : 2 tbs
    • Jeera(Cumin) Powder : ½ tsp
    • Jeera(Cumin) Seeds : ¼ tsp
    • Chilli Powder : as desired
    • Salt : as desired

    Preparation:

    • Peel, Wash and boil potatoes with a little salt, till just soft. Cut them into 2' cubes
    • Heat oil in a pan, add jeera seeds and fry for a minute. Add potatoes and fry till a bit crispy.
    • Add Salt, jeera powder and chilli powder and fry for a couple of minutes. Can be served with hot plain rice.

    Ingredients:

    • Yam (Kanda) : ¼ kg
    • Tamarind Pulp : 2-3 tsp
    • Turmeric : ¼ tsp
    • Jaggery : very samll piece (optional)
    • Oil : 1 tbsp
    • Salt : to taste
    • split Black Gram : 1 tsp
    • Mustard Seeds : ¾ tsp
    • Dry Red Chillies : 2 (broken)
    • Curry Leaves : 2 twigs
    • Salt : enough to rub yam

    Preparation:

    • Peel, wash and rub yam with powdered salt. Chop it into pieces, put it in a vessel, add turmeric, ½ cup water and pressure cook till it becomes tender. Remove from fire. Reserve the cooked yam aside.
    • Heat oil in a pan. Add black gram, mustard, red chillies and curry leaves. when mustard splutters, add tamarind pulp and jaggery. Fry for a minute and put in cooked yam pieces and add salt. Mash the pieces gently with a ladle. Cook on a medium fire till the water evaporates.
    • Serve this curry with rice!

    Ingredients:

    • Purple Colored Brinjals : ½ kg (small or medium size)
    • Onions : 2 (big cut into 8 pieces each)
    • Tomatoes : 5 (medium sized)
    • Garlic : 10-12 flakes
    • Black Pepper Corns : 4-5
    • Red Chillies : 2-3
    • Fenugreek : ¼ tsp
    • Turmeric Powder : a pinch
    • Ghee : 1 tbsp
    • Curry Leaves : 5-6
    • Vinegar : 1 tbsp
    • Oil : for frying

    Preparation:

    • Cut Brinjals into halves from the middle. Fry cut brinjals in oil. Don’t fry them for long. Take them from hot oil and keep aside.
    • Fry Onions, Garlic, Cumin Seeds, Fenugreek, Curry Leaves, Salt to taste, Black Pepper, Red Chillies, Haldi in a separate pan after adding 1 tbsp. Ghee.Fry all the spices for 2-3 minutes and add in fried brinjals and chopped tomatoes. Add a little water to make gravy. Let it simmer for 10-15 minutes. Add Vinegar to it and keep it for a while before serving.

    Ingredients:

    • Cinnamon : ½” piece
    • Cloves : 2
    • Ani seeds (saunf) : ¼ tsp
    • Cardamom : 1
    • Onions : 3
    • Tomatoes : 3
    • Ginger Garlic Paste : 1 tsp
    • Red Chilli Powder : 2 tsp
    • Turmeric Powder : ¼ tsp
    • Salt : to taste
    • Coriander & Curry Leaves : for garnishing
    • Ghee : ½ cup

    Preparation:

    • Put mushrooms in boiling water and take out immediately. Cut mushrooms into even sized pieces.
    • Chop onions and tomatoes finely. Heat 3 tbsp of oil in a kadai and fry cinnamon, cardamom, aniseeds and cloves. Add chopped onion and fry until they turn transparent. Add chopped tomatoes and fry well until the oil leaves the edges. Now add salt, turmeric powder, chilli powder and pepper powder and fry for few minutes.
    • Finally add cut mushrooms and mix it well as all the cubes are coated well with curry. Cook for 3 minutes. Add chopped coriander and curry leaves and remove from fire. and serve with roti or rice!

    Ingredients:

    • Capsicums : 3(medium sized)
    • Paneer : 200 gm
    • Tomatoes : 3 large
    • Onions : 2 (chopped)
    • Giner : small piece
    • Garlic : 8 flakes
    • Omum (Vamu) : little
    • Garam Masala : little
    • Coriander Leaves : for garnishing

    Preparation:

    • Cut capsicums into 1 inch pieces. Cut onions, ginger, garlic into small pieces. Cube paneer. Heat oil in a kadai,then put vamu in that, when it fries add ginger&garlic pieces and fry well.
    • Add onions and fry for 2 min. Add capsicum to it and fry for some time. When it is fried, add finely cut tomatos and fry till oil leaves the sides. Sprikle enough salt, chilli powder, dhania powder, little garam masala powder and mix well. Add paneer cubes to it. mix well and cook for 2 more min.
    • Garnish with coriander leaves.
    • Note: Add boiled and fried boiled eggs if you like.

    Ingredients:

    • Potatoes : 1 kg
    • Oil : 3 tbsp
    • Curry Leaves : 1 spring
    • Green Chillies : 2 (finely chopped)
    • Ginger Garlic Paste : 1 tsp
    • Cumin Seeds : ½ tsp
    • Onions : 2 (finely chopped)
    • Cinnamon : 1” piece
    • Cloves : 2-3
    • Aniseeds (Saunf) : ½ tsp
    • Grated Coconut : 2 tbsp
    • Red Chilli Powder : 1 tsp
    • Curds : 1 cup
    • Salt : to taste
    • Coriander Leaves : 1 tbsp (chopped)

    Preparation:

    • Cook potatoes in salted water in which a little turmeric is added, till they become soft. Run them under cold water and peel off the jackets.Crumble the peeled potatoes and set aside.
    • Grind coconut along with cloves, cinnamon, aniseeds and ginger garlic paste.
    • Heat oil in a pan and add cumin seeds. When the seeds begin to splutter, add curry leaves, green
    • chillies, onion and sate till onions become transparent. Now add ground paste and fry till oil leaves from the mixture. Add

    • salt, chilli powder and fry for a while.
    • Finally add crumbles potato, mix well and cook for few minutes. Beat curds slightly and pour in the potato mixture. Mix well again and remove from fire.
    • Garnish with coriander leaves and serve with rice or rotis.

    Ingredients:

    • Chicken drumsticks or legs 10
    • Cumin Powder 3 tsp
    • Red Chilli powder - 1/2 tsp or to taste
    • Tumeric powder - 3/4 tsp
    • Cardamom - 3-4 whole pieces
    • Cinnamon - 2-3 small pieces
    • Onions - 2 cooking onions
    • Garlic - 3-4 cloves
    • Ginger - 50g whole ginger (a fingers length)
    • Tomato - 1
    • Salt to taste

    Preparing the Chicken

    Remove skin from chicken. Wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder.

    Cooking

    • Heat enough oil to just cover the base of a dry, medium to large saucepan. Add garlic and onions. Fry until they are brown. Remove the saucepan from heat and leave to stand.
    • Place all spices (tumeric, cumin powder and chilli powder) into a small bowl. Add about half a cup of water and mix. Pour the spice mixture onto the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated.
    • Reduce to low heat. Add salt, tomato and ginger and cook for 10 - 15 minutes. Add enough water to just cover chicken. Place a lid on the saucepan and bring to boil.
    • Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. Mrs Pal's chicken curry is ready to be served straight away but tastes even better the next day!

    Fast Track Curry (for people in a hurry!)

    Follow the recipe as above but add chicken first to the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Stir vigorously for 5 minutes on a high heat and add enough water to cover the chicken. The curry is ready in 30 minutes.

    Tips

    It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling.

    Ingredients:

    • Whole prawns (shell on)
    • Onions - 2 1/2 lb large cooking onions
    • Kalwanji (onion seeds) 1 pinch
    • Tumeric 1/2 tsp
    • Salt 1/2 tsp (or to taste)
    • Green chilli 1
    • Oil - 3 tbsp

    Method :

    • Remove shells from prawns. Coat them lightly with tumeric and salt. Chop onions. Slit open chilli.
    • Heat oil into a large frying pan. Add kalwanji which should fry instantly. Take the pan off the heat and add the prawns.
    • Fry the prawns until lightly browned. Add onions and green chilli. Cook on low heat with lid on pan until onions become soft and brown. The art is to be patient and let it all cook very slowly.

    Ingredients : (Serves 8)

    • 2 kg of chicken pieces
    • 500 gms sour yoghurt
    • 100 gms dessicated coconut
    • 1 kg onion
    • 2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
    • 1/2 tsp pepper powder
    • 100 gms ginger-garlic paste
    • 50 gms green chillies
    • 1tsp turmeric powder
    • 2 tsp coriander powder
    • 300 gms cooking oil
    • 1 cup water
    • A sprig each of coriander and spear mint
    • Salt to taste

    Method :

    Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes. Then add dessicated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.

    Ingredients : (Serves 4-6)

    • 100 gms thin Vermicelli
    • 1500 ml milk
    • 250 gms sugar
    • 50 gms cashewnuts chopped
    • 50 gms almonds (soaked and chopped)
    • 50 gms dates chopped
    • 6 cardamom powdered
    • 4 tsp ghee/clarified butter
    • 250 ml water

    Method :

    • Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining clarified butter until golden brown.
    • Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.

    Ingredients :

    • Chicken - 300 grams, cleaned and cut into small pieces
    • Cinnamon- 2" pcs
    • Salt - to taste
    • Cashew & almond paste - a handful ground smoothly
    • Ginger & garlic paste - 2 tspns
    • Turmeric powder- 1/4 tsp
    • Chilly powder - 2 tsp
    • Coriander powder- 1 tspn
    • Onion - one chopped
    • Orange colour - 1 1/2 tsp
    • Butter - 3 tspn
    • Oil - 2 tspn
    • Tomato puree - 2 tomatoes blended smoothly

    Method :

    • Fry onions in oil till transparent.
    • Add cinnamon and let it fry.
    • Then add ginger & garlic paste along with a little water.
    • Stir continuously.
    • Add turmeric, chilly, coriander powder with salt and mix well.
    • Pour in tomato puree, cashew & almond paste - mix well with water.
    • When it starts to boil add the chicken which should be mixed with a little colour.
    • Then add sufficient water for the chicken to boil.
    • The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

    Ingredients :

    • 1 3/4 pounds skinless, boneless chicken breast halves - cubed
    • 1 tablespoon lemon juice
    • 1 tablespoon chili powder
    • salt to taste
    • 1 cup yogurt
    • salt to taste
    • 2 tablespoons garlic paste
    • 1/2 tablespoon garam masala
    • 2 tablespoons melted butter
    • 1 tablespoon chili powder
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 2 tablespoons ginger garlic paste
    • 1 tablespoon garam masala
    • 1 tablespoon ginger paste
    • 1 tablespoon chopped garlic
    • 1 tablespoon butter
    • 1 tablespoon chopped green chile pepper
    • 2 cups tomato puree
    • 1 tablespoon chili powder
    • salt to taste
    • 1 cup water
    • 1 tablespoon honey
    • 1/2 teaspoon dried fenugreek leaves
    • 1 cup fresh heavy cream

    Method :

    • To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
    • Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
    • Preheat oven to 400 degrees F (200 degrees C).
    • Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
    • To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
    • Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

    Ingredients :

    • 12 Chicken drumsticks and/or breast pieces (skin removed)
    • 1 cup plain yoghurt or 2 cups Buttermilk
    • 1 1/2 tbsp. red chilli powder
    • 1 tbsp. ginger powder
    • 2 tbsp. coriander powder
    • 1 tbsp. garlic powder
    • 1 tbsp. cumin powder
    • 1/2 tbsp. garam masala
    • Meat tenderiser (optional)
    • 2 tbsp. salt (use less if tenderiser contains salt)

    Method :

    • Prick the chicken pieces with a fork all over.
    • Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
    • The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
    • Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
    • Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
    • Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
    • Cover the bowl with a lid and let it stand for 6 hours.
    • If you plan to marinade for 12-15 hours, put it in the refrigerator.
    • The more time it is marinated, the better it will absorb the spices and the tastier it will be.
    • When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and 11.you are ready to grill the chicken on the barbecue in the normal fashion.
    • Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
    • Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
    • Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

    Ingredients :

    • 1 kg chicken
    • 4 tbsp. curd (plain yoghurt)
    • 1 tsp. turmeric powder
    • 1 cup onion, finely chopped
    • 1 tsp. ginger powder
    • 1 tsp. garlic powder
    • 2 tsps chilli powder
    • 2 tsps coriander powder
    • 1/4 cup oil
    • Salt to taste

    Method :

    • Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
    • Heat oil and fry turmeric.
    • Add onion and fry till light brown.
    • Then add ginger and garlic mixed in a tbsp. of water and stir well.
    • Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear.
    • Now add the chicken and sufficient water to make good sauce.
    • Cover and let cook on gentle heat till chicken is done.

    Ingredients :

    • 3 lbs. Chicken
    • 1 cup Yoghurt
    • 1 tbs. Pressed Garlic & Ginger
    • 1 tbs. Lemon Juice
    • 2 tbs. Red Chilli Powder
    • 2 tbs. Olive Oil
    • Salt & Pepper to taste

    Method :

    • Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
    • Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.
    • Place chicken into marinade for 2 hours.
    • Thread chicken pieces onto skewers.
    • Brush with olive oil and place on BBQ for 6 minutes or more on each side.

    Ingredients :

    • 2 Small ready-roasted chickens
    • 3 tbsp. Vegetable oil or ghee
    • 3 chopped garlic cloves
    • 1 cup chicken stock
    • 4 tbsp. Balti masala paste
    • 1 tbsp. Finely chopped coriander leaves

    Method :

    • Skin and bone the chicken, cutting the meat into chunks.
    • Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent.
    • Add the chicken, then the masala paste.
    • Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
    • Add coriander leaves and serve in Balti bowls.

    Ingredients :

    • 1 Large chicken, skinned, meat removed and cut into chunks
    • 12 oz clarified butter, ghee, or unsalted butter
    • 2 Onions, grated (medium size)
    • 2 tsp. Salt
    • 1 1/2 Inch piece ginger, peeled and grated
    • 9 Garlic cloves, crushed
    • 6 Green cardamoms, broken slightly open
    • 2 1 1/2-inch cinnamon sticks
    • 4 Eggs, lightly beaten
    • 4 tbsp. Sugar
    • 6 tbsp. Ground almonds
    • 27 fl Cream
    • Flaked almonds to garnish

    Method :

    • Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
    • Add the ginger, garlic, cardamoms, and cinnamon sticks.
    • Stir-fry until the onions are golden brown.
    • Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
    • In a small bowl, mix together the eggs, sugar, ground almonds and cream.
    • Lower the heat to "very low" and pour the egg and cream mixture into the wok.
    • Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
    • Serve garnished with flaked almonds.

    Ingredients :

    • 3 tablespoons tomato sauce
    • 3 tablespoons plain yogurt
    • 1 cup water
    • 1 inch cube of ginger
    • 2 tablespoons water
    • 4 cloves garlic
    • 1 cut-up, skinned chicken
    • 2 bay leaves
    • 3 tablespoons oil
    • 1 cinnamon stick
    • 5 cardamom pods (green if you can find them)
    • 5 whole cloves
    • 1 teaspoon hot pepper flakes
    • 1 teaspoon turmeric
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoons lemon juice

    Method :

    • Mix the tomato sauce, yogurt and water and set aside.
    • Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
    • Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
    • Add the garlic and ginger paste and the turmeric.
    • Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
    • Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

    Ingredients :

    For masala :

    • Salt : 1 tsp
    • Chilli powder : ½ tsp
    • Turmeric powder : ¼ tsp
    • Rice flour : 1 tsp
    • Corn flour : 1 tsp
    • Ginger garlic paste : 1 tsp
    • Cumin powder : ¼ tsp
    • Lemon juice : 1 tsp

    For main preparation :

    • Refined oil : 1 tbsp
    • Curry leaves : to taste
    • Green chillies : 1 tsp
    • Chopped oions : 2 tsp
    • Coriander powder : ¼ tsp
    • Red chilli powder : ¼ tsp
    • Lime juice : ¼ tsp
    • Lime juice : ½ tsp

    Preparation :

    • For the masala, mix salt, red chilli powder, turmeric powder, rice flour, corn flour, ginger garlic paste, cumin powder and lemon juice together.
    • For the main preparation, clean the fish and slice it into 3 pieces. Marinate the fish with the masala and leave for about 45 minutes.
    • Now deep fry the fish for about a minute and keep it aside. Heat oil in pan. Add curry leaves, green chillies and chopped onions.
    • Sauté till the onions become translucent. Then add coriander powder, red chilli powder, turmeric powder lime juice and the prepared fish. Toss the fish for sometime. Chapla Vepudu is ready to eat. Serve hot.

    Ingredients :

    • Lamb meat : 250 gm
    • Turmeric powder : a pinch
    • Salt : to taste
    • Ginger garlic paste : to taste
    • Refined oil : 2 tbsp
    • Cloves : 6
    • Cardamoms : 3
    • Cinnamon : 1 stick
    • Cumin seeds : half tsp
    • chopped onions : 3 tbsp
    • Ginger garlic paste : 1 tsp
    • Gongura leaves : 100 gm
    • Red chilli powder : 1 tbsp
    • Coriander powder : 1 tsp
    • Turmeric powder : half tsp
    • Curry leaves : 10
    • Slit green chillies : 6
    • Chopped coriander leaves : to taste
    • Water : t50 ml
    • Salt : to taste

    Preparation :

    • Boil the meat in water with turmeric powder, salt and ginger garlic paste and keep aside. Now heat oil in pan. Add cloves, cardamoms, cumin seeds and chopped onions.
    • Sauté the onions till they turn translucent. Then add ginger garlic paste, gongura leaves, red chilli powder, coriander powder, turmeric powder, curry leaves, slit green chillies, chopped coriander leaves, boiled meat, water and salt.
    • Mix well and cook for 5 minutes. Gongura Mansam is ready to eat. Garnish it with fried red chillies, curry leaves and clarified butter. Serve hot with rice.

    Ingredients :

    • Boneless chicken-diced : 350 gm
    • Egg-slightly beaten : 1
    • Cornflour : ½ cup
    • Garlic paste : ½ tsp
    • Ginger paste : ½ tsp
    • Oil : for deep frying
    • Onions-chopped coarsely : 2 cups
    • Green chillies-thickly sliced : 2 tbsp
    • Soya sauce : 1 tbsp
    • Vinegar : 2 tbsp
    • Greens : for garnishing

    Preparation :

    • Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about half an hour.
    • Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper till required.
    • Heat 2 tbsp oil in a wok, and stir fry the onions in it over high heat till they look 'wet'. Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the chicken.
    • Mix well, and serve garnished with some greens.

    Ingredients :

    • Chicken : 1 (cut up into small pieces, about 16)
    • Cornflour : 2 tbsp

    Oil :

    • ¼ cup
    • Large onion : 1 sliced finely
    • Grated ginger : 2 tbsp
    • Garlic-finely chopped : 10 cloves

    Sauce ingredients to be mixed together :

    • Soya sauce : 2 tsps
    • Water : ½ cup
    • vinegar : 1 tbsp
    • Tomato puree : ¼ cup
    • Salt : to taste
    • Powdered black pepper : ¼ tsp
    • Corn flour : 1 tsp

    Preparation :

    • Wash chicken pieces and wipe dry. Put these and cornflour into a paper or plastic bag and shake well to coat chicken well. Remove and dust off the excess flour and keep aside.
    • Heat oil in a kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.
    • In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.
    • Add chicken, turn around a few times and then add the mixed sauce ingredients. Stir fry till the sauce thickens a bit and serve hot.

    Ingredients :

    • Pomfret : 1 (large, cleaned)
    • Oil : as required
    • Coriander Leaves : 2 bunches
    • Green Chillis : 6
    • Red Chilli Powder : 1 tbsp
    • Turmeric Powder : ½ tsp
    • Vinegar : 2 tbsp
    • Cpriander Powder : 1 tsp
    • Cumin Powder : 1 tsp
    • Salt : 1 tbsp
    • For Filling: : 1 tsp
    • Tamarind Extract : ½ cup
    • Cumin Seeds : 2 tbsp
    • Salt : ½ tsp
    • Green Chillies : 6
    • Garlic : 6 flakes

    Preparation :

    • For masala paste, grind together coriander leaves, 6 green chillies, 1 tbsp salt, chilli powder, turmeric powder, vinegar, coriander powder and cumin powder to make a smooth paste.
    • For filling paste, grind together all the filling ingredients to a coarse paste.
    • Slit pomfret leaving both ends. Stuff the slit pomfret with the filling paste. Aplly masala over the fish.
    • Heat oil in a deep frying pan and shallow fry the pomfret till it turns golden brown on both sides. Garnish lemon rind and serve hot with steaming rice!

    Ingredients :

    • Raw Mango - 2 large ones
    • Red chillipowder - 1 cup
    • Salt - 1 cup
    • Turmeric - 1/4 spoon
    • Mustard powder - 1 1/4 cup (you may take mustard seeds and grind them into powder in a blender. do it very slowly giving some gap. otherwise oil may come out of it)
    • Oil - 3 cups (you may use gingely oil)
    • Methi seeds - 1/4 cup (or you may use small channa seeds. but Methi is good for health)

    Method :

    • Wash mangoes and dry them by wiping with a clean dry cloth. Cut mangoes into pieces. see that all the pieces get a portion of hard shell of mango (we call it 'tenka' in telugu) also, while cutting take out the seed ('jeedi')
    • In a large bowl mix red chilli powder, salt, mustard powder, turmeric and methi seeds together. now add oil so that it becomes a wet paste.
    • Add the cut pieces to this wet paste and transfer it into a dry jar.
    • Pour some oil on the top and cover it tightly.
    • On the third day mix it all over again with a laddle.

    Ingredients :

    • 250 gms Brinjal
    • 1/4 tsp Turmeric powder ¼ tsp.
    • 50 ml Vinegar
    • 50 gms Jaggery
    • 100 ml Oil
    • Salt to taste
    • 4 cloves Garlic
    • 1" piece Ginger
    • 5 Red chilies

    For Powder:-

  • 3 Cardomoms
  • 1/4" Piece Cinnamon
  • 2 Cloves
  • 4 Peppercorn
  • Method :

    • Wash and dry brinjals and cut into 1/2 inch cubes.
    • Heat oil and fry ground garlic-ginger-red chili paste and turmeric powder for 3-4 minutes.
    • Add brinjal pieces and cook till almost done.
    • Add jaggery and vinegar, stir and allow it cook (on a medium low flame) till the oil floats on top.
    • Grind cardamoms cloves cinnamon and pepper corns into powder.
    • Sprinkle with powdered spices and set aside till cool.
    • Store in a air tight container.

    Ingredients :

    • Finely cabbage pieces- 1 cup
    • turmeric- 1/4 tbsp
    • vinegar- 1tbsp
    • methi seeds (menthulu) - 1tbsp
    • oil- 5bsp
    • lemon juice - 1/4 cup
    • salt- according to taste
    • red chilly powder - 1tbsp
    • Mustard seeds/paste - 2tbsp

    Method :

    • First place the finely chopped cabbage pieces in a bowl.
    • Add salt,turmeric, vinegar and oil to it and stir them well.
    • Take a pan and roast methi seeds without oil until you get nice aroma. [make sure they wont turn black]. Then grind them well into a fine powder.
    • Add this powder to our cabbage pieces.
    • You can directly use instant mustard paste or u can prepare in the following way. just mix the mustard seeds with little bit of water and grind them into a smooth paste in the grinder.
    • Add this mustard paste to the chutney.
    • Finaly add chilly powder and lemon juice and stir them well.
    • Keep it aside for atleast 2 hours.
    • Goes well with rice.

    Ingredients :

    • 1/2 kg carrots (peeled and cut into lengthwise pieces)
    • 2 onions made into a coarse paste
    • 1/2 tbsp ginger garlic paste
    • 2 broken red chilies
    • 2 tsp coriander powder
    • 1 tsp mustard powder
    • 1/4 tsp fenugreek powder
    • 1/2 tsp cumin powder
    • 11/2 tsp jaggery powder
    • 3 tsp lemon juice or vinegar
    • 2 tsp chili powder
    • 1/4 tsp each mustard, cumin, blackgram and fenugreek
    • a pinch each of asafetida and turmeric powder
    • 1 cup cooking oil
    • a sprig of curry leaves
    • salt to taste

    Method :

    • Heat oil in a wok add mustard, cumin, fenugreek and blackgram.
    • Once the seeds splutter add asafetida, broken red chilies and curry leaves.
    • Later add onion and ginger garlic paste.
    • Fry till it turns into golden brown. Switch off the flame and allow it to cool.
    • Along with the carrot pieces add all the powders, salt and lemon juice to the wok.
    • Mix well and store in an air tight bottle.

    Ingredients :

    • Raw Tamarind fruits
    • Chili powder
    • Turmeric
    • Salt
    • For Garnishing
    • Fenugreek seeds
    • Mustard seeds
    • Asefodita
    • Dry red chillies

    Method :

    • Coarsely grind the raw tamarinds with the skin
    • Add salt and turmeric powder and keep in a cool place for 4 days
    • The tamarind will now be soft - remove the hard seeds
    • Grind again - not finely and store in plastic/porcelien jars When required
    • Heat oil and add all the materials for garnishing
    • Grind into a fine paste the garnish and tamarind
    • Serve with ghee and hot rice
    • P.S:You can cut onions and fry them in oil to a golden brown color & add it to the final tamarind preparation

    Ingredients :

    • 1 Cup Coconut,
    • 1/2 Cup Mango Slices,
    • 3 Green Chilles,
    • Salt to Taste,
    • Curry leaves, cumin seeds, mustard seeds, uraddal.

    Method :

    • Min Cocunut, mango and green chillies and keep them in mixy
    • Grind well and remove
    • Take one pan and add 2 spoons of oil and fry uraddal, mustard seeds, cumin seeds, curry leaves.
    • Mix them in serve with dosa and hot rice

    Ingredients :

    • 12 ripe healthy lemons
    • 350 gms. Sugar
    • 3 tsp. red chilli powder
    • 1/2 tsp. cumin seeds
    • 1/2 tsp. methi seeds
    • 1/2 tsp. sesame seeds
    • 1/8 tsp. asafoetida
    • 1/2 tsp. turmeric powder
    • 1 tbsp. salt

    Method :

    • Cut the lemons into quarters, remove all seeds. add the sugar,lemon pieces in a small grinder. Grind for little while, till lemons are crushed in coarse pieces. Remove into a clean dry glass bowl or wide mouthed jar. Add all other ingredients.
    • Mix well with a wooden ladle or fork.
    • Cover the jar with clean dry muslin cloth.
    • Sundry the whole pot for 4-6 days.in hot sunlight. Check to see is sugar has melted completely. Close lid tightly, and store in cool, dry place. Never use a wet spoon to remove pickle, to make it last.

    Ingredients :

    • 1 whole cabbage (chopped and cleaned well)
    • 1/2 cup tamarind extract
    • 4 Green chillies
    • 1/2 tsp red chilli powder
    • salt to taste
    • 4 tsp Oil.

    seasoning:

    • 1 tsp.oil
    • 1/4 tsp. mustard seeds
    • 1/4 tsp. cumin seeds
    • A pinch asafoetida

    Method :

    • Heat the oil in a deep bowl and fry the chopped cabbage for 10 min. until the color turns golden brown. Allow it to cool a bit.
    • Add the tamarind to this along with salt,chopped green chillies.
    • Grind all of these in a mixie or a stone grinder. Grind till smooth.
    • Heat oil and add the seasoning ingredients. Pour it over the chutney. Mix well. Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.

    Ingredients :

    • raw cucumber-1
    • Mustard seeds-4spoons
    • red chiily powder-1/2spoon
    • salt
    • vegetable oil-6 spoons

    Method :

    • First take mustard seeds.Add salt and little bit water to it. Grind them well and make it like paste in the mixer.
    • Cut the cucumber to small pieces.
    • Add enough oil (depending on content),red chilly powder and prepared mustard paste .
    • Serve after 1/2 hour.( so the contents absorb the flavor)

    Ingredients :

    • 100 gms ginger
    • 1/4 tsp mustard seeds
    • 1/4 tsp fenugreek powder
    • 1/4 tsp asafoetida
    • salt to taste.
    • 2 tsp red chillie powder

    Method :

    • Wash ginger,grate ginger finely.After grating the ginger, it is better if you soak for 5 min in water,and drain.
    • Take 4 tsp oil and add mustard seeds.When it splatters, add fenugreek seed powder and asafoetida.
    • Add grated ginger, salt, red chillie powder and fry well till the moisture is gone and it becomes a non-sticky paste.

    Ingredients :

    • 1/2 kg ginger cleaned, scraped and cut in to 1/2 inch bite size pcs
    • 10 - 15 garlic cloves
    • 8-10 lemons-cut into small pieces
    • 3 cups lemon juice
    • green chillies washed wiped dry with slits
    • 1 tbsp chilli powder
    • 1 ½ cups salt ( you can adjust the salt according to your taste)
    • 1/2 tsp turmeric powder
    • 2 tsp zeera powder (dry roasted and powdered)(optional)
    • 3/4 cup oil heated and cool to room temperature

    Method :

    • Slit the green chillies lengthwise on one side, and remove few seeds.
    • Mix ginger peices, lemon peices, cloves and chillies together.
    • Mix together salt, chilli powder, zeera powder, turmeric powder, lemon juice and oil.
    • Mix both of the above together and fill a dry air tight glass jar or container and close tightly.
    • Keep aside for a week mixing everything with a dry spatula every 24 hours.
    • Excellent pickle is ready. Serve with hot rice / curd rice as a side dish.

    Ingredients :

    • A bunch of fresh Gongura leaves
    • 5 tsp oil
    • 1 tsp muster seeds
    • 1 tsp fenugreek seeds
    • A pinch of asafoetida
    • 2 tsp red chili powder
    • Salt to taste

    Method :

    • Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces. Heat oil(To 5 spoons of oil)in a pan and add mustard seeds, fenugreek seeds, asafoetida, and add chopped leaves. Fry with constant stirring.Add salt, red chillie powder and cook until it becomes paste.Turn off the heat and let it cool.Mash it and store in a ceramic jar. Variation.We can add garlic(fry garlic cloves in oil) to this pickle.

    Ingredients :

    • 15medium size raw mangoes
    • 1/2 Cup fenugreek seeds
    • 400 gm chili powder
    • 400 gms salt
    • 3 tsp turmeric powder
    • 400 gm seame oil
    • 1/2 cup mustard seeds
    • 1/2 kg chili powder
    • 1 tsp hing

    Method :

    • Wash and dry the mangoes. Peel the skin and cut them into small pieces.Add salt and turmeric powder and leave them overnight in a jar.
    • The next morning squeeze out the pieces from the juice and dry them (both juice and the pieces) in the sun for 3 to 4 hours.(2 days.) Grind the dried mango pieces (not too fine) in a blender adding the juice.
    • Roast fenugreek and mustard seperately and powder them.
    • Heat oil in a pan, add asafetida and allow it to cool.
    • Then add chili powder and mix well. Then add musteredpowder, fenugreek powder and ground mango pieces and mix thoroughly. Cool and store in a jar

    Ingredients :

    • 100 Gms fresh Green Chilies
    • 2 medium sized Lemons
    • 1 tbsp Cumin Seeds
    • 1 tbsp Fenugreek Seeds
    • 1 tbsp. Vinegar
    • 3 tbsp of Oil
    • A pinch Hing
    • Salt to taste

    Method :

    • Put green chilis in a chopper and chop them coarsely. Put green chilis in a bowl and add lemon juice salt and turmeric powder to chillies.
    • Roast cumin and fenugreek seeds and powder them.
    • Heat oil, when oil is hot put hing and remove oil from the heat.
    • Then add ground powdergreen chili mix and venigar to it,mix well. Store it in a jar.
    • After 3 days we can start using the pickle.

    Ingredients :

    • 1 lb green tomatoes
    • 3 tsp Mustered seeds
    • 2 tsp red chili powder
    • 3 tsp oil
    • 3 tsp Salt
    • 1 tsp Turmeric powder

    Method :

    • Wipe and clean tomatoes and cut them into medium size pieces.Add turmeric powder and salt.
    • owder Muster seeds and add this powder to tomatoes put red chili powder,mix well.Add oil and leave it for 1 day.
    • Tomato Pickle is ready.

    Ingredients :

    • 2 Raw Mangoes
    • 1/4 Cup Jaggery
    • 1 tsp Fenugreek seeds
    • 1 tb spoon Chilli powder
    • 1/2 tea spoon Mustard seeds
    • 1/2 tspTurmeric powder
    • 1/2 tea spoon Hing
    • 3 tbsp Oil
    • Salt to taste

    Method :

    • Chop Mango into small pieces.Heat oil in a pan. Add mustard seeds, fenugreek seeds and hing. Heat till mustard seeds crackle.
    • Add cut mango pieces to the pan. Allow to cook, till the mango pieces become soft.
    • Then add jaggary and salt then allow it cook on low flame,for 5 min.
    • Then stir and add chilli powder and turmeric powder. Remove from the fireand let it cool,store the pickle in a jar. Serve with hot rice,dosa idli,bread.

    Ingredients :

    • 20medium sized juicy limes
    • 1/2 cup sasem seed oil or ground nut oil.
    • 1 cup salt
    • 1/2 cup chili powder
    • 1 tsp turmeric
    • 1/4 cup fenugreek seeds
    • 1/3 cup mustard seeds
    • 1/2 cup chili powder
    • 1 tsp asafetida

    Method :

    • Select juicy limes with thin skin. Cut them into four pieces and squeeze the juice out. Remove the seeds and add salt to the juice and the pieces and turmeric powder.
    • Allow it to marinate for two days .
    • On the third day separate the pieces from the juice and sun dry them separately for two days. (till the lime pieces dried completely ). Leave them for two more days in a air tight jar..
    • Roast fenugreek and mustard seeds and powder them in a blender.
    • Heat oil in a pan and allow it to cool.
    • Then add the chili powder to the oil and then add the ground powder and the lime pieces and the juice.

    Ingredients :

    • 6 fresh large Lime
    • 1/4 cup oil
    • 4 tsp red chili powder
    • 2 tsp fenugreek seeds
    • 2 tsp muster seeds
    • 1/4 tsp asafoetida
    • Salt to taste.

    Method :

    • Cut the lime into medium pieces.(Preseve the juice while cutting).
    • Add salt,red chilli powder asafoetida and mix well.
    • Next day add 1/4 cup of sesame oil and leave it aside
    • Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.
    • Add this to the pickle and mix.Store in refrigerator

    Ingredients :

    • 25 big size raw(Sour) mangoes
    • 3/4 kg gms salt
    • 1/2 kg red chili powder
    • 50 grams turmeric powder
    • 125 grams fenugreek seeds (roasted and powdered)
    • 250 grams mustard powder
    • 1 kg sesame seed oil
    • 1 tsp asafetida
    • 2 tsp mustard seeds

    Method :

    • Wash the raw mangoes well and wipe them clean.
    • Cut Mangoes into thin long slices.Put them into 1/2 kg salt and store it in a clean dry jar.Leave it 3 days until ooze some sap.
    • On the third day squeeze the pieces,and spread on a plate.Sun Dry the sap with the jar.
    • Sun dry the pieces tillthe pieces are dry, approximately 10-12 days.(until dampness disappears)
    • Once the sap dried, add the remaining salt,red chili powder, fenugreek powder and mustard powderto it.
    • Now add the dried mango slices to this mix.
    • Heat sesame seed oil in a pan and add mustard seeds and hing. Allow the oil to cool and mix into the pickle.
    • Store in a ceramic jar. Variation:-If you want you can add jagary also.

    Ingredients :

    • Green mangoes 2
    • Red Chillies 8
    • Fenugreek seeds '1/2 table spoon
    • Mustard seeds 1 table spoon
    • Hing little
    • Jaggery 2 table spoons
    • Turmeric
    • Salt to taste
    • Oil 4 table spoons

    Method :

    • Peel and cut the mangoes into small pieces.Heat a kadai and fry fenugreek mustard seeds and red chillies till the mustard seeds splutter.Powder them when cool.Add this powder, salt,turmeric,jaggery to the raw mango pieces and mix well. Heat oil in a kadai and add the hing to it and pour the hot oil on to the mango pickle.

    Ingredients :

    • Mustard Powder
    • Red Chilli Powder
    • Salt
    • Vegetable Oil
    • Raw Mangos

    Method :

    • First wash and clean the mango.
    • Then cut it into small pieces. Then take a standard measuring cup, with that for 1 mango u will have to add 1/2 cup mustard powder, 1/2 cup chilli powder and salt little less then the other powders.
    • Mix it very well, so that all the powders get mixes properly.
    • Then pour 1 cup of vegetable oil in the mixure and mix it well.
    • Leave for 3 nights, and u r picle is ready to eat.

    Ingredients :

    • 1/4kg of carrots
    • 1/4kg of tomatoes
    • 1/4 kg Mangos (raw)
    • 1/4 kg limes.
    • 1/4kg green chillies
    • 1/4kg cauliflower
    • 10 amlas
    • 1 small size Radish

    Masala for pickle:

    • 150 gms Mustard powder
    • 100 gms Red chilly powder
    • 1 Cup Mustered Powder
    • 1 Cup Fenugreek powder
    • 1 tsp turmeric powder
    • 1Cup Tamarind Extract
    • 100 gms vinegar
    • 1/2 kg oil
    • salt to taste

    Method :

    • Clean all the vegetables and let them dry.Then Cut all the vegetables fine and keep it aside. Cut radish into long pieces (Donot cook them) Soak radish in 2 tsp salt and 1/4th tsp turmeric powder. Cut the remaining vegetables and fry them in the oil. When the vegetables are half cooked add in the tamarind extract.
    • Add in the masalas cook for about 5 mins. Then add radish. Put it in a jar,leave it for 2 days. It can be eaten from the 3rd day.

    Ingredients :

    • Lemon- 12 (ripe and yellow coloured)
    • Oil- 1 small cup
    • Asafoetida- 1/8 tsp
    • Red chilli powder- 1 cup (as per taste)
    • Methi(fenugreek) seeds- 2 tsps
    • Mustard seeds- 2 tsps
    • Salt - as required
    • 3 tsp. red chilli powder
    • 1/2 tsp. cumin seeds
    • 1/2 tsp. methi seeds
    • 1/2 tsp. sesame seeds
    • 1/8 tsp. asafoetida
    • 1/2 tsp. turmeric powder
    • 1 tbsp. salt

    Method :

    • Fry mustard seeds and methi seeds seperately in a pan ( without any oil ) and powder them.
    • Cut lemons into small pieces,add salt to it and keep it in a dry vessel with lid for 3 to 4 days . Sundry it for 3 days by keeping muslin cloth on the vessel.
    • After 3 days add methi and mustard powder, dry red chilli powder to it and add salt . Heat oil and put a pinch of asafoetida and mix it in pickle. Cool it and Store in a dry bottle. Use a dry spoon for serving.
    • It will be very tasty with sour and hot flavour.

    Ingredients :

    • 8 medium size sour raw mangoes
    • 250g salt
    • 250g green gram dal
    • 250g red chili powder
    • 500g sesame seed oil

    Method :

    • Slightly roast / dry in hot sun green gram dal (pesara pappu) and grind to a fine powder.
    • Wash, clean with a dry cloth and cut mangoes into pieces of desired size. Discard the seed and seed cover from the pieces and clean with dry cotton cloth.
    • Mix all the ingredients together by adding half the quantity of oil and keep in a dry clean container and leave it for 3 days.
    • After 3 days grind the pickle and mix well with more oil (as per taste). Variantion: if mangos are cut into small pieces, no need to blend.

    Ingredients :

    • 250gr Red Chilis(ripe)
    • 150gr Tamarind Extract
    • 4 tbsp Salt
    • 150gr oil.
    • 1 tsp hing.

    Method :

    • Wash and clean the red chilis.Let them dry,(indoor)on dry cloth.Wipe red chilis and put them in blender cursh them coarsely,add tamarind and salt to it,blend together for 3-4 mins.Remove from the blender.Heat oil in a pan for 3-4 minutes and put hing, remove from the heat,allow it cool.
    • Then pour oil into the grounded pickle.Store it in a air tight jar.
    • It goes well with rice.

    Ingredients :

    • 1/2 kg gongura
    • 1/4 kg fresh red chilis(marapa pandlu)
    • 3 tsp fenugreek
    • 1 tsp oil
    • Salt to taste

    Method :

    • Wipe red chilis with clean cloth and dry them in shade.
    • Put red chilis and salt together in a blender and crush them to coarse pulp.Add hing to it and leave it for 2 days.
    • Seperate gongura leaves from the stem and and wash them with water and let them dry in shade on a clean dry cloth.Let them dry for a day ot two.
    • Roast the leaves in a dry pan until they wilt but do not become black. Cool and store the roasted leaves.
    • Dry roast fenugreek seeds and powder them.
    • Add the chili paste,fenugreek powder to the roasted leaves the following day and mix well.Store it in a airtight container.
    • When ever you wish to have pickle ,take small quantity of pickle ,grind it in a blender as per your requirement.
    • Season it with mustard seeds in hot oil
    • If required we can put garlic in the seasoning.
    • It goes well with Rice and ghee.

    Ingredients :

    • 4 big Green pepper(simla Mirch)
    • 5 medium Lemon
    • 4 tbsp oil
    • Salt to taste
    • 2 tsp Muster seeds
    • A pinch Asafoetida powder
    • A pinch Turmeric powder

    Method :

    • Wash and Wipe the green pepper thoroughly with dry clean cloth.
    • Then, transfer them into clean dry container.
    • Add lemon juice over them such that they are fully immersed in the juice.
    • Heat oil in a pan, add mustards seeds, asafoetida powder and turmeric powder and pour it over the mirch (green pepper)and mix well.
    • Leave it for a week andwe can start using after one week. (Use a dry spoon)

    Ingredients :

    • 2 packets frozen spinach, thawed
    • 1" cube of ginger, finely diced
    • Shukhno lonka (dry red chilli) - 3
    • Dash of Hing (Asafoetida)
    • Potatoes - about 4 medium-large ones
    • Kasoori Methi (Dried fenugreek leaves)
    • Mouri/Saunf (Fennel seeds)
    • Salt to taste

    Method :

    • Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot and enjoy !!

    Ingredients :

    • 15 Fresh Red chillies
    • 2 tbsp Muster seeds
    • 1 tbsp Amchoor powder
    • 1 tbsp Saunf
    • 1 tbsp Jeera
    • 1 stp Peppercorn
    • 1 tsp Cloves
    • 5 no.s Black Cardamoms
    • 2 Cups Oil
    • Salt to Taste

    Method :

    • Wipe the chillies with a soft cloth.
    • Remove the inside seeds and pulp with the spoon. Save the seeds and pulp.
    • Grind all the spices in a dry grinder. Mix with salt and seeds.
    • Heat half of the oil and mix masala in hot oil. Cool it.
    • Take some mixed masala and Stuff chillies and put them in a jar. Pour rest of the oil on the top.
    • Keep the pickle in a warm place for 2-3 days.
    • It Goes well with Rice or Chapathis.

    Ingredients :

    • Lime( ripe and yellow )- 12
    • Jaggery- 1 cup
    • Oil- 1 small cup
    • Red chili powder- 4 tsps
    • Fenugreek seeds- 3 tsps
    • Muster seeds - 2 tsps
    • Asafoetida- 1/8 tsp
    • Salt - as required
    • Green chillies- 10

    Method :

    • Cut lemon and green chillies into small pieces . Fry mustard and fenugreek seeds in a dry pan ,cool it and powder it .
    • Heat oil in a pan add lemon pieces and green chillies and cook it for a while add jaggrey powder to it . Cook till it becomes thick and add red chilli powder to it . Also add powdered fenugreek ,mustard powder ,salt . Heat oil in a seperate pan and mustard seeds when it splatters ,add a pinch af asafoetida and mix into the pickle .
    • Cool it and store in a dry bottle. You will love its sweet and sour taste.

    Ingredients :

    • 1 kgTomatoes
    • 1/2 kg oil
    • 1/4 cup salt
    • 2 tsp turmeric
    • 2 cups Redchillie powder
    • 5 red chillies
    • 50gmstamarind
    • 2 tsps mustard
    • Fenugreek seeds-2 tsps few curry leaves for seasoning

    Method :

    • Wash the tomatoes and clean them with a neat dry cloth.
    • Cut them into little pieces and place them in a bowl.
    • Add the salt and turmeric.Mix the contents thoroughly.
    • seperate the seeds from the tamarind and add it to the mixture.
    • Place it in the sun.Place the juice which gets seperated from the drying up mixture in a seperate clean bowl.Dry the tomatoes frequently stirring it for 4-5 days.U can mix the juice extract back to the tomatoes in small quantities each day its getting dried.
    • when the tomatoes get dried,add the redchillie powder.
    • Fry the fenugreek seeds till u smell its aroma.cool them and powder.Add it to the tomatoes.
    • Grind the tomatoes to a rough paste.
    • In a fry pan heat the oil and do away the seasoning with mustard,red chilles and cury leaves.Turn off the flame and allow it to cool.
    • Once the oil gets completely cooled add the grinded paste to it.
    • Store it in a clean and dry air-tight jar.This will last atleast for a year. 12.Tastes absolutely great with plain hot rice,chapathis,puris etc.

    Ingredients :

    • 3 tomatoes
    • 4 karivepaku leaves
    • 4 kottimeera leaves
    • 50 gms tamarind (if paste -2 spoons)
    • 1 tbsp talinpu ginjalu
    • 3 green chillies-2-3
    • 2 tsp oil

    Method :

    • First cut tomatoes,chillies and kottimeera leaves..
    • Then take one pan and put oil and warm it.
    • Then put talinpu and add tomatoes,chillies,kottimeera and karivepaku leaves..
    • Keep the contents in pan for 5 minutes and stir them well make sure that tomatoes couldn\'t turn to paste...
    • Then take the pan away from stove and get it cold for 5 to 10 minutes,,
    • Then put the contents in grinder,..add tamarind and salt for taste..
    • If u wish u can add some garlic ,,
    • ** make sure that chutney is with some fried tomatoes pieces

    Ingredients :

    • 1 kg usiri kayalu (goose berries)
    • 1/2 kg salt
    • 1 tsp turmeric powder

    Seasoning:

    • 1/2 tsp fenugreek
    • 1 tsp mustard
    • 2 dry chilies
    • 4 green chilies
    • 2 tsp of oil
    • a pinch of asafetida

    Method :

    • Wash the goose berrrys and dry themin shade.Cut them into pieces and leave them in a ceramic jar for two days. On the third day remove the seeds and add salt,asafoetida,and turmeric powder. Allow it to marinate for two more days in the jar.On the third day,grind it to a fine paste and store it in a jar. It lasts for many years. Whenever need, take out the necessary quantity and season it. (Above seasoning is for 1/2 cup chutney).
    • Heat oil in a small pan and add fenugreek and mustard. When mustard stops spluttering, add broken red chilies.and a pinch of hing. Remove from flame and add green chilies too. When cool, grind together to paste with the goose berry pulp.

    Ingredients :

    • Red chillies - 1 cup (broken into small pieces and tightly packed).
    • Dry coriander seeds - 1 cup
    • Gram dhal - 2 tablespoons
    • Oil - 1 tablespoon
    • Cumin seeds - 1 teaspoon
    • Fenugreek - 1/2 teaspoon (methi seeds)
    • Hing - a pea size lump or 1 teaspoon hing powder.
    • Curry leaves - 3 sprays.

    Method :

    • Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in colour. Add coriander seeds, red chillies, cumin seeds, gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma. Remove from flame and allow to cool. Powder fine and bottle it. This powder can be used for 2-3 months.Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body).

    Ingredients :

    • Tuvar dhal (thuvaram paruppu) - 1/2 cup.
    • Tamarind - lime size.
    • Tomatoes - 2
    • Green chillies - 1
    • Rasam Powder - 3 teaspoons p73
    • Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
    • Salt - 1-3/4 teaspoon
    • Turmeric powder - 1/4 teaspoon
    • Seasoning
    • Ghee - 1 teaspoon
    • Red Chilli - 1
    • Mustard seeds - 1 teaspoon
    • Black gram dhal - 1/2 teaspoon

    Method :

    • Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes - when cold, mash well. Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid. Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked. Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick. Add curry leaves and coriander leaves. Remove from fire.
    • Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal. When mustard seeds splutter add hing powder-pour the seasoning over the rasam. Serve rasam hot with steaming rice and papads.

    Ingredients :

    • Tomatoes 2 large ripe ones
    • Water 4 cups or stock of boiled dal
    • Red chillies 2 whole
    • Curry leaves 1 stalk
    • Mint leaves 1 tiny sprig
    • Coriander leaves 1 tiny sprig
    • Garlic 1-2 flakes grated
    • Clove-cinnamon powder 2-3 pinches
    • Sambar masala 1/2 tsp.
    • Pepper corns 8-10
    • Cumin seeds 1 1/2 tsp.
    • Mustard seeds 1/2 tsp.
    • Asafoetida 2 pinches
    • Jaggery 1 marble sized ball of / 1/2 tsp. sugar
    • Tamarind 1 small strip
    • Ghee or oil 1 tbsp.
    • Salt to taste

    Method :

    • Put whole tomatoes in boiling water, let simmer for 3 minutes. Keep aside for 5 minutes.
    • Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind to powder. Keep aside.
    • Remove tomatoes from water, peel away skin. Grate or mash till fine.
    • To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender.
    • In a deep pan, add stock or water to this pulp.
    • Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
    • Add garlic and stir, add carefully to the rasam.
    • Bring to a boil, check spices and salt.
    • Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

    Serve hot as a soup or with steaming hot plain rice and papads.

    Making time: 30 minutes
    Makes: 5 servings.
    Shelf life: Best fresh and hot; though masala pulp may be frozen and used later.

    Fry the following lightly until golden brown in a spoon of ghee and grind in a mini blender jar to make a paste:

    Ingredients :

    • Coriander seeds 2 spoon
    • Black whole peppers 1 spoon
    • Gram dal 1 spoon
    • Red chillies 2-3
    • Asafoetida
    • Grated coconut - 2 spoons(Add last).

    Method :

    • Cook 1/2 cup of toor dal in a pressure cooker. Cut 1 large tomato and add 2 cups of water to it. Add salt, sambar powder, asafoetida, tamarind juice and heat the mixture until the raw smell of tamarind is gone. Add steamed toor dal and the ground mixture. Keep it on low heat for sometime. Add 1/2 spoon rasam powder. Add splattered mustard, green coriander leaves and curry leaves.

    Ingredients :

    • Toor dal 1 cup, washed and soaked for 30 minutes
    • Tamarind paste
    • Jaggery or sugar 1 tbsp.
    • Sambar masala 2 tbsp.
    • Turmeric powder 1/4 tsp.
    • Dhania powder 1 tsp.
    • Red chilli powder 1 tsp.
    • Cumin and mustard seeds 1/2 tsp. each
    • Red chillies 3 whole
    • Curry leaves 1 stalk
    • Onions 4
    • Pumpkin or bottle gourd 1/2 cup, boiled and cubed
    • Tomato 1 large
    • Coriander leaves 1 tbsp,. chopped
    • Garlic 2-3 flakes
    • Salt to taste
    • Oil 2 tbsp.

    Method :

    • Add tamarind, 1/2 tomato & 1 onion chopped, to dal.
    • Pressure cook till dal is done very soft.
    • Churn or whisk cooked dal till smooth.
    • Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
    • Chop the remaining onion and tomato to medium or fine pieces.
    • Heat oil, add seeds, curry leaves and allow to splutter.
    • Add onion, pumpkin, tomato and stir fry for 2 minutes.
    • Add paste, and cook for further 2 minutes.
    • Add dal and bring to a boil on high.
    • Add enough water to get sambar consistency.
    • Simmer for 12-15 minutes on low heat.
    • Add chopped coriander before serving.
    • Serve steaming hot with hot idlis, coconut chutney and ghee.
    • Note: If using ready made masala, supplement with the following:
      1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves, 1/2 tsp. methi seeds, roasted and ground together with the ingredients for paste.
    • Making Time: 30 minutes (excluding pressure cooking time) Serves: 4-5 servings
    • These recipes are mainly for preparations from the state of Andhra Pradesh which is famous for very hot food! These are the "magic powders" my mother uses to turn any dull meal into a feast. A tea-spoon of these powders added to the cooking can turn any novice cook into an expert! When you make these powders store them in the refrigerator for retaining freshness for up to one year!

    Ingredients :

    • Bengal Gram : 150 gm
    • Coconut Milk (extracted) : 1 cup
    • Cinnamon : ½' piece
    • Black Pepper Corns : ¼ tsp
    • Broken Red Chililes : 2-3
    • Oil : ½ tsp
    • Worcestershire Sauce : 1 tsp
    • Sugar : ½ tsp
    • Vinegar : ½ tsp
    • Onion : 1
    • Salt : to taste

    For Masala:

    • Grated Fresh Coconut : 2 tbsp
    • Cardamoms : 2
    • Cloves : 1-2
    • Cinnamon : ½' piece
    • Garlic : 1 flake

    Preparation

    • Grind together all the ingredients mentioned for masala to make a smooth paste adding enough water.
    • Soak gram for 3 hours. Hat oil in a heavy bottomed pan and put cinnamon and red chillis. Fry for two minutes. Add onions and fry till onions become golden brown in colour. Add ground masala paste and fry for few minutes over medium flame till raw smell vanishes.
    • Now add soaked and drained gram, four cups of water and cook till gram becomes soft. Pour coconut nut milk and bring the mixture to one boil. Simmer the stove. Take vinegar, sugar and sauce in a small bowl and mix till sugar dissolves completely. Pour this mixture into the boiling dal, mix well and remove from fire.

    Ingredients :

    • Horse gram : 500 gm
    • Water : 4 ltrs
    • Oil : 50 gm
    • Black mustard seeds : 5 gm
    • Onions : 50 gm
    • Green Chillies : 10 gm
    • Curry leaves : 2 gm
    • Red Chilli Powder : 20 gm
    • Salt : to taste

    For Paste :

    • Onions : 50 gm
    • Ginger : 25 gm
    • Coriander Seeds : 50 gm
    • Garlic : 25 gm
    • Cumin seeds : 10 gm

    Preparation

    • Wash and soak the horse gram overnight in water. Boil the lentils on a slow fire until soft.
    • Strain and divide lentils into 2 portions, reserve stock for later use. Discard half the lentils and blend the rest at high speed for 1 minute.
    • Chop onions and green chillies. Soak the tamarind and extract the pulp. Make a fine paste of all the mentioned ingredients.In a pan, heat oil and add the mustard seeds. When they crackle add the chopped onion, green chillies and the curry leaves.
    • Saute till the onions are golden brown. Add the paste and sauté for another 2 minutes. Mix in the rest of the ingredients.Add the stock and the lentil paste.Cook on a slow flame for at least 15 minutes.

    Ingredients :

    • Thick Sour Curds : 2 cups(beaten)
    • Cumin Seeds : 1 tsp
    • Mustard Seeds : 1 tsp
    • Bengal Gram : 1 tsp
    • Black Gram : 1 tsp (split)
    • Turmeric Powder : ½ tsp
    • Red Chilli Powder : ½ tsp
    • Onion : 1 (chopped)
    • Green Chilli Paste : 1 tsp
    • Salt : to taste
    • Curry Leaves : 1 spring
    • Coriander Leaves : 1 tsp (chopped)
    • Carrot : 1
    • Water : 4 cups

    Preparation

    • Add water to the beaten curds and mix well.
    • Heat oil in a frying pan. Add bengal gram, black gram, cumin seeds, mustard and fry till mustard splutters.Add Onions, green chilli paste, turmeric powder, red chilli powder, salt and stir fry for about three minutes.
    • Pour buttermilk in the mixture and bring it to just one boil. Garnish with coriander leaves and serve with steaming rice.

    Ingredients :

    • Red Gram : ½ cup
    • Turmeric : ¼ tsp
    • Tamarind : big lemon sized
    • Jaggery : small piece
    • Baby Onions (or Onions 5) : 20-25 (peeled)
    • Green Chillies : 2-3
    • Dry Red Chillies : 5-6
    • Asafoetida : ¼ tsp (powdered)
    • Bengal Gram : 1 ½ tsp
    • Salt : To taste
    • Grated Fresh Coconut : ¼ cup
    • Fenugreek : ¼ tsp
    • Coriander Seeds : 2-3 tsp
    • Oil : 3 tsp
    • Curry Leaves : 5-6
    • Coriander Leaves : 1 bunch (finely chopped)p

    Preparation

    • Heat 1 tsp oil in a pan and fry red chillies, coriander seeds, fenugreek, Bengal gram and asafetida. Fry till gram turns golden brown in colour. Let it cool for some time. Add grated coconut to the fried ingredients and grind it to paste adding little water.Cut onions to thin and ling pieces. Slit green chillies lengthwise. Take a thick-bottomed saucepan; pour 1 tsp of oil and heat. Add onions, green chillies and fry till onions become tender. Take extract from tamarind and pour over onions. Add little turmeric and a small piece of jaggery and add ½ cup of water. Cook till tamarind loses raw smell. Add ground paste, mix well and add enough water to get sambhar consistency.Meanwhile fry baby onions in a little oil till they become soft. Add fried onions to the sambhar, and bring it to a boil. Add chopped curry leaves and coriander leaves.

    Seasoning:

    Take 1 tsp of oil in a seasoning pan, add mustard and when mustard splutters, pour it over the sambhar and cover.

    Serve hot with cooked rice.

    Ingredients :

    • Milk 1 litre
    • Raw rice 1/4 cup
    • Sugar 1 cup
    • Cardamom 1/2 tsp powdered
    • Cashewnuts 10
    • Raisins

    Method

    • Boil milk. Add raw rice. Keep on low heat and stir constantly until the quantity reduces to one-half. Add sugar and powdered cardomom. Roast some cashewnuts and raisins in ghee and add them to payasam.

    Ingredients :

    • 1 loaf bread (small)
    • 1 lt milk
    • 500 gms sugar
    • 250 gms double cream
    • 250 gms clarified butter
    • 100 gms chopped and roasted cashewnuts
    • 100 gms almonds (soaked and chopped fine)
    • 10 gm saffron
    • 5 cardamom powdered

    Method :

    • Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
    • Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert.

    Ingredients :

    • 2 kg carrot
    • 1 lt milk
    • 500 gms sugar
    • 500 gms clarified butter
    • 50 gms almonds chopped
    • 50 gms chopped and fried cashewnuts

    Method :

    • Peel and grate the carrots fine. Fry the grated carrot in 4 tbsp of clarified butter. When the carrot is fried well add milk and cook the carrot for 15 minutes. Add the remaining clarified butter. Garnish with nuts. Serve hot or refrigerated.

    Ingredients :

    • Rice, Moong dal, Gram dal in the ratio 2:2:1
    • Vellam
    • Cashewnuts
    • Raisins
    • Grated coconut

    Method :

    • Cook rice, moong dal, gram dal in pressure cooker. Dissolve vellam (about 2/3 of cooked mixture) in little water and heat it. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving.

    Ingredients :

    • Moong dal 1 cup
    • Powdered jaggery 1 cup
    • Gram dal 1

    Method :

    • Steam moong dal and gram dal in a pressure cooker. Mix jaggery in enough water to dissolve it and bring it to boil. Add cooked dal mixture and heat for a little while. Add a tsp of cardomom powder. Roast 8 cashews in ghee and add.

    Ingredients :

    • Milk 1 litre
    • Sugar 6 tbsp.
    • Corn flour 2 tsp.
    • Green cardamoms 4 (powdered)
    • Mawa 75 gms. (optional)
    • Pistachios 5 (grated)

    Method :

    • Boil milk till it is reduced to 1/3rd. Mix in sugar and boil further for 10 mins.
    • Mix corn flour with 1/4th cup cold milk and add to the boiling milk.
    • Add cardamom powder and mawa and cook for another 10 mins.
    • Pour in kulfi moulds / small cups and freeze for 3 hours.

    Ingredients :

    • Milk 1 1/2 litre
    • White Vinegar 3 tbsp.
    • Sugar 3 cups
    • Flour (Maida) 2 tbsp.
    • Crushed Green Cardamoms 1 tsp.
    • Pistachios 10-12

    Method :

    • Boil and cool milk.
    • Add vinegar to milk, little by little and keep stirring.
    • Filter the mixture using a muslin cloth and squeeze out the water (whey).
    • Place the cheese (paneer) on a board and while still hot, knead it till no granules are left.
    • Repeat the process after adding the flour to it.
    • Make small balls from the mixture and flatten it.
    • Make thin sugar syrup. In a small bowl, mix little flour with water and add this to the boiling sugar syrup.
    • Add crushed cardamoms to the syrup.
    • Add the rasmalais to the sugar syrup. Garnish with grated pistachios.

    Ingredients :

    • Milk 1 litre
    • Butter 1/4 cup
    • Sugar 1 cup
    • Drinking Chocolate 1/4 cup

    Method :

    • Boil milk in a vessel till the milk becomes thick and solid.
    • Add sugar and stir well till it turns hard.
    • Add the chocolate and butter and mix well.
    • When the mixture starts leaving the sides of the vessel remove it from the stove.
    • Knead well till it becomes hard.
    • Spread it on a pastry board and cut into small pieces.

    Ingredients :

    • Besan 4 cups (a bit thicker than ordinary)
    • Sugar 2 cups (powdered)
    • Almonds (Badam) 20-25 nos. (chopped)
    • Ghee 1 cup
    • Cardamom pwd. 1 tsp.

    Method :

    • Heat ghee in a pan.
    • Add besan little by little and mix it well. Keep on low flame. Keep stirring to avoid it getting burnt.
    • When it starts giving aroma, remove from heat and let it cool.
    • Add powdered sugar and mix well.
    • Add almonds and shape the mixture into balls.

    Ingredients :

    • Carrots -1/2 kg (preferably Red Delhi Carrots) Milk -1 litre Cardamom -4 to 5 Sugar -1/4 kg Charmagz -1 tbsp (dried melon seeds) Ghee or cashew nuts -100 gms Almonds -a few

    Preparation :

    • Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan.Add grated carrots.Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and melon seeds,mix well till everything becomes semi solid dry. Then add ghee and fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and serve after getting cold.

    Ingredients :

    • Semiya Vermicelli : 200gms
    • Milk : 500 ml
    • Sugar : 300 gms
    • Cashew & Kismiss : 50 gms
    • Ghee : 2 tbsp
    • Elachi Powder : ½ tsp
    • Garam Masala Powder : ½ tsp

    Preparation :

    • First heat ghee in a thick bottom saucepan and roast cashew and kismiss and keep it aside to garnish. Roast vermicelli in that ghee in low flame till it becomes brown. Boil a big glass of water seperately add to vermicelli and cook it for 10 min in low flame.
    • Boil milk seperately for more taste and add it when vermicelli becomes soft. cook for 10 min and add sugar to it cook 10 more minutes and garnish with cashew & kismiss and elachi powder.
    • The tastiest Semiya Payasam is ready to serve. It can be served as hot or cold.

    Ingredients :

    • Raw Rice : 1kg
    • Jaggery (grated) : ¾ kg
    • White Sesame Seeds : 4 tbsp
    • Oil or Ghee : to fry

    Preparation :

    • Clean and wash rice. Soak it over night (or for 36 hours, changing water in between). Drain and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder, sieve it twice and keep it reserved.
    • Take the jaggery in a heavy bottomed thick vessel and add one cup of water to it. Heat it till it melts completely. Pass the solution through a fine sieve to remove the dirt. Clean the vessel and pour the solution in it. Heat it again till it becomes thick syrup.
    • To test the right consistency of the syrup put a drop of the syrup in a ladle full of water. Make sure it should make noise when dropped into water and it should turn into a thick ball when rolled with your fingers.
    • Reduce the flame and gradually add the rice flour to this syrup stirring constantly. Be careful that no lumps are formed. Remove the dough from fire and let it cool down to the room temperature.
    • When the dough is completely cooled make big lime sized balls out of it. Meanwhile heat oil a broad and thick deep frying pan. Pat each ball into thin, round and flat discs on a banana leaf or a plastic sheet using your fingers and palm. Dab the discs with few sesame seeds.
    • Keep a low flame and fry each disc in oil till it turns nice deep golden brown in colour. Remove the fired ariselu from oil and place it between two flat ladles and press tightly to remove excess oil. Be careful as the hot oil may spill out and burn your body.
    • Spread pressed ariselu on a broad plate till it becomes cool. Repeat the procedure till the dough is completed. Store the cooled ariselu in an airtight box.
    • The shelf life of these ariselu is approximately three weeks.

    Ingredients :

    • Newly Harvested Rice : 1½ cups
    • Milk : 2 liters
    • Split Greengram (Dehusked) : ½ cup
    • Jaggery (Grated) : 1½ cup
    • Ghee : ¼ cup
    • Cardamom Powder : 1 tsp
    • Nutmeg Powder : ¼ level tsp
    • Cashew Nuts (Chopped) : 15
    • Raisins : 30
    • Saffron (Crushed) : ¼ tsp

    Preparation :

    • Clean and wash rice and gram together and keep aside.
    • Roast cashewnuts and raisins in tablespoon of ghee till they become golden brown and keep it reserved.
    • Pour milk in a thick bottomed vessel and keep it on fire. When milk starts to boil, add washed rice and gram.
    • When rice becomes very soft, add grated jaggery. When the jaggery dissolved completely, add half the quantity of ghee.
    • Cook on low fire stirring in between for about 5-10 minutes. Add remaining ghee, fried cashew nuts & raisins, saffron, cardamom powder and nutmeg powder. Remove from fire and serve hot.

    Ingredients :

    • Potatoes : 1½ kg (boiled, peeled, mashed)
    • Dry Yeast : 1 tsp
    • Lukewarm Milk : 3 tbsp
    • Butter : 25 gm
    • Eggs : 2 (beaten)
    • Corn Flour : 50 gm
    • Mustard Paste : 1 tsp
    • Salt and Pepper : to taste
    • Spring Onion : 1 (chopped finely)
    • Coriander Leaves : 2 tbsp (chopped)
    • Tomato : 1 big (cut into circles)
    • Oil : as required

    Preparation :

    • Sprinkle yeast over lukewarm milk. Cover an dkeep in warm place for 10 minutes. Add butter, eggs, corn flour, mustard paste, salt and pepper to mashed potatoes and mix well.
    • Add spring onions and fermented yeast mixture into potato paste. Beat well and keep it covered in a warm place for 30 minutes.
    • Grease a frying pan with oil and put o moderate heat.Put potato misture over the hot pan and pat it into a circle. Cook cover a medium flame till it turns golden on top and crusty on the underside.
    • Garnish with coriander leaves. And serve with cut tomatoes.

    Ingredients :

    • Coriander Leaves or Parsley : 1½ cups(chopped)
    • Onion : 3/4 cup (chopped)
    • Dry Mint : 1½ tsp (crushed)
    • Eggs : 3 (beaten fluffy)
    • Self Raising Flour or Maida : 2 level tsp
    • Garlic : 1 flake (crushed)
    • Black Pepper : 3/4 tsp (ground)
    • Salt : 1 tsp
    • Oil : for frying

    Preparation :

    • Mix together coriander leaves, onion, mint, eggs, flour, garlic, pepper and salt till they are blended well. If the mixture is not thick add more coriander and onion.
    • Heat a gridle and sprikle little oil on it. Pour the blended mixture on the gridle to form an omelette. Sprinkle oil around the omelette. Fry till it turns golden brown on both sides. Serve hot!

    Ingredients :

    • Eggs : 4 large
    • Salt : to taste
    • Pepper : to taste
    • Onions : 2 big (minced)
    • Green Chillies : 2 (finely chopped)
    • Grated Paneer : 2 tbsp
    • Buter or Oil : 1 tbsp (for frying)

    Preparation :

    • Break the eggs into a small bowl and whisk. Add salt, and pepper, chopped onions, grated paneer, chopped green chillies and mix well.
    • Heat oil or butter in a non-stick pan and pour in the eggs mixture. Hold the handle of the pan and tilt it in circular motion to spread the mixture till it reaches an omelette shape. sprinkle little oil or butter around the omelette. Simmer the stove and let the omelette cooked on one side.
    • when the other side of the omelette turns golden colour, flip the omellette to cook the other side by using a spatula. When it is done on both sides remove from fire and serve!

    Ingredients :

    • Eggs : 4 (boiled and shelled)
    • Onions : 2 (chopped)
    • Green Chillies : 2 long (chopped)
    • Red Chilli Powder : ½ tsp
    • Turmeric powder : a pinch
    • Oil : 2 tbsp
    • Salt : To taste
    • Ginger Garlic Paste : ¾ tsp
    • Tamarind Pulp : ¾ tsp
    • Grated Jaggery : ½ tsp (optional)
    • Coriander Leaves : 1 tbsp (chopped)

    Preparation :

    • Prick boiled eggs all over using a fork.
    • Heat oil in a pan add chopped onions and ginger garlic paste. Fry till the onions become translucent. Add turmeric powder, chilli powder, salt and chopped chillis and fry for few minutes. Add tamarind pulp and fry for 2-3 minutes.
    • Pour ½ cup of water and let it boil. Cook for 2-3 minutes. Add pricked eggs gently into the boiling mixture. Cook till the gravy becomes thick. Garnish with coriander leaves and serve with hot rice.

    Ingredients :

    • Eggs : 7
    • Onions : 3 (chopped)
    • Garlic : 10 flakes (peeled)
    • Cinnamon : 1” inch piece
    • Grated Fresh Coconut : ½ cup
    • Black Pepper Corns : ¾ tsp
    • Red Chillies : 2
    • Ani Seeds : ¼ tsp
    • Salt : to taste
    • Coriander Leaves : 1 tbsp (finely chopped)

    Preparation :

    • Grind grated coconut, peppercorns, red chillies and ani seeds together to form a smooth paste.
    • Boil eggs and remove shells. Cut eggs into pieces. Heat oil in a pan and add cinnamon, cloves, garlic and onions one by one. Fry for 3 minutes. Add ground mixture and fry for 2 minutes. Add egg pieces and mix gently and cook on a slow fire for 2-3 minutes more. Garnish with coriander leaves and serve with hot cooked rice.

    Ingredients :

    • 2 inch piece fresh ginger root -- peeled/grated
    • 4 cloves garlic -- peeled/grated
    • 1 tsp cumin seed
    • 1/2 tsp cayenne pepper
    • 1/4 tsp salt
    • 1 cup plain yogurt
    • 4 pounds chicken -- in serving pieces
    • 2 tbl veg. oil
    • 1/2 tsp turmeric

    Preparation :

    • Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt. Put the chicken pieces in a foil-lined baking pan, pour over the yogurt mixture, and use your hands to coat the meat completely. Leave the chicken to marinate for at least 2 hours. Heat the oven to 350 F. Dribble the oil over the chicken in the baking pan, and sprinkle the chicken with turmeric. Place the pan in the oven and bake for about 1 hour, basting frequently with the oil and yogurt marinade at the bottom of the pan. Serve with hot pita bread and lentil dal.

    Ingredients :

    • 1 kg Maida
    • 1and a half tbsp. Baking powder
    • 15 gms Onion seeds
    • 50 gms. Melted ghee
    • 2 nos. Eggs
    • 115 gms. Milk
    • 2 and a half ounces Beaten curd
    • Salt according to taste

    Preparation :

    • Beat egg well. Add sugar and milk and beat nicely once again. Sieve together flour, salt and baking powder. Mix in melted butter along with Curd and milk and mix well. Knead the dough until it turns very smooth. Cover and set aside for half an hour. Then divide the dough into large balls and shape each ball into an oblong-shaped roti. Apply melted butter or Ghee on both sides of the roti and smear one side of the roti liberally with onion seeds and then bake it in a tandoor/ oven.

    Ingredients :

    • 400 gms Whole Fish
    • 1/4 cup Yogurt
    • 6-8 Red Chilies
    • 1 Garlic clove
    • 1 tsp chopped Ginger
    • 1 Onion
    • 1/4 tsp. Turmeric powder
    • 4 tsp. Vegetable Oil
    • Salt according to taste

    Preparation :

    • Wash and clean the fish. Make diagonal slits on both sides of the fish with a knife. Grind the red chilies, garlic, ginger, onion and turmeric powder to a thick and coarse paste. Add salt to the marinade. Add Yogurt and mix well. Apply marinade evenly on the fish and marinate for an hour. Grill on a tandoor and keep on brushing till done. Serve Hot.

    Ingredients :

    • Onions, 3 chopped
    • Butter 4 tbsp
    • Flour, 2 tbsp, sieved
    • Mint leaves, 1 tbsp crushed
    • Walnuts 1/4 cup, coarsely chopped
    • Sugar 1/2 tsp
    • Pepper 1/2 tsp
    • Salt to taste

    Preparation :

    • Heat butter. Fry onions till they are transparent. Stir in flour and cook until it is golden brown. There should be no lumps. Add crushed mint leaves, salt and pepper, and walnuts.
    • Fry for a few minutes longer. Add 5 cups of water and sugar to taste. Bring to boil and simmer for 10 minutes. Serve hot with toasted naans.
    • Serves: 4
    • Cooking time: 35 minutes

    Ingredients :

    Rich chicken curry

    • 1 kg chicken, cut into small pieces
    • 3 green cardamoms
    • 6 peppercorns
    • 2 bay leaves
    • 2 cinnamon sticks
    • l l/2 cups curd
    • 75 gms khoya
    • 12 almonds, blanched and coarsely ground
    • 1/4 tsp kewra essence
    • l cup coriander leaves, chopped
    • Oil, Salt to taste

    The following ingredients have to be ground to a paste:

    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 5 red chillies
    • 1/2 tsp turmeric powder
    • 1(4) cms piece ginger
    • 4 cloves garlic
    • 2 onions,chopped
    • 2 medium tomatoes, chopped

    Preparation :

    • Heat 4 tbsp oil and add ground masala. Cook till golden brown. Add chicken pieces, cardamoms, peppercorns, bay leaves and cinnamon sticks. Add salt to taste and stir fry till the chicken is brown.
    • Add 2 cups of water and cook till it is tender. Finally, add curd, broken khoya and blanched ground almonds and cook till gravy is creamy. Sprinkle a few drops of kewra essence before serving. Serve garnished with chopped coriander leaves.
    • Serves: 6
    • Cooking time: 50 minutes

    Ingredients : (serves 6)

    • 2lbs Spring Lamb (cleaned and cut into medium size pieces)
    • 4ozs Yogurt
    • 4ozs Ghee
    • 1lb Rice (washed)
    • 4ozs Onions (sliced finely)
    • 1oz Ginger & Garlic (equal amounts crushed)
    • 1 Lemon
    • 1oz Armonds (ground)
    • 2 Cinamon sticks
    • 4-6 Cardimons
    • 1oz Milk
    • Qtr tsp Safron
    • 2-3 Green Chilies
    • Half tspn Black Zeera
    • 2-3 Cloves
    • Half tsp Garam Masala (equal amounts of Black zeera, cardamoms & Cinnamon sticks, with half amount of cloves)
    • Salt to taste
    • Coriander and fried onions to garnish

    Method :

    • In a large bowl mix meat, yogurt, almonds, chopped green chillies, ginger, garlic, salt, and ground garam masala. Add half teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
    • Fry onions in ghee till golden brown and crisp. Drain away excess ghee, remove onions and spread them over a large plate. This should keep the onions crispy. Once cool, crush them with your fingers and add to marinated meat mixture.
    • Fill to half large pan with water. Add salt, whole garam masala and one green chilli. Bring this to the boil. Add washed rice and cook until the water boils. Drain the rice in a colander and rinse with a little cold water.
    • Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface, spread rice evenly over the meat. Sprinkle lemon juice over rice. Warm milk and crush saffron. Pour it over rice. Dot generously with ghee. Garnish with fried onions and coriander.
    • Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat. Cook for another 1-and-half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.
    • Biryani is traditonally served with Mirch-ka-Salan and yogurt chutney.

    Ingredients : 

    For masala

    • Ginger 1/4 inch
    • Onion 1
    • Coconut 1/2
    • Cinamon half inch,
    • Cloves - three
    • Garlic 3 pods
    • Green chillies 2
    • Poppy seeds 1 teaspoon

    Vegetables

    • Carrot 1/2 optional
    • Peas 1/2 cup
    • Beans 5 to 6 cut in lengthwise
    • Mint Leaves 10
    • Potato 1 cut in cubes
    • Onions 2 cut in lenghtwise

    Others:

    • Bay leaves and stone flower if you get it
    • Rice 1 cup
    • Oil 1/2 cup
    • Water 2 cups
    • Salt, Turmeric

    Method :

    • Wash rice and keep aside (Should not allow it to be wet more than 10 minutes)
    • Powder clove and cinnman
    • Grind all the ingredients for masala
    • Fry this masala paste and bay leaves in oil till it starts leaving the sides. Add vegetables. When they are half done add salt, turmeric powder, and masala. Mix well and add water. Allow it to boil.
    • Add rice. Let it remain on high flame for three minutes. When water starts boiling again keep the flame on low, cover it for 15 minutes.
    • If you cook in the non-stick cookware the biryani comes out very well. Otherwise keep it in cooker after adding rice for some time but do not keep on low flame for long. If it is electric cooker it is still better.
    • Serve with curd chutney.

    Ingredients :

    • Long grain rice 1 up fine
    • Bengal gram dal 1/4 cup
    • Tamarind juice 30 gms / Juice of 2 lemons
    • Curry leaves 4 twigs
    • Oil 4 tbsp
    • Black gram dal (urad dal) 2 tbs
    • Mustard 1/2 tsp
    • Red chillies 2 broken into half
    • Green chillies 2 slit
    • Turmeric powder 1/4 tsp
    • Sesame seeds 4 tbsp roasted and powdered
    • Salt to taste

    Optional

    • Cashew/ Groundnuts 1 tbsp
    • Ginger cut fine
    • Pinch of asafoetida

    Method :

    • Wash rice and Bengal gram dal together and cook adding enough water. Make sure you do not overcook it. Soak tamarind in enough water and squeeze out half a cup pulp.
    • Boil tarmarind juice till it is semi-solid. Pour cooked rice into a big bowl, add turmeric powder, two tablespoons oil, salt, tarmarind pulp and two twigs of curry leaves to the piping hot rice.
    • Heat oil in medium size saucepan / wok on low flame. Add black gram dal, mustard, cashew nuts/ground nuts. When golden, add red chillies, ginger, curry leaves, green chillies, asafoetida. Remove from flame and add it to the rice. Mix thoroughly adding sesame powder and leave it covered for an hour to allow the rice to absorb the ingredients.

    Variations

    Replace tamarind with either lemon or mango. Rest of the ingredients and methods are the same.

    • If you are using lemon take out the seeds from the juice and add salt to it.
    • Raw (green) mango can also be used in place of tamarind/lemon juice. Peel the skin and grate the raw mango. Sesame can be optional in either of the two cases. Tamarind and chillies can be varied to taste.
    • Grated coconut can be added, but Pulihora doesn't last long, which otherwise is tastier the next day.

    Ingredients :

    • Basmati rice or Jasmine rice - 1 1/2 cups
    • Mixed vegs. - 2 1/2 cups (Cauliflower, potatoes, carrots, beans, peas)
    • Onions - 1 (large) (sliced lengthwise)
    • Cumin (jeera) seeds - 1 tsp.
    • Black Cardamoms - 3-4 nos.
    • Bay leaves - 2-3
    • Cloves - 7-8
    • Cinnamon - 3-4 sticks (broken into pieces)
    • Whole Black pepper - 1 tsp.
    • Ghee or Oil - 3 tbsp. and Salt to taste

    Method :

    • Soak rice for half an hour.
    • Heat oil in a heavy bottomed pan and fry the onions till transparent.
    • Add cumin seeds, cardamoms, cloves, cinnamon, pepper and bay leaves.
    • Mix in the rice and vegetables, salt and about 3 cups hot water.
    • Let it come to a boil, reduce heat and keep covered till rice is tender.
    • Garnish with croutons (fried bread cubes), cashews or fried onion rings.

    Shining Pulao - Mix together 1 spoon buttermilk / lemon juice, 4 spoons ghee and 1 tsp. sugar. Add to the pulao before serving.

    Ingredients :

    • Basmati rice or Jasmine rice - 3 cups
    • Boiled eggs - 6 nos.
    • Onions - 2 (sliced lengthwise)
    • Ginger and Garlic paste - 1 tsp.
    • Cumin (jeera) seeds - 1 tsp.
    • Cardamoms - 4 nos.
    • Coriander (dhaniya) seeds - 2 tsp.
    • Poppy seeds - 1 tbsp.
    • Garam Masala - 1 tsp.
    • Cloves - 4
    • Kashmiri red chilies - 4 nos.
    • Black pepper - 1/2 tsp.
    • Ghee or Oil - 1 cup and Salt to taste

    Method :

    • Wash and strain rice.
    • Grind onion, corriander, cumin, poppy, black pepper and garam masala to a fine paste.
    • Add cumin seeds, cardamoms, cloves, cinnamon, pepper and bay leaves.
    • Add onions, ginger-garlic paste and brown well.
    • Add ground paste and cook on low heat for 20 mins.
    • Heat remaining ghee and the cloves and cardamoms and brown well.
    • Add rice and fry for 5 mins. Add the kurma mix and water.
    • Cover the pan and cook till rice is done.
    • Serve hot , garnish with chopped coriander leaves and boiled egg cut into quarters.

    Ingredients :

    • Basmati Rice or Jasmine rice - 3 cups
    • Chicken - 1 1/2 lb. (cut into medium size pieces)
    • Onions - 2 (sliced lengthwise)
    • Garlic - 6-8 cloves (sliced)
    • Ginger - 1 inch piece (minced)
    • Tomato Sauce - 2 tbsp.
    • Cloves - 6
    • Bay leaves - 4
    • Cardamoms - 4
    • Cinnamon - 2-3 sticks
    • Aniseed (badi sonf) - 1 tbsp.
    • Cumin seeds (jeera) - 1 tsp.
    • Red chilli pwd. - 1 tsp.
    • Curd - 1 cup
    • Cashewnuts (halved) and raisins (fried in ghee)
    • Ghee or Butter
    • Salt to taste

    Method :

    • Clean wash and soak rice for 1/2 - 1 hr.
    • Heat ghee. Add onions. When the onions turn golden brown remove some portion and keep aside for garnishing.
    • Add the spices - cloves, cardamoms,jeera, sonf, bay leaves, cinnamon, ginger and garlic anf fry for a min.
    • Add the chilli pwd and fry for a min. Add the chicken pieces and mix well. Fry till the chicken pieces turn brown.
    • Beat the curd with a little water and add to the mixture. Add salt to taste. Cover and cook on low heat.
    • In the meantime, cook the rice with sufficient water adding salt to taste.
    • When the rice and chicken have cooked, place one layer of rice in a pan. Now add a few chicken pieces with enough gravy.
    • Alternate the layers and cover it up finally with a layer of rice. Garnish with nuts and fried onion. Place chunks of butter or ghee on top.
    • Cover the pan and place on low heat again for 5-10 mins. Mix well before serving.
    • NOTE : This can be best done using an electric rice cooker. Cook the rice in it.
    • Place the chicken and rice combination in the cooker and set it on "Keep", till you are ready to serve.

    Ingredients :

    • Basmati rice or Jasmine rice - 2 cups
    • Onions - 1 large (sliced lengthwise)
    • Cloves - 4
    • Cardamoms - 4
    • Cinnamon - 1 stick
    • Mustard seeds (rai) - 1 tsp.
    • Turmeric pwd. - 1/2 tsp.
    • Brinjals (aubergines) - 1 lb.
    • Peanuts and raisins (fried in ghee)
    • Ghee or Butter - 4 tbsp.
    • Salt to taste
    • Water - 4 cups

    For the Masala :

    • Grated coconut - 1 tbsp.
    • Gram Dhal - 1 tsp.
    • Pepper - 6-8
    • Coriander seeds - 1 tsp.
    • Dry Red chillies - 6
    • A pinch of asafoetida

    Method :

    • Clean, wash and soak rice for 1/4 -1/2 hr.
    • Meanwhile heat ghee in a saucepan and add onions, cloves, cardamoms, cinnamon.
    • When the onion turns brown, mix in the drained rice. Fry the rice for 2 mins.
    • Add water and salt, cover pan and let rice cook on medium heat.
    • Slice brinjals lengthwise into 6 sections each.
    • Fry masala ingredients in a little oil. When they turn brown, grind to a coarse powder.
    • Heat 1 tbsp. ghee in a pan and add mustard seeds till they sputter. Add brinjals.
    • Sprinkle with salt and turmeric and mix well. When brinjals are tender, add ground masala and stir well.
    • When rice is done, add brinjal mixture to rice. Mix in 1 tbsp. ghee. Mix well and cook for a few mins.
    • Garnish with fried peanuts and raisins. Serve hot with cold raitha.

    Ingredients :

    • Sultanas - 3 tablespoons
    • Rice (Basmati) - 2 mugs
    • Whole peanuts - 25
    • Indian Bayleafs - 4-5
    • Ginger - 1+1/2 inch length, chopped
    • Whole Cardomon seeds - 20
    • Cinnamen sticks - 6 small
    • Sugar
    • Salt to taste
    • Tumeric 1+1/2 tsp
    • Butter 1/2 tsp
    • (Danish) 1/4 lb+

    Method :

    • Prepare whole shelled peanuts by soaking them in hot water for 1/2 hour and then removing the skins. You can use cardomon and cinnamen whole or powdered. Powdered ones will have more flavour.
    • Wash rice twice in cold water.

    To cook :

    • Add water twice the amount of rice in a large saucepan. Cook over medium heat. Add Tumeric to water.
    • After about 20 minutes the outer part of the rice grains should be soft, but the inner core still hard; when the grains have reached this stage take the pan off the stove and drain off the water using a colander.
    • Melt butter in another saucepan. Add peanuts and heat until they turn brown. Add Sultanas and heat until they puff up (about 1 minute). Add bay leaves, ginger and fry until brown. Add cinnamen and cardamon. Fry for about 1 minute.
    • Take saucepan off the heat and now add rice. Put a lid on the saucepan and shake the pan in circular tossing movement to mix it all together; as an alternative you can gently stir it all together using a woodern spoon. Lastly, add salt and sugar to taste and mix the dish with more tossing.

    Ingredients :

    • Basmati Rice : 4 cups
    • Red Gram : 1 cups
    • Ginger Garlic Paste : 3 tsp
    • Green Chillies : 6-8 (slit length wise)
    • Coriander Leaves : 3 tbsp (chopped)
    • Cloves : 4
    • Cardamoms : 4
    • Cinnamon : 4
    • Shah-Jeera : 1 tsp
    • Onions : 2 big chopped
    • Turmeric Powder : ½ tsp
    • Salt : to taste
    • Oil : 5 tbsp

    Preparation :

    • Wash and soak gram in lukewarm water for one hour. Heat oil in a thick-bottomed pan. Add cloves, cardamoms, jeera and cinnamon sticks. When they begin to splutter, add onions, green chillies and fry till they become translucent.
    • Add ginger garlic paste and turmeric. Add washed rice and gram to the mixture and mix gently. Pour in four cups of water and cook till comes to boil. Cover and cook on simmer flame.
    • When it is completely cooked garnish with coriander leaves and serve hot!
    • Variation: Use split and dehusked green gram or Bengal gram instead of red gram.

    Ingredients :

    • Cooked Rice : 4 cups
    • Oil : 3 tbsp
    • Spring Onions : 1 bunch
    • Shelled Peas : 3 tbsp (boiled)
    • Corn : 3 tbsp (boiled)
    • Ginger : 1 tsp (finely chopped)
    • Soya Sauce : 1½ tsp
    • Salt : to taste
    • Pepper Powder : to taste

    Preparation :

    • Reserve spring onion greens aside. Chop the whites. Heat oil in a deep frying pan. Add chopped onion, peas, corn, ginger and saute for 2 minutes. Add cooked rice, soya sauce and saute for a inute. Sprinkle pepper and salt over it. Stir fry for about 2 minutes.
    • Remove from fire and garnish with chopped spring onion greens.

    Ingredients :

    • Raw Rice : 2 cups
    • Green Chillis : 2 (chopped)
    • Dry Red Chillies : 2
    • Split Balck Gram : 1 tbsp (dehusked)
    • Mustard Seeds : 1 tsp
    • Grated Fresh Coconut : 2 cups
    • Curry Leaves : 1 spring
    • Coriander Leaves : 1 tsp
    • Coriander Powder : 1 tbsp (chopped)
    • Cashew Nuts (Optional) : 10-15 (split)
    • Salt : to taste

    Preparation :

    • Boil rice in 3½ cups of water. Invert the rice on a broad try to seperate the grains.
    • Heat oil in a heavy bottomed pan. Add mustard seeds, black gram, red chillies and asafoetida. When mustard starts to splutter, add grated coconut, green chillies, salt and curry leaves. Fry till coconut turns light golden in colour.
    • Add boiled and seperated rice. Mix well. Stir fry for a while.
    • Garnish with coriander and fried cahsew nuts and serve!

    Ingredients :

    • 1 kilo yogurt
    • 2 big onions, chopped fine
    • 6 green chillies
    • 1-2 sprigs of coriander leaves
    • 1 1/2 tsp salt

    Method :

    • Beat the yogurt until smooth. Add salt, finely chopped onions, tomatoes, green chillies and coriander. Mix well.

    Ingredients :

    • 3 medium raw firm mangoes-chopped in chunks
    • 1 tbsp crushed mustard seeds
    • 1/2 tbsp crushed fenugreek seeds (methi)
    • 1/4 tbsp aniseed (sauf)
    • 1/2 cup red chilli powder
    • 1/2 cup salt
    • 1/5 cup turmeric powder
    • 1 cup oil (any refined oil)
    • glass, china or earthen pickle jar

    Method :

    • Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
    • Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
    • On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
    • Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
    • In a large plastic or glass bowl, mix all the dry ingredients left.
    • Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
    • Transfer to a clean jar and press down lightly.
    • Pour remaining oil on top. Allow to marinate for 10 days before using.
    • Take out in small quantities for use in a small glass jar.
    • The main jar should always have a layer of oil floating on top.

    Note: Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.

    Method :

    • Take two Tomatoes, one Onion, one Chilli. Cut them.
    • Take two spoons of oil in kadai and heat it add mustard seeds. When it starts giving sound add curry leaves and add the cut tomato and onion and chilli.
    • Allow it to fry for some time.
    • Cool it and add salt, haldi, thick beaten curd and little coriander.
    • This goes with Biryani Rice, Any Rice item or with any Chapathi, Puri in fact with any item.

    Ingredients :

    • 5-8 bunches of fresh red gongura leaves.
    • 2 table spoons of red chilli powder.
    • 1/4 teaspoon fenugreek seeds roasted and powdered.
    • 1 teaspoon mustard seeds.
    • A pinch of Asafoetida.
    • A pinch of turmeric powder.
    • Salt to taste.
    • 5 table spoons of oil.
    • 4-5 cloves of garlic (optional).

    Method :

    • Wash the Gongura leaves, seperate them from the stalks and cut them into thin, long pieces
    • Heat oil in a saucepan. Add a pinch of asafoetida and mustard seeds
    • When the seeds splutter, add the chopped gongura leaves and garlic cloves (optional)
    • Mix well and add salt, red chilli powder, powdered fenugreek seeds and turmeric powder
    • Fry the leaves till they are well cooked. Cook on a medium flame till the oil seperates from the cooked leaves
    • Add some more oil if the gongura sticks to the pan. Cool the chutney and store it in an air-tight jar
    • The Gongura Pachchadi can be served with hot rice and ghee.

    Ingredients :

    • Coconut (grated) 1 cup
    • Chana Daal 2 tsp.
    • Green Chili 2 - 3
    • Ginger 1 inch (???)
    • Coriander Leaves (???)
    • Hing 1/4 tsp.
    • Lemon Juice to taste
    • Salt to taste

    Method :

    • Fry Chana Daal (if used). Grind all ingredients and mix.
    • It's also possible to use yogurt, in which case the Lemon juice may be left out. Or used. Anything goes, apparently.

    Ingredients :

    • Zucchini 2-3
    • Onions 1
    • Hing 1/2 tsp.
    • Tamcon 1/2 tsp.
    • Green chillies 2-3

    Method :

    • Fry cut zucchini, onions, and green chillies. Add turmeric, salt, cook on low flame for 5 - 10 minutes. Boil tamcon, add to mix above. Pulverize the whole thing in blender.
      Seasoning: Thalshi Kottify with mustar seeds, urad daal.

    Ingredients :

    • Ginger : 100 gm
    • Urad dal : 1 tsp
    • Fenugreek : 1 tsp
    • Red Chillies : 2
    • Green Chilli : 1
    • Coriander leaves : 1 bunch
    • Jaggery : 2 tsp
    • Tamarind paste : 1 tsp
    • Oil : as required
    • Salt : to taste
    • Mustard seeds : for seasoning

    Preparation :

    • Fry red chillies, fenu greek and urad dal in little oil till it turns golden brown in colour.
    • Place all the above mentioned ingredients in mixer. Run the mixer till the ingredients get powdered.
    • Add enough water, stir well and run for few seconds. Transfer the ground chutney into a bowl.
    • Fry mustard in oil and add this tampering to the chutney

    Ingredients :

    • Fresh coriander leaves : 2 big bunches
    • Green chillies : 4-5 (slit lengthwise)
    • Tamarind paste : 2 tbsp
    • Salt : to taste
    • Sugar : 1 tsp
    • Mustard seeds : ¼ tsp
    • Split black gram : ½ tsp
    • Oil : ½ tsp

    Preparation:

    • Wash and chop coriander leaves. Grind all the above ingredients.
    • Heat oil and fry mustard and black gram till mustard splutters. Add this tampering to the coriander chutney.
    • This chutney has a tangy taste and goes well with idlis/dosas and any other tiffin.

    Ingredients :

    • Mango : ½
    • Green Chillies : 6
    • Coconut : ½
    • Garlic : 4 flakes
    • Salt : to taste
    • Oil : 1 tsp
    • Mustard Seeds : ¼ tsp
    • Black Gram : ½ tsp
    • Curry Leaves : 4-5
    • Asafoetida : ¼ tsp

    Preparation :

    • Scrape mango and coconut. Add garlic, green chillies and grind it adding enough water to make a paste.
    • Add salt to taste. Heat oil in a pan and add mustard seeds, black gram dal, asafetida and curry leaves.
    • Remove fire when the mustard splutters and add it to the ground chutney.

    Ingredients :

    • Very Large Brinjal : 1
    • Tamarind Pulp : 1½ tbsp
    • Onion : 1
    • Dry Red Chilli Powder : 2 tbsp
    • Mustard Seeds : ½ tsp
    • Cumin Seeds : ¾ tsp
    • Curry Leaves : 1 spring
    • Split Black Gram : ½ tsp
    • Split Bengal Gram : ½ tsp
    • Asafoetida : a pinch
    • Coriander Leaves : 1 tbsp (chopped)
    • Salt : to taste
    • Oil : 1 tbsp

    Preparation :

    • Coat brinjal well with oil. Roast it over the gas burner keep turning it constantly, so that the brinjal gets cooked evenly. Make sure that the inner part of the brinjal is cooked well.
    • When the brinjal is completely cooked, remove it from fire and peel out the skin. Mash it well using a flat ladle.
    • Heat oil in a frying pan and add mustard seeds. When mustard starts to splutter, add cumin seeds, Bengal gram and black gram and let them fry till brown. Add curry leaves, asafetida and fry for few seconds. Add chopped onions and sauté till they become translucent.
    • Now add mashed brinjal, tamarind pulp, red chilli powder, and mix well. Cook the mixture for 3-4 minutes.
    • Remove from fire and garnish with chopped coriander. Serve with steaming rice.

    Ingredients :

    • 1 cup channa dal (also called Bengal gram and senaga pappu in my language: telugu)
    • 1/2 cup urud dal (mina pappu)
    • 10 large red chillies
    • 1/4 cup coriander seeds (dhaniyalu)
    • pinch asafoetida

    Method :

    • Fry all ingredients in a small amount of oil (tea spoon)on low heat. Once the fried mixture is luke warm transfer contents to blender and add a table spoon of salt and grind to a fine powder. Store in jar such as empty yogurt can in refrigerator.

    Ingredients :

    • 1 cup channa dal
    • 3/4 cup coriander seeds
    • 10 large red chillies
    • 1 tea spoon black pepper (whole)
    • 1/4 tea spoon fenugreek
    • pinch asafoetida

    Method :

    • Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff in blender when luke warm to a fine powder.

    • Take 1 cup coriander seeds, 1/2 cup cumin seeds, 1/2 cup black pepper (whole) and powder them without oil or frying. This need not be stored in refrigerator.
    • Rasam is a thin broth that can be drunk as soup or eaten with rice. It is rather spicy and makes a nice hot drink with a warm sensation from the spices.

    Ingredients :

    • 1 table spoon fenugreek seeds
    • 20 large red chillies
    • 1 table spoon mustard seeds
    • 1/4 tea spoon Asafoetida
    • 1 table spoon salt

    Method :

    • Fry all ingredients except salt in a little oil (tea spoon) on low heat . When luke warm grind with salt to a fine powder.
    • This powder is used to make all kinds of chutneys with tomatoes, egg plant, raw tamarind, cucumber, etc.

    Ingredients :

    • 2 table spoons fenugreek seeds
    • 20 large red chillies
    • 1/2 tea spoon black pepper (whole)
    • 1/4 tea spoon Asafoetida
    • 1/2 tea spoon coriander seeds

    Method :

    • Fry all ingredients in a tea spoon of oil on low heat. When lukewarm grind to a fine powder.
    • This is used to make something like sambar except that you add a lot of sugar and tamarind to give a sweet & sour soup. A speciality is one form where you add sweet potato, potato, pumpkin and anyother vegies like carrots, green beans, etc.

    Ingredients :

    • Black Pepper 1 tbsp.
    • Chana Daal seeds 2 tbsp.
    • Coriander Seeds 2 tbsp.
    • Red Chillies 4-5
    • Asafoetida (optional) 1 tsp.
    • Coconut (grated) 3 tbsp.
    • Ghee 2 tbsp.

    Method :

    • Roast black pepper, chana daal, coriander, and asafoetida. Add chillies when daal starts getting red. If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Keep aside.

    Ingredients :

    • Methi (Fenugreek) 1 tsp.
    • Chana Daal seeds 2 tbsp.
    • Coriander Seeds 4 tbsp.
    • Red Chillies 4-5
    • Asafoetida (optional) 1 tsp.
    • Coconut (grated) 3 tbsp.
    • Oil 3 tbsp.

    Method :

    • Roast methi, chana daal, and asafoetida.
    • Add chillies when daal starts getting red.
    • If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside.

    Ingredients :

    • Oil 2 tbsp.
    • Water 3 cups
    • Onion 1
    • Rava 2 cups
    • Mixed vegs. 1 cup
    • Mustard seeds 1 tsp.
    • Urad Daal 1 tsp.
    • Chana Daal 1 tsp.
    • Ginger 1 tsp.
    • Green chilis 2
    • Red Chili 1

    Method :

    • Roast rava until light brown. Separately, fry mustard seeds, urad and chana daals, chopped onion, (crushed) red and (chopped) green chilis in oil. (Optional: can add cumin and coriander powders, peas, mixed vegetables, etc. and fry these too.) Add water to the fried mixture, bring it to a boil, lower the flame, and add the rava slowly, stirring while doing so.
      Optional: add cashews.

    Ingredients :

    • Moong Daal 1/2 cup
    • Urad Daal 1/2 cup
    • Onion 1
    • Coriander 2 tsp.
    • Green Chili 1
    • Chili powder 1/2 tsp.
    • Salt 1 tsp.
    • Ginger 1 tsp.
    • Baking Soda 1/4 tsp

    Method :

    • Soak urad daal and moong daal for 2-3 hours. Grind daals into a coarse paste.
    • Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda.
    • Mix well and set aside for 4-5 minutes. Fry small spoonfuls of the mixture in hot oil.

    Ingredients :

    • Gram dhal - 2 cups (channa dhal)
    • Coriander leaves - 1/4 cups
    • Salt - 3/4 cups Curry leaves
    • ittle Red chillies - 4
    • Green chillies - 3
    • Ginger - 1 cm
    • Onion -2

    Method :

    • Soak gram dhal in water for 2 hours. Wash with water and drain off water. Chop onion, gren chillies, curry leaves and coriander leaves. Grind the dhal coarsely with red chillies. Add all the other ingredients - make into wadas, deep fry in oil till golden in colour. Can be served hot or cold - very tasty with dahi-bath.

    Ingredients :

    • one cup semolina/rava
    • one cup maida
    • 1/2 cup rice flour
    • 4-5 green chillies finely chopped
    • 3/4 inch ginger chopped fine
    • 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
    • salt to taste
    • good pinch asafoetida
    • 2-3 chopped onions
    • a bunch cashews
    • oil to make dosas

    Method :

    • Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. When ready to eat, spray a non-stick pan lightly with oil and warm. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.
    • Drop chopped green chillies and ginger into batter. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. For the plain rava dosa leave out the onions.

    Ingredients :

    • Rice 1 1/2 cups
    • Urad Daal 1/2 cup
    • Salt 2 tsp.

    Method :

    • Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
    • Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible).
    • Ferment for 12 hours.

    Ingredients :

    • Flour (all purpose) - 1 cup
    • Wheat flour (atta) - 1 cup
    • Salt - 1/2 tsp.
    • Butter - 2 tbsp. (melted)
    • water - 1 cup (approx.)
    • Oil for deep frying

    Method :

    • Sieve the flour with salt.
    • In a large mixing bowl add the melted butter to the flour. Mix it well into the flour.
    • Now add the water gradually kneading the mixture all the time until the dough is soft and firm.
    • Knead well for 5-10 mins. Cover with a damp cloth and let stand for 1/2 hour or more.
    • Divide the dough into small pieces and roll each into a small circle 3-4 inches in diameter.
    • You may use a little flour to prevent the dough from sticking.
    • Heat the oil in a round bottomed pan and when hot, add one puri at a time.
    • The puris will rise to the surface. Press down gently with the back of a spoon. This will help the puris to puff up.
    • When light golden and crisp remove from oil and drain on kitchen paper. Serve hot.

    Ingredients :

    • Flour - 1 lb.
    • Gram Dhal (chana) - 1 lb.
    • Sugar - 1 lb.
    • Cloves - 3 nos.
    • Cardamoms - 1/2 tsp. (ground)
    • Til (Sesame) oil or Olive oil - 2 tsps.

    Method :

    • Sieve the flour, add oil and enough water gradually. Knead to a thick dough.
    • Shape small balls from the dough and keep aside.
    • Meanwhile, boil the lentil in 1 pint water , till tender. Drain. Add sugar, cardamoms and cloves.
    • Stir till a thread-like syrup is formed. Mash the mixture to a paste.
    • Roll into same nmber of balls as the dough, but double the size. Flatten the flour balls.
    • Place the sweet balls in the centre of the rounds and cover completeley with the flour dough.
    • Roll into a smooth large ball. Place on a rolling-board and bale out with a rolling-pin into a large round.
    • Heat a frying pan and fry the parathas till both sides are crisp and golden brown.
    • Spread with dollops of ghee and serve hot.

    Ingredients :

    • For the Dough : Flour - 1/2 kg., Oil or Ghee, salt and water.
    • Potato (Alu) Stuffing : Potatoes - 1/4 kg.
    • Corriander leaves - 1 tbsp. (chopped)
    • Onion (medium) - 1 (chopped)
    • Ginger - 1 inch piece
    • Green Chillies - 2-3 nos. (chopped)
    • Mango powder (Amchur) - 1 tsp.
    • Chilli pwd. - 1/2 tsp.
    • Oil - 1 tbsp. and Salt to taste
    • Cauliflower (Gobhi) Stuffing : Cauliflower (raw, grated) - 1 1/2 cups
    • Corriander leaves - 1 tbsp. (chopped)
    • Onion (medium) - 1 (chopped)
    • Corriander pwd. - 1 tsp.
    • Cumin pwd. - 1 tsp.
    • Chilli pwd. - 1 tsp.
    • Oil - 2 tbsp. and Salt to taste

    Method :

    Potato Stuffing :

    • Boil, peel and mash the potatoes.
    • Heat oil and fry onions till transparent.
    • Add ginger and green chillis and fry for a minute.
    • Remove from stove and mix in corriander leaves, mango pwd., chilli pwd and salt.
    • Add mashed potatoes and mix well. Use for stuffing parathas as given below.

    Cauliflower Stuffing :

    • Heat oil and fry the onions till transparent.
    • Add chilli pwd, corriander, cumin pwd. and salt. Mix well.
    • Fry for 2-3 mins., stirring all the while. Use for stuffing parathas as given below.

    Parathas :

  • Sift the flour with salt. Mix in enough water to make a smooth dough.
  • Knead for 5 mins. Divide into 20 balls of dough.
  • Roll out fairly thick , applying a little flour.
  • Divide stuffing equally for 10 parathas. Flatten the balls of dough.
  • Place the stuffing in the centre of the flattened ball. Cover with another round and seal edges.
  • Dust with a little more flour and carefully roll out as thin as possible.
  • Heat a tava (flat frying pan). Place the paratha and cook till brown. Turn it over.
  • Cook for a minute , then pour a little oil. Fry till golden brown.
  • Turn over adding a little more oil if neccessary and fry till browned.
  • Ingredients :

    • coriander seeds - 2 spoons (fry first)
    • toor dal - 2 spoons
    • whole black peppers - 2 spoons
    • whole red peppers - 3-4
    • asafoetida and curry leaves-little

    Method :

    • Fry the above ingredients in a little amount of oil and grind it. Mix this paste with tamarind juice (siaze of 2 lemons), add water and heat until the raw smell is gone. In the add 2 4 tsp of gingelly oil. Side dish - This can be mixed with rice and served along with paruppu thogaiyal, or as a side dish to curd rice.

    Ingredients :

    • Chilled curds - 4 cups Idlis - 24 Carrots - 1 cup Oil - 1 1/2 tabs Coriander leaves- 1 tabs Mustard - 1/4 tsp Salt - 1/2 tsp Hing Powder - pinch Dried curds chilli- 4 (mor milagai)

    Method :

    • Make idlis and let it get cold. Beat curds adding a cup of water, add salt to it. If preferred 1/2 tsp of sugar can be added. Grate carrots and chop coriander leaves. Heat 1/2 tabs oil, add mustard. When mustard splutters add hing, pour on to the curds. Keep half the curds mixture aside. Soak the idlis in the other half of the curd mixture and keep both in the fridge to chill well.
    • To serve break the dried curds chilli into little pieces. Fry them in the remaining oil till brown. Place the soaked idlis in an attractive platter, cover them with the remaining curd mixture - scatter the fried chillies over them, and decorate with grated carrots and coriander leaves. This is refreshing in hot weather.

    Ingredients :

    • Beans : 1½ tbsp
    • Carrot : 1½ tbsp
    • Green Peas : 1 tbsp
    • Green Chillies : 1 tbsp (chopped finely)
    • Mustard Seeds : 1 tbsp
    • Roasted Suji : 1 cup
    • Yoghurt : 1cup
    • Salt : to taste
    • Oil : 1 tbsp
    • Coriander : 1 tbsp (chopped)

    Preparation :

    • Mix all the ingredients.
    • Wait for 30 min.
    • And steam in idli cooker.

    Ingredients :

    • Wheat Flour : 2 cups
    • Bengal Gram Flour : 1 cup
    • Onion : 1 big (chopped)
    • Green Chilli : 1 (chopped finely)
    • Ghee : 1½ tbsp (chopped)
    • Red Chilli Powder : ½ tsp
    • Garam Masala Powder : ½ tsp
    • Coriander Leaves(Optional) : 1 tsp (chopped)
    • Salt : to taste
    • Oil : for roasting
    • Water : to make dough

    Preparation :

    • Mix together wheat flour, gram flour, onion, green chilli, salt, garam masala, ghee, coriander, chili powder. Add enough water and kead the mixture to make a soft and stiff dough. Cover the dough with a damp cloth and let it stand for half an hour.
    • Knead the dough again. Make big lemon sized balls from the dough. Roll each ball into a circle. Roast the parathas on a hot giddle applying oil on both side till it forms brown specks on bot the sufaces.
    • Make egg sixed balls from the vegetable mixture and flatten each ball to form cutlet shape. Roll all the cutlets in bread crumbs. Heat oil in a tava, and shallow fry the cutlets. Serve with tomato sauce.
    • Serve parathas hot with yoghurt!

    Ingredients :

    • Potatoes : ½ kg
    • Green Chilli Paste : 2 tsp
    • Cumin Powder : 1½ tsp
    • Whole Wheat Flour : 3½ cups
    • Garam Masala Powder : 1 tsp
    • Salt : to taste
    • Butter : as required

    Preparation :

    • Boil potatoes with their jackets. When they become cool, keep them in the fridge for an hour and then grate it. Add garam masala, green chili paste, cumin powder and salt to the grated potatoes and mix well. Make lemon sized balls from the potato mixture.
    • Add salt to the flour and knead it into soft and stiff dough by adding enough water. Divide it into balls.
    • To make parathas, take a wheat ball and press lightly on the palm and place the ball of potato mixture on top of it. Cover it with the dough and roll out on a floured surface to make a paratha.
    • Heat a griddle, dab a little butter over it and roast the paratha over it. Roast on both the sides trill the paratha gets brown specs on the surfaces. Serve hot with curds or kurma.

    Ingredients :

    • Raw Rice : 3 cups
    • Black Gram : 1¼ cup
    • Onions : 2 (finely chopped)
    • Tomatoes : 2 (finely chopped)
    • Coriander Leaves : 2 tsp (finely chopped)
    • Salt : to taste

    Preparation :

    • Wash and soak rice and gram seperately. Grind gram to a smooth batter and grind rice to a coarse batter.
    • Mix both the batters to gether and let it ferment for about 8-10 hours.
    • Just before making dosas, add salt and chopped onions and tomatoes.
    • Pour the batter on dosa tava and spread it to make thick dosas. Sprinkle oil and fry on both the sides. Serve with coconut or coriander chutney.

    Ingredients :

    • Whole Green Gram : 1 cup
    • Rice : 1 tsp
    • Onions : 3 (finely chopped)
    • Ginger : 1” piece (finely chopped)
    • Green Chillies : 6 (finely chopped)
    • Cumin Seeds : 1 tsp
    • Cashew Nuts : 1 ½ tbsp (chopped)
    • Oil : As required
    • Water : As required
    • Salt : 1 ½ tsp
    • Turmeric : ½ tsp

    Preparation :

    • Wash and soak green gram and rice in water for about 4-5 hours. Grind it into a semi coarse batter. Add salt and turmeric to the batter. Fry onions, green chillies and ginger in 1 tsp f oil and keep aside.
    • Heat a tava and grease it with a little oil. Mix the dosa batter again, take a big ladleful of batter and pour it over the heated tava in circular motion to form a round dosa. Sprinkle oil over the edges of the dosa. When the edges turns crispy, lift the dosa and roast it on the other side. Turn the dosa again and sprinkle the fried mixture on top of it. Close the dosa at the center.
    • Serve hot with ginger chutney or coconut chutney.
    Cooking Glossary
    English Telugu
    Bengal Gram Senaga pappu
    Green Gram Pesara pappu
    Red Gram Kandhi pappu
    Black Gram Minappappu
    Urad dal Minappappu
    Gram Flour Senaga pindi
    Corn Flour Mokka jonna pindi
    Roasted gram Gulla senaga pappu
       
    Aubergine,Brinjal,Eggplant,Bringle Vankaaya
    Colcesia Chaama dumpalu
    Capsicum Bengulooru Mirapakaya
    Coriander leaves Kothimeera
    chick peas Senagalu
    Palmyrah Tati kaaya
       
    Asafoetida Inguva
    Bay Leaf Masala Aku / Biryani aaku
    Cinnamon Dalchini chekka
    Cloves Lavangam
    Cumin Seeds Jeelakarra
    Curry leaves Karivepaku
    Fennel seeds Vaamu
    Fenugreek seeds Menthulu
       
    Jaggery Bellamu
    Coriander Seeds Dhaniyalu
    Mustard seeds Avalu
    Poppy Seeds Gasagasaalu
    Cumin seeds Geelakarra
       
    Yogurt Perugu
    NoS. English term Other languages
    1 Almond
    bengali badam
    gujarati badam
    hindi badam
    kannada badami
    malayalam badam
    marathi badam
    panjabi, eastern badam
    tamil vadumai
    telugu bedamu, baadamu
    2 Aloe vera
    bengali musabhar
    gujarati kumara
    hindi ghikanavar
    kannada lolisaara
    malayalam katar vaazha
    tamil kartazhai
    telugu kalabanda
    3 amblic myrobalan (Indian Gooseberry)
    bengali aamla
    gujarati ambala
    hindi aamla
    kannada nellikaayi
    malayalam nellikka
    panjabi, eastern amla
    tamil nelli kai
    telugu usiri kaaya
    4 Anise pepper, Sprice pepper, Sichuan pepper, Chinese pepper, Japanese pepper, (Japanese) prickly ash
    hindi tilfda
    kannada kamte kai
    marathi Tirphal, chirphal
    5 Anise seed (fennel)
    bengali banmohuri
    gujarati warjari
    hindi saunf
    kannada dodda sompu
    malayalam sutha koppa
    tamil santhakuppai
    telugu sompu, sopu
    6 Asafoetida
    chinese, wu Hing
    french Perungayam
    german, standard Hing
    kannada hingu
    korean Hing
    malayalam perungayam
    marathi hing
    telugu Inguva
    7 Ash Gourd
    bengali cerifera
    gujarati kohola
    hindi petha
    kannada boddu gumbala
    malayalam kumpalam
    panjabi, eastern petha
    tamil kumpala
    telugu boodida gummadi
    8 Basil
    assamese tulasi
    bengali kalo tulasi
    gujarati sabji
    hindi tulsi
    kannada tulsigedda
    malayalam siva tulasi
    marathi sabja tulasa
    tamil tulasi
    telugu tulasi, oddhi, rudra jaada
    9 Bay leaves
    bengali tej patta
    hindi tej patta
    kannada tamal pattra
    malayalam pattai elai
    tamil pattai elai
    telugu patta aaku
    10 Bengal gram, Split
    bengali chhole dal
    gujarati chana dal
    hindi channa dal
    kannada kadale bele
    malayalam kadala paruppu
    marathi harbaara bele
    tamil kothu kadalia
    telugu senaga pappu
    11 Bengal gram, Whole
    bengali chola
    gujarati chana
    hindi channa
    kannada kadale
    malayalam kadala
    marathi harabaara
    tamil kothu
    telugu senagalu
    12 Betel leaf
    assamese paan
    bengali punj
    gujarati paan
    hindi paan
    kannada veeleyadelae
    malayalam vethila
    tamil vettrilai
    telugu tamalapaaku
    13 Bitter Gourd
    bengali karala
    gujarati karela
    hindi karela
    kannada hagala kaayi
    malayalam pavakkayi
    tamil pavakkayi
    telugu kaakara kaaya
    14 Black gram, Whole
    bengali kolai, biuli
    gujarati alad
    hindi urad
    kannada udina
    malayalam uzhunnu
    marathi uducchi
    tamil ulutham
    telugu minumulu
    15 Black pepper
    bengali Golmarich
    hindi Kala mirch, gol mirch
    tamil Milagu
    telugu Miryaalu
    16 Bottle Gourd
    bengali lau
    gujarati ghia
    hindi lauki
    kannada halugumbaala,soorikaayi
    malayalam chorakkai
    panjabi, eastern ghiya
    tamil soorikaayi
    telugu sorakaayi, aanapakaayi
    17 Buttermilk
    bengali ghole
    hindi lassi
    tamil mor
    telugu majjiga
    18 cabbage
    bengali banda kopi
    gujarati kopi
    hindi band gobi
    kannada kosu
    malayalam mutha gobi
    marathi kobi
    tamil muttai kosi
    telugu cabbagee
    19 Capsicum (Giant Chili)
    bengali bilathi lanka
    hindi simla mirchi
    kannada donn mensina kaayi
    malayalam undaamu lagu
    marathi bhopali mirchi
    tamil kodimilagai
    telugu pedda mirchi, simla mirchi, pacchadi mirchi
    20 caraway seeds
    kannada jeerigae
    marathi jeera
    tamil shimai shombu
    bengali jeera
    hindi shahijeera, kaala jeera, vilayati jeera
    telugu nalla jeelakarra
    21 Cardomom, Green
    hindi Elaichi, Choti elaichi
    telugu Yalukalu
    tamil elakkai
    marathi veldoda
    kannada yelakkai
    malayalam elathari
    gujarati elaichi
    22 carom seeds
    hindi ajawan
    kannada oamaa
    malayalam omum
    marathi ovaa
    tamil omum
    telugu vaamu
    23 Carrot
    bengali gajar
    gujarati gajar
    hindi gajar
    kannada gajjare
    marathi gajar
    tamil mangal mullangi
    telugu gujjara gadda
    24 Cauliflower
    bengali phul kobi
    gujarati phuli kobi
    hindi phul gobi
    kannada hukosu
    malayalam cauliflower
    marathi phul kobi
    tamil cauliflower
    telugu cauliflower
    25 Cayenne Pepper
    assamese jolokia
    bengali jlanka, morich
    gujarati mirchi
    hindi mirchi
    kannada menashina kaayi
    tamil mulaga
    telugu mirapakaayi
    26 chebulic myrobalan
    bengali haritaki
    gujarati himaja
    hindi harara
    hindi chotee haar
    kannada alale
    malayalam kadukkayi
    panjabi, eastern harara
    tamil kadukkay
    telugu karakkaaya
    27 Chickpea Flour (Gram Flour)
    bengali beseen
    gujarati channa no loat
    hindi besan
    kannada kadale hittu
    malayalam kadalai maavu
    tamil kadalai maavu
    telugu senaga pindi
    28 Citron
    hindi bijiura
    kannada maadavaala
    malayalam kalpinarangan
    tamil elumicha
    telugu nimma
    29 Clarified Butter (Ghee)
    bengali ghee
    haryanvi Ghee
    kannada thuppa
    malayalam ney
    marathi thup
    marwari Neyyi
    tamil ney
    30 Cloves
    bengali labang
    gujarati lavang
    hindi lavang
    kannada lavanga
    malayalam krambu
    malayalam lavang
    tamil krambu
    telugu lavangaya
    31 Cluster Beans
    gujarati guvar
    hindi guvar ki phalli
    telugu goru chikkudu
    32 Coconut
    assamese narikol
    bengali narikel
    gujarati nariel
    hindi narial
    kannada kobbari, naarikela
    malayalam valikeram
    marathi marnaral
    tamil tenga
    telugu kobbari, tenkaaya
    33 colocasia
    bengali mankaachu
    gujarati alavu
    hindi arvi
    kannada kesave, manaka
    malayalam chaembu
    marathi alukanda
    panjabi, eastern arvi
    tamil seppan kizhangu
    telugu chama dumpa
    34 Coriander
    bengali Dhoney
    gujarati Dhane
    hindi Dhania
    kannada Havija, Kambari
    tamil Kottamalli
    telugu Dhaniyalu (seeds), Kotimira (leaf)
    marathi kothimbeer
    35 Cottage Cheese/Paneer
    bengali chhana
    gujarati paneer
    hindi paneer
    panjabi, eastern paneer
    telugu chhana, paala virugudu
    36 cowpea
    assamese naseramah
    bengali barbati
    hindi bora
    kannada alasande
    malayalam thattapayeru
    marathi chavli
    panjabi, eastern raung
    tamil thattapayeru
    telugu alasandalu
    37 cubebs (tail pepper)
    gujarati tadamiri
    hindi sitalchini
    kannada gandha menasu
    bengali sitalchini
    malayalam vilmilaku
    tamil valmulaku
    telugu thoka miriyaalu
    38 Cumin
    bengali Jeera
    hindi Jeera
    tamil Shiragam
    telugu Jeelakara
    39 currants
    assamese angur
    bengali angur
    gujari mudraka
    hindi kishmis
    kannada onadraaksha
    marathi manuka
    telugu draaksha
    40 Curry Leaf (Nim Leaf)
    bengali barsunga
    hindi kadi patta, meetha neem, barsunga
    kannada karibevu
    malayalam kariyapela
    tamil karuvepila
    telugu karuvepaaku
    41 custard apple
    bengali ata
    gujarati sithaphal
    hindi shariifa
    kannada seetaphala
    telugu seetaphalam
    42 Dals
    hindi Daal
    telugu Pappulu
    43< Dried fenugreek leaves
    bengali Methi
    hindi Methi saag
    telugu Menthu koora
    44 Drum-Stick
    bengali sajina
    gujarati suragavo
    hindi shahijna
    kannada nuggi
    malayalam muringa
    panjabi, eastern savongna
    tamil murungai
    telugu munaga kaaya
    45 Drumstick Leaves
    bengali sajna saag
    gujarati sekta ni sing no palo
    hindi saajan patta
    malayalam muringi ila
    marathi shevaga pan
    tamil murangai keerai
    telugu munaga aaku
    46 Dry Red Chili
    bengali lanka
    gujarati march
    hindi mirch
    kannada menasine kaayi
    malayalam mulaka
    marathi mirchi
    tamil milagai
    telugu mirapakaayi
    47 Eggplant, Brinjal, Aubergine
    bengali begun
    gujarati ringena
    hindi baingan
    kannada kadale
    malayalam vazhu thananga
    marathi vangi
    tamil kathirikai
    telugu vankaaya
    48 Elephant Yam
    bengali ol
    gujarati suran
    hindi suran
    kannada suvarna gadde
    malayalam chaena
    panjabi, eastern zamin kanda
    tamil senai kilangu
    telugu soori kanda, teeya kanda
    49 Fenugreek Seeds
    assamese mithiguti
    bengali methi
    gujarati methi
    marathi methi
    tamil vendayam
    kannada menthe
    hindi methi
    malayalam uluva
    50 French Beans
    gujarati fansi
    hindi bakla
    kannada huruli kay
    malayalam french avara
    marathi pharasbee
    tamil beans
    telugu beans
    51 Garam masala
    52 Garlic, Fresh
    bengali rashun
    gujarati lasan
    hindi lassan
    kannada bellulli
    malayalam vellulli
    marathi lason
    tamil velepoondu
    telugu vellulli
    53 Gherkins
    assamese belipoka
    bengali telakucha
    hindi bimba
    kannada thonde kaya
    malayalam koval
    panjabi, eastern ghol
    marathi thendlee
    tamil kaavayi
    telugu donda kaayi
    54 Ginger, Dry
    gujarati suntya
    hindi sonth
    kannada sunthi
    malayalam inchi
    panjabi, eastern sounth
    telugu sonthi
    55 Green gram, Whole
    bengali moog
    gujarati moog
    hindi moong
    kannada hesare kalu
    malayalam cheripayar
    marathi moong
    tamil pasipayar
    telugu pesalu
    56 Green Peas
    bengali mattar
    gujarati batana
    hindi matar
    kannada bataani
    malayalam pattani
    marathi vatani
    tamil pacchai bataani
    telugu pacchi bataani
    57 Groundnuts (Peanuts)
    assamese china badam
    bengali china badam
    gujarati maphali
    hindi mung phali
    kannada kadali kaayi
    malayalam neela kadalai
    panjabi, eastern mung phali
    tamil neela kadalai
    telugu verusenakkayalu
    58 Horse Gram
    hindi kulthi
    kannada huruli
    malayalam mudira
    telugu ulavalu
    59 Jack Fruit
    bengali inchora
    hindi kathul
    telugu panasa pandu
    60 Jaggery
    bengali gud
    gujarati gol
    hindi gud
    kannada bella
    malayalam vellamu
    marathi gul
    tamil vellam
    telugu bellamu
    61 Lemon Grass
    bengali gandhabena
    gujarati lilly chaaya
    kannada puravali hullu
    malayalam vasana pullu
    tamil vasana pullu
    telugu nimma gaddi
    62 Lentils
    bengali masoor
    gujarati masoor dal
    hindi masoor dal
    kannada masoor bele
    malayalam masoor parippu
    marathi masoor dal
    telugu mysore pappu
    tamil mysore parippu
    63 Mango/Mango Powder
    bengali aamb
    hindi aam/aamchoor
    gujarati keri
    kannada maavaikaayi, kukku
    tamil maavaikaayi
    telugu maamidikaayi
    64 Melon
    assamese bangi
    hindi tarbuja
    hindi kharbuza
    gujarati tharbuch
    malayalam thannimathi
    tamil thannimathi
    65 Mint
    assamese podina
    bengali pudinah
    gujarati pudina
    hindi pudinah
    kannada chatni maragu
    malayalam putiyana
    tamil puthina
    telugu podina
    66 Mustard, Black (Indian Mustard)
    bengali sorshe
    gujarati rai
    hindi rai
    telugu aavaalu
    67 Nigella, Onion Seeds
    bengali kalonji
    hindi kalonji
    kannada karijirigi
    malayalam karungiragam
    marathi kalonji
    tamil karingiragam
    telugu nalla jilakarra
    68 Nutmeg
    bengali jaiphal
    gujarati jaiphal
    hindi jaiphal
    kannada jaijikayi
    malayalam jathikkai
    marathi jaiphal
    tamil jaithikkai
    telugu jajikaayi
    69 Onion
    bengali piaj
    gujarati kanda
    hindi pyaz
    kannada erulli
    malayalam ulli, saavala
    marathi kanda
    tamil vengaayam
    telugu neerulli, ulli gadda, ullipaaya
    70 Papaya
    assamese amita
    bengali paipsi
    gujarati papaye
    hindi papita
    kannada papaya
    malayalam papaya, kappalam
    marathi popai
    tamil papali
    telugu boppayi
    71 Paprika
    hindi Deghi mirch
    72 Peppers, Black
    bengali golmirch
    gujarati mari
    hindi kaali mirch
    kannada Kaari menasu
    malayalam kurumulaku
    marathi mire
    tamil milagu
    telugu miriyaalu
    73 Pomegranate/Pomegranate Seeds
    assamese dalim
    bengali dalim
    gujarati dadam
    hindi anar, anardaana
    malayalam matalaam
    tamil madulam
    telugu daanimma pandu
    74 Poppy seeds
    assamese afugocch
    bengali pasto
    hindi khas khas
    kannada kashakashi
    malayalam kashakasha
    marathi aphu
    panjabi, eastern post
    tamil postaka
    telugu gasagasaalu, abhini
    75 Potato
    bengali gol alu
    gujarati batata
    hindi alu
    kannada alu gadda
    malayalam urula kazhangu
    marathi batata
    tamil urulai kazhangu
    telugu bangaala dumpa
    76 Pumpkin, Red (sweet gourd)
    assamese rongalau
    bengali rongalau, meetha kumra
    hindi meetha kaddu
    kannada kumbala
    marathi kaalaboopala
    malayalam chakkara kumbalanga
    tamil pooshnikai
    telugu teeya gummadikaayi
    77 Radish
    assamese mula
    bengali mula
    hindi mooli
    kannada moolangi
    malayalam mullanki
    tamil mullangi
    telugu mullangi
    78 Red gram, Whole
    bengali arhar
    gujarati tuver
    hindi toor
    kannada tugare
    malayalam tuvaran
    marathi tur
    tamil tuvaram
    telugu kandulu
    79 Red Kidney Beans
    hindi rajma
    panjabi, eastern rajma
    tamil kaaramani
    telugu erra beans
    80 Rice Flour
    bengali chalerguro
    gujarati choka no loat
    hindi chawal ka atta
    kannada arasi hittu
    tamil arasi maavu
    telugu biyyapu pindi
    81 Rice, Flattened
    bengali chirey
    gujarati pohwa
    hindi chewda
    kannada avlaaki
    marathi poha
    telugu atukulu
    82 Rice, Puffed
    bengali moori
    gujarati mamra
    hindi mormora
    kannada kurulu
    malayalam pori
    marathi murmura
    tamil arisipori
    telugu maramaraalu
    83 Ridge Gourd
    bengali jhinga
    gujarati sirola
    hindi torai
    kannada heere kaayi
    malayalam peechingai
    panjabi, eastern kaakitori
    tamil peechanka
    telugu beerakaaya
    84 Rock Salt
    hindi saindalavana
    kannada saindalavana
    malayalam saindalavana
    85 Rose/Rose Water
    bengali Golap/Golap jol
    hindi Gulab/gulab jal
    kannada gulaabi/panneru
    malayalam Penimirpushpam
    marathi Gulapha
    tamil iroja, Gula
    telugu rojaa, Gulabi
    urdu Gulab
    86 Saffron
    assamese zafran
    bengali zafran kesari
    gujarati keshar
    hindi keshar, zaffran
    tamil kunguma pu
    telugu kunkuma puvvu
    87 Screw Pine
    assamese Ketaki
    bengali Ketakiphul
    gujarati Ketaki
    hindi kewda
    kannada tale hoovu
    malayalam kitha
    marathi kewda
    panjabi, eastern keora
    tamil thazhai
    telugu mogali puvvu
    88 Semolina
    hindi Sooji
    telugu Rava
    89 Sesame seeds
    bengali til
    gujarati tal
    hindi til
    kannada acchellu
    malayalam ellu
    marathi til
    tamil ellu
    telugu nuvvulu
    90 Snake Gourd
    bengali chinchinga
    gujarati padavali
    hindi patola
    kannada padavala
    malayalam padavalam
    panjabi, eastern parole
    tamil pudalai
    telugu potlakaaya
    91 solidified condensed milk
    bengali khoya khir
    hindi khoya
    kannada khoya
    malayalam khoya
    marathi khava
    tamil thirattupal
    92 Sweet Potato (Kumara)
    assamese meetha alu
    bengali meetha alu
    gujarati shakaaria
    hindi shakkarkand
    panjabi, eastern shakkarkand
    kannada genasu
    malayalam madhurakizhangu
    tamil sarkaraivalli kizhangu
    telugu chilagada dumpa, ganusu gadda
    93 Tamarind
    bengali tetul
    gujarati amli
    hindi imli
    kannada hunise hannu
    malayalam puli
    marathi chinch
    tamil puli
    telugu chinta pandu
    94 Tomato, Unripe/Green
    bengali bilathi begun
    gujarati tamatu
    hindi tamata, vilayathi baigan
    kannada asavru dapparu, chapparu badaane
    malayalam pacha thakkali
    tamil thakkali kai
    telugu pacchi tamaata
    95 Turmeric, Indian Saffron
    assamese halodi
    bengali halud
    gujarati halad
    hindi haldi
    kannada arishina
    malayalam huva
    marathi halade
    tamil manjal
    telugu pasupu
    96 Vermicelli
    bengali semai
    gujarati sev
    hindi seviyan
    kannada semigae
    malayalam semiya
    marathi sevayan
    tamil seviyan
    telugu semiya
    97 Water Cress
    assamese halim shak
    bengali halim shak
    gujarati asaliya
    hindi halim, asaliyo
    kannada allibija
    marathi ali
    panjabi, eastern halon, tejak
    tamil ativerai
    telugu adiyaalu
    98 Water Melon
    assamese khormuja
    bengali tharmuja
    gujarati karigu
    hindi kalingu
    kannada kalacchi
    malayalam kummattikaayi
    tamil kummattikaayi
    telugu pucchakaaya
    99 Wheat flour (Whole)
    bengali atta
    gujarati ato
    hindi atta, Gehun ka atta
    kannada godihuhittu
    malayalam godhumambu maavu
    marathi kaneek
    tamil godhumai maavu
    telugu godhuma pindi
    100 Wheat Flour, Refined
    bengali moida
    gujarati maido
    hindi maida
    kannada godihittu, billi
    malayalam american mavu
    marathi maida
    tamil maida maavu
    telugu maida
    101 White turmeric
    hindi Kachur, Amb halad, Gandhmul
    102 Whole wheat flour
    czech Atta
    greek Godhuma pindi
    bengali atta
    gujarati ato, loat
    kannada godhihuhittu
    malayalam godhambu mavu
    marathi kanek
    tamil godhumai mavu
    103 Wood Apple
    assamese kath bael
    bengali kath bael
    gujarati kotha
    hindi katha
    panjabi, eastern katha
    kannada baelada hannu
    malayalam blanka
    marathi kawath
    tamil velan
    telugu velaga pandu
    104 yam
    assamese kathalu
    bengali chupri alu
    hindi chupri alu
    kannada mudigenaasu
    malayalam maah kona
    panjabi, eastern kniss
    tamil kayavalli
    telugu pendalamu
    105 yoghurt
    bengali dahi
    hindi dahin
    kannada mosaru
    malayalam thaayir
    tamil thaayir
    telugu perugu

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