Muruku / Chakli

Ingredients:

1. Rice - 3 glasses
2. Uditdal - ½ glass
3. Groundnut - ¼ glass
4. Putanadal - ¼ glass
5. Grind the above ingredients to powder
6. Ajwin - 2sps
7. Thill - 2sps
8. Red chilli powder - 2 sps
9. White butter - ¼ kg
10. Salt as per ur taste

Method:

1. Mix the above powder, ajwin, thill, red chilli powder, white butter and salt together with required water to make a dough. (as shown)
2. Place the dough in the muruku/chakli . And press on a plate or a wet cloth. (as shown)
3. Heat the oil for deep fry in a deep pan. Fry these chakli in medium flame till they are golden brown. (as shown)
4. Crispy Muruku is ready to serve.

Methi Rice

Ingredients:

1. Cooked rice - 2 cups
2. Fresh Methi leaves - 1 cup (washed and chopped)
3. Tomato - 1 (chopped) (optional)
4. Onion - 1 (sliced)
5. Green chilli - 3 to 4 (sliced)
6. Tadka items: Rai - 1 sp, Jeera - 1 sp, sajeera - 1 sp, Dalchini - 3 to 4, Lavang - 2 to 3, Chanadal - 2 sp, kaju - 5 to 6 (optinal)
7. Cooking oil - 3 to 4 sps
8. Salt to taste

Method:

1. Heat oil in a pan and add all the tadka items. Fry for 1 min.
2. Add onion and green chilli. Fry till the onions r cooked.
3. Now add methi leaves and fry for 2 to 3 mins.
4. Add tomato cook till the tomato is cooked.
5. Add salt to taste and mix the cooked rice.
6. Mix well and that’s it - Healthy and tasty methi rice is ready to serve.

Red Pumpkin Puri

Ingredients:

1. Red pumpkin - 1 cup (grated)
2. Wheat flour - ¾ cup
3. Jawari flour - ¼ cup
4. Ragi flour - ¼ cup
5. Redchilli powder - 2 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Fresh coriander leaves
9. Salt to taste
10. Cooking oil - for deep frying

Method:

1. In a bowl add all the flours together. Then add grated pumpkin, red chilli powder, turmeric powder, daniya powder, chopped coriander and salt to taste.
2. Knead as puri dough with enough water.
3. Make small balls and press them to the shape of puri as shown.
4. Deep fry them in cooking oil as shown.
5. U can even roll them like roti and fry both the side on tawa. (if u r calorie conscious)
6. A very healthy and tasty home made puri is ready. Especially for PURI FANS.

Chicken Biryani

Ingredients:

1. Chicken - 1 kg
2. Onion - 3 (sliced)
3. Onion - 1 (sliced and fried in cooking oil till brown) (as shown)
4. Whole garam masala - as shown
5. Curd - 1 cup
6. Lemon juice of 2 lemons
7. Red chilli powder - 3 sps
8. Green chilli - 3 to 4
9. Turmeric powder - 1 sp
10. Ginger and garlic paste - 2 big sps
11. Fresh pudina and coriander leaves paste - 3 to 4 sps
12. Kaju - 5 to 6 (optional)
13. Basmati rice - 1 kg (washed and soaked for 20 mins in water)
14. Cooking oil - ½ cup
15. Ghee - 3 tbsps

 Method:

1. Take the washed chicken in a bowl and marinate with salt, red chilli powder, turmeric powder, curd, ginger and garlic paste, lemon juice and coriander and pudina paste.
2. Heat cooking oil in a pa. Add onion, green chilli, kaju and whole garam masala fry for only 2 to 3 mins.
3. Mix the above msasal in hot oil with the marinated chicken and close the lid. Keep it aside for at least 2 hrs.
4. After 2 hrs cook the basmati rice (Half boil). Take a small blow of ganji (i.e,rice water) and add ghee and colour to it.
5. Now transfer this half cooked rice (while it is hot) on top of the marinated chicken immediately.
6. Keep the above chicken and rice bowl on the stove. Make 3 to 4 slight holes in to the rice and pour the ganji mixture in them.Make sure that bowl should be thick.
7. Cook 20 mins in high flame and 15 mins in low flame. Garnish it with golden fried onions and pudina leaves.

Sabudana Wada

Ingredients:

1. Sabudana - 2 cup (soak in 4 cups of water for 6 to 8 hrs )
2. Boiled potatoes - 3 to 4
3. Ground nut powder - 3 tbsp
4. Karipath, fresh coriander levaes and jeera - 1 sp
5. Green chilli paste - 2 sp
6. Salt to taste
7. Cooking for deep fry

Method:

1. In a bowl mix sabudana, boiled and mashed potatoes, roughly crushed groundnut powder, karipath, coriander, jeera, green chilli paste and salt to taste. (As shown)
2. And make the shape of vada on ur palm as shown.
3. Deep fry them till slightly brown in medium heat.
4. Tasty sabudana vada is ready to serve. Best with curd/tomato sauce.

Udit Dal Vada

Ingredients:

1. Udit dal - 2 cups
2. Rice - ½ cup
3. Green chilli - 3
4. Ginger - 2 sps (pieces)
5. Onion - 3 to 4 (chopped)
6. Karipatha - 2 sps (chopped)
7. Fresh coriander leaves - 5 to 6 sps (chopped)
8. Pudina - 3 to 4 sps (chopped)
9. Cooking oil - as req. for deep frying.

Method:

1. Soak the udit dal and rice together in water for 3 to 4 hrs.
2. Blend udit dal, rice, green chilli, ginger and salt (as per ur taste) all together without adding water. (as shown)
3. Add onions, coriander, karipatha and pudina into the above paste.
4. Mix all together. By dipping ur hand in water make vada on ur hand. (as shown)
5. Or else take a wet cloth/milk cover to tap the vada.
6. Deep fry them in oil till golden brown.

Mushroom Muttor Malai

Ingredients:

1. Mushroom - 1 cup (cut as shown)
2. Muttor - ½ cup
3. Onion - 1 big (chopped)
4. Tomatoes - 2 (chopped)
5. Karipatha leaves
6. Ginger and garlic paste - 2 sps
7. Red chili powder - 3 sps
8. Daniya powder - 1 sp
9. Jeera powder - ½ sp
10. Garammasala powder - ½ sp
11. Fresh Malai/fresh cream - 3 to 4 sps
12. Kaju - 4 to 5
13. Khuskhus - 2 sps
14. Thill - 2 sps
15. Cooking oil - 2 tbsps
16. Salt to taste

Method:

1. Blend kaju, fresh malai, khuskhus and thill to a paste.
2. In a pan heat oil and fry chopped onions, karipatha and gingergarlic paste for 5 mins.
3. Add tomatoes and fry till the tomatoes are cooked.
4. Now add the above blended paste and fry till the oil separates.
5. Add red chilli powerd, daniya powder, jeera powder, garammasala powder and salt. Fry for 2 mins and add mushrooms and mutter.
6. Fry for 5 mins and add req. water. Boil for 15 mins and garnish with fresh coriander.
7. Best with roti, pulav and naan.

Mutton Kheema Capsicum Curry

Ingredients:

1. Mutton kheema - ½ kg
2. Capsicum - ¼ kg (chopped)
3. Tomatoes - 2 (chopped)
4. Onion - 2 (chopped)
5. Red chili powder - 3 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Garam masala powder - ½ sp
9. Ginger and garlic paste - 2 sp
10. Cooking oil - 3 sps
11. Salt to taste
12. Karipatha and fresh coriander leaves

Method:

1. Heat oil in a pressure cooker and fry onions, karipatha and ginger garlic paste for 3 to 4 mins.
2. Add mutton kheema and fry for 10 mins.
3. Add red chilli powder, turmeric powder and dhaniya powder. Fry for 2 mins and add capsicum. Fry for 5 mins.
4. Add tomato and fry till the tomato cook a bit.
5. Now add water 2 glasses, garam masala and salt as per ur taste. Pressure cook for 20 mins.
6. Garnish with fresh coriander leaves.
7. Best with roti, naans, steamed rice. If u wish add boiled eggs to the curry for an awesome combination.

Masala Egg Fry

Ingredients:

1. Boiled eggs - 4
2. Red chili powder - 2 sps
3. Black pepper powder - ½ sp/ black pepper whole - ½ sp
4. Jeera - 2 sps
5. Garlic flakes - 6 to7
6. Salt to taste
7. Cooking oil - 2 tbsps
8. Turmeric powder - ½ sp
9. Lemon juice - 3 sps
10. Fresh coriander leaves and karipatha

Method:

1. Boil the eggs and cut them into half pieces.
2. Blend red chilli powder, black pepper, jeera, garlic flakes and salt together.The powser should be coarse. DO NOT add any water.
3. Apply this masala to the boiled eggs as shown.
4. Heat oil in a pan and place these eggs and karipatha.
5. Fry for a new minutes and serve. Great with roti, bread or pav.

Karipatha Powder/Curry Leaves Powder

Ingredients:

1. Karipath leaves - 1 big bowl full
2. Chanadal - 4 tbsps (roasted slightly)
3. Daniya seeds - 4t bsps (roasted slighty)
4. Udit dal - 2 tbsps (roasted slighty)
5. Jeera - 2 tbsps (roasted slighty)
6. Red chili - 4 to 5 (roasted slighty)
7. Garlic paste - 2 tbsps
8. Salt to taste
9. Cooking oil - 3 tbsps

Method:

1. Wash and dry karipatha (after washing, place the leaves in a dry thin cloth under the fan or in the sun)
2. Roast the leaves as shown till they become crispy.
3. Blend karipatha leaves into powder adding some salt in it.
4. Blend all the roasted ingredients as shown.
5. Mix together karipatha powder and roasted dals powder. Add salt if necessary.
6. In a pan, heat cooking oil and mix with the mixture above. Mix evenly.
7. Multi purpose karipatha powder is ready. Best with hot steamed rice with ghee, idly, dosa. And also very very good for health and hair.

Rice Churma

Ingredients:

1. Whole garam masala - as shown
2. Kaju - optional
3. Red chilli - 2
4. Green chilli - 2
5. Onion - 1 (sliced)
6. Pudina leaves - hand full
7. Karipatha - few
8. Tomato - 2 (chopped)
9. Paneer - 1cup
10. Red chilli powder - 1 or 2 sps
11. Turmeric powder - 1sp
12. Daniya powder - 1sp
13. Curd - 1 cup
14. Ghee/cooking oil - 3 tbsps
15. Salt to taste
16. Rice - 2 cups

 Method:

1. Cook rice adding ½ sp of sajeera, salt to taste and 1 sp of ghee (as shown)
2. Heat ghee in a pan add whole garam masala, kaju and red chili. Fry for 2 mins.
3. Now add onions, green chili and karipatha leaves. Fry till the onions are cooked.
4. Ones the onions are light brown add tomato and fry till the tomatoes are cooked.
5. Now add paneer cubes fry for 2 mins and add red chili powder, turmeric powder and dhaniya powder fry for 2 mins.
6. Add curd and boil for 2 mins and add cooked rice. Mix well and garnish with fresh coriander leaves and pudina leaves.
7. Serve hot. No need of any curry or chutney.

Coconut Chutney

Ingredients:

1. Wet coconut - 1 cup (cut in to pieces)
2. Putanadal - more than ½ cup
3. Green chilli - 2 or 3
4. Garlic flakes - 3 to 4
5. Fresh coriander leaves and pudina leaves - ½ cup
6. Salt to taste

 Method:

1. Blend all the above ingredients to paste by adding ½ or more glass of water.
2. For tadka: Cooking oil - 1 tbsp, rai - 1 sp, jeera - 1 sp, udit dal - 1 sp and karipatha leaves 5 to 6
3. Heat oil and add all the above ingredients into it and fry for 2 mins.
4. Mix tadka with the blended coconut paste.
5. Tasty coconut chutney is ready to serve. Goes best with idly, dosa, appam, pesarettu.

Carrot Rava Idly

How to make rava idly batter
Ingredients:

1. Idly rava - 2 ½ cup
2. Udti dal - 1 cup

Method:
Soak idly rava and udit dal in water in separate containers for 6 to 7 hrs.
Grind the above soaked udit dal  into a smooth paste. Blend idly rava ones or twice roughly.
Combine both rava and udit dal paste in a bowl with a lid on it. Keep aside for fermentation over night.
Idly batter is ready to make soft and spongy idly for ur family.

Carrot Rava Idly
Ingredients:

1. Idly batter - 1 big cup
2. Carrot - 2 or 3 (grated)
3. Ghee/oil - 2sps (to grease the idly plates)

Method:

1. First grease the idly plates with 1 or 2 drops of ghee/oil.
2. Place grated carrot 1 sp on the greased idly plates. (as shown)
3. Now pour 1 big round sp of idly batter on the carrot in idly plates. (as shown)
4. Again spread 1 sp of grated carrot on the idly batter. (as shown)
5. Steam the idly trays for 12 to 15 mins.
6. Let the idly plates cool down and then remove the idly from the idly moulds and serve with coconut chutney or curry leaves powder.
7. Kid will really love to eat these idly and also healthy steamed food.
8. Best for breakfast and lunch boxes for kids. U can see coconut chutney and curry leaves/ karipatha powder recipes on my site.

Veg Hakka Noodles

Ingredients:

1. Hakka noodles - 1 packet
2. Cabbage - 1 cup (cut as shown)
3. Capsicum - 2 (cut as shown)
4. Carrot - 1 or 2 (cut as shown)
5. Onion - 1 big
6. Green chilli - 2
7. Soya sauce - 2 sps
8. Chilli sauce - 2 sps
9. Cooking oil - 2 tbsps
10. Salt as per ur taste

Method:

1. Boil hakka noodles in a bowl of water. Add 1 sp of salt and 1 sp of cooking oil.
2. Drain the boiled noodles and keep aside. (keep the hot noodles under the cold water tap. This prevents the noodles from sticking.)
3. Heat oil in a pan and add sliced onions and green chilli. Fry for 3 to 4 mins.
4. Now add cabbage and fry for 3 to 4 mins. Add carrot fry for 2 to 3 mins and finally add capsicum.
5. Now add salt to ur taste, soya sauce and chilly sauce.
6. Add the boiled noodles to the fried veggies. Mix well with the help of 2 sps one in each hand.
7. Fry for 5 mins. Yummy hakka noodles are ready to serve.

Mixed Dal Roti (Thalpeet)

Ingredients:

1. Rice - 1 cup
2. Jawar - 1cup
3. Bajari - 1 cup
4. Chana dal - ½ cup
5. Mugh dal - ½ cup
6. Udit dal - ½ cup
7. Wheat - ½ cup
8. Masoor dal - ½  cup
9. Matki -  ½ cup
10. Chuli -  ½ cup
11. Rajma - ½ cup
12. Daniya - ¼ cup
13. Jeera - ¼ cup

Method:

1. Roast all the above ingredients separately one by one in a pan. Mix them all in a bowl and let it become cool.
2. Now grind this into a powder in a grinder.  (U can store this powder for more than a month in a dry container).
3. If this dough is ready, u can make healthy instant rotis when u want.
4. Making of roti:  a) Take  some above powder in a blow, add chopped onions, garlic paste - 1 sp,chopped fresh coriander leaves, red chilli powder, turmeric powder, salt as per ur taste, 2 sps of cooking oil. b) Mix the mixture with req. water as shown

Kova Gulab Jamun with Paneer

Ingredients:

1. Khoya (Kova) - 1 cup
2. Maida flour - ¼ cup
3. Paneer - 4 sps (grated)
4. Cooking soda - 3 pinchs
5. Cooking oil/ghee -  as req. for deep frying
6. Sugar - 1 ½ cup
7. Elachi powder - ½ sp
8. Kesar - 7 to 8 strings (optional)

Method:

1. Mix kova, maida, paneer and cooking soda together with hand. If required, you can add 2 to 3 sps of milk to make a soft dough.
2. Make round balls out of the above dough. (as shown)
3. Deep fry these balls in cooking oil till they are golden brown. (If u wish u can use ghee for deep frying or ½ ghee and ½ cooking oil.)
4. In a bowl take sugar and pour water i.e. 3 cups. Add elachi powder and kesar. Bring this to a boil.
5. Strain the sugar syrup and add the fried jamuns in it when the syrup is hot.
6. Allow the jamuns to soak in the syrup for atleast 1 or 2 hours.
7. Serve them hot or cold as per ur taste. Goes best with vanilla ice-cream.

Tomato Dal with Pudina

Ingredients:

1. Thur dal - 1 cup
2. Tomatoes - 4 (chopped)
3. Green chilli - 2
4. Onion - ½ onion sliced
5. Hing - 2 pinchs
6. Turmeric powder - ½ sp
7. Pudina, Karipatta & Coriander for garnishing

Method:

1. Pressure cook all the above ingredients for 15 to 20 mins with enough water.
2. Mash a bit the cooked dal and tomatoes (as shown)
3. Now for tadka take - Rai - 1 sp, Jeera - 1 sp, Red chilli - 2, Garlic flakes - 5 to 6 (slightly mashed) & Onion - ½ chopped
4. Fry all the above tadka items in ghee/cooking oil (2 to 3 sps).
5. Mix dal with tadka. Add salt, karipatha leaves, fresh coriander leaves and pudina leaves.
6. Bring to a boil and serve hot with steamed rice or roti.

Ragi Sangati (Ragi Rice)

Ingredients:

1. Rice - 1 cup
2. Ragi powder - 1 ½ cup
3. Salt to taste

Method:

1. In a pressure cooker, over-cook rice with salt and water (1:3 ratio) for 10 mins.
2. Once the rice is cooked, add ragi powder. Make sure there are no lumps. Continuously mix it with a big spoon or a wooden sp. (as shown)
3. If req. u can add ¼ cup of water.
4. Now to make a ball out of the above mixture I have a simple trick for u. Take one big bowl and rinse it with water. Take the above mixture in it and move it in circles till the ball shape is formed. (as shown)   
5. Healthy and traditional Andra dish is ready to be savored. Goes well with Mutton curry, Chicken Curry or Matki Usal.

Matki Usal /Moth Beans

Ingredients:

1. Matki - 2 cups
2. Onion - 2
3. Tomatoes - 2 (blend to puree)
4. Thill - 1 sp
5. Khuskhus - 1 sp
6. Red chilli powder - 2 to 3 sps
7. Turmeric powder - 1 sp
8. Daniya powder - 2 sps
9. Karipatha leaves
10. Fresh coriander leaves
11. Cooking oil 3 tbsps

 Method:

1. Soak matki in water for 8 hrs. Take a thin cloth and tie the matki and allow it to sprout. Leave it for more than 8 hrs.
2. In a pressure cooker, cook sprouted matki with ½ sp of turmeric powder and salt for not more than 10 mins.
3. Cut onions into big pieces and fry them in a pan with ½ sp of oil - till they are golden brown.
4. Blend khuskhus, thill and fried onions into paste (as shown).
5. Heat oil in a pan and add the onion paste, turmeric powder and karipatha leaves.
6. Fry till the oil separates and add the tomato puree. Again fry till the oil separates.
7. Now add red chilli powder, daniya powder, jeera powder and garammasala powder fry for 2 mins.
8. Now add the boiled matki, salt and 1gls of water. (you can add more water if req.)
9. Boil in a low flame for 15 mins and garnish with fresh coriander leaves.
10. U can have this with roti/ plain rice/ragi sangati (ragi rice)/pav.

Cauliflower Chana Dal Curry

Ingredients:

1. Cauliflower - ½ kg
2. Onion - 1 big (chopped)
3. Rai - ½ sp
4. Jeera - ½ sp
5. Red chilli powder - 2 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Chanadal - ½ cup
9. Tomatoes - 1 or 2
10. Garlic flakes - 4 to 5
11. Karipatha leaves
12. Fresh coriander leaves
13. Cooking oil - 2 tbsps
14. Salt to taste

Method:

1. In a pressure cooker cook chanadal and chopped tomatoes with ½ sp of turmeric powder and a pinch of hing for 15 to 20 mins. The dal should b partly cooked. (as shown)
2. Heat oil in a pan, add rai and jeera. Fry for 1 min.
3. Add onions, garlic flakes and karipatha, fry till the onions are slightly brown.
4. Now add cauliflower pieces and turmeric powder. (as shown) fry for 5 mins.
5. Now add red chilli powder, daniya powder and salt to taste. Fry for 2 mins.
6. Add cooked chanadal (as shown)
7. Cook for 10 mins with fresh coriander leaves.
8. Best with roti and plain rice.

BottleGourd (Dudhi) Dal

Ingredients:

1. Dudhi/bottle gourd - ¼ kg (cut into small cubes)
2. Thur-dal - 1 cup
3. Chana-dal - ¼ cup
4. Tomatoes - 1 big (chopped)
5. Green chilli - 2 (sliced)
6. Turmeric powder - ½ sp
7. Ghee/cooking oil - 2 sps
8. Garlic flakes - 5 to 6 (slightly mashed)
9. Salt to taste
10. Rai, jeera, hing apinch, garlic flakes and red chilli for tadka
11. Fresh Coriander leaves and karipatha.

Method:

1. Wash thur-dal and chana-dal with water.
2. In a pressure cooker pour the washed thur dal,chana dal, bottle gourd pieces, tomato, green chilli, turmeric powder and a glass of water. Pressure cook them for 10 mins.
3. For tadka; heat oil/ghee in a pan and add tadka stuff. Mix the tadka with the dal and boil it for 4 to 5 mins. Add fresh coriander leaves and karipatha.
4. Best with roti and plain rice :)

Sambar with Bottle Gourd

Ingredients:

1. Thur Dal - 1 cup
2. Bottle gourd - ½ kg (cut into big cubes as shown)
3. Tomatoes - 2 (cut into big cubes as shown)
4. Daniya powder - 2 sps
5. Red chilli powder - 2 sps
6. Turmeric powder - 1 sp
7. Ginger - 2 sps (grated)
8. Salt - 1 sp

Method:

1. Cook thurdal in pressure cooking with 2 pinchs of hing and turmeric powder ½ sp for 20 mins.
2. Cook these above ingredients with ½ glass of water along with dal but in separate bowl. (as shown)
3. Pour Tamarind juice 1 cup, 1 or 2 onions sliced and karipatha. (as shown)
4. For tadka (in a deep pan) add Rai - 1sp, Jeera - 1sp, Red chilli - 2. Fry for 1 min, and add sliced onion and karipatha leaves. Fry till the onions are cooked.
5. Now mix the cooked dal, cooked bottle gourd and tamarind juice together in the tadka. Add salt as per ur taste.
6. Bring the whole sambar to a boil. (approx. For 15 mins).
7. Simple and taste sambar with all the ingredients available at home is ready.

Ridgeguard Skin Chutney

Ingredients:

1. Ridgeguard skin and little rigdeguard (as shown)
2. Cooking oil - 4 tbsps
3. Dry daniya = 2 sps
4. Jeera - 2 sps
5. Udtidal - 1 sp
6. Chanadal - 1 sp
7. Green chilli - 2 or 3 (as per ur taste)
8. Garlic flakes - 8 ot 9
9. Tamarind as shown

 Method:

• Heat 3 tbsps of oil in a pan. Add dry daniya, jeera, udtidal, chanadal, green chilli and garlic one after the other. Fry them till they are golden brown.
• Now add the skin of ridgeguard and 1 piece of ridge guard. Fry for 5 mins.
• Now blend the above mixture adding tamarind and salt.
• For tadka:  (this is optional)
• Heat 1 tbsp of oil in a pan. Add rai - ½ sp, jeera - ½ sp, red chilli dry - 1 or 2 and finally karipatha.
• Fry them for 2 mins . And add to the blended mixture.

Brinjal Tamarind Curry

Ingredients:

1. Brinjal - ¼ kg
2. Tamarind 
3. Tomatoes - 2 (cut into 4 to 5 pieces each)
4. Green chilli - 2 or 3 (sliced)
5. Salt as per taste
6. Turmeric powder  - ½  sp

Method:

1. Pressure cook all the above items for 10 mins and mash. (as shown )
2. For tadka: Heat oil in a pan and fry  Rai - 1 sp,Jeera - 1 sp,Hing - 2 pinchs,Garlic - 6 to 7 flakes (mashed lightly),Karipatha leaves,Red chilli - 1 or 2,Onion  ½ (chopped)
3. Fry all the above items in oil for 2 to 3 mins and mix with the mashed brinjal.

Coriander Paneer Sandwich

Ingredients:

1. Paneer - 1 cup (grated)
2. Bread pack - 1
3. Pudina - ¼ cup
4. Coriander - little more than ¼ cup
5. Green chilli - 2 or 3
6. Garlic flakes - 5 to 6
7. Salt to taste

 Method:

1. Blend the above ingredients (except paneer and bread) to paste as show.
2. Mix the above blended paste with the grated paneer. (as shown)
3. Take a bread slice and spread the paneer mixture on it.
4. Apply butter on both the sides and toast it in a sandwich toaster or on tawa.
5. Simple and tasty coriander paneer sandwich is ready to serve.

Surmai Rava Fry

Ingredients:

1. Surmai fish - 1 kg (cut into pieces as shown)
2. Red chilli powder - 4 sps
3. Daniya powder - 2 sp
4. Turmeric powder - 1 sp
5. Garam-masala powder - ½ sp
6. Jeera powder - 1 sp
7. Salt to taste
8. Tamarind juice - ¼ cup (or lemon juice 3sps)
9. Semolina / rava - 1 cup
10. Cooking oil as req. for shallow fry.

Method:

1. Mix all the above ingredients with the fish except semolina and cooking oil. (as shown)
2. Set aside for at least 2 hrs for proper marination.
3. Heat the flat pan/ tawa with 2 sps of oil.
4. Dip the fish piece in the rava and fry them both the side till golden brown. (as shown)
5. Crispy and mouth watering surmai rava fry is ready to serve.

Cooked Rice and Oats Cutlets (Harabara Kabab)

Ingredients:

1. Slightly over cooked rice/ left over cooked rice - 2 cup
2. Oats - 1 ½ cup
3. Grated carrot - ½ cup
4. Green peas - ¼ cup (boiled and slightly mashed)
5. Pudina, coriander and green chilli paste - ½ cup
6. Paneer - ¼ cup (grated)
7. Salt to taste
8. Cooking oil as req. for shallow frying

 Method:

1. In a blow, mix all of the above ingredients except cooking oil. (If req. add 2 to 3 sps of warm water as shown)
2. Take small amount of mixture in hand and give the shape of cutlets (as shown) or ur req. shape.
3. In a flat pan/tawa, heat 1 to 2 sps of cooking oil and place the cutlets in it.
4. Fry form both the sides (as shown).
5. Healthy homemade cutlets are ready to serve :)

KandaGadda Fry/Elephant’s Foot Fry

Ingredients:

1. Elephant’s Foot - ½ kg (peeled, washed and cut into pieces as shown)
2. Red chilli powder - 2 to 3 sps
3. Turmeric powder - 1 sp
4. Daniya powder - 1 sp
5. Garam-masala powder - ½ sp
6. Ginger and garlic paste - 2 sps
7. Tamarind juice - ½ cup/ 1 to 1 ½ lemon juice
8. Karipatha
9. Jeera - 1 sp (optional)
10. Fresh coriander leaves
11. Salt to taste
12. Cooking oil - 3 tbsps

Method:

1. In a thick bottom pan heat oil. Add jeera and karipatha. Fry for 1 min.
2. Add elephant’s foot pieces, turmeric powder and salt. Fry for 1 min.
3. Now add red powder, dhaniya powder, garam-masala powder and ginger-garlic paste.. Fry for 1 more min.
4. Now add tamarind juice and req. water as shown. Close the lid and cook for approx. For 15 mins.
5. Now remove the lid and let the water evaporate and fry till the pieces are golden brown. (as shown)

Double beans/Lima beans Curry

Ingredients:

1. Lima beans - 2 cups
2. Onion - 1 (big chopped)
3. Tomatoes - 2 (big chopped)
4. Karipatha leaves
5. Ginger and garlic paste - 1 sp
6. Jeera - 1 sp
7. Red chilli powder - 2 sps
8. Turmeric powder - ½ sp
9. Daniya powder - 1 sp
10. Crushed groundnut powder - 3 tbsps
11. Cooking oil - 2 tbsps
12. Salt as per taste
13. Fresh Coriander leaves for garnishing

Method:

1. In a deep pan heat oil and jeera. After a min, add chopped onions and karipatha.
2. Fry for 3 to 4 mins. Add ginger and garlic paste. Fry till the onions become brown.
3. Now add Lima beans, salt and turmeric powder. Fry for approx.5 mins.
4. Now add red chill ipowder and dhaniya powder. Fry for 2 mins.
5. Add chopped tomatoes. Fry till the tomatoes are cooked.
6. Add water approx. 2 glasses. Close the lid and let it cook in a low heat for 20 mins.
7. Then now add crushed groundnut powder. Let it boil for 4 to 5 mins.
8. Garnish it with fresh coriander leaves. Serve it with roti/naan.

Boiled Potato and Egg Sandwich

Ingredients:

1. Boiled and mashed potatoes - 3
2. Capsicum - 1 (chopped)
3. Carrot - 1 or 2 (grated)
4. Green peas - boiled and mashed slightly - ½ cup (optional)
5. Onion - 2 (chopped)
6. Fresh coriander leaves (optional)
7. Red chilli powder - 1 sp/green chilli finely chopped
8. Salt to taste
9. Boiled eggs - 3 (one egg should cut in to 4pieces)
10. Butter as req.
11. Bread as req.
12. Cheese spread as req. (optional)
13. Pudina chutney (pudina, garlic, green chilli and salt blend together)

Method:

1. Mix together all the veggies above. i.e, boiled potatoes, capsicum, carrot, green peas, onion, coriander leaves, red chilli powder and salt. (As shown)
2. On a bread slice spread "cheese spread"/pudina chutney, or else directly place the boiled potatoes mixture. (as shown)
3. Now place 2 pieces of cut boiled eggs between the bread slices.
4. Toast this in a sandwich toaster or tawa (pan). Enjoy with Maggie tomato sauce.

Mughdal Pot Khichdi

Ingredients:

1. Whole garam masala - as shown
2. Onion - 1 (sliced)
3. Green chilli - 2 or 3 (sliced)
4. Pudina leaves (as shown)
5. Green pea - ½ cup
6. Potato - 1 (cut in to cubes)
7. Ginger garlic paste - 1 sp
8. Rice - 2 cup
9. Mugh dal - 1 cup (roasted)
10. Cooking oil - 2 tbsps
11. Ghee - 2 tbsps
12. Salt to taste

 Method:

1. Roast mugh dal in a pan.
2. Wash the rice and roasted mugh dal and soak in water for half an hour.
3. Meanwhile in a thick bottom pan/pressure cooker heat some oil.
4. Add whole garam-masala and fry for 1 min. Now add sliced onion and green chilli.
5. Add pudina leaves and ginger and garlic paste. Fry till the onions become golden brown.
6. Now add cut potato cubes and green peas. (U can even add carrot and other veggies if needed)
7. Fry them for 5 mins. And add washed rice and mughdal. Add water in 1:2 ratio. And salt to ur taste.
8. Cook till the rice is done. Best with curd and pickle.

Stuffed Capsicum

Ingredients:

1. Capsicum - ¼ kg
2. Onion and tomatoes paste - (2 onion and 2 tomatoes)
3. Goundnut - ½ cup
4. Red chilli powder - 2 to 3 sps
5. Turmeric powder - ½ sp
6. Dhaniya powder - 1 sp
7. Salt to taste
8. Garlic flakes - 8
9. Cooking oil - 2 tbsp

Method:

1. Blend the following ingredients to powder - groundnut, Red chilli powder, Turmeric powder, Dhaniya powder, Salt, Garlic flakes (As shown)
2. Wash and cut capsicum as shown.
3. Stuff the above powder into the capsicum (as shown).
4. Heat oil in a pan and place the capsicum in the pan. Close the lid and cook in a low flame.
5. In another pan, pour the onion and tomatoes paste and fry for 10 mins; all the time mixing it with a spoon.
6. Once the paste is cooked well, add some spices like red chilli powder, daniya powder and salt. Fry for 2 more mins.
7. Now mix the onion and tomato paste with the capsicum. Mix it very gently.
8. Goes very well with roti and rice.

Stuffed Brinjal

Ingredients:

1. Binjal - ¼ kg
2. Putana dal - ½ cup
3. Jeera powder - 1 sp
4. Daniya powder - 1 sp
5. Red chilli powder - 1 sp
6. Garlic flakes - 10 to 12
7. Salt to taste
8. Cooking oil - 2 to 3 tbsps

  Method:

1. Cut brinjal from 2 sides (half-cut) as shown for stuffing.
2. Blend all the above ingredients to powder; except binjal and cooking oil. (as shown)
3. Stuff the putanan dal powder in to the brinjals as shown.
4. In a pan, heat oil and place the brinjal pieces. (As shown)
5. Close the lid and cook it on a low flame till the brinjals are cooked. If req. add 1 to 2 sps of oil.
6. Great combination with dal rice/sambar rice.

Vegetable Pulav with Milk

Ingredients:

1. Basmati rice - 2 cups
2. Onion - 1 big (sliced)
3. Green chilli - 2 (sliced)
4. Fresh Pudina leaves (mint leaves)
5. Carrot - 3 sps (chopped)
6. Green peas - ½ cup
7. French beans - 3 sps
8. Ginger and garlic paste - 1 sp
9. Lemon - 3 sps
10. Kaju (optional)
11. Cooking oil - 4 tbsps
12. Gram masala, sajeera - 1 sp, lavang - 4 cloves, dalchini - 4 sticks, elachi - 3.
13. Milk - 2 cups
14. Salt as per ur taste.

Method:

1. Heat oil in a pan and add all the garam masala’s and kaju.
2. Now add onion, green chilli and pudina leaves. Fry them till the onions are cooked.
3. Add all the vegetables and fry for 5 mins (as shown).
4. In a rice cooker/pressure cooker mix rice and fried vegetables.
5. Pour milk, water and lemon juice. (measure as shown or based on your experience).
6. Add salt as per ur taste. Cook till the rice is fully cooked (as shown).

Vaal Dal Curry

Ingredients:

1. Vaal dal - 1 cup
2. Onion and karipatha (as shown)
3. Khus khus, thill and coconut (blend together in to paste)
4. Jeera - 1 sp
5. Turmeric powder - ½ sp
6. Red chilli powder - 3 sps (as per urtaste)
7. Daniya powder - 1 sp
8. Garammasala powder - ¼ sp
9. Fresh coriander leaves
10. Cooking oil - 2 tbsps
11. Salt as per taste

Method:

1. In a pressure cooker heat oil. Add jeera and fry for 1 min.
2. Add onion and karipatha. Fry them for 3 to 4 mins.
3. Now add the coconut paste and turmeric powder. Fry till the oil separates.
4. Now add vaal dal. Fry it for 2 mins. Now add red chilli powder, daniya powder, garam masala powder and salt. Fry for 2 more mins.
5. Now pour 1 glass of water and cook for only 10 mins in the pressure cooker.
6. Garnish it with fresh coriander leaves and serve with roti /rice.

Coconut Paneer Curry

Ingredients:

1. Paneer - ¼ kg (cut as shown)
2. Mushroom - 4 to 5 (boiled and cut as shown)
3. Carrot - 1 (cut as shown)
4. Green peas - 3 to 4 sps
5. Onion - 1 (chopped as shown)
6. Karipatha leaves
7. Coconut and khus khus (blend to paste)
8. Red chilli powder - 2 sps
9. Daniya powder - 1 sp
10. Turmeric powder - ½ sp
11. Garam masala powder - ¼ sp
12. Cooking oil - 1 tbsp
13. Salt as per ur taste
14. Fresh coriander leaves

Method:

1. In a pan heat oil. Add onion and karipatha fry them for 2 mins. Add mushroom, carrot and turmeric powder. Fry them for 3 to 4 mins.
2. Add green peas fry for 2 mins.
3. Now add coconut and khus khus paste. Nicely fry for 5 to 7 mins.(till the oil seperates)
4. Add red chilli powder, daniya powder and garam masla powder fry for 1mins.
5. Add 1 glass of water (or more as per ur wish). Bring the whole curry to boil.
6. Add paneer cubes boil the curry for 5 to 8 mins.
7. Garnish with coriander leaves.
8. Best combination with pulav, roti or naans.

Cluster Beans | Goru Chikkudukaya | Gavar and Thurdal Curry

Ingredients:

1. Gavar - ¼ kg (cut as shown) (boil with a ½ sp of turmeric powder and req. salt)
2. Thurdal - 1 cup (semi-cook dal with a pinch of turmeric powder and a pinch of hing)
3. Onion - 1 (sliced as shown)
4. Garlic - 5 to 6 (slightly mashed)
5. Rai, jeera and red chilli take as shown (for tadka)
6. Cooking oil - 2 tbsps

Method:

1. Heat oil in a pan and add rai, jeera and red chilli. Fry them for 1 min.
2. Add onion and garlic. Fry for 5 mins. Add the cooked gavar and boil it for 2 mins and add semi cooked dal.
3. Cook for 5 mins and serve it hot with roti or plain rice.

French Beans Fry

Ingredients:

1. French beans - ½ kg
2. Onion - 2 (sliced)
3. Garlic - 6 to 7 flakes (slightly mashed) as shown
4. Karipatha
5. Rai, jeera and red chilli (as shown)
6. Chanadal - optional 1 tbsp
7. Gound nut - optional 1 tbsp
8. Cooking oil - 3 tbsps
9. Turmeric powder - ½ sp
10. Hing - 2 pinchs
11. Salt as per ur taste

Method:

1. Heat oil in a pan and add all the tadka stuff. As shown fry for 2 mins.
2. Now add onion and karipatha. Fry till the onion become slightly brown.
3. Then add beans and some salt. Fry for 2 mins.
4. Now add ½ a glass of water. Close the lid and cook till the beans become soft.
5. Goes best with Roti. U can also add grated coconut in the end or crushed groundnut powder.

Mix Dal Masala Garlic Puri

Ingredients:

1. Wheat flour - 2 cups
2. Jowar flour - 1 cup
3. Chanadal flour - ½ cup
4. Bajari flour - ¼ or ½ cup (optional)
5. Red chilli powder - 2sps
6. Turmeric powder - ½ sp
7. Daniya powder - 1sp
8. Ajwani - 1sp
9. Thill - 1sp
10. Garlic flakes - 10 to 12 (mashed as shown)
11. Salt as per ur taste
12. Fresh coriander leaves (chopped)
13. Cooking oil - as req.for deep fry

Method:

1. Mix all the above ingredients into a puri dough, with the help of water and 2 sps of oil.
2. RMake small balls of the dough and then roll them into puri-shape.
3. Heat the oil and deep fry them as shown.
4. Best suited for traveling and picnics :) Can be had without any curry or gravy. 

Beetroot chutney

Ingredients:

1. Beetroot - 2 (chopped as shown)
2. Carrot - 1 (chopped) optional
3. Green chilli - 2 or 3 (as per ur taste)
4. Karipatha
5. Tamarind
6. Dry daniya - 2 sp
7. Jeera - 1 sp
8. Chanadal - 1 sp
9. Udit dal - 1 sp
10. Garlic - 7 to 8 flakes
11. Cooking oil - 2 tbsps
12. Salt as per ur taste

Method:

1. Heat 1 tbsp of oil in a pan. Add chanada, udit dal, jeera, daniya, green chilli, garlic one by one. Fry them till they are golden brown.
2. Now add beetroot, carrot and karipatha. Fry them for 5 mins.
3. Switch off the stove and let the mixture cool.
4. Blend the above mixture by adding salt and tamarind.(the mixture need not be a smooth paste)
5. If u wish then u can give tadka.
6. For tadka - rai: ½ sp, jeera: ½ sp, chanadal: ½ sp, karipatha and kaju: 4 to 5 - in 1 sp of oil.
7. Great combination with bread, roti, rice :)

Mirchi Bajji

Ingredients:

1. Groundnut - 4 tbsps (crushed)
2. Tamarind paste - 3 tbsps (soak in water and blend it)
3. Turmeric powder - ¼ sp
4. Daniya powder - ½ sp
5. Jeera powder - ¼ sp
6. Salt as per ur taste

Method:

1. Mix all the above items (as shown) to prepare the masala paste. 
2. Wash the green chillies and slit them open. Remove all the seeds from it (this will reduce the spicyness of the mirchi)
3. Stuff the above masala in the mirchi (as shown)
4. In a bowl take 2 cups of chanadal flour, less than 1 cup of rice flour, cooking soda - 2 pinchs, red chilli powder - ½ sp, turmeric powder - ¼ sp, salt as per ur taste. Mix it well with water (as shown).
5. Now dip one by one the stuffed mirchi in the batter and deep fry them in the oil (as shown). 
6. Serve with sliced onions and enjoy it hot:)

Roti Upma

Ingredients:

1. Chapathi (Roti) - 2 (tear into small pieces as shown)
2. Onion - 1 big (or 2 small chopped)
3. Karipatha 
4. Rai - 1 sp
5. Jeera - 1 sp
6. Groundnut - 2 sps
7. Turmeric powder - ½ sp
8. Red chilli powder - ½ sp (u can use greesn chilli chopped also)
9. Cooking oil - 2 sps
10. Salt as per ur taste

Method:

1. Heat the oil in a pan. Add rai, jeera, groundnuts and karipatha. Fry for 2 mins.
2. Add onions and fry till the onion are cooked. Add chapathi pieces, salt, red chilli powder and turmeric powder. 
3. Mix and fry for 2 mins and close the lid for 5 mins. Garnish with fresh coriander leaves and serve hot.

Ridge gourd and chana dal curry

Ingredients:

1. Ridgegourd-2 {peeled & cut in to pieces as shown }
2. Chana dal - 1 small cup { soaked in water for ½ hr }
3. Onion - 1
4. Tomatoes - 2
5. Red chilli powder-2sps
6. Daniya powder - 1 sp
7. Turmeric powder - ½ sp
8. Ginger & garlic paste - ½ sp { not compulsory }
9. Cooking oil - 2 tbsps
10. Rai - 1 sp
11. Jeera - 1 sp
12. Karipatha - 5 to 6 leaves
13. Fresh Coriander  leaves for garnishing
14. Salt as per ur taste.

Method:

1. Pour oil in a pan and heat it. Then add rai & jeera, fry for ½ a min. Add cut onions & karipatha leaves and fry them till they change their colour.
2. Add ginger/garlic paste if u wish or else add the ridgegourd  pieces and soaked chana dal. Fry it for a min. Add red chilli powder, daniya powder, turmeric powder and then fry it for another ½ min. Add req. water (about 1 glass).
3. Close a lid on the pan and keep the heat low. Let it cook for 10 mins.
4. Remove in a serving blow, garnish with fresh coriander leaves. Simple & healthy home-made curry :) goes good with roti & plain rice.

Drumstick Curry

Ingredients:

1. Drumsticts - 3 (cut as shown)
2. Potatoes - 2 (cut as shown)
3. Ginger garlic paste - 1 sp
4. Green peas - ½ cup
5. Tomatoes - 3 (chopped)
6. Red chilli powder - 2 sps
7. Turmeric powder - ½ sp
8. Daniya powder - 1 sp
9. Onion - 1(chopped)
10. Karipatha leaves
11. Fresh coriander leaves
12. Cooking oil - 2tbsps
13. Rai and jeera - 1 sp
14. Salt as per ur taste.

Method:

1. Heat oil in a pan. Add rai and jeera. Now add onions and karipatha leaves.
2. Fry till the onions are cooked. Then add potato pieces and ginger garlic paste.
3. Fry for 3 or 4 mins. Add green peas and drum stick pieces. Fry for 3 more mins.
4. Add red chilli powder, turmeric powder, daniya powder and salt. Fry for 2 more mins.
5. Now add chopped tomatoes. Fry for 5 to 6 mins till the tomatoes are cooked.
6. Add 1 glass of water and close the lid. Cook till the potato pieces and drumstick pieces are cooked. Add fresh coriander leaves to garnish and serve.