1. 1 cup chickpeas ( kabuli chana)
  2. 1 tea bag
  3. 4-5 tbsp ginger paste
  4. 4tbsp oil
  5. 3 onions chopped
  6. 4 tsp garlic, finely crushed
  7. 3 green chilies,
  8. 3 tomatoes chopped
  9. 3 tsp coriander powder
  10. 2 tsp cumin powder
  11. 2 tsp turmeric powder
  12. 1 1tsp red chili powder
  13. Salt as per taste
  14. 2 tsp garam masala
  15. finely chopped coriander leaves


  • Soak Chole in water overnight or for about 8 hr.
  • Cook the chole with salt and enough water in the cooker for about 30 minutes or till fully done.
  • Reserve 1 cup of water and drain the excess water.
  • Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Stir for 5 minutes and then put tomatoes, coriander, cumin, turmeric and chili powder and cook until the oil separates.
  • Add chole, the reserved water, salt and
  • When the liquid has been absorbed by chole add garam masala
  • Serve pindi chana sprinkled with the remaining garam masala, coriander leaves


  1. 8-10 mediumpeeled Potatoes
  2. 3 cauliflower florets chopped
  3. 2-3 chopped onion
  4. 1 capsicum (cored, seeded and chopped)
  5. 1 cup peas
  6. 2 green chilies chopped
  7. 4 medium tomatoes cubed
  8. 4-5 tbsp of garlic paste
  9. Salt To Taste
  10. 2/3rd cup water
  11. 1/4th cup oil
  12. some chopped coriander leaves


  • Slice off the top from the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
  • Parboil the Cauliflower, capsicum, peas, onion, chilies, garlic and salt in a saucepan with the water
  • When the water is fully absorbed into the mixture,put the mixture into the potatoes
  • Cover with the potato lids and secure with toothpicks
  • Heat the oil in a saucepan and cook the tomatoes with salt for 2 minutes.
  • Arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
  • Garnish the stuffed aloo with chopped coriander and serve hot with roti or Paratha


  1. 8 Baingan / Brinjal
  2. 3 green chilies finely chopped
  3. 2 onion finely chopped
  4. 1/2 cup oil
  5. 3 tbsp lemon juice
  6. salt as per taste
  7. 4 tbsp coriander seeds
  8. 2 tbsp aniseeds
  9. 2 tbsp cumin seeds
  10. 2 tbsp fenugreek seeds
  11. 2 tsp turmeric powder


  • Slit brinjal lengthways withoutcutting them in 2 pieces
  • Roast coriander seeds,aniseeds,cumin seeds ,fenugreek seeds and then grind them to powder and add the turmeric powder, salt, lemon juice and green chilies to make a stuffing
  • Stuff the mixture between bringal and tie them back together with cotton thread to prevent stuffing escaping.
  • Heat the oil in a pan and fry the onions until golden brown. Add the brinjal and cover tightly.
  • Occasionally keep turning the brinjals until cooked properly
  • Serve the stuffed baigan (bringal) hot with roti or parathas


  1. 1 kgBhindi, washed and dried
  2. 3 tbsp - oil
  3. 1 tsp cumin seeds
  4. 2 medium sized onion, chopped
  5. 3 green chilies, chopped
  6. 3/4-inch ginger, finely chopped
  7. A pinch of Asafetida powder
  8. 2 tomato chopped

For Stuffing :

  1. 4 tsp coriander powder
  2. 3 tsp turmeric powder
  3. 3 tsp ground fennel
  4. 3 tsp dried mango powder
  5. 2tsp chili powder
  6. Salt To Taste


  • Slit bhindi lengthwise
  • Mix all the stuffing ingredients well.
  • Stuff the mixture.
  • Take a pan and sauté cumin until it starts to crackle.
  • Then add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida, tomato and cook for a few seconds.
  • Add bhindi and cook until tender and well coated with the masala
  • Serve stuffed bhindi hot with chapati, paratha


  1. 6 Capsicum
  2. 3 boiled potatoes
  3. 4 tbsp boiled green peas
  4. 2 Onion finely chopped
  5. 1 tsp turmeric powder
  6. 1 tbsp Red chili powder
  7. 1tsp Garam masala
  8. 1 tsp Dry mango powder
  9. Salt To Taste
  10. Oil for frying


  • Boil capsicum till they are tender , drain water and keep aside to cool.
  • Mash the boiled potatoes.
  • Take a pan and put oil, let it heat, then add chopped onion and fry till it turns golden brown.
  • After that add all spices, mashed potatoes and peas and fry for few moments.
  • Cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
  • Then fry the stuffed capsicums on all sides.
  • Garnish with chopped coriander leaves and thinly sliced rings of tomato.

ALOO SABZI RECIPE / Potato curry recipe

  1. 250 gms Potatoes
  2. 3 tbsp Oil
  3. 1 tbsp Turmeric powder
  4. 2 -3 Green chillies chopped
  5. 4-5 Curry leaves
  6. 2 tsp cumin seeds
  7. Salt To Taste


  • Boil, peel and cube the potatoes.
  • Heat oil in a pan, add the mustard seeds, green chillies, curry leaves
  • When the seeds crackle add salt and turmeric powder and cubed potatoes and little water
  • When the potatoes absorb the masala and when it is well blended,Serve hot
  • You can eat it with roti or paratha


  1. 500gms Potatoes
  2. 500gms Gobi (Cauliflower florets)
  3. 3tbsp Oil
  4. 2 tsp Cumin seeds
  5. 2-3 green chillies Chopped
  6. 2 tsp Coriander paste
  7. 2 tsp Cumin paste
  8. 1 tsp Chilli powder
  9. 1tsp Turmeric paste
  10. some coriander leaves to garnish
  11. Salt To Taste


  • Par boil the potatoes and set aside.
  • Heat the oil in a pan and fry the cumin seeds until they begin to crackle ,then add the green chilli and fry for a further 1 minute.
  • Add the cauliflower florets and fry, stirring, for 3-4 minutes.
  • Add the potatoes, spices and salt and cook for 15minutes, until the vegetable are tender.
  • Garnish with coriander and serve with onion and pickle.


  1. 500gm potatoes boiled and peeled
  2. 1 tbsp ginger paste
  3. a pinch asafoetida
  4. 1 tsp cumin seeds
  5. 1 tsp garam masala
  6. 2 tsp coriander powder
  7. 2 tsp salt
  8. 1 tsp chilli powder
  9. 1 tsp turmeric powder
  10. 1/2 cup yogurt (curd)
  11. 3 green chillies
  12. coriander leaves-chopped


  • Break the potatoes, by holding each in the palm and closing the fist. Keep these unevenly broken potatoes aside until further use.
  • Heat the ghee, add cumin and asafoetida ,after crackles, add ginger and sauté till slightly fried.
  • Then add yogurt stirring vigorously until it is well blended.
  • Add garam masala, coriander, salt, turmeric and chilli powder
  • Add potatoes and green chillies, turn around over high heat, until they look slightly fried.
  • Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 20minutes.
  • Garnished with coriander leaves and serve


5-6 medium size Tomatoes
  • 150gms Paneer grated
  • 2 Onion finely chopped
  • Chopped Coriander leaves
  • 3 Green chili chopped
  • Salt as per taste
  • 2 tbspRed chili powder
  • 2 tbsp Gram Masala
  • 2 tsp turmeric powder
  • 1 tbsp grated cheese
  • 1 tbsp oil

  • Preparation

    • Cut the top of tomato and Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
    • Heat oil and add chopped onions and green chilies.
    • Now add the pulp and chopped tomato and fry for 2 minute and put all dry masalas and fry then add paneer and cook it for 4 mins
    • Fill tomatoes with the mixture.
    • Garnish it with grated cheese and chopped coriander
    • Put tomatoes in a cooker container and put little butter and pressure cook for one whistle.
    • You can also bake it in a hot oven at 200 degree c for 20 minutes.


    1. 1/2 medium-sized aubergine (eggplant) cut into 2cm x 1cm
    2. 2 small carrots peeled and cut into 2cm x 1cm
    3. 1 cup peas
    4. 1 cup French beans, cut into fine pieces
    5. 1 potato peeled and cut into 2cm x 1cm
    6. 3/4 cup freshly grated coconut
    7. 3 green chillies
    8. 3 tbsp white poppy seeds
    9. salt
    10. 3 tomatoes, chopped
    11. 1 tbsp plain yogurt
    12. 2 tsp garam masala
    13. coriander chopped


    • Boil aubergine (eggplant), carrots, peas, French beans and potato in a saucepan.
    • Add 1 cup water. and cookuntil the vegeatbles are just tender.
    • Put the coconut, chillies, poppy seeds and salt in the blenderto form a paste
    • When the vegetables are cooked, add the spice paste and another water. Stir and simmer gently for 5 minutes.
    • Then add the tomatoes, the yogurt and the garam masala andmix well. Bring to the boil
    • Serve with the fresh coriander at the top


    1. 300gms Arbi
    2. 250 gms gram flour
    3. Oil
    4. 4 tblspAjwain
    5. 2 tspOnion chopped
    6. 2 Green chilli chopped
    7. 1 tbsp Red chilli powder
    8. 2 tblsp Chopped coriander
    9. Salt
    10. 2 tsp Lemon juice
    11. 1 tblsp Garam masala
    12. 2Tomatoes chopped
    13. 250 gmsGinger paste
    14. 2 tsp Garlic paste
    15. 1/2 tspGreen chilli
    16. 1 Red chilli powder
    17. 1/2 tsp cloves
    18. 2 green cardamom
    19. Salt to taste
    20. Butter - 2 tblsp
    21. Honey- 1 tsp
    22. Kasoori methi - 1 tblsp
    • Pressure cook the arbi with three cups of water and give one whistle. Cool and drain.
    • To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and cardamom.
    • Boil. Cover and cook on low heat till it is reduced to a saucy consistency and bleand it in a mixer
    • Add butter , honey and salt , Simmer on low flame for 1-2 minutes
    • Then add kasoori methi and remove from fire.
      Keep the makhani gray aside.
    • Peel and flatten each piece or arbi.
    • Put salt and red chilli powder on it.
      Sprinkle dry besan.
    • Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
      mix, so as to coat lightly.
    • Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
    • Shift the fried arbi from the center to the sides (periphery) of the tawa.
    • Add the rest of the arbi, fry and shift to the sides.
    • In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
    • Add 1/2 tsp salt.
    • Return the arbi to the center, add red chillies and half of the coriander.
    • Fry for a minute. Add the prepared makhani gray and fry until the arbi is coated with the gravy.
    • .Sprinkle lemon juice, garam masala and the remaining coriander.
    • Stir and serve immediately.


    1. 250 gms rajma (kidney beans)
    2. 1 tbsp cumin seeds
    3. 2 tsp onions chopped
    4. 3 tomato puree
    5. 2tbsp ginger paste
    6. 1 tblsp green chillies chopped
    7. 2 tbsp garlic paste
    8. 3-4 tbsp.cumin seeds powder
    9. 2 tspcoriander powder
    10. 2 tsp red chilli powder
    11. salt as per taste
    12. oil
    13. 2 tblsp curd
    14. coriander leaves to garnish


    • Soak the rajma overnight, it should be soaked atleast for 8 hrs.
    • After that boil the rajma till well cooked, it approx takes 45 min to become tender.
    • Heat oil, add cumin seeds, and when crackles, add chopped onions, Saute it till light golden brown in colour.
    • Then Add ginger paste and garlic paste , tomato puree , green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
    • Cook the masala for 5-6 minutes.
    • Now put rajma, mix it well and add half a cup of water.
    • Cook it for another 10 minutes.
    • Garnish with green coriander leaves.



    1. 3 cups Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
    2. 150gms Grated paneer
    3. 2 Tomatoes
    4. 2 Grated onions
    5. 2 tsp Ginger paste
    6. 2 tsp - Garlic paste
    7. Salt To Taste
    8. 2 tsp Turmeric Powder
    9. 2 tsp Red chilli powder
    10. 2 tsp Coriander powder
    11. 2 tsp Garam Masala Powder
    12. 2 tbsp - Cream
    13. 6 tbsp oil
    14. 1 cup - Milk / water
    15. some Dry fruits (cashew nuts, raisins)
    16. Coriander leaves To sprinkle


    • Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree.
    • You can also use readymade tomato puree
    • Take 1 tbsp oil and slightly fry the dry fruits for about 1 min on medium heat.
    • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
      Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for some time then add tomato puree and dry fruits.
    • Mix all the ingredients well and cook for 5 minutes.
    • Add milk/ water alternatively, Bring it to boil.
    • Cook until the gravy becomes thick. then add paneer to the gravy and stir well.
    • Now add all the vegetables to the above gravy and cook for 5 minutes.
    • Garnish it with cream and coriander leaves on the top
    • Serve it hot.

    sandesh recipe


    1. 500gms Paneer
    2. 270gms sugar
    3. 2tbsp rose water
    4. 1 tsp green cardamom seeds powder
    5. 10 pistachios thinly sliced
    • Mix sugar and paneer and put the mixture over the gas and stir constantly to avoid lumps.
    • When the mixture solidifies, put rose water on it and remove the pan from the heat.
    • After removing, keep Stirring for few more mins.
    • Sprinkle cardamom and pistachios in two separate plates.
    • Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
    • Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
    • Serve it cold

    Shrikhand recipe


    1. 1 container plain yogurt
    2. 1/2 cup sugar powdered
    3. 2 tsp rose water
    4. 1 tsp cardamom powder
    5. some ground nutmeg
    6. 4 threads of saffron
    7. 6-7 pistachios chopped
    • Mix all ingredients ,dont mix pistachios,then Cover and refrigerate at least 2 hours.
    • After that ,remove it and keep stirring for 5 mins.
    • Sprinkle shrikhand with pistachios.
    • Serve cold.

    Burfi recipe


    1. 5 cup Whole Milk
    2. 5 tsp fresh Lemon Juice
    3. 5 tblsp dried Milk Powder
    4. 6 tblsp powdered Sugar
    5. 7 tbsp Ghee
    6. 2 tsp Cardamom Powder
    7. 3 sheets Edible Silver Foil


    • Heat the milk slightly and addthe lemon juice.
    • Then hang it up in a muslin cloth to drain for 2 hours.
    • TNow it will become like a cheese
    • Kneed this well with the milk powder and sugar.
    • Heat the ghee in a heavy pan and add the cheese mixture.
    • Keep stirring over very low heat until the ghee separates.
    • Remove and mix in the cardamom powder, and let it cool down
    • Knead again to blend.
    • Cut into squares and decorate with silver foil.

    Badam kheer recipe


    1. 1/2 cup Almond
    2. 3 cups Milk
    3. 4 tblsp Sugar
    4. 5 -6 Cardamom finely chopped
    5. 5-6 threads of Saffron , soaked in lukewarm milk
    • Boil the milk in a thick bottomed pan.
    • when the milk begins to boil add the almond paste and the sugar and cook over a low flame
    • stirring continuously.
    • When the milk becomes thick, like a kheer remove from the flame and add the dissolved saffron and the crushed cardamoms.
    • Allow to cool and serve chilled.

    besan ke ladoo


    1. 2 cups besan
    2. 2 cup sugar powdered
    3. 1 cup ghee
    4. 4-6 almonds finely chopped
    5. 4-6 pistachios chopped
    6. 4-6cashew nuts chopped
    • In a kadhai mix gram flour and ghee over a low heat and keep constantly stirring to avoid lumps.
    • When it releases a aroma, it is ready.
    • Now remove from the gas and allow it to cool.
    • Add all the remaining ingredients, sugar ,nuts and mix thoroughly.
    • Now form ping-pong size balls of the mixture.
    • They are ready to be served

    Badam phirni


    1. 3 cups milk
    2. 3 tbsp rice
    3. 4 tbsp sugar
    4. 10-15 almonds (sliced)
    5. 2 tsp green cardamom (crushed)
    6. 1 tsp kewra essence
    7. silver foil paper (varak)


    • Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
    • Bring milk to boil in a moderatly low heat and add rice, sugar and cardamom and stir constantly till milk turns thick.
    • Remove from heat
    • Put in serving bowl and chill.
    • Garnish the badam phirni with silver foil paper and almonds and serve.

    Badam halwa recipe


    1. 2 cups Badam
    2. 4 cups Sugar
    3. 2 drops Kesar Colour
    4. 1 cup Ghee
    5. 2 cup Milk

    How to make badam halwa:

    • Leave the almonds in hot water for 1 hour.
    • Take out the outer skin and grind to a paste with the milk.
    • Make sugar syrup and boil till it reaches a one string consistency.
    • Add the badam paste and kesar colour ,cook till it thickens.
    • Then add ghee stirring continuously on low heat.
    • Badam halwa is ready to eat.


    1. 1 medium Gobhi (Cauliflower)
    2. 3/4 cup all purpose Flour
    3. 2 tbsp Corn Flour
    4. Salt to taste
    5. 2Chopped green chili
    6. 2 tbsp Garlic Paste
    7. 2 tbsp Ginger Paste
    8. 1 cup Onions finely Chopped
    9. Finely Chopped Coriander Leaves
    10. 1 tsp Ajinomoto
    11. 3 tbsp Soya Sauce
    12. 3 tbsp Tomato Ketchup
    13. 3 tbsp Oil
    • Make a Batter by putting maida, corn flour salt,and ginger and garlic paste by using water.
    • Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
    • Heat oil in another pan and add the left ginger & garlic paste,aginomoto, soya sauce and tomato sauce chopped onions and green chili to it.
    • Add fried Gobi kept aside and mix well.
    • Garnish it with coriander leaves.
    • Serve the gobi manchurian hot.



    To prepare the Cover

    1. 250 gms. All purpose flour
    2. 1 Egg
    3. Salt as per taste

    For Filling

    1. 3 Carrots Grated
    2. 1 tsp Ginger grated
    3. 1/2 tsp Garlic Minced
    4. 150 gms Cabbage Shredded
    5. 50gms Mushrooms Chopped
    6. 45gms Sprouted Beans
    7. 2Green Chilies Chopped
    8. Salt to taste
    9. 3 tbsp Soya Sauce
    10. 1 tbsp White Pepper Powder

    • Mix the flour and add salt, egg and water and make a smooth batter.
    • Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
    • Cook both sides of the pancake till golden.
    • Repeat the same procedure for making more pancakes·
    • Now to make the filling heat 3 tbsp oil in a kadai, add ginger ,garlic and mushrooms, stir fry for 20 seconds.
    • Then add carrots, cabbage,bean sprouts, salt, pepper and soya sauce and cook tossing the vegetables until they are crisp-tender.
    • Set aside the filling to cool.
    • To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
    • Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
    • Serve it with green chutney or schewan sauce


    1. 20 pieces boneless Fish
    2. 23/2 tbsp Corn Flour
    3. 13/2 tbsp Soya Sauce
    4. 13/2 tbsp Vinegar
    5. 1 cup Chicken Stock
    6. 4tbsp choppednSpring Onions
    7. 3 tbsp Tomato Sauce
    8. 2 tsp Ginger Paste
    9. Salt to taste
    10. 2 tbsp Pepper Powder
    11. 11/2 tbsp Sugar
    12. some ajinomoto
    13. Oil to fry
    14. 3 tbsp oil

    • Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper and Cover fish pieces with the above mixture evenly.
    • Heat oil in a wok and deep fry the fish pieces till golden brown.
    • Nowin a separate pan put 2 tbsp oil and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
    • Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
    • Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
    • put fried fish pieces. Simmer for a minute ·
    • Serve the sweet and sour fish hot with steamed or boiled rice.


    1. 1 Packet Noodles
    2. 2 Onion Sliced
    3. 1 Capsicum Sliced
    4. 1 Cabbage Shredded
    5. 1 Carrot Sliced
    6. 3/4 cup Beans Chopped
    7. 2 1/2 tbsp Soya Sauce
    8. 1 1/2 tbsp Vinegar
    9. 1 tbsp Chili Sauce
    10. Salt to taste
    11. 1 tsp Pepper Powder
    12. 3 tbsp Oil

    • Boil Noodles in enough water and remove it and drain water when it is done, remember donot over cook it.
    • Strain Noodles through cold water and add few drops of oil to the noodles to avoid sticking.
    • Heat oil in a wok and add sliced onions and stir fry for 20 seconds, add all other vegetables and stir fry for 4 minutes, do not over cook the vegetable too.
    • Add salt and pepper and mix well and boiled noodles and mix well
    • Take care that noodles don't break
    • Put vinegar, chili sauce and soya sauce and keep stiring
    • Serve it hot.


    1. 1 1/2 cups Grated Cabbage
    2. 1 1/2cups Grated Carrots
    3. 2Chopped Spring Onion
    4. 1-2Chopped Green Chilies
    5. 1tbsp garlic paste
    6. 2 tbsp Corn Starch or Flour
    7. 2 tbsp Soya Sauce
    8. Salt to taste
    9. 2tsp Pepper Powder
    10. 1 tsp Sugar
    11. A pinch of ajinomoto
    12. 2 tbsp oil

    • Mix and squeeze the water out from grated cabbage and carrots .
    • Now mix in it corn starch and chopped chilies and little salt to it.
    • Make small balls of the mixture .
    • Heat the oil in a pan and deep fry the balls till golden brown.
    • Now in a separate pan heat 2 tbsp oil.
    • Sauté garlic, green chilies and spring onions and add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
    • Mix 1 tbsp corn four with half of a cup of cold water and stir into it.
    • Now add the fried balls to the gravy.
    • Cook 5 minutes and serve hot garnished with chopped coriander.


    1. 3 tbsp Chili Sauce
    2. 11/2 tbsp Corn Flour / Corn Starch
    3. 2tbsp Soya Sauce
    4. 2 tbsp Vinegar
    5. 3tbsp Capsicum Chopped
    6. 3tbsp Spring Onions Chopped
    7. 3tbsp Tomato Sauce
    8. 2 tbsp Carrots Chopped
    9. 1/2cup Chopped Cabbage
    10. 1 tsp Black Pepper Powder
    11. 1/2 tsp Sugar
    12. ajinomoto
    13. Salt to taste
    14. 5 cups Water

    • Mix water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
    • Now add all the chopped vegetables ·
    • Cook for 3-4 minute on a medium heat.
    • Dissolve corn starch in 1/2 cup water and add to the soup
    • Keep stirring constantly till it becomes thick.
    • Cook for a minute, Serve hot .


    1. 500 gms Boneless Chicken
    2. 3 tbsp Soya Sauce
    3. 1 Egg
    4. 2 tbsp Corn Flour
    5. 4 Chopped Green Chilies
    6. 2 Green Onion Chopped
    7. 2tsp Garlic Paste
    8. Salt to taste
    9. 1tsp White Pepper Powder
    10. 1 tsp Sugar
    11. A pinch of ajinomoto
    12. 2 cups chicken Broth/ Water
    13. Oil to fry

    • Cut the boneless chicken pieces into1 " cubes and marinate it by brushing it with Soya sauce,corn flour, salt, egg .
    • Keep aside for about 30mins.
    • Heat oil and deep fry the marinated chicken pieces till golden brown.
    • Now in a pan heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
    • Then put 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
    • Add fried chicken pieces to it and cook for 3 minutes.
    • Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
    • Garnished with chopped green onion ·
    • Serve hot .

    Chinese fried rice recipe

    3 cups chinese Rice
  • 5 tbsp Oil
  • 150 gms Beans Finely Chopped
  • 1Carrot Finely Chopped
  • 2 Onion Sliced
  • 150 gms Cabbage Finely Chopped
  • 2 Spring Onions Finely Chopped
  • 2-3 Green Chilies chopped
  • 2tsp Ginger Chopped Finely
  • 2tsp Garlic Finely Chopped
  • 2 tbsp Soya Sauce
  • Salt as per taste
  • 2 tbsp pepper powder
    • wash and soak the rice in water for 20 minutes and drain.
    • Boil water, add rice and little salt.
    • Cook the rice and make sure that you dont over cook, as in chinese preparation each grain of rice should be separate.
    • Drain using a large seive and add cold water and drain again and set aside.
    • Heat oil in a pan and stir fry all the chopped vegetables, till they bacome crispy,but make sure do not over cook them.
    • After that add the cooked rice and mix salt and pepper ,Now put soya sauce to it.
    • Cook the chinese fried rice for 5minutes and serve hot.


    1. 6 Chicken Wings
    2. 2tbsp Ginger-Garlic paste
    3. 3tbsp all purpose flour
    4. 3tbsp Con flour
    5. 2 beatenEggs
    6. 1tsp Pepper powder
    7. 1/2 tbsp sugar
    8. Salt to taste
    9. 1 tbsp Soya Sauce
    10. Oil for frying

    • Coat chicken wings well by applying Soya sauce, ginger-garlic paste, sugar to it, keep a side for 1/2 hour.
    • Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beaten eggs.
    • Heat oil and Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
    • Serve fried chicken wings hot with thin slices of onions and lemon.


    1. 1 1/2 cup Chickpea Flour (Besan)
    2. 3 tsp Oil
    3. 1 tsp Cumin powder
    4. Salt as per taste
    5. 1 -2 Chopped Green
    6. 1/2 cup Water
    7. 2Potato
    8. 1 small Cauliflower
    9. 2 Cabbage
    10. 6-8leaves Spinach sliced
    11. 1 1/2 cup Sliced Onion

      How to make vegetable pakora:
    • Boil peel and chop the potato · finely chop in round shapes.
    • Finely chop cauliflower and onion.
    • Shred the cabbage and spinach.
    • Mix all the ingredients well.
    • Blend it with hands or use a blender , so that the batter becomes fluffier.
    • Let batter rest 20mins in a warm place
    • Add the vegetables in the batter.
    • Deep fry in oil till golden brown.
    • Drain pakoda on tissue paper and serve immediately.
    • Serve vegetable pakora with coriander or mint chutney or tomato ketchup


    1. For the top Cover:
    • 1 cup all purpose flour
    • Water to Knead dough
    • 3tbsp oil
    • salt to taste
    • 1tsp. Ajwain

    For Stuffing:

    • 3-4 boiled, peeled & mashed Potatoes
    • 1/2 cup boiledGreen Peas
    • 2-3 finely choppedGreen Chilies
    • 1tsp Ginger paste
    • 1tbsp coriander finely chopped
    • 1tsp Garam masala
    • Salt to taste
    • Red chili powder to taste
    • 1/2 tsp. Dry Mango powder

    How to make samosa:

    For Cover:

    1. Mix all the ingredients (salt, oil, ajwain) and keep adding water to make a soft dough·
    2. Keep Patting and kneading well for several times to make a smooth and soft dough·
    3. Cover it with moist Muslin cloth and keep aside for 30minutes.

    For Stuffing :

    1. add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
    2. Then add green peas, coriander and keep aside.
    3. Make small rolls of dough and roll it into a 4"diameter circle.
    4. Cut it into two parts like semi-circle.
    5. Now take one semi circle and fold it like a cone. Use water to make it·
    6. Place a spoon of filling in the cone and seal the third side using a drop of water.
    7. Heat oil and deep fry till golden brown
    8. Fry on a medium flame, so that the inside part gets cooked properly.
    9. Serve samosa hot with hari chutney, tamarind chutney, or ketchup.


    1. 12 Pav buns
    2. 3 Onions
    3. 3 tsp corianderPowder
    4. 5 Tomatoes
    5. 3tsp Cumin Powder
    6. 3 Potatoes
    7. 2 tsp Chilli powder
    8. 1 cup Peas
    9. 5 tsp Pav Bhajji masala
    10. 1 cup Carrot
    11. Salt to taste
    12. 1/2 cup Beans
    13. 1/2 cup Cabbage
    14. 1/2 cup Capsicum
    15. 1 cup Cauliflower
    16. some Coriander for garnish
    17. 2 tsp Lemon Juice
    18. 3/4 tbsp Ginger Garlic paste
    19. Green chillies finely chopped

    • Heat oil in a pan & add the onions. Fry till transparent,then add tomatoes,salt,all the powders and fry till the oil get seperated.
    • Boil all the other vegetables seperately & add them with a cup of water to the onion mixture.
    • With the help of masher,keep mashing the mixture till it becomes like a smooth paste.
    • When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.

    For the pavs:

    • Slit open the pavs from the middle.
    • Apply butter in the inside & place them on a frying pan.
    • When they get golden brown from the inside take them off.
    • Then place the outside part of the pavs on a frying pan by applying butter,
    • when golden brown from both the sides,take it off.
    • Serve hot with bhajji.


    1. 1 Large block of Paneer
    2. 1 onion
    3. 1 Capsicum
    4. 1 Tomato
    5. Few Mushrooms
    6. Finely chopped Coriander leaves

    To Marinade:

    1. 1/2 cup curd
    2. 2tsp Garlic paste
    3. 2 tsp Ginger Paste
    4. 2 tsp Tandoori powder
    5. 1 tsp cumin powder
    6. 2 tsp Chaat powder
    7. Salt to taste
    8. Red chili Powder

      How to make indian paneer tikka :
    • Cut Paneer into thick cubes and also Cut all vegetables into cubes .
    • Mix all ingredients for marinade and keep aside for 1 hour.
    • Add the left marinade to the vegetables.
    • Brush the marinade to the paneer and refrigerate it for 2hours.
    • Heat oil and fry marinated paneer till fully done,at the same time also fry other vegetables.
    • Arrange fried vegetables and then paneer in a platter.
    • Sprinkle coriander and lemon slices
    • Serve paneer tikka hot with mintchutney or ketchup.


    500gms Paneer
  • 2cup Chickpea Flour
  • 5tsp Oil1
  • 1 tsp Salt
  • 1tsp Red chili powder
  • 3-4Chopped Green Chillies
  • 1 cup Water

    How To Make Paneer Pakora:
    • Mix all the ingredients well.
    • Beat it with a blender or even with your hand to make the batter fluffier
    • Keep the batter for 1 hour.
    • Cut the paneer into thick cubes and add some salt, chili powder on the cubes
    • Deep fry in oil that is heated to 375°.
    • Drain on tissue paper and serve immediately.
    • Serve it with coriander chutney or ketchup


    1. 3 cups pre-dried whole peas
    2. 1 tsp baking soda
    3. A pinch of asafoetida
    4. Tamarind chutney
    5. Green chutney
    6. 3 potatoes (boiled, peeled and chopped)
    7. 2 small onion (finely chopped),
    8. optional1 tomato (chopped)
    9. 1 small cucumber (peeled and chopped)
    10. Lemon juice
    11. Salt to taste
    12. Red chilly powder
    13. Garam masala powder
    14. Black salt
    15. Cumin powder
      How to make indian matar chaat :
    • Place dried peas in a pan and add sufficient water to cover them.
    • Now put in soda and asafoetida powder and cook for about 15 minutes
    • Make sure that the peas are tender, if not then You can also pressure cook them.
    • Drainthe water and serve.
    • Serve individually taking 2 scoops of cooked peas and top it with little chopped onions, cucumber. tomatoes and potatoes.
    • Sprinkle with spices to individual taste.
    • Pour a little tamarind & green chutney and lemon juice on the top.
    • Toss well and serve matar ki chaat.


    1. 8 big potatoes, cut into strips
    2. Oil for deep frying
    3. Salt to taste

      How to make french fries:
    • Cut the potatoes into strips of about 1/2-inch wide.
    • Soak potatoes in ice cold water for 1 hour at room temperature.
    • Drain and pat dry with yissue paper·
    • Heat oil in deep fryer to about 375°.
    • Place potato strips in a single layer in deep fry basket
    • fry in hot oil until golden brown and tender.
    • Drain french fries on tissue paper .


    1. 3 cups Rice
    2. 4tbsp Oil
    3. 120 gms Beans Finely Chopped
    4. 2 Carrot Finely Chopped
    5. 2 Onion Sliced
    6. 150 gms Cabbage Finely Chopped
    7. 3 Spring Onions Finely Chopped
    8. 2-3 Green Chilies chopped
    9. 2 tsp Ginger Chopped Finely
    10. 2 tsp Garlic Finely Chopped
    11. 3 tbsp Soya Sauce
    12. Salt & pepper to taste


    • soak the rice in water for 20 minutes and drain
    • Boil water, add rice and little salt.
    • Cook uncovered on low heat till rice is tender.
    • Do not over cook it,make sure that each rice is seperate.
    • When rice is done, drain and add soom cold water and drain again using a large seive and set aside
    • Heat oil in a large pan and stir fry all the chopped vegetables for 2 mins,make sure it is not over cooked, then add salt,cooked rice and soya sauce to it.
    • Cook the chinese fried rice for 2-3 minutes and serve hot.



    • 6cup Cold Milk
    • 2 cup boiling Water
    • 8 tsp instant Coffee Powder
    • 6tblsp Cream
    • 5tblsp Sugar
    • someCrushed Ice
    • mix coffee powder and sugar in boiling water and allow to cool.
    • Blend the the coffee mixture and milk,cream and crushed ice in a blender for few seconds.
    • Blend till it becomes frothy.
    • Serve chilled.



    • 500 ml any chilled Cola
    • 3 scoop Vanilla Ice-cream
    • 150 ml sweetened Milk
    • some Ice-cubes


    • In a tall thin glass put ice-cream scoop
    • Pour the sweetened milk over it and add ice-cubes.
    • pour the cola in the very carefully .
    • Serve


    • 7 medium sized Green Mango
    • 36/4th cup Water
    • 1 tsp roasted Cumin Seed powder
    • 1tsp Red chili Powder
    • 2tsp Salt
    • 4tblsp Sugar
    • 4tblsp chopped Mint Leaves
    • some crushed Ice-cubes
    • boil the mangoes with water in a pan .
    • Simmer for 15 minutes.
    • remove the mangoes from water and peel, remove the seed and pulp the mango with a masher.
    • Add water, sugar, salt, chili and cumin.
    • blend it properly
    • Stir in the mint and whisk
    • Serve chilled with crushed ice.

    French 75 Cocktail Recipe

    • 1 oz gin
    • Castor sugar
    • 1 oz lemon juice
    • 5 oz champagne


    • Combine sugar, lemon juice, and gin in a shaker full of ice.
    • Shake well, then pour into a tall glass and top with champagne.
    • Decorate with a cocktail cherry or orange slice.

    Fallen Angel Cocktail Recipe

    • 1 dash of Angostura bitters
    • 2 dashes of green creme de menthe
    • juice of 1 lemon or 1/2 lime
    • 2 measures gin


    • Shake the ingredients well with ice and strain into a cocktail glass.

    White Lady Cocktail Recipe

    • 1/2 measure lemon juice
    • 1/2 measure Cointreau
    • 1 measure gin


    • Shake the ingredients well with ice and strain into a cocktail glass.
    • Decorate with an orange slice, speared with a cocktail cherry.
    • Shake the ingredients well with ice and strain into a cocktail glass.

    Tequila Sunrise Cocktail Recipe

    • 1 3/4 measures tequilla
    • 3 1/2 measures orange juice
    • 1/2 measure grenadine


    • Stir the tequila and orange juice with ice cubes in a shaker or jug and strain into a tall tumbler.
    • Add ice cubes then slowly pour in the grenadine.
    • Allow the settle, but stir once before drinking.

    Margarita Cocktail Recipe

    • 1 1/2 measures tequila
    • 1/2 measure Cointreau
    • 1 measure lemon or lime juice


    • Moisten the inner and outer edge of a cocktail glass with a slice of lemon or lime and dip in fine salt.
    • Shake the ingredients well with ice and strain into a glass.

    Blue Hawaiian Cocktail Recipe

    • 1 oz Light rum
    • 2 oz Pineapple juice
    • 1 oz Blue Curacao
    • 1 oz Cream of coconut
    • 1 slice Pineapple
    • 1 Cherry


    • Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed.
    • Pour contents into a highball glass.
    • Decorate with the slice of pineapple and a cherry

    Blue Lagoon Cocktail Recipe


    • 1 oz Vodka

    • 1 oz Blue Curacao

    • Lemonade

    • 1 Cherry


    • Pour vodka and curacao over ice in a highball glass.

    • Fill with lemonade, top with the cherry, and serve

    Blue Lagoon Cocktail Recipe

    • 1 oz Vodka
    • 1 oz Blue Curacao
    • Lemonade
    • 1 Cherry


    • Pour vodka and curacao over ice in a highball glass.
    • Fill with lemonade, top with the cherry, and serve

    Alabama Slammer Cocktail Recipe

    1 oz Southern Comfort
  • 1 oz Amaretto
  • 1/2 oz Sloe gin
  • 1 dash Lemon juice
  • method

    • Pour all ingredients (except for lemon juice) over ice in a highball glass.
    • Stir, add a dash of lemon juice, and serve.

    Apple Eye Cocktail

    • 2 measures apple juice
    • 1 dash lime juice
    • ginger beer to top up


    • Stir the bitters and lime juice together in large wine glass.
    • top up with ginger beer
    • and decorate with lime slices.
    • Serve with a straw.

    Limey Cocktail

    • 1 measure lime juice
    • 1/2 measure lemon juice
    • 1/2 egg white


    • Shake the ingredients well with ice and strain into a cocktail glass.
    • Decorate with a cocktail cherry.

    Keep Sober Cocktail

    • 1/2 measure grenadine
    • 1/2 measure lemon syrup
    • 3 measures tonic water
    • soda water to top up


    • Shake the ingredients well with ice and strain into a tumbler.
    • Top up with soda water.
    • Add ice cubes if liked.

    Parsons Special Cocktail

    • 4 dashes of grenadine
    • 120ml (4 fl oz) orange juice
    • 1 egg yolk


    • Shake the ingredients well with ice and
    • strain into a tumbler.

    Tenderberry Cocktail

    • 6-8 strawberries
    • 1 measure grenadine
    • 1 measure double cream
    • 1 measure ginger ale
    • little ground ginger


    • Place the strawberry, grenadine and cream in an electric blender with some crushed ice and blend on maximum speed for 30 seconds.
    • Pour into a tumbler.

    San Francisco Cocktail

    • 1 measure orange juice
    • 1 measure lemon juice
    • 1 measure pineapple juice
    • 11 measure grapefruit juice
    • 2 dashes grenadine
    • 1 egg white
    • soda water to top up


    • Shake the ingredients well with ice and strain into a wine glass.
    • top up with soda water and
    • decorate with fruit slices speared onto a cocktail stick.
    • Stick with a straw.

    Temperance Mocktail Cocktail

    • 2 measures lemon juice
    • 2 dashes grenadine
    • 1 egg yolk


    • Shake the ingredients well with ice and strain into a cocktail glass.
    • Decorate with a cocktail cherry.

    Cafe Astoria Cocktail

    • 1/2 measures coffee essence
    • 2 measures milk
    • 1/4 measure pineapple juice
    • 1/4 measure lemon juice
    • chocolate sugar strands to decorate


    • Place the ingredients in an electric blender with some crushed ice and blend on maximum speed speed on for 30 seconds.
    • Pour into a cocktail glass and
    • sprinkle sugar strands on top just before serving.

    Carib Cream Cocktail

    1 small banana, chopped
  • 1 measure lemon juice
  • 1 measure milk
  • 1 teaspoon finely chopped walnuts
  • method

    Place the banana, lemon juice and milk in a electric blender with some crushed ice and blend on maximum speed until smooth.
  • Pour into a cocktail glass and
  • sprinkle the chopped walnuts on top just before serving.
  • Nursery Fizz Cocktail

    • 90 ml (3 fl oz) orange juice
    • 90ml (4 fl oz) ginger ale


    • Fill a large wine glass with crushed ice
    • pour in equal measures of orange juice and ginger ale.
    • Decorate with a cocktail cherry and an orange slice speared onto a cocktail stick.

    Jersey Lilly Cocktail

    • 1 wine glass sparkling apple juice
    • 2 dashes of Angostura bitters
    • 1/4 teaspoon caster sugar


    • Shake the ingredients well with ice.
    • Strain into a wine glass.
    • Decorate with a cocktail cherry.

    Claytons Pussyfoot Cocktail

    • 1/2 measure lemon syrup
    • 1/2 measure orange juice
    • 1 measure Cola


    • Shake the ingredients well with ice.
    • Strain into a cocktail glass.

    Cinderella Cocktail

    • 1 measure lemon juice
    • 1 measure pineapple juice
    • 1 measure orange juice
    • 1 dash of grenadine
    • soda water to top up


    • Shake the ingredients well with ice.
    • strain into a tumbler.
    • Top up with soda water
    • decorate with pineapple slices.
    • Serve with a straw.

    Anita Cocktail

    serves 3
    • 1 measure orange juice
    • 1 measure lemon juice
    • 3 dashes of Angostura bitters
    • soda water to top up


    • Shake the ingredients well with ice.
    • Strain into a tumbler and top up with soda water.
    • Decorate with lemon and orange slices.
    • Serve with a straw.

    Appleade Cocktail

    3 servings
    • 2 large dessert apples
    • 600 ml (1 pint) boiling water
    • 1/2 teaspoon sugar


    • Chop the apples and place in a bowl.
    • Pour the boiling water over the apples and add the sugar.
    • Leave to stand for 10 minutes, then strain into a jug and allow to cool.
    • Pour over ice cubes in a tall tumbler and decorate with an apple slice.
    • Serve wit ha straw.

    BHINDI BHAJI RECIPE or bhindi dopiaza


    • 1 kg bhindi (ladies fingers)
    • 3 medium onions, chopped
    • 1 tsp garlic paste
    • 1 tsp coriander paste
    • 1 tsp cumin seed powder
    • 3 tomatoes
    • 3 tsp oil

    How to make bhindi dopiaza :

    • Do not slice the bhindi,Cut the tip and the very bottom from it
    • Heat oil in a pan and add onion and cook it till gloden brown.
    • then Add all ingredients except bhindi , and tomatoes
    • bhindi , then cook for 10 minutes.
    • Garnish with tomatoes
    • serve it with steam rice or hot parathas


    3/4th cup skinless dried black beans (urad)
  • 4 cups Flour (atta)
  • Salt as per taste
  • 1 green chili chopped
  • 1/2tsp asafoetida powder
  • 1tbsp anise seeds
  • 2tsp coriander seeds
  • 1tsp white cumin seeds
  • 1tsp red chili powder
  • Oil
  • Preparation:

    Soak the beans in water overnight
  • add enough water to the flour make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
  • to make stuffing Grind beans with the chili powder, salt and spices .
  • Mix well and divide it into 20 .
  • Divide the dough into 20equal portions,
  • Flatten and roll out into 2inch round.
  • stuf one portion in each round and roll into a smooth flatten ballof about 3inch round.
  • Heat oil for deep frying
  • put the kachori and cook both the side until golden brown.
  • Serve the dal kachori hot with chutneyor tomato sauce.



    • 2 cups (Maida)
    • 1 pouch Yeast
    • 1 cup Yogurt
    • 2 tbsp Vegetable Oil
    • Salt to taste

    for Choley

    • 250gms of Garbanzo beans
    • 1tsp Ginger paste
    • 1 tsp Garlic powder
    • 1 tsp Cumin seeds
    • Oil
    • 6 Mint leaves
    • 1tsp Turmeric Powder
    • 1tsp Chilly Powder
    • 3 Bay Leaves
    • 3 Cloves
    • 1tsp Garam Masala
    • 1 onion chopped
    • 2 tomatoes
    • 2 cups of Water
    • Salt to taste

    How to make chhole bhature :


    • Take yeast and soak in lukewarm water 20 minutes
    • add the yeast in all other ingredients and mix well and make a soft dough
    • and keep aside for 4-5 hours
    • Roll like little thick puri and Fry till golden brown.
    • Take 2 tsp of oil heat it,Add garlic powder and Then add cumin seeds fry till they start crackle.
    • Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
    • add all ingredients including water
    • pressure cookerit and wait for 3 whistles to come ·
    • Garnish choley with thinly sliced long pieces of onion and a piece of lemon split and also with mint leaves.


    • 250gm flour
    • salt to taste
    • 25gm yeast mix with 4-5tbsp hot water
    • 3 tbsp butter
    • 150ml evaporated milk
    • 2 tbsp sugar
    • 1/2 cup tomato sauce
    • 1 pkt chese grated
    • 2 large onions (cut into rings)
    • 1/2 tsp pepper powder
    • some chicken
    • 1 egg


    • Mix yeast in hot water and leave it to be frosty.
      In a bowl put in the flour, salt, sugar and mix with milk and yeast.
    • make a soft dough and leave the dough for sometime till it doubles.
    • For the filling Mix chicken in the beaten egg along and put some salt and pepper powder.Leave aside.
    • make into the dough with your hands and then make into equal balls shape and flatten it
    • Put the mini round dough in a greased flat baking pan.
    • Brush the mini pizza with tomato sauce.
    • Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
    • Pre heat oven for 180C and bake for 15-20 minutes.
    • You can serve with peppericano sauce.


    • 3 big potatoes boiled and mashed
    • 9 Bread Slices
    • Coriander leaves finely chopped
    • Green chilies (chopped)
    • Red Chili powder to taste
    • 1tsp Garam Masala powder
    • Oil for frying


    • To the mashed potatoes Add all the ingredients except oil
    • Take some water in a bowl and dip a bread slice
    • Squeeze the water from the bread by pressing between palms gently.
    • Place some potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
    • Repeat the similar process for making more such rolls.
    • heat oil and deep fry on medium flame till golden brown.
    • Serve bread rolls hot with green chutney and tomato sauce.


    • 6-7 Bread Slices
    • 1cup Gram Flour
    • 1/2 tsp turmeric powder
    • Salt to taste
    • 1 tsp Ajwain
    • Red chili powder to taste
    • 1 tsp Garam Masala powder
    • Oil for frying

    How to make bread pakoda :

    • Cut Bread slices into desired shapes (like triangle, rectangle etc.)
    • add gram flour salt, chili powder, garam masala, ajwain and mix it. also can put some coriander leaves-that is optional
    • make a smooth batter by pouring water at regular interval,the batter should not be very thick or thin.
    • Heat oil and Dip bread piece in the batter and fry till crispsy brown ·
    • Serve hot with green chutney and tomato sauce.


    • 4 boiled potatoes
    • salt as per taste
    • 1/2tsp ground black pepper

    For Stuffing:

    • 1/2 green peas cooked
    • 1tbsp scrapped ginger
    • 1 tsp garam masala
    • salt to taste
    • 1 tsp Red chili powder
    • 1tsp cumin seeds powder
    • Oil for frying.

      How to make aloo tiki :
    • mash the cooked peas and add all the stuffing ingredients except oil and mash properly.
    • Divide the mixture into 15 equal portions and keep aside.
    • Peel the potatoes and mash them into smooth paste by adding salt and pepper and knead until properly mixed.
    • Divide it into 15 equal portions.
    • Take each portion of potato mixture and make a ball.
    • gently flatten each ball into a round patty of about 1 -inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
    • after that very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
    • Heat oil in a pan and put in the patties, not too many at a time, and fry on both sides till crisp golden brown.
    • Serve it hot with chutney and curd if required.
    • also can be served with tomato sauce.



    • 4 peeled potatoes
    • 1 tsp red chilli powder
    • 1- 1/2 tsp roasted cumin powder
    • 2 tsp chaat masala
    • Tamarind Chutney
    • Mint Chutney (according to the taste)
    • for garnishing Coriander Leaves
    • for garnish - chopped onion, tomato chopped , fresh pomegranate seeds
    • oil for frying
    • Dice potatoes into large dice - 3/4 to 1 inch cubes.
    • Heat oil in a pan and deep fry potatoes, till golden brown
    • makt sure that the potatoes are cooked properly . Drain on tissue paper.
    • place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
    • Add accordingly all chutneys , mix all the ingredients well .
    • garnished with coriander leaves, chopped onion, tomato julienne or pomegranate
    • Serve, with toothpicks, in individual bowls, .


    • 2 cup Puffed Rice (Kurmura)
    • 1cup chopped Tomato
    • 1 cup chopped Onion
    • 3/4 cup chopped Coriander Leaves
    • 1 cup boiled and mashed Potato
    • 3 chopped Green Chilli
    • 1 tblsp chopped Ginger
    • 2tblsp Garam Masala
    • 7 tblsp Tamarind (Imli) Chutney
    • 8 tblsp Mint Chutney
    • 1/2 cup Nimkis
    • 1 cup Sev
    • 1 cup Gol gappas
    • 3 tblsp Lemon Juice

    How to make bhel puri:
    · Mix the puffed rice, tomatoes, onions.
    · Mix the boiled potatoes
    · Mix all the ingredients under seasoning .
    · Lightly crush and add the nimkis and golgappas.
    · garnish it with Adding the sev and
    · Finally garnish with coriander leaves and lemon juice.
    · Serve immediately..


    To make puri:

    • 1 cup Semolina (Rava / Suji)
    • 3 tblsp Fine Wheat Flour (Maida)
    • 1/4 tsp Baking Soda
    • Oil to deep fry

    To make pani:

    • 1 cup Tamarind (Imli) Pulp
    • 4 cups Water
    • 3 tblsp roasted Cumin Seed Powder
    • 3 tblsp un-roasted Cumin Seed
    • some Coriander Leaves
    • 4 Green Chilly
    • 3 tblsp Mint Leaves Chutney
    • 2tblsp Black Salt
    • 3 tblsp Jaggary

    How to make pani puri:

    To make pani:

    • put all ingredients together as per measure
    • Adjust spices and tangyness to taste.
    • Strain through a strainer to remove any rough bits.

    To make puri:
    · Mix sooji, maida, baking soda, salt and water to knead a dough.

    · the dough should be soft
    · covered with wet cloth for 30 minutes.
    · Make small sized balls.
    · With the help of some dry maida or sooji, roll into thin rounds.
    · Heat oil in a pan and deep fry puris till very light brown and crisp.
    · Drain in a paper towel for a while to dry out the oil.
    · Store in an airtight container when cool.


    To make the patties:
    • 4 Potato
    • 1/4 tblsp Coriander Leaves
    • 1 tblsp Garam Masala
    • 1/2 tblsp Cumin Seed
    • 1 tblsp Turmeric
    • some Bread crumbs
    • Oil
      To make ragada:
    • 2tblsp Chaat Masala Powder
    • 1 tblsp Ginger Garlic Paste
    • 250gms Chickpeas i.e brownChana
    • 1/2 tblsp Baking Soda
    • 6 tblsp Oil
    • 1/4 cup Curd
    • 2 Onion
    • 1 Tomato
    • 1 tblsp Garam Masala
    • 1/2 tblsp Turmeric
    • 1/2 tblsp Red chili pepper
    • Coriander Leaves

    How to make ragada patties:

    • Boil, peel and mash the potatoes well.
    • Take the mashed potatoes and add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt. also add the bread crumbs and knead well.

    • Divide the dough into balls.
    • Press each ball with hand so that it would make into a round patty.
    • Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
    • Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.

    To prepare the ragada:

    • Wash and soak channa for 8 hours or keep overnight.
    • Boil channa with baking soda till soft.
    • Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
    • Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry .
    • Now add tomatoes and salt.
    • cook for 5 minutes until the tomatoes are soft.

    • after that add the boiled peas, enough water, curd and mix well.

    • Cover and cook on medium heat for some time.

    To serve cutlet ragada:

    · prepare imli chutney and mint chutney. you can also serve it with tomato sauce.
    · Take the serving plate, put two cutlets in the plate.
    · Pour the ragada on the cutlets.
    · garnish it with chopped onions and coriander leaves.
    · Sprinkle a pinch of chat masala powder and serve hot.


    • 20 - Flat cripsy puries
    • 1 1/2 cup Fine Sev
    • 1cup chopped Onion
    • 1cup chopped tomatoes
    • 5 tblsp Tamarind (Imli) Chutney
    • 3 tblsp Coriander Leaves Chutney
    • 1 cup boiled Potato
    • 2 tblsp Chaat Masala
    • 1 tsp Red chili powder
    • 1tsp Cumin Seed

    How to make sev puri:
    · Arrange the puris on a plate make a hole in each puri in the centre.
    · Fill with a few chopped boiled potato cubes and finely chopped onions and tomatoes.
    · Add about 1/4 tsp of tamarind and green chutneys in each.
    · Sprinkle cumin powder, salt, red chilli powder.
    · sprinkle sev all over the puris.
    · Garnish with finely chopped coriander.
    · always Serve fresh..

    masala dosa recipe


    Dosa shell:

    • 1 1/2 cups rice

    • 1/2 cup urad dal

    • salt to taste

    • Oil

    Masala Filling:

    • 3 large potatoes

    • 2medium onion (chopped)

    • 1 teaspoon yellow split peas

    • 1/2 teaspoon mustard seed

    • 1 teaspoon turmeric

    • 2-3 green chili

    • 2 tablespoon oil

    • salt to taste

    Preparation of Dosa shell :

    · Separately soak rice and urad dal at least 5 hour or overnight in water.
    · Grind to paste and put salt and water to make a batter
    · Leave in room temperature overnight.
    · Mix onion and chilies to the thin batter.
    · Heat pan and sprinkle it with oil.
    · Spread the mixture on pan in circular motion to make thin Dosa.
    · Cook on both the sides

    SpicyMasala Filling

    • heat oil. Add mustard seed, peas, onions and spice.

    • Fry for about 4 minutes until onions are turned into golden brown

    • Add potatoes and mix it well , cook for some more time

    • Serve it hot

    Coconut Dosa Recipe

    • long grain rice 2 cup
    • grated coconut 1 cup
    • salt to taste
    • oil


    1. Soak rice for 3-4 hrs,or soke it at night.
    2. Grind rice and coconut together to a very fine mixture.Add water while grinding.Make the batter thin Add salt.Keep it for 20 min.

    Dosa Preparation

    1. Heat the pan.Put a spoon of oil.Using a spoon pour the batter on the pan.As the batter is thin, It will spread automatically.Cover the dosa for a minute or so.

    2. fold the dosa on the pan,and take it out onto the plate.

    3. Serve with chutney.

    Tips:The above batter makes 20-22 medium dosas.


    • 4 cups Sugar
    • 2 cup Gramflour
    • ½ cup Ghee
    • 4 cups Water


    1. Roast the gram flour with one tablespoon of ghee till it emits an aroma.
    2. Heat the sugar and water to form a sweet syrup and then add the roasted gram flour stirring carefully.
    3. Add in ghee and allow it to boil.
    4. And when the ghee begins to separate, spread the mixture on a greased plate. Cut into desired shapes when hot and serve.



    • 1 cup Broken rice

    • ½ cup, grated Jaggery

    • 2½ cup, thin Coconut milk

    • 1 cup, thick Coconut milk

    • 2tbsp Cardamoms

    • 1 tbsp Cashews and raisins powder


    1. Wash the rice and cook it in the thin coconut milk till it is soft and tender.

    2. Add the jaggery and stir till it dissolves.

    3. Add the thick coconut milk and cook on low flame for sometime.

    4. Remove from fire and sprinkle cardamom powder and fried cashews and raisins.



    • kg, boneless, cut into1-inch chicken

    • 500 gms, diced Onion

    • 200 gms, chopped Tomato

    • 1tbsp Peppercorns powder

    • 1tbsp ginger garlic paste

    • 4-5Curry leaves

    • 1tbsp Turmeric powder

    • 1tbsp Chilli powder

    • 2tbsp Coriander powder

    • 2-inch piece Cinnamon

    • 4 Cardamoms

    • 4 Cloves

    • Oil

    • 25 gms Cashews

    • salt to taste


    1. Heat the oil and add the cinnamon,cardamom, cloves and the onions and fry till they turn brown.

    2. Add the ginger, garlic paste, tomatoes, turmeric powder, coriander powder and chilli powder and cook for three minutes.

    3. Add the chicken cubes and add water enough for cooking.

    4. Cook till the chicken is tender and the water has dried.

    5. Add curry leaves, cashews and pepper powder and cook for two minutes and then serve hot.

    MEEN MOILEE OR Fish curry in coconut milk

    • 6 Pomfrets
    • 3, sliced Onion
    • 1 small ginger chopped
    • 6, chopped Green chilli
    • 8 Garlic flakes, chopped
    • 3, sliced Tomato
    • 1 tbsp lemon juice
    • 1 tbsp turmeric powder
    • 1 tbsp Mustard seeds
    • 1, grated Coconut
    • 4-5 Curry leaves
    • 1 tbsp Coconut oil
    • Salt to taste


    1. Cut the pomfrets into fillets.
    2. Grind the coconut and take half cup of thick milk, half a cup of second extract and half a cup of third extract.
    3. Heat the oil and add the mustard seeds and when it crackles add the ginger, garlic, green chillies and onion and fry till the onion turns transparent.
    4. Add turmeric powder,
    5. Bring to boil and then simmer for 3 minutes, slowly turning the fillets.
    6. Add salt, tomato and the second extract of the milk and simmer for another 3 minutes.
    7. Remove from fire and add the first extract of the milk and bring to a boil over low flame.
    8. Sprinkle lemon juice and mix carefully and serve hot with rice.


    • 250 gms Prawns
    • 1,Lemon juice
    • 1 tbsp Red chilli powder
    • 1 tbsp Ginger, garlic paste
    • 1 tbsp Turmeric
    • 1 tbsp Cumin powder
    • Oil
    • Salt to taste


    1. clean the prawns properly.
    2. Mix all the ingredients except the oil and apply over the prawns and marinate it for an hour.
    3. Heat oil in a shallow pan and deep fry till brown or well cooked.
    4. Garnish with rings of onions and fried curry leaves.


    • ½ kg, pieces Mutton
    • 1, grated Coconut
    • 3, chopped Onion
    • ½ cup Coconut slices
    • 1/2 piece Ginger chopped
    • 1/2 piece chilly chopped
    • 5 Cloves
    • a small piece Cinnamon
    • ¼ cup Peppercorns
    • ½ cup Coconut oil
    • Salt to taste


    1. Grind the coconut and take the first thick and second thinner milk.
    2. Heat the oil and fry the green chillies, ginger, peppercorns, cloves and cinnamon and then add the mutton and fry for few minutes.
    3. Add the thin coconut milk with salt and pressure cook till well done.
    4. Finally add the thick milk and stir.
    5. Heat a little oil and fry the onion slices and coconut slices to brown and add to the stew and serve hot.



    • 200 gms rice
    • 1, grated Coconut
    • 2, chopped Onion
    • 4, chopped Red chilli
    • 2, chopped Green chilli
    • some Coriander to sprinkle
    • 1tbsp Mustard seeds
    • 1tbsp Urad dal
    • Oil
    • salt to taste


    1. Cook the rice till half done.
    2. Heat the oil and crackle with the mustard seeds, urad dal, red chillies and curry leaves.
    3. then add the chopped onions and green chilies and fry till the onions are brown.
    4. Add grated coconut and stir without allowing the mixture to get brown.
    5. Add the cooked rice, coriander leaves, mix well and remove fire.
    6. Serve hot garnished with grated coconut.


    • 1 cup Semolina
    • 2, chopped Tomato
    • 1 Onion
    • ½ cup Green peas
    • ¼ cup Cauliflower florets
    • ¼ tbsp grated carrot
    • 2, sliced Green
    • ¼ teaspoon Mustard seeds
    • ¼ teaspoon Urad dal
    • ¼ teaspoon Chana dal
    • 4-5 curry leaves
    • 1tbsp oil
    • 2 cups Water
    • Grated coconut for garnishing
    • Salt to taste


    1. Roast the semolina till brown.
    2. seperately boil the cauliflower, peas and carrot.
    3. Heat the oil, add the mustard seeds, chana dal, and urad dal and curry leaves.
    4. Fry the onions till transparent and fry the tomatoes till the oil floats on top.
    5. Add the boiled vegetables, salt and water.
    6. When the water begins to boil, gradually add the roasted semolina, stirring constantly.
      Garnish with grated coconut and serve hot.


    • 250 gms Yam
    • 2 raw Banana
    • 1 Coconut
    • 1 tbsp Peppercorns
    • 1 tbsp Mustard
    • 1 Rice
    • 1 Turmeric powder
    • 1tbspCoconut oil
    • salt to taste


    1. Slice the yam and banana into 1-inch pieces after removing the skin.
      Cook them with water and turmeric powder.
    2. Grind the peppercorns and mix with the vegetables and cook on slow fire for a few minutes.
    3. Grind the coconut coarsely with the rice.
    4. Heat the coconut oil and fry the ground coconut and add the yam and banana, coconut paste and salt.
    5. Cook till done, then season with coconut oil and mustard seeds and curry leaves


    • 1, medium size Raw jackfruit
    • 1, grated Coconut
    • 100 gms Green chillies
    • 1 Onion
    • 1 tbsp Turmeric powder
    • ½ tbsp Cumin seeds
    • 4-5 Curry
    • Salt to taste


    1. Cut the jackfruit into quarters and cut off the white pith on top.
      With oil greased hands, remove the seeds and slice to thin slices.
      Cook the pieces with salt and enough water.
    2. Grind the cumin seeds, green chillies, turmeric powder, coconut and onion.
    3. Mix this masala with the cooked jackfruit and cook for a few minutes.
    4. Heat oil and add the curry leaves and mustard seeds and when the seeds crackle, add the sliced onions and fry till brown.
    5. Add this to the jackfruit mixture and cook for few minutes and serve hot.

    ladies finger in curd

    • 200gms
    Ladies finger
  • 500 gms Curd
  • 2 Onion
  • 2 Green chillies
  • 4-5 curry
  • some oil
  • Coconut oil 1 tablespoon
  • 3 Red
  • 1 tbsp Turmeric powder
  • 1tbsp Mustard
  • 1/4 tbspFenugreek
  • Salt to taste
  • Method

    Cut the ladies fingers to 1.5 cm pieces.
  • Whip the curd with turmeric powder.
  • Take oil in a pan and crackle it with mustard seeds, fenugreek seeds, red chillies and curry leaves.
  • When the mustard crackles add the sliced onions and green chillies and sauté well.
  • Add the ladies finger and fry well.
  • Finally add the whipped curd, salt to taste and simmer on low heat.
  • Serve with coconut oil.
  • AVIAL recipe

    • 2 Brinjals
    • 2 Raw banana
    • 2 Carrot
    • 150gms French beans
    • 3 pieces
    • 3 Drumsticks
    • Coconut half
    • Sour curd 2 cups
    • 4 Green Turmeric powder
    • ½ tablespoon Cumin seeds
    • 1 tablespoon Turmeric powder
    • Salt


    1. Clean the vegetables and cut them into 2 inch pieces and parboil them with turmeric powder and salt.
    2. Grate the coconut and grind it with green chillies and cumin seeds and make a paste.
    3. Take the cooked vegetables and add the paste, salt and curd and simmer on low flame for some minutes.
    4. Temper with coconut oil, mustard seeds and curry leaves.

    Kathal Puzhukku recipe

    Ingredients :
    • 20 raw piece of kathal(jackfruit)
    • 1 cup coconut narial scraped
    • 2tsp rice
    • 1/2 cup green gram split
    • 1 tsp red chilli
    • 3red chillies whole
    • salt to taste
    • oil
    • coconut to sprinkle

    How To Prepare Kathal Puzhukku Recipe :

    1. Take raw jackfruit cut into 20 segments. Choose large jackfruit segments, which are not fully ripe. remove the seeds and cut into two or three pieces.
    2. Soak half the coconut with rice and grind lightly.
    3. Boil the dal in a kadhai for a couple of minutes, Cool, wash and boil in two cups water till soft and completely cooked.
    4. Add the jackfruit sections and continue cooking.Add chilli powder, red chilies broken into two and salt. and keep stiring for some time
    5. Add the scraped coconut and the coconut paste to the vegetable. Simmer till it thickens.
    6. sprinkle the remaining coconut on this, remove and serve immediately.

    narial Podi Recipe

    Ingredients :
    • 1 1/2 cups coconut narial scraped
    • 1 cup red chillies whole
    • 2 tblsp mustard seeds
    • 1/4 cup black gram split
    • salt to taste
    • 1/2 tsp asafoetida
    • 7 tblsp oil

    To Prepare Narial Podi Recipe :

    1. Heat 4 tablespoons of oil . Fry the coconut to a reddish brown color and cool.
    2. Heat the remaining oil . And then fry the dal, chillies and mustard seeds separately
    3. Remove and cool the mixture.
    4. Mix all the ingredients and grind to a powder.
    5. Store in a dry airtight bottle.

    Lemon Rice recipe

    • 4cups rice
    • 2 onion, finely chopped
    • 3 lemon
    • 250 gms ginger and garlic,finely chopped
    • 1tbsp coriander powder
    • ½ tbsp haldi powder
    • 1 tsp chilli powder
    • 100 gms peanuts
    • coriander leaves
    • salt to taste
    • For garnishing :chana dal Mustard seeds Red chillies

    how to make:

    1. Heat some oil in a pan and sauté the mustard seeds, chana dal, urad dal and the red chillies
    2. Put onions in the oil and sauté them properly.
    3. Put chilli powder, haldi powder, peanuts and coriander powder to the oil and let them blend together
    4. put some salt to taste and lastly put the coriander leaves .
    5. Boil the rice separately and keep them in a plate and allow the rice to cool down.
    6. Put the lemon juice to the rice and then the mixture to the white rice.

    Neer Dosa Recipe

    Ingredients :

    • 2 Cups Rice
    • ½ Cup Grated Coconut
    • Salt To Taste

    To Prepare Maida Naan Recipe :

    1. Grind soaked rice to a fine paste.
    2. Add salt, and put enough water to make a thin batter.
    3. Keep aside for 2 hours.
    4. Heat a dosa griddle, pour 1 ladle ful of mixture in centre. Spread to make a round flat pancake shape.
    5. When done flip over, drizzle a little oil, cook a minute.. Fold in half and then quarter.
    6. Serve hot with coconut or green chutney.

    Appam Recipe

    Ingredients :
    • Raw rice soaked for 6hours - 2 cups
    • Coconut shavings - 5cups
    • Cooked rice -1 cup
    • Salt and sugar to taste
    • A pinch of yeast granules dissolved in some coconut water or little hot water

    To Prepare Appam Recipe :

    1. Drain the soaked rice and grind it along with the coconut shavings .
    2. Cook the grinded mixture rice to a fine thick paste.
    3. Add the yeast and Also add salt and sugar to taste. mix all the ingredients well.
    4. Allow to ferment at room temperature for at least 6 hours.
    5. Heat a small non-stick pan.
    6. pour approximately half a cup of grinded mixture and swirl the pan around. Ensure if a thin layer of the grinded mixture covers the sides. And check for the thick layer collects at the bottom. Cover with a lid on medium heat for about few minutes or till the edges have become golden crisp and the centre is soft and spongy.

    Rice Payasam Recipe

    Ingredients :
    • Broken rice - 2 cup
    • Jaggery - 1 cup, grated
    • Coconut milk - 3 cup, thin
    • Coconut milk -11/2 cup, thick
    • Cardamoms - 1 teaspoon
    • ground Cashews and raisins

    To Prepare Rice Payasam :

    1. Wash the broken rice . And cook it in the thin coconut milk till it is soft and tender.
    2. Add the jaggery and thick coconut milk stir till it dissolves. cook on low flame for sometime. Remove from fire .
    3. Garnish with ground green cardamom powder and fried cashews and raisins.

    recipe of Chana Dal Payasam

    Ingredients :
    • 1 Cup soaked channa dal
    • 1 1/2 Cup coconut milk
    • 2 Cup jaggery
    • 1/2 Cup butter
    • 3Cardamoms 1 tbsp Coconut powder

    how to make Chana Dal Payasam

    1. Boil the chana dal till it gets cooked.
    2. Add coconut milk and jaggery.
    3. Cook till the mixture turns thick.
    4. Fry coconut powder and cardamoms in ghee.
    5. Add ghee and and fried cadamoms in channa dal mixture.
    6. Mix it properly
    7. garnish with fried coconut powder.

    Curd Rice Recipe

    Ingredients :
    • 2cups Plain Curd
    • 4 cups Uncooked Rice
    • Curry leaves(Kadipatta) 4-5
    • 1 tsp Mustard Seeds
    • some Coriander Leaves (chopped)
    • 2-3 Dry Red Chilies
    • Oil
    • Salt to taste

    To Prepare Curd Rice:

    1. Wash rice, and cook it in a pressure cooker till done.
    2. Take a small pan Heat the oil.
    3. When the oil becomes hot, . Put mustard seeds, curry leaves and dry red chilies into it.
    4. Cook till the chilies are almost black. While stirring, add curd and salt to it.
    5. Now, add the cooked rice to the curd mixture and mix them well.
    6. Garnish the rice with coriander leaves.

    Mango Rice Recipe

    Ingredients :
    • 2 1/2 Cups cooked rice
    • 1 Raw mango
    • 1 tsp Mustard seeds
    • 2tsp Turmeric
    • 2 tsp Urad daal
    • 2 tsp Chana daal
    • 3Green chilies
    • 2 tsp Ground nuts
    • 2 tsp Cashew nuts
    • 3Dry red chillies
    • 5 Curry leaves
    • 3 tsp Sesame seeds
    • Oil
    • Salt to taste

    To Prepare Mango Rice:

    1. Mix grated mango, salt and turmeric to the cooked rice
    2. Add half tsp of oil to prevent the rice from sticking.
    3. Take oil in a pan and heat it,Add all the ingredients along . Add in sesame seeds powder when ingredients start to crackle.
    4. Mix properly and remove from the heat
    5. Cool and add this to the rice,Add salt to taste and mix well.
    6. sprinkle some coriander leaves and serve it.

    Medu Vada recipe

    Ingredients :

    • 2 Cups raw rice
    • 2 1/2 Cups urad dal
    • 2 Large onion chopped
    • 4-5 Green chilies
    • Salt to taste
    • oil to fry

    To Prepare Medu Vada

    1. Put dal and rice in water and leave it for 5 hrs.
    2. Drain it and grind it to make a paste.
    3. Now add chopped onion, green chilies and salt and make it like a batter
    4. Heat the oil in pan
    5. Take small portions of the batter in ball like shape and deep fry it.
    6. Fry it till it turns golden brown.

    Achappam recipe

    Ingredients :
    • 1/2 kg Fine raw rice flour .
    • 2 Cups grated coconut .
    • 2 tbsp Sugar .
    • 1/2 tsp Vanilla essence .
    • 2 tsp Sesame seeds .
    • salt to taste.
    • Oil to fry

    To Prepare Achappam :

    1. Place the flour in a big mixing bowl.
    2. extract milk from the coconut and add it to the flour.
    3. Combine the flour mixture with the sugar, sesame seeds, essence and salt, mix well.
    4. Take a wok and heat oil in it. Place the achappam mould in the very hot oil for a minute. Dip three-fourth of the mould into the batter And then put it in the hot oil.
    5. The achappam will fall into the oil from the mould And turn it carefully to fry on the other side.
    6. Once fried, remove it from the flame and drain the excess oil on clean paper towels.

    sambhar recipe

    Ingredients :

    • Vegetables like drumstick,eggplant, okra,brinjal, washed and chopped
    • 2 cup toovar dal
    • 3 red chillies 2 green chillies
    • ¼ tsp methi
    • 2 tsp sambhar powder
    • curry leaves 4-5
    • hing 1 tsp
    • salt to taste
    • 2 tsp cooking oil
    • 1tsp mustard ¼ tsp haldi 2 tsp imli paste

    Method :

    • Cook toovar dal with haldi powder with extra water . Keep aside.
    • Cook the vegetables .
    • After vegetables are cooked put them in dal along with imli paste.
    • Heat some oil in a pan and put the mustard in it. When they crackle, put methi, red chillies, green chillies, curry leaves, hing, haldi, and sambhar powder and keep frying for a few minutes.
    • Add this to the boiling vegetables.
    • Put the toovar dal and allow it to cook for a few more minutes.
    • sprinkle some coriander leaves and serve it hot


    Ingredients :
    1. Tomato 4
    2. Chilly powder ½ teaspoon
    3. Coriander powder 1 teaspoon
    4. Pepper powder 1½ teaspoon
    5. Turmeric powder 1 teaspoon
    6. Garlic 5
    7. Oil 1 tablespoon
    8. Dry red chilly 2
    9. Mustard seeds ½ teaspoon
    10. Curry leaves 4-5
    11. Coriander leaves ½ cup
    12. Salt As per taste
    13. Asafoetida (hing) ½ teaspoon
    How to make tomato rasam:
    • Put whole tomatoes in boiling water, simmer for 4 minutes, keep it aside to cool.
    • Heat 1tsp. oil in a small pan, add pepper powder and 1 tsp. curry leaves and mustered seeds, roast till aromatic, when cracked. Keep aside.
    • Peel away the broken skin of boiled tomatoes and mash them into a pulp
      To the thick tomato pulp, add Dry red chilly , all leaves, all masalas, salt, tamarind, and bnd it with the blender.
  • In a deep pan, add the stock.
  • Heat ghee in small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic to it and stir.
  • Season the rasam with the prepared tadka.
  • Bring to a boil and 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