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