fish curry (gravy)

fish 1 kg

onions 250gm

coconut powder 50 gm

jeera powder 1 tsp

methi powder 1/2 tsp

chillie powder 2 tsp

turmeric 1/2 tsp

salt as required

tamarind pulp 1 cup

ginger garlic 1 tbsp

oil 4 tbsp

clean the fish and cut into 1 " peices. fry onions till golden brown.

mix onions, coconut powder, jeera and methi powder, chillie

powder, turmeric, ginger garlic paste, in grinder and make a

fine paste ..mix this paste into tamarind pulp and make it into

pouring consistency adding little water. heat oil and add half a tsp

of jeera and methi. when they splutter add the tamarind mixture.

bring it to boil till 5 min. then add the fish peices and boil till they r

cooked and oil floats on top. this can be eaten cold or hot.

kheema kofta curry

minced meat 250 gms

onions 100 gms

ginger garlic paste 2 tbsp

red chillie powder 2 tsp

turmeric 1/4 tsp

garam masala powder 1 tsp

coriander powder 2 tbsp

green chillies 3

coconut powder 4 tbsp

coriander leaves 2 tbsp

salt to taste

oil 4 tbsp

mix kheema, half of chilli powder, turmeric, coriander powder,

salt, garam masala powder, ginger garlic paste,coconut powder.

mix them well in a blender. make small balls with that mixture

with wet hands.

heat oil and fry finely sliced onions till golden brown. add

sliced green chillies, turmeric, chilliepowder, ginger garlic

paste and fry well. now add the meat balls and salt as

required and cover with lid and cook on low heat. when the

water has completely evaporated and the balls cooked, add

coconutpowder and a cup of water and cook til the oil

floats. add coriander leaves and remove from fire..

jalebi

maida 1 1/2 cups

cooking soda 1 tsp

sugar 2 1/2 cups

cardamom powder 1/2 tsp

ghee or oil to deep fry

yellow or saffron

colour a pinch

mix refined flour and soda bi-carbonate( cooking soda)

add water and make a smooth batter. make sure that

there are no lumps. leave it overnight to ferment.

mix it again, add a little water if required and make it

into a pouring consistency. mix 1 cup water in sugar

and boil till it becomes a one string syrup. add

cardamom powder and keep aside. heat ghee or oil

in a flat kadai or frying pan. pour batter into a thick

cloth with a small hole at bottom and then press it into

medium hot oil giving it a jalebi shape. start from

outsie to inside for better results. deep fry til golden

and crisp and soak in sugar syrup for ten minutes.

drain and serve .

kaju katli

cashewnut powder 3 1/2 cups

sugar 1 1/2 cups

water 1 cup

ghee 2 tbsp

silver varq as required

cook sugar and water and make a thick syrup and add

kaju powder and mix well. remove from fire. cool and

knead the mixture like chapati dough and make a little

thick chapati on a butter paper and spread silve varq

on it and press it little. this can be stored for 10 days.

chicken shaslik

Boneless chicken 1.5-2 lbs.

Red onions 2

Bell pepper 2

largeTomatoes 4

Red chili powder 1 tbsp

.Salt 1 tbsp

.Crushed garlic 2 tbsp

Crushed ginger 1 tbsp

Corriander powder 1 tbsp

Cumin powder 1 tbsp

Lemon Juice 2 tbsp.

Soy sauce 1/2 cup.

Yogurt 1/2 cup

Prepare marinade:

In a large bowl, combine yogurt, soy sauce, lemon juice,

red chili powder, salt, crushed garlic, crushed ginger,

corriander, and cumin - and mix well Cut bonless

chicken breast into squares (roughly 2 inches x 2

inches) Add chicken to the marinade and set aside

for 1 to 2 hours Cut onions into four pieces each

Cut tomatoes into four pieces each Cut bell pepper

into square slices (remove the seeds) Preheat oven

to 450 degrees Remove chicken cubes from

marinade and put in a baking pan Cover with foil

and bake for 30 minutes Check to see if chicken

juice is running clear - if not, bake for additional

15 minutes Remove foil, add tomatoes, onions,

and bell pepper and broil on low heat for

15 minutes (or longer if desired) to brown the

chicken and dry excess water Serve with

steamed or brown rice, naan, or

garlic bread

vermicelli puliyagora

Vermicelli 200 gm
Oil 50 gm
Groundnut 40 gm
Lemon 2
Green chillies 3
Red chillies 4
Turmeric ¼ tsp
Salt as required
Curry leaves 1 tbsp
Ginger julienne 1 tsp
Chana daal 1 tsp
Urad daal 1 tsp
Rai ¼ tsp
Zeera ½ tsp


Measure vermicelli in glasses. Take the double quantity

of the no. of glasses of vermicelli and boil in a big vessel

adding turmeric. When the water is boiling add

vermicelli and cook till ¾th done and pour in a strainer

and add cold water on vermicelli. This stops the further

cooking of vermicelli and keeps it separate and not

sticking to each other. Heat oil in a pan. Add red chillies,

chana daal, urad daal, rai, zeera, curry leaves,

groundnut one after other and fry a little. Then add

slit green chillies and ginger juliennes and remove

from fire. Now add lemon juice. Take the cooled

vermicelli in a flat vessel and add required salt and

mix well. Now add the tampering mixture to this

vermicelli and mix from all sides well and

keep aside for 10 min…

puran poli

300gms. channa dal
300 gms. jaggery
1 tsp. cardamom powder
150 gms. maida
1 tbsp. ghee
Water to knead dough
ghee to serve


Boil dal in plenty of water till soft but not broken. Drain

in a colander for 10-15 minutes. Mash the dal into a

paste.Mash jaggery till lumps break. Mix well into dal

.Put mixture in a heavy saucepan and cook till a soft

lump is formed Take care to stir continuously, so

as not to charr. Keep aside. Mix ghee, flour, add enough

water to make soft pliable dough. Take a morsel sized

ball of dough, roll into a 4″round.Place same sized ball

of filling in centre, life all round and seal.Reroll carefully

to a 6″ diameter round.Roast on warm griddle till golden

brown. Repeat other side.Take on serving plate. Apply

a tsp. of ghee all over top.

The fresh puran can be stored in refrigerator and

used again.

gulab jamun

khoya 500gms
plain flour 125gm
baking soda 1/4 tsp
1/4 tsp milk
1/4 tsp cardamom powder
saffron a pinch
sugar 250 gms
ghee or refined oil to fry



Take the sugar with half a cup of water and

boil. The syrupshould be one string consistency

and add cardamom powder.crumble the khoya
.
sieve in the flour and soda together.Mix in the

cardamom powder and crushed saffron. Mix well

to form soft dough with water. Make balls of even

size. Heat the oil. Drop the balls slowly in to the

oil and fryon medium till golden brown and put

in the syrup. Soak.Repeat for all the balls.

gajar ka halwa

carrots(grated) 8-10 medium sized
sugar 100 gm
skimmed milk 1/2 litre
cashewnuts 10
cardamom powder 1 tsp
ghee 50 gm


Heat a kadai. Add grated carrots and sugar and cook

for 5 min. Add milk and continue to cook. Add

cashewnut peices, cardamom powder after the

carrot is completely cooked and mix. Cookl for

10-15 min. When cooked and dry add ghee and

mix well. Serve hot.

Qubaani kaa meetha

Apricots 200 gms
Sugar 60 gms
Fresh cream 50 ml
Water 300 ml
cardamom powder 1 tsp


Wash and soak the apricots in hot water for half an

hour. Mash and remove the nuts. Boil the apricots

until it starts thickening. Add sugar and cook for

5 minutes. Allow the mixture to chill and add


cardamom powder. Serve with fresh cream or plain

custard.

double ka meetaa

Bread 8 slices
Milk 1/2 lit
Sugar 250 gm
Ghee 100 gm
Chopped casheu nuts 50 gms
Almonds 40 gm
Saffron a pinch


cardamom powder 1 tbsp Cut each bread slice into four

pieces. Fry them in ghee till golden brown. Make a sugar

syrup by adding half a cup of water to the sugar and boil

it for 15 minutes. Add the powdered cardamom and the

saffron dissolved in milk to the sugar syrup. Boil milk

until it is thickened. Arrange the fried bread pieces on

a flat tray and sprinkle the chopped nuts on them.

Pour the sugar syrup, and milk alternately over the

bread pieces while they are still hot. Refrigerate and

serve as dessert. This can be eaten hot also.

poha upma

poha( beaten rice) 1 cup
boiled potatoes 1/4 cup
coriander leaves 1 tbsp
curry leaves 1 tbsp
green chillies 3
lime juice 1 tsp
onion 1
tomato 1
oil 2 tbsp
turmeric powder 1/2 tsp
cumin seeds 1/2 tsp
mustard seeds 1/2


Chop oinions, green chillies, tomatoes and potatoes. Heat

oil and add cumin and mustard seeds. When they crackle

add onions, curry leaves and vegetables and turmeric

and fry till they become dry.. Wash poha in water and

drain and add to the pan and mix well adding salt and

lime juice and. Remove from heat and add chopped

coriander leaves and serve heat.

tomato sandwich

tomatoes 3 ( chopped)
onions 2 (sliced)
green chillies 2 (slit)
coriander seeds 3-4 tsp
cumin seeds 1/4 tsp
mustard seeds 1/4 tsp
curry leaves 1 tbsp
turmeric 1/4 tsp
red chillie powder 1/4 tsp
oil 3 tsp
green chutney 3 tbsp
butter 3 tbsp
sugar 1 tsp
salt to taste
bread slices



Heat oil in a pan put mustard and cumin seeds. When

they splutter add curry leaves, green chillies and fry

for a min.. Add sliced onions and fry till they turn to

pink colour. Now add turmeric, chilie powder, salt,

sugar adn fry for a min more. Then add tomatoes and

cook till the oil separates. Finally add coriander leaves

and remove from fire.Remove green chilies and curry

leaves. Apply butter and chutney to bread slice and

spread the tomato mixture on it. Cover with another

buttered slice with chutney,press a little and toast in a

sandwich toaster or on non stick pan. Serve hot with

ketchup.

tomato soup

tomatoes 4
coriander leaves 1 tsp
fried bread crumbs 6-8
corn flour 1 tbsp
pepper powder 1/4 tsp
salt to taste


Boil tomatoes in 3 cups of water.. When cooled, mash

the tomatoes in the same water or blend in a mixer

and strain the liquid. Now put this on fire and boil..when

boiling add salt and pepper. Mix cornflour in 1/4 cup of

water and add to boiling mixture stirringcontinuosly so

as not to curdle. Chek the consistency. It should not

be too thick or watery. Remove from fire and add fried

breadcrumbs and coriander leaves

tomato rasam

tomatoes 4
tuar dal 1/2 cup (boiled)
cumin seeds 2 tsp
mustard seeds 1 tsp
red chillies 2
turmeric 1/4 tsp
pepper corns 4
asafoetida a pinch
tamarind pulp 3 tbsp
curry leaves 1 tsp
coriander leaves 2 tsp
garlic 4
oil 2 tsp
sugar 1/2 tsp
salt to taste


Boil the tomatoes and tamarind pulp together. Mash the

tomaotes and strain the liquid.Add tuar dal water to this.

Powder 1 sp of cumin seeds, coriander and pepper corns

together.Heat oil in a vessel add red chillies,cumin and

mustard seeds and asafoetida. When they splutter add

the curd mixture and bring to boil..Add the rasam

powder, sugar,turmeric and salt. In the end add crushed

garlic and coriander leaves and remove from fire.

tomato kadhi

tomatoes 2 (blanched and pureed)
curd 1/2 cup
besan 2 tbsp
green chillies 2
cumin seeds 1/2 tsp
mustard seeds 1/4 tsp
red chillies 2
curry leaves 1 tbsp
coriander leaves 1 tbsp
asafoetida a pinch
turmeric 1/4 tsp
oil 1 tbsp
salt to taste

Mix the tomato puree, and besan. If its too thick add

little water and make into liquid consistency. Heat

oil in a pan add cumin seeds, mustard seeds, red chillies.

When they splutter, add asafoetida, curry leaves,

tumeric and slit green chillies. Pour the curd mixture

into this and bring it to boil. Add coriander leaves and

remove from fire. Serve hot with rice and papad.

vermicelli bhonda

Vermicelli ¼ kg

Grated cabbage 100 gm
Grated carrot 50 gm
Oil to fry ¼ kg
Ghee or dalda 50 gm
Chana flour or besan 1 cup
Rice flour 1 cup
Onion 1
Green chillies 4
Red chillie powder 1 tsp
Curry leaves 1 tbsp
Coriander leaves 2 tbsp
Mustard seeds ¼ tsp
Cumin seeds ¼ tsp
Baking powder ½ tsp


Heat ghee and fry the vermicelli a little and keep aside.

Take a pan heat 4 tbsp of oil and add mustard, cumin

seeds and fry a little. Then add finely cut onions and

green chillies and curry leaves and fry a little more

then add shredded cabbage and carrot and salt as

required and cover it with lid for a while. After it is

cooked on slow fire add two glasses of water and boil.

When the water is boiling add friend vermicelli slowly

and keep mixing till all the water is reduced. Keep on

fire for 3 min more. Add finely cut coriander and remove

from fire…Mix besan, rice flour, salt, red chillie powder

and baking powder and mix well. Adding water make into

pouring consistency but not very watery. It should coat

the mixture. Make small lemon sized balls of vermicelli

mixture. Heat the oil in a pan. Dip the vermicelli balls in

the flour mixture and put in hot oil. Fry till they r

golden brown and remove on to absorbing tissue.

Serve hot ….

vermicelli kheer

vermicell 100 gms

sabudana 50 gms
milk 1/2 litre
cardamom powder 1 tbsp
saffron 5-6 strands
almonds 5 (finely cut)
ghee 1 tbsp

Heat ghee in a pan. Fry the vermicelli till light pinkish.

boil sabudana in water till they become transparent.

Add milk and boil till the vermicelli is cooked. Then

add sugar, cardamom powder and cook till it becomes

little thick for 5 minutes. Serve hot or chilled garnished

with finely chopped almonds.

raw banana curry

2 raw Bananas
1 tsp Mustard seeds
1tsp Udad dal
1tsp Chana dal
A pinch of Hing
1/4 tsp Turmeric Powder
Finely chopped Coriander Leaves
Salt as per taste



. Boil raw bananas in a pressure cooker & cut into small

cubes.. Heat oil & add mustard seeds, udad dal, chana

dal & hing. When it splutters, add cooked banana cubes

& 100 ml water. Then add turmeric powder & finely

chopped coriander leaves. Mix well & cook for 2 min.

on low flame. Add salt and cook till water evaporates.

Serve hot with Rice or Chapatis

vegetable jalfreji

Mixed boiled vegetables 3 teacups. (cut the beans, carrot &
potatoes into small pieces).
Onions-2.
Spring Onions- 3
Tomatos-2.
Green Chillies-4
.Ginger-1 inch piece.
Coriander leaves-1 tbsp
.Tomato ketchup-1/4 teacup
.Chilli powder-1 tsp.
Ghee /Oil-3 tbsp.
Salt to taste.


. Chop the onions into small pieces. Chop spring onions

with leaves. Chop the tomatoes, ginger, green chillies

& coriander all into small pieces & keep seperately.

Heat the oil / ghee in a kadai. Fry the onions till golden

brown in colour . Now add the tomatoes, green chillies,

ginger, & coriander leaves and fry for 3 mins. Then add

the ketchup, boiled vegetables, spring onions,

chilli powder, salt & a little water & cook for 8 mins

plain sambhar

Tuar dal 200 gm
Tamarind 50 gm
Onion 1
Tomatoes 2
green chillies 3
Curry leaves 1 tsp
Coriander leaves 2 tsp
Red chillies 4
Oil 3 tbsp
Rai ¼ tsp
Zeera ¼ tsp
Turmeric ½ tsp
Redchillie powder 1 tsp
Salt to taste


Cook the tuar dal with little turmeric and half a sp of oil.

Soak the turmeric in half a cup of water. Cut onions,

green chillies and tomatoes. Take out pulp from the

tamarind and keep aside. Mash the cooked dal with

back of a ladle and mix in the tamarind pulp water.

Heat oil in a pan and put red chillies,rai and zeera and

when they splutter add onions, slit green chillies ,curry

leaves and tomatoes. Fry a little and add turmeric,

redchillie powder and salt. Pour the dal and tamarind

mixture and mix well. Don’t make it too thick and u

can add little water. Add little jaggery or half a spoon

of sugar when boiling. After boiling for 5 minutes add

coriander leaves and remove from fire..

mirchi ka salan

Thick long green chillies 250 gms
Oil 50 ml
Tamarind pulp 100 ml
Curd 3 tbsp
Salt to taste
For masala paste
Roasted onions 200 gms
Roasted peanuts 50 gms
Roasted til 25 gms
Coconut 50 gms
Ginger Garlic paste 1 tbsp
coriander leaves 1 tbsp
red chillie powder 1 tsp
turmeric 1/4 tsp
Grind the masala ingredients to a fine paste.. Fry the

green chillies in oil till soft. Add the masala paste and

little water to make it little thin. Add beaten curd and

tamarind pulp and cook till the gravy is of sauce

consistency and ensure that it does not stick to the pan.

Cook till the oil floats.

Serve hot with biryani/pulao.

fruit omlette

cherries 5
apple peices 2 tsp
banana peices 2 tsp
sugar 1 tsp
eggs 4
ghee or butter 1 tsp


Finely cut and mash the apple and banana peices.

Beat the eggs till fluggy adding sugar. Add apple,

banana and cherries into the egg mixture and make

an omlette using non stick pan. This is tasty and

nutritious.

dry fruit omlette

cashew nuts 2 tsp
kismis 2 tsp
almonds 2 tsp
pista 2 tsp
eggs 3
sugar 1 tsp
ghee 1 tsp
vanilla essence 1/4 tsp


Beat the eggs til fluffy. Add sugar, essence and beat

again. Add finely cut dry fruits and beat again. Make

omlette using ghee or butter. Its very tasty.

vegetable omlette

grated carrots 2 tsp
grated beetroot 2 tsp
finely cut beans 2 tsp
finely cut onions 1 tsp
finely cut tomato 2 tsp
finely cut greenchillie 2 tsp
finely cut corianderleaves 2 tsp
eggs 3
oil 2 tbsp
salt and pepper to taste


Fry the vegetables in little oil till they become soft. Beat

the eggs adding vegetables, salt, pepper and coriander

leaves till fluffy. Make omlette and cook on both sides

..serve hot with tomato sauce like snack.

omlette curry

eggs 3
onions 2
tomato 4
green chillies 2
red chillie powder 1 tsp
turmeric 1 tsp
coconut powder 2 tbsp
garam masala powder 1 tsp
zeera powder 1 tsp
salt to taste
oil 4 tbsp
ginger garlic paste 1 tbsp
Make thick omlettes with eggs adding salt,red chillie

powder,turmeric and coriander leaves.cook on both

sides and cut into 1″ square peices. Heat oil in a pan,

cut finely cut onions and fry till golden brown. Add

turmeric, ginger garlic paste, red chillie powder, zeera

powder, green chillies and fry for a min.Add tomato

peices or puree and fry 3 min more. The add coconut

powder adn 1/2 cup of water and cook till oil floats

on top of the curry. Add garam masala powder,

coriander leaves and omlette peices and mix well

lightly. Remove from fire and serve hot with chapati

and rice too.

potato omlette

eggs 2
potato 1
green chillies 2
coriander leaves 1 tsp
cumin seeds 1/4 tsp
pepper a pinch
salt as required


ghee or butter 2 tspPeel the potato, grate it and keep it

salted water for 2 min.Then remove and keep it to dry

on cloth. Beat the eggs till fluffy ,add grated potato,

finely cut green chillies, coriander leaves, cumin seeds,

salt and pepper and beat again. Heat the non stick pan

and make omlette with the mixture and cook on

medium heat on both sides. Serve hot with tomato sauce

or green chutney.

jam omlette

eggs 2
sugar 1/2 tsp
mixed fruit jam 1 tbsp
vanilla essence 2 drops
ghee or butter 2 tsp


Beat the eggs till fluffy. Add essence and sugar and beat

till the sugar dissolves. Prepare omlette with the mixture

on medium heat using butter or ghee. Spread a spoonful

of jam on omlette, fold and serve hot.

cheese omlette

eggs 2
salt as required
pepper pinch
grated cheese 1 tbsp
grated onion 1 tbsp
green chillies 1 tsp
coriander leaves 1 tsp

Beat the eggs till fluffy adding salt and pepper. Pour the

mixture on hot pan and cook. Sprinkle grated onion,

cheese, finely cut green chillies and coriander leaves.

When cooked on one side turn over and cook on other

side. Fold it and serve hot

tandoori seekh kabab

Ingredients:
Ginger garlic paste 1 tsp
Keema 1/2 kg
Green chilli 6
grindedOnion 2
grindedCoriander leaf 1/4 bunch
grindedAll spice 1 tsp
Egg 1
Chana 2 tbsp
Makkai ka atta 1/4 cup
Poppy seeds 1 tsp
Dhania 1 tbsp
Chilly Powder 1 tsp
Saunf 1 tsp
Salt 1 tsp





Slightly roast saunf, dhania and poppy seeds and grind

with chana finely. Squeeze out all water from washed

mince and put it in a bowl with grinded onion, ginger /

garlic, papaya, grinded green chilli, mint and coriander

leaves also add in dry masala, and egg and mix all very

well and leave for 1 hour. Then shape into seekh kababs.

Heat little oil on tawa and shallow fry it afterwards bake

it for 10 minutes and also u can fry on

brinjal fry

Brinjal 250 gm
Onion 1
Green chillies 8
Ginger 2” piece
Coriander leaves ½ cup
Turmeric ½ tsp
Rai ¼ tsp
Zeera ¼ tsp
Urad dal 1 tsp
Chana dal 3 tsp
Curry leaves 1 tsp
Oil 4 tbsp
Salt to taste


Cut brinjals into 1’ cubes or long and keep them in salted

water. Grind the ginger, green chillies and coriander into

a paste. Finely cut the onion. Heat oil in a pan put rai,

zeera, urad dal and chana dal and fry a little. Then add

curry leaves , turmeric and ginger paste and fry a little.

Add the brinjal pieces and salt , mix well and cover it

with lid. Let the curry cook slowly on low heat. No need

to add water. This curry gives a special flower due to

ginger and coriander. Tastes best for chapathis and

rice too.

baghara baigan

Brinjal 250 gm
Onion 2
Groundnut 2 tbsp
Til 2 tsp
Zeera 1 tsp
Methi ½ tsp
Dry coconut 50 gm
Curry leaves 1 tsp
Tamarind pul 4 tbsp
Oil 6 tbsp


Cut the brinjals into four parts but intact as single …just

give cutsIn cross deep inside to keep the masala and put

them in salted water. Fry the chopped onions in oil till

translucent. Fry the groundnuts,til,zeera and methi in

a pan without oil. Grind the coconut, groundnuts, til,

zeeraand methi into fine powder and add fried onions,

tamarind pulp,turmeric,redchillie powder,salt and ginger

garlic paste and make into a fine paste using very little

water. Stuff the brinjals with this paste and keep aside.

Mix little water into remaining paste. Now heat oil in a

frying pan and put this brinjals into it and close the lid.

Let it cook on slow fire. Then make the paste into little

liquid by adding water and pour into the pan. Gently

mix the whole thing and cover it. Cook on low heat till

the oil floats on top of the curry. Add chopped coriander

and remove from fire.

beetroot fry

beetroot 250 gm
onion 1
green chillies 3
curry leaves 1 tsp
turmeric 1/4 tsp
redchillie powder 1 tsp
salt to taste
oil 3 tbsp
rai 1/4 tsp
zeera 1/4 tsp


First cut the beetroot into very small cubes and boil for

5 min to remove the color a little. Heat oil in a pan. put

rai and zeera ,when they splutter add finely cut onions ,

slit green chillies and curry leaves. After the onions

become translucent add turmeric and red chillie powder.

Now add boiled beetroot peices and salt and mix well

and cover with lid. let the curry be cooked on low fire

and no need to add water. After 10 min the curry is

ready. Put coriander leaves and remove from fire.

U can also add grated fresh coconut at the end along

with coriander leaves..This goes best with chapathis

and also rice and nutritious too.

tomato omlette

tomatoes 3
besan 1/2 cup
maida 1 tsp
onion 1 (finely chopped)
green chillie 1
ginger garlic paste 1 tsp
chillie powder 1/2 tsp
turmeric powder 1/4 tsp
garam masala 1/2 sp
cumin seeds /4 tsp
coriander leaves 3 tsp
oil 4 tbsp
butter 2 tsp
salt to taste



Puree the tomatoes and mix flour into it. Add water if its

too thick. The batter should be of pouring consistency.

Now add all ingrediens except oil and butter. Heat tava,

spread the mixture adn prepare omlettes pouring oil on

all sides and cook on both sides till golden brown colour.

Serve hot with a blob of b utter accompanied by mint

chutney, ketchup and bread slices.

tomato chutney

tomatoes 4
coconut 3 tsp (grated)
red chillie 1
onion 1 (chopped)
mustard seeds 1/8 tsp
cumin seeds 1/4 tsp
urad dal 1/4 tsp
lime juice 1 tsp
curry leaves 1 tsp
oil 4 tsp
salt to taste


Roast the grated coconut and red chillie. Grind the red

chillie, coconut and tomatoes into a fine paste. Heat oil

in a pan add musard,cumin,urad dal and curry leaves.

When they splutter add chopped onions and fry till they

are transparent. Now add tomato paste and salt and fry

till oil floats on top. Mix in lime juice and remove from

fire. This chutney can be served with rice, chapathis

and also with dosas.

tomato pickle

tomato 500 gm (chopped)
chillie powder 1 tsp
turmeric 1/4 tsp
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
fenugreek seeds 1/4 tsp
asafoetida a pinch
urad dal 1 tsp
tamarind pulp 1 tbsp
curry leaves 1 tbsp
oil 2 tbsp
salt to taste


Roast and powder half the mustard, cumin, and

fenugreek seeds. Heat oil in a pan and add powdered

masalas, turmeric, chilli powder and asafoetida.

Add tomatoes and tamarind pulp and cook till oil

separates. Now heat the remaining oil in a pan and

fry the urad dal, mustard, cumin seeds and curry

leaves. Add this to tomato mixture and stir well.

Whe cool fill in clean bottles and store in

refrigerator.

kadhi

sour curd 200ml
besan 150 gms
coriander powder 2 tbsp
turmeric 1/4 tsp
red chillie powder 1 tsp
green chillies 2
red chillies 2
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
curry leaves 1 tbsp
coriander leaves 1 tbsp
cooking soda pinch
ghee 2 tsp
oil to fry
salt to taste


mix curd, 2 tbsp besan,1 tbsp coriander powder ,

turmeric, salt, litte water and beat well to mix them

all. Take the remaining besan in another bowl. Add

the turmeric, remaining coriander powder, salt and

red chilie powder, pinch of cooking soda and make into

a little thin paste using little water to make pakodi.

Heat ghee and add red chillies, mustard and cumin

seeds. When they splutter add slit green chillies and

curry leaves. Now pour the besan and curd mixture

which is not thin or thick. Let it boil for 2 min, add

coriander leaves and remove from fire. Heat oil and

make small pakodis with the besan mixture and fry

till golden brown. Take the pakodis in a vessel and

pour the kadhi mixture before serving or else

they will become soft. This is fast to prepare.

aloo fry

potatoes 250 gms
onions 2
green chillies 2
curry leaves 1 tbsp
turmeric 1/4 tsp
red chillie powder 1/4 tsp
mustarad seeds 1/4 tsp
cumin seeds 1/4 tsp
salt to taste
oil 3 tbsp



chop the onions finely. peel the potatoes and chop into

small cubes. Heat oil in a heavy bottom pan add mustard

and cumin seeds. when they splutter add onions and

curry leaves. Fry till golden brown and add turmeric,

red chillie powder and fry a little more. Now add the

potato peices and salt and mix well. Cover with lid and

cook on low heat. This can be prepared in just 10 min

without adding water on slow fire.. goes well with rice

and chapathis.

cabbage curry

cabbage 250 gms
red chillies 6
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
urad dal 1/2 tsp
chana dal 2 tbsp
curry leaves 1 tsp
coriander leaves 2 tbsp
garam masala 1/2 tsp
turmeric 1/4 tsp
salt as required
oil 3 tbsp


finely shred the cabbage like threads. Heat oil in a flat

pan and add mustard, cumin seeds. When they splutter,

add red chillies, turmeric, curry leaves, urad dal and

chana dal and fry a little . Now add shredded cabbage

and salt , mix well and cover with lid and cook on slow

fire. Add coriander leaves and garam masala and

remove from fire. This goes well with rice and rotis..

very fast to prepare.

til laddu

white sesame seeds 250 gm
jaggery 250 gm
ghee 2 tsp
cardamom powder 1 tsp


Boil the jaggery in a cup of water and strain. Fry the sesame

seeds till light brown colour. Boil the jaggery again till it

reaches thick syrup Test it like this. take water in a small

bowl. put two drops of syrup in it and it should become

hard immediately . Then add ghee, cardamom powder

and fried til into it and remove from fire. Take a greased

plate. put little mixture with a spoon on the plate and

shape into round balls or laddus with wet hands when its

hot. This should be done carefully and very fast, becos

once it hardens or cools u cannot do anything .. after

keeping it aside to dry for half an hr, u can store it or

eat it.

ravva laddu

ravva or suji 200 gms
sugar 200 gms
dry coconut powder 50 gms
cardamoms 5
ghee 3 tbsp
milk 100 ml


Heat ghee in a pan and fry the ravva on slow fire till the

raw smell goes. Powder the sugar with cardamoms.

take ravva, sugar and coconut powder and mix well.

Make small laddus of lemon size sprinkling little milk.

Let them dry for 2 hrs and eat..This is very fast to

prepare and can be stored for one week if the ravva

is fried nicely.

urad laddu

urad daal 200 gms

sugar 250 gms

ghee 100gms

cardamoms 4

Fry the urad daal in a fry pan till the raw smell goes and

light pink colour. Grind this into fine powder and also

powder the sugar along with cardamoms. Mix them

all together with warm ghee and make into small laddus

of lemon size. This is very fast to make and nutritious

too.

besan laddu

besan 250 gms

sugar 200 gms

khoya 100 gms

ghee 100 gms

cardamoms 6

Make a fine powder of sugar with cardamoms. Take 2

tbsp of ghee in a pan and fry besan on medium fire till

the raw smell goes and light brown.. Crumble khoya

and fry a little. Now mix besan, khoya and sugar powder

well. Heat the ghee and pour into this mixture and make

into small laddus of lemon size. let it dry for an hr and

eat. U can make without khoya also. This is fast to

prepare and tasty.