kheer

milk 500 ml

vermicelli 100gm

sugar 200 gm

cardamom powder 1 tsp

ghee 2 tsp

fry the vermicelli in ghee . boil milk and add fried

vermicelli . after its cooked add sugar and when

the sugar dissolves and kheer thickens add the

cardamom powder and fried cashew nuts. serve

hot or cold.

vada

urad dal 200 gm

green chillies 4

ginger 1" peice

coriander 2 tsp

salt as required

oil to fry

soak the urad dal for two hr and grind into a fine

paste using less water so that the batter should

not be watery or thick. now add finely chopped

green chillies , coriander leaves, ginger and salt

to the batter and mix well. heat oil. take a lemon

sized portion of batter into hand or on a polythene

paper and shape into vada with a hole in centre.

fry in oil on medium heat till it is golden brown.

serve hot with green chutney or coconut chutney.

upma

semolina 100 gm
green chillies 3
curry leaves 1 tsp
onion 1
mustard seeds 1/4 tsp
cumin seeds 1/2 tsp
urad dal 1 tsp
chana dal 1 tsp
ginger 1/2" peice
salt as required
oil 2 tsp
ghee 2 tsp


heat ghee and fry the semolina/ravva lightly. cut
the onions, green chillies,ginger ..heat oil and add
mustard cumin seeds and when they splutter add
urad and chana dal. now add onions,green chillies
and ginger peices and fry till they r translucent.add
2 cups of water and salt as required .when the water
boils add semolina stirring continuosly to avoid
lumps. lower the heat, cover with lid and cook for two
more min. serve hot with chutney or pickle.

potato curry

potatoes 250 gm

onion 2

green chillies 2

turmeric 1/4 tsp

red chillie powder 1 tsp

coriander powder 1 tbsp

garam masala powder 1 tsp

coconut powder 2 tsp

ginger garlic paste 1 tsp

oil 3 tbsp

cut onions and green chillies. peel the potatoes and

cut them into cubes. heat oil in a pan and add onions

and fry till translucent . now add green chillies and

potatoes and fry a little. add turmeric, red chilliepowder

coriander powder and mix well. fry for two min . now

add a cup of water and coconut powder and cook till

done and oil floats. mix garam masala and coriander

leaves and remove from fire.

cabbage 250 gm
fresh peas 100 gm
onion 1
green chillies 2
turmeric 1/2 tsp
mustard seeds 1/4 tsp
cumin seeds 1/2 tsp
curry leaves 1 tsp
coriander leaves 2 tsp
red chillie powder 1 tsp
salt as required
garammasala 1 tsp
oil 3 tbsp

finely cut the cabbage and also onion. heat oil in a
pan and add mustard and cumin seeds . when they
splutter add curry leaves, green chillies and onions.
fry the onions till translucent and add turmeric, red
chillie powder,peas and fry for a while. now add the
cabbage and salt. mix well and cover it with lid. cook
on low heat till done . if needed add half a cup of water.
mix garam masala and coriander leaves and mix well.
this goes well with roti and rice too.

mutton fry

mutton 250 gm

onions 2

green chillies 2

turmeric 1 tsp

red chillie powder 1 tsp

ginger garlic paste 2 tsp

salt as required

coriander powder 2 tbsp

garam masala powder 1 tsp

coriander 2 tbsp

oil 4 tbsp

cut the onions and green chillies. heat oil and fry the

onions till golden brown. add green chillie, turmeric,

red chillie powder and ginger garlic paste. fry for a

min and add mutton ,coriander powder ,salt and mix

well.cover it with lid and cook till the water evaporates

and add a cup of water and cook till dry. add garam

masala,coriander powder and mix well and serve.this

goes well with roti and also rice.

dal with spinach

tuar dal 200 gm

spinach 1/2 cup

tamarind pulp 2 tbsp

green chillies 3

onion 1

garlic pods 5

red chilli powder 1 tsp

turmeric 1/2 tsp

red chillies 2

mustard seeds 1/4 tsp

cumin seeds 1/2 tsp

oil 2 tsp

cook tuar dal with half the turmeric and half a tsp of

oil till half cooked. now add cut onions,green chillies,

spinach, turmeric, red chillie powder,salt, tamarind

pulp and cook till done. heat oil and add mustard

and cumin seeds. when they splutter add crushed

garlic and red chillies and add to the cooked dal.u can

add a tsp of ghee to it to enhance the taste.

yellow dal

tuar dal 100 gm

green chillies 2

curry leaves 1 tsp

coriander leaves 2 tsp

mustard seeds 1/4 tsp

cumin seeds 1 tsp

crushed garlic 1 tbsp

oil 1 tsp

ghee 1 tsp

cook the dal in pressure cooker till soft. heat oil and

ghee together. add mustard and cumin seeds, when

they splutter add crushed garlic,slit green chillies

and curry leaves .fry a min and add the cooked dal

with salt as required and bring it to boil. remove

from fire and garnish with coriander leaves.

bisi bele bhath

Red gram dal (tur) - 1/2 cup
Rice - 1 1/2 cups
Brinjals - 2 small
Onion - 1 no.
Carrot - 1 no.
Drumsticks - 2 nos (optional)
Tamarind - size of a small lime
Dry red chillies - 6 (you can reduce or increase as per your taste)
Green chillies - 4 nos
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tbsp
Mustard - 2 tsp
Cashewnuts - 20 gms
Fresh grated coconut - 1 tbsp
Asafoetida - 1/2 tsp
Curry leaves - Few
Coriander leaves - Few
Poppy seeds(khus khus) - 1 tsp
Aniseeds(saunf) - 1/2 tsp
Cloves - 4 nos
Cardamoms - 4 nos
Cinnamon - Small piece
oil - for frying
Salt - as per taste

Method:
Peel the onions and cut into big pieces.
Chop the vegetables into 2.5 cm pieces.
Wash rice and dhal. Place it in one of the containers

and add 2 1/2 cups of water, a pinch of turmeric powder

and chopped vegetables and cook it in a pressure cooker

Heat a little oil in a frying pan. Add 3 red chillies,

fenugreek, coriander seeds and grated coconut. Fry until

fenugreek turns golden brown in color. Powder the above

and keep it aside. Heat some more oil and fry poppy

seeds, cloves,cinnamon, cardamom and aniseeds. Powder

them and keep it aside. Soak tamarind in a little water

and extract juice. Heat little oil, add remaining dry red

chillies, mustard, curry leaves and green chillies. When

the mustard crackles, add to the rice and mix well. Add

tamarind juice and salt to taste and mix thoroughly.

Heat little ghee and fry cashewnuts until golden brown

in color. Add to the rice along with powdered ingredients

and masala powder. Mix well. Remove from fire. If you

like ghee, add just before serving.

idli dahi vada

we can make this with button idli or idlis cut into four peices.

idlies 10
curd 250 gm
butter milk 150 gm
red chillies 3
mustard seeds 1/4 tsp
cumin seeds 1/2 tsp
urad dal 1 tsp
chana dal 1 tbsp
curry leaves 1 tsp
coriander leaves 1 tbsp
carrot 1
oil 3 tbsp
salt as required

heat oil and fry the idli peices. soak them in
butter milk with little salt. heat oil and add
mustard and cumin seeds. when they splutter
add red chillies,curry leaves,urad dal, chana
dal and fry for a min. remove from heat . add
salt as required to beaten curd and add this
to the tampering . mix this whole mixture to
the butter milk and idli mixture and mix well.
garnish with grated coconut and coriander
leaves.

idli upma

idlis 8
ground nut 50 gm
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
urad dal 1 tbsp
chana dal 1 tbsp
red chillies 2
ginger 1 " peice
turmeric 1/4 tsp
coriander 1 tbsp
curry leaves 1 tsp
lemon juices 1 tbsp
salt as required
oil 3 tbsp

crush the cooked idlis and keep aside. heat oil and add
cumin and mustard seeds. when they splutter addred
chillies curry leaves,urad dal,chana dal, ginger juliens,
ground nuts and turmeric. mix well and fry for two min.
now add idli powder and salt as required and mix well
and cook for two min more on slow fire. serve hot after
mixing the coriander and lemon juice. serve hot with
coconut chutney or any pickle.

idli fry

idlies 6
red chillie powder 1 tsp
coriander powder 1 tsp
salt to taste
oil to fry

cut the cooked idlis into half inch strips.heat oil
and fry this peices into golden colour. take them
into a bowl and add red chillie powder and coriander
powder and salt and mix well .serve hot with tomato
sauce .

idli dokhla

idlis 5
butter milk 2 cups
green chillies 3
coriander leaves 1 tbsp
curry leaves 1 tsp
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
turmeric 1/4 tsp
oil 2 tbsp
salt as required

cut the cooked idlis into cubes and spread neatly in
serving bowl. heat oil and add mustard,cumin seeds
when they splutter add curry leaves and turmeric.now
add butter milk and little salt as we hv already put
salt in idlis. when it boils remove from fire and pour
on the idlis evenly. when the idlis absorb the moisture
sprinkle with finely cut green chillies and coriander
leaves.

idli sweet pongal

idlis 5
jaggery or sugar 1/2 cup
ghee 2 tsp
cardamom powder 1 tsp
cashew nuts 6
kismis 8

crush the cooked idlis into powder. mix the
jaggery or sugar with a cup of water and heat.
when it dissolves mix the idli powder and
cardamom powder and mix well and cook on
slow fire. when its completely cooked add ghee
and dry fruits and serve hot.

masala idli

urad dal 1 glass

ravva 1 1/2 glasses

salt to taste

mustard seeds 1/2 tsp

cumin seeds 1 tsp

urad dal 1 tsp

chana dal 1 tsp

green chillies 3

curry leaves 1 tsp

oil 3 tbsp

soak dal and ravva separately for 4 hrs. grind the

dal into fine paste and add the drained ravva and

soak the chana dal for an hr. add this dal and salt

to the idli batter and mix well. heat oil in a pan and

add the mustard and cumin seeds .when they splutter

add chana dal ,urad dal, finely cut green chillies and

curry leaves .remove from fire and when cool add to

idli batter. now prepare the idlis by steaming and

serve hot with coconut chutney.

idli

urad dal 1 glass

idli ravva 2 1/2 glass

salt to taste

clean the dal and ravva and soak in water for 4 hrs.

grind the dal into fine but not thick or thin water

paste.strain the water from ravva and add it to the

dal mixture. add salt and mix well and keep aside

for fermentation for atleast 6-8 hrs. smear the idli

plates with little oil and prepare idlis with a ladle of

batter for each idli. steam for 10 min and serve hot

with coconut chutney and sambhar.

aloo palak

onions 100 gm

spinach 250 cup

potatoes 250 gm

green chillies 3

tomatoes 2

ginger garlic paste 1 tsp

garam masala 1 tsp

turmeric 1/2 tsp

red chillie powder 1 tsp

coriander powder 1 tsp

cumin powder 1 tsp

salt to taste

oil 5o gm

Finely cut the onions, cut the potatoes into cubes.

Put the cleaned spinach in boiling water for 2 min

and drain. blend this into coarse paste in mixer.

heat oil and fry the onions till golden colour and add

turmeric, ginger garlic paste and finely cut tomatoes.

when they are fried well add cumin and coriander

powders,redchillie powder,turmeric and fry for amin.

now add the potatoes and fry for 5 min on slow fire .add

the palak paste and salt as required and mix well. cook

till the oil floats on top,add garam masala powder and

remove from fire. this goes well with rice and chapathi

or any roti.

paneer makhanwala

paneer 250 gm

1 large onion, minced

tomato puree200 gm

fresh cream100 gm

butter2 tbsp

dried fenugreek leaves or kasoori methi 2 tbsp

red chilly powder 1/2 tsp

garam masala powder1/2 tsp

chopped coriander leaves 1tsp

sugar 1 tsp

Salt to taste

Method

In a saucepan, add three cups of water. Turn off the

heat once the water gets hot. Add paneer pieces in

this water and keep aside. (Soaking in hot water

makes the paneer soft.) Melt butter in a pan. Add

tomato puree and minced onion. Saute till oil

separates from this paste. Add kasoorimethi, salt

as per taste, sugar and red chilly powder. Simmer

for four to five minutes. Add cream and garam

masalapowder and cook for two to three minutes.

Drain the water from the paneer. Add the paneer

pieces andcook for a minute. Serve hot, garnished

with coriander.