• Manathankali                                   : 1 cup
• Small onions                                    : 6 nos
• Chilli pdr                                          : 1 tbsp
• Coriander pdr                                   : 1 tbsp
• Fenugreek seeds                               : 1/4 tsp
• Green chilli                                      : 1 
• Ginger                                              :1/2" pc
• Tamarind                                          : 1 lemon sized ball
• Grated coconut                                 : 1 cup
• Oil                                                    : 1 tbsp
• Turmeric pdr                                    : 1/8 tsp
• Salt to taste

For seasoning:

• Mustard seeds                                   : 1 tsp
• Red chilli                                          : 1 break into 2
• Chopped onion                                 : 1 tbsp
• Curry leaves                                     : 1 sprig

• Wash manathankali well and saute it in a tsp of oil. 

• Heat a teaspoon of oil reduce the flame and add the  fenugreek seeds. When it changes the colour, add the chilli pdr and coriander pdr.  When the raw smell goes remove from fire. Cool it, add the small onions, ginger and grind it to a paste. Keep aside.

• Soak tamarind for 20 mins and  extract the juice from it.   Mix the juice with the paste, add turmeric pdr and salt. Boil  this mixture  for about 5 to 7 mins.  Now grind the grated coconut to a paste and add this to this mixture. Boil again for 4 mins. Add curry leaves and remove it from fire.

• Heat remaining oil and add mustard seeds, when it pops up add the chopped onion to this and saute well. Add this to the curry. The curry should be semi thick. It goes well with steamed rice. Serve it with rice together with pappad.  

• Ragi flour                              : 1 cup
• Cumin seeds                         : a pinch
• Onion chopped                     : 1 tbsp
• Salt to taste
• Oil                                        : 1 tsp

• Boil a cup of water and keep aside.  Mix ragi flour with chopped onion, cumin seeds, salt and add warm water little by little to make a smooth dough.  Smear little oil over it with the hand.  Keep aside.

• Heat the tawa.  Take a lemon sized ball from the dough and spread it with the hand  over the tawa. 

• When  it cooked flip it over and cook the other side also.  Drizzle little oil on both sides while cooking.  Repeat the process with the balance dough. Serve hot with the favourite side dish.

For stuffing

• Dosa batter                       : 3 cups
• Methi leaves                     : 1 cup chopped
• Grated coconut                 : 1/2 cup
• Green chillies                   : 3 nos
• Oil as needed

• Clean wash and chop methi leaves roughly.  Saute methi leaves in a kadai adding one tee spoon oil. 
• Grind coconut, green chillies and  sautéed methi leaves to a paste. Add this to the dosa batter, add salt if not added in the batter earlier. Mix well.

• Heat dosa tawa and spread the batter in circular motion to make a thin dosa. 
• Serve it hot with the desired chutney!!

• Soak the rice in water for 20 mins and drain it, keep aside. 
• Cut the vegetables one inch lengthwise and keep aside. 
• Crush green chillies, ginger and garlic together.
• Powder the garam masala coarsely and keep aside.
• Heat a pan and add the vegetables, 1/4 cup water, turmeric pdr, salt and cover with a lid and cook it. 
• Add the crushed green chillies, ginger and garlic to this.
• Add the chopped mint & coriander leaves.
• Also add half of the powdered garam masala,  grated coconut and mix well. Simmer it for 2 mins and finally add 1/2 of the lemon juice to this and stir well,  switch off the stove.

• In another pot boil water add the rice. Add salt and the balance garam masala. When it is almost done add the balance lemon juice to this. 
• In a pot layer the cooked vegetables then drain the rice and layer it over the vegetables. Close it and leave it for 10 mins.
• After 10 mins serve it with desired pickle or salad.

• 200gms Paneer cubes
• 1/2 tsp Chilli pdr
• 1 tsp Coriander pdr
• 1/8 tsp Turmeric
• 1/4 tsp garam masala pdr
• 1 tbsp Full cream
• 1/8 tsp Cardamom pdr
• A pinch of Saffron
• 3 Cloves
• 1" pc Cinnamon
• 1 Bayleaf
• 2 tbsp Ghee
• 1 tsp Chopped coriander leaves

•  1 Onion cubed
• 3 Cloves of Garlic
• 1"pc Ginger
• 4 Almonds
• 5  Cashews

Method:

• Boil cashews, almonds, onion, garlic and ginger in one cup water till the onion becomes soft. 
• Strain the stock and keep aside.
• Make a paste of the cooked onion, ginger, garlic, almonds and cashews adding one or two teaspoon of the stock and keep aside.
• Heat ghee, add the cloves, bayleaf and cinnamon and fry it.
• Add the ground onion paste to this and fry till the oil separates.
• Add the chilli pdr, coriander powder, and turmeric pdr and stir it.
• Now add the stock, salt and sugar and garam masala to this and mix well.
• Simmer it for 10 mins till the gravy thickens.
• Now add the full cream to this and mix well. Add the paneer cubes and cardamom pdr and saffron strands.
• Simmer for 2 mins till the paneer is cooked. 
• Garnish with chopped coriander leaves.
• Serve hot with chappathi, roti or jeera rice.

• 1 cup Pine apple  cubes 
• 1/8 cup Tur dal
• 1 medium Tomato
• 1 tsp Rasam powder
• 1/8 tsp Turmeric pdr
• 1tsp Cumin seeds
• 1 tsp Peppercorns
• 5 garlic cloves
• 1 tsp Mustard seeds
• 2 Red chillies
• A pinch of Asafoetida
• Salt to taste
• 1 Sprig Curry leaves
• 1 Tsp oil
• 1 tablespoon chopped coriander leaves

Method:

Ingredients:

• 2 cups Ragi flour
• Water as needed
• Salt to taste
• 1 tbsp oil

Ingredients:

• 3 nos. Raw tomatoes
• 1 Green chilli 
• 2 no. Garlic cloves
• 1/2 Onion
• 1/2 tsp Chilli pdr
• 1/4 tsp Turmeric pdr
• 1/2 tsp Coriander pdr 
• 1/2 tsp Mustard seeds
• A pinch Cumin seeds
• Salt to taste
• 1/2 cup Coconut milk
• 1 tbsp Oil
• 1 sprig Curry leaves  

 

• Finely chop Onion, green chillies and garlic cloves. Cut tomato into small pieces.
• Heat oil in a pan, add  mustard seeds, when it splutters add cumin seeds.
• Add chopped garlic cloves, green chilli and onion to this and saute well. Then add chilli pdr, turmeric pdr and coriander pdr to this, mix well.
• Now add the tomato pieces, salt and 1/2 cup water to this, stir well till the tomato pieces become mushy.
• Add coconut milk to this and mix it well. Switch off the flame, add curry leaves.
• Serve it hot with  chappathi or roti. 

 

• 4 pcs Chicken drumsticks                     
• Salt to taste
• 1 tsp Ginger paste                                
• 1 tsp Garlic paste                                 
• 1 tsp Chilli pdr                                     
• 1/ tsp Chicken masala                           
• 1 cup Maida                                          
• 1 tbsp Cornflour                                     
• 2 pcs Bread 
• Oil for frying

• Remove the skin from the drumstick and wash it thoroughly. Cook it adding little salt, chilli pdr and 1/4 cup of water in a pressure cooker. Cool it and remove the chicken pieces from it, don't throw away the liquid. It can be used to make the batter. 
• Mix the  chicken masala, salt, ginger paste, garlic paste , maida, cornflour together and add the liquid from the pressure cooker to this. Mix it well to make a semi thick batter.
• Take the bread pieces and tear it not small pieces and add it to a blender or food processor, just turn to once or twice to make the bread crumbs. Remove it and spread it in a plate.
• Heat oil in a kadai. Take the cooked chicken piece and dip it in the batter  and roll it in the  bread crumbs, slowly add it into hot oil,  when it is golden brown on all sides take out and place it on a tissue to remove excess oil.
• Repeat the same way with the remaining chicken pieces. Serve it hot!!

For the Dough

• 2  cups Wheat flour
• Salt to taste
• 1 tbsp Oil
• Ghee as required

• 1/2 Cauliflower
• 1/2 tsp Chilli pdr 
• A pinch of Cumin seeds
• 1 tbsp Oil
• Salt to taste
• 1 Green chilli
• A generous pinch of Garam masala    

                                                              

• Add  salt and required amount of water little by little  and knead to make a smooth dough. Add oil to this and knead again and keep aside. Cover with a wet cloth.
• Wash the cauliflower in hot water and grate the head of it finely.

• Heat oil in a pan, add cumin seeds when it crackle add grated cauliflower, green chilli, chilli pdr  and salt  mix well and saute it for 2 mins and finally add the garam masala and mix well. Switch off the flame.

• Take a lemon sized ball from the dough and roll out into 3 inches diameter.  
• Take a spoonful of the cauliflower stuffing and place it in the middle of the rolled chappathi.
• Pleat the sides of the paratha and join together and seal it.  Roll it gently to the size of a normal paratha,  dusting  a little flour over it to avoid sticking.
• On a hot tawa place the paratha, cook it for a minute and flip over. Cook again till small brown spots appear, smear ghee over it.  

• The Gobi paratha is ready!! Serve it hot with Yoghurt and any  pickle of your choice.

• 1 no. big Beetroot
• 1 Onion
• 1 tsp Sambhar pdr
• A pinch of Turmeric pdr
• Salt to taste
• 1 tbsp Oil
• 1/2 tsp Mustard seeds

• Peel and wash the beetroot well. Cut it into small pieces.
• Chop onion finely.
• Heat oil in a tawa, add mustard seeds, let it crackle and add onion pieces to it. Saute it well and add the chopped beetroot , turmeric pdr and  salt,  sprinkle little water to it and cook till tender.
• Sprinkle  sambhar powder over it and mix well. Simmer it for a few mins and switch off the stove. Transfer it to a serving bowl, serve with steamed rice!

• 3 nos. Raw mangoes                     
• 1 cup Chilli pdr 
• 1/4 cup Mustard pdr  
• 1/4 cup Fenugreek pdr 
• 3/4 cup Rock salt powder
• 1 1/4 cup Gingelly oil
• 1/2 cup Garlic cloves                         

• Wash and  wipe the mangoes with a clean cloth.
• Cut the mangoes into medium small pieces.
• Spread the mango pieces over a dry cloth.
• Powder the rock salt and keep aside.
• Keep the mustard seeds and fenugreek seeds  in sunshine and powder it, keep aside.
• Mix kashmiri chillies and hot chillies together and grind it. 
• Mix one cup chilli powder, mustard seed powder, fenugreek powder and rock salt powder together with 1/2 cup gingelly oil together and mix it together with mango pieces.

Take a clean jar and put the mango pieces mixed with spice powder and pour 1/4 cup oil over it. Tie a cloth over it and close with the lid. 

• Don't open it for 3 days. 4th day open it and mix with a clean ladle and pour the balance oil over it and tie the cloth over it and close the lid. 
• Open it after 4 days i.e.8th day you can start using the pickle.
• Serve it with  curd rice or chappathi!

• 1 cup  Shredded cooked chicken              
• 1Onion chopped finely                                
• 2 nos. Green chillies  chopped                  
• 1 tsp Ginger garlic paste          
• Salt to taste
• a pinch Turmeric pdr                     
• 1 tbsp oil                                     

• 1 cup maida 
• Salt to taste
• water as required  

• Heat one tablespoon oil in a pan, saute chopped onion and green chillies. When the onion is translucent add the ginger garlic paste and saute again till the raw smell goes.  
• Add salt, turmeric pdr and the cooked shredded chicken to this and mix well and cook for 2 more minutes. Switch off the flame and keep aside.

• Knead maida  with salt and enough water to make a smooth dough. Take a lemon sized ball from it, roll it into thin round  shape  like a chappathi.

• Cut it into two halves. Fold one half into two join the end and make a cone shape with it.

•  Fill  a spoonful of the chicken filling and join  the end to make the shape  of the samosa.

• Repeat the process with the balance dough. Heat oil in a frying pan, when it is hot, reduce it to medium flame and slide the samosas slowly to the oil. 
• When the samosa are golden brown take out from the oil and drain it in a kitchen towel to remove excess oil. 
•  Serve it hot with tomato sauce!!

• 3 nos. Cooked parottas  
• 1 Onion chopped finelly
• 2 Green chillies chopped
• 2 Garlic cloves chopped
• 1/2 Green Capsicum  chopped finely
• 1 Tomato chopped
• 1/2 Carrot chopped finely 
• Salt totaste  
• 2 tbsp Oil 
• 2 tbsp chopped coriander leaves  
• 1 tsp Lemon juice             

For making minced chicken:

• 1 Chicken breast cubed
• 1 tsp Chicken masala
• 1/4 tsp Salt
• 1 tbsp Oil

Mix all the ingredients  except oil together and cook it in a covered pan till the chicken becomes tender. Cool it and shred it . Saute the shredded chicken in oil till it becomes brown.Keep it aside.

• Mince the cooked parottas  in a food processor.
• Cook minced chicken with chicken masala, salt garlic paste 
• Heat oil in a pan, add chopped garlic and saute it.
• Then add finely chopped onion and green chillies.  When it become light pink add the chopped green capsicum, chopped carrot and tomato.
• Add salt. When the veggies got cooked add the minced chicken and the minced parottas.
•  Simmer it for 2 minutes mixing well. Add the lemon  juice and mix it.
• Transfer it to a serving plate and garnish with coriander leaves. Serve hot!!

• The dish will be more tastier if u add 1/4 cup  of the  chicken curry.  The gravy of the curry will do. Add the gravy just before adding the shredded parottas and mix it well. 

Ingredients:

• 1 cup Basmati rice
• 2 Cloves
• 1/2" Cinnamon
• 2 tsp Oil
• Salt to taste

For paste: 

• 1 medium Onion chopped
• 1 Tomato chopped
• 2 Green chillies
• 1 tsp minced Ginger
• 3 cloves Garlic
•  A handful of Mint leaves

For Masala 

• 1 cup Moong sprouts, cooked
• 2 medium Onion sliced
• 1/2 cup Yoghurt
• 1 Bay leaf
• 1 tsp Fennel seeds
• 1 inch pc Cinnamon
• 3 Cloves
• 2 Cardamom
• 1/8 tsp Turmeric pdr
• 1 tsp Chilli pdr
• 1 tsp Coriander pdr
• 1 Bay leaf 
• 2 Green chillies slit
• Salt to taste
• 1 tbsp Oil 
• 1 tsp Ghee

Method: 

• Wash and soak rice for 30 mins. 
•  Heat ghee in a pan add cinnamon, cloves, cardamom and bay leaf, set aside. 
•  Boil  4 -5 cups of water , add in salt and fried whole spices along with the ghee. Drain the rice and add this to the boiled water. Cook it till 3/4th done, drain it and keep aside.
• Combine all the ingredients under "for paste" and grind it to make a paste.
• Heat oil in a pan, fry  bayleaf, cloves, cardamom and fennel seeds.  Add sliced onion and  slit green chillies, saute it well. Add the ground paste to this and saute for 3 minutes. 
• Add yoghurt and mix well.  

• Now add turmeric pdr, chilli pdr and coriander pdr, cooked sprouts and salt, cook it till the gravy blends well. Now add the cooked rice and toss it well. 

• Turn off the flame, garnish with coriander leaves.
• if you wish you can add fried nuts also. Serve it with raita.!

• 1 medium potato chopped in cubes.
• 1 medium carrot chopped in cubes.
• 1/4 cup shelled peas
• 6nos. beans chopped into one inch pieces.
• 2 medium onion chopped finely.
• 2 nos. green chillies
• 1"pc ginger
• 3 cloves garlic
• 1/2 cup yoghurt 
• 1" pc cinnamon
• 4 pcs cloves
• A generous pinch of cumin seeds
• 1 tsp coriander pdr
• 1/2 tsp chilli pdr
• 1 tsp oil

 For grinding :

• 1/2 tsp fennel seeds
• 6nos cashews
• 1/8tsp khus khus

Method:

• Soak the ingredients under "for grinding" for 5 mins and grind it into a paste, keep aside.
• Grind ginger, green chilies & garlic together to a paste and keep aside.
• Cook the diced veggeis in a pot adding salt. 

• Heat a pan with  oil add the cinnamon, cloves. Saute it for 10 seconds and add cumin seeds. Now add the chopped onion and saute it till translucent. Then add the ginger garlic paste to this and saute till raw smell goes.  Reduce the flame and add the chilli pdr, coriander pdr to this mix well. Now add the yoghurt to this, mix well and add the cooked veggies to this, mix well.
•  Add the ground paste to this, mix well. Cook in a low flame for 4 more mins. 

• Garnish with coriander leaves, serve hot!
• The curry should be semi thick, so add water accordingly.

• Take a deep pan and heat some coconut oil.
• Add the red chilies and sauté for a few seconds.
• Add the onions and cook until light brown.
• Add ginger/garlic paste and curry leaves and sauté for a few minutes.
• Reduce flame, add Coriander Powder, Turmeric Powder and Cinnamon and sauté for a further two minutes. For a little bit of heat, add crushed peppercorns. Add salt to taste. 
• Add chicken and stir to coat well and cook on low for 10 minutes until slightly tender. 
• Pour the thinned coconut milk into the chicken mix and cook for 15 minutes. 
• Pour thickened coconut milk.
• Add Cashew nut paste and cook on low for a further 3 minutes. 
• Garnish with curry leaves and serve hot with Dosa/Paratha. 

• Cut potatoes into cubes and let it soak in water.
• Chop onion finely.  Grind garlic, green chillies and ginger into a paste.
• Grind tomato and make a puree, keep aside.
• Heat oil in a pressure cooker,  add chopped onion  and saute it. Add ginger,  garlic and green chilli paste  to it and saute well. The add the tomato puree, let it cook for sometime till the oil oozes out. Now add the spice powders to this mix well and add the  potato cubes, peas and salt.
• Add one cup water to this, close the lid and cook for 2 whistles. Let it cool, then remove the lid and add garam masala to this, mix well. Check the salt and if the ravy is thin boil for some more time to thicken it or u can mash some pieces of potato to make the gravy thick.
• Transfer to the serving bowl and garnish with coriander leaves. Serve with roti, chappathi or paratha!

           

• 1 cup Basmati Rice
• 10-12 Prawns
• 1 tsp of Ginger garlic paste
• 1/2 tsp of Chilli powder
• 1 tsp of Coriander powder
• 2 Onions
• 2 Green chillies
• 1 Tomato
• 1/2 tsp Garam masala
• 1 tbsp of Yoghurt
• 2 tbsp of Oil
• Salt to taste
• 2 tbsp of Ghee
• 2 tbsp of Milk
• A pinch of Saffron strands
• 2 tbsp of Chopped coriander leaves
• 2 tbsp of Mint leaves 

For Marination

• 1/2 tsp Chilli powder
• A pinch of Turmeric powder
• 1/2 tsp of Ginger garlic paste
• A pinch of Salt
• 1 tsp of Lemon juice

• Clean and wash the prawns.
• Mix all the ingredients under "for marination " together and marinate the prawn and  keep aside. 

• Slice onion finely. Slit green chillies.
• Soak the basmati rice for 20 mins.
• Boil 4 cups of water adding salt. When it boils add the soaked rice to this. Let it cook for 7 or 8 mins ( it should be  95% cooked)   remove it from the fire, drain it and set aside.

• Heat oil and ghee  in a pan and fry the prawns for 2 mins. Drain it and keep aside.

• In the remaining oil add  sliced onion and slit green chillies and sauté it. When the onion slices become golden brown remove a portion of it to garnish.
• Now add the ginger garlic paste and sauté it well. Reduce the flame and now add the chilli powder, coriander powder and garam masala to this mix well. Add chopped  tomato to this and when it become mushy add salt, yoghurt and mix again. Add chopped coriander leaves and mint leaves. Add the fried prawns to this mix well and remove from fire.
• Add the saffron strand to  warm milk and keep aside.
• In a biryani pot spread the prawns masala evenly and lay the cooked rice over it, add fried onion slices, mint leaves and  chopped coriander leaves. Pour the saffron milk over this, cover with a tight lid.  Keep it in a slow heat for 10 mins and switch off the stove. Toss it gently, serve it hot!