• 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!

• Prawns                           : 200gms
• Onion                             : 1 chopped finely
• Green chillies                 : 2nos chopped finely
• Ginger garlic paste        : 1 tsp
• Chilli pdr                       : 1 tsp
• Coriander pdr                : 1 tsp
• Turmeric pdr                 : 1/8 tsp
• Garam masala               : 1/4 tsp
• Tomato                          : 1 no chopped
• Pepper pdr                    : 1/2 tsp
• Salt to taste
• Oil                                 : 3 tbsp
• Curry leaves                  : 1 sprig
• Coriander leaves           : for garnishing

• Turmeric pdr                  : 1/8tsp
• Chilli pdr                        : 1/2 tsp
• Salt to taste
• Ginger garlic paste        :1/2 tsp

• Take the cleaned prawns in a bowl and add all the marination ingredients with it. Keep it for 15 mins.
• Heat oil in a kadai  add the marinated prawns to it toss it well. Cook it for 7 to 8 mins in oil till it curls and become pink.
• Remove the cooked prawns from the oil, add finely chopped onion. Saute it well add chopped green chillies and ginger garlic paste to this, saute it again till the raw smell goes. Reduce the flame, add the spice powders and mix well for a minute.
•  Now add the chopped tomato to this, saute well till the tomato become mushy.

• Now add the cooked prawns and mix well, add curry leaves to this cook for one minute. Remove from fire.  Transfer the dish to a serving bowl. Garnish with coriander leaves. Serve it hot!!

• Slice onion  and capsicum finely and keep aside.
• Heat the dosa tawa, pour one full ladle of dosa batter in the middle of the dosa tawa and spread it in round shape to make a thick dosa.

•  Sprinkle some capsicum slices and onion slices over it.  Drizzle one tsp oil around the edges of the dosa.

•  Let it cook and flip it over and cook the other side also. Remove from the  tawa. Repeat the process with the remaining batter. Serve it hot with coconut chutney!

• 1 big Onion                         
• 1/2 cup Besan                         
• 3 tbsp Rice flour                   
• 1Green chilli               
• 1/2 tsp Chilli pdr                    
• 1 sprig Curry leaves               
• A pinch Hing                           
• Salt to taste
• Oil for frying

• Cut the onion into quarters and slice it, keep aside.
• Chop green chillies. Mix besan with rice flour, salt and chilli pdr and keep aside.

• Heat oil in a kadai for frying the pakodas.
• Take a bowl add the onion slices and chopped green chilli. Add table salt to this and mix well.

• Now add the mixed flours to this, add curry leaves also and mix well with hand. Sprinkle water if needed.   Take a table spoon of hot oil and mix with this. 

• Take small portions of the pakoda mixture and drop it in  hot oil, reduce the flame. No need to make any shape, this pakoda is shapeless.
• Fry until golden brown, stirring in between. Remove it from the oil and drain in a paper  towel to remove the excess oil.
• Serve the crispy pakoda with a hot cup of tea!  This is a tasty evening snack!