1/2 kg Chicken

2 tbsp. Coriander powder

2 tbsp. chilly powder

1/2 tbsp. turmeric powder

2 tbsp. cumin seeds

1 tbsp. khus-khus (posta)

6 pepper

8 cloves

1 cm cinnamon

6 flakes garlic

4 medium size onions

6 green chilies

1 bunch coriander leaves

2 tbsp. oil

1-Clean the chicken and cut into medium size pieces.

2-Roast Coriander powder until brown. Similarly, roast cumin, khus-khus, pepper, Cloves, cinnamon.

3-Grind together the roasted masala, garlic, 2 sliced onions. Grind to a fine paste.

4-Heat oil in a pan. Add 2 sliced onions and sliced green chilies. Fry till the onions turn

light brown. Add chilly powder and fry for 1 minute on a low fire. Then add chicken pieces, turmeric powder, salt and a cup of water. Cook till chicken is done.

5-Add the ground masala paste (SL-3) and enough water. Let it boil for 5 minutes.

1/2 kg chicken

6 onions

1 garlic

1 in ginger

6 red chilies

2 pieces cinnamon

2 geen cardamom

2 bay leaves

2 tomatoes

1 cup oil

Turmeric & salt as required.

1- Cut the chicken into small pieces. Cut 5 onions into small pieces.

2-Make into paste one onion, garlic, ginger and chilies.

3-Grind separately cardamom and cinnamon and keep aside.

4-Put half of the oil. Heat the oil and then add chicken pieces, tomatoes, the onion

massala paste, bay leaves, salt and turmeric. Fry for some time till oil leaves the masala. Add the cinnamon and cardamom paste, mix well and keep aside.

500 gms mutton

3 medium sized onions

4 green chillies

1 tbsp coriander powder

1 tbsp chilly powder

1/2 tbsp turmeric powder

6 cloves

1 cm piece cinnamon

6 black pepper corns

6 flakes garlic

1 tbsp cumin seeds

3 tbsp oil

1 bunch coriander leaves

1-Roast the pepper, cloves, cinnamon and cumin seed. Grind these with garlic and one

sliced onion into a fine paste.

2-Heat oil in a vessel. Add the remaining two sliced onions and sliced green chilies.

Fry on a low fire for 2 minutes.

3-Then add coriander powder and chilies powder. Stir on a low fire for 1 minute.

4-Add mutton pieces, turmeric powder, ground masala paste salt and enough water.

5-Cover the vessel and cook.

6-Chop the coriander leaves finely. When mutton is well cooked. Add the coriander

500 gms cut Fresh Water Fish

3 medium sized onions

1 tsp coriander powder

1 tbsp chilly powder

1/2 tbsp turmeric powder

4 flakes garlic

1 tsp cumin seeds

1/2 cup oil

1 bunch coriander leaves

1 in. Ginger

1-Wash the fish pieces and smear salt and turmeric powder on it after draining out water.

2-Put oil the oil in a fry pan and heat it. When the oil smokes, then add fish pieces bit by bit and fry them. Do not over fry.

3-With the remaining oil fry the onion after slicing them into small pieces. When onion gets tender then add the rest of the masala which has been ground previously.

4-Add a little salt and turmeric. When the masala starts to leave oil then add water (3 cups).

6 boiled eggs

2 medium size potatoes (boiled)

1 tbsp cumin seeds

4 cloves

4 black pepper corns

3 flakes garlic

1 tbsp coriander powder

1.5 tbsp chilies powder

1 small bunch coriander leaves

3 tbsp oil

2 sliced onions

1-Grind the cumin seeds, cloves, black pepper and garlic into a smooth paste.

2-Cut the potatoes into 8 piece each.

3-Cut eggs into half

4-Heat oil in a vessel. Add sliced onions and green chilies. Stir for a minute.

5-Add coriander powder and chilly powder and stir for a while in low fire.

6-Add the potato pieces and 2 cups water.

7-Add the ground masala paste and salt to taste. Allow to boil. Add the eggs.

8-Let it boil for 5 minutes.

250 gms......Mincemeat (Keema)

250 gms .....Kidney or Liver

5 pcs...........Chillies

250 gms.........Onion

6 flakes..........Garlic

1" piece.........Ginger

1 tbsp.......... cumin/coriander powder

1 piece..........Red Chilly

1 tsp............Turmeric powder

1/2 cup..........Oil

150 gms........Curd

100 gms Tomatoes

4 hard boiled eggs

1 tbsp garam masala

6 mint leaves

Salt. and Chilly powder to taste

1-Grind the onion, ginger and garlic to paste.

2-Heat the oil and fry the paste, sprinkling a little milk now and then till it turns golden brown.

3-Add the Keema and kidney/liver. Cover tightly and cook over a slow fire till completely dry.

4-Then fry to a rich red colour, and add the cumin, coriander, turmeric, salt and chilly powder, along with tomatoes, curd and mint leaves.

5-Cover tight and continue cooking over a slow flame till the meat is tender and almost dry.

6-Remove into a serving dish and arrange the egg halves on top. Sprinkle the garam masala all over along with fresh coriander leaves.

Hint: You can add whole garam masala in place of garam masala powder. Half cup of green peas will add to the taste.

500 gms .......Meat

8 pcs.............Red Chillies

1/2 tsp..........Cumin Seeds

1 no...............Garlic

1/2 tsp...........Corrindor

2 pcs .............Onion (Big)

4 pcs..............Potatoes (Big)

1/2 cup...........Green Peas

4 nos...............Boiled Eggs

4 nos..............Tomatoes

1/2 cup...........Vinegar

1/2 cup..........Oil

Turmeric & Salt.... As required

1- Put the Chillies, Cumin, Corrindor, Garlic and Venegar in a mixie and grind into a paste.

2- In a pan put some oil and fry finely cut Onions until it is sof.

3- Add the Meat, Ground masala paste ,Cut Tomatoes and left out Venegar. Fry it well.

4- When oil sepout, add some boiled water and boil it untill the meatbecomes tender.

5- Skin the Potatoes and cut into 4 pieces. Add the Potatoes and Green Peas tothe tender meat.

6- When the Potatoes gets cooked add 1/2 sliced eggs into the pan and remove from fire.

7- The prepared dish should be semi dry. Garnish with Garam Masala powder and sliced coriander leaves

500 gms......Chicken ,cut to medium pieces

4 tbsp. ........Spring Onion,Chopped

2 tbsp........ Onion, chopped

1 tbsp.........Celery, chopped

1 tbsp..........Green Chilly, chopped

1" piece........Ginger, chopped

4 pods..........Garlic chopped

1 piece..........Red Chilly

1tbsp............Sesame seed roasted

2 tbsp...........Soya Sauce

1 tsp............ Pepper Powder

1 tsp..............Aginomoto

1 tbsp............Vinegar

1-Marinate the chicken with soya sauce,salt,pepper,half of vinegar and 1/2 tsp aginomoto for 2 hours.

2-Heat 1 cup oil and fry the chicken pieces one by ,until lightly brown .

3-Heat 3 tbsp oil and fry all the other ingredients except Vinegar and stir well.

4-After 2 minutes add the fried chicken pieces and stir well.

5-Add the ground masala and ground mustard seeds into the curd.

6-Add other half of Vinegar to it and mix well.

1/2 kg chicken (Breast Pieces)

2 onions (Quartered and leaves separated)

8 pods garlic (Cut into 2 to 3 pieces)

6 Green Chillies (Cut to 3 pieces)

2 eggs (Yolk separated & white beaten)

6 Tbsp Corn flour

1 tsp tomato Ketchup (Optional)

1 tsp Red Chilly Powder (Optional)

Soya Sause, Refined Oil, Salt

1- Cut the chicken into small pieces. Rub salt and marinate for about an hour.

2-Make a batter of beaten egg white and 1 1/2 tbsp corn flour and soak the chicken pieces into it. Deep fry the chicken pieces and keep aside.

3-Heat oil in a pan add Garlic, Onion and Green chilies till a little crispy and starts loosing colour.

4-Add the Chilly powder, Chicken pieces, salt to taste, soya sauce, Tomato Ketchup.

Fry at high flame for 5 to 6 minutes, till chicken becomes soft and absorbs the Ketchup and sauce.

5-Add water while stirring if necessary. Make a mixture of rest of the Corn flour and water. Add it to the Boiling water stirring it in continuously.

Add a little Soya sauce (if required) to bring in red tinge.Add a pinch of Aginomoto if required.

6- Take it out of the flame as the gravy thickens.

225 gms......Spaghetti

115 gms .....Minced meat

30 ml...........Olive Oil

30 gms.........Celery

115 gms........Onion

50 gms.........Carrot

115 gms.........Tomatoes

50 gms.........Mushroom

30 gms..........Bay Leaf

30 gms............Grated Cheese

Salt.............. as required

1-Chop all the vegetables and mushrooms into medium pieces.

2-Fry chopped onion and finely chopped garlic in oil.

3-Add meat and fry till half done

4-Then add mushrooms and fry.

5-Add carrots,toatoes,celery and bayleaf and fry for few minutes.Then add salt.

6-Simmer gently untill meat is cooked.

7-Cook Spaghetti separately and add to the meat mixture and mix well.

1/2 kg Boneless Chicken

2 table spoons Chilly Sauce

3 table spoons Tomato Ketchup

1 tea spoon Soya Sauce

1 big Onion

1 table spoon Vinegar

5-6 Garlic pieces

3 table spoons finely chopped Coriander

2-3 finely chopped Green Chilly

Make onion paste.

To this add ginger garlic paste, Soya sauce, tomato ketchup, chilly sauce.

Again add clean fresh boneless chicken.

Add one table spoon of salt and marinate it for 1 hour.

After 1 hour take a pan and add 5-6 table spoons of oil and add marinated chicken. Fry it for first 5 min in high flame and then fry till the chicken becomes tender in low flame.

In the end add finely chopped coriander, garlic and chilies. Fry it for 2 min and serve hot.

250 gms whole Black dal

2 medium size Onions

2 tomatoes

1/4 tsp Cumin seeds

2 pcs Cloves

1 big cardamom (Elachi)

A stick of Cinammon

1/2 cup Ghee or Butter

1 tsp Chilly Powder

1-Boil the Black gram after adding a little salt.The consistency should be semi-solid.

2-Cut the Tomatoes and Onion into small pieces. Powder the Cumin seeds, cardamom and cinnamon.

3-Put the Ghee in a frying pan and heat it. Add thge onion till red. Then add the Tomatoes and mix well. Add Chilly powder and the Garam masala powder. Add the boiled dal to this.

Hint:-The dal can be mixed with little amount of Kidney beans(Rajmah) or Red dal

500 gms Arhar Dal

10 tsp sugar

2 tsp desi ghee

1 inch ginger

1/2 tsp mustard seeds

Salt.............. as required

1-Wash the dal and put it into a container. Add salt and boil it. It should not be too thick nor too flowing.

2-After the dal is well boiled, add small pieces of ginger and sugar. Stir for 2 minutes.

Take out from fire.

6 potatoes

1/2 kg Palak leaves

2 onions

5 flakes Garlic

1" ginger

5 green chillies

2 tomatoes

1/2 cup oil

1 tsp garam masala Powder

1/4 tsp cumin seeds

2 cloves

2 cardamom

-Boil the potatoes after skinning it cut into small pieces. keep aside

2-Boil the palak remove and make a fine paste in the mixie.

3-Grind one onion,the garlic flakes,ginger into a fine paste.

4-Cut the left out onion and the chilly, tomatoes into small pieces.

5-In a frying pan take the oil and heat it.Fry the sliced onion in it.After the onion becomes red in colour add the cuttomatoes, chilly salt , turmeric and ground masala paste.

6-Fry it well. then add the garam masala.Next add the cut potatoes and the palak paste.

1 cup cottage cheese (fresh)

3 cup green peas

6 pcs...........Chillies

2 piece.........Onion

2 tomatoes

1" piece.........Ginger

1/2 cup..........Oil

1-Heat all the oil in a frying pan

2-Mix the salt in the cottage cheese. Mash it and shape it into small flat disks. Deep fry in the oil

3-In the same oil add 2 sliced onion and fry till tender. Then add cut pieces of ginger and chilies. After some time add the green peas, salt, turmeric and cut tomatoes. Keep it covered.

250 gms......Ladies Fingers (Okra)

1/2 piece .....Coconut (diced)

5 pcs...........Chillies

1 piece.........Onion

4 pods..........Garlic

1" piece.........Ginger

1 tsp.............Mustard seeds

1 piece..........Red Chilly

1/2 cup..........Oil

1 cup.............Curd

1-Cut the Ladies Fininto small pieces and fry it in oil till red in colour.

2-Put the Garlic pods, Half of the , Ginger, Green Chilly and Coconut into a mixe and grind into a paste.

3-Ground the mustard seeds.

4-Add salt ithe curd and mix it thoroughly.

5-Add the ground masala and ground mustard seeds into the curd.

6-In a little oil, fry the red dry chilly and sputter a little mustard. Fry the rest of finely cut onions.

7-Mix in the Ladies finger and the fried chilly, mustard seeds and onion into the curd

200gms......Paneer (Cottage Cheese)

1 big...........Tomato (Chopped)

2 nos...........Capsicum (Chopped to strips)

2 nos..........Onions (Finely chopped)

2 tsp ..........Turmeric

1 1/2 tsp .. Coriander powder (slightly roasted)

1 1/2 tsp ....Cumin powder

Salt,Oil and Butter .... As required

Milk Cream -- 1 cup

Coriander Leaves - 2 tbsp

-Fry the Onions till light brown. remove. Cut paneer into small finger lengths, fry in oil keep aside.

2-Fry the Capsicum and remove.

3-Heat 2 tbsp oil and add coriander powder, cuminseed powder till light brown.

4-Add tomatoand fried onions,capsicums, turmeric and salt and fry for few minutes

5-Add the white gravy and cook for 2 to 3 minutes.

6-When done, add the fried paneer and remove . Mix in the cream.

7-Garnish with chopped coriander leaves.

200 gms......Chick peas (Kabuli chana) cleaned and washed.

2 medium onions, finely chopped.

1 medium Tomato, chopped.

Pinch of Sodium Bi-Carbonate

2 tsps Garlic chopped.

2 tsps Ginger chopped.

1/2 tsp turmeric powder

1 tsp. (levelled) ..Cumin seeds, roasted and powdered.

3 tbsp Tamarind Pulp

1 green Chilly, chopped

2 level tsps salt

2 tbsps mint or coriander leaves finely chopped.

2 bay leaves

4 tbsps Oil

2 cups water.

1-Dissolve Sodium Bi-carbonate in 2 cups water and soak the chick peas over night.

2-Cook chick peas with water in a pressure cooker for 45 minutes untill soft.

3-Heat Oil,fry Onion, Bay leaves, garlic, ginger, turmeric powder, coriander powder, green chilly and fry till brown.

4-Add chopped tomatoes and cook for 2 to 3 minutes.

5-Pour soaked chick peas, salt, garam masala, cumin seeds powder and the tamarind pulp. Mix well and cook for 10 to 15 minutes.

6-Serve Hot. Garnish with Coriander leaves, Onion rings, sliced tomatoes and lemons.

Note:-How to make Tamarind Paste

100 gms tamarind + 1 cup hot water+ 1 pinch of salt.

250 gms......Paneer Cubed

100 gms .....Tamarind

1 tsp.(each).....Ground cumin,corriander and dry Ginger powder.

1 pinch of asafoetida

1/4 tsp black salt

A few dry mint leaves

2 tbsp Jaggery (Gur)

1 tbsp Turmeric powder

-Mix 1 tbsp turmeric powder in 2 cups water and soak paneer in it

2-Soak tamarind in 3 cups hot water for 15 minutes and then strain the pulp.

3-Mix together the remaining ingredients with the exception of paneer and boil to sauce consistency.

4-Drain out the paneer and float in the sauce.

230gms Paneer+180 ml Whey+1/2 teaspoon Salt

115 gms finely cut Onion.

1/2 teaspoon red chilly powder

20 gms Ginger,7 gms Coriander

1 to 1 1/2 teaspoon ful Salt

115 gms grated Onion

19 cloves of Garlic+60 ml Water

8 to 10 button Onion (small)

230 gms Curd

1/2 tsp Garam Masala

240 ml hot water or Whey

Heat 1 1/2 liters milk. When it comes to boil, remove from heat and add1/4 spoon citric acid or 5 to 6 teaspoonful lime juice (dissolved in 1 1/2 cup hot water). Stir gently till all the milk curdles.

For the dish

Leave the paneer covered for 15 minutes. Separate the paneer from the curdled milk by pouring it over a piece of musln cloth. Tie it and put a small weight over the paneer to drain away water (1/2 hour).

Keep the Whey aside to be used in the Gravy.

Cut the Paneer into 1" cubes. Heat Ghee and fry few pieces of paneer at a time till lightly brown.

Remove from the ghee and soak in 180 ml Whey to which salt has been added.

Heat the same ghee and fry 115 gms of finely cut onions till golden brown.

Remove from the heat add chilly powder and 1 to 2 tbsp hot water, fry till the liquid is absorbed.

Grind ginger, garlic and coriander seeds, add to the frying masla along with 115 gms. grated onions, salt, yoghurt and Turmeric. Cover and cook while stirring occasionally till the liquid dries-up.

Add 2 to 3 tablespoon full hot water, cover and cook till the ghee separates from the masala. Add chopped tomatoes and button onions, fry till the masala dries up. Mix 240 ml of hot water or whey, cover and cook till the Gravy thickens.

Add the Paneer and the whey in which it is soaked. Simmer for 5 minutes.

11/2 cups (225 gms) white chick peas (matar)

1level tsp soda bicarb

1/2 fres coconut,cut into thin strips and then sliced very finely

2 large onions,sliced

1" fresh ginger and 8 cloves Garlic ground to paste

1 tsp cumin seedsd

2 big cardamoms

2 tsp coriander seeds and 1 1/2 tsps cumin seeds, ground to a paste.

8 small green cardamoms, 8 cloves and 4 1/2 in llength cinnamon dry ground together.

1 lartge potato,peeled and diced.

5 tbsp plain yoghurt

3 level tsps granulated sugar

1 level tsp turmeric and 1 level tsp chilly powder.

4 Bay leaves

1 tsp Ghee

4 tsps mustard oil (preferable)

4 cups (1000 ml) water

Salt............. as required

1-Soak chick peas overnight. Next day wash and drain. Add fresh water again with soda bi-carbonate. Soak for another hour.

2-Heat Oil ad fry potato cubes. Drain and keep aside.

3-To the same Oil add cumin seeds and after a few seconds, add big cardamoms and

sliced coconuts. Fry for a few minutes, add onion and fry until golden in colour.

Add Garlic paste and coriander-cumin paste and fry till brown. Add turmeric, fried potato cubes, Yogurt and sugar stirring frequently. Fry until the oil begins to separate.

4-Add chick peas, bay leaves and salt. Mix well. Pour in water. Reduce heat. cover and cook until chick peas are tender. Remove from fire, add garam masala and ghee. Mix well. Serve hot after sprinkling some coriander leaves.

1 cup Onion Paste.

1/2 cup Green Peas (Boiled)

1/2 Kg Paneer (Cottage Cheese) cubed.

3 Tbsp Butter.

1 tsp Ginger-Garlic Paste.

1/2 tsp Turmeric Powder

2 tsp Red Chily Powder

1/4 tsp Garam Masala

1 1/2 cup Tomato Puree

2 tbsp Cream

2 tsp Kasturi Methi

Salt to Taste

1-Melt Butter and Saute Onion paste and Ginger-Garlic Paste for 2 minutes.

2-Add Turmeric powder,red chily powder, salt and Garam masala. Saute for a minute.

3-Add tomato puree and saute for 5 minutes.

4-Add 1/2 cup water, paneer cubes and peas and simmer the gravy for 2 minutes.

480 gms (8) medium sized simla or Haldwani potatoes.

200 ml mustard oil (or any cooking oil)

5 gm sugar.

30 gms kashmiri mirch powder.

50 ml yoghury

5 cloves

3 cardamoms

2 cinnamon sticks

5 gms salt

15 gms saunf powder

7 gms ginger powder

2 gms Garam Masala powder

3 gms fresh coriander (chopped)

1-Parboil the potatoes. Remove skin and prick on all sides with a match stick.

2-Deep fry the potatoes to golden brown till they are soft inside.

3-Heat remaining oil to smoking point in a handi (pot).

4-Remove the handi from fire and add sugar and choppedcloves.

5-The moment the sugar begins to carmalize.

6-Add the yoghurt,kashmiri mirch and potatoes.Fry for2-3 minutes.

7-Add approximately 750 mil of water,salt and the rest of the whole spices.

8-Bring to a boil and simmer till all the water evaporates. Then add the ginger powder and saunf powder.Cook for 3 minutes.

5 cups cooked raw rice.

One big size Lemon

1/2 cup refined groundnut oil

6 tsp. Bengal gram dal

8 dry chilies

1/4-tsp. turmeric powder.

A pinch of Asafetida (hing)

1/4 tsp. Methi powder

1/4-tsp. mustard seeds1 6 to 7 curry leaves.

Salt.............. as required

1-Cut the lemon and squeeze out the juice. Keep in a glass container. Add an equal amount of water into the juice. Strain oseeds.

2-In a fry pan put a little oil. When oil heats up, sputter some mustard seeds.

When the Mustard seed sputters add the Bengal Gram and small pieces of dry chilies into it. Fry till red.

3-Add the hing, turmeric powder, methi powder, salt and curry leaves. After a little while add the rice and stir it continuously.

2 cups Raw Rice

4 florets of Culli Flower

10 French Beans

1/2 cup green Peas

2 medium sized Potatoes

2 Carrots

5 --- Dry Chilies

1 cup oil

2 onions

1 Garlic Bud

1 inch Ginger

4 sticks of Cinnamon

4 elechi (Cardamom)

4 cloves

2 bay leaves

1 Tomato

1-Make into a fine paste the onion, garlic, ginger and the chilies.

2-Cut into small pieces the Potatoes, Beans, Carrot and theCauliflower.

3-In a fry pan put 1/2 cup oil and fry the vegetables with the masala paste and keep it

Aside.

4-In a pot put rest of the oil. Add half of the garam masala, Bay Leaves, rice and turmeric and fry for some time.

5-After frying the rice well add 4 cups of water and put to boil.

6-When rice is done mix in rest of the Garam masala (after powdering it).

1/2 kg fresh water fish (Rohu),or Carp

1/2 kg Long Grained Raw rice (Basmati)

3 ...Onions

1" piece.........Ginger

1 tbsp............Cumin seeds

1 tsp .......Coriander

2 bay leaves & 2 sticks cinnamon

4 cloves

4 cardamom

1 tsp saunf (Aniseed)

2 tomatoes

1 cup..........Oil & 1/2 cup Ghee

1-Grind into a paste Onions, Ginger and Coriander. Cut Tomatoes and keep aside.

2-Fry fish pieces in oil (Oil should be smoking hot). Keep aside when red in color. In the leftover oil, fry the masala (onion, ginger, coriander) paste, tomatoes, salt and Turmeric (1 tsp.) until nicely done.

3-Once the masala is done add the fish pieces and cover it with a lid. Keep it in slow Flame for 2 minutes.

4-In another wide bottom pan, heat the Ghee and then add slightly ground or beaten garam masala (cumin seed, cinnamon, cloves, cardamom). Add the Aniseeds and Bay leaves.

5-Wash and dry the rice (earlier). Then add the rice to the pan and fry for some time.

Once the Rice is properly fried (you will smell the aroma), then add twice the volume of water and cover the pan with a lid.

6-Once the Rice is done add the masala fish slowly and mix into the rice. Spread hot ghee or butter oil over the cooked Rice. Keep covered after taking it out of the flame.

Serve with curd (yogurt) and salad.

1/2 kg mutton

1/2 kg Basmati rice

6 medium sized onions

6 green chilies

12 Garlic Flakes

12 Black Pepper

12 cloves

2 in cinnamon

1 tbsp. Khus-Khus (Posta)

1 1/2 tsp. Cumin seeds

2 tbsp. dhania powder

1 tbsp. chilies powder

1 tbsp. Turmeric powder

1 inch Ginger

1/4 Kg Ghee or Refined Oil

A bunch of Dhania Leaves

1-Roast 6 cloves,1in cinnamon, khus-khus, cumin, pepper and coriander powder in a flat pan without adding oil. Grind all these with 3 onions, 6 flakes Garlic into a smooth paste.

2-Heat Ghee in a big vessel. Add 3 sliced onions, sliced green chilies, 6 smashed garlic flakes, 6 cloves-powdered,1 in cinnamon-powdered, smashed Ginger.

3-Fry for 2 min. Then add mutton, salt to taste and 1/2 cup water. Add chilies powder, turmeric powder and ground masala paste. Boil the mutton for some time.

4-Add Rice and keep stirring for 5 min.

5-Add enough water- 2 measure water to 1 measure rice. Add salt to taste, stir and

cook on low fire. When done garnish with finely chopped coriander leaves.

1 cup Raw rice.

A handfull of Black gram

A hand full of Arhar Dal

A handfull of Moong Dal

4 Bay Leaves

1 inch Ginger

1 tsp. Coriander

2 tsp. Mustard Oil

1 tsp. Cumin Seeds

A little of Panch Foran

4 dry Chilies

6 green chilies

Salt & Turmeric... as required

Three cups of cut vegetables

1-In 8 cups water, add salt , turmeric powder, Bay leaves, Rice and the dals. Add the

Ginger after crushing it and put it boil.

2-After it is half done add the cut vegetables. Also slit the green chilies and add to it.

3-After the rice and dal is properly done then take it out from the fire.It should have a semi solid consistency.

4-In another pan put the mustard oil and heat it. Add the cumin seeds, dry Chilies, coriander and panch foron.

5cup.......Cooked White Rice

1/2 cup...Green Peas

2 PCs.......Carrot

8 PCs........French Beans

2 PCs........Potato (Big Size)

4 buds......Cauliflower

2 PCs.... Tomatoes (small)

10 PCs.......Cashew nuts

4 PCs....Green Chilies

1 PC...Onion

1- Skin the Carrots and dice into small pieces.

2- Cut French Beans into 2 cm long pieces.

3- In a little salted water boil the Carrots, Beans and Green Peas. Remove and keep aside. Do not over cook.

4- Cut the Potatoes into finger chip sizes. Wash clean and keep aside.

5- Take a little oil in a frying pan. Heat the oil and fry the Cashew pieces. Keep aside.

6- Similarly fry the Potatoes, Cauliflower and keep aside.

7- Cut the Onions into small pieces (length wise). Fry in oil till red in colour. Remove and keep aside.

8- In the same oil put silted chilies. Also add the boiled vegetables. Fry it a little and keep aside.

9- In the left out oil, fry the cooked rice, until it separates out. Add the previously fried items into the rice. Add a little salt and the mix the ingredients together. Keep for 2 minutes the fire and remove the pan.

Mix the ground Bisibella Hulianna masala and curry leaves with rice dal and vegetables. Then add tamarind pulp and salt to taste, Boil and remove.

60 ------ pista badam

1 glass sugar

1 glass milk

150 gms unsalted butter

1-Soak the badam over night, skin it. Keep aside.

2-In a mixie grind the badam along with a little milk.(Adding small amounts each time).

3-In a thick bottomed pan. Keep the badam/milk mixture and keep it over fire.

4-Add sugar and the butter.Stir it continuously

5-After the mass thickens. Remove from fire and spread it in an oiled flat plate. Cut into

Diamonds and allow to cool.

500 gms .......Cottage Cheese

1 kg...............Milk

100gms.........Sugar

50 gms...........Sugi ( Semolina)

2 nos..............Cardamon

Ghee (Shortenings) as required

1-De-water the cottage cheese. Mix in the sugi and ground Cardamon. Make it into a pasty mixture .

2-Make the cheese mixture into small balls and flatten them. Keep aside.

2-Heat the Ghee in Frying pan. Deep-fry the flattened cheese balls until red in color.

3-Remove the reddened cheese and keep aside.

4-Put the milk on a pan and mix in the sugar. Boil it until it becomes half in volume.