Green beans - 1/2 kg
garlic - crushed
butter - 2tbsps
cuminseeds - 1/2tsp
chilli powder - 1/4 tsp
samber powder - 1/2tsp
salt to taste
water - 2tbsps
grated coconut - 2 tbsps (optional)
chopped coriander leaves
oil- 1tsp


Heat the butter and oil and fry the cumin seeds, add the garlic and fry. Add the chilli powder and add the beans. Stir and fry for 3-4 minutes. Add the salt and water and mix well. cover the pan and simmer, until they are tender. stirring occasionally. Remove from the heat and stir in the coriander leaves and coconut.



Cooked rice
salt to taste
milk -1/4cup

For seasoning:
jeera/cumin seeds
curry leaves
ginger, finely crushed
red chillies
green chilles
cashew nuts

For garnishing:
pomegranate and seed less grapes ( optional)
coriander leaves -finely chopped


Heat the oil and fry the mustard and jeera until the are brown. Add the chillies, curry leaves, red chillies, green chillies,crushed ginger and cashew nuts and fry for 1 minute. Remove the pan from the heat. Pour this seasoning to the rice and add curd/yoghurt, salt and milk and mix well. Add coriander leaves, pomegranate and grapes and mix well. Serve with any meals.


Rice flour - 1cup
Wheat flour - 1/2 cup
jaggery powder/paste - 1/2cup
grated dry coconut - 1/4cup (desiccated coconut)
cardamom powder-1/2tsp
gasgase/poppy seeds/khuskhus- 2tbsps
hot ghee - 1tbsp
a pinch of baking soda
oil for deep frying


Mix rice and wheat flour, Then add coconut, cardamom powder, hot ghee, poppyseed, jaggery powder and mix well . Add little water at a time to make smooth dough and knead well. Leave for 30 minutes. Cut into lemon sized balls. And flatten lightly into small puris in medium thickness. Then deep fry on medium flame until golden brown or more both sides, do not let it burn. Place them in a plate, drain and store when it cools. Very tasty to eat and enjoy!



.Cashew nuts - 100gms
.Evaporated milk or condensed milk or milk powder - 2tbsps
.Sugar - 2 cups
.Ghee - 2tbsps


.Grind the cashew nuts into a fine paste.
.In a vessel or pan keep the cashew paste on a low flame and keep on stirring until it becomes thick.
.Add sugar and milk while stirring.
.When the paste turns into a stiff ball add ghee.
.Remove from the stove and roll on a plate and cut them into required shape.



Evaporated milk - 1 tin or 1cup - thick milk powder milk
Butter 100grms
Sugar powder 1 cup
cocoapowder 2tbsp
Maida (all purpose flour) 2tbsps


1.Take a thick pan and add all the above ingredients.
2.Stir constantly on gentle heat till the mixture leaves the side of the pan (approximately
15 to 20 minutes).
3.Pour evenly into a buttered dish. Allow to cool and set,cut into squares or diamondshapes.



Basmati rice /long grain rice - 1 cup
cumin seeds - 1tsp
butter/ghee - 1tbsp
oil - 1tbsp
salt to taste
water - 1 and 1/2 cup


Soak the rice for 30 minutes and drain the rice and set aside.
Heat the oil and ghee over medium heat and fry the cumin seeds until they are brown. Add the rice and salt, stir and fry for 2-3 minutes. Add the water and bring to the boil. Cover the pan and cook for 20 minutes. Serve with any masala gravies and raita.



Lemon juice - 1tbsp
cumin seeds/jeera - 2 tbsps
red chillies - 1-2
few mint leaves, chopped
salt - 1/4tsp


Heat a pan and dry roast the cumin seeds until they are light brown, and crush them lightly.
Put the water in a saucepan and bring it to the boil. Add the crushed cumin, red chillies, mint, salt and sugar. Cover the pan and simmer for 15-20 minutes.
Stir in the lemon juice and remove from heat. Allow the drink to cool and serve to drink.



Toor dal - 1cup
chopped vegetables (potatoes,tomatoes, carrots,beans,brinjals,etc)
grated fresh coconut - 1/2 cup
tamarind pulp - 1tbsp
jaggery crushed - 1tbsp
red chillies - 6-8 or to taste
coriander powder - 1tbsp
fenugreek seeds/ methi-1/4tsp
cuminseeds/jeera - 1/2tsp
mustard seeds - 1/2tsp
turmeric powder - 1/2tsp
sesame seeds/til - 1/2tsp
a pinch of hing/asafoetida
few curry leaves
few coriander leaves , chopped
salt to taste

Heat little oil in a pan and add fenugreek ,cuminseeds,mustardseeds,sesameseeds,redchillies and coconut and fry for 1 minute, and grind all the fried ingredients with coriander powder and water into a smooth paste. Pressure cook the dal with turmeric powder & 1tsp oil and cook for until dal is tender. Add vegetables, stir well and cook for 5-10 minutes. Add the ground paste, salt tamarind pulp and jaggery and mix well. And boil for few minutes. Heat the oil in a another small pan add mustard seeds,curryleaves and hing. Then pour the samber. stir well and add coriander leaves. Remove from the heat. Serve with plain rice or Idli or dosa.


Ingredients for Koftas:

Plain flour - 4 tbsps
paneer - 4oo gms
green chillies - 4, finely chopped
baking powder - 1tsp
chopped coriander - 1tbsp
salt to taste
ghee / oil for deep frying


Crumble the paneer and knead well. Mix the paneer, plainflour, baking powder, chillies, corriander and salt. Make into small balls and deep fry in ghee / oil , keep aside these koftas.

Ingredients for gravy:

chopped tomatoes
fresh cream - 1 cup
ghee / oil - 4 tbsp
chilli powder - 1tsp
salt to taste.

Grind the following ingredients in a mixie ;( for the gravy)

grated fresh coconut, chopped onions, garlic cloves, green chillies, red chillies, corianderseeds, cumin seeds, khuskhus ( gasagase), ginger chopped coriander leaves.

Preparation Method:

In a sauce pan add tomatoes and water and cook. until tomatoes are soft, prepare a soup.
Heat the oil/ghee in a vessel and add ground masala paste and fry the paste very well. Add the chilli powder and fry for 1 minute. Add the tomato soup, cream and salt and boil the gravy for 10 minutes. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes or until the koftas are firm. Remove from heat. Add coriander leaves and stir well. Serve with naan, chapati, roti or parathas and salad.



corriander leaves - 1 cup
methi seeds - 1/4 tsp
tamarind - about the size of small marble
mustard - 1/4 tsp


Wash the corriander leaves with water. Roast the methi and mustard till it spurts. Mix with the corriander leaves and grind to a smooth paste.

Cabbage Palya or Cabbage with Aloo and cinnamon


1small cabbage, finely shredded
1 large onion, finely sliced
3 fresh green chillies, slit lenghtwise
2 medium potatoes, peeled and cut into 1" cubes
3 or 4 cinnamon sticks
1/2tsp turmeric powder
1/4tsp chilli powder
1 cup water
salt to taste
4 tbsps oil
few chopped coriander leaves
1tbsp grated fresh coconut (optional)


Heat the oil over medium heat and fry the onions, green chillies and cinnamon sticks until the onions are pinkish colour or soft.
Add the potatoes, stir and fry on low heat for 5 minutes. stir in the turmeric and chilli powder.
Add the water and bring it to the boil, cover the pan and simmer until the potatoes are half cooked.
Add the cabbage and salt, stir and mix well, adjust the heat and cover the pan. cook until the vegetables are tender.
The cabbage should not be mushy, the finished dish should be fairly moist but not runny, take the lid off and let the liquid evaporate.
Stir in the coriander leaves and remove the pan from heat. If you want more taste add the grated fresh coconut.
Serve with chapati, naan, paratha, bread or any meals for side dish.



1/2kg potatoes, peeled and cut into 1" pieces
1 onion medium, finely chopped
2-3 green chillis, whole or slit
1 cup peas - fresh or frozen
1tbsp tomato puree or paste
1or2 chinnamon sticks,
ginger 1 inch, crushed or chopped
1/2 tsp turmeric powder1
/4tsp chilli powder
2tsps cumin powder
1/4tsp blackpepper
salt to taste
1 cup water
coriander leaves for garnishing.

Preparation method:

Heat the oil over medium heat and fry the onion, cinnamon and ginger for 3-4 minutes. stirring frequently.Reduce heat to low and add the turmeric, cumin, chilli powder and pepper. stir and fry for 1 minute.Add the potatoes and the green chillies, stir and cook until the spices are blended throughly.Stir in the tomato puree and salt, after 2 minutes add the water, bring to the boil,cover the pan and cook over medium to low heat,then after two minutes, add the peas,cover the pan and cook until the potatoes are tender.Remove the pan from the heat. stir in the coriander leaves. serve with chapati, parota and puris.


Mosaru bajji /Raita/pachadi


onion – 1 small , chopped finely
Tomato – 1 small , chopped to small pieces
Coriander leaves
Mosaru or curd or Yogurt – ½ cup (beaten by adding 2 tb spoon water or laban)
cumin powder 1/2tsp OR jeera (cumin seeds) - 1/2 sp roasted and crushed

Mix all the above ingredients and serve with meals or pulao or any dish. Pachadi or Raita is one of the side dish of any meals.



Green gram ( hesaru kaalu) - 1 cup
Chapathi flour/wheat flour - 2 cups
jeera powder - 1tsp
salt to taste
oil - 2tbsps


Soak green gram ( hesaru kaalu) for 24 hours. Cook in  cooker and paste and mix with wheat flour, salt & jeera powder and make a dough. Roll chapathi and roast. Serve with coconut chutney or any curry.



Rice - 1 cup
Moong dal - 1 cup
turmeric powder -1/4tsp
Ghee/oil - 2tbsps
few curryleaves
few cashewnuts
pepper corns -1 tsp, lightly crushed
jeera / cumin - 1 tsp, lightly crushed
hing / asafoetida - 1/4 tsp
salt to taste


In a pressure cooker mix rice ,moong dal , little oil, turmeric powder,salt and 3 cups of water and close the lid, cook for 1 whistle. keep it aside.
For seasoning take a pan , put ghee or oil , add cashews,curry leaves, crushed pepper, crushed jeera and hing , stir for 1 minute. Add this seasoning to cooked rice and dal mixture and mix well.
Serve with curd raita and coconut or coriander chutney.



Vermicelli/shavige - 50 gms
Ghee - 2tbsps
Fresh milk - 2 cups
Sugar to taste
Cashewnuts - few
Raisins / sultanas - 2 tbsps
cardamom powder
cinnamon powder -1/4tsp
almond powder /coarsely crushed
rose water -1/2tsp


Melt the ghee over low heat and add the vermicelli, raisins and cashewnuts. Stir and fry until the shavige is golder brown. Then add the milk, sugar and ground almonds, bring to the boil and simmer gently for vermicelli till cook, stirring frequently. stir in the cardamom powder and cinnamon and remove the pan from heat. Allow the kheer to cool slightly and stir in the rose water.



1 small cucumber
1tsp cuminseeds
150g or 1cup thick curd or yogurt
1/4 tsp salt
1/4 tsp paprika or red chilli powder
few coriander leaves finely chopped


Peel the cucumber and cut lengthwise into two halves. Slice each half finely.
Heat a small pan over low heat and dry roast the cumin seeds until they turn a light darker. keep it aside, then crush the cuminseeds.
Beat the yogurt or curds until smooth,stir in the cumin along with the salt.
add cucumber to yogurt and mix well. Put the raita into a serving bowl, then arrange some plain cucumber slice on top and sprinkle the paprika evenly on the sliced cucumber. Garnish with coriander leaves. serve with any dish.
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