egg curry

fry chopped onions, ginger and garlic cool and make a fine paste in mixer with chopped tomtoes.

in lil oil fry garam masala, red chili powder mix the curry paste and bring to boil till oil leaves from sides of the pan

add boiled egg-cut half. cook for some more time and garnish with coriander leaves.

shahi paneer

fry chopped onion, ginger, garlic, almonds, jeera and tomatoes once the mixture cools, make a fine paste.

in ghee fry garam masala, red chili powder add the onion-tomato paste prepared, then add beaten cream around half cup make garvy consistent with sufficient water, cook till gravy leaves out ghee on sides add paneer slices (soked in water for 5-10min) and cook with a closed lid for some more time.

idli usli

smash idli with hands

prepare tadka of mustard, curry leaves, green chili, heeng-liquid, (may add direct heeng as well), chopped ginger, now mix smashed idli. add desiccated coconut and mix well

make sure u add more heeng in tadka!

gajar ka halwa

in a kayili, boil carrot in milk- very lil milk, half cup for 1.5 kg carrot, with some cream

once carrot is cooked, add sugar (3/4th pav for 1.5kg carrot) to taste, add ghee from sides cook with lid closed on a low flame till entirely dry and ready. roast chopped dry fruits- cashew nuts, almonds and raisins and garnish the halwa.

masala dosa-with lossun chutney, aloo bhaji

channa dal, toor dal, urrad dal, rice, menthe, sugar syrup

channa dal :1 toor dal : 2

urrad dal : 1 rice : 2

proportion for 4:

channa dal+toor dal= 1/4 pav

urrad dal: 1/2 pav

rice : 2 pav

keep same ratio, soak all together with 1tbl spoon of menthe for 1 hr, grind together to a fine batter add 3 tea spoon of sugar syrup, pinch of turmeric powder and salt, let it ferment overnight

lossun chutney : grind desiccated coconut, byaadgi chili, garlic, tamrind, add salt to taste

aloo bhaji : prepare tadka of mustard, green chili, curry leaves, add ginger fry with chopped onions, turmeric powder& salt

after onions are roasted, sprinkle lil water and let the mixture boil for some time with a closed lid, add boiled potatoes (potatoes 2 whistle in cooker) and mix well

kulita dodaka

kulitu : 1 urrar :2 rice :4

idli batter must be ready (urrad:1 rice:2), fermented

need not soak kulitu or urrad dal,

grind kulitu with lil urrad dal (ek mushti) not adding much water, just enough to make a fine paste

for the idli batter which is fermented overnight, mix grinded kulitu, make roast doddaka from fresh batter.

Note: frying it on a low flame with dalda makes it more tastey

same batter makes kulita khotto/idli

pizza

get pizza base and cheese

fry chopped onion, add chili powder, jeeera, garam masala powder, haldi, fianlly add chopped tomato and capsicum do not fry them just mix. (can add more vegetables of choice)

roast pizza base top side, reverse and spread tomato ketchup, evenly spread the masala previously prepared, grate pizza cheese, by then the base should be roast on lower layer, cut & serve

idli batter

dal:1 rice:2

grind urrad daal- dry fine paste without much water (can do in mixer)

grind rice-rough (not fine) paste, with little water (has to be done in a grinder, else add rice flour)

chicken biriyani

marinate chicken pieces with a paste of curd, haldi, chili powder, garam masala, salt, biriyani powder and ginger garlic paste. keep it aside for 2hrs +

in cooker fry chopped onions, tomatoes, garam masala, salt, haldi, biriyani powder, ginger garlic paste, daal chini, chakke, lavanga which are crushed, chopped cashew &almond to form a good masala.

add a layer of soaked (rice for 10 - 15 min) put all pieces of marinated chicken, again add the remaining rice, sprinkle a few raisins and chopped coriander on top,

for basumati rice:1 add water :1.25 and keep cooker on medium flame fpr 15min/2whistles.

serve with curd raita- mix chopped onion, tomato and coriander and salt with curd.

uddin wada

soak urrad dal for half an hour, grind urrad dal (without much water) to dry paste, add chopped onion, coriander leaves, ginger, green chili and salt.

apply lil water to hands and make wada with hole, heat oil,deep fry till golden brown.

kashay

smash ginger, pepper, lvang, jaggary adn add to boiling water, boil properly add to hot milk after staining.

water 3: 1 milk proportion

buns

batter preparation: in a vessel/pan add some curd, bananas (say 3 small bananas), sugar (around 9tea spoons) mix these well and make a consistent paste,add a pinch of salt, 1tsp cumin seeds and mix again to make a paste without any lumps, can add sugar if needed as per taste, add maida and kneed well to a dry dough, dry enough as chapati dough and keep for fermentation overnight- during winter keep the dough through evening and night

kadhai paneer

boil tomatoes and make a paste

make ginger-garlic paste

prepare jeera and dhaniya (kottambari seeds) fine powder

in a frying pan roast finely chopped onions, add ginger-garlic paste, garam masala, chili powder, turmeric powder, jeera and dhaniya powder , add the tomato paste and cring to boil until the oil leaves from sides of pan, add sliced paneer (keep paneer in water before chopping to soften) and capsicum which is chopped long-thin, add kasoori methi and bring to a boil again.

masal wada

soak channa daal for half an hour, drain water and grind to a rough dry paste without water, separately grind green chili, ginger, smashed lil lavang and chakke add to the rough paste of channa daal,

mix chopped onions, (sabbakki leaves if available) and chopped coriander leaves add salt mix well

make small round and deep fry in oil

vegetable uppittu

in a frying pan roast rava in fresh oil (never use fried oil for anthing in upma), in ther pan roast chopped mustard, curry leaves (tadka) onions, slit green chili, haldi, ginger after these are fried add chopped vegetables-carrot, beans, tomato, (if adding green peas, boil it in a separate vessel earlier) close lid and let vegetables boil for a while, add roasted rava, add salt meanwhie bring water to boil in a vessel and add the boiling water to the hot rava mix and close lid to let cook for some time, once dry stir well add coriander leaves to garnish

note do not close lid when upma is dry and hot-steam water will spoil it :)

aloo mattar/ matar paneer

boli aloo and mattar for 2 whistles in a cooker, after it is cooked and cooled add salt

in a pan fry chopped onion, garlic, ginger, tomato, 2almonds 2cashews

grind the above mixture to fine paste

in a frying pan, fry jeera, haldi, red chili powder, garam masala, add the paste and bring to proper boil till oil leaves out from sides, add salt to taste if needed.

could add cubes of paneer (raw or roasted) to the same for mattar paneer.

sanna polo

wash rice, and soak for 20min

grind desiccated coconut, byadagi red chilli (more), heeng, tamrind and make a fine lil dry paste, add soked rice to the paste and grind again to a thick rough(& fine sort of) paste, add chopped onions, salt, mix well

roast on tava with lil greasing before spreading, and a lil oil after spreading, sprinkle very lil water and close lid let it cook on a medium flame.

for green gram sanna polo- instead of entire rice grind a hand full of moong which is soaked for around 20min with lil rice and make simillar batter as above.

tomato saar

fry jeera, curry leaves, kottambari seeds, haldi, heeng, red byaadgi chilli and lil desiccated coconut make a paste with tamrind (lil if more tomato is used)

chop tomatoes-3tomatoes for 4ppl serving, take major potion of the chopped tomatoes and grind

you can as well boil tomatoes in a seperate small bowl in cooker along with lil daal.

transfer the saar masala (if using saar powder, mix powder with tamrind juice and add) and tomato gravy to a vessel, add water/daal kattu, along with chopped tomatoes (small portion) bring to boil. add mustard, curry leave tadka in ghee.

panpolo

soak rice, 1pav for 2ppl for one time serving, 1hour

add desiccated coconut and grind add less water while grinding

make the batter consistency suitable add salt, also instead of adding water coconut water could make the batter consistency as required and tastier.

note: for panpolo grease tave with oil before spreading (spraying) the batter and only one side frying.

panpolo and coconut churna make good combo. for coconut churna- add jaggery to desiccated coconut and elachi powder smash & mix well.

kela upkari

chop kela-lil longer pieces, keep in water with a spoon of milk/butter milk,

in a frying pan, heat oil, add mustard, red tadka chili, chopped kela after draining out water, add desiccated coconut, salt to taste, close lid to let kela cook, may sprinkle lil water if needed to cook kela.

remember for beans paly add more water.. also tendle, but talasana just sprinkle water.

kolambo-sambaar

chop vegetables : radish, carrot, beans, cauliflower, potatoes

in a cooker boil water, add turmeric powder, (washed) toor dal, chopped vegetables, cook for 3 whistles, add salt

in a frying pan fry-kottambiri seeds, menthe, jeera, urrar dal, channa dal,red byadagi chilli, turmeric, mustard, curry leaves, heeng, cool and grind with desiccated coconut and tamarind

transfer cooker contents (dal and vegetables) to a vessel, bring to boil, add the grind fine paste

note: if sambaar powder is used, mix it with tamarind juice and add now, add chopped tomatoes, add salt to taste boil and serve.

sheera

roast rava in ghee till fragrance, boil water/milk in a vessle, add the boiing hot water/milk (rava : 1 water/milk :1.5 ) to hot roasted rava, after rava swells and bakes add sugar (rava :1 sugar :0.75-1), add roasted cashews, kishmish and elachi (cardamom) powder. cook till dry enough to serve.

for pineapple pudding: add finely chopped (fried in ghee if required) pine apple after the rava bakes and before adding sugar, wait for some time while pine apple leaves out watery liquid and then add sugar and cook again for a while till it gets dry enough to serve

batata poha

fry chopped onion, ginger, green chili, curry leaves, groundnuts, turmeric powder (also can add a lil sambaar powder) (and any vegetable finey chopped-carrot/capsicum), add scrapped chopped potato and close a lid letting the potatoes to bake (no adding water) add salt.

soak fat/thick poha for 10 min strain water, mix with desiccated coconut, chopped coriander leaves and salt, add this mixture into the frying pan once the potatoes are baked, mix well and serve

appo-gundponlgu-paddu

chop onions, green chili, ginger, coriender leaves add salt and mix well

add the above mixture to dosa batter : ( uraar daal :1 rice : 4 little menthe and soaked poha/churmuri)

grease the heated appo tava, with lil oil in each pouch, add the batter on low flame, add oil/ghee bake on medium-hig flame, when appo leaves the tava, invert them and fry a lil on the other side, serve with chutney

veg pulav

chop vegetabes: beans, carrot, cauliflower, green peas,

grind chopped onion, garlic, ginger, green chili, coriander leaves, lil descicated coconut, garam masala and make a paste,

on a low flame just fry washed, saoked (for 10 min ) basmati rice

in a cooker fry the paste, add chopped vegetables except cauliflower & capsicum, add water and bring to boil, add salt, add roasted basmati rice and cook for 1 whistle.

in a frying pan fry capsicum, caulliflower (add salt for these fried vegetables) add the pulav rice prepared and mix well.

if without grinding: in cooker fry chopped onion, garlic, ginger, green chili, garam masala, then same procedure as above.

vegetable bendi

bendi/gashi

when boiled vegetables are added to the coconut masala its called bendi and if dhanya(pulses) are added its called gashi

vegetables for bendi: boil vegetables: turnip also u may add radish & beans, boil in cooker for 1 whistle add salt.

dhanya for gashi: (channa/ batani/ raajma/ tinglaure/ bagado/ white-pulse) soak the pulse for 6 hours, boil in cooker- 5 to 6 whistles, add salt.

coconut masala: grind desiccated coconut, tamrind and roasted byadgi chillis (tadka wala red chillis),

note: u can also grind boiled pulses along with rest ingredients to make the base masala thicker, tastier

transfer coconut masala to the cooking container and boil, then add vegetables(bendi)/pulses(gashi), boil well and add tadka

tadka: garlic tadka is added to bendi/gashi at the end. (remember garlic has to be crushed before adding to hot oil/ghee for tadka, garlic is better when skin scrapped, will do even if not)

note for channa- mustard-curry leave tadka

batani-oniin tadka

chutney

in a mixer grind desiccated coconut along with ginger, salt, green chilli, coriender leaves, tamrind and kadle pappu

if in wither, remember to heat the desiccated coconut before grinding also use warm water for grinding

akki rotti

chop onions, spring onion stems, green chilli, ginger, coriender leaves, add salt mix, add rice flour and make a dry thick batter with water

on a medium hot tava, sprinkle water, spread oil, simmer the gas and spread the rotti with palm and fingers, using water to bind while spreading

add oil and fry well.

to make the next rotti this tava should cool so that rotti can be spread by hand, if u need to make rottis in immediate succession one after the other, then use two tavas with one frying the rotti while other cools.

serve with chutney.

dali-toy

ingredients: toor daal, green chilli, red(tadka wala) chilli, curry leaves, ghee, mustard, heend, adrak

add washed toor daal to boiling water in a cooker, with slit green chilli, heeng powder for 3-4 whistles,

transfer after the cooling of cooker to a vessel, add salt to taste and tadka stir and serve.

for tadka: in ghee fry mustard, red chilli pieces, heeng piece, adrak chopped and curry leaves.

badam doodh

ingredients: badam, cardommom-(elachi), milk, sugar, soaked kesar

in a mixer add all ingredients (apart from milk :) ), grind, add to hot milk with sugar to taste stir well & serve.

recipe-aloo parota

ingredients: adrak, ajwain, green chilli, potato, onion, wheet flour, salt,garam masala, lemon, coriander.

1. boil potatoes, cool, peel off, greate

2. grind coriander, green chilli, adrak(ginger)

3. in a frying pan add the paste made above, garam masala, ajwain fry, add chopped onions, add salt and fry well, add lemon juice, keep to cool

4. make the dough-chapathi dough ready-with water & little salt

5. after the masala is cooled, make parotas, remember to add dry flour before and after keeping a mass of masala on little chapati, then enlarge into parotas.

6.fry on tava.