INDEX

BREAKFAST1. Upittu #UPITTU2. Upittu Vangi Bath #UPITTU VANGI BATH3. Vermicelli Upittu #VERMICELLI UPITTU4. Avrekalu upittu5. Bajil #BAJIL6. Bajil with potato and onion #BAJIL WITH POTATO AND

ONION7. Bread Voggarne #BREAD VOGGARNE8. Sandwich #SANDWITCH9. Bread toast #BREAD TOAST10. Maggi #MAGGI11. Pasta #PASTA12. Corn flakes #CORN FLAKES13. Maida dosa #MAIDA DOSA/GOLI BAJE14. Rava dosa #RAVA DOSA15. Neer dosa #NEER DOSA16. Cucumber dosa #SWEET CUCUMBER DOSA17. Bread dosa18. Urdu dosa19. Godi dosa20. Masala dosa21. Uppu puli dosa #UPPU PULI DOSA22. Coriander pudina dosa23. Onion dosa24. Guli appa #GULI APPA25. Doddna #DODDNA26. Masala dosa palya #MASALA DOSA PALYA27. Poori #POORI28. Chole #CHOLE29. Sagu #SAGU30. Pav bhaji #PAV BHAJI31. Idli32. Idli sambar33. Coconut chatni34. Akki roti35. Pudina chatni36. Semage chittaranna37. Semage north Indian chittranna38. Pundi ghatti

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RICE VARIETIES1. Lemon rice #LEMON RICE2. Gulla Vangi Bath #GULLA VANGI BATH/GULLA PALYA3. Potato-capsicum Vangi Bath #POTATO-CAPSICUM VANGI BATH4. Puliogare #PULIOGARE5. Jeera rice #JEERA RICE6. Ghee rice #GHEE RICE7. Pudina pulav #PULAV8. Peas pulav #PEAS PULAV9. Paneer pulav #PANEER PULAV10. Coconut pulav #COCONUT PULAV11. Bisibele bath #BISIBELE BATH12. Khara Pongal #KHARA PONGAL13. Tomato rice #TOMATO RICE14. Capsicum rice #CAPSICUM RICE15. Pudina rice #PUDINA RICE16. Methi rice #METHI RICE17. Curd rice #CURD RICE18. Fried rice19. Hyd dum biriyani

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NORTH INDIAN DISH1. Masoor dal #MASOOR DAL2. Toor dal south indian style #TOOR DAL SOUTH INDIAN STYLE3. Methi dal #METHI DAL4. Peere dal5. Aloo parota palya #ALOO PAROTA PALYA6. Paneer parota palya #PANEER PAROTA PALYA7. Paneer bhurji #PANEER BHURJI8. Menthe parota #MENTHE PAROTA9. Aloo methi #ALOO METHI10. Kaju masala #KAJU MASALA11. Aloo gobi mutter #ALOO GOBI MUTTER12. Baby corn and paneer gravy #BABY CORN AND PANEER

GRAVY13. Green gram kurma #GREEN GRAM KURMA14. Paneer butter masala #PANEER BUTTER MASALA15. Nitish’s potato palya #NITISH’S POTATO PALYA16. Kofta curry17. Achaari bhindi18. Paneer tikka masala

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SOUTH INDIAN DISH1. Saru #SARU2. Kat saru #KAT SARU3. Coconut koddelu #COCONUT KODDELU4. Bol koddelu #BOL KODDELU5. Pajji masala koddelu #PAJJI MASALA KODDELU /

GHASI6. Kodekena #KODEKENA7. Potato-onion playa #POTATO ONION PALYA8. Mix veg palya #MIX VEG PALYA9. Potato dry palya #POTATO DRY PALYA10. Pumpkin / peere bajji11. Thambli12. Palak palya13. Cabbage palya14. Beetroot palya15. Beetroot sasmi16. Sappu bajji17. Potato/gulla ale bajji18. Cucumber sasmi19. Coconut bajji20. Lady’s finger ale bajji21. Lady’s finger palya22. Neeruli sasmi23. Gulla bajji

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OTHERS1. Baje2. Gari vada3. Rice flour vada4. Rava vada5. Loaded potato nachos6. Aloo chat7. Thukudi8. Gulab jamun9. Ghatti paramanna10. Sheera11. Padenji paramanna12. Carrot halwa13. Vermicelli kheer14. Maddi15. Sapatha16. Noodles17. Tomato soup18. Bread masala chat19. Masala puri chat

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UPITTUINGREDIENTS:

1. Rava – ¾ cup 2. Ginger (optional)3. Water – 1 ½ cup 4. Onion – 1 (optional)5. Oil, Sasmi, Urdu, kadle bele 6. Lemon juice – 1 spoon7. Green / Red Chilly – 1 8. Sugar – 1 spoon9. Curry leaves 10. Salt – ¾ spoon

PREPARATION:

1. Fry rava in oil and keep aside in a plate.2. Boil water separately. For 1 cup rava, use 2 cup water.3. In a pan, add oil, sasmi, urdu, green/red chilly, curry leaves, ginger and onion. Fry until onion

is brown.4. Add boiled water, salt, sugar and lemon juice. Mix.5. Add fried rava little by little and mix continuously until water dries up.

UPITTU VANGI BATHINGREDIENTS:

Same as #UPITTU Vangi bath powder – 2 spoon× no Lemon juice× no Onion

PREPARATION:

Same as #UPITTU. Changes in point 3 and 4 above.3. In a pan, add oil, sasmi, urdu, green/red chilly, curry leaves, ginger. 4. Add boiled water, salt, sugar and vangi bath powder. Mix. Tomato optional.

VERMICELLI UPITTUINGREDIENTS:

Same as #UPITTU Vermicelli – 1 cup Water – 1 cup

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For 1 cup vermicelli, add 1 cup water.

BAJILINGREDIENTS:

1. Bajil – 6 fists 2. Kadle bele (optional)3. Curry leaves 4. Ground nut (optional)5. Oil, Sasmi, Urdu 6. Salt – ¾ spoon7. Green / Red chilly – 1 8. Sugar – 1 spoon9. Lemon juice – 1 spoon 10. Coconut – 2 spoon

(optional)11. Turmeric

PREPARATION:

1. Wash bajil in water, drain the water and keep aside.2. In a pan, add oil, sasmi, urdu, green/red chilly, curry leaves, turmeric, kadle bele and ground

nut. Mix for a min to fry kadle bele and ground nut.3. Add washed bajil, salt, sugar, lemon juice and coconut.

Note: You can also put red chilly and coconut in mixie and add it at the end to bajil. Use jaggery instead of sugar. Use tamarind juice instead of lemon juice.

BAJIL WITH POTATO AND ONIONINGREDIENTS:

1. Bajil – 6 fists 2. Pudina (optional)3. Curry leaves 4. Sugar – 1 spoon5. Oil, Sasmi, Urdu 6. Salt – ¾ spoon7. Green chilly – 1 8. Onion – 19. Jeera 10. Potato – 1 (optional)11. Turmeric 12. Lemon juice – 1 spoon

PREPARATION:

1. Wash bajil in water, drain the water and keep aside.2. Cook potato and keep aside. 3. Mixie - add green chilly and pudina4. In a pan, add oil, sasmi, urdu, jeera, curry leaves, turmeric, onion, mixie paste. Fry until

onion is brown.5. Add washed bajil, potato, salt, and sugar.

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Note1: If you have not cooked potato earlier, then you can add it to the pan in point 4 and cook it with little water. Then go to point 5.

Note2: You can use lemon juice instead of pudina.

BREAD VOGGARNEINGREDIENTS:

1. Bread - 4 or 5 2. Lemon juice – 1 spoon3. Green chilly – 1 4. Tomato – 1 (optional)5. Oil, Sasmi, Urdu 6. Onion – 17. Salt – ¾ spoon 8. Coriander leaves

PREPARATION:

1. Cut bread into pieces and keep aside.2. In a pan, add oil, sasmi, urdu, green chilly and onion. Fry until onion is brown.3. Add tomato, salt and bread pieces. Mix.4. Add lemon juice and coriander on top. Mix.

SANDWITCHINGREDIENTS:

1. Bread - 4 or 8 2. Onion – 13. Salt – a pinch 4. Tomato – 15. Butter 6. Pudina chatni

PREPARATION:

1. Apply pudina chutny and butter on 2 breads on one side each. 2. Cut onion and tomato and place it in between the 2 breads. Sprinkle little salt on top.3. Place inside sandwitch maker.

BREAD TOASTINGREDIENTS:

1. Bread - 4 or 8 2. Ghee

PREPARATION:

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1. Add ghee to one side of bread. Keep bread on tawa.2. After one side is toasted, add ghee to other side of bread to toast.

MAGGIINGREDIENTS:

1. Maggi pieces - 2 2. Water

PREPARATION:

1. For 1 piece magi, add 2 glasses of water. For 2 pieces of magi, add 2½ glasses of water.2. Take maggi, masala powder and water in a bowl. Boil until water dries up.

PASTAINGREDIENTS:

1. Pasta 2. Onion – 13. Salt – 1 spoon 4. Tomato – 15. Oil 6. Carrot – ½7. Ginger – small piece 8. Beans – 39. Garlic – small piece 10. Green peas – 1 fist11. Green chilly - 1 12. Capsicum – ¼13. Curd – 2 spoon 14. Lemon juice – 1 spoon15. Turmeric – ¼ spoon 16. Red chilly powder – 1

spoon17. Coriander powder – 1 spoon 18. Coriander leaves

PREPARATION:

1. Boil water in a bowl, add salt and pasta to it. After pasta is cooked, drain the excess water and keep pasta aside.

2. In a pan, add oil, ginger, garlic, green chilly, and all the vegetables mentioned in ingredients. Mix. Add curd, lemon juice, turmeric, chilly powder, coriander powder and salt. Add enough water to cook all the vegetables.

3. After vegetables are cooked, add the cooked pasta and coriander leaves.

Note: You can also cook the vegetables in cooker separately and add pasta to it.

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CORN FLAKESINGREDIENTS:

1. Corn flakes - 2 fist 2. Milk – 1 glassPREPARATION:

Take 1 glass milk, add sugar (2 spoons), corn flakes, dry grapes and cashews.

MAIDA DOSA/GOLI BAJEINGREDIENTS:

1. Maida – 1 cup 2. Curd – ½ cup3. Salt – 1 spoon 4. Green chilly – 15. Ginger – small piece 6. Eeng – one pinch7. Water – ½ cup

PREPARATION:

Mix all the above ingredients to form a medium paste.

Note: If you form a thick paste, it can be used to prepare goli baje. Also add finely cut curry leaves for goli baje.

RAVA DOSAINGREDIENTS:

1. Rava – ½ cup 2. Rice flour – ½ cup3. Maida – ¼ cup 4. Curd – 1 cup5. Jeera – 1 spoon 6. Green Chilly - 17. Water – 2 cup 8. Coriander leaves9. Salt – 1 spoon

PREPARATION:

Mix all the above ingredients to form a medium paste and keep aside for 1 hour.

NEER DOSAINGREDIENTS:

1. Idli rice – 1 cup 2. Coconut – ¼ cup (optional)

3. Water – 2 cup 4. Salt – 1 spoon

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PREPARATION:

1. Soak rice for min 2 hours and then wash it.2. Grind the soaked rice using 1 cup water and optional coconut.3. Add salt and 1 cup water more to make batter thin.

SWEET CUCUMBER DOSAINGREDIENTS:

1. Idli rice – 1 cup 2. Coconut – ¼ cup3. Cucumber – ½ piece 4. Salt – 1 spoon5. Water – ¾ cup 6. Sugar – 2 spoons7. Jaggery – 1 fist 8.

PREPARATION:

1. Soak rice for min 2 hours and then wash it.2. Grind the soaked rice using ½ cup water, cucumber, coconut, sugar, jaggery and salt to form

a medium batter.

Note: You can add green chillies (2) instead of sugar/jaggery to prepare spicy cucumber dosa.

UPPU PULI DOSAINGREDIENTS:

1. Idli rice – 1 cup 2. Coconut – ¼ cup3. Menthe – ½ spoon 4. Salt – 1 spoon5. Urdu – 2 spoon 6. Jeera – 1 spoon7. Daniya/Kothombri – 3 spoons 8. Red chilly – 59. Jaggery – ½ fist 10. Tamarind – 1 fist11. Sugar – 1 spoon 12. Onion / palak leaf /

menthe leaf (optional)13. Oil – ¼ spoon 14. Water - 1 cup

PREPARATION:

1. Soak rice for min 2 hours and then wash it.2. Soak tamarind in water and then take out its juice.3. Fry menthe and urdu with very little oil until urdu is light brown.4. Grind the soaked rice using ½ cup water, fried menthe-urdu, jeera, daniya, red chilly,

coconut, jaggery, tamarind juice, sugar and salt.

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5. Add ½ cup water to form a medium batter.

Note: You can add onion or palak leaf or menthe leaf on top while preparing dosa.

GULI APPAINGREDIENTS:

1. Urdu dosa batter 2. Green chilly - 13. Ginger – 1 small piece 4. Salt – 1 spoon5. Water 6. Curry leaves7. Eeng – 2 pinch

PREPARATION:

1. Mix all the above ingredients to form a medium paste.2. In gulli appa tava, add oil and then add batter in medium flame. Close the lid for 2 min.3. Turn the guli appa and again add oil on top.

DODDNAINGREDIENTS:

1. Urdu dosa batter 2. Salt – 1 spoon3. Oil – 7 spoon

PREPARATION:

1. In kadai, add 5 spoon oil and then urdu dosa batter 1 big spoon. Close the lid. Use small flame to cook the batter for 5 min.

2. Turn the doddna only after bottom side is fully cooked and hard.3. Add 2 spoon oil again on top to cook the batter. No lid required now.

POORIINGREDIENTS:

1. Maida – 1 spoon 2. Salt – ¼ spoon3. Oil – 1 spoon 4. Rava – 2 spoons5. Godi hittu – 5 spoons 6. Water

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PREPARATION:

1. Mix the ingredients and make it very hard. 2. Use either oil or godi hittu to prepare poori.

MASALA DOSA PALYAINGREDIENTS:

1. Potato - 2 2. Onion - 13. Oil, sasmi, urdu, kadle

bele4. Turmeric – ¼ spoon

5. Green chilly – 1 6. Curry leaves7. Lemon juice – 1 spoon 8. Coriander leaf9. Salt – ½ spoon

PREPARATION:

1. Cook potato in cooker (3 big wissel). Mash the potatoes.2. In a kadai, add oil, sasmi, urdu, kadle bele, curry leaf, green chilly, onion – fry until onion is

light brown.3. Add turmeric, mashed potatoes, salt, lemon juice and coriander leaf.

CHOLEINGREDIENTS:

1. White channa – 250g 2. Salt – 1 spoon3. Potato – 1 4. Onion - 15. Tomato – 1 6. Green chilly – 17. Oil 8. Chole powder – 5 spoons

PREPARATION:

1. Soak channa overnight. 2. Cook channa and potato (cut in small pieces) in cooker (1 big wissel, 3 small wissels). Add

salt ½ spoon to cooker. After it is cooked, you can mash potato.3. In kadai, add oil, green chilly and onion. Fry onion until it is light brown.4. Add tomato, mashed cooker contents, salt, water and chole powder.

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SAGUINGREDIENTS:

1. Potato – 1 2. Beans – 43. Carrot – ½ piece 4. Peas – 1 fist5. Onion – 1 6. Ginger – 1 small piece7. Tomato – 1 8. Garlic - 1 piece9. Red chilly powder – 1 spoon 10. Turmeric – ¼ spoon11. Garam masala – 1 spoons 12. Kasuri methi – ½ spoon13. Amchoor powder – ½ spoon 14. Coconut – ½ cup15. Salt – 1 spoon 16. Sugar – 1 spoon17. Cloves/lavanga – 5 18. Cashew

PREPARATION:

1. Cook vegetables in cooker – potato, beans, carrot, peas. After it is cooked, you can drain excess water from the vegetables.

2. Soak cashews in water for 5-10 min.3. In mixie, add coconut, tomato, soaked cahews, ginger, garlic and cloves/lavanga.4. In kadai, add oil and onion. Fry onion until it is light brown.5. Then add to kadai cooked vegetables, red chilly powder, turmeric, garam masala, kasuri

methi, sugar and salt. Mix.6. Add the mixie contents and boil the sagu.

Note: You can use amchoor powder instead of tomato.

PAV BHAJIINGREDIENTS:

1. Potato – 1 2. Beans – 43. Carrot – ½ piece 4. Capsicum – ½ piece5. Onion – 1 6. Ginger – 1 small piece7. Tomato – 1 8. Garlic - 1 piece9. Green chilly – 1 10. Salt – 1 spoon11. Pav bhaji masala – 5 spoons 12. Coriander leaf

PREPARATION:

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1. Cook vegetables in cooker – potato, beans, carrot, capsicum. After it is cooked, you can drain excess water from the vegetables.

2. Prepare a paste in mixie of green chilly, ginger and garlic.3. In a kadai, add oil and onion. Fry onion until it is light brown.4. To this add tomato, cooked vegetables, mixie paste, salt, pav bhaji masala and coriander

leaf. Boil the bhaji.

LEMON RICEINGREDIENTS:

1. Oil, sasmi, urdu, kadle bele, kadle 2. Green chilly - 13. Rice – ¾ cup 4. Curry leaf5. Turmeric – ¼ spoon 6. Salt – 1 spoon7. Lemon juice – 2 spoons 8. Coriander leaf

PREPARATION:

1. Cook rice in cooker. After it is cooked, open it and keep it to cool.2. In a pan, add oil, sasmi, urdu, kadle bele, kadle/groundnut, curry leaves, green chilly and

turmeric. Add this to rice.3. Add to rice – salt, lemon juice and coriander leaf. Mix the rice.

GULLA VANGI BATH/GULLA PALYAINGREDIENTS:

1. Oil, sasmi, urdu, kadle bele 2. Gulla - 23. Rice – ¾ cup 4. Curry leaf5. Turmeric – ¼ spoon 6. Salt – 1 spoon7. Red chilly – 2 8. Tamarind – ½ fist9. Jaggery – 1 small piece 10. Vangi bath powder – 5

spoons

PREPARATION:

1. Cook rice in cooker. After it is cooked, open it and keep it to cool.2. In a pan, add oil, sasmi, urdu, kadle bele, curry leaves, red chilly, turmeric, gulla pieces, little

jaggery, tamarind juice, salt. Mix and add little water to cook gulla. 3. After gulla is cooked, add vangi bath powder and mix. Add this to the cooked rice.

Note: If you add saaru powder instead of vangi bath powder, it will be recipe for gulla palya.

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PULIOGAREINGREDIENTS:

1. Rice – ¾ cup 2. Puliogare powderPREPARATION:

1. Cook rice in cooker. After it is cooked, open it and keep it to cool. Add ghee to rice.2. Add puliogare powder to rice and mix.

POTATO-CAPSICUM VANGI BATHINGREDIENTS:

3. Oil, sasmi 4. Potato – 15. Rice – ¾ cup 6. Capsicum – ½ piece7. Cashew 8. Salt – 1 spoon9. Vangi bath powder – 5 spoons 10. Ghee

PREPARATION:

1. Cook rice and potatoes in cooker. After it is cooked, open it and keep it to cool. Add ghee to rice.

2. In a pan, add oil, sasmi, cashews and capsicum. Add little water to cook capsicum. 3. After capsicum is cooked, add vangi bath powder and salt and mix. Add this to the cooked

rice.

JEERA RICEINGREDIENTS:

1. Rice – ¾ cup 2. Jeera – 2 spoons3. Pudina – little 4. Coriander leaf5. Green chilly - 1 6. Salt – 1 spoon7. Chekke/cinnamon - 1 8. Elakki/Cardamom – 49. Onion (optional) – 1 10. Peas – ½ fist (optional)

PREPARATION:

1. In cooker, add ghee, jeera, pudina, coriander leaf, green chilly finely cut, chekke and elakki. You can add onion and fry which is optional.

2. Clean rice and add it to cooker. 1 glass rice needs 2 glass water. 3. Add salt and mix. Close the cooker. (1 big wissel, 3 small wissel).

Note: You can add onion and peas optional.

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GHEE RICEINGREDIENTS:

1. Rice – ¾ cup 2. Onion – 13. Green chilly - 1 4. Salt – 1 spoon5. Chekke/cinnamon - 1 6. Elakki/Cardamom – 47. Laung/cloves - 4 8. Dry fruits

PREPARATION:

1. In cooker, add ghee, green chilly finely cut, chekke, elakki, laung and onion. Fry onion until it is light brown.

2. Clean rice and add it to cooker. 1 glass rice needs 2 glass water. 3. Add salt and mix. Close the cooker. (1 big wissel, 3 small wissel).4. Add dry fruits fried in ghee on top after ghee rice is ready.

PEAS PULAVINGREDIENTS:

1. Rice – 2.5 cup 2. Peas3. Chekke/cinnamon – 2 4. Laung/cloves – 105. Salt- 2.5 small spoon 6. Oil, ghee, butter7. Green chilly - 2 8. Turmeric9. Ginger – small piece 10. Onion – 1 big11. Garlic – 1 piece (1 spoon

paste)12. Water

PREPARATION:

1. In cooker, add little oil and ghee/butter, chilly, chekke, laung, ginger, garlic, onion, turmeric. Fry the onion until it is light brown. (3 spoon garam masala – 1 kitchen king – 2 spoon salt)

2. Add peas, rice, water and salt. Close the cooker and cook it. (1 big wissel, 3 small wissel)

Note:

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1. For 1 cup rice, add 2 ½ cup water.2. You can only use oil, or add ghee / butter to it for extra taste.3. Here, use more chekke and laung since there is no other masala to be added.

PULAVINGREDIENTS:

1. Rice – ¾ cup 2. Coriander leaves3. Chekke/cinnamon – 1

(optional)4. Pudina leaves – very little

(optional)5. Laung/cloves – 3 (optional) 6. Oil, ghee, butter7. Green chilly - 1 8. Turmeric9. Ginger – small piece 10. Onion – 111. Garlic – 1 piece 12. Tomato – 113. Carrot – ½ 14. Beans – 415. Potato – 1 16. Capsicum – 1/217. Peas - little 18. Salt – 1 spoon19. Garam masala/pulav masala –

1 spoon20. Kitchen King masala – 1

spoon

PREPARATION:

1. Cut all the vegetables and leaves and keep ready. 2. In cooker, add little oil and ghee/butter, chilly, coriander leaves, pudina leaves, chekke,

laung, ginger, garlic, onion, turmeric. Fry the onion until it is light brown.3. Add all the vegetables, garam masala / pulav masala, kitchen king masala, rice, water and

salt. Close the cooker and cook it. (1 big wissel, 3 small wissel)

Note:

1. For 1 cup rice, add 2 ½ cup water.2. Pudina is optional. If you add pudina, add very little.3. You can only use oil, or add ghee / butter to it for extra taste.4. Chekke and laung is optional. Use very little since there is other masala also to be added to

pulav.5. You can use the below combinations of masala:

a. Garam masala + Kitchen king masala (1 + 1 spoon)b. Pulav masala + Kitchen King masala (1 + 1 spoon)c. Only garam masala (2 spoons)d. Only pulav masala (2 spoons)

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e. Only kitchen king masala ( 2 spoons)

ALE BAJJI PREPARATION:

1. For curd, add little salt and little water.2. Add cucumber, onion and tomato to it.3. Garnish with coriander leaves.

PANEER PULAVINGREDIENTS:

1. Rice – ¾ cup 2. Coriander leaves3. Chekke/cinnamon – 1 4. Laung/cloves – 35. Paneer 6. Butter7. Green chilly - 1 8. Turmeric9. Ginger – small piece 10. Onion – 111. Garlic – 1 piece 12. Tomato – 113. Carrot – ½ 14. Beans – 415. Potato – 1 16. Capsicum – 1/217. Peas - little 18. Salt – 1 spoon19. Kitchen King masala – 2 spoon 20. Water – 1 ¾ cup

PREPARATION:

1. Cut all the vegetables and leaves and keep ready. Soak paneer in water and keep aside.2. In cooker, add butter, chilly, coriander leaves, chekke, laung, ginger, garlic, onion,

turmeric. Fry the onion until it is light brown.3. Add all the vegetables, kitchen king masala, rice, water and salt. For 1 cup rice, add 2 ½

cup water. Close the cooker and cook it. (1 big wissel, 3 small wissel) 4. After pulav is ready, fry paneer in ghee/butter for 1 min and add it to pulav on top.

COCONUT PULAVINGREDIENTS:

1. Rice – ¾ cup 2. Coriander leaves3. Chekke/cinnamon – 2 4. Laung/cloves – 65. Elakki / cardamom - 6 6. Oil7. Green chilly - 1 8. Coconut – ¼ cup9. Ginger – small piece 10. Onion – 111. Garlic – 1 piece 12. Tomato – 113. Coriander seeds – 1 spoon 14. Beans – 415. Potato – 1 16. Capsicum – 1/217. Peas - little 18. Salt – 1 spoon

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19. Carrot – ½ 20. Water – 1 ¾ cup

PREPARATION:

1. Cut all the vegetables and keep ready.2. In mixie, add coconut, ginger, garlic, coriander leaves, coriander seeds, green chilly and

make a paste. 3. In cooker, add oil, onion, chekke, laung and cardamom. Fry onion until it is light brown.4. Add vegetables, mixie paste, rice, water and salt. For 1 cup rice, add 2 ½ cup water. Close the

cooker and cook it. (1 big wissel, 3 small wissel)

BISIBELE BATH (4 people)INGREDIENTS:

1. Toor dal – 4 fist 2. Carrot – 23. Rice – 1½ - 2 cup 4. Capsicum – 1 piece5. Beans - 10 6. Groundnut - little7. Peas - little 8. Tamarind – 3-4 spoons9. Jaggery – 1 small piece 10. Turmeric ½ spoon11. Salt – 2 spoon + as per taste 12. Water – 7 cup13. Bisibele bath masala – 4 spoons 14. Bajil - 1 cup (optional)

PREPARATION:

1. In cooker, add toor dal, rice, water, vegetables, groundnut, jagery, turmeric and salt. Cook (1 big wissel and 3 small wissel)

2. After it is cooked, add tamarind water and let it boil.3. Add bisibele bath powder and mix.

KHARA PONGALINGREDIENTS:

1. Moong dal – ¼ cup 2. Oil, ghee3. Rice – ½ cup 4. Jeera/ jeera powder – 1

spoon5. Curry leaves 6. Pepper powder7. Ginger – small piece (optional) 8. Cashew

PREPARATION:

1. In cooker, add oil, ghee, jeera / jeera powder, curry leaves, cashews and ginger. Fry until cahews are light brown.

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2. Add moong dal, rice, water, pepper powder and salt. Cook (1 big wissel and 3 small wissel).

3. For ½ cup rice, add 2 cup water.

TOMATO RICEINGREDIENTS:

1. Tomato - 2 2. Ginger – small piece3. Rice – ¾ cup 4. Garlic – 1 piece5. Oil 6. Jeera – 1 spoon7. Groundnut - little 8. Turmeric9. Onion – 1 10. Carrot – ½11. Salt – 1 spoon 12. Beans – 413. Garam masala – 2 spoon 14. Peas - little

PREPARATION:

1. Cut the vegetables and keep ready.2. In mixie, add tomato, ginger and garlic to form a paste. Do not add water to mixie.3. In cooker, add oil, jeera, groundnut and onion. Fry groundnut and onion until they are light

brown.4. Add turmeric, vegetables, mixie paste and garam masala. Mix.5. Add rice, water and salt. For 1 cup rice, add 2 ½ cup water. Cook (1 big wissel, 3 small wissel)

CAPSICUM RICEINGREDIENTS:

1. Oil, ghee/butter 2. Jeera – 1 spoon3. Rice – ¾ cup 4. Onion – 15. Red chilly powder 6. Capsicum - 17. Salt – 1 spoon 8. Turmeric

PREPARATION:

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1. Cut onion and capsicum and keep ready.2. In cooker, add oil, ghee/butter, jeera and onion. Fry onion until it is light brown.3. Add turmeric, capsicum, red chilly powder and mix.4. Add rice, water and salt. For 1 cup rice, add 2 ½ cup water. Cook (1 big wissel, 3 small wissel)

PUDINA RICEINGREDIENTS:

1. Oil 2. Pudina leaves – very little3. Rice – ¾ cup 4. Coriander leaves - little5. Ginger – small piece 6. Onion - 17. Garlic – 1 piece 8. Coconut – ¼ cup9. Lemon juice – 1 spoon 10. Green chilly – 111. Chekke/cinnamon - 1 12. Laung/cloves – 413. Cardamom / elakki - 4 14. Garam masala – 2 spoons

PREPARATION:

1. In mixie, add pudina, coriander leaves, lemon juice, ginger, garlic and coconut to form a paste.

2. In cooker, add oil, green chilly, onion, chekke, laung and elakki. Fry onion until it is light brown. You can also add cashew optional.

3. To this add garam masala and mixie paste. Mix4. Add rice, water and salt. For 1 cup rice, add 2 ½ cup water. Cook (1 big wissel, 3 small wissel)

METHI RICEINGREDIENTS:

1. Oil, butter 2. Jeera – 1 spoon3. Rice – ¾ cup 4. Turmeric5. Methi leaves 6. Onion - 17. Garam masala – 2 spoons 8. Red chilly powder – 1

spoon9. Salt – 1 spoon 10. Water – 1 ¾ cup

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PREPARATION:

1. Separate the methi leaves, wash them and add 1 spoon salt over the leaves. Keep the leaves aside for 5 min. Then squeeze the leaves and remove the juice out of them. Keep this ready.

2. In cooker, add oil, butter, jeera and onion. Fry onion until it is light brown.3. Add turmeric, methi leaves, garam masala, red chilly powder and mix. You can also add

bisibele bath masala instead of garam masala.4. Add rice, water and salt. 1 cup rice, add 2 ½ cup water. Cook (1 big wissel, 3 small wissel)

CURD RICEINGREDIENTS:

1. Oil, ghee 2. Curd3. Rice – ¾ cup 4. Salt – 1 spoon5. Sasmi, urdu 6. Green / red chilly -17. Curry leaves 8. Cashew , dry grapes9. Coriander leaves 10. Water – 2 cup

PREPARATION:

1. Cook rice in cooker. For 1 cup rice, add 2 ½ cup water.2. To cooked rice, add curd, water and salt.3. In a pan, take oil, sasmi, urdu, red chilly / green chilly, curry leaves, ginger. Fry and add it to

rice.4. Fry cashews and dry grapes in ghee and add it to rice.5. Garnish with coriander leaves.

MASOOR DALINGREDIENTS:

1. Coriander leaves 2. Onion - 13. Jeera – ½ spoon 4. Masoor dal – ½ cup5. Turmeric 6. Green chilly -17. Garam masala – 1 spoon 8. Tomato - 19. Coriander powder – ½ spoon 10. Kasuri methi – 1 spoon11. Salt – 1 spoon 12. Water – 1 cup

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PREPARATION:

1. In cooker, add oil, jeera, green chilly and onion. Fry onion until it is light brown.2. Add turmeric, garam masala and coriander powder. Mix.3. Add tomato, kasuri methi, washed masoor dal with water and salt. Mix. Cook (1 big wissel, 3

small wissel).4. Garnish with coriander leaves.

Note: You can prepare the above recipe using toor dal also.

TOOR DAL SOUTH INDIAN STYLESame as #MASOOR DAL

× Coriander powder, Kasuri methi

METHI DALINGREDIENTS:

1. Toor dal – ½ cup 2. Jeera – ½ spoon3. Tomato - 1 4. Turmeric5. Methi leaves 6. Onion – 17. Garam masala – 1 spoon 8. Coriander powder – ½ spoon9. Salt – 1 spoon 10. Water – 1 cup

PREPARATION:

1. Separate the methi leaves, wash them and add 1 spoon salt over the leaves. Keep the leaves aside for 5 min. Then squeeze the leaves and remove the juice out of them. Keep this ready.

2. In cooker, add oil, jeera and onion. Fry onion until it is light brown.3. Add turmeric, methi leaves, garam masala, coriander powder, tomato and salt. Mix4. Add toor dal along with water. Cook (1 big wissel, 3 small wissel).

ALOO PAROTA PALYAINGREDIENTS:

1. Potato – 2 2. Onion - 13. Green chilly - 1 4. Turmeric5. Jeera – ½ spoon 6. Coriander leaves7. Garam masala – 1 spoon 8. Amchoor powder – ½ spoon9. Kasoori methi – ½ spoon 10. Coriander powder – ½ spoon

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PREPARATION:

1. Peel potato skin, cut it into 2 half and cook in cooker with very little salt ( ¼ spoon) - (1 big wissel, 2 small wissel)

2. In pan, add oil, jeera, green chilly and onion. Fry onion until it is light brown.3. Add turmeric, garam masala, amchoor powder, coriander powder, kasuri methi and salt.

Mix.4. Mash the cooked potato and add it to pan. Mix.5. Garnish with coriander leaves.

PANEER PAROTA PALYAINGREDIENTS:

1. Paneer 2. Onion - 13. Red chilly powder – 1 spoon 4. Garam masala – 1 spoon5. Jeera – ½ spoon 6. Coriander leaves7. Ginger garlic paste – 1 spoon 8. Tomato ketchup – 1 spoon

PREPARATION:

1. Crumble paneer in a bowl.2. Add red chilly powder, garam masala, onion, jeera, coriander leaves, salt (1 spoon), ginger-

garlic paste and tomato ketchup. Mix

Note: This paneer filling can be used to prepare paneer bread roll as below:

1. Remove brown crust of bread.2. Roll the bread very thin.3. Add the paneer filling at one end and roll the bread.4. Add butter to all sides of the bread and roast all the sides until it is brown.

PANEER BHURJIINGREDIENTS:

1. Paneer 2. Onion - 13. Green chilly - 1 4. Ginger – small piece5. Jeera – ½ spoon 6. Tomato - 1

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7. Capsicum – ½ piece 8. Peas – little9. Red chilly powder – 1 spoon 10. Turmeric – ¼ spoon11. Coriander powder – ½ spoon 12. Kasuri methi – ½ spoon13. Garam masala – 1 spoon 14. Lemon juice – 1 spoon15. Coriander leaves 16. Salt – 1 spoon

PREPARATION:

1. Crumble paneer and keep aside.2. In a bowl, add oil, jeera, green chilly, ginger and onion. Fry until onion is light brown.3. Add tomato, capsicum, peas, red chilly powder, turmeric, coriander powder, kasuri methi,

garam masala and salt. Mix.4. Add little water to cook the vegetables.5. When very little water is left, add the crumbled paneer and lemon juice. Let the paneer cook

for 2 min until all the water dries in the bowl.6. Garnish with coriander leaves.

MENTHE PAROTAINGREDIENTS:

1. Methi leaves 2. Godi hittu3. Green chilly - 2 4. Garam masala – 2 spoon5. Curd – ½ cup 6. Salt – ½ spoon

PREPARATION:

1. Cut menthe leaves finely or add the leaves and green chilly to mixie to form a paste.2. Prepare dough by mixing godi hittu, menthe leaves finely cut or paste, green chilly, curd,

garam masala, salt and water.

ALOO METHIINGREDIENTS:

1. Methi leaves 2. Potato – 23. Jeera – ½ spoon 4. Red chilly - 15. Ginger – small piece 6. Green chilly – 17. Garlic – 1 piece 8. Turmeric – ¼ spoon9. Hing – little 10. Coriander powder -1/2 spoon11. Kasuri methi – ½ spoon 12. Red chilly powder – 1 spoon13. Amchoor powder – 1 spoon 14. Salt – 1 spoon

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PREPARATION:

1. Separate the methi leaves, wash them and add 1 spoon salt over the leaves. Keep the leaves aside for 5 min. Then squeeze the leaves and remove the juice out of them. Keep this ready.

2. Peel potatoes and cook in a cooker (2 big wissel) along with little salt. Keep this ready.3. In a pan, add oil, jeera, ginger, garlic, red chilly, green chilly, turmeric, hing, coriander

powder, kasuri methi, red chilly powder, amchoor powder, methi leaves and salt. Mix for 2 min to cook the methi leaves.

4. Add cooked potatoes and mix.

KAJU MASALAINGREDIENTS:

1. Cashews 2. Carrot - 13. Beans – 6 4. Capsicum – ½5. Potato – 1 6. Green chilly – 17. Garlic – 1 piece 8. Onion – 19. Ginger – small piece 10. Tomato – 111. Turmeric – ¼ spoon 12. Kitchen King Masala – 1 spoon13. Coriander leaves 14. Salt – 1 spoon

PREPARATION:

1. Soak cashews in water and keep aside for 5 min.2. Cut all the vegetables – carrot, beans, capsicum and potato – cook in cooker (2 big wissel)

along with little salt. Keep this ready.3. In mixie, form a paste of soaked cashews, green chilly, ginger and garlic.4. In a pan, add oil and onion and fry until it is light brown.5. Add turmeric, tomato, mixie paste, cooked vegetables, kitchen king masala and salt. Mix.6. Fry cashews in ghee and add on top.7. Garnish with coriander leaves.

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ALOO GOBI MUTTERINGREDIENTS:

1. Jeera – ½ spoon 2. Cauliflower – ½3. Peas - little 4. Onion – 15. Potato – 1 6. Tomato – 17. Garlic – 1 piece 8. Red chilly powder – 1 spoon9. Ginger – small piece 10. Coriander powder – ½ spoon11. Turmeric – ¼ spoon 12. Amchoor powder – ½ spoon13. Coriander leaves 14. Kasuri methi - ½ spoon15. Salt – 1 spoon 16. Garam masala – 1 spoon

PREPARATION:

1. In a pan, add oil, jeera, ginger, garlic and onion. Fry until onion is light brown.2. Add turmeric, cauliflower, potato, peas, red chilly powder, coriander powder, amchoor

powder, kasuri methi, garam masala, tomato (paste or pieces) and salt. Mix. Add little water to cook the vegetables.

3. It will take 30 min to cook the vegetables in low flame. Keep stirring every 15 min.4. Last 5 min, turn the flame high, mix and turn off.5. Garnish with coriander leaves.

BABY CORN AND PANEER GRAVYINGREDIENTS:

1. Baby corn - 4 2. Capsicum – ½3. Turmeric – ¼ spoon 4. Onion – 15. Red chilly powder – 1 spoon 6. Tomato - 27. Coriander powder – ½ spoon 8. Paneer9. Jeera powder – 1 spoon 10. Garam masala – 1 spoon11. Sugar – 1 spoon 12. Salt – 1 spoon13. Tomato Ketchup – 1 spoon 14. Oil

PREPARATION:

1. In mixie, prepare 1 tomato paste. Cut the other tomato into pieces and keep aside.2. In a pan, take oil and onion. Fry onion until it is light brown.3. Add capsicum, baby corn, turmeric, red chilly powder, jeera powder, coriander powder,

tomato paste, tomato pieces, tomato ketchup, garam masala, sugar and salt. Mix.4. Add little water to cook the capsicum and baby corn. When little water is left, add paneer

pieces. Mix until all water dries.

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GREEN GRAM KURMAINGREDIENTS:

1. Green gram – 1 cup 2. Ginger – small piece3. Tomato – 1 4. Garlic – 15. Onion -1 6. Green chilly - 17. Jeera - ½ spoon 8. Turmeric – ¼ spoon9. Jeera powder – ½ spoon 10. Garam masala – 1 spoon11. Coriander leaves 12. Salt – 1 spoon13. Green gram – 1 cup 14. Ginger – small piece

PREPARATION:

1. Soak green gram in water for 4 hours. Then cook it in cooker with little salt. (1 big wissel, 3 small wissel). After it is cooked, drain excess water.

2. In a pan, add oil and onion. Fry onion until it is light brown.3. In mixie, form a paste of ginger, garlic, green chilly, tomato and fired onion.4. In a pan, add jeera, mixie paste, turmeric, red chilly powder, garam masala, jeera powder

and salt. Mix. 5. Add the cooked green gram and mix until all the water dries.6. Garnish with coriander leaves.

Note: You can also use sprouted green gram. No need to cook sprouted green gram in cooker. It should be added directly to pan along with other ingredients and will cook within 5 min.

PANEER BUTTER MASALAINGREDIENTS:

1. Paneer 2. Butter3. Ginger – small piece 4. Onion – 15. Garlic -1 6. Tomato - 27. Cashew 8. Red chilly powder -1 spoon9. Turmeric – ¼ spoon 10. Garam masala – ½ spoon11. Coriander powder – ½

spoon12. Kitchen King masala – ½

spoon13. Kasuri methi – ½ spoon 14. Coriander leaves

PREPARATION:

1. Soak paneer in water for 5 min to make it soft.2. In mixie, form a paste of ginger, garlic and cashew.3. In a pan, add lots of butter and onion. Fry until onion is light brown.4. Add mixie paste, tomato, turmeric, red chilly powder, Garam masala, kitchen king masala,

kasuri methi, coriander powder and salt. Mix.5. Add paneer cubes. Add little water to cook the tomatoes and paneer.6. Garnish with coriander on top.

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Note: You can also add fresh cream at the top to make the gravy thick and rich in taste.

NITISH’S POTATO PALYAINGREDIENTS:

1. Potato - 3 2. Oil, sasmi, urdu3. Curry leaves 4. Green chilly – 15. Jeera – ½ spoon 6. Turmeric – ¼ spoon7. Garam masala – 1 spoon 8. Lemon juice -1 spoon9. Coriander leaves 10. Salt – 1 spoon

PREPARATION:

1. Cook potato in cooker (3 big wissel) along with little salt. Mash the potato after it is cooked.2. In a pan, add voggarne, curry leaves, green chilly, jeera, turmeric, mashed potato, garam

masala and salt. Mix. 3. Add lemon juice and coriander leaves on top. Mix.

SARUINGREDIENTS:

1. Tomato - 2 2. Tamarind - ½ fist3. Curry leaves 4. Green chilly – 15. Jaggery (little) 6. Turmeric – ¼ spoon7. Toor dal – 2 fist 8. Saru powder – 2 spoons9. Coriander leaves 10. Hing - pinch

PREPARATION:

1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel).2. Soak tamarind in slight hot water for 5 min.3. In a bowl, add tomatoes, tamarind juice, jaggery, turmeric, salt (1 spoon), green chilly, little

water to cook the tomatoes.4. After tomatoes are cooked, add cooked toor dal, saru powder, hing, curry leaves. Mix and

allow water to boil once.5. Garnish with coriander leaves.

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KAT SARUINGREDIENTS:

1. Ginger 2. Jeera – 1 spoon3. Curry leaves 4. Green chilly – 15. Sasmi, urdu 6. Turmeric – ¼ spoon7. Toor dal – 2 fist 8. Lemon juice – 3 spoons9. Coriander leaves 10. Hing - pinch

PREPARATION:

1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel)2. In a bowl, add cooked toor dal, turmeric, salt (1 spoon), ginger, green chilly, little

water to cook ginger and green chilly.3. Prepare voggarne using sasmi, urdu, jeera and curry leaves. Add it to the bowl. 4. Add hing and boil the water once. 5. Turn off the gas. Add lemon juice and mix.6. Garnish with coriander leaves.

COCONUT KODDELUINGREDIENTS:

1. Any vegetable 2. Tamarind - ½ fist3. Coconut – ½ glass 4. Salt – 1 spoon5. Jaggery (little) 6. Turmeric – ¼ spoon7. Toor dal – 2 fist 8. Sambar powder – 2 spoons9. Oil, sasmi, urdu, curry

leaves (optional)10. Hing – pinch (optional)

PREPARATION:

1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel). You can cook vegetable also along with toor dal in cooker.

2. Soak tamarind in slight hot water for 5 min.3. In a bowl, add vegetable, tamarind juice, jaggery, turmeric, salt, little water to cook the

vegetable.4. In mixie, make a paste of coconut and sambar powder. Add it to bowl after vegetable is

cooked.5. Optional add hing and voggarne.

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Note:

1. For potato-onion koddelu, don’t add toor dal. Too much gas problem.2. For beetroot koddelu, add onion, no jaggery. It will become too sweet.3. For cabbage koddelu, radish koddelu -> add onion.

BOL KODDELUINGREDIENTS:

1. Any vegetable 2. Tamarind - ½ fist3. Green chilly - 1 4. Coriander leaves5. Jaggery (more) 6. Turmeric – ¼ spoon7. Toor dal – 2 fist 8. Hing - pinch9. Oil, sasmi, urdu, curry

leaves10. Saru powder – 2 spoons

(optional)

PREPARATION:

1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel). You can cook vegetable also along with toor dal in cooker.

2. Soak tamarind in slight hot water for 5 min.3. In a bowl, add vegetable, tamarind juice, jaggery, turmeric, salt (1 spoon) , green chilly, little

water to cook the vegetable. Let the vegetable cook.4. Add cooked toor dal, hing, saru powder (optional). Turn off, add voggarne and coriander leaf

PAJJI MASALA KODDELU / GHASIINGREDIENTS:

1. Any vegetable 2. Tamarind - ½ fist3. Coconut – ½ glass 4. Red chilly - 25. Jaggery (little) 6. Turmeric – ¼ spoon7. Toor dal – 2 fist (optional) 8. Jeera – 1 spoon9. Oil, sasmi, urdu, curry

leaves (optional)10. Coriander seeds – 1 spoon

PREPARATION:

1. Keep toor dal (optional) in cooker. Cook it. (1 big wissel, 3 small wissel). You can cook vegetable also along with toor dal in cooker.

2. Soak tamarind in slight hot water for 5 min.3. In a bowl, add vegetable, tamarind juice, jaggery, turmeric, salt (1 spoon), little water to

cook the vegetable.4. In mixie, make a paste of coconut, jeera, coriander seeds, red chilly. Add it to bowl after

vegetable is cooked.

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5. Optional add cooked toor dal and voggarne.

Note: To prepare GHASI, fry red chilly and urdu without oil, add it to mixie along with coconut, jeera and coriander seeds.

KODEKENAINGREDIENTS:

1. Any vegetable 2. Green chilly - 13. Coconut – ½ glass 4. Rice / Rava (optional)5. Curry leaves 6. Menthe – 1 spoon7. Jeera – 1 spoon 8. Curd9. Oil, sasmi, urdu 10. Red chilly / sendige punchi

PREPARATION:

1. In a bowl, add vegetable, green chilly and salt. Add little water to cook the vegetable.2. In mixie, make a paste of coconut and jeera. You can add rice or rava (optional) to mixie.3. After vegetable is cooked, add the mixie paste and curd. Mix. Boil the water only once and

turn off.4. Add voggarne – oil, sasmi, urdu, menthe, curry leaves, red chilly / sendige munchi. Mix.

POTATO ONION PALYAINGREDIENTS:

1. Potato - 2 2. Onion - 13. Oil, sasmi, urdu 4. Red chilly – 15. Curry leaves 6. Turmeric – ¼ spoon7. Salt – 1 spoon 8. Saru powder – 2 spoons

PREPARATION:

1. In a bowl, add voggarne – oil, sasmi, urdu, red chilly, curry leaves.2. In sim, add onion and fry until it is light brown. Add potato, turmeric, salt and little water to

cook the potato.You can also cook the potato in cooker beforehand and then add it to the bowl.

3. After potato is cooked, keep mixing until very little water remains in the bowl. Add saru powder. Mix until all water dries up.

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MIX VEG PALYAINGREDIENTS:

1. Any vegetable 2. Red chilly powder (optional)3. Oil, sasmi, urdu 4. Green chilly – 15. Curry leaves 6. Turmeric – ¼ spoon

PREPARATION:

1. In cooker, cook the vegetables – potato, carrot, capsicum, cauliflower, beans.2. In a bowl, add voggarne – oil, sasmi, urdu, green chilly, curry leaves. 3. Add cooked vegetables, turmeric and salt. Mix until all water in bowl dries up.

Note: You can use red chilly powder (1 spoon) instead of green chilly. But fry onion along with voggarne for extra taste.

POTATO DRY PALYAINGREDIENTS:

1. Potato - 3 2. Saru powder – 1 spoon3. Oil, sasmi, urdu 4. Red chilly powder – ½ spoon5. Curry leaves 6. Turmeric – ¼ spoon

PREPARATION:

1. In a bowl, add voggarne – oil, sasmi, urdu, curry leaves.2. In sim, add potato, turmeric, salt (1 spoon) and very little water to cook the potato. Potato

should be sliced very thin.3. Keep mixing the potato else it will stick to the bowl at bottom. After potato is cooked, add

saru powder. Mix until palya is dry.

Note:

You can also add little red chilly powder along with saru powder.

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(or)

You can use only red chilly powder and no saru powder.

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