• Sour curd – 1 cup
• Water – 2 cups
• Fenugreek seeds – ½ tsp
• Cumin seeds – 1 tsp
• Besan – ½ cup
• Tamarind paste – 2 tbsps
• Turmeric powder – 1 tsp
• Red Chilli powder – 1 tbsp
• Salt and pepper to taste

Vegetables:

• Potatoes – 2, cut into cubes
• French Beans – ½ cup, chopped
• Lady finger – ½ cup, chopped
• Cauliflower – ½ cup, chopped
• Brinjals – ½ cup, cut into cubes
• Pumpkin – ½ cup, cut into cubes
• Tomatoes – ½ cup, chopped
• Green chillies – 3, chopped

Preparation Method

1. Boil all the vegetables in a vessel along with little red chilli powder and salt.
2. Heat a thick bottomed vessel in a stove with oil.
3. Add fenugreek seeds, cumin seeds and gram flour. Fry for 2-3 minutes.
4. Add 3 cups of water, turmeric powder and sour curd. Mix it well. Allow it to boil.
5. Add the boiled vegetables and cover & cook for some time.
6. Add tamarind paste, red chilli powder and adjust salt.
7. Cover and cook for 5 minutes.
8. Serve hot with rice.

• Paneer – 200 gms, cut into cubes
• Butter – 2 tbsps
• Tomato Puree – 1 cup
• Ginger-Garlic paste – 2 tbsps
• Cashew nut paste – 2 tbsps
• Fresh Cream – ½ cup
• Tomato sauce – 1 tbsp
• Water – ½ cup
• Red chilli powder – ½ tsp
• Garam Masala powder – ½ tsp
• Sugar – ½ tsp
• Salt to taste

 Preparation Method

1. Add butter in a kadai and melt it.
2. Add ginger-garlic paste, tomato puree, tomato sauce and sugar.
3. Mix well and leave for a minute.
4. Add red chilli powder, garam masala powder, salt and sugar.
5. Stir in occasionally and leave for 5-6 minutes.
6. Add cream, cashew nuts paste, ½ cup water and mix well.
7. Cover and cook for 3-4 minutes.
8. Lastly add paneer pieces and cook for 45-5 minutes.
9. Garmish with chopped coriander leaves.
10. Serve hot with Chapathi/Paratha.

• Split Black Gram Dal/ Urad Dal – 1 cup
• Onion – 1 large size
• Ginger – 1 inch piece, chopped
• Garlic – 4 cloves, chopped
• Green chillies – 4, slit into two
• Cumin seeds – 1 tsp
• Coriander powder – ½ tsp
• Garam masala powder – ½ tsp
• Turmeric powder – 1 tsp
• Lemon juice – 1 tbsp
• Water – 2 cups
• Salt to taste
• Ghee – 1 tsp

 Preparation Method

1. Wash and soak dal for 10 minutes in water.
2. Heat a pan and pour ghee. Add cumin seeds and wait until it turns golden brown and add onions.
3. Add chopped ginger, garlic and green chillies, fry for a minute or two.
4. Now add coriander powder, garam masala powder, turmeric powder and pepper & red chilli powder according to the spiciness you wanted.
5. Mix well and add soaked dal and 2 cups of water to it.
6. Cover and cook for 10-15 minutes.
7. Open and cook for 5-10 minutes.
8. Switch off the stove and mix the lemon juice.
9. Garnish with coriander leaves.
10. Serve hot with roti/ paratha.

• Noodles – 100 gms
• Spring onion – ½ cup, chopped
• Garlic – 5 cloves, finely chopped
• Red chilli paste – ½ tsp
• Dry red chilli – 1
• Soya sauce – 1 tbsp
• Sugar – ½ tsp
• Pepper – ½ tsp
• Oil – ½ cup
• Salt to taste

 Preparation Method

1.  Take a deep pan and pour 3 cups of water with 1 tsp of salt and 1 tsp oil. Boil it.
2. Add noodles to the hot water. Cover and keep aside for 5 minutes.
3. Strain the noodles and leave them in the strainer for 10 minutes and apply oil and spread it on a tray.
4. Take a wide bottomed pan and add oil, garlic, chilli paste, dry red chilli and white of spring onions and fry for 1-2 minutes.
5. Add soya sauce, sugar, pepper and salt.
6. Add noodles and toss well. Add spring onion greens. Mix well.
7. Toss for 2-3 minutes and Serve hot.

• Basmati Rice – 2 cups
• Carrots – 2, chopped finely
• French beans – ¼ cup, chopped finely
• Cauliflower – ¼ cup, chopped finely
• Capsicum – ¼ cup, sliced thinly
• Cabbage – ¼ cup, finely chopped
• Green peas- 2 tbsps
• Spring onions – ¼ cup, chopped finely
• Soya sauce – 2 tbsps
• Tomato sauce – 1 tsp
• Ajinomoto- ½ tsp
• Black Pepper powder to taste
• Salt to taste
• Butter – 1 tbsp
• Oil – 2 tbsps

 Preparation Method

1.  Wash and soak rice for half an hour.
2. Cook the vegetables 75 % (carrot, French beans, cauliflower, cabbage and peas) in steam.
3. Before switching off add capsicum and spring onions.
4. Cook rice separately and mix butter with a fork and fluff it up.  Keep it aside.
5. Heat a frying pan and add oil in it.
6. Fry the steamed cooked vegetables for a 2-3 minutes.
7. Add tomato sauce, soya sauce, salt and ajinomotto.
8. Now mix the cooked rice thoroughly in the veg mixture.
9. Sprinkle pepper powder and fry it for 2-3 minutes.
10. Serve hot.

• Prawns – 500 gms
• Red Chilli powder – 1 tsp
• Garam Masala powder – ½ tsp
• Onion – 2 medium sized, chopped
• Ginger-Garlic  paste – 1 tbsp
• Green chillies – 3, chopped
• Tomato Puree – ½ cup
• Tomato sauce – 2 tbsps
• Soya sauce – 1 tbsp
• Salt and pepper to taste
• Oil – 1 tbsp

Preparation Method

1. Take a heavy bottomed vessel and pour oil in it.
2. Add chopped onion, ginger-garlic paste and chopped green chillies. Fry for a minute.
3. Now add red chilli powder and garam masala powder.
4. Add prawns to it and fry for a minute and add little water. Cover and cook for 5-6 minutes.
5. Now add tomato puree, tomato sauce and soya sauce.
6. Pour some water and mix thoroughly. Cover and cook for 5-6 minutes.
7. Remove from stove and serve hot with noodles/rice.

• Basmati Rice – 400 gms
• Chicken – 500 gms
• Onions – 2 medium size, sliced thinly
• Ginger-Garlic paste – 2 tbsps
• Green chillies – 4, slit into two
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsps
• Garam masala – 1tsp
• Shahi Jeera – 1 tsp
• Curd – 2 cups
• Lemon juice – 2 tbsp
• Cloves – 6 no’s
• Black Cardamoms – 4
• Cinnamon sticks – 2 inch piece
• Bay leaves – 2
• Oil – ½ cup
• Salt to taste

To Garnish

• Pudina Leaves – a small bunch
• Coriander leaves – few sprigs

Preparation Method

1. Marinate chicken pieces with curd, lemon juice, ginger-garlic paste and red chilli powder.
2. Keep it in the fridge for about an hour.
3. Wash and soak the rice for about 15 minutes.
4. Take a heavy bottomed vessel or a pressure cooker.
5. Pour oil and heat for some time. Add sliced onions, cinnamon, cloves, bay leaves, cardamoms, jeera and green chillies.
6. Now add the marinated chicken pieces. Mix well and cover it.
7. Cook for 5- 10 minutes till the chicken is half cooked.
8. Add the soaked rice to it and 3 cups of water.
9. Pressure cook for 1 or 2 whistles or cook till the rice is done.
10. Garnish with chopped mint and coriander leaves.
11. Serve hot with raitha.

• Pomfret fish – 2 pieces
• Pudina chutney – 3 tbsp
• Green chilli paste – 2 tsps
• Ginger – Garlic paste – 1 tbsp
• Lemon juice – 4 tsps
• Oil – 1 tbsp
• Salt and pepper to taste

Preparation Method

1. Clean and wash the fish thoroughly.
2. Make deep incisions on both the sides of the fish.
3. Mix together pudina chutney, green chilli paste, ginger-garlic paste, lemon juice, salt and pepper in a bowl.
4. Apply the mixture all over the fish on both the sides and keep in refrigerator for an hour.
5. Heat a frying pan and pour some oil.
6. Place the fish and fry on both sides, until the raw the smell as gone and fish is fried well.
7. Serve hot.

• Mushrooms – 250 gms, sliced
• Tomato – 2, sliced
• Butter – 1 tbsp
• Garlic – 6 cloves, chopped
• Dry red chillies – 3, crushed to flakes
• Lemon juice – 2 tbsp
• Pepper powder to taste
• Salt to taste
• Coriander leaves to garnish

Preparation Method

1. Heat a frying pan and add oil in it.
2. After a minute, add chopped garlic and chilli flakes.
3. Add mushroom to it and fry about 4-5 minutes.
4. Now add mushrooms chopped tomato, salt, pepper, lemon juice and cover with a lid.
5. Once the mushrooms are tender and tomatoes blended well, switch off the stove.
6. Garnish with coriander leaves and Serve hot.

• Senagapindi/ Besan – 250 gms
• Sugar – 250 gms, powdered
• Ghee – 250 gms
• Yalakalu / elaichi – 1 tsp, powdered

 Method

1.  Heat ghee in a deep frying pan.
2. Add the besan and keep frying for 5-8 minutes.
3. Add elaichi and powdered sugar and mix thoroughly.
4. Let it cool. Divide into 8-10 portions and shape tem in a form of laddus and store it in air tight container.