Ta b l e o f C o n t e n t s

Brinjal Curry Baingan ka Katta

Mushroom Gravy Masala Mushroom
Gongura Masala Curry Sorrel Leaves,
Bhaji Recipe
Chana Masala
Chickpea Curry / Chole Masala
Andhra Dosakaya Pappu Cucumber
Dal
Carrot Potato Curry Aloo Gajar Ki
Sabji
Frying spices:
Cooking carrots and potatoes:
Thotakura Fry Amaranthus Fry
Palak Paneer
Restaurant Style
Paneer Butter Masala
Makhani Paneer
Paneer Biryani
Makhani Paneer biryani
Paneer Paratha
Veg Biryani with Raita
Kuska Biryani
Plain Biryani Rice
Curd Rice
Yoghurt Rice
Tempering:
Preparation:
Jeera Rice
Cumin Rice
Lemon Rice
Pulihora/Chitranna
Matar Pulao
Green Peas Pulao
Raw Tamarind Pickle
Chintakaya Pachadi
Gongura Pachadi
Sorrel Pickle
Ginger Chutney
Allam Pachadi/Adrak Ki Chutney
Oats Dosa
Oats Pancake/oats Chilla
Rumali Roti
Veg Kabab
Vegetable cutlet
Carrot Puree
Carrot Milkshake
Sabudana Kheer
Sago Payasam
INDIAN Vegeterian Recipes

CURRIES SPECIAL
 Servings: 4
Brinjal Curry
Baingan ka Katta Prep Time: 15
mins

The delicious and healthy stuffed brinjal Cook Time:

curry contains spongy texture with 20 mins
unique flavor sour taste by adding
tamarind juice. Best serve with biryani
recipes or rice or rotis. Total Time: 35
mins
Ingredients
For stuffing:

Small Eggplants brinjal – 11

Peanuts – 1 cup
Coconut pieces – 1/2 cup
chopped onions – 2
Chopped green chilli – 2
Turmeric powder – 1/4 spoon
Red chilli powder – 1 spoon
Salt – 2 spoons
Coriander powder – 1/2 spoon
Cumin powder – 1 spoon

For tempering and gravy:

oil – 1/4 cup

tempering seeds – 1 spoon
red chillies – 2
curry leaves – 2 springs
chopped tomatoes – 2
tamarind juice – 1 cup
chopped coriander leaves – 1/4 cup
water – 1/2 glass

Instructions
Blending and preparing masala mixture:

1. Heat a pan roast peanuts and set aside.

2. Take a blender jar to add coconut pieces, grind to a coarse
powder and set aside.
3. Add roasted and peeled peanuts into the blender jar and grind
into a powder, set aside.
4. Add chopped onions and green chilli grind them into a paste.
5. Add roasted peanut powder and coconut powder into the same
blender jar of onion paste. Grind all the mixture at a time to make
a paste.
6. In the same blender jar add turmeric powder, red chilli powder,
coriander powder, cumin powder and blend all the masala
mixture at a time.
7. Take the masala texture into a bowl and set aside. Now the
stuffing mixture is ready.

Slitting brinjals:

1. Add chopped tomatoes into a blender jar and blend to puree. Set
aside.
2. Wash brinjals and set them in saltwater.
3. Make two opposing slits at the bottom of each brinjal.
4. The slits must almost reach the crown but be careful not to cut
the brinjal.

Stuffing brinjals:

1. Stuff the masala pastes into the brinjal carefully do not break
them. Clean the masala mixture outside of brinjal.
2. Repeat the same for all of them and Keep the remaining paste
aside.

Tempering and frying brinjal:

1. Heat a pan add oil, tempering seeds, red chilli and curry leaves.
Let them splutter.
2. Add stuffed brinjal into a pan and saute for 5 minutes.
3. Turn on another side and again fry for 5 minutes.
Preparing gravy:

1. Add little water into the remaining masala mixture and add into
the pan and fry for 5 minutes.
2. Add tomato puree and stir the pan so that our brinjal remain
constant.
3. slowly turn the brinjal on another side to absorb the masala
texture fry constantly.
4. Add tamarind juice into the pan mix well.
5. Add little water and cook for 10 minutes until the brinjal becomes
soft.
6. Adjust salt and red chilli powder for spicier.
7. Finally, add coriander leaves and mix.
8. Brinjal curry is ready to serve. Serve with rice, biryani, roti and
enjoy the delicious dish.

Recipe Notes
Do not add water while blending all the masala mixture. For stuffing
brinjals we need thick masala texture.
Wash the brinjals and set in saltwater. So that it will not change
colour.
Make two opposing slits must almost reach the crown but be careful
not to cut the brinjal.
 Mushroom Servings: 4
Gravy Masala
Prep Time: 05
Mushroom mins

Cook Time:
The Indian spicy mushroom 15 mins
gravy is mixed with fresh
masala with a nice aromatic, Total Time: 20
halved green chilies for mins
spiciness, mushrooms and
cashew nuts for a rich taste.

Ingredients
For masala:

cumin seeds (Jeera) – 2 spoons

coriander seeeds(dhaniya) – 1 1/2 spoon
dry red chillies – 7
cardamom – 3
cinnamon – 4 sticks
cloves – 12
cashew nuts – 14
For gravy:

Butter – 50 g
oil – 3 spoons
bay leaves – 3
star anise – 1
curry leaves – 12
chopped onions – 2
halved green chillies – 3
ginger and garlic paste – 1 spoon
tomatoes – 4
salt – 1 1/2 spoon (as required)
red chilli powder – 1 spoon
turmeric powder – 1/4 spoon
curd – 3 spoons
mushroom – 200 g
fenugreek leaves (kasuri methi) – 1 spoon
chopped coriander leaves – 1/2 cup
water – 1/2 cup
Instructions
Preparing mushroom masala:
1. Dry roast all the dry spices cumin seeds, coriander seeds, red
chillies, cardamom, cinnamon, cloves.
2. Stir continuously in a low flame till they turn aromatic.
3. Add cashew nuts give a mix. Switch off the flame. let it cool for a
minute.

Blending dry spices and tomatoes:

1. Take all the masala spices into the blender jar. Blend to a fine
powder.
2. Set the mushroom masala aside.
3. Take a blender jar to add tomatoes and blend to the smooth
paste. set aside.

Making mushroom gravy:

1. Heat a pan over a medium flame add butter and oil.
2. Add bay leaves, star anise and curry leaves. Fry for two to three
seconds.
3. Add chopped onions and halved green chillies. Fry till they turn a
golden brown colour.
4. Add ginger and garlic paste, salt fry till the raw smell disappears.
5. Add red chilli powder, turmeric powder prepared mushroom
masala powder mix well.
6. Add curd and mix well.
7. Add tomato paste fry till it thickens and leaves the sides of the
pan.

Cooking mushrooms:
1. Add cleaned and halved mushrooms mix well.
2. Close the lid and cook for 5 minutes over a medium flame stir
occasionally.
3. Add crushed fenugreek leaves (Kasuri methi) and chopped
coriander leaves mix well.
4. Taste and adjust the salt according to the consistency of gravy.
5. Pour 1/2 cup of water and adjust the thickness of gravy.
6. Close the lid and cook for 2 minutes.
7. Take the hot mushroom gravy into the bowl.
Garnish:
1. Garnish with chopped fresh coriander leaves.
2. Serve Indian spicy mushroom gravy with hot chapatis, roti,
rice, jeera rice even with different biryani recipes.

Recipe Notes
Can also add cream to adjust the spices

Gongura
Masala Curry Servings: 4
Sorrel Leaves, Bhaji
Prep Time: 05
Recipe mins

Cook Time:
It is also known as Bhaji in 10 mins
Hindi, Gongura in Telugu,
Sorrel leaves in English, Total Time: 15
Ambadi in Marathi and mins
Gujarat. Best combination with
biryani minced with sorrel
leaves and tomatoes.
Ingredients
Sorrel leaves gongura - 2 bunches
chopped onions - 2
chopped tomatoes - 3
Green chilies - 3
Ginger and garlic paste - 1 spoon
Turmeric powder - 1/4 spoon
Red chilli powder - 1 spoon
Oil - 3 spoons
Coriander leaves - 1 cup
water - 1/4 glass
Salt - 2 spoons

Instructions
1. Wash the sorrel leaves and add to pressure cooker.
2. Add two chopped onions and add three chopped
tomatoes.Tomatoes are the main ingredient in bhaji recipe.it
makes our bhaji sweet and sour taste.
3. Cut three green chillies and add to pressure cooker.
4. Add a spoon of ginger and garlic paste.
5. Add 1/4 spoon of turmeric powder.
6. Add a spoon of red chilli powder.Reduce red chilli powder if you
do not like spicy bhaji.
7. Add three spoons of oil.
8. Add a cup of coriander leaves.
9. Add 1/4 glass of water.There is no need to add more water
because our sorrel leaves will absorb less water to cook.
10. Close the lid and let it cook for 6 whistles.
11. let the pressure goes on. Now carefully open the lid.Mash it well
to the smooth texture.
12. Add 2 spoons of salt mix well.Taste the bhaji, if necessary adjust
the salt.
13. Serve into the bowl.Garnish with cilantro.
14. Better serve with biryani, pulao or rice.
 Chana Masala Servings: 3
C h i c k p e a C u r r y / C h o l e
M a s a l a Prep Time: 10
mins

A popular Indian curry mixed Cook Time:

with chickpea, onion tomato 25 mins
pastes and all other spice
powders and serve as a side Total Time: 35
dish with chapati, poori, mins
bhature or jeera rice.

Ingredients
For boiling chana:

chickpea (Chole) – 1 cup

water – 1 glass
Salt – 1/4 spoon

For blending:

onions – 2
green chilli – 1
tomatoes – 2

Spice powders:
 turmeric powder – 1/4 spoon
red chilli powder – 1 spoon
cumin powder – 1 spoon
chole powder – 1 spoon
coriander powder – 1/2 spoon

Other ingredients:

oil – 3 spoons
ginger and garlic paste – 1 spoon
coriander leaves – 1/4 cup
salt -1/2 spoon(as required)
water – according to consistency
Instructions

Pressure cooking chana:

1. Wash and soak chickpea overnight.

2. Drain the water and add to pressure cooker.
3. Add 1/4 spoon of salt and a glass of water.
4. Close the lid and pressure cook for 6 whistles.
5. Carefully open the lid and check chana must become soft but not
mushy.

Frying onion tomato paste and all the spices:

1. Heat a pan over a medium flame add oil and halved red chilli.
2. Blend 2 onions and 1 green chilli and add to the pan.
3. Stir well and fry for 2 minutes.
4. Add tomato paste fry for a minute.
5. Add ginger and garlic paste.
6. Add turmeric, red chilli, coriander, cumin, chole masala powders.
7. Stir continuously and fry till the masalas release sides of the pan.

Adding boiled chana to the masala:

1. Add boiled chickpea with water (chickpea stock).

2. According to the consistency of curry adjust the water.
3. Cook for 5 minutes over a low flame.
4. Chickpea will absorb all the masalas and gives an excellent taste.
5. Finally, add chopped coriander leaves taste and adjust the salt.
6. Chana masala is ready to take into the serving bowl.
7. Serve as a side dish with roti, chapati, poori or jeera rice.

Recipe Notes
If cooking in a pan add more water and cook till the chana
become soft
Check chana must become soft but not mushy.
Taste and adjust the salt and all other spices.
 Andhra Dosakaya
Pappu Cucumber Servings: 6
Dal
Prep Time: 05
mins
Dosakaya pappu is a most
common and an all-time Cook Time:
favorite Andhra cuisine. The 15 mins
main ingredient is yellow
cucumber (dosakaya). Just Total Time: 20
pressure cook dal, mash, add mins
hot tempering and serve with
hot rice and pappad or chapati.

Ingredients
(Red gram) kandi pappu – 3/4 cup(toor dal)
cucumber(dosakaya) – 1
tomatoes – 3
green chilies – 6
tamarind – small lemon size

Tempering:

oil – 3 spoons
tempering seeds – 2 spoons
onion – 1
curry leaves – 1 spring
garlic – 3(cloves)
dry red chilies – 2
Instructions
Soak dal and chop the veggies:

1. Wash toor dal (kandi pappu) throughly for 2-3 times and soak for
30 minutes.
2. Wash and Peel the cucumber(dosakaya) remove the seeds.
3. Taste the cucumber whether it is bitter or not. If it is bitter please
discard, otherwise total recipe will spoil.
4. Dice the cucumber into medium size pieces.
5. Chop the tomatoes and green chilies in medium size.

Pressure cooking dal:

1. Place the soaked dal on the stove over a medium flame.

2. Let it cook for 3 minutes so that our dal will be easy to mash. This
is optional.
3. Add chopped cucumber, tomatoes and green chilies.
4. Add 1/4 spoon of turmeric powder and 1/4 spoon of red chilli
powder.
5. Wash and add small lemon size tamarind mix well.
6. Close the lid and pressure cook for 6 whistles.
7. Switch off the fire. Open the lid carefully and mash.
8. Add a spoon of salt. Adjust according to the taste.
9. Mash smoothly and take into the bowl.

Tempering:

1. Crush the 3 garlic cloves.

2. Heat the pan over a medium flame add 3 spoons of oil.
3. Add 2 spoons of tempering seeds, onion slices, crushed garlic
cloves.
4. Add a spring of curry leaves and 2 dry red chillies.
5. Let them splutter and the onions turn golden.
6. Switch off the fire add the hot tempering seeds into the pappu
bowl.
7. Andhra dosakaya pappu is ready. Serve with plain rice and papad
or roti or chapati.

Recipe Notes
Taste the cucumber whether it is bitter or not. If it is bitter please
discard, otherwise total recipe will spoil.
If your serving for kids reduce green chillies and skip red chilli
powder.
 Carrot Potato Servings: 4
Curry Aloo Gajar
Ki Sabji Prep Time: 10
mins

Carrot potato curry is most Cook Time:

common and important cuisine 15 mins
in Indian recipes. This healthy
recipe is very simple and a Total Time: 25
favorite recipe for most of mins
them.

Ingredients
Chopped Carrots – 1 cup
Chopped Potato – 1 cup
Chopped Onions – 1/2 cup
Turmeric powder – 1/2 spoon
Red chill powder – 1 spoon
Chopped Tomatoes – 1/2 cup
Green chillies –2
Salt – 1 1/2 spoon
Oil – 6 spoons
Coriander leaves – 1/2 cup
Coconut paste – 3 spoons
Ginger garlic paste -3 spoon
Water – 1 glass
Instructions
Frying spices:
1. Heat a pan over medium flame, add oil and chopped onions
saute them.
2. Add chopped green chilies and give a mix.
3. Add ginger and garlic paste stir well and fry for 2 minutes.
4. Add coconut paste give it a nice mix, close the lid fry for 5
minutes.
5. Add turmeric powder, red chilli powder, salt and garam
masala powder stir for a minute.
6. Add chopped tomatoes and mix well.
7. Add carrots and potatoes pieces to the pan give a nice mix of
all the spices, close lid.
8. Fry for 5 minutes until the carrot and potato absorb all the
spices well.

Cooking carrots and potatoes:

1. Add coriander leaves and water stir well.
2. Cook carrots and potatoes for 15 minutes over a medium
flame.
3. Adjust water and check whether carrot and potato become
soft or not.
4. When the carrot and potato became soft, switch off the flame.
5. The carrot potato curry is ready to serve.
6. Take into a serving bowl and garnish with cilantro.
7. Best serve with rice, roti, naan, pulkas and also as a side
dish.
 Thotakura Servings: 2
Fry Amaranthus Prep Time: 05
mins
Fry
Cook Time:
05 mins
A quick Indian spicy stir fry
recipe served as a side dish
Total Time: 10
with plain rice, dal, rasam, mins
pappu.

Ingredients
thotakura – 1 bunch

oil – 3 spoons

onion slices – 1 medium size

curry leaves – 1 spring

halved green chilies – 2

chopped ginger – 1 spoon

chopped garlic – 4

dry red chilies – 2

vepudu karam podi – 2 spoons

salt – 1/2 spoon

water – 1/2 glass

Instructions

Frying spices:

1. Heat a pan or large bottom kadai(wok) over medium flame.

2. Add onion slices, a spring of curry leaves, 2 halved green chilies.
3. Also add 2 red chilies, a spoon of chopped ginger and 3 chopped
garlic cloves.
4. Stir and fry till the onions turn light golden colour.

Frying thotakura:

1. Take a bunch of thotakura(amaranth leaves) wash thoroughly

chop and add to the pan.
2. Stir occasionally fry for 3 minutes.
3. Pour 1/2 glass of water mix well.
4. Close the lid and cook for 2 minutes.
5. Cook till the water dry completely and thotakura turn soft.
6. Add 1/2 spoon of salt and 2 spoons of vepudu karam podi.
7. Reduce or avoid vepudu karam if you serve for kids.
8. Stir and fry till the karam mixed well.
9. Switch off the fire take into a serving bowl.
10. Serve as side dish in plain rice, dal, rasama, pappu.

Recipe Notes
The thinner stalks of the plant can also be used as well.
Add the secret ingredient vepudu karam podi which makes our
thotakua tasty.
For vepudu karam podi dry roast all the ingredients red chillies,
jeera, dry coconut pieces, roasted chana dal. Let it cool and
make a fine powder.
yummy Paneer recipes
 Servings: 2
Palak Paneer
Restaurant Style Prep Time: 10
The healthy paneer dipped in a mins
palak gravy mixed with all the
spices and a creamy texture Cook Time:
20 mins
gives a wonderful taste. Serve
this delicious palak paneer with
Total Time: 30
rice, roti, chapati or pulka. mins

Ingredients

Frying and blending palak:

ghee – 1 spoon
oil – 1 spoon
coriander leaves – 1/4 spoon
cumin seeds – 1/4 spoon
spinach(palak) – 2 bunches
green chillies – 3

Roasting paneer:
 paneer (cottage cheese) – 10 cubes
oil – 1/2 spoon

For gravy:

ghee – 1 spoon
oil – 2 spoons
bay leaf - 2
star anise – 1
cloves – 7
cumin seeds – 1/4 spoon
cardamom – 1

cinnamon – 1
long pepper – 1
dry fenugreek leaves Kasuri methi – 1 spoon
onion paste – 1 cup
ginger and garlic paste – 1 spoon
tomato paste – 1 cup
red chilli powder – 1 spoon
turmeric powder – 1/4 spoon
garam masala powder – 1/2 spoon
salt – 1 1/2 spoon
water -1/4 glass
chopped coriander leaves – 1/4 cup
cream – 2 spoons
For garnish:
fresh cream – 2 spoons
chopped coriander leaves – 1/4 cup
Instructions
Frying palak:

1. Heat a pan over a medium flame add a spoon of ghee and oil.
2. Add 1/4 spoon of coriander seeds and cumin seeds. let them
splutter.
3. Add spinach(palak) and slit green chillies fry for 2 minutes. Let it
cool and set aside.

Blending palak:

1. Add all the fried ingredients to the blender jar.

2. Blend to the smooth paste and set aside. Do not add water while
blending

Roasting paneer:

1. Heat a pan over a medium flame add 1/2 spoon of oil and paneer
cubes.
2. Carefully fry for 2 minutes and set aside.

Preparing gravy:

1. Heat a huge pan over a medium flame add a spoon of ghee and
2 spoons of oil.
2. Add cumin seeds, star anise, bay leaf, cinnamon, cardamom,
cloves, long pepper. Saute till it turns aromatic.
3. Add a spoon of dry fenugreek leaves (Kasuri methi) for a rich
taste.
4. Add onion paste mix well and fry till it turns to golden.
5. Add ginger and garlic paste until the raw smell disappears.
6. Add tomato paste mix well fry for 3 minutes.
7. Add red chilli powder, turmeric powder, garam masala powder
and salt mix well. Close the lid and fry for 2 minutes.

Adding palak paste:

1. Add palak paste stir continuously to avoid burning.

2. Pour little water and salt the lid and cook for 2 minutes. Adjust the
consistency of gravy according to the taste.

Adding roasted paneer cubes:

1. Add roasted paneer cubes and chopped coriander leaves mix

well cook for a minute.
2. Finally, add 2 spoons of cream mix well. Can add more cream as
for the taste. Switch off the fire.

Garnish:

1. Take the delicious palak paneer into the serving bowl. Garnish with cream and
chopped coriander leaves.
2. Serve the mouth-watering restaurant style palak paneer with hot rice, roti,
naan or chapati.

Paneer Butter Servings: 2

Masala Prep Time: 10

Makhani Paneer mins

Cook Time:
The paneer dipped into cashew 25 mins
nut masala mixture which is
fried with butter and coated
 with fresh cream, garnish with Total Time: 35
chopped coriander leaves and mins
serve the delicious mouth-
watering hot paneer butter
masala recipe with roti, naan,
paratha, rice or pulao recipes.

Ingredients
For making masala paste:

butter – 25g (1 spoon)

oil – 1/4 spoon
cashew nuts – 17
cinnamon sticks – 3 smalls
cardamom – 2
cloves – 7
cumin seeds – 1 spoon
star anise – 1
chopped onions – 2
green chillies – 2
ginger and garlic paste – 1 spoon
chopped tomatoes – 4
water – 1/4 glass

For masala gravy:

butter – 50g (2 spoons)

red chilli powder – 1 spoon
 paneer cubes (cottage cheese) – 10
dry fenugreek leaves (Kasuri methi) – 1 spoon
garam masala powder – 1/4 spoon
cream – 1/2 cup
chopped coriander leaves – 1/2 cup
water – 1/2 glass

Garnish:

chopped coriander leaves – 1/4 cup

cashew nuts – 4
Instructions

Blending and preparing masala paste:

1. Heat a pan add butter and oil.
2. Add cashew nuts, cinnamon sticks, cardamom, cloves, cumin
seeds, star anise and cumin seeds.
3. Fry till the cashew nuts turn to golden.
4. Add chopped onions and green chillies mix well. saute for 2
minutes.
5. Add ginger and garlic paste fry till the raw smell disappears.
6. Add chopped tomatoes mix well.
7. Pour 1/4 glass of water and cook till the tomatoes become little
mushy.
8. switch off the fire set aside. Let it cool.
9. Take all the masala mixture into the blender jar. Blend to the
smooth paste

Preparing paneer butter masala gravy:

1. Heat a pan add 25g of butter, add red chilli powder mix well.
2. Add blended masala mixture to the pan mix well. Fry for a
minute.
3. Add salt and 1/4 glass of water mix well. Add remaining butter
mix well.
4. Add paneer cubes stir and cook for a minute. Add Kasuri methi
mix well.
5. Adjust the water, salt and red chilli powder according to the
consistency of gravy.
6. Close the lid and cook for 2 minutes.
7. Add 1/4 spoon of garam masala powder.
8. Add 1/2 cup of cream mix well.
9. Add chopped coriander leaves cook over a low flame for 2
minutes.
10. switch off the fire. Take into a serving bowl.

Garnish:

1. Garnish with chopped coriander leaves and cashew nuts.

2. Serve with roti, pulka, chapati, naan, pulao or rice recipes.
Paneer Biryani Servings: 2
Makhani Paneer
biryani Prep Time: 10
mins

Cook Time:
25 mins
A flavorful aromatic Indian rice
is mixed with marinated paneer Resting Time:
cubes, fried onions and all 20 mins
other spices. The soft and juicy
cottage cheese within the Total Time: 35
biryani gives a melting taste. mins
Ingredients
Basmati rice – 2 cups

Frying onions:

oil – 3 spoons
onion slices – 1

Marinating paneer:

curd – 3 spoons
ginger and garlic paste – 1/2 spoon
paneer cubes (cottage cheese) – 100g
coriander leaves – 1/4 cup
mint leaves – 1/4 cup
red chilli powder – 1/2 spoon
salt – 1/2 spoon
turmeric powder – 1/4 spoon
 black pepper powder – 1/4 spoon
garam masala powder – 1/2 spoon
capsicum cubes – 1
oil – 1 1/2 spoon

For paneer biryani:

butter – 100g
cumin seeds – 1/2 spoon
shahi jeera – 1/4 spoon
cardamom – 3
cloves – 4
star anise – 1
black cardamom – 1
cinnamon – 1
cashew nuts – 12
bay leaves – 3
onion slices – 1
slit green chillies – 2
ginger and garlic paste – 3/4 spoon
tomato slices – 2
salt – as required (2 spoons)
water – 3 cups
coriander leaves – 1/4 cup
mint leaves – 1/4 cup
red-orange food colour – 3 pinches

Instructions
Soak the rice and fry onions:
1. Wash and soak rice for at least 30 minutes.
2. Heat a pan over a medium flame add 3 spoons of oil
3. Add onion slices and fry till it turns a golden brown colour.
4. Take the fried onion slices into the plate and set aside.

Marinating paneer:
1. Take a bowl to add curd, ginger and garlic paste.
2. Add paneer cubes, fresh coriander leaves and mint leaves.
3. Add half of the fried onions.
4. Add red chilli powder, salt, turmeric powder, black pepper
powder, garam masala powder.
5. Add capsicum cubes mix well.
6. Add 1 1/2 spoon of oil mix well.
7. Close and marinate for 20 minutes.

Making paneer biryani:

1. In the same pan add a spoon of butter.
2. Add all the dry spices, cumin seeds, shahi jeera, cardamom,
cloves, star anise, black cardamom, cinnamon, cashew nuts, bay
leaves.
3. Add onion slices and slit green chillies. Fry all the spices till the
cashew nuts and onions turn to golden colour.
4. Add ginger and garlic paste, tomato slices mix well.
5. Fry till the raw smell disappears and tomatoes turn little mushy.
6. Add a spoon of salt mix well.
7. Add marinated paneer cubes mix well.
8. Close the lid and fry for 2 minutes over a medium flame.
9. Fry till the raw smell disappears.
10. Drain the rice and add to the pan.
11. Pour 3 cups of water mix well.
12. Taste and adjust the salt according to the taste.
13. When it begins to boil add chopped coriander leaves, mint leaves
and remaining fried onions.
14. If 3/4 water is dried sprinkle red-orange food colour.
Dum for 10 minutes:
1. Close the lid and let it dum for 10 minutes.
2. Open the lid slightly mix the biryani (when the bhap comes our
biryani is ready)
3. Close the lid and let it rest for a minute.
4. Take the delicious paneer biryani into the bowl.
5. Serve the hot paneer biryani with raita or stuffed birjal curry or
any gravy

Recipe Notes
Take a small bowl to add 3 pinches of red-orange food colour little
water mix well sprinkle.
Dum for 10 minutes in a low flame. when the bhap comes our biryani
is ready

Paneer Paratha Servings: 2

Prep Time: 20
mins
The fried paneer masala
mixture stuffed in a paratha Cook Time:
15 mins
and roasted with butter enjoy
with hot gravy. The healthy and Resting Time:
soft paneer paratha simply 15 mins
melts in the mouth.
Total Time: 35
mins

Ingredients
For dough

wheat flour – 2 cups

salt – 1/2 spoon
water – 3/4 glass
oil – 1 spoon

For paneer masala:

grated paneer (cottage cheese) – 100g(1 cup)

butter – 2 spoons
halved cashew nuts – 12
finely chopped green chillies – 2
chopped onions – 1
grated carrot – 1
capsicum slices – 1
ginger and garlic paste – 1/2 spoon
red chilli powder – 1/2 spoon
turmeric powder – 1/4 spoon
garam masala powder – 3/4 spoon
salt – 1 spoon
chopped coriander leaves – 1 cup

For frying paneer paratha:

butter/ghee – 1 spoon
Instructions
For making dough:

1. Take a bowl to add wheat flour, salt mix well.

2. Pour little by little water and make a soft dough.
3. Add oil and rest it for 15 minutes.

Preparing paneer masala:

1. Heat a pan over a medium flame add butter.

2. Add halved cashew nuts, finely chopped green chillies and
onions.
3. Fry for a minute until it turns into light golden colour.
4. Add grated carrot, capsicum slices mix well.
5. Add ginger and garlic paste. Close the lid and cook for a minute
fry till the raw smell disappears.
6. Add red chilli powder, turmeric powder, garam masala powder
and salt mix well.
7. Add grated paneer mix well.
8. Add chopped coriander leaves mix well.
9. Fry for a minute. Switch off the flame and set aside.

Stuffing:

1. Knead the dough and divide into 7 equal portions.

2. Dust with the flour in a roti maker and begin to roll required
shape.
3. Take 2 paratha stuff the paneer masala mixture at the middle of
one paratha. Leave some space at the edge
4. Apply little water at the edges. Place the second paratha and
press the edges to lock the two parathas.

Frying paneer paratha:

1. Heat a pan over a medium flame apply butter or ghee.

2. Place the stuffed paneer paratha on the pan.
3. Fry on both sides by spreading butter.
4. Fry till the paneer paratha the golden spots appear.
5. Take the paneer paratha into the serving plate.
6. Serve soft paneer paratha with any hot gravy.
Special Rice RECIPES
 Veg Biryani with Servings: 2
Raita
Prep Time: 5
mins

The mouthwatering veg biryani Cook Time:

25 mins
with the combination of
delicious raita, the veggies
Resting Time:
mixed with all the spices and 30 mins
cooked with rice.
Total Time: 30
mins
Ingredients
For veg biryani:

Basmati rice – 2 cups

Oil – 4 spoons
Ghee – 2 spoons
Diced onions – 1 cup
Green chilli – 2
Ginger and garlic paste – 2 spoons
chopped carrots – 1 cup
Diced potatoes – 1 cup
French beans – 1 cup (1/2 inch pieces)
Green peas – 1 cup
Diced tomato – 2
Mint leaves – 1/2 cup
Coriander leaves – 1/2 cup
Yoghurt – 3 spoons
Salt – 2 spoons
Water – 3 gla
Lemon juice – 2 spoons

Dry spices:

Cashew nuts – 25
Cinnamon – 2
Clove – 4
Cardamon – 3
Star Anise – 1
Long pepper – 1
 Cumin seeds – 1 spoon

Spice powders:

Biryani powder – 1/2 spoon

Coriander powder – 1/2 spoon
Turmeric powder – 1/4 spoon
Red chilli powder – 1 spoon

For raita:

Chopped onions – 1
Chopped green chilli – 1
Chopped Coriander leaves – 1/4 cup
Salt – 1 spoon
Yogurt – 4 spoons
Instructions
Frying vegetables with all the spices:

1. Wash and soak rice at least 30 minutes before starting for

preparation.
2. Heat a pan add ghee, oil, cashew nuts, cinnamon, cloves, long
pepper, star anise, cumin seeds, cardamon.
3. Saute for a minute until cashew nuts and other spices turn
golden.
4. Add onions and slit green chillies. Fry until it turns to golden
brown.
5. Add ginger and garlic paste, mix well and fry till the raw smell
disappears.
6. Add chopped carrots, french beans, potatoes and also add a cup
of peas.
7. Mix and fry for 5 minutes. Add tomatoes fry for 2 minutes.
8. Add yoghurt, turmeric powder, red chilli powder, coriander
powder, biryani powder, and salt saute for a couple of minutes till
it gets a nice aroma.
9. Now our veggies will absorb all the masala texture.

Cooking rice:

1. Measurement of water is most important, in which our entire

biryani depends. For 2 cups of rice add 3 cups of water including
veggies.
2. Add water to vegetable masala texture pan and let begin to
boil. Meanwhile, take soaked rice, drain the water from the rice
and set aside.
3. When the water begins to boil add rice to the pan and give a mix.
4. Add mint leaves and coriander leaves stir.
5. When the water gets evaporate close the lid. In a low flame dum
the rice for 5 minutes.
6. Mix and squeeze lemon juice into the biryani. Again, close the lid
leave for 2 more minutes.
7. Vegetable biryani is ready. Garnish with fried cashew nuts and
coriander leaves Serve with raita.

Process for raita:

1. Take a bowl to add chopped onions, green chilli, coriander leaves

and salt mix well.
2. Add yoghurt mix well all the ingredients. Add little water if
necessary, mix well.
3. Garnish with coriander leaves on top. Serve as a side dish,
especially in biryani recipes.

Recipe Notes
Measurement of water is most important, in which our entire
biryani depends.
For 2 cups of rice add 3 cups of water including veggies.
 Kuska Biryani
Servings: 4
Plain Biryani
Rice
Prep Time: 5
mins

Cook Time:
Plain biryani recipe can be 30 mins
prepared at iftar or any
occasion or weekend in less Soak Time:
time. It is an easy and tasty 15 mins
recipe. This biryani can be
served with any non-veg gravy, Total Time: 50
gosh ka salan, chicken korma mins
or even with any veg gravy,
special bhaji recipe.

Ingredients
basmati rice – 3 1/2 cup
ghee – 2 spoons
oil – 4 spoons
Dry spices:
Shahi jeera – 1/4 spoon
cumin seeds – 1/2 spoon (jeera)
star anise – 1 (chakri pool)
black cardamoms – 2
 cloves – 6 (laung)
cinnamon – 3 (dalchini)
cardamoms – 3 (elachi)
bay leaves – 2 (tej patta)

Main ingredients:

onion slices – 4
slit green chillies – 4
ginger & garlic paste – 1 spoon
tomato slices – 4
mint leaves – 1 cup (pudina)
chopped coriander leaves – 1 cup (kotimeera)
water – (6-7) cups
salt – 2 spoons(as required)
lemon juice – 1 1/2 spoon
For Garnish:
Mint leaves – 1 spring
Instructions
Soaking rice:

1. Wash and soak rice for at least 20 minutes. Drain the rice and set
aside.

Preparing kuska biryani recipe:

1. Heat a pan over a medium flame add ghee and oil.

2. Add all the dry spices 1/4 spoon shahi jeera, 1/2 spoon cumin
seeds, 1-star anise, 2 black cardamoms, 6 cloves, 3 cinnamon, 3
 cardamoms, 2 bay leaves mix well. Let them splutter.
3. Add onion slices and slit green chillies stir well.
4. Fry till the onions turn a golden brown colour.
5. Add ginger and garlic paste. Tip to avoid burning add a spoon of
salt and stir well. This is optional.
6. Fry till the raw smell disappears.
7. Add tomato slices mix well.
8. Close the lid and cook for 2 minutes till it turns little mushy.
9. Add mint leaves and chopped coriander leaves mix well.
10. Fry for a minute till nice aroma occurs.
11. Pour approximately 6-7 cups of water according to the rice stir
well. For 1 cup of rice measure 1 1/2 cup of water.
12. Add salt by tasting the water. The water should taste a little
salty. Adjust the water according to the rice and salt according to
the taste.
13. When the water gets boiled add drained rice mix well. Let it cook.
14. When 3/4 of water is dried add lemon juice mix well.
15. Close the lid and let it dum for 15 minutes in a low flame.
16. Mix or fluff the rice close and leave the biryani for 5 minutes.
17. Take biryani the into serving plate.

For Garnish:

1. Garnish with fresh mint leaves

2. Serve kuska biryani recipe with ghosh ka salan/raita or with any
veg curries.

Recipe Notes
Can use basmati rice or sona masuri rice for kuska biryani recipe.
For 1 cup of rice measure 1 1/2 cup of water.
Adjust the water according to the rice as well as adjust the salt
according to the taste.
The exact measurement of water and salt makes our biryani super
tasty.
 Curd Rice
Yo g h u r t R i c e Servings: 2

Prep Time: 5
mins
Very simple and easy to
prepare this recipe with boiled Cook Time:
rice or leftover rice. The main 5 mins
ingredients are rice and curd. A
small cup of curd will keep Total Time: 10
mins
those spice tears away.
Homemade healthy and
comfort curd rice recipe.
Ingredients
Oil – 1 Spoon
Tempering Seeds – 1 Spoon
Chopped green Chillies – 2
Chopped Curry leaves – 1 Spring
Grated Carrot - ½ cup
Chopped Ginger – ½ spoon
Chopped Coriander – ¼ cup
Boiled Rice – 2 cups
Curd – 1 cup
Salt – ½ Spoon

Instructions
Tempering:
1. Heat a pan add oil and tempering seeds. When it starts
crackling.
2. Add chopped green chilli and curry leaves.
3. Add grated carrots, ginger and coriander leaves.
4. Stir well and fry for 2 min until the carrot gets saute.
Preparation:
1. Add fried tempering mixture into the rice bowl.
2. Now the rice will absorb all tempering mixture.
3. Add salt, curd and little water mix well.
4. Adjust the water and salt as for the taste.
5. Instead of water can also add buttermilk. This is optional.
6. Serve chilled curd rice and enjoy.
7. Never serve curd rice hot. It should be at room temperature.
8. The chilled curd protects from dehydration in summer.
9. Garnish with chopped carrot and coriander leaves and enjoy.
 Jeera Rice
Cumin Rice Servings: 4

Prep Time: 2
mins
The flavorful and aromatic
jeera rice is mixed with cumin Cook Time:
13 mins
seeds, cashew nuts, dry
spices, onions and ginger and Soaking Time: 20
garlic paste for a rich taste. mins
Pressure cook all the
ingredients and hot the Total Time: 15
delicious jeera rice with any mins
gravy. Specially serve with
butter chicken.

Ingredients
rice – 4 cups
butter/ghee – 1 spoon
oil – 2 1/2 spoon
onions – 2
slit green chillies – 2
ginger and garlic paste – 1 spoon
water – 6 cups
salt – as required (2 spoons)
Dry spices:

Jeera (cumin seeds) – 3 spoons

shah jeera – 1/2 spoon
cashew nuts(kaju) – 12
bay leaves (tej patta) – 3
cinnamon(dalchini) – 1
cardamom(elachi) – 1
star anise (chakr phool) – 1
cloves(laung) – 7
Instructions
Soak and drain the rice:

1. Wash the rice thoroughly and soak for 20 minutes.

2. Drain the rice and set aside.

Fry all the spices:

1. Heat a pressure cooker over a medium flame add a spoon of

butter(ghee) and oil.
2. Add all the dry spices jeera, shah jeera, cloves, cashew nuts,
cinnamon, cardamom, star anise, bay leaves.
3. Let the jeera splutter and cashew nuts turn the golden colour.
4. Add onion slices and slit green chillies mix well, fry for a minute.
5. Add a spoon of ginger and garlic paste. It gives excellent taste.
This is optional.
6. Fry till the raw smell disappears.
7. If necessary, add 1 1/2 spoons of oil. By adding oil, the rice will
not stick to the pressure cooker.
8. Pour 6 cups of water. Bring water to a quick boil over a medium
flame.
9. Taste and adjust the salt (approximately 2 spoons)
10. Add the soaked and drained rice to the pan stir well.

Pressure cooking:

1. Close the lid and pressure cook for 2 whistles.

2. Carefully open the lid, and slowly mix.
3. Take the jeera rice into the serving bowl
4. Serve hot jeera rice with curd, raita or with any veg gravies or
non-veg gravies.

Recipe Notes
If you don't like to pressure cook, on the medium flame cook for 5
minutes and put it dum for 5 minutes.
 Lemon Rice
Servings: 3
Pulihora/Chitranna
Prep Time: 5
mins

Lemon rice is a very popular Cook Time:

South Indian recipe is also 5 mins
known as Pulihora or
Nimmakaya annum. Serve with Total Time:
the combination of masala vada 10 mins
or pakora

Ingredients

Boiled rice – 2 cups or 200 g

Lemon juice – 1/4 cup or 3 lemons

Oil – 1/4 cup

Curry leaves – 1/4 cup

Peanuts – 4 spoons
Mustard seeds and cumin seeds – 2 spoons(jeera & raya)

Black gram (Urad dal) – 1 spoon

Bengal gram (chana dal) – 1 spoon

Red chillies –6

Green chillies –2

Turmeric powder – 1/4 spoon

Salt – 2 spoons

Chopped coriander leaves – 1/4 cup

Instructions
Tempering:

1. Heat a pan over a medium flame add oil.

2. Add a spoon of chana dal, urad dal, 4 spoons peanuts, 2 spoons

of mustard seeds and cumin seeds

3. Fry until the peanuts turn golden and crisp.

4. Add 2 green chillies, 6 red chillies and a spring of curry leaves.

5. Fry for a minute till it crackle.

6. Add 1/4 spoon of turmeric powder and salt.

7. Switch off the flame and add 1/4 cup of lemon juice.

8. Carefully taste and add lemon juice as required.

Mixing tempering and rice:

1. Cool the tempering mixture. Do not mix if the rice and tempering

are hot.

2. Pour this tempering mixture into the cooked rice and mix well.

3. Taste and adjust salt and squeeze lemon juice if necessary.

4. Garnish with chopped coriander leaves.

5. Serve with bonda, papadum, punugulu, garelu or vada and

chutney or pakora

6. Enjoy the refreshing and tangy lemon rice.

Recipe Notes
Taste and adjust salt and squeeze lemon juice if necessary.
 The colour of rice depends upon turmeric powder and adjust it
according to your taste.
Enjoy the refreshing and tangy pulihora with garelu or pakora

Matar Pulao
Green Peas Pulao Servings: 2

Prep Time: 2
mins
Peas pulao is a simple
pressure cook rice recipe also Cook Time:
13 mins
known as matar pulao. Better
goes with butter chicken, carrot
onion raita, paneer butter Total Time: 15
mins
masala or any gravy.

Ingredients
green peas – 1 cup
ghee – 1/2 spoon
oil – 3 spoons
onions – 2
slit green chilies – 2
ginger and garlic paste – 1 spoon
tomatoes – 2
mint leaves – 1/4 cup
 coriander leaves – 1/4 cup
water – 3 cups
salt – 1 spoon
rice – 2 cups

Dry spices:

cashew nuts – 1/2 cup

cumin seeds – 1 spoon(jeera)
cinnamon – 1 stick
cardamom(elachi) – 2
cloves – 4
star anise – 1
bay leaves – 2
Instructions

Frying spices:

1. Heat a pressure cooker add 1/2 spoon of ghee and 3 spoons of

oil.
2. Add all the dry spices cashew nuts, cumin seeds,
cinnamon,cardamom, cloves, star anise and bay leaves.
3. Fry till the cashew nuts turn golden.
4. Add 2 chopped onions and 2 slit green chilies. Fry until the
onions turn golden.
5. Add a spoon of ginger and garlic paste.
6. Stir continuously and fry till the raw smell disappears.
7. Add 2 chopped tomatoes and fry till they turn mushy.
8. Add 1/4 cup of fresh mint leaves and 1/4 cup of chopped
coriander leaves mix well.
9. Add a cup pf green peas (matar) mix well.

How to pressure cook matar pulao:

1. Add 2 cups of soaked rice mix well.

2. Soak the rice before cooking.
3. Pour 3 cups of water mix well.
4. Taste and adjust the salt mix well. The water should be medium
salty.
5. Close the lid and pressure cook for 2 whistles.
6. Switch off the fire and rest it for 5 minutes.
7. Carefully open the lid our matar pulao is ready to serve.
8. Take into the serving plate. Serve with veg or non veg gravy.
9. These matar pulao better goes with butter chicken, carrot onion
raita, paneer butter masala or any gravy.
Indian Pickles
 R a w Ta m a r i n d
Pickle
Chintakaya
Pachadi
Servings: 6

Prep Time: 10
Serve the most South Indian mins
famous raw tamarind pickle
with hot rice and ghee. The lip- Cook Time:
smacking raw tamarind pickle 15 mins
blended with fried raw
tamarinds, red chillies, cumin Total Time: 25
seeds, fenugreek seeds and mins
green chillies. Finally
tempering with curry leaves,
garlic cloves, tempering seeds,
halves dry red chillies.

Ingredients
Raw Tamarinds - 15
 Oil - 7 spoons

Dry red chilli - 30

Salt - 1 spoon

Cumin seeds - 1 spoon

Fenugreek seeds - 1/2 spoon

Green chilli - 3

For tempering:

Tempering seeds - 1 spoon

Dry Red chillies - 4

Garlic Cloves - 13

Curry Leaves - 1/4 cup

Instructions
Wash, drain and cut raw tamarind to small pieces:

1. Wash the raw tamarind thoroughly 2 or 3 times

2. Drain the water from raw tamarinds. Dry raw tamarinds with the
kitchen towel.
3. Remove small sticks from the sides of tamarind. Cut them into
small pieces.

Frying all the spices:

1. Heat a pan over a medium flame add oil, dry red chillies fry them
and set aside.
2. Add raw tamarind pieces fry for 2 minutes until they become soft.
3. Fry the raw tamarind coarsely don’t make the paste.
4. Add salt mix well. Take all the fried tamarind pieces into a bowl
set aside.
5. Add cumin seeds, fenugreek seeds fry until the seeds splutter
and set aside.
6. Add green chilli fry for a minute and set aside.

Blending the spices:

1. Take a blender jar to add red chilli, green chilli, cumin seeds and
fenugreek seeds. Blend them coarsely.
2. Add fried tamarind pieces to the same blender jar. Blend all of
them coarsely.
3. Remove seeds from fried raw tamarind pieces, add to the same
blender jar and blend them coarsely.
4. Take all the blended mixture into a bowl and set aside.

Tempering for raw tamarind pickle:

1. In the same pan adjust oil, add tempering seeds, halved red chilli,
garlic cloves and curry leave let them splutter.
2. Add blended raw tamarind mixture to the pan mix well. Adjust salt
mix well and switch off the flame.
3. Serve the most South Indian famous raw tamarind pickle with hot
rice and ghee.
 Gongura Servings: 6

Pachadi Prep Time: 10

Sorrel Pickle mins

Cook Time:
10 mins
Andhra
gongura pachadi contains Total Time: 20
mins
spicy and tangy taste better
served with hot rice with ghee
and diced raw onions. Mixed
with all the tempering
ingredients. The two special
ingredients are sorrel
leaves(gongura) and dry red
chillies.
Ingredients

Sorrel leaves(gongura) – 1 cup

Cumin seeds – 1 spoon

Coriander leaves – 1 cup

Dry red chillies – 11

halved garlic – 3

Coriander leaves – 1 cup

Diced onions – 1

Tomato – 1

Curry leaves – 1/4 cup

Oil – 1/4 cup

Salt – 1 spoon
Instructions
Frying:

1. Take a cup of cleaned sorrel leaves, which is plucked from

branches.
2. Heat a pan over a medium flame add 3 spoons of oil.
3. Add cumin seeds and coriander seeds when they start popping.
4. Remove from the pan and set aside.
5. Add 11 dry red chillies fry for a minute set aside.
6. Add curry leaves let them splutter and set aside.
7. Add halved garlic for a minute and set aside.
8. Add diced onions fry till they turn light golden set-aside This is
optional.
9. Add coriander leaves fry a minute all of them separately set
aside.
10. Adjust 3 spoons of oil.
11. Add sorrel leaves and fry for 2 minutes and set aside.
12. And finally, add chopped tomato and fry till it turns little mashy.

Blending:

1. Add all the fried ingredients in the blender jar one after the other
as mentioned.
2. Take a blender jar to add cumin seeds, coriander leaves, curry
leaves, red chilli blend coarsely all these ingredients at a
time. The pickle should be coarse, mostly all the pickles will be
coarse in texture.
3. Add garlic, coriander leaves, tomato, salt into the same blender
jar and blend them coarsely.
4. Add sorrel leaves and onions again in the same blender jar and
finally blend once.
5. Adjust salt as for taste and our sorrel pickle is ready.
6. We can store gongura pachadi for 3 days. If you want to store
these pickle for more days just skid tomato and onions.
7. Serve sorrel leaves pickle with hot rice, ghee and diced raw
onions, it will be very spicy and delicious.
 Ginger Chutney
A l l a m P a c h a d i / A d r a k K i
Servings: 7
C h u t n e y

Prep Time: 05
mins

A spicy ginger chutney is Cook Time:

mixed with fresh ginger pieces 10 mins
fried with red chilies and other
ingredients. Blended to a Total Time: 15
smooth texture and finally mins
topped with tempering mixture.

Ingredients
Diced ginger pieces – 1 cup
Oil – 1/4 cup
Garlic –8
Coriander seeds – 2 spoons
Fenugreek seeds – 1 spoon
Cumin seeds – 1 spoon
Red chili - 14
Tamarind juice – 1 cup
Jaggery – 1 spoon
Turmeric powder – 1/4 spoon
 Salt – 1 spoon
Red chili powder – 1/2 spoon

For tempering:

Oil – 2 spoons
Tempering seeds – 2 spoons
Garlic –3
Curry leaves – 1 spring
Instructions
Frying and blending:

1. Heat a pan over a medium flame; add oil and ginger pieces stir
well.
2. Fry until it turns golden and set aside.
3. In the same pan add coriander seeds, cumin seeds, fenugreek
seeds, let them fry for a minute.
4. Add red chili and garlic in the same pan stir well.
5. Saute for a minute. Cool and take into a blender jar.
6. Blend to a coarse texture.
7. In the same blender jar add fried ginger pieces, tamarind juice,
jaggery, turmeric powder, salt and red chili powder.
8. Blend all of them to a smooth texture and take into a bowl.

Tempering:

1. Heat a pan over a medium flame, add oil tempering seeds.

2. When seeds begin to crackle add garlic and curry leaves.
3. Sauté for 30 seconds and switch off the flame.
Adding tempering mixture to the chutney:

1. Add hot tempering seeds with oil into the ginger chutney.
2. Mix well, taste it and adjust the salt if necessary.
3. Ginger chutney is ready to serve. You can refrigerate serve for a
week.
4. Better serve with pesarattu dosa, idli and any other breakfast
recipes.

Recipe Notes
Always prefer fresh ginger for good taste.
Top hot tempering mixture into the blended ginger mix well
Can refrigerate and store for a week
More

Special Dishes
 Servings: 2
Oats Dosa
O a t s P a n c a k e / o a t s
C h i l l a
Prep Time: 10
mins

Cook Time:
10 mins
Healthy breakfast recipe mixed
with vegetables; oats powder a
Resting Time: 15
soft texture dosa mins
mouthwatering taste with
tomato sauce. Total Time: 20
mins

Ingredients
For batter:

Oats-1 cup
Rice flour-3/4 cup
Semolina Rava-3/4 cup
Asafoetida-1 pinch
Salt-1 spoon
Water-1 glass
Curd-1 cup

Vegetables:

Chopped spinach leaves -1 cup

 Chopped green chilli-1
Chopped ginger-1 spoon
Chopped tomato-1
Grated carrots -2
Chopped coriander leaves-1/2 cup
Lemon juice-1 spoon

For oats dosa

Oil- 4 spoons
Instructions
Blending oats:

1. Firstly to prepare oats dosa batter to blend the oats. Take a

blender jar to add oats.
2. Blend the oats to smooth powder.

Preparing oats batter:

1. Take a bowl to add oats powder.

2. Add rice flour to the bowl. Since rice flour is gluten-free contains
high protein.
3. Add suji which makes the dosa tasty.
4. Add a spoon of salt. It is the important ingredient in this recipe.
5. Add a pinch of asafoetida. This spice gives unique flavour and
taste to oats dosa.
6. Add a cup of curd. Can also add buttermilk instead of curd. Mix it
once.
7. Add water according to the consistency of the batter and mix
well.
8. Let the batter ferment for 15 minutes. The fermentation will give
the dosa soft and tasty.

Adding vegetables:

1. Add chopped spinach. Fresh spinach is very healthy in the diet.

2. Add chopped green chilli and ginger.
3. Add peel and grated carrots and also add chopped tomato.
4. Add chopped fresh coriander leaves.
5. Add lemon juice. The combination of lemon and curd helps in
good digestion.
6. Mix well all the ingredients until the veggies coated with batter.

Making oats dosa:

1. Heat a nonstick dosa pan, sprinkle oil. Take a ladle full of batter.
2. Pour into the pan spread it a little bit. Do not spread too thin.
3. Sprinkle a spoon of oil on the edges of oats dosa.
4. Close the lid and let it cook for 2 minutes over the medium or low
flame.
5. Turn the dosa on another side. Close the lid and cook for a
minute.
6. Take the oats dosa into the plate. Serve hot with tomato sauce or
with any chutney.
 Servings: 2
Rumali Roti
Prep Time: 10
mins

Cook Time:
Rumali roti is a soft and thin 05 mins
bread most popular in India.
Can serve with different types Resting Time: 15
mins
of thick gravies.

Total Time: 15
mins
Ingredients
all-purpose flour(maida) – 2 cups

salt – 1 spoon

butter – 1 spoon

oil – 1/4 spoon

all-purpose flour(maida) – 1/4 cup to dust

Instructions
Preparing dough for rumali roti:

1. Take a bowl to add all purpose flour(maida), salt, butter.

2. Mix well till the butter mixed in the flour.
3. Pour little by little water and make the dough.
4. Knead the dough for 5 minutes till it turns soft.
5. Grease the dough with 1/4 spoon of oil.
6. Cover with moist cloth and rest it for 15 minutes.

Rolling rumali roti:

1. Knead the dough and divide into 8 equal portions.

2. Roll a small portion of dough flattens in the rolling board.
3. Dust with some plain flour. Roll it to thin roti.
4. Expand the rumali roti by changing in the hands.

Roasting rumali roti:

1. Heat a roti pan or kadai for a minute.

2. Then reverse the tawa heat for a minute.
3. Place the roti on the tawa.
4. After some time you can see bubbles flip on another side.
5. Press roti with the help of a towel.
6. Cook till the light golden brown spots appear.
7. The rumali roti is ready to serve.
8. Serve the rumali roti with any gravy.
Recipe Notes
Do not over roast. The roti will become hard.
 Ve g K a b a b Servings: 3
Vegetable cutlet
Prep Time: 5
mins

Cook Time: 20
Veg cutlet is a healthy snack. If mins
you are a big fan of vegetable
homemade try these super Total Time: 25
healthy kebabs or cutlets. mins

Ingredients
Spinach (palak) – 1 bunch
Grated carrots – 1 cup
Boiled and mashed potato – 3
Chopped onions – 1
Chopped coriander leaves – 1 cup
Rice flour – 1/4 cup
Gram flour (besan) – 1 cup
chopped green chilli – 1
Ginger and garlic paste – 1 spoon
Oil – 1/4 cup
Salt – 1 spoon

Spice powders:
Red chilli powder – 1 spoon
Turmeric powder – 1/2 spoon
Garam masala powder – 1 spoon
Cumin powder – 1/2 spoon
Pepper powder – 1/4 spoon
Coriander powder – 1/4 spoon
Instructions
Spinach in hot water and fry all the vegetables:

1. Boil water and dip spinach for 2 minutes and remove from water.
2. Let it cool chop the spinach and set aside.
3. Add 7 spoons of desired oil to a pan and add chopped onions, let
them fry for 2 min.
4. Add chopped green chillis, ginger and garlic paste, grated carrot
mix well.
5. Add spinach, coriander leaves, mashed potato and mix well.
6. Add spice powders, salt, red chilli powder, turmeric powder,
garam masala powder. cumin powder, pepper powder and
coriander powder to the mixture and mix well
7. Add cumin powder, pepper powder and coriander powder to the
mixture and mix well
8. Fry the mixture and take into a bowl.

Roast gram flour and make dough:

1. Heat a pan and roast besan or gram flour for 5 minutes over a
low flame
2. Fry until it turns golden brown colour. Once turned to light brown,
take them to a bowl.
3. Grind all the fried mixture once and take the mixture in the bowl
of besan.
4. Add rice flour and mix well and make the dough.

Shaping:

1. Apply oil on both the hands take a small lemon sized dough and
shape as the cutlet.
2. Heat a pan over a medium flame, add 4-5 spoons of oil.
3. Shallow fry the cutlets till they turn golden brown.
4. Take the veg cutlets into a serving plate. Serve hot and enjoy.

Recipe Notes
Make sure you do not fry them on high flame as it spoils the base
of Kebab and will not cook.
 Carrot Puree Servings: 2
Carrot Milkshake
Prep Time: 10
mins

The delicious healthy drink with Cook Time: 05

many benefits mixed with mins
carrot and milk tastes
excellent. Nutritionally, this Total Time: 15
mins
juice is good for health.

Ingredients
Carrot Pieces – 1 cup
Milk – 1 glass
Sugar – 1/2 cup
Cashew nuts – 1/2 cup
Water – 1 glass
Instructions
Boiling carrots:
1. Peel the cleaned carrots and cut into small pieces. Heat a pan,
add water and carrot pieces.
2. Boil the carrot pieces for 5 minutes and until the water is
evaporated. Ensure that the carrot pieces become soft. Let it cool
set aside.
Blending carrots:
1. Add boiled carrot pieces and sugar into a blender jar blend it
smooth.
2. When the puree is smooth add in cold milk and blends well
3. Finally, add chopped cashew nuts to give carrot milkshake a rich
taste
4. Garnish with chopped cashew nuts. Serve chilled. The cold carrot
milkshake is a very refreshing one which will make everybody
chill.

Recipe Notes
Sugar is optional here, but the kids wouldn’t like the drink if the
shake doesn’t taste sweeter. Instead of sugar can also add honey.
We can add jaggery for completely cool milk puree. Do not add
jaggery in the hot drink because the milk will break and the entire
recipe will spoil. We cannot store for more time if we add jaggery.
 Servings: 3
Sabudana
Kheer Prep Time: 05
mins
Sago Payasam
Cook Time: 10
mins

A delicious smooth and creamy

kheer recipe for special fasting Total Time: 15
mins
at Ramadan

Ingredients
 Ghee- 1 1/2 spoon

Sabudana- 1 cup or 3/4 glass

Water- 4 glass

Sugar- 1 cup

Milk- 1 1/2 glass

cardamom- 3

Dry fruits

Halved cashew nuts- 1/4 cup

Halved almonds- 16

Chopped dry dates- 3

Raisins- 26
Instructions
Frying dry fruits

1. Heat a pan over medium flame and add ghee.

2. Add cardamoms chopped dry dates, raisins, halved almonds and

cashew nuts.

3. Fry the dry fruits until they turn golden brown.

4. Take into a plate and set aside, pour four glasses of water boil it.

Cooking sabudana and adding sugar

1. When water comes to boil, add sabudana and stir well.

2. Add cardamom and stir occasionally.

3. Almost sabudana cooked, now add sugar and stir until it

dissolves completely.
Pouring milk

1. Pour boiled milk and let it boil. Add all the dry fruits stir well. Wait
for a minute and switch off the fire.

Garnishing

1. Take into a bowl and garnish with fried almonds, cashew nuts,
dry dates and raisins.
Thank you for Choosing my book. Hope you’ve enjoyed the recipes

Lots of Love – Farida Banu

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