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Ingredients: Babycorn cut into thin Strips (1 cup ) garlic Cloves 2 ginger 1' Red Chillies 2 no's coriander leaves (1 tbsp) Gramflour (1/2 cup ) salt to taste water for binding oil for deep frying Method: Grind red chilli, coriander leaves, garlic cloves, ginger to a fine paste adding little water. Now add this to the Gramflour and mix , add salt and add water little by little till you get a semi thick consistency . Heat oil in a kadai. Now Dip babycorn in the prepared batter and deep fry them in small batches till crisp Serve with Spicy Ketchup.....

Ingredients: Sago (sabudana, tapioca ) 1 1/2 cups Potatoes, boiled and mashed 3 medium Green chillies, finely chopped 3 Finely chopped coriander leaves, 2 tbspoons Lemon juice 1 tbspoon Salt to taste Oil for deep-frying Method: Soak the sabudana, in enough water to cover it, for about 3 to 4 hours.. Drain off excess water. Mix together sabudana, potatoes, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice. Green chutney goes great....

Ingredients: Onions- 2 medium (sliced) Tomato - 1 small (chopped) Carrot- 2 -3 small (small pieces) Potato- small (small pieces) Fresh Green Peas- 50 gms Capsicum- 1 small (small pieces) Ginger garlic Paste 1 Tbspoon Rice 2 cups (medium size) Water 3 1/4 Cups (medium size) oil - 4-5 Tsp Salt - to taste Garam masala: Biryani Leaf- 1 big green chilli medium 1(if want spicy) pepper seeds -6 Cinnamon stick- 1 inch Elaichi- 2-3 Cloves- 5 Method: Wash rice and set aside. heat oil, add garam masala ingredients, fry and then add onions, fry till golden brown, Now add ginger garlic paste saute for few mins, add all the vegetables, fry till soft, add salt . Add Washed Rice to the fried vegetables, fry for 2 mins , add water. cook till rice is done if pressure cooked, 3 whistles should be fine Serve hot with any Raita or Gravy curry.......

Ingredients: Lady's finger (okra/bhindi ) 20nos Potatoes medium 2nos Onion(big & chopped finely) 1no Tomatoes (chopped finely) 2no Turmeric powder 1/2tsp Red chilly powder 1/2tsp Amchur powder 1/4tsp Coriander powder 1/4tsp Oil Cumin seeds 1tsp Coriander leaves (chopped) 2tbsp Method: Cut Lady's finger into 1" length pieces & Potatoes as 1/2" wedges fry the bhindi and potatoes until slightly brown and keep aside. heat few teaspoons of oil and let crack the cumin seeds, add immediately the chopped onions and chopped tomatoes,until the veggies turns mush Now add the veggies and saute along with turmeric powder, red chilly powder, coriander powder and amchur powder with enough salt.. cook until the veggies get well coated with the spice powder and finally add the chopped coriander leaves... Tastes great with rotis, or rice...

Ingredients: Channadal (1+1/2cups) Roasted rava (2tbsp) Sugar (1cup) Cardamom powder (1tsp) Ghee (1/2cup) Cashew nut pieces (15nos) Method: Dry roast channadal in simmer until they turn golden brown, keep aside and let them cool... Meanwhile grind the sugar as fine powder with cardamom powder and keep aside..in the same mixie jar grind the channadal until they turn as bit coarse powder(grind thrice or twice to get coarse powder).. Heat the ghee in a pan, fry the cashew nuts until brown, add these fried cashew nuts to the channadal powder.. combine now the powdered sugar, rava and channadal powder together..add the hot ghee and mix everything, make out 10-12 medium sized laddoos...

Ingredients: Basmati rice (2 cups) Ghee (clarified butter) (2 tbsp) jeera (1 tbsp ) Shredded ginger (1 tbsp) shelled green peas (2 1/2 cups) dhania pwd (2 tbsp) Garam Masala (1 tsp ) salt turmeric pwd (1 tsp) Method: wash and soak the Basmati rice for an hour atleast. In a heavy based pan, heat the ghee and add the jeera and the ginger. When the ginger becomes a little brown, add the peas, dhania, garam masala, salt and turmeric pwd, and stir-fry till well mixed. Add Rice, 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 mins. Serve hot with any Raitha !!!

Ingredients: Eggplants 2nos Potatoes 2nos Onions(chopped) 1/2cup 1/2cup Tomatoes 1/2cup Red chilli powder 1/2tsp Coriander powder 1tsp Cumin seeds 1/tsp Ajwain seeds 1/2tsp Oil Salt Chopped coriander leaves 2tbsp Method: Chop the Eggplant lengthwise, Potatoes as Wedges and keep aside Heat oil and let splutters cumin seeds and ajwain seeds... Add the onions and saute until till transculent, add the chopped tomatoes and cook until they turn soft.. Add the chopped eggplants and potato wedges and saute everything well..saute the veggies with red chilly powder, coriander powder and salt.. Add a cup of water and cook until the veggies get well cooked.. Serve with Rice or Rotis!!!!!!!

Ingredients: Bread slices (5nos) Sweet corn (1cup ) Onion (chopped, 1no ) Green chillies (chopped, 2nos) Garam masala powder (1tsp ) Cumin seed powder (1/2tsp ) Salt Few curry leaves Oil for shallow frying Method: Heat few drops of oil, saute the chopped onions, chopped green chillies until the onions turns translucent and keep aside, also soak the bread slices and squeeze out the excess of water... Now take the bread, sweet corn, garam masala powder, cumin seed powder,curry leaves, salt and sauteed onions, green chillies in a bowl, mix well.. make a medium sized cutlets from the mixture, heat enough oil for shallow frying, fry the prepared cutlets and cook on both sides until the crust turns golden brown.. Enjoy warm with ketchup/Sauces or Green Chutney !

Ingredients: Mixed beans (any type & soaked) 2cups Raw banana 1no finely chopped Onion 1no Garam masala powder 1/2tsp Turmeric powder 1/4tsp Red chilly powder 3/4tsp Bread slices 3nos Salt Oil finely chopped Coriander leaves 2tbsp Method: Pressure cook the mixed beans with enough salt and water upto 3 hisses, keep aside and let them cool, meanwhile peel the skin of raw banana, cut as large pieces and pressure cook (dont add water to the raw banana pieces but dont forget to add water in the pressure cooker) upto 3 hisses, drain the excess of water from the cooked beans..take the cooked beans and cooked raw banana pieces, mash everything nicely with ur fingers as coarse paste.. heat few drops of oil and saute the chopped onions with garam masala powder, turmeric powder,salt and red chilly powder, add this spiced onions to the already mashed paste, soak the bread slices in water and press the soaked bread slices to squeeze out the excess of water...

Ingredients: Basmati rice (2cups) Long purple brinjals (4nos) Tamarind pulp (1/4tsp ) Dry red chillies (6nos ) Coriander seeds (2tsp) Grated coconut (1/2cup) Cumin seeds (1tsp) 2nos Whole spices (bay leaves, cloves, green cardamoms) Turmeric powder (1tsp) Few Cashew nuts Salt Oil Method: Wash and soak the rice in water for 15minutes, meanwhile chop the brinjals as cubes and let them sit in water with pinch of salt and tamarind pulp.. Mean while roast the red dry chillies, coriander seeds, grated coconut ,cumin seeds one by one and grind as fine paste with some water.. In a pan, heat enough oil and fry the cloves, cardamoms, bay leaves until they turns brown, add the chopped brinjal, turmeric powder and cook for few minutes, add the grounded masala and sauté for few minutes in medium flame...now gently add the rice, 4 cups of boiling water and salt.. Cook everything in high flame for 5minutes, put the flame to simm...

Ingredients: Carrots - 6 big Sugar - 1 1/2 cups Cardamom - 1/2 tsp Milk - 1 1/2 cups Ghee - 7-8 tbsp To garnish: Roasted nuts and raisins - a handful Method: Wash & Peel the skin of Carrots, Finely Grate them Now Heat 3-4 tbsp ghee in a wide pan. Roast the nuts till golden brown and set aside. In the same pan, add remaining ghee, add grated carrots and Saute till the raw smell is gone. Add milk and cook on low flame for 40-45 minutes till all milk is absorbed and the mixture becomes thick. Now add sugar, cardamon pwd and cook till carrots leave the edges of the pan. Simmer for 5 minutes. Garnish with roasted nuts before serving.

Ingredients: Large Eggplant (1no) Onion (big & chopped) Green chilly (chopped, 1 tsp) Red chilly powder (1tsp) Coriander powder (1tbsp) Turmeric powder (1/2tsp) Amchur powder (1/2tsp) Mustard seeds (1/4tsp) Cumin seeds (1/2tsp) Urad Dal (1/2tsp) Asafoetida powder (1/4tsp) Salt Oil Coriander leaves (chopped, 2tbsp) Method: Apply oil to the Eggplanyt & Roast on medium Flame directly on stove burner or Poke 2-3 holes on the eggplant and microwave in high for 5minutes,take out the eggplant and spray some oil over the eggplant, broil the eggplant in oven for 30-40minutes on turning the eggplant every 15 minutes.. Take out and keep aside..let it cool, peel the skin off the eggplant and scoop out the flesh and keep aside.. Heat oil in a pan, add Urad Dal, cumin seeds, mustard seeds and stir until the seeds crackle,add asafoetida powder, add immediately chopped green chillies, saute until they turns golden brown, add the chopped onions,turmeric powder, salt an...

Ingredients: Rice - 1 cup Moongdal - 1/2 cup Water - 4 & 1/2 - 5 cups Ginger (Peeled and chopped finely) - 1 Tbsp Pepper Corns - 1 /2 tsp Ground Pepper - 1/2 tsp Cumin seeds (Jeera) - 1 tsp Ghee - 1/4 cup Cashews - 1 /4 cup Salt - 1 & 1/2 tsp Curry leaves - A few Turmeric Powder - 1/4 tsp (Optional) Method: Dry roast moong dal on a medium flame till it turn red. Wash the rice with water if needed and drain the water. Now Add rice, moongdal, salt , turmeric powder and water to a pressure cooker and cook till you hear 2 whistles. Do the tadka. Heat ghee in a small pan. Add cumin seeds, pepper corns, pepper powder, cashews, curry leaves in that order. turn off the stove. Add this to the cooked rice - dal mixture and stir. Again turn on the stove and let this mixture / pongal simmer on low flame for 5 minutes so that it can absorb the flavors of the spices added. Serve hot pongal with peanut chutney or coconut chutney or Any Pickle. Note: Pongal is more...