200. Pepper Rice 201. Vaangi bath202. Goverdhan Bhath203. Pineapple upside down pulao204. Sweet Turmeric rice205. Fried Rice206. Moong Fried Rice (Hesarukalu)207. Masala bath208. Macaroni mushroom209. Ellupudi Chitranna210. Fruity pulao211. Palak Pulav212. Pulao213. Vegetable Biryani214. Rice kurma215. Koyukatte216. Mushroom noodles217.Bakola Bath218. Meeti Orange rice

200. Pepper riceRice 1 cup (Cooked)Pepper 1 TspUrad dal 2 tspSeasoning mustard seeds, urad dal, channa dal, curry leaves, oilCoconut cupMethod: - Fry urad dal and pepper and grind it with coconut. Mix this to the rice and mix well. Season with all the seasoning ingredients and mix well. Garnish with coconut and serve.

201. Vaangi bathRice 1 cupBrinjal 300 gmOil 60 gmTamarind littleSalt, curry leaves, mustard seeds, turmeric, cashewMasala Channa dal 2 tspUra dal 2 tspDhaniya 1 tspRed chili 4-5Cloves 3-4Dalchinni Decicated coconut 1 tbspall this separately and grind with coconutMethod: Heat oil in a pan. Add mustard, brinjal and cook. Once it is cooked add the masala powder and salt and saut. Add tamarind juice and mix well. Add this to the cooked rice and mix well. Heat oil in pan and saut the cashew and mix this to the rice.

202. Goverdhan BhathRice 2 cupsCluster beans 4cups (chopped)Sambar powder 2tspTamarind concentrate tspSalt to tasteCoconut gratings 3tbspSeasoning: oil 3tbsp, mustard seeds tsp, cashew bits and groundnuts few each, gram dal and urad dal 1 tsp each, hing pinch, turmeric tsp, curry leavesMethod: prepare rice in such way that grains are separate. Cook cjhopped cluster beans in salted water till spft and drain. Heat oil, season with mustard seeds, dals, ground nuts and cashewnuts. Add curry leaves, turmeric and hing.Add cluster beans and saut for 2-3 minutes. Add tamarind concentrate, sambhar powder, copra gratings and mix well. Finally add rice and mix well. Serve with plain curds.

203. Pineapple upside down pulaoRice 2 cupPineapple slices 4-6 Sugar 1 cupOil/ghee cupButter 2 tbspMethod: - Soak rice for 30 minutes. Cook this and add sugar and butter and mix well. Take little water in a baking dish, add 4 tbsp sugar and heat till it turns brown. Arrange pineapple slices on this. Pour the rice over this and press a little and bake it for 15-20 minutes in an oven. Once it is done turn upside down on taking it out. Decorate it with nuts &serve.

204. Sweet Turmeric riceRice 1 cupTurmeric 1 pinchGhee - 1 tbspElaichi - 2Almonds 10-15 Cream cupCashew 3-6Cloves 2Sugar 1 cupBlue grapesMethod: Prepare the rice and keep it aside. Heat little ghee in a vessel and fry clove. Add cream, turmeric, cashew and saut. Mix sugar with the rice and keep it on a low flame. Once the water evaporates add the seasoned ingredients and mix well. Garnish with almond, cream, blue grapes and serve.

205. Fried RiceRice 2 cupWater 3 CupOil 3 TbspSalt to tasteLime juice 1 tspCarrot, Capsicum, Cauli flower, Beans, - 2 Tbsp (Chopped finely)Mushroom 2 Tbsp (Chopped)Spring onion Cup (Chopped)Soya Sauce 4 tbspAjinomoto 1 PinchPineapple cup (Chopped) optionalMethod: - To the boiling water, add salt, little oil, lime juice and rice and boil. Rice should be par-boiled. Strain the excess water and let it cool.Heat oil in a pan. Add spring onion and fry for 1 minute and take it out. Fry all the vegetables till it is boiled. Then add boiled rice, Soya sauce, ajinomoto and fry for some more time. Finally add spring onions and pineapple and saut a little and remove from fire and serve hot

206. Moong Fried Rice (Hesarukalu)Rice 2 cupMoong 100 gm (Soaked for 45 minutes)Onion 3-4Green Chillies to tasteOilGhee 3 tspGinger 2Garlic 3-4 flakesCoriander leaves littleMethod:- Heat cup oil in the cooker. Add onion and fry. Add green chillies, garlic, ginger, and saut. Add moong and fry for 2 minutes. Add rice (Coconut can be added) Salt, and ghee and water. Close the lid and cook. Garnish with coriander and serve.

207. Masala bathBasmati rice 1 CupGinger-garlic paste 2 tspOnion cup (Finely chopped)Jeera 1tspDhaniya 2 tspCocnut 2 tspPudina 2 tsp (chopped)Elaichi 3Clove 3Dalchini 1Green chilies 6Cashew 2 tbspCoriander 2 tbspCooked peas, carrot, beans 1 cupMethod: -Cook rice with salt and lime juice and 1 tsp oil. It should be partly cooked.Grind coconut, ginger-garlic paste, dhaniya, jeera, pudina, coriander, onion together. Heat oil in a pan and add clove, dalchini, elaichi, green chilies and fry. Add the ground masala and saut. Add cooked vegetables and salt and cook for 2 minutes. Add rice and fry little. Finally add fried cashew, coriander, ghee and mix well and serve.

208. Macaroni mushroomRice 1 cup (Cooked)Milk 1 cupMacaroni 1 cup (Cooked)Tomato ketchup cupMushroom cup (Chopped and Cooked)Cheese cup (Grated)Onion 1 (Chopped)Maida 1 tbspGarlic 4 cloves

Chilli sauce tbspMustard tsp (Powdered)Salt and pepper to tasteButter 2 tbspMethod : - Heat butter in a thick bottomed vessel. Add maida and fry for sometime and remove from fire. Then add milk and mix well. Boil this and add mustard powder, salt and pepper and mix well. Add cooked rice to this and keep it aside. Heat oil in another pan. Fry onion, garlic, tomato ketchup, mushroom, salt and pepper and saut. Add macaroni and chili sauce and fry till it becomes little brown. Take a Baking vessel. Spread the rice, mushroom-macaroni, grated cheese and bake this in the oven in 200 deg. Centigrade for 20 minutes or till cheese melts. Serve with salad.

209. Ellupudi ChitrannaKadlebele 150 gmSesame 50 gmUrad dal 50 gmRed chilie 10-12Desicated coconut 1 cupJaggery littleTamarind 150 gmCurry leaves, methi, pepper, jeera, hing, Turmeric 1 spnOil littleMethod :- Fry all the ingredients with little oil and powder it. Take out the tamarind juice. Add salt and boil it. Add jaggery and powdered masala. Add little oil and saut. Then season with mustard, kadalebele, urad dal, ground nut, curry leaves, and mix together well. Add this to the rice and add little oil. Mix well and serve.

210. Fruity pulaoBasmati rice 2 cupsCoconut milk 4 cupsCardamom 8Clove 10Cinnamon 6 bitsPineapple chunks cupSeedless grapes cupWhole blanched almonds 12Ghee 2 tbspChopped mint 1 tbspSalt to tasteMethod: Clean, wash and soak the rice for 10 minutes. Heat ghee in a cooker and put in the spices. Now add the drained rice. Stir well. Add the coconut milk, pineapple, grapes, almonds, mint and salt. Pressure cook for 2 minutes only. Open the cooker after 15 minutes.

211. Palak PulaoPalak 4 bunches (Chopped)Rice - kgOnion 4 choppedTomato 4 choppedGinger-garlic paste 1 tspMustard seeds, Urad dal, Channa dal, Turmeric, Coriander LittleMasala to grind Coconut grated 1 cup, mustard seeds, ginger, coriander leaves, red chili powder, jeera, cinnamon, clovesMethod: Heat little oil in cooker. Add mustard, channa dal, urad dal, curry leaves, onion, ginger-garlic paste and saut. Add tomato, palak, turmeric, rice, ground masala, and salt and fry for some time. Then add water and pressure cook till it is done. Serve with tomato& onion raita.

212. PulaoRice kgPeas, beans, carrot, potato kg each (Chop length wise)Cauli flower 1Coconut 1 Green chillies 17-18Cashew 50 gmsGinger 1Onion 4Garlic 4-6 flakes Ghee kgCinnamon 4 piecesCloves 4Cardamom 1Method: Grind together coconut, green chillies, ginger, garlic, 2 onion, 2 pieces cinnamon, clove, cardamom, coriander. Soak rice in water for 10 minutes, drain and keep it aside.Heat ghee in a deep kadai, add cloves, 2 pieces of cinnamon, 2 chopped onion, cardamom and saut. Then add the ground masala and fry. Add vegetables, rice, turmeric, salt and water and cook. Season with cashew, curry leaves and red chillies (Garlic can also be added)

213. Vegetable BiryaniRice 1 cupVegetable Carrot, peas, potato, beansGreen chilies 3Onion 2-3 (Sliced)Tomato 3-4Chili powder 1 tspDhaniya powder and saunf 1 tsp each powdered togetherTo Grind : Coconut cup, Poppy seeds 2 tbsp, Cashew 2 tsp

Ginger 2, Garlic 3-4 flakes - GrindCoriander and curry leaves - littleCloves 6Cardamom 6Cinnamon 2Lime Curd cupMilk cupMethod: Cut the vegetables into big pieces. Marinate this in the beaten curd and ginger-garlic paste.Wash the rice and soak for 1 hour in water.Heat oil and ghee in a Deep Pan and add half of the spices, coriander and saunf powder and saut. Add chopped tomato and salt and fry till the oil separates. Add vegetables, coriander and curry leaves and cup hot water. Cook till the vegetables are done. Squeeze lime juice and mix. Add the coconut, cashew and poppy seeds paste. Heat 1 cup water with salt. Add rice and rest of the spices and hot water. Cook till the rice is done. Heat oil in a pan Spread of the rice on this. Spread the boiled vegetables and rest of the masala over this. Spread the rest of the rice over this. Add little saffron and bake for hour or till it is cooked properly.

214. Rice kurmaRice 250 gmCheese 150 gmGhee or oil 200 gmTomato 2 (ground to paste)Ginger 1 tbsp (Paste)Cumin seeds tbspGreen elaichi 2Cinnamon Cashew 7-8 (Fried)Coriander, green chilli, onionMethod: Soak rice for 15 minutes. Fry the cheese pieces in oil/ghee. Heat ghee in a pan and fry onion. Add ginger, garlic and tomato paste, salt pepper, red chilli powder, mustard, elaichi, Cinnamon, and mix well. Fry till the ghee leaves the vessel. Mix rice and gravy in another vessel and add water (twice the quantity of rice) and cook with bay leaf. Add fried cheese and cover the vessel. Finally add cashew, coriander, chilli and serve. 215. Koyukatte (Madras)Rice 3 cupCoconut 2 cupSugar 3tspMustard seeds 1 tspUrad dal 2 tspRed chilies 3Oil 2 tbsp

Method: - Wash the rice and soak for 10 minutes. Then dry that on a cloth. Grind this coarsely. Fry this for 5 minutes.Heat oil in a pan. Add mustard, urad dal, red chilies and add 6 cups of water. Once the water starts boiling add salt, sugar and rava and mix well. Remove from fire. Make round balls out of it and steam cook this in cooker without weight. Serve with ghee, curd or coconut chutney.

216. Mushroom noodlesNoodles 200 gmsMushroom 100 gmCapsicum 2Onion 100 gmSpring onions 100 gmAjinomoto tspOil 5 tbspSoya sauce 1 tspTomato ketchup 1 tbspSalt 1 tspWhite pepper powder tspMethod: - Cut all the vegetables and mushroom to 1 long and cook.Boil water and add noodles. Add salt and little oil. Cook till noodles become soft. Sieve that and pour cold water over that and sieve and leave it aside. Heat oil in a heavy bottomed pan. Fry onion. Add rest of the vegetables and mushroom and cook for 2 minutes Then add ajinomoto, spring onion, soya sauce, white pepper and salt. Then add noodles and saut for sometime and serve hot.

217.Bakola BathVarmicelli 1 pack 500 gmGreen peas kgCurd 1 litreCashew 25 gmsCoriander leaves 1 bunchCurry leaves littleGreen chillies 6Ginger 1Mustard 1 tspRed chillies 4Ghee 4 tspCoconut oil 4 tspCoconut grated 1 cupSalt to tasteMethod: Boil water in a pan and add vermiceeli. Boil till it is half done and add peas and cook till it is done.Heat ghee in a pan and add mustard, cashew, green chillies, red chillies.

Add coconut and the seasoning to the boiled peas and vermicelli. Add salt and mix well. Warm the coconut oil and finally add curds and mix well and serve. 218. Meeti orange riceBasmati rice 2cupOrange juice 1 cupWater 3 cupPudina 1 tspJeera tspSalt to tastePaneer 200 gmClove 4 (Powdered)Dalchinni 3 (Powdered)Pepper powder tspOnion 2Orange essence tspGhee 4 tbspMethod: Boil water with pudina and jeera. Take it out and add this to orane juice after 30 minutes. Sieve and keep it aside (Orange meet). Soak rice for 15 minutes in water.Pour this in the cooker. Add soaked rice. Heat oil in a pan and fry onion. Add clove and cinnamon, pepper powder. Add this to the rice. Add essence and salt and cook till it is done. Heat paneer and mix this to the rice and serve.

250. Gojju251.Onion gojju252. Menthyada hittina gojju253. Pomegranate gojju254. Puliyogare gojju255. Tomato Gojju256. Kabul Channa (Kadale kalina) Gojju257. Methi leaves gojju258. Coconut Gojju

250.GojjuBrinjal gojjuBrinjal 1/2 kg (Finely chopped)Channa dal, urad dal, sesame 1 tbsp eachRed or green chil 10-11Methi seeds, jeera tsp eachDecicated coconut cupJaggery littleMethod: - Fry all the ingredients and grind that to powder with coconutCook brinjal in the seasoning. Add tamarind juice, salt, jaggery and cook. Add the masala powder and cook for some time. (same method can be used to make capsicum, ladies finger, bitter guard, pumpkin, cucumber gojju. Cucumber should not be cooked.)

251.Onion gojjuOnion big 4Green chilies 8Curry powder 1 spoonCorianderTamarind, jaggery, curry powder, salt to tasteMethod: - Heat oil in pan. Add mustard seeds, channa dal, urad dal, onion, green chilies, and saut. Add tamrind juice, curry powder, jaggery, salt and cook for sometime

252. Menthyada hittina gojjuChanna dal, urad dal, tur dal, green gram dal 50 gm eachRed chilies 6-7Pepper, jeera, methi, - 2 tsp eachWheat 2 tspTamrind lime sizedOnion 2 (finely chopped)Curry leaves, CorianderSeasoning mustard, channa dal, urad dal, - 1 tspJaggery, oil and salt to tasteMethod: - Fry all the ingredients and grind it powder. Heat oil in a pan. Add mustard, urad dal, channa dal, onion coriander, curry leaves and saut. Add this powder, jaggery, tamrind juice and salt. Add little water and cook.

253. Pomegranate gojjuPomegranate 1Coconut 1Red chilie 4Hing 1 pinchGround nut cupSalt, jaggery, turmeric, mustard seedsMethod: - Take out the juice of pomegranate seeds. Grind coconut, chilies, jaggery, mustard, turmeric without adding water. Mix this to the juice. Heat oil in pan (Quantity of oil should be more) fry groundnut, chilie, mustard, hing. Add the mied juice and cook for 2-3 minutes. Serve with rice and little oil.

254. Puliyogare gojjuTamarind 200 gmCurry powder kgSalt 100 gmJaggery 100 gmUrad dal, mustard seeds 1tsp eachHing littleTurmeric tspMethi and jeera tsp each (fried and powdered) Oil kgSesame cup (fried and powdered)Method: - Soak tamrind in little water and take out the juice. Heat oil in pan. Add mustard, hing, channa dal. Then add tamrind juice. Once it starts boiling add curry powder, salt, jaggery and mix well. Add sesame powder, methi-jeera powder. Cook for 1-2 minutes and remove from fire.

255. Tomato GojjuTomato kg Tamarind littleMustard 1tspGreen chilies 8Hing littleCoconut (grated)Jaggery lime sizedMethod: - Grind mustard, green chilies, turmeric together with coconut. Cook tomato in the seasoning. Add tamarind juice, salt, jaggery and the ground masala and cook for 2-3 minutes.

256. Kabul Channa (Kadale kalina) GojjuKabul Channa 2 Cup (Soaked previous day)Tomato 8-10Onion 6 Maida 3 SpnGreen chilies 5-6 (Finely chopped)Cream 1 cupOil TbspCoriander little choppedRaisins CupSugar 2 pinchCahew badam pieces 5- 6 eachSalt to taste Garam masala littleMethod: - Boil the soaked channa in a cooker. Heat the oil in a pan. Chop 4 onions finely and fry this. Then add cup cream and saut. Add maida and saut. Grind green chilies and tomato and add to the above. Close with lid and cook for sometime. Then add salt, garam masala, salt, boiled channa and mix well. Cook for 10 more minutes and remove from fire. Chop the other 2 onions length wise and deep fry this in oil and add

this to the gravy. Garnish with rest of the cream, coriander, onion slices and chilies (Optional) and serve.

257. Methi leaves gojjuMethi leaves 3 bunches (Chopped finely)Brinjal 250 gm (Chopped in round shaped slices)Potato 1-2 (Chopped in round shaped slices)Green chilies 4-6 (Chopped finely) Tomato 2-3 (Chopped finely)Mustard, jeera, dhaniya powder, garam masala spoon eachCoriander littlePaneer 2-3 tbspGinger 1 (Chopped finely)Salt to taste, little oilMethod: - Heat oil in pan. Deep fry potato and brinjal separately and keep it aside. Add mustard, jeera. Add ginger, green chilies, methi leaves and saut. Add cup water and cook. Add the fried potato and brinjal, tomato, salt and masala and saut for 5 minutes. Garnish with coriander and mashed paneer and serve with chapati.

258. Coconut GojjuUrad dal 1 small cupChanna dal 1 small cupMethi, jeera 1 tsp eachSesame 1 tbspJaggery, tamarind littleSalt to tasteCoconut gratedMethod: Fry the dal, jeera, methi sesame separately, Grind this together with tamrind, chillies, hing, salt and coconut. Heat oil in a pan and add mustard seeds and the ground masala and keep stirring. Add jaggery, salt and keep stirring till it thickens and serve with rice or roti.(Wheat gojju Fry wheat with the other ingredients and follow the same procedure)

301.Balekayi chatnipudi302. Poppy seeds chatnipudi303. Huruli pudi304. Sabbasige soppina chatnipudi305. Garlic chatnipudi306. Gojjina pudi307. Coconut & Curry leaves chutney powder308. Guava chutny309. Radish Chutney310. Pudina and Coriander Chutney311. Amla chutney312. Green Chillies Chutney313. Mushroom chutney314. Bitter gourd Chutney (Hagalakayi Tirulu) I315. Bitter gourd Chutney (Hagalakayi Tirulu) II316. Paneer balaka317. Garlic balaka318. Mango Didir pickle318. Mango Didir pickle319. Mango gulamba

301.Balekayi chatnipudiBalekayi 2Urad dal, channa dal 100 gm eachRed chili 15Decicated coconut 1 cupHing, salt, tamarind and little sugarMethod: - Fry all the masal ingredients and powder it. Prepared balekayi chips. Mix this with the powder.(Similar method for bittergaurd, Hurulikalu, coriander leaves, nugge hoovu, chatnipudi)

302. Poppy seeds chatnipudiPoppy seeds 150 gmRed chilies 8-10Decicated coconut - cupSalt to taste. Fry all the ingredient and grind it to powder(Similar method for dhaniya chantnipudi)

303. Huruli pudiHurulikalu 1cupTur dal cupPepper 1 tbspCurry leavesFry all the ingredients and powder.

304. Sabbasige soppina chatnipudiSabbasige soppu 4 bunchFried gram 1 tbspRed chili 10-11Decicated coconut 1 cupHing, salt, tamarind and little sugarMethod: - Dry the leaves for 1 hour under the sun. Fry that till the water evaporates. Fry rest of the ingredients and grind that to powder with fried gram and other ingredients.

305. Garlic chatnipudiGarlic 3igMethi tspChanna dal 3 tspUrad dal 2 tspJeera tspRed chilli 10Coriander 1 bunchCurry leaves littleTamrind powder 3 tspCoconut 10 tsp (Sliced into small pieces)Method: Heat 4 tsp oil in pan. Fry coriander and take it out. Fry dal, methi, jeera, red chilli and powder it. Add tamrind powder, coconut, salt, garlic and grind it a bit. Finally add coriander, curry leaves and grind.

306. Gojjina pudiMustard 1 cupDanuya, jeera, methi cupPepper cupRed chili - 5Fry all the ingredients and powder it.

307. Coconut & Curry leaves chutney powderDecicated coconut (Cut into small pieces)Urad dal 1 tspRed chillies 3-4Sesame 2 tbspCurry leaves 1 cupTamarind littleSalt to tasteMethod: Roast each ingredient separately on a low flame till you get the aroma. Grind together to coarse powder consistency. Add salt and mix well.

308. Guava chutnyGauva 250 gm (grated)Ginger paste 2 spTamarind 100 gm (Juice to be taken out)Mustard 2 sp (powdered)Jeera 2 tbsp & Elaichi 6 (ground together)Raisin 15Sugar 50 gmPaneer 4 sp (mashed)Kesar littleGreen chilis 4-5Pepper powder 1 spSalt to tasteMethod: - Heat oil in pan. Add mustard, elaichi-jeera powder and grated guava and saut. Add tamrind juice, sugar and salt. Water can be added if needed. Stir till it thickens. Allow it to cool. Add paneer, kesar. Lime juice can be added for extra taste. Garnish with raisin.

309. Radish ChutneyRadish grated 2 cupRed Chilli powder & green Chilli chopped 1 tsp eachCrushed walnut3 tspSalt to tasteMethod: Drain out the water from grated radish. Heat oil, add radish and saut. Add red chilli powder, salt, green chilli, walnut and mix well. (Can be ground to chutney or served as it is)

310. Pudina and Coriander ChutneyPudina 1 cupCoriander cupJeera 1/3 tspRoasted gram 2 tbspGarlice 2 clovesCoconut 2 tbsp (Optional)Green chillies 2-3Lime juice tspJaggery 1 tsp (Grated)Method: Grind all the ingredients except jeera, salt and jaggery into thick, coarse paste. Then add jaggery, salt and jeera and grind to smooth paste.

311.Amla chutneyAmla kg (Cut into pieces)Green chillies 100 gmBlack pepper 1 tbspMethi seeds 1 tbspMustard seeds 2 tbspGinger 2Lemon 1 (Juice)Salt to taste.Method: Grind together to a coarse texture. Store in dry jar

312. Green Chillies ChutneyGreen Chillies 6-8Onion 1Tomato 4Garlic 4-6 flakesTamarindSalt to tasteMethod: Grind all this together and season with mustard seeds and hing.

313. Mushroom chutneyMushroom 1 cup (Chopped)Onion 1 cup (Chopped)Red chilies 10Coconut cup (grated)Tamarind little Garlic 7-8 clovesHing 1 pinchSalt to tasteMethod :- Fry onion, mushroom, chilies and garlic in little oil. Add all other ingredients and grind coarsely. Season with curry leaves, Mustard and hing.

314. Bitter gourd Chutney (Hagalakayi Tirulu) IUrad dal 3 tspRed chillies 6Hing pinchCoconut cupCoriander littleTamarind littleJaggery littleHagalakayi tirulu kgMethod: Dessed the tirulu and fry this in 2 sp oil for 5 minutes and keep it aside. Fry urad dal, red chillies, hing and grind this with the rest of the ingredients.

315. Bitter gourd Chutney (Hagalakayi Tirulu) IIHagalakayi tirulu kgFried gram cupGreen chillies 5-6Coriander cupJaggery, salt, tamarind littleMethod: Dessed the tirulu and fry this in 2 sp oil for 5 minutes. Grind this with other ingredients and season with mustard seeds and serve.

316. Paneer balakaPaneer 300 gm (Cut into 2x1 pieces)Capsicum 1 (Chopped)Red chili powder 1spTurmeric spSaunf and methi - littleGinger pieces 1 spVinegar 1 cupMustard - 1 tbsp (Powdered)Method: - Fry paneer till it is golden brown and keep it aside. Fry capsicum. Add salt, turmeric, mustard powder, saunf, methi and ginger and mix well with paneer and fill this in the bottle. Pour vinegar over this. This can be taken out from vinegar whenever required.

317. Garlic balakaGarlic 300 gm Vinegar 1 cupJeera , Red chili,Methi & Saunf powder 1 small sp eachJaggery 100 gmGinger paste 20 gmMustard 50 gm (Powdered)Raisin 10 gm

Oil 250 gmSesame 30 gmTurmeric, pepper powder 1 sp eachSalt to tasteMethod: - Cut garlic in the centre and fill saunf and methi powder.Heat 2 tbsp oil and fry ginger. Add turmeric, red chili powder, pepper powder. Add garlic and cook on low flame. Add mustard powder and boil for sometime. Remove from fire and allow it to cool in steel vessel.Boil vingar and jaggery separately (It shouldnt be boiled). Pour this over the garlic masala. Heat this after 4 hours and add the rest of oil.

318. Mango Didir pickleMango 2 glasses (Finely chopped)Green chilies 2 tbsp (Finely chopped)Ginger 2 tbsp (Grated)Red chilies 30Mustard seeds 2 tbspSesame oil 2 tbspCurry leaves, salt and hingMethod: - Add salt and hing to 2 glass of water and boil. Keep it aside.Grind red & green chilies, mustard, turmeric with little boiled water. Add this to above salt water, mango and mix well. Season with mustard, hing and curry leaves. This can be kept for 10-15 days.

319. Mango gulambaMango 6Jaggery cupElaichi 5Cut mangoes into small pieces like pickles. Steam cook this for 1-2 minutes. Prepare jaggery syrup and remove from fire. Add the steam cooked mango pieces. Add the powdered elaichi and mix well. Store it in a container, once it is cooled. This will last for a month without preservative.

401. Sihi Huli Melogara402. Menasina kootu403. Sihi kootu404. Hasi majjige huli405. Huli tovve406. Batani (Green peas) Tovve 407. Palak Sagu408. Sweet Beans Curry409. Beans-ginger Dal410. Horsegram Curry411. Rasam412. Groundnut dal413. Daal414. Theyal416. Mushroom sagu416. Udaka417. Udaka418. Pepper rasam419. Hunase rasa

401. Sihi Huli MelogaraCarrot 2 Big cut into big piecesBeans and cucumber 1 cup Chop the following vegetables Capsicum CupSpring onion LittleCauli flower Cup Tomato 2 Butta (Tender) cup Mushroom 3-4 GarlicOil 3 TbspVinegar CupSugar 2-3 TbspCorn flour 3 TbspChili sauce to tasteSoya sauce 1 tspPepper powder & salt to tasteMethod: - Blanch carrot and beans for 2 minutes in boiling water, strain and keep it aside. Heat oil in a pan and fry garlic till it is brown and keep it aside. Add cauli flower and onion and fry for 2 minutes. Then add carrot, beans, cucumber, capsicum, tender butta, mushroom and finally tomato and fry for 2 minutes. Then add tomato sauce, Soya sauce, salt, vinegar, sugar, pepper powder and little water and boil for some time. Mix corn flour in water and add. Boil this till it thickens and serve.

402. Menasina kootuToor dal 100 gmBeans, carrot 100 gm eachCucumber or seeme badane 100 gmHirekayi 1Ground nut cupPepper 1 tspRed chili 2-3Urad dal 1 tbspPoppy seeds 1tspSugar 1 tspGhee 1 tspMustard 1 tspTurmeric tspCoconut half gratedMethod: - Cook toor dal with turmeric and little oil. Cook vegetables with salt. Fry pepper, red chili, urad dal. Add poppy seeds just before removing from fire and grind this with coconut. Ad this masala to cooked dal and vegetable, add little water and allow it to boil.Add salt and sugar. Season with mustard and groundnut and serve hot.

403. Sihi kootuUrad dal 100 gmBeans 100 gmAvarekalu 2 cupDantina soppu 4 bunchPotato 2Ground nut cupSugar 1 tspGhee 1 tspMustard 1 tspTurmeric tspCoconut half grated Red chili 4-5Dhniya 2 tspRice 2 tsp (Soaked)Method: - Cook toor dal with turmeric and little oil. Cook vegetables with salt.Grind red chili, soaked rice, dhaniya, turmeric with grated coconut (Raw). Add this to cooked dal and vegetable. Add salt to taste and sugar. Season with ground nut and mustard in ghee and mix well.

404. Hasi majjige huliCucumber (Sambhar) 1 (Diced)Coconut half grated Fried gram 1 tbspCurd - literSalt to tasteCurry leaves, mustard seeds, Turmeric tspButter 1 tspMethod: - Cook cucumber with salt. Grind fried gram, coconut, green chilies and turmeric. Mix curd, ground masala and salt together. Season with mustardand curry leaves. Add cucumber and mix well. (Cabbage, seeme badane hasi majjige huli can be prepared in the same way)

405. Huli tovveToor dal 150 gmPumpkin or hirekayi kgCoconut half gratedTamarind, Jaggery littleDhaniya 2 tbspDalchini 1Clove 1Jayikayi littleRed chili 6-8Kadalebele 2 tbspUrad dal 1 tspOil 1 tbspMustard, curry leaves, hing, turmeric

Method: - Cook dal with turmeric and oil. Cook vegetables with salt. Fry all the masala ingredients in little oil and grind with coconut. Add this masala to cooked vegetables and dal. Add tamarind, salt, jaggery.Season with mustard, curry leaves, hing.

406. Batani (Green peas) Tovve Batani (green peas) 500 GmBesan CupSour curd 1 cupLime 1Garam masala 1 spnPaneer 150 gmJeera spnOil 2 spnRed chili powder spnGreen chilies 5-6Coriander little (Chopped)Turmeric 2 pinchDhaniya powder 1 spnSalt to tasteMethod: - Boil little green peas and grind rest of them. Cut the paneer and fry in ghee. Heat the oil in a pan and add jeera and hing. Add garam masala, turmeric, dhaniya powder and saut. Add the ground paste and allow it to boil. Add little besan and saut. Add curds, glass water, salt and saut for some time. Remove from fire.Add fried paneer, green chilies (Cut lengthwise), coriander and squeeze the lime juice. Finally add the peas and serve with rice

407.Palak SaguPalak 4 BunchesDantina Soppu 2 BunchesChakota Soppu 2 bunchesCabbage 200 gmTurnip 50 gmGinger littleGreen chilies 5-6Butter 2 TbspTurmeric 2 pinchRed chilies powder spSalt to taste, little hing Garnishing Turnip slices, Chopped cabbage, Coriander leavesMethod:- Chop all the greens, cabbage, turnip and cook it. Grind it once it is cooled. Grind ginger and green chilies and keep it aside. Heat oil in a pan and add hing. Then add the ginger chili paste. Add salt, red chili powder, turmeric and saut. Then add greens paste. Mix glass water and cook for 10 minutes. Garnish with turnip slices, cabbage and coriander leaves and serve.

408. Sweet Beans CurryFrench Beans 4 Cups (Cut in to pieces) Coconut 2 Tbsp (Grated)Sugar 2 TbspSalt 2 pinchesGhee 2 tspUrad dal & gram dal 1 tspCashew bits fewCurry leaves Hing 2 pinchesMehod: Heat ghee, add dals and cashew bits, fry till they turn to brown, add hing, curry leaves. Add two cups of water with salt and sugar and bring it to boil. Add beans and cook till tender and dry. Mix coconut gratings and serve with roti or rice.

409. Beans-ginger DalFrench beans 2 cupsTur dal 1 CupGreen gram dal and gram dal tbsp eachGrind to paste:Coconut gratings 2 tbspGinger 1 small piece (Chopped finely)Green chilies 2Curry leave FewHing PinchTurmeric tspLime juice 1tspGarnish Coriander leavesSeasoning Oil, Jeera 1tsp, red chilies 4 pieces Method: Pressure cook dals and beans. Add the ground paste and simmer for 2-3 minutes. Season with jeera and red chilies and pour over the dal.Add lime juice, garnish with coconut leaves and serve hot with rice or rotis.

410.Horsegram CurryHorsegram 1 cupsPotato 2 (Boiled, peeled and cubed)Tamarind juice 1 cup (Medium thickness)Jaggery 2 tbspCurry leaves fewSalt to tasteGrind to paste: Coconut gratings 2 tbspMustard seeds 1 tspSesame Seeds 1 tspRed chillies 2-3 Asafoetida - pinchSeasoning: oil 2 tspMustard tspGroundnut 1 tbsp (optional)Method: Pressure cook the gram in 1 cups of water and few drops of oil

Heat oil and add the seasoning ingredients. Then add tamarind juice, jaggery, and salt along with a cup of water. Simmer for five minutes to thicken. Add the cooked gram, potato cubes and the ground paste. Simmer for three to four minutes till it bends well. Finally add curry leave. Allow it to cook for one more minute and serve hot with rice or rotis.

411. RasamHOrsegram 1 cupTamarind small lime size ballCurry leaves Coconut gratings 1 tbspJaggery powder 2 tspSalt to taste.Fry and grind: coriander seeds 1 tbspUrad dal 1 tspGram dal 1 tspAsafoetida pinchRed chillies 2Cinnamon small pieceSeasoning: oil 1 tsp, Mustard seeds tspMethod: pressure cook gram with 2 cups of water and few drops of oil. Extract tamarind juice and add it along with jagger and salt and boul for 2-3 minutes. Add the ground paste and curry leaves and simmer for 2 minutes. Season with the above mentioned ingredients and pour it over the rasam. Serve it hot with rice.

412. Groundnut dalTur sal 1 cupGround nuts cup (Roasted and coarsely powdered)Chilli powder and salt to tasteTurmeric powder tspTamarind juice (Extract the juice of lime sized ball of tamarind soaked in cup water)Mustard seeds & jeera tsp eachCurry leaves 1-2 sprigs (Chopped)Coriander cup (Chopped)Hing pinchGarlic 2-3 (Chopped)Cloves 2-3Oil for seasoning Jaggery powder - 1 tspMethod: Cook dal until soft and add the coarse ground nut powder into it. Heat oil in a kadai. Add hing, turmeric powder, curry leaves, garlic, jeera and mustard seeds. Add dal, tamaeind juice and salt. Garnish with coriander and serve hot with chapati or jowar rotis.

413. DaalSabbsige soppu 2 bunches (Chopped finely)Toor dal 1 cup (Soaked for 4 hours)Green chilies 10-12 Garlic flakes 5-6Potato 2 3 (Chopped)Onion 2-3 (Chopped)Coconut grated, pinch of turmeric, salt and tamarind to taste, coriander littleMethod: - Boil the dal. Heat oil in a pan add mustard seeds, garlic flakes, onion, potato, green chilies, salt, turmeric and greens and cook till it boils. Then add cooked dal, coconut, tamarind juice, coriander and cook for some more time. Grind this little and can be served hot with chapati.

414. Theyal (kerala)Coconut 1 cup (Grated)Onion (sambhar) kgDrumstick 2Red chilies 4 or to tasteDhaniya 2 tspTamarind to tastePepper tspMustard seeds - 1 tspCoconut oil 4 tspSalt and jaggeryMethod: - Fry coconut, dhaniya, pepper, chilies, and grind. Heat oil in a pan and fry onion. Add drumstick and fry for sometime. Add water and cook. Add ground paste, salt, jagery tamarind and cook. Season with mustard and curry leaves and serve.

415. Kara kolambu (Tamilnadu)Onion (sambar) kgDrumstick 2Brinjal 2Garlic 15 clovesTamarind to tasteMethi 1 tsp (Fried and powdered)Turmeric tspRed chili powder and salt to tasteOil 3 tspRice flour 1 tbspMethod: - fry onion and methi in tbsp oil. Add drumstick and fry for 2 minutes. Add water and cook once it is par boiled add brinjal and garlic and cook. Add tamarind, salt, turmeric, red chili powder. Mix rice flour in water and add this to the sambar add methi powder and curry leaves. Little sugar can be added if needed.

416. Mushroom saguMushroom 250 gm (Chopped)Badam 20 gmElaichi 5-6Cream 2 tbspPaneer 100 gmOnion 3 Peas 100 gmCauliflower 1(chopped)Jeera 1 spMethi leaves little (Ground)Ghee 4 spRed chili powder 2 spTurmeric cpKhova 2 spCurds cupCoriander and saltMethod: - Fry mushroom in ghee and keep it aside. Fry onion in ghee. Add khova, paneer, curds, and 1 cup water and let it to boil. Add cream, peas, cauliflower, and ground methi leaves. Add jeera, elaichi powder, red chili powder and salt. Mix well. Finally add mushroom and 1 cup water and cook for 15 minutes. Garnish with badam and coriander and serve.

417. UdakaAll types of greens kgGreen chillies 5-6Tur dal 1 cupCoconut grated cupGarlic 2 smallJeera 2 tspDhaniya 2 tspOnion 3Tamarind and saltMethod: Cook greens and tur dal. Drain it and keep the dal and the water separately.Curry: Fry 1 onion, green chillies, jeera and dhaniya separately and grind this with coconut, garlic, coriander and little dal and greens (cooked). Add this to the dal water and boil this with salt and tamarind juice and season with mustard and hing.Sabji: Chop 2 onions and fry this in oil. Add salt, coconut and cooked dal and greens. Mix well and serve.

418. Pepper rasamGreen gram cup (fried and cooked)Turmeric tspMasala: Pepper 12-15, red chili 1, urad dal 1 tsp, grated coconut - cupGhee for fryingHing 1 pinch, curry leavesMilk 2 tbsp

Method: Heat little ghee in a pan. Fry pepper, dal, coconut, hing. Grind this to dine paste. Boil cooked green gram in a vessel, add ground masala, water and salt. Cook for 5-6 minutes. Add curry leaves and milk and remove from fire. This is good for cold, cough, fever and during rainy season.

419. Hunase rasa Tamarind Big lime sizedRed chili 2 (cut into pieces)Jeera, Pepper 5 gm eachGarlic 5-6 flakesCurry, coriander leaves, mustard, salt to tasteMethod: Soak tamarind in water for some time and take out the juice. Add salt. Grind jeera, pepper to powder. Crush garlic flakes a bit. Add this to pepper and garlic. Heat oil in a kadai, add chilli, mustard, curry leaves, masala powder and saut. Add tamarind juice and add enough water. (Dont boil after adding water). Add coriander and remove from fire.This is a digestive rasam is good for digestion; it has to be taken hot.

450. Capsicum Sabji451. Cauliflower Sabji452. Sabbasige soppuina sabji453. Karela baruva454. Beans sukka455. Papad sabji456. Paneer playa457. Cabbage Bhaji458. Bottle guard Palya (Sorekayi)459. Bottle guard kofta bhaji460. Bottle guard Muthiya bhaji461. Bottle guard Peas bhaji462. Bottle guard, capsicum and onion bhaji463.Bottle guard-Tomato Bhaji

450. Capsicum SabjiCapsicum 5-6 (Big)Besan 1 CupOma (Ajwain) SpGhee 1 TbspRed Chili powder, garam masala Spn eachTurmeric 2 pinchPaneer 100 gmSalt to tasteFor garnishing Tomato slices, Fried badam and cashew, chopped corianderMethod: - Cut capsicum in to big pieces. Heat ghee in a pan and fry besan. Add salt and masala powder and saut. Then add capsicum and fry. Sprinkle little water, close with a lid. Remove from fire once the capsicum is cooked. Garnish with cashew, badamm coriander, paneer slices and tomato slices and serve hot.

451. Cauliflower SabjiCauliflower 1 Medium sized Moong daal (Hesaru bele) CupCabbage 1 cup (Chopped)Onion 1 -2 Red chili, Garam masala powder sp eachTurmeric spCoconut 1 (Grate and extract the milk)Refined oil for fryingCoriander Little (Chopped)Salt to tasteGarnishing - Onion slices, Coriander, green chilies, fried cashew and paneerMethod :- Deep fry the cauliflower in oil and keep it aside.Heat oil in a pan and fry the moon daal. Add chopped onions and cabbage and fry for sometime. Add salt, red chili powder, turmeric and saut. Then add fried cauliflower and coconut milk and cook. Add coriander and garam masala and stir well. Remove from fire and pour into the serving tray. Garnish with coriander, onion slices, green chilies, cashew and paneer and serve.

452. Sabbasige soppuina sabjiSabbsige soppu 6 bunches (Chopped finely)Wheat flour 3 cupGarlic flakes 5-6Onion 4-5 (Chopped)Green chilies 10-12 (Chopped and grind with little salt)Salt to taste, Lime juice and grated coconutMethod: - Heat oil in a pan and fry garlic, onion green chilies. Add the greens and fry till it is cooked. Mix wheat flour and water and roll it into chapati. Then make diamond/square shaped slices. Put this slices in boiling water, remove it once it starts sailing on top of water. Add this to the prepared sabji. Garnish with lime juice, coconut and serve.

453. Karela baruva (rajasthan)Karela (bitter gourd) 19 (tender)Red chili 15-20Garlic 15 clovesLime juice and salt to taste, little oilMethod: - cut karela vertically and remove the seeds. Grind chili, salt and lime juice and fill this inside karela and tie that with tread. Heat oil in a pan and put this karela and fry. Turn it over and cook till it is brown and serve.

454. Beans sukkaBeans kg (Finely chopped)Dhaniya 1 tsp, Urad dal 2 tsp, Red chilies to tast, (Fry all this)Tamrind and jaggery littleSalt to tasteCoconut half (grated)Oil 6tbspSeasoning mustard, hing and curry leavesMethod: - Heat oil in a pan. Add mustard, curry leaves and hing. Add chopped beans and little water and cook. Grind coconut, tamrind, jaggery, and salt with fried masala. Add this paste to the above mixture. Cook for sometime and serve hot with rice or chapati.(Halsande, cabbage and potato sukka can be prepared in the same way)

455. Papad sabjiPapad pieces 2 cupCurds 2 cupJeera tspGhee 1 spCoriander, salt, hingRed chili powder - to tasteTurmeric spJeera daniya powder 1 tspMethod: - Heat ghee. Add jeera, hing, jeera-dhaniya powder, turmeric. Add curds and salt and cook for some time. Then add the raw papad pieces to this and cook for 2-3 minutes. Garnish with coriander and serve.

456. Paneer playaPaneer 200 gmOnion cup (Finely chopped)Coconut cup (Fresh and ground)Coconut milk 1 cupCream 2 tbspGinger, garlic paste 1 spoon eachGaram masala, dhaiya powder, turmeric, jeera powder, red chili powder 1 sp eachGreen chilies 1 spoon (Chopped)Oil 6 tbsp, salt to tasteTomato 4-5 (Finely chopped)

Method:- Heat oil in pan. Fry onion, ginger-garlic paste, Add tomato saut. Add ground coconut and fry. Add paneer and saut for 5 minutes. Add all the dry masala and salt. Add coconut milk nd cook till the milk evaporates. Finally add cream and coriander. Remove from fire and serve.

457. Cabbage BhajiCabbage 1 MediumTurmeric tspOil 1 spHing pinchCoconut 2 tspCoriander littleSalt & Green chillies to tasteMethod:- Cut cabbage into 4 pieces and add this to the boiling water with salt. Boil for 3 minutes, remove and chop it finely.Heat oil in a pan and add mustards, hing, green chillies, coconut, coriander and saut. Add cabbage and turmeric and fry for some time on a low flame and serve.

458. Bottle guard Palya (Sorekayi)Bottle guard kgTomato 2(chopped)Onion 1 (chopped)Green chillies 7-8 (chopped)Garlic 5-6 flakesCoriander cup (chopped)Oil 1 tbspSalt to tasteMustard, turmeric, clove and cinnamon powder 1 tsp eachMethod: Slice bottle guard into round shape like chips and cook this. Heat oil in a pan. Add onion, garlic, tomato, chillies and saut. Add the cooked bottle guard, clove and cinnamon powder, salt and mix well. Garnish with coriander and serve.

459. Bottle guard kofta bhajiBottle guard kg (grated)Tomato 2Onion 1 Green chillies 7-8 Garlic 5-6 flakesGinger Besan 1 cupGaram masala, chilli powder 1 tsp eachCurd 1 cupCream cupCoriander cup (chopped)Salt to tasteMethod: Grind tomato, onion, garlic, ginger. Add besanm 1 sp oil, chilli powder, masala and salt to bottle guard and mix well and prepare koftas and deep fry in oil and keep it

aside. Heat oil in a pan and fry the ground masala. Sprinkle some water. Add curd, cream, salt, kofta and mix well. Garnish with coriander and serve.

460. Bottle guard Muthiya bhajiBottle guard kg (grated)Tomato 2Green chillies 7-8 Garlic 5-6 flakesGinger Besan 1 cupWheat flour cupDal powder 1 cup (Fried channa, tur dal)Dhaniya, Jeera, cinnamon powder 1 tsp eachAmchur, red chilli powder 1 tsp eachSugar littleSalt to tasteCoriander cup (chopped)Method: Squeeze the bottle guard and keep the water aside. Grind ginger, chillies, garlic to a fine paste. Add this masala, flour, besan, amchur, dhaniya, jeera powder, salt, sugar to the bottle guard and mix well. Prepare kadubu and steam cook it and keep it aside. (Muthiya)Grind tomato, dal powder with the bottle guard water and keep it aside. Heat oil in pan and add mustard and hing. Add the above mixture, cooked muthiya, salt chilli powder, cinnamon and little sugar and mix well.

461. Bottle guard Peas bhajiBottle guard kg (chopped finely)Peas 1 cupGreen chillies 7-8 Grated coconut 1 cupCurd 1 cupDhaniya, Jeera, cinnamon powder 1 tsp eachAmchur, red chilli powder 1 tsp eachCoriander cup (chopped)Mustard, turmeric, salt and hing 1 tsp eachMethod: Cook bottle guard and peas. Grind coconut and green chillies to paste. Heat oil in a pan, add mustard, turmeric, hing and boiled peas, bottle guard, ground paste, sugar, masala, salt and curd and cook. Garnish with coriander and serve.

462. Bottle guard, capsicum and onion bhajiBottle guard kg (Cut lengthwise and boiled)Capsicum 2 Cut lengthwise)Onion 1 (Cut lengthwise)Dhaniya, Jeera, cinnamon powder 1 tsp eachAmchur, red chilli powder 1 tsp eachCoriander cup (chopped)Mustard, turmeric, salt and hing 1 tsp each

Method: Heat oil in a pan and add mustard, hing, turmeric, onion and fry. Add Capsicum, bottle guard, masala, chilli powder, salt, sugar and mix well. Garnish with coriander and serve.

463.Bottle guard-Tomato BhajiBottle guard kg (Chopped and boiled)Tomato 2 (chopped)Onion 1 (chopped)Green chillies 7-8 Dal powder 1 cup (Fried channa, tur dal)Garam masala, red chilli powder 1 tsp eachSugar littleSalt to tasteCoriander cup (chopped)Mustard, turmeric, hing 1 tsp eachMethod: Heat oil in a pan and add mustard, turmeric, hing, tomato, onion, green chiliies, and saut. Add cooked guard, dal powder, chilli powder, masala, sugar, salt and cook for some time. Garnish with coriander and serve.