Ingredients: 12-15 Baby Corns tsp Garam Masala Powder tsp Turmeric Powder 2 tbsp Oil & Ghee

; Ghee (mixed) Salt (to taste) Coriander Leaves (for garnishing) To Grind (1) 2 big Onions 1 medium Tomato 1 small piece Ginger 2 small Garlic Cloves 4 medium Green Chilies To Grind (2) 1 tbsp Coconut 10 Cashew Nuts (soaked for 3 hours) -1 tsp Fennel Seeds To Temper 1 Bay Leaf 1 Elaichi A small piece of Cinnamon 2 Cloves How to make Baby Corn Korma: Cut baby corns into small pieces and pressure cook them for 3 whistles. Set them aside. Cut onions and tomato. Place them in a grinder. Add ginger, garlic cloves and green chilies and grind them to a paste. Heat oil and ghee in a kadai. Add bay leaf, elaichi, cinnamon and cloves. Add the onion paste prepared in the kadai and stir well. Add turmeric powder, salt and garam masala powder. Mix well. Fry the mixture at low heat for 10 to 15 minutes until the oil leaves the sides of the kadai. Add water to form a gravy consistency and boil the mixture. Add the cooked baby corn pieces. Place cashew nuts, coconut and fennel seeds in a grinder and grind them to form a smooth paste. When the gravy starts boiling, add the cashew nut paste and stir well. Boil the gravy till it becomes thick. Garnish with coriander leaves. Serve hot with chapatti or fried rice. Ingredients: kg Basmati Rice (semi-cooked) 1 kg Boneless Meat (washed and chopped into square pieces) 500 gm Curd 4-6 tsp Ginger-Garlic Paste 4-6 Green Chilli 2 Big Onions (sliced) cup Lime Juice tsp Red Chilli Powder A pinch of Caraway Seeds (Shahi Zeera) 5-6 twigs Coriander Leaves (chopped) 5-6 twigs Mint Leaves (chopped)

 2 pinch Saffron 1-2 Cinnamon 2-3 pods Cardamom 2-3 drops Saffron Color 1-2 pods Clove 2 cup Oil Salt to taste 2 tsp Ghee How to make Hyderabadi Biryani: Smear the pieces of meat with ginger-garlic paste. Keep them to marinate for an hour. In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. Let the onions cool down and crush them. Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. Leave the meat as it is for 1 hour. Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. Now spread a layer of semi-cooked rice in a heavy bottomed vessel. Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. Now tightly cover the vessel with a lid. Keep it on a low flame. Remove the vessel from the flame exactly after 15 minutes. Hyderabadi Biryani is ready to eat. Serve hot. Ingredients: 1200 gm Chicken 4-1/2 tbsp Ginger-garlic paste 3/4 Cup tomato ketchup 1 tsp Red chili powder 4-1/2 tsp Hot sauce 1 tsp Vinegar 1/2 tsp Saffron 4 tsp Plain yogurt 3-1/2 Lemons, juice of, freshly squeezed 3 Green chilies 10-15 Curry leaves Salt to taste Few coriander leaves Water as required How to make Chicken Hyderabadi: Wash and cut the chicken into pieces and keep them in an open vessel. Apply ginger-garlic paste on it and toss to coat it with the paste. Combine salt, lime juice, hot sauce, tomato ketchup with it, mix well. Add chilli powder, yogurt, saffron and vinegar to it. Heat oil in a skillet and fry curry leaves and green chillies, set aside. Add chicken and water and cook it, uncovered on high heat for about 10 minutes. Now reduce the heat and cover it. Cook it until the gravy reduces and oil starts leaving the sides of the skillet. Remove it from the heat. Garnish it with fried curry leaves, green chillies and coriander leaves.

Ingredients: 1 kg Chicken (pieces) 500 gm Basmati Rice (washed and soaked for 30 min) 4 tbsp Garam Masala (whole) 4 tsp Garam Masala Powder 50 gm Butter 4 tsp Garlic (chopped) 1 cup Onions (sliced) 4 tsp Ginger (chopped) 3 tsp Red Chili Powder 1 tbsp Coriander Powder 5 tbsp Oil 2 tsp Turmeric Powder 2 cup Curd (yogurt) 3/4 cup Tomato (chopped) 4 Bay Leaves For the marinade : 1-1/2 tsp Red Chilli Powder 2 tsp Ginger (chopped) 2 tsp Garlic (chopped) 1 tsp Garam Masala Powder 1 tsp Turmeric Powder 1 cup Yoghurt Salt For garnishing: 1/2 gm Saffron (dissolved in 1/2 cup milk) 2 tbsp Rose Water How to make Chicken Biryani: Put all the ingredients of the marinade in a bowl and mix well. Add chicken pieces to it and leave for an hour. Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it. Cook the rice until 3/4 th is done, drain and keep it aside. Heat oil in a thick bottomed pan and add remaining whole garam masala. Allow it to crackle, add sliced onions and cook it till light golden brown. Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice. Cook for 5 minutes, combine marinated chicken with it. Cook until chicken is tender. Place alternate layers of chicken and rice. Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top. Carefully end it with the rice layer topped with saffron & rose water. Cover and seal it with an aluminum foil. Cook it further on low flame for 10-12 minutes. Chicken Biryani is ready to serve. Ingredients: 200 g Mushroom (cut into half) 4 Onions (chopped) 5 Tomatoes (small sized and chopped) 2 Green Chilies (sliced) 1 inch of Ginger (grated)

 3 tbsp Clarified Butter (Ghee) cup Cashewnut tbsp Garam Masala tbsp Red Chili Powder 1 cup Cream 1 tbsp Sugar How to make Shahi Mushroom: Pour ghee in a pan and put onions in it, fry till golden. Now fry green chilis, tomatoes and ginger in it. After tomato gets softened, remove the mixture from the flame. Cool it and blend it in a blender. Mix all the other ingredients in the pan with the mixture. Fry it for 2 minutes. Add mushroom now, cook at low flame. Garnish with green coriander. Ingredients: 4-5 Chicken Pieces (medium) 1 cup Coconut Milk 2 tbsp Curry Powder 2 Potatoes (medium, quartered) 1 Green Bell Pepper 1 Onion (medium-sized, chopped) 3 Garlic Cloves (minced) 1 3-inch Ginger (chopped) Salt (to taste) Pepper (to taste) Oil (for cooking) How to make Chicken Curry: Place a large saucepan on fire and heat oil. Add onion and garlic and saut for about 2 minutes. Add the chicken pieces and cook for 5 to 10 minutes. Turn the pieces occasionally to cook them evenly. Add in the coconut milk, potatoes, ginger and bell pepper. Stir continuously for 3 minutes. Add in the curry powder. Bring the mixture to a boil and lower heat. Simmer for 5 minutes or until all the ingredients are well cooked. Add salt and pepper to taste. Serve hot with steamed rice or Naan bread. Ingredients: For the dough: 500 gm Flour 1 Cup milk 3 tbsp Ghee 1 tsp Ginger juice 1 tsp Garlic juice 1/2 tsp Salt For the mince: 500 gm Minced chicken 2 tbsp Ghee A handful coriander leaves, chopped 1 tbsp Ginger-garlic paste 1 tsp Mint leaves 2 Onion minced

 Salt to taste To be ground: 5 Peppercorns 6 Green chillies 1 tbsp Coriander seeds 4 Green cardamoms 1/2 tsp Cumin seeds A small piece cinnamon Groundnut oil for frying How to make Hyderabadi Samosa: Grind peppercorns, green chillies, coriander seeds, cardamoms, cumin seeds and cinnamon together to make a fine paste, keep aside. Boil the minced chicken along with ginger-garlic paste and salt until done. Heat ghee in a pan and fry onion, add ground masala to it and saut for about 3-4 minutes. Combine the minced chicken and cook until dry. Add the coriander and mint leaves to it, keep aside. Sieve the flour and salt together and massage in the ghee until the mixture resembles breadcrumbs. Make a bay in the middle and put in the milk, garlic juice and ginger juice. Mix well and knead to make soft dough but not sticky. Make 6-8 balls from the dough. Roll each ball into a thin chapatti. Put a tbsp of the mince filling at the centre. Cover it with another chapatti and close the edges by pressing down. Now cut it into triangles and deep fry in hot oil. Ingredients: 2-3 cups Buttermilk 3-4 Red Chilies tsp Mustard Seeds 1 tsp Methi A small pinch of Hing Few Curry Leaves tsp Salt tsp Cooking Oil How to make Spicy Buttermilk: In a saucepan, heat oil and splutter mustard seeds. Add methi, hing, red chilies and curry leaves. In the meanwhile, add salt (to taste) to the buttermilk. Add the spices to the buttermilk and serve. Ingredients: 1 lb Minced Meat 1 tsp Turmeric Powder 1 cup White Cabbage (chopped) 1 cup Carrots (chopped) 1 cup Celery Leaves (chopped) 3 Onions (chopped) Few Green Chilies 2 tsp Ginger (grated) 1/2 tsp Garlic (grated) 3 tbsp Vegetable Oil

How to make Indian Keema: Heat oil and fry the meat until it is well done. Keep it separate. Add all the ingredients except celery leaves. Mix properly and cook it uncovered in a preheated oven for about 45 minutes. Remove from the oven. Keeema is ready. Serve it garnished with coriander leaves. Ingredients: 1/2 cup Soybeans, soaked overnight 1 cup Rice, cooked 1-inch Cinnamon Stick 1 Green Cardamom 1 Bay Leaf Salt (to taste) For Masala 1/2 cup Onion, sliced tsp Cumin Seeds 1 tsp Ginger-Garlic Paste 1 cup Tomato, chopped tsp Turmeric Powder tsp Red Chili Powder tsp Coriander Powder cup Low-Fat Milk or Low-Fat Plain Yogurt 1 cup Boiled Mixed Vegetables cup Fresh Mint Leaves, washed & chopped cup Fresh Coriander Leaves, washed & chopped 1 tsp Oil Salt (to taste) How to make Soyabean Biryani: Wash the soybeans and drain the water. Take a pan and combine 2 cups of water, washed soybeans, cinnamon, cardamom, bay leaf and salt in it. Cook on medium heat, till the soybeans become soft. Now, drain the excess water. Take another pan and boil water in it. Add rice and cook till it becomes tender. Drain excess water. Mix the cooked rice with the cooked soybeans. For Masala Take a non-stick pan and heat oil in it. Add cumin seeds and let them crackle. Now, add sliced onions and the ginger-garlic paste to it and saute till it turns light brown. Put tomatoes, turmeric powder, red chili powder and coriander powder. Cook until tomatoes are softened. Add cup water and cook for a few seconds. Now, add milk/ yoghurt, salt and mixed vegetables to it and saute for around 7 minutes, till the mixture becomes semi-dry. Now sprinkle mint and coriander leaves over it. For Soyabean Biryani Spread half of the soybean-rice mixture in an 8 inch diameter sized baking dish. Sspread the entire masala mixture over it and top it with rest of the rice and soybean mixture. Cover it with aluminum foil and bake for 20- 30 minutes, at 350 degrees F.

Serve hot, with yoghurt.

Ingredients: 3 cups Water 1 small lemon-size Tamarind 1 medium-size Tomato Salt to taste Oil for seasoning 1 tsp Mustard Seeds 1 tsp Fenugreek Seeds 2 red Chillies (halved) a Pinch Asafoetida 1 small bunch Fresh Coriander Leaves Curry Leaves 1 tsp Turmeric Powder For Rasam Powder 1 tsp Black Pepper 2 tsp Dry Coriander Seeds 1 1/2 tsp Cumin Seeds 2 tsp Red Gram 1 Red Chili How to make Black Pepper Rasam: Grind rasam powder with all the ingredients. Take a sauce pan, heat oil in it for 2 mins. Put mustard seeds, fenugreek seeds, Asafoetida and red chillies in oil. Fry till mustard splutters then add water to it. Add tamarind and salt. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it. Allow it boil thoroughly (about 8 mins). Remove from the flame and serve hot with rice. Ingredients: 1 Egg (beaten) 2 Button Mushrooms (chopped) 1 tbsp Butter 3 small Onion (chopped) tsp White Pepper Powder A pinch of Mustard Powder Salt (to taste) How to make Mushroom Omelette: Heat tbsp butter in a pan and shallow fry the mushrooms. Remove and keep aside. Combine together egg, salt, pepper, onion, and mustard in a bowl and beat well. Heat tbsp butter in a pan and pour the egg mixture, whirling the pan to spread it evenly. Top up with fried mushrooms. Fry on both sides. Serve hot.

Ingredients: big Onion (chopped finely) 1 cup Chana Dal (soaked in water for 3-4 hrs) 3-4 Curry Leaves (chopped finely) 2 Green Chilies (low spiced) Oil for deep frying Salt as per taste tbsp Grated Coconut (fresh/frozen)

 Pinch of Asafetida (Hing) tsp Red Chili Powder 1 tbsp Rice Flour How to make Dal Vada: Pulse the green chilies in a blender till they are coarsely grounded. Drain out water from the soaked dal and pulse it a couple of times. The dal should not become a paste it should be just coarsely ground. Mix all ingredients except oil. Take a heavy bottomed pan and heat oil in it. Alongside take small dumplings out of dal mixture and flatten them in between your palms. Drop these dumplings or Vada into the oil and depp fry them. Make sure the heat is between low-medium, because if the heat is high the outer portion cooks faster than the inner one giving you a semi-cooked or burnet Vada. Once done remove the Vada from oil and drain it on a paper towel. Serve it hot with coconut chutney Ingredients: 2 Ripe Mangoes (chopped) 2 scoop Vanilla Ice-cream 1 Ripe Banana 2 cups chilled Milk 1 medium Pineapple (cubed and cooked lightly) 1 tsp Vanilla Essence Whipped Cream Sugar How to make Tropical Milk Shake: Blend together pineapple, pieces of mango, banana and sugar and beat them in a mixer or a juicer for a minute. Add a cup of milk and pulse again for 2 minutes. Now add the remaining milk and vanilla ice-cream and grind until smooth. You can substitute it with any seasonal fruit, but keep the balance of sweetness and sourness. Use at least one sweet fruit and two sour fruits. Too much of sourness might ruin the shake. Suggestions: Pour the shake in a tall glass and put a scoop of ice-cream in each glass. Top with whipped cream and serve. Ingredients: 2 cups Rice 5 to 6 Tomatoes (cut into pieces) 2 medium Onion (cut into pieces) 6 to 8 Green chilies (slit) 1 tsp Chilly powder 1/2 tsp Turmeric 1 piece Ginger (grated) 4 flakes Garlic (grated) 4 Cloves 1 piece Cinnamon 3 Cardamons 3 tbsp Oil/butter/ghee How to make Tomato Rice: Wash and soak rice for 15 minutes in water. Drain water and keep it aside. In a frying pan, add cloves, cinnamon, cardamon and fry for a minute. Add ginger & garlic to it, fry for a minute and add green chilies and onions.

Fry till onion turns light brown. Add tomato pieces to it. Now add salt, chilly powder and turmeric to it. After tomatoes are cooked for 3 to 4 minutes, add rice to it and stir. Now pour down 3 to 3 1/2 cups of water and cook properly.

Ingredients: 1 raw Jackfruit (fresh or canned) 3 tsp Tamarind Pulp 4 Green Chilies 1 tsp Turmeric Powder 2 tsp Oil Salt (to taste) 1 tsp Chana Dal 1 tsp Urad Dal 1 tsp Mustard Seeds 4 to 5 Curry Leaves 2 Dry Red Chilies 2 tsp Groundnuts How to make Raw Jackfruit Curry: Slice and cut the jackfruit into small pieces. Place the pieces in water and add turmeric powder. Boil for 15 minutes, till they turn soft. Heat oil in a large pan and add chana dal, urad dal, mustard seeds, curry leaves, red chilies and ground nuts. When the mustard seeds start spluttering, add green chilies, tamarind pulp, jackfruit pieces and salt and stir well. Let the mixture cook for 5 minutes. Serve hot with rice. Ingredients: 4-5 Mushroom (Diced) 1 Onion (Finely Chopped) 2 Eggs Dash of Pepper Dash of Grated Cheese Salt to taste How to make Stuffed Omelette: Preheat a frying pan for 2 min. Meanwhile, break eggs in a bowl and beat properly. Add other ingredients to the egg stir quickly and pour it into the preheated pan. Heat at low flame and cook for a minute or until the bottom of omelet is firm and lightly brown. Turn over the omelet and cook the other side for another minute. Slip over the omelet out of the pan into a plate and serve hot. Ingredients: 1/4 cup Red Onion (chopped) 3 red Chilies 1/4 cup Coconut 2 inch Tamarind Asafetida (a pinch) Salt To Temper 1 tsp Oil 1/4 tsp Urad Dal

 1/4 tsp Mustard Seeds Curry Leaves (a few sprigs) How to make Raw Onion Chutney: Grind all the above ingredients to a smooth paste, with some water. Prepare the tempering by heating oil in a pan and adding urad dal, mustard seeds and curry leaves. Remove from heat when the seeds start to splutter. Pour the tempering over the chutney and mix well.