Fruit punch

Fruit cup

1. Fruit punch

Pineapple Juice - 80ml

Mango Juice - 40ml
Pomegranate Syrup - 15ml
Milk - 60ml

Take 80 ml pineapple juice, 40 ml mango juice, 40 ml orange juice, 15 ml pomegranate syrup,

60 ml milk. Mix the entire ingredient and fill balanced glass with crushed ice.

2. Fruit cup

Pomegranate syrup -1 tsp

Orange squash -1 tsp
Lime juice -1 tsp
Oranges, Pineapple, Apple, Bananas -2 tsp
Lemonade - bottle
Soda - bottle.
Lemon slices -decoration

Take 1 tsp pomegranate syrup, 1 tsp orange squash, 1 tsp lime juice, 2 tsp oranges,
pineapple, apple, bananas, bottle lemonade, bottle soda. Lemon slices for decoration. Mix
all the ingredients and pour into a tall glass. Add lot of crushed ice and decorate with lemon
slices.

3Pina Colada

Take 1 large or 850gms pineapple juice, 2 tsp. pineapple syrup, 2 large coconuts, 1 family pack
( liter) vanilla ice cream, 3 tsp of powdered sugar. Grated add 6 teacups of water and allow to
stand for a little while, blend in liquidizer and stain. Add sugar and chill. Add all other
ingredients and blend. Chill and serve.

4 sun kebabs
1 tea cup grated cauliflower, 1 tea cup grated cabbage, 1 boiled and mashed potato, 1 tea cup
grated paneer, 1 tsp chopped coriander, 3 to 4 green chilies, 1 tsp cumin, 2 pinches Ajinamoto
powder, 1 tsp ghee, salt.

For frying: 1 tea cup gram flour, 1 cups of water, tsp chili powder, tsp salt. And Oil for
frying. Heat ghee and add cumin and vegetables, Ajinamoto. Then add potato, paneer, chilies,
salt. Make balls and flatten and make round dip into the batter and deep fry.

5 hot cheese squares

3 tsp grated cheese, 3 tsp soft butter, 1 tsp vinegar, tsp baking powder, 1 level tsp mustard
powder, 3 tsp gram flour, 3 to 4 green chilies, 1 to 2 tsp milk, salt, 5 to 6 bread slices and bake it
in hot oven (450 F for 10 minutes).

6 cheese + carrot rolls

3 to 4 grated carrot, 3 tsp grated cheese, 3 tsp butter, 2 chopped green chilies, 1 tsp white
vinegar, 1 level tsp mustard powder, few slices fresh bread, salt. Remove crust from slice of
bread and roll it on a wet napkin. Mix all ingredients and spread on a rolled bread slice again
roll it lightly. Cut each roll into 3 parts. Fasten roll with a toothpick. Arrange on baking dish.
Bake it (400 F for 10 to 15 minutes).

7 cream of mushroom soup

250gms fresh mushrooms, 2 onions, 1 potato, 100gms fresh cream, 2 tsp butter, pepper, salt,
chopped mushroom, onions + potatoes. Heat butter and add mushroom + onions + keep it
aside. Again fry potatoes add 6 cups of water pressure cook it. Stain the water and add onions +
mushroom and cook for 10 minutes. Add salt, pepper, fresh cream.

8 onion + cauliflower soup

liter milk, 15gms corn flour, 1 finely chopped onion, 50gms finely chopped cauliflower, 10
finely chopped button mushroom, 5 bay leaves, 2 cinnamon sticks, 10 pepper corns, tsp hilly
Ajinamoto, tsp nutmeg, 50gms butter, pepper, salt. Heat butter and add onions fry the
onions for 1 minute add bay leaves, cinnamon, pepper corns. Add cauliflower, mushroom and
fry for 1 minute. Add 1 tsp corn flour add liter water. Add Ajinamoto, nutmeg, salt, and
pepper. Cook for few minutes.

9 spicy bean + tomato soup

1 tea cup cooked rajma on kidney beans, 1 kg tomatoes, 2 finely chopped onions, 3 cloves,
crushed garlic a pinch of oregano or Ajwain, 4 tsp boiled macaroni, tsp chili powder, tsp
sugar, 2 tsp oil, salt, pepper, chop tomatoes. Heat oil and fry the onions and crushed garlic add
tomatoes and add 6 cups of water when onions are cooked put in a liquidizer and stain. Add
rajma, macaroni, chili powder, sugar, oregano, salt, pepper.

10 cream of veg soup

Take 3 onions, 3 potatoes, 7 cup of water and cook in a pressure cooker. Blend in a liquidizer
and stain. 1 finely chopped onion, 1 cup mixed vegetables (carrot, beans, peas etc.), 1 tsp
butter, 2 tsp cream, 2 tea cups white sauce, 2 tsp grated cheese. Heat butter and add onions
add stock vegetables, white sauce, cheese, pepper, salt, cream.

11 fresh curd salad creams

200gms fresh cream, 3 tsp thick curd, 2 tsp powdered sugar, 1 tsp mustard powder, and 1 tsp
salt. Beat cream until thick add all the ingredients (add to mixed boiled vegetables.

12 fresh curd thousand slaud

200gms cream, 3 tsp curd, 3 tsp tomato ketchup, tsp chili sauce, 2 tsp chopped onions, 2 tsp
chopped capsicum, tsp green chilies, 1 level tsp mustard powder, 1 tsp powdered sugar, salt.

13 macaroni cucumber salad

2 tea cups cooked macaroni, 3 large cucumber finely chopped, 1 tea cup fresh cream , 1 tea
cup curd, 1 tsp mustard powder, 2 green chilies, 3 to 4 tsp powdered sugar, salt, capsicum
slices, cucumber slices. Beat cream add all the ingredients. Fill it in a jelly mound. Freeze it for 2
hours. Unmold it and serve.

14 stuffed tomatoes with paneer + vegetables

10 small tomatoes, 150gms paneer or Kova, 2 tea cups mixed vegetables, 1 chopped onion, 2
chopped green chilies, 2 tsp cashew nuts, 2 tsp ghee and salt.

For the gravy: 2 grated onions, 3 tsp tomato ketchup, tsp chili powder, 2 tsp ghee, salt. Scoop
the tomatoes. Keep the pulp for the gravy. Heat ghee and fry onions, add chilies, cashew nuts
add vegetables, paneer, salt and cook and fill tomatoes with this mixture.

For the gravy: heat ghee fry onions and add tomato pulp, tomato ketchup and chili powder,
salt. Grease a flat baking dish and arrange tomatoes and pour gravy and bake it (400 F 15 to 20
minutes).

15 tomatos Rasam

3 large tomatoes, 3 tsp tamarind juice, 1 tsp lime juice, tsp turmeric, 1 tsp coriander seeds,
cumin powder, tsp chili powder, tsp inguva, 1 tsp ghee. 1 tsp cumin seeds, 1 tsp
coriander seeds, 8 pepper balls. Boil 8 glass of water. Add whole tomatoes, tamarind juice, and
lemon juice. Add all the ingredients boil for 10 minutes. Then smash tomatoes. Boil it again for
10 minutes. Add ghee.

16 one meal soups

2 onions, 2 potatoes, 1 tsp green gram. Add 5 cups of water cook it in pressure cooker and stain
it. Heat 1 tsp butter add 1 chopped onion, 1 tsp chopped beans, 2 tsp cauliflower, 1 tsp
chopped carrot. Add cup water cook the vegetables are soft. Add stock add tomatoes, 2 tsp
boiled spaghetti, salt, pepper. Boil again for 5 minutes.

17 Punjabi Malai palak

100 gms moong dal with skin, 3 cups chopped spinach, 25 mm ginger, 2 green chilies, tsp
turmeric powder, 1 finely chopped onion, 3 to 4 tsp curd, 2 tsp ghee, salt, 2 tomatoes. Wash
moong dal add ginger, chilies, spinach, turmeric. Add 2 cups of water and cook dal should be
thick + soft. Heat ghee add onions, chili powder add dal, salt and fry for few minutes.

18 shashi cauliflower

500gms cauliflower, 8 to 10 potatoes, 6 to 7 tomatoes, 1 tea cup boiled peas, 1 cup fresh curd,
1 ginger, tsp turmeric, 2 large onions, 4 tsp khus-khus. Fry cauliflower pieces and potatoes.
Heat ghee and fry masala paste and curd add 1 cup water add all the vegetables and cover for
few minutes. Add cream and garam masala.

19 masala veg with coconut sauce

4 cups mixed vegetables, 1 tea cup corn cooked, 1 chopped onion, 2 pinches soda-bi-carb, 2 tsp
ghee, 3 tsp plain flour, tsp turmeric, 1 tsp coriander, 4 to 5 green chilies, 2 sliced tomatoes, 1
sliced capsicum, 1 tsp oil, salt. Cook until soft. Sprinkle the flour on the vegetables and cook for
2 minutes. Add corn, coriander, green chilies, and salt. Grease a ring mould thin 7 in diameter.
Heat oil pour into thin spread tomatoes, capsicum slices and fill the mixture. Bake in a hot oven
(400 F for 10 minutes). Turn upside the plate.

Coconut sauce: 1 large coconut, 1 slit green chili, 2 curry leaves, 2 tsp coriander leaves, 1 tsp
cumin powder, 1 tsp ghee, grate the coconut add 3 cups of water stand for little while and
blend it in a liquidizer and stain. Heat ghee and fry cumin for1/2 minutes add chilies, curry
leaves add coconut milk, salt. Serve with the curry.

20 methi, palak air makki ki roti

250gms maize flour, 1 cup chopped spinach, tsp cup methi leaves, tsp chili powder, 2 finely
chopped green chilies, salt. Mix all the ingredients with warm water and make soft dough.
Make roti on a wet cloth and make roti.

21 masala panner mutter

For paste: 2 sliced onions, 2 tsp coriander, 1 tsp cumin, 1 tsp chili powder, tsp turmeric
powder, 1 tsp khus-khus, 3 cloves, 3 pepper balls, 3 cinnamon sticks, 3 tsp oil.
Other ingredients: 2 tea cup boiled green peas, 1 tea cup fried paneer cubes, 3 tsp tomato
ketchup, 3 tsp ghee, salt, coriander, garam masala.

For paste: heat oil and fry the onions and grind all ingredients into paste. Heat ghee fry the
masala for a minute add peas, paneer, salt, cup water and boil for few minutes sprinkle garam
masala and coriander leaves.

22 veg do pyaz

250gms cauliflower, 250gms beans, 250gms carrot, 1 tea cup peas, 2 sliced onions, 2 tsp cream,
tsp sugar, 3 tsp ghee, salt. Heat ghee fry the sliced onions till golden brown and remove.

For masala: 10 red chilies, 2 tsp coriander seeds, tsp turmeric powder, 1 tsp cumin, 1 ginger,
garlic, tsp mustard, 1 onion. Grind all the ingredients and fry in ghee. Add vegetables, 1 cup
water, fried onions and cook add salt, cream.

23 semia pulav

2 rice flour to be made into sahasralu

kg cabbage

150gms carrot or double beans and peas

1 cauliflower

kg potatoes

kg onions

3 big garlic pods

Somph - tsp

Cloves - 3

Elachi 3

Cinnamon 2
Bay leaves 4

Fry the above in ingredients in little ghee + oil mixed. Then add the vegetables and fry till they
are soft.

Grind to a paste-

Khus-khus 2 tsp

Cashew nut 8

Green chilies 16

Raw coconut 2 square pieces

Ginger 1 piece

Garlic 20 flakes

Salt

Add this paste to the cooked vegetables and cook until dove and cool. Mix this to the prepared
cooled sahasralu.

24 moghalai biryani

Carrots 3

Potatoes 4

Peas 150gms

Beans 5

Curd 1 cup

Mint bunch cut finely

Coriander 1 bunch cut finely

Onions 3 sliced

..

Chilies 6 split
Garlic 1 pod

Ginger piece

Grind ginger and garlic to a paste

Tomatoes 5 cut finely

Lime half

Coconut (1 shell)

Cashew nuts 15

Khuskhus 3 tsp

Cardamom 3

Cloves 3

Cinnamon 1 piece

Briyani rice 2 allocks

A little kesari powder

Mik 2 ounces

Salt to taste

Coriander powder 2 tsp

chili powder 2 tsp

Wash rice, heat cup ghee fry the garam masala and fry rice till crisp. Add enough water and
cook. Dice vegetables wash and soak in curd for an hour. Fry the garam masala in ghee and
fry onions. When transparent add the ginger garlic paste when ghee separates add the finely
chopped coriander and mint leaves, coriander + chili powder. Add tomatoes fry till it becomes
pasty, add the vegetables and fry well. Then add the curd and enough water and pressure cook.
Later add the ground coconut, cashew nut and khus-khus. Boil and remove.

In a flat vessel keep a layer of curry flatten, add rice as a layer. Mix kesari powder + milk. On the
rice layer add dots of kesari powder and dot with butter. Add another thin layer of rice add
curry and repeat it. Later keep it in oven for 10 minutes.
25 cornflakes candy

1 cup milk powder

1 cup powdered sugar

Cups cornflakes crushed

1 cup nuts chopped

1 tsp heap cocoa

Pinch of salt

1 cup melted margarine or dalda

Put 1 6 in a bowl pour melted fat + mix if needed put in rest of fat. Butter a dish and pour in
the cornflakes candy,. Leave in the fridge cut into squares and serve with vanilla ice-cream.

26 .

1 cup powdered sugar

2 cups maida

1 cup dalda

cup cashew nuts powderd

1 tsp baking powder

First mix all the sugar, baking powder + cashew nuts. Then melt the dalda and make into dough.
Make small balls and bake. When it is still hot roll into sugar and store.

27 baked green rice with spinach pakodas

For rice: 1 tea cups uncooked rice

1 tea cup boiled green peas, 2 sticks cinnamon, 2 cloves, 2 cardamoms, 3 tsp ghee, salt

To be ground into a paste (for rice)

1 onion, 8 garlic, 7 green chilies, 1 ginger, khus-khus, 2 cups chopped coriander, juice of
lime.

For the spinach pakodas: 4 tea cups chopped spinach, 3 green chilies, 3 tsp gram flour, 2
pinches soda bi carb, salt, oil for deep frying

For the curry: 1 coconut, 1 tsp plain flour, 2 tsp chutney, 1 tsp cumin, sugar, 1 tsp ghee, salt.

For rice: boil rice. Heat oil fry the paste cinnamon, cloves, ealachi. Add rice, green peas, salt and
cook for few minutes

For the spinach pakodas: boil the spinach and drain. Add green chilies, gram flour, soda and
salt. Make small balls and deep fry.

For the curry: grate coconut add 2 tea cups of water allow it to stand for a while. Remove the
coconut milk. Heat ghee and fry cumin add coconut milk, chutney, sugar, salt and boil for 2
minutes. Spread half rice on large piece of aluminum foil. Pour curry on the rice put half
pakodas on top. Make such second layer with remaining rice. Cover with another foil and bake
it (450 F for 25 minutes).

28 baked kichadi

For the kichadi: 2 cups uncooked rice, cup toor dal, tsp turmeric powder, 2 cloves, 2
cinnamon sticks, 2 cardamoms, 2 bay leaves, 2 tsp ghee, salt

Heat ghee fry cloves, cinnamon, cardamoms, bay leaves. Add rice, dal and fry for few minutes
and add 5 cups of water, turmeric, salt and cook.

For the curry: 3 tomatoes, 2 grated onions, 2 tsp dhana jeera powder, 2 tsp chili powder, 3 tea
cups mixed vegetables, 2 tsp fresh cream, 2 cardamoms, 3 tsp ghee, salt. (4 garlic and 1 ginger
grind into paste). Put tomatoes into hot water and peel the skin and chop. Heat ghee and fry
grated onions add ginger garlic paste and cardamoms, dhana jeera powder, chilli powder,
turmeric powder. Add tomatoes and mixed vegetables, salt. Add cream grease to the baking
dish with ghee. Make layers of kichdi + vegetables and press and bake it (450 F for 25 to 30
minutes)

29 rice + curry in banana leaf

For rice: 2 tea cups uncooked rice, tsp shahi jeera, 1 tsp ghee, salt. Boil rice. Heat ghee fry
shahi jeera, rice and salt

For curry: 2 tsp tomato puree, 1 tsp fresh cream, 2 tsp ghee, salt.

To be ground: 1 onion, 2 tsp coconut, 6 red chilies, 2 tsp coriander seeds, 1 tsp cumin seeds, 2
cardamoms, 1/2 ginger, 3 garlic.

Heat ghee and add paste and rest of the ingredients and cook for some time. Cut the banana
leaves spread rice on that, little curry. Fold individual leaves and fasten with a toothpick and
steam for 15 minutes. You can do this with aluminum foil also.

30 cabbage curry

4 cabbages small, 4 onions medium size, 1 heap tea spoon red chili powder and salt grind
roughly, 4 garlic

Cut cabbage into 4 like brinjal. Boil cabbage in pressure cooker for 1 sound only. Fry this in oil.
Fry the masala in oil well. Stuff it in fried cabbage and shallow fry again.

Rawa cutlets

Rava 120gms

Dalda 15 melted tea spoon

Milk 3 cups

Mint leaves lots of

Coriander little

Tomato sauce 4 tsp

Green chilies 4 to 5

Boil the milk and add dalda when it melts add rawa and salt cook until it is done. Then add
finely chopped mint and coriander leaves, tomato sauce and finely cut green chilies. Spread this
in a greased plate cut into required shape. Dip the cutlets in maida batter. Roll it in bread
crumbs and deep fry in oil.

31 vegetable pie

Maida 1 cup

Salt 1 tsp

Sugar 1 tsp

Egg yolk 1

Butter cup

Mix maida and butter add salt with finger tips. Beat the sugar and egg yolk well. Mix this to the
maida and again mix with finger tips only. Make it into a ball and pat it onto a pie dish. Fill with
any dry stuffing and bake.

32 Masala bath

1 tea cups uncooked rice, 5 brinjals, 5 onions, 5 small potatoes, 1 cup boiled peas, 5 tsp oil,
salt. Boil the rice cool it. Cut the vegetables four sides. Fill it with the ground masala. For masala
grated coconut, 4 tsp dhana jeera powder, 1 tsp sugar, 2 tsp chili powder, 1 tsp garam
masala, 1 cup coriander, inguva, salt. Heat oil and fry the vegetables and add the rest
ingredients, salt peas

33 chitrana rice

1 cups uncooked rice, 3 tsp peanuts, 3 tsp sesame, 1 tsp black gram, 3 red chilies, 5 curry
leaves, tsp mustard, inguva, 2 tsp coconut powder, 3 tsp tamarind pulp, 2 tsp .., tsp
turmeric powder, 2 tsp ghee, salt. Boil rice. Roast peanuts, sesame seeds and grind them to a
powder. Heat ghee add black gram, mustard seeds, red chilies, curry leaves, inguva add rice,
coconut to peanut and sesame seeds powder, turmeric, salt and cook for some time.

For Malaga papidi: 2 tsp coriander seeds, 1 tsp cumin seeds, 2 tsp gram dal, 2 tsp sesame
seeds, 12 red chilies, 1 tsp hing, 1 tsp salt. Roast and powder it.

34 baked goan curry with rice

For rice: 2 cups uncooked rice, 1 large coconut, 2 cinnamon sticks, 2 cloves, 2 sliced onions, 2
tsp ghee, salt. Grate coconut add 3 cups water. Keep it for some time and take out coconut
milk from it. Heat ghee fry onions add cinnamon; cloves add rice, coconut milk, salt. Cook until
rice is done.

For paste: 1 large onion, grated coconut, 1 tsp coriander seeds, 1 tsp cumin, 3 cloves, 3
peppercorns, 5 garlic, 10 to 12 red chilies, 1 tsp poppy seeds, 1 tsp oil. Heat oil and fry all the
ingredients and grind into a paste.

For curry: 3 cups mixed boiled vegetables, 2 large tomatoes, 1 tsp cream, tsp sugar, 3tsp
ghee, salt. Put tomatoes in hot water and peel. Heat ghee fry the paste add the vegetables,
grated tomato pulp, cup water. Add cream, sugar, salt. Spread curry then rice top with fried
onions and bake it (450 F for 25 minutes).

35 navratna pulav

2 cups uncooked rice, 1 tsp cashew nuts, 1 tsp raisins, 2 sliced onions, 2 tsp paneer, 1 cup
boiled peas, cup cooked carrot, 1 tsp shajeera, 2 cinnamon sticks, 2 cloves, 3 cardamoms, 1
tsp fruit pieces, tsp saffron, 4 tsp ghee, salt, onion roses.

To be ground into paste: 4 garlic, 1 ginger, 4 green chilies.

Boil rice. Heat ghee fry cashew nuts, raisins and keep it aside. Fry onions add shajeera,
cinnamon sticks, cloves, elachi add rice add all the other ingredients and mix well. Rub saffron
in warm water and add to the rice. Serve with curd chutney.

36 veg floreatine

5 bundles spinach, 1 chopped onion, 2 tsp plain flour (opt) 2 green chilies, soda, 2 tsp cream, 1
tsp ghee, salt, pepper. Chop the spinach very finely add soda + 2 tsp water. Cook and drain.
Heat ghee fry onions, flour + green chilies add spinach, cream, salt, pepper.

For veg: 3 cups mixed vegetables, 3 cups white sauce, cup curd (opt) salt, pepper, 2 tsp
cheese. Mix all ingredients. Pour it in a baking dish sprinkle cheese and bake it (450 F for 20
minutes).
37 bake corn sandwiches

1 loaf sliced bread, 2 cups cooked corn, 1 chopped onion, 2 green chilies, 1 tsp butter, little
sugar, 1 tea cup milk, 2 cups white sauce, 4 tsp grated cheese, salt, pepper. Heat ghee and fry
onions, chilies and corn sugar, salt, cup white sauce . Remove crust of the bread slices dip
the.. in the corn mixture. Arrange the sandwiches in a baking tray and spread white
sauce, cheese on the triangleand bake it. (450 F for 20 minutes) .

38 stacked pancakes

For pancakes: 175gms plain flour, 300 ml, 4 tsp butter, tsp baking powder, tsp salt, ghee for
frying. Mix all the ingredients and leave the batter for 20 minutes. Prepare 6 pancakes.

For filling: 2 cups mixed boiled vegetables, 2 potatoes, 1 chopped onion, 1 tsp chopped
coriander, 2 green chilies, 1 tsp chili powder, 2 tsp ghee. Mash potatoes. Heat ghee and fry
onions and add remaining ingredients.

For sauce; 1 kg tomatoes, 100gms cream, tsp chili powder, 2 tsp sugar, salt. Cook tomatoes
with 1 tsp water. Take out sauce and add chili powder, salt + sugar and cook for 10 minutes.

How to serve: grease baking dish, spread little sauce, pancakes fully and again sauce. Repeat
the same way. Bake it (450 F for 10 to 15 minutes). Serve with grated cheese.

39chocolate velvet Ice-cream

600 ml milk, 2 level tsp corn flour, 1 level tsp cocoa, 200 to 300 ml fresh cream, 6 tsp sugar, 1
tsp vanilla essence, 3 to 4 tsp roasted almonds + walnuts.

Beat cream. Mix the corn flour + cocoa in tea cup of cold milk mix cream, sugar and boil until
the mixture become thick. Cool and add vanilla essence. Pour it in ice-cream tray. When it starts
setting remove from the freezer and beat it with a fork. Do this way twice or thrice. Decorate
with nuts and serve

40 chocolate cups

For the chocolate cups: 5 slabs (100gms each) plain milk chocolate, 2 tsp butter or margarine.
Double boil chocolate + butter, apple small quantity in small moulds. Set it and serve it with
cream
41 chocolate and vanilla gateau

For chocolate cake: 3 eggs, 125gms sugar, 85gms plain flour, 3 tsp cocoa, tsp baking powder.
Grease swiss roll tray. Make cake mixture and bake it in a hot oven at 400 F for 10 to 12
minutes.

Syrup: 1 tsp powdered sugar, 2 tsp brandy, 2 tsp water

For stuffing: 2 tsp raisins, liter vanilla ice-cream, 200gms fresh cream, 3 tsp powdered sugar,
grated chocolate.

How to proceed: soak the raisins in the soaking syrup for an hour. Take out and keep the
raisins and the syrup separately. Divide the cake into 3 equal parts horizontally and sprinkle
syrup on all the three parts. Beat cream with sugar, put on slice of cake on serving dish. Spread
half ice-cream + half raisins. Put second slice of the cake again spread rest of the ice-cream +
raisins. Put the last slice. Pour cream and grated chocolate and freeze for at least 3 to 4 hours.

42 cashew rocks

100gms plain flour, 2 to 3 tsp chopped cashew nuts, 100gms butter, 50gms powdered sugar, 2
to 3 drops almond or vanilla essence, chopped cherries 3 to 4. Bake cashew nuts on 400 F oven
for .. minutes. Beat butter + sugar well add flour + essence and mix well. Make small balls and
roll into the cashew nuts. Bake in modern oven at 350 F for 25 minutes.

43 cheesy potato green pea toast

12 to 14 round pieces toast, 4 boiled smashed potatoes, 1 cup milk, 1 tsp butter, 1 cup boiled
peas, 2 to 3 green chilies, tsp pepper, salt. Mix all the ingredients and spread on bread toast.
Apply cheese covering and deep fry.

Cheese covering: 4 tsp corn flour, 2 tsp cooking cheese, 2 pinches baking powder, cup milk, 1
tsp mustard powder, pepper, salt. Mix all the ingredients.

44 veg buns

Buns: 6 bread buns little butter, divide each bun horizontally into 2 halves. Scoop the centre
deeply and add little butter and bake it (450 F for 10 minutes).
For stuffing: 2 cups boiled mixed vegetables, boiled + mashed potatoes, 1 chopped tomato, 2
tsp coriander, tsp chili powder, chopped onion, 2 tsp oil, tomato ketchup, salt

For ground into paste: 1 onion, 4 green chilies, ginger. Heat oil fry onions add tomatoes,
coriander, chili powder, tomato ketchup and boiled vegetables. Fill the bun centre and bake it
with cheese (450 F for 100 minutes).

45 tostadas

For tostadas: 2 cups maida, 2 cups maize flour, 4 tsp oil, 3/4tsp salt. Mix all the ingredients
make puree and deep fry.

For stuffing: 1 small can (450gms) baked beans, 1 boiled potato, 1 chopped onion, 1 cup mixed
boiled vegetables, 1 tsp chili powder, 3 tsp oil, salt. Heat oil fry onions and add all the
ingredients.

For serving: fresh green salad with fresh dressing, grated cabbage + carrot with salad cream,
grated cheese, chilies in vinegar. On one tostadas spread little stuffing, sprinkle either the salad
with dressing or sprinkle cheese.

46 corn + spaghetti on toast

On 1 medium loaf sliced bread apply butter and toast it. 2 cups cooked corn, 2 cups cooked
spaghetti, 1 chopped onion, 2 tsp milk, 2 tsp fresh cream, 2 cups white sauce, tomatoes slice,
butter, ghee, salt, pepper. Grind 4 green chilies, 4 garlic, cloves, cup coriander, ginger.
Heat ghee fry onions and grind to a paste. Corn,milk, cream, salt, pepper, cheese. Make curry.
Apply it on the toast. Keep one tomato slice and sprinkle cheese and bake it (450 F for 10
minutes).

47 pasta toast

20 bread slices, 2 cups cooked latter pasta, chopped onion, cup ketchup, 4 to 5 green chilies,
3 to 4 tsp cheese, 2 tsp butter, 1to 2 tsp chili sauce. Heat butter and fry the onions add
macaroni, stuffing between bread slices and fry with little butter on a tava.

48 hearty veg soup

For stock: 2 onions, 2 tomatoes, 2 carrots, 250gms white pumpkin, 250gms cabbage, 5 to 6
beans. Add 5 cups of water and cook it and pass through sieve

For topping: 1 chopped onion, cup chopped cabbage, 1 carrot, 1 tomato, 2 tsp ketchup, 225
gms baked beans, 1 tsp butter, salt, pepper, parsley. Heat butter and fry onions and add all the
ingredients and make soup.

49 gazpacho

4 chopped tomatoes, 2 cups tomato juice, 4 tsp lime juice, 4 tsp vinegar, 8 tsp finely chopped
onions, 2 chopped cucumber, 4 finely chopped green onions, salt. Blend the tomatoes, tomato
juice, lemon juice, vinegar, onion in a liquidizer. Add salt and chilies and serve with green onion
top and cucumber

50 snake coffee

2 to 3 tsp granulated sugar, 2 tsp whisky, 3 to 4 tsp white rum, 3 to 4 tsp brown sugar, 3 level
spoons coffee, 1 sweet lime, 6 tsp fresh cream. Melt the sugar in a frying pan when it becomes
brown in color roll the rims of the glass in the caramelize sugar. In another frying pan put brown
sugar, whisky and warm set whisky alight allow to burn for a while. Prepare coffee about 2
cups add burning whisky. Cut little peel of sweet lime in a spiral so that it gives a separate
shake. Discard sweet lime warm the sweet lime in a spoon warm white rum also. Hold the peel
rum gradually over the peel so that the lighted rum flows downs the peel and finely drops into
the coffee. Dip the peel into the coffee and remove the top cream.

51 eggless chocolate sponge cake

can (200 gm) condensed milk, 1 level tsp baking powder, tsp soda, 125gms self raising
flour, 1 tsp cocoa, 1 tsp chocolate powder, 60 ml melted butter, 1 tsp vanilla essence. Sieve the
flour, cocoa, chocolate powder, baking powder + soda. Mix condensed milk, flour, 75 ml water,
vanilla essence and melted butter well. Grease + dust 6 to 7 tin and pour this mixture and
bake it in a hot oven (400 F for 10 minutes). Reduce to 350 F and bake for 15 minutes.
52 eggless sponge cake

can condensed milk, 140gms self raising flour, 60 ml melted butter, 1 level tsp baking
powder, tsp soda, 1 level tsp vanilla essence. Sieve the flour, baking powder, soda. Mix all
the ingredients with 75 ml water and beat well. Grease 6 tin and pour this mixture and bake it
in a hot oven (400 F for 10 minutes). Reduce to 300 F and bake for 10 minutes.

53 onion plain pulusu

kg small and round onions peel the skin and heat oil and add red chilies, mustard
seeds, black gram, Bengal gram make seasoning and add onions to it and cook for 2 minutes.
Add tamarind pulp and let the onions cook in the tamarind pulp then add chili powder, salt.
And let it boil.

54 mango pickle

Grind mango pieces with red chilies, salt and little coconut. Then put seasoning with mustard
seeds, cumin seeds, black gram, inguva, red chilies.

55

yam pieces, little tamarind, turmeric and boil these yam pieces add 1 cup thick tamarind pulp
to the pieces. In one kadai heat cup oil and add mustard seeds, cumin seeds, black gram, 1
cup Bengal gram, red chilies then add yam pieces, jaggery, 2 tsp chili powder, salt.

56 munikadala chaaru

1 tsp coriander seeds, tsp pepper balls, tsp poppy seeds, 1 tsp coconut, 7 to 8 red chilies.
Grind all these ingredients. First boil the munikadalu and onions and add red gram and the
above ground masala and add curry leaves and let it boil for some time and then put seasoning
with inguva.

57 mamidikaaya pulusu
Take 5 mangoes and cut each mango into four pieces, 1 tsp . put seasoning with
onions then add garlic mix well and make sambar and add little jaggery and put seasoning.

58 ridged gourd pickle (skin)

1 tsp black gram, 1 tsp cumin, 7 to 8 red chilies, 1 marble size tamarind and jaggery, turmeric,
salt, 1 cup ridged gourds skin. Fry all these and grind to a paste and put seasoning.

59 mamidikaaya pappu

1 red gram, 1 cup grated mango, garlic, chili powder, salt. First boil red gram and add grated
mango, inguva and put seasoning with garlic.

60

1cup upudi pindi rava, 2cups water. For 1 glass rava add glass Bengal gram, glass garlic boil
these and grind. Take upudi pindi and put it in a plate add little oil and add garlic and mix well.

61 taalimpu rote

1 cup green gram, 1 cup uncooked rice. Take on bowl or kadai heat oil and
add, mustard seeds, cumin seeds, black gram, green chilies, ginger and cashew nuts, curry
leaves and make seasoning. Now add water and when it is boiling add
rava.

62 aratikaaya ulikaaram

Take 2 raw bananas and cut them into pieces, 2 onion, 1 tsp cumin, green chilies and grind all
these ingredients. Put seasoning with 2 garlic, cloves and oil and add the above paste.

63 veg upma
Mixed vegetables, onions, cashew nuts . Put seasoning and add vegetables, tomatoes, rava and
make upma. Fry bread pieces in oil and add this to the upma.

64 ravva vaangi bath

Cut brinjal into pieces. Put seasoning and add the brinjal pieces and let it fry. Now pour water
and add ravva and add little bisi beli bath powder of padma priya and add lemon juice.

65 aratikaaya avaa petinakuura

Put tamarind in water and put seasoning and add, mustard seeds, red chiies

66 tomato curry

Cut tomatoes into big pieces. Grind poppy seeds, coconut, ginger, garlic, chili powder, salt,
turmeric. Heat oil and add the above masala and let it fry and add tomatoes. Boil it till the oil
separates and add garam masala powder, coriander powder, cumin powder.

67 rajma curry

kg rajma soak overnight and cook with little soda, green chilies, ginger pieces. Put cup
ghee, dalda or butter in a vessel. Add 1 cup grated onions fry for 2 minutes add 1 cup chopped
tomatoes, 1 tsp chili powder, tsp turmeric powder, tsp salt, tamarind pulp. Cook till ghee
separates from the curry add cooked rajma, garam masala, coriander.

68 aanam roti

1 cup rice, 3 cup rice flour. Put cooked rice and mix with hands and add rice flour..

Make hole with your hand and apply chutney in that.

For chutney: grind 1 cup coconut, 6 red chilies, 1 marble size tamarind and 8 garlic

69 coorg idli
1 cup rava, 2 cup coconut milk, little salt add little coconut and make idlis .

70 alampachadi (1st)

Grind 2 onions, 1 ginger, green chilies, jaggery, tamarind, turmeric and put seasoning with
mall pieces of onions.

71 alampachadi (2nd) (bangalore)

Grind ginger and green chilies. Put seasoning and add the above paste and add tamarind pulp,
jaggery and let it boil for some time

72 alampachadi (3rd)

Grind ginger, green chilies, red chilies, tamarind, jaggery, salt and put seasoning.

73 mango pickle

Ingredients 5 raw mangoes, 10 tsp chili powder and 10 tsp salt fried for a while without oil, 2
tsp cumin seeds, 1 tsp methi, a pinch of hing fry together and powder

Method: cut raw mangoes into medium size pieces. Mix the pieces with the other ingredients
well and place in a jar. Next day stir it properly. It will be ready for use after 3 to 4 days. It stays
for 40 nights.

74 instant mango pickle

Ingredients: 2 raw mangoes, 2 tsp full fried salt, 2 tsp full fried chili powder, tsp cumin, pinch
of turmeric powder, a pinch of hing, 5 green chilies, piece of ginger

Method: wash the mangoes and wipe + dry. Peel the skin and cut the mangoes finely. Also
mince green chilies and ginger, add all the ingredients to the minced mixture and mix well. It
will be ready for use within 3 to 4 hours.

75 maarvadi mirapakaayalu
Slit chilies. Grind mustard, turmeric, salt, inguva, lemon juice. Mix oil and stuff between the
chilies.

76 bendi

Boil okra and onions add coriander seeds, cumin, garam masala, red chilies, salt, turmeric
powder.

77 mamidikaaya pachadi

Cut raw mangoes. Grind white onion, salt, chili powder, turmeric powder and add the mango
pieces and grind again and put seasoning with hing and add the above mango paste.

78 kaaram anam

Soak rice in water overnight. Cut onions add mustard seeds, cumin seeds, urad dal, curry
leaves, red chilies and put seasoning. Now add onions and when they fry add rice and pour
water then add salt, chili powder and lemon juice.

79 majiga chaaru (leela aunty)

In butter milk add ground Bengal gram, ginger, green chilies. Then add mustard oil in the butter
milk. Chop onion and fry in oil and add them to the butter milk.

80 navratna korma

100gms carrots, 6 beans, 100gms peas, 150gms panner, 80gms cashew nuts, 25gms raisins, 2
onions, 150gms ginger + garlic, 120gms tomatoes, 100gms curd, 1 tsp red chilies, 1 tsp
turmeric, 15gms garam masala, 1 cup cream, 150gms oil, salt to taste.

Carrots, beans to be cut into cubes and boiled . Panner to be cut into cubes and fried . Chop
tomatoes. Slice onions very thin. Heat oil in a pan and brown the onion add tomatoes, red
chilies, turmeric, ginger, garlic, garam masala. Cook for a while then add curd and cook when it
is dry add 1 cup of water reduce it to half then add carrot, beans, cashew nuts, raisins + 1 cup of
water and cook for a while add cream, salt. Sprinkle chopped coriander leaves.
81 bobarlu koora (sujanis recipe)

kg ., 3 onions, 2 big tomatoes or 3 small tomatoes, tsp cumin seeds, tsp sugar, 4
green chilies, 4 cloves, 4 cardamoms, 1 small cinnamon stick, tsp red chili powder. Boil the
. And keep them aside. Chop green chilies, onions. Put seasoning with cumin and green
chilies and add the above masala then add onions and after 5 minutes add tomatoes. When the
onions are cooked add the .., chili powder, salt, sugar and mix well.

82 bobarlu chaaru

Boil the with 1 tumbler water. After boiling the water should be separated. To this water
add salt, little tamarind, mustard seeds, cumin seeds, black gram, garlic, curry leaves, red chilies
and put seasoning and let it boil.

83 veg Manchurian

450 gms cabbage, 225 gms carrot, 1 grated onion, 2 tsp corn flour, 2 tsp maida, 3 to 4 garlic, 1
finely chopped green chili, salt, 2 pinches pepper, tsp ajinomoto mix all the ingredients and
make bajjis

Sauce: 2 tsp oil, garlic, 1 tsp finely chopped green chilies, 4 tsp soya sauce, 1 tsp corn flour, 150
ml water, 1 pinch of ajinomoto, salt. Heat oil add chilies, garlic and fry for 2 minute and all the
ingredients.

84 capsicum + spaghetti Neapolitan

2 tea cups spaghetti boiled, 6 to 8 capsicum, kg tomato puree, 1 tsp corn flour, 3 tsp sugar,
tsp onion chopped, 1 green chili, 3 cloves, garlic, tsp chili powder, 3 tsp butter, 8 tsp cheese
grated, salt. Cut of the tops of the capsicum and scoop out the centre. Drop the capsicums in
boiling water for 2 to 3 minutes. Drain and keep it aside. Heat 2 tsp of butter in a vessel add the
onions, garlic, green chilies add boiled spaghetti, half grated cheese, salt, tomato puree, sugar.
Boil till thick. Fill the capsicum pour the remaining tomato puree, sprinkle cheese. Bake it on a
moderate oven for 10 minutes.

85 corn kadai
2 to 3 cups boiled corn, 2 tsp ghee, 3 cups sour, 3 tsp gram flour, tsp mustard seeds, 1 tsp
cumin seeds, 3 cloves, 2 small sticks cinnamon, curry leaves, 3 green chilies, ginger, sugar,
salt, coriander. Mix curd, gram flour, 3 cups water and stir well. Heat ghee and add cumin
seeds, mustard seeds and all the ingredients add curd and boil for 5 to 10 minutes.

86 phirnee

1 liter milk, 2 tsp rice soaked overnight and ground, 15 almonds, 130gms sugar, a pinch of
cardamom powder, a pinch of saffron.

87 madras soup

8 tomatoes, 1 onion, 1 grated carrot, bay leaf, salt, pepper corns, 3 tsp grated coconut. Boil all
vegetables when they are almost boiled add coconut. Stain it and put on fire. Mix white sauce.
Deep fry bread crumbs.

88 chintakaaya pachadi

1 cup salted tamarind skin, 1 cup red chilies, 1 tsp coriander, tsp cumin seeds grind all these
ingredients to a powder and add tamarind and grind then add chopped onions, mustard, red
chilies, inguva, black gram and put seasoning.

Perugu pachadi: green chilies pickle mix onions and add salt

Sweet pachadi: 1 cup tamarind, cup chili powder, cup sugar and grind

89 gongura

2 glass gongura, 1 red chili, tsp coriander, cumin, tsp urad dal, marble size tamarind. Fry
all the ingredients and grind to a powder add gongura and grind then add onions and grind then
put seasoning without mustard seeds.
90 cheese souffl (padma 6 people)

3 tsp butter, 3 tsp maida, 1 cup milk, cup grated cheese, 4 eggs separate the egg yolk. Melt
butter add maida add milk when it becomes thick add 1 tsp salt and remove from fire add
grated cheese. Beat the egg yolk and add the cooled mixture. Beat the egg white stiff and add
the above mixture. Bake it for 25 minutes.

91 coffee souffl

2 level tsp maida, 2 tsp butter, 2 tsp nescafe, tea cup water, 3 eggs, cup sugar (American
cup), tsp vanilla essence

Double boil method: melt butter in a pan add maida, coffee powder, water cook until it leaves
the sides of the pan. Beat the sugar + egg yolk of the egg thoroughly add the above paste,
vanilla essence and beat well. In a separate bowl beat the egg white stiff and fold it to the yolk
mixture. Pour it into a greased dish. In a pan pour hot water up to 1. Keep the souffl dish
inside the oven and put it to bake. Serve with cream.

92 black forest

1 cup heep maida, 1 cup butter, (to 1 cup curd add 1 cup milk, 1 tsp vinegar), sugar, 1 tsp
soda, 1 tsp vanilla essence, cup cocoa, 2 eggs (1 glass syrup, 2 tsp rum or brandy, cherry
syrup). Bake the cake. Cut the cake into pieces and soak it in syrup with brandy or rum. Put
cream and cherries.

93 karampodi

glass Bengal gram, glass black gram, 1 glass red chilies fry without oil. Fry the red chilies
with oil add little hing and grind to a powder.

94 pine apple supreme

1 cup maida, 1 cup powdered sugar, tsp baking powder, 4 eggs, 1 tsp vanilla essence. Mix
sugar + egg yolk until it becomes creamy add maida. Beat egg white with egg beater add all the
ingredients and bake it. Cut it into half and pour pine apple slices syrup and soak it. Pour cream
add little icing sugar, pine apple slice and decorate it.
95 ..

cup black gram

cup Bengal gram

cup red gram

cup sesame seeds

kg red chilies

2chintaku. Fry all the ingredients without oil and grind it to a powder.

96 .

black gram

Bengal gram

dry coconut

1/8 coriander seeds

kg red chilies

Inguva

Lemon sized tamarind, jaggery. Fry all the ingredients without oil and grind to a powder.

97 veg soup with crop vermicelli

3 tsp oil, 100gms shredded cabbage, 100gms thinly sliced carrot, keera sliced, 1 tomato
sliced, tsp monosodium, 14 liters veg stock, oil for deep frying, 225 rice vermicelli cook and
drained. Heat oil and add ajinomoto add vegetables, cook for 2 to 3 minutes and add cooked +
fried vegetables.

98 sour + hot pepper soup

2 red chilies, 2 tsp white vinegar, 2 tsp corn flour, tsp pepper, 1 to 2 tsp soya sauce 14 litre
veg stock, 2 tsp oil, 2 grated carrots, 100gms cabbage, 1 sliced onion, 2 spring onions, tsp
ajinomoto, salt, chili garlic sauce + soya sauce.

Slice the red chilies into rings mix well the vinegar. Blend the corn flour, pepper, soya sauce
with a little sauce add the remaining stock. Heat oil in a pan add ajinomoto, carrot, cabbage and
all vegetables fry for 2 minutes add all the ingredients and bring to boil.

Chili garlic sauce: 200 m tomato ketchup, tomato puree, 1 tsp chili oil, 4 tsp chili sauce, tsp
grated fresh root ginger, 1 clove, garlic, 1 tsp sugar, salt, oil mix all the ingredients

Chili oil: 4 to 5 red chilies. Heat oil and add chilies cook + cool. Store it in an air tight container.

99 veg curry

1 kg mixed vegetables, 2 onions, fresh coconut, 10 mild red chilies, 10 tsp poppy seeds, 7
garlic, cloves, tsp turmeric, 1 ginger, 50gms ghee, tsp garam masala, 300 ml water, 200 ml
yogurt, 3 tsp cream, 1 tsp sugar, salt. Make curry according to your way, stir in the yogurt,
cream, sugar, salt. Heat gently and serve.

100 falafal

350gms chick peas, 4 green chilies, tsp soda, 1 tsp coriander, salt, oil for deep frying.

Hot sauce: 2 large tomatoes, 10 to 12 chilies, 5 cloves, garlic, tsp lime juice, salt.

Sesame sauce: 2 tsp roasted sesame seeds, 2 green chilies, 4 tsp curd, tsp sugar, tsp
aavapindi.

Salad: spring onions, tomatoes, cabbage, 12 pieces pitta bread. Soak chick peas overnight and
drain. Reserve 2 tsp chick peas + ground with chilies add soda, salt, coriander. Make lime sized
balls and deep fry .

To make hot sauce: peel + chop tomatoes. Mix all the ingredients and grind it in a liquidizer.

To other sauce: add all the ingredients with 2 tsp of chick peas and grind to a paste. Serve with
pita bread.
101 sabzi panch mahal

2 tomatoes, 3 onions, 200 ml water, 1 kg vegetables, 1 tsp cashew nuts, 1 tsp poppy seeds, 5
garlic, 2 tsp coriander seeds, 1 tsp cumin seeds, 7 red chilies, 1 cm ginger, 3 cardamoms, 50gms
ghee, salt, 4 tsp cream, tsp sugar. Peel the tomatoes. Heat cup water and add onions and
cook. Make curry.

102 spiced vegetables

1 kg mixed vegetables, 2 onions, 6 to 7 green chilies, 1 grated ginger, 75gms ghee, 3 potatoes
boiled, 2 tsp coriander, 1 tsp garam masala, lime, salt. onion, ginger, green chilies

103 baked masala veg

1 small cauliflower, 4 carrot, 2 chopped onions, 3 green chilies, 1 ginger, oil for deep frying, 12
small potatoes, 50gms butter, tsp chili powder, 100gms peas, salt.

Sauce: 25gms butter, 25gms maida, 600 ml milk. Cut the vegetables into long strips + cook.
Grind onion, ginger and chilies into paste. Fry potatoes. Heat oil fry onions add masala and
add vegetables. Put it in oven dish pour the vegetables and make white sauce and bake (450 F
for 20 minutes) and serve.

104 moglai potatoes

10 to 12 potatoes, 4 cloves, 2 to 3 tsp poppy seeds, 2 cardamoms, 2 chilies, 1 grated ginger, 3

garlic, 150 ml yogurt, salt, 50gms ghee, 2 grated onions, 1 tsp coriander powder, 1 tsp chili
powder, 1 tsp cumin powder, tsp turmeric, 450 ml water, 100gms peas, 2 tsp cream. Peel
potatoes, prick + soak in the water for 10 minutes. Grind masala. Drain potatoes and mix with
yogurt, masala, salt and allow it to stand for 1 hour. Melt ghee fry all ingredients, potatoes and
cook add peas, cream, sugar and cook.

105 pea + potato patties

Batter: 50gms plain flour, salt, 200 ml water.

Patties: coriander, tamarind, 3 green chilies, 1 tsp grated coconut, tsp sugar, tsp salt, 2 to
5gms peas, 1 kg boiled and grated potatoes, 2 tsp corn flour, lime juice, little plain flour.
Sauce: 2 tomatoes, 25gms ghee, 1 grated onion, tsp chili powder, 2 tsp tomato puree, 200 ml
water. Make batter mixing water with flour. Grind masala and mix with potatoes. In this
mixture add mashed peas and cover. Make patties and deep fry. Make sauce and pour on the
patties.

106 masala corn with peas

2 large tomatoes, 2 tsp coriander seeds, 1 tsp cumin, 2 cinnamon sticks, 2 cloves, 10 to 12 red
chilies, 1 grated ginger, 5 cloves garlic, 2 large onions chopped, 50gms ghee, 225gms, peas,
225gms corn, 300 ml water, salt, 200 ml milk, 5 tsp yogurt, 2 tsp poppy seeds. Peel tomatoes
and grate. Grid all masala except poppy seeds .Fry the masala and add tomatoes add peas +
corn with water. After its cooked add milk, yogurt. Grind poppy seeds and bring to boil.

107 masala corn

8 to 10 pickling onions, ghee, 10 to 12 small potatoes, 7 green chilies, 2 onions, 1grated ginger,
3 tsp oil, 1 green pepper, 1 chopped tomato, 1 tsp chili powder, 350gms corn, 3 tsp vinegar,
salt, 1 bunch spring onions. Boil onions in salt water until tender. Heat ghee all potatoes. Grind
all masala. Heat oil add masala add corn and all the ingredients.

108 masala gobi

1 kg cauliflower, 3 tomatoes, 150 ml water, 50gms ghee, 5 cloves garlic, 1grated ginger, tsp
garam masala, 2 tsp chili powder, 1 tsp ground coriander seeds, 1 tsp cumin, 450gms boiled
potatoes, 100 gms peas, salt, 3 tsp cream, coriander. Fry gobi add water to tomatoes and cook.
Heat ghee and add masala and vegetables.

109 veg kheema.

3 large tomatoes, 5 green chilies, 6 to 7 garlic cloves, 1grated ginger, 3 cloves, 3 cardamoms, 8
to 10 red chilies, 1 tsp cumin, 1 tsp chili powder, 6 tsp oil, 4 onions, 1kg cauliflower, tamarind,
tsp turmeric, 150 ml water, 100gms paneer or kova, salt, coriander. Peel tomatoes. Heat oil
and add onions add masala, cauliflower and cook then add paneer, tomatoes. Add coriander.
110 paneeer mutter korma

450gms paneer. (Cut of it and deep fry), 1 tsp poppy seeds, 1 tsp cashew nuts, 2 tsp milk, 1
grated ginger, 2 cinnamon sticks, 2 bay leaves, 2 cloves, 1 tsp chili powder, 600 ml water, 4
tomatoes, 200 ml yogurt, 1 tsp garam masala, 2 tsp fried + ground cumin seeds, 1 tsp
coriander seeds, 100gms peas, 2 tsp cream, 1 tsp sugar + salt. (Cashew nuts + poppy seeds mix
in milk and grind). Heat ghee and add onions, cinnamon sticks, bay leaves, cloves and fry. Add
all the ingredients and cook. At last add crumbled paneer, cream, sugar + everything.

111 paneer makhani

225gms paneer cut into long strips and deep fry, 2 tsp yogurt, 3 large tomatoes, 75gms ghee, 1
tsp garam masala, 1 tsp ground coriander seeds, 1 tsp ground cumin seeds, 1 tsp chili
powder, turmeric, salt, 200 ml water, 150 ml cream, 15gms butter, coriander and make curry.

112 bean hot pot

100gms broad beans, 100gms kidney beans, 100gms black beans, 1 kg tomatoes, 1 tsp ghee, 1
onion, 1 tsp chili powder, 3 tsp sugar, salt, 6 green chilies, 2 thick slices bread, 1 tsp cashew
nuts, 1 tsp coriander, 1 tsp lemon juice, 4boiled and mashed potatoes. Soak all beans together
overnight add enough water and cook. Make curry with tomatoes and mix potatoes, bread,
cashew nuts, coriander, make balls and deep fry.

113 paneer mutter pullao

350gms long rice, 100gms ghee, salt, tsp shajeera, 2 cinnamon sticks, 2 cloves, ghee, 225gms
cauliflower, 225gms paneer, 100gms peas.

Paste: 1 onion, 1 tomato, 4 garlic, 7 red chilies, 1grated ginger 3 tsp poppy seeds, 2 tsp
coriander seeds, 1 tsp cumin, 3 cardamoms, 3 cloves, 3 small sticks cinnamon, tsp turmeric,
salt. Roasted cashew nuts, coriander leaves. Heat oil and add cumin, cinnamon sticks, cloves,
rice, water. Make curry mix with rice.

114 moglai pullao

225gms rice, salt, 450gms mixed vegetables, 75gms ghee, tsp cumin, 2 small cinnamon sticks,
5 cardamoms, 3 garlic, 1 tsp poppy seeds, 5 cashew nuts, 1 tsp coriander seeds, 1 ginger,
150 ml yogurt, 1 tsp sugar, 1 onion. Cook rice and make curry. One layer curry + one layer rice
and bake it (450 F for 20 minutes).

115 baked rice with green curry

275gms rice, 50gms ghee, tsp black cumin seeds, 2 cinnamon sticks, 2 cloves, salt, 1 bunch
coriander, tamarind, 7 green chilies, 1 onion, 4 cloves garlic, 1 grated ginger, 1 tsp mint, 1 tsp
poppy seeds, lime, 2 cardamoms, 100gms peas, 150gms paneer, 150 ml yogurt, tsp sugar.
Heat ghee and add cumin, cinnamon sticks, cloves add rice, water and cook. Melt ghee add
grounded masala add boiled pea, fried paneer and make curry. Make layers of rice + curry and
bake it (450 F for 20 minutes).

116 baked coconut rice with moghlai curry

1 fresh coconut, 600 ml hot water make coconut milk, 3 onions grate two sliced, 50gms ghee, 2
cinnamon sticks, 2 cloves, 275 gm rice, salt, 1 kg mixed vegetables, 3 tomatoes, 1 tsp grated
ginger, 3 cloves garlic, tsp turmeric, 2 tsp grounded coriander, 1 tsp chili powder, 1 tsp
garam masala, 200 ml milk, 3 tsp cream. Heat ghee and add sliced onions, cinnamon sticks,
cloves, rice + coconut milk and cook rice. Make the curry in the way you do. One layer rice and
one layer curry and bake it (450 F for 20 minutes).

117 parathas stuffed with veg + cheese

3 carrots, 1 small cauliflower, 2 potatoes, 5 green chilies, 4 tsp coriander, 1grated ginger,
50gms ghee, 1 tsp cumin seeds, 100gms peas, 350 ml water, 4 tsp cheese, salt, 175gms plain
flour, 175gms whole meal flour, tsp salt, ghee. Finely chop the carrots, cauliflower and
potatoes. Grind all masala and make curry with vegetables add cheese and mix well. Make
chapati dough and make parathas.

118 semolina pancakes

275gms semolina, 200 ml natural yogurt, 200 ml water, 100gms cooked corn, 1 tsp coriander, 4
green chilies, tsp soda, 2 tsp ghee, 2 pinches hing, salt, ghee. Soak semolina, yogurt, water for
5 to 6 hours add all the ingredients and fry on

119 veg rolls

4 to 5 boiled and mashed potatoes, 2 tsp coriander, 3 green chilies, 2 tsp lime juice, 1 tsp garam
masala, salt, 50 gms bengal gram, 175gms plain flour, 300 ml water, chili powder, 1 tsp baking
powder, 300 ml milk, oil

Chutney: coriander, tamarind, 3 green chilies, sugar, salt, 3 tsp coconut, lime juice

Salad: lettuce, onion, carrot. Mix potatoes with coriander, chilies, lemon juice, garam masala,
salt and make rolls. Mix gram flour with 50gms plain flour and add water and make batter. Mix
remaining flour with baking powder beat with milk + salt. Make pancakes with the above
batter. Make veg rolls by dipping in the batter and deep fry. Serve with pancakes.

120 cabbage wadas

450gms gram dal, 7 green chilies, 450gms cabbage, 1 carrot, 1 onion, salt, 2 tsp coriander
leaves . Soak gram dal over night. Grind of it and should be grounded with chilies add
chilies, cabbage, carrot, onion, salt and make wadas and deep fry.

121 chocolate + vanilla barfi

450gms khoya, 150gms sugar, tsp vanilla essence, 2 tsp cocoa . Mix half the khoya with half
sugar in sauce pan. Mix the rest with cocoa + do the same way and spread on the above
mixture and cut after sometime.

122 soya seek kababs with barbeans sauce

2 cups soya granules, 1 cup thick yogurt, 1 small piece ginger, 5 to 6 cloves garlic, a small bunch
of coriander, small stick cinnamon, 2 to 3 cloves. Mix water + yogurt. Soak granules for hour.
Grind together ginger + garlic all masala. Pressure cook for 5 minutes. Grind mixture war the
skewers a little and rub them with melted fat. Spread a little of soya paste. Make kababs and fry
with open fire.
Sauce: 1 small finely chopped onion, 50 gms butter, fry onions in the butter add 1 tsp
Worcester shire sauce, 4 tsp tomato ketchup, 2 tsp sugar, lemon juice, tsp salt.

123 chit chat chutney

1 kg red tomatoes dip in hot water, remove skin and chop, 1 cup dry apricots, 1 cup dates,
cup raisins, 1 tsp salt, 1 cups sugar, 2 red chilies, tsp sodium benzoate. Boil tomatoes with
all ingredients but soak all dry fruits in the water for 2 to 3 hours. Cook till transparent add
sodium benzoate. Cool and keep in tightly closed jar.

124 sambar

Masala: 1 large onion, 5 to 6 grated coconut, 3 tsp coriander seeds, 6 tsp red gram, 6 tsp black
gram, 12 to 15 red chilies, cut 8 tomatoes, cut 3 onions, 1 .. red gram. Fry the masala and
grind, 1 lime size tamarind, 2 to 3 tsp jaggery, salt. Cook red gram with onions, tomato pieces
add masala and cook and put seasoning.

125spinach

8 to 10.. , red gram, 6 tsp poppy seeds, 1 onion, 2 tsp coriander seeds, 5 to 6 tsp grated
coconut, 10 pods garlic, tsp cumin, tsp mustard seeds, 6 to 8 red chilies, hing, 1 lemon size
tamarind, 1 tsp jaggery, salt. Boil the leaves + dal. Grind all ingredients add it to the dal

126 aatukula dosa

4 cups rice, 1 cup aatukulu, 1 tsp black gram, 1 tsp fenugreek, 1 cup yogurt. Soak all ingredients
for 2 hours, grind for dosa and put dosa next day if they are hard soda.

127 stuffed bendi

15 medium size tender okra, 75gms besan, 20gms chili powder, juice of 1 lemon, salt, 1 tsp
oil. Fry besan add chili powder, salt, lime juice, oil make a and stuff it in the bendi.

For the gravy: 2 ground onion, 50gms peas, 2 medium size tomatoes, 2 tsp chili powder, jaggery
(opt), 1 tsp ginger garlic paste, mustard, cumin, masala leaf, onions and fry for some time then
add jaggery, chili powder, salt, tomatoes, peas add water after 5 minutes add tamarind and let
it boil for some time and garnish with coriander leaves.

128 paneer balls in gravy

200gms paneer, 4 tsp corn flour, tsp soda bi carb , 1 tsp salt, tsp turmeric.

For gravy: 2 large onions, small pieces of ginger, 4 to 5 cloves of garlic, 4 green chilies, 1 tsp
poppy seeds, 4 large tomatoes, 2 to 3 cups of water, 1 cup peas, 2 tsp ghee, 1 tsp salt, tsp
turmeric, 1 tsp coriander powder, tsp chili powder, garam masala, 1 tsp fresh cream.

Method: knead the paneer with palm till the paneer is very soft. Now add corn flour, soda, salt.
Take 1/3 portion and color it with yellow or turmeric. Divide the yellow paneer and the
remaining white paneer into equal number of balls. Flatten each ball of white paneer and place
into a ball of yellow paneer in the centre. Form into a ball or an egg shape. Fry over low heat
and keep them aside.

Gravy: grind together all masalas. Heat ghee fry grated onion + ginger paste. When brown add
the blanched and peeled tomatoes. Cook till the tomatoes are cooked then add spices and add
whey ( that is liquid left after extracting paneer) from milk. Add peas and cook till tender add
cream and paneer. Sprinkle coriander leaves and garam masala.

129 sweet + sour paneer

200gms paneer, 1 large onion, 2 capsicum, 2 carrot, 1 tsp salt, tsp ajinomoto, 2 tsp oil.

Sauce; 4 tsp tomato sauce, 2 tsp vinegar, 2 tsp soya sauce, 2 tsp sugar, 1 tsp salt, 1 tsp corn
flour, 1 cup water, 1 tsp oil.

Method: cut the paneer and the vegetables into one inch pieces. Heat oil fry onion pieces
lightly add the vegetables and fry for some time add paneer fry for some more time add salt,
ajinomoto. Fry everything together for 5 minutes. Heat oil and add all the ingredients for sauce.
(dissolve corn flour + water before adding). Bring to boil and add all the vegetables.

130 spinach + cottage cheese hot

500gms spinach, 125gms cottage cheese, 1 onion, 1 piece of ginger, 3 green chilies, 1 cinnamon
stick, 1 tsp salt, tsp turmeric, 1 tsp coriander powder, 50gms butter, 2 tsp cream.
Method: wash, clean and chop spinach. Cook in pressure cooker with cup water + cinnamon
stick. Remove cinnamon stick and pass spinach, ginger + green chilies through a blender. Melt
butter and add grated onions and fry add spices + spinach mixture. Combine grated powder +
cream. Beat it and add it to the spinach and mix well.

131 paneer kofta

300gms paneer, 5 tsp roasted gram flour, 1 tsp salt.

Filling: 2 tsp grated almonds, 2 tsp chopped chilies, 2 tsp coriander, little kesar.

For gravy: 100gms grated onions, 1 tsp ginger paste, 1 tsp garlic paste, 2 tsp coriander powder,
1 tsp cumin seeds, 1 tsp poppy seeds, 2 tsp chili powder, 2 tsp garam masala, salt, 1 tsp
turmeric, 2 medium size tomatoes boiled with 100 ml water (make puree), 4 tsp oil.

Fry onions and add all masalas and make curry. Make koftas + fill + fry and add koftas to the
curry.

132 butter paneer masala

3 large onions, 2 cups paneer, cup oil, butter, inch ginger, 6 green chilies, 10 garlic, 3 tsp
poppy seeds, 1 tsp cumin seeds (soaked for 10 minutes), turmeric, salt, chili powder, 3 cups
water, 1 tsp garam masala, 1 cups yogurt, coriander. Burn onions and grind. Heat butter add
onion paste, ginger + garlic paste, cumin seeds, poppy seeds paste. Lastly add yogurt cook till it
is thick and add paneer ( if you want add boiled peas).

133 bhel puri chutney

Sweet chutney: kg dates, 100gms tamarind, 200gms jaggery. Boil this in oil liter water cool +
strain. Roast lightly 1 large stick cinnamon, 1 tsp coriander seeds, tsp pepper balls, 3 to 4
cloves. Powder it and mix it with the chutney.

For hot green chutney: 2 bunches coriander, 1 bunch mint, 25gms ginger, 10 to 20 green chilies,
salt, sufficient water and make chutney.

For red garlic chutney: 3 pods of garlic, 20 red chilies mix 1 cups of water and grind to smooth
paste.
134 chat masala

4 tsp coriander seeds, 2 tsp cumin seeds, 2 to 3 red chilies, 3 tsp black salt, tsp citric acid, 1
tsp ajwain. Fry and powder. Mix 1 tsp mango powder, 1 tsp salt, 2 tsp garam masala, 1 tsp
pepper powder .

135 peddamirchitoka (suseelamma)

2 cups peddamirchi, 1 cup green chilies, coconut, 3 ginger pieces, cup coriander. Fry with
oil capsicum + green chilies and salt and grind well add the chilies and grind. Add yogurt to ghee
and put seasoning.

136 mamidikaayatoka (sweet)

cup red chilies, 1 tsp mustard, 1 tsp cumin, tsp fenugreek seeds. Fry with oil and add salt
and grind then add mango pieces and grind once again. Put seasoning with inguva.

137 Mexican curry

150gms French beans, 100gms carrot, 100gms peas, 250gms cauliflower, cup rajma,2 green
chilies, 4 tsp ketchup, 2 tsp vinegar, 2 tsp chili sauce, 3 tsp oil, salt + pepper, 1 cups veg stock.

Method: boil all vegetables with salt. Drain the vegetables and keep veg stock. Soak rajma for 5
to 6 hours. Cook and mash. Heat oil fry onions, red chilies, green chilies, pour veg stock and boil
for 5 to 10 minutes . Add the vegetables, rajma and all masalas and serve with Mexican rice.

138Mexican rice

2 cups rice, 2 capsicums, 1 big carrot, 3 onions cut into long strips, 3 tsp vinegar, 2 tsp chili
sauce, salt, cut rajma. 1 potato chip, 2 tomatoes ghee, few pepper balls.
Method: take tsp ghee add half chopped onions + pepper. Fry washed rice and pour hot water.
Cover and cook. When it is half done add cooked kidney beans, sauce, vinegar, salt. In another
pan heat ghee and add carrot, capsicum add to the rice. When cooked serve with chips and
curry.

1 fruit punch

2 fruit cup

3 pina-colada

4 sun kababs

5 hot cheese squares

6 cheese + carrot rolls

7 cream of mushroom soup

8 onion + cauliflower soup

9 spicy bean + tomato soup

10 cream of veg soup

11 fresh curd salad cream

12 fresh curd thousand island

13 macaroni cucumber salad

14 stuffed tomatoes with paneer + veg

15 tomato rasam

16 one meal soup

17 punjabi malai palak

18 shashi cauliflower

19 masala veg with coconut sauce

20 methi, palak, maku ki roti

21 masala paneer mutter

22 veg do pyaz

23 semia pullav

24 mugalai biryani

25 cornflakes

26 cookies

27 baked green rice with spinach pakodas

28 baked kichdi

29 rice + curry in banana leaf

30 cabbage curry

31 veg pie

32 masala bath

33 chitrana rice

34 baked goan curry with rice

35 navratna pullav

36 veg florenline

37 baked corn sandwich

38 stacked pancakes

39 chocolate velvet ice cream

40 chocolate cups

41 chocolate + vanilla galeau

42 chocolate rocks

43 cheesy potato, green peas toast

44 veg buns

45 tostadas

46 corn + spaghetti on toast

47 pasta toast

48 hearty veg soup

49 cold soup (gazpacho)

50 snake coffee

51 eggless chocolate sponge cake

52 eggless sponge cake

53 onion plain pulusu

54 mamidikaaya pachadi

55 kandakoora

56 munikaadala chaaru

57 mamidikaaya pulusu

58 beerakaaya pachadi (toka)

59 mamidikaaya pappu

60 elipaayaupudipodi

61 thalimpurote

62 aaratikaaya uli kaaram

63 veg upma

64 ravavangi bath

65 aaratikaaya avakoora

66 tomato curry

67 rajma curry
68 anamrote

69 coorg idli

70 alam pachadi 1st

71 alam pachadi 2nd

72alam pachadi 3rd

73 mango pickle

74 instant mango pickle

75 marvadi mirapakaayalu

76 bendi

77 mamidikaaya pachadi

78 kaaram anam

79 majiga chaaru

80 navratna korma

81 bobarlu koora

82 bobarlu chaaru

83 veg manchurian

84 capsicum spaghetti neapolitian

85 corn kadai

86 phrinee

87 madras soup

88 chintakaaya pachadi (3 types)

89 gongura pachadi

90 cheese souffle

91 coffee souffle
92 black forest

93 kaarapodi

94 pineapple supreme

95 chinta podi

96 chutney podi

97 veg soup with crisp vermicelli

98 sour + hot pepper soup

99 veg curry

100 falafal

101 sabzi panchmahal

102 spiced veg

103 baked masala veg

104 moglai potatoes

105 peas + potato pattis

106 masala corn with peas

107 masala corn

108 masala gobi

109 veg keema

110 paneer mutter korma

111 paneer makhani

112 bean hot pot

113 paneer mutter pullav

114 mughalai pullav

115 baked bean with green curry

116 baked coconut rice with mugalai curry

117 parathas stuffed with veg + cheese

118 samolena pancakes

119 veg pancakes

120 cabbage wadas

121 chocolate vanilla barfi

122 soya seek kababs + barbeens sauce

123 chit chat chutney

124 sambar

125 paalakoora

126 aatukula dosa

127 stuffed bendi

128 paneer balls in gravy

129 sweet + sour paneer

130 spinach + cottage cheese hot pot

131 paneer kofta

132 butter paneer masala

133 bhel puri chutney

134 chat masala

135 peddamirchi pachadi

136 mamidikaaya pachadi

137 Mexican curry

138 Mexican rice

1 veg kofta curry

lb potatoes, lb (1 cups peas), 1 lb (3 cups sliced carrot, salt, pepper), flour for cooking, oil
for deep frying, 3 onion, tsp cup ghee, 1 clove garlic, 1 inch piece of fresh root ginger, 1 tsp
turmeric, 1 tsp cinnamon, 1 tsp ground cloves, 2 tomatoes, 1 cups veg stock, tsp chili
powder, 1/3 cup cheese, coriander

Cook all the vegetables, mash and add salt, pepper and make balls coat with flour and deep fry.
Fry onions add all masalas and cook for 2 minutes add tomatoes and cook them add stock,
bring to boil. Put the cooked koftas in the sauce and cook for 15 minutes. Add cream before
serving.

2 sabzi ka curry

4 alu, 4 carrots, small turnip, cup peas, cup beans, 1 onion, 1 tsp oil, 1 clove garlic, 1 tsp
coriander powder, 1 tsp turmeric, 1 tsp ginger, 1 tsp chili powder, tsp cumin powder, 2 tsp
tomato puree, 1 tsp grated coconut 1-2 tsp lemon juice. Cook all the vegetables in salt water for
5 minutes. Fry onions till golden brown color. Mix all the spices add tomato puree, little water.
Lower the heat and add coconut, vegetables, salt. Cook the vegetables add lime juice.

3 ganjipulusu

In 1 liter ganji add 2 tsp sesame seeds, 1 tsp rice, 2 tsp coconut, green chilies, salt grin and put
seasoning, add ground garlic, liter milk and add boiled drumsticks.

4 vankaaya pala pachadi

Burn brinjal and peel the skin add 2 tsp finely chopped green chilies. Put seasoning and add
green chilies, onions, milk.

5 gobi curry

1 finely chopped onion, 2 tsp butter, tsp dry mustard, 1 tsp turmeric, tsp garlic, tsp
ground ginger, tsp chili powder, 1 medium cauliflower, 1 tsp garam masala. Fry the onions
add all masalas and cup water, cauliflower. When its just tender sprinkle garam masala.
6 kashmiri pullav

2 2/3 long grain rice, 1/3 cup ghee, 5 whole cardamoms, 5 bay leaves, stick cinnamon, 8
whole cloves, 1 tsp cumin seeds, 5 cups veg stock or water, cup almonds, cup walnuts, fried
onion rings. Wash the rice and soak in cold water for 30 minutes then drain thoroughly. Heat
ghee in large pan saut the cardamoms, bay leaf cinnamon, cloves, cumin seeds until slightly
brown add rice and fry until transparent add salt, water and cook at 325 F until tender.

7 fried rice

1 1/3 cup long grain rice, 1/3 cup ghee, 2 finely chopped onions, 1 tsp sugar, 2 crushed
cardamoms, 4 to 6 pepper balls, 2 tsp cinnamon powder, 2 tsp cloves powder, 2 cups water,
1 tsp salt. Wash the rice and soak in cold water for 30 minutes and drain. Heat the butter in
large pan and fry the onions, masala. Add rice and fry add water, salt. Bring to boil, cover +
simmer until the rice is cooked then uncover in moderate oven, 325 F until the grains are
separate.

8 sahasraalu

, make balls and boil them in water..

Soak Upudu beeyam in warm water and grind to a paste

9 peas pullav

2 2/3 cup pullav rice, 1/3 cup ghee, 2 onion slices, 1 tsp cloves, 1 tsp small pieces of cinnamon,
5 bay leaves, 1 cup shelled peas, 5 cups veg stock or water, salt, water, tsp chili powder.
Wash and soak in cold water for 30 minutes. Fry onions, masala add rice, fry and add water,
peas and cook. Afterwards cook in moderate oven at 325 F.

10 gongura pachadi 1st (hema)

1 cups gongura fry in oil and add 2 cups red chilies, 2 tsp coriander, 1 tsp black gram, tsp
cumin seeds. Fry in oil and powder with salt add gongura, onions, lime size tamarind and let it
boil.
Gongura pachadi 2nd

1 cups gongura fry in oil, tsp fenugreek seeds, 1 cup red chilies. Grind all with little salt and
tamarind . Heat oil and fry onions and add it to the above mixture

11 pachisenagapappu pachadi

cup Bengal gram, cup coconut, 4 red chilies, 1 tsp jaggery, salt, lime size tamarind, tsp
cumin seeds. Fry all the ingredients and grind.

12 paneer + capsicum curry

kg paneer, 6 to 7 capsicum . Cut paneer into cubes. Heat oil put cubes for a minute and
remove. Cut each capsicum into 5 to 6 long strips, if small 10 tomatoes, if medium 6 to 7
tomatoes take out puree, cup grated onion. Heat 3 tsp of ghee or oil put onions and fry till
golden brown add 3 tsp coriander powder, tsp turmeric, 1 tsp chili powder, ground ginger,
salt, masala leaf fry and add tomato puree. Put it in low fire cover until ghee separates from
sides then add paneer, little water and cover for 10 minutes. Them add capsicum and remove
immediately.

13 saagudosa

3 glasses rice, glass aatukulu, glass black gram and grind.

Curry: kg., kg beans, kg carrot chop and boil them. cup coconut, coriander, 4
garlic, 10 cashew nuts, 8 green chilies (fry in oil), tsp cumin seeds grind all. 1 tsp garlic pieces
fry in oil add masala fry it. Then add vegetables, salt and lime juice.

14 aalam chaaru

cup raw ginger, 2 tsp coriander, cup fenugreek seeds, 1 tsp cumin seeds, cup red chilies
fry and grind into paste then add tamarind pulp then put seasoning.
15 besin chekki (meeta)

250 gms kova, 250gms besin, 250gms dalda, 500gms sugar, cardamom, kesar. Fry besin in dalda
then add kova also and fry for 5 minutes. Let it cool down. Add half glass water in sugar and
make sugar syrup. Then add kesari, cardamom powder, above besin powder and mix. Then
pour it in the tray and cut.

16 bread roll

450gms maida, 20gms fresh yeast, 8gms salt, 40gms sugar, 30gms fat or dalda, 250 ml to 300
ml luke warm water. Mix yeast in little water. Keep it for 10 minutes. Add sugar, salt to the
remaining water and make dough. Rub dalda and add it to the dough at last. Keep aside at least
for 1 to 1 hours. Cover with wet cloth. Again mix the dough and keep it for another 45 to 50
minutes. Make bread rolls like .. join round again. Put it in greased tray and put a wet
cloth on it. Brush it with water till it rise 450 for 10 to 15 and bake. When it turns
brown..

17 dum gobi

Cut gobi and peas into big pieces, red chilies, coriander seeds, cumin seeds, cashew nuts, poppy
seeds, pepper balls, ginger, garlic, onion, salt, turmeric, coconut. Grind everything to a
paste..Heat ghee add the pieces add water and boil.

18 palak paneer

Palak 20 bunches

Paneer 250gms

Onion 4

Green chilies 4

Coriander powder 1 to 2 tsp

Chili powder 1 to 2 tsp

Saunf roasted + powdered 1 to tsp

Lime juice tsp

Chop palak, boil and grind, green chilies, 2 onions to a fine paste. Heat good amount of oil and
saut very finely chopped onions. Add the paste and cook till oil floats on top. Cut paneer into
cubes and fry them till light brown and put them in salted water. Add all the powders to the
palak. Then add fried paneer, salted water (remaining water after removing the paneer). See
that after the water is added the oil floats. Sprinkle garam masala and lime juice.

19 potato tikki

Potatoes 2.5kgs

Bread 500gms

Onions 500gms

Green chilies 1

Coriander

Salt

Fat

Chutney:

Coriander 1 bunch

Onion 150gms

Lime 1

Salt

Boil potatoes + mash

Soak bread in water, squeeze the water and chop green chilies, coriander, onions finely. Mix all
the ingredients. Make small balls press and put a small quantity of chutney in the centre. Seat
edges and shallow fry

Chutney: wash and drain coriander. Grind all the ingredients. Add lime juice.
20 garlic veg

Garlic 1 pod (20 to 25 flakes)

Onions capsicum - cabbage

Carrots (only carrots should be boiled little)

Sweet + sour sauce 2 tsp

Tomato 2 tsp

Ajinomoto tsp

Soya sauce 2 tsp

Corn flour 1 tsp

Stock of boiled carrot or vegetables cup . Heat oil saut garlic and add all vegetables, stock,
sauces. When boiled add corn flour and serve hot. If you like hot garlic sauce instead of sweet
and sour sauce and add chili sauce.

21 dum aloo

Small potatoes 10

Curd 1 cup

Onions 2 finely chopped

Coriander powder 1 tsp

Chili powder, salt, turmeric

Ginger paste tsp

Coriander

Green chilies 4 to 5 finely chopped

Cumin seeds tsp

Peel and prick potatoes. Deep fry and keep aside

Mix all the ingredients except cumin seeds and onions. Heat oil and add cumin seeds. Saut
onion and add fry potatoes pour curd mixture and cook till done.

22 mogulai ki biryani

Basmati rice 1 kg

Salt 100gms

Mixed vegetables 1 kg

Fat 250gms

Onions 250gms browned

Curd 200 to 250 ml

Turmeric + saffron

Chili powder 20 to 30gms

Ginger 100gms

Green chilies

Coriander, mint

Lime 2 to 3

Cinnamon, cardamom, cloves . Marinade vegetables with lime juice, salt, chili powder, ginger.
Garlic, curd, saffaron, turmeric, 200gms ghee, garam masala, browned onions, coriander,
mint . Boil rice half (when you break it should break into three pieces) with salt. Arrange rice
and vegetable layers

1st ghee, milk, saffron

2nd vegetables

3rd rice

4th ghee + milk + coriander

5th rice

6th ghee, milk, saffron.

Cook in pressure cooker on high flame for 15 minutes and on low flame for 1o minutes on tava.

23 tomato soup

Tomatoes 340gms

Carrots 115gms grated

Onions 30gms

Butter 30gms

Refined flour 30 gms

Milk 290

Stock 70

Pepper corn, bay leaf, salt. Cook vegetables + pepper and bay leaf. Make white sauce and mix
with stock and serve hot.

24 cream of veg soup

Potatoes 1kg

Carrots 6

Onions - 2

Beans kg

Spring onions tomatoes kg

Bay leaves, pepper corns, maida, butter, 1 liter milk. Boil all vegetables except tomatoes when
cooked blend extract, stock, strain. Make white sauce. Mix with stock and serve hot.

25 cream of spinach

Spinach 15 to 20 bunches
Pepper corn 10 to 15

Bay leaves 2

Water as required

Onions 1 to 2

Salt

Boil all ingredients and blend (remove leaves + pepper corns) and strain. Make white sauce and
mix with stock and serve.

26 peas + cheese curry

Peas boil

Cheese cut into cubes and fry till light brown and put them in salt water.

Chili powder, coriander powder, salt (coriander powder, double the quantity than chili powder),
turmeric powder .Put tomatoes in hot water, peel the skin and chop finely. Heat ghee fry
onions add masalas + tomatoes. When oil separates from peas add fried cheese. If you need
add salted water (the remaining water after removing cheese pieces).

27 chalaundalu

1 glass rice flour, 1 glass beaten curd, mustard seeds, red chilies, curry leaves . Then put
seasoning and add the above curd. When it starts to boil add chili powder, salt, rice flour then
off the stove. Then cover it with a lid. Then make small balls and deep fry.

28 chalamurukulu

4 glass rice flour, 1/8 glass fried + powdered black gram flour, 2 cups Bengal gram flour, oil,
,......,salt then mix it with curd

29 venaundalu
Rice flour, very little salt add 1 tsp curdadd salt less butter mix everything and make
balls. Deep fry these balls. If you want put these balls in jaggery syrup.

30 kaarapodi

1 cup Bengal gram, 1 cup black gram, required red chilies, salt, inguva,. Fry all these in little oil
and powder.

31 tomato sauce

6 kg tomatoes, 20gms salt, 420gms sugar, 50gms garlic, 50gms ginger, 100gms onions, 10gms
(cardamom + clove + cinnamon), 2 tsp lime juice, citric acid + sodium benzene, 2 tsp chili
powder, tomatoes, salt, sugar, ginger, garlic mix onions and chili powder, garam masala and
boil it. Grind it and strain and boil it till water evaporates. When it cools down add lime juice
+sodium benzene

32 corn kababs

250gms corn, 2 green chilies, 3 flakes garlic, 2.5cms ginger, citric acid, 1 tsp sugar, 4 tsp gram
flour, cup coriander leaves, salt. Grind the corn coarsely and keep aide. Grind chilies, garlic
and ginger together. Mix all ingredients along with gram flour. Make kababs and deep fry.

33 corn biryani

2 cups rice, 500gms corn, 2 chopped onions, 2.5 cm ginger, tsp turmeric, 2 tsp coriander
powder, 1 tsp chili powder, 7 cardamoms, 3 cloves, 2 bay leaves, cinnamon, saffron, 150gms
milk, 2tsp curd, ghee, tomato rings, salt.

Parboil rice in boiling water and drain. Saut onions in 2 tsp ghee add ginger, turmeric,
coriander powder and chilies to this add finely ground cardamom, cinnamon and cloves. Add
corn, salt. Put 1 cup water and cook till gravy. Cook for a few minutes. Now in a baking dish
alternate layer of rice + corn. The top layer should be rice. Dissolve saffron in milk and pour
over the top layer also pour curd and garnish with tomato rings and cover with foil. Bake at 370
F for 20 minutes.

34 corn koftas in spinach gravy

250gms boiled corn, 2 tsp flour, 2 bunches spinach, 1.5 cm ginger, 5 flakes garlic, 1 large onion,
cup cream, 10 cashew nuts, 1 glass milk, soda bi- carbonate, salt. Mash corn and mix in the
flour, cashew nuts, salt. Mash corn and mix in the flour, cashew nuts, salt. Make small balls and
deep fry. Boil spinach with a pinch of soda and blend with mixture add milk, salt. In one table
spoon oil fry onions ginger + garlic paste. Add spinach and boil for 10 minutes. Before serving
add koftas and boil for 5 minutes.

35 golden corn fry

3 tender corn cobs, 1 capsicum, 30gms cheese, 1 flake garlic, 25gms butter, pepper, 3 tsp
cream, tsp salt. Remove corn from cobs. Chop capsicum into thin strips. Grate cheese + crush
garlic. Heat butter in a pan and cook all the ingredients. Cook till tender. Sprinkle cheese and
cook. Serve

36 corn korma

500gms corn boiled, 3 finely chopped onions, bunch of coriander, juice of one lemon, salt, 2 tsp
sugar. Grind together, 3 flakes garlic, 4 peppercorns, 4 cloves, cinnamon sticks, coconut, 3
green chilies and 2.5 cm ginger.

Saut onions in 2 tsp of oil add ground masala and cook for 5 minutes then add sugar, corn,
cup water. Cover it and cook for 15 minutes.

37 corn + cottage cheese

300gms boiled corn, tsp vinegar, 250gms cottage cheese, 10 tsp tomato puree, 4 spring
onions, 2 medium size capsicums, 3 tsp butter, 1 tsp Worcestershire sauce, tsp soya sauce,
1 tsp chili sauce, salt.

Cut cheese, slice capsicum and spring onions. Mix the ingredients add corn and cook. Serve hot.
38 fried corn toast

6 slices bread, 2 spring onions, 1 cup boiled corn, 1 capsicum, 2 small potatoes, tsp
ajinomoto, 1 tsp chili powder, 1 tsp soya sauce, cup flour, salt, oil. Heat 2 tsp oil add all the
ingredients except flour + bread. Cook for 5 minutes. Apply 1 spoonfu of mixture on each bread
apply flour paste and deep fry.

39 cabbage vada

1 kg cabbage, 1 cup gram dal, 1 tsp turmeric powder, 2 tsp chili powder, 1 tsp garam masala,
sugar, salt (for garam masala) cup dry grated coconut, 2 bay leaves, 2 tsp coriander powder, 1
tsp cinnamon sticks, 5 cloves, 2 cardamoms, 1 tsp poppy seeds. Fry only coconut in little oil and
powder it. Soak gram dal in water for 3 to 4 hours. Grate cabbage + steam in pressure cooker.
Grind dal and mix all the ingredients. Make rolls and steam. Cut them into rounds and fry.

40 coriander leaves vada

1 bunch coriander leaves, 6 green chilies, little jagerry , cup besan, cup rice flour, 4 tsp oil.
Mix all and make rolls, steam, cut and deep fry.

41 palak vada

1 bunch of palak, small pieces of ginger, 6 garlic flakes, cup gram dal, sugar and salt . Soak dal
and grind ginger, garlic, sugar. Mix all the ingredients and make rolls, steam, cut and deep fry.

42 snake gourd novelty

kg chopped snake gourd, 3 large onions, 4 tsp of rice powder, 2 tsp toor dal, 1 tsp coarsely
powdered channa dal, 2 tsp cumin seeds, a bunch of coriander leaves, oil and salt.

Heat oil in a pan fry cumin seed and add onions. When they are half cooked mix snake gourd
pieces . Add all the ingredients and turn off the fire. When cool, mash the mixture and make
cutlets and fry.

43 yeast flour phulka

 tsp yeast, 500gms flour, 250gms mixed vegetables, 200gms potatoes, oil, juice of one lemon,
2 onions, sugar, 2.5 cm ginger, coriander leaves, 25gms butter, 2 cm cinnamon, 5 flakes garlic,
salt, green chilies. In half cup luke warm water add tsp sugar, lime juice, yeast. Keep for half
an hour. Pour this mixture into the flour and add butter, salt. Knead into firm dough and leave
covered. Saut onions, ginger + garlic paste in oil. Then add all the vegetables, potatoes, salt
and chilies. Cook till tender and till gravy becomes thick . With that dough make puries or
pulkas. Puncture + fill the cavity with cooked vegetables.

44 senagapindi halwa

cup ghee, 1 cup heap gram flour. Mix gram flour and ghee, put on the stove and fry then add
cup sugar, 1 cup milk and fry well.

45 miriyaala chaaru

1 tsp pepper balls, 10 to 12 red chilies, tsp fenugreek seeds, 10 to 12 garlic, 1 tsp cumin
seeds, 1 tsp coriander seeds, salt. Fry with little oil add inguva and make paste. Then add
tamarind pulp.. and put seasoning.

46 kacha tomato pachadi

5 to 6 green chilies, 1 tsp coriander seeds, tsp cumin seeds, tsp fenugreek seeds, 2 to 3 tsp
sesame seeds and fry with oil. 1 cup raw tomatoes, marble size tamarind fry little oil and pour
little water and cook and make chutney.

47 karivepaaku aanam

Ginger, cumin seeds, coriander seeds and pepper balls fry them in ghee add curry leaves and
grind. Put seasoning to rice and add this powder.

48 masala chaaru

Red chilies, coriander seeds, cumin seeds, fenugreek seeds, garam masala fry them add grind
with salt then add tamarind pulp, dal add the above masala and put seasoning.
49 gasalu halwa

glass poppy seeds, 1 glass sugar, 3 glasses milk and ghee. Soak poppy seeds and grind then
add all the ingredients and put on stove.

50 chole

Boil Bengal gram with ginger. Grind onions. Then put seasoning with cumin seeds only then
add ground onion and let it fry. Then put tomatoes in hot water and peel them and make puree
then add coriander powder, chili powder, cumin powder, garam masala, few boiled Bengal
gram. Grind them and add.

51 ....................

3 cup maida, ., cup curd, little salt and mix .

52 ..

1 heap maida, 3 heap rice flour, 3 cups water, chili powder, salt, cumin, sesame seeds, 2 tsp
dalda mix all and add water. Then make balls and fry.

53 kachori

For inside stuff: fry Bengal gram flour in little oil and add coriander, mint and fry then add
ginger, garlic, green chilies, chili powder, salt, lemon juice and mix. Before removing from fire
add coriander powder, garam masala and grind.

Maida: maida, salt, dalda, little refined oil, little water and mix . Take little of the dough add the
above masala in the between and fry.

54 wada curry
Soak 1 kg Bengal gram. Grind 1 kg quantity Bengal gram, 1 tsp somp, kg onions, green
chilies, chopped coriander.

Masala: 2 coconut, 1 liter milk. Heat little oil and add 2 tsp ground ginger + garlic, cinnamon
sticks, bay leaf, 1/4 kg onions finely chopped then add coconut milk when it starts to boil add
cashew nuts, green chilies, raw coconut mix and grind

55 ravapongal

Boil cup green gram with inguva, 1 cup rawa add (1:2water) and boil. Fry ginger, pepper balls,
cumin seeds, cashew nuts in ghee and add in the pongal.

56 rosgoolla

(to make toned milk first boil milk and keep it in the fridge till next day morning. Remove cream
and add citric acid and remove foam. Keep the water outside for 3 days then keep it in fridge.
Next time to make toned milk add this water if it does break add citric acid)

1 liters toned milk

2 cups sugar

6 cups water

1 tsp maida, rose water or essence

Method: make paneer out of 1 liter toned milk . Tilt it + hang up till all water in gone drain it
for 1 hour. Add maida to paneer and knead it smoothly. Make 18 - 20 small balls out of
paneer for 1 liter milk . To make the syrup put 2 cups water together sugar and 6 cups
water together in a vessel which Iong in length and keep it on a short fire. When the syrup is
boiling add all the paneer balls slowly. Boil it for five minutes then cover vessel with a lid for
10 minutes. Again remove the cover and cook for another 5 minutes. When rosegullas are
cooked cool and keep it in the fridge add 4 drops of essence.

57 rasmalai

1 liter milk (20 roagullas), 4 tsp sugar . Boil the milk till it I liter. Soak the roagullas in hot
water for 10 minutes. Boil the half made milk on low fire and add sugar when it is melted. Press
together rosagullas and put in the milk and boil for 2 minutes and go on putting 2 at time and
boil. Remove and put in milk add milk masala and rose water or rose essence on top.

Milk masala:

15gms cardamoms

50gms cashew nuts

50gms pista

15gms saffron

Grind all these to make milk masala.

58 curry leaves powder

1 cup curry leaves, 1 cup coriander seeds, 1 tsp Bengal gram, 8 red chilies, one lemon size
tamarind, tsp oil, salt. Roast all the ingredients in oil and grind.

59 gun powder

cup toor dal, cup black gram, cup Bengal gram, cup green gram, 1 tsp cumin seeds, 1
tsp chili powder and 1 tsp salt . Fry and grind.

60 dahi chutney

cup gun powder, 1 tsp thick curd, 1 tsp oil, tsp fenugreek seeds, tsp mustard seeds,
inguva . Put seasoning with mustard seeds, inguva, fenugreek seeds and mix with the above
powder.

61 nuvulla podi

1 cup sesame seeds, tsp fenugreek, tsp mustard seeds, tsp black gram, 6 red chilies, 5
garlic, tsp oil and salt. Fry with oil and grind.
62 kobaripodi

2 cups dry coconut powder, 10 garlic, one lemon size tamarind, 1 tsp turmeric. Powder all
together.

63 palipodi

1 cup roasted groundnuts, tsp chili powder, 8 garlic and powder.

64 aaratikaayapodi

2 raw bananas, 1 tsp black gram, 1 tsp Bengal gram, 1 tsp cumin seeds, 6 red chilies, 4 garlic,
tsp salt, peel raw bananas and cut into pieces and put them under sun. fry in oil and powder.

65 stuffed bhindi

kg okra, 1 cup coconut, 4 tsp coriander, 6 green chilies, tsp turmeric, 1 tsp cumin
powder, 1 tsp cumin seeds, 1 tsp lemon juice, 3 tsp oil, salt. Cut all items into small pieces slit
okra and fill with masala. Heat oil and add cumin, okra and cook.

66 alu with peanut chutney

6 small potatoes cook, peel and fry them to paste, 6 onions, 3 green chilies, 2.5cms ginger, 1
tsp chili powder, 2 tsp coriander powder, tsp turmeric powder, tsp cumin seeds, 6 pepper
corn, 6 raisins, 6 cashew nuts, cup tomatoes, oil, salt. Heat oil add cumin seeds, grounded
onions, chilies, ginger and all powders, cashew nuts, tomatoes, salt and add potatoes.

Peanut chutney: cup pea nuts, 1 onion, cup coriander, 3 green chilies, juice of one lemon,
salt.

67 macaroni ala Mexicana

For the cheese balls: 200gms paneer, 3 tsp plain flour, 1 tsp chopped coriander, 2 chopped
green chilies, tsp soda bi carb, salt. Oil for deep frying .
For the macaroni: 2 cups cooked macaroni, 1 kg tomatoes, 1 chopped onion, 1 chopped
capsicum, 3 cloves, crushed garlic, 1 tsp chili powder, 2 tsp sugar, 2 tsp oil, salt.

For the kidney bean layer: cup rajma, 1 chopped onion, 1 tsp butter, 1 tsp ghee, 1 tsp chili
powder, 4 tsp tomato ketchup, salt.

For baking: 100gms fresh cream, 1 tsp lemon juice, 6 tsp cooking cheese, tsp salt.

For topping: chili powder

For cheese balls: mix all the ingredients and shape into round balls and deep fry

For macaroni: put the tomatoes in hot water. Remove the skin and chop them. Heat oil and fry
onions for 1 minute add the capsicum, garlic, chili powder and fry. Add the tomatoes, sugar, salt
and cook on slow flame for at least 10 minutes add macaroni and mix.

For the kidney beans layer: soak rajma over night. Next day pressure cook and mash lightly.
Heat the ghee, butter and fry onions for a few minutes. Add rajma , chili powder, tomato
ketchup, salt and cook for few minutes. Beat the cream add lemon juice, 2 tsp cooking cheese,
salt. In a greased baking dish first make a layer of macaroni. Put the cheese balls on top, pour
the cream over this, spread remaining cheese and bake in hot oven at 450 F for 20 minutes.
Serve hot with chili powder.

68 almonds rocks

250gms small almonds

400gms plain chocolate

100gms milk chocolate

Method: roast the almond in a pan for 10 to 15 minutes. Grate chocolate and place the grated
chocolates in a plate and heat in an oven at 300 F for about 10 minutes. Remove from the oven
and go on stirring the chocolate until it cools a little. Add the almonds and mix well. Put small
pieces of coated almonds on a tray lined with grease proof paper or aluminum foil. Keep it in
the refrigerator for 2 hours. Wrap in decorative foil.

69 Ice cream sandesh

1 liters of whole milk, paneer 250gms (break as the rosegullas), cream or malai 200gms, icing
sugar, 8 tsp heaped or 100 gms pink or green color, few drops of ice cream essence, grated
cashew nuts for decoration.

Make paneer, icing sugar and cream with hand. Then put it into mixture and mix till it becomes
smooth. Divide into 2 portions. Mix any of these colors with one half on a flat surface. Spread
one color on a dish another color on top and spread cashew nut powder. Cover the dish and
put in super freeze for 4 to 5 hours. Take out 10/15 minutes. Before serving cut into squares
and serve .

70 veg cake

330gms flour, 1 tin condensed milk, 1 cup (tea) of milk, 170gms butter, 15gms cocoa, 1tsp
level B soda, 1 tsp level baking powder, 3 tsp of sugar. Sieve the maida, cocoa, soda + baking
powder. Beat the butter + sugar together then add condensed milk and milk then add maida
and mix well. Bake in a preheat oven on 180 for 10 minutes. Then put the cake on 180 for 10
minutes and then to 160 for 35 minutes.

71 sheermal (karuna)

450gms, 10gms yeast (sugar dissolving), 2 to 3gms salt, 30gms fat, 150 liters water and make
this like pizza dough and mix fat in the last. Make lime size balls and let it rise when it raises
make it like pizza apply water sprinkle sesame seeds and bake it at 425 F.

72 rumali roti

600gms maida, 400gms aata, salt and water . Mix and keep aside for half an hour. Mix like puri.
Make 8 balls and make rumali roti

73 mint chutney

1 medium sized coconut, 2 tsp coriander leaves, 30 to 35 mint leaves, 2.5cm ginger piece, 9 to
10 green chilies, 10 flakes garlic, 1 small onion, 2 tsp sugar, small lime size tamarind ball, 2 tsp
coriander seeds, salt. Grind into paste.
74 palak paneer

200gms paneer, 2 bunches spinach, 1 finely chopped small onion, 2 medium sized tomatoes
pureed, 2 finely chopped green chilies, 2.5cm ginger piece crushed, pinch of soda, ghee for
frying, salt.

Cook spinach with a pinch of soda bi- carb, cup water and blend in a liquidizer. Fry paneer in
ghee. In the same oil fry onions, chilies, ginger and add puree. Fry them and add paneer, salt.

75 coriander seeds powder

coriander seeds, 1. black gram, 2 tsp cumin powder . Fry red chilies in oil and powder
add garlic.

76 aaratikaaya kura

Boil raw banana pieces. Put these pieces in chili powder and serve.

77..

Fry green chilies, ground nuts, ., cumin seeds, inguva in oil and grind then add
tamarind.

78 ..

Fry coriander leaves, green chilies, ground nuts, cumin seeds, hing in oil add tamarind and
grind.

79 velipaayala kaaram

Garlic, cumin seeds, hing, coriander seeds, chili powder. Grind all these.
80 mash millions (nilgiris)

Boil 450ml water till 260. Make 1 kg sugar syrup, dissolve 50gms gelatin in warm water, whip 4
egg white. Mix all the ingredients together and add essence, color and let it cool.

81 chutney podi

1 glass urad dal, 1glass Bengal gram, glass coriander seeds, glass rice flour, coconut, 1 glass
red chilies, one lime size tamarind, jaggery. Fry the above ingredients and powder. Sieve the
powder and mix 1 tsp sugar and put seasoning with mustard seeds, cumin seeds and curry
leaves.

82 dabba kaaya pachadi

1.., 100gms jaggery, 2 cups water, 15 red chilies, 1 tsp coriander seeds, 1 tsp
fenugreek seeds, 1tsp black gram, 2 tsp Bengal gram, 2 tsp inguva, salt (for 1kg kg). Fry all the
ingredients and powder. Chop . Into small pieces and boil these in water add the powder
and boil it again. Then put seasoning.

83 palak rice

2 cups rice, 1 cups finely chopped palak, 2 medium size onions finely sliced, 8 green chilies, 1
ginger piece, 2 tsp ghee, 2 tsp coriander seeds, 2 pinches of garam masala, salt. Cook rice
with little salt, when it is half cooked remove from fire and strain. Heat ghee and add onions
when they are pink in color add ground ginger, green chilies, coriander leaves paste, palak and
mix well. Put it on low flame for 2 to 3 minutes then add rice, salt, garam masala and keep rice
on slow flame and cook for some more time.

84 rosegullas (best)

Break 1 liter milk , drain water and add 1 tsp maida and mix. To 1 cup sugar add 6 cups
water when it is boiling add rosegullas and let it boil for 5 minutes without lid then cover and
let it boil for 10 minutes. Remove lid for 5 minutes and remove from fire and let it cool.
85 biriyaani

Boil 1 glass pullav rice with salt, ( kg vegetables), kg potatoes, kg peas, 2 carrots, 10 beans,
kg double beans, kg thin slices of onions. Deep fry them.

Masala: 4 bunches coriander leaves, 1 bunch mint leaves, tsp shajeera, 1 ginger, 8 to 10
garlic, tsp salt, 6 green chilies, tsp turmeric powder, 2 cloves, 1 cardamom, cinnamon
stick. Heat dalda add boiled vegetables, paste of all masalas, 1 glass curd. Boil it well. Mix color
in milk. 2 limes juice. Put one layer rice then put curry on that, then lime juice, color, 4 green
chilies. Heat this on a slow flame until you get smoke.

86 chat

Sweet chutney: 100gms tamarind, 100gms jaggery, salt, tsp black salt, tsp chili powder,

Method: soak tamarind in water for 2 to 3 hours, sieve it and add jaggery and boil it until it
melts. Remove from fire and add masalas.

Kara chutney: 4 bunches coriander leaves, 1 bunch mint leaves, 7 green chilies, 2 ginger, 2
round sliced cucumber, tsp cumin seeds, salt. Wash and grind.

87 channa chat

kg channa, kg potatoes, 50gms green chilies, 100gms ginger, kg tomatoes, coriander

leaves, salt, black salt, garam masala, chat masala, chili powder, soda. Make channa.

88 borugulu

2 liters of borugulu, 3 potatoes, 3 tomatoes, 7 to 8 green chilies, grated coconut, 3 tsp save,
cup sweet chutney, 4 tsp salt, 1 tsp black salt, 1 tsp chili powder, tsp garam masala.

89 Calcutta toast

4 slices bread, 1 thin slice of onion, boiled potato, tomato, salt, chili powder, garam masala, thin
slice of coconut chutney. Serve with coriander leaves.
90 chintakaaya pachadi

Fry 1 cups tamarind pickle, 2 cups red chilies, 2 lime size ground ginger and garlic, 2 tsp
coriander seeds, 1 cumin seeds, 1 tsp fenugreek seeds, coriander leaves with oil. Grind
everything and put seasoning with inguva.

91 pancakes

Ingredients: a little oil, 2 eggs, 1 cup flour, 1 cup milk, cup sugar, pinch of salt, 2 limes, little
butter.

Instructions for making the batter:

1 Break two eggs in a bowl.

2 Mix them well.

3 Add the flour slowly, stirring to a thick paste.

4 Add sugar and salt.

5 Slowly add milk stir all the items so that they are no lumps.

Method: put a teaspoon of oil in a flat pan and heat it till it shakes. Spread the oil over the
whole pan, pour a little batter in the tip of the pan (as if you were making an omelet) that the
bottom of the pan is covered by a thin pancake. When the edges are crisp and the underside
brown, turn the pancake. This mixture should make about eight pancakes.

Serving:

1 Always serve pancakes hot.

2 Whether you eat them with sugar and lime or sugar and butter, they should be delicious.

92 lemon squash

Ingredients: 8 large lemons, 2ml citric acid, 1 kg granulated sugar, 2 cups of water.

93 uligadda ooragayaa
1 kg onions, 1/8 kg tamarind, 1/8 kg chili powders, 1/8 kg salt, half from 1/8 kg fenugreek
seeds, half from 1/8 kg mustard seeds. First chop onions and add tamarind, salt and turmeric
and let it soak for some time. After 3 days grind it to a paste . Make mustard and fenugreek
seeds powder and add chili powder to it and grind.

Seasoning: fry Bengal gram, black gram, mustard seeds, cumin seeds, fenugreek seeds, red
chilies, garlic, curry leaves, inguva in oil.

94 aatukula dosa (vasu)

3 cups uncooked rice, 3 cups aatukulu, 1 cup sour yogurt, grind rice and aatukulu then add
yogurt.

95 aatukula dosa

2 cups uncooked rice, 1 cup aatukulu, cup black gram, 1 tsp fenugreek seeds .Grind all the
ingredients.

96 american chopsey

1 plate fried noodles; 1 cup boiled mixed vegetables, 1 onion, glass oil. Fry onion and add
boiled vegetables then add 1 glass water, 10 tsp tomato sauce, in cup of water add 1 tsp corn
flour, salt, 1 tsp sugar, pinch of ajinomoto then put on fried noodles.

97 veg Manchuria

1 cup boiled vegetables, 2 green chilies, salt, tsp ajinomoto, 1 tsp maida, 2 tsp bread crumbs.
Dip the egg roll in maida and deep fry. 1 marble size ginger, 6 garlic, green chilies, 2 tsp oil . Fry
the above ingredients and add water then add Manchuria, little water, 1 tsp soya sauce, pinch
of ajinomoto.
98 mirch ka salan

Ingredients: kg bajji mirchi, 50gms sesame seeds, 50gms dry coconut, 50gms ground nut, 1
tsp coriander seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, tsp turmeric powder, 1 tsp
chili powder, 50gms tamarind, 200gms oil, 1 tsp ginger + garlic paste, 2 big onions, 1 bunch
coriander, 1 bunch curry leaves, salt.

Dry roast sesame seeds, ground nuts, red chilies and grind to a fine paste. Keep aside. Dry roast
coriander seeds, cumin seeds and powder them. Slit chilies. Heat oil and fry onion till golden
brown color and grind to a fine paste. In the same oil add sabith jeera and fry then add chilies
and fry for some time and remove add ground sesame seeds, ground nuts, onion, ginger-garlic
paste then add tamarind pulp, chili powder, turmeric, salt, chilies, coriander seeds, cumin
powder, chopped curry leaves add 1 glass of water + simmer for 10 to 15 minutes.

99 baghara baigan

Ingredients: kg medium sized brinjals, 50gms sesame seeds, 50gms ground nuts, 50gms dry
coconut, 2 tsp coriander seeds, 1 tsp cumin powder, tsp methi seeds, 2 tsp phoolechane
kidal, 2 big onions, 2 bhojwar leaves (masala leaves), 50gms tamarind, tsp turmeric, 2 tsp
chili powder, 7 to 8 green chilies, bunch curry leaves, 1 tsp ginger- garlic paste, kg oil,
salt.

Method: soak the tamarind in one glass of water. Chop onions length wise and fry till golden
color and crisp. Fry all masalas and grind with onions then add chili powder, turmeric powder,
salt, ginger-garlic paste. Brinjals.. stuff the masala. Heat oil and add cumin seeds, curry
leaves, green chilies then add brinjals when it becomes tender add tamarind pulp, 1 glass
water . Then cook it for 15 minutes.

100 khurbani ka meetha

kg dried apricots

liter milk

2 tsp custard powder

kg and 6 tsp sugar

1 cup fresh cream

2 tsp spoon chopped almonds

tsp vanilla essence

Method: soak the apricots overnight in 8 cups of water. Deseed them the next morning add
sugar and boil them on slow flame till the apricots become pulp. Mix well and cook. Keep one
cup milk at room temperature add custard powder, 6 tsp sugar. Heat remaining milk and add
custard, essence and cool. In a glass dish first put apricot, desert then custard last add whipped
cream and decorate with nuts.

101 gokara kaaya kura

Fry onions, gokarakaaya. Fry red chilies, Bengal gram, black gram, coriander seeds, cumin seeds,
inguva in little oil and powder, grind dry coconut then add tamarind pulp and jaggery.

102 besin chakka

1 kg besin powder, 1 kg kova, 2 kg sugar, 1 kg ghee .Heat ghee and fry besin and fry kova
also. Then add cardamom powder, color and besin.

103 chole

Boil senagalu, fry onions, ginger, garlic, tomato puree. Then add boiled potatoes, chole masala,
tamarind pulp, poppy seeds, coconut and grind.

Boil kg senagalu with salt and mash, 3 cups sliced onions, kg tomatoes, 1 cup poppy seeds,
coconut grind together. 1 cup grind ginger + garlic paste. In glass oil fry onions then add
ginger garlic paste, tomatoes, 4 boiled and peeled potatoes, 1 cup tamarind pulp, 3 tsp chili
powder, 1 lime size .., poppy seeds, ground coconut then add senagalu.

104 teeya pappu

kg red gram, cut 1 big onion into big pieces, 20 red chilies pieces, 1 tsp fenugreek seeds,
cumin seeds, 1 tsp pepper seeds. Fry all these in dalda, 1 lime size tamarind and pressure cook
it.
105 bendakaaya kura

kg okra, kg tomatoes, 2 grated onions . Heat oil and fry onions then add okra and let it boil
add tomatoes, half orange size tamarind pulp, lemon size jaggery then add 2 tsp idli chili
powder.

106 nimakaaya kaaram

Fry 8 red chilies, tsp mustard seeds, tsp fenugreek seeds, tsp cumin powder, tsp
coriander seeds and powder add 2 tsp of this powder to 2 lemon juice then put seasoning.

107 chocolate (T.V)

200gms icing sugar, 50gms milk powder, 50gms coca-powder, 175gms warm dalda . Sieve all
these 4 to 5 times. In on plate pour boiling water and put one bowl in it and put powders in this
then add dalda and mix. Then dip nuts or biscuits in this.

108 karivepaaku pacahdi

2 cups raw curry leaves, cup red chilies, 2 tsp sesame seeds (heap), 1 tsp (heap) coriander
seeds, 1 tsp (heap) cumin seeds, tsp fenugreek seeds, 1 tsp heap black gram, 1 tsp heap salt,
tsp turmeric powder. Fry all with little oil, 1 lime size tamarind, 2 tsp sugar,.. then put
seasoning.

109 vankaaya kura

kg brinjals (1 cup coriander leaves, 10 to 12 green chilies, ginger, garlic, 1 tsp fried cumin
seeds (without oil), tsp fried (without oil) fenugreek seeds grind all these and add oil mix
brinjals and masalas and boil this. When it is done add cup curd.

110 sambar powder (veena)

100gms coriander powder, 50gms green chilies, 50gms Bengal gram, 20gms inguva, 10gms
cumin seeds, 10gms fenugreek seeds . Fry and powder.

111 godumala paayasam

Remove the husk of kg wheat, kg jaggery, 1/8 kg poppy seeds, 2 tsp rice flour, 1 glass milk.
Boil wheat for 30 to 45 minutes in pressure cooker then add jagerry, add glass to 1 glass
water add ground poppy seeds, milk and let it boil for 5 to 10 minutes then add rice flour mixed
with water.

112 cauliflower curry

kg cauliflower, 1 cup curd .Marinate cauliflower in the curd for 1 to 2 hours . grate or grind 1
cup onions, 1 cup tomato puree. Heat 3 tsp oil or dalda fry onions when they turn pink add
tomato puree when oil separates add 1 tsp ginger + garlic paste, tsp turmeric, 1 tsp chili
powder, 1 tsp salt add cauliflower when it is half cooked add 1 tsp garam masala, 2 tsp finely
chopped green chilies. After cauliflower is cooked decorate it with coriander leaves and finely
chopped green chilies.

113 gongura pachadi (renuka)

1 glass gongura fried in oil (after frying 1 glass), 1 cup red chilies, 1to 1 tsp black gram, 1 to 1
tsp fenugreek seeds. Fry all these without oil and powder them and add this to gongura and
add 1 cup chili powder. Put seasoning with hing.

114 rajma (T.V)

Soak kg rajma over night add 2 glass of water and cook for 20 minutes. 1 cup grated onions.
Heat vessel add 2tsp butter and fry onions when they turn pink add 1 cup finely chopped
tomatoes when oil starts separating add 1 tsp finely long chopped ginger, 1 tsp finely chopped
garlic, 1 tsp chili powder, tsp turmeric powder, 1 tsp salt, 2 tsp curd cook and add 1 tsp
ginger + garlic paste. For rajma add 1 tsp long strips of ginger, 2 tsp butter and cook for 16 to 20
minutes and add the above masala. Decorate it with coriander leaves and long strips of green
chilies.
115 lemon tarts

1 cup maida, cup icing sugar, 4 tsp margarine, 1 tsp custard powder and mix well (lightly).
Press it when the dough is 1/8 width thick (chapathi). Cut it with thickness cutter. Put
these in a tart dish and press prick it with a fork. Bake it for hour at 175.

Lemon cream: 6 tsp custard powder, lime juice, cup sugar, little water and cook. Mix
200gms fresh cream with powdered sugar, fill it with icing mechine, fill with lemon cream and
decorate with cream.

116 kaju cookies

3 cups maida, 250gms butter, 1 cup powdered sugar, 2 tsp cashew nut powder, 2 tsp milk, 1 tsp
baking powder. Mix and bake biscuits.

117 andhra chigodilu

1kg maida. Boil 1 liter water and add 2 tsp salt, 2 to 2 spoons oil and let it boil then add 2 tsp
vama, and mix maida well. Then make chigdilu and fry.

118 mysore pak

3 tsp Bengal gram flour, 4 tsp sugar, 1 glass water, 4 dalda. Mix sugar and water and put it on
the stove and make sugar syrup. Add little little ghee and mix it quickly. Apply oil to one plate
and pour this mixture in the plate and cut.

119 jilebi

2 glasses maida. 4 glasses sugar, 2 glasses water make sugar syrup. Mix maida with 1 tsp curd
and water night and keep aside. Next day make jilebi and dip it in sugar syrup and remove.

120 T.V alu dum

Cut 7 to 8 potatoes in the between and scoop little. In this add paneer, green chili pieces,
coriander leaves, garam masala mix and fill it. Join and close it with maida batter and deep fry.
For gravy fry 2 cups of finely chopped onions add 2 cups chopped tomatoes, 1 tsp ginger and
garlic paste, chili powder, salt mix well and add cup kova. When oil separates add cup
water and pressure cook it for 2 whistles. Decorate it with coriander leaves.

121 alu curry or cauliflower curry

Cut 4 potatoes into big pieces, cut 3 onions into long strips, 3 to 4 tomatoes puree, 1 tsp ginger
+ garlic paste, 2 tsp cashew nut paste, 1 cup curd, 1 u=cup milk, salt, chili powder, coriander
seeds. Heat dalda and add cloves, cardamoms, cinnamon sticks and add onions when they turn
into golden brown color add ginger + garlic paste and tomato puree. When oil separates add
potato pieces, cashew nut powder, curd and mix for some time then add milk and pressure
cook for a while.

122 moughlai masala (hotel parklane)

Soak 300gms cashew nuts, 150gms dosa pappu, 150gms watermelon seeds, 50gms ginger +
garlic paste for hour in water and grind to a fine paste with glass milk.

5 tsp chili powder

1 tsp turmeric powder

3 tsp coriander powder

1 kg tomato puree

kg onions sliced + fried till pink color add 1 cup curd and grind to a fine paste.

10 cloves, 10 cardamoms, 10 cinnamon sticks, tsp shajeera, kg oil.

Heat oil add shajeera, cloves, cinnamon sticks, cardamoms then add ginger
+ garlic paste then add cashew nut paste and fry for some time add chili powder, turmeric
powder, coriander powder, salt and fry for long time then add ground onions. This gravy can be
added to any vegetable.

123 butter paneer masala

Heat ghee add onions, green chilies, ginger + garlic paste and fry then add paneer pieces,
fenugreek leaves powder, garam masala, little color, tomato sauce, milk and mugalai masala
(for capsicum dont add color and sauce).

124 dal maharani

kg black gram, soak kg rajma over night and pressure cook it with few cloves, cinnamon
sticks, cardamoms, tejpatta and long strips of ginger.

Heat dalda add cloves, cardamoms, cumin seeds, green chilies and onions and fry well. When
they turn brown add ginger + garlic paste, peeled tomatoe pieces, little turmeric powder, chili
powder and coriander powder.

125 sambar (janaki)

2 cups of all vegetables like carrots, beans, onions and brinjal. Boil it with water and add
tamarind pulp, chili powder, salt, tomatoes to it and boil it. When tomatoes are boiled add
boiled red gram. 2 tsp Bengal gram, 2 tsp coriander powder, 1 tsp black gram, 1 tsp cumin
seeds, tsp fenugreek seeds fry dry and powder. Put this powder in the sambar and put
seasoning with inguva.

126 tomato rasam (uma)

Red gram 1 cup

Bengal gram 1 cup

Cumin seeds 1 cup

Pepper balls 1 cup

Coriander seeds 1 cup

Fenugreek seeds little

Red chilies + little salt . Fry and powder . Boil lots of tomatoes. Take out pulp from little
tamarind and add coriander leaves, curry leaves, garlic pieces and let it boil for some time. Heta
oil and add mustard seeds, cumin seeds, red chilies, tsp hing, 2 tsp the above powder and put
seasoning.
127 veena sambar

1 level black gram, 1 tsp Bengal gram, 15 red chilies, 3 tsp coriander seeds, 4 cloves, 4
cinnamon sticks, little coconut fry and grind. Mustard seeds, cumin seeds, curry leaves and put
seasoning fry onions and tomatoes then add boiled red gram, tamarind pulp, turmeric powder,
jaggery, salt then add ground masala, 1 red gram, 1 cup sambar onions, 3 to 4 tomatoes.

128 vankaaya kanda pachadi

1 cup brinjal pieces, 1 cup onions, 1 cup green chilies, mix little oil and let it boil, little tamarind,
salt and grind then put seasoning.

129 mulangi pulusu (lakshmi aaka)

1 raddish, 1 tsp mustard seeds, 4 to 6 red chilies, grind 1 tsp rice, boil raddish and add tamarind
pulp, above masala and boil it well, 1 tsp sesame seeds. Fry and powder and add it to the
pulusu, little jaggery and put seasoning without hing.

130 bendi bogi

Slit okra and fry in oil then add ginger, garlic, coriander powder, chili powder, turmeric powder,
salt, cumin seeds, fenugreek seeds, dry coconut and grind with onions add okra. When okra is
boil add tomatoes.

131 biriyani

1 glass rice, 4 to 6 garlic, grind 2 pieces ginger, 1 carrot, 6 beans. Cut into long strips, 2 cloves, 2
cardamoms, 2 cinnamon sticks. In 2 tsp ghee fry cardamoms, cinnamon sticks, clove and fry
then add ginger, garlic when it turns pink color add washed rice and let it fry for some time then
add 2 glasses water put it in cooker and cook it without whistle for 20 minutes.

132 usirikaaya pulusu

Grind 1 cup usirikaayalu , 1 cup chopped onions. Heat oil and add red chilies, mustard seeds,
cumin seeds, black gram, fenugreek seeds, hing, garlic. Fry onions when they are well fried add
lemon size tamarind, little jaggery, 2 tsp masala powder.

133 samosa

Boil kg potatoes, 1 to 1 tsp amchoor powder, tsp coriander powder, tsp cumin powder,
tsp garam masala, grind ginger + garlic, 1 tsp green chili, chili powder, salt, mint leaves,
coriander leaves, 1 onion. Fry onions and add ginger + garlic paste add all powders and make
curry and keep aside. kg maida add dalda, tsp salt and make dough. Then make samosa and
fry.

Vakka podi

Usirikaaya pieces, cumin seeds, salt mix all these and let ir dry in shade and use it like vakka
podi.

Vakka podi (indira atagaaru)

1 kg without salt coriander seeds, 300gms poppy seeds, 300gms somp. Fry all and mix.

vamwater

Boil 1 liters water or 6 glasses of water then add 5gms mint flower, 5gms vama flower and off
the stove.

Miriyaala podi

3 tsp pepper balls, 10 to 8 red chilies, 1 tsp coriander seeds, tsp cumin seeds, 3 tsp garlic. Fry
everything in very little oil and add salt, garlic and grind to a powder.

Konda usirikaayala tho

1 hair dye: 4 tsp, 2 tsp usirikaayalu podi, 1 tsp coffee powder, 2 tsp fenugreek powder.
Soak it whole night and the next day soak it in coconut oil and apply it to scalp and after 1
hour wash your hair.

2 hair oil: 4 liters usirikaaya pulp, 1 liter sesame seeds oil. Mix them together and boil and add
water and store it and apply it to your hair.

3 : usirikaaya powder, pepper powder, coal, .. boil 1 tsp uirikaayaa

.. 2 glasse of water and gargle .

Vim

Washing soda kg

Detergent kg

Cleaning agent 2 kg

T.S.P kg mix all.

Soap powder

Washing soda 2 kg

Detergent 1 kg

Liquid soap 750gms or 500gms

Neelam or blue 25gms

Tinopal 25gms

T.S.P to kg mix all.

Phinoil

Pine oil kg

Soft soap kg

Water ketchup bottle size, 3 bottles

Mix soft soap well when foam comes add pine oil then add water. Keep it for one day and
bottle it.

Liquid soap

1 liter slurry, 250gms caustic soda, 500gms, urea, 12 liters water . Pour slurry in a plastic bucket
add 2 liters of water and stir. Mix this solution to the acid slurry and mix well for 20 minutes.
Make caustic soda solution with 2 liters of water in another container and cool it for hour.
Add this to another solution and mix well with remaining water that is (6 liters). Let it set for 1
week.

Surf

1kg detergent

1kg washing soda

kg T.S.P

100gms S.T.T.P

tsp air perfume

1 tsp sp CMC

2 cups liquid soap, kg, 25 gms tino pal (1 heap tsp)

2 tsp blue color

1 tsp neeli.

1 veg kofta curry

2 sabzi ka curry

3 ginjapulusu

4 vankaaya paala pachadi

5 gobi curry
6 kashmiri pullav

7 fried rice

8 sahasraalu

9 peas pullav

10 gongura pachadi

11 pachi senagapappu pachadi

12 paneer + capsicum

13 saagu dosa

14 aalam chaaru

15 besin chikki

16 bread rolls

17 dum gobi

18 palak paneer

19 potato tikki

20 garlic veg

21 dum aloo

22 mughalai ki biriyaani

23 tomato soup

24 cream of veg soup

25 cream of spinach

26 peas + cheese curry

27 chala undalu

28 chala murukulu

29 vena undalu
30 kara podi

31 tomato sauce

32 corn kababs

33 corn biriyaani

34 corn koftas in spinach gravy

35 golden corn fry

36 corn korma

37 corn + cottage cheese

38 fried corn toast

39 cabbage vada

40 coriander leaves vada

41 palak vada

42 snake gourd novelty

43 yeast flour phulka

44 senagapindi halwa

45 miriyaala chaaru

46 pachi tomato chutney

47 karivepaaku anam

48 masala charu

49 gasala halwa

50 chole

51 batura

52 chegodilu

53 kachori
54 wada curry

55 rava pongali

56 rosegoollas

57 rasamalai

58 curry leaves powder

59 gun powder

60 dahi chutney

61 nuvvula podi

62 kobari podi

63 pali podi

64 aaratikaaya podi

65 stuffer bendi

66 alu with peanut chutney

67 macaroni ala mexicana

68 almond rocks

69 Ice cream sandesh

70 veg cake

71 sheermal

72 rumali roti

73 mint chutney

74 palak paneer

75 dhaniyaala podi

76 aaratikaaya kura

77 gangavaayala kuura toka

78 kothimeera toka

79 velipaayala karam

80 mash millions

81 chutney podi

82 dabbakaaya pachadi

83 palak rice

84 rosegullas

85 biriyaani

86 chat

87 channa chat

88 borugulu

89 calcutta toast

90 chintakaaya pachadi

91 pancakes

92 lemon squash

93 uligadda uragaaya

94 aatukula dosa (vasu)

95 aatukula dosa

96 American chopsey

97 veg manchuria

98 mirchi ka salan

99 bhagara baigan

100 khurbani ka meetha

101 gokarakaaya kura

102 besin chikki

103 chole

104 teeya pappu

105 bendakaaya kura

106 nimakaaya karam

107 chocolate

107 karivepaaku pachadi

109 venkaaya kura

110 sambar

111 godhumala paayasam

112 cauliflower curry

113 gongura pachadi

114 rajma

115 lemon tarts

116 kaju cookies

117 andhra chegodilu

118 mysore pak

119 jilebi

120 T.V alu dum

121 alu curry or cauliflower curry

122 moughlai masala

123 butter paneer masala

124 dal maharani

125sambar
126 tomato rasam

127 veena sambar

128 vankaaya kanda pachadi

129 mulangi pulusu

130 bendi bogi

131 biriyaani

132 usirikaaya pulusu

133 samosa