Methi Aloo Paratha

This one is adapted from Tarla Dalal's cook book paratha's.This is so easy to make and it tastes so wonderful.


Ingredients:

Dough:
1 cup Wheat flour
1 tsp oil
salt to taste

Methi Aloo Stuffing:
1 cup finely chopped methi leaves
1 cup Boiled and mashed potatoes
1/2 tsp cumin seeds
2 tsp Ginger-green chilli paste
1/4 tsp turmeric
1 tsp Dhaniya powder
2 tsp Chaat masala
2 tbsp oil
salt to taste

Method:
Heat the oil in a pan,crackle cumin seeds,add methi leaves and saute for 2-3 mins.
Add ginger-green chilli paste,turmeric powder,corriander powder,chaat masala,salt and mix well.Add potatoes and saute for 2-3 mins.cool it completely and divide the mixture into 5 equal portions.
Combine wheat flour,oil,salt and knead it into a soft,smooth dough using enough water.
Roll out one portion of the dough into a circle of 3" diameter using wheat flour for rolling.place one portion of methi aloo stuffing in the center of the circle,bring together all the sides in the center and seal tightly.Roll out again into a circle of 6" in diameter,using wheat flour for rolling.Cook on a hot tawa applying oil on both sides.

Serve hot with achaar and masala dahi.

Pav Bhaji

I usually prepare this in a large quantity for dinner and my breakfast next day follows the same.So you can understand how big fan i am of pavbhaji.Infact,not only pav bhaji i am a huge fan of any chaat,so i end up preparing only chaats for dinner sometimes.
Ingredients:
3 Big Alu
1 cup Gobi florets
1/2 cup Green peas,fresh/frozen
1 Green capsicum finely chopped
1 Big Onion finely chopped
2 Big ripen Tomatoes chopped
2 tbsp Tomato paste(gives good red colour)
1 tsp Ginger-Garlic paste
2 tbsp Pav Bhaji masala
1 tsp red chilli powder
1/2 cup corriander leaves
1 Big lemon squeezed
2 tbsp Butter( i used lite butter,cholesterol free)
1 tsp oil
salt

Method:
Pressure cook Alu,gobi and green peas for 2 to 3 whistles.In a big tawa or kadai,heat a spoon of butter along with oil,fry onions till translucent,add ginger-garlic paste,capsicum and fry for a minute,add chopped tomatoes,tomato paste and cook till it leaves the juices,add red chilli powder,pav bhaji masala,now add all the cooked vegetables and slightly mash the vegetables(leave the peas unmashed).Add salt and cover it cook for 2 mins,then add lemon juice,butter,corriander leaves and give a stir and take off from the flame.
Serve hot with Butter roasted ladi pav(i used whole wheat ladi pav,again calorie conscious),lemon wedges,finely chopped onions and corriander.

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

Rava Idli and Potato Saagu

One can get to taste the best rava idli in MTR,bangalore,after all they are the creators of this wonderful idlies.Even Adigas in bangalore serve very nice and soft rava idlies.The colour of the Idli is slight greenish in colour as they use lots of corriander in it.Infact,the size of Idly is twice the ones we prepare at home.The best combination that goes with these soft-soft idlies is potato saagu.
Ingredients:
Rava Idli:
2 Cups Rava/Semolina
1 1/2 Cup Sour Curd
1 cup chopped corriander
1/4 cup grated coconut(optional,i did not use in this)
8 green chillies finely chopped
1 tbsp chopped curry leaves
2 tbsp Cashews roughly chopped
6 whole kajus(later slit into two)
1 inch ginger finely chopped
1 tbsp Chana dal
1 tsp mustard seeds
1/2 tsp jeera(optional)
3 tbsp Oil
1 tsp ghee
1/2 tsp Baking/cooking soda(soda bicarb)
salt

Method:
Heat ghee in a small pan and fry kaju's until red in colour.
Heat oil in a wide pan,crackle mustard seeds,add chana dal,kaju pieces and fry until its light red in colour,add jeera,ginger and green chillies chopped and fry till its crisp,add chopped curry leaves and rava and fry until the aroma starts and turn off the stove.Let it cool to the room temperature.Beat the curds,add salt and corriander to it and mix,now add rava and mix to it(the consistency is to be very thick,thicker than the normal idli batter) and let it sit for 10 mins.In a laddle mix soda bicarb with a spoonful of water and mix with the remaining batter thoroughy(it will form yellow spots if the soda is not mixed properly).Now,check if the mixture is completely dry,add a laddle of curd to it and mix.
Grease the idli mould with oiland place a kaju in center with the smooth surface facing downwards and pour batter over it and steam for 12-15 mins.
I sometimes add 1/2 tsp of eno(fruit salt) along with soda in order to avoid hard idlies.
Serve hot with ghee and potato saagu or coconut chutney.

Potato Saagu:


Ingredients:
3 Big alu
1/2 cup fresh green peas(optional)
1 Big onion sliced
3 green chillies chopped
2 tbsp chopped corriander
2 tbsp potato saagu masala(i used MTR)
5-6 curry leaves
1 tbsp chana dal
1/2 tsp urad dal
1/2 tsp jeera
1/2 tsp mustard seeds
1/2 lemon squeezed
2 pinches of turmeric
salt
oil

Method:
Pressure cook potato for 3 whistles or microwave it until soft.
Heat oil in a pan,crackle mustard seeds,add jeera,urad dal,chana dal and fry for a minute,add curry leaves and green chillies and fry for a minute.Now add sliced onions and fry till translucent,add peas and fry,add potato and mash it a bit,add turmeric and some water to it to get a thick gravy consistency,add MTR potato saagu masala,salt and cover it and cook for 2 mins.Sqeeze the lemon,add corriander leaves and mix and serve with rava idli

Ragi Rotti

Ingredients:
1 1/2 Cups Ragi flour
1/4 cup groundnuts
1/4 cup grated beetroot
1/4 cup grated bottle gourd
1 onion finely chopped
1 tsp tamarind pulp
1/2 tsp powdered jaggery
2 tbsp chopped corriander
1 tsp green chilli paste
salt

method:





Dry roast groundnuts,remove the skin and grind it to a coarse powder.
In a big bowl mix onion,beetroot,bottle gourd,corriander,chilli paste,salt,tamarind pulp,jaggery,groundnuts and add ragi flour to it and and mix everything,add warm water and mix it to a thick dough.

Take a tawa and apply some oil to the tawa,take a orange size dough and pat it with a hand to a thin roti(use little water to aid in patting the roti in between).pour a spoon of oil all over,cover it with a lid and cook it on medium flame for 3-4 mins until its done.remove it from heat and serve it hot with fresh(or store bought) butter and chutney or pickle.

Corn Bhel

This is a very healthy chaat for the ones who count the calories in their daily food.There is no compromise in taste as well when compared to the regular chaats.



Ingredients:
2 cups American corn
1/2 cup onion finely chopped deseeded tomatoes(i used cherry tomatoes)
1/2 cup finely chopped Onion
1 Big sized alu
1/4 cup finely chopped capsicum
1/4 cup finely chopped red bell pepper
1 tsp Green chutney
1 tbsp tamarind chutney
1 tbsp butter(if you are very conscious about the calories,replace with olive oil)
1 tsp chat masala
1/2 tsp red chilli powder
3 tbsp chopped corriander leaves
1/2 cup fine sev for garnishing
salt
lemon juice

Method:
Boil corn and alu separately.(stove top or microwave).Dice the alu into small cubes.
Drain the corn when it is hot and add butter to it and mix until butter melts.Blanch capsicum and red bell peppers in hot water for a minute and drain it.Add the bell peppers,alu,capsicum,tomato,onion and mix everything.Add green chutney,tamarind chutney,salt,chat masala,red chilli powder,lemon juice and give a good stir until everything is mixed properly.Take it into a plate or bowl and sprinkle lots of corriander and sev on it and serve it hot.
Note:

• Replace butter with olive oil in the recipe for a Vegan version.

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

Uggani | Borugula Upma | Mandakki Oggarane

This is a very famous breakfast item in Rayalaseema region and is called 'Uggani' where as it is known by 'Mandakki Oggarane' in Karnataka.This is one of those easy breezy breakfast items which can be prepared hardly under 15 minutes ans is perfect for those lazy mornings.As this is made up of puffed rice,its very light and can be eaten for breakfast or even as an evening snack. It is mainly served with Mirchi bajji as a combination and as mainly do this for breakfast I feel mirch bajji would be quite heavy for morning breakfast and hence never made it together.But it is a nice combination for evening tiffin,if you want to try go ahead and make in the evening.

Ingredients:
8-10 cups Murmur/Puffed rice
2 medium Onions,sliced thin
5 Green chillies slit and cut
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1/2 tsp Jeera(optional)
8-10 Curry leaves
1/4 tsp Turmeric powder
2 tbsp Fried gram(putnala pappu)
1 tbsp Coriander leaves,chopped
1 tsp Lemon juice
Salt to taste
1 1/2 tbsp Oil
Method:

• Soak puffed rice in plenty of water and let it soak for 2 to 3 mins.Take out a fistful of soaked puffed rice carefully and then squeeze out water completely and keep it aside and repeat the process.
• Grind the fried gram to a fine powder.
• In a big kadai,heat oil,add mustard seeds.Once it starts crackling,add chana dal,urad dal,jeera and fry for a minute.
• Add curry leaves,green chillies and fry and add sliced onions and saute till its pink,add turmeric and salt and turn off the flame.
• Add the murmur mixture and ground fried gram powder to it and mix it completely.Add coriander leaves and lemon juice and give a quick stir.

Serve it hot/warm with chips or mirch bajji or pakodas.

Vermicelli Upma | Semiya Upma Recipe

Semiya upma is one of the easiest breakfast recipes apart from regular Sooji upma which I make quite often.This is a very simple recipe with very basic ingredients which are available in any pantry.I added vegetables to it to make it more tasty and colorful,though it is truly optional.You can make it for breakfast or evening tiffin or also for a quick one pot meal.

Semiya Upma | Vermicelli Upma Recipe:
(Serves 2)

Ingredients:
1 cup Vermicelli(Semiya)
1 cup chopped mixed Vegetables(carrots,beans,capsicum)
1 big Onion,sliced
5-6 Green chillies,slit
1 tsp Ginger-Garlic paste
2 tbsp chopped Coriander
8-10 Cashew nuts,broken
1 tsp split Urad dal
1 tbsp Chana dal
1/2 tsp Mustard seeds
a sprig of Curry leaves
2-3 tbsp Oil
juice of 1/2 Lemon
Salt to taste
Method:

• Heat pan,add 1 tbsp of oil and roast vermicelli until slightly brown and remove it.
• In the same pan fry the broken cashewnuts and fry until they turn brown and remove them and keep aside.
• In the same pan add 2 tbsp remaining oil and crackle the mustard seeds and once it starts splutters add chana dal, urad dal and fry until they get roasted.
• Add curry leaves,ginger-garlic paste,green chillies,sliced onions and fry until the onions turns translucent.
• No add all the chopped vegetables and fry for 3-4 mins until they become slightly soft(the process will be faster if the vessel is covered with a lid).
• Add 1 and 1/2 cups of water and cover it and let it come to a rolling boil.
• Add enough salt and the roasted vermicelli and stir well.Cover it and cook for 4-5 mins until it is done.
• Now turn off the flame and add lemon juice,chopped coriander and fried cashew nuts and give a nice stir.

Serve hot with any kind of chips/boondi and pickle.
Notes:

1. If you want it more masaledar(spicier),you can add 1/4 tsp of Garam masala after roasting vegetables which imparts a nice flavor to the upma.
2. You can avoid adding vegetables and make with only onions.
3. You can even add fresh/frozen peas,corn along with the vegetables in the recipe.
4. You can roast the vermicelli in ghee for a nice flavor.
5. One can add freshly grated coconut at the end,which gives a nice taste to this upma.

Hayagreeva | Chana Dal Sweet Pudding

This is a traditional karnataka sweet which is prepared on special occasions or festivals.I never liked sweets as a kid,but things change after marriage.hmmm..As I rarely prepare sweets I started special liking for sweets these days.So,I scribbled lots of sweet recipes from my mom when I visited bangalore recently,which I want to try one by one.I need an occasion to prepare sweets and the right time is on festivals.As its Maha shivaratri today I did pooja and offered this sweet to god.My day started with this very simple sweet which is easy to prepare unlike the name which looks complex.

Ingredients:

1 Big cup chana dal(heaped)
1 Big cup grated jaggery(upto the level of cup)
1/2 cup grated dry coconut
1 tsp cardamon/elaichi powder
2 tbsp ghee

Method:
Pressure cook chana dal for 3 whistles and simmer it for 5 mins.Take care not to loose the shape of dal and drain water from it and slightly mash it.In a separate pan take jaggery and add some water(drained from chana dal) and cook until it becomes a syrupy liquid,add chana dal to it and cook for 2 minutes.Add grated coconut to it and cook until it reaches thick consistency.Add elaichi powder and to it and mix.cook it for a minute and remove from the flame.
As the dal itself is so nutty type,I personally don't like cashews in this sweet, so i avoided it.If you would like to add,fry the kaju pieces in ghee and add to the sweet.

Rajma Masala...Creamy but Low Cal Version!!

You ask any North Indian especially the people from Delhi about their comfort food,I am sure more than 90% would have answered Rajma-Chawal. Khichdi or rice-rasam is a comfort meal for south Indians and in the same way Rajma-chawal is a comfort meal for North Indians.I have never cooked or tasted Rajma before my marriage.I have tasted this for the first time at my friends place and was really impressed with it and also loved the taste of it.As hubby is a proper Delhi-te I had to learn this immediately and included in our weekly menu.Now even rajma -chawal is a comfortable meal for me as well as it is easy to cook and tasty also.But the only difference at my place is I pair it with Jeera chawal all the time as we both love this combo very much.I feel cooking North Indian meal is easier than cooking South Indian meal as the preparation time is less even though the cooking time is longer.I have mentioned a easy and simple process in the NOTES to cook tasty rajma,just have a look at it. Rajma tastes best with minimal spices,even if you avoid all the spices and just add chili powder it tastes wonderful.

Ingredients:
1 cup Rajma
2 tbsp whole urad
2 medium onion finely chopped or grated onion
3 medium tomatoes finely chopped
1 tsp Ginger-Garlic paste
1 tsp Garam masala
1 tsp dhaniya powder
1/2 tsp jeera powder
1 tsp red chilli powder
1/2 tsp amchur powder
2 tbsp chopped coriander leaves
1/2 cup milk
1/2 " cinnamon
1 bay leaf
1 green chilli
a pinch of hing
1/2 lemon squeezed
2 tsp oil and butter to serve
salt to taste

Method:

• Soak Rajma and whole urad overnight in water with some salt. Add a pinch of garam masala to it and pressure cook on high for 2 whistles and keep the flame on low and cook for 25-30 mins.
• In a pan,take oil add cinnamon stick,bay leaf,green chilli and fry for a minute.Add a pinch of hing and also a pinch of garam masala powder and fry a bit.
• Grind tomatoes into a smooth puree.
• Add finely chopped or grated onions and fry until its soft,now add ginger-garlic paste and fry until the raw smell disappears.
• Add tomato puree and fry until all the moisture is absorbed and then add all the dry masalas like red chili powder, dhaniya powder,cumin powder,garam masala,amchur powder and salt an dfry well.
• Add cooked rajma and mix everything and cover it and cook on a low flame for 12-15 mins.
• Now lower the flame and add milk and mix immediately and cook for a minute and turn off the stove.
• Add coriander leaves and lemon juice and give a stir.

Serve with roti/chapathy/parantha or Jeera rice.

Note:

• For a rich version replace milk by cream and also add a tbsp of butter after it is cooked.It gives a nice flavor to rajma.
• I generally do not cook rajma before and add to the tadka,I do everything in the cooker directly.The method is same as above I mentioned just that I add soaked rajma and urad instead of cooked rajma after frying all the masalas and then pressure cook for 1 whistle and cook on low flame for 35-40 mins.This will ensure rajma to soak in all the flavors and becomes extremely soft and creamy.After removing the lid add milk and boil for a minute and add lemon juice and coriander at the end.

Mallige Idli

Soft and fluffy Idlis with coconut chutney is a great combination and is perfect for breakfast.Idli is a staple breakfast in many south Indian house holds and making a perfect Idli is an art which even an expert cook might fail to make perfect idlis.I have written almost 10 to 15 different types of measurements for idlis in my cookbook.But,this is a no-risk Idli recipe which you can can try blindly and still yield perfect results.In fact the batter is so versatile that you can prepare thin and crisp dosas with it.

'Mallige' means jasmine flower,these idlis turn out as soft and white as them and hence these idlis are names as 'Mallige Idli'.You can use the same batter and prepare Paper dosa,check it out here.
Check out few Idli varieties and their variations using the basic Idli batter here..

• Kanchipuram(Kanchi) Idli | Spicy Idli 
• Khara Idli / Onion Masala Idli
• Idli Recipe Using Idli Rava
• Mallige Idli
• Idli Upma - using left over Idlis  
• Masala Idli Fries
• Tri Color Cocktail Idlis

Mallige Idli Recipe:

Ingredients:

4 cups Idli rice(Salem rice)

1 cup round white Urad dal

1 cup(levelled) Poha(Atukulu)

2 tbsp Curd

1 handful of cooked Rice(optional)

pinch of Soda bicarb(optional)

Salt,to taste

Method:

• Soak rice for 5-6 hrs and urad dal and poha separately for 2 hrs.
• Gring urad dal to a smooth paste and remove the batter, now grind rice and poha together to a very smooth batter by adding dahi,cooked rice and required water.
• Mix both the batters with your hand and add enough salt and mix everything properly and let it ferment overnight or for 8-9 hrs.
• Scoop out required portion of batter and add cooking soda (mixed with 1 spoon of water) and mix thoroughly.
• Grease the idli plates with oil and pour a ladle of idli batter until each impression is filled 3/4th.You can even line it with a wet muslin cloth and pour the batter on top of it.
• Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.
• With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.If you have used muslin cloth just invert them into the hot box.
• Keep them in hot box or serve directly on to a plate.Always serve idlis hot.

Serve it hot with coconut chutney/Tomato-Onion Chutney/allam pachadi/sambar.

 Notes:

1. Use an air-tight container for storing the batter.I usually remove the batter into my tupperware container and cover it with a normal loose steel plate while it is fermenting and once it is fermented I cover it with a lid and refrigerate the batter,this way the batter will be fresh and does not turn sour.
2. The idli batter turns sour quickly if you add salt while grinding the batter and that is the reason few add salt while making idlis.It is your wish to follow which way you want.
3. I prefer to use whole urad dal,if you do not get it use regular ural dal(broken).But always use good quality fresh urad dal for preparing idlis.
4. If you are using mixer you can use 3 cups of idli rice for 1 cup of urad dal for making idlis.Use cold water while grinding the batter in mixer as the batter tends to get heated while grinding in mixer.
5. Once the batter is fermented do no stir it much which makes the batter looses its air bubbles and in return the idlis will not be softer.
6. After 2-3 days the idlis might not turn soft with the same batter,you can add a fat pinch of cooking soda mixed with 2 tbsp water into the batter and mix it well and make idlis.Your idlis would be definitely soft.
7. If your idli batter turn soar,try this Masala Idli which is a perfect fix for the sour idli batter.
8. You can use the same batter for making paper thin crisp dosas.Add enough water to make the batter little thin and then spread the dosa as thin as possible.

Try these accompaniments for Idli:

• Andhra Nalla Karam
• Andhra Karapodi
• Coconut chutney
• Coconut Chutney with red chilies
• Coriander-Mint flavored Coconut Chutney
• Kobbari Karam
• Milagai Podi - Tamilnadu style
• Nalla Minumula Podi(Black lentils powder)
• Peanut Chutney
• Tomato-Onion Chutney
• Onion chutney
• Sambar - with freshly ground spices - Tiffin Sambar
• Sambar

Note: This recipe is revisited and the photos are updated on 12/06/2013.

Vegetable Pulav

Ingredients:
Basmati Rice 2 cups
Water 3 1/2 cups
Carrots sliced thin 1/2 cup
Beans chopped 1/2 cup
Potato chopped 1/2 cup
Fresh/Frozen Green Peas 1/4 cup
Onions chopped lengthwise 1 cup
Soya chunks soaked in hot water 1/4 cup(optional)
Oil 3 tbsp
Bayleaf 1
Bread 4 slices
Salt to taste

To Grind:
Green Chillies 5
Garlic 5-6 pods
Ginger 1" chopped
Pudina leaves 3/4 cup
Coriander leaves 1/2 cup
Cinnamon stick 1"
Cloves 5

Method:

• Make a coarse paste out of the ingredients mentioned under ' to grind' by adding little water.
• Clean the rice and soak it in water for 10 mins.
• In a Nonstick kadai heat oil and add bay leaf and then add onions and fry it till it becomes soft and add all the vegetables except soya chunks and fry the vegetables until its half cooked.
• Add the ground masala and fry well until the raw smell disappears.
• Meanwhile change water in the soya chunks 2-3 times and squeeze the extra water each time in soya chunks.This helps in removing the smell from soya chunks.
• Add rice and fry it for some time and also add the soya chunks and salt and fry it a bit and then add water.Now pour this mixture either into a rice cooker bowl or a microwave bowl and cook it.
• Otherwise it can be done in pressure cooker , cooked for 2 whistles.If it is done in rice cooker or microwave the rice granules will be separate.
• Cut the bread into cubes and tawa fry until golden brown.You can even deep fry them which tastes far better.
• Add the fried bread pieces to the pulav at the end and give a stir.I did not add bread pieces as I was not having at that time.

Serve hot with onion raitha.

Notes:

1. If we avoid pudina and corriander leaves in the pulav,the colour will be white in colour.
2. I added double beans instead of soya chunks in this.

Methi Paratha

Ingredients:
Wheat flour 3 cups
Methi leaves 2 cups finely chopped
Besan 1/2 cup
onions 1/2 cup finely chopped
Red chilli powder 1 tbsp
Dhaniya powder 1 tsp
jeera powder 1/2 tsp
Amchur powder 1/2 tsp
Garam masala  1/2 tsp
jeera 1/2 tsp(only for the second method)
Ajwain 1/2 tsp
oil 2 tsp
salt to taste

Method 1:
Chop Methi leaves finely and add salt and leave for 15 mins.Squeeze the extra water from the methi leaves completely.
Mix all the ingredients along with the methi leaves with little water and knead till the dough is smooth and soft.Now,grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 45 mins.
Make medium size balls of the dough and roll it for about 6'' in diameter dusting in between with the dry flour .
Heat a thick tava and place the rolled parantha onto the tava and fry it applying ghee on both sides till it forms the brown spots on both the sides.

Method 2:
Chop Methi leaves finely.Heat oil in a kadai,crackle jeera,add onions and fry until its translucent,now add methi leaves and fry till it changes its colour,now add all the masala's to it and mix and turn off the stove.cool it down to room temperature.Mix this along with wheat flour and besan to a nice dough adding enough water.Now,grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 45 mins.
Make medium size balls of the dough and roll it for about 3'' in diameter and then fold it into 4 and then roll into a triangular shaped paratha by dusting in between with the dry flour .
Heat a thick tawa and place the rolled paratha onto the tawa and fry it applying ghee on both sides till it forms the brown spots on both the sides.

serve the paratha hot with achaar and masala dahi.

RECIPE INDEX

APPETIZERS | STARTERS

Appetizers | Starters:

• Baked Beans Wrap
• Broccoli Tikki | Broccoli Cutlets 
• Chilli Paneer (Dry version)
• Chilli Tofu /Chinese Style Tofu Fry
• Garlic Bread Exotica
• Hara Bhara Kabab
• Kothimbir Vadi | Kothmir Wadi | Coriander Squares - Maharasthrian special  
• Moong Dal Corn Dhokla
• Oats Pakora
• Oats Tikki | Oats Cutlet
• Paneer Tikka
• Poha Tikki 
• Raw Banana Kebab | Kaccha Kele ka Cutlet
• Sabudana Tikki | Sago Cutlets
• Stuffed Bell Peppers with Corn and Cottage Cheese
• Stuffed Mushrooms
• Tandoori Aloo
• Vegetable Chops | Stuffed Beetroot Cutlets - Bengali Style 
• Vegetable Puffs
• Zucchini Patties

Finger Food:

• Babycorn Pakora
• Cabbage Pakora 
• Canapes with Italian Style Corn Filling
• Canape Sev Puri 
• Fruit Cocktail Sticks
• Hummus with Pita Chips
• Idli Fries | Oven roasted Idli Fries
• Mangalore Bonda | Goli Baje | Mangalore Bajji
• Masala Cocktail Idlis   
• Nippat Masala
• Onion Samosa/Ullipaya Samosa
• Savory Semolina Cake | Savory Semolina Bread
• Stuffed Mushrooms
• Tandoori Aloo 
• Tikki Puri
• Tomato Bruschetta

SNACKS

 

Evening Snacks  - Vada | Pakora | Bajji and Others:

• Alasandula(Lobia) Vada/Fritters
• Aratikaya(Raw Banana)  Bajji
• Babycorn Pakora
• Broccoli Tikki | Broccoli Cutlets 
• Cabbage Pakora 
• Corn Vada / Mokkajonna Vadalu
• Dahi Vada/Perugu Vada/Mosaru Vade
• Dahi Bhalla...North Indian Style
• Eggplant and Okra Pakora -Chili Garlic Stuffing
• Instant Sooji Appey | Instant Rava Paniyaram
• Kothimbir Vadi | Kothmir Wadi | Coriander Squares - Maharasthrian special 
• Maddur Vada
• Maggi Noodle Cutlet/Noodle Tikki
• Mangalore Buns | Deep fried Banana Buns
• Mangalore Bonda | Goli Baje | Mangalore Bajji
• Masala Vada/Chana dal Vada
• Mixed Dal Ambode(Vada)
• Mosaru Ambode/Dahi Dal Vada
• Mosaru(Curd) Kodubale/Sour Rice flour Rings
• Oats Pakora
• Oats Tikki | Oats Cutlet
• Onion Pakoda/Crispy Onion Fritters
• Onion Samosa/Ullipaya Samosa
• Pesara Punukulu | Green Moong Fritters
• Punugulu/Dosa Batter Fritters
• Sabudana Tikki | Sago Cutlets
• Saggubiyyam Bonda/Sago Bonda
• Upma Tikki..from left over Upma
• Vegetable Chops | Stuffed Beetroot Cutlets - Bengali Style 
• Zucchini Patties

Sundal varieties:

• Alasandula(Lobia) Sundal
• Ammini Kozhukattai | Undrallu Guggillu ~ Vinayaka Chavithi special
• Avarekaalu Kadubu/Tiny Rice flour Balls Snack
• Chana Dal Sundal  
• Green Gram Sundal | Whole Moong Sundal
• Groundnut Sundal/Peanut Sundal
• Kabuli Chana Sundal
• Kala Chana Sundal | Black Chickpeas Sundal 
• Mixed Bean Sundal 
• Moong Dal Sundal
• Rajma Sundal | Kidney Beans Sundal
• Sweet Corn Sundal

 Steamed & Low fat Snack Varieties:

• Butter Cup Corn
• Cabbage Muthia
• Dhokla | Instant Khaman Dhokla 
• Low fat Masala Peanuts using Microwave
• Masala Cocktail Idlis | Milagai Podi Mini Idlis
• Masala Idli Fries..from left over Idlies
• Mooli Muthia/Steamed Radish Dumplings
• Moong Dal Corn Dhokla
• Poha Chiwda
• Savory Semolina Cake | Savory Semolina Bread
• Stuffed capsicum with Lentil Filling
• Spicy Oven roasted Chickpeas 
• Tawa Idli | Spicy Tava Idli 
• Tri Color Cocktail Idlis

Small meal Snacks | Tiffin:

• Baked Beans Wrap
• Bread Besan Toast/Eggless French Toast
• Bombay Masala Toast Sandwich | Potato Stuffed Sandwich 
• Bun Nippat Masala ~ Bangalore Special
• Chilli Parotta
• Dhokla | Instant Khaman Dhokla 
• Grilled Spinach and Corn Sandwich
• Khara Buns/Savory Buns
• Mosaru(Curd) Kodubale/Sour Rice flour Rings
• Misal Pav - Maharasthrian special
• Savory Semolina Cake | Savory Semolina Bread
• Tadka Bread Snack with Yogurt Dip
• Tawa Idli | Spicy Tava Idli 
• Vegetable Puffs
• Vegetable Sandwich--Mumbai Style

Snacks cum Chaats:

• Bhel Puri
• Canapes with Italian Style Corn Filling
• Masala Pav ~ Mumbai style
• Nippat Masala
• Tikki Puri  

Murukku | Chakli & Storable Snacks - DIWALI:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Baked Nippatu~ Iyengar Bakery special
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Cornflakes Mixture | Cornflakes Chiwda
• Garlic Karasev | Lahsun Sev | Spicy Garlic Sev
• Karasev | Spicy Sev
• Karam Gavvalu | Spicy Rice flour Snack - Andhra special
• Kodubale | Kodbale | Spicy Riceflour Rings - Karnataka special
• Low fat Masala Peanuts using Microwave
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Mathri
• Moong Dal Murukku | Pesarapappu Jantikalu
• Nippattu | Nippat | Spicy Rice flour Discs - Karnataka special
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Palakayalu | Rice flour Rolls
• Perugu Jantikalu | Pulla Murukku | Sour Curd Murukku
• Poha Chiwda | Thin Poha Chivda 
• Plain Ribbon Murukku | Ribbon Pakoda 
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Chiwda | Puffed Sago Snack 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts | Spicy Shankarpali
• Spicy Oven roasted Chickpeas 
• Spicy Palakayalu | Spicy Rice flour Balls 
• Spicy Puffed Rice/Karam Borugulu
• Spicy Phool Makhana | Roasted Lotus Seeds
• Thenkuzhal | Thengolu | Thenkolalu Murukku

 BREAKFAST | TIFFIN

Side Dishes for Idli / Dosa & other Breakfast Items:

• Bombai Chutney
• Capsicum(Green) Chutney
• Carrot Chutney
• Coconut Chutney (with Ginger)
• Fried Gram Chutney | Putnala Pappu Pacchadi
• Hotel Style Coconut Chutney 
• Idly Podi/Milagai Podi
• Idly Podi with Whole Black lentils/Nalla minumula Idli podi
• Idly Karapodi..Andhra Style
• Kobbari Karam/Dry Coconut Podi
• Kothimeera Pacchadi | Coriander Chutney
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Mint-Coriander flavored Coconut Chutney
• Mixed Vegetable Saagu - Karnataka special
• Nalla Karapodi | Andhra Nalla Karam- for Idli/Dosa
• Onion Chutney
• Onion Chutney - with dry coconut
• Onion-Tomato Gotsu with Moong dal
• Peanut Chutney
• Pongal Gojju | Tamarind Chutney for Pongal
• Raw Onion Chutney | Pacchi Ulli Karam
• Red Coconut Chutney
• Tomato Chutney
• Tomato Kothimeera Pacchadi | Tomato- Cilantro Chutney
• Tomato-Onion Chutney
• Vegetable Stew for Appam | Kerala Vegetable Stew

Idlis:

• Dhokla | Instant Khaman Dhokla 
• Kanchipuram(Kanchi) Idli | Spicy Idli 
• Khara Idli / Onion Masala Idli
• Idli Recipe Using Idli Rava
• Idli Recipe Using Idli Rice - step by step recipe and a complete guide
• Idli Upma - using left over Idlis 
• Instant Oats Idli
• Khotto | Kottige - Mangalorean style Jackfruit leaves Idlis
• Mallige Idli
• Masala Idli Fries
• Moong Dal Corn Dhokla
• Rava Idli and Potato Sagu
• Sago Idli | Sabbakki Idli | Sabudana Idli
• Steamed Corn-Rava Dumplings | Upma Kozhukattai
• Stuffed Idli | Potato stuffed Idli Sandwich
• Tri Color Cocktail Idlis
• Undrallu | Rice Rava Dumplings- for Vinayaka Chavithi
• Vegetable Idli

Dosas:

• Adai Dosa | Mixed Lentil Dosa
• Atukula Dosa/Sponge Dosa
• Appam without Yeast
• Brown Rice Dosa
• Bread Uthappam with Spring onions
• Cauliflower Uthappam | Uthappam with Gobi Kheema topping
• Chettinad Cauliflower Masala Dosa
• Davanagere Benne Dosa
• Dibba Rotti | Dosa with Idli batter
• Drumstick leaves Adai
• Erra Kaaram Dosa...from Rayalaseema
• Five taste Uthappam - Uthappam topping ideas 
• Green Whole Moong Adai
• Instant Oats Dosa
• Instant Oats Uthappam
• Jini Dosa - Mumbai street style
• Kharada Eerulli Dosa/Spicy Onion Dosa
• Masala Uthappam | Uthappam topped with spicy alu masala
• Mixed Sprouts Adai
• MLA Pesarattu / Upma Pesarattu
• Mysore Masala Dosa
• Multigrain Dosa | Dosa with mixed millets
• Mumbai Style Mysore Masala Dosa
• Moong Dal Cheela
• Pav Bhaji Dosa
• Paper Thin Rava Dosa..Hotel Style
• Plain Dosa - Soft version
• Schezwan Dosa - Mumbai Street style
• Spring Dosa -  Mumbai Street style
• Thin Paper Roast Dosa
• Tomato Dosa using Dosa Batter
• Vegetable Dosa
• Wheat Flour Dosa-Instant Version

Deep fried/Shallow fried:

• Atukula Gunta Ponganalu / Avalakki Paddu
• Billa Kudumulu/Rice Rava Tikkis
• Bread Besan Toast/Eggless French Toast
• Chettinad Kuzhi Paniyaram  
• Gunta Ponganalu/Paddu
• Instant Oats Paniyaram(Ponganalu/Paddu)
• Instant Sooji Appey | Instant Rava Paniyaram
• Kandinooka Billakudumu/Toor dal-Rice rava Tikkis
• Mangalore Buns | Deep fried Banana Buns
• Masala Poori | Spicy Puri  ~ NEW!!
• Matar Kachori with Alu ki Sabzi  - Delhi Style (must try recipe)
• Methi Poori and Potato Masala
• Medu Wada/Uddina Vade/Gaarelu
• Mosaru Kodubale/Curd Kodbale
• Palak Puri
• Poori and Mixed Vegetable Saagu
• Vadappam(Riceflour Poori) and Chintaku Palya

Pancakes/Waffles:

• Eggless Wholewheat Banana Pancakes

Rotti/Chapati:

• Akki Rotti..Karnataka Style
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Kharada Bele Holige | Spicy Dal Poli
• Pallem Obbattu | Spicy Alu Holige
• Pongal Rotti..from leftover Pongal
• Ragi Rotti
• Masala Jolada(Jowar) Rotti
• Masala Sajja(Bajra) Rotti | Spicy Bajra Rotti
• Methi Thepla - Gujarati style
• Sabudana Thalipeeth
• Sajja Rottelu | Bajra Rotis
• Teepi Sajja Rottelu | Sweet Bajra Roti
• Thalipeeth - Maharashtrian recipe
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli

Upma/Poha/Sevai:

• Atukula Upma/Lemon Poha
• Amrutha Palam | Mor Kali | Spicy and Tangy Rice Fudge
• Avarekalu Akki Tari Uppittu | Rice Rava Upma with Flat Beans
• Batata Poha | Kanda Batata Poha
• Coconut Poha/Kobbari Atukulu
• Chilli Parotta
• Godhuma Rava Upma/Lapsi Rava Upma
• Gojju Avalakki/Pulusu Atukulu
• Idli Upma - using left over Idlis 
• Kothimeera Atukulu/Dhaniya Poha
• Broken Wheat masala Pulav
• Borugula Upma/Murmur Upma/Uggani
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Kharabath..Bramhins Coffee Bar Style
• Lemon Sevai | Khara Shavige | Lemony Rice Noodles
• Little Millet Upma | Samai Upma
• Multigrain Upma | Multigrain Sprouts Upma
• Oats Kharabath
• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Pulusu Upma | Tangy Tamarind Upma
• Ragi Rava Upma
• Sooji Upma/Upittu/Rawa Upma
• Semiya Pulihora | Vermicelli Pulihora
• Masala Upma
• Rava (Biyyapurava) Pulihora | Pindi Pulihora
• Rava Vangibath
• Sabudana Khichdi - Maharastrian style
• Sabudhana Upma/Saggubiyyam Upma
• Soya-Aval(poha) Biriyani
• Semiya Upma/Vermicelli Upma
• Tadka Bread Snack with Yogurt dip
• Tomato Sevai | Tomato Idiyappam
• Coconut Shavige/Coconut Rice Noodles
• Tangy Tamarind Shavige
• Vangi Poha | Eggplant Poha - a Mahasthrian special

Pongal/Porridge:

• Breakfast Oats Porridge
• Mango Smoothie Bowl
• Mosaru Avalakki | Dahi Poha | Perugu Atukulu
• Oats and Fruits Porridge/Breakfast Smoothie
• Oats BisiBeleBath/Oats Savory Porridge
• Oats Savory Porridge
• Oats Khara Pongal
• Rava Pongal with Pongal Gojju
• Special Khara Pongal-Karnataka Style
• Vegetable Dalia
• Ven Pongal | Ghee Pongal

Sandwiches/Other Bread related Breakfast:

• Bhurji Pav | Paneer Bhurji Pav 
• Bombay Masala Toast Sandwich | Potato Stuffed Sandwich
• Cucumber Sandwich
• Grilled Spinach and Corn Sandwich
• Misal Pav - Maharasthrian special  
• Vegetable Bread Toast-Iyengar Bakery Style
• Vegetable Sandwich-Mumbai Style
• Savory Cornmeal Muffins
• Savory Semolina Cake | Savory Semolina Bread

ROTI | PARATHA| INDIAN FLAT BREAD

• Aloo Paratha
• Aloo-Methi Paratha
• Bilavalige(Rice Flour Chapati)
• Cabbage Paratha | Cabbage Chapati
• Chana Dal Paratha
• Gobi Paratha | Stuffed Cauliflower Paratha
• Hare Chane ka Paratha | Green fresh Chickpeas Paratha
• Masala Poori | Spicy Puri
• Matar Kachori - Delhi Style
• Methi Poori
• Methi Paratha
• Methi dal Paratha
• Methi Thepla - Gujarati style
• Mooli(Radish) Paratha
• Makki ki Roti/Cornmeal Flatbread
• Naan-without Yeast
• Palak Aloo Paratha
• Palak Paneer Paratha- with tutorial
• Palak Puri
• Pallem Obbattu | Spicy Alu Holige
• Poori
• Paneer Bhurji Paratha
• Sajja Rottelu | Bajra Rotis
• Tofu-Alu Paratha

RICE | PULAV | BIRIYANI

Rice/Bath:

• Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
• Bisi Bele Bath -Truly Karnataka Style
• Carrot Rice 
• Capsicum Rice | Capsicum Bath
• Cilantro Lime Rice - Chipotle Style 
• Cranberry Rice | Cranberry Puliyogre
• Chintakaya Pulihora | Raw Tamarind Rice
• Chintapandu Pulihora - Andhra style
• Coconut Rice
• Coconut Milk Rice | Plain Coconut Milk Pulao
• Creamy Curd Rice | Daddojanam | Mosaranna
• Dabbakaya(Indian Grape fruit/Herelikayi) Chitranna
• Drumstick leaves Rice | Murungai Keerai Sadam
• Garlic Rice | Velluli Annam
• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Hare Chane Ke Pulav | Fresh Chickpeas Pulao
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maavinkay Chitranna/Raw Mango Rice - Version 1
• Mamidikayi Gojju Annam/Raw Mango Rice -Version2
• Masale Bhat | Tendli Bhat | Ivy Gourd Rice - Maharasthrian Special
• Methi-Peas Bath
• Palak Vegetable Khichdi
• Pappu Biyyam/Chana dal Rice
• Pulagam Pacchadi Recipe - Rayalaseema Special
• Pulusu Annam | Tamarind Rice using Onions with left over Rice
• Puliyogre/Pulihora
• Ragi Mudde/Ragi Sangati
• Sabsige Soppu(Dill leaves) Chitranna
• Sambar Sadam
• Talimpu Annam | Tempered Rice
• Tomato Bath-Karnataka Style
• Usirikaya Pulihora | Gooseberry(Amla) Rice
• Varan Bhaat - Maharasthrian Special
• Vangibath/Eggplant Rice-Karnataka Style
• Ven Pongal | Ghee Pongal

Pulav:

• Avarekalu(Hyacinth Beans) Pulav - Bangalore special
• Babycorn Pulao
• Bagara Rice | Hyderabadi Bagara Chawal
• Broken Wheat Vegetable Masala Pulav
• Capsicum-Potato Pulav
• Coconut Milk Vegetable Pulav
• Chinese Vegetable Fried rice
• Gojju Annam |  Tamarind Rice using Sambar Powder
• Jeera Rice-Traditional Way
• Jeera Rice-With a twist!!
• Kala Masoor Pulav
• Methi Pulao | Fenugreek Leaves Pilaf
• Mixed Vegetable Pulav
• Mint Pulav /Pudina Rice
• Palak(Spinach) Rice
• Paneer Pulao
• Peas Pulav
• Pulusu Biyyam | Roasted Tamarind Rice - our community special
• Rajma Chawal - typical Punjabi style
• Saffron Rice | Saffron Pulao 
• Schezwan Veg Fried Rice
• Soya Chunks Pulao
• Spicy Corn Pulav
• Spicy Thai Basil Fried Rice
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Tawa Pulav-Mumbai Style
• Vegetable Fried Rice - Indian style

Biriyani:

• Baby Potato Biriyani
• Chole Dum Biryani
• Kathal Dum Biriyani | Raw Jackfruit Biriyani
• Mushroom Biryani - one pot Biryani recipe
• Soya-Aval(Poha) Biriyani
• Soya Chunks Biryani
• Vegetable Dum Biriyani-with ready made paste

SIDE DISHES for ROTI/PULAV - NORTH INDIAN(CURRIES | GRAVIES | DAL)

Dry Curries:

• Achari Baingan
• Achari Gobi
• Ajwaini Aloo Gobi with Mustard flavour
• Aloo Baingan -dry version
• Aloo Broccoli Sabzi
• Aloo Gobi-Dry Curry
• Aloo Gobi Matar - Dry Curry 
• Arbi ki Bhujia | Taro root stir fry with Ajwain
• Avarekaalu Benne Usli-Karnataka Style
• Aloo stuffed Green Peppers / Bharwa Mirch
• Babycorn Bellpepper Dry Curry
• Baingan Bhartha | Punjabi style smoked and mashed Eggplant
• Begun Bhaja | Bengali style Brinjal fry
• Bharwa Karela | Stuffed Bittergourd with Besan
• Bhindi Sabzi | Ladies Finger Curry
• Brinjal-Soya Chunks Curry
• Broccoli Stir Fry
• Cauliflower(Gobi) Curry
• Dill leaves Stir fry | Shepuchi Bhaji
• Gobi Kasuri
• Gobi Matar/Cauliflower-Peas Curry
• Green Peas Usli-Karnataka Style
• Jeera Aloo | Aloo Jeera
• Kadai Paneer - Restaurant style 
• Kaddu ki Sabzi | Pumpkin Curry | Bhopla Bhaji
• Lal Bhaji(lal math) Saag | Red Amaranth leaves stir fry
• Methi Bhaji | Fenugreek leaves Stir fry
• Paneer Bhurji
• Paneer Jalfrezi
• Paneer Sabzi | Simple Paneer Curry
• Pudina Aloo / Minty Potatoes
• Stuffed Bell Peppers with Corn and Cottage Cheese
• Tofu Bhurji
• Turai Ki Sabzi | Ridge gourd Curry

Gravies:

• Aloo Choliya | Potato- Fresh Chickpeas Gravy
• Aloo Palak
• Alu Mutter Gravy
• Alu Sabzi (Delhi style) - for Kachoris/Puris
• Arbi Ka Salan | Taro Root Gravy
• Babycorn Capsicum Curry
• Babycorn Kurma
• Baby Potatoes in Red Coriander Sauce
• Bagara Baingan
• Bharli Vangi | Stuffed Eggplants - Maharashtrian style
• Bombay Chutney | Besan Chutney - for Poori
• Cauliflower Kurma in Green gravy
• Dum Aloo
• Dum Aloo Chutney Waale
• Fresh Green Chickpeas Paneer Gravy ~ Winter Special
• Gongura Soya Chunks Curry | Soya Gongura
• Kathal Dum Masala | Raw Jackfruit Masala Gravy
• Kele Ki Kadhi | Kadhi with Raw Banana
• Grilled Corn-Palak PaneerMakai Palak Paneer
• Guava ki Sabzi | Peru Nu Shaak
• Kashmiri Dahi Baingan
• Matar Paneer
• Matar Mushroom Masala | Dhingri Matar
• Matki Usal | Moth Beans Gravy| Matkichi Usal
• Methi Corn Malai
• Methi Matar Malai
• Mirchi Ka Salan - Hyderabadi Special
• Mixed Vegetable Kurma
• Mixed Vegetable Saagu-Karnataka Style
• Mushroom Chettinadu | Chettinad Mushroom Masala 
• Palak Paneer
• Palak Mushroom | Khumbh Palak
• Paneer Butter Masala - Restaurant style!!
• Paneer Makhani/Paneer Makhanwala
• Potato Kurma | Alu kurma ~ Andhra style
• Potato Masala for Poori
• Pudina Fresh Peas Gravy ~ Winter Special
• Pumpkin Curry | Kaddu ki Sabzi
• Rajma Palak
• Raw Banana Kofta Curry | Kacche Kele ka Kofta Sabzi
• Sarson Ka Saag/Mustard greens Saag
• Shahi Paneer - Restaurant style
• Soya Chunks-Alu Curry
• Stuffed Capsicum in rich gravy
• Sweet Pumpkin Curry | Sihi Kumbalakayi Gojju
• Sabz Makhani/Mixed Vegetable Makhani
• Vegetable Stew | Kerala Vegetable Stew

Dals:

• Chilka Urad Chana dal
• Chilka Moong dal
• Dal Palak | Green Palak Dal using Moong dal
• Dal Makhani
• Dal Fry
• Kadai Chole
• Kala Chana Masala
• Kala Masoor Dal | Whole Masoor Dal
• Kala Vatana Usal | Black Peas Curry - Maharasthrian special
• Lobhia/Black eyed Beans Curry
• Moong Dal
• Pindi Chole | Rawalpindi Chana
• Rajma Masala
• Whole Green Moong dal | Hara Moong dal

SIDE DISHES for RICE - SOUTH INDIAN(PACCHADI | CURRY | STEW | DAL )

Pacchadi:

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Chintakaya Pandumirapakaya Pacchadi | Tamarind Redchili Chutney
• Dondakaya Pacchadi | Ivy Gourd Chutney
• Gongura Pacchadi with Green Chillies
• Gongura Pacchadi with Red Chillies
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Nalleru Pacchadi | Pirandai(Adamant Creeper) Thuvaiyal
• Nellikai Pacchadi | Usirikaya Pacchadi with Red Chillies
• Radish leaves(Mullangi akula) Pacchadi
• Talimpu Gongura | Noone Gongura
• Usirikaya Pacchadi(with Green Chillies)

Stir-fry/Palya:

• Akakarakaya Vepudu | Kantola(Indian Teasel Gourd) Fry
• Akakarakaya Kura | Kantola(Indian Teasel Gourd) Curry
• Aratikaya Vepudu | Raw Banana Fry with Garlic Karam
• Alu Fry | Potato Fry
• Beans-Carrot Palya
• Beans Stir fry | Beans Porial
• Beetroot Stir fry with Coconut
• Beetroot Stir fry- Grated version with Garlic
• Beetroot Spicy Curry
• Bendakaya(Ladies-finger) Fry
• Bendakaya Tomato Kura | Ladies Finger Curry
• Bendakaya Ullipaya Kura| Ladies finger Curry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Broad Beans stir fry with Ghati Masala
• Broccoli Stir Fry
• Cabbage Carrot Stir fry
• Cabbage Stir fry
• Cabbage Pesarapappu(moong dal) Dry Curry 
• Carrot Fry | Masala Carrot Curry
• Cauliflower Aromatic stir fry
• Chamadumpa Roast | Arbi(Taro root) Roast
• Choy Sum(Chye Sum) Stir fry
• Dondakaya(Tindora) Stir fry
• Drumstick leaves Curry using dal
• Dill-Dal Stir Fry/Sabasige Soppu Palya
• Kabuli Chana Sundal
• Kakarakaya Ullipaya Vepudu | Bittergourd Onion Fry
• Lal Bhaji(lal math) Saag | Red Amaranth leaves stir fry
• Methi Bhaji | Fenugreek leaves Stir fry
• Potlakaya(Snake gourd) Kobbari Kura
• Raw Banana Pepper fry
• Red Cabbage Stir fry with Peanuts
• Spicy Potato Roast | Crispy Alu Fry 
• Thotakura(Amaranth leaves) Stir fry
• Yam(Kandagadda) fry

Curries:

• Ajwaini Aloo Gobi with Mustard flavour
• Aloo Broccoli Sabzi
• Aloo Gobi-Dry Curry
• Aloo Gobi Matar - Dry Curry 
• Aratikaya Aava pettina Kura
• Bharwa Karela | Stuffed Bittergourd with Besan
• Bitter gourd Onion Curry
• Cabbage Pesarapappu(moong dal) Dry Curry
• Cauliflower Curry
• Chikkudukaya(Broadbeans) Curry
• Cluster Beans(Goruchikkudukayi) Curry
• Cluster Beans Potato Curry | Gawar aur Aloo ki Sabzi
• Dondakaya Ullipaya Karam | Stuffed Ivy Gourd
• Gongura Pulusu Kura
• Gongura Soya Chunks Curry | Soya Gongura
• Kaddu ki Sabzi | Pumpkin Curry | Bhopla Bhaji
• Kakarakaya Nuvvu Pindi Kura/Bitter gourd Sesame Curry
• Kakarakaya Ullipaya Karam/Stuffed Bitter gourd
• Mulakkada Tomato Kura | Simple Drumstick Tomato Curry
• Mulakkada Masala Curry/Drumstick Masala Curry
• Pacchi(Raw) Tomato Kura
• Potato Kurma | Alu kurma ~ Andhra style
• Pumpking Erissery | Mathanga Erissery- Onam Sadya Recipes
• Stuffed Karela,Type-1
• Stuffed Mirch-Andhra Style
• Sorakaya Palu Posina Kura | Bottlegourd Milk Curry
• Sorakaya Senagapappu Kura
• Sorakaya Telagapindi Kura | Bottlegourd Curry
• Talimpu Gongura | Noone Gongura
• Thotakura Pesarapappu Podi Kura/Amaranth-Moong dal Curry
• Turai Ki Sabzi | Ridge gourd Curry
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion

Dals/Pappu:

• Beerakaya Pappu/Ridge gourd Dal
• Chilka Urad-Chana dal
• Chilka Moong dal 
• Dal Fry
• Gongura Pappu | Sorrel Greens Dal
• Kala Masoor Dal | Whole Masoor Dal
• Kala Vatana Usal | Black Peas Curry - Maharasthrian special
• Mamidikaya Pappu/Raw Mango Dal
• Mamidikayi-Vankaya Pappu/Raw Mango-Brinjal Dal
• Matki Usal | Moth Beans Gravy| Matkichi Usal
• Masoor Dal with Garlic tempering
• Methi Kura Pappu
• Moong dal/Pesara Kattu
• Menthikura Pappu/Methi Dal
• Palakura Pappu / Spinach Dal
• Pithikipappu/Mochai Beans Dal
• Tomato Pappu/Tomato Dal
• Varan Recipe | Maharasthrian style Dal

Sambar/Stew/Kootu:

• Aratikaya Pacchi Pulusu(Raw Banana Tangy Stew)
• Avial | Mixed Vegetables in Coconut Yogurt Gravy
• Beans Sambar with coconut - Karnataka style
• Brinjal Sambar
• Drumstick Kootu
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Pumpkin) Pulusu
• Gummadikaya(Red Pumpkin) Sambar
• Kandivunta Majjiga Pulusu/Steamed Toor dal Dumplings in Yogurt gravy
• Keerai Molagootal Palakkad style 
• Mukkala Pulusu | Kadambam
• Mullangi(Radish) Sambar-with freshly made masala
• Togarikaalu Saaru | Fresh Pigeon Peas Rasam
• Thotakura Kadala Pulusu
• Udupi Sambar | Mixed Vegetable Sambar (Karnataka style)

Rasam/Dahi based items:

• Avarakkai Sambar | Broadbeans Sambar
• Brahmi Tambuli
• Dill leaves flavored Rasam | Sapsige Soppu Saaru
• Drumstick Rasam | Mulakkadala Rasam
• Holige Saaru | Special Toor dal Rasam
• Lemon Rasam
• Mint(Pudina) Rasam
• Miriyala Chaaru | Pepper Rasam
• Pacchi Pulusu | Raw Onion - Tamarind Rasam
• Pineapple Rasam
• Raw Mango Rasam | Maavinkay Saaru
• Senagala Kattu/Chickpeas Rasam
• Tomato Rasam
• Tomato Dal Rasam | Pappu Chaaru - Andhra Style
• Whole Green Moong dal | Hara Moong dal

DIPS | SPREADS | POWDERS | PICKLES

Dips/Spreads/Salsa:

• Basil Pesto
• Cashew Aioli Dip
• Cucumber-Mint Yogurt Dip
• Guacamole
• Hummus
• Mango Salsa 
• Olive Basil Dip
• Totapuri Mango Chutney 

Jam/Preserves/Sweet Sauces:

• Strawberry Jam

Sauces/Condiments:

• Green Chutney | Mint Coriander Chutney for Chaats
• Meetha(Sweet) Chutney | Date Tamarind Chutney
• Schezwan Sauce
• Veg Thai Green Curry Paste

Raitas:

• Anardana raita
• Onion Tomato Raita

Chutneys for Breakfast Items:

• Coconut Chutney
• Hotel Style Coconut Chutney
• Mint-Coriander flavored Coconut Chutney
• Onion Chutney
• Magaya Perugu Pacchadi 
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Peanut Chutney
• Tomato Chutney
• Tomato Pickle - Andhra style
• Tomato-Onion Chutney
• Totapuri Mango Chutney 

Powder Varieties for Rice:

• Bittergourd(Kakarakaya) Podi
• Flax Seeds Powder for Rice  
• Garlic Podi | Spicy Garlic Powder
• Kandi Podi | Andhra style Gun powder
• Karivepaku Podi | Curry leaves Powder 
• Kobbari Karam/Dry Coconut Podi
• Kothimeera Podi | Coriander Leaves Podi
• Pappula Podi | Putnala Podi | Spicy Fried Gram Powder
• Peanut Podi | Kadapa style Palli Podi
• Tamarind leaves Powder | Chintaku Podi   

Chutney Pudis for Idli/Dosa:

• Idly Podi/Milagai Podi 
• Idly Podi with Whole Black lentils/Nalla minumula Idli podi
• Idly Karapodi..Andhra Style
• Kobbari Karam/Dry Coconut Podi
• Nalla Karapodi | Andhra Nalla Karam- for Idli/Dosa

Masala Powders:

• Bisibelebath Masala
• Garam Masala Powder - Punjabi Style
• Garlic Chili powder | Velluli Karam | Goddu Karam
• Kurala Podi/Multi purpose Curry Powder
• Maharastrian Ghati Masala
• Rasam Powder - Andhra style
• Sambar Powder - Andhra style
• Sambar powder- Karnataka style
• Vangibath Masala Powder 

Pickles:

• Aam ka Achaar..North Indian Style
• Avakaya(Andhra Spicy Mango Pickle)
• Allam Avakaya(Mango Pickle with Ginger-Garlic Paste)
• Bellam Avakaya/Sweet Mango Pickle
• Gongura Pickle | Niluva Gongura Pacchadi
• Lemon Pickle | Nimboo ka Achar
• Maagaya - Sun dried Mango Pickle
• Mamidikaayi Mukkala Pacchadi-Andhra Style Raw Mango Pickle
• Mango Pickle - Karnataka style
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Mango Ginger Pickle | Mamidallam(Maa Inji) Mukkala Pacchadi  - Instant Pickle
• Mixed Vegetable Pickle - North Indian Style
• Mixed Vegetable Pickle- Spicy version 
• Niluva Usirikaya Pacchadi | Preserved Gooseberry Chutney
• No-Oil Mango Pickle(Water Mango Pickle)
• Nuvvu Avakaya(Mango Pickle with Sesame Seeds)
• Palli Avakaya(Mango Pickle with Groundnuts)
• Pandu mirapakaya Niluva Pacchadi | Andhra style Red Chili Pickle
• Pesara Avakaya(Andhra Mango Pickle with Moong dal)
• Pulihora Gongura Pickle | Pulihora Gongura Niluva Pacchadi
• Stuffed Green Chilli Achaar-North Indian Style
• Sun dried Tomato Pickle-Andhra Style
• Sweet and Spicy Mango Thokku - Karnataka style 
• Tomato Pickle - Andhra style
• Usiri Avakaya | Gooseberry Pickle  - Andhra style

Fryums | Sun dried Items

• Challa Mirapakayalu | Sun dried Buttermilk Chillies
• Minapa Vadiyalu | Urad dal Fryums
• Special Candied Amla | Gooseberry (Amla)  Candy

SOUPS | SALADS

Soups:

• Baby corn-Capsicum Soup
• Creamy Broccoli Soup
• Creamy Cauliflower Soup
• Pumpkin-Carrot Soup
• Spinach-Orange Soup
• Tomato Soup

Salads:

• Arugula Salad
• Chickpeas Salad
• Cous Cous Salad
• Fattoush..Lebanese Salad
• Fruit Salad | Fruit Chaat | Cut Fruits
• Kosambari | Moong Dal Salad
• Moong Sprouts Salad
• Pasta Salad
• Red Pumpkin Yogurt Salad
• Sprouts Salad-Chaat Style
• Steamed Babycorn-Raw Mango Salad
• Tabbouleh
• Tomato-Lettuce Salad
• Wheat-Jowar grains Salad

CHAATS

Chaat Chutneys:

• Green Chutney | Mint Coriander Chutney for Chaats
• Meetha(Sweet) Chutney | Date Tamarind Chutney

Chaats:

• Aloo Chana Chaat
• Babycorn Mango Masala
• Bangarpet Pani Puri-Unique variety
• Bhel Puri with chaat chutneys
• Bhel Poori-Sookha waala
• Bun Nippat Masala ~ Bangalore Special
• Canape Sev Poori
• Corn Bhel
• Dahi Bhalla
• Dahi Idli
• Dahi Papdi Chaat | Papdi Chaat
• Dahi Puri 
• Fruit Salad | Fruit Chaat | Cut Fruits 
• Golgappa/Pani Puri
• Masala Pav ~ Mumbai style
• Misal Pav - Maharasthrian special
• Nippat Masala
• Pav Bhaji
• Ragda Pani Puri | Mumbai style Pani Puri
• Ragada Patties
• Sev Puri -Mumbai style
• Tikki Puri

HOT & COLD BEVERAGES

Juices/Mocktails:

• Bonda Juice/Tender Coconut-Malai Juice
• Gajar ki Kanji | Fermented Carrot Drink | Black Carrot Kanji
• Mango Juice  
• Mango Lemonade 
• Musk Melon Juice
• Watermelon Cooler
• Watermelon Juice
• Watermelon Lemonade

Milkshakes:

• Banana Milkshake  
• Butterfruit(Avocado) Milkshake
• Chikoo(Sapota) Milkshake
• Dates Milkshake
• Mango Milkshake
• Mango Mastani
• Strawberry Milkshake 

Smoothie/Lassi:

• Oats-Fruits Smoothie
• Mango Banana Smoothie 
• Mango Lassi
• Strawberry-Banana Smoothie
• Strawberry Lassi
• Sweet Lassi | Punjab Meeta Lassi

Others:

• Neer More/Spiced Buttermilk

INDIAN SWEETS | DESSERTS | PUDDINGS | FROZEN DESSERTS

Ladoos Recipes:

• Atta Ladoo | Wheat Flour Ladoo
• Aval Ladduo | Poha Ladoo
• Coconut Choco Truffles
• Coconut Ladoo using Condensed Milk
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Maramarala Ladoo | Puffed Rice Ladoo | Karthigai Pori Urundai 
• Minapa Sunni vundalu /Urad dal Laddoos
• Moong Dal Ladoo | Pesara Sunnunda
• Oats and Fry fruits Ladoo -Sugar free and Fat free
• Peanut Laddo | Groundnut Laddu
• Rava Laddu | Sooji Ladoo
• Til ka Ladoo | Chimili | Nuvvula Undalu

Burfi Recipes:

• 7 cups Burfi | 7 cups Cake 
• Coconut Burfi/Koprapak/Kobbari Mithai
• Dry Fruit Burfi | Anjeer Burfi
• Maida Burfi | Maida Tutti Frutti Burfi 
• Rava-Coconut Burfi | Sooji Nariyal Burfi

Pedas | Karjikai | Other Storable sweets :

• Ariselu | Adhirasam | Kajjaya  
• Chocolate Modak Peda | Chocolate Modak
• Dry Fruit Modak | Khajur(Dates) Modak - Ganesh Chaturthi special
• Fried Modak | Fried Coconut Modak 
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Karida Kayi Kadubu | Fried Modak with Coconut stuffing
• Kesar Peda
• Kobbari Boorelu | Kobbari Vadalu - Andhra Special
• Mawa Modak | Khoya Modak Peda
• Panasa Thonalu | Sampangi Poovulu
• Paneer Modak Peda 

Other Storable Sweets:

• Madatha Kaja | Kakinada Kaja | Tapeswaram Kaja
• Rasgulla | Rosogulla
• Sweet Diamond Cuts | Maida Biscuits

Holige Recipes:

• Chakkara Rekulu | Crispy Sugar Poli
• Garugu Hollige/ Hollige with rice flour-coconut filling
• Groundnut Holige | Shenga Holige
• Haalu Holige | Paala Poori | Paal Poli
• Hoornada Holige/Obbattu
• Kayi Holige | Coconut Poli | Kobbari Obbattu
• Pooran (Puran) Poli | Bobbatlu - Ganesh Chaturthi Special
• Sajjappa | Sojja Appalu | Halwa Poori
• Sogasu Poli | Sogasu Obbattu
• Til Poli | Sesame Holige | Nuvvula Bobbatlu

Traditional Special Sweets for festivals - Kadubu/ Boorelu & Others:

• Bellam Kudumulu | Vella Ammini Kozhukattai- for Vinayaka Chavithi
• Boorelu | Sukkinunde | Suzhiyan
• Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings  - Ganesh Chaturthi Special
• Karida Kayi Kadubu | Fried Modak with Coconut stuffing
• Kudumulu(Modak) with three-sesame,coconut and groundnut fillings -GaneshChaturti Special
• Pesarapappu Boorelu
• Undrallu Payasam | Paal Kozhukattai - Ganesh Chaturthi Special 

Halwa Recipes:

• Carrot Halwa | Gajar ka Halwa
• Carrot-Beetroot Halwa using Condensed milk
• Kasi Halwa | Ashgourd Halwa
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 
• Pineapple Kesari | Pineapple Sheera
• Semiya Kesari 
• Sooji Halwa | Rava Sheera

Kheer | Payasam:

• Aamras
• Aval Payasam | Poha Kheer
• Basundi
• Orange Basundi
• Carrot Kheer
• Carrot Phirni
• Hayagreeva/Chana dal Sweet
• Korra biyyam Payasam | Fox Millet Kheer
• Moong Dal Kheer | Pesara Pappu Payasam
• Moong Dal Kheer - version 2 with sugar 
• Paal Payasam | Rice Kheer with Chana dal - using pressure cooker method
• Paal Payasam/Rich Indian Milk Kheer - using stove top method
• Palada
• Palathalikalu Payasam ~ Ganesh Chaturthi special
• Pappulo Undrallu ~ Ganesh Chaturthi special
• Pasta Payasam
• Phool Makhana Kheer
• Rasayana | Balehannu Rasayana
• Sabudana(Sago) Kheer | Saggubiyyam Payasam
• Sago Halwa | Saggubiyyam Halwa
• Semiya Kheer | Vermicelli Payasam
• Sooji Ki Kheer | Rava Payasam
• Shrikarini/Seekarane..a simple mango delight
• Undrallu Payasam | Paal Kozhukattai - Ganesh Chaturthi Special

Desserts | Trifles | Rich Puddings:

• Biscuit Pudding - Easy Eggless Marie Biscuit Pudding
• Eggless Chocolate Custard/ Eggless Chocolate Pudding
• Fruit Trifle/Trifle Pudding
• Khoya Jamun | Gulab Jamun using Khoya
• Lychee custard
• Mango Falooda
• Mango Mastani
• Mango Pannacotta | Layered Mango Pannacotta
• Mango Sago | Singapore Mango Sago Pudding
• Mango Shrikand | Amrakhand | Aamkhand 
• Milk Powder Gulab Jamun
• Mixed Fruit Salad with Custard 
• Orange Jelly using fresh Orange juice and agar agar ~ Kid friendly
• Rasgulla | Rosogulla
• Rasmalai
• Shahi Tukda | Shahi Tukra 
• Tender Coconut Pudding/Elaneer Pudding
• Thai Mango Pudding using Coconut milk
• Thati Nungu Payasam-No Cooking
• Vanilla Bean Pannacotta - Eggless

Ice Creams | Kulfi | Frozen Desserts:

• Gulkand Ice-cream - Eggless
• Mango Ice-cream - Eggless
• Mango Kulfi
• No Churn Eggless Mango Ice-Cream
• Strawberry Frozen Yogurt/Froyo
• Vanilla Ice cream - Eggless

INTERNATIONAL MENU
 

ITALIAN:

• Basil Pesto with Spiral Pasta
• Creamy Avocado Pasta
• Eggplant Pasta
• Garlic Bread Exotica
• Macaroni with Roasted Vegetables and Herbs in White Sauce
• Masala Pasta - Indian style
• Pasta Salad
• Roasted Bell Pepper Pasta
• Spinach Pesto Penne Pasta
• Sundried Tomato Pesto Pasta 
• Stuffed Bell Peppers with Corn and Cottage Cheese
• Thin Crust Pesto Pizza

BURMESE:

• Vegetarian Burmese Khow Suey | Veg Khowsuey

CHINESE:

• Chinese Veg Hakka Noodles
• Chinese Vegetable Fried rice
• Chilli Paneer - Dry version
• Chilli Tofu /Chinese Style Tofu Fry
• Schezwan Veg Fried Rice
• Schezwan Vegetable Noodles
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice

THAI:

• Spicy Thai Basil Fried Rice
• Thai Veg Green Curry

MEXICAN:

• Cilantro Lime Rice - Chipotle Style
• Cucumber-Mint Yogurt Dip 
• Guacamole
• Stuffed Bell Peppers with Corn and Cottage Cheese

MEDITERRANEAN:

• Cous Cous Salad
• Fattoush..Lebanese Salad
• Hummus - with Pita Chips
• Tabbouleh

CAKES/MUFFINS/COOKIES

Cakes with Eggs:

• Banana Bread
• Brownies-Step wise recipe
• Carrot Cake | Moist Carrot Cake Recipe
• Chocolate Brownies
• Chocolate Cherry Cake with Chocolate Ganache Icing
• Checkered Cake
• Christmas Fruit Cake | Kerala Plum Cake
• Danish Apple Cake
• Dorie's Perfect Vanilla Cake with Blueberry Filling
• Mango Pound Cake
• Pineapple Upside Down Cake-Step wise recipe
• White Chocolate sponge Cake
• Zebra Cake with Zebra Fondant Icing

Eggless Cakes:

• Eggless Banana Bread
• Eggless Chocolate Banana Bread-low fat version
• Eggless Chocolate Cake - Basic version
• Eggless-Dates Cake
• Eggless Marble Cake
• Mango Semolina Cake - Eggless
• Eggless Sponge Gateau with Strawberry Cream Icing
• Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake 
• Eggless Orange flavored Sponge Cake
• Eggless Cocoa Walnut Brownies
• Eggless 2 mins Instant Microwave Mug Brownie/Cake
• Eggless Parle-G Biscuit Cake
• Eggless Wholewheat Chocolate Cake

Muffins | Cupcakes:

• Cranberry Cupcakes | Cranberry Muffins
• Eggless Whole Wheat Banana Muffins using Oats and flax seeds
• Eggless Whole Wheat Banana Muffins
• Eggless Chunky Apple Streusel Muffins - both Egg/Eggless options
• Moist Chocolate Cupcakes with Cocoa Butter Frosting
• White Chocolate Cupcakes
• Vanilla Cupcakes with Butter Cream Icing

Cookies/Crackers:

• Chocolate Chip Cookies- Eggless
• Coconut Cookies - Eggless
• Multigrain Crackers
• Nutella Cookies - Eggless
• Peanut Butter Cookies - Eggless
• Ragi Cookies - Eggless
• Tutti Frutti Cookies - Eggless
• Wholewheat Coconut Raisin Cookies - Eggless

BAKES | BREADS

Breads/Rolls:

• Khara Bread with Dill flavor-Iyengar Bakery Style
• Khara Buns/Savory Buns
• Savory Cornmeal Muffins
• Savory Semolina Cake | Savory Semolina Bread
• Whole Wheat Garlic Rolls

Other Bakes:

• Chewy Granola Bars-step by step recipe
• Savory Semolina Cake | Savory Semolina Bread
• Vegetable Puffs

MANGO RECIPES

Ripe Mango Recipes:

• Aamras  
• Mango Banana Smoothie
• Mango Falooda
• Mango Fudge | Mango Burfi
• Mango Juice 
• Mango Lemonade
• Mango Mastani
• Mango Milkshake
• Mango Pound Cake
• Mango Ice-cream
• Mango Kulfi
• Mango Pannacotta | Layered Mango Pannacotta
• Mango Phirni | Layered Mango Phirni
• Mango Salsa  
• Mango Sheera | Mango Sooji Halwa
• Mango Shrikand | Amrakhand | Aamkhand
• No Churn Eggless Mango Ice-Cream
• Oats-Fruits Smoothie
• Shrikarini/Seekarane..a simple mango delight
• Thai Mango Pudding using Coconut milk
• Vegan Mango Pannacotta

Raw Mango Recipes:

• Aam ka Achaar..North Indian Style
• Avakaya(Andhra Spicy Mango Pickle)
• Allam Avakaya(Mango Pickle with Ginger-Garlic Paste)
• Bellam Avakaya/Sweet Mango Pickle
• Maagaya - Sun dried Mango Pickle
• Maavinkay Chitranna/Raw Mango Rice - Version 1
• Mamidikayi Gojju Annam/Raw Mango Rice -Version2
• Mamidikaya Pappu/Raw Mango Dal
• Mamidikayi-Vankaya Pappu/Raw Mango-Brinjal Dal
• Mamidikaayi Mukkala Pacchadi-Andhra Style Raw Mango Pickle
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Mango Pickle - Karnataka style 
• No-Oil Mango Pickle(Water Mango Pickle)
• Nuvvu Avakaya(Mango Pickle with Sesame Seeds)
• Palli Avakaya(Mango Pickle with Groundnuts)
• Pesara Avakaya(Andhra Mango Pickle with Moong dal)
• Steamed Babycorn-Raw Mango Salad
• Sweet and Spicy Mango Thokku - Karnataka style
• Totapuri Mango Chutney 

                                    MILLET RECIPES

• Korra biyyam Payasam | Fox Millet Kheer
• Little Millet Upma | Samai Upma
• Multigrain Dosa | Dosa with mixed millets
• Ragi Rava Upma | Finger Millet Upma

OATS RECIPES

• Chewy Granola Bars-step by step recipe
• Oats and Fry fruits Ladoo -Sugar free and Fat free
• Oats Pakora
• Oats Tikki | Oats Cutlet
• Instant Oats Idli
• Instant Oats Dosa
• Instant Oats Paniyaram(Ponganalu/Paddu) 
• Instant Oats Uthappam
• Oats Kharabath
• Breakfast Oats Porridge
• Oats and Fruits Porridge/Breakfast Smoothie
• Oats BisiBeleBath/Oats Savory Porridge
• Oats Savory Porridge
• Oats Khara Pongal

PANEER RECIPES

• How to make Paneer(Cottage Cheese) | Homemade Paneer
• Kadai Paneer - Restaurant style 
• Paneer Butter Masala - Restaurant style!!
• Paneer Modak Peda
• Paneer Tikka 
• Paneer Bhurji
• Paneer Jalfrezi
• Paneer Sabzi | Simple Paneer Curry
• Palak Paneer
• Paneer Makhani/Paneer Makhanwala
• Shahi Paneer - Restaurant style
• Grilled Corn-Palak Paneer | Makai Palak Paneer
• Matar Paneer

 Full Thalis/Lunch

• Indo Mexican Full Lunch Menu
• Ugadi Lunch Menu

 How to's | Back to Basics

• How to make Garlic Chili Powder 
• How to make Garam Masala Powder - North Indian Style
• How to make Green Chili Paste 
• How to make Ginger Garlic Paste
• How to make Green Chutney for Chaats | Mint-Coriander Chutney
• How to make Meetha(Sweet) Chutney for Chaats | Date Tamarind Chutney
• How to make Paneer(Cottage Cheese) | Homemade Paneer
• How to make Roasted Cumin Powder
• How to make Sambar Powder - Andhra style 
• How to make Sambar Powder - Karnataka style
• How to make Schezwan Sauce
• How to make Sprouts at home | Homemade Moong Bean Sprouts
• How to make Rice flour at home | Processed Rice Flour 

FESTIVAL SPECIAL RECIPES & MENUS

• Christmas - Cakes and Pudding Recipes 
• Diwali - Snacks Recipes
• Diwali - Sweets Recipes
• Diwali Sweets and Savoury Recipes 2013
• Ganesh Chaturthi(Vinayaka Chavithi) Recipes & Menu  
• Gokulashtami | Krishna Janmashtami Recipes
• Holi Recipes
• Karwa Chauth Recipes
• Navaratri Recipes & Navratri Vrat Recipes
• Navaratri Sweets,Snacks,Sundal,Rice Recipes
• ONAM Recipes
• Sankranti Recipes | Pongal Recipes
• Ugadi Recipes 
• Varalakshmi Vratam Recipes