GREEN CHILLY SAUCE

**

Green chillies (small)	250gms
Tamarind	25gms
Sugar	50gms
Salt	1tsp
Pepper	1/2tsp
Sodium Benzoate	1/2tsp (mix in 2tbsp water)
Ginger	2 small pieces
Garlic	6 flakes
Medium onion	1 (dice)
Apple green color	2 drops (optional)
Roasted cumin powder	1tsp
Vinegar	1tsp
Garam masala	1tsp

• Soak tamarind in hot water and grind into pulp.
  

• Pressure cook onions, green chillies , ginger and garlic by adding little water. Pressure cook up to 2 steams.

• Make a fine puree in mixer jar and strain the puree.

• Bring to boil on medium flame and add tamarind puree, salt, pepper powder, cumin powder and garam masala and boil for another 20-25Min's 

• When quantity reduces to 1/4^th add sodium benzoate water, vinegar, color (optional) and boil for 2Min's and off the flame.

• When it cools down store in a cleaned bottle.

• Can to stored up to 4-5months in refrigerator.

CARROT MILK

Milk	750ml or 24oz
Carrots	250gms
Sugar	6tbsp
Almonds (soaked and peeled)	1/4th cup chopped
Water	1/2 cup

• Peel the carrots and wash them.
• Cut into big pieces. Put them in steel container (do not add water in carrots) and cook in pressure cooker up to 5-6 steams.
• Cool down the carrots and grind them into smooth puree by adding 1/2 cup water or milk.
• Now bring milk to boil and then add sugar and chopped almonds. Boil for 2mins.
• Add carrot paste and mix well.
• Allow to boil for 5-10mins. Keep stir in between on medium flame until kheer starts boiling
• Cool down and serve chilled.

SIMPLE FRIED RICE

SIMPLE FRIED RICE

Onions sliced	1
Carrot	1 chopped finely
Peas	1/2cup
Beans	1/2 cup
Ginger garlic paste	2tsp
Mint leaves	1/4th cup
Coriander leaves	1/2 cup
Whole garam masala	Cardamom-4, Cloves-8, Cinnamon-1" inch, Sazeera-1/4th tsp
Oil and ghee	2tbsp and 2tbsp
Green chilles paste	6-8
Lime juice	1
Rice	1 ½ cup (rice cooker cup)

Heat oil and ghee and fry whole garam masala.

Then fry onions and ginger garlic paste and green chillies paste.

Now add all vegetables one by one. Fry for 5mins until they are semi cooked.

Meanwhile wash and soak the rice.

Now add soaked rice to onions and fry for few mins.

Then add measured water( boil the water on other hand).

Then add salt, lime juice, coriander leaves and pudina leaves.

Allow to cook.

CHINESE EGG FRIED RICE

Eggs - 3
Rice - 1 1/2 cup
Carrot- One (chop finely)
Capsicum - One(chop finely)
Spring onions - 1/4cup(chop finely)
Onion - 1/4 cup(sliced finely)
Pepper - 1tsp
salt to taste
ajinomoto-1/2tsp
Soy sauce- 1tsp
Chilly sauce- 2tsp


Directions
1. In a boiling water cook the rice by adding 2tsp of oil and salt. When rice is done , strain the water. Do not cook the rice too much.
2. In a big frying pan heat 3tsp of oil ,break the eggs and cook them as crumbled egg by adding 1/2tsp of pepper and salt to taste.Fry eggs until done. Shift into bowl.
2. In the same pan heat 3tbsp of oil and fry the onions for 2Min's then add carrot and capsicum and bean and fry them for 2Min's.
3. now add soy sauce, chilly sauce, salt, pepper,green onions and mix well. Now add rice and cooked crumbled egg. Mix well. At the end add ajinomoto. Check the salt and pepper(if needed u can add more). Do not fry the rice too much.
** serve hot with any Manchurian or Chilly sauce

FISH FINGERS

Ingredients
300gms - boneless and skinless fish (catfish or tilapia)
1tbsp - Wooster's/Worcestershire sauce
1tsp - green chillies sauce
1tsp - black pepper powder
1/2tsp - ajinomoto
4 drops - soy sauce
1+1/2tbsp-cornflour
1/2tsp - ginger & garlic paste
few - mint leaves(chopped)
1/4cup - coriander leaves(chopped)
1tsp - fish or any other masala
1/2cup - bread crumbs or rice powder
1 - egg beaten (or) 1tbsp - maida+1/4 cup water
2 - lime juice (key lime)
salt,


Directions
1. Boil the fish in 2cups of water till it becomes soft.(for 5mins)
2. Drain them and take out the fish in a bowl.
3. Gentle smash the fish with your fingers.
4. Add green chillies, wooster's sauce, soy sauce, pepper, ginger & garlic paste,ajinomoto, coriander leaves, mint leaves, green onions(optional), lime juice, fish masala, corn flour andsalt.
5. Mix well and mould them into fingers or oval shape.
6. Dip it into an egg beaten and roll it in bread crumbs.
7. Deep fry them in oil till golden brown in color on medium flame.

VARIATION:
IN CASE IF YOU DON'T WANT TO USE EGG, THEN USE MAIDA BATTER .FOR MAIDA BATTER, TAKE ABOUT 1TBSP OF MAIDA DISSOLVED IN 1/4 CUP OF WATER. THEN ADD SALT. THIS BATTER SHOULD BE THICK.INSTEAD OF BREAD CRUMB YOU MAY USE RICE POWDER SOJI RAWA OR CORNFLAKES POWDER.

BREAD PUDDING

Sandwich bread	6 slices
Milk	300ml
Water	100ml
Sugar	170gms or 6oz
Cardamom powder	1/4tsp
Cashews	1/4th cup
Butter	1/4th cup
Eggs	3

• Cut the edges of the bread and apply butter on both the sides.

• Take baking pan(13"x9"x2"pan)and place the bread slices.

• In a mixer or blender pour milk, water, eggs, sugar, cardamom powder and blend it for 30-40seconds. Pour this on the bread slices and top with cashews.

• Preheat oven at 360 F OR 180 C and place the pan in the oven and bake it for 30-40mins.
  

• Serve hot or cool.

PALAK PANEER

Spinach/Palak	4 cups
Paneer	1 cup (cut into cubes)
Onions	2 medium size (cut into cubes)
Tomatoes	2 large size (cut into cubes)
Garam masala	2 tsp
Chilly powder	1 tsp
Amchur (optional)	1 tsp
Ginger and garlic paste	2 tsp
Green chilies	2 (chopped)
Coriander powder	2 tsp
Oil	4 tbsp
Salt	To taste

Directions
1.In boiling water, boil the spinach for 2-3 mins and drain the water. Allow to cool down and puree the spinach/palak in mixer without adding water. Keep aside.
2. In bottomed pan heat 2tbsp of oil. Fry paneer for 1min. Now take out the paneer from oil and put them in cold water. Paneer remains soft.
3. In same oil fry onions, green chillies and tomatoes for 5mins. Now puree the onions and tomatoes and green chilies.
4. Heat 2tbsp of oil and add tomatoes and onion puree and add ginger garlic paste, fry for 2mins. Then add coriander powder, chilly powder, Amchur powder and salt fry for 1 min. Then add puree of palak. Stir well. Cook for 5mins. Keep stir for every min. then add paneer, stir and cook for 3-4mins.
Serve hot with Rotti or Naan

RAWA LADOO

Bombai Rawa (fine)	2 cups
Dry coconut powder (fine)	1 ½ cup
Sugar	2 cups
Raisins	¼ Cup
Cashew nuts, Almonds	¼ cup (roast them in butter)
Cardamom powder	½ tsp
Unsalted butter	4 ounce ( ½ cup)
Saffron (optional)	Pinch
Evaporated milk (Nestle caranation evaporated milk) (or) boiled milk	5 ounce

·Melt the butter and roast all dry fruits and raisins and pull out

·Add sooji and fry evenly until it roast.

·Add sugar, dry coconut and mix well

·Now add all the remaining ingredients except milk.

·Turn off the flame and add milk little by little by mixing

·Let it cool down for a while

·Now it’s ready to turn into ladoo’s

SPRING ROLLS

DOUGH INGREDIENTS:
1cup - maida
1tbsp - ghee(melted)
1tbsp - oil(heated)
1/4tsp - salt
water - enough to mix dough
STUFFING INGREDIENTS:
50gms - beans,carrot,cabbage,spring onions,capsicum,potato,chicken(optional),
4-5 - green chillies(finely chopped)
1tsp - ginger (finely chopped)
1tsp - garlic(finely chopped)
1,1/2tsp-green chilly sauce
1tsp - black pepper powder
1/4cup - coriander leaves(chopped)
1/4tsp - ajinomoto
1tbsp - lemon juice/vinegar
2drops - soy sauce
salt.



Directions
*. mix all the ingredients and make a dough.prove for 1/2 hr.
METHOD FOR STUFFING:
1.chop bean,spring onions,capsicum finely.
2.grate carrot,potato,cabbage.
3.boil chicken and then shred it
4.take a kadhai/sauce pan add 3tbsp of oil, ginger, garlic, fry for 90sec.
5.add spring onions, capsicum, green chillies, beans, carrot, cabbage and smashed potatoes and add all masalas like soy sauce,ajinomoto,greenchilly sauce, pepper then add chicken.
6.fry for 5min and then add salt.
7.fry for another 4mins.
8.add lemon juice or vinegar and garnish with coriander leaves and cool it.
9.take dough and make them into small balls and press them into puri shape(very thin puri's).(can be roll them on rotti maker).
10. put some stuffing in the edge of the puri and roll them and the edges and ends of the puri should sealed with maida paste or with water.
11. now deep fry them in oil untill golden brown.
12.serve hot with tomato ketchup.

TINDORI MASALA CURRY

SESAME 2TBSP
GROUNDNUTS 4TBSP
DRY COCONUT 2TBSP
GARAM MASALA cloves-3, cardamom-2, cinnamon-small pcs, poppy seeds, coriander seeds (dry roast whole spices and then into fine powder or paste)
GINGER GARLIC PASTE 2TSP
ONION PASTE ONE (LARGE)
GREEN CHILLIES 4-6
TINDORI 1/4KG
OIL 1/4CUP
RED CHILLI POWDER 1-2TSP
SALT
TURMERIC 1/4TSP



DRY ROAST SESAME AND GROUNDNUTS AND THEN INTO FINE PASTE.
DRY ROAST WHOLE GARAM MASALA AND THEN INTO FINE POWDER
MAKE ONION AND GREENCHILLIES INTO PASTE
CUT TINDORI INTO 2 HALVES AND CUT INTO LONG SLICES
FRY THESE TINDORI IN OIL UNTIL COOKED.
REMOVE FROM OIL
IN SAME OIL FRY ONIONS AND GREENCHILLIES PASTE AND GIN GAR PASTE, GARAM MASALA AND GROUNDNUTS AND SESAME PASTE UNTIL OIL SEPARATES
NOW ADD RED CHILLI POWDER, TURMERIC AND SALT
ADD 1 CUP WATER
WHEN WATER IS BOILING ADD FRIED TINDORI
COVER WITH LID AND ALLOW TO COOK UNTIL GRAVY THICKENS.
SERVE WITH ALL TYPES ROTTI’S, TOMATO RICE AND PLAIN RICE.

KURNOOL FISH PULUSU

Catfish(korrameenu) ½ KG
Onions 2 medium size
Tomatoes 1 cup
Coriander leaves ½ bundle
Fresh coconut ½ cup
Green chilies 6
Red chili powder 1tsp
Tamarind pulp ½ cup
Turmeric 1/4tsp
Salt To taste
Oil ¼ cup

Clean fish in salt and turmeric water.
Drain water and keep aside.
In a mixer jar add onions, tomatoes, coriander, green chilies and coconut.
Make into fine past
Heat oil in a pan.
Fry above paste until oil floats.
Now add seasonings and tamarind pulp.
Add three cups of water.
Check salt and sourness.
When water starts boiling add fish pcs one by one slowly,
Cover with lid. Cook on high flame for 15mins.
Serve with hot rice.

PRAWNS COCONUT CURRY

Cleaned prawns	1/2kg
Red chillies	8-10
Tamarind	Less than lemon size (soak)
Cumin	1tsp
Onions	100gms
Pepper corns	8 corns
Ginger garlic paste	1tbsp
Salt	To taste
Garam masala Turmeric Red chilly powder Coconut milk (thick)/ Tin	1tsp ¼ tsp ½ tsp 1/2 cup

Dry roast red chillies , cumin and pepper corns and make into powder.

Now make a fine paste of tamarind and powdered masala.

Heat oil fry onions and ginger and garlic paste and tamarind masala.

Now add prawn and mix well. Cook until water evaporates.

Add turmeric ,salt and garam masala. Check sourness and salt. If required add amchur.

Add 1/2 cup water and coconut milk.

Cook until prawns are cooked . If required add little water.

When gravy turns into thick gravy, Off the flame

SERVE WITH ALL KIND OF ROTTIES OR RICE.

VANGI BATH RICE

Groundnuts	1/4th cup
Sesame	3tbsp
Coriander seeds	1tbsp
Cumin	1/2tbsp
Garammasala powder	4cloves, 2 cardamom, small piece cinnamon
Whole garam masala	4cloves, 2 cardamom, small piece cinnamon
Sajeera	1/2 tsp
Brinjals (small)	400gms
Rice	3 cups (Rice cooker measuring cup)
Oil	3tbsp + 3tbsp
Chilly powder	2tsp
Turmeric	1/4th tsp
Amchur	1tsp
Salt	to taste
Ginger Garlic paste	one and half tbsp
Ghee	2tbsp
Coriander leaves	hand full
Mint leaves	hand full

• Cook rice normally (no need to add salt while cooking the rice)
• Dry roast groundnuts, sesame, cumin, coriander seeds and garammasala (4cloves, 2 cardamom, small piece cinnamon). Grind into fine paste. Keep aside
• Cut brinjals like plus sign and put in salt water. Heat oil and fry  brinjals (squeeze the water before dropping them in oil) and cook till brinjals are cooked. Pull out from oil. Keep aside
• In same oil fry  masala paste till oil leaves on sides. Add seasonings and amchur  and fried brinjals, mix well and add 1/2cup of water and cook till gravy thicken. Off the flame.
• In a heavy bottomed pan and heat 3tbsp oil + 2tbsp ghee, and fry sajeera, whole garam masala (4cloves, 2 cardamom, small piece cinnamon) and ginger garlic paste. Fry for 2minutes.
• Add cooked rice and salt to taste. Mix well.
• Add brinjal gravy to rice and mix till masala is mixed well in rice.
• Finally, add chopped coriander and mint leaves.
• Dham the rice on low flame for 10-15Min's. (I put tawa on flame to dham the rice as shown in the below picture)

• Off the flame and Serve with Onion and Tomato Raita.

TOMATO RICE

Tomatoes	500gms
Rice	3 cups (rice cooker cup)
Red chillies	10
Garlic	8 flakes
Onions sliced	1/2 cup
Curry leaves	few
Coriander leaves	1/4th cup chopped
Mint leaves	1/4th cup
Fresh coconut	1/4th cup (grated)
Sajeera	1tsp
Cloves	6
Cardamom	4
Cinnamon	3 small pcs
Oil	2 tbsp
Ghee	2 tbsp

• Wash the rice and soak for 15mins in water. 
• Grind  red chillies and garlic into coarse paste.
• Dice tomatoes and add cup water and boil for 10-15mins.
• Let it cool down and put in a blender to make puree and strain the puree.
• Add water and keep aside.

        NOTE: If u get 3 cups of tomato puree, add 3 cups of water. If the puree is less than 3cups add water. Total cups of tomato water should be 6cups.(For one cup rice we add 2 cups of water i.e 1:2)

• Heat oil and ghee together.Fry sajeera, whole garam masala, onions,curry leaves, red chillies and garlic paste and coconut.
• Add measured tomato water and salt to taste. Bring the water to boil.
• In rice cooker, add rice and boiled water and mint leaves.  Give a stir, check the salt and cover with lid and allow it to cook. For every 5mins give a stir and cook until rice is cooked.
• Garnish with coriander leaves and serve with onion raita.

MYSORE BONDA

2cups Maida (All purpose flour)

1cup Rice flour

2cups Sour curd
1tsp Jeera (cumin seeds0

1/2cup Onions(chopped)

4-6 Green chillies(chopped)

1/4tsp Baking Soda

Salt
water required
Oil to fry

In bowl mix all the flours evenly.Add cumin, baking soda, onions, green chillies,salt and beaten curd. Mix well without lumps. If required add water . The batter should be in thick consistency. Heat the oil. Take little batter into your hand and drop them as bonda in oil. Deep fry the bonda's. Ready to serve with allam chutney and coconut chutney.

RAVA DOSA

RAWA DOSA

1CUP -Bombay Rawa(Sooji)

1/2CUP -Rice flour

1/4cup -Maida

1/2cup Onions chopped

1tbsp Ginger chopped

4 Green chillies

2 Curry leaves

1/2tsp Jeera (cumin seeds)

1/4cup grated carrot

salt

oil

water 3.5 to 4 cups

Mix all flours and dry ingredients evenly and add water and mix well. Add remaining ingredients. Keep aside for 1/2hr before making dosa. Heat heavy bottomed dosa pan. The flame should be high before preparing dosa. Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava. (OR) spread the onions on tawa ,then sprinkle the dosa batter. allow to cook untill crispy add oil or ghee.