Rasam Paste – Grind 2 garlic pods, 1’’ ginger pc, 1 Tsp cumin seeds, pepper corns 7-8 / green chilies with little water into coarse paste – keep it on side.

Mustard seeds – 1Tsp, Asafetida – ½ Tsp, curry leaves – 7-8 leaves, 1 glass water, green coriander leaves & salt to taste.

• In a pan heat ghee/cooking oil, when oil is hot add mustard seeds & asafetida let them crackle then add rasam paste and sauté for a while.
• Now add tomato puree, curry leaves and again cook for few seconds.
• Now add water to the pan depending on the consistency needed, salt to taste and let the soup come to boil. No need to boil for long time only 1 minute is enough.
• In the end add coriander leaves and switch off the heat. Serve hot with any kind of rice/garlic bread.

1. One can add any boiled dal to this.
2. Crushed pepper can be added in the end to reduce it hotness instead in the rasam paste.
3. If tomatoes are not sour tamarind pulp/lemon juice can be added to make it little sour.

• In a mixer jar take coconut, roasted split gram, ginger-garlic, green chilies and salt, add ¼ cup water and grind everything into coarse paste (grind slowly stopping and mixing in between). Keep aside.
• Prepare tempering, take oil in a small pan and heat it, add mustard seeds when seeds splutter, switch off the gas and add curry leaves, pour it on the chutney mix well and serve with hot idlis/dosa/uttapam.

1. In case roasted split gram is not available one can roast raw gram dal for 4-5 mins, soak it for few hours and can be used.
2. Dry red chilies can be used in tempering.
3. To make it more healthy coriander leaves or mint leaves can be added at the time of grinding chutney.

Grated coconut – 1-1 ½ cup, Mustard seeds – 1 TSp, Turmeric powder – ½ Tsp

Cumin seed powder – ¼ Tsp, Curry leaves – 8-10 leaves, Coconut oil – ¼ TSp

Chopped green chilies – As per choice, Salt – As per choice

• Heat oil in the pan
• Add mustard seeds and let it crackle
• Now add chopped onions and sauté for few minutes until it turns translucent
• Add cabbage and sauté together for some time until cabbage turns little soft and is half done
• Add grated coconut to cabbage and sauté again for 3-4 minutes.
• Finish the dish by adding required amount of salt, turmeric, curry leaves, green chilies, cumin seed powder and coconut oil.

1. One can use any vegetable in place of cabbage like grated beet-root, sautéed okra, cooked pumpkin/beans/green banana or mix of various vegetables.

Ground to fine paste : Freshly grated coconut – 1 cup, Not sour curd/yogurt – 1 cup, garlic – 1/2 pods, turmeric – a pinch, cumin seeds – 1 ½ Tsp,

green chilies splited length wise – 1/2 pcs, curry leaves – 6-7 leaves, coconut oil – ½ Tsp salt to taste

• Boil all vegetables in water with salt till half done, now add coconut-curd paste and cook it until all vegetable are cooked.
• Now drizzle coconut oil, curry leaves and chilies and quickly cover the pan with lid (without mixing it)
• Serve hot with hot rice.

1. To make avial vegan, use tomatoes/raw mango in place of curd.
2. One can use other vegetables as per choice like cluster beans/cucumber/any kind of gourd.

For gravy base (sauce)

Grated coconut – 1 cup

Fresh curd – 1 cup, Whole cumin seeds – 1 ½ Tsp. , Garlic pods – 2, Turmeric – ¼ Tsp. Water – 1 cup

Seasoning

Cooking oil – 2 TbSp, Mustard seeds – 1 Tsp, Fenugreek seeds – 1 ½ Tsp, Roughly cut ginger and garlic – 2 TbSp, Whole dry red chilies/ cut green chilies – As per choice , Green curry leaves – 8-10 leaves

Salt – As per choice

• In a pan boil pineapple with little salt in water until pineapple becomes soft but doesn’t lose its shape.
• For sauce, in a mixer jar take curd, coconut, cumin seeds, garlic & turmeric powder, water and finely grind into a smooth paste.
• For seasoning in a pan take some cooking oil, add mustard seeds, fenugreek seeds and let it crackle now add cut ginger-garlic to it and sauté for some time until raw smell of ginger-garlic goes away and it turns little pink in color. Now switch off the gas/energy and add curry leaves, cut green chilies/red chilies.
• To finish the dish add coconut-curd paste and above seasoning to boiled pineapple and mix well.
• In the end if needed add some salt to taste.

1. One can use left-over curd to make the curry little sour if needed.
2. Instead of pineapple, boiled raw banana, raw mango, raw papaya, cucumber can be used.

Mustard seeds – ½ Tsp, turmeric – ¼ Tsp, chili powder  as needed, coriander powder – 1 Tsp, cumin seed powder – ¼ Tsp, salt to taste, curry leaves – 6-7 nos, freshly grated and roasted coconut – 1 cup, water – 3-4 cups, Cooking oil 2-3 Tbsp

• Take oil in a thick bottom pan, when oil is hot add mustard seeds let it crackle add onions and sauté for 3-4 mins until onions turn translucent
• Now add okra and sauté for 4-5 mins keep stirring regularly.
• Then add turmeric, coriander, cumin seeds powder, red chili powder and mix well, quickly add tomatoes and salt for this part and again mix well, pour 3 cups of water and let it cook on high flame.
• To finish the dish add curry leaves and salt if needed. Serve hot with bread/rice.

1. One can make theyal with chalets, carrot, beat root, bitter-gourd, yam.

Fresh grated coconut – 1 ½ cups, green chilies/red chili powder as needed, curry leaves – 7-8 leaves, turmeric – ¼ Tsp, mustard seeds – ¼ Tsp, salt to taste, cumin seeds – ¼ Tsp, water – 2 cups, ginger-garlic paste – 1 Tsp(optional), Cooking oil – 2Tbsp, virgin coconut oil – ½ Tsp.

• Take oil in a thick bottom pan, when oil is hot enough add mustard seeds and let it crackle now add onions sauté it until turns light brown in color.
• Add dry spices turmeric powder, chili powder/green chilies ginger-garlic paste (if using) and quickly add tomatoes. Mix well add salt and sauté it for few seconds then add water. Let everything boil and tomatoes cook in the gravy on medium flame.
• Take grated coconut, cumin seeds and 2 Tbsp onions, ½ cup water in a mixer jar and grind into coarse paste. Add this paste to the pan and switch off the gas.
• To finish the dish add curry leaves, coconut oil and chilies (if needed hot). Serve hot with rice.

1. One can also use green tomatoes instead of red.
2. Coconut milk can also be used instead of fresh coconut

1 cup freshly grated coconut, dry roast in thick bottom pan till it turn light brown in color (it shouldn’t be too much roasted otherwise it will turn bitter in taste), grind it into smooth paste with little water,

Dry whole spices – bay leaf – 1 pc, cloves – 2-3 pcs, cinnamon – 1 inch long,

Turmeric powder – ½ Tsp, mustard seeds – 1Tsp, fennel seeds – 1 Tsp, Curry leaves – 6-7 leaves,

Finely chopped onions – 1 small bowl, finely chopped tomatoes – 1 ½ cup, ginger-garlic paste – 1 TbSp

Chana masala powder – 1 Tsp, Meat masala powder – ½ Tsp, Cumin powder – ¼ Tsp, Coriander powder – 1 Tsp, red chili powder/Green chilies as per choice, Coriander leaves – 1TbSp,

Salt to taste, Cooking oil – 3-4 TbSp

• In a pan heat cooking oil, add dry whole spices- bay leaf, cinnamon and cloves and fry for a while
• Now add Mustard seeds, fennel seeds, asafetida and chopped onions. Sauté it until onions turn light brown in color.
• Add ginger-garlic paste cook till its raw smell goes away, add tomatoes and little salt and cook till tomatoes turn soft.
• Now add dry masala powders turmeric, coriander powder, cumin powder, chana masala, meat masala and red chili powder, salt as required mix it well and quickly add boiled chana, bring it to boil.
• Mash 2-3 Tbsp chana with back of ladle and add it to the curry. Now add roasted coconut paste and let the curry boil for 5-6 mins.
• To finish the dish add curry leaves, coriander leaves and serve hot with puttu, appam, kerala rice, ghee rice.

1. One can use green gram lentils/lobia beans/rajama instead of black chana.
2. If grated coconut is very dry use 1Tbsp of cooking at the time of roasting.

Dry whole spices – bay leaf – 1 pc, cloves – 2-3 pcs, cinnamon – 1 inch long,

Turmeric powder – ½ Tsp, mustard seeds – 1Tsp, fennel seeds – 1 Tsp, Curry leaves – 6-7 leaves,

Finely chopped onions – 1 small bowl, finely chopped tomatoes – 1 ½ cup, ginger-garlic paste – 1 TbSp

Cumin powder – ¼ Tsp, Coriander powder – 1 Tsp, red chili powder/Green chilies as per choice, Salt to taste, Cooking oil – 3-4 TbSp

• In a pan heat cooking oil, add dry whole spices- bay leaf, cinnamon and cloves and fry for a while
• Now add Mustard seeds, fennel seeds, asafetida and chopped onions. Sauté it until onions turn light brown in color.
• Add ginger-garlic paste cook till its raw smell goes away, add tomatoes and little salt and cook till tomatoes turn soft.
• Now add dry masala powders turmeric, coriander powder, cumin powder and red/green chilis, salt as required mix it well and quickly add boiled peas, bring it to boil.
• Now add coconut paste and let it boil for 10 mins.
• To finish the dish add curry leaves, coriander leaves and serve hot with idiyappam, plain paratha, rice.

1. One can use green peas.

Turmeric – ¼ Tsp, Mix of chana and urad dal – 2TbSp, ginger juliennes – 10-15 nos,

1 big Lemon cut into slices, Whole red chilies/ cut green chilies – As per choice, Green curry leaves – 8-10 leaves, Salt – As per choice, Sugar – As per choice

• In a pan take cooking oil, when oil is nice hot add mix chana and urad dal and fry it for a while until both dals turn little pink.
• Now add mustard seeds and cumin seeds let it crackle, add ginger juliennes, turmeric powder and squeeze lemon slices into the pan and switch off the gas and add curry leaves and red/green chilies.
• To finish the dish add rice, salt, sugar and mix well.

Mustard seeds – 1Tsp, Cumin seeds – 1Tsp, roasted peanuts – 2 TbSp, Mix lentils – gram dal – 1TbSp, urad dal – 1Tbsp (in case you don’t have this you can use any dal available), cashew nuts – 1 TbSp (optional), Curry leaves – 6-7 leaves,

Salt to taste, Lemon juice – 1TbSp, Sugar as required.

• In a pan heat cooking oil, when oil is nice hot add Mustard seeds and mix dals and fry it for some time until dals turn pink in color.
• Now add cumin seeds, add roasted peanut, cashews, and sauté for some time.
• To finish the dish add cooked rice, curry leaves, salt to taste, lemon juice and pinch of sugar if needed. Mix well and serve hot with yogurt/soup.

Dry whole spices – bay leaf – 1 pc, cloves – 2-3 pcs, cinnamon – 1 inch long, turmeric powder – a pinch

Mustard seeds – 1Tsp, Cumin seeds – 1Tsp, roasted peanuts – 2 TbSp, Mix lentils – gram dal – 1TbSp, urad dal – 1Tbsp (in case you don’t have this you can use any dal available), cashew nuts – 1 TbSp, raisins – 1TbSp, Curry leaves – 6-7 leaves,

Finely chopped onions – 1 small bowl, Finely chopped tomatoes – 1 ½ bowl, ginger-garlic paste – 1 TbSp, Garam masala powder – 1 Tsp, Coriander & mint leaves – 1TbSp,

Salt to taste, Sugar as required.

• In a pan heat cooking oil, add dry whole spices- bay leaf, cinnamon and cloves and fry for a while
• When oil is nice hot add Mustard seeds and mix dals and fry it for some time until dals turn pink in color.
• Now add cumin seeds, turmeric powder and chopped onion, sauté, when onions turn translucent add ginger-garlic paste and cook for a while.
• Add chopped tomatoes and salt, cook until tomatoes turn soft.
• Add roasted peanut, cashews, raisin and sauté for some time.
• To finish the dish add cooked rice, garam masala powder , coriander and mint leaves, salt to taste and pinch of sugar if needed. Mix well and serve hot with yogurt/soup.

turmeric powder – a pinch, Mustard seeds – 1Tsp, Cumin seeds – 1Tsp, roasted peanuts – 2 TbSp, Mix lentils – gram dal – 1TbSp, urad dal – 1Tbsp (in case you don’t have this you can use any dal available), Curry leaves – 6-7 leaves, tamarind pulp – 2 TbSp, Coriander leaves – 1TbSp, jaggery powder – as required, asafetida – ½ Tsp, chopped green chilies/ red chili powder as required, salt to taste, Sugar as required.

• Making dry tamarind rice masala powder:

Take 2-3 whole dry red chilies, 1 Tsp – Bengal gram dal, 1 Tsp – while lentil/ urad dal, 5-6 grains of fenugreek, 2 Tsp – whole coriander seeds, ¼ Tsp peppercorns, in a pan dry roast it on a low flame for 5-6 mins/ until dals turn light brown in color, let it cool down. Now grind everything into fine powder and keep it aside.

• Making tamarind rice:
• In thick bottom pan heat oil, add mustard seeds, when mustard seeds crackle add both lentils and fry them slowly till light brown in color, add cumin seeds, curry leaves, quickly add tamarind pulp, jaggery powder and 3-4 Tbsp water.
• Bring it to boil, now add 1 ½ Tsp tamarind rice masala powder (see section A), when everything it cooked nicely add cooked rice, peanuts, salt, mix well and let rice absorb the sauce completely (if needed cover it with lid for 3-4 mins).
• Garnish with coriander leaves and serve hot with papad/curd.

1. One can cook raw rice in sauce itself. (Takes more time to cook however it is the traditional way)
2. Tamarind pulp, jaggery and dry tamarind masala can be cooked in little water and kept for later use.

• In a thick bottom pan heat ghee, fry tapioca take it out, in remaining ghee roast semolina vermicelli until it turns light brown in color.
• Add fried tapioca, pour hot water and let everything cook in t. Now add hot milk, sugar and dry fruits, bring payasam to boil till it thickens and becomes pudding consistency, add dry fruits and cardamom powder serve hot.

1. For vegan kheer replace ghee with coconut oil and regular milk with coconut cashew or almond milk.

• In a thick bottom pan heat ghee, fry tapioca take it out, in remaining ghee roast semolina vermicelli until it turns light brown in color.
• Add fried tapioca, pour hot water and let everything cook in t. Now add hot milk, sugar and dry fruits, bring payasam to boil till it thickens and becomes pudding consistency, add dry fruits and cardamom powder serve hot.

1. For vegan kheer replace ghee with coconut oil and regular milk with coconut cashew or almond milk.

• Take fresh curd in a blender jar, add banana, sugar and blend everything for 1-2 min. Pour lassi in a glass & serve fresh.

1. One can make mango, pineapple, cardamom, ginger and salt lassi too.

Cinnamon 1” – 1 pc, cloves – 2/3 nos, salt to taste, sugar (if needed), white pepper to taste, butter/ghee (optional)

• Take chopped tomatoes, carrot, apple, cinnamon and cloves and 1 glass water, cook everything together in a pressure cooker till 4-5 whistles (approx. 15 mins)
• Let it cool down. Now strain it through sieve and bring it to boil again.
• To finish add salt – pepper and sugar if needed. Add butter/ghee as per liking. Garnish it with finely chopped coriander and mint leaves. Serve hot with garlic bread/rice/fulka.

• Boil 1 TbSp masoor dal with 1 ½ glass of water.
• Heat ghee in a pan, add cumin seeds and let them crackle. Then add asafetida, turmeric and onions sauté for a while now add tomatoes and ginger-garlic paste. Let it cook for a while until war smell of ginger-garlic goes away.
• Once done add lentil with its water in the pan and bring it to boil when it boils add other vegetables & salt. Boil it for another 1-2 mins. To Finish add lemon juice garnish with chopped coriander and mint leaves serve hot with any bread/rice.

• Heat oil/butter in a pan add cinnamon & cloves and let it cook for some time (15-20 seconds) when oil gets spice’s aroma add chopped onions and sauté for a while (2-3 mins)
• Now add ginger-garlic paste, turmeric powder and gram flour and sauté everything on low flame until the raw smell of gram flour goes away (2-3 mins)
• Then quickly add water and bring it to boil. When it starts boiling add coriander stalks and boil it further for 5-6 mins till a good aroma comes from the soup.
• Take it off the fire and strain it discarding coriander stalk.
• To serve bring the soup to boil. In a soup bowl pour lemon juice first and then pour piping hot soup in the bowl. Garnish it with coriander leaves and serve hot with bread/rice.

• In a pressure cooker take tomatoes, grated beet root, cinnamon – cloves and water. Cook everything together for 8-10 mins.
• Now in a pan heat oil/butter add bay leaf, fennel seeds, ginger-garlic paste and sauté it for 20-30 seconds.
• Then add flour and cook it till it is done add cooked tomatoes-beet to the pan. Let it boil for 3-4 mins.
• Adjust its taste by adding salt, pepper and sugar if needed. Take off the fire strain it through sieve.
• To serve bring it to boil, pour it in a soup bowl garnish with mint/coriander leaves or any herbs you like and serve hot with bread/rice.

• Heat oil/butter in a pressure cooker add cinnamon, cloves, bay leaf, let the spices release its aroma in the oil (flame should be very low), now add onions, garlic pieces. Saute it for 1 min (until onions turn translucent) add turmeric powder and pumpkin, salt. Stir everything on a very low flame for 4-5 mins.
• Now add water and take 4-5 whistles of the cooker. (approx 10 mins of cooking on low flame). Open the cooker and take out whole spices from soup.
• Blend the soup in a mixie jar (One can add ½ cup milk to get nice creamy soup). Bring it to boil add white pepper and salt (if needed).
• To serve bring it to boil, pour it in a soup bowl garnish with mint/celery leaves or any herbs of choice, serve hot with bread/rice.

Asafetida – ¼ TSp, Turmeric powder – ½ TSp, Coriander seed powder – 2 Tsp, Red chili powder – As per choice, Garam masala – ½ Tsp, Cashew nuts 7-8 pcs, raisins – 1TbSp

• In a pan add cooking oil and heat it now add asafetida, whole fennel & coriander seeds, turmeric powder and onions sauté for some time until onions are half done now add ginger-garlic paste and sauté again until raw smell of ginger-garlic goes away.
• Add finely chopped spinach and little salt to cook. When spinach is done, add dry powders coriander seeds, garam masala, red chili powder and mix well
• Add mashed potato, bread crumbs and salt, mix well and mould it in to desirable patties shapes roll it in corn starch.
• Now heat frying oil in a pan when oil is hot release patties and deep fry it until it turns light brown in color and becomes crispy. Take it out on paper towels and serve hot with mint-coriander chutney/sauce.

• In a deep thick bottom pan put oil for frying let it heat, mean time mix all above ingredients add water and make a batter out of it (it shouldn’t be too dry or too wet)
• Once oil is hot start making small un-even balls out of batter and release them slowly in hot oil to deep fry. When all pakodas are brown and crispy take them out on paper towel. Serve hot with tamarind-dates chutney or green chutney.

1. One can make same way only onion, cucumber, pumpkin, papaya, cabbage pakoda.

• In a mixer jar take all ingredients and grind into coarse powder, serve with paratha/fulka.

1. One can also add roasted sesame seeds/desiccated coconut.

Dry whole spices – whole coriander seeds – 2 Tsp, carom seeds – 1 Tsp, fennel seeds – 2 Tsp, fenugreek seeds – ½ Tsp, mustard seeds – 1 Tsp, cumin seeds – 1 Tsp, asafetida – ½ Tsp,

White Salt to taste,  Black/rock salt to taste, chaat masala – 2 Tsp (optional), red chillies powder as required, ginger/garlic paste – 1Tbsp (optional)

• Heat oil in a pan add mustard seeds, whole coriander seeds, carom seeds, fennel seeds, fenugreek seeds, cumin seeds, let all seeds fry in oil for 10-20 secs. Add asafetida and quickly add tamarind pulp, dates and raisins’ paste and white salt (only 50%)
• Let the chutney boil, now add jaggery water, black salt, red chillie powder and chaat masala. Let it simmer till one gets the right consistency. Let it cool down, keep it in a jar for later use. Serve with any kind of pakodas, samosa, chaat, bhel.

Cooking oil – 1 TbSp to rub on eggplants, 3 TbSp for cooking, ginger-garlic paste – 1 TbSp

Asafetida – ½ TSp, Turmeric – ½ TSp, Coriander seed powder – 2 Tsp, Red chili powder – As per choice, Garam masala – 1Tsp

• Wash eggplants and rub some oil on it and grill it directly on fire/griller.
• Remove the skin and mash it coarsely and keep on the side.
• For the base of curry, in a pan add cooking oil and let it heat now add asafetida, turmeric and onions sauté for some time until onions are half done now add ginger-garlic paste and sauté again until raw smell of ginger-garlic goes away.
• Add finely chopped tomatoes and little salt to cook. When tomatoes are nicely done and it shines add finely chopped paprika and in the end add our dry masalas turmeric, coriander powder, red chili powder and garam masala sauté again.
• Once everything mixes well add mashed eggplant and salt and cook further until eggplant takes the taste of all masala. Garnish it with coriander leaves.

1. One can make bharta with other vegetables also like grilled tomatoes, paprika or potato.

Roasted peanuts – ½ cup, finely chopped coriander seeds, lemon juice – 1 tsp, sugar as needed, coriander powder, chopped green cillies/red chili powder, salt to taste.

• Heat oil in a pan, add mustard seeds and let them crackle, now add cumin seeds, curry leaves, turmeric powder, asafetida, ginger-garlic paste and quickly add boiled carrots.
• Sauté it for 2-3 mins, till its water part goes away. Now to finish the dish add salt, peanut powder, chillie, lemon juice, sugar and mix well. Garnish it with chopped coriander leaves & serve hot with bread/rice.

cooking oil – 1 ½  Tbsp, mustard seeds – ¼ Tsp, cumin seeds – ¼ Tsp, turmeric powder – ¼ Tsp, asafetida – ¼ Tsp, garam masala – ½ Tsp, coriander powder – 1 Tsp, red chilli power as per choice, salt to taste, roasted peanuts powder – 3-4 Tbsp, coriander leaves – 1 Tbsp.

• Heat oil in a thick bottom pan, put mustard seeds and let it crackle; now add cumin seeds, asafetida and turmeric.
• Add potatoes and let it cook for 4-5 min (covered) now add eggplant and little salt and cook everything together till both vegetables are completely cooked but not mushy.
• To finish add dry spice coriander powder, garam masala, red chili powder salt to taste and peanut powder. Mix everything well garnish with coriander leaves and serve hot with bread/fulka/rice.

• In a thick bottom pan heat oil, add mustard seeds, cumin seeds asafetida and turmeric powder now add chopped onions, sauté it for 3-4 mins till it turn light brown.
• Now add ginger-garlic paste and tomatoes, let it cook for some time (2-3 mins)
• Add all dry spices and 1 glass water to make gravy, and bring it to boil. When the gravy starts boiling add cauliflower and potatoes and salt.
• Let everything boil together to nice thick gravy, garnish with coriander leaves and serve hot with bread/rice.

1. One can use raw potatoes/cauliflower instead; it tastes better than boiled veggies.
2. One can also add green peas to this curry.
3. If needed mashed ¼ potatoes to get a nice tick gravy.

• Take both dal and rice in a bowl wash with water, add 2 1/2 bowl water and let it soak for 5 mins
• Cook the mix with salt and turmeric in a pressure cooker for 5-6 whistles (until it is nice soft)
• Brefore serving prepare tadka in a small pan, adding ghee, whole spices, cumins seeds and curry leaves.
• Pour it on dal mix well and serve hot with tomato rasam/any soup/curd & pickle.

1. One can mix dals to make khichdi.
2. Various veggies can also be added to the khichdi.

Boiled vegetables (carrot, beans, cauliflower) – 1 small bowl

Whole spices – cinnamon, cloves, black pepper, cardamom, bay leaf

Chopped bell pepper – Half bowl, thinly chopped onions – Half bowl, Green peas – 2 TbSp, cottage cheese – 8-10 small pcs (optional)

Cashew – 1 TbSp, Raisins – 1 TbSp, Salt to taste, sugar – 1Tsp (optional)

• In a pan heat ghee, when ghee is nice hot fry onions until light brown in colour and take it aside. Later in the same ghee fry chopped bell pepper and cottage cheese and take it out.
• Now add whole spices and fry for a while then add boiled vegetables, green peas, cashews, raisins, fried onions, bell pepper, and cheese.
• Sauté everything for some time
• To finish the dish add cooked long grain rice, salt to taste, and pinch of sugar and garam masala powder. Mix well and serve hot with yogurt/soup.

• Take both dal and rice in a bowl wash with water, add 2 1/2 bowl water and let it soak for 5 mins
• Cook the mix with salt and turmeric in a pressure cooker for 5-6 whistles (until it is nice soft)
• Brefore serving prepare tadka in a small pan, adding ghee, whole spices, cumins seeds and curry leaves.
• Pour it on dal mix well and serve hot with tomato rasam/any soup/curd & pickle.

1. One can mix dals to make khichdi.
2. Various veggies can also be added to the khichdi.

• Take both dal and rice in a bowl wash with water, add 2 1/2 bowl water and let it soak for 5 mins
• Cook the mix with salt and turmeric in a pressure cooker for 5-6 whistles (until it is nice soft)
• Brefore serving prepare tadka in a small pan, adding ghee, whole spices, cumins seeds and curry leaves.
• Pour it on dal mix well and serve hot with tomato rasam/any soup/curd & pickle.

1. One can mix dals to make khichdi.
2. Various veggies can also be added to the khichdi.

Whole spices – cloves -2, cinnamon – 1” pc, cardamom – 2, bay leaf – 1 small

Dry masala powders – Turmeric – ½ Tsp, coriander powder – 1Tsp, red chili powder – ½ TSp, Lime juice – 1 TbSp(optional), Salt to taste

Cooking oil – 1TbSp, clarified butter – 1TbSp, Mustard seeds – ½ Tsp, Cumin seeds – ½ Tsp, Asafetida – ¼ TSp

• In a pan add cooking oil and butter, add whole dry spices and let it flavor the oil now add mustard seeds let it crackle completely then add cumin seeds, Asafetida and turmeric. Quickly add chopped onions sauté for some time (2-3 mins) add ginger garlic paste and let it cook.
• Now add tomatoes and little salt. Let it cook for some time until tomatoes loses its shape and becomes soft. Now we can add all dry masala powders and some water and let it boil.
• Once it boils we can add boiled dal to the pan and salt to taste. Let it boil for some time(4-5 mins) To finish the dish add lime juice (if needed) chopped coriander leaves to garnish and pinch of sugar (optional) to balance the taste. Serve hot with bread or rice.

1. One can use any whole legumes or mix of lentils, in case of using whole legumes then in the end add pinch of garam masala powder to enhance the taste.

Blanched and pureed onions – 2 cups, blanched & pureed tomatoes – 2 cups, soaked and ground to smooth paste cashews+poppy seeds(optional)+ melon seeds (optional) – ¼ cup

Ginger-garlic paste – 1 TbSp, coriander powder – 2 Tsp, cumin powder – 1Tsp, Garam masala powder – 1 Tsp, chicken/meat masala powder (optional) – 1Tsp

Whole spices – cloves -2, cinnamon – 1” pc, cardamom – 2, bay leaf – 1 small

Cooking oil 3-4 TbSp

For Paneer butter Masala:

Finely chopped onions – ¼ cup, ginger-garlic paste ½ Tsp, black pepper powder – ½ Tsp, crushed fenugreek leaves – ¼ Tsp (kasuri methi), Butter as per liking, Paneer pcs as per liking.

• In a thick bottom pan add oil and whole spices let the flavor release, now add onion puree and let it cook for some time.
• When onions turn little whitish add ginger garlic paste and let it cook for 4-5 mins.
• Add tomato puree and cashew paste and little salt. Cook until oil starts releasing from the gravy. Now add all dry powders and salt to taste. Keep the gravy aside for further use.

Making Paneer butter masala:

• In a pan add butter and chopped onions sauté it for 4-5 mins until onions turn little brown in color.
• Add ginger-garlic paste and cook for a while now add above made gravy and some water let it cook for a while. It will turn into thick gravy now add black pepper, crushed methi and paneer pieces and serve hot with bread or rice.

1. Above gravy can be used for peas-paneer, kadai-paneer, malai-kofta and many other dishes

Finely chopped onions – 1 cup, finely chopped tomatoes – ¾ cup, ginger-garlic paste -1 Tsp,

Dry spices: whole coriander seeds – 1 TbSp, peppercorns – 1Tsp, dry red chillies – 2-3 pcs, fennel seeds ½ Tsp, all these spices dry roast for 4-5 mins and grind to coarse powder

• In pan heat ghee, fry big pieces of tomatoes, onions and capsicum, take it out and keep it aside.
• Add onions and sauté for 3-4 mins until it turns light brown in colour.
• Add ginger-garlic paste and let it cook for a while, now add tomatoes, cook for 5 mins untils tomatoes turn soft.
• Add fresh powder of spices, garam masala & salt & seed’s paste (if using). Mix well and keep it ready.
• To finish the dish add fried vegetables and paneer pieces to gravy. Toss everything gently. Garnish it with chopped coriander leaves. Serve hot with paratha/fulka/rice.

Curry leaves – 6-7 nos, mustard seeds – 1Tsp, turmeric – ½ Tsp, coriander powder – 1 ½ Tsp,

Red/green chilies as needed, meat masala 3 Tsp, salt to taste, cooking oil – 2 Tbsp

Roughly chopped mushrooms – 2 Cups

• Heat oil in a pan, when oil is hot add mustard seeds, after seeds sputters add onions sauté for 3-4 mins.
• Now add ginger-garlic paste, tomatoes, turmeric, salt let it cook for a min. Its time to add dry spices powder meat masala, coriander powder, red chili powder, and mix well then add a glass of water to the pan and let it boil.
• Now add cut mushrooms to the gravy and let it cook on medium flame for 7-10 mins.
• To finish add curry leaves and salt to taste. Serve hot with bread/rice.

mustard seeds – 1Tsp, turmeric – ½ Tsp, asafetida – ¼ Tsp, coriander powder – 1 ½ Tsp, Red/green chilies as needed, garam masala 3 Tsp, salt to taste, cooking oil – 2 Tbsp, finely chopped coriander leaves to garnish.

Soft eggplant cut into wedges – 2 cups

• Grind into fine paste roasted onions, peanuts, roasted gram flour, ginger-garlic. Keep aside for later use.
• Heat oil in a pan, when oil is hot add mustard seeds, after seeds sputters add asafetida and eggplant pieces sauté for 3-4 mins.
• Now add masala paste, tomatoes, turmeric, salt let it cook for a min. Its time to add dry spices powder garam masala, coriander powder, red chili powder, and mix well then add a glass of water to the pan and let it cook on medium flame for 7-10 mins.
• To finish add coriander leaves. Serve hot with bread/rice.

Finely chopped onions – 1 ½ cup, finely chopped tomatoes – 1 cup, ginger-garlic paste – 1Tbsp,

turmeric – ½ Tsp (optional), asafetida – ¼ Tsp, coriander powder – 1 ½ Tsp, Red/green chilies as needed, garam masala 3 Tsp, salt to taste, butter for cookingl – 3-4 Tbsp, finely chopped coriander leaves & ginger juliennes  to garnish.

Dry fenugreek leaves (kasuri methi)  – ½ Tsp, nutmeg powder – ¼ Tsp, fresh cream – ½ cup

• Wash black lentil, kidney beans & chana dal thoroughly, add water, salt and cook it on low flame for 40-45 mins.
• Heat butter in a pan, when butter is hot add asafetida and onions sauté for 5-7 mins. (until onions turn light brown in color)
• Now add ginger-garlic paste, tomatoes, turmeric, salt let it cook for 5 min. Now its time to add dry spices powder garam masala, coriander powder, red chili powder, and mix well then add a glass of water to the pan and let it cook on medium flame for 7-10 mins.
• Add cooked dal to the pan let it cook on a very low flame till dal becomes very soft like butter but not mushy.
• To finish add kasuri methi, nutmeg powder and fresh cream. Mix well, garnish with little more fresh cream ginger juliennes and serve hot with bread/rice.

1. One can make dal makhani only with black dal.
2. If fresh cream is not available mix sour cream and fresh milk, whisk together.

• In a thick bottom pan heat ghee. Add semolina and roast on slow flame until semolina turns light brown.
• Now add hot water to the pan and let semolina cook in it, add hot milk and sugar. Let everything cook together into smooth pudding consistency; add dry fruits and cardamom powder serve hot.

1. For vegan kheer one can replace ghee with virgin coconut oil / almond oil.

• Mix rice, sugar and milk in a pan with blender. Put it on fire to let rice cook in milk and become thick like pudding (raw smell of rice should go away and rice grains should nicely get cooked in milk)
• To serve add hot water (if needed); add dry fruits and cardamom powder serve hot.

1. For vegan kheer one can replace regular milk with coconut, cashew or almond milk.

• In a pan take grated paneer, sugar and milk. Put it on fire and mix it gently till sugar melts and paneer turns into granules. (It should not be very hard to touch or too liquid) . Let it cool down. (Can be kept in refrigerator)
• To serve mix kalakand of step 1 with fruit pieces, dry fruits, and cardamom powder.

1. For vegan kalakand can replace regular milk cheese with tofu.