MEXICAN PEPPER RICE

 INGREDIENTS:-

1. Rice                    1 cup
2. Oil                       2 tbsps
3. Parsley                1 tbsp
4. Coriander leaves 1 tbsp
5. Salt                      2 tsp
6. Pepper powder     1 tsp
7. Lemon juice         1 tsp
8. Water                    2 1/2 cups

METHOD:-

1. Wash rice and soak for 1 hour. Cut parsley and coriander leaves.
2. Heat oil in a pressure pan, add rice and mix and fry until the rice coats the oil.
3. Add water, salt, lemon juice and pepper powder, mix and cook for 3 whistles.
4. Let the pressure settle down, cool and open the lid
5. Garnish with parsley and coriander leaves.

GUACAMOLE

 INGREDIENTS:-

1. Avacado             1 big
2. Lemon juice       1 tsp
3. Salt                     1/2 tsp
   

METHOD:-

• Select avacado riped and the skin looks dark brown in color.
• Cut into two and discard the seed inside it.
• Scoope out the pulp by a spoon and collect in a bowl.
• Add salt and lemon juice, mash by a fork to a smooth paste.
• Serve with rice, tortilla chips.

MEXICAN TOMATO SALSA

 INGREDIENTS:-

1. Tomatoes               6 nos
   
2. Onion                    2 nos
3. Ginger                    1/2"
4. Garlic                     6
5. Red chilies             2 
6. Green chilies          4
7. Oil                          2 tbsps
8. Parsley                   1 tbsp
9. Coriander leaves    1 tbsp
10. Salt                         1 tsp
11. Pepper powder       1/2 tsp
12. Water                      1 cup

METHOD:-

• Cut onion, tomatoes, parsley, coriander leaves, green chilies, cut red chilies, ginger and garlic.
• Heat oil in a pressure pan, add onion and saute for 1 minute.
• Add ginger, garlic, red and green chilies and fry for a minute.
• Add cut tomatoes, salt, pepper powder, and water and cook for 2 whistles.
• Cool down and open the lid and mash or whip for 2 times in a mixy.
• Garnish with parsley and coriander leaves.
• Serve with rice and tortilla chips.

CORN AND BELL PEPPER SALAD

 INGREDIENTS:-

1. Corn kernels              2 nos
   
2. Onion                         1
3. Red capsicum             1
4. Green capsicum          1
5. Lemon juice                1 tsp
6. Salt                              1 tsp
7. Pepper powder             1 tsp
8. Onion powder              1 tsp
9. Garlic powder              1 tsp
10. Oil                                2 tbsp
11. Parsley                         1 tbsp
12. Coriander leaves          1 tbsp

METHOD:-

1. Julinne onion, red and green capsicums, parsley and coriander leaves.
2. Cook corn kernels for 2 whistles and cool down.
3. Peel the corns and keep it aside, heat oil in a kadai.
4. Add onion and fryfor a minute, add capsicums and fry.
5. Add corn, salt, pepper powder, onion powder, and garlic powder.
6. Fry for a minute and add lemon juice, parsley and coriander leaves.
7. Mix well and serve with rice.

ONION AND TOMATO SALAD

 INGREDIENTS:-

1. Onion                   1
2. 
   Tomato                 1
3. Pepper powder     1/2 tsp
4. Salt                       1/2 tsp
5. Parsley                  1 tbsp
6. Coriander leaves   1 tbsp
7. Lemon juice          1 tsp

METHOD:-

• Julinne onion, tomato, parsley and coriander leaves.
• Mix all the ingredients and serve with rice.

TORTILLA CHIPS

 INGREDIENTS:-

1. Maize flour           1 cup
   
2. Wheat flour           1 cup
3. Salt                        1 tsp
4. Oil                          2 tbsp
5. Warm water          1/2 cup
6. Oil                         for frying

METHOD:-

• Mix wheat flour, maize flour, salt and 2 table spoon of oil.
• Sprinkle water and knead to a dough.
• Keep itaside for 1 hour, knead again and make small balls.
• Flatten as chapati on a plastic cover, and cut them in traingular shapes, and prick by fork as we do in pizza dough.
• Heat oil on low flame and drop them one by one into the oil.
• Deep fry till crisp, fry on low heat, they get fried soon and changes to dark brown.
• Serve with tomato salsa.

FRESH CREAM

 

INGREDIENTS:-

1. Fresh cream              1 cup
2. Oil                             1/4 cup

METHOD:-

• Whip fresh cream and oil for 2 times.
• Serve with mexican rice.

MEXICAN BURITO BOWL

 

BURITTO BOWL

1. SPICED RICE

2. GUACAMOLE

3. TOMATO SALSA

4. CORN, BELL PEPPER SALAD

5. ONION, TOMATO MIX

6. BLACK BEANS

7. GRATED CHEESE

8. TORTILLA CHIPS

9. FRESH CREAM

SIMPLE KURMA

 INGREDIENTS:-

1. Onion                         2
   
2. Boiled potato             1
3. Green chilies             5
4. Ginger-garlic paste    1 tsp
5. Coriander leaves        little
6. Mint leaves                little
7. Salt                            2 tsp
8. Water                        5 cups

FOR POWDER MASALA:-

1. Roasted gram            2 tbsps
2. Cinnamon                 1"
3. Cloves                       5
4. Fennel seeds              1 tsp
5. Jeera                           1 tsp
6. Pepper                        5
7. Coriander powder     1 tsp

FOR SEASONING:-

1. Mustard seeds            1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram               1 tsp
4. Hing                            1/4 tsp
5. Curry leaves                 few
6. Oil                               3 tbsps

METHOD:-

• Mash potato, cut onion, mint, coriander leaves,and slit chilies.
• Heat oil, add seasoning, crackle mustard, fry dhal, curry leaves and hing.
• Add onion and saute till transparent, add chilies, ginger-garlic paste and fry.
• Add powdered masala and mix, add mint and coriander leaves.
• Add salt, mashed potato and water, bring to boil and reduce flame.
• Cook for 10 minutes, and serve with idly, rava idly.

MAIZE FLOUR UPMA

 INGREDIENTS:-

1. Maize flour                1 cup
   
2. Onion                         1 big
3. Tomato                       1 big
4. Salt                             2 tsp
5. Green chilies              5
6. Turmeric                    1/4 tsp
7. Ginger                        1/4"
8. Coriander leaves        handful
9. Oil                             1 tbsp
10. Water                         3 cups

FOR SEASONING:-

1. Mustard seeds            1 tsp
2. Urad dhal                   1 tsp
3. Bengal gram              1 tsp
4. Curry leaves              few
5. Hing                          1/4 tsp
6. Oil                             1/4 cup

METHOD:-

• In a pan fry maize flour with oil on low heat till good aroma comes up.
• Cut onion, tomato, coriander leaves, and grate ginger.
• Heat oil in a pan, add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing.
• Saute onion, green chilies, and ginger for a minutes.
• Add tomato, turmeric, salt and close a lid for a while.
• Mash tomato and add water, bring to boil and stir in the maize flour.
• Mix well and cook for 10 minutes with closed lid on low heat.
• Garnish with coriander leaves, serve with chutney.

POTATO DRY FRY

 INGREDIENTS:-

1. Potatoes              4 nos
   
2. Chilly powder    2 tsp
3. Red color           1/4 tsp
4. Garam masala    1 tsp
5. Corn flour           1 cup

METHOD:-

• Wash and cut poatoes to 1/2" pieces.
• Mix salt, chilly powder, garam masala, red color.
• Keep it aside for 10 minutes. don't add water.
• Mix corn flour and keep it aside for 10 minutes.
• Deep fry till crisp, fried potatoes comes up, and the bubbles disappear.
• Serve as side dish to curd rice.

CAULIFLOWER DRY FRY

INGREDIENTS:-

1. Cauliflower            1 big
   
2. Salt                        1 tsp heap
3. Garam masala        2 tsp
4. Red color               1/4 tsp
5. Corn flour             1 cup
6. Water                     1 tbsp

METHOD:-

• Cut flower and soak in salted water for 1 hour.
• Drain the water in a colander and let the water drop out.
• In a vessel, add cauliflower, salt, chilly powder, red color, and garam masala.
• Mix well and keep it aside for 1 hour.
• After 1 hour add corn flour and mix well.
• Sprinkle water and mix, heat oil and drop one by one.
• Deep fry till crisp. Tastes good with any dip and sauce.

MINI CABBAGE SIMPLE GRAVY

 INGREDIENTS:-

1. Mini cabbage                 10 nos
2. Onion                             1 big
3. Tomato                           1 big
4. Chilly powder                2 tsp
5. Garam masala                1 tsp
6. Turmeric                        1 tsp
7. Salt                                2 tsp
8. Ginger-garlic paste        1 tsp
9. Coriander leaves           little
10. Bengal gram flour         3 tbsps
11. Water                             5 cups

FOR SEASONING:-

1. Oil                                 3 tbsps
2. Mustard seeds               1 tsp
3. Urad dhal                      1 tsp
4. Bengal gram                  1 tsp
5. Curry leaves                  few
6. Hing                              1/4 tsp

METHOD:-

• Remove the unwanted skin of cabbage, wash and keep it aside.
• Cut onion, tomato, and coriander leaves.
• Heat oil in a cooker, add mustard seeds and splutter it.
• Add dhal, curry leaves, hing, and fry. Add onion, ginger-garlic paste, and saute for a minute.
• Add tomato and fry till mashed, add turmeric, cabbage and fry for a while.
• Sprinkle chilly powder, garam masala, bengal gram flour and fry for a minute.
• Add water and stir well, cook for 3 whistles.
• Let the pressure settle down, open and garnish with coriander leaves.
• Serve with chapti, dosa, idly.

LEMON KUMBU NOODLES

 INGREDIENTS:-

1. Kumbu noodles packet          1
   
2. Water                                     5 cups
3. Onion                                     2 nos
4. Green chilies                          6
5. Ginger-garlic paste                1 tsp
6. Turmeric                                1/2 tsp
7. Cumin powder                       1/4 tsp
8. Salt                                         2 tsp
9. Coriander leaves                    handful
10. Lemon                                   1

FOR SEASONING:-

1. Oil                                         2 tbsp
2. Mustard seeds                       1 tsp
3. Urad dhal                              1 tsp
4. Bengal gram                         1 tsp
5. Curry leaves                          few
6. Hing                                      1/4 tsp

METHOD:-

• Boil water in a kadai, add broken noodles and cook for 3 minutes.
• Drain water and spread on a plate and cool it.
• Cut onion, coriander leaves, slit green chilies, extract juice from lemon.
• Heat oil in a kadai, add mustard and splutter, fry dhal and curry leaves.
• Add hing, onion, green chilies, ginger-garlic paste, cumin powder, turmeric.and saute for 2 minutes on low heat. 
• Close a lid and cook for 2 minutes, stir in between.
• Add noodles, salt, and lemon juice and mix well.
• Garnish with coriander leaves. Serve with curd or chutney.

LADIES FINGER CURRY

 INGREDIENTS:-

1. Ladies finger                  20
   
2. Turmeric                         1 tsp
3. Salt                                  2 tsp
4. Water                               1 cup
5. Oil                                   1/2 cup

FOR GRINDING:-

1. Small onion                   handful
2. Garlic                            20
3. Tomatoes                       3 nos
4. Fennel seeds                  1 tsp
5. Jeera seeds                     1 tsp
6. Red chilies                     10
7. Oil                                  1 tbsp

FOR POWDER:-

1. Fennel seeds                   1 tsp
2. Jeera seeds                      1 tsp
3. Methi seeds                     1 tsp

FOR SEASONING:-

1. Mustard seeds                1 tsp
2. Urad dhal                       1 tsp
3. Bengal gram                   1 tsp
4. Curry leaves                   little
5. Hing                               1/4 tsp
6. Oil                                  1 tbsp

METHOD:-

• Wash ladies finger, cut head and tail, discard and cut into 2 peices.
• Dry fry fennel, jeera and methi seeds and powder it.
• Heat 1 tbsp of oil fry the onion, tomatoes, garlic and masala ingredients.
• Grind to a smooth paste, Heat oil in a kadai fry ladies finger until half cooked.
• Keep it aside, in the same oil, add ground masala paste and fry for 1 minute.
• Add turmeric, powdered masala, salt, fried ladies finger, water, mix and bring to boil.
• Reduce the flame and cook for 10 minutes, or the oil bubbles comes up.
• Heat 1 tbsp of oil and splutter mustard seeds, fry dhal, curry leaves and hing.
• Pour over the curry and serve with chapati and rice.

SIMPLE BREAD MASALA

 INGREDIENTS:-

1. Bread                        1 pack
2. Onion                        2
3. Tomatoes                   2
4. Ginger-garlic paste    1 tbsp
5. Salt                             1 tsp
6. Chilly powder            1 tsp
7. Turmeric                    1 tsp
8. Garam masala            1 tsp
9. Dhania powder           1 tsp
10. Cumin powder           1 tsp
11. Coriander leaves        handful
12. Oil                              1/2 cup
13. Water                          1 cup

METHOD:-

• Cut bread into big square pieces, cut onion, tomatoes, and coriander leaves.
• Heat kadai and pour half oil and fry lightly the bread pieces and keep it aside.
• Saute onion till light brown, add ginger-garlic paste and fry.
• Add tomatoes, salt, chilly powder, turmeric, dhania and cumin powder.
• Add water and boil it, add the fried bread pieces and mix.
• Sprinkle garam masala, and add coriander leaves.
• Serve hot with curd.

TATTE RAVA IDLY SAMBAR

 INGREDIENTS:-

1. Onion                2 big
2. Tomatoes           2 big
3. Salt                    3 tsp
4. Chilly powder    2 tsp
5. Turmeric            1 tsp
6. Water                 5 cups

FOR GRINDING:-

1. Coconut                1 cup
2. Garlic                   6
3. Fennel seeds         1 tsp
4. Jeera                     1 tsp
5. Cinnamon             2"
6. Cloves                   6
7. Dhania seeds         1 tbsp
8. Bengal gram flour  2 tbsps

FOR SEASONING:-

1. Mustard seeds         1 tsp
2. Urad dhal                1 tsp
3. Bengal gram           1 tsp
4. Curry leaves             little
5. Hing                         1/4 tsp
6. Oil                            3 tbsps

METHOD:-

• Grind the masala to a smooth paste.
• Cut onion, tomatoes, and coriander leaves.
• Heat oil add mustard and crackle, fry dhal and curry leaves.
• Add onion, hing and fry till golden brown, add tomatoes and fry.
• Add salt and cook until mashed, add turmeric and chilly powder.
• Mix and add masala paste, fry for a minute and add water.
• Stir well and bring to boil and reduce flame and cook for 15 minutes.
• Garnish with coriander leaves and serve with rava idlies.

TATTE RAVA IDLY

 INGREDIENTS:-

1. Rava                      3 cups
   
2. Curd                      3 cups
3. Salt                        3 tsp
4. Butter milk            3 cups
5. Ginger                   1"
6. Coriander leaves    handful
7. Green chilies         5
8. Baking soda          1 tsp

FOR SEASONING:-

1. Oil                        2 tbsps
2. Mustard seeds      1 tsp
3. Urad dhal             1 tsp
4. Bengal gram        1 tbsp
5. Curry leaves        handful
6. Hing                     1/4 tsp

METHOD:-

• Grate ginger, cut curry leaves, coriander leaves, and chilies.
• Heat oil in a kadai, add seasoning, crackle mustard seeds, fry dhal.
• Add hing, rava and fry till it changes its color and good aroma comes out.
• Transfer to a plate and cool it. whip curd in a bowl, add rava, coriander leaves, ginger, and salt.
• Mix well and keep it aside for 1/2 an hour.
• Add buttermilk and soda just before cooking.
• Boil water in idly cooker and pour the batter in tatte idly plates.
• Steam for 10 minutes on high heat.
• Serve with sambar, ghee, and chutney.

GREEN LEAVES FRY

 INGREDIENTS:-

1. Mola keera             1 bunch
2. Small onion            1 cup
3. Tomato                   1      
4. Garlic                     20
5. Red chilies             2 broken
6. Chilly powder        1 tsp
7. Turmeric                1/2 tsp
8. Salt                        1 tsp
9. Hing                      1/4 tsp
10. Oil                         1 tbsp     

METHOD:-

• Pluck the leaves, stem and wash for 3 or 4 times.
• Cut into small pieces, cut tomato. Keep onion whole.
• Heat oil in a small cooker, add onion, red chilies and fry.
• Add garlic, chilly powder, turmeric and tomato.
• Fry until the tomatoes cooked, add the cut leaves.
• Add salt and 1/4 cup water and cook for 2 whisles.
• Cool and open the lid and mix, serve with chapati.

DAVANGERE BENNE DOSA

 INGREDIENTS:-

1. Idly rice             3 cups
2. Uddina bele       1/2 cup
3. Aval                   1 cup
4. Rice flour           1/2 cup
5. Methi seeds        1 tsp
6. Salt                     3 tsp

FOR POTATO MASALA:-

1. Potatoes              6 nos
2. Onion                  2
3. Green chilies       5
4. Curry leaves        few
5. Coriander leaves  little
6. Turmeric              1/2 tsp
7. Salt                       1 tsp
8. Butter                   1 cup
9. Idly powder          1 cup

FOR SEASONING:-

1. Mustard seeds       1 tsp
2. Urad dhal              1 tsp
3. Bengal gram          1 tsp
4. Hing                       1/4 tsp
5. Oil                          2 tbsp

METHOD:-

• Wash rice, aval, and urad dhal, methi seeds and soak together for 5 hours.
• Grind to a coarse paste, add salt and rice flour and mix.
• Add sufficient water to dosa consistency and keep it aside and ferment for 12 hours.
• Boil potatoes and mash, cut onion, green chilies.
• Heat oil in a kadai, add mustard and crackle, fry dhal and curry leaves.
• Add hing, onion, chilies, and fry till light brown in color.
• Add mashed potatoes, salt and mix together and cook for 2 minutes on low heat.
• Garnish with coriander leaves.
• Heat tawa, pour a ladleful of batter and spread thinly.
• Sprinkle some butter and roast on one side till crisp, sprinkle idly powder on dosa
• Serve with potatoes, chutney and butter.
• Take a piece of dosa, take some butter, potato, and chutney and eat.
• This dosa tastes too good, you prefer to eat more dosas.

CHEESE CHAPATI

 INGREDIENTS:-

1. Wheat flour           2 cups
2. Salt                        1 tsp
3. Water                     3/4 cup
4. Oil                         1 tbsp

FOR FILLING:-

1. Onion                    1
2. Coriander leaves   handful
3. Garam masala       1 tsp
4. Salt                        1/2 tsp
5. Chilly powder        1/2 tsp
6. Mozeralla cheese   1 pack

METHOD:-

• Mix wheat flour, salt, water and oil to a smooth dough.
• Knead for 5 minutes and keep it aside for 1 hour.
• Julienne onion, coriander leaves and mix with salt, chilly powder and garam masala.
• Knead and press to 8 equal chapatis out of the dough.
• Sprinkle onion mix and grated cheese in the centre of the chapati.
• Roll and stick the other side, and roll as parota, flatten lightly.
• Heat tawa brush with oil, place the rolled chapati and roast.
• Brush with oil on other side and turn over and fry.
• Roast on both sides till crisp. Serve with tomato sauce.

AMAVASYA THALI

 RECIPES:-

1. RICE
2. UPPU PORUPPU
3. BENGAL GRAM KOOTU
4. CABBAGE PALYA
5. CARROT, BEANS PALYA
6. RAW BANANA PALYA
7. BAJJI
8. RASAM
9. APPALAM
10. COCONUT MILK PAYASAM

COCONUT PAYASAM

 INGREDIENTS:-

1. Semia                   1 pack broken
2. Jaggery                 1 ball
3. Coconut                1 whole
4. Cardamom            6
5. Cashewnuts           10 broken
6. Raisins                   10
7. Oil or ghee             2 tbsps
8. Water                     6 cups

METHOD:-

• Fry cashewnuts and raisin in ghee and take out and keep it aside.
• Fry semia in the same ghee and take out and keep it aside.
• Powder jaggery, and pound cardamom.
• In a bowl boil 1 cup of water and add jaggery till it melts.
• Strain and keep it aside. Extract milk from the coconut adding 2 cups of water.
• One thick milk and second milk. Pour the second milk in a heavy-bottemed vessel.
• Mix the jaggery syrup, and the remaing water with it and bring to boil on low flame.
• Add semia and cook for 5 minutes on low flame.
• Stir in the thick milk and cook for another 5 minutes.
• Sprinkle cardamom, cashewnuts, and raisins.
• Serve hot with bajji, vada, any snacks.

COOKER BOILED EGGS

INGREDIENTS:-

1. EGGS                  6 NOS
2. SALT                   1 TSP

METHOD:-

• Add six cups of water in small cooker.
• Cook for 1 whistle for half boiled.
• For medium 2 whistles.
• For hard boiled 3 or 4 whistles.
• The shell opens neatly when cooked in cooker.
  

CHILLY CHICKEN GRAVY

 INGREDIENTS:-

1. Chilly chicken fried             2 cups
2. Coriander leaves                  handful
3. Mint leaves                          handful
4. Salt                                       2 tsp
5. Turmeric                              1 tsp
6. Chilly powder                      2 tsp
7. Garam masala                      2 tsp
8. Dhania powder                     1 tbsp
9. Jaggery powder                    2 tbsp
10. Water                                    1/2 cup
11. Chicken fried oil                  1/2 cup
12. Red chilies                            2 whole

FOR GRINDING:-

1. Onion                                      1 big
2. Tomatoes                                 3 big
3. Cashewnuts                            20
4. Roasted gram                          3 tbsps
5. Ginger                                     1"
6. Garlic                                      10
7. Oil                                           1 tbsp

METHOD:-

• Cut onion, tomatoes to big pieces, cut coriander and mint leaves.
• Fry the above ingredients in oil and grind to a smooth paste.
• Heat 1/2 cup oil add ground masala and fry on a low flame.
• Fry for a minute and add dhania powder, chilly powder, garam masala, and turmeric.
• Mix well and add salt, jaggery, and water. Bring to boil on low flame.
• Boil for 2 minutes and add fried chicken, red chilies and mix.
• Cook for 2 minutes and finally add coriander leaves and mint leaves.
• Serve with chapati, dosa, roti.

IDLY GRAVY FRY

 INGREDIENTS:-

1. Idlies                     10
2. Gravy                    1 cup
3. Onion                    1
4. Oil                         3 tbsps
5. Coriander leaves    little

METHOD:-

• Cut idlies into cubes, cut onion, and coriander leaves.
• Heat oil in a pan add onion and saute till light brown.
• Add cut idlies and fry on a low flame till oil coats the idlies.
• Pour hot gravy over the fried idlies, and mix gently.
• Fry till the idlies absorb the gravy and garnish with coriander leaves.
• Serve hot with or without side dish.

RAGI PAN CAKE

 INGREDIENTS:-

1. Ragi flour                1 cup
2. Curd                         1/4 cup
3. Carrot                      1 
4. Onion                       1 
5. Green chilies            4 cut
6. Coconut                    1 tbsp
7. Baking powder         1/2 tsp
8. Baking soda              1/4 tsp
9. Water                        1/4 cup
10. Salt                           1 tsp
11. Curry leaves             5 
12. Coriander leaves      handful
13. Mint leaves              little 

METHOD:-

• Slice onion, grate carrot, coconut, cut green chilies, curry leaves, coriander, and mint leaves.
• Mix ragi flour, and add cut vegetables, coconut, curry, coriander, mint leaves.
• Add salt, curd, water, baking powder, soda and mix to a smooth batter.
• Keep it aside for 1 hour, heat a pan brush oil pour the whole batter.
• Bake on low flame for 2 minutes, turn on the other side and cook for another 2 minutes.
• Cut by pizza cutter and serve with chutney, and any gravy goes well.

MAIZE FLOUR PIZZA VARIETIES

 INGREDIENTS:-

1. Corn flour                  2 cups
2. Maida                        1 cup
3. Salt                            1 tsp
4. Sugar                          1 tsp
5. Oil                              1 tbsp
6. Instant yeast               1 tbsp
7. Baking powder           1 tsp
8. Baking soda               1/2 tsp
9. Curd                           1 cup
10. Water                          1 cup

FOR FILLING:-

1. Chicken salami           10 slice
2. Chicken pops              1 cup
3. Cheese spread             1 box
4. Cheddar cheese           1 pack
5. Moserella cheese        1 pack
6. Tomato sauce              1 cup
7. Capsicum                    1
8. Onion                          1
   
9. Tomato                        1

METHOD:-

• Grate both cheese and keep it in fridge.
• Cut onion, capsicum, tomatoes.
• Warm water, add sugar and yeast, mix and close a lid. 
• Keep it aside to prove for 3 minutes.
• Mix corn flour, baking powder, baking soda, and salt.
• Make a well and pour the yeast mix to the flour.
• Add curd and mix and knead to a smooth dough.
• Add oil finally and keep it aside in a warm place for 3 hour.
  
• Knead again for 5 minutes until the dough should not stick to the hands.
• Keep it aside, and close with a damp cloth for 1 hour or it increases to double times.
• Knead again and make 1 big ball size and another one to small ball size.
  
• Keep it aside for 10 minutes under damp cloth.
• First make big ball to thin chapati and put cheese spread over it.
• Make small chapati and place on the cheese spread, close the sides round the chapati.
• Spread tomato sauce in the middle, arrange the salami, pops and vegetables.
• Heat kadai with salt inside, keep a ring and place the pizza plate on it and close a lid.
• Bake for 20 minutes, OR bake in a oven for 10 minutes on 250 degrees.

MUTTON CHOPS CHUKKA

 INGREDIENTS:-

1. Mutton ribs             10
2. Salt                         2 tsp
3. Tomatoes                5
4. Water                      1 cup

FOR GRINDING:-

1. Small onion            1 cup
2. Garlic                     20
3. Fennel seeds           1 tsp
4. Jeera                       1 tsp
5. Red chilies             20
6. Pepper corns          20
7. Oil                          1 tbsp

   FOR SEASONING:-

1. Fennel seeds            1 tsp
2. Jeera seeds               1 tsp
3. Methi seeds              1 tsp
4. Oil                            1 cup    

METHOD:-

• Fry the masala ingredients in 1 tbsp of oil, grind to a smooth paste.
• Wash ribs and drain the water. Cut tomatoes.
• Heat oil in an iron kadai.
• Add seasoning after spluttering the seeds add the ground masala and fry.
• Fry till good aroma comes out, add tomatoes, salt and fry.
• Mash the tomatoes and add the ribs and mix.
• Fry for a minute and add water, bring to boil.
• Reduce the flame and cook for 30 minutes.
• Cook until the water evaporates, and oil floats on top.
• Serve with hot rice, it tastes yummy.

CHICKEN POPS

 INGREDIENTS:-

1. Chicken minced meat     1 cup 
2. Salt                                  1 cup
3. Chilly powder                 1 tsp
4. Maida                              1/2 cup
5. Oil                                  for frying           

FOR GRINDING:-

1. Ginger                                  1/2"
2. Garlic                                   10
3. Garam masala                      1 tsp
4. Green chilies                        5
5. Pepper                                  10
6. Water                                   2 tsp

METHOD:-

• Grind minced meat, salt, chilly powder, and maida to a smooth paste.
• Grind masala adding little water to a coarse poaste.
• Mix minced meat paste and masala paste together and knead.
• Keep it aside for 1 hour, Heat oil, and put small pieces of minced meat into the oil.
• Deep fry and use it for arranging pizza.

CHICKEN SALAMI

 INGREDIENTS:-

1. Chicken minced meat          1 cup
2. Salt                                      1 tsp
3. Maida                                  1 cup




FOR GRINDING:-


1. Green chilies                      10
2. Pepper                                10
3. Ginger                                1/2"
4. Garlic                                 10 pods
5. Lemon juice                       1 tsp
6. Onion                                 1

METHOD:-

• Grind minced meat and salt to smooth paste.
• Grind the masala separately to coarse paste.
• Mix ground paste, minced meat and maida.
• Knaed as dough and keep it aside for 1 hour.
• Knead and make small balls and flatten the balls.
• Steam in a idly pan or in a steamer for 10 minutes.  OR
•  Roll the meat to a cylindrical shape and slice to thin rounds.
• Steam for 10 minutes, and use for pizza.              

BUTTER BEANS GRAVY

 INGREDIENTS:-

1. Butter beans              1 cup
2. Small onion              10
3. Big onion                  1
4. Tomatoes                   2
5. Turmeric                    1 tsp
6. Salt                            3 tsp
7. Water                        5 cups
8. Coconut                     1 tbsp

FOR SEASONING:-

1. Oil                                1/4 cup
2. Mustard seeds              1 tsp
3. Urad dhal                     1 tsp
4. Bengal gram                1 tsp
5. Curry leaves                 little
6. Hing                             1/4 tsp

TO GRIND:-

1. Coconut                        1 cup
2. Red chilies                   10
3. Kashmiri chilies          10
4. Small onion                  10
5. Big onion                      1
6. Tomatoes                      2
7. Garlic                           20
8. Curry leaves                 handful
9. Coriander seeds           1 tbsp
10. Peppercorns                 10
11. Fennel seeds                 1 tbsp
12. Jeera                              1 tsp
13. Cashewnuts                   20
14. Poppy seeds                  1 tbsp
15. Roasted gram                1 tbsp
16. Oil                                  1 tbsp

METHOD:-

• Soak the butter beans for 5 hours, peel the skin by pressing the seed.
• Heat oil and fry the above ingredients, cool and grind to a fine paste.
• Cut both onions, tomatoes, wash the beans once and drain the water.
• Heat oil in a cooker, crackle mustard seeds, fry dhal and curry leaves.
• Addc cut onion and fry for 2 minutes, add tomatoes and cook on a low flame.
• Mash tomatoes, add turmeric, beans, coconut,and salt.
• Mix well and add water, stir well and cook for 4 whistles.
• Add more water if necessary, cool and open the lid and check salt.
• Serve with idly, venpongal, dosa.

INSTANT CHICKEN MASALA GRAVY

 INGREDIENTS:-

1. Chicken                     1 kg
2. Small onion               1 cup
3. Big onion                   2 nos
4. Tomatoes                   3 nos
5. Chilly powder           2 tsp
6. Dhania powder         1 tbsp
7. Turmeric                    1 tsp
8. Chicken masala    2 packets
9. Salt                            5 tsp
10. Water                         5 cups
11. Roasted gram flour    1 tbsp

FOR GRINDING:-

1. Small onion               1 cup
2. Tomato                       1
3. Garlic                         20
4. Ginger                         1"
5. Peppercorns                10
6. Cnnamon                     1"
7. Cloves                          5
8. Fennel seeds                1 tsp
9. Oil                               1 tbsp

FOR SEASONING:-

1. Oil                           1 cup
2. Mustard seeds         1 tbsp
3. Urad dhal                1 tbsp
4. Bengal gram dhal   1 tbsp
5. Curry leaves            handful

METHOD:-

• Wash chicken, cut both onions, tomatoes, fry the masala ingredients in oil.
• Cool and grind to a smooth paste.
• Heat oil in heavy-bottemed vessel, add seasoning, crack mustard seeds, fry dhal and curry leaves.
• Add both onions and saute until light brown, add tomatoes and fry
• Fry ground masala until oil separates, and tomatoes are cooked well.
• Add chicken, turmeric, salt and fry for 2 minutes.
• Add instant masala powder,dhania powder, and mix, add water and bring to boil once.
• Reduce the flame and cook for 30 minutes.
• Finally, add roasted gram dhal powder and cook for few minutes.
• Let oil float on top, serve with rice, chapati.

FRENCH FRIES- 2

 INGREDIENTS:-

1. Potato                6 big
2. Salt                     2 tsp
3. Water                 1 liter
4. Chilly powder    1 tsp
5. Oil                      for frying

METHOD:-

• Wash, peel and cut potatoes into lenghtwise.
• Add 1 tsp of salt in water and immerse the potatoes.
• Keep it in fridge for 1 1/2 hours.
• Take out and drain the water and spread on a cloth for 1/2 an hour before frying.
• Heat oil to medium hot and drop the cut potatoes and deep fry till crisp.
• Mix salt and chilly powder when the fries are hot.
• Serve with chicken fries and tomato sauce

ROASTED GRAM CHUTNEY

 INGREDIENTS:-

1. Roasted gram                 1 cup
2. Green chilies                  10
3. Garlic                              10
4. Ginger                             1/4"
5. Tamarind                         1/4"OR
6. Lemon juice                    1 tsp
7. Salt                                  1 tsp
8. Water                               1 cup

FOR SEASONING:-

1. Oil                               1 tbsp
2. Mustard seeds             1 tsp
3. Urad dhal                    1 tsp
4. Bengal gram                1 tsp
5. Curry leaves                few
6. Turmeric                     a pinch
7. Hing                            1/4 tsp

METHOD:-

• Powder roasted gram, salt, garlic, ginger, tamarind, green chilies.
• Transfer to a container add sufficient water and mix well.
• Heat oil add mustard seeds and splutter, fry dal, hing, turmeric, and curry leaves.
• Pour over the chutney and serve with ragi paddu.

RAGI GULITU, PADDU, PANIYARAM

 INGREDIENTS:-

1. Ragi flour          2 cups
2. Curd                  1 cup
3. Water                 3 cups
4. Salt                    1 1/2 tsp
5. Baking powder  1 tsp
6. Oil                     for frying

METHOD:-

• Mix ragi flour, water, salt, and curd to a smooth paste, without lumps.
• Its better to whip 2 or 3 times in mixy.
• Keep it aside for 1 hour. Add baking powder 10 minutes before frying, mix well.
• Heat paddu tawa brush oil, mixthe batter once and pour in each hallow.
• Fry on one side and turn over. Add more oil if necessary.
• Serve hot with roasted gram chutney.

ORIENTAL SAUCE

 INGREDIENTS:

1. Tomatoes              6 medium                           
2. Green chilies        5
3. Coriander leaves  handful
4. Salt                       1 tsp
5. Oil                        2 tbsp
6. Peppercorns          2
7. Bay leaf                1
8. Onion                    1
9. Garlic                    10
10. Ginger                   1/2"
11. Tabasco                 1 tsp
12. Water                     5 cups

METHOD:-

• Wash tomatoes and slit the skin lightly and keep it aside.
• Chop onion, garlic, ginger, chilies and coriander leaves.
• Boil water and put tomatoes and cook for 2 minutes.
• Cool the tomatoes and remove skin, and grind it.
• Strain the tomatoes and extract the pulp and keep it aside.
  
  
  
  
• Heat oil in a kadai, add bay leaf, saute onion, green chilies for a minute.
• Add ginger, garlic, peppercorns fry for a minute.
• Fry until good aroma comes out, add salt and tomato pulp.
• Cook on a low heat for 20 minutes with closed lid.
• Add tabasco and stir, check salt and add if necessary.
• Garnish with coriander leaves and serve with ranchers fried chicken.

RANCHERS FRIED CHICKEN

 INGREDIENTS:-

1. Chicken             4 legs, 4 breasts
2. Eggs                  3 nos
3. Bread crumbs    250 gms
4. Salt                    3 tsp
5. Pepper powder  2 tsp
6. Maida flour        1 cup
7. Worcester sauce  2 tbsp

METHOD:-

• Wash the chicken pieces and drain water, keep it dry.
• Marinate the chicken pieces with 2 tsp of salt, 1 tsp of pepper powder, and worcester sauce for 2 hours, keep it in frigde.
• Mix maida flour, 1 tsp of salt, and 1 tsp of pepper powder.
• Beat eggs and keep it aside.
• Roll the chicken in flour and keep it aside for 10 minutes.
• Dip the chicken piece in beaten eggs and then coet in bread crumbs.
• Let it stay for 1 hour. Heat oil in a kadai, add more oil to immerse the chicken.
• Deep fry on low heat for 20 minutes, 2 pieces or three at a time.
• Turn frequently, so that it will fried evenly on all sides.
• Serve with oriental sauce, french fries and mayonaise.

RED RICE MILLET NOODLES

 INGREDIENTS:-

1. Red rice noodles     1 packet
2. Water                       5 cups
3. Salt                          2 tsp
4. Turmeric                  1 tsp
5. Chilly powder          1 tsp
6. Garam masala          1 tsp
7. Onion                       2 nos
8. Tomatoes                  5 nos
9. Ginger-garlic paste   1 tsp
10. Green chilies             5
11. Coriander leaves       handful
12. Oil                            3 tbsp

METHOD:-

• Boil water add noodles, cook for 3 minutes, drain water and cool it.
• Cut onion, green chilies, and grind tomatoes.
• Heat oil, saute onion, green chilies, for a minute.
• Add ginger-garlic paste fry till good aroma comes up on low heat.
• Add tomato paste, chilly powder, salt, and garam masala.
• Close a lid and cook for 3 minutes or till oil separates.
• Add the boiled noodles and fry, mix well.
• Garnish with coriander leaves and serve hot with egg white omelette.

CHETTINAD CHICKEN GRAVY

INGREDIENTS:-

1. Chicken                1 kg

FOR GRINDING:-

1. Cardamom             4
2. Cinnamon              1"
3. Cloves                    5
4. Kalpasi                   1"
5. Curry leaves           handful
6. Ginger                    2"
7. Garlic                     10
8. Fennel seeds           1tsp
9. Cumin seeds           1 tsp
10. Coriander seeds      1 tbsp
11. Red chilies             20
12. Pepper corns           1 tsp
13. Poppy seeds            1 tbsp
14. Coconut                   1 cup
15. Small onion             1 cup
16. Cashewnuts             20
17. Roasted gram          3 tbsp
18. Oil                           2 tbsp

• Fry the above ingredients in oil and grind to a smooth paste.

FOR GRAVY:-

INGREDIENTS:-

1. Oil                                 1 cup
2. Bay leaf                         1 big
3. Star Anise                      2
4. Cinnamon                      1"
5. Cloves                            5
6. Cardamom                     4
7. Marati moggu                2[dagadphull]
8. Fennel seeds                  1 tsp
9. Small onion                   1 cup
10. Curry leaves                   handful
11. Ginger-garlic paste         2 tsp
12. Tomatoes                        4 nos
13. Turmeric powder             1/4 tsp
14. Chilly powder                  2 tsp
15. Coriander powder            1 tbsp
16. Garam masala powder     1 tsp
17. Salt                                   4 tsp
18. Coriander leaves              handful

METHOD:-

• Wash chicken and drain water completely.
• Cut onion, tomatoes, and coriander leaves.
• Heat oil in a kadai, splutter fennel seeds, add marati moggu, cinnamon, star anise, kalpasi, cardamom, and cloves.
• Add onion, and curry leaves, ginger-garlic paste and saute well.
• Add tomatoes and fry and cook until mashed.
• Add garam masala powder, chilly powder, coriander powder, salt and ground masala.
• Cook till the raw flovour is gone.
• Add chicken and cook slowly till tender on low heat for 45 minutes.
• Garnish with coriander leaves, serve with chapati, idly, dosa.

GREEN LEMON TEA

INGREDIENTS:-

1. Organic tea leaves    1 tsp
2. Water                        1 cup
3. Sugar                        1 tsp[opt]
4. Lemon juice              1 tsp

METHOD:-

• Boil water, tea leaves for 1 minute.
• Add lemon, sugar in cup.
• Pour the tea water into the cup.
• Mix and serve.
  

AMUL DARK CHOCOLATE COFFEE

INGREDIENTS:-

1. Milk                    1 cup
2. Water                   1/4 cup
3. Sugar                   1 tsp
4. Coffee powders   1 tsp
5. Chocolate             1/2 tsp 

METHOD:-

• Boil milk with chocolate, and sugar for a minute.
  
• Melt chocolate, add coffee powder in a serving cup.
• Pour the milk and mix. Serve with grated chocolate on top