This category contains liquid items like Tea, Coffee and Fuit Juices Preparation method including Videos.

Traditional Recipes

This category contains Indian Traditional Recipes like Ariselu, Bobbattlu, Kaza, Biscuts, Laddus and more including preparation videos.


This category contains Healthy Salad preparation methods including Videos.

Health Tips

This category contains Health tips and remedies preparation method including Videos.

Vegetarian Recipes

This category contains vegetarian items like veg biryany, veg fried rice, vegetarian curries and more.


Ingredients :

Mushrooms - 200 gms (or any other topping/vegetable of choice)
Green Capsicums - 2 medium sized
Cheese - 3/4 cup, grated
Pizza Base - 6 small
Pizza Sauce

Preparation Method :

1. Clean the mushrooms and them thoroughly.

2. Slice the mushrooms thin with the stalks and place them in a pan with 1 tbsp of water over high heat.

3. Stir gently will all the water is absorbed.

4. Wash the capsicums, cut them into quarters and remove the white pith and seeds.

5. Cut the capsicums into small strips.

6. Heat the oven to 170C.

7. Grate the cheese to make 3/4 cup.

8. Place the pizza base on a tray and spread the pizza suace over the top of each base.

9. Arrange the capsicums on top and spread the mushrooms over the capsicums.

10. Sprinkle the cheese over each base and place in the hot oven.

11. Remove the pizzas from the oven as soon as the cheese starts melting and the base turns light brown.

*  Cut and Serve hot.

Mutton Keema Sandwich

Ingredients :

8 bread slices
Butter for applying on slices
1/4 kg boneless mutton Keema boiled
1/2 cup cheese, grated
1/2 tsp black pepper powder
1/2 tsp salt
1 tbsp butter (for sauting)
1/4 cup finely chopped onion
1 tsp ginger paste
1 tsp garlic paste

Preparation Method :

1. Heat 1 tbsp butter in a pan. 

2. Add onion, and fry till transparent. 

3. Add ginger-galic and saute for 2 min. 

4. Add mutton, salt and pepper.

5. Fry till light brown. 

6. Remove from fire and let it cool 

7. Slice the mutton into thin strips 

8. Apply butter on bread slices

Between two slices of bread : 

1. Arrange mutton Keema. 

2. Spread fried onion. 

3. Sprinkle cheese.

4. Cut the sandwich into two trinagular sandwiches each.

* Serve with tomato ketchup.

Fried Fish With Lemon Grass( Chepa Ullikaadalu)

Ingredients :

Fish Fillets - 350 gms, whole, cleaned, scaled, scored a few times on the sides, pat dried
Oil - 3 tblsp
Coriander Leaves - handful, chopped

For the marinade :

Lemongrass - 1 stalk, inner part minced, outer layers discarded
Garlic - 1 to 2 cloves, minced
Green Chilli - 1, deseeded, minced
Fish Sauce - 1 tblsp
Sugar - 1/2 tsp
Black Pepper Powder - a pinch
Turmeric Powder - 1/4 tsp

Preparation Method :

1. Mix the marinate ingredients in a bowl.

2. Rub it all over the fish.

3. Keep aside to marinate for 1 hour.

4. Heat oil in a pan over medium flame.

5. Pan-fry the fish for 6 to 8 minutes on each side till golden brown and crispy.

6. Remove and drain excess oil.

7. Garnish with coriander leaves.

8. Serve hot, at once.

Chicken Tikka Wrap

Ingredients :

Grilled Chicken Tikka : 2 cups (cut into lengthwise) 

Onion : 1 medium (chopped) 

grilled Bell Peppers : 1 cup(cut into lengthwise)(you can use any colors)(optional) 

Cucumber : 2 small (cut into small cubes) 

Tomato : 1 small (cut into cubes) 

Pepper powder : 1 tsp 

Coriander leaves : 1 tbsp (chopped finely) 

Yogurt : 1 tbsp 

Whole Wheat tortillas or Pita bread or chapathi: 3

Method Of Preparation :

1. Heat the tortillas on the pan by turning both sides for just two minutes. 

2. After that spread the yogurt on the tortillas/Pita bread and sprinkle some pepper powder on it. 

3. Then Placea few spoons of cucumber, roasted/grilled bell peppers, onion(grilled if you want), tomato and grilled chicken tikka on the bread and sprinkle some coriander leaves on top of it. 

4. Roll it up and enjoy the wrap.

Egg Gravy Curry

Ingredients :

Eggs : 4 

Onion : 1(finely chopped) 

Tomatoes : 2(chopped) 

Ginger garlic paste : 2 tsp 

Cumin seeds : 1 tsp 

Red chilli powder : 2 tsp 

Coriander powder : 1 tsp 

Cumin powder : 1/2 tsp 

Garam masala powder : 1/2 tsp 

Chicken masala powder : 1/2 tsp(optional) 

Oil : 1 tbsp 

Salt : to taste 

Coriander leaves : 3 strings 

Method of Preparation : 

1. Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves. 

2. Heat oil in a pan and add cumin seeds. 

3. Then add the chopped onions till it becomes translucent. 

4. Then add the ginger garlic paste followed by the chopped tomatoes and salt. 

5. Fry them till they become soft.

6. Then add the red chilli powder, coriander powder, cumin powder, chicken masala powder and garam masala powder accordingly. 

7. Fry it for 2 minutes and then add water. 

8. Then add the eggs and let it boil till it forms a thick gravy. 

9. Garnish it with coriander leaves. 

*Serve hot with chapati or rice.

Egg Puff

Ingredients :

Puff pastry sheet – 1 (I have used pepperidge farm puff pastry sheet. 2 sheets will be there)
Eggs -5
Onion – 1/2 cup (finely chopped)
Capsicum – 1/4 cup (finely chopped)
Tomatoes – 1/3 cup (finely chopped)
Ginger garlic paste – 1 tsp
Red chilli powder – 3/4 tsp (according to spice level)
Coriander powder – 3/4 tsp
Chaat masala – 1/4 tsp
Oil – 1 tbsp
Salt – to taste

Method of Preparation :

1. Thaw the puff pastry sheet for 40 minutes.

2. Boil the eggs for 15 minutes and peel the skin and heep it aside.

3. In the meantime heat oil in a pan and add the onions.

4. Add the ginger garlic paste and fry for 2 minutes.

5. Add the chopped capsicum and fry till they become soft.

6. Add the salt and tomatoes and fry till they become soft.

7. Add the red chilli powder, coriander powder and chaat masala and fry for 2 minutes.

8. Cut the eggs to 2 halves and add to the mixture.

9.Turn off the heat and let it cool.

10. Roll the puff pastry sheet little more thin like how we roll for chappati using maida or all purpose flour.

11. Cut them to 9 big pieces or 12 small pieces.

12. Keep the egg mixture in the pastry sheet and fold them and stick them by putting water in the edges.

13. Preheat the conventional oven to 400 F. Spray some oil in a baking sheet or aluminium foil and place the puffs and keep it inside the oven for 25 to 30 minutes or until they become golden brown.

* Serve hot with tomato ketchup.

Fish Puttu Recipe

Ingredients :
Fish : 2 lb(King Fish or Tilapia)
Coconut oil : 2 tbsp
Pearl onions : 1/2 cup
Tomato : 2
Curry leaves : 6 to 7
Green Chili : 1 tsp(chopped)
Salt : According to your taste
Garlic : 3(Whole)
Coconut Milk : 1/4 cup
Turmeric Powder : 1/4 tsp
water : 1 cup

For Masala :

Urad dal : 1tsp
Channa dal : 1 tsp
Whole Red chilies : 4
Fenugreek Seeds : 1/4tsp
Whole Black Pepper : 1 tsp
Raw rice : 1 tsp

Method Of Preparation :
1. Fry all the above masala ingredients without adding oil and grind them in to fine powder . Keep it aside.
2. Heat a pan with a coconut oil in it.
3. Add pearl onions and fry them until it turns into golden brown.
4. And add the chopped green chilies fry them for few minutes and add garlic , curry leaves in it . Fry it for 3 to 4 minutes.
5. Now add the Ground masala ( 2tbsp) fry that masala in that oil for 3 minutes in low flame.
6. Add the fish (chopped) and salt fry them for few minutes.(I used King fish which gives very good taste to this curry but if you don’t get king fish you can use any kind of fish).
7. Now when the fish color changed increase the flame , add the chopped tomatoes , turmeric powder and a cup of water.
8. Boil them for 5 minutes. when oil separates in top add the coconut milk , just boil it for 2 minutes and remove from heat.

Nethili Meen Fish (Netthallu) Curry

Ingredients :

Nethili Meen (anchovies) :1/2 lb
Onion : 2 tbsp
Garlic : 4
Tomato : 2 (medium)
Oil : 4 tbsp
Vadagam : 1 tbsp
Curry Leaves : 4-5
Sesame Oil : 1 tbsp
Tamarind water : 1 cup
Red chili Powder : 2 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : 1 tsp

Method Of Preparation :

1. Wash and clean the fish (cut the head and clean it). Dust them with a little salt and turmeric powder keep them aside.

2. Now just microwave the tamarind with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.

3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.

4. Mix it all together. You can taste and adjust the sour and spicy consistency from the above mixture.

5. Now grind the onion and garlic into coarse paste and keep them aside.

6. Grind the tomatoes into smooth paste and keep them aside.

7. Now take a wide pan add 2 tbsp of vegetable oil add vadagam (optional), fry them for a minute.

8. After that add ground onion paste, curry leaves saute it very well.

9. Once the raw smell goes off add the tomato paste and mix it all together. Let them sit in the heat for few minutes until the raw smell goes off.

10. Now add the tamarind water mixture.

11. Taste the salt and adjust according to it.

12. Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.
The gravy should taste little sour and spicy.

* Finally add the fish and just bring it to a boil only once and remove from heat.
Garnish with fried curry leaves.

Chicken Potato Curry

Ingredients :

Oil: 2 tbsp
Fennel seeds : 1 tsp
bay leaves
Cinnamon sticks: 1″
Cloves : 3
Cardamom : 1
Cashews: 4-5
Potatoes : 1 (Cut into cubes)( iF you are using baby potatoes use 3-4 of them)
Onions: 1 (medium)(If you shallots(7-8) it will taste even better)
Tomatoes : 2
Whole Chicken : 2 lb
Turmeric powder: 1tsp
Red chili powder : 2 tbsp
Coriander Powder : 1 tbsp
Garam masala powder : 1 tbsp
Ginger and garlic Paste : 1 tbsp
Curry Leaves : 5-6
Coconut Milk : 1/2 cup

Method Of Preparation :

Method 1 (If you are not using pressure cooker) :

1. Heat oil in a large kadai after that add fennel seeds, cloves, cinnamon sticks, bay leaves and cardamom.

2. After it sputters add chopped onions fry them till it become translucent and add ginger and garlic paste fry them till the raw smell goes off.

3. Now add the chicken mix it all together let it sit in heat for 2 minutes.

4. After that add turmeric powder, red chili powder, coriander powder and garam masala powder. Fry them for 2-3 minutes.

5. Now add tomatoes with curry leaves and potatoes(skin peeled) and 1 cup of water.

6. Close it with a lid and let it sit in medium heat until the chicken and potatoes get cooked. It will take approximately about 20 minutes.

7. Every other 5 minutes open the lid and gently mix the curry.

8. Finally add the coconut milk and let it come to full boil. Then remove from heat garnish it with coriander leaves.

Method 2(If you are using pressure cooker) :

1. Heat oil in a pressure cooker add add fennel seeds, cloves, cinnamon sticks, bay leaves and cardamom.

2. After it sputters add chopped onions fry them for 2 minutes and add ginger and garlic paste fry them till the raw smell goes off.

3. Now add the chicken mix it all together.

4. After that add turmeric powder, red chili powder, coriander powder and garam masala powder mix it gently and add tomatoes with curry leaves .

5. Now add 1 cup of water and add salt. Pressure cook it for 3 whistles.

6. Now boil the potatoes separately and keep them aside and marinade the cooked potatoes with 1/2 cup of coconut milk and keep them aside.

7. Once the pressure is released open the lid and add the coconut milk potato mixture and again let this curry sit in the heat for 4-5 minutes or until you get the consistency you want.

Goa Fish Curry Recipe

Ingredients :

Fish Steaks - 3/4 kg, cleaned
Turmeric Powder - 1/2 tsp
Garlic Cloves - 6, peeled
Dried Red Chillies - 6, large, deseeded
Coriander Seeds - 2 tsp
Onion - 1, large, chopped
Coriander Seeds - 2 tsp
Nutmeg Powder - a pinch
Coconut - 2 tblsp, freshly grated
Tamarind Pulp - 1 tblsp
Oil - 1 tblsp
Salt as per taste

Preparation Method :

1. Rub the turmeric powder and a little salt into fish.

2. Keep it aside to marinate for 15 minutes.

3. Except fish and oil, grind all the ingredients with a little water to a thick chutney consistency.

4. Keep aside.

5. Heat oil in a pan over medium heat.

6. Add the ground masala and fry lightly.

7. Add 2 cups of water, bring to boil and lower heat.

8. Add the marinated fish along with its marinate.

9. Add 1 more cup of water and salt to taste.

10. Lower heat and cook for 10 minutes or until fish is done.

11. Serve with plain rice.

Fish With Fenugreek Leaves (Fish Methi)

Ingredients :

Fish - 6 pieces

Turmeric Powder - 1 tsp

Methi Leaves - 1 bunch, washed and cut into long pieces

Tomatoes - 2, cut into 8 pieces

Chilli Powder - 1/4 tsp

Onion - 1, sliced

Oil - 2 tblsp

Salt as per taste

Preparation Method :

1. Wash the fish pieces.

2. Apply salt and turmeric.

3. Shallow fry with 1 tblsp oil.

4. Heat the remaining oil and brown onion.

5. Add tomato, salt, chilli powder and turmeric powder.

6. Fry till tomato is soft.

7. Add methi and cover the pan.

8. Simmer till it leaves water.

9. Uncover and cook till almost done.

10. Add the fish pieces and fry till dry.

11. Remove and serve hot.

Fish Curry With Coconut Milk

Ingredients :

Fish - 250 gms, cleaned, cut into small pieces and washed

Onion - 1/2, chopped

Ginger - 1 inch piece, chopped

Green Chillies - 1, slit

Gambooge Petals - 1, torn (also known as Malabar Tamarind 
or Kodumpuli)

Red Chilli Powder - 2 tsp

Coriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Black Pepper Powder - 1/2 tsp

Salt - 3/4 tsp

Grind to a fine paste:

Coconut - 1/4, grated

Small Onion - 1, chopped

Garlic - 1 clove, chopped

Cumin Seeds - 1/4 tsp

Powder - 1/4 tsp

Water - 1/2 cup

For Tempering :

Oil - 3/4 tblsp

Mustard Seeds - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Small Onion - 1, chopped

Curry Leaves - few

Preparation Method :

1. Heat a pan over low heat.

2. Add the fish pieces, onion, ginger, green chillies, malabar tamarind, red chilli powder, turmeric powder, coriander powder, black pepper powder and salt.

3. Pour 1/2 to 3/4 cup of water and cook for 5 to 10 minutes.

4. Add the ground paste and bring to a boil.

5. Remove from heat.

6. Heat oil for tempering and fry the mustard seeds till it splutters.

7. Add the remaining ingredients and fry till onions turn brown.

8. Pour the tempering into the curry.

9. Gently mix well and serve Hot with cooked rice.

Kashmiri Mutton Biryani

Ingredients : 

1/2 kg mutton-cubed

1/2 kg cooked rice

1/2 cup curd

2 bayleaf

2 black cardamom

2 green cardamom

2 cinnamon sticks

4 cloves

2 tsp shahi jeera

1 tbsp cashew nuts

2 tsp coriander powder

2 tsp chilli powder

2 tsp garam masala powder

1 tsp turmeric powder

1/4 nutmeg-ground

1/2 tsp saffron mixed with 1 tbsp milk

4 tbsp pure ghee

salt to taste

1 cup chopped mint and coriander leaves

Preparation Method : 

1. Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.

2. Cook basmati rice in more than enough water with little salt, till just half done. Drain and keep aside.

3. Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.

4. Add marinated meat stir and fry well till browned and the curd is absorbed.

5. Add enough water to cook meat, cook till the meat is tender. Keep aside.

6. Divide the rice into two portions. To one portion add saffron milk, half meat, half coriander and mint leaves, mix.

7. Cover with white rice and remaining meat. Sprinkle the remaining coriander and mint leaves and cashew nuts.

8. Shut the pot tightly. Cook on a low fire for a 30-45 minutes.

* Serve Hot.

Mutton Keema Balls

Ingredients :

Mutton Keema - 500 gms

Chopped onion - 250 gms 

Potato - 4 pieces

Ginger Garlic Paste - 2 tsp

Garlic - 2 to 3 pieces, chopped

Tomato Puree

Green Chillies - 3-4 pieces

Bay Leaves - 2 pieces

Red Chilli - 2 pieces

Turmeric Powder - 1tsp

Red Chilly Powder - 1 1/2 tsp

Cumin Powder - 1 1/2 tsp

Salt - to taste

Oil - 1/2 cup

Ghee - 8 tbsp

Coriander Leaves - for Garnishing

Garam Masala - 1tsp

Preparation Method :

1. Mix the mutton keema with ghee and salt and keep the mixture in refrigerator for 6-7hrs.

2. Cut the potatoes in pieces.

3. Heat oil in a pan and fry the potatoes.

4. Take out the fried potatoes and add bay leaves and red chillies to the pan.

5. Add the chopped garlic to the pan and wait for the smell to come out.

6. Then add chopped onion and fry till golden brown.

7. Add green chillies, ginger garlic paste, turmeric powder, cumin powder, red chilli 
powder and salt to taste.

8. Stir the mixture continuously in a low flame.

9. Then add the tomato puree to the above mixture and again stir the mixture.

10. Stir the mixture till oil comes out from the mixture.

11. Add the fried potatoes and mix well.

12. On the other hand now take out the Mutton from refrigerator and prepare small balls 
from the mixture.

13. Add the small mutton keema balls to the gravy and let it comes to boil.

14. Cook till the gravy becomes thick.

15. Add garam masala to the gravy.

16. Garnish with coriander leaves and Onions.

17. Serve hot.

Fried Mutton Chops Recipe

Ingredients :

Mutton Chops - 250 gms, washed, cleaned

Ginger Garlic Paste - 3/4 tsp

Bay Leaf - 2

Onions - 1, small, chopped

Egg - 1

Green Cardamoms - 2

Cinnamon - 2

Cloves - 2

Black Salt - 1/4 tsp

Black Cardamom - 2

Garam Masala Powder as per taste

Salt as per taste

Oil as required

Preparation Method :

1. Pressure cook the mutton chops with onions, ginger garlic paste, bay leaf, salt, garam masala powder, cardamoms, 
cinnamon and cloves with 2 cups of water.

2. Cook till the chops are tender.

3. Remove the chops and drain well.

4. In a small bowl, beat the egg with black salt and keep 

5. Heat oil in a frying pan over moderate flame.

6. Dip the chops in the egg mixture and fry.

7. Remove and drain excess oil.

8. Serve hot with tomato slices and chopped onions.

Ginger Chicken Wings Recipe

Ingredients :

chicken Wings - 10 to 12, skinned

Natural Low-Fat Yogurt - 3/4 cup

Fresh Root Ginger - 1/2 tsp, crushed

Salt - 1 tsp

Tabasco Sauce - 1 tsp

Tomato Ketchup - 1 tblsp

Garlic - 1 tsp, crushed

Lemon Juice - 1 tblsp

Coriander Leaves - 1 tblsp, fresh

Oil - 1 tblsp

Onions - 2 medium, sliced

Fresh Root Ginger - 1 tblsp, shredded

Preparation Method :

1. Place the chicken wings in a non-metallic bowl. Pour the yogurt into a separate bowl along with the ginger pulp, slat, tabasco sauce, tomato ketchup, garlic pulp, lemon juice and half the fresh coriander leaves.

2.  Whisk everything together, then pour the mixture over the chicken wings and stir gently to coat the chicken completely.

3. Heat the oil in a kadai and fry the onions until soft.

4. Pour in the chicken wings and cook over a medium heat stirring occasionally for 10-15 minutes.

5. Add the remaining coriander and the shredded ginger and serve hot.

Chilly Chicken Recipe

Ingredients :

Chicken boneless : 800 gms.

Ajinomoto : A pinch

White pepper powder : ½ tsp.

Sugar : 1 tsp.

Soya Sauce : 2 tbsps.

Cornflour : 2 tbsps.

Egg : 1 no.

Chopped green chilies : 8 nos.

Chopped Garlic : 6-8 cloves

Oil : 1 tbsp.

Oil : to fry -

Salt : As per taste

Preparation Method :

1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon  Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.

2.Deep fry chicken in hot oil till light brown.

3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.

4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.

5.Add fried chicken pieces and cook for 3 minutes.

6.Add rest of cornflour, after dissolving it in water. Stir constantly.

7.Garnish with chopped spring onions and green chilies julienne.

Andhra Chicken Fry

Ingredients :

Chicken 1kg

Coconut, grated 2 tbsps

Garam masala powder 2tsp

Cinnamon 3 pieces

Cloves 2 nos.

Onions, chopped 2 nos.

Garlic 3 flakes.

Ginger 1" piece.

cumin seeds 1/2 tsp

Coriander leaves A handful

Onions, cut finely 2 nos.

oil 2 tbsp

turmeric powder 1/2 tsp,

red chilli powder,Salt as desired


bay leaves

Preparation Method :

1. Boil the chicken with turmeric powder and 1/2 tsp of salt (do not add water to the chicken).

2. Grind together garlic,ginger,coconut and cumin seeds to a fine paste.

3. In a vessel heat oil add bay leaves,cinnamon,cloves and add chopped onions and fry till brown.

4. Then add the ground paste and till brown.

5. Add the boiled chicken, red chilli Powder.

6. Fry the chicken until the gravy becomes thick then add garam masala and coriander leaves. for every occasion! 

Black Eyed Peas Salad

Ingredients :

1 15 oz can of black-eyed peas (lobhia)

1 medium russet boiled potatoes, peeled and chopped into small cubes

1/4 cup chopped green bell pepper

2 medium seeded and finely chopped tomatoes

1 green chili seeded and chopped (hari mirch)

About 1 teaspoon thinly sliced fresh ginger (adrack)

2 tablespoon finely chopped mint (podina)

2 tablespoon finely chopped cilantro (hara dhania)

1 tablespoon oil

Salad Dressing :

2 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon ginger juice

3/4 teaspoon salt adjust to taste

1/2 teaspoon black pepper

1/2 teaspoon roasted ground cumin seed

Preparation Method :

1. Drain the liquid out of the can of black-eyed pea, wash and drain the pea.

2. Heat the oil on medium high; add black-eyed pea, and potatoes stir-fry for about 2 minutes.

3. Turn off the heat and let it cool to room temperature.

4. Mix black-eyed pea with the chopped vegetables and herbs. Note: vegetables should be chopped about double the size of black-eyed pea.

5. Mix all the salad dressing ingredients together.

6. Mix the salad and dressing and let the salad sit for about 10 minutes before serving. The salad is nicely marinated.

Mushroom With Peas

Ingredients :

2 cups of sliced mushrooms

1 cup green peas

1 cup diced tomatoes

1 teaspoon shredded ginger

2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/2 teaspoon turmeric (haldi)

2 teaspoons coriander powder (dhaniya)

1 teaspoon red pepper (adjust to taste)

3/4 teaspoons salt (adjust to taste)

1/2 teaspoon lemon juice (optional)

1 finally chopped green chili (optional)

Preparation Method :

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

2. dd the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.

3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.

4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.

5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.

6. Cook until mushrooms and peas are tender. Close the heat.

7. Add lemon juice and green chili if you like.

*  Serve hot.

Aloo Methi (Potatoes With Fenugreek Leaves)

Ingredients :

4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.

3 tablespoons oil

1/2 teaspoon cumin seed (jeera)

1/8 teaspoon asafetida (hing)

3 whole dry red chilies broken in 2 pieces

1/4 teaspoon turmeric (haldi)

1 tablespoon coriander powder (dhania)

2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)

1 teaspoon salt

1/4 teaspoon red chili powder

1/2 teaspoon mango powder (amchoor)

Preparation Method :

1. Wash peeled and cut the potatoes in small cubes.

2. Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

3. When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.

4. Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.

5. From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.

6. er potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

* Aloo Methi tastes great with plain paratha, Kadhi Rice etc.

Cabbage Chana Salad

Ingredients :

2 cups of very finely chopped cabbage

2 medium seeded and finely chopped tomatoes

1 cup chopped cucumber

1 shredded carrot

10 minced mint leaves

1/4 cup yellow chana dal

Salad Dressing :

1 tablespoon olive oil

1 tablespoon vinegar

1 tablespoon lemon juice

1 tablespoon ginger juice

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

Preparation Method :

1. Soak the chana dal for at least 2 hours in lukewarm water.

2. When ready, the dal should be soft all around.

3. Drain the water from chana dal.

4. Mix the chana dal with the chopped vegetables.

5. Mix the ingredients above together to make the salad dressing.

6. Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

Corn Vegetable Soup

Ingredients :

2 1/4 cups corn
1 medium tomato
About 1 cup finely chopped cabbage
8 to 10 string beans
1 small carrot
1 tablespoon cornstarch
1 teaspoon oil
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 teaspoon lemon juice (adjust to taste)

Preparation Method :

1. Chop cabbage, carrot, and string beans into very small pieces.

2. Chop tomato in small pieces and remove the seeds. Set aside.

3. Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.

4. Blend the rest of the corn into a paste and strain.

5. Mix the cornstarch with 1/4 cup of water and set aside.

6.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

7. Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.

8. Next, add the corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes. 

* Add the lemon juice and serve.