Pototoes : 3 nos

Panner  : 100 gms

Tomotoes: 2 nos

Onions : 2 nos

Green chillies : 1 no

Koya or mawa : 100 gms

Cashew nuts : 1 tbsp

Poppy seeds : 1 tbsp

Corn flour : 4 tsps

Cumin seeds : 1 tsp

Black  pepper : 1 tsp

Garam masala : 1/4 tsp

Corianderseeds powder : 1 tsp

Cumin seeds powder : 1 tsp

Chilli powder : 1 tbsp


Oil(for deep frying)

Corriander leaves (for garnishing)


  • Boil pototoes, peel skin and mash.
  • Boil tomotoes and keep aside
  • Boil onions and keep aside
  • Cut the panner in to small pieces and grind in a mixie.
  • Add grinded panner, cornflour, salt to mashed pototoes and mix well.
  • Grease your hands and make small balls.
  • Heat oil in a kadai and deep fry these balls.(If the ball is breaking add some more conflour).
  • In a mixie jar, grind boiled onions, tomotoes,chillies,koya to smooth paste.
  • Heat 1 tbsp oil in a kadai, fry cuminseeds,  black pepper.
  • When it is spluttering, add above paste , corrianderseeds powder, cuminseeds powder,garam masala powder, chilli powder, salt, water and cook for 5 min by closing the lid.
  • Add the fried balls before serving and garnish with coriander leaves.




Gongura leaves : 2 cups

Chicken :1/2 kg

Onions(Grind to paste) : 1cup

Ginger-garlic paste : 11/2tsp

Garam masala : 1/2 tsp

Corianderseeds  powder : 1tsp

Cuminseeds powder : 1tsp

Chilli powder : 2 tsp

Green chillies : 2 or 3

Turmeric powder : 1/2tsp


Oil : 2 tbsp


  • Wash gongura leaves and remove stems.
  • Chop it and cook in water with green chillies.
  • Grind it to rough paste and keep a side.
  • Add turmeric, chilli powder and salt to chicken and marinate for 15 min.
  • Heat oil in a kadai ,add onion paste and fry for 15 min on medium flame.
  • When oil is leaving sides, add ginger garlic paste and saute for 5 min.
  • Then add chilli powder, salt, corianderseeds powder, cuminseeds powder, garam masala, marinated chicken, 1 cup water and cook for 15 min.
  • Add gongura paste and cook on medium flame until chicken becomes tender.
  • Serve hot with rice.




Prawns  :  1/2 kg

Coconut pieces : one cup

Onions : 4

Ginger: 1/2 inch

Garlic : 1 pod

Green chillies : 4 (Slit)

Bay leaves : 3

Cardamom: 2

Cinnamon  stick: 1/2 inch piece

Cloves :4 or 5

Corriander seeds powder : 1 tsp

Cumin seeds powder : 1 tsp

Turmeric powder :1/2tsp



  •  To extract coconut milk grind coconut,then add   water and squeeze. Strain through a muslin cloth.
  • Clean the prawns and remove heads.
  • Apply turmeric powder, salt  to prawns and cook for 10 min with out adding water and keep aside.
  • Grind cardamoms,cinnamon stick,cloves to a fine powder to make garam masala
  • Grind onion  to paste.
  • Heat oil in a pan, add onion paste and fry until oil leaves sides.
  • Add ginger garlic paste and saute for 5 min.
  • Then add salt,chilli powder,turmeric, corrianderseeds powder, cuminseeds powder, garam masala,bay leaves and saute for 2 min.
  • Add prawns and mix well.
  • Add 1 cup of water and cook for 5 min.
  • Then add coconut milk. Close the lid and cook for 15 minutes.
  • Once done garnish with corriander leaves.
  • Enjoy this dish with Rice or biryani.




Apple : 1 no

All purpose flour : 1 cup

Sugar : 1 cup

Butter : 3/4 cup

Eggs : 4 nos

Baking powder : 1/2 tsp

Baking soda : 1/4tsp

vanilla essence: 1 tsp


  • Preheat oven to 180 degrees.
  • Sieve flour, baking powder, baking soda and keep a side.
  • Peel off apple and cut in to small pieces.
  • Grind these pieces by adding little water into juice and keep a side.
  • Take butter in a bowl and beat it with electric mixer for 30 seconds.
  • Add sugar to butter and beat until light and fluffy.
  • Then add eggs, vanilla extract  and beat  until well combined
  • Add flour in three additions altenating with apple juice.( Dont over beat ,mix until well combined) .
  • Bake in preheated oven for 30 mins or until a tooth pick or fork inserted comes out clean.
  • Let  it cool and serve.
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Urad dal : 2 cups

Rice flour : 1 tbsp

Coconut pieces : 4 or 5 pieces

Green chillies : 3 or 4

Ginger : small piece

Garlic : 3 or 4 cloves

Baking soda :a pinch


Oil ( for deep frying)


  • Soak urad dal for 2 hours in water.
  • Grind chillies, ginger, garlic to a smooth paste.
  • Add salt, coconut pieces and chilli paste to urad dal and grind nicely to a tight paste without adding water.
  • Add rice flour to this batter and mix well.
  • Heat oil in a kadai until smoke comes out
  • Drop balls of the batter and deep fry till it becomes golden brown
            serve hot with coconut chutney.





Arati kayalu/ Raw bananas : 2

Tamarind pulp: lemon size

Onions: 2

Red chilli powder: 2tsp(adjust)

Corrander seeds powder: 1/2 tsp

Cumin seeds powder : 1/2 tsp

Garam masala : 1/8 tsp

Turmaric powder: a pinch



Curry leaves

Coriander leaves

  • Cut the raw bananas  in to medium pieces and soak them in water.
  • Grind the onions in to smooth paste.
  • Extract juice from tamirind pulp and keep a side.
  • Take a kadai and add 2 or 3 tbsp of oil and fry the onion paste on medium flame till oil leaves sides.
  • Now add curry leaves, corraiander seeds powder, cumin seeds powder,garam masala ,turmeric powder, salt, chilli powder and saute for few minutes.
  • Add raw bananas and saute for a 2 mins.
  • Add water and let it cook.
  • when bananas are half cooked,add tamirind juice and let it cook for 15 minutes.
  • when it is done off the stove and garnish with corriander leaves. 
  • serve it with rice.
  • Tamirind juice should be added when raw bananas are half cooked.if u add it before they may not cook properly.
  • Use raw onions to make paste instead of fried onions for good taste.




Apple: 1

Milk : 1 litre

Sugar : 1 cup(adjust)

Custard Powder : 2 tsp

Vanilla essence : 1tsp


  • Take custard powder in a bowl and dilute it with cold milk and keep a side.
  • Chop the apple and grind it to a smooth paste and keep aside.
  • Boil milk in a vessel and add sugar.
  • Now reduce the flame and slowly add diluted custard powder by stirring continuously
  • In a bowl mix apple puree , vanilla essence and boiled milk and let it cool down
  • Freeze this mixture for 5 to 6 hours
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Peanuts:1 cup

Besan : 3 tbsp

Corriander powder : 1/2 tsp

Ginger garlic paste: 1/2 tsp

Chilli powder : 1 tsp(adjust)

Garam masala powder: 1/8 tsp

Jeera powder : 1/2 tsp


Baking soda : 1/8 tsp

Oil (for deep frying)


  • Roast the peanuts and remove skin.
  • Boil these peanuts in salt water for 20 minutes(so that pakodas wont be hard).
  • In a bowl mix besan, chilli powder, salt, ginger garlic paste,corrainder powder, cumin seeds powder and baking soda  with water to a smooth paste.
  • Add the boil peanuts and mix well.
  • Keep it a side for 10 minutes
  •  Heat oil in a kadai and deep fry till it turn golden colour
             Serve hot with tomoto kechup.




Milk - 250ml

cocoa powder - 2 tsp

custard powder - 1 tsp

milk powder - 2 tbsp

sugar - 8 tsp

Cashew nuts - 10 nos


  • Take a bowl and sieve cocoa powder, custard powder and milk powder together.
  • Now add 2 tbsp cold milk and make it to a smooth paste.
  • In a vessel boil milk and add sugar. when milk reduced to 31/4 quantity,  add cocoa paste slowly by  stirring continuously
  • Let it boil for 5 minutes. when it is thickening, off the stove and let it cool
  • When it is cool, mix it with electiric mixer for 5 minutes( you can use a blender for this).
  • Add cashews pieces and mix with a spoon.
  • Now deep freeze it for 6 to 7 hours
  • Decorate it with cashews before serving



Egg Fried Rice

 Egg fried rice is one of the tasty and easiest dish.Chicken or Mutton curry is the great combination with this.


Eggs- 4

carrot- 1 cup(chopped)

cabbage- 1 cup(chopped in to small pieces)

rice - 3 cups

green chillies- 2 or 3(paste)

ginger garlic paste- 1 tsp

black pepper powder - 1/2 tsp

soya sauce- 2 tsp

chilli sauce- 1 tsp


chilli powder - 2 tsp

garam masala powder-1/2 tsp

oil- 3 tbsp

ghee- 1 tsp

Method :

  • In a pan add ghee and fry rice for 2 minutes.
  • Now cook the rice with 5 and half cups of water in a pressure cooker and cool it.
  • Take a kadai and add oil.
  • now fry onions until they become transparent. 
  • Add ginger garlic paste and green chillies pate and fry for some time.
  • Add  chopped carrot and cabbage pieces and fry for five minutes.
  • Add eggs to it and fry for few minutes.
  • Add  salt, chilli powder, garam masala and saute for 2 minutes
  • Add boiled rice soya sauce, chilli sauce, vinegar, pepper powder and mix well.

           yummy egg fried rice is ready. serve with chicken or mutton curry or simply with raita.