200.

Pepper Rice
201. Vaangi bath
202. Goverdhan Bhath
203. Pineapple upside down pulao
204. Sweet Turmeric rice
205. Fried Rice
206. Moong Fried Rice (Hesarukalu)
207. Masala bath
208. Macaroni – mushroom
209. Ellupudi Chitranna
210. Fruity pulao
211. Palak Pulav
212. Pulao
213. Vegetable Biryani
214. Rice kurma
215. Koyukatte
216. Mushroom noodles
217.Bakola Bath
218. Meeti Orange rice
200. Pepper rice
Rice – 1 cup (Cooked)
Pepper – 1 Tsp
Urad dal – 2 tsp
Seasoning – mustard seeds, urad dal, channa dal, curry leaves, oil
Coconut – ½ cup
Method: - Fry urad dal and pepper and grind it with coconut. Mix this to the rice and
mix well. Season with all the seasoning ingredients and mix well. Garnish with coconut
and serve.

201. Vaangi bath

Rice 1 cup
Brinjal – 300 gm
Oil 60 gm
Tamarind – little
Salt, curry leaves, mustard seeds, turmeric, cashew
Masala – Channa dal – 2 tsp
Ura dal – 2 tsp
Dhaniya – 1 tsp
Red chili – 4-5
Cloves – 3-4
Dalchinni – ½”
Decicated coconut – 1 tbsp
all this separately and grind with coconut
Method: Heat oil in a pan. Add mustard, brinjal and cook. Once it is cooked add the
masala powder and salt and sauté. Add tamarind juice and mix well. Add this to the
cooked rice and mix well. Heat oil in pan and sauté the cashew and mix this to the rice.

202. Goverdhan Bhath

Rice 2 cups
Cluster beans – 4cups (chopped)
Sambar powder 2tsp
Tamarind concentrate ½ tsp
Salt to taste
Coconut gratings 3tbsp
Seasoning: oil – 3tbsp, mustard seeds ½ tsp, cashew bits and groundnuts – few each,
gram dal and urad dal 1 tsp each, hing pinch, turmeric ¼ tsp, curry leaves
Method: prepare rice in such way that grains are separate. Cook cjhopped cluster beans
in salted water till spft and drain.
Heat oil, season with mustard seeds, dals, ground nuts and cashewnuts. Add curry
leaves, turmeric and hing.
Add cluster beans and sauté for 2-3 minutes. Add tamarind concentrate, sambhar
powder, copra gratings and mix well. Finally add rice and mix well. Serve with plain
curds.
203. Pineapple upside down pulao
Rice – 2 cup
Pineapple slices – 4-6
Sugar – 1 cup
Oil/ghee – ½ cup
Butter – 2 tbsp
Method: - Soak rice for 30 minutes. Cook this and add sugar and butter and mix well.
Take little water in a baking dish, add 4 tbsp sugar and heat till it turns brown. Arrange
pineapple slices on this. Pour the rice over this and press a little and bake it for 15-20
minutes in an oven. Once it is done turn upside down on taking it out. Decorate it with
nuts &serve.

204. Sweet Turmeric rice

Rice – 1 cup
Turmeric – 1 pinch
Ghee - 1 ½ tbsp
Elaichi - 2
Almonds – 10-15
Cream – ½ cup
Cashew – 3-6
Cloves – 2
Sugar – 1 cup
Blue grapes
Method: Prepare the rice and keep it aside. Heat little ghee in a vessel and fry clove.
Add cream, turmeric, cashew and sauté. Mix sugar with the rice and keep it on a low
flame. Once the water evaporates add the seasoned ingredients and mix well. Garnish
with almond, cream, blue grapes and serve.

205. Fried Rice

Rice – 2 cup
Water – 3 ½ Cup
Oil – 3 Tbsp
Salt to taste
Lime juice – 1 tsp
Carrot, Capsicum, Cauli flower, Beans, - 2 Tbsp (Chopped finely)
Mushroom – 2 Tbsp (Chopped)
Spring onion – ½ Cup (Chopped)
Soya Sauce – 4 tbsp
Ajinomoto – 1 Pinch
Pineapple – ½ cup (Chopped) optional
Method: - To the boiling water, add salt, little oil, lime juice and rice and boil. Rice
should be par-boiled. Strain the excess water and let it cool.
Heat oil in a pan. Add spring onion and fry for 1 minute and take it out. Fry all the
vegetables till it is boiled. Then add boiled rice, Soya sauce, ajinomoto and fry for some
more time. Finally add spring onions and pineapple and sauté a little and remove from
fire and serve hot
206. Moong Fried Rice (Hesarukalu)
Rice – 2 cup
Moong – 100 gm (Soaked for 45 minutes)
Onion – 3-4
Green Chillies to taste
Oil
Ghee – 3 tsp
Ginger – 2”
Garlic – 3-4 flakes
Coriander leaves – little
Method:- Heat ½ cup oil in the cooker. Add onion and fry. Add green chillies,
garlic, ginger, and sauté. Add moong and fry for 2 minutes. Add rice
(Coconut can be added) Salt, and ghee and water. Close the lid and cook.
Garnish with coriander and serve.

207. Masala bath

Basmati rice – 1 Cup
Ginger-garlic paste – 2 tsp
Onion ½ cup (Finely chopped)
Jeera – 1tsp
Dhaniya – 2 tsp
Cocnut – 2 tsp
Pudina – 2 tsp (chopped)
Elaichi – 3
Clove 3
Dalchini – 1”
Green chilies – 6
Cashew – 2 tbsp
Coriander – 2 tbsp
Cooked peas, carrot, beans – 1 cup
Method: -Cook rice with salt and lime juice and 1 tsp oil. It should be partly cooked.
Grind coconut, ginger-garlic paste, dhaniya, jeera, pudina, coriander, onion together.
Heat oil in a pan and add clove, dalchini, elaichi, green chilies and fry. Add the ground
masala and sauté. Add cooked vegetables and salt and cook for 2 minutes. Add rice and
fry little. Finally add fried cashew, coriander, ghee and mix well and serve.

208. Macaroni – mushroom

Rice – 1 ½ cup (Cooked)
Milk – 1 ½ cup
Macaroni – 1 cup (Cooked)
Tomato ketchup – ¾ cup
Mushroom – ½ cup (Chopped and Cooked)
Cheese – ½ cup (Grated)
Onion – 1 (Chopped)
Maida – 1 ½ tbsp
Garlic – 4 cloves
Chilli sauce – ½ tbsp
Mustard – ½ tsp (Powdered)
Salt and pepper to taste
Butter – 2 tbsp
Method : - Heat butter in a thick bottomed vessel. Add maida and fry for sometime and
remove from fire. Then add milk and mix well. Boil this and add mustard powder, salt
and pepper and mix well. Add cooked rice to this and keep it aside.
Heat oil in another pan. Fry onion, garlic, tomato ketchup, mushroom, salt and pepper
and sauté. Add macaroni and chili sauce and fry till it becomes little brown.
Take a Baking vessel. Spread the rice, mushroom-macaroni, grated cheese and bake this
in the oven in 200 deg. Centigrade for 20 minutes or till cheese melts. Serve with salad.

209. Ellupudi Chitranna

Kadlebele 150 gm
Sesame – 50 gm
Urad dal – 50 gm
Red chilie – 10-12
Desicated coconut 1 cup
Jaggery little
Tamarind – 150 gm
Curry leaves, methi, pepper, jeera, hing,
Turmeric 1 spn
Oil little
Method :- Fry all the ingredients with little oil and powder it. Take out the tamarind
juice. Add salt and boil it. Add jaggery and powdered masala. Add little oil and sauté.
Then season with mustard, kadalebele, urad dal, ground nut, curry leaves, and mix
together well. Add this to the rice and add little oil. Mix well and serve.

210. Fruity pulao

Basmati rice 2 cups
Coconut milk – 4 cups
Cardamom 8
Clove 10
Cinnamon 6 bits
Pineapple chunks ½ cup
Seedless grapes ½ cup
Whole blanched almonds 12
Ghee 2 tbsp
Chopped mint 1 tbsp
Salt to taste
Method: Clean, wash and soak the rice for 10 minutes. Heat ghee in a cooker and put in
the spices. Now add the drained rice. Stir well. Add the coconut milk, pineapple, grapes,
almonds, mint and salt. Pressure cook for 2 minutes only. Open the cooker after 15
minutes.
211. Palak Pulao
Palak – 4 bunches (Chopped)
Rice - ½ kg
Onion – 4 chopped
Tomato – 4 chopped
Ginger-garlic paste – 1 tsp
Mustard seeds, Urad dal, Channa dal, Turmeric, Coriander – Little
Masala to grind –Coconut grated 1 cup, mustard seeds, ginger, coriander leaves, red
chili powder, jeera, cinnamon, cloves
Method: Heat little oil in cooker. Add mustard, channa dal, urad dal, curry leaves, onion,
ginger-garlic paste and sauté. Add tomato, palak, turmeric, rice, ground masala, and salt
and fry for some time. Then add water and pressure cook till it is done. Serve with
tomato& onion raita.

212. Pulao
Rice – ½ kg
Peas, beans, carrot, potato – ¼ kg each (Chop length wise)
Cauli flower – 1
Coconut – 1
Green chillies – 17-18
Cashew – 50 gms
Ginger – 1”
Onion – 4
Garlic – 4-6 flakes
Ghee – ¼ kg
Cinnamon – 4 pieces
Cloves – 4
Cardamom – 1
Method: Grind together coconut, green chillies, ginger, garlic, 2 onion, 2
pieces cinnamon, clove, ½ cardamom, coriander. Soak rice in water for 10
minutes, drain and keep it aside.
Heat ghee in a deep kadai, add cloves, 2 pieces of cinnamon, 2 chopped
onion, ½ cardamom and sauté. Then add the ground masala and fry. Add
vegetables, rice, turmeric, salt and water and cook. Season with cashew, curry
leaves and red chillies (Garlic can also be added)

213. Vegetable Biryani

Rice – 1 ½ cup
Vegetable – Carrot, peas, potato, beans
Green chilies – 3
Onion – 2-3 (Sliced)
Tomato – 3-4
Chili powder – 1 tsp
Dhaniya powder and saunf – 1 tsp each – powdered together
To Grind : Coconut – ½ cup, Poppy seeds 2 tbsp, Cashew – 2 tsp
Ginger – 2”, Garlic – 3-4 flakes - Grind
Coriander and curry leaves - little
Cloves – 6
Cardamom – 6
Cinnamon – 2”
Lime – ½
Curd – ¾ cup
Milk – ¼ cup
Method: Cut the vegetables into big pieces. Marinate this in the beaten curd and ginger-
garlic paste.
Wash the rice and soak for 1 ½ hour in water.
Heat oil and ghee in a Deep Pan and add half of the spices, coriander and saunf powder
and sauté. Add chopped tomato and salt and fry till the oil separates. Add vegetables,
coriander and curry leaves and ½ cup hot water. Cook till the vegetables are done.
Squeeze lime juice and mix. Add the coconut, cashew and poppy seeds paste.
Heat 1 ½ cup water with salt. Add rice and rest of the spices and hot water. Cook till the
rice is ¾ done.
Heat oil in a pan Spread ¾ of the rice on this. Spread the boiled vegetables and rest of
the masala over this. Spread the rest of the rice over this. Add little saffron and bake for
½ hour or till it is cooked properly.

214. Rice kurma

Rice – 250 gm
Cheese – 150 gm
Ghee or oil – 200 gm
Tomato – 2 (ground to paste)
Ginger – 1 tbsp (Paste)
Cumin seeds – ¼ tbsp
Green elaichi – 2
Cinnamon – ½”
Cashew – 7-8 (Fried)
Coriander, green chilli, onion
Method: Soak rice for 15 minutes. Fry the cheese pieces in oil/ghee. Heat ghee in a pan
and fry onion. Add ginger, garlic and tomato paste, salt pepper, red chilli powder,
mustard, elaichi, Cinnamon, and mix well. Fry till the ghee leaves the vessel. Mix rice
and gravy in another vessel and add water (twice the quantity of rice) and cook with bay
leaf. Add fried cheese and cover the vessel. Finally add cashew, coriander, chilli and
serve.

215. Koyukatte (Madras)

Rice – 3 cup
Coconut – 2 cup
Sugar – 3tsp
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Red chilies – 3
Oil – 2 tbsp
Method: - Wash the rice and soak for 10 minutes. Then dry that on a cloth. Grind this
coarsely. Fry this for 5 minutes.
Heat oil in a pan. Add mustard, urad dal, red chilies and add 6 cups of water. Once the
water starts boiling add salt, sugar and rava and mix well. Remove from fire. Make
round balls out of it and steam cook this in cooker without weight. Serve with ghee, curd
or coconut chutney.

216. Mushroom noodles

Noodles – 200 gms
Mushroom – 100 gm
Capsicum – 2
Onion – 100 gm
Spring onions – 100 gm
Ajinomoto – ¾ tsp
Oil – 5 tbsp
Soya sauce – 1 tsp
Tomato ketchup – 1 ½ tbsp
Salt – 1 ½ tsp
White pepper powder – ½ tsp
Method: - Cut all the vegetables and mushroom to 1” long and cook.Boil water and add
noodles. Add salt and little oil. Cook till noodles become soft. Sieve that and pour cold
water over that and sieve and leave it aside. Heat oil in a heavy bottomed pan. Fry onion.
Add rest of the vegetables and mushroom and cook for 2 minutes Then add ajinomoto,
spring onion, soya sauce, white pepper and salt. Then add noodles and sauté for
sometime and serve hot.

217.Bakola Bath
Varmicelli – 1 pack 500 gm
Green peas – ½ kg
Curd – 1 litre
Cashew – 25 gms
Coriander leaves – 1 bunch
Curry leaves – little
Green chillies – 6
Ginger – 1”
Mustard – 1 tsp
Red chillies – 4
Ghee – 4 tsp
Coconut oil – 4 tsp
Coconut grated – 1 cup
Salt to taste
Method: Boil water in a pan and add vermiceeli. Boil till it is half done and
add peas and cook till it is done.
Heat ghee in a pan and add mustard, cashew, green chillies, red chillies.
Add coconut and the seasoning to the boiled peas and vermicelli. Add salt
and mix well. Warm the coconut oil and finally add curds and mix well and
serve.

218. Meeti orange rice

Basmati rice – 2cup
Orange juice – 1 cup
Water – 3 cup
Pudina – 1 tsp
Jeera – ½ tsp
Salt to taste
Paneer – 200 gm
Clove – 4 (Powdered)
Dalchinni – 3” (Powdered)
Pepper powder – ¾ tsp
Onion – 2
Orange essence – ½ tsp
Ghee – 4 tbsp
Method: Boil water with pudina and jeera. Take it out and add this to orane juice after 30
minutes. Sieve and keep it aside (Orange meet). Soak rice for 15 minutes in water.
Pour this in the cooker. Add soaked rice. Heat oil in a pan and fry onion. Add clove and
cinnamon, pepper powder. Add this to the rice. Add essence and salt and cook till it is
done. Heat paneer and mix this to the rice and serve.
250. Gojju
251.Onion gojju
252. Menthyada hittina gojju
253. Pomegranate gojju
254. Puliyogare gojju
255. Tomato Gojju
256. Kabul Channa (Kadale kalina) Gojju
257. Methi leaves gojju
258. Coconut Gojju
250.Gojju
Brinjal gojju
Brinjal – 1/2 kg (Finely chopped)
Channa dal, urad dal, sesame – 1 tbsp each
Red or green chil – 10-11
Methi seeds, jeera – ½ tsp each
Decicated coconut – ½ cup
Jaggery – little
Method: - Fry all the ingredients and grind that to powder with coconut
Cook brinjal in the seasoning. Add tamarind juice, salt, jaggery and cook. Add the
masala powder and cook for some time.
(same method can be used to make capsicum, ladies finger, bitter guard, pumpkin,
cucumber gojju. Cucumber should not be cooked.)

251.Onion gojju
Onion – big – 4
Green chilies – 8
Curry powder – 1 spoon
Coriander
Tamarind, jaggery, curry powder, salt to taste
Method: - Heat oil in pan. Add mustard seeds, channa dal, urad dal, onion, green chilies,
and sauté. Add tamrind juice, curry powder, jaggery, salt and cook for sometime

252. Menthyada hittina gojju

Channa dal, urad dal, tur dal, green gram dal – 50 gm each
Red chilies – 6-7
Pepper, jeera, methi, - 2 tsp each
Wheat – 2 tsp
Tamrind – lime sized
Onion – 2 (finely chopped)
Curry leaves, Coriander
Seasoning – mustard, channa dal, urad dal, - 1 tsp
Jaggery, oil and salt to taste
Method: - Fry all the ingredients and grind it powder. Heat oil in a pan. Add mustard,
urad dal, channa dal, onion coriander, curry leaves and sauté. Add this powder, jaggery,
tamrind juice and salt. Add little water and cook.

253. Pomegranate gojju

Pomegranate – 1
Coconut – 1
Red chilie – 4
Hing – 1 pinch
Ground nut – ¼ cup
Salt, jaggery, turmeric, mustard seeds
Method: - Take out the juice of pomegranate seeds. Grind coconut, chilies, jaggery,
mustard, turmeric without adding water. Mix this to the juice. Heat oil in pan (Quantity
of oil should be more) fry groundnut, chilie, mustard, hing. Add the mied juice and cook
for 2-3 minutes. Serve with rice and little oil.
254. Puliyogare gojju
Tamarind – 200 gm
Curry powder – ¼ kg
Salt – 100 gm
Jaggery – 100 gm
Urad dal, mustard seeds – 1tsp each
Hing – little
Turmeric – ½ tsp
Methi and jeera – ½ tsp each (fried and powdered)
Oil – ¼ kg
Sesame – ½ cup (fried and powdered)
Method: - Soak tamrind in little water and take out the juice. Heat oil in pan. Add
mustard, hing, channa dal. Then add tamrind juice. Once it starts boiling add curry
powder, salt, jaggery and mix well. Add sesame powder, methi-jeera powder. Cook for
1-2 minutes and remove from fire.

255. Tomato Gojju

Tomato – ¼ kg
Tamarind – little
Mustard – 1tsp
Green chilies – 8
Hing – little
Coconut – ½ (grated)
Jaggery – lime sized
Method: - Grind mustard, green chilies, turmeric together with coconut. Cook tomato in
the seasoning. Add tamarind juice, salt, jaggery and the ground masala and cook for 2-3
minutes.

256. Kabul Channa (Kadale kalina) Gojju

Kabul Channa – 2 Cup (Soaked previous day)
Tomato – 8-10
Onion – 6
Maida – 3 Spn
Green chilies – 5-6 (Finely chopped)
Cream – 1 cup
Oil – ½ Tbsp
Coriander – little chopped
Raisins – ½ Cup
Sugar – 2 pinch
Cahew badam pieces – 5- 6 each
Salt to taste
Garam masala – little
Method: - Boil the soaked channa in a cooker. Heat the oil in a pan. Chop 4 onions
finely and fry this. Then add ½ cup cream and sauté. Add maida and sauté. Grind green
chilies and tomato and add to the above. Close with lid and cook for sometime. Then add
salt, garam masala, salt, boiled channa and mix well. Cook for 10 more minutes and
remove from fire. Chop the other 2 onions length wise and deep fry this in oil and add
this to the gravy. Garnish with rest of the cream, coriander, onion slices and chilies
(Optional) and serve.

257. Methi leaves gojju

Methi leaves – 3 bunches (Chopped finely)
Brinjal – 250 gm (Chopped in round shaped slices)
Potato – 1-2 (Chopped in round shaped slices)
Green chilies – 4-6 (Chopped finely)
Tomato – 2-3 (Chopped finely)
Mustard, jeera, dhaniya powder, garam masala – ½ spoon each
Coriander – little
Paneer – 2-3 tbsp
Ginger – 1” (Chopped finely)
Salt to taste, little oil
Method: - Heat oil in pan. Deep fry potato and brinjal separately and keep it aside. Add
mustard, jeera. Add ginger, green chilies, methi leaves and sauté. Add ½ cup water and
cook. Add the fried potato and brinjal, tomato, salt and masala and sauté for 5 minutes.
Garnish with coriander and mashed paneer and serve with chapati.

258. Coconut Gojju

Urad dal – 1 small cup
Channa dal – 1 small cup
Methi, jeera – 1 tsp each
Sesame – 1 tbsp
Jaggery, tamarind – little
Salt to taste
Coconut – ½ grated
Method: Fry the dal, jeera, methi sesame separately, Grind this together with tamrind,
chillies, hing, salt and coconut. Heat oil in a pan and add mustard seeds and the ground
masala and keep stirring. Add jaggery, salt and keep stirring till it thickens and serve
with rice or roti.
(Wheat gojju – Fry wheat with the other ingredients and follow the same procedure)
301.Balekayi chatnipudi
302. Poppy seeds chatnipudi
303. Huruli pudi
304. Sabbasige soppina chatnipudi
305. Garlic chatnipudi
306. Gojjina pudi
307. Coconut & Curry leaves chutney powder
308. Guava chutny
309. Radish Chutney
310. Pudina and Coriander Chutney
311. Amla chutney
312. Green Chillies Chutney
313. Mushroom chutney
314. Bitter gourd Chutney (Hagalakayi Tirulu) I
315. Bitter gourd Chutney (Hagalakayi Tirulu) II
316. Paneer balaka
317. Garlic balaka
318. Mango Didir pickle
318. Mango Didir pickle
319. Mango gulamba
301.Balekayi chatnipudi
Balekayi – 2
Urad dal, channa dal – 100 gm each
Red chili – 15
Decicated coconut – 1 cup
Hing, salt, tamarind and little sugar
Method: - Fry all the masal ingredients and powder it. Prepared balekayi chips. Mix this
with the powder.
(Similar method for bittergaurd, Hurulikalu, coriander leaves, nugge hoovu, chatnipudi)

302. Poppy seeds chatnipudi

Poppy seeds – 150 gm
Red chilies – 8-10
Decicated coconut - ½ cup
Salt to taste.
Fry all the ingredient and grind it to powder
(Similar method for dhaniya chantnipudi)

303. Huruli pudi

Hurulikalu – 1cup
Tur dal – ¼ cup
Pepper – 1 tbsp
Curry leaves
Fry all the ingredients and powder.

304. Sabbasige soppina chatnipudi

Sabbasige soppu – 4 bunch
Fried gram – 1 tbsp
Red chili – 10-11
Decicated coconut – 1 cup
Hing, salt, tamarind and little sugar
Method: - Dry the leaves for 1 hour under the sun. Fry that till the water evaporates. Fry
rest of the ingredients and grind that to powder with fried gram and other ingredients.

305. Garlic chatnipudi

Garlic – 3ig
Methi – ¼ tsp
Channa dal – 3 tsp
Urad dal – 2 tsp
Jeera – ¼ tsp
Red chilli – 10
Coriander – 1 bunch
Curry leaves – little
Tamrind powder – 3 tsp
Coconut – 10 tsp (Sliced into small pieces)
Method: Heat 4 tsp oil in pan. Fry coriander and take it out. Fry dal, methi, jeera, red
chilli and powder it. Add tamrind powder, coconut, salt, garlic and grind it a bit. Finally
add coriander, curry leaves and grind.
306. Gojjina pudi
Mustard – 1 cup
Danuya, jeera, methi – ½ cup
Pepper – ¼ cup
Red chili - 5
Fry all the ingredients and powder it.

307. Coconut & Curry leaves chutney powder

Decicated coconut – ½ (Cut into small pieces)
Urad dal – 1 ½ tsp
Red chillies – 3-4
Sesame – 2 tbsp
Curry leaves – 1 cup
Tamarind – little
Salt to taste
Method: Roast each ingredient separately on a low flame till you get the
aroma. Grind together to coarse powder consistency. Add salt and mix well.

308. Guava chutny

Gauva – 250 gm (grated)
Ginger paste – 2 sp
Tamarind – 100 gm (Juice to be taken out)
Mustard – 2 sp (powdered)
Jeera – 2 tbsp & Elaichi – 6 – (ground together)
Raisin – 15
Sugar – 50 gm
Paneer – 4 sp (mashed)
Kesar – little
Green chilis – 4-5
Pepper powder – 1 sp
Salt to taste
Method: - Heat oil in pan. Add mustard, elaichi-jeera powder and grated guava and
sauté. Add tamrind juice, sugar and salt. Water can be added if needed. Stir till it
thickens. Allow it to cool. Add paneer, kesar. Lime juice can be added for extra taste.
Garnish with raisin.

309. Radish Chutney

Radish – grated – 2 cup
Red Chilli powder & green Chilli chopped – 1 tsp each
Crushed walnut3 tsp
Salt to taste
Method: Drain out the water from grated radish. Heat oil, add radish and
sauté. Add red chilli powder, salt, green chilli, walnut and mix well. (Can be
ground to chutney or served as it is)
310. Pudina and Coriander Chutney
Pudina – 1 cup
Coriander – ½ cup
Jeera – 1/3 tsp
Roasted gram – 2 tbsp
Garlice – 2 cloves
Coconut – 2 tbsp (Optional)
Green chillies – 2-3
Lime juice – ½ tsp
Jaggery – 1 tsp (Grated)
Method: Grind all the ingredients except jeera, salt and jaggery into thick,
coarse paste. Then add jaggery, salt and jeera and grind to smooth paste.

311.Amla chutney
Amla – ¼ kg (Cut into pieces)
Green chillies – 100 gm
Black pepper – 1 tbsp
Methi seeds – 1 tbsp
Mustard seeds – 2 tbsp
Ginger – 2”
Lemon – 1 (Juice)
Salt to taste.
Method: Grind together to a coarse texture. Store in dry jar

312. Green Chillies Chutney

Green Chillies – 6-8
Onion – 1
Tomato – 4
Garlic – 4-6 flakes
Tamarind
Salt to taste
Method: Grind all this together and season with mustard seeds and hing.

313. Mushroom chutney

Mushroom – 1 cup (Chopped)
Onion – 1 cup (Chopped)
Red chilies – 10
Coconut – ½ cup (grated)
Tamarind – little
Garlic – 7-8 cloves
Hing – 1 pinch
Salt to taste
Method :- Fry onion, mushroom, chilies and garlic in little oil. Add all other ingredients
and grind coarsely. Season with curry leaves, Mustard and hing.
314. Bitter gourd Chutney (Hagalakayi Tirulu) I
Urad dal – 3 tsp
Red chillies – 6
Hing – pinch
Coconut – ¼ cup
Coriander – little
Tamarind – little
Jaggery – little
Hagalakayi tirulu – ½ kg
Method: Dessed the tirulu and fry this in 2 sp oil for 5 minutes and keep it
aside. Fry urad dal, red chillies, hing and grind this with the rest of the
ingredients.

315. Bitter gourd Chutney (Hagalakayi Tirulu) II

Hagalakayi tirulu – ½ kg
Fried gram – ½ cup
Green chillies – 5-6
Coriander – ¼ cup
Jaggery, salt, tamarind – little
Method: Dessed the tirulu and fry this in 2 sp oil for 5 minutes. Grind this
with other ingredients and season with mustard seeds and serve.

316. Paneer balaka

Paneer – 300 gm (Cut into 2”x1” pieces)
Capsicum – 1 (Chopped)
Red chili powder – 1sp
Turmeric – ½ sp
Saunf and methi - little
Ginger pieces – 1 sp
Vinegar – 1 cup
Mustard - 1 tbsp (Powdered)
Method: - Fry paneer till it is golden brown and keep it aside. Fry capsicum. Add salt,
turmeric, mustard powder, saunf, methi and ginger and mix well with paneer and fill this
in the bottle. Pour vinegar over this. This can be taken out from vinegar whenever
required.

317. Garlic balaka

Garlic – 300 gm
Vinegar – 1 cup
Jeera , Red chili,Methi & Saunf powder – 1 small sp each
Jaggery – 100 gm
Ginger paste – 20 gm
Mustard 50 gm (Powdered)
Raisin – 10 gm
Oil – 250 gm
Sesame – 30 gm
Turmeric, pepper powder – 1 sp each
Salt to taste
Method: - Cut garlic in the centre and fill saunf and methi powder.
Heat 2 tbsp oil and fry ginger. Add turmeric, red chili powder, pepper powder. Add garlic
and cook on low flame. Add mustard powder and boil for sometime. Remove from fire
and allow it to cool in steel vessel.
Boil vingar and jaggery separately (It shouldn’t be boiled). Pour this over the garlic
masala. Heat this after 4 hours and add the rest of oil.

318. Mango Didir pickle

Mango – 2 glasses (Finely chopped)
Green chilies – 2 tbsp (Finely chopped)
Ginger – 2 tbsp (Grated)
Red chilies – 30
Mustard seeds – 2 ½ tbsp
Sesame oil – 2 tbsp
Curry leaves, salt and hing
Method: - Add salt and hing to 2 glass of water and boil. Keep it aside.
Grind red & green chilies, mustard, turmeric with little boiled water. Add this to above
salt water, mango and mix well. Season with mustard, hing and curry leaves. This can be
kept for 10-15 days.

319. Mango gulamba

Mango – 6
Jaggery – ½ cup
Elaichi – 5
Cut mangoes into small pieces like pickles. Steam cook this for 1-2 minutes. Prepare
jaggery syrup and remove from fire. Add the steam cooked mango pieces. Add the
powdered elaichi and mix well. Store it in a container, once it is cooled. This will last for
a month without preservative.
401. Sihi – Huli Melogara
402. Menasina kootu
403. Sihi kootu
404. Hasi majjige huli
405. Huli tovve
406. Batani (Green peas) Tovve
407. Palak Sagu
408. Sweet Beans Curry
409. Beans-ginger Dal
410. Horsegram Curry
411. Rasam
412. Groundnut dal
413. Daal
414. Theyal
416. Mushroom sagu
416. Udaka
417. Udaka
418. Pepper rasam
419. Hunase rasa
401. Sihi – Huli Melogara
Carrot – 2 Big cut into big pieces
Beans and cucumber – 1 cup
Chop the following vegetables
Capsicum – ½ Cup
Spring onion – Little
Cauli flower – ½ Cup
Tomato – 2
Butta (Tender) – ½ cup
Mushroom – 3-4
Garlic
Oil – 3 Tbsp
Vinegar – ½ Cup
Sugar – 2-3 Tbsp
Corn flour – 3 Tbsp
Chili sauce – to taste
Soya sauce – 1 tsp
Pepper powder & salt to taste
Method: - Blanch carrot and beans for 2 minutes in boiling water, strain and keep it
aside. Heat oil in a pan and fry garlic till it is brown and keep it aside. Add cauli flower
and onion and fry for 2 minutes. Then add carrot, beans, cucumber, capsicum, tender
butta, mushroom and finally tomato and fry for 2 minutes. Then add tomato sauce, Soya
sauce, salt, vinegar, sugar, pepper powder and little water and boil for some time. Mix
corn flour in water and add. Boil this till it thickens and serve.

402. Menasina kootu

Toor dal – 100 gm
Beans, carrot – 100 gm each
Cucumber or seeme badane – 100 gm
Hirekayi – 1
Ground nut – ¼ cup
Pepper – 1 tsp
Red chili – 2-3
Urad dal – 1 tbsp
Poppy seeds – 1tsp
Sugar 1 tsp
Ghee – 1 tsp
Mustard – 1 tsp
Turmeric – ¼ tsp
Coconut half grated
Method: - Cook toor dal with turmeric and little oil. Cook vegetables with salt. Fry
pepper, red chili, urad dal. Add poppy seeds just before removing from fire and grind
this with coconut. Ad this masala to cooked dal and vegetable, add little water and allow
it to boil.Add salt and sugar. Season with mustard and groundnut and serve hot.
403. Sihi kootu
Urad dal – 100 gm
Beans – 100 gm
Avarekalu 2 cup
Dantina soppu – 4 bunch
Potato – 2
Ground nut – ¼ cup
Sugar 1 tsp
Ghee – 1 ½ tsp
Mustard – 1 tsp
Turmeric – ¼ tsp
Coconut half grated
Red chili – 4-5
Dhniya – 2 tsp
Rice – 2 tsp (Soaked)
Method: - Cook toor dal with turmeric and little oil. Cook vegetables with salt.
Grind red chili, soaked rice, dhaniya, turmeric with grated coconut (Raw). Add this to
cooked dal and vegetable. Add salt to taste and sugar. Season with ground nut and
mustard in ghee and mix well.

404. Hasi majjige huli

Cucumber (Sambhar) – 1 (Diced)
Coconut – half grated
Fried gram – 1 tbsp
Curd - ¼ liter
Salt to taste
Curry leaves, mustard seeds,
Turmeric – ¼ tsp
Butter – 1 tsp
Method: - Cook cucumber with salt. Grind fried gram, coconut, green chilies and
turmeric. Mix curd, ground masala and salt together. Season with mustardand curry
leaves. Add cucumber and mix well.
(Cabbage, seeme badane hasi majjige huli can be prepared in the same way)

405. Huli tovve

Toor dal – 150 gm
Pumpkin or hirekayi ½ kg
Coconut – half grated
Tamarind, Jaggery – little
Dhaniya – 2 tbsp
Dalchini – 1”
Clove – 1
Jayikayi – little
Red chili – 6-8
Kadalebele – 2 tbsp
Urad dal – 1 tsp
Oil – 1 ½ tbsp
Mustard, curry leaves, hing, turmeric
Method: - Cook dal with turmeric and oil. Cook vegetables with salt. Fry all the masala
ingredients in little oil and grind with coconut. Add this masala to cooked vegetables and
dal. Add tamarind, salt, jaggery.Season with mustard, curry leaves, hing.

406. Batani (Green peas) Tovve

Batani (green peas) – 500 Gm
Besan – ½ Cup
Sour curd – 1 cup
Lime – 1
Garam masala – 1 spn
Paneer – 150 gm
Jeera – ½ spn
Oil – 2 spn
Red chili powder – ½ spn
Green chilies – 5-6
Coriander – little (Chopped)
Turmeric – 2 pinch
Dhaniya powder – 1 spn
Salt to taste
Method: - Boil little green peas and grind rest of them. Cut the paneer and fry in ghee.
Heat the oil in a pan and add jeera and hing. Add garam masala, turmeric, dhaniya
powder and sauté. Add the ground paste and allow it to boil. Add little besan and sauté.
Add curds, ½ glass water, salt and sauté for some time. Remove from fire.Add fried
paneer, green chilies (Cut lengthwise), coriander and squeeze the lime juice. Finally add
the peas and serve with rice

407.Palak Sagu
Palak – 4 Bunches
Dantina Soppu – 2 Bunches
Chakota Soppu – 2 bunches
Cabbage – 200 gm
Turnip – 50 gm
Ginger – little
Green chilies – 5-6
Butter – 2 Tbsp
Turmeric – 2 pinch
Red chilies powder – ½ sp
Salt to taste, little hing
Garnishing – Turnip slices, Chopped cabbage, Coriander leaves
Method:- Chop all the greens, cabbage, turnip and cook it. Grind it once it is cooled.
Grind ginger and green chilies and keep it aside. Heat oil in a pan and add hing. Then
add the ginger chili paste. Add salt, red chili powder, turmeric and sauté. Then add
green’s paste. Mix ½ glass water and cook for 10 minutes. Garnish with turnip slices,
cabbage and coriander leaves and serve.
408. Sweet Beans Curry
French Beans – 4 Cups (Cut in to ½ pieces)
Coconut – 2 Tbsp (Grated)
Sugar – 2 Tbsp
Salt 2 pinches
Ghee – 2 tsp
Urad dal & gram dal 1 tsp
Cashew bits – few
Curry leaves
Hing – 2 pinches
Mehod: Heat ghee, add dals and cashew bits, fry till they turn to brown, add hing, curry
leaves. Add two cups of water with salt and sugar and bring it to boil. Add beans and
cook till tender and dry. Mix coconut gratings and serve with roti or rice.

409. Beans-ginger Dal

French beans – 2 cups
Tur dal – 1 Cup
Green gram dal and gram dal – ½ tbsp each
Grind to paste:
Coconut gratings 2 tbsp
Ginger – 1 small piece (Chopped finely)
Green chilies – 2
Curry leave – Few
Hing – Pinch
Turmeric ¼ tsp
Lime juice – 1tsp
Garnish – Coriander leaves
Seasoning – Oil, Jeera – 1tsp, red chilies 4 pieces
Method: Pressure cook dals and beans. Add the ground paste and simmer for 2-3
minutes. Season with jeera and red chilies and pour over the dal.
Add lime juice, garnish with coconut leaves and serve hot with rice or rotis.

410.Horsegram Curry
Horsegram – 1 cups
Potato – 2 (Boiled, peeled and cubed)
Tamarind juice 1 cup (Medium thickness)
Jaggery – 2 tbsp
Curry leaves – few
Salt to taste
Grind to paste: Coconut gratings – 2 tbsp
Mustard seeds – 1 tsp
Sesame Seeds – 1 tsp
Red chillies 2-3
Asafoetida - pinch
Seasoning: oil 2 tsp
Mustard ½ tsp
Groundnut 1 tbsp (optional)
Method: Pressure cook the gram in 1 ½ cups of water and few drops of oil
Heat oil and add the seasoning ingredients. Then add tamarind juice, jaggery, and salt
along with a cup of water. Simmer for five minutes to thicken. Add the cooked gram,
potato cubes and the ground paste. Simmer for three to four minutes till it bends well.
Finally add curry leave. Allow it to cook for one more minute and serve hot with rice or
rotis.

411. Rasam
HOrsegram – 1 cup
Tamarind – small lime size ball
Curry leaves
Coconut gratings – 1 tbsp
Jaggery powder 2 tsp
Salt to taste.
Fry and grind: coriander seeds 1 tbsp
Urad dal 1 tsp
Gram dal 1 tsp
Asafoetida pinch
Red chillies 2
Cinnamon small piece
Seasoning: oil 1 tsp, Mustard seeds ½ tsp
Method: pressure cook gram with 2 cups of water and few drops of oil. Extract tamarind
juice and add it along with jagger and salt and boul for 2-3 minutes. Add the ground
paste and curry leaves and simmer for 2 minutes. Season with the above mentioned
ingredients and pour it over the rasam. Serve it hot with rice.

412. Groundnut dal

Tur sal – 1 cup
Ground nuts – ½ cup (Roasted and coarsely powdered)
Chilli powder and salt to taste
Turmeric powder ½ tsp
Tamarind juice (Extract the juice of lime sized ball of tamarind soaked in ½ cup water)
Mustard seeds & jeera ¼ tsp each
Curry leaves 1-2 sprigs (Chopped)
Coriander ½ cup (Chopped)
Hing – pinch
Garlic – 2-3 (Chopped)
Cloves – 2-3
Oil for seasoning
Jaggery powder ½ - 1 tsp
Method: Cook dal until soft and add the coarse ground nut powder into it. Heat oil in a
kadai. Add hing, turmeric powder, curry leaves, garlic, jeera and mustard seeds. Add dal,
tamaeind juice and salt. Garnish with coriander and serve hot with chapati or jowar rotis.
413. Daal
Sabbsige soppu – 2 bunches (Chopped finely)
Toor dal – 1 cup (Soaked for 4 hours)
Green chilies – 10-12
Garlic flakes – 5-6
Potato 2 – 3 (Chopped)
Onion – 2-3 (Chopped)
Coconut grated, pinch of turmeric, salt and tamarind to taste, coriander little
Method: - Boil the dal. Heat oil in a pan add mustard seeds, garlic flakes, onion, potato,
green chilies, salt, turmeric and greens and cook till it boils. Then add cooked dal,
coconut, tamarind juice, coriander and cook for some more time. Grind this little and can
be served hot with chapati.

414. Theyal (kerala)

Coconut – 1 cup (Grated)
Onion (sambhar) – ¼ kg
Drumstick – 2
Red chilies – 4 or to taste
Dhaniya – 2 tsp
Tamarind to taste
Pepper ½ tsp
Mustard seeds - 1 tsp
Coconut oil 4 tsp
Salt and jaggery
Method: - Fry coconut, dhaniya, pepper, chilies, and grind. Heat oil in a pan and fry
onion. Add drumstick and fry for sometime. Add water and cook. Add ground paste, salt,
jagery tamarind and cook. Season with mustard and curry leaves and serve.

415. Kara kolambu (Tamilnadu)

Onion (sambar) – ¼ kg
Drumstick – 2
Brinjal – 2
Garlic – 15 cloves
Tamarind to taste
Methi 1 ½ tsp (Fried and powdered)
Turmeric – ½ tsp
Red chili powder and salt to taste
Oil 3 tsp
Rice flour – 1 tbsp
Method: - fry onion and methi in ½ tbsp oil. Add drumstick and fry for 2 minutes. Add
water and cook once it is par boiled add brinjal and garlic and cook. Add tamarind, salt,
turmeric, red chili powder. Mix rice flour in water and add this to the sambar add methi
powder and curry leaves. Little sugar can be added if needed.
416. Mushroom sagu
Mushroom – 250 gm (Chopped)
Badam – 20 gm
Elaichi – 5-6
Cream – 2 tbsp
Paneer – 100 gm
Onion – 3
Peas – 100 gm
Cauliflower – 1(chopped)
Jeera – 1 sp
Methi leaves – little (Ground)
Ghee – 4 sp
Red chili powder – 2 sp
Turmeric – ½ cp
Khova – 2 sp
Curds – ½ cup
Coriander and salt
Method: - Fry mushroom in ghee and keep it aside. Fry onion in ghee. Add khova,
paneer, curds, and 1 cup water and let it to boil. Add cream, peas, cauliflower, and
ground methi leaves. Add jeera, elaichi powder, red chili powder and salt. Mix well.
Finally add mushroom and 1 cup water and cook for 15 minutes. Garnish with badam
and coriander and serve.

417. Udaka
All types of greens – ½ kg
Green chillies – 5-6
Tur dal – 1 cup
Coconut grated – ½ cup
Garlic – 2 small
Jeera – 2 tsp
Dhaniya – 2 tsp
Onion – 3
Tamarind and salt
Method: Cook greens and tur dal. Drain it and keep the dal and the water separately.
Curry: Fry 1 onion, green chillies, jeera and dhaniya separately and grind this with
coconut, garlic, coriander and little dal and greens (cooked). Add this to the dal water
and boil this with salt and tamarind juice and season with mustard and hing.
Sabji: Chop 2 onions and fry this in oil. Add salt, coconut and cooked dal and greens.
Mix well and serve.

418. Pepper rasam

Green gram – ½ cup (fried and cooked)
Turmeric – ½ tsp
Masala: Pepper – 12-15, red chili – 1, urad dal 1 ½ tsp, grated coconut - ¼ cup
Ghee for frying
Hing – 1 pinch, curry leaves
Milk – 2 tbsp
Method: Heat little ghee in a pan. Fry pepper, dal, coconut, hing. Grind this to dine
paste. Boil cooked green gram in a vessel, add ground masala, water and salt. Cook for
5-6 minutes. Add curry leaves and milk and remove from fire. This is good for cold,
cough, fever and during rainy season.

419. Hunase rasa

Tamarind – Big lime sized
Red chili – 2 (cut into pieces)
Jeera, Pepper – 5 gm each
Garlic – 5-6 flakes
Curry, coriander leaves, mustard, salt to taste
Method: Soak tamarind in water for some time and take out the juice. Add salt. Grind
jeera, pepper to powder. Crush garlic flakes a bit. Add this to pepper and garlic.
Heat oil in a kadai, add chilli, mustard, curry leaves, masala powder and sauté. Add
tamarind juice and add enough water. (Don’t boil after adding water). Add coriander and
remove from fire.
This is a digestive rasam is good for digestion; it has to be taken hot.
450. Capsicum Sabji
451. Cauliflower Sabji
452. Sabbasige soppuina sabji
453. Karela baruva
454. Beans sukka
455. Papad sabji
456. Paneer playa
457. Cabbage Bhaji
458. Bottle guard Palya (Sorekayi)
459. Bottle guard kofta bhaji
460. Bottle guard Muthiya bhaji
461. Bottle guard –Peas bhaji
462. Bottle guard, capsicum and onion bhaji
463.Bottle guard-Tomato Bhaji
450. Capsicum Sabji
Capsicum – 5-6 (Big)
Besan – 1 Cup
Oma (Ajwain) ¼ Sp
Ghee – 1 Tbsp
Red Chili powder, garam masala – ½ Spn each
Turmeric – 2 pinch
Paneer – 100 gm
Salt to taste
For garnishing – Tomato slices, Fried badam and cashew, chopped coriander
Method: - Cut capsicum in to big pieces. Heat ghee in a pan and fry besan. Add salt and
masala powder and sauté. Then add capsicum and fry. Sprinkle little water, close with a
lid. Remove from fire once the capsicum is cooked. Garnish with cashew, badamm
coriander, paneer slices and tomato slices and serve hot.

451. Cauliflower Sabji

Cauliflower – 1 Medium sized
Moong daal (Hesaru bele) – ½ Cup
Cabbage – 1 cup (Chopped)
Onion – 1 -2
Red chili, Garam masala powder – ½ sp each
Turmeric – ¼ sp
Coconut – 1 (Grate and extract the milk)
Refined oil for frying
Coriander – Little (Chopped)
Salt to taste
Garnishing - Onion slices, Coriander, green chilies, fried cashew and paneer
Method :- Deep fry the cauliflower in oil and keep it aside.
Heat oil in a pan and fry the moon daal. Add chopped onions and cabbage and fry for
sometime. Add salt, red chili powder, turmeric and sauté. Then add fried cauliflower and
coconut milk and cook. Add coriander and garam masala and stir well. Remove from fire
and pour into the serving tray. Garnish with coriander, onion slices, green chilies,
cashew and paneer and serve.

452. Sabbasige soppuina sabji

Sabbsige soppu – 6 bunches (Chopped finely)
Wheat flour – 3 cup
Garlic flakes – 5-6
Onion – 4-5 (Chopped)
Green chilies – 10-12 (Chopped and grind with little salt)
Salt to taste, Lime juice and grated coconut
Method: - Heat oil in a pan and fry garlic, onion green chilies. Add the greens and fry till
it is cooked.
Mix wheat flour and water and roll it into chapati. Then make diamond/square shaped
slices. Put this slices in boiling water, remove it once it starts sailing on top of water.
Add this to the prepared sabji. Garnish with lime juice, coconut and serve.
453. Karela baruva (rajasthan)
Karela (bitter gourd) – 19 (tender)
Red chili – 15-20
Garlic – 15 cloves
Lime juice and salt to taste, little oil
Method: - cut karela vertically and remove the seeds. Grind chili, salt and lime juice and
fill this inside karela and tie that with tread.
Heat oil in a pan and put this karela and fry. Turn it over and cook till it is brown and
serve.

454. Beans sukka

Beans – ¼ kg (Finely chopped)
Dhaniya – 1 tsp, Urad dal – 2 tsp, Red chilies to tast, (Fry all this)
Tamrind and jaggery – little
Salt to taste
Coconut – half (grated)
Oil – 6tbsp
Seasoning – mustard, hing and curry leaves
Method: - Heat oil in a pan. Add mustard, curry leaves and hing. Add chopped beans and
little water and cook. Grind coconut, tamrind, jaggery, and salt with fried masala. Add
this paste to the above mixture. Cook for sometime and serve hot with rice or chapati.
(Halsande, cabbage and potato sukka can be prepared in the same way)

455. Papad sabji

Papad pieces – 2 cup
Curds – 2 cup
Jeera – ½ tsp
Ghee – 1 sp
Coriander, salt, hing
Red chili powder - to taste
Turmeric – ¼ sp
Jeera – daniya powder – 1 tsp
Method: - Heat ghee. Add jeera, hing, jeera-dhaniya powder, turmeric. Add curds and
salt and cook for some time. Then add the raw papad pieces to this and cook for 2-3
minutes. Garnish with coriander and serve.

456. Paneer playa

Paneer – 200 gm
Onion – ½ cup (Finely chopped)
Coconut – ½ cup (Fresh and ground)
Coconut milk – 1 cup
Cream – 2 tbsp
Ginger, garlic paste – 1 spoon each
Garam masala, dhaiya powder, turmeric, jeera powder, red chili powder – 1 sp each
Green chilies – 1 spoon (Chopped)
Oil – 6 tbsp, salt to taste
Tomato – 4-5 (Finely chopped)
Method:- Heat oil in pan. Fry onion, ginger-garlic paste, Add tomato sauté. Add ground
coconut and fry. Add paneer and sauté for 5 minutes. Add all the dry masala and salt.
Add coconut milk nd cook till the milk evaporates. Finally add cream and coriander.
Remove from fire and serve.

457. Cabbage Bhaji

Cabbage – 1 Medium
Turmeric – ½ tsp
Oil – 1 sp
Hing – pinch
Coconut – 2 tsp
Coriander – little
Salt & Green chillies – to taste
Method:- Cut cabbage into 4 pieces and add this to the boiling water with salt. Boil for 3
minutes, remove and chop it finely.
Heat oil in a pan and add mustards, hing, green chillies, coconut, coriander and sauté.
Add cabbage and turmeric and fry for some time on a low flame and serve.

458. Bottle guard Palya (Sorekayi)

Bottle guard – ½ kg
Tomato – 2(chopped)
Onion – 1 (chopped)
Green chillies – 7-8 (chopped)
Garlic – 5-6 flakes
Coriander – ½ cup (chopped)
Oil – 1 tbsp
Salt to taste
Mustard, turmeric, clove and cinnamon powder – 1 tsp each
Method: Slice bottle guard into round shape like chips and cook this. Heat oil in a pan.
Add onion, garlic, tomato, chillies and sauté. Add the cooked bottle guard, clove and
cinnamon powder, salt and mix well. Garnish with coriander and serve.

459. Bottle guard kofta bhaji

Bottle guard – ¼ kg (grated)
Tomato – 2
Onion – 1
Green chillies – 7-8
Garlic – 5-6 flakes
Ginger – ½”
Besan – 1 cup
Garam masala, chilli powder 1 tsp each
Curd – 1 cup
Cream – ½ cup
Coriander – ½ cup (chopped)
Salt to taste
Method: Grind tomato, onion, garlic, ginger. Add besanm 1 sp oil, chilli powder, masala
and salt to bottle guard and mix well and prepare koftas and deep fry in oil and keep it
aside. Heat oil in a pan and fry the ground masala. Sprinkle some water. Add curd,
cream, salt, kofta and mix well. Garnish with coriander and serve.

460. Bottle guard Muthiya bhaji

Bottle guard – ½ kg (grated)
Tomato – 2
Green chillies – 7-8
Garlic – 5-6 flakes
Ginger – ½”
Besan – 1 cup
Wheat flour – ½ cup
Dal powder – 1 cup (Fried channa, tur dal)
Dhaniya, Jeera, cinnamon powder – 1 tsp each
Amchur, red chilli powder – 1 tsp each
Sugar – little
Salt to taste
Coriander – ½ cup (chopped)
Method: Squeeze the bottle guard and keep the water aside. Grind ginger, chillies, garlic
to a fine paste. Add this masala, flour, besan, amchur, dhaniya, jeera powder, salt, sugar
to the bottle guard and mix well. Prepare kadubu and steam cook it and keep it aside.
(Muthiya)
Grind tomato, dal powder with the bottle guard water and keep it aside. Heat oil in pan
and add mustard and hing. Add the above mixture, cooked muthiya, salt chilli powder,
cinnamon and little sugar and mix well.

461. Bottle guard –Peas bhaji

Bottle guard – ½ kg (chopped finely)
Peas – 1 cup
Green chillies – 7-8
Grated coconut – 1 cup
Curd – 1 cup
Dhaniya, Jeera, cinnamon powder – 1 tsp each
Amchur, red chilli powder – 1 tsp each
Coriander – ½ cup (chopped)
Mustard, turmeric, salt and hing– 1 tsp each
Method: Cook bottle guard and peas. Grind coconut and green chillies to paste. Heat oil
in a pan, add mustard, turmeric, hing and boiled peas, bottle guard, ground paste, sugar,
masala, salt and curd and cook. Garnish with coriander and serve.

462. Bottle guard, capsicum and onion bhaji

Bottle guard – ½ kg (Cut lengthwise and boiled)
Capsicum – 2 Cut lengthwise)
Onion – 1 (Cut lengthwise)
Dhaniya, Jeera, cinnamon powder – 1 tsp each
Amchur, red chilli powder – 1 tsp each
Coriander – ½ cup (chopped)
Mustard, turmeric, salt and hing– 1 tsp each
Method: Heat oil in a pan and add mustard, hing, turmeric, onion and fry. Add
Capsicum, bottle guard, masala, chilli powder, salt, sugar and mix well. Garnish with
coriander and serve.

463.Bottle guard-Tomato Bhaji

Bottle guard – ½ kg (Chopped and boiled)
Tomato – 2 (chopped)
Onion – 1 (chopped)
Green chillies – 7-8
Dal powder – 1 cup (Fried channa, tur dal)
Garam masala, red chilli powder – 1 tsp each
Sugar – little
Salt to taste
Coriander – ½ cup (chopped)
Mustard, turmeric, hing– 1 tsp each
Method: Heat oil in a pan and add mustard, turmeric, hing, tomato, onion, green chiliies,
and sauté. Add cooked guard, dal powder, chilli powder, masala, sugar, salt and cook for
some time. Garnish with coriander and serve.