Roti & Nan

51.Pomogranate (Dalimbe) rotti

52.Carrot Rotti
53.Cucumber Rotti
54. Kadalebele Rotti
55. Masala Rotti
56. Mushroom akki rotti
57. Mushroom Parota
58. Allo Parota
59. Naan
60. Pulka
61. Poori filled with sabji
62. Pudina Parota
63. Halasande Naan
64. Sabbakki Batura
65. Paneer thin chapati
66. Gubbus poori
67. Kashmir roti
68. Batura
69. Kabuli channa
70. Mushroom parota I
71. Mushroom parota II
72. Pudina poori
73. Roce flour puri
74. Masala Batata puri
75. Dal Kachori
76. Channa Batura - II
51. Pomogranate (Dalimbe) rotti
Dalimbe – 1 Cup
Rice Flour (Akki hittu) – 1 Cup
Coconut - Grated ½ cup
Salt to taste
Little oil
Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam.

52. Carrot Rotti

Carrot – 1-2 (grated)
Coriander – 1 bunch (Chopped finely)
Green chilies – 4-5 (Chopped finely)
Rice flour – 1Big cup
Jeera - little
Salt to tase
Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam.

53. Cucumber Rotti

Cucumber – 1 big ( Peel the Skin and grated)
Green Chilies -4-5 (Chopped finely)
Coriander – 1 bunch (Chopped finely)
Rice flour – 1 Big cup
Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam.
(Chilies and coriander can be grinded with salt and can be added)

54. Kadalebele Rotti

Kadalebele – 1 ½ cup (Soaked on previous day at-least for 8 hours)
Coconut - Grated ½ cup
Green Chilies -4-5 (Chopped finely)
Coriander – 1 bunch (Chopped finely)
Rice flour – 1 Big cup
Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam.

55. Masala Rotti

Wheat Flour – 1 Cup
Green Gram (Hesarukalu) – ¼ Cup (Soaked)
Potato – ½ Cup (Boiled and mashed)
Methi Leaves – ¼ Cup (Chopped finely)
Carrot – ¼ Cup (Grated)
Onion – ¼ Cup (Chopped finely)
Green Chilies – 10
Coconut – 2 Tbsp (Grated)
Coriander, Curry leaves - Little ( Finely Chopped)
Salt to taste.
Method: - Mix all the ingredients with water. Prepare the rotti
56. Mushroom akki rotti
Rice flour – 1 cup
Salt 1 tsp
Oil – 1 tsp
Mushroom – 1 cup (Boiled and finely chopped)
Onion - ¼ cup (Finely chopped)
Grated coconut – 2 tbsp
Green chilies – 6-8
Method: -Boil water and oil. Once it starts boiling add rice flour, mix well and cook for
10 minutes and remove from fire. Add all other ingredients and knead well. Prepare rotis
and serve hot.
(Variation :- all the ingredients can be mixed together and the rotis can be prepared)

57.Mushroom Parota
Wheat Flour – 1 Cup
Mushroom – ½ Cup (Chopped)
Coriander, Curry leaves - Little (Finely Chopped)
G.Chilies or R. Chilies – To taste
Salt to taste
Method:- Fry chopped mushroom with little oil. Add salt and coriander and remove from
fire.
Mix water and flour and kneed well. Make a small ball and roll it to chapati. Put the
little mushroom mixture in that and cover. Roll it again like parrota and bake and serve.

58.Allo Parota
Wheat flour – 2 ½ cup
Salt to taste
Mix wheat flour and salt. Add little hot water and mix well. Now add cold water and
knead well and keep it aside.
Filling:-
Potato – 350 Gm – Boiled and mashed
Onion – 1 Chopped finely
G. Chilies and salt to taste
Coriander, dhaniya powder – little
Prepare the filling with this
Method - Make small balls with the dough and roll it to poori. Put little filling and put
one more poori and close that. Roll it into chapati and bake it with little ghee and serve.

59.Naan
Maida – 1 ½ Cup
Baking Powder – ½ Tsp
Curd – 2 ½ Tbsp
Dry Yeast – ¾ Tsp
Sugar – 2 Tsp
Warm Water, Salt
Method: - Soak yeast and sugar in warm water for 20 minutes. Mix maida and yeast and
then add curs and oil to this and knead well. This should not be sticking to the hand.
Cover this with oiled plastic paper and keep it aside for 4 hours. The quantity will be
increase to double the earlier quantity. Knead this well again and make 12 balls. Then
roll this and bake this (Option – In oven in 400 deg. F and 2 minutes in the grill)

60.Pulka
Wheat flour – 2 ½ cup
Ghee – 4 Tbsp
Salt to taste
Method :- Mix and knead the flour. Keep it for 10 minutes. Roll it into chapattis and
bake it little and than directly on the fire. Apply little ghee and serve.

61.Poori filled with sabji

Wheat flour – 1 ½ cup
Salt to taste & Oil for deep frying
For Filling:-
Coconut – 1 Cup Grated
G.Chilies – 2 Tbsp (Chopped)
Coriander leave – 3 Tbsp (Chopped)
Besan – 3-4 Tbsp
Hing – 1 pinch
Mustard seeds – ¾ tsp
Oil – 1 ½ Tbsp
Salt to taste
Method: - Grind G.chilies and add coconut, coriander and mix well. Season with hing
and mustard seeds and add besan and mix well. Make small balls and keep it aside.
Knead the flour and roll it into small poories. Keep the mixture inside and cover it and
roll it again and deep fry in oil.

62.Pudina Parota
Pudina – ¼ cup (Chopped)
Wheat flour – 4 Cup
Butter – 4 tsp
Coriander – Little (Chopped)
Ghee – ½ Cup
Salt to taste
Method :- Add salt, butter and water to the wheat flour and knead well. Leave it aside
for 2 hours. Add chopped pudina, coriander, chilies and mix and knead well. Make small
balls and roll it into small chapattis. Put one chapatti, spread little ghee and put one more
over that. Prepare like the parotas and bake on the tawa.

63. Halasande Naan

Raw Halasande – ½ Cup
Maida – 4 Cup
Butter – 5 Tsp
Om (Ajwain) seeds – ¼ spoon
Onion – 1 (Chopped)
Oil – 4 tsp
Milk – 1 Cup (Warm)
Green chilies – 4 – 5 (Chopped)
Baking powder – 1 Tsp
Salt to taste
Method: - Boil the raw grains and strain the excess water and keep it aside.
Put little oil in the pan. Add onion, chili, boiled grain, salt and sauté for some time till it
is boiled and remove from fire. Add ajwain, baking powder and warm milk to maida,
mix and knead well. Then add butter and knead. Leave it for 2 hours.
Make small balls with the dough and roll it. Spread little ghee over that and keep the
little filling and cover that neatly and roll it again and bake it on the tawa. Serve with
little butter spread over that.

64. Sabbakki Batura

Sabbakki – 1 Cup (Soaked for ½ hours and boil little)
Maida – 3 Cup
Potato – 200 gm (Boiled and Mashed)
Sour curd – 1 Cup
Salt to taste
Oil for frying
Method: - Mix all the ingredients and knead well. Leave it for 3-4 hours. Make small
balls and roll it to poories and deep fry in oil. Serve this batura with brinjal sabji

65. Paneer thin chapati

Maida – 150 gm
Wheat flour – 50 gm
Green Chilies – 4 -5 (Chopped)
Coriander – little (Chopped)
Baking Soda – 1 Pinch
Salt to taste
Oil – 2 Tbsp
Method: - Sieve wheat flour and Maida together. Add salt, baking soda and water and
knead well. Keep it for 2 hours.
Grate paneer and add coriander, chilies and little salt and keep it aside
Make small round balls with dough and roll it into small poories. Put 2 spoons of paneer
filling and cover that neatly. Put ½ spoon oil to this and roll it again as thin as possible.
Bake both sides and serve hot.

66. Gubbus poori

Maida – 2 cup
Curds – as required
Sugar - 1/3 cup
Salt – 1 tsp
Soda – ¾ tsp
Oil for frying
Method: - Add salt, sugar and soda in a large pan. Add curd and mix well till the sugar
dissolves. Then add maida and knead well to poori consistency. More curds can be
added if needed. Leave it for 6-8 hours or overnight. Then roll it into small poories (It
should be thicker) and deep fry in oil. It should be like bun.

67. Kashmir roti

Wheat flour – 500 gm
Milk – 1 glass
Ghee – 2 tsp
Salt to taste
Sugar – 1-2 tsp
Dry yeast – 1 tsp
Method: - Melt salt and sugar in milk. Mix flour, ghee and yeast together with milk. Add
water if needed. Knead well and keep it aside for ½ an hour. Make small balls and
prepare roti and serve.

68. Batura
Maida – 2 cup
Potato – 1 (boiled and mashed)
Soda bicarbonate – ¼ tsp
Curd – 5-6 tbsp
Sugar – ½ tsp
Salt and oil for frying
Method: - Mix curd, sugar, soda together. Add maida and potato and knead well. Leave
it for 8-10 hours. Prepare poories and deep fry in oil.

69. Kabuli channa

Kabuli channa – 2 cup
Tea leaves – 2 tsp
Ginger – 3 cm
Green chilies – 6
Soda – 1 pinch
Amachoor powder – 1 spoon
Jeera – ¾ tsp
Pepper powder, garam masala powder, red chili powder, lime juice, salt to taste.
Coriander leaves, oil
Method: - soak channa overnight and cookwith tea leaves. (Tie tea leaves in a cloth)
Remove the tea leaves once channa is cooked. Add salt and mix well.
Heat oil in a pan. Add jeera, green chilies, onion, ginger and sauté. Add channa and all
powder and remove from fire. Add lime juice, mix well and serve.

70. Mushroom parota I

Mushroom – 1 cup (Boiled and finely chopped)
Onion - ¼ cup (Finely chopped)
Tomato – ¼ Cup (Chopped)
Salt – 1tsp
Garam masala powder – ½ tsp
Coriander – ½ tbsp
Lime – ½
Ginger paste – ¼ sp
Oil – 1 tbsp
Parota
Wheat flour 1 ¾ cup
Maida ¼ cup
Salt 1 tsp
Vanaspati/dalda – 1 tbsp
Method:- Heat oil in a pan. Add ginger paste, onion and sauté. Add tomato and cook.
Add salt, garam masala, and mushroom and cook till water evaporates. Finally add lime
juice and coriander and mix well and remove from fire.
Prepare the dough for chapati. Put this mixture in the centre press it neatly, prepare
parota and serve.
Mix all the ingredients for parota and knead well and prepare chapati

71. Mushroom parota II

Mushroom – 1 cup (Boiled and finely chopped)
Onion - ¼ cup (Finely chopped)
Tomato – ¼ Cup (Chopped)
Salt – 1tsp
Garam masala powder – ½ tsp
Coriander – ½ tbsp
Lime – ½
Ginger paste – ¼ sp
Oil – 1 tbsp
Parota
Wheat flour 1 ¾ cup
Maida ¼ cup
Salt 1 tsp
Method: - Grind the boiled mushroom and add ginger paste, salt and garam masala and
mix well. Heat oil in a pan and fry this mixture till it is done. Do the filling as above and
prepare chapati

72.Pudina poori
Maida – 1 cup
Pudina – 1 bunch
Coriander leaves – 2 bunch
Green chilies 5-8
Jeera 2 tsp (Powdered coarsely)
Pepper – 6-10 (Powdered)
Soda – 1 pinch
Salt to taste
Oil for frying
Method: - Grind the greens and jeera, add this to the flour with other ingredients and 1
spoon of hot oil. Prepare the dough for poori consistency. Cover with a cold cloth and
leave it for 2 hours. Then knead this well. (Oralalli kutti) Then roll this, cut into required
shape and deep fry in oil.
73. Rice flour Poori
Rice flour – 2 cup
Wheat flour – ¼ cup
Ground nut – ½ cup (Fried and ground)
Mustard seeds, hing, jeera for seasoning
Green chillies – 4 (Chopped)
Method: Heat oil in a pan and add the seasoning ingredients and green chillies. Add this
to flour and mix well. Add water (Butter milk can be used) and knead well. Make small
round balls and roll it into puries and deep fry in the oil.

74. Masala Batata Puri

Potato – 3 (Boiled, pealed and mashed or ground)
Maida – 2 cup
Jeera – 1 tsp
Onoin – 3 (Chopped)
Coriander leaves – ¼ cup (Chopped)
Garam masala – ½ tsp
Ghee – ¼ cup
Salt to taste and oil for frying
Method: Add jeera, garam masala, coriander, onion, ghee to maida and knead well.
Water can be added if needed. Roll it in to puris and deep fry in oil.

75. Dal kachori

Urad dal – 2 cup
Wheat flour – 2 ½ cup
Maida – 2 ½ cup
Garam masala – ½ tsp
Coriander powder – ½ tsp
Jeera powder – ½ tsp
Chili powder – ½ tsp
Milk or curd – 1 cup
Ghee for frying, salt to taste and oil for deep frying
Method: Soak urad dal overnight and grind next morning. Add garam masala, coriander,
jeera, chili powder. Heat little ghee in a pan and add the ground urad dal and fry. Add
salt and masala and fry.
Mix wheat flour and maida with milk or curd and knead well.
Keep the urad dal masala in the wheat- maida florur and roll it into puris and deep fry in
oil.

76. Channa Batura II

Channa
Kabuli Channa – 2 cup
Amrachur powder or pomegranate powder – 1 tsp
Jeera – 1 tsp
Garam masala powder – 1 tsp
Onion – 4 big (Chopped)
Tomato – 4 big (Chopped)
Ginger – 2 “
Tamarind – small lime sized
Sugar powder – 1 tsp
Cinnamon 2”, Clove – 2 (powdered)
Garlic – 2-3 flakes
Oil – 1 cup
Method: Soak channa overnight and cook with pinch of soda next morning.
Grind together, ¼ cup boiled channa, 2 onion, garam masala, chili powder, turmeric,
amachur powder, jeera to fine paste.
Heat oil in a pan. Fry 2 chopped onions, 2 tomato, cinnamon, clove, and sauté. Add the
ground masala and fry. Add boiled channa and add little water if needed. Add tamarind
juice, salt, powdered sugar and cook till it thickens. Add 2 pinch of garam masala and
remove from fire. Garnish with coriander and butter.
Batura
Maida – 1 cup
Chiroti rava – ¼ cup
Ghee – 2 tbsp
Salt – little
Sugar – ½ tsp
Sour curd – 1 cup
Yeast – 1 pinch
Method: Mix together flour, rava, salt, sugar and ghee. Add curd and yeast and knead
well. Leave it for 5-6 hours. Prepare the puris and deep fry in oil and serve with channa
Dosa
101.Pesaratta
102. Hesarubele dose
103. Methi leaves dosa
104. Didir Dosa
105. Rava dosa
106. Sunoli
107. Didir Dosa
108. Avalakki Dosa
109. Soft Dosa
110. Bread Dosa
111. White Pumpkin Dosa (Budu gumbala kayi)
112. Masale Dosa
101. Pesaratta (Andhra)
Moong dal – 2 cup
Rice – 3 tbsp
Green chilies – 3-4
Ginger – little
Method: - soak dal and rice for 3-4 hours and grind that with ginger, chilies and salt.
Leave it for 6-8 hours and prepare dosas. Spread onion, green chilies and cashew over
this and serve with chutney and sambhar.

102. Hesarubele dose

Hesarubele – 2 cup
Rice – ¼ cup
Green chilies – 3-4
Onion – big (chopped finely)
Ginger – ½” – chopped
Curry leaves, salt
Method: - Soak rice and dal for 4 hours, Grind with chilies, ginger and salt. Add curry
leaves and onion and prepare dosa and serve with ginger chutni

103. Methi leaves dosa

Rice – 1 Cup (Soaked in water for 2 hours)
Dahniya – 1 tsp
Coconut ½ (grated)
Red Chilies – 6
Jeera – 1tsp
Hing – little
Tamarind – Little
Methi leaves – 4 bunches (Chopped finely)
Grind all the ingredients and finally add methi leaves. Mix well and prepare dosa.

104. Didir Dosa

Besan – ½ cup
Rice flour ½ cup
Wheat flour ½ cup
Curd – 1 cup
Salt to taste
Mix all the ingredients and prepare dosa. Jeera, red chili powder can be added for extra
taste

105. Rava dosa

Rava – 1 cup
Maida – 1 cup
Rice flour – 1 cup
Jeera – 2 tsp
Sesame – 2 tsp
Besan – 2-3 tsp
Salt
Sour curd
Mix all the ingredients together with curd to dosa dough consistency and prepare dosa.
Serve with chutney or sagu

106.Sunoli (Mangalore)
Rice – ¼ kg
Coconut – 1 ½ glass
Methi – ½ tsp
Urad dal ¼ cup
Butter milk – ½ glass
Turmeric – ½ tsp
Bread – ½ pound
Soada bicarbonate – ½ tsp
Salt and jaggery to taste
Method: - Soak rice, dal and methi for 4 hours. Soak akki tari in butter milk for 15
minutes. Grind this with soaked rice, dal, methi, coconut, salt and bred. Add turmeric
and soda bicarbonate and leave it overnight. Next morning prepare dosa and serve with
ghee or butter.

107. Didir Dosa

Maida – 15 sp
Besan – 15 sp
Rice flour – 15 sp
Wheat flour – 15 sp
Chiroti rava – 15 sp
Corn-flour – 2 cup
Curd – ¼ lit
Coconut – ½ grated
Salt to taste
Seasoning – Mustard, ghee. bengal gram, green chillies, onion chopped
Method: Mix all the ingredients in the curd and beat well with beater. Add the
seasoning and mix well and prepare dosa and serve.

108. Avalakki Dosa

Avalakki – 100 gm
Green gram – 100 gm
Coconut – ½ grated
Green chillies – 6
Ginger juice – 1 tsp
Jeera ½ sp
Method: Soak avalakki and green gram for 1 hour. Drain and grind with
coconut. Add salt ginger juice, jeera, green chillies and mix well. Prepare
dosa and serve.
109. Soft Dosa
Rice – 1 kg
Urad dal – ½ kg
Methi – ¼ cup
Jeera powder – 1 tbsp
Butter – 1 cup
Curd or butter milk – ½ cup
Potato – 8 (Boiled, pealed and mashed)
Salt to taste
Method: Soak rice, dal and methi for about 24 hours. Grind separately and
pour it in a vessel, add butter, jeera, curd, soda and mix well (Idly –
Consistency) Add mashed potato and salt and mix well. After 30 minutes,
Spread the batter on heated tawa, cover it and leave it till becomes like bread.
Turn it over and roast the other side also and serve.

110. Bread Dosa

Rice - 2 ½ glass
Bread – 4 slice
Curd or butter milk – 1 cup
CHiroti rava – 1 cup
Salt to taste
Method: Fry rava for about 5 minutes and allow it to cool. Soak rava in water
for 30 minutes. Drain it and add rice and bread pieces and soak for 3 hours.
Drain and grind it to idly dough consistency. Prepare dosa and serve.

111.White Pumpkin Dosa (Budu gumbala kayi)

Rice – 2 cup
Urad dal – ½ cup
White pumpkin – ¼ kg
Methi – 1 tsp
Grated coconut – ½
Salt to taste
Method: Soak dal, rice and methi separately for 8-10 hours. Grind that
separately and mix together and leave it overnight. Grind pumpkin with
coconut finely and add this to dough with salt. Water can be added if needed.
Prepare dosa and serve.

112. Masale Dosa

Rice – 4 Cups
Urada Dal – 250 gm
Maida – 30 gm
Rava – 50 gm
Methi – 25 gm
Curd – little
Method: Soak rice, dal and methi separately for 8-10 hours. Grind them
separately and mix well together. Add salt and curds and mix well and leave
it overnight. One hour before preparing dosa add rava and maida, and leave it
for 1 hour. Prepare dosa and serve with chutney and playa.
151. Dum Aloo
152. Mushroom Soya Masala
153. Palak Dish
154. Palak Paneer
155. Palak-cauli flower gravy
156. Capsicum Kofta
157. Raw tomato kofta
158. Mushroom & Kosina gravy
159. Brinjal-potato masala
160. Cabbage playa
161. Beetroot kofta
162. Kofta
163. Beans kofta curry
164. Stuffed Brinjal Casserole with peanuts
165. Raw banana and potato casserole
166. Cabbage baji
167. Shukto
168. Pav-bhaji
169. Jhunaka
170. Matar Paneer - I
171. Matar Paneer – II
172. Green Masala
173. Mexican beans
174. Ladies finger with onion
175. Kanchi kadubu
176. Bele kadubu
177. Besan kadubu
178. Sabbakki usuli
179. Dahi misel
180. Vegetable idli
151. Dum aloo
Potato – 500 gm (Small)
Jeera – ½ tsp
Garlic – 8-10 cloves
Cashew – 1 tsp
Vlove – 2
Curd – 1 cup
Elaichi – 2
Dalchini – 2 small piece
Red chili powder to taste
Turmeric, dhaniya powder 1 tsp
Coriander, salt and oil
Method: - Cook potato. Prick that with fork and deep fry in oil.
Heat oil in a pan add jeera, garlic and other powder and fry. Add fried potato and cur.
Add little water and cook. Garnish with coriander and cashew before serving

152. Mushroom- soya masala

Mushroom – 100 gm
Soya seeds – 1 ½ cup
Onion – 2-3
Ginger - 1”
Garlic – 3-4 cloves
Tomato – 2
Dhaniya powder – 1 ½ sp
Red chili powder – 1 sp
Turmeric – ½ sp
Garam masala – ½ sp
Oil – 1 big tbsp
Coriander and salt
Method: - Soak soya overnight and cook. Grind onion, garlic, tomato and ginger. Heat
oil in a pan and add this mixture. Add salt and all the masala. Add cooked soya and
chopped mushroom and sauté. Add 1 cup water and cook. Garnish with coriander and
serve with rice or chapatti

153. Palak dish

Palak – 250 gm
Maida – 250 gm
Oil or ghee – 350 gm
Salt to taste
Om – ½ sp, pinch of soda
Method:- Chop palak and grind that to fine paste. Sieve it and keep it aside.
Add om, soda, salt and 100 gm ghee or oil to maida and mix well. Add palak paste and
knead well. Roll that and cut it into long stripes. Deep fry in oil or ghee.
154. Palak paneer
Palak – 8 bunches
Paneer – 250 gm (Cut that to small cubes and fry till golden brown in little ghee or oil.
Boil 1 cup water with little salt. Soak this fried paneer and leave it for 10 minutes)
Curry masala – oil – 5 tbsp
Onion 1
Ginger – 1”
Garlic – 8-10 cloves
Jeera – 1 tsp
Mature powder – 1tsp
Method:- (Cook and grind to fine paste)
(Cut that to small cubes and fry till golden brown in little ghee or oil. Boil 1 cup water
with little salt. Soak this fried paneer and leave it for 10 minutes)
Heat oil in pan. Fry onion, ginger and garlic. Add all other ingredients. Add ground
palak. Finally add paneer and serve.

155. Palak-cauli flower gravy

Cauli flower -1 big
Corn flour – 3 spoons
Cashew and badam paste –each 2 spoons
Palak – 4 Bunches
Onion -2
Tomato – 2 -3
Garlic – 4-5 Flakes
Ginger – 1 piece
Red Chile powder – ½ Sp
Dhaniya Powder – 1 Sp
Garam Masala -1 Sp
Milk Cream – 1 Cup
Turmeric – 2 pinch
Elaichi – 3-4
Soda – 1 Pinch
Salt to taste
Green Chilies – 4-6
Oil for frying
Fried cashew for garnishing
Method: - Grind onion, garlic, tomato, ginger, green chilies, cashew, and badam paste
nicely.
Heat the oil. Fry the elaichi. Add the ground paste to this and sauté. Mix the cream and
sauté. Add turmeric, Dhaniya, red chili powder, garama masala and salt. If it is thick add
½ glass water. Meanwhile chop palak and cook and grind this.
Add this paste to the gravy and mix well. Remove from fire after 10-12 minutes.
Mix corn flour, salt, red chili powder with water. Dip the cauliflower pieces in this and
deep fry in oil.
Now pour the gravy in a serving bowl and put the fried cauli flower in that. Garnish with
cashew, cream, chopped onion and serve.
156. Capsicum Kofta
Capsicum – 8 (Big)
Besan – 1 Cup
Jeera – ½ Spn (Fried and powdered)
Onion – 1
Tomato – 2
Turmeric – 2 Pinch
Red Chili powder, garam masala, dhaniya powder – ½ Spn each
Green chilies – 5-6
Coriander – little (Chopped)
Salt to taste
Method: - Chop 4 Capsicum finely. Add besan, Salt, Jeera and water to pakoda
consistency. Make round balls and deep fry this in oil and keep this koftas aside.
Grind onion, tomato, ginger, coriander, green chilies to paste. Heat little oil and fry
this paste. Add turmeric, salt and other masala powder. Saute this for some time and add
½ glass water to this and keep stirring. Then add the fried koftas and cook for 5 minutes
and remove from fire. Cut the other capsicum like basket and keep the koftas inside that
and float this in the gravy. Serve hot with chapatti.

157. Raw tomato kofta

Raw tomato – ½ kg (Finely chopped)
Besan – 2 cup
Cream – ½ Cup
Turmeric – ½ sp
Onion – 2 (Chopped)
Tomato – 1-2
Oil for frying
Garam masala, dhaniya powder, red chili powder – ½ sp each
Jeera – ½ sp
Salt to taste
Garnishing – Tomato slices, chopped coriander, green chilies, ¼ cup cream
Method:- Chop the raw tomato finely and mix with besan, 1 onion and salt. Deep fry this
in oil and keep it aside.
Heat the oil in a pan and fry onion, tomato and jeera. Then add cream and cook for 10
minutes. Add the masala powder. Add 1 glass water and cook till it boils. Then add the
koftas and cook for 10 more minutes. Pour it to serving bowl and garnish with tomato
slices, coriander green chilies and cream and serve.

158. Mushroom & Kosina gravy

Gedde kosu – 2-3 (Chopped)
Mushroom – 200 gm (Chopped)
Raisin – 20
Cashew – 10-15
Milk – 2 spoon
Onion – 1 (Chopped)
Tomato – 2(Chopped)
Dhaniya pudi, red chilie powder, turmeric, garam masala – ½ spoon each
Cream – 3 tbsp
Salt to taste, coriander, oil for frying
Method: - Deep fry mushroom and gedde kosu in oil and keep it aside. Grind onion,
tomato. Soak cashew in milk and grind.
Heat oil in pan. Add onion-tomato paste and sauté. Add masala, salt, cashew paste,
cream and stir. Add raisin and fried vegetables and ½ cup water and cook till it thickens.
Garnish with cream, coriander and serve.

159. Brinjal-potato masala

Brinjal – 2 (Chopped in to slices)
Potato – 2 (Chopped in to slices)
White sauce – 1 ½ cup
Tomato sauce – 1 cup
Cheese cubes – 4-5
Salt to taste
White sauce – corn flour – 3 spoons
Butter – 3 spoon
Milk – 2 cup
Pepper powder – ½ spoon
Tomato sauce – Tomato – 250 gm Chopped finely)
Onion – 1(Chopped finely)
Garlic – 2-3 cloves
Ginger – 1” (Chopped finely)
Red chilie –garam masala powder – to taste
Method: - White sauce – Heat butter in pan. Fry corn flour and remove from fire. Add
milk and stir. Boil this for 2-3 minutes. Add salt, pepper powder. Boil till the sauce
consistency and remove from fire
Tomato sauce – Heat oil in pan. Fry onion, ginger, garlic and tomato. Cook for 5
minutes. Add salt, msasal powder and grind this to fine paste.
Deep fry potato and brinjal slices. Sprinkle salt and keep it aside.
Grase the baking dish. Spread tomato sauce, fried potato-brinjal slices, white sauce,
grated cheese. Bake this in an oven at 150 deg.

160. Cabbage playa

Cabbage – 500 gm (Chopped)
Coconut - ½ no (Grated)
Mustard, jeera, pinch of turmeric, hing, garam masala
Oil – 4 spoons
Ginger – 1” (Chopped)
Salt to taste
Method: - Cook cabbage without water in cooker. Heat oil in pan. Add jeera, mustard,
Ginger. Add salt, turmeric, hing and cabbage and mix well. Add garam masala and sauté.
Serve with tamarind chatni.
161. Beetroot kofta
Beetroot – 250gm (Grated)
Besan – 2 cup
Jeera – 1 spoon
Green chilies – 4-6 (Chopped)
Tomato – 2 (Chopped)
Onion – 2 (Chopped)
Coriander – little
Dhaniya, red chilie, garam masala, turmeric powder – ½ sp each
Cream – 1 cup
Oil for frying, salt to taste
Method: - Add salt, jeera and besan to grated beetroot. Add little water and knead that to
pakoda consistency. Make small balls and deep fry in oil.
Grind onion, tomato and green chilies to paste. Heat oil in pan and sauté this paste. Add
salt and other masala. If it becomes thick add ½ cup water and cook. Add the kofta and
cook for 10-15 minutes. Remove from fire, add cream and coriander and serve

162. Kofta
Panerr – 500 gm
Onion – 1
Coriander
Curd – 3-4 tbsp
Garam masal powder, sugar, dhaniya, jeera powder – each 1 tsp
Turmeric – ½ tsp
Cornflour – 2tsp
Red chili powder, oil as required
Method: - grind onion and fry this in oil. Add jeera, dhniya, garam masala powder,
sugar, salt, curd and cook for some time and keep it aside.
Add turmeric and salt to half the portion of paneer and make small balls. For the rest of
the paneer add cornflour, salt and make balls. Put this balls inside the turmeric ones
And make balls. Deep fry this in oil and add this into the gravy. Garnish with coriander
and serve.

163. Beans kofta curry

For kofta:
Cluster beans – 2 cups (Chopped)
Gram dal 1 cup
Green and red chilies – 2 each
Salt to taste
Oil for frying
Curry: Tomato pulp – 3 cups
Onion 2 small (Finely chopped)
Oil – 1 tbsp
Mustard seeds ½ tsp
Dhaniya & jeera powder 1 tsp each
Red chillie powder – ½ tap
Turmeric ¼ tsp
Salt to taste
Jaggery – 1 tbsp
Coriander leaves
Method: Soak dal for 3 hours. Drain and grind to coarse paste along with chilli and salt.
Add the chopped cluster beans and mix well. Pressure cook for 5 minutes (with weight
on) Allow it to cool and make into 16 equal sized balls and keep aside.
Gracy – Heat oil, season with mustard seeds, onion and sauté till tender. Add rest of the
ingredients and simmer for 5 minutes till it thick and keep aside.
Heat oil, deep fry the dal-bean balls till golden and steep in the curyy for 15 minutes.
Garnish with coriander leaves and serve hot.

164. Stuffed Brinjal Casserole with peanuts

Brinjal (Long) 3
Peanuts (Roasted and coarsely powdered - 1 ½ cups
Green chili – 2 (Finely chopped)
Onion – ½ (Finely chopped)
Salt and red chili powder to taste
Turmeric Powder ¼ tsp
Hing - pinch
Coriander leaves ½ cup (Chopped)
Curry leaves 2-3 sprigs (Chopped)
Oil ¼ - ½ cup
Tamarind juice (Extract the juice of lime sized ball of tamarind soaked in ½ cup water)
Method: Slit the brinjal lengthwise but take care not to cut it fully, and keep it aside. Mix
all the ingredients apart from curry leaves and tamarind juice with little water and some
oil. Stuff this mixture into the brinjal without breaking it. The remaining mixture can be
used for the gravy.
Place a pan on medium heat and add the remaining oil. When the oil is hot, add curry
leaves and stuffed brinjal. Cover and reduce the flame. When the brinjal is soft, add
tamarind juice and the left-over mixture for gravy. Cook for 5-7 minutes on low heat.
Remove from heat and serve with jowar roti and chapatis.

165. Raw banana and potato casserole

Raw banana – 3 (Large, peeled and chopped into pieces)
Potatoes – 3 (Large, boiled and cut into medium sized pieces)
Green chilies -2
Garlic – 4 cloves
Ginger ½ inch piece
Curry leaves ¼ cup (Chopped)
Coriander leaves ½ cup (Chopped)
Turmeric powder ¼ tsp
Oil for frying banana and salt to taste
Method: Pour oil into a kadai and add curry leaves, banana pieces, turmeric powder and
salt. Stir well and keep it covered until soft on low flame.
Make a paste of garlic, ginger and green chilies. Add this paste to the bananas along with
the potatoes. Mix well and add a little more oil and some water (if gravy is preferred)
Add coriander leaves and cook on low flame for 5-8 minutes. Mix well and serve with
puris.
166.Cabbage baji
Cabbage – 1 medium sized
Turmeric – ½ spoon
Oil – 1 spoon
Mustard seeds – 1 spoon
Hing – little
Coconut – 2 spoons
Coriander – chopped little
Green chilies – 2 (chopped)
Salt to taste
Method: - Cut the cabbage into 4 halves and cook that in the boiling water for 3-4
minutes. Take it out and chop it into small pieces.
Heat oil in a pan. Put mustard seeds, grated coconut, hing, coriander, green chilies and
sauté. Than add cabbage and turmeric and cook it on low flame. Serve hot with rice,
chapati

167. Shukto (Bengali)

Bitter Gourd – 1 or 2 (Sliced)
Parmaal – 1 (Cut Lengthwise)
Brinjal –3-4
Potato – 1-2 (Diced)
Raddish 1-2 (Sliced)
Drumstick – 1-2 (chopped into 1” pieces)
Raw banana – 1 -2 (Cut lengthwise)
Soya nuggests – little
Pumpkin – little diced
Ghee
Coriander
Red chili powder 1 tsp
Jeera powder – 1 tsp
Turmeric – 1 tsp
Ginger garlic paste – 1 tsp
Salt to taste
Sugar
Method:- Mix ginger-garlic paste, red chili powder, jeera powder, haldi, little salt and
sugar and make thin paste with water.
Heat little ghee in a pan, add bitter gourd and fry. Add parmaal, brinjal, potato, raddish,
drumstick, raw banana, soya neggets one by one and cook. Then add pumpkin, thin
paste, and sauté. Add salt and 2 cups of water and allow it to boil. Cover it and cook till
all the vegetable is done.
Season with ghee and panch phoran (methi, jeera, saunf, mustard and hing powdered
together) and garnish with coriander and serve.
168. Pav- bhaji
Raw banana – boiled and mashed – 4
Tomato – 6-8 (finely chopped)
Butter – 6 tbsp
Ginger paste – 1 tsp
Pav masala – 2 tsp
Capsicum – 2-3 (Finely chopped)
Coriander to garnish
Pav – 2-3
Method:- Heat 2 tbsp butter in a pan and add mashed banana. Add ginger paste and
sauté. Then add tomato and little water (about ½ cup) cook for 10 minutes. Add pav
masala, salt and cook for 10 minutes. Add capsicum, Dhaniya powder, butter and cook
till it is done. Finally garnish with coriander.
Cut pav into 2 halves, spread little butter and red chili powder and roast it for some time.
Then serve with the bhaji.

169. Jhunaka
Cabbage – 2 cup (Finely chopped)
Onion – 1 (Finely chopped)
Green chilies – 4
Dhaniya powder – 1 ¼ tsp
Jeera powder – ¾ tsp
Turmeric – ½ tsp
Red chili powder – to taste
Besan – ½ cup
Method : - Heat oil in a pan, add mustard seeds, jeera, green chilies and fry. Add onion,
red chili powder, turmeric, dhaniya and jeera powder and sauté. Add cabbage and fry for
some time. Add water, salt and cook. Once the water evaporates add besan little by little.
Add little oil if needed. Fry for sometime and remove from fire. Add coriander and
Serve with chapati.

170. Matar Paneer (Cottage Cheese & Peas Curry) - I

Paneer: Milk – 10 Cups, Lemon Juice – ¼ cup
Ginger – 10 gm, Garlic – 6 Cloves – grind together to paste
Vegetable Oil – 1 Cup
Onion – 4 Medium (400 gm) Grated
Turmeric – 1 Tsp
Red Chilli Powder – 2 tsp
Coriander Powder – 1 ½ Tbsp
Cumin powder – 1 Tbsp
Salt – 1 Tbsp
Tomatoes – 2 Large (359 gm) Chopped
Whey or water – 2 ¾ cup (Whey- Left over water while Preparing paneer)
Peas Shelled or Frozen – 5 Cups
Garam masala Powder – ½ tsp
Coriander Leaves – 1 Tbsp Chopped
Method:
Paneer: Pour milk in a pan and bring it to boil, stirring occasionally to prevent the layer
forming on top. Add lime juice and stir till it curdles. (Curds separates from whey).
Remove pan from fire. Place muslin cloth over the bowl, pour curdled milk and strain.
Reserve 2 ¾ cup of whey. Tie this and hang this for about 30 minutes. Gently squeeze
the bag. Place this bag between two cutting boards. Place some weight ( 2-3 kg) for
about 2 hours until paneer layer is 1 cm thick. Remove the weight. Cut paneer in to 2 ½
cm cubes.
Heat oil in cooker and fry the paneer till it is light brown and drain off the excess oil.
Heat ½ cup oil in cooker. Add onion and fry till golden brown. Add Ginger-garlic paste
and fry for few seconds. Add turmeric, chilli powder, Coriander and cumin powder, salt,
tomatoes and ¼ cup of whey or water. Cook till tomatoes are pulpy and oil separates
(Aprx 5 minutes) stirring separately. Add peas, stir fry for about 2 minutes. Add
remaining whey and close the lid. Bring to full pressure on high flame, reduce the flame
and cook for 1 minute. Remove it from heat and open the lid. Place the cooker on
medium heat, add paneer and simmer for about 5 minutes. Add garam masala and stir.
Garnish with coriander leaves and serve hot.

171. Matar Paneer - II

Peas – ½ kg
Tomato – 3
Onion – 1
Coriander and curry leaves – little
Grind : Onoin - 1
Dhaniya powder – 1 tsp
Chilli powder – 1 tsp
Turmeric – ¼ tsp
Garlic – 5-6 flakes
Ginger – 1”
Clove – 2
Cinnamon – 1”
Cardamom – 2
Jeera – ¼ tsp
Pepper – ¼ tsp
Curds – 2 tsp
Cashew – 10 Coconut – ½ cup – Grind seperately
Method: Cook peas. Heat oil in a pan, fry 1 chopped onion, and the grind paste, tomato
and sauté till the oil separates. Then add the coconut and cashew masala and peas. Add
salt and garnish with coriander and serve

172. Green Masala

Cabbage – ½ kg (Chopped finely)
Green peas – 25 gm
Green chillies – 5-6
Coriander – little
Garlic – 5-6 flakes
Ginger – 1”
Tamarind
Salt to taste
Coconut – 1 cup (grated)
Method: Heat oil in a kadai. Add mustard seeds, urad dal, peas and sauté. Add cabbage
and water and cook till it softens. Grind ginger, garlic, coriander, tamarind, chillies, and
salt together and this to the cabbage. Water can be added if needed and cook for 10
minutes and serve.

173. Mexican Beans

Rajma – 1 cup (Soaked overnight)
Corn – ½ cup (Boiled)
Tomato – 2
Tomato puree – ¾ cup
Capsisum – 1
Onion – ¾ cup (Chopped)
Ginger-garlic paste – 1 tsp
Amachur powder – ½ tsp
Dhaniya and jeera powder – 1 ½ sp each
Salt and Red chilli powder to taste
Oil – 3 tbsp
Method: Place the capsicum directly over the fire. Cool it and remove the skin and chop
it finely and keep it aside. Cook rajma and corn.
Heat oil in a pan. Fry onion, ginger garlic paste. Add tomato haniya, jeera, red chilli
powder and fry for 1 minute. Add amchur powder, tomato puree, capsicum and salt and
boil. Then add rajma and corn and boil till it thickens and serve.

174. Ladies finger with onion (Bendikay pyaz)

Lafied finger – 250 gm (Cut into 1” pieces)
Onion – 250 gm (Chopped finely)
Green chillies – 30 gm (Cut lengthwise)
Corinder – little
Turmeric – 1 pinch
Salt to taste
Method: Heat oil in pan. Add bendi, onion, chillies together and fry for 15 minutes on
low flame. Add turmeric, slat and fry for 2 minutes. Add coriander and mix well and
serve.

175. Kanchi kadubu

Rice – 1 cup
Boiled rice – 1 cup (kusubala akki)
Urad dal – 1 cup
Methi seeds – ¼ tsp
Jeera – 1 tsp
Hing – little
Dry ginger powder – 1 tsp
Curd – 1 cup
Ghee – 2 tbsp
Pepper – ¾ tsp
Til oil – 1 tbsp
Curry leaves, salt
Method: - Soak rice and dal separately overnight. Soak methi with dal. Grind that to idli
consistency next morning. Add ginger powder, jeera, pepper hing salt, curry leaves, curd
and ghee and mix well. Heat the oil and add this to the dough. Mix well again and
prepare idlis and serve.

176. Bele kadubu

Sabbsige soppu – 2 bunches (Chopped finely)
Channa dal – 1 cup (Soaked for 4 hours)
Green chilies – 10-12
Salt to taste, Lime juice and grated coconut
Method: - Grind the soaked channa dal with green chilies and salt (Coarsely).
Add chopped greens and coconut and mix well. Make small kadubu’s and steam cook
this for 10 minutes.
Note: similarly instead of making kadubu, it can be deep fried and wada can be prepared
(Finely chopped potato has to be added)

177. Besan kadubu

Besan – 300 gm
Rava – 100 gm
Soda – 1 pinch, salt to taste
Ghee – ½ cup
Om - ½ sp
Oil for frying
Filling –
Potato – 250 gm (cooked and mashed)
Peas – 1 cup
Turmeric – ½ sp
Salt ot taste
Dhaniya powder – 1 sp
Channa masala – ½ sp
Pomegranate – little
Garam masala, Tamarind powder, jeera, dhaniya powder, red chili powder – ½ sp each
Green chili – 2-3
Hing, Coriander
Cashew – 2-3 tbsp (Fried and powdered)
Raisin – 1 tbsp
Oil for frying
Method: - Mix besan, rava and soda. Add om and ghee. Mix this with lukewarm water
and keep it aside
Heat little oil in pan. Add hing, jeera, turmeric, red chili powder, dhaniya powder and
peas. Add potatoes once the peas are cooked. Add salt, green chilies and sauté till water
evaporates. Add raisin and all other masala and mix well. Allow it to cool.
Prepare poories with besan-rava dough. Keep this filling in the centre and cover it.
Prepare kadubu and deep fry in oil.
178. Sabbakki usuli (Maharashtra)
Sabbkki – 1 cup
Groundnut – ½ cup (fried and powdered)
Coconut – ¼ cup
Green chilies – 2-3
Jeera – ½ tsp
Oil – 2-4 tbsp
Potato – 2 medium sized
Salt to taste
Method: - Chop the potatoes and keep it aside. Clean sabbakki and keep it aside. See to
that the crump not formed. Keep it for half an hour. Then add powdered groundnut.
Heat oil in a pan and add jeera and green chilies. Add potato and sauté. Once it is half
cooked add sabbakki and cook. Add salt and coconut and serve.

179. Dahi misel

Green gram – 1 cup
Coconut milk – from ½ coconut
Onion – 2
Dhaniya – 4tsp
Mustard seeds – ¾ tsp
Methi – ½ tsp
Garlic – 8 cloves
Clove – 3 & Dalchini – 1” - tobe fried and powdered
Turmeric – ¼ tsp
Red chili powder – to taste
Sugar – 1tsp
Curd – 2 glasses
Mixture – 2 glasses
Oil – 2-3 tsp
Method: -Soak green gram overnight and cook
Fry dhaniya, mustard and methi and grind this with garlic.
Heat oil in a pan. Add the clove dalchini powder, onion and fry till it becomes golden
brown. Add the ground masala, turmeric, red chili powder, sugar, salt and boil for 1-2
minutes. Add the cooked gram and boil for 2 minutes. Add coconut milk and cook till it
becomes thick. Serve with curd and mixture

180. Vegetable idli

Boiled rice – 400 gm
Urad dal – 150 gm
Cabbage – 150 gm (Chopped)
Peas – 50 gm
Carrot – 2 (Grated)
Tomato – 4-5 (Chopped and grind)
Soda – 2 pinch
Salt to taste, coriander and curry leaves
Method: -Soak rice and dal for 4-5 hours. Grind that to idli consistency, add salt and
soda and leave it overnight.
Next morning, cook peas, cabbage, carrot with little salt. Mix tomato paste, curry and
coriander leaves and cooked vegetables to the dough and mix well. Prepare idli and
serve with pudina chatni.