1.

Benne Biscuits

Ingredients Method
Maida 1cup Mix maida, soda, sugar, salt and cardamom
Sugar 3/4cup[Powdered Sugar] powder also add oil table by table. The
Baking Powder 1/4tsp mixture should absorb oil and rest it for 20 to
Salt a pinch 30 min. Make a small ball size shape and
Cardamom 1/4tsp bake them at 375F for 10 15 min.
Oil 4 to 5tbsp

2. Kashi Halwa

Ingredients Method
White Pumpkin 1 cup[grated and remove Grate the pumpkin and extract the juice with
water from pumpkin and keep aside] thin muslin cloth. [If you dont have one then
Sugar 1cup use filter strain the excess water in the grated
Cardamom 2 pumpkin]. Heat 1 cup of water squeezed
Salt a pinch from the pumpkin in a pot. When the water
Ghee reaches boiling point add grated pumpkin to
Lemon Juice few drops it. Mix it well. Let the water gets completely
Saffron few strands evaporated in mean time pumpkin gets
Camphor optional cooked as well. Cook ash ground.
Cashew/almonds/dried grapes When almost all the water is gone. Add
Pumpkin water squeezed 1 cup sugar, mix sugar well, add saffron strands
and salt to it. Add few drops of lemon juice
after the saffron gets mixed in the Halwa.
After 12 13 min and ghee, cardamom to the
Halwa. If you have edible camphor add a
pinch of it as well. Add sugar, ghee,
cardamom as well.
Heat 1tsp of ghee in another pot add chopped
cashew/almonds/dried grapes as well. When
the cashews/almonds brown add the
tempering to Halwa.

3. Kachori
Ingredients Method
Hesaru bele 1cup Mix maida, salt and heat oil and mix with
Jeerige 1tsp maida also water and knead the dough like
Fennel seeds 1tsp chapathi dough.
Daniya powder 1tsp Soak hesaru bele and make paste, in a pan
Garam masal 1tsp heat oil put fennel seeds, hesaru bele paste,
Amchur powder 1tsp daniya, jeera, garam masal, amchur and
Dough: turmeric powder and salt.
Maida 1cup Take dough of poori size roll them and keep
Salt the stuffing and again roll them thick size
Oil heat
 poori shape. Fry them in oil and keep flipping
in oil till golden brown both the side.

4. Matar Mushroom
Ingredients Method
Mushroom 15 to 20 In a pan, 1cup water add mushroom +salt
Turmeric 2 tsp +turmeric powder.
Oil For gravy
Onion 2 finely chopped Heat oil add onion, ginger garlic paste and
Ginger garlic paste 1tbsp then add tomato puree fry until it leaves oil.
Dhaniya 2tsp Then add all the dry spices and lastly put
Jeera powder 1tsp cashew paste and water then add mushroom
Red chilli powder 2 tsp and peas and mawa and garnish with
Tomato Puree 3/4cup coriander leaves.
Cashew nut paste 1/4cup
Mawa 3tbsp
Peas 1cup
Garam masala 2tsp
Salt to taste
Coriander leaves

5. Bisi Bele Bath Powder

Ingredients Method
Cinnamon 1inch This measurement is for pavu Toor dal and
Clove 6 pavu rice.
Jeera 1 tsp
Black Pepper 1tsp Dry roast all the ingredients and make
Kaddale Bele 1tbsp powder and then add coconut, tamarind to
Udina Bele 1tbsp fine mix paste.
Dhaniya 1tsp
Annanashuva 3strings Cook rice and dal separately make sambar
Methi 1tsp using the masala paste bring it to boil and
Mustard Seeds 1tsp then add rice and bring it to boil again, then
Moratt Mogu 4 add seasoning with curry leaves, mustard
Byadige Menasinakayi 10 seeds, asafetida and finally garnish with
Kara Menasinakayi 10 coriander leaves.
Coconut
Tamarind To make sambar we can use carrot, beans,
Salt to taste onion, tomato, peas.
Curry Leaves, Asafetida, coriander leaves

6. Vangibath Powder
Ingredients Method
Cinnamon 4 inch Dry roast all the ingredients and make
Clove 10 powder.
Kaddale Bele cup
Udina Bele cup In pan, heat oil add mustard seed, curry
Dhaniya 2 tbsp leaves, asafetida, fry onion till it turns soft
Moratt Mogu 10 and then add brinjal and cook until it
Byadige Menasinakayi 10 becomes soft. Then add the powder, bit
Kara Menasinakayi 15 lemon juice.
Coconut 1 cup
Salt to taste
Onion
Oil
Curry Leaves, Asafetida

7. Puliyogare Powder
Ingredients Method
Cinnamon 1inch Dry roast all the ingredients and make
Clove 6 powder.
Jeera 1 tsp
Black Pepper tsp Take tamarind pulp, powder, and salt and
Kaddale Bele 1tbsp then in a pan heat oil put mustard seeds, curry
Udina Bele 1tbsp leaves, asafetida, and Byadige
Dhaniya 4tsp Menasinakayi, ground nut, Kaddale bele,
Methi 1tsp Udina bele and finally add the tamarind +
Sesame seeds powder + salt. Bring it to boil.
Moratt Mogu 4
Byadige Menasinakayi 10
Kara Menasinakayi 15
Coconut
Tamarind
Salt to taste
Curry Leaves, Asafetida

8. Bottle guard Chutney

Ingredients Method
Bottle guard 1 full Chop bottle guard, onion, tomato into big
Onion 2 chunks. In a pan heat oil add green chilli, and
Tomato 3 all the chopped bottle guard, onion, tomato
Garlic 1 full fry then until soft. Let it cool down.
Green chilli 5 to 6
Tamarind In a mixer add all the cooked things,
Jeera, onion, curry leaves, coriander leaves, tamarind pulp make it nice paste.
asafetida
In a pan heat oil mustard seeds, curry leaves,
asafetida and add the paste add some water
and bring it to boil. Finally add coriander
leaves.
 9. Tomato Chutney
Ingredients Method
Kaddale bele
Udina bele
Cinnamon
Clove
Dhaniya
Fennel seeds
Jeera
Black Pepper
Methi
Onion
Garlic
Green Chilli 5 to 6
Coconut
Tomato 4 medium size

10. Sambar for Idli

Ingredients Method
Kaddale bele 1tbsp Dry roast all the ingredients and make it
Udina bele 1tbsp powder.
Dhaniya 1 tbsp
Cinnamon small inch In a pot add Toor dal, onion, tomato cook in
Clove 2 cooker for 3 to 4 whistle.
Byadige Menasinakayi 20
Coconut Then in a mixer put powder, coconut,
Tamarind juice tamarind juice and make it paste. Then boil
Curry leaves, asafetida, coriander leaves. the dal and mix the paste. Bring it boil, add
Toor dal pavu seasoning, garnish with coriander leaves.

11. Maskayi Sambar

Ingredients Method
Toor dal pavu In a cooker add, toor dal, tomato, potato,
Bottle guard 1 brinjal, bottle guard garlic and cook for 3
Tomato 1 whistles.
Potato 1 In a jar, add green chilli, coconut, and cumin
Brinjal 1 and pepper powder and grind to paste.
Green chilli 4 Mix the paste to the cooked toor dal. And
Onion 1 bring to boil.
Garlic 4 to 6 Add seasoning with curry leaves, mustard
Coconut 2tbsp seeds and coriander leaves
Jeera + Pepper Powder
Curry leaves, Coriander leaves
 12. Mosappu Sambar
Ingredients Method
Toor dal pavu
Jeera
Onion 1
Tomato 1
Green chilli 5
Garlic
Curry leaves
Mustard leaves
Add spinach and other leaves.

13. Tomato chutney

Ingredients Method
Tomato 4
Tamarind
Garlic
Ginger
Jeera
Chilli powder

14. Chutney for dosa

Ingredients Green chutney Method
Onion + garlic + coconut + coriander leaves Dry roast Kaddale pappu for 3 min. Then add
+ mint leaves + green chilli + Kaddale pappu rest of the ingredients and mix it to the fine
+ tamarind + salt paste

Ingredients Red Chutney Method

Onion + garlic + coconut + Byadige Dry roast Kaddale pappu, Byadige
Menasinakayi + salt + tamarind + Kaddale Menasinakayi for 3 min. Then add rest of the
pappu ingredients and mix it to the fine paste.

15. Dosa
Ingredients Method
Rice 1 pavu Soak rice separately and Udina bele, Kaddale
Udina bele pavu bele, toor dal, Methi separately and rice puff
Kaddale bele 2tbsp separately for 8 hrs.
Toor dal 2tbsp
Methi 1tbsp Mixer the rice and other things into fine paste
Rice puff 2tbsp and also add salt.
 16. Idli
Ingredients Method
Rice 1 pavu Soak rice separately and Udina bele and rice
Udina bele pavu puff.
Rice puff 2tbsp Mixer the rice into thari thari and Udina bele
to fine paste. Add salt to it.

17. Paddu
Ingredients Method
Rice 1 pavu Soak rice separately and Udina bele, methi
Udina bele pavu and rice puff.
Rice puff 2tbsp Mixer the rice into thari thari and Udina bele
Methi 1tbsp to fine paste. Add salt to it.

18. Chutney powder

Ingredients Method
Kaddale bele pavu Dry roast all the ingredients and make them
Udina bele pavu powder in mixer add salt.
Byadige Menasinakayi 8
Kara Menasinakayi 8
Dried coconut cup
Tamarind Lemon size
Salt to taste

19. Kaddubu
Ingredients Method
Kaddale pappu 1 pavu Dry roast all the ingredients make them
Sesame pavu powder in mixer, then add jiggery to it and
Poppy seeds pavu the stuffing is ready.
Jiggery 1 pavu
Dried coconut little To make dough in a pot boil 1 glass water
Rice flour 1 cup add salt, oil to it. Then add rice flour to it and
Water 1 glass cook them for 15 20 min in a medium to
Salt to taste low flame. Then filter the excess water mix
the flour to soft and make it like ball.

20. Payasam
Ingredients Method
Rave pavu Dry roast rave and keep it aside. In a pot heat
Jiggery pavu jiggery, water until all the jiggery is
Poppy seeds 1tbsp completely into water, filter to eliminate any
Dried coconut 5tbsp dust.
In a mixer poppy seeds, coconut and water
make it to fine paste.
 Add this fine paste to boiling jiggery water
bring it to boil and finally add rave and cook
until the raw flavor of the paste and rave is
gone and cooked.
21. Sweet Pongal
Ingredients Method
Rice pavu Cook rice and Hesaru bele and then add
Hesaru bele 2tbsp jiggery until it mixes with rice. Then in small
Jiggery pavu or spoon add ghee, raisins, cashews, and
Sugar - pavu cardamom and put it in Pongal.

22. Kara Pongal

Ingredients Method
Rice 1cup In cooker heat ghee, add cashew nuts rice,
Hesaru bele 1cup Hesaru bele, salt and green chilli fry for 3
Jeera 1tsp min then add 3 glass water close the lid and
Mustard seeds 1tsp wait for 3 whistle. Then in a pan heat ghee,
Black pepper 1tsp mustard seeds, jeera, curry leaves, asafetida,
Green chilli 5 Byadige Menasinakayi then put cooked rice
Ginger 1 inch fully and cook until all the seasoning is
Asafetida a pinch mixed well.
Curry leaves 1strand
Coriander leaves
Salt to taste
Cashew nuts few
Byadige Menasinakayi few

23. Tomato fry 24. Chilli Chicken

Chicken kg Chicken kg
Tomato 5medium size Green chilli 15
Onion 1medium size Garlic 1tbsp
Green chilli 15 Ginger 1tbsp
Black Pepper 1tbsp Coriander leaves kattu
Onion 1medium size

25. Curd sambar

Ingredients Method
Onion 1 In a mixer add all the ingredients make it into
Green chilli 5 fine paste. In a pan heat oil add mustard
Coriander leaves few seeds, curry leaves, chopped onions and fry
Coconut them, add the sambar paste and fry them
Garlic thoroughly.
Curd sambar powder After cooling down mix the paste with curd
and add salt according to taste.
 26. Popcorn Chicken
Ingredients Method
Oil Step1: Corn flour + salt + Garam masala+
Egg white Ginger garlic paste + water --- Mix well
Corn flour Step2: Egg white + milk + salt + Garam
Milk masala ---- beat and mix well
Breadcrumbs Step3: add chicken to the corn flour batter
Salt to taste and mix well
Garam Masala Step4: take chicken pieces and dip in the egg
Ginger + Garlic Paste mixture and then roll in breadcrumbs
Step5: deep fry all the chicken pieces till its
cooked.

27. Bus Sambar

Ingredients Method
Coconut Dry roast onion. Cook the lentils. In a mixer
Sambar powder add coconut, roasted onion, garlic, tamarind,
Tamarind sambar powder, coriander leaves, and some
Onion cooked lentils grind them to fine paste. The
Garlic paste should be mixed in the lentil cooked
Coriander leaves stock.
Lentils Once paste is mixed let it boil add salt and
then add seasoning with curry leaves and
mustard seeds.

28. Apple Halwa

Ingredients Method
Grated apple 1cup Wash and grate the apple, transfer the same
Milk 1cup immediately in the milk to avoid
Milk powder 2tsp discoloration of the apple.
Sugar cup In a kadai, add the ghee, milk, apple, saffron
Ghee 1tsp and boil.
Saffron strands few The milk will start curdling due to sourness
Cardamom powder 1tsp of the apple, stir continuously.
Dry fruits some When the mixture becomes dry, add the
sugar, stir continuously.
Once the Halwa starts leaving the sides of the
kadai, add milk powder and cardamom
powder.
Add some roasted dry fruits for garnishing.
 29. Bari Soppina Sambar
Ingredients Method
Kaddale Pappu Cut and cook the green leaves, filter the
Coconut cooked water keep it aside.
Onion Roast the brinjal, remove the skin and keep it
Green chilies aside.
Black pepper In mixer jar add Kaddale pappu, coconut,
Tamarind onion, green chilies, tamarind, coriander
Coriander leaves leaves, garlic and roasted brinjal grind them
Garlic to chutney consistency. Mixture should be
Brinjal mixed with leaves cooked water.
Dantina soppu
Salt to taste The green leaves can be made in to side
sabzi.

30. Tomato Rasam

Ingredients
Tomatoes 4 to 5
Sambar powder 1tbsp
Onion 1 finely chopped
Garlic 5 to 6 finely chopped
Coriander leaves finely chopped
Cumin powder 1tsp
Black pepper 1tsp
Green chilies 4 to 5
Curry leaves few
Salt to taste
Dry coconut 1tsp
Oil 1tsp
Method
In a jar, chop the tomatoes into big chunks
and grind them to fine juicy consistency.
In a pan, add oil then add mustard seeds,
asafetida curry leaves, and green chilies and
then add chopped onion and garlic, let it get
cooked. Then add pepper and cumin powder
and add the tomato juice and then add sambar
powder and then coriander leaves and dry
coconut and the liquid should come to boil.

31. Mennasina Rasam

Ingredients
Tamarind juice 1 cup
Onion 1 finely chopped
Garlic 5 to 6 finely chopped
Coriander leaves finely chopped
Cumin powder 1tsp
Black pepper 1tsp
Green chilies 4 to 5
Curry leaves few
Salt to taste
Dry coconut 1tsp
Oil 1tsp
Method
In a pan, add oil then add mustard seeds,
asafetida curry leaves, and green chilies and
then add chopped onion and garlic, let it get
cooked. Then add pepper and cumin powder
and add the tamarind juice and then add
sambar powder and then coriander leaves
and dry coconut and the liquid should come
to boil.
 32. Bharwa Bhindi
Ingredients Method
Ladys finger 10 to 12 Mix all the powders and paste along with
Ginger paste 1tsp salt. Stuff the mixture in the ladys finger. In
Garlic paste 1tsp a pan heat the oil add the stuffed ladys
Roasted peanut powder 2tbsp finger, let it fry until its cooked completely.
Dhaniya powder 1tsp
Red chilli powder 1tsp
Salt to taste
Garam masala powder 1tsp
Basin powder 2tbsp

33. Methi Paratha

Ingredients Method
Wheat flour 2cup In a bowl add wheat flour and rest of the
Methi leaves 1cup finely chopped ingredients mix well and add water and mix
Red chilli powder 1tsp to chapathi consistency.
Cumin seeds 1tsp
Turmeric powder 1tsp
Salt to taste
Oil 2tsp
Water

34. Spinach Paratha

Ingredients Method
Wheat flour 2cup In a bowl add wheat flour and rest of the
Spinach 1cup finely chopped ingredients mix well and add water and mix
Red chilli powder 1tsp to chapathi consistency.
Cumin seeds 1tsp
Turmeric powder 1tsp
Salt to taste
Oil 2tsp
Water

35. Fish curry

Ingredients Method
Fish 1lb Dry roast red chilies and in a jar add them,
Byadige Menasinakayi 8 to 9 add Dhaniya powder, cumin seeds, black
Dhaniya powder 1tbsp pepper, garlic, ginger, coconut and tamarind
Cumin seeds 1tsp grind them to fine paste.
Methi seeds 1tsp
Black pepper 1tsp In pan heat the oil then add mustard seeds,
Garlic few onion, green chilli and let the onion cook and
Ginger few transparent. Then add the paste and add
Coconut 1cup sufficient water and bring to boil. Once the
Tamarind 1tbsp curry is boiling add the fish pieces and reduce
Onion 1 chopped the heat, cook until fish is properly cooked.
Green chilli 5 Finely add corianders leaves.
Coriander leaves
Salt to taste

36. Vangibath Style 2

Ingredients Method
Onion 2 chopped In a jar, add some onion and rest of the
Garlic few ingredients and grind them to a fine paste.
Ginger few
Coconut 1cup In a pan heat oil, add mustard seeds, curry
Turmeric powder 1tsp leaves, onion cook them for a while. Then
Dhaniya powder 2tsp add chopped potatoes and brinjal fry them
Mint leaves cup finely chopped until it is cooked and then add the grinded
Coriander leaves - cup finely chopped paste and fry them till the raw smell of the
Cinnamon 1tsp masala is gone.
Clove 1tsp
Brinjal 1 chopped into big chunks Mix it with cooked rice.
Potatoes 2 chopped into triangle chunks
Salt to taste
Oil 4 tbsp.

37. Palak Paneer / Palak Tofu

Ingredients Method
Palak puree 2cups Cook spinach in boiling water for 5min,
Paneer 15 to 20 pieces when it cools, grind it to a fine paste.
Garlic paste 1tsp Cut the paneer into cubes and shallow fry it
Ginger paste 1tsp in oil till light brown.
Onion puree cup Heat oil in a pan, add cumin seeds, and add
Tomato puree cup onion paste saut till it becomes transparent
Cashew paste 2tbsp start leaving oil.
Red chilli powder 1tsp Add ginger garlic paste and then add tomato
Cumin powder 1tsp puree saute till it start leaving oil.
Dhaniya powder 1tsp Add all the powders and saute till the raw
Garam masala 1tsp flavor is gone. Then add spinach puree and
Cumin seeds 1tsp sufficient water add salt bring it to boil.
Oil 3tbsp Then add the fried paneer chunks to them and
Salt to taste finely add cashew paste.
 38. Paneer Butter Masala / Tofu Butter Masala
Ingredients Method
Paneer 15 to 20 pieces Cut the paneer into cubes and shallow fry it
Garlic paste 1tsp in oil till light brown.
Ginger paste 1tsp Heat oil in a pan, add cumin seeds, and add
Onion puree cup onion paste saut till it becomes transparent
Tomato puree cup start leaving oil.
Cashew paste 2tbsp Add peas, ginger garlic paste and then add
Red chilli powder 1tsp tomato puree saute till it start leaving oil.
Dhaniya powder 1tsp Add all the powders and saute till the raw
Garam masala 1tsp flavor is gone. Then add sufficient water add
Cumin seeds 1tsp salt bring it to boil.
Peas 1cup Then add the fried paneer chunks to them and
Coriander Leaves finely add cashew paste, coriander leaves and
Kasturi Methi 1tsp Kasturi methi.
Oil 3tbsp
Salt to taste

39. Aloo Paratha

Ingredients Method
Wheat flour 1 cup In a bowl mix wheat flour salt and water like
Oil 1tsp chapathi dough.
Potatoes 2 boiled and smashed In a bowl add smashed potato, onion, cumin
Green chilli 2 finely chopped seeds, coriander leaves, Garam masala, and
Cumin seeds 1tsp salt and mix well.
Coriander leaves Make the mixture into small balls. Stuff
Garam masala 1tsp them in chapathi dough and roll them like
Water 1cup chapathi. Roast them on the tava like normal
Salt to taste chapathi.

40. Chutney powder

Ingredients
Dry coconut pavu Roast all the ingredients in ghee once it is
Byadige Menasinakayi 8 cooled add salt grind them to fine powder
Black pepper 1tbsp
Garlic 1 full
Tamarind 1tbsp
Ghee 2tbsp
Salt to taste

41. Sweet chutney

Ingredients Method
Tamarind paste 2tbsp Heat the water and add the tamarind paste
Water 2cups and dilute it. Heat the pan the pour the
Jaggery cup tamarind juice and bring it to boil. Then add
Salt 1tsp jaggery and let it dissolve in the juice. Then
Red chilli powder 1tsp add all the spices and salt. Boil it until the
Fennel seeds 1tsp mixture is reduced to half.
Cumin powder 1tsp
Garam masala 1tsp

42. Mint Chutney

Ingredients Method
Mint leaves cup Chop the mint and coriander leaves add them
Coriander leaves cup in a jar add green chilli and grind it to fine
Green chilli 2 paste add little water and salt grind them
Salt to taste well.
Lemon juice Later add lemon juice.

43. Cauliflower Kurma / vegetable Kurma

Ingredients Method

44. Onion Rings

Ingredients Method
Onion Cut the onions into round in shape. Separate
Maida 1cup the rings and put them into ice cold water
Corn flour 1cup with lemon juice for half an hour.
Red Chilli Powder 1tbsp In a bowl, add corn flour, salt, red chilli
Black Pepper Powder 1tbsp powder, black pepper powder, garlic powder.
Garlic Powder 1tsp Dip the rings in the corn flour mixture roll in
Salt to taste the mixture and keep it aside.
Ice cold water In another bowl mix maida, corn flour, salt,
Breadcrumbs corn meal, red chilli powder, black pepper,
Corn meal garlic powder, water.
Lemon Juice Dip the onion in the maida mixture and roll
Baking powder 1tsp them in the breadcrumbs and deep fry in the
Oil to fry oil.

45. Neerthoge Sambar

Ingredients Method
Toor dal pavu In a cooker add toor dal, onion, tomato,
Onion 1 garlic, green chilli and cook for 3 whistle.
Tomato 1 Bring to boil after adding salt and coriander
Garlic 5 to 6 leaves.
Green Chilli 5 to 6 Garnish with seasoning of mustard, cumin
Coriander leaves and coriander leaves.
Cumin seeds 1tsp
Mustard seeds 1tsp
Curry leaves few

46.