Tuesday, May 31, 2011

Paneer Kulcha

1. Maida / fine wheat flour, 1 cup
2. Wheat flour, 1/4 cup
3. Baking powder, 1 pinch
4. Sugar, 1 pinch
5. Yoghurt, 2 tsp
6. Milk
7. Salt
8. Paneer, grated, 1 cup
9. Coriander leaves
10. Green chili, crushed
11. Black pepper
12. Baking soda

1. In a bowl, add both the flours. Make a hole in the center. Add baking powder, sugar, soda and yoghurt to this. After this, bubbled should start coming in the bowl. Add salt and milk.
2. Knead a tight dough and wrap it around your fist to make a shape of bowl or cup. Keep it inside out for 2-3 hours and let it ferment.
3. In another bowl, take grated paneer, coriander leaves, crushed chili, black pepper and salt. Mix well.
4. Once the dough is fermented properly, make balls of them and stuff the paneer mix. Make rotis and fry on pan. Serve hot.

Paneer/Tofu Akrodi

1. Paneer / Tofu, 250 g
2. Walnut, 1/4 bowl
3. Yoghurt, 2 tsp
4. Sugar, 1 tsp
5. Cardamom, 4-5 pieces
6. Fresh cream, 1 tsp
7. Cashew paste, 2-3 tsp
8. Ghee, 2 tsp
9. Shahjeera / Black cumin seeds, 1 tsp
10. Milk
11. Coriander
12. Turmeric, 1/2 tsp
13. Salt, to taste

1. Cut paneer in cubes. For a healthy option, you can use tofu.
2. Fry walnuts in ghee. Add paneer/tofu pieces to the pan and fry them till they turn brown. Transfer these to a bowl.
3. In the same pan fry shahjeera and cardamom. Add cashew paste. Stir well.
4. To this, add milk or water. Keep stirring. Add turmeric, yoghurt. Mix well. Add salt, sugar and fresh cream.
5. Once properly mixed, add paneer-walnut mix to this.
6. Garnish with coriander leaves and serve with some fresh cream on top with some roti.

Karnataki Mutake

1. Haricot bean sprout / Mod aleli mataki.
2. Chana dal, soaked in water for few hours
3. Ole khobare / dessicated coconut
4. Coriander
5. Curry leaves
6. Green chili
7. Ginger
8. Asafoetida
9. Mustard seeds
10. Turmeric

1. Soak the haricot beans in water overnight. Drain them in the morning and cover-fry them in a spoon of oil.
2. In grinder, make paste of green chili, ginger, coriander and coconut. Add mataki, chana dal, salt, asafoetida and curry leaves to this. Grind again.
3. Take the mix in a bowl. Add coriander and coconut to this and mix well.
4. Make mutake with hands and transfer them to steamer. Steam for 7-8 minutes.
5. Once they are cooked, let them cool.
6. Heat oil in a pan add mustard seeds, asafoetida, turmeric, curry leaves. Add the pieces of mutake and mix well in the oil.
7. Garnish with coriander leaves and dessicated coconut.

Stress-relief tea

1. Owa / Carom seeds, 1 spoon
2. Fennel seeds, 1 spoon
3. Coriander seeds, 1 spoon
4. Black pepper, 1/4 spoon
5. Cardamom powder, 1/4 spoon
6. Crushed ginger or Soontha, 1/2 spoon
7. Cumin seeds, 1 spoon
8. Jaggery, optional
9. Lemon juice, optional

1. In a pan, add all the herbs and spices. Fry them till they leave the oils.
2. Add a glass of water to this and boil.
3. You can add jaggery for taste to this. Once mixed, drain this drink.
4. Drink this tea with or without lemon juice to relieve yourself from stress!

Friday, May 27, 2011

Golden Eggplant

1. Eggplant
2. Ajinomoto (MSG)
3. Spring onion, finely chopped
4. Vinegar
5. Tomato sauce
6. Corn flour
7. Soy Sauce
8. Ginger-Garlic Paste
9. Green Chili, julienne

1. Cut eggplant in 1 inch pieces. Marinate them with ginger-garlic paste, vinegar and salt. Prick the marinated pieces with knife so the marination soaks in. Leave it for 5-7 minutes. Cover these pieces in corn flour and fry in oil. Once fried, transfer the eggplant pieces to a plate.
2. To make the gravy, heat oil and add chili julienne chili, spring onion, soy sauce, water, tomato sauce, salt to taste. Mix well. Add ajinomoto, corn flour water for thickening, some more spring onion. Pour this gravy on top of the eggplant pieces.

Low calorie Paneer Butter Masala

1. Paneer pieces
2. Wheat flour
3. Ginger-garlic paste. Add water and grind properly to make a smooth paste
4. Tomato puree
5. Tamalpatra (Cinnamon leaves)
6. Kasoori Methi (fenugreek leaves, dried)
7. Vinegar
8. Coriander powder
9. Cumin powder
10. Turmeric
11. Chili powder
12. Salt and sugar to taste
13. Milk
14. Fresh cream
15. Coriander leaves for garnishing

1. Fry the wheat flour properly. Keep it aside to cool.
2. In a pan, heat oil. Add ginger-garlic paste (make it watery) to the oil before its hot. Once the paste is cooked, add tomato puree, tamalpatra, kasoori methi, vinegar and cook till oil separates.
3. Add coriander powder, cumin powder, turmeric, chili powder, sugar to this and mix well. You can grind cloves, cardamom, cinnamon to this. Take out the tamalpatra leaves from the curry.
4. Mix the flour with milk and add to the curry. Add paneer pieces and mix well. Add fresh cream, garnish with coriander leaves and serve.

Monday, May 23, 2011

Sol Kadhi

1. Kokam pieces
2. Coconut milk
3. Green chili
4. Ginger
5. Garlic
6. Cumin seeds
7. Salt and sugar to taste

1. Soak kokam pieces in hot water for 10-15 minutes. Remove those pieces after sometime and drain the kokam water.
2. Add coconut milk to this.
3. Grind green chili, salt, sugar, cumin seeds, ginger and garlic to make a paste. Add this to the coconut milk mixture.
4. Cool this and serve cold.

Sunday, May 22, 2011

Kairee che Goad Lonche

1. Raw mango, 1, cut in square pieces
2. Jaggery
3. Fenugreek seeds
4. Cumin seeds
5. Mustard seeds
6. Salt
7. Crushed garlic

1. In a pan, add jaggery and oil. Heat till jaggery melts. Then add crushed garlic.
2. In another pan, heat oil. Add mustard seeds, asafoetida, fenugreek seeds, chili powder and turmeric to this.
3. In a bowl, take raw mango pieces. Add pickle masala to this and mix well. Add the jaggery and the masala made earlier. Mix well and serve.

Saturday, May 21, 2011

Jackfruit curry (dry)

1. Jackfruit, cut into square pieces and boiled
2. Ole naraL, if not available, soak dessicated coconut in water and use it
3. Peanuts and cashew nuts, boiled in salt water
4. Cumin seeds
5. Mustard seeds
6. Turmeric
7. Asafoetida
8. Dry red chili
9. Jaggery
10. Dessicated coconut
11. Coriander leaves, finely chopped
12. Salt

1. Take the jackfruit pieces and mash them coarsely.
2. In a pan, heat oil. Add asafoetida and let mustard seeds splatter. Add cumin seeds, dry red chili pieces and the jackfruits. Mix well so jackfruit pieces get all the flavor. Add turmeric and water. Stir properly.
3. Add boiled peanuts and cashew nuts. Grate in the jaggery, dessicated coconut and coriander leaves.
4. Cover and cook for 2-3 minutes.

Potato curry

1. Potato, cut in equal square pieces
2. Mustard seeds
3. Fenugreek seeds
4. Asafoetida
5. Turmeric
6. Chili powder
7. Dessicated coconut
8. Tamarind pulp
9. Jaggery
10. Salt

1. In a pan of hot oil, add mustard seeds and fenugreek seeds. Let them splatter. Then add asafoetida and turmeric to the pan.
2. Add the potato pieces. Mix it well with the masala. Add water to cook the potatoes. Add salt and chili powder. Cover and cook.
3. Add dessicated coconut, tamarind pulp and jaggery to this. Stir in properly and serve hot!

Fish curry (dry)

1. Boneless fish pieces, marinated in turmeric and salt
2. Onion, diced
3. Ginger garlic paste
4. Turmeric
5. Malwani masala (Chili, clove, cinnamon stick, black pepper)
6. Kokam
7. Dessicated coconut and onion, friend and ground in mixer

1. Heat oil in a pan. Fry onions till they turn pink. Fry the ginger garlic paste.
2. Add turmeric and malwani masala. Stir and cook till it leaves oil.
3. Add fish pieces and little water. Drop in a piece of kokam.
4. Cover the pan and put some water over the lid so it cooks fast.
5. Once the water has evaporated, add onion-coconut fried paste to the fish.
6. Stir well and serve the dry curry!

Friday, May 20, 2011

Fish Cutlets

1. Fish, boneless square pieces
2. Ginger garlic paste
3. Breadcrumbs
4. Coriander
5. Salt
6. Turmeric
7. Dessicated coconut
8. Fresh green chili
9. Tamarind pulp
10. Oil

1. In a bowl, take the fish pieces. Add breadcrumbs, coriander, ginger-garlic paste, salt, turmeric.
2. Grind dessicated coconut, green chili and tamarind pulp. Add this into the bowl. Mix well and make cutlets.
3. Heat pan. Shallow fry cutlets and serve with sauce.

SunTachi Koshimbir (prawn chutney)

1. Dry kolambi (prawn)
2. Tamarind pulp
3. Coconut, if you don't have ola khobra, you can use dessicated coconut
4. Onion, diced
5. Salt
6. Chili powder
7. Coconut oil

1. In a pan, heat oil and fry dried prawns.
2. Transfer them to a bowl. Add diced onions dessicated coconut, salt, chili powder and mix well.
3. Add tamarind pulp as required and serve!

Aamsul Saar

1. Kokam, boil in water and take the pulp out
2. Coconut milk
3. Jaggery
4. Mustard seeds
5. Asafoetida
6. Cumin seeds
7. Turmeric
8. Coriander leaves
9. Salt
10. Crushed green chili

1. In a bowl, take 4-5 spoons of kokam pulp. Add water to fill half of the bowl. Add coconut milk to this. Mix well.
2. Add coriander leaves, finely chopped. If you like it spicy, add crushed chili to this. Add grated jaggery and stir with electric mixer.
3. In a pan, heat oil. Let mustard seeds splatter. Then add asafoetida and cumin seeds. Turn the gas off and add turmeric. Pour this over the bowl.
4. Add salt to taste and serve.

Thursday, May 19, 2011

Chili Coriander

1. Green Chili, 5-6
2. Coriander
3. Lemon juice
4. Salt and sugar
5. Asafoetida
6. Mustard Seeds

1. Grind chili and coriander to make fine paste
2. Add lemon juice and salt. Add a pinch of sugar to this.
3. In a pan, heat oil. Add asafoetida and mustard seeds. Pour this over the chili-coriander.

Varhadi Tawa Bhaji

1. Baby corn
2. Lady fingers
3. Eggplant
4. Tomatoes
5. Poppy seeds
6. Sesame seeds
7. Coriander seeds
8. Roasted peanuts
9. Dessicated coconut
10. Tamarind pulp
11. Jaggery
12. Chili powder
13. Ginger garlic paste
14. Turmeric
15. Salt
16. Onion globes
17. Coriander leaves
18. Goda masala
19. Diced onion

1. Heat a pan. Add poppy seeds to it. Fry it. Then add coriander seeds. Roast them for a minute. Add sesame seeds. Then add roast peanuts. Finally, add dessicated coconut. Fry these till they become brown.
2. Transfer these ingredients to a grinder. Add tamarind pulp, jaggery and little water. Grind to make a fine paste.
3. Cut the vegetables vertically. First deep fry the eggplants, then baby corn and lastly the lady fingers. Keep them on paper to soak the extra oil.
4. In a pan, heat oil. Fry ginger-garlic paste in this. Add diced onions and fry them till they are pink. Later add the onion globes.
5. Add little water so the masala doesn't burn or stick to the pan.
6. Add chili powder, turmeric, salt and the masala made before. Add water and bring to a quick boil.
7. Add in the vegetables, tomatoes and water. Mix well and boil again.
8. Add goda masala and coriander leaves. Let it boil antd serve.

Wednesday, May 18, 2011


1. Raw mango, 1, cut into 1-inch square pieces
2. Fenugreek seeds, 2 teaspoons
3. Mustard seeds, 1 teaspoon
4. Cumin seeds, 1 teaspoon
5. Turmeric powder, 1/4 teaspoon
6. Chili powder, 1 teaspoon
7. Asafoetida, 1/2 teaspoon
8. Sunflower oil, 4 spoons
9. Salt, 1 teaspoon
10. Jaggery, 6-8 teaspoons

1. Heat oil in a pan. Add fenugreek seeds. Once they start splattering, add mustard seeds and cumin seeds. Add asafoetida.
2. Add the raw mango pieces. Mix well in the oil.
3. Add turmeric and chili powder. Let the mango cook a bit. Keep stirring so that mango pieces don't stick to the pan.
4. Add salt and mix again. Place the jaggery in this pan. You can either grate the jaggery or put the whole piece of jaggery in the pan.
5. Add a cup of water to this pan. Keep on stirring and cook this till its thick.

Eggless Caesar Dressing

1. Olive oil, 4 tablespoons

2. Vegetable oil, 4 tablespoons

3. Freshly grated Parmesan cheese, 4 tablespoons

4. Fresh lemon juice, 3 tablespoons
White vinegar
, 3 tablespoons
6. Light or regular mayonnaise, 1 tablespoon
7. Finely minced garlic
, half teaspoon
8. Freshly ground pepper
, halt tlaspoon
9. Worcestershire sauce, half teaspoon
10. Salt

1. Mix properly. Serve with parmesan cheese.

Thai Peanut Dressing

1. Natural peanut butter, crunchy or smooth, 2 tablespoons
2. Soy sauce, 2 tablespoons

3. Vegetable oil, 6 tablespoons

4. Rice vinegar (or white vinegar)
, 6 tablespoons

5. Hot pepper sesame oil, 4 teaspoons

6. Honey

7. Salt

8. Pinch of fresh ground black pepper

1. Toss all the ingredients properly.

Mint and Coriander

1. Coriander, 3 teaspoons
2. Mint, 3 teaspoons

3. Garlic cloves, 5, crushed

4. White vinegar, 4 tablespoons

5. Sunflower oil, 1 tablespoon
6. Water, 
5 tablespoons
7. Honey, 
1 teaspoon
8. Salt

9. Black Pepper

1. In a bowl, mix mint, coriander and garlic. Add white vinegar. Stir properly.
2. Add rest of the ingredients.

Red Chili Dressing

Red chilli powder, one pinch
2. Ginger
Garlic cloves
4. Lemon 
5. White vinegar, 
1/2 tablespoon
6. Sunflower oil,
 5 tablespoon
7. Water

8. Salt
9 Honey, 
1 teaspoon
10. Sesame seeds, 
1 teaspoon

1. Mix all the aforementioned ingredients properly.

Salad Cream

1. Fresh cream, 200g
Olive oil, 4 tablespoons
3. Mustard, 
1 teaspoon
4. Honey, 
3 teaspoons
6. Lemon juice, 
3 teaspoons
7 Black pepper

1. Mix all the ingredients.

Sweet Lemon Dressing

1. Lemon juice, 4 tablespoons
2. Sugar powder, 
2 tablespoons
Black pepper

4. Salt

5. Basil and 
Mint leaves, finely chopped

1. Mix all the ingredients properly with a fork.

Green Tea Energy Drink

1. Green tea bags, 2
2. Sugar, 2 tea spoon
3. Orange juice, 2 table spoon
4. Lemon juice

1. Boil water
2. Turn the gas off. Add green tea bags to this water. Cover for 3-4 minutes.
3. Take the tea bags out of the water.
4. Take a glass. Add 1-2 ice-cubes, sugar, green tea concoction, orange juice (any juice) and lemon juice. Stir well.

Herbal Lemonade

1. Gawati Chaha leaves, 4-5
2. Tulas paane, 10-12
3. Welachi leaves, 2-3
4. Mint leaves, 4-5
5. Betel leaves, 4-5
6. Cinnamon stick
7. Ginger
8. Cloves, 2-3
9. Honey
10. Water
11. Lemonade
12. Lemon juice
13. Black Salt

1. In a pan, take 2.5 cups of water. Add gawati shah leaves, tulsi leaves, welch leaves, mint leaves, viDyachi leaves, cloves, cinnamon stick and finely chopped ginger.
2. Boil this mixture for 2 minutes. Turn the gas off.
3. Drain this through a colander in a bowl. Take the cloves and cinnamon stick out of the colander. Grind the green leaves in a fine paste. Drain this again. Add water if required.
4. In a glass, add honey, black salt, lemon juice, 3-4 table spoons of the green juice and fill rest of the glass with the lemonade.

Monday, May 16, 2011

Drumstick Curry

1. Drumsticks, boiled
2. Mustard seeds
3. Cumin seeds
4. Asafoetida
5. Turmeric
6. Chili powder
7. Coconut milk
8. Jaggery
9. Tamarind pulp
10. Sesame seeds, dry roast in a pan and grind
11. Peanut powder
12. Goda masala
13. Salt
14. Curry leaves
15. Coriander
16. Oil and water

1. Heat oil. Fry mustard seeds, cumins seeds. Add asafoetida, turmeric and chili powder. Stir for a minute.
2. Add coconut milk, jaggery and tamarind pulp, Mix well.
3. To this, add roasted and ground sesame seeds and peanut powder. Mix all the ingredients properly.
4. Add Goda masala, salt and water. Bring to a boil.
5. Add boiled drumsticks and bring to another quick boil.
6. Garnish with curry leaves and coriander leaves. Serve.

Sunday, May 15, 2011

Date Pickle

1. Dates, 10-12
2. Fenugreek seeds
3. Mustard seeds
4. Cumin seeds
5. Chili powder
6. Turmeric
7. Salt
8. Lime juice
9. Oil
10. Coriander powder
11. Asafoetida

1. Heat oil. Fry fenugreek seeds, mustard seeds, cumin seeds. Add asafoetida. Turn the gas off.
2. Add chili powder, turmeric and lots of coriander powder.
3. Slice dates vertically. Pour this oil with spices on the dates when its not that hot.
4. Add some salt to taste and lime juice.

Saturday, May 14, 2011


1. Wheat flour, 4 tablespoon
2. Chickpea flour, 4 tablespoon
3. Rice flour, 1 tablespoon
4. Ginger-garlic paste
5. Green chili paste
6. Poppy seeds (khas-khas)
7. Sesame seeds
8. Coriander-Cumin powder
9. Turmeric
10. Chili powder
11. Asafoetida
12. Lime juice
13. Salt and sugar, to taste
14. Chopped coriander

1. Heat a pan and dry roast all the flours separately.
2. Heat oil in a pan and fry ginger-garlic paste. Add green chili paste, poppy seeds, sesame seeds, coriander powder, cumin powder, turmeric, chili powder, asafoetida, lime juice, salt, sugar and coriander. Mix properly.
3. Add the flours to this pan. Mix very well. Add little water and cook it in that. Let it cool down and make a dough.
4. Roll small tikkis from this dough and shallow fry these. Serve with coconut chutney.

Bombil Kalvan (Fish curry)

1. Fish fillets
2. Onions, sliced vertically
3. Ginger-garlic paste
4. Garam masala
5. Special Koli Masala
6. Tamarind pulp
7. Turmeric
8. Salt, to taste

1. Heat oil in a pan. Add the long slices of onions. Fry till they are pink.
2. Add ginger and garlic paste, stir well and fry till brown.
3. To this, add turmeric, garam masala, special koli masala, tamarind pulp and mix well.
4. Add water and bring to a quick boil.
5. Add fish fillets, salt and coriander. Cook this for around 5 minutes.
6. Garnish bombil kalvan with more coriander and serve.

Grape Coolers

1. Red Crimson grapes
2. Black grapes
3. Green grapes
4. Black salt
5. Agave syrup. If you don't have agave syrup, use ground brown sugar.
6. Cumin powder
7. Mint leaves

1. In a juicer, put together all the grapes and agave syrup.
2. Pour it in a big bowl.
3. Mix cumin powder and black salt to this. Stir well.
4. Healthy grape juice is ready!

Vegetarian Kebabs

1. Mashed potato, 1
2. SuraN, boiled and mashed
3. Carrot, grated
4. Cabbage, grated
5. Tofu, grated
6. Ginger-garlic paste
7. Green chili
8. Cumin seed powder
9. Aamchur powder
10. Rajwadi garam masala (optional)
11. Lemon juice
12. Coriander
13. Salt, to taste
14. Breadcrumbs

1. Mix all the vegetables together including the spices.
2. Roll them in kebab shape and then into the breadcrumbs.
3. Shallow fry and serve with chutney.

Konkani Prawns

1. Prawns, 10-12
2. Green chili
3. Ginger and garlic paste
4. Chili powder
5. Turmeric
6. Salt, to taste
7. Kokam / Aamsul, 2-3
8. Onion, diced
9. Oil

1. Fry the diced onion in oil. Add chopped green chili, garlic, ginger, chili powder, turmeric and salt. Fry this.
2. Add prawns and cook till they are half-cooked.
3. Add kokam and coriander. Cover for a minute and cook the prawns.

Stuffed Crabs

1. Crab
2. Coconut (Khawlela NaraL)
3. Ginger
4. Garlic
5. Green Chili
6. Coriander
7. Garam Masala
8. Turmeric
9. Salt, to taste
10. Oil

1. In a grinder, take green chili, coriander, coconut, ginger, garlic, garam masala, salt and turmeric. Grind to make a fine paste.
2. Fry this paste in oil till its properly cooked.
3. Clean the crab and open it. Stuff it with the fried masala paste and close the crab.
4. In a pan, take water and boil it. Place the crab in this water. Add remaining masala, some oil and cover this to cook for around 10 minutes. Let the water reduce and serve the stuffed crab.

Monday, May 9, 2011

Cheese Twist

1. Maida 1 cup
2. Salt, to taste
3. Chili powder, 1 spoon
4. Butter, 1/4 cup
5. Cheese, 1/2 cup
6. Black pepper powder

1. Add Maida to bowl. Add butter from the fridge and mix it with the maida. It should feel like breadcrumbs.
2. Add chili powder, salt and pepper and mix well.
3. Add grated cheese. Add cold water to make dough.
4. Using a rolling pin, make a roti. Cut into vertical pieces.
5. Pick each piece individually, twist it and place it on the tray.
6. Place the tray in a pre-heated oven for 12-15 minutes.

Sunday, May 8, 2011

Nasi Lemak

1. Ghee
2. Basmati rice
3. Coconut milk
4. Oil
5. Mustard seeds
6. Cumin seeds
7. Red chili, soaked in water
8. Spinach
9. Salt
10. Coriander powder
11. Dessicated coconut (Ole Khobare if available)

1. Heat ghee in a pan. Add coconut milk and rice and cook the rice.
2. In a pan, heat oil. Add mustard seeds, cumin seeds, red chili, spinach and salt. Cook till the spinach wilts. Add this to rice.
3. Make a paste of coriander powder, cumin powder, soaked chili and dessicated coconut. Add to the rice and mix well.

Turnip Soup

1. Turnip, chopped and boiled
2. Broccoli, boiled
3. Corn kernels
4. Garlic, finely chopped
5. Milk and flour paste
6. Salt, pepper and butter

1. Prepare white sauce. Heat butter. Roast garlic and add the milk+flour paste.
2. Grind boiled turnip, broccoli and corn. Add water for consistency.
3. Add this green sauce to the white sauce. Bring to a boil
4. Season with salt and pepper and serve.

NOTE: Turnip is good for blood pressure and diabetes patients.


1. Cooked noodles (when cooking, add oil and salt to water)
2. Onion, long slices
3. Tomato, diced
4. Coriander powder
5. Cumin seeds, fried and grounded
6. Garlic, finely chopped
7. Green chili
8. Coconut milk
9. Corn flour
10. Red chili sauce
11. Carrots, julienned and boiled
12. Spring onion, chopped
13. Peas, boiled
14. Cabbage, cut and boiled

1. Heat oil. Fry onions till they are pinkish. Add coriander powder, cumin powder, garlic, green chili and salt.
2. Add diced tomato and fry till oil separates.
3. Make a paste of coconut milk and corn flour, add it to the pan.
4. Let it boil. Add salt. Add carrots, spring onion, peas and cabbage.
5. Mix well and add red chili sauce. Add cooked noodles and lemon juice.

Mushroom stuffed prawns

1. Prawns, deveined
2. Mushrooms
3. Tomato puree
4. Cumin seeds
5. Salt
6. Lemon juice
7. Chopped ginger and garlic
8. Butter
9. Agri masala
10. Garam masala
11. Chili powder

1. Marinate prawns in lemon juice and salt for 10 minutes.
2. Heat oil in a pan. Add ginger and garlic. Fry it and then add tomato paste. Add salt to taste. Tomato sauce is ready. Keep it aside.
3. In a pan, heat oil or butter. Add mushroom and salt. Toss gently till brown. Set aside.
4. Toss prawns with cumin seeds. Add agri masala, garam masala, chili powder. Cook prawns and slice them vertically.
5. To serve, place the mushrooms in the plate. Stuff them with the tomato sauce. Place prawns on top.

Agri Chicken Curry

1. Chicken, boned
2. Onion, diced
3. Agri masala, 3 spoon
4. Garam masala
5. Cloves
6. Turmeric
7. Ginger-garlic paste, 1 spoon
8. Coriander
9. Dessicated coconut, dried and roasted

1. Heat oil in a pan. Add garam masala, cloves, onion, turmeric and chicken pieces.
2. Cover and steam.
3. Add ginger-garlic paste, agri masala, salt and water.
4. Cover and cook the spices.
5. Add garam masala, coriander and coconut.
6. Burn coal on gas and heat a small bowl on gas simultaneously. Place this bowl in the curry. And put the hot coal piece on top in the bowl. Add 1 spoon oil and cover immediately. Cook for 5 minutes and serve.

Oil-free Chicken

1. Chicken breast fillet, cut into small square pieces.
2. Yoghurt
3. Salt
4. Turmeric
5. Onion, long slices
6. Tomato, diced
7. Mixed herbs
8. Black pepper
9. Chili flakes
10. Garlic, chopped
11. Coriander, to garnish

1. Mix Yoghurt, salt and turmeric. Marinate chicken in this. Keep in the fridge overnight.
2. Place the marinated chicken pieces in a tray. Put onion, mixed herbs, garlic, chili flakes, pepper, and tomato.
3. Grill for 10 minutes.
4. Garnish with coriander and serve.

Fish fry

1. Boneless fish pieces
2. Chickpea flour
3. Chili paste
4. Asafoetida
5. Carom seeds (owa)
6. Fennel Seeds, fry and grind
7. Ginger-garlic paste
8. Lemon juice

1. Mix fish pieces in lemon juice, salt and asafoetida. Marinate in fridge.
2. Make batter by mixing chickpea flour, fennel seed powder, carom seeds, salt, chili paste, ginger-garlic paste and water.
3. Mix fish pieces in this batter and deep fry.

Kolim Curry

1. Kolim
2. Onion, diced
3. Ginger-garlic paste
4. Drumstick, 1 inch pieces
5. Turmeric
6. Salt, to taste
7. Tomato, diced
8. Agri Masala
9. Tamarind pulp
10. Spring onion, diced
11. Coriander, to garnish

1. Heat oil. Add onion, ginger-garlic paste, drumstick pieces, turmeric, salt, tomato and agri masala. Fry till oil separates.
2. Add Kolim. Mix well. Add tamarind pulp, chopped spring onion and coriander.

Sliced Eggplant

1. Eggplant, 1, sliced in thick pieces
2. Rice flour
3. Turmeric
4. Chili powder
5. Goda Masala
6. Asafoetida
7. Oil for deep frying

1. Apply salt to the eggplant slices. Keep for 15-20 minutes. Press each slice individually between your palms to extract the water from eggplants.
2. Mix rice flour, salt, turmeric, chili powder, goda masala and asafoetida properly.
3. Place the eggplant slices in the flour, cover on both sides and deep fry.

Vegetable Soup

1. Oil
2. Coriander powder
3. Aamchur powder
4. Garam masala
5. Black masala
6. Asafoetida
7. Chilli powder
8. Turmeric
9. Curry Leaves
10. Milk
11. Cashew nut powder
12. Chickpea flour
13. Coriander for garnishing
14. Salt to taste
15. Cauliflower, chopped in pieces
16. Carrots, diced
17. Capsicum

1. Heat oil and fry cumin seeds, asafoetida, turmeric, cut vegetables.
2. Mix coriander powder, Aamchur powder, Garam masala, Black masala, chilli powder and salt in water and make a thick paste.
3. Add this paste to the pan of vegetables and fry properly.
4. Mix cashew nut powder and chickpea flour.
5. Add this mix and milk to the pan.
6. Add water and coriander.
7. In a separate pan, heat oil. Add cumin seeds, asafoetida and curry leaves. Pour this on top of the soup.
8. Cover the soup pan for 10 minutes and let it boil.

Date Balls

1. Dates
2. Dessicated coconut
3. Cashew nuts, almonds: Cut in small pieces
4. Ghee

1. Grind dates and dessicated coconut.
2. Heat ghee in a pan and fry the mixture.
3. When the mixed properly, turn the heat off and let the mixture cool.
4. Once its normal temperature, add nuts.
5. Make small balls. Roll over in dessicated coconut.