200. Pepper Rice 201. Vaangi bath202. Goverdhan Bhath203. Pineapple upside down pulao204. Sweet Turmeric rice205. Fried Rice206. Moong Fried Rice (Hesarukalu)207. Masala bath208. Macaroni – mushroom209. Ellupudi Chitranna210. Fruity pulao211. Palak Pulav212. Pulao213. Vegetable Biryani214. Rice kurma215. Koyukatte216. Mushroom noodles217.Bakola Bath218. Meeti Orange rice

200. Pepper riceRice – 1 cup (Cooked)Pepper – 1 TspUrad dal – 2 tspSeasoning – mustard seeds, urad dal, channa dal, curry leaves, oilCoconut – ½ cupMethod: - 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 bathRice 1 cupBrinjal – 300 gmOil 60 gmTamarind – littleSalt, curry leaves, mustard seeds, turmeric, cashewMasala – Channa dal – 2 tspUra dal – 2 tspDhaniya – 1 tspRed chili – 4-5Cloves – 3-4Dalchinni – ½”Decicated coconut – 1 tbspall this separately and grind with coconutMethod: 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 BhathRice 2 cupsCluster beans – 4cups (chopped)Sambar powder 2tspTamarind concentrate ½ tspSalt to tasteCoconut gratings 3tbspSeasoning: 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 leavesMethod: 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 pulaoRice – 2 cupPineapple slices – 4-6 Sugar – 1 cupOil/ghee – ½ cupButter – 2 tbspMethod: - 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 riceRice – 1 cupTurmeric – 1 pinchGhee - 1 ½ tbspElaichi - 2Almonds – 10-15 Cream – ½ cupCashew – 3-6Cloves – 2Sugar – 1 cupBlue grapesMethod: 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 RiceRice – 2 cupWater – 3 ½ CupOil – 3 TbspSalt to tasteLime juice – 1 tspCarrot, Capsicum, Cauli flower, Beans, - 2 Tbsp (Chopped finely)Mushroom – 2 Tbsp (Chopped)Spring onion – ½ Cup (Chopped)Soya Sauce – 4 tbspAjinomoto – 1 PinchPineapple – ½ cup (Chopped) optionalMethod: - 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 cupMoong – 100 gm (Soaked for 45 minutes)Onion – 3-4Green Chillies to tasteOilGhee – 3 tspGinger – 2”Garlic – 3-4 flakesCoriander leaves – littleMethod:- 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 bathBasmati rice – 1 CupGinger-garlic paste – 2 tspOnion ½ cup (Finely chopped)Jeera – 1tspDhaniya – 2 tspCocnut – 2 tspPudina – 2 tsp (chopped)Elaichi – 3Clove 3Dalchini – 1”Green chilies – 6Cashew – 2 tbspCoriander – 2 tbspCooked peas, carrot, beans – 1 cupMethod: -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 – mushroomRice – 1 ½ cup (Cooked)Milk – 1 ½ cupMacaroni – 1 cup (Cooked)Tomato ketchup – ¾ cupMushroom – ½ cup (Chopped and Cooked)Cheese – ½ cup (Grated)Onion – 1 (Chopped)Maida – 1 ½ tbsp

Garlic – 4 clovesChilli sauce – ½ tbspMustard – ½ tsp (Powdered)Salt and pepper to tasteButter – 2 tbspMethod : - 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 ChitrannaKadlebele 150 gmSesame – 50 gmUrad dal – 50 gmRed chilie – 10-12Desicated coconut 1 cupJaggery littleTamarind – 150 gmCurry leaves, methi, pepper, jeera, hing, Turmeric 1 spnOil littleMethod :- 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 pulaoBasmati rice 2 cupsCoconut milk – 4 cupsCardamom 8Clove 10Cinnamon 6 bitsPineapple chunks ½ cupSeedless grapes ½ cupWhole blanched almonds 12Ghee 2 tbspChopped mint 1 tbspSalt to tasteMethod: 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 PulaoPalak – 4 bunches (Chopped)Rice - ½ kgOnion – 4 choppedTomato – 4 choppedGinger-garlic paste – 1 tspMustard seeds, Urad dal, Channa dal, Turmeric, Coriander – LittleMasala to grind –Coconut grated 1 cup, mustard seeds, ginger, coriander leaves, red chili powder, jeera, cinnamon, clovesMethod: 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. PulaoRice – ½ kgPeas, beans, carrot, potato – ¼ kg each (Chop length wise)Cauli flower – 1Coconut – 1 Green chillies – 17-18Cashew – 50 gmsGinger – 1”Onion – 4Garlic – 4-6 flakes Ghee – ¼ kgCinnamon – 4 piecesCloves – 4Cardamom – 1Method: 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 BiryaniRice – 1 ½ cupVegetable – Carrot, peas, potato, beansGreen chilies – 3Onion – 2-3 (Sliced)Tomato – 3-4Chili powder – 1 tspDhaniya powder and saunf – 1 tsp each – powdered together

To Grind : Coconut – ½ cup, Poppy seeds 2 tbsp, Cashew – 2 tspGinger – 2”, Garlic – 3-4 flakes - GrindCoriander and curry leaves - littleCloves – 6Cardamom – 6Cinnamon – 2”Lime – ½Curd – ¾ cupMilk – ¼ cupMethod: 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 kurmaRice – 250 gmCheese – 150 gmGhee or oil – 200 gmTomato – 2 (ground to paste)Ginger – 1 tbsp (Paste)Cumin seeds – ¼ tbspGreen elaichi – 2Cinnamon – ½”Cashew – 7-8 (Fried)Coriander, green chilli, onionMethod: 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 cupCoconut – 2 cupSugar – 3tspMustard seeds – 1 tspUrad dal – 2 tspRed chilies – 3Oil – 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 noodlesNoodles – 200 gmsMushroom – 100 gmCapsicum – 2Onion – 100 gmSpring onions – 100 gmAjinomoto – ¾ tspOil – 5 tbspSoya sauce – 1 tspTomato ketchup – 1 ½ tbspSalt – 1 ½ tspWhite pepper powder – ½ tspMethod: - 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 BathVarmicelli – 1 pack 500 gmGreen peas – ½ kgCurd – 1 litreCashew – 25 gmsCoriander leaves – 1 bunchCurry leaves – littleGreen chillies – 6Ginger – 1”Mustard – 1 tspRed chillies – 4Ghee – 4 tspCoconut oil – 4 tspCoconut grated – 1 cupSalt to tasteMethod: 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 riceBasmati rice – 2cupOrange juice – 1 cupWater – 3 cupPudina – 1 tspJeera – ½ tspSalt to tastePaneer – 200 gmClove – 4 (Powdered)Dalchinni – 3” (Powdered)Pepper powder – ¾ tspOnion – 2Orange essence – ½ tspGhee – 4 tbspMethod: 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. Gojju251.Onion gojju252. Menthyada hittina gojju253. Pomegranate gojju254. Puliyogare gojju255. Tomato Gojju256. Kabul Channa (Kadale kalina) Gojju257. Methi leaves gojju258. Coconut Gojju

250.GojjuBrinjal gojjuBrinjal – 1/2 kg (Finely chopped)Channa dal, urad dal, sesame – 1 tbsp eachRed or green chil – 10-11Methi seeds, jeera – ½ tsp eachDecicated coconut – ½ cupJaggery – littleMethod: - Fry all the ingredients and grind that to powder with coconutCook 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 gojjuOnion – big – 4Green chilies – 8Curry powder – 1 spoonCorianderTamarind, jaggery, curry powder, salt to tasteMethod: - 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 gojjuChanna dal, urad dal, tur dal, green gram dal – 50 gm eachRed chilies – 6-7Pepper, jeera, methi, - 2 tsp eachWheat – 2 tspTamrind – lime sizedOnion – 2 (finely chopped)Curry leaves, CorianderSeasoning – mustard, channa dal, urad dal, - 1 tspJaggery, oil and salt to tasteMethod: - 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 gojjuPomegranate – 1Coconut – 1Red chilie – 4Hing – 1 pinchGround nut – ¼ cupSalt, jaggery, turmeric, mustard seedsMethod: - 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 gojjuTamarind – 200 gmCurry powder – ¼ kgSalt – 100 gmJaggery – 100 gmUrad dal, mustard seeds – 1tsp eachHing – littleTurmeric – ½ tspMethi and jeera – ½ tsp each (fried and powdered) Oil – ¼ kgSesame – 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 GojjuTomato – ¼ kg Tamarind – littleMustard – 1tspGreen chilies – 8Hing – littleCoconut – ½ (grated)Jaggery – lime sizedMethod: - 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) GojjuKabul Channa – 2 Cup (Soaked previous day)Tomato – 8-10Onion – 6 Maida – 3 SpnGreen chilies – 5-6 (Finely chopped)Cream – 1 cupOil – ½ TbspCoriander – little choppedRaisins – ½ CupSugar – 2 pinchCahew badam pieces – 5- 6 eachSalt to taste Garam masala – littleMethod: - 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 gojjuMethi 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 eachCoriander – littlePaneer – 2-3 tbspGinger – 1” (Chopped finely)Salt to taste, little oilMethod: - 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 GojjuUrad dal – 1 small cupChanna dal – 1 small cupMethi, jeera – 1 tsp eachSesame – 1 tbspJaggery, tamarind – littleSalt to tasteCoconut – ½ gratedMethod: 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 chatnipudi302. Poppy seeds chatnipudi303. Huruli pudi304. Sabbasige soppina chatnipudi305. Garlic chatnipudi306. Gojjina pudi307. Coconut & Curry leaves chutney powder308. Guava chutny309. Radish Chutney310. Pudina and Coriander Chutney311. Amla chutney312. Green Chillies Chutney313. Mushroom chutney314. Bitter gourd Chutney (Hagalakayi Tirulu) I315. Bitter gourd Chutney (Hagalakayi Tirulu) II316. Paneer balaka317. Garlic balaka318. Mango Didir pickle318. Mango Didir pickle319. Mango gulamba

301.Balekayi chatnipudiBalekayi – 2Urad dal, channa dal – 100 gm eachRed chili – 15Decicated coconut – 1 cupHing, salt, tamarind and little sugarMethod: - 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 chatnipudiPoppy seeds – 150 gmRed chilies – 8-10Decicated coconut - ½ cupSalt to taste. Fry all the ingredient and grind it to powder(Similar method for dhaniya chantnipudi)

303. Huruli pudiHurulikalu – 1cupTur dal – ¼ cupPepper – 1 tbspCurry leavesFry all the ingredients and powder.

304. Sabbasige soppina chatnipudiSabbasige soppu – 4 bunchFried gram – 1 tbspRed chili – 10-11Decicated coconut – 1 cupHing, salt, tamarind and little sugarMethod: - 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 chatnipudiGarlic – 3igMethi – ¼ tspChanna dal – 3 tspUrad dal – 2 tspJeera – ¼ tspRed chilli – 10Coriander – 1 bunchCurry leaves – littleTamrind powder – 3 tspCoconut – 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 pudiMustard – 1 cupDanuya, jeera, methi – ½ cupPepper – ¼ cupRed chili - 5Fry all the ingredients and powder it.

307. Coconut & Curry leaves chutney powderDecicated coconut – ½ (Cut into small pieces)Urad dal – 1 ½ tspRed chillies – 3-4Sesame – 2 tbspCurry leaves – 1 cupTamarind – littleSalt to tasteMethod: 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 chutnyGauva – 250 gm (grated)Ginger paste – 2 spTamarind – 100 gm (Juice to be taken out)Mustard – 2 sp (powdered)Jeera – 2 tbsp & Elaichi – 6 – (ground together)Raisin – 15Sugar – 50 gmPaneer – 4 sp (mashed)Kesar – littleGreen chilis – 4-5Pepper powder – 1 spSalt to tasteMethod: - 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 ChutneyRadish – grated – 2 cupRed Chilli powder & green Chilli chopped – 1 tsp eachCrushed walnut3 tspSalt to tasteMethod: 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 ChutneyPudina – 1 cupCoriander – ½ cupJeera – 1/3 tspRoasted gram – 2 tbspGarlice – 2 clovesCoconut – 2 tbsp (Optional)Green chillies – 2-3Lime juice – ½ tspJaggery – 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 chutneyAmla – ¼ kg (Cut into pieces)Green chillies – 100 gmBlack pepper – 1 tbspMethi seeds – 1 tbspMustard seeds – 2 tbspGinger – 2”Lemon – 1 (Juice)Salt to taste.Method: Grind together to a coarse texture. Store in dry jar

312. Green Chillies ChutneyGreen Chillies – 6-8Onion – 1Tomato – 4Garlic – 4-6 flakesTamarindSalt to tasteMethod: Grind all this together and season with mustard seeds and hing.

313. Mushroom chutneyMushroom – 1 cup (Chopped)Onion – 1 cup (Chopped)Red chilies – 10Coconut – ½ cup (grated)Tamarind – little Garlic – 7-8 clovesHing – 1 pinchSalt 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) IUrad dal – 3 tspRed chillies – 6Hing – pinchCoconut – ¼ cupCoriander – littleTamarind – littleJaggery – littleHagalakayi tirulu – ½ kgMethod: 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) IIHagalakayi tirulu – ½ kgFried gram – ½ cupGreen chillies – 5-6Coriander – ¼ cupJaggery, salt, tamarind – littleMethod: 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 balakaPaneer – 300 gm (Cut into 2”x1” pieces)Capsicum – 1 (Chopped)Red chili powder – 1spTurmeric – ½ spSaunf and methi - littleGinger pieces – 1 spVinegar – 1 cupMustard - 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 balakaGarlic – 300 gm Vinegar – 1 cupJeera , Red chili,Methi & Saunf powder – 1 small sp eachJaggery – 100 gmGinger paste – 20 gm

Mustard 50 gm (Powdered)Raisin – 10 gmOil – 250 gmSesame – 30 gmTurmeric, pepper powder – 1 sp eachSalt to tasteMethod: - 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 pickleMango – 2 glasses (Finely chopped)Green chilies – 2 tbsp (Finely chopped)Ginger – 2 tbsp (Grated)Red chilies – 30Mustard seeds – 2 ½ tbspSesame oil – 2 tbspCurry leaves, salt and hingMethod: - 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 gulambaMango – 6Jaggery – ½ cupElaichi – 5Cut 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 Melogara402. Menasina kootu403. Sihi kootu404. Hasi majjige huli405. Huli tovve406. Batani (Green peas) Tovve 407. Palak Sagu408. Sweet Beans Curry409. Beans-ginger Dal410. Horsegram Curry411. Rasam412. Groundnut dal413. Daal414. Theyal416. Mushroom sagu416. Udaka417. Udaka418. Pepper rasam419. Hunase rasa

401. Sihi – Huli MelogaraCarrot – 2 Big cut into big piecesBeans and cucumber – 1 cup Chop the following vegetables Capsicum – ½ CupSpring onion – LittleCauli flower – ½ Cup Tomato – 2 Butta (Tender) – ½ cup Mushroom – 3-4 GarlicOil – 3 TbspVinegar – ½ CupSugar – 2-3 TbspCorn flour – 3 TbspChili sauce – to tasteSoya sauce – 1 tspPepper powder & salt to tasteMethod: - 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 kootuToor dal – 100 gmBeans, carrot – 100 gm eachCucumber or seeme badane – 100 gmHirekayi – 1Ground nut – ¼ cupPepper – 1 tspRed chili – 2-3Urad dal – 1 tbspPoppy seeds – 1tspSugar 1 tspGhee – 1 tspMustard – 1 tspTurmeric – ¼ tspCoconut half gratedMethod: - 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 kootuUrad dal – 100 gmBeans – 100 gmAvarekalu 2 cupDantina soppu – 4 bunchPotato – 2Ground nut – ¼ cupSugar 1 tspGhee – 1 ½ tspMustard – 1 tspTurmeric – ¼ tspCoconut half grated Red chili – 4-5Dhniya – 2 tspRice – 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 huliCucumber (Sambhar) – 1 (Diced)Coconut – half grated Fried gram – 1 tbspCurd - ¼ literSalt to tasteCurry leaves, mustard seeds, Turmeric – ¼ tspButter – 1 tspMethod: - 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 tovveToor dal – 150 gmPumpkin or hirekayi ½ kgCoconut – half gratedTamarind, Jaggery – littleDhaniya – 2 tbspDalchini – 1”Clove – 1Jayikayi – littleRed chili – 6-8Kadalebele – 2 tbspUrad dal – 1 tsp

Oil – 1 ½ tbspMustard, curry leaves, hing, turmericMethod: - 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 GmBesan – ½ CupSour curd – 1 cupLime – 1Garam masala – 1 spnPaneer – 150 gmJeera – ½ spnOil – 2 spnRed chili powder – ½ spnGreen chilies – 5-6Coriander – little (Chopped)Turmeric – 2 pinchDhaniya powder – 1 spnSalt to tasteMethod: - 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 SaguPalak – 4 BunchesDantina Soppu – 2 BunchesChakota Soppu – 2 bunchesCabbage – 200 gmTurnip – 50 gmGinger – littleGreen chilies – 5-6Butter – 2 TbspTurmeric – 2 pinchRed chilies powder – ½ spSalt to taste, little hing Garnishing – Turnip slices, Chopped cabbage, Coriander leavesMethod:- 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 CurryFrench Beans – 4 Cups (Cut in to ½ pieces) Coconut – 2 Tbsp (Grated)Sugar – 2 TbspSalt 2 pinchesGhee – 2 tspUrad dal & gram dal 1 tspCashew bits – fewCurry leaves Hing – 2 pinchesMehod: 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 DalFrench beans – 2 cupsTur dal – 1 CupGreen gram dal and gram dal – ½ tbsp eachGrind to paste:Coconut gratings 2 tbspGinger – 1 small piece (Chopped finely)Green chilies – 2Curry leave – FewHing – PinchTurmeric ¼ tspLime juice – 1tspGarnish – Coriander leavesSeasoning – 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 CurryHorsegram – 1 cupsPotato – 2 (Boiled, peeled and cubed)Tamarind juice 1 cup (Medium thickness)Jaggery – 2 tbspCurry leaves – fewSalt to tasteGrind to paste: Coconut gratings – 2 tbspMustard seeds – 1 tspSesame Seeds – 1 tspRed chillies 2-3 Asafoetida - pinchSeasoning: oil 2 tspMustard ½ tsp

Groundnut 1 tbsp (optional)Method: Pressure cook the gram in 1 ½ cups of water and few drops of oilHeat 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. RasamHOrsegram – 1 cupTamarind – small lime size ballCurry leaves Coconut gratings – 1 tbspJaggery powder 2 tspSalt to taste.Fry and grind: coriander seeds 1 tbspUrad dal 1 tspGram dal 1 tspAsafoetida pinchRed chillies 2Cinnamon small pieceSeasoning: oil 1 tsp, Mustard seeds ½ tspMethod: 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 dalTur sal – 1 cupGround nuts – ½ cup (Roasted and coarsely powdered)Chilli powder and salt to tasteTurmeric powder ½ tspTamarind juice (Extract the juice of lime sized ball of tamarind soaked in ½ cup water)Mustard seeds & jeera ¼ tsp eachCurry leaves 1-2 sprigs (Chopped)Coriander ½ cup (Chopped)Hing – pinchGarlic – 2-3 (Chopped)Cloves – 2-3Oil for seasoning Jaggery powder ½ - 1 tspMethod: 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. DaalSabbsige soppu – 2 bunches (Chopped finely)Toor dal – 1 cup (Soaked for 4 hours)Green chilies – 10-12 Garlic flakes – 5-6Potato 2 – 3 (Chopped)Onion – 2-3 (Chopped)Coconut grated, pinch of turmeric, salt and tamarind to taste, coriander littleMethod: - 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 kgDrumstick – 2Red chilies – 4 or to tasteDhaniya – 2 tspTamarind to tastePepper ½ tspMustard seeds - 1 tspCoconut oil 4 tspSalt and jaggeryMethod: - 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 kgDrumstick – 2Brinjal – 2Garlic – 15 clovesTamarind to tasteMethi 1 ½ tsp (Fried and powdered)Turmeric – ½ tspRed chili powder and salt to tasteOil 3 tspRice flour – 1 tbspMethod: - 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 saguMushroom – 250 gm (Chopped)Badam – 20 gmElaichi – 5-6Cream – 2 tbspPaneer – 100 gmOnion – 3 Peas – 100 gmCauliflower – 1(chopped)Jeera – 1 spMethi leaves – little (Ground)Ghee – 4 spRed chili powder – 2 spTurmeric – ½ cpKhova – 2 spCurds – ½ cupCoriander and saltMethod: - 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. UdakaAll types of greens – ½ kgGreen chillies – 5-6Tur dal – 1 cupCoconut grated – ½ cupGarlic – 2 smallJeera – 2 tspDhaniya – 2 tspOnion – 3Tamarind and saltMethod: 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 rasamGreen gram – ½ cup (fried and cooked)Turmeric – ½ tspMasala: Pepper – 12-15, red chili – 1, urad dal 1 ½ tsp, grated coconut - ¼ cupGhee for fryingHing – 1 pinch, curry leaves

Milk – 2 tbspMethod: 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 sizedRed chili – 2 (cut into pieces)Jeera, Pepper – 5 gm eachGarlic – 5-6 flakesCurry, coriander leaves, mustard, salt to tasteMethod: 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 Sabji451. Cauliflower Sabji452. Sabbasige soppuina sabji453. Karela baruva454. Beans sukka455. Papad sabji456. Paneer playa457. Cabbage Bhaji458. Bottle guard Palya (Sorekayi)459. Bottle guard kofta bhaji460. Bottle guard Muthiya bhaji461. Bottle guard –Peas bhaji462. Bottle guard, capsicum and onion bhaji463.Bottle guard-Tomato Bhaji

450. Capsicum SabjiCapsicum – 5-6 (Big)Besan – 1 CupOma (Ajwain) ¼ SpGhee – 1 TbspRed Chili powder, garam masala – ½ Spn eachTurmeric – 2 pinchPaneer – 100 gmSalt to tasteFor garnishing – Tomato slices, Fried badam and cashew, chopped corianderMethod: - 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 SabjiCauliflower – 1 Medium sized Moong daal (Hesaru bele) – ½ CupCabbage – 1 cup (Chopped)Onion – 1 -2 Red chili, Garam masala powder – ½ sp eachTurmeric – ¼ spCoconut – 1 (Grate and extract the milk)Refined oil for fryingCoriander – Little (Chopped)Salt to tasteGarnishing - Onion slices, Coriander, green chilies, fried cashew and paneerMethod :- 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 sabjiSabbsige soppu – 6 bunches (Chopped finely)Wheat flour – 3 cupGarlic flakes – 5-6Onion – 4-5 (Chopped)Green chilies – 10-12 (Chopped and grind with little salt)Salt to taste, Lime juice and grated coconutMethod: - 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 – 15-20Garlic – 15 clovesLime juice and salt to taste, little oilMethod: - 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 sukkaBeans – ¼ kg (Finely chopped)Dhaniya – 1 tsp, Urad dal – 2 tsp, Red chilies to tast, (Fry all this)Tamrind and jaggery – littleSalt to tasteCoconut – half (grated)Oil – 6tbspSeasoning – mustard, hing and curry leavesMethod: - 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 sabjiPapad pieces – 2 cupCurds – 2 cupJeera – ½ tspGhee – 1 spCoriander, salt, hingRed chili powder - to tasteTurmeric – ¼ spJeera – daniya powder – 1 tspMethod: - 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 playaPaneer – 200 gmOnion – ½ cup (Finely chopped)Coconut – ½ cup (Fresh and ground)Coconut milk – 1 cupCream – 2 tbspGinger, garlic paste – 1 spoon eachGaram masala, dhaiya powder, turmeric, jeera powder, red chili powder – 1 sp eachGreen 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 BhajiCabbage – 1 MediumTurmeric – ½ tspOil – 1 spHing – pinchCoconut – 2 tspCoriander – littleSalt & Green chillies – to tasteMethod:- 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 kgTomato – 2(chopped)Onion – 1 (chopped)Green chillies – 7-8 (chopped)Garlic – 5-6 flakesCoriander – ½ cup (chopped)Oil – 1 tbspSalt to tasteMustard, turmeric, clove and cinnamon powder – 1 tsp eachMethod: 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 bhajiBottle guard – ¼ kg (grated)Tomato – 2Onion – 1 Green chillies – 7-8 Garlic – 5-6 flakesGinger – ½”Besan – 1 cupGaram masala, chilli powder 1 tsp eachCurd – 1 cupCream – ½ cupCoriander – ½ cup (chopped)Salt to tasteMethod: 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 bhajiBottle guard – ½ kg (grated)Tomato – 2Green chillies – 7-8 Garlic – 5-6 flakesGinger – ½”Besan – 1 cupWheat flour – ½ cupDal powder – 1 cup (Fried channa, tur dal)Dhaniya, Jeera, cinnamon powder – 1 tsp eachAmchur, red chilli powder – 1 tsp eachSugar – littleSalt to tasteCoriander – 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 bhajiBottle guard – ½ kg (chopped finely)Peas – 1 cupGreen chillies – 7-8 Grated coconut – 1 cupCurd – 1 cupDhaniya, Jeera, cinnamon powder – 1 tsp eachAmchur, red chilli powder – 1 tsp eachCoriander – ½ cup (chopped)Mustard, turmeric, salt and hing– 1 tsp eachMethod: 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 bhajiBottle guard – ½ kg (Cut lengthwise and boiled)Capsicum – 2 Cut lengthwise)Onion – 1 (Cut lengthwise)Dhaniya, Jeera, cinnamon powder – 1 tsp eachAmchur, red chilli powder – 1 tsp eachCoriander – 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 BhajiBottle 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 eachSugar – littleSalt to tasteCoriander – ½ cup (chopped)Mustard, turmeric, hing– 1 tsp eachMethod: 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.