Rice - Items

200. Pepper Rice 201. Vaangi bath 202. Goverdhan Bhath 203. Pineapple upside down pulao 204. Sweet Turmeric rice 205. Fried Rice 206. Moong Fried Rice (Hesarukalu) 207. Masala bath 208. Macaroni – mushroom 209. Ellupudi Chitranna 210. Fruity pulao 211. Palak Pulav 212. Pulao 213. Vegetable Biryani 214. Rice kurma 215. Koyukatte 216. Mushroom noodles 217.Bakola Bath 218. Meeti Orange rice

200. Pepper rice Rice – 1 cup (Cooked) Pepper – 1 Tsp Urad dal – 2 tsp Seasoning – mustard seeds, urad dal, channa dal, curry leaves, oil Coconut – ½ cup Method: - Fry urad dal and pepper and grind it with coconut. Mix this to the rice and mix well. Season with all the seasoning ingredients and mix well. Garnish with coconut and serve.

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

202. Goverdhan Bhath Rice 2 cups Cluster beans – 4cups (chopped) Sambar powder 2tsp Tamarind concentrate ½ tsp Salt to taste Coconut gratings 3tbsp Seasoning: oil – 3tbsp, mustard seeds ½ tsp, cashew bits and groundnuts – few each, gram dal and urad dal 1 tsp each, hing pinch, turmeric ¼ tsp, curry leaves Method: prepare rice in such way that grains are separate. Cook cjhopped cluster beans in salted water till spft and drain. Heat oil, season with mustard seeds, dals, ground nuts and cashewnuts. Add curry leaves, turmeric and hing. Add cluster beans and sauté for 2-3 minutes. Add tamarind concentrate, sambhar powder, copra gratings and mix well. Finally add rice and mix well. Serve with plain curds.

203. Pineapple upside down pulao Rice – 2 cup Pineapple slices – 4-6 Sugar – 1 cup Oil/ghee – ½ cup Butter – 2 tbsp Method: - Soak rice for 30 minutes. Cook this and add sugar and butter and mix well. Take little water in a baking dish, add 4 tbsp sugar and heat till it turns brown. Arrange pineapple slices on this. Pour the rice over this and press a little and bake it for 15-20 minutes in an oven. Once it is done turn upside down on taking it out. Decorate it with nuts &serve.

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

205. Fried Rice Rice – 2 cup Water – 3 ½ Cup Oil – 3 Tbsp Salt to taste Lime juice – 1 tsp Carrot, Capsicum, Cauli flower, Beans, - 2 Tbsp (Chopped finely) Mushroom – 2 Tbsp (Chopped) Spring onion – ½ Cup (Chopped) Soya Sauce – 4 tbsp Ajinomoto – 1 Pinch Pineapple – ½ cup (Chopped) optional Method: - To the boiling water, add salt, little oil, lime juice and rice and boil. Rice should be par-boiled. Strain the excess water and let it cool. Heat oil in a pan. Add spring onion and fry for 1 minute and take it out. Fry all the vegetables till it is boiled. Then add boiled rice, Soya sauce, ajinomoto and fry for some more time. Finally add spring onions and pineapple and sauté a little and remove from fire and serve hot

206. Moong Fried Rice (Hesarukalu) Rice – 2 cup Moong – 100 gm (Soaked for 45 minutes) Onion – 3-4 Green Chillies to taste Oil Ghee – 3 tsp Ginger – 2” Garlic – 3-4 flakes Coriander leaves – little Method:- Heat ½ cup oil in the cooker. Add onion and fry. Add green chillies, garlic, ginger, and sauté. Add moong and fry for 2 minutes. Add rice (Coconut can be added) Salt, and ghee and water. Close the lid and cook. Garnish with coriander and serve. 207. Masala bath Basmati rice – 1 Cup Ginger-garlic paste – 2 tsp Onion ½ cup (Finely chopped) Jeera – 1tsp Dhaniya – 2 tsp Cocnut – 2 tsp Pudina – 2 tsp (chopped) Elaichi – 3 Clove 3 Dalchini – 1” Green chilies – 6 Cashew – 2 tbsp Coriander – 2 tbsp Cooked peas, carrot, beans – 1 cup Method: -Cook rice with salt and lime juice and 1 tsp oil. It should be partly cooked. Grind coconut, ginger-garlic paste, dhaniya, jeera, pudina, coriander, onion together. Heat oil in a pan and add clove, dalchini, elaichi, green chilies and fry. Add the ground masala and sauté. Add cooked vegetables and salt and cook for 2 minutes. Add rice and fry little. Finally add fried cashew, coriander, ghee and mix well and serve.

208. Macaroni – mushroom Rice – 1 ½ cup (Cooked) Milk – 1 ½ cup Macaroni – 1 cup (Cooked) Tomato ketchup – ¾ cup Mushroom – ½ cup (Chopped and Cooked) Cheese – ½ cup (Grated) Onion – 1 (Chopped) Maida – 1 ½ tbsp Garlic – 4 cloves

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

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

210. Fruity pulao Basmati rice 2 cups Coconut milk – 4 cups Cardamom 8 Clove 10 Cinnamon 6 bits Pineapple chunks ½ cup Seedless grapes ½ cup Whole blanched almonds 12 Ghee 2 tbsp Chopped mint 1 tbsp Salt to taste Method: Clean, wash and soak the rice for 10 minutes. Heat ghee in a cooker and put in the spices. Now add the drained rice. Stir well. Add the coconut milk, pineapple, grapes, almonds, mint and salt. Pressure cook for 2 minutes only. Open the cooker after 15 minutes.

211. Palak Pulao Palak – 4 bunches (Chopped) Rice - ½ kg Onion – 4 chopped Tomato – 4 chopped Ginger-garlic paste – 1 tsp Mustard seeds, Urad dal, Channa dal, Turmeric, Coriander – Little Masala to grind –Coconut grated 1 cup, mustard seeds, ginger, coriander leaves, red chili powder, jeera, cinnamon, cloves Method: Heat little oil in cooker. Add mustard, channa dal, urad dal, curry leaves, onion, ginger-garlic paste and sauté. Add tomato, palak, turmeric, rice, ground masala, and salt and fry for some time. Then add water and pressure cook till it is done. Serve with tomato& onion raita.

212. Pulao Rice – ½ kg Peas, beans, carrot, potato – ¼ kg each (Chop length wise) Cauli flower – 1 Coconut – 1 Green chillies – 17-18 Cashew – 50 gms Ginger – 1” Onion – 4 Garlic – 4-6 flakes Ghee – ¼ kg Cinnamon – 4 pieces Cloves – 4 Cardamom – 1 Method: Grind together coconut, green chillies, ginger, garlic, 2 onion, 2 pieces cinnamon, clove, ½ cardamom, coriander. Soak rice in water for 10 minutes, drain and keep it aside. Heat ghee in a deep kadai, add cloves, 2 pieces of cinnamon, 2 chopped onion, ½ cardamom and sauté. Then add the ground masala and fry. Add vegetables, rice, turmeric, salt and water and cook. Season with cashew, curry leaves and red chillies (Garlic can also be added) 213. Vegetable Biryani Rice – 1 ½ cup Vegetable – Carrot, peas, potato, beans Green chilies – 3 Onion – 2-3 (Sliced) Tomato – 3-4 Chili powder – 1 tsp Dhaniya powder and saunf – 1 tsp each – powdered together To Grind : Coconut – ½ cup, Poppy seeds 2 tbsp, Cashew – 2 tsp

Ginger – 2”, Garlic – 3-4 flakes - Grind Coriander and curry leaves - little Cloves – 6 Cardamom – 6 Cinnamon – 2” Lime – ½ Curd – ¾ cup Milk – ¼ cup Method: Cut the vegetables into big pieces. Marinate this in the beaten curd and gingergarlic paste. Wash the rice and soak for 1 ½ hour in water. Heat oil and ghee in a Deep Pan and add half of the spices, coriander and saunf powder and sauté. Add chopped tomato and salt and fry till the oil separates. Add vegetables, coriander and curry leaves and ½ cup hot water. Cook till the vegetables are done. Squeeze lime juice and mix. Add the coconut, cashew and poppy seeds paste. Heat 1 ½ cup water with salt. Add rice and rest of the spices and hot water. Cook till the rice is ¾ done. Heat oil in a pan Spread ¾ of the rice on this. Spread the boiled vegetables and rest of the masala over this. Spread the rest of the rice over this. Add little saffron and bake for ½ hour or till it is cooked properly.

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

215. Koyukatte (Madras) Rice – 3 cup Coconut – 2 cup Sugar – 3tsp Mustard seeds – 1 tsp Urad dal – 2 tsp Red chilies – 3 Oil – 2 tbsp

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

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

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

Add coconut and the seasoning to the boiled peas and vermicelli. Add salt and mix well. Warm the coconut oil and finally add curds and mix well and serve. 218. Meeti orange rice Basmati rice – 2cup Orange juice – 1 cup Water – 3 cup Pudina – 1 tsp Jeera – ½ tsp Salt to taste Paneer – 200 gm Clove – 4 (Powdered) Dalchinni – 3” (Powdered) Pepper powder – ¾ tsp Onion – 2 Orange essence – ½ tsp Ghee – 4 tbsp Method: Boil water with pudina and jeera. Take it out and add this to orane juice after 30 minutes. Sieve and keep it aside (Orange meet). Soak rice for 15 minutes in water. Pour this in the cooker. Add soaked rice. Heat oil in a pan and fry onion. Add clove and cinnamon, pepper powder. Add this to the rice. Add essence and salt and cook till it is done. Heat paneer and mix this to the rice and serve.

250. Gojju 251.Onion gojju 252. Menthyada hittina gojju 253. Pomegranate gojju 254. Puliyogare gojju 255. Tomato Gojju 256. Kabul Channa (Kadale kalina) Gojju 257. Methi leaves gojju 258. Coconut Gojju

250.Gojju Brinjal gojju Brinjal – 1/2 kg (Finely chopped) Channa dal, urad dal, sesame – 1 tbsp each Red or green chil – 10-11 Methi seeds, jeera – ½ tsp each Decicated coconut – ½ cup Jaggery – little Method: - Fry all the ingredients and grind that to powder with coconut Cook brinjal in the seasoning. Add tamarind juice, salt, jaggery and cook. Add the masala powder and cook for some time. (same method can be used to make capsicum, ladies finger, bitter guard, pumpkin, cucumber gojju. Cucumber should not be cooked.)

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

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

253. Pomegranate gojju Pomegranate – 1 Coconut – 1 Red chilie – 4 Hing – 1 pinch Ground nut – ¼ cup Salt, jaggery, turmeric, mustard seeds Method: - Take out the juice of pomegranate seeds. Grind coconut, chilies, jaggery, mustard, turmeric without adding water. Mix this to the juice. Heat oil in pan (Quantity of oil should be more) fry groundnut, chilie, mustard, hing. Add the mied juice and cook for 2-3 minutes. Serve with rice and little oil.

254. Puliyogare gojju Tamarind – 200 gm Curry powder – ¼ kg Salt – 100 gm Jaggery – 100 gm Urad dal, mustard seeds – 1tsp each Hing – little Turmeric – ½ tsp Methi and jeera – ½ tsp each (fried and powdered) Oil – ¼ kg Sesame – ½ cup (fried and powdered) Method: - Soak tamrind in little water and take out the juice. Heat oil in pan. Add mustard, hing, channa dal. Then add tamrind juice. Once it starts boiling add curry powder, salt, jaggery and mix well. Add sesame powder, methi-jeera powder. Cook for 1-2 minutes and remove from fire.

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

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

this to the gravy. Garnish with rest of the cream, coriander, onion slices and chilies (Optional) and serve.

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

258. Coconut Gojju Urad dal – 1 small cup Channa dal – 1 small cup Methi, jeera – 1 tsp each Sesame – 1 tbsp Jaggery, tamarind – little Salt to taste Coconut – ½ grated Method: Fry the dal, jeera, methi sesame separately, Grind this together with tamrind, chillies, hing, salt and coconut. Heat oil in a pan and add mustard seeds and the ground masala and keep stirring. Add jaggery, salt and keep stirring till it thickens and serve with rice or roti. (Wheat gojju – Fry wheat with the other ingredients and follow the same procedure)

301.Balekayi chatnipudi 302. Poppy seeds chatnipudi 303. Huruli pudi 304. Sabbasige soppina chatnipudi 305. Garlic chatnipudi 306. Gojjina pudi 307. Coconut & Curry leaves chutney powder 308. Guava chutny 309. Radish Chutney 310. Pudina and Coriander Chutney 311. Amla chutney 312. Green Chillies Chutney 313. Mushroom chutney 314. Bitter gourd Chutney (Hagalakayi Tirulu) I 315. Bitter gourd Chutney (Hagalakayi Tirulu) II 316. Paneer balaka 317. Garlic balaka 318. Mango Didir pickle 318. Mango Didir pickle 319. Mango gulamba

301.Balekayi chatnipudi Balekayi – 2 Urad dal, channa dal – 100 gm each Red chili – 15 Decicated coconut – 1 cup Hing, salt, tamarind and little sugar Method: - Fry all the masal ingredients and powder it. Prepared balekayi chips. Mix this with the powder. (Similar method for bittergaurd, Hurulikalu, coriander leaves, nugge hoovu, chatnipudi)

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

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

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

305. Garlic chatnipudi Garlic – 3ig Methi – ¼ tsp Channa dal – 3 tsp Urad dal – 2 tsp Jeera – ¼ tsp Red chilli – 10 Coriander – 1 bunch Curry leaves – little Tamrind powder – 3 tsp Coconut – 10 tsp (Sliced into small pieces) Method: Heat 4 tsp oil in pan. Fry coriander and take it out. Fry dal, methi, jeera, red chilli and powder it. Add tamrind powder, coconut, salt, garlic and grind it a bit. Finally add coriander, curry leaves and grind.

306. Gojjina pudi Mustard – 1 cup Danuya, jeera, methi – ½ cup Pepper – ¼ cup Red chili - 5 Fry all the ingredients and powder it.

307. Coconut & Curry leaves chutney powder Decicated coconut – ½ (Cut into small pieces) Urad dal – 1 ½ tsp Red chillies – 3-4 Sesame – 2 tbsp Curry leaves – 1 cup Tamarind – little Salt to taste Method: Roast each ingredient separately on a low flame till you get the aroma. Grind together to coarse powder consistency. Add salt and mix well. 308. Guava chutny Gauva – 250 gm (grated) Ginger paste – 2 sp Tamarind – 100 gm (Juice to be taken out) Mustard – 2 sp (powdered) Jeera – 2 tbsp & Elaichi – 6 – (ground together) Raisin – 15 Sugar – 50 gm Paneer – 4 sp (mashed) Kesar – little Green chilis – 4-5 Pepper powder – 1 sp Salt to taste Method: - Heat oil in pan. Add mustard, elaichi-jeera powder and grated guava and sauté. Add tamrind juice, sugar and salt. Water can be added if needed. Stir till it thickens. Allow it to cool. Add paneer, kesar. Lime juice can be added for extra taste. Garnish with raisin.

309. Radish Chutney Radish – grated – 2 cup Red Chilli powder & green Chilli chopped – 1 tsp each Crushed walnut3 tsp Salt to taste Method: Drain out the water from grated radish. Heat oil, add radish and sauté. Add red chilli powder, salt, green chilli, walnut and mix well. (Can be ground to chutney or served as it is)

310. Pudina and Coriander Chutney Pudina – 1 cup Coriander – ½ cup Jeera – 1/3 tsp Roasted gram – 2 tbsp Garlice – 2 cloves Coconut – 2 tbsp (Optional) Green chillies – 2-3 Lime juice – ½ tsp Jaggery – 1 tsp (Grated) Method: Grind all the ingredients except jeera, salt and jaggery into thick, coarse paste. Then add jaggery, salt and jeera and grind to smooth paste. 311.Amla chutney Amla – ¼ kg (Cut into pieces) Green chillies – 100 gm Black pepper – 1 tbsp Methi seeds – 1 tbsp Mustard seeds – 2 tbsp Ginger – 2” Lemon – 1 (Juice) Salt to taste. Method: Grind together to a coarse texture. Store in dry jar 312. Green Chillies Chutney Green Chillies – 6-8 Onion – 1 Tomato – 4 Garlic – 4-6 flakes Tamarind Salt to taste Method: Grind all this together and season with mustard seeds and hing. 313. Mushroom chutney Mushroom – 1 cup (Chopped) Onion – 1 cup (Chopped) Red chilies – 10 Coconut – ½ cup (grated) Tamarind – little Garlic – 7-8 cloves Hing – 1 pinch Salt to taste Method :- Fry onion, mushroom, chilies and garlic in little oil. Add all other ingredients and grind coarsely. Season with curry leaves, Mustard and hing.

314. Bitter gourd Chutney (Hagalakayi Tirulu) I Urad dal – 3 tsp Red chillies – 6 Hing – pinch Coconut – ¼ cup Coriander – little Tamarind – little Jaggery – little Hagalakayi tirulu – ½ kg Method: Dessed the tirulu and fry this in 2 sp oil for 5 minutes and keep it aside. Fry urad dal, red chillies, hing and grind this with the rest of the ingredients. 315. Bitter gourd Chutney (Hagalakayi Tirulu) II Hagalakayi tirulu – ½ kg Fried gram – ½ cup Green chillies – 5-6 Coriander – ¼ cup Jaggery, salt, tamarind – little Method: Dessed the tirulu and fry this in 2 sp oil for 5 minutes. Grind this with other ingredients and season with mustard seeds and serve. 316. Paneer balaka Paneer – 300 gm (Cut into 2”x1” pieces) Capsicum – 1 (Chopped) Red chili powder – 1sp Turmeric – ½ sp Saunf and methi - little Ginger pieces – 1 sp Vinegar – 1 cup Mustard - 1 tbsp (Powdered) Method: - Fry paneer till it is golden brown and keep it aside. Fry capsicum. Add salt, turmeric, mustard powder, saunf, methi and ginger and mix well with paneer and fill this in the bottle. Pour vinegar over this. This can be taken out from vinegar whenever required.

317. Garlic balaka Garlic – 300 gm Vinegar – 1 cup Jeera , Red chili,Methi & Saunf powder – 1 small sp each Jaggery – 100 gm Ginger paste – 20 gm Mustard 50 gm (Powdered) Raisin – 10 gm

Oil – 250 gm Sesame – 30 gm Turmeric, pepper powder – 1 sp each Salt to taste Method: - Cut garlic in the centre and fill saunf and methi powder. Heat 2 tbsp oil and fry ginger. Add turmeric, red chili powder, pepper powder. Add garlic and cook on low flame. Add mustard powder and boil for sometime. Remove from fire and allow it to cool in steel vessel. Boil vingar and jaggery separately (It shouldn’t be boiled). Pour this over the garlic masala. Heat this after 4 hours and add the rest of oil.

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

319. Mango gulamba Mango – 6 Jaggery – ½ cup Elaichi – 5 Cut mangoes into small pieces like pickles. Steam cook this for 1-2 minutes. Prepare jaggery syrup and remove from fire. Add the steam cooked mango pieces. Add the powdered elaichi and mix well. Store it in a container, once it is cooled. This will last for a month without preservative.

401. Sihi – Huli Melogara 402. Menasina kootu 403. Sihi kootu 404. Hasi majjige huli 405. Huli tovve 406. Batani (Green peas) Tovve 407. Palak Sagu 408. Sweet Beans Curry 409. Beans-ginger Dal 410. Horsegram Curry 411. Rasam 412. Groundnut dal 413. Daal 414. Theyal 416. Mushroom sagu 416. Udaka 417. Udaka 418. Pepper rasam 419. Hunase rasa

401. Sihi – Huli Melogara Carrot – 2 Big cut into big pieces Beans and cucumber – 1 cup Chop the following vegetables Capsicum – ½ Cup Spring onion – Little Cauli flower – ½ Cup Tomato – 2 Butta (Tender) – ½ cup Mushroom – 3-4 Garlic Oil – 3 Tbsp Vinegar – ½ Cup Sugar – 2-3 Tbsp Corn flour – 3 Tbsp Chili sauce – to taste Soya sauce – 1 tsp Pepper powder & salt to taste Method: - Blanch carrot and beans for 2 minutes in boiling water, strain and keep it aside. Heat oil in a pan and fry garlic till it is brown and keep it aside. Add cauli flower and onion and fry for 2 minutes. Then add carrot, beans, cucumber, capsicum, tender butta, mushroom and finally tomato and fry for 2 minutes. Then add tomato sauce, Soya sauce, salt, vinegar, sugar, pepper powder and little water and boil for some time. Mix corn flour in water and add. Boil this till it thickens and serve.

402. Menasina kootu Toor dal – 100 gm Beans, carrot – 100 gm each Cucumber or seeme badane – 100 gm Hirekayi – 1 Ground nut – ¼ cup Pepper – 1 tsp Red chili – 2-3 Urad dal – 1 tbsp Poppy seeds – 1tsp Sugar 1 tsp Ghee – 1 tsp Mustard – 1 tsp Turmeric – ¼ tsp Coconut half grated Method: - Cook toor dal with turmeric and little oil. Cook vegetables with salt. Fry pepper, red chili, urad dal. Add poppy seeds just before removing from fire and grind this with coconut. Ad this masala to cooked dal and vegetable, add little water and allow it to boil.Add salt and sugar. Season with mustard and groundnut and serve hot.

403. Sihi kootu Urad dal – 100 gm Beans – 100 gm Avarekalu 2 cup Dantina soppu – 4 bunch Potato – 2 Ground nut – ¼ cup Sugar 1 tsp Ghee – 1 ½ tsp Mustard – 1 tsp Turmeric – ¼ tsp Coconut half grated Red chili – 4-5 Dhniya – 2 tsp Rice – 2 tsp (Soaked) Method: - Cook toor dal with turmeric and little oil. Cook vegetables with salt. Grind red chili, soaked rice, dhaniya, turmeric with grated coconut (Raw). Add this to cooked dal and vegetable. Add salt to taste and sugar. Season with ground nut and mustard in ghee and mix well.

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

405. Huli tovve Toor dal – 150 gm Pumpkin or hirekayi ½ kg Coconut – half grated Tamarind, Jaggery – little Dhaniya – 2 tbsp Dalchini – 1” Clove – 1 Jayikayi – little Red chili – 6-8 Kadalebele – 2 tbsp Urad dal – 1 tsp Oil – 1 ½ tbsp Mustard, curry leaves, hing, turmeric

Method: - Cook dal with turmeric and oil. Cook vegetables with salt. Fry all the masala ingredients in little oil and grind with coconut. Add this masala to cooked vegetables and dal. Add tamarind, salt, jaggery.Season with mustard, curry leaves, hing.

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

407.Palak Sagu Palak – 4 Bunches Dantina Soppu – 2 Bunches Chakota Soppu – 2 bunches Cabbage – 200 gm Turnip – 50 gm Ginger – little Green chilies – 5-6 Butter – 2 Tbsp Turmeric – 2 pinch Red chilies powder – ½ sp Salt to taste, little hing Garnishing – Turnip slices, Chopped cabbage, Coriander leaves Method:- Chop all the greens, cabbage, turnip and cook it. Grind it once it is cooled. Grind ginger and green chilies and keep it aside. Heat oil in a pan and add hing. Then add the ginger chili paste. Add salt, red chili powder, turmeric and sauté. Then add green’s paste. Mix ½ glass water and cook for 10 minutes. Garnish with turnip slices, cabbage and coriander leaves and serve.

408. Sweet Beans Curry French Beans – 4 Cups (Cut in to ½ pieces) Coconut – 2 Tbsp (Grated) Sugar – 2 Tbsp Salt 2 pinches Ghee – 2 tsp Urad dal & gram dal 1 tsp Cashew bits – few Curry leaves Hing – 2 pinches Mehod: Heat ghee, add dals and cashew bits, fry till they turn to brown, add hing, curry leaves. Add two cups of water with salt and sugar and bring it to boil. Add beans and cook till tender and dry. Mix coconut gratings and serve with roti or rice.

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

410.Horsegram Curry Horsegram – 1 cups Potato – 2 (Boiled, peeled and cubed) Tamarind juice 1 cup (Medium thickness) Jaggery – 2 tbsp Curry leaves – few Salt to taste Grind to paste: Coconut gratings – 2 tbsp Mustard seeds – 1 tsp Sesame Seeds – 1 tsp Red chillies 2-3 Asafoetida - pinch Seasoning: oil 2 tsp Mustard ½ tsp Groundnut 1 tbsp (optional) Method: Pressure cook the gram in 1 ½ cups of water and few drops of oil

Heat oil and add the seasoning ingredients. Then add tamarind juice, jaggery, and salt along with a cup of water. Simmer for five minutes to thicken. Add the cooked gram, potato cubes and the ground paste. Simmer for three to four minutes till it bends well. Finally add curry leave. Allow it to cook for one more minute and serve hot with rice or rotis.

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

412. Groundnut dal Tur sal – 1 cup Ground nuts – ½ cup (Roasted and coarsely powdered) Chilli powder and salt to taste Turmeric powder ½ tsp Tamarind juice (Extract the juice of lime sized ball of tamarind soaked in ½ cup water) Mustard seeds & jeera ¼ tsp each Curry leaves 1-2 sprigs (Chopped) Coriander ½ cup (Chopped) Hing – pinch Garlic – 2-3 (Chopped) Cloves – 2-3 Oil for seasoning Jaggery powder ½ - 1 tsp Method: Cook dal until soft and add the coarse ground nut powder into it. Heat oil in a kadai. Add hing, turmeric powder, curry leaves, garlic, jeera and mustard seeds. Add dal, tamaeind juice and salt. Garnish with coriander and serve hot with chapati or jowar rotis.

413. Daal Sabbsige soppu – 2 bunches (Chopped finely) Toor dal – 1 cup (Soaked for 4 hours) Green chilies – 10-12 Garlic flakes – 5-6 Potato 2 – 3 (Chopped) Onion – 2-3 (Chopped) Coconut grated, pinch of turmeric, salt and tamarind to taste, coriander little Method: - Boil the dal. Heat oil in a pan add mustard seeds, garlic flakes, onion, potato, green chilies, salt, turmeric and greens and cook till it boils. Then add cooked dal, coconut, tamarind juice, coriander and cook for some more time. Grind this little and can be served hot with chapati.

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

415. Kara kolambu (Tamilnadu) Onion (sambar) – ¼ kg Drumstick – 2 Brinjal – 2 Garlic – 15 cloves Tamarind to taste Methi 1 ½ tsp (Fried and powdered) Turmeric – ½ tsp Red chili powder and salt to taste Oil 3 tsp Rice flour – 1 tbsp Method: - fry onion and methi in ½ tbsp oil. Add drumstick and fry for 2 minutes. Add water and cook once it is par boiled add brinjal and garlic and cook. Add tamarind, salt, turmeric, red chili powder. Mix rice flour in water and add this to the sambar add methi powder and curry leaves. Little sugar can be added if needed.

416. Mushroom sagu Mushroom – 250 gm (Chopped) Badam – 20 gm Elaichi – 5-6 Cream – 2 tbsp Paneer – 100 gm Onion – 3 Peas – 100 gm Cauliflower – 1(chopped) Jeera – 1 sp Methi leaves – little (Ground) Ghee – 4 sp Red chili powder – 2 sp Turmeric – ½ cp Khova – 2 sp Curds – ½ cup Coriander and salt Method: - Fry mushroom in ghee and keep it aside. Fry onion in ghee. Add khova, paneer, curds, and 1 cup water and let it to boil. Add cream, peas, cauliflower, and ground methi leaves. Add jeera, elaichi powder, red chili powder and salt. Mix well. Finally add mushroom and 1 cup water and cook for 15 minutes. Garnish with badam and coriander and serve.

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

418. Pepper rasam Green gram – ½ cup (fried and cooked) Turmeric – ½ tsp Masala: Pepper – 12-15, red chili – 1, urad dal 1 ½ tsp, grated coconut - ¼ cup Ghee for frying Hing – 1 pinch, curry leaves Milk – 2 tbsp

Method: Heat little ghee in a pan. Fry pepper, dal, coconut, hing. Grind this to dine paste. Boil cooked green gram in a vessel, add ground masala, water and salt. Cook for 5-6 minutes. Add curry leaves and milk and remove from fire. This is good for cold, cough, fever and during rainy season.

419. Hunase rasa Tamarind – Big lime sized Red chili – 2 (cut into pieces) Jeera, Pepper – 5 gm each Garlic – 5-6 flakes Curry, coriander leaves, mustard, salt to taste Method: Soak tamarind in water for some time and take out the juice. Add salt. Grind jeera, pepper to powder. Crush garlic flakes a bit. Add this to pepper and garlic. Heat oil in a kadai, add chilli, mustard, curry leaves, masala powder and sauté. Add tamarind juice and add enough water. (Don’t boil after adding water). Add coriander and remove from fire. This is a digestive rasam is good for digestion; it has to be taken hot.

450. Capsicum Sabji 451. Cauliflower Sabji 452. Sabbasige soppuina sabji 453. Karela baruva 454. Beans sukka 455. Papad sabji 456. Paneer playa 457. Cabbage Bhaji 458. Bottle guard Palya (Sorekayi) 459. Bottle guard kofta bhaji 460. Bottle guard Muthiya bhaji 461. Bottle guard –Peas bhaji 462. Bottle guard, capsicum and onion bhaji 463.Bottle guard-Tomato Bhaji

450. Capsicum Sabji Capsicum – 5-6 (Big) Besan – 1 Cup Oma (Ajwain) ¼ Sp Ghee – 1 Tbsp Red Chili powder, garam masala – ½ Spn each Turmeric – 2 pinch Paneer – 100 gm Salt to taste For garnishing – Tomato slices, Fried badam and cashew, chopped coriander Method: - Cut capsicum in to big pieces. Heat ghee in a pan and fry besan. Add salt and masala powder and sauté. Then add capsicum and fry. Sprinkle little water, close with a lid. Remove from fire once the capsicum is cooked. Garnish with cashew, badamm coriander, paneer slices and tomato slices and serve hot.

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

452. Sabbasige soppuina sabji Sabbsige soppu – 6 bunches (Chopped finely) Wheat flour – 3 cup Garlic flakes – 5-6 Onion – 4-5 (Chopped) Green chilies – 10-12 (Chopped and grind with little salt) Salt to taste, Lime juice and grated coconut Method: - Heat oil in a pan and fry garlic, onion green chilies. Add the greens and fry till it is cooked. Mix wheat flour and water and roll it into chapati. Then make diamond/square shaped slices. Put this slices in boiling water, remove it once it starts sailing on top of water. Add this to the prepared sabji. Garnish with lime juice, coconut and serve.

453. Karela baruva (rajasthan) Karela (bitter gourd) – 19 (tender) Red chili – 15-20 Garlic – 15 cloves Lime juice and salt to taste, little oil Method: - cut karela vertically and remove the seeds. Grind chili, salt and lime juice and fill this inside karela and tie that with tread. Heat oil in a pan and put this karela and fry. Turn it over and cook till it is brown and serve.

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

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

456. Paneer playa Paneer – 200 gm Onion – ½ cup (Finely chopped) Coconut – ½ cup (Fresh and ground) Coconut milk – 1 cup Cream – 2 tbsp Ginger, garlic paste – 1 spoon each Garam masala, dhaiya powder, turmeric, jeera powder, red chili powder – 1 sp each Green chilies – 1 spoon (Chopped) Oil – 6 tbsp, salt to taste Tomato – 4-5 (Finely chopped)

Method:- Heat oil in pan. Fry onion, ginger-garlic paste, Add tomato sauté. Add ground coconut and fry. Add paneer and sauté for 5 minutes. Add all the dry masala and salt. Add coconut milk nd cook till the milk evaporates. Finally add cream and coriander. Remove from fire and serve.

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

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

459. Bottle guard kofta bhaji Bottle guard – ¼ kg (grated) Tomato – 2 Onion – 1 Green chillies – 7-8 Garlic – 5-6 flakes Ginger – ½” Besan – 1 cup Garam masala, chilli powder 1 tsp each Curd – 1 cup Cream – ½ cup Coriander – ½ cup (chopped) Salt to taste Method: Grind tomato, onion, garlic, ginger. Add besanm 1 sp oil, chilli powder, masala and salt to bottle guard and mix well and prepare koftas and deep fry in oil and keep it

aside. Heat oil in a pan and fry the ground masala. Sprinkle some water. Add curd, cream, salt, kofta and mix well. Garnish with coriander and serve.

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

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

462. Bottle guard, capsicum and onion bhaji Bottle guard – ½ kg (Cut lengthwise and boiled) Capsicum – 2 Cut lengthwise) Onion – 1 (Cut lengthwise) Dhaniya, Jeera, cinnamon powder – 1 tsp each Amchur, red chilli powder – 1 tsp each Coriander – ½ cup (chopped) Mustard, turmeric, salt and hing– 1 tsp each

Method: Heat oil in a pan and add mustard, hing, turmeric, onion and fry. Add Capsicum, bottle guard, masala, chilli powder, salt, sugar and mix well. Garnish with coriander and serve.

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