By : Dinesh Mathur & Selvam Ramkumar

Copyright 2003, All rights reserved

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Page 1 of 411

Chutneys

Five Star Indian Recipies

Batata Gojju
Ingredients

Method

3/4 lb. potatoes

A pinch Asoefetida
Salt to taste
4 green chillies, chopped
1 tsp mustard seeds
2 tsp tamarind juice
2 red chilles

Boil the potatoes till they are soft.

Mash the potatoes, add some water,the green chilies,
salt and asoefetida.
Mix well.
Add the tamarind juice and mix.
Season with mustard and red chillies in 2 tsp oil.
Can be eaten with rice and dali thoi.

BeetRoot Thogaiyal
Ingredients

Method

Ingredients: 100g Beet-root, 6 Red Chilies, one

Medium Onion, 1 inch of tamarind, 1 spoon(mother
of P.R.Chetty) mustard, l spoon urhud dhal,
spoon asafetida, 1 teaspoon salt, 1 teaspoon oil.

Peel off the skin on the beet-root and the onion. Cut the
vegetables into proportional pieces.
Heat a frying pan and add a teaspoon of oil. After a
couple of seconds, add the mustard and let it splatter.
Then, add the red chilies, the asafetida and the urud dhal.
When the urud dhal shades into a brownish color, add the
onion, beet-root and tamarind along with a teaspoon of
salt. Fry all the ingredients in the pan for five minutes.
After 5 minutes, let the ingredients cool in room
temperature. Then, add the cooled mixture in a mixer and
grind it into a paste.
Note: Ingredient proportions can be changed to your own
taste.

Besan Chutney
Ingredients
Besan 1 cup
Water 3 cups
Green chillies 10 slit length wise
Hing a small pinch
Mustard 1/4 t.spoon
Salt 1 t.spoon
Lemon Juice (1 lemon)

Method
Make a batter with besan, salt and 2 cups of water, and
keep it
aside.
Fry mustard, hing, and green chillies in oil for a few
minutes
and then add 1 cup of water. Let it cook for a few
minutes. Now
add the besan batter and keep stirring until the besan
gets
cooked.

Page 2 of 411

Chutneys

Five Star Indian Recipies

Bhendi Gojju
Ingredients

Method

1 lb bhendi (okra), cut into thin rounds.

3 cups of buttermilk(or diluted yoghurt)
1 tsp mustard seeds
A small piece of ginger, crushed finely(optional)
3-4 green chillies chopped finely
1 sprig curry leaves
A pinch of hing
Salt to taste

Apply salt to the bhendi and deep fry in hot oil till dark
brown and set aside.
Heat 2 tsp oil and add the mustard seeds, ginger, green
chilles, curry leaves and the hing.
Fry till the mustard starts crackling.
Add the fried bhendi and stir for 2 minutes.
Take it from the fire.
Add the buttermilk and salt to taste(remember that the
okra is already salted).Mix well.
Add some water if the gojju is too thick.
Eat with plain rice and dal.

Bittergourd Gojju
Ingredients
2 medium sized bittergourds
1 tsp mustard seeds
1 sprig curry leaves
1 onion, minced
3-4 garlic cloves minced
2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dhania powder
2 tsp sambhar powder
2 tsp shredded coconut
1 tsp methi(fenugreek) seeds, roasted and powdered
2 tsps white sesame seeds, roasted and powdered
2 tablespoon jagggery melted or 2 tsp sugar
Juice of a small ball of tamarind
A pinch of hing
Salt to taste

Method
Scrape the skin of the gourds till smooth and wash them.
Cut lengthwise and remove the seeds.
Cut them into large half-rounds.
Smear salt on them and place a heavy weight on them.
This method is used to reduce the bitterness of the
vegetable.
Set aside for 1/2 hr.
Fry in 3 tsp oil till well browned.
Drain and set aside.
Heat about 3 tsp oil and add the mustard and curry
leaves.
When the mustard crackles, add the minced onion and
garlic.
Fry till done.
Now add all the raw dry powders and fry for 2 minutes.
Now add the shrdded coconut and keep frying for 2 more
minutes.
Add the fenugreek and sesame powders and mix well.
Add the fried gourd, jaggery and tamarind.
Add salt to taste and enough water to cover the vegetable.
Bring to a boil and reduce heat.
Cook till the gavy thickens and you get a gojju
consistency.
Remove from heat and add the hing.
Mix well and serve like a chutney with plain
rice/dosa/chapati.

Page 3 of 411

Chutneys

Five Star Indian Recipies

Bitter-nut Vathal
Ingredients

Method

Cut 1 kg of bittermelons into thin slices and dry it

for one day. Next day soak the bitternut in 1/2 cup
sour curd, and 4 tsp salt. Then dry it in the sun until
it is fully dried and becomes crisp. Store in air-tight
containers.

Brinjal Gosthu
Ingredients
Brinjal - 2 medium sized, red chillies - 2,
asafoetida - 1/4 tsp, mustard seeds - 1/2 tsp,
tamarind - goose berry sized

Method
Boil Brinjal whole in a pressure cooker or you may roast
on the flame. Cool and peel the skin. Soak tamrind in two
cups of water for 10 minutes and squeeze out the juice.
Heat oil in a frying pan and add mustard seeds. When it
bursts add red chillis and asafoetida. Mix the cooked
Brinjal in the tamrind extract and add it to the frying pan.
Heat until well cooked. Do not allow the liquid to become
very thick. It should be a watery liquid. This goes very
well with pongal and rice upma.

Carrot Chammanthy
Ingredients

Method

Carrot 1 cut into cubes

Tomato 1 cut into cubes
Salt As per taste
Urid dal 1 tbsn
Channa dal 1 tbsn
Cilantro 2 tbsn chopped
Onion 4-5 small
Green chilly 3-4 depending upon how hot u want
Coconut 1 cup
Cooking oil 1 tbsn

Heat oil in a pan and fry urid dal and channa dal till
golden brown. Remove and keep aside.
In the same pan add onion tomato green chilly and
cilantro and fry till raw smell of onion goes.
Grind all ingredients together to get a fine paste(dont add
water).
Serve with hot Dosa or Idli.

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Chutneys

Five Star Indian Recipies

Cilantro (Coriander) Chutney

Ingredients
Chopped coriander (cilantro)- 1 cup
Curry leaves- 1/2 cup
Tomatoes-2 medium sized
Red chilies- 5
Tamarind- little
Salt
Mustard seeds- 1/4 tsp
Oil

Method
Heat 1 tsp of oil and fry the 1st four ingredients. Then add
salt & tamarind and grind it into a smooth paste. Heat 1
tsp of oil in a pan and tamper with mustard seeds. Pour
this on top of the ground paste and mix well.

Coconut & Cilantro (Coriander) Chutney

Ingredients
Chopped coriander (cilantro)- 1 cup
Grated coconut- 1 cup
Mint leaves-1 tablespoon
Ginger- 1 small piece (chopped)
Garlic- 2 cloves
Green chilies- 2
Cumin Powder- 1/4 tsp
Lime juice- 2 tsps
Salt

Method
Grind all the ingredients together until smooth except the
lime juice. Then mix the lime juice to the ground paste
and serve.

Coconut Chutney
Ingredients
2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Method
Heat some oil and add the dhals, curry leaves, hing,
methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a
smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.

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Chutneys

Five Star Indian Recipies

Coconut Chutney with Tamarind

Ingredients

Method

Fresh grated coconut- 1/2 cup

Red chilies- 7
Ginger- 1 inch piece
Tamarind- little
Salt
Mustard seeds- 1/4 tsp
Bengal gram- 1/4 tsp
Channa dhal- 1/4 tsp
Oil

Grind the 1st five ingredients into a coarse paste by

adding little water. Heat 1 tsp of oil in a pan and put
mustard seeds. When it starts to pop add bengal gram
and channa dhal, when it becomes brown remove from
fire. Pour this on top of the ground paste and mix well.

Coconut Podi (Thengai podi)

Ingredients

Method

grated coconut - 1 cup, urud dal - 3/4 cup, gram

dal - 1 tsp, whole dried red chillies - 6-7, salt - 1/2
tsp, tamarind - a pinch, asafoetida - a pinch.

In a little oil, roast all the ingredients except coconut until

the aroma appears. Roast the coconut separately in little
oil. Then grind them (without coconut) into a fine powder.
Add the coconut and grind roughly once or twice. This
can be stored and taken along with rice and sesame oil.

Coconut thogaiyal
Ingredients

Method

fresh grated coconut - 1 cup, urud dal - 1/3 cup

roast the urud dal and 4-5 red whole peppers in 2
tsp oil , add grated coconut, 1 tsp salt, a pinch of
asafoetida, tamarind - a pinch and grind.

Coconut Thokayal
Ingredients
Coconut 1/2 cup
Channa dhall 4 t.spoon
Urad dhall 2 t.spoon
Mustard 1/4 t.spoon
Red chillies 2
Green chillies 2
Hing 1/4 t.spoon
Curry leaves
Tamarind paste 1/4 t.spoon
Salt 1/2 t.spoon
Oil 2 t.spoons

Method
Fry channa dhall, urad dhall, mustard, red chillies, green
chillies, hing, and curry leaves in little oil.
Add coconut to the above and wet grind this with salt.

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Chutneys

Five Star Indian Recipies

Coriander Chutney
Ingredients
1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste

Method
Blend all the above to a smooth paste
adding a little water.
Can be refrigerated for about 1-2 days.

Coriander-tomato chutney
Ingredients
Fresh coriander leaves - 1 cup, Tomato - 1 large,
Grated coconut - 1/2 cup, green chillies - 2,
tamarind - a pinch, Salt - to taste

Method
Wash fresh coriander leaves and pick the leaves from the
stem.Cut the tomato into medium sized pieces.Add the
other ingredients and grind it in the blender into a thick
paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.When
it splatters, add urud dal.Add the ground paste and fry till
the raw smell dissappears

Corrainder Thokayal
Ingredients
Urad dhall 4 t.spoon
Channa dhall 2 t.spoon
Red chillies 2
Green chillies 2
Corriander 1 bunch
Hing 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1/2 t.spoon
Oil 2 t.spoons

Method
Fry urad dhall, channa dhall, red chillies, green chillies,
and
hing in oil. Wet grind the above with chopped corriander,
salt,
and tamarind paste.

Page 7 of 411

Chutneys

Five Star Indian Recipies

Curryleaves mixed thogaiyal

Ingredients

Method

curry leaves - 1 cup, urad dal - 6 teaspoon, gram

dal - 2 teaspoon, red chilli - 4, tamarind - 1/2
diameter inch ball, asafoetida - 1/2 teaspoon, salt 1/2 teaspoon, ginger - a small piece, whole black
pepper - 10, sesame seeds - 1 teaspoon,
jaggery(powdered) - 1/2 teaspoon, pirandai - 10
small pieces (optional), oil 3 teaspoon

Roast urad dal, gram dal,red chilli, black peppers,

asafoetida, and sesame seeds in oil until golden brown.
Roast the curry leaves and pirandai separately till crisp
but not black. Mix the above roasted items, add the
remaining ingredients and grind the above in a blender
into a thick thick and slightly coarse paste.

Date and tamarind chutney

Ingredients

Method

4 oz of date and cook in microwave oven for 5

minutes.
Add 1 tsp of tamarind paste
2 tsp sugar
1/2 tsp cumin pwd
1/2 tsp corriander pwd

Blend to a fine paste in a liquidiser.

Garlic Chutney
Ingredients
Garlic- 25 flakes
Tomato- 1 medium sized
Red chilies- 5
Salt
Oil

Method
Fry the 1st 3 ingredients in little oil. Add salt and grind
into a smooth paste. Heat little oil in a pan and add this
ground paste and fry until it becomes thick.

Page 8 of 411

Chutneys

Five Star Indian Recipies

Ginger & Tamarind Chutney

Ingredients

Method

2" piece of ginger

2 large balls of tamarind
12 cloves of garlic
3 red chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste

Roast the cumin seeds lightly and powder to a fine paste

with the red chillies and half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the
juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and
the
remaining fenugreek seeds.
When the mustard crackles, add the ground masala and
fry
till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste and
tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.
Should keep for about a week.

Ginger Thokayal
Ingredients
Urad dhall 4 t.spoon
Red chillies 2
Pepper 1/2 t.spoon
Ginger small piece chopped
Curry leaves
Hing 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Coconut 2 t.spoon
Jaggery less than 1/4 t.spoon
Salt 1/4 t.spoon
Oil 2 t.spoons

Method
Fry urad dhall, red chillies, pepper, ginger, hing, and curry
leaves in oil.
Wet grind the above with coconut, jaggery, tamarind and
salt.

Page 9 of 411

Chutneys

Five Star Indian Recipies

Godi Kothambari Gojju

Ingredients

Method

1 bunch coriander leaves

2 green chillies
1 dry red chilli
1 tbsp coconut, scraped or grated
1 small ball tamarind, de-seeded
1/3 cup jaggery or sugar (It definetly tastes
better with jaggery!)
1 tsp mustard seeds
A pinch of hing (asoefetida)
1 sprig curry leaves
Salt to taste
1 tbsp cooking oil for seasoning

Blend together all ingredients 1 to 6 and

when smooth add salt to taste.
Season with mustard, hing and curry leaves.
This gojju can be refrigerated for 1-2 days.
Can be eaten at room temperature or cold.

Green Chutney
Ingredients
Mint leaves- 2 cups
Coriander leaves (cilantro)- 1 cup
Green chilies- 5
Tamarind- little
Grated coconut- 1 tablespoon
Bengal gram- 1 tablespoon
Salt

Method
Heat little oil and add bengal gram, then add green
chilies, mint & coriander leaves and fry for few minutes.
Add grated coconut at last and remove from fire. Add
tamarind & salt and grind this to a smooth paste.

Green Chutney for Pani puri

Ingredients
Tamarind- lemon sized ball
Black salt powder (kala namak)- 1/2 tsp
Coriander chutney- 1 tsp
Red chili powder- 1/2 tsp
Coriander powder- 1/2 tsp
Cumin powder- 1/2 tsp
Salt
Lime juice- 2 tsps

Method
Soak tamarind in water and strain. Add all the other
ingredients to it. Mix well. Just before serving add lime
juice.

Page 10 of 411

Chutneys

Five Star Indian Recipies

Groundnut (Peanut) Chutney

Ingredients

Method

Groundnut- 1/2 cup

Grated coconut- 2 tablespoons
Green chilies- 2
Onion- 1 (chopped)
Tamarind- 1/2 tablespoon
Cumin seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Salt

Soak the tamarind in 1/4 cup of water. Dry roast the

groundnuts and remove the skins. Then put all the
ingredients together and grind into a paste.

Hot Chutney
Ingredients
6-7 split green chillies
1 bunch of coriander(Cilantro)leaves
3 tbsp dried, dessicated coconut
1-2 tsp chilli powder
1 tsp mustard seeds

Method
Season oil with mustard,add the green chillies, coriander
leaves chopped, red-chilli powder and the coconut.
Fry for a while and then blend it into a smooth paste,
adding salt to taste.
This chutney is usually used for masala puri/chat.

Hot coconut chutney

Ingredients
Grated coconut- 1 cup, Dry chilles- 5 to 6,
Asafotida- 1/4 spoon, urad dhal - 1 spoon, tamarind
paste- 1/2 spoon, salt- 1/2 spoon

Method
Fry all the things except tamarind.Add the tamarind to
the mixture Grind it.

Page 11 of 411

Chutneys

Five Star Indian Recipies

Hot Mango Chutney

Ingredients

Method

3 large sweet mangoes, slightly ripened

1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil

Peel the mango and cut it into small chunks.

Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside.
Roast the methi, saunf, cumin and coriander
seeds and crush coarsely using a mortar and pestle.
This is how powders are traditionally made.
But if you are of the impatient kind, go ahead
and use the coffee grinder but make sure
that the powder is a little coarse.
Set aside.
Heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and
green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to
taste, lime rinds and lime juice.
Bring to a boil on a low flame.
Remove from heat and let it cool to room temperature.
Store in an airtight container.
If boiled and cooled well, since no water is used in
making this dish, it should keep well for more than a
week.
Store it in airtight containers in the fridge.

Loshne Guli
Ingredients

Method

1 coconut, scraped or grated

4-5 garlic pods
20 dry red chillies
Sal to taste
A small ball tamarind
1 tbsp ghee
1 tbsp cooking oil

Peel the garlic and fry till light brown in the

ghee/oil.
Drain and blend to a smooth paste with the coconut,
chillies, tamarind and salt to taste.
Add water as necessary.
This chutney is usually dry in consistency.
Eat with rice and dali thoi.
This freezes well and can also be refrigerated for
about a week.

Mango Chutney
Ingredients

Method

Mango - 1 , grated Coconut - 1 cup, green chillies/

red chillies - 4 , salt - 1/2 tsp , Urud Dal - 1/2 tsp ,
Mustard Seeds - 1/4 tsp , Asfoetida - 1/4 tsp

Grind Mango , coconut , green chilli and salt into a

coarsely. In two tsp of oil splatter mustard seeds . When
it bursts add Urud dal and add it to the chutney.

Page 12 of 411

Chutneys

Five Star Indian Recipies

Mango Thogaiyal
Ingredients
mango (not too sour, not too sweet) - 1/4 kg, red
chillis - 5, salt - 1/2 tsp, asafoetida - 1/4 tsp,
mustard seeds - 1/4 tsp, fenugreek powder - 1/4
tsp, sesame oil - 3 tsp

Method
Peel the mangoes and remove the seeds. Grind
mangoes, red chillis, salt and asafoetida. Heat 3 tsp
sesame oil, add mustard seeds. When it bursts, add
fenugreek powder and add the ground paste and fry
lightly. It should not be fried too much otherwise the smell
of mango may disappear.

Mathanga chammanthypodi
Ingredients
Butternut squash 1 cup(grated)
Channa dal 2 tbsn
Urid dal 2 tbsn
Tamarind paste 1 tspn
Red Chilly 6
Asaphoetida tspn
Coconut 1 cup
Cooking oil 1 tbsn
Salt As per taste

Method
Heat oil in a pan and fry channa dal and urid dal till
brown. Remove and keep aside.
To the same pan add coconut, red chilly, Tamarind and
asaphoetida, and fry till coconut is golden brown. Keep
aside.
Add the squash and roast till all the moisture is gone.
Grind all the ingredients together with salt to get a fine
paste/powder.
This can be kept in an air tight container for 1-2 weeks
and for 1-2 months if refrigerated.

MINT AND CORIANDER CHUTNEY

Ingredients
1 bunch Coriander leaves
1 bunch Mint leaves
Green chili
1 oz
Seedless tamarind
1 tsp Salt
4T
Water
medium Onion

Method
Wash and soak tamarind in water for 1/2 hour. Clean,
pick and wash the
coriander and mint. Separate pulp from the tamarind and
squeeze out the
pulp. Grind coriander, mint, green chili and onion into a
fine paste.
Add the tamarind pulp and salt. Blend well. In an airtight
jar this
can be refrigerated for up to one week.

Page 13 of 411

Chutneys

Five Star Indian Recipies

Mint Chutney
Ingredients

Method

1 bunch mint leaves, washed and chopped

1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Fry all these in a little oil, one by one.

Blend to a smooth paste using a little water.

Mint thogaiyal
Ingredients

Method

Roast 4 tsp of urud dal, 4-5 red whole peppers(dried

chillie), in little oil.Add fresh mint leaves(1 cup)

add to this after switching off the stove and stir for a
while.To this add a pinch of asafoetida, salt, a pinch of
tamarind and grind into a thick paste. This can be mixed
with rice and sesame oil, or as a side dish to curd rice

Moolangi Chutney
Ingredients
1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
1 tsp dalia (Hurugadle)
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves

Method
Blend together the coconut, tamarind, peppercorns,
dalia, green chillies and the ginger.
When it's almost smooth in texture, add the garlic,
salt to taste and the grated radish.
Run the blender for about 3-4 secs.
The radish and garlic should be about a qarter
mashed up.
Remove from the blender and season with
mustard seeds and curry leaves.

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Five Star Indian Recipies

Onion Chutney
Ingredients

Method

Onions 2 small or 1 big

Urad dhall 4 t.spoons
Channa dhall 1 t.spoon
Red chillies 4
Salt 1/2 t.spoon
Mustard a small pinch
Tamarind paste less than 1/4 t.spoon
Oil 1 t.spoon

Fry mustard, urad dhall, channa dhall, and red chilli in oil
till
the dhall's turn brown, now add chopped onions, and
keep frying
till onions become brown. Wet grind above with tamarind
paste and
salt.

Onion thogaiyal
Ingredients

Method

onion - 1/4 kg, salt - 1/2 tsp, red chillies - 4, urud

dal - 4 tsp, tamarind - 1/2 inch piece, oil - 3 tsp.

In 1 tsp oil, roast red chillies and urud dal. Chop onions,
add other ingredients and grind coarsely.

Orange Peel Chutney

Ingredients

Method

Peels of orange (finely chopped) - 1 cup, red

chillies - 8, urud dal - 6 tsps, asafoetida - 1/4 tsp,
oil - 4 tsp, tamarind - 1/2 inch diameter ball, salt 1/2 tsp

Wash the skin of oranges and chop into fine pieces.Heat

oil and roast the urud dal and red chillies. When it is
roasted add the asafoetida and and remove. In the same
oil, roast the orange pieces. Mix all the ingredients and
grind into a coarse paste.

Parupu Thokayal
Ingredients
Thuvar dhall 1/2 cup
Channa dhall 2 t.spoons
Pepper 1/2 t.spoon
Red Chilli 1
Hing 1/4 t.spoon
Salt 1/2 t.spoon
Oil 2 t.spoons

Method
Fry thuvar dhall, channa dhall, pepper, red chilli, and hing
in
oil. Wet grind the above with salt.

Page 15 of 411

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Five Star Indian Recipies

Peanut chutney
Ingredients

Method

Peanut - 1 cup, roasted channa dal- 1/2 cup, green

chillies- 5 nos, salt- to taste
Method:

grind all the above ingredients inot thick paste and

season it with mustard, urad dhal and 2 red chillies. this
can be served with all tiffins.

Pineapple Gojju
Ingredients
2 tablespoons coconut
5-6 green chillies
4-5 red chillies
1/2 tsp methi seeds
1 tsp jeera
2 tsp coriander seeds
1 small bunch coriander leaves
1/2 tsp saunf
1 clove
2-3 peppercorns
1/2 can of chopped pineapple
1 tsp mustard seeds
1/2 sprig curry leaves
A pinch of hing (asoefetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder(optional)

Method
Fry all the masala ingredients in a little oil, drain and
blend into a smooth paste.Set aside.
Open a small can of cubed pineapple and drain the juice
from the fruit.
Heat 4 tsp oil and add the mustard seeds.
When they crackle add crushed curry leaves and hing.
Immediately add turmeric and fry for half a minute.
Now add the fruit pieces and fry for 5 minutes.
Add the red chilli powder and fry.
Now add the ground paste and a little water.
Add salt to taste and take it from the fire when the
mixture comes to a boil.

Plantain bust thogaiyal

Ingredients

Method

Separate the flowers and remove the tongue-like

portion from the individual flowers. Cut the flowers
into fine pieces.

Roast 5 whole red peppers, 1/4 tsp asafoetida, a pinch of

tamarind and 1 tsp salt in little oil. Swith off the stove and
add the chopped plantain flowers and slightly heat in the
heat of the pan itself. Once it cools grind the contents in
a blender.

Page 16 of 411

Chutneys

Five Star Indian Recipies

Plantain Gosthu
Ingredients

Method

Unripe plantain - 1, red chillies -2 , asafoetida - 1/4

tsp, mustard seeds - 1/2 tsp, tamarind - goose
berry sized

Cut plantain into two halves . Boil in a pressure cooker

and peel the skin. Soak tamrind in two cups of water for
10 minutes and squeeze out the juice. Heat oil in a frying
pan and add mustard seeds. When it bursts add red
chillis and asafoetida. Mix the cooked plaintain in the
tamrind extract and add it to the frying pan. Heat until
well cooked. Do not allow the liquid to become very thick.
It should be a watery liquid. This goes very well with
pongal and rice upma.

Puli Thogaiyal (Chutney)

Ingredients

Method

Grind grated coconut with tamarind(one small ball),

salt, jaggery, little bit of coriander leaves, curry
leaves, a small piece of ginger, 3-4 green chillies, to
a coarse paste, adding minimum water to a thick
consistency.

This goes well with milagootal with rice or chappathy,

dosai or curd rice.

Puliyinchi
Ingredients
Green chilly (chopped fine) 1/2 cup
Ginger (chopped fine) 1/2 cup
Mustard seeds 2 tspn
Cooking oil 1 tbsn
Red chilly 2
Curry leaves 1 sprig
Tamarind paste 1 tspn
Coconut 1 cup
Water 1-2 cups
Fenugreek seeds 1 tbsn
Turmeric dal tspn
Salt As per taste

Method
Heat oil in a pan and add mustard seeds and when they
crackle add red chilly and curry leaves and fry for a while.
Add the green chilly and ginger and fry till browned. Now
add tamarind paste turmeric powder and salt and bring to
boil. Now reduce the heat and cook on low flame.
Meanwhile, heat a pan and roast fenugreek seeds till
browned and grind to get a fine powder. Add this to curry.
Continue cooking on low flame till gravy is thickened.
Remove from flame.

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Raw Onion Chutney

Ingredients
3 onions, chopped finely
2 tbsp white vinegar or 2 tbsp lime juice(freshly
squeezed)
2 tsp red chilli powder
Salt to taste

Method
Mix the red chilli powder and salt with the vinegar or lime
juice.
Add this to the chopped onions and mix well.
This chutney does not keep well for long.
It's best when eaten fresh.
This will yield about 2 cups of chutney.

Red Bellpepper Chutney

Ingredients

Method

Red Bell Pepper (Large)- 1, Tomatoes (medium)- 1,

Onion (small) (optional)- 1, Mustard seeds- 1tsp,
Udad Dal- 2tsp, Red chillies - 2

Cut Red bellpepper (red capsicum), tomatoes, onion into

small cubes. Heat 2 tablespoon of oil in a pan, put
mustard seeds, udad dal and red chillies. Wait till the
udad dal turns golden brown and fry the three vegetables
for about 5 minutes. Put all these in a blender, add salt
and grind together. This chutney goes very well with Idli,
Dosai, Pongal, adai and chappathis.

Ridge gourd Gosthu

Ingredients
Ridge gourd - chopped 1 cup red chillis -2 ,
asafoetida - 1/4 tsp, mustard seeds - 1/2 tsp,
tamarind - goose berry sized

Method
Peel the skin of ridge guard and cut into fine pieces. Fry
this in little oil.Soak tamrind in two cups of water for 10
minutes and squeeze out the juice. Heat oil in a frying
pan and add mustard seeds. When it bursts add red
chillis and asafoetida. Mix the cooked ridge guard in the
tamrind extract and add it to the frying pan. Heat until
well cooked. Do not allow the liquid to become very thick.
It should be a watery liquid. This goes very well with
pongal and rice upma.

Ridge Gourd thogaiyal

Ingredients

Method

Peel the skin, and cut the ridge gourd (peerkangai)

into small pieces and roast slightly in little oil.

Roast urud dal, red whole peppers, 1/4 tsp asafoetida, 1

tsp salt, a pinch of tamarind, minimum amount of water
and grind to a thick paste.

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Sweet Chutney
Ingredients
9-10 dates
1 lemon sized ball of tamarind
2 tsp roasted and powdered cumin seeds
1 tsp roasted and powdered coriander seeds
1 tsp jaggery, powdered
Salt to taste

Method
De-seed the dates.
Blend into a smooth paste the dates, juice
of the lemon size tamarind ball, a little jaggery, 1 tsp
roasted cumin powder, the coriander seeds and salt to
taste.

Sweet Chutney for Pani puri

Ingredients
Jaggery (grated)- 5 tablespoons
Tamarind- lemon sized ball
Seedless dates- 5
Red chili powder- 1/4 tsp
Salt
Soak tamarind in water and strain. Chop the
seedless dates and cook with little water. Add all
the ingredients and grind into a smooth paste.
Strain through a strainer. Boil for few minutes until it
becomes thick.
ripe)- 2 lbs (1 kg)
White Vinegar- 1/2 cup
Sugar- 2 tablespoons
Salt- 1 1/2 tablespoons
For spice bag:
Chopped onion- 3 table spoons
Garlic- 4 flakes
Green chilies- 3
Cardamom-3
Cloves- 3
Cinnamon- 2 inch piece
Whole black pepper- 1/2 tsp
Cumin seeds- 1/2 tsp

Method
Boil tomatoes in water for few minutes. Remove from fire
and keep closed for another few minutes. Strain and peel
off the outer skin from tomatoes. Grind it into a smooth
paste. Strain through a strainer to remove the seeds.
Grind all the spice bag ingredients coarsely. Tie them in a
thin muslin cloth and put the muslin bag into the tomato
pulp. Boil this in medium flame by stirring occasionally,
until it reduces to 1/3 of its original volume. Add sugar &
salt and mix well. Remove from fire. Then add vinegar.
Squeeze out the spice bag using a tong (Do not use
hands). Pour it in a clean bottle and store.

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Sweet Mango Chutney

Ingredients

Method

3 large mangoes, peeled and cut into chunks

(Use slightly ripened ones)
2 tsp sugar or jaggery
1 tsp lime juice
5 large dates, pitted
1 tsp cumin seeds, roasted
1/2 tsp coriander seeds, roasted
Salt to taste
2 tsp cooking oil

Peel the mango and cut it into small chunks.

Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside to cool.
Blend together the rest of the ingredients with
the mango without adding any water, to a smooth
paste.
Adjust salt if needed.
Remove from blender and store in an
airtight container.
This chutney keeps well for over a week
when properly stored in the fridge.

Tomato Chutney
Ingredients

Method

2 medium tomatoes, choppped

1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Heat 1/2 the amount of oil and add the methi.

Fry for a minute and then add the tomatoes.
Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind
and the coconut.
Set aside.
Heat the rest of the oil and add the chopped garlic and
onion.
Fry till the onion turns translucent and the garlic browns.
Now add the spices(red chilli, turmeric and dhania) and
fry for half a minute.
Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.

Tomato Hot sauce

Ingredients
tomatoes - 1 kg, salt - as required, green chillies - 4
Optional:garlic cloves - a few, tamarind - gooseberry
sized, jaggery (powdered) - 2 tap

Method
Boil tomatoes whole, peel and cool.Grind green chillies,
salt and tomatoes.Keep this paste in a pan in low heat
and stir until it becomes a thick sauce.Cool and store in
air tight bottles. You may add vinegar and cork.
Refrigerate

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Tomato sugar sauce

Ingredients
tomatoes - 2 kg, sugar - 1 kg

Method
Boil tomatoes whole, peel and cool. Grind into a liquid.
Melt the sugar in a vessel until when a laddle if this syrup
is dropped, a thread like formation is obtained.To this add
tomato paste and stiruntil it becomes a thick sauce.Store
in air tight bottles and refrigerate.

Tomato-Onion chutney
Ingredients
tomatoes - 100g, onion - 100g, salt - 1/4 tsp, red
chilli or green chili - 1 (optional)

Method
Grind everything raw. If required spalteer mustard seeds
and add to the chutney.

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Badami Milk Mix

Ingredients
1 tbsp badam (almonds), skinned
4 cardammoms, shelled
1 tsp pistachios, shelled
1/2 tsp kesari (saffron)

Method
Powder all the above in a coffee grinder and mix well.
Store in an airtight container.

Bisi Bhele Huli Anna powder

Ingredients
6 red chillies
1 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds
4 cloves
2 pieces cinammon
2 tsp urad dal
1 tsp channa dal
1/2 tsp peppercorns
1/2 cup coconut gratings
Oil/ghee(clarified butter) for roasting

Method
Roast all the above ingredients one by one in a little
oil or ghee and powder to a coarse powder
in a coffee grinder.
Store in a airtight container.
Use as required for Bisi Bele Huli Anna(See "Rice
Preparations" section)

Chat Masala Powder (Method 1)

Ingredients
Red chilies- 1/2 cup
Coriander seeds- 1/4 cup
Cardamom- 10
Cinnamon- 7
Cloves- 10
Whole black pepper- 1 tablespoon
Rock salt powder- 1/4 cup
Black salt (kala namak)- 2 tablespoons
Dry mango powder (amchur)- 4 tablespoons

Method
Dry the red chilies, coriander seeds and the spices under
sun(or)dry roast them in a pan and grind into a fine
powder and mix with the other ingredients. Store in an
airtight container.

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Chat Masala Powder (Method 2)

Ingredients

Method

4 tbsp coriander seeds

2 tbsp cumin seeds
1 tsp ajwain (thymol) seeds
2-3 whole dry red chillies
3 tbsp black salt crystals
1/2 tsp citric acid
1 tbsp dry mango powder (amchoor)
1 tbsp salt
2 tsp garam masala
1 tsp white/black pepper (optional)

Roast the first 3 ingredients seperately

and powder them with the chillies, black
salt and citric acid.
Mix in the remaining ingredients.
Store in an airtight container.
Will keep well for years.

Chennai Curry paste

Ingredients

Method

Garlic- 10 flakes
Ginger- 2 inch piece
Red chili powder- 2 tsps
Turmeric powder- 1 tsp
Coriander powder- 1 cup
Cumin powder- 1/2 cup
Black pepper powder- 1 tsp
Ground mustard seeds- 1 tsp
Cider vinegar- 1/4 cup
Oil- 3/4 cup

Grind all the ingredients except oil into a smooth paste.

Heat oil in a heavy-bottomed pan and fry the ground paste
over medium heat until the oil separates from the mixture.
Drain any excess oil and allow it to cool completely.
Store in an airtight container and refrigerate.

Coconut milk
Ingredients

Method

Grate cocnut using a coconut grater. Add boiling

water on it until it is just immersed.When it is
cooled, grind well in a mixie.Squeeze out the milk
from the pulp and filter it. If the precipitate still
contains milk, you may grind it once again to
extract more milk.Otherwise, you may throw away
the precipitate.

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Coconut Powder
Ingredients

Method

Red chillies 6-8

Coconut grated 2 cups
Mustrad 1/4 t.spoon
Urad dhall 1/4 cup
Channa dhall 1/4 cup
Hing a small pinch
Tamarind paste 1/2 t.spoon
Cooking oil 2 t.spoon
Salt 3/4 t.spoon

Dry roast grated coconut with 1 t.spoon of oil, until it

turns brown.
Fry mustard, red chillies, urad dhall, channa dhall, and
hing
with 1 t.spoon of oil until the flavour comes oil.
Dry grind everything coarseley.

Cumin and Pepper Rasam Powder

Ingredients

Method

Red chilles 6
Thuvar dhall 1 cup
Pepper 1/4 cup
Cumin seeds 1/4 cup
Curry leaves 1/4 cup

Dry roast every ingredient seperately except curry leaves

without
oil until the flavour comes out.
Grind the above with curry leaves coarseley.

Curry leaves powder

Ingredients

Method

gram dal - 2 tsp, whole red peppers - 4, asafoetida1/4 tsp.

Roast the above in a little oil.Roast a cup a fresh curry

leaves until it becomes crisp. Add a pinch of tamarind,
1/4 tsp salt to these and grind.

Curry Powder
Ingredients
Red chillies 8-10
Channa dhall 1/2 cup
Corriander seeds 1/4 cup
Hing 1/2 t.spoon
Curry leaves 1/4 cup

Method
Dry roast every ingredient seperately except hing and
curry
leaves without oil until the flavour comes out.
Grind the above with curry leaves, and hing coarseley.

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Dosai Milagai powder

Ingredients

Method

Whole red peppers - 15

Urud dal - 50 g
Gram dal - 50 g
sesame seeds - 2 teaspoons
asafoetida - a pinch
tamarind - a pinch, sugar - 1/2 spoon, salt to taste

Slightly heat in little oil until the ingredients turn golden

red in a fry pan and grind the above ingredients.

Ellu podi (sesame powder)

Ingredients
Roast sesame seeds - 100g

Method
in a dry pan until it starts to burst. You may use black
sesame seeds, but it should be washed well and drained.
Black sesame will have better aroma. White sesame
seeds may also be used. Slightly heat 5 red whole
peppers, add salt and grind.

GARAM MASALA
Ingredients
3 - 5" pieces Cinnamon stick
1/2c
Green cardamom pods
1/2 c
Cumin seed
1/2 c
Black pepper corns
1/2 c
Cloves
1/2 c
Coriander seeds

Method
Dry the ingredients in an oven. Do not let them turn
brown. Remove
the seeds from the cardamom pods. Pound cinnamon
sticks into smaller
pieces. Combine ingredients until they are well mixed
and blend at
high speed for 2-3 minutes until completely pulverized.

Garam Masala Powder

Ingredients
4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)

Method
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio.

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Garlic powder
Ingredients

Method

garlic (big) -2, red chillies-4, urud dal - 4 tsp, gram

dal - 4 tsp, oil - 2 tsp, salt - 1/4 tsp (or to taste)

Roast red chillies, urud dal and gram dal in 2 tsp oil.Cool
to room temperature and grind to a coarse powder.
Separate garlic into cloves and peel.In the same oil, fry
the garlic cloves until well cooked. Add it to the ground
powder and grind once again until it mixes well.
This can be taken with rice and ghee.

Ginger Syrup
Ingredients

Method

ginger - 1 inch piece, coriander seed 1 tsp, water - 1

cup, honey - 1 tsp, lime - few drops (optional)

Smash the ginger piece and add it in a cup of water.

Powder the coriander seeds by smashing it and add it to
the mix. Allow it to boil. After it boils , filter and add
honey. Add a few drops of squeezed lime if preferred

Gooseberry Powder
Ingredients

Method

gooseberry vathal - 1 cup, salt - 1/4 tsp, red chilli - 1. Grind the above into a nice powder. This can be served
with rice.

Green Paste
Ingredients
Mint leaves- 1 cup
Coriander leaves (cilantro)- 1 cup
Ginger- 1 inch piece
Garlic- 5 cloves
Seeds from 7 green cardamom
Cloves- 1/2 tsp
Turmeric powder- 1 tsp
Fenugreek seeds- 1 tsp
Cider vinegar- 1/4 cup
Oil- 1/2 cup

Method
Grind all the ingredients except oil into a smooth paste.
Heat oil in a heavy-bottomed pan and fry the ground paste
over medium heat until the oil separates from the mixture.
Drain any excess oil and allow it to cool completely.
Store in an airtight container and refrigerate.

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Hyderabadi Curry powder

Ingredients

Method

Coriander seeds- 5 tablespoons

Cumin seeds- 3 tablespoons
Turmeric powder- 2 tsp
Fenugreek seeds- 1 tablespoons
Mustard seeds- 2 tablespoons
Whole black peppers- 1 tablespoons
Cloves- 1/2 tsp
Ground nutmeg- 1/4 tsp
Red chilies- 5
Dried curry leaves- 10
Cinnamon stick- 2 (broken into pieces)
Seeds from 10 cardamom
Bay leaves- 4

In a heavy-bottomed pan fry all the ingredients for 5

minutes over medium heat. Remove from heat. Grind all
the roasted ingredients together to a powder. Store in an
airtight container.

Idli Chillie powder

Ingredients

Method

dehusked black gram-1/2cup,red chillies20,coriander seeds-1tsp,bengal gram dhal-1tsp,

tamarind-small gooseberry sized, rock salt-1 1/2tsp
OR table salt to taste

Heat one teaspoon of oil and fry all the ingredients till
golden brown.Pound together with salt and
tamarind.Preserve in clean air-tightcontainer.

Idli Mulagaipodi
Ingredients
Red chillies 1 cup (about 15-20)
Urad dhall 1/2 cup
Channa dhall 1/2 cup
Poppy seeds 2 t.spoons
Seseame seeds (black or white) 1/4 cup
Hing 1 t.spoon
Salt 1.5 t.spoons
Cooking oil

Method
Roast poppy seeds, and seseame seeds seperately until
the flavour
comes outand keep it aside.
Fry urad dhall, channa dhall and red chillies in little oil,
each
seperately until the flavour comes out (light brown), and
add
salt and hing, and keep it aside.
Grind everything coarsely.

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Idli Mulagaipodi Method 2

Ingredients

Method

Channa dhall 1 cup

Urad dhall 1/2 cup
Red chillies 20
Seaseme seeds 1/4 cup
Hing 1.5 t.spoon
Jaggery 1/2 t.spoon
Tamarind a small piece
Salt 2 t.spoons
Cooking oil 2.t spoons

Roast seseame seeds seperately until the flavour comes

out and keep it aside.
Fry urad dhall, channa dhall and red chillies in little oil,
each
seperately until the flavour comes out (light brown), and
add
salt, hing, jaggery, and tamarind and keep it aside.
Grind everything coarsely.

Idli Podi
Ingredients
Gram dal - 1 Cup
Urad dal - 3/4 Cup
Red Chilies - 20
Asafetida - 1/4 tsp
Salt - to taste
Dried curry leaves - few
Garlic - 3 cloves

Method
Heat a heavy bottomed pan toast the garlic till it turns
golden brown. Add curry leaves and remove from the
stove. Cool well. Toast all the other ingredients over low
heat till they give out aroma. Grind everything to a coarse
powder with salt.
Serve a teaspoon sized portion with idli, make a little
cavity in the top as you would for mashed potato, and mix
in another enough coconut oil to soak through but not run
off.
In Kerala, idlis are often served with this powder, which is
mixed with coconut oil and used for dredging the idli to
give it some flavor.

Kari masala powder

Ingredients
Coriander seeds - 1 cup
Gram Dal - 1 cup
Cumin seeds - 1/2 cup
Urud Dal - 1/2 tsp
fenugreek seeds - 1/4 tsp
whole red peppers-10 asafoetida - 1/4 tsp (add last)

Method
Slightly heat in little oil until the ingredients turn golden
red in a fry pan and grind the above ingredients.

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Kashmiri Garam Masala

Ingredients

Method

Cinnamon stick- 4 (broken into pieces)

Seeds from 1 cup green cardamoms
Whole black peppers- 1/4 cup
Black cumin seeds- 1/2 cup
Cloves- 1/4 cup
Grated nutmeg- 1/2
Fennel seeds- 1/2 cup

In a heavy-bottomed pan fry all the ingredients for 5

minutes over medium heat. Remove from heat. Grind all
the roasted ingredients together to a powder. Store in an
airtight container.

Kootu Powder
Ingredients

Method

Red chillies 6-8

Urad dhall 1/2 cup
Pepper 2 t.spoons
Hing 1/2 t.spoon
Curry leaves a few

Dry roast every ingredient seperately except hing and

curry
leaves without oil until the flavour comes out.
Grind the above with curry leaves, and hing coarseley.
While making vegetable kootu, mix 1 t.spoon of kootu
podi with
2 t.spoons of coconut and grind this, and add it to the
boiling
vegetables.

Masala Tea Powder

Ingredients
2 sticks cinammon
1 tsp ginger powder
3-4 cloves
4-5 cardammoms
1/2 tsp saunf(fennel)
1 peppercorn

Method
Powder all the above ingredients and mix.
Store in an airtight container.
Will keep well for years.

Mughal Garam Masala

Ingredients
Seeds from 1 cup green cardamoms
Cinnamon stick- 2 (broken into pieces)
Whole black peppers- 1/4 cup
Cloves- 1/4 cup
Ground nutmeg- 1 tablespoon

Method
In a heavy-bottomed pan fry all the ingredients for 5
minutes over medium heat. Remove from heat. Grind all
the roasted ingredients together to a powder. Store in an
airtight container.

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Narthalai Podi (Veppilaikatti)

Ingredients

Method

Take some bitter-orange leaves(narthalai) and pick

the leaves separately.

Remove the center line of each leaf and wash well. Grind
whole red peppers, salt and asafoetida in a blender and
add the leaves to this and grind finely. Store in a tight
container so that the moisture in the powder does not go
away.This will taste great with curd rice.

Parupu Powder
Ingredients

Method

Red chillies 2
Thuvar dhall 1.5 cups
Channa dhall 1/2 cup
Pepper 2 t.spoons
Cumin seeds 1/2 t.spoon
Corriander seeds 1 t.spoons
Hing 1/4 t.spoon
Salt 1 t.spoon

Dry roast every ingredient seperately except hing and salt

without oil until the flavour comes out.
Grind the above with hing and salt into a nice powder.

Pattu Milagai Podi

Ingredients

Method

red chillies - 10, tamarind - gooseberry sized, salt 1/2 tsp, asafoetida - 1/2 tsp

Grind the above withoutr adding water or oil.This is a side

dish for curd rice, idli, dosai etc. This will be preferred by
those who like very hot tastes.

Plantain Podi
Ingredients

Method

Green Plantains (Raw) or potatoes - medium sized.

Cut any of the above into large pieces and steam them in
a pressure cooker.Roast toor dal - 4 tsp, 6 red whole
peppers, salt and asafoetida in a little oil and grind into a
fine powder. Sprinkle this powder on the boiled vegetable
and mash well.

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Puliyogare Mix
Ingredients

Method

1 cup fresh shredded coconut

4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds

Roast the coconut and set aside.

Roast the coriander, cumin, 6 red chillies,
1 sprig curry leaves, pepper, asoefetida,
1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp
channa dal,1 tsp urad dal and 2 tsp peanuts
one by one till they turn aromatic.
Powder to a fine powder using a coffee grinder
and set aside.
Mix in the coconut gratings and powder once again.
Set aside.
Heat some oil and add the remaining musatard seeds,
red chillies, urad dal, channa dal, peanuts,
sesame seeds and curry leaves.
When the seeds start crackling, add the tamarind
juice and salt/jaggery. Mix well.
Add salt to taste.
The liquid will start boiling.
Now add the powdered masala and simmer till
you get a sticky masala.
Heat through and cool.
This will keep well for a month in a airtight
container if refrigerated.
Mix this with plain cooked rice to get puliyogare
or tamarind rice.

Rasam Powder
Ingredients

Method

1 tbsp toor dal

5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting

Roast each of the above till they turn aromatic.

Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio.

Sambar paste
Ingredients
coriander seeds 1 tsp , gram dal - 1 tsp, red chilli -1
, asafoetida - 1/4 tsp , fenugreek seeds - 1/4 tsp ,
grated coconut - 4 tsps

Method
Roast all the ingredients except coconut in little oil.
Roast the coconut slightly . Grind all the ingredients into
a coarse paste.

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Sambhar Powder
Ingredients
Red chillies 1 cup (about 15-20 chillies)
Corriander seeds 1.5 cups
Channa dhall 1/4 cup
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1 t.spoon
Curry leaves 1/4 cup
Turmeric 1/2 t.spoon

Method
Dry roast every ingredient seperately without oil till the
flavour comes out. Fry methi until it turns dark brown.
Grind the above with curry leaves, and turmeric into nice
powder.

Savory Curry Powder

Ingredients
Coriander seeds- 2 tablespoons
Cumin seeds- 2 tsps
Turmeric powder- 2 tsp
Ground ginger- 1 tsp
Red chilies- 3

Method
In a heavy-bottomed pan fry all the ingredients for 5
minutes over medium heat. Remove from heat. Grind all
the roasted ingredients together to a powder. Store in an
airtight container

Simple Garam Masala

Ingredients
Seeds from 1 cup green cardamoms
Whole black peppers- 1/4 cup
Cloves- 2 tablespoons
Grated nutmeg- 1/4
Cumin seeds- 1/4 cup

Method
In a heavy-bottomed pan fry all the ingredients for 5
minutes over medium heat. Remove from heat. Grind all
the roasted ingredients together to a powder. Store in an
airtight container.

South Indian Garam Masala

Ingredients
Whole black peppers- 1/2 cup
Cloves- 1/2 cup
Grated nutmeg- 1/2
Red chilies- 5
Cinnamon stick- 4 (broken into pieces)
Seeds from 1 cup green cardamoms
Seeds from 1/4 cup black cardamoms
Coriander seeds- 1 cup
Cumin seeds- 1/2 cup

Method
In a heavy-bottomed pan fry all the ingredients for 5
minutes over medium heat. Remove from heat. Grind all
the roasted ingredients together to a powder. Store in an
airtight container.

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Five Star Indian Recipies

Spicy Curry Powder

Ingredients

Method

Coriander seeds- 1/2 cup

Cumin seeds- 1/4 cup
Black mustard seeds- 1 tablespoon
Black peppers- 1 tsp
Red chilies- 5
Fenugreek seeds- 3/4 tsp
Turmeric powder- 2 tsps
Dried curry leaves- 20

In a heavy-bottomed pan fry all the ingredients for 5

minutes over medium heat. Remove from heat. Grind all
the roasted ingredients together to a powder. Store in an
airtight container.

Tamarind Rice Mix (Pulikkachal)

Ingredients

Method

Coriander seeds (Dhaniya)- 1 tsp

Fenugreek seeds- 1 tsp
Sesame seeds - 1 tsp
Asafetida - tsp
Tamarind extract- 1 cup
Urad dhal- 1 tsp
Channa dhal- 1 tsp
Red chilies- 4
Salt
Oil- 3 tablespoons

Roast the 1st 3 ingredients without oil and grind into fine
powder.
Heat oil in a pan and add urad dhal, channa dhal and red
chilies and fry for a few minutes. Add tamarind extract
and salt. Allow it to boil. Add the ground spice powder
and mix well. Stir constantly until it becomes thick and
the oil floats on the top of the mixture and it comes
without sticking to the pan. Refrigerate and store.

Tandoori Masala
Ingredients
Red chili powder (cayenne)- 1 tablespoon
Coriander seeds- 1 tablespoon
Cumin seeds- 1 tablespoon
Garlic powder- 2 tsp
Dry ginger powder- 2 tsp
Dry mango powder- 2 tsp
Dried mint- 1/2 tsp
Few drops of red food coloring

Method
Grind the cumin and coriander seeds into a fine powder.
Add all the other spice powders & the red food coloring
and mix well. Store in an airtight container.

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Tandoori Masala Powder

Ingredients
4 tsp
3 tsp
4 tsp
4 tsp
3 tsp
2 tsp
1 tsp
3 tsp
1 tsp
1 tsp

Method

ground coriander
ground cummin
garlic powder
paprika
ground ginger
mango powder
dried mint
deep red coloring
chilli powder
yellow colouring

Mix all together and store.

The coriander and cumin powders must be freshly ground.
Use as required.
This will keep for months if stored in an airtight
container.

Vallarai powder
Ingredients
vallarai leaves - 2 cups, salt - 1/4 tsp

Method
Roast the leaves of vallarai in a dry pan. Add salt and
powder it in a mixie.This can be taken along with rice.
Gooseberry vathal (Nelli mulli)
Remove the seeds from the gooseberries. Spread them
on a large plate and dry in the sun for two days or until it
turns crisp. Store in air tight containers.

Vindaloo Paste
Ingredients
Chopped onions- 2 cup
Tomatoes- 1/2 kg (1 lb)
Red chilies-10
Garlic- 10 cloves
Grated ginger- 3 tablespoons
Mustard seeds- 1 tsp
Cumin seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Cardamom- 4 (only the seeds)
White vinegar- 2 tablespoons
Oil- 5 tablespoons

Method
Grind the red chilies with 1/2 of the ginger, garlic,
mustard, cumin & mustard. Mix this with the vinegar and
make it as a paste. Heat oil in a pan and fry the onions
until golden brown. Add the tomatoes and fry for few
minutes. Then add the ground spice paste and mix well.
Add the remaining spices and fry until the oil separates
from the mixture. Remove from fire and let it cool
completely. Store in an airtight container and freeze.

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Aavakkai (Mango pickle)

Ingredients

Method

Sour mango pieces(medium sized)- 3 cups

mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder 2 tsp, asafoetida powder - 1 tsp

Mix the above ingredients and add the mangoes and mix
well.Add 3 cups of sesame oil. The oil should come to
the top. For the next 4 days, stir it with a dry laddle once
everyday. Store in refrigerator

Brinjal Vathal
Ingredients

Method

cut brinjal into semicircular pieces. Spread on a

large plate and dry it on the sun for two days or until
it becomes crisp. This can be used vathal
kuzhambu and morkuzhambu

Chillie pickle
Ingredients

Method

green chillies - 100g, tamarind - gooseberry sized,

urud dal - 2 tsp, fenugreek seeds - 1/2 tsp,
mustard - 1/2 tsp, asafoetida - 1/2 tsp, oil - 10 tsp,
salt - 1 tsp.

Roast a few spoons of urud dal and asafoetida in little oil,

add 10-15 green chillies(small) and fry until the green
colour of the chillies changes. To this, add salt to taste, a
pinch of tamarind and a pinch of jaggery and grind.Pop
mustard seeds in little oil, add fenugreek seeds and add
the ground mixture and fry till the raw smell disappears. If
it is too hot you may add 1/2 tsp of jaggery powder or
sugar and fry.

Cluster beans vathal

Ingredients
Cluster beans - 1 kg, salt - 2 tsp, sour curd - 4 tsp.
Pick the cluster beans separately and spread the
salt over it.

Method
Steam them in a cooker and remove. Add the curd and
keep it for 10 min.Then dry in hot sun until they become
very crisp.

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Coriander pickle
Ingredients

Method

fresh coriander leaves - 1 cup, red chillie powder - 1

tsp, mustard - 1/2 tsp, fenugreek seeds - 1/2 tsp,
asafoetida - 1/2 tsp, tamarind - 1/4 inch ball, salt 1/4 tsp, oil - 6 tsp

Wash fresh coriander leaves and pick the leaves and dry
it on a piece of paper.Soak a pinch of tamarind in very
little water. Add salt, red chilli powder and the soaked
tamarind over the leaves and leave it for about 20
minutes.Then grind into a fine paste.
Heat some oil in a fry pan, add mustard seeds and then
fenugreek seed powder and asafoetida.Add the ground
paste and heat in simmer until the raw smell disappears
and it is fried well

Cranberry Thokku
Ingredients

Method

Shred 1/2 kg cranberries and boil in a pressure

cooker. Heat 5 tsp of oil in a frying pan, add
mustard, fenugreek seeds and asfoetida.Add the
boiled cranberries. Add 3 tsp salt, 5 tsp red chillie
powder and cook in low heat with constant stirring
until it becomes a thick paste

Curd Chillie pickle

Ingredients

Method

To I kg of green hot chillies(small) add 5 tsp salt

and 2 cups of very sour curd or 2 cups of tamarind
juice and leave it for 1 week with stirring well once a
day. Then dry in hot sun or oven.

Ginger Pickle
Ingredients
ginger - 100g, mustard seeds - 1/4 tsp, fenugreek
powder - 1/4 tsp, asafoetida - 1/4 tsp, salt - 1/4 tsp,
red chillie powder - 1/32 tsp.

Method
Grate ginger finely.After grating the ginger, it is better if
you soak the same for 5 min in water,and drain. Take 4
tsp oil and add mustard seeds.When it splatters, add
fenugreek seed powder and asafoetida. Add grated
ginger, salt, red chillie powder and fry well till the
moisture is gone and it becomes a non-sticky paste.

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Gonkura Thokku
Ingredients

Method

Wash the gonkura leaves and dry them on a sheet

of paper.

Cut into fine pieces.To 5 spoons of oil, add mustard

seeds, fenugreek seeds, asafoetida, and add 1 cup of
chopped leaves. Fry with constant stirring.Add 1 tsp salt,
2 tsp red chillie powder and cook until it becomes a nonsticky paste.

Gooseberry pickle
Ingredients

Method

Heat 3-5 tsp of oil and add 1 tsp mustard seeds.

When it pops, add 1/2 tsp fenugreek seeds, 1 tsp
asafoetida.

Add 1/2 kg gooseberries (larger the tastier), and fry

evenly for about 5 min.Then add 4tsp salt, 4 tsp red chillie
powder, a cup of water and close the pan with a lid Stir
once in a while until the gooseberries become soft and
fully cooked.Store in refrigerator. Stir the pickle once
every day.

Gooseberry thokku
Ingredients

Method

Boil 1/2 kg gooseberries in a pressure cooker and

remove the seeds.

Heat 5 tsp of oil in a frying pan, add mustard, fenugreek

seeds and asfoetida.Add a cup of water and the boiled
gooseberries(seeds removed). Add 3 tsp salt, 3 tsp red
chillie powder and cook in low heat with constant stirring
until it becomes a thick paste.

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Green Chilli Pepper Pickle

Ingredients

Method

Fresh Green Chilli Pepper(Cayenne

Pepper)[Pacchai Milagai] - 15, Tamarind [Puli] - 3/4
Ounce, Sesame Seeds [Ellu] - 4 Tsp, Sugar
[Sarkarai] - 3 Tsp, Dry Red Chilli Powder [Pattai
Milagai Podi] - 1 Tsp, Asafoetida [Perungayam] 1/2 Tsp, Mustard Seeds [Kadugu] - 1 Tbsp,
Turmeric Powder [Manjal Podi] - 1/4 Tsp, Cooking
Oil - 3 Tsp, Salt - To Taste

1. Powder the sesame seeds finely and keep it aside.

2. Wash and slit the chillies into half, to 3/4th of its length
[do not cut it into two half]
3. Soak the tamarind in 1/2 glass of warm water, extract
a thick tamarind juice.
4. Heat the oil in a kadai[vaanali] and add the mustard
seeds, when they splutter, add the green chillies and
saute it for 2 minutes, then close the kadai with a lid and
keep the heat in medium. After 4 minutes the chillies will
start becoming pliant. Now add turmeric, asafoetida, salt,
sesame powder, red chilli powder and saute it well so
that the masala gets mixed with the chillies evenly. Add
tamarind water to it and close the lid and keep it for 5
minutes.
After 5 minutes, keep stirring it every 2 minutes so that
the contents do not get burnt in the bottom of the kadai.
After 15 minutes add sugar and stir. When the chillies get
well cooked and soft the masala and the tamarind water
together becomes a well mixed gravy and the oil starts
floating on top of the gravy. Now remove it from the stove
and serve it with plain rice, chappatis, dosas, or curd rice
as a side dish.
Tips:
# Do not reheat this dish once the preparation is over.
# Depending on the individual's preference for hot taste
one can add or reduce the number of green chillies and
the amount of sugar.[too much sugar will destroy the
authenticity of the dish]
Storage:
Store this after the dish cools down in a dry porcelain
dish or a clean dry bottle with an air tight cover. Take
care not to use moist/ wet spoon. This will be good for 10
days in normal cool room temperature. If refrigerated it
will stay good for about 20 days.

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Five Star Indian Recipies

Hinga Mirsang
Ingredients
2 1/2 cups hot small green chillies
(It's best if you use the small(1" long)
round ones)
1/2 cup powdered white salt
1/3 cup black mustard seeds
6 teaspoons hing(asoefetida)
5 tablespoon cooking oil

Method
Wash the green chillies and dry them thoroughly.
Make one slit on each chilli and set aside.
Heat 1/4 of the oil and add the mustard seeds and fry
them
till they crackle.
Take them off the stovetop and mix with the salt.
In the same pan, brown the asofetida till it starts turning
brown.
Remove and add to the mustard/salt mixture.
Stuff this mixture in the green chillies and save
any remanining mixture.
Heat the remaining oil and add the green chillies and
any remaining stuffing.
Fry on a very low flame till all the chillies turn white
in color.
Remove and cool.
Store in an airtight container.
This will keep good for months.

Hot and Sour Tomato Pickle

Ingredients
1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Method
Slice the tomaotes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
Blend together the garlic, ginger, red chillies and
3/4 of the mustard, with a little vinegar.
Heat the oil and add the remaining mustard.
When the mustard crackles, add the fenugreek.
Fry for 2 minutes and then add the blended mixture
and fry well for over 20 minutes.
Add the tomatoes and the remaining vinegar.
Stir continuously as the mixture comes to a boil.
When the pickle is almost done, the oil begins to float
at the top.
Take it off the heat and let it cool.
Store in a clean bottle.
Will keep for a year.

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Five Star Indian Recipies

Hot tamarind sauce

Ingredients

Method

Tamarind- lemon sized ball

Oil- 2 tablespoons
Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Egg plant (brinjal)- 3 (cut lengthwise)
Red Chili Powder- 1 tsp
Turmeric Powder- 1/4 tsp
Asafetida Powder- 1/8 tsp
Garlic- 3 flakes (crushed)
Mustard Seeds- 1/2 tsp
Urad Dhal- 1/2 tsp
Salt

Soak tamarind in 2 cup of hot water for 10 minutes.

Remove the seeds and keep the water aside.
Heat oil in a pan and add mustard seeds, urad dhal,
onions, garlic, tomatoes and asafetida and fry for 5
minutes. Then add the egg plant and fry until tender. Pour
the tamarind extract and add turmeric, red chili powder
and salt. Close the pan. Turn the heat to medium and let
it boil until it becomes a thick gravy. Garnish with
chopped coriander leaves.

Instant kasu mango (from mango vathal)

Ingredients

Method

mango vathal - 1 cup, red chilli powder - 1/34 cup,

mustard seeds - 1/2 tsp, fenugreek powder - 1/2
tsp, asafoetida - 1/4 tsp.
.

Pour 1/2 cup boiling water on the mango vathal and soak
for 1/2 hour. Heat 2 tsp of oil, add mustard seeds. When
it pops, add the fenugreek powder, asafoetida, red chilli
powder and the remaining oil.Add the mango pieces and
stir

Kasu mango pickle

Ingredients
very sour mango slices - 1 cup, salt - 1/4 cup, red
chilli powder - 1/4 cup, fenugreek seed powder - 1/2
tsp, asafoetida - 1/4 tspsesame oil - 1/2 cup,
mustard seeds - 1/2 tsp (optional)

Method
Spread salt on the mango slices and leave it for two
days, shaking once a day.Separate the watery liquid and
the mango pieces into two different vessels.Spread the
mango pieces on a large plate and dry it in the sun for
one full day.Heat 2 tsp of oil in a fry pan, add mustard
seeds.When it pops, add fenugreek seed powder,
asafoetida and then add red chilli powder.Add the
preserved watery juice to this and bring to boil.Now add
the mango pieces and cook for 2 min.Now add the
remaining oil and stir well.Allow the pickle to cool to room
temperature and store in glass bottles.

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Five Star Indian Recipies

Lemon Pickle Method 1

Ingredients

Method

Lemon 6 small or 4 large

Red chilli powder 1/2 cup
Turmeric powder 1/4 t.spoon
Methi seeds 1/2 t.spoon
Mustard 1/4 t.spoon
Hing 1/4 t.spoon
Salt 1/4 cup
Cooking oil 1/4 cup

Cut lemon into small dices, add salt, turmeric, and keep
it aside
for 4-5 days. Add red chilli powder to this lemon and mix
it well.
Roast methi seeds and dry grind it and keep it aside.
Heat oil in a pan, and add mustard, and hing and let it
cool.
When the above oil becomes room temperature, mix it
with the
lemon, and add the roased methi powder.

Lemon Pickle Method 2

Ingredients

Method

Lemon 6 small or 4 large

Ginger big piece peeled and finely chopped
Green chillies 15 chopped
Turmeric powder 1/4 t.spoon
Methi seeds 1/4 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Salt 2 t.spoon
Cooking oil 2 t.spoon

Cut lemon into small dices, add salt, turmeric, and keep
it aside
for 4-5 days. Add red chilli powder to this lemon and mix
it well.
Roast methi seeds and dry grind it and keep it aside.
Bring 2 cups of water to a boil and add this to the soaked
lemon.
Fry mustard, hing, green chillies, and ginger in oil and
add this
to the lemon.
Add the roasted methi powder when the above is cool (ie)
room temperature.

Lime pickle
Ingredients
Fresh lime(large size, thin skin, ripe) - 6

Method
Cut into medium pieces.(Preseve the juice while
cutting).Add salt- 4 spoons,red chilli powder - 4 spoons,
asafoetida - 1/2 spoon and mix well.
Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when
it splatters add fenugreek seeds and asafoetida.Add this
to the poickle and mix.Store in refrigerator.

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Five Star Indian Recipies

Maakali pickle
Ingredients

Method

mustard - 2 tsp, dried red peppers - 4, salt - 1 tsp,

turmeric powder - 1/2 tsp

Grind the above ingredients by adding minimum water

into a smooth paste.
Maakaali - 1/2 kg - Remove the skin and cut into small
pieces.Add the ground paste and 1 cup thick curd to the
maakali. Stir once daily

Maavadu (Tender mango pickle)

Ingredients

Method

tender mangoes - 4 cups salt - 1/2 cup, mustard

seeds - 6 tsp, red chillies - 6, turmeric powder - 1
tsp

Grind mustard seeds, crystalline salt, whole red peppers

and turmeric powder into a thick paste.Wash the tender
mangoes, drain and pour a tsp of castor oil and mix over
it. Then spread the ground paste on it. For the next 2-3
days shake the mangoes well once every day. Store in
air tight containers in refrigerator. This will last for about
one year.

Manathakkali vathal
Ingredients

Method

green manathakkali - 1 kg, salt - 4 tsp, sour curd 1/2 cup.

Add all and keep it for 5 days. Stir once daliy. The dry in
hot sun for 2 -3 days until it becomes completely dry and
crisp. Store in tight container

Mango Pickle
Ingredients
Mango 1 large or 2-4 small
Red chilli powder 1/2 cup
Turmeric powder 1/4 t.spoon
Methi seeds 1/2 t.spoon
Mustard 1/4 t.spoon
Hing 1/4 t.spoon
Salt 1/4 cup
Cooking oil 1/4 cup

Method
Cut mango into small dices, removing the pitt, add salt,
turmeric, and keep it aside for 4-5 days. Add red chilli
powder
to this mango and mix it well.
Roast methi seeds and dry grind it and keep it aside.
Heat oil in a pan, and add mustard, and hing and let it
cool.
When the above oil becomes room temperature, mix it
with the
mango, and add the roased methi powder.

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Five Star Indian Recipies

Mango pickle (Thokku)

Ingredients

Method

Grated mangoes(very sour) - 1 cup, red chillie

powder - 1/3 cup, salt - 1/4 cup, sesame oil - 1/2
cup

Peel the mangoes and grate sour mango finely. Take half
of the sesame oil and add mustard seeds.When it
splatters, add 1/2 tsp fenugreek seed powder and 1/2 tsp
asafoetida. Add grated mango, add salt and fry well till
the moisture is gone and it becomes a non-sticky paste.
In the end add the red chilli powder and stir well for 2 min.
When it cools transfer it to a bottle and store in refrigerator

Mango Thokku
Ingredients

Method

Mango 1 large or 2-3 small

Chilli powder 1/2 cup
Turmeric powder 1/2 t.spoon
Roasted Methi powder 1/2 t.spoon
Mustard 1/2 t.spoon
Hing 1/2 t.spoon
Cooking oil 1/2 cup
Salt 4 t.spoons (or) approx 1/4 cup

Peel mango and grate it and keep it aside.

Heat oil in a pan and add mustard, hing, turmeric powder,
and
when the mustard splatters, add the grated mango, and
keep
stirring for 20-25 minutes till the oil seperates out. Now
add
chilli powder, and roasted methi powder and stir for just 5
minutes.

Mango Vathal
Ingredients
very sour mango(sliced) - 1 cup, salt - 1/4 cup.
cut mangoes in the form of thin slices of size about
one inch.To 1 cup of slices add 1/4 cup salt and
mix. Leave it soaked for two days.The mangoes will
become watery.

Method
Separate the mango pieces and the remaing liquid into
separate vessels.Spread the mango pieces on a large
plate and leave it in hot sun for one full day.Cover the
separated liquid with a thin cloth and leave it in hot sun
for one full day.During the evening, add the mango pieces
to the liquid and soak overnight.During the day, dry them
separately in hot sun.Repeat this procedure for about 2-3
days until all the liquid is exhausted.Then dry the
mangoes for one full day in hot sun.
Using this you can make mango pickles instantly

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Five Star Indian Recipies

Mixed Vegetable pickle

Ingredients

Method

Carrots - 1/2 C, cut in slivers, NOT grated ,

Cauliflower - 1 c, cut into small florets, ginger - 1/8
C, cut in slivers , green chiliies - 2-4, split
lengthwise , onion - 2 med sized, cut into slivers.
(Do not use red or any sweet onions) , Red pepper 1/2, seeds and ribs removed and cut in strips. ,
White vinegar - as much to cover all the above
ingredients., pickling spice mix - 1-2 tbsp (See
below for ingredients) , salt - as needed

Mix all the vegetables, add as much salt as needed to

coat all vegetables. Pour the vinegar to cover and a little
bit more. Place the pickling spice mix in a double layered
cheese cloth and tie it with a string. Pound the bundle
slightly (DO NOT POWDER the ingredients) to release
the flavor and immerse into the pickle. This pickle will be
ready to eat the next day.
Pickling spice mix: If you do not have the store-bought
one, you can make it yourself. Mix the following together:
yellow mustard seeds, Coriander seeds, all-spice,
caraway seeds, fenugreek, bay leaves, dill seeds, dry
ginger, crushed red chillies and cinnamon.

Modakithan Thogaiyal
Ingredients

Method

Modakithan - 2 cups, tamrind -1 inch diameter , red

chilis - 2, Urud dal - 4 tsps, salt - 1/4 tsp, jaggery a pinch (optional).

Pick the leaves of Modakithan wash and drain. Fry the

leaves in oil until they turn very crisp. Roast red chilis and
urud dal in little oil. Add tamrind, jaggery , cooked leaves
and grind.

Mulaka curry
Ingredients
Green chilly (chopped fine) 1 cup
Mustard seeds 2 tspn
Cooking oil 1 tbsn
Red chilly 2
Curry leaves 1 sprig
Tamarind paste 1 tspn
Coconut 1 cup
Water 1-2 cups
Fenugreek seeds 1 tbsn
Rice 1 tbsn
Turmeric dal tspn
Salt As per taste

Method
Heat oil in a pan and add mustard seeds and when they
crackle add red chilly and curry leaves and fry for a while.
Add the green chilly and fry till browned. Now add
tamarind paste turmeric powder and salt and bring to boil.
Now reduce the heat and cook on low flame.
Meanwhile, heat a pan and roast fenugreek seeds and
rice till browned and grind to get a fine powder. Add this
to curry. Continue cooking on low flame till gravy is
thickened. Remove from flame.
Serve this as a pickle. It can be kept refrigerated for a
month.

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Naarthangai dry pickle (bitter orange)

Ingredients

Method

Cut bitter orange - 10 (big)

spirally start cutting as a slice at one pole and continue

along until it reaches the other pole. Then stuff them
uniformly with 10 tsp salt. Keep it for one week stirring
daily.Then dry it in hot sun.

Naarthangai Hot pickle

Ingredients

Method

Dry narthangai pickle - 1 cup, mustard seeds - 1/2

tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4
tsp, red chilli powder - 1/2 tsp
.

Add a few spoons of water in the dry narthangai pickle,

and red chilli powder and allow to boil.Heat 1 tsp of oil,
add musterd seeds. When it splutters, then add
fenugreek powder and asafoetida. Then add this to the
narthangai mix.

Neem flower vathal

Ingredients

Method

dried neemflower - 1 cup, very sour curd - 4 tsp,

salt - 1/2 tsp,

Mix the above and spread on a plate.Cover the plate with

a thin cloth and leave it in hot sun for about 2 days until it
becomes crisp. Do not dry too much as it will become
powdery. Store in air tight containers
Fry in little oil for serving.
Alternate method:dry neem flower - 1 cup, maavadu
juice - 6 tsp - Mix and dry as above.

Neer nellikkai
Ingredients

Method

gooseberries - 1 cup, water-2 cups, salt - 1 tsp,

turmeric powder - 1/2 tsp

Heat water until it boils. Add salt and turmeric

powderAfter 2 minutes, add the gooseberries and heat for
a few minutes. Store the gooseberries along with water in
refrigerator in air tight containers.
This is a preserving method for gooseberries. These can
then be used in pickles when required

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Okra vathal
Ingredients

Method

Okra - 1kg ,salt - 1tsp , sour curd - 1/2 cup

wash okra , drain and cut into cubical pieces Spread it on

a large plate and leave it until all the water is evaporated .
Soak it in sour curd and add salt. Leave it for 1/2 hour .
Dry this in hot sun for two days. Store in air tight
containers
Fry in little oil for serving

Pepper pickle
Ingredients

Method

Take 4-5 bunches of raw green pepper(black and

round when ripe) and squeeze out 2 limes over
it.Add 1 tsp salt. Leave it for 1 day.This is a great
side-dish for curd-rice.

Simple mango pickle

Ingredients

Method

Cut the mangoes into very fine pieces. Add salt and
red chillie powder. Heat 2 tsp of oil, add mustard
seeds. When it splutters, add a few fenugreek
sedds and a pinch of asafoetida. Mix well.

Sundakkai vathal
Ingredients
Green Sundakka - 1kg , Salt - 3tsp , sour curd 1cup

Method
crush the sundakka slightly once so that it opens but
remains round in shape. Wash these with water and
drain.Add salt and sour curd and mix well. Leave it for 4
days ,shaking once a day . If the sundaka is very bitter
you may add more curd. After 4 days this will become
watery.preserve the liquid .
Fry in little oil for serving

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Tamarind and Chilli Pickle

Ingredients

Method

Green chillies 20-25 slit length wise

Tamarind small lemon size
Salt 1/4 cup
Cooking oil 4-5 t.spoons
Turmeric powder 1/4 t.spoon
Hing 1/4 t.spoon

Extract concentrated tamarind juice or mix tamarind

paste and
water and keep it aside.
Heat oil in a pan, and fry musturd, hing, turmeric, and
green
chillies, and keep frying for 5-10 minutes.
Now add the extracted tamarind juice and let it boil for 510
minutes, then add salt and keep stirring for another 5-10
minutes.

Tamarind pickle (Pulikkachal)

Ingredients

Method

tamarind - 150g, vegetable oil(sesame oil is

preferrable) - 1 cup, salt - 1 1/2 tsp, turmeric
powder - 1/2 tsp, gram dal - 2 tsp, red pepper - 10

For grinding: coriander seeds , fenugreek seeds, sesame

seeds - each 1 spoon, asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine
powder. Pour 3 spoons of oil in a fry pan and add some
gram dal and whole red peppers and fry slightly. Add the
turmeric powder and asafoetida
Add tamarind juice to this and bring it to boil.Add salt and
heat with constant stirring until the mixture becomes
thick. Now add the ground powder and the remaining oil
and stir constantly with heating until it becomes a nonsticky paste.Store in refrigerator.

Tomato pickle
Ingredients
Cut the tomatoes(1/2 kg) into large pieces.Add 2
tsp red chilli powder,a small piece of tamarind and 1
tsp salt.

Method
Grind it in a blender to make it into a thick juice.Pout 5
teaspoons of oil in a frypan. Add 1/2 tsp mustard seeds,
1/2 tsp fenugreek seeds, and 1/4 tsp
asafoetida(perungayam).When the mustard splatters,add
the tomato mixture and fry at low heat with constant
frying until it becomes a thick paste.This will taste great
with curd rice.

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Five Star Indian Recipies

Tomato Thokku
Ingredients

Method

Tomato 1 pound
Chilli powder 1 t.spoon
Methi powder 1/4 t.spoon
Salt 1.5 t.spoon
Mustard 1/4 t.spoon
Hing 1/4 t.spoon
Tamarind paste 1/2 t.spoon
Oil 6 t.spoons

Blend tomatoes and let it boil until it becomes a thick

paste.
Fry mustard, hing, chilli powder, and roasted methi
powder in
6 t.spoons of oil, and add this to the boiling tomato paste.
Add salt and tamarind paste and let it cook for a few
minutes.

Tomato Vathal
Ingredients

Method

Tomatoes - 1kg, salt - 1/2 tsp, sour curd - 1/2 cup

Cut the tomatoes into thin slices and dry it in the hot sun
for one day.Next day , spread salt and curd over it and
dry it in the sun till it is completely dried and becomes
crisp.

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Five Star Indian Recipies

Aval Vadam
Ingredients

Method

Aval - 1kg (Thick variety), Green Chillies - 2 , salt 1/2 tsp , Asafoetida - 1/4 tsp , pumpkin - 1/4 kg,

Cut pumpkin into very fine pieces . Soak Aval for 1/2
hour. Squeeze out the water and keep aside. Grind green
chillis , salt and asafoetida adding minimum water. Mix
everything .
Heat 2 tsp rice flour add 1 cup water and heat until it
becomes like a thin sauce. You may use 1 tsp sago
instead of rice flour.
Add this paste to the mixed flour and mix well. Adding
this paste will ensure that the vadams are easy to keep
on the plastic paper.
In an open space spread a large sheet of plastic paper.
Make the above flour into small balls. Do not press too
much but gently drop it onto the plastic sheet one by one
until the entire flour is emptied. Ensure that the balls do
not touch each other.
Leave it to dry for 3 days.
Use onions/plaintain flower instead of pumpkin if preferred
.

Bajji
Ingredients

Method

Channa flour (Besan) 1 cup

Rice flour 1/2 cup
Chilli powder 1 t.spoon
Ghee (melted butter) 1 t.spoon
Hing a small pinch
Salt 3/4 t.spoon
Cooing Oil for frying
Vegetables - Cauliflour, Eggplant, Potato, Onions,
Green bell
pepper washed and thinly sliced.

Make a batter with channa flour, rice flour, chilli powder,

hing,
ghee, and little salt. Coat the vegetables in this batter,
and
deep fry in oil.

Banana Chips
Ingredients

Method

Take large sized plantains (unripe ones) and cut

into half. Remove the skin. Heat oil and when it
comes to boil, slice the plantains directly into the oil
using a chips slicer. Turn over until fully cooked and
crisp.

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Batata Vada
Ingredients
3/4 lb. Potatoes
3-4 onions, chopped finely
2 cups bengal gram flour (besan)
3-4 green chillies
A small piece ginger
4 cloves garlic
2 tbsp grated coconut
Sugar to taste
Juice of one lime
A few sprigs coriander leaves, chopped
Salt to taste
Oil for deep frying
1 tsp mustard seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds
A pinch of soda-bi carb (baking soda)

Method
Pressure cook the potatoes till soft.
Peel and mash. Set aside.
Blend together the green chillies, garlic and
ginger to a fine paste.
Mix together the potato, onions, ginger/garlic/
chilli paste, coriander leaves, sugar, lime juice
and salt to taste.
Heat a little oil and add the mustard seeds and
curry leaves.
When the mustard crackles, remove from heat and
add to the potato mixture.
Mix well.
Make a smooth batter with the bengal gram flour,
salt to taste, cumin seeds,red chilli powder and
turmeric powder.
Add a teaspoon of hot oil when making the batter.
Let the batter remain thick.
Divide the potato mixture into equal sized
portions, the size of a lemon.
Dip each ball in the batter and deep fry till
golden brown in color.
Serve hot with chutney/ketchup.

Beet Cutlet
Ingredients
Beetroot- 3 (steamed & grated)
Potatoes- 3 (boiled & mashed)
Onions- 2 (chopped)
Garlic, Ginger & Green chili paste- 2 tsp
Red chili powder- 1 tsp
Garam masala powder- 1 tsp
Dhania powder (Coriander powder)- 1 tsp
Salt
Fennel seeds- 1/2 tsp
Rusk powder- 1/2 Cup
Oil

Method
Heat oil in a pan, put fennel seeds & ginger, garlic, chili
paste and fry for few minutes. Then add onions fry until
golden. Add mashed potatoes & steamed beetroot and
fry well. Then put all the powders (chili, garam masala &
dhania) & salt. Mix well and saute for 5 minutes. Remove
from heat and allow to cool.
Add 1/4 cup of Rusk powder to this veg mixture and mix.
Make lemon sized balls out of this mixture. coat with
rusk powder. Flatten this into thin patties.
Heat 2 tbs of oil in a shallow frying pan and fry few cutlets
at a time until both sides becomes brown (turn it once).
Repeat this until all the cutlets are fried (Pour some oil
every time you replace the cutlet). Serve hot. Green
Chutney (Mint) & Tomato Ketchup makes a good
accompaniment.

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Five Star Indian Recipies

Bhel Puri (Method 1)

Ingredients
Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed
coarsely and then salted)
1/2 cup Chopped fresh coriander leaves (a.k.a
Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup
Chopped onions.

Method
First boil the potatoes, mash them, salt them, and add
pepper to taste.
Add some coriander leaves too.
Roast the cumin and grind it.
Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of
hot water, and
let it simmer and thicken gradually. Dissolve the jaggery
(or sugar)
until the sauce becomes tart and slightly sweet. (You
may add some salt
and ground red paprika, if you want to.) The sauce should
be of a
consistency slightly thinner than maple syrup. Pour into
a serving
container (like a creamer). Mix the puffed rice and
sev/bhel mix in a
large bowl.
On a plate, serve the rice-bhel mixture, add the potatoes,
then the
onions, chilies, and then dust the cumin powder over it.
Next pour on
the sauce and top with the coriander garnish. (Add
salt/pepper to
taste).
Mix the ingredients on the plate and eat.

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Five Star Indian Recipies

Bhel Puri (Method 2)

Ingredients

Method

Sev- 1/2 cup

Finely chopped onions- 1 1/2 tablespoons
Finely chopped tomatoes- 1 tablespoon
Grated carrot- 2 tablespoons
Grated mango- 1 tablespoon
Grated Cucumber- 1 tablespoon
Chopped cilantro (coriander)- 1 tablespoon
Cooked green gram- 1 tablespoon (previous recipe)
Boiled & diced potatoes- 1 tablespoon (previous
recipe)
Crushed puri- 1 cup (previous recipe)
Crushed potato chips- 1/2 cup
Puffed rice (arisi pori)- 1 1/2 cup
Red chili powder- 1 tsp
Salt- 1/2 tsp
Dry mango powder- 1/4 tsp
Mint chutney- 3 tsps
Sweet chutney- 3 tsps
Garlic chutney- 2 tsps
Garlic chutney ingredients: (grind together)
Garlic- 15 flakes
Tamarind- little
Red chili powder- 1 tsp
Cumin seeds- 1/2 tsp
Salt- 1 tsp
Sev ingredients:
Bengal gram flour- 1/2 cup
Salt- 1/4 tsp
Water

Sev preparation:
Mix bengal gram flour & salt with water and make it into a
stiff dough. Using a sev press squeeze this directly on
hot oil. Deep fry till crisp.
Bhel Puri preparation:
In a broad bowl mix crushed puris, chips, puffed rice and
half of the sev. Then add all the vegetables, dry powders,
and at last add all the chutney. Mix well and garnish with
finely chopped onions, chopped cilantro and rest of the
sev. Serve immediately.

Bombay Toast
Ingredients
3 bread slices, cut each piece into half
2 eggs
1 onion, finely chopped
1 green chili, finely chopped
4 tbsp butter or oil
Salt and pepper powder to taste

Method
Break the eggs into a bowl, add salt, pepper, chopped
onions and chili and beat well with a fork. Divide the egg
batter into two parts and keep aside.
Heat 2 tbsp of butter in a frying pan, dip three bread
slices into one part of the egg batter, coat well on both
sides of the bread slices with the egg batter and fry on
both sides until brown and crispy.
Repeat with the other three slices of bread and the
remaining egg batter.
Serve with any soup or ketchup.

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Five Star Indian Recipies

Bonda
Ingredients
Urad dhall 2 cups
Pepper coarsely powdered 1 t.spoon
Green chillies 2
Coconut 2 t.spoon finely chopped
Curry leaves a few
Hing a small pinch
Salt 3/4 t.spoon
Cooking Oil for frying

Method
Soak urad dhall in water for half an hour. Wet grind urad
dhall,
green chilles, and salt finely. Add pepper, hing , coconut,
and curry leaves to this. Make small balls and deep fry in
oil.

BONDA WITH INSTANT MASHED POTATO

Ingredients
1 medium Onion
2 cups
Potato buds
1 1/2 cup Peas and carrots
big ones Green chilies
1 teaspoon Lemon juice
1 cup
Gram flour
1/2 tsp Mustard seed
pinch
Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp
Salt
Oil

Method
The filling is prepared as follows:
----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of
hot water.
Finely chop ginger, chilies, coriander leaves, and onion.
Heat oil
(about 5 Tbsp) and add mustard seeds. Add chopped
ingredients and fry
until onions are brown. Add carrots, peas, turmeric and 1
tsp of salt
and cook on low heat for about 10 minutes. Add potato
(now mashed) and
fry for 5 minutes. Remove from heat, add lemon juice and
let cool.
The batter is prepared as follows:
---------------------------------Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp
salt, the
baking powder and mix thoroughly
After the batter is prepared, make small balls out of the
filling and
roll them in the batter. Next fry it in hot oil. You will get
about
20-30 small bondas.

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Five Star Indian Recipies

Boondi
Ingredients

Method

Add gram flour-500 g , rice flour - 2 tsp, 1 tsp ghee,

salt - a pinch and the required amt of water to make
into a thick liquid to the consistency of dosa batter.

Heat some oil and holding the boondi plate( a plate with
lot of holes) , above the oil spread the batter so that very
small pieces are dropped into the oil. Stir the boondis
until fully cooked.

Bread Bonda
Ingredients

Method

Bread (plain)- 1 pack, Potato- 2, Carrot- 2, Peas1/4 kg, Onion- 2, Green Chillies- 4-5
Method:

Boil the vegetables and mash it. Fry cut onions and green
chillies in 2 tablespoons of cooking oil. Add the mashed
vegetables and add salt. Make small balls. Cut the bread
slices in a triange shape. Keep aside warm water in a
bowl with little salt added to it. Take each portion of the
bread soak it in the salt water and gently drain the water
from break by placing it in your palm. Place the veg. balls
in the middle and make it into a ball. Deep fry this in
cooking oil until it becomes golden brown. Serve hot with
Tomato Sauce or Ketchup / Corriander Chutney

Bread channa bajji

Ingredients
Bread slices, Channa masala,
Vegetables(carrot,beans,peas), Tomato, Onion,
Garlic, Coriander leaves., Chilly powder, salt., Gram
flour

Method
Toast the bread slices and cut each into 4 parts. Boil and
mash all the vegetables .To this add channa masala and
ground paste of garlic,onion and tomato.Keep stirring till
the raw smell goes off.Now adda channa masala,salt and
chilly powder.Keep stirring till its just thick enough and
not liquidy. Now take two bread pieces .Place a little
channa masala u have made now between this like u do
for sandwich.Make a semi-liquid paste with gram flour
,salt and chilly powder.Dip this bread sandwich and fry till
golden brown.Allow oil to drain and serve hot.

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Five Star Indian Recipies

Bread cutlet
Ingredients

Method

bread 1 pack , potato 1/4 kg , onion 1/4kg(cut into

small pieces) , green chilies 4 , salt 1/2 tsp ,
kruvepilai 6-8 leaves , ginger a small bit(cut ino very
small pieces) , oil 200 ml , mustard 1/4 tsp , jeera
1/4 tsp , garam masalapowder 1/2 tsp

Cook potato and remove the skin. Mash well. In a kadai

pour 6 tsp oil,. Heatand add mustard. when it pops add
jeera. Add onion, green chilies, karuveppilai, ginger. cook
well. Add mashed potato. cook well for 5 min. Keep this
aside.
Covering: Take the bread and remove outer edges.In the
remaining part stuff with potato curry. Close by folding the
bread. Do all the bread slices like this. The outer sides of
the bread slice should be powdered. Dip the cutlet in the
powder. deep fry the cutlets in oil. Use any sauce as side
dish.

Bread Masala
Ingredients

Method

Bread Slices- 4, Carrot and Peas [Frozen]- 1 cup,

Potato- 1, Onion- 1, Green Chillies- 4, Cilantro
Leaves

Piece bread slices into small cubes and set aside.

Pressure cook diced potato, frozen carrot and peas with
little salt. In a pan fry onion with a little oil. When it turns
golden brown, add chopped green chillies and ginger.
Now to this, add the cooked vegetables and salt to taste.
You may add a pinch of masala powder for taste. Finally
add the bread pieces and stir in carefully. Garnish with
Cilantro leaves and Serve! Recipe from Sangeetha Anand.

Bread omelet
Ingredients
Bread 2 slices
Egg 1
Onion 1/2 chopped
Green chilly 1 chopped
Cilantro 1 tbsn chopped
Salt As per taste
Butter 1 tspn

Method
Beat egg and mix all other ingredients except bread and
keep aside.
Heat a non-stick griddle or frying pan and apply butter
and toast bread lightly.Remove.
Pour egg mix on to the pan and spread it to an oval
shape.
When almost done put the bread slices on the omelet
and fold and remove from pan.
Serve immediately.

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Five Star Indian Recipies

Bread pakoda
Ingredients

Method

Bread slices- 8 or 9, besan flour- 3 table spoon, rice

flour- 1 table spoon, onions- 1 (big), red chilli
powder- 1/2 tea spoon, green chillies,curry leaves,
coriander - finely chopped
Method:

Peel off the corner of the bread slices and make them as
a powder using coffee grinderor mixie(dry grinding do not
add water). In a large mixing bowl add the bread powder,
besan flour, rice flour red chilli powder and salt and mix
well. Then add finely chopped onions and other
ingredients and mix them well if necessary add a tea
spoon of water this batter should be very stiff. deep fry in
oil like the ordinary pakodas till it is golden brown and
serve hot with chutney or ketchup.

Bread Roll
Ingredients

Method

Bread- 15 slices
Oil
For Filling:
Cooked Vegetables- 2 cup (Peas, Cauliflower,
Green pepper, Carrots, Cabbage, Beans, Beetroot)
Potatoes- 2 (boiled & mashed)
Onions- 2 (chopped)
Ginger, Garlic & Green Chili Paste- 2 tsp
Cilantro (chopped)
Red chili powder- 2 tsp
Garam masala powder- 1 tsp
Turmeric Powder-1/4 tsp
Salt
Lime juice- 2 tablespoons
Oil

Heat oil in a pan and fry ginger, garlic & chili paste for few
minutes add all the cooked vegetables and fry for 10
minutes. Then add red chili powder, turmeric powder,
garam masala powder & salt and mix well.
Add lime juice and cilantro and remove from fire. Allow it
to cool.
Remove the brown corners (Crusts) from the bread slices.
Dip the bread slices in water one at a time, take this out
from water immediatly and squeeze out the excess
water. Keep the filling (1 tsp) inside this bread. Fold and
seal the edges together with little water. Prepare all the
rolls in the same manner. Refrigerate the rolls atleast for
2 hours.
Heat oil in a pan and deep fry few rolls at a time until
brown. Repeat this until all the rolls are fried. Serve hot.
Green Chutney (Mint) & Tomato Ketchup makes a good
accompaniment.

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Five Star Indian Recipies

Bun
Ingredients

Method

4 cups Maida
1 1/2 cups sugar
1 tsp baking soda (soda bi-carb)
1/2 cup mashed ripe bananas (Optional)
Buttermilk or diluted curds (yoghurt) for mixing
Oil for deep frying

Combine together all the ingredients using the

buttermilk to get a soft dough.
The dough consistency should be such that you
can easily make small balls with it and roll them
into rounds.
Cover the dough and let it sit overnight at room
temperature.
When preparing the buns, take out the dough and add
the mashed bananas to it.
If you are not using the bananas, skip the above step
and continue below.
Knead the dough well.
Make small balls out of the dough, enough to roll
each one into approximately 4 inch diameter rounds.
Deep fry in oil on high-to-medium heat till crispy
and golden brown.
Drain.
Eat when hot.
These buns will keep for about 1-2 days and need not be
refridgerated.

Butter cookies
Ingredients
Butter 6 tbsn
All purpose flour 1 cup
Egg 1
Sugar 2/3 cup

Method
Preheat oven to 350 degrees F.
Melt butter on very low heat. Remove flame and add half
the flour and sugar. Beat in egg and mix well. Slowly mix
in the remaining flour.
Roll out the dough on a floured surface to a thickness of
inch and cut out cookies using cookie cutters and
place 1 inch apart on cookie sheet.
Bake for 12-15 minutes or until edges are brown.

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Five Star Indian Recipies

Cabbage Ambado
Ingredients

Method

1 cup of finely chopped cabbage

2 medium onions finely chopped
1/4 cup finely chopped coriander leaves
3 red chillies
2 tablespoon coconut, shredded
1 medium piece ginger
A small ball of tamarind
7-8 green chillies, finely chopped
Oil for frying
1 cup rice
1 cup channa dal

Wash the rice and channa dal and soak them together
in water for about an hr.
Blend to a very coarse semi-dry paste without
adding much water.
Blend to a coarse paste the coconut, tamarind,
red chillies and ginger.
Mix together the two pastes.
Add the chopped cabbage, onions, green chillies
and coriander leaves to it and salt to taste.
Make small balls, flatten each ball in your palm
and deep fry in hot oil till they turn golden brown.
Heat hot with tomato sauce or chutney.

Cabbage Vadai
Ingredients
Soak 1 cup of urul dal for 1 hour and grind into a
thick fine paste.

Method
To one volume of this add one volume of finely cut
cabbage pieces, add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of
this and flatten it. Deep fry this in boiling oil. Turn over
until golden brown in colour and it is fully cooked and
remove.

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Five Star Indian Recipies

Carrot Cutlet
Ingredients

Method

Carrot 1
Potato 1 medium (chopped)
Onion 1/2
Garlic 2 cloves
Ginger 1/2 inch piece
Garam masala 1/2 tspn
Salt as per taste
Chilly powder as per taste
Butter 1 tbsn
Corn flakes 1 cup
Egg 1
Oil For shallow frying

Cook potato in pressure cooker. Meanwhile, chop onion

and mince ginger and garlic. Chop carrot well (using food
processor).
Heat a nonstick pan and add butter. Add ginger garlic and
fry till browned. Add onion,carrot,garam masala, chilly
powder and salt and fry for 3-4 minutes on low flame.
Mash the cooked potato and add it to the pan. Mix well
and remove from flame.
powder corn flakes and keep it in a plate. Beat egg in a
bowl. (Half of the beaten egg can be added to the carrot
mix.)
Take lemon sized balls from carrot mix and make the
desired shape, dip well in egg and then coat with corn
flakes powder and keep them in a plate.(This proportion
will make about 6 cutlets). When all set to fry, heat oil in
a pan and arrange all the cutlets in the pan and shallow
fry till both sides are golden brown. Serve hot with tomato
sauce.

Carrot Sandwich
Ingredients

Method

Bread Slices 8
Carrot 1
Pepper tspn
McCormick all spice tspn
Butter 1 tbsn
Salt as per taste (optional)

Grate carrot in the finest grater.

Mix Carrot, cream cheese, all spice and pepper in a bowl.
Preheat sandwich maker and apply butter. Make
sandwich with carrot mix as filling and toast for 2-3
minutes. Serve with tea

Carrot Vadai
Ingredients

Method

pottu kadalai - 1 cup, grated carrot - 1 cup, finely

chopped onions - 1/2 cup,,green chillie ( finely
chopped ) - 1

Grind pottu kadalai into a fine powder.Grate carrots finely.

Finely shop onions and chillie.Add these to the pottu
kadai powder and mix..
Using this flour, make small balls, flatten it tio form
medium thick shapes and drop them in boiling oil. Turn
over until they turn golden brown on all sides and become
crisp. Serve immediately. If left for a while these will turn
soft and will not be crisp.

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Five Star Indian Recipies

Cashew Burfi
Ingredients

Method

Ground Cashew (coarsly)- 1 Cup, Granulated sugar1 cup.

Take a pan and fry the sugar till it melts completely. Add
the ground cashews immedietely and mix thoroghly until
all the cashews are coated with the sugar mixture. Now ,
take a plate which is greased slightly with butter, and add
this mixture. Allow it to cool. After it cools own, ut it into
slabs and serve.

Cashew Kunuku
Ingredients

Method

Rava (Cream of Wheat) 1 cup

Rice flour 1 cup
All purpose flour 1 cup
Cashew 10-15 chopped
Green chilles 5-6
Coconut 1 spoon
Salt 3/4 t.spoon
Cooking Oil for frying

Grind cashew, chilles, coconut, salt finely with water, and

mix
this with the flours. Make small balls and deep fry in oil.

Cashewnut savory
Ingredients

Method

cashewnuts (whole) -1/4 kg, gram flour - 200g, salt 1/4 tsp, red chilli powder - 1/2 tsp, turmeric powder a pinch, kesari poder - a pinch (to get the color),
asafoetida - 1/4 tsp, cumin seed powder - 1/2 tsp

Mix all ingredients except cashews. Add very minimal

water to make into a thick paste. To this, add the
cashews. Mix the cashews with the flour such that the
cashews are almost covered by the flour but not fully. If
the cashews are fully covered by the flour the cashews
will not fry properly. Heat oil for frying and drop the
cashews in oil. Deep fry in low heat. Turn over until fully
cooked and crisp.
The same procedure may be used with peanuts

Chandi keerai
Ingredients
Pick the leaves of chandi and remove the midrib and
keep aside. Make dal paste as described in usiliyal.
Spread this paste on each leaf and roll them into
long cylindrical pieces.

Method
Place the leaf preparation on the idli plate and steam
them in a cooker. Remove these pieces and cut into
small bits. Then heat oil in a fry pan add some mustard
seeds. Add these cooked pieces and roast until they turn
crisp.

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Five Star Indian Recipies

CHAT
Ingredients
2 cups of dried green peas
Some jaggery
2 lemon sized balls of tamarind
6-7 split green chillies
9-10 dates
1 bunch of coriander(Cilantro)leaves
3 tbsp dried, dessicated coconut
1-2 tsp chilli powder
1 tsp mustard seeds
3 tsp roasted and powdered cumin seeds
2 tsp roasted and powdered coriander seeds
1 -2 tsp chat masala
Some Rice vada
Some Rice puris
Grated carrot
1 onion,minced
Cooking oil

Method
Pressure cook the peas with a little water till
soft and done.
To make the Pani:
Boil a glass of water with a small square of jaggery
(you can substitute broan sugar if jaggery is not avaliable,
but it will not give you the same taste).
Add 2 teaspoons of roasted cumin and the thick juice of
one lemon size ball of tamarind.Boil.Cool
To make the sweet Chutney:
De-seed the dates.
Blend into a smooth paste the dates, juice of the other
lemon size tamarind ball, a little jaggery, 1 tsp
roasted cumin powder, the coriander seeds and salt to
taste.
To make the hot Chutney:
Season oil with mustard,add the green chillies,
coriander leaves chopped, red-chilli powder and the
coconut.
Fry for a while and then blend it into a smooth paste,
adding salt to taste.
For each serving of the chat,
Powder some vada and puris and add one portion of
the boiled peas to it.
Add 3-4 tbsps of the pani,2-3 tsp of the hot Chutney and
4-5 tsp of the sweet Chutney.
Mix well.
Sprinkle some red-chilli powder and chat masala on top,
garnish with grated carrot and minced onion.
Eat immediately or it will turn soggy.

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Five Star Indian Recipies

Chatpati Chapaties
Ingredients

Method

4 chapaties
2 boiled potatoes, peeled & grated
1/2 cup grated paneer
1 carrot, peeled & grated
1 cheese cube, grated
2 tsp. chaat masala
1 tbsp. lemon juice
1 tomato, cut into strips
1 capsicum, cut into strips
Salt to taste

In a mixing bowl, add potatoes, paneer, carrot, cheese, 1

tsp. chaat masala, lemon juice, salt and mix well.
Divide the mixture into four equal parts and roll each part
into a long roll of the size of chapaties. Keep aside.
Warm the chapaties and place on a serving plate. Put
one roll of potato & paneer mixture in the center of a
chapati.
Also add some capsicum and tomato strips, sprinkle
chaat masala on the top and roll up the chapati.
Repeat the same procedure with the other chapaties and
serve hot.

Cheese Omelette
Ingredients

Method

Eggs- 4
Grated cheese- 2 tablespoons
Green chilies- 2 (finely sliced)
Salt to taste
Butter- 2 tablespoons
Chopped cilantro (coriander) leaves- 2 tsp.

Beat the eggs well. Add the grated cheese, green chilies,
salt and chopped coriander leaves. Mix well. Heat the
butter in a large flat pan (tava) and pour the egg mixture.
Cook until both the sides are golden brown. Serve hot.
You can also substitute chopped & sauted mushrooms
for the grated cheese.

Cheese Pockets
Ingredients

Method

Egg 1
Milk 1 cup
All purpose flour cup
Cheddar cheese 4 oz
Corn cup
Green chilly 2-3
Salt and pepper as per taste
Oil To deep fry

Beat egg in a bowl and mix in milk. Add flour little by little
to get a consistency of Dosa batter. Add more flour if
required.
Dice Cheese and chop green chilly. Mix cheese; corn
and green chilly into the batter add salt and pepper as per
taste.
Heat oil and put 1tbsn full each of batter and deep fry.
Serve hot with tomato ketch up and Salad greens.

Cheese roll
Ingredients
rotis- 4, cooked any veg curry- 1 cup, cheese
spread- 2tbsp, onion rings- 1 cup

Method
Take roti and put curry in the centre then add onion rings
and cheese spread and fold the roti like a roll.

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Chola Puri
Ingredients

Method

Mix 3 cups of maida with 1 1/4 cup of curd and

make into smooth dough.

Cover and leave it for 2 hours. Make this into smooth

round even sized balls.Using a roller flatten the balls one
by one to make it round and flat of medium
thickness.Deep fry this in oil till the poori pops fully and
then remove it from the frying pan.
Side dish - Channa masala

Cilantro Sandwich
Ingredients

Method

Chopped cilantro cup

Garlic 1 clove (optional)
Salt and chilly powder as per taste
Butter 2 tspn
Sandwich bread 4 slices

Grind cilantro garlic salt and chilly to a fine paste

Apply cilantro paste on one slice of bread and butter on
the other slice to make one sandwich.

Cinnamon French Toast

Ingredients

Method

Bread 2 slices
Egg 1
Milk cup
Sugar 2 tspn
Cinnamon tspn
Butter 1 tbsn

Beat egg well and milk sugar and cinnamon one by one
and mix well. Dip bread slices in the mix and keep aside
for 10 minutes.
Heat a frying pan and apply butter. Put the Bread (which
is fully soaked in egg-milk mix) and cook both sides till
browned.
Serve hot.

Coconut sundal
Ingredients

Method

Soak any one of the following in water for at least 8

hours.
Channa dal, white peas, black eyed beans, red
kidney beans

Add salt and cook fully in a pressure cooker so that the

lentils become soft. In little oil, add mustard seeds. When
it pops, add chopped green chillies and grated coconut
and roast lightlt for 1 min. Add this to the cooked dal.

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Coriander Balls
Ingredients

Method

1 coconut, scraped
2 onions, minced
A bunch coriander leaves, minced
3-4 green chillies, minced
1 cup rice flour
A pinch of baking soda
Salt to taste
Oil for deep frying

Combine all the ingredients and mix well.

Shape into small round balls .
Bring the oil to smoking point and deep
fry the balls till crispy.
Drain and serve hot withe tomato ketchup.
The mixture should be formed into firm balls,
otherwise they might disintegrate when frying.

Corn Vadai
Ingredients
Corn seeds- 1/2 kg, veg. Oil - 1/2 kg, green chillies 50 g, ginger - small piece, cumin seeds- 1/2 spoon,
rice flour - 100 g

Method
Grind corn seeds,ginger,greenchillies with some water
into a bit coarse paste. To this paste add cumun seeds,
riceflour. Make round flat shape on a plastic sheet of
paper and drop it into the boiling oil.Remove when fully
cooked Side dish can be cabbage,tomato or coconut
chutney. (Note: Adding rice flour is optional)

Cow Gram Sweet Sundal

Ingredients

Method

cowgram - 1/4 kg, coconut 10 tsp, jaggery 10 tsp,

salt very little

soak cowgram overnight. next day rinse it and cook by

adding water.It should become soft and retain its shape.
Do not allow it to mash.Drain and then add salt, coconut,
jaggery. Add spluttered mustard and asfoetida. add curry
leaves.

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Creamy Mushroom Pasta

Ingredients

Method

Pasta (shells) 3/4 cup

Mushroom 1 cup
Onion 1 small
Green Chilly 1
Garlic 2 cloves
Tomato sauce 2 tbsn
Salt 1/4 tspn
Pepper 1/4tspn
Cream cheese 2 tbsn
Butter 1 tbsn
Corn flour 2 tbsn
Water 2 cups

Boil 1 1/2 cups of water and add Pasta, reduce heat and
cook until pasta is done. remove, drain and keep aside.
Chop mushrooms, onion, garlic and green chilly
Heat Butter in a pan and add onion, garlic and green
chilly and saute till onion is tender. Add tomato sauce,
mushroom, 1/2 cup water and bring to a boil.
Mix in flour and reduce heat and cook till mushrooms are
done and gravy is thickened.
Mix in cream cheese. Now the sauce will be orange in
colour.
Serve sauce over pasta.

Crunchy munchy balls

Ingredients

Method

Marie biscuits-1 cup [crushed], Powdered sugar-1/2

cup, Dessicated coconut-1/2 cup, Crushed ground
nut-1/2 cup, Sesame seeds[white]-1/4 cup, Corn
flakes-1/4 cup, Milk powder-1/4 cup, Coco powder2tbsp, Milk maid-2-3tbsp, Extra dessicated coconut
for rolling, Butter-2tbsp[or ghee]

Heat the butter in a kadai. Fry dessicated

coconut,crushed groundnuts and sesame seeds till light
brown. Add the sugar,coco powder,milk powder,crushed
marie biscuits. Keep in a low flame and stir well. Add
milkmaid and milk if required for binding.Mix well. Take off
from fire. Make in to medium sized balls. Roll them in
dessicated coconut. Decorate them with cherries.

Curd Vadai
Ingredients
urud dal - 200g, grated coconut - 1 cup, green
chillies - 6, curd - 3 cups,

Method
Grind some grated coconut and green chillies into a thick
paste.Add this to thick curd, add 1/2 tsp salt and keep it
aside.
Rinse the required amount of urud dal(black gram) for
about 1 1/2 hours.Grind into a thick paste. Add 1/4 tsp
salt, coconut pieces, 5-6 black whole peppers, and 1/4
tsp asafoetida.Take a small piece of plantain leaf or
plastic sheet of paper and tap the flour on the sheet into a
round flat shape Make a small hole in the middle so that
it gets fried uniformly.Drop this carefuly into boiling oil and
fry till it turns golden brown.Drop the vada in plain water
and after 1 min remove from water and add it to the curd
mixture. Add few coriander leaves and boondi

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Curried Omelette
Ingredients

Method

To make the curry:

Onion- 1 (finely chopped)
Tomato- 1 (finely chopped)
Green chilies- 2
Grated coconut- 2 tablespoons
Cider vinegar- 1 tsp.
Red chili powder- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/2 tsp.
Coriander powder- 1 tsp.
Cumin seeds- 1/2 tsp.
Oil- 2 tablespoons
Salt
A bunch of chopped cilantro (coriander) leaves
To make the Omelette:
Eggs- 3
Onion- 1 (finely chopped)
Green chilies- 2 (finely chopped)
Chopped cilantro (coriander) leaves- 1 tsp.
Ground pepper powder- 1/4 tsp.
Salt
Oil- 2 tsp.

Omelette preparation:
Whisk the eggs and add onion, green chilies, pepper
powder, salt and cilantro leaves and mix well. Heat a little
oil in a large flat pan (tava) and pour the egg mixture.
When both the sides are cooked, remove from heat. Cut
the omelette into 1-inch wide strips. Set aside.
Curry preparation:
Grind the coconut with all the spice powders & cumin
seeds with 2 tablespoons of water and make it into a
paste. Grind the Heat the oil in a pan and fry the onions
till brown. Add the spice paste and fry for 3 minutes. Add
the green chilies, tomatoes and fry for another 5 minutes.
Then add the vinegar, salt and 2 cups of water. Reduce
the heat and let it cook for 10 more minutes. Now add the
omelette strips. Cook for 5 minute. Garnish with chopped
coriander leaves and serve hot.

Dahi Puri
Ingredients
Puris- 20 (Refer to Pani puri recipe)
Thick Yoghurt- 1/3 cup
Boiled & diced potatoes- 1/4 cup
Cooked Peas- 1/4 cup
Cumin seeds- 1/4 tsp
Turmeric- 1/4 tsp
Salt
Red chili powder- 1 tsp
Garam masala- 1/2 tsp
Sweet chutney- 5 tablespoons
Sugar-1/4 tsp
Oil
For garnishing:
Sev
Red chili powder
Salt
Roasted cumin powder
Kala namak (black salt)

Method
Whip yoghurt with little sugar and salt.
Heat oil and put cumin seeds and boiled & diced
potatoes and then add turmeric, chili powder, garam
masala powder & salt and fry for few minutes.
Break each puri on top and keep little potato mixture,
cooked peas & little sweet chutney. Then fill with whipped
yoghurt.
Sprinkle sev, roasted cumin powder, salt, black salt & red
chili powder on top and serve immediately.

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DAHI VADA
Ingredients

Method

1/2 c Urad dal

1/2
Moong dal
1c
Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk

Clean dal, wash and soak in water for 4 hours. Blend in

blender at
medium speed using the minimum amount of water
required to keep paste
moving freely. Add salt and start heating oil.
Drop spoonfuls of batter in the hot oil using a large
tablespoon. Fry
until golden brown. Drop in water. Let it soak till ready to
serve.
Beat yogurt with milk. Add spice according to taste.
Squeeze out water
from the vada and add yogurt. Serve.

Dal Vadai (Aama vadai)

Ingredients

Method

Soak 200 g of gram dal, 200 g of toor dal, 6-8 tsp of

urud dal for an hour.Grind 3 green chillies, 3 whole
red peppers and salt in a blender.

Add the soaked dal to this mixture and grind coarsely.

Take a ball of this mixture and place it on a plastic sheet
of paper and pat it to flatten it a little. Then drop them in
boiling oil. Turn over both sides until fully cooked

Date Balls
Ingredients
Milk 1 cup
Dates 10
Corn flakes 1 cups
Coconut powdered cup

Method
Cut Dates into small pieces add mix with milk and bring
to boil in a sauce pan.
Reduce heat and keep on stirring till thickens. Add corn
flakes and mix well.
Remove from flame and let it cool. Make into inch
diameter balls and coat with coconut and serve.

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Dried potato chips

Ingredients

Method

Slice 1 kg potatoes using chips slicer.

In a vessel, take some amount of water such that the

chips will just be immersed. Heat the water until it boils
and switch off the stove. Immediately, add the chips and
leave for about 5 min. Then drain the water from the
chips. Add 2 tsp salt over the chips, mix well and spread
on a large plate and dry it in hot sun.

Egg Pakora
Ingredients

Method

6 hardboiled eggs
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Make a small slit on each egg.This is to prevent

the oil from splurting when the egg is deep
fried.
Made a thick batter with the water, flour, red chilli
powder, cumin, hing and salt.
Coat each egg with this batter and deep fry.
Keep the pan covered when the egg is getting fried.
Serve with tomato ketchup.

Fruit Chaat
Ingredients

Method

1 apple, 1 guava, 1 orange or sweetlime, 1/2

banana, 1/2 pomegranate, salt to taste, 1-2 tsp.
chat masala, 1 tsp. lemon juice

Wash the fruits. Cut the apples, guava and banana in

small cubes. Peel the orange/sweetlime. Cut the
orange/sweetlime into two segments. Mix the apple,
guava, banana, orange/sweetlime and pomegranate with
the salt, chaat masala and the lime juice. Mix well and
serve immediately

gram dal savory

Ingredients
gramdal - 2cups asafoetida - 1/4 tsp , salt 1/4 -tsp ,
ghee - 1/2 tsp , red chilli powder - a pinch , curry
leaves - a twig,oil - 4 tsp

Method
Soak gram dal overnight(12 hrs) Drain the water . Spread
it on a large blotting paper and allow it to dry . Heat f oil .
Add the dal and fry well. Add salt , chilli powder , ghee
and mix well. Fry curry leaves in oil and add it to the mix.

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Green Gram Sundal

Ingredients

Method

moong dal - 1/4 kg, red chillies - 2, mustard - 1 tsp,

asafoatida - 1/4 tsp, oil 2 tsp, grated coconut - 10
tsp , salt - 1/4 tsp, curry leaves - 10

cook green gramdal in water and drain. it should not be

overcooked. It is better not to cook in pressure cooker. in
a kadai add oil, put mustard, red chillies, asafoetida. add
this and the coconut to sundal and mix well.

Greengram and black gram vada

Ingredients

Method

Whole moong gram- 1 cup, whole black urad dal- 1

cup, ginger- small piece, onion - finely chopped- 1,
salt , chilli- 3, oil for frying

Roast both dals a little bit and soak together in water for
about 45 minutes.After that drain the water and grind both
dals together with chilli, ginger and salt. then add onion
and mix well. then make a small vada and deep fry it.

Hand murukku
Ingredients
Rice - 1/2 kg,(Soak in water for 2 hours). Wash and
drain fully. Spread it on a large piece of cloth or
paper and allow to dry. It should not dry totally.
Grind it into a very nice powder. Sieve this flour.

Method
Add urud powder in the ration 8:1. Add 1 tsp salt, 1/4 tsp
asafoetida, 2 tsp sesame seeds or cumin seeds, 4 tsp
butter. Mix well adding little water into a soft dough.
Using this dough, make murukkus on a sheet of
newspaper(it absorbs the water) by rolling spirally to get
the desired shape. Grease your hand with coconut oil to
get the shapes. Leave it to dry (it should not dry too
much or ot should not be too watery). Heat oil in a frying
pan, and deep fry, turning occasionally. Remove the
murukkus when the sound of murukku in oil, becomes
silent. These can also be made using ready-made
murukku plates.

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Healthy Mixture
Ingredients

Method

Puffed Rice 1 cup

Rice flakes 1 cup
Corn flakes 1 cup
Channa dalia cup
Roatsed Cashew nuts 1/4 cup
Raisin 1/2 cup
Butter 1 tbsn
Chilly powder 1/2 tspn
Turmuric powder 1/4 tspn
Salt As per taste
Curry leaves 3-4

Heat butter in a pan and add channa dalia and curry

leaves and saute for 2 minutes. Add rice flakes and puffed
rice along with salt, chilly and turmuric powder. Saute for
2-3 minutes till everything is mixed well.
Remove from flame and mix in corn flakes, cashew nuts
and raisins.
When cooled to room temp,put the mixture in an air tight
container.Its a healthy and law fat snack.

Kachori
Ingredients
For the stuffing:
Soak 50g urud dal, 100 g moong dal for 2 hours and
grind into a slightly coarse paste. Use this flour in
idli plate and steam in a large vessel (as fo idli).
Remove them fromn the plate and allow to cool in a
large vessel or plate.

Method
Make a paste of green chillies and ginger and keep aside.
In a pan heat 2 tsp of oil, add 1/2 tsp turmeric powder,
1/2 tsp red chillie powder, 1 tsp coriander
seeds(powdered), 1/2 tsp salt, 1/2 tsp cumin seeds(
powdered). Add 1 tsp of chillie-ginger paste. And fry. To
this, add the prepared stuffing. Squeeze out 1/2 lime on it
and add few coriander leaves and mix well.
For the kachori.: maida - 2 cups, salt - 1/2 tsp, oil - 1 tsp.
Mix the above by adding water little by little until the flour
becomes tight. Keep this flour in a wet cloth and close for
10 min. Make small balls out of this flour and flatten
them. Place the stuffing on this and close. Deep fry in oil.
Side dish - mint chutney or sweet chutney

Kadala Parupu Chundal

Ingredients
Channa dhall 2 cups
Coconut 1/2 cup
Turmeric 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Red chilles 2
Green chilles 2 chopped
Oil 2 t.spoons
Lemon juice 1

Method
Pressure cook channa dhall, and turmeric with less water
and keep
it aside.
Fry mustard, urad dhall, hing, red chillies, green chillies
and curry
leaves in oil and add the cooked channa dhall to this
mixture. Add salt,
and grated coconut, and keep stiring until everything
mixes well.
Finally add lemon juice and mix it well.

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Kara Vadai
Ingredients

Method

All purpose flour (Maida) 1 cup

Rice flour 1/4 cup
Onions 2 small finely chopped
Green chilles 4 finely chopped
Curry leaves a few
Mint (Optional) a small bunch washed and finely
chopped
Salt 1/2 t.spoon
Cooking oil for frying

Mix all the above ingredients and make small balls and
deep fry
in oil.

Kunuku
Ingredients

Method

Thuvar Dhall 1/2 cup

Channa Dhall 1 cup
Urad Dhall 1/4 cup
Rice 1/2 cup
Dried Red Chilles 5
Green Chilles 3
Salt 1 t.spoon
Hing a small pinch
Ginger chopped finely
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Cooking oil for frying

Soak 2 t.spoons channa dhall in little water for 1 hour and

drain the water and keep it aside.
Soak thuvar dhall, channa dhall, urad dhall, and rice in
water
for one hour. Wet grind the above mix with chilles, and
salt
coarsely.
Add soaked channa dhall, hing, ginger, curry leaves, and
cilantro to
the above and mix it well.
Make small balls and deep fry in oil.

Kuzhambu Vadam
Ingredients
Toor Dal - 1 cup , Gram dal - 1 cup , Urud dal - 1/2
cup, red chillies - 6 , salt - 1/2 tsp , pumpkin - 1/4kg
, asafoetida - 1/4 tsp

Method
Soak the dal for 1 hour , Grind toor dal , urud dal , red
chillis , salt and asafoetida coarsely. Cut the pumpkin
into fine peieces . make Vadam into small balls as
described aval vadam

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Kuzhi Appam
Ingredients

Method

Raw rice - 1 cup, Jaggery - 1 cup, Cocunut(grated) 1/2 cup, Plantain - 1, Cardamom - 6, Salt - a pinch,
Oil for frying

Soak the rice for 2 to 3 hours and grind to the

consistency of dosa batter. To this add the jaggery,
coconut, plantain, cardamom and a pinch of salt and
grind in a mixie. Place the appa kuzhi in the stove. Pour
oil in each portion until it is half full and heat. After oil is
heated, pour a small amount of this batter into the oil in
each portion. Turn over with the help of a stick and cook
until the appams are fried well, and become golden brown
on all sides.

Madhur Vadai
Ingredients

Method

All purpose flour 1 cup

Wheat flour 1 cup
Rice Flour 1 cup
Besan 1 cup
Chilli powder 2 spoon
Chopped onions
Green chilles 2
Hing a small pinch
Salt 3/4 t.spoon
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying

Mix all the above ingredients with little water, make small
balls
and deep fry in oil.

Maida Bonda
Ingredients

Method

Maida or All-purpose-flour -2cups, Rice flour - Half

cup, Finely chopped onions - 2 onions, Chillies - 2
nos, Cumin seeds - 1 spoon, Sour curd - 1 cup

Mix all the above ingredients and soak for about one
hour.Then take some oil in a pan, put small portions of it
in oil,fry them intil they are golden brown.This is good for
appetizer.

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Maida cuts
Ingredients

Method

Maida - 1 kg, red chillie powder - 1 1/2 tsp, salt - 1

tsp, asafoetida - 1/2 tsp, butter, ghee or oil - 4 tsp

Mix maida, salt, red chilli powder,asafoetida, ghee or oil

and knead well.Make into balls and roll into very thin large
chappathis.Make cuts using a knife by drawing a no of
parallel lins to cut into diamond shaped peices.Deep fry
these in oil.

Maize vada
Ingredients

Method

Fresh maize(butta)- 3 cups, onion--chopped finely- 1

big or 2 small, Green chilli-(chopped)- 5, Garlic
pods(crushed)- 4, pudeena(mint leaves)- cup,
Salt&oil to fry- coriander leaves

Grind maize coarsely(wet grinder).No need of adding

water.Add chopped chilli,salt,onion bits ,chopped mint
leaves,crushed garlic & coriander leaves.Mix thoroughly.
Heat oil,make vadas with the maize dough&deep fry them
to golden crispy brown.Serve with coconut&peanuts
chutney.It is a good evening tiffin&healthy food. But do
not forget to drain them on a kitchen paper,after removing
from the oil.

Mangalore Bonda
Ingredients
Maida- 1 cup
Rice flour- 1/4 cup
Rava- 2 tablespoons
Thick sour yoghurt- 3/4 cup
Chopped Spinach or (any other greens of your
choice)- 1/2
cup
Chopped onions- 1/4 cup
Finely cut green chilies- 1 tablespoon
Chopped cilantro (coriander)
Curry leaves
Cooking soda- 1 pinch
Salt

Method
Mix all the ingredients together (except the greens and
cooking soda) and keep this mixture closed for 6 hrs.
Heat oil in a pan.
Mix the chopped greens and the cooking soda to the
above said mixture. Make lemon sized balls out of this
mixture and deep fry few balls at a time, until golden
brown. Serve hot with coconut chutney.

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Mango Rolls
Ingredients

Method

Ripe Mango cup chopped

Instant Oatmeal 2 packets (cinnamon flavour)
Butter 3 tbsn
Sugar 5 tbsn
Egg 1 small
Baking soda tspn
Salt tspn
Lime juice 1 tspn

Preheat Oven to 350 degrees.

Puree mango, keep aside.
Grind oatmeal to a fine powder.
Cream together butter and sugar until fluffy. Beat in egg.
Add mango puree. And mix well
Mix together Oatmeal powder, salt, and baking soda.
6 . Add oatmeal mix to mango mixture. Add lime juice
and mix well.
Grease muffin pans and spoon 2 tbsn into each.
Bake in oven at 350 degrees for about 20 minutes or till a
toothpick inserted comes out clean.
Cool in pans for about 10-15 minutes and serve.

Masal Vadai
Ingredients

Method

gram flour - 1/4 kg, onions - 1/4 kg

Soak gram dal for 1 1/2 hours. Grind 2 green
chillies, 2 whole red peppers and 1/2 tsp salt in a
blender.

Add the soaked dal(take about 4 tsp of soaked dal and

keep it separately for adding later) to this mixture and
grind very coarsely.Add cut onions, 1 tsp ginger pieces
and 10-15 curry leaves to the ground mixture. You may
add garlic if preferable.Take 2 large flakes of garlic, crush
it and mix with the flour. Take a ball of this mixture and
place it on a plastic sheet of paper and pat it to flatten it a
little. Then drop them in boiling oil. Turn over both sides
until fully cooked.

Masala puffed rice

Ingredients

Method

Take 2 tsp of oil in a fry pan and add 200g puffed

rice and heat with constant stirring.While it gets
heated, add 1 tsp salt, 1 tsp red chilli powder, 1/4
tsp turmeric powder, asafoetida and stir well. Also
add some curry leaves.

When it picks up heat add 2 tsp of ghee and fry well with
constant stirring.You can also add 1-2 small pieces of
garlic if you prefer. Be careful so that the puffed rice does
not get blackened.

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masala sundal
Ingredients

Method

Soak any one of the following in water for at least 8

hours.
Channa dal, white peas, black eyed beans, red
kidney beans

Add salt and cook fully in a pressure cooker so that the

lentils become soft. Boil 1 medium tomato and mash. In
a vessel, add 1/2 cup water, mashed tomato,a little bit of
tamarind juice, and heat. Fry 1 tsp cumin seeds in oil and
add it to the mix. Add the boiled dal and stir for about 1
min.Add 1/2 tsp of garam masala powder. Add fresh
coriander leaves.
This can be used as a side dish for Chappathi, Chola
puri, and Poori

Masala Vadai
Ingredients
Channa dhall 1 cup
Thuvar dhall 1/2 cup
Green chilles 6
Red chilles 3
Ginger finely chopped
Onions 2 small finely chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Salt 3/4 t.spoon
Cooking Oil for frying

Method
Soak the dhalls for 1 hour in water. Grind this mix
coarsley
with red chilles. Add chopped onions, ginger, cilantro,
green
chilles and curry leaves. Make small balls and deep fry
in oil.

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Medhu Vadai
Ingredients

Method

Urad dhal- 1 cup

Rice Flour- 2 tablespoons
Salt
Oil
Soak dhal in water for 2 hrs. Drain water and grind it
into a smooth paste without adding water. Add salt
& rice flour and mix well. Make small balls out of
this paste and keep it in a plastic sheet or a small
plantain leaf and flatten it with wet hands. Make a
hole in the center. Deep fry this in hot oil till both
sides turns brown. Serve hot.
Bread Thair Vadai
Plain Yoghurt- 1 cup
Bread Slices- 5 (Remove the crusts)
Milk- 4 tablespoons
Red chili powder- 1/2 tsp
Roasted Cumin powder- 1/2 tsp
Black salt powder (Kala namak)- 1/2 tsp
Salt
Chopped Cilantro
Sweet chutney- 1 tablespoon

Mix all the spice powders and set aside. Whip Yoghurt
with salt.
Add milk to the bread slices and make it into a smooth
dough. Make small balls out of this dough and flatten it.
Make a hole in the center. Before serving keep this bread
vadais in a plate and pour whipped yoghurt on it and a
drop of sweet chutney. Sprinkle mixed spice powders and
garnish with chopped cilantro.

Milagai Bajji
Ingredients

Method

Heat 3 tsp of oil and add mustard seeds. When it

pops, add a tsp of turmeric powder, 1 tsp salt and 2
cups water. When it boils, add 1 cup gram flour and
stir constantly to make a non-sticky paste.

Take italian peppers(bajji milagai) and make a longitudinal

cut on it.Remove the inside portion. Soak these in boiling
water for 5 min. Stuff the gram flour mix into it. Then
make bajjis as described in bajji using the stuffed chilis

Milagu Vadai
Ingredients
Urad dhal- 1 cup
Rava- 2 tablespoons
Black pepper- 2 tsp (powdered coarsely)
Cumin seeds- 1 tsp
Salt
Oil

Method
Soak dhal in water for 20 minutes. Drain water and grind
it coarsely with very little water. Then add 4 tablespoons
of hot oil, rava, pepper, cumin seeds & salt to the ground
dhal and mix well. Make small balls out of this paste and
keep it in a plastic sheet or a small plantain leaf and
flatten it with wet hands. Make a hole in the center. Deep
fry this in hot oil till both sides turns brown and crisp.

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Morkkali
Ingredients

Method

rice flour - 1 cup, water - 2 cups, sour curd or

buttermilk - 1 cup

Mix the above well. Heat 2 tsp of oil add mustard seeds,
when it splutters, add 2 curd chillies(alternatively, use red
whole peppers), 1/4 tsp asafoetida, . Now add the liquid
to this and stir well iuntil it becomes thick and non-sticky.

Murukku
Ingredients
Urud Dal cup
Rice cup
Cumin seeds 1tspn
Coconut Grated cup
Pepper tspn
Salt as per taste
Oil to deep fry

Method
Roast Urid dal and rice till lightly browned.
Grind the roasted dal and rice to get a fine powder
Grind coconut cumin seeds and pepper to get a fine
paste.
Mix all the ingredients together adding a little water if
required.
Make into rounds or any preferred shape (you can use a
murukku maker).
Heat oil and deep fry murukkus
It can be stored in an air-tight container after cooled.

Mysore Bonda
Ingredients
Urad dhal- 1 cup
Thoor dhal- 1 tablespoon
Ginger paste- 3/4 tsp
Finely chopped green chilies- 10
Pepper powder- 1 tsp
Cumin powder- 1/2 tsp
Shredded coconut- 2 tablespoon
Salt
Oil

Method
Soak urad and thoor dhal in water for 4 hrs. Drain well,
add salt and grind the dhals to a smooth paste with very
little water. Mix all other ingredients to the dhal paste and
make lemon sized balls and deep fry this in hot oil until
golden brown. Serve hot with coconut chutney.

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Mysore Vadai
Ingredients

Method

Urad dhal- 1/4 cup

Channa dhal (Bengal gram)- 1/4 cup
Green gram dhal-1/4 cup
Thoor dhal- 1/4 cup
Ginger & green chili paste- 2 tsp
Chopped Cilantro (Coriander)
Curry leaves
Cashewnut pieces- 2 tablespoon
Salt
Oil

Soak all the dhals in water for 4 hrs. Drain well, add salt
and grind the dhals coarsely. Then add cashewnut
pieces, cilantro, curry leaves, ginger & chili paste to the
ground dhal and mix well. Make small balls out of it and
keep it in a plastic sheet or a small plantain leaf and
flatten it with wet hands. Deep fry this in hot oil till both
sides turns brown and crisp. Serve hot.

Onion Pakodas
Ingredients

Method

Channa flour (beasan) 2 cups

Rice flour 1 cup
Onions 2 chopped length wise
Ginger a small piece grated
Green chilles 4 chopped
Red chilli powder
Cashews 1/4 cup
Curry leaves a few
Ghee (melted butter) 2-3 t.spoons
Cooling Oil 4 t.spoons
Cilantro a small bunch washed and finely chopped
Salt 1 t.spoon
Cooking Oil for frying

Mix channa flour, rice flour, chilli powder, cilantro and

salt.
Heat 4 t.spoons of oil, and 3 t.spoons of ghee in a pan
and add
it to the above.
Now add chopped onions, green chilles and mix
everything well.
Make small balls and deep fry in oil.

Onion vadam
Ingredients

Method

Rice flour - 2 cups, green chillies - 4, asafoetida 1/2 tsp, salt - 1/2 tsp, lemon - 1, onions - 2 cups

Heat some water and when it boils add rice flour and heat
for 2-3 minutes with constant stirring. Grind green hot
chillies, lemon juice , asafoetida and salt.Add this to
cooked rice flour and knead well.Add equal amoint of
chopped onions and mix well.
Make this into small uniform balls and place them on a
large sheet of plastic paper.Dry this in the sun or place it
in the oven so that they become crisp and then store in a
tight container.
Fry the vadam in oil for serving.

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Five Star Indian Recipies

Oven Roasted Potato

Ingredients

Method

Potato 3
Olive oil 1 tbsn
Dried herbs* 1 tbsn
Tea 1 tspn
Salt and pepper as per taste

Dried rosemary or parsley or cilantro or dill or oregano or

a mix. 1. Preheat oven to 400 degrees
Mix oil herbs, salt and pepper in a bowl
Slice potato lengthwise and put in the oil herb mix and
toss well to coat evenly.
Bake for about 25-30 minutes turning once in between.

Paani Poori
Ingredients

Method

rava - 100g, maida - 100g, mint leaves - 1 cup,

coriander leaves - 1 cup, salt - 1/4 teaspoon, green
chillies - 2 small, tamarind - lime sized, potatoes 1/4 kg.

Puris: Mix rava and maida, add water to make a tight

dough.ake large chappathis using this flour and cut out
small round shapes from the large one.Deep fry these in
oil till they become crisp.
Sauce:Grind mint leaves, coriander leaves, salt and green
chillies into a thick paste. Soak tamarind for 3 min and
extract the juice.Mix the ground paste with the tamarind
extract.
Boil potatoes whole and cut into small pieces (Do not
mash). Spread 1/4 tsp salt, 1/2 tsp red chilli powder on
the potatoes and fry in 4 tsp oil.While serving, make a
hole inside each puri and place some amt of sauce inside
it. Place a potato piece inside the puris.

Pakoda
Ingredients
Onions - 1/2 kg, green chillies - 3, curry leaves - 2
twigs, salt - 1/2 tsp, spinach as required, cashew
nuts - 10.

Method
Chop the onions, chillies, spinach, curry leaves finely.
Add the gram flour, salt and cashewnuts ande mix
loosely and leave it for 15 min..Heat oil in a frypan and
drop the mixture in the form of even sized pieces. Deep
fry until it turns golden brown.

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PAKORAS (SAVORY FRITTERS)

Ingredients

Method

Batter:
------1/2 c Besan
5 oz
Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

In a bowl put the besan and half the water, and stir until it
becomes a
thick batter. Beat hard for 5 minutes. gradually add the
rest of the
water, and leave to swell for 30 minutes. Add salt,
pepper and Garam
Masala and beat again.
Wash peel and slice the onion and potatoes. Wash and
pat dry the
spinach leaves.

Vegetables:
----------1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Heat oil until smoking hot, dip the vegetables in the batter
and deep
fry until golden brown.
Serve hot.

Pani Puri
Ingredients

Method

Maida- 1/2 cup

Rava- 1/2 cup
Baking powder- 1 pinch
Salt
To serve:
Boiled and diced potatoes- 1/2 cup
Green gram- 1/4 cup (soak green gram for 6 hrs and
pressure cook for 1 whistle)

Mix the above ingredients with cold water and make it

into a smooth stiff dough. Close the dough with a wet
cloth and set aside for 15 minutes. Make small even
sized (round biscuit size) balls from the dough and roll
into small circles. Put one by one in hot oil and press
well with laddle to puff up. Fry till crisp and golden brown.
Serving Method:
Make a hole with thumb on top of each pani puri. Put little
cooked green gram, boiled potato & little sweet chutney
and fill it with green chutney (pani). Serve immediately.

Pappadam
Ingredients

Method

Appalam flour : same as in Ulundhu appalam. But

add pappad soda with pirandai.Make two small
pappads. Then place one pappad over another and
roll again into big pappad.

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Pasta fagioli
Ingredients

Method

Pasta 50 gm (2oz)
Tomato sauce 1/3 cup
Tomato 2 small (diced)
Chickpeas 1 cup (Kabul channa) cooked
Chilly powder tspn
Celery 2 stack
Onion 1 Chopped
Garlic 2 cloves(minced)
Chopped cilantro (coriander) 2 tbsn
Vegetable broth(or water) 2 cups or more for thin
soup.
Butter 1 tbsn
Salt as per taste

Boil 2-3 cups of water in a deep pan and add pasta and
cook till tender and drain. Keep aside.
Heat butter in a pan and add garlic and fry till brown. Add
onion and saute for a while. Add all other ingredients and
bring to boil,then reduce heat and cook for 5-10 minutes.
Garnish with cilantro and serve hot.

Peanut Chundal
Ingredients

Method

Ingredients
Peanuts 2 cups
Onions chopped 1/2 cup
Green chillies 2
Mustrad 1/4 t.spoon
Urad dhall 1 t.spoon
Lemon juice 1 t.spoon
Curry leaves a few
Cooking oil 1 t.spoon
Salt 1/2 t.spoon

Cook peanuts and salt with little water and keep it aside.
Fry mustrad, urad dhall, green chillies, curry leaves and
chopped
onions in oil, unitl onions are cooked. Add cooked
peanuts to
the above and let it cook for 5 minutes. Add lemon juice
and mix
it well.

Peanut mix
Ingredients
Soak roasted Peanuts for about 5 minutes. ( should
not soak longer) Remember to take away the ends.
Drain the water.

Method
Add finely chopped green chillies, coriander leaves ,
onions, salt and chilli powder if required for a spicy taste.
Finally squeeze half a lemon. Leave it for another five
minutes to set. Voila. A Great taste in a few minutes for
spice lovers.

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Peas Puri
Ingredients

Method

2 cups wheat flour

1 tbsp ghee or butter
Salt to taste
A pinch of baking powder
1 cup peas
1" piece ginger
2 green chilies, chopped
1 tsp aniseed roasted
A pinch of asafoetida
Oil for frying

Grind peas, ginger and chilies to a smooth paste. Powder

the aniseeds and add to this paste.
Heat oil in a pan, add asafoetida. When this gives an
aroma, immediately add the peas paste and fry till the
paste becomes quite dry and leaves the sides of the pan.
Add salt as required, stir well and remove.
Add a little water and ghee to the flour and knead to
make a soft dough. Make small balls of the dough, flatten
with a rolling pin.
Place a portion of the pea paste in the middle, enfold the
filling, and pinch off the excess dough. Then roll out the
puris.
Deep fry in oil on both sides until fluffy and golden brown.
Serve with any chutney or pickle.

Pepper vadai
Ingredients

Method

Soak urud dal and whole black peppers for half

hour,add salt and grind coarsely.Make round flat
shape on a plastic sheet of paper and drop it into
the boiling oil.Remove when fully cooked

Plantain flower vadai

Ingredients

Method

gram dal, toor dal in the ratio of 2:1. pasi paruppu 1 tea spoon soak this separately.

Take the outer cover of the plaintain flower and remove a

bunch of florets at a time. Hold them in hand and brush
on top of the bunch. This will make the stamens visible.
Remove the stamens only and cut the bunch into small
pieces. Soak them in water mixed with curd & turmeric
(otherwise it becomes black very soon).
Soak gram dal & toor dal for 1 1/2 hours. Grind 2 green
chillies, 2 whole red peppers and 1/2 tsp salt in a
blender.Add the soaked dal to this mixture and grind very
coarsely. add plaintain flower, 1 tsp ginger pieces, pasi
paruppu and 10-15 curry leaves (optional) to the ground
mixture. add 1 teaspoon of ghee to this mixture. Take a
ball of this mixture and place it on a plastic sheet of
paper and pat it to flatten it a little. Then drop them in
boiling oil. Turn over both sides until fully cooked. serve
with tomato ketch up.

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Pop Corn
Ingredients

Method

Dry corn seeds- 1/4 cup

Garam masala Powder- 1/4 tsp
Black pepper powder- 1/4 tsp
Black salt (kala namak)- 1/8 tsp
Turmeric powder- 1 pinch
Salt- 1/4 tsp
Oil- 2 tablespoons

Heat oil in a broad deep curved pan (kadai). When the oil
is hot reduce the heat and put all the powders and corn in
the oil. Close with a proper fitting lid so that when the
corn pops with splutters, it will not spill over.
When the spluttering stops take off the lid and remove
from fire. Store it in air tight container.

Potato Bonda
Ingredients

Method

Potatoes 6
Channa flour (besan) 1 cup
Rice flour 1/4 cup
Green chilles 6
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Lemon 1
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Cashew 1/4 cup chopped
Salt 1 t.spoon
Cooking Oil for frying

Boil potatoes with turmeric, and salt. Peel skin and mash
the
potatoes and keep them aside. Fry in little oil, mustard,
urad
dhall, channa dhall, cashew, green chilles, curry leaves
and
ginger. Mix this well with the mashed potatoes, and add
fresh lemon juice. Roll small balls and keep them aside.
Make a batter with channa flour and little salt. Coat the
balls in this
batter, and deep fry in oil.

Potato chips
Ingredients

Method

Cut potatoes into thin long pieces. Add a teaspoon

of salt and soak in water for 10 minutes.

Dry it on a large sheet of paper. Once it is dried deep fry

in oil until it turns crisp. Add a tsp of red chillie powder
and mix well. Store in air tight container.
The same procedure may be used with potatoes sliced
using a chips slicer.

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Potato Tikkis
Ingredients
1 lb. Potatoes
4 slices of bread
2 tsp finely chopped green chillies
3 tbsp coriander leaves, chopped
Salt to taste
For the stuffing:
1 medium onion, chopped
1" piece ginger, chopped
2 tsp chopped green chillies
1/2 tsp red chilli powder
1 tsp dhania (coriander) powder
1 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp amchoor (mango powder)
Salt to taste
1 1/4 cups of boiled, shelled peas
2 tbsp oil for frying
Method

Method
Boil, peel and mash the potatoes.
Soak the bread in water, squueze the water
and crumble finely over the potatoes.
Add salt to taste, the green chillies and
chopped coriander.
Mix well and make a smooth dough.
Set aside.
Now prepare the stuffing.
Fry the onions in the oil till light
brown.
Mix in the ginger, green chillies,
powders and salt to taste.
Fry for 1/2 a minute and add the
boiled green peas.
Mix well and remove.
Shape the potato dough into rounds,
put the stuffing into the center of each
round and cover with more dough.
Smoothen into rounds and shallow
fry till brown and crisp.
Serve hot with tomato ketchup.

Puff Roll
Ingredients
Milk- 2 tsp
Maida- 1 Cup
Rava- 1/2 Cup
Salt
Oil- 3 tsp
For the Filling:
Onion- 1 (chopped)
Potatoes- 4 (boiled & mashed)
Ginger, Garlic & Green chili Paste- 2 tsp
Cilantro (chopped)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Garam masala powder- 1 tsp
Salt
Oil

Method
To prepare the dough:
Mix maida, rava, milk, oil, salt & water & knead well to
make a smooth dough (reserve 1 tablespoon of maida for
sealing). Cover the dough with a wet cloth and set aside.
Filling:
Mix the boiled potatoes, chopped onions, ginger, garlic,
chili paste, red chili powder, turmeric, garam masala
powder, cilantro & salt.
Mix the remaining maida with some water to make a
paste.
Make lemon sized balls out of the dough. Roll into thin
round chappathis. Keep some filling at one end of the
chappathi and roll towards the other end. Seal the edges
together using the maida paste. Prepare all the rolls in
the same manner.
Heat oil in a pan and deep fry few rolls at a time until
brown. Repeat this until all the rolls are fried. Serve hot
with Tomato Ketchup.

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Quick Vegetable Vada

Ingredients

Method

Urid Dal Flour 1/2 cup

Besan(Gram Dal Flour) 1/2 cup
Rice Flour 2 tbsn
Cabbage 1/2 cup chopped
Brocoli 1/2 Cup Chopped
Coriander leavs 1/2 cup chopped
Salt as per taste
Chilly powder as per taste
Asaphoetida 1/4 tspn
Baking Soda 1/4 tspn
Oil For deep frying

Mix all the flours, salt,asaphoetida,chilly powder and

baking soda along with just enough water to make a thick
paste.
Mix the chopped vegetables with salt and chilly powder
and mix into the flour paste.
Heat oil and take tablespoon full each of batter and deep
fry till slightly brown in colour. Serve hot with green
chutney.

Rava Bonda
Ingredients

Method

Rava - 3 Cups, Rice Flour - 1 Cup, Curd : 1 Cup,

Cashew Bits, Green Chilly 3pcs,Salt to suit taste,
Oil for frying.
Mix roasted Rava, Rice flour, Curd, salt , Cashews
and Green Chillies to get a semi solid batter.

Take small balls and deep fry it in Oil. If needed, coconut

shreddings can be added to the batter. Remove from the
frying pan after the balls become golden in colour. Serve
it with Coconut Chutney

Ribbon Murukku
Ingredients
Gram flour - 300 g
Rice flour - 200 g
red chillie powder - 1 tsp
salt - 1 tsp
sesame seeds, cumin seeds - 2 tsps
Ghee or butter - 6 tsp
asafoetida - 1/2 tsp

Method
Mix all the ingredients into a thick paste. Place a large
ball of this flour inside a "murukku achu" and squeeze the
achu so that the murukku drops into boiling oil.Turn over
until fully cooked.

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Rice Appalam (Wafer)

Ingredients

Method

Rice - 2 cups, sago - 1/4 cup, Grind into a very nice

powder. Grind 8 green chillies, 1/2 tsp salt and 1/4
tsp asafoetida.

Add 2 cups of water to the ground paste and bring it to

boil.Add the ground rice flour to this and cook for 1
minute. Stir well. Add 3 tsp ghee and knead the flour well
so that the flour becomes very soft. Make even sized
balls with this flour. Grease the hand with ghee and
knead the ball well until it becomes very soft. Then roll it
with a roller as in poori to form a thin round shape.Dip the
top side of the shape in dry flour everytime you roll the
flour.This will help to get the round shape easily. Repeat
this procedure for all the balls until all the balls are over.
Spread these on a sheet of paper and dry it in the sun or
under the fan.

Rice flakes balls

Ingredients

Method

puffed Rice flakes or puffed paddy flakes - 1/4 kg

(This is not ordinary aval. In shops, they will make
puffed flakes out of rice flakes and paddy flakes.
This puffed flakes should be used). jaggery - 400g,
peanuts - 50g, cardomoms - 6, dry ginger powder
(sukku podi) - a pinch, finely cut coconut pieces - 1
cup

Jaggery syrup: In a separate vessel, make syrup out of

jaggery, adding water until it just gets immersed and
heating it. The syrup should become thick enough, so
that when you add a drop of it in a vessel of water, it
should solidify immediately. When the syrup reaches this
stage remove from the stove.
Clean the puffed flakes and take it in a large bowl.Roast
the coconut and peanuts separately without oil and add it
to the flakes.Add the cardomom powder and dry ginger
powder. Add the jaggery syrup and mix for about 2
minutes until the temperature cools down to a state
where the hand can withstand the heat. Do not cool it too
much, then the balls will not come properly.Grease the
hand with either rice flour or ghee. Make the mix into
medium sized balls using the hand.

Rice-onion vadam
Ingredients
Heat 2 cups of water and when it boils add 1 cup
rice flour and heat for 2-3 minutes with constant
stirring.
Grind 5-6 green hot chillies, 1 large onion(cut into
pieces before grinding), 2 limes , 1/2 tsp asafoetida
and 1 tsp salt.

Method
Add this to cooked rice flour and knead well.
Spread a large plastic sheet and using different types of
murukku achu, squeeze out the flour on the paper. See
that the portions of the vadams does not touch each
other. Dry this in the sun for 4-5 days.
Fry the vadam in oil for serving.

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Sago Vadam
Ingredients
Grind 6 green hot chillies, 2-3 big limes, 1/2 tsp
asafoetida and keep aside.

Method
Soak 1/2 kg sago overnight. Heat 1 1/2 litres water in a
vessel and add the sago and stir well until the sago turns
colourless.Add the chillie paste to this and stir well.
Or
Soak 1/2 kg sago in water for 10 min an drain. At the
same time heat 1 1/2 litres water in a pressure cooker for
10 minutes and bring it to boil. Add the drained sago to
the cooker and stir for 5 minutes. Close the cooker. Add
the cooker weight and switch off the flame but leave it on
the stove itself for 30 minutes. After that, open the cooker
add the green chilli paste and stir.
Spread a large sheet of thick plastic paper in a place
where the sun is very very hot. Fill up the sheet by
placing a spoon each of this mixturein the form of a small
plate. Leave enough gap between the vadams to allow for
spreading.Dry in hot sun for about 4 days. When the sun
sets the sheet has to be removed and placed again next
day). Once the vadams are dried fully they will easily
come out of the sheet if you remove them. Store these in
a very tight container.

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Five Star Indian Recipies

SAMOSA
Ingredients

Method

4 large white potatoes, boiled, peeled and mashed

1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Heat the ghee for the stuffing and add the cumin seeds
and
cashewnuts.
When the seeds splutter add the dry powders and fry for
10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold
water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered
edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

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Scrambled Eggs
Ingredients

Method

Eggs- 4
Onion- 1 (finely chopped)
Small tomato- 1 (finely chopped)
Garlic- 2 cloves (finely chopped)
Green chilies- 2 (finely sliced)
Salt to taste
Butter- 2 tablespoons

Chopped cilantro (coriander) leaves- 2 tsp.

Heat the butter in a pan and fry the onions until soft. Add
the garlic, green chilies and tomato and fry for 5 minutes.
Then add the egg one at a time and stir constantly. Add
salt and mix well. Garnish with chopped coriander leaves
and serve hot.

Seedai
Ingredients
rice flour-500g, grated coconut - 1 cup, red chillie
powder - 1 tsp, urud flour - 4 tsp, salt - 1 tsp,
sesame seeds - 4 tsp, ghee or butter - 4 tsp,
asafoetida - 1/2 tsp,.

Method
Slightly heat the rice flour in a dry pan. Add other
ingredients and mix well. Add little water so that the
mixture becomes a solid paste. Make very small balls
using this mixture and deep fry in oil.

Sesame balls (Ellurundai)

Ingredients
white sesame seeds - 200g, jaggery - 100g

Method
Roast the sesame seeds in a dry pan until they start to
burst. In a separate vessel, make syrup out of jaggery, by
heating it. The syrup should become thick enough, so
that when you add a drop of it in a vessel of water, it
should solidify immediately. When the syrup reaches this
stage remove from the stove and add it to the sesame
seeds.
When the temperature cools down to a state where the
hand can withstand the heat. Grease the hand with either
rice flour or ghee. Make the sesame into small even sized
balls using the hand..

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Five Star Indian Recipies

Shark Cutlet
Ingredients

Method

Shark or other similar fish- 1-lb (clean & cut into

pieces)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt- 1/2 tsp
Medium onion- 1 (quartered)
Ginger- 1/2 inch piece
Garlic- 3 cloves
Green chilies- 2
Ground black pepper- 1 tsp
Egg whites from 2 eggs (loosely beaten)
Dried bread crumbs- 2 tablespoons
Oil for deep-frying

Pouch the shark pieces with red chili powder, turmeric

and salt until cooked. Drain and crumble the fish. Set
aside.
Grind the ginger, garlic, green chilies & onions coarsely.
Fry this mixture in 2 tablespoons of oil until the raw smell
vanishes from it.
Add this fried mixture to the crumbled fish with ground
black pepper and mix well. Make walnut sized balls out of
this fish mixture and dip them in the egg white. Coat with
breadcrumbs.
Deep-fry them in hot oil until golden brown. Drain the
excess oil on paper towels. Serve warm.

Somaasi
Ingredients

Method

Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar,

and 5-6 cardomoms(skin removed) and 1 cup grated
coconut(slightly roasted in a little ghee) into a
powder.

Take maida:rawa in the ratio 1:1, each 1/4 kg, add a

pinch of salt, add minimum water and knead tightly.
Make this flour into even sized balls and roll in the form of
pooris or chappathis.
Place 2 tsp of the poornam on this ans fold it sealing on
the sides, so that it becomes semi-circular in shape.
Deep fry this in oil.

Soy Pakoda
Ingredients

Method

Meal maker/Soy- 100 gms, Gram flour- 100 gms,

Garlic (smashed with skin and added to the mix)2cloves, Chilly powder- 1/2tsp, Asafoetda- a pinch,
Rice flour- 3tsp,salt to taste and oil for frying,

Soak soy for 3-4 hrs before you want the pakoda
ready.Drain the water prepare the bajji mix and keep
them aside for 20-30 mts (a pinch of baking soda will help
in improving the softness of the pakoda)Soak the
mealmaker individually or in clusters in the pakoda mix
and fry until they are golden brown in colour.This is an
ideal dish to add a variety to the menu.

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Spicy Cutlet
Ingredients

Method

Finely chopped Vegetables- 2 Cup (Carrots, Beans,

Cabbage)
Potatoes- 3 (boiled & mashed)
Fresh Green Peas- 1/2 cup
Onions- 2 (chopped)
Green chili and Ginger Paste- 2 tsp
Garam Masala Powder- 1 tsp
Salt
Bread- 5 slices
Rusk Powder- 1/2 Cup
Oil

Steam the chopped vegetables & peas in a pressure

cooker.
Heat oil in a pan. Fry ginger & green chili paste for few
minutes and add onions fry until golden brown. Then put
the mashed potatoes, steamed vegetables and fry for 10
minutes. Mix garam masala & salt to the vegetables and
saute well. Remove from heat and let it cool.
Dip the bread slices in water one at a time, take this out
from water immediatly and squeeze out the excess
water. Put this in the veg mixture, add 1/4 cup of rusk
powder and mix well. Make lemon sized balls out of this
mixture. coat with rusk powder. Flatten this into thin
patties.
Heat 2 tbs of oil in a shallow frying pan and fry few cutlets
at a time until both sides becomes brown (turn it once).
Repeat this until all the cutlets are fried (Pour some oil
every time you replace the cutlet). Serve hot. Green
Chutney (Mint) & Tomato Ketchup makes a good
accompaniment.

Spicy Spinach Pancake

Ingredients

Method

Maida - 1 cup, salt - as required, sugar - 1 tsp ,

green chillies - 3 , spinach (chopped) - 1 handful ,
ginger - a piece , curds - 2 tsps

Grind spinach, salt,sugar & a tsp of curds,green chillies,

to a paste.
Mix this paste with maida.Add required water so that the
batter is slightly thicker than dosa batter.
Make dosas/pancake on tava.Serve hot with tomato sauce

Spinach Omelette
Ingredients
Eggs- 6
Spinach- 1 1/2lbs. (washed & finely chopped)
Onions- 3 (finely chopped)
Tomatoes- 3 (finely chopped)
Green chilies- 4 (finely chopped)
Grated ginger- 1/2 tsp
Crushed garlic- 5 cloves
Salt
Oil- 3 tablespoons

Method
Whisk the eggs. Add little salt and mix well. Heat a little
oil in a large flat pan (tava) and pour the egg mixture.
When both the sides are cooked, remove from heat. Cut
the omelette into small squares. Set aside.
Cook the spinach with little water and salt. After it is
cooked, grind it into a smooth paste. Heat the oil in a pan
and fry the ginger, garlic, green chilies and onions. Then
add the tomatoes and ground spinach paste and cook for
about 10 minute or until the gravy becomes thick. Add
the omelette squares and continue to cook for 5 minutes
in a low heat. Serve hot.

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Spinach Vadai
Ingredients

Method

Moong dhall 2 cups

Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece grated
Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Soak the dhalls for 1 hour in water. Grind ginger, green

chilles,
hing, salt and the soaked dhall coarsely. Add chopped
spinach
and makes small balls and deep fry in oil.

Stuffed cabbage rolls

Ingredients

Method

cabbage- 1

Remove carefully the outer cabbage leaves in whole.

(loose savvoy cabbage is ideal for this recipe.) Drop the
cabbage leaves a few at a time into rapidly boiling salted
water. Remove after 30 seconds and plunge into a boul of
cold water with ice. Remove them gently and place flat on
a clean towel. For the stuffing, follow directions for usiliyal
On each blanched cabbage leaf, place 1 - 1 1/2 tbsp of
the filling, roll it, folding the sides. (Optional-use tooth
picks th hold them and for serving) Steam them for 3-5
mins. This freezes well, perfect for a snack.

Sundal
Ingredients

Method

Soak 4 cups white peas overnight and then boil it in

a pressure cooker.Drain the water and keep aside.
Heat 2 tsp of oil and add mustard seeds.To this add
1 cup grated coconut, 1 cup grated sour mangoes 3
tsp grated hot green chillies and cook lightly. To
this add the boiled peas and mix well.

Suyyam
Ingredients
Make the poornam as for poli. Soak rice and urud
dal in the ratio 2:1 for 2 hrs.

Method
Then grind into a very nice paste. Make even balls with
poornam and roll it on this paste and deep fry in boiling oil.

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Sweet Coconut Stuffed Dosa

Ingredients

Method

1 cup all-purpose flour

1 egg
1 cup milk
3 tablespoons of sugar
2 cups of shredded coconut
3 cardamom pods
Pinch of salt

Mix sugar, coconut and crushed cardamom powder

together and keep it aside.
Mix salt and flour and sift. Add egg and half cup of milk
and mix into a smooth batter. Keep this aside for 30
minutes. Then add the remaining milk to the batter and
mix well (like dosa batter).
Heat the shallow pan and grease it with little oil and pour
three tablespoons of the batter. Cook both sides until
brown. Repeat this for as many dosas you need. Fill the
coconut mixture in each dosa and fold into triangles.
Refrigerate this and serve it cold.

Thair Vadia
Ingredients

Method

Urad dhall 2 cups

Green chillies 5
Ginger chopped
Hing a small pinch
Yogurt 2 cup
Coconut 2 t.spoon
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Salt 3/4 t.spoon
Cooking Oil for frying

Soak urad dhall in water for half an hour. Wet grind urad
dhall,
green chilles, and salt finely. Add chopped ginger, curry
leaves
and hing to this. Make small balls and deep fry in oil.
Grind coconut with 1 green chilli and little salt. Mix this
with
yogurt.
Soak the vadai's in the above yougurt mix and garnish
with
chopped cilantro.

Thali vadam
Ingredients
Par boied rice - 200g, salt - 1/2 tsp, sesame or
cumin seeds - 1 tsp

Method
Soak the par boiled rice for 3 - 4 hours and grind it to a
thin smooth paste. Keep it overnight to get sour. Add salt
and cumin seeds. Add water to make the batter into a
thin consistency.
Then make into flat shapes and place it in thali vadam
stand inside a large vessel or idli cooker. After it is
cooked remove. Repeat this until all the flour is over. Then
dry the cooked vadams in hot sun until they turn crisp.

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Thattai
Ingredients

Method

Soak 4 tsp of gram dal for one hour.

Slightly dry roast 500 g of rice flour. Add 1 cup
grated coconut, 1/2 cup urud powder, 2 tsp red chilli
powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4
tsp sesame seeds, to the rice flour and mix well.

Add the soaked dal and minimum water to this and make
into a thick paste. Take a ball of this paste and pat it on a
plastic sheet of paper . Make it thin. Deep fry these in
boiling oil. Turn over until it is fully cooked and crisp.
Note: The coconut used should not be tender and should
be oily. If coconut is oily, lesser amount of ghee/butter
will be sufficient.

Thengai Mangai Pattani Chundal

Ingredients

Method

Dried peas 2 cups

Raw mango 1
Corriander seeds 4 t.spoon
Coconut 1/4 cup
Mustard 1/4 t.spoon
Red chilli 8
Hing a small pinch
Urad dhall 1 t.spoon
Oil 1 t.spoon
Salt 1 t.spoon

Soak peas over night in 4 cups of water, and pressure

cook it and
keep it aside.
Wet grind corriander seeds, coconut, and red chillies.
Fry mustard, urad dhall, and hing, and add the ground
masala, in
little oil, and keep frying until the flavour comes out. Now
add
the cooked peas, and salt, let it cook for a few minutes.
Garnish with chopped mangoes.

Thenkuzhal
Ingredients

Method

Rice flour - 250g, urud powder - 4 tsp, cumin seeds,

sesame seeds - each 1 tsp, salt - 1/2 tsp,
asafoetida - 1/4 tsp

Mix the ingredients first with a tsp of ghee and then with
minimum water into a thick paste. Then place a large ball
of this in thenkuzhal achu(medium sized round holes) and
squeeze in boiling oil as in curd murukku .

Thukada
Ingredients
All purpose flour (Maida) 2 cups
Chilli powder 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying

Method
Mix maida, chilli powder, hing, salt, and butter with little
water, and make a nice dough similar to Chappati dough.
Make small balls, and roll them similar to chappati/puri's
and
cut them into small squares/dimonds. Deep fry these
small
squares in oil.

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Tomato Omlet
Ingredients

Method

Tomatoes- 6, onions- 2, green chillies- 4, rice flour1 kg, cumin seeds - 1 spoon, salt to taste

Rinse the Rice flour in water for about 2-3 hours.Cut

Tomatoes, greenchillies into very fine pieces. Mix
Riceflour,cumun seeds,finely cut pieces of
tomatoes&chillies,salt with some water in a bowl until
they get finely mixed up and appear like a dosa flour.
Heat the pan and spread a drop of oil on it.When the pan
is fully heated, take some flour and spread it on the pan
into a round shape.Turn it over so that both sides are
cooked well and move it to a plate. Note: You can add
vegetable slices to the tomato slices and make any
vegetable omlet.

Ulundhu appalam
Ingredients

Method

Appalam flour:urud flour(available in shops) - 1/4 kg,

rice flour - 1/2 cup, cumin seeds - 1/2 tsp, salt - 1/2
tsp, asafoetida - 1/4 tsp, baking soda - a pinch,
pirandai - 10 bits, castor oil - 1 tsp, ghee or coconut
oil - 6 tsp

Grind pirandai and salt nicely.Add 1/2 cup water and

boil.Add baking soda. Filter the water and add this to
urud flour. Add asafoetida, cumin seeds ans castor
oil.Make it to a hard dough.Add ghee and make it very
soft.
Using this flour, make appalams using a chappathi
roller.Dry the appalams the next day in hot sun.

Ulundhu vadam
Ingredients
Soak urud dal for 1 hour and grind it to a fine, thick
paste. Add salt.

Method
Add chopped onions or chopped pumpkins.Spread a
large sheet of plastic paper on a sunny place and place
small balls of this mix until the flour is over. Dry for 2 - 3
days depending on the heat, until they become crisp.
Store in air tight containers.

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Unni Appam
Ingredients

Method

Raw rice - 200g, jaggery - 200g, banana fruit - 1

small, coconut bits - 4 tsp, cardomom - 10, oil for
frying

Soak rice for 1 hour and grind it into a nice flour. When it
is over, add jaggery, banana and cardomoms and grind
once again.Add the coconut bits and mix. If required, add
water to get the consistency of dosa batter.
Heat oil in appa kuzhi and make appams using this flour
as described in kuzhi appam. This appam will be soft and
not crisp.

Urud Vadai (Medhu vadai)

Ingredients

Method

Soak 1 cup urud dal in sufficient amt of water for 1

hour and grind into a thick fine flour. Add 1 tsp salt,
2-3 chopped green chillies, 1 tsp whole black
peppers, a bunch of curry leaves and mix well.

On a plastic piece of paper place a ball of this and flatten

it by hand. Deep fry this in oil and turn over until the vada
turns golden brown.

Vadai Dal
Ingredients

Method

Soak 1 cup of moong dal for 2 hours and drain. Add

salt, 1 chopped green chillie, and mix. Add
spluttered mustard seeds and asafoetida. Squeeze
1 lime on this and mix well.

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Vegetable Bonda
Ingredients

Method

Filling:
Mixed Vegetables (steamed) - 2 cup (Carrot,
Beans,
Cauliflower, Cabbage, etc.)
Fresh green peas- 1/4 cup
Onion (chopped)- 1/2 cup
Ginger, garlic & green chili paste- 2 tsp
Chopped cilantro
Lime juice- 2 tablespoon
Turmeric powder- 1/4 tsp
Salt
Oil
Batter:
Bengal gram flour- 1 cup
Rice flour- 1/4 cup
Red chili powder- 1 tsp
Cooking soda- 1 pinch
Salt

Mix all the batter ingredients together with water and

make into a thick smooth paste and set aside.
Heat oil in a pan and fry ginger, garlic & chili paste for few
minutes and put the onions and fry for 5 minutes. Then
add the steamed vegetables, turmeric & salt and mix
well. Saute this for 10 minutes. Then pour the lime juice
and garnish with cilantro. Remove this from fire. Let it
cool for some time.
Make lemon sized balls out of this mixture and dip it in
the batter. Heat oil in a pan and deep fry few balls at a
time, until golden brown. Serve hot with coconut chutney.

Vegetable Burger
Ingredients
Vegetable Steaks (Previous recipe) - 4 (or) (Any
other vegetable cutlet of your choice)
Tomato ketchup- 2 tsp
Sliced buns- 4
Onion-1 (cut into thin round slices)
Tomato- 1 (cut into thin round slices)
Carrot- 1 (cut into thin round slices)
Cabbage leaves- 4
Turmeric powder- 1/4 spoon
Salt
Butter- 2 tsp
Dalda- 2 tsp

Method
Boil water in a pan add turmeric & salt to it. Turn off the
heat. Put the cabbage leaves & carrots in that hot water
and leave it for 10 minutes. Then take the vegetables from
the water and drain on paper towels.
Heat dalda in a pan and toast the buns. Then apply butter
& little ketchup to the inner sides of the buns. Keep 1
cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion
slice, 1 carrot slice in between two slices of a bun.
Prepare all the buns in the same manner.

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Vegetable cutlet
Ingredients

Method

2 small potatoes, boiled , peeled and mashed

3 cups vegetables, chopped finely, boiled and
drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania(coriander) powder
1 tsp cumin powder
1/2 tsp saunf(fennel) powder
1/2 tsp amchoor(mango powder)
1/2 tsp garam masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 egg white
1 egg well beaten
1 cup breadcrumbs
Salt to taste
1 tbsp ghee(clarified butter)
Oil for shallow frying the cutlets

Heat the ghee and add the ginger-garlic paste

and green chillies.
Fry for about a minute.
Now add the cashewnuts and all the powdered
spices.
Add the coriander leaves.
Fry for 1/2 a minute.
Now add all the drained vegetables and mix well.
If there is any water, fry till all moisture is
totally lost.
Mix in the mashed potatoes and salt to taste.
Heat through and take off the stovetop.
Mix in 1 egg white.This will help bind together the
vegetables.
Make flat rounds of the above.
Dip each round in the well beaten egg and roll
in the breadcrumbs.
Shallow fry on both sides till golden brown.
Eat when hot with chutney.

Vegetable Fingers
Ingredients
Green Gram - 1/2 cup
Mixed Vegetables - 1/2 cup (Carrot, Beans,
Cauliflower, Cabbage, etc.)
Green Chilies - 3
Garlic
Ginger
Onion - 1
Plain Yogurt - 3 tablespoons
Baking Soda - 1 pinch
Salt
Oil

Method
Soak green gram in water for two hours and grind with
salt to smooth paste without adding water. Boil chopped
vegetables. Add these vegetables, baking soda and the
yogurt to the paste. Mix well. Pour this in Idli plates &
steam in a pressure cooker. Let it cool for few minutes
and cut into fingers. Deep fry this in oil till it becomes
crisp. Serve hot.

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Vegetable loe mein

Ingredients

Method

Top Raman noodles 1 packet

Olive oil 2 tbsn
Snow pea 1 cup
Carrot cup
Any other vegetable cup
Onion 1
Garlic 3 cloves
Salt and pepper as per taste

Boil 3 cups of water and put noodles in it. Cook for 3

minutes and drain. Keep aside.
Slice onion and mince garlic, keep aside. Cut carrots and
other vegetables into 1inch pieces. String snow peas.
Steam cook carrot, snow peas and other vegetables for 2
minutes. Keep aside.
Heat oil in a pan and add garlic and fry till browned. Add
onion and fry for 5 minutes. Add all other vegetables and
noodle seasoning and stir fry for 2 minutes.
Finally add noodles, mix well and heat through. Serve hot.

Vegetable Pakora
Ingredients
2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions,
etc)
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Method
Made a thick batter with the water, flour, red chilli
powder, cumin, hing and salt.
Coat each vegetable piece with this batter and deep fry.
Serve with tomato ketchup.

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VEGETABLE PUFF
Ingredients
1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables. ( potatoes, peas may be added)
to taste Masala
Green Chilies
to taste Salt

Method
Cook a vegetable mix with potatoes, peas, green chilies
and lots of
Masala. Check for salt, before you stuff it in the pastry
roll; no way
to rectify it later.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat
sheet and roll
it with a pin to make it a little thinner. The pastry sheet
would now
be about 12" x 12".
Cut the sheet into 6 pieces.
Place about 2-3 Tbsp of the cooked vegetable onto the
sheet and fold it
around it. Seal all the corners, by pressing the sheets
together and
applying a little water.
Stick it into a pre-heated oven (350 $F^\circ$) for about 2030 minutes
or until it browns. Make sure that you flip it around every
5-10
minutes.

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Vegetable Puffs
Ingredients

Method

For the dough:

2 1/2 cups of Maida (All-purpose Flour)
4 tablespoons of Vanaspathy(Dalda) (or) Margarine
Salt
Water
For the Masala Filling:
Onions (finely chopped)
4 Medium Sized Potatoes
3 tablespoons of Peas
6 Beans
1 Carrot
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
Salt
1-Lemon
1-sprig Cilantro (chopped)
Oil
Grind into a Paste:
Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2

Dough:
Sieve Maida & salt. Add cold water & knead to a smooth
dough. Cover the dough with a wet cloth and keep it aside
for 30 minutes. Keep some maida for dusting.
To Prepare the Stuffing:
Cook the potatoes, peas, beans & carrot. Mash the
potatoes coarsely. Heat oil in a pan & add cumin seeds
and ground ginger, garlic & chili paste. Fry for few
minutes. Add chopped onions and fry until, brown. Then
put the boiled vegetables, turmeric powder, red chili
powder, garam masala powder & salt. Mix well and fry
until done. Then squeeze lime juice & put cilantro.
Remove from fire.
Puff Preparation:
Melt vanaspathy and whip it till creamy & keep it aside.
Take the dough & knead once again until it becomes
smooth & elastic. Roll the dough into a large thin
rectangle on a flat surface by dusting with remaining
maida. Apply vanaspathy to 2/3rd of the rectangle leaving
1/2 an inch space all around.
Fold the empty portion (without vanaspathy) first and the
other side (with vanaspathy) on top of it. Roll this lightly
into a rectangle and repeat the same process twice using
the remaining vanaspathy.
Cut this into small rectangles and keep the stuffing at the
center & fold across. Seal the edges with water.
Refrigerate for 30 minutes.
Pre heat the oven at 300 C. Apply little water to a tray
and arrange the puffs with enough space in between.
Brush little milk on top of the puffs and bake for 45
minutes until golden brown. Serve hot.

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Vegetable Samosa
Ingredients

Method

vegetables - potatoes and green peas combind - 1/4

kg, onions - 2, mint leaves - 2 twigs, green chillies 2, cilantro - 2 twigs.

Steam the potatoes and peas separately.Cut the onions

into small slices.Take some oil in a fry pan.Add onions
and cut green hot chillies and fry the onions until it turns
transparent.Add the vegetables and fry them with stirring
until they are completely cooked. Add mint leaves and
coriander leaves(cilantro).
Mix maida with water, knead it well.Roll into even sized
balls and make into round shape using a roller.Cut into 2
semi-circles.Place the curry and fold on three sides to
make into a cone shape.Deep fry until it becomes crisp.
Side dish - tomato ketchup

Veggie Burger
Ingredients

Method

Hamburger Buns 4
Sour cream 4 tbsn
Salad green 1 cup
For patties:
Egg 1
Cheedar cheese 2 oz shredded
Vegetables 1 cup Grated
Potato 1 cup cooked and mashed
Quick cooking oats cup
Salt and pepper as per taste
Cinnamon tspn
Butter tspn

Grind oats to a coarse powder.

Beat egg in a bowl and mix in all other ingredients.
Mix well and make 4 patties each of 2-inch diameter.
Heat a griddle and apply butter and cook patties till
browned on both sides.
Make burgers with patties sour cream and salad greens.
Serve hot.

Vella seedai
Ingredients

Method

rice flour - 200g, urud flour - 2 tsp, sesame seeds 1/2 tsp, jaggery - 100g, cardomoms - 4, coconut
pieces - 2 tsp

Dry roast rice flour and urud flour for about 2 minutes.melt
jaggery with 4 tsp water and make into a light syrup.Do
not heat the syrup too long.Now add the roasted flours
and stir for 1 or 2 minutes and then remove from the
stove. Stir the flours in the heat of the pan itself.Add the
sesame seeds, coconut pieces and mix well. Allow the
flour to cool. When the hand can withstand the heat
make this into small balls (larger than salt seedai) and
dry it on a sheet of newspaper till the water is
absorbed.Then deep fry these balls in oil.

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Vermicilli & Potato Snack

Ingredients

Method

Potatoes-4,Onion-1 Big, Grated Carrot -1/2

cup,Coriander&Cumin powder-1tsp,Greenchilliesfinely cut 2,Redchilly powder-1 1/2 tsp,flour(Maida)1cup,Vermicilli-100gms,Oil- to fry, Salt to taste,
Cabbage leaves for decoration.

Boil the potatoes and mash well. Mix well the mashed
potatoes with Grated Carrot,onion,greenchillies,coriander
& cumin powder, red chilly powder,salt. Make a thick
paste of the flour. Make the mixture into egg shapes and
dip it in the thick flour paste& roll over the vermicilli and
keep it aside for 10 minutes. After 10 minutes, pour oil in
a pan and deep fry the egg shaped mixture. Place the
cabbage leaves on a plate and arrange the fried egg
shapes on it and garnish with coriander leaves on top.

Vermicilli Masala Vadai

Ingredients

Method

Vermicilli 1 cup
Yougurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying

Soak vermicilli in yougut for one hour. Grind ginger,

garlic,
red chillies, cloves, and salt finely. Mix this with the
soaked
vermicilli. Add chopped onions, curry leaves, and cilantro
to
this. Make small balls and deep fry in oil.

Waffles With Butter & Honey

Ingredients
1 cup plain flour (maida)
1/4 cup cornflour
1/4 tsp baking powder
1 tsp fresh yeast, crumbled
3 tsp sugar
1/4 cup butter, melted
3/4 cup milk
A pinch of salt
Butter for cooking
Honey & melted butter for serving

Method
Sieve together the flour, cornflour and baking powder in a
bowl.
Dissolve the yeast in 3 tablespoons of lukewarm water.
Add the yeast solution, sugar, melted butter, milk and
salt to the flour mixture and whisk well to make a smooth
batter. Keep aside for 8 to 10 minutes.
Heat a waffle iron and brush it with butter. Pour 1/3 of the
prepared batter in the waffle iron and spread evenly. Bake
for 2 minutes or until the waffle is golden brown.
Repeat for the remaining batter to make 2 more waffles.
Serve hot with honey and melted butter.

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Yam Chips
Ingredients
Cut yam into long rectangular pieces and slice them
using a chips slicer. Soak them in water for 5 min
and drain completely.

Method
Spread them on a large sheet of paper and allow to dry
for about 10 min.. Deep fry in oil. Add salt, chili powder if
required. Add a tsp of ghee so that the salt mixes
uniformly.

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Chicken

Chicken Sandwich
Ingredients
Chicken breast 1
Garlic 1 clove (optional)
Onion 1 small (optional)
Cream cheese 3 tbsn
Salt and pepper as per taste
Butter 2 tspn
Cilantro chopped 2 tbsn
Sandwich bread 6 slices

Method
Cook chicken very well and shred very fine.
Chop garlic and onion.
Heat butter and add garlic and fry till brown. Add onion
and fry for a while. Add chicken cream cheese salt and
pepper and mix well. Top with chopped cilantro and
remove from flame.
Make sandwich immediately with toasted bread or chill
and make cold sandwich.

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Fish

Fish & Shrimp Cutlet

Ingredients

Method

Any white fish- 1/2 lb. (cod or sole)

Cooked shrimp- 1/4 lb. (peeled & chopped)
Grated ginger- 1 inch piece
Chopped fresh mint- 1 tablespoon
Chopped Green onions- 4
Bread crumbs- 1 1/2 cups
Egg yolk- 1 (well beaten)
Gram flour- 3/4 cup
Coriander powder- 1 tsp
Red chili powder to taste
Salt to taste
Chopped cilantro (coriander) leaves- 2 tablespoons
Oil- 1/4 cup
Water- 1/2 cup
Lemon juice- 2 tablespoons

Remove the skin & bones from the fish and mince. In a
bowl, put the minced fish, chopped shrimp, red chili
powder, salt, green onions, ginger, mint, cilantro, 1/2 cup
of bread crumbs, egg yolk and lemon juice and mix well.
Make lemons sized balls out of the mixture and flatten
them into thick patties. Coat them evenly with the
remaining breadcrumbs.
Mix flour, little salt & red chili powder, coriander powder
and water in a bowl to make smooth batter. Dip the
patties in this batter and deep fry in hot oil until golden
brown. Serve hot.

Fish Roll
Ingredients
Lemon Sole Fish Fillets- 1 lb (remove the bones)
Small Onions- 3 (finely chopped)
Green chilies- 4
A bunch of chopped cilantro (coriander) leaves
Garam masala powder- 1 tsp
Red chili powder- 1 tsp
Salt to taste
Milk- 1 cup
Eggs- 4 (well-beaten)
Bread crumbs- 8 tablespoons
Lemon juice- 4 tablespoons
Oil

Method
Sprinkle little salt over the fish fillets and set-aside.
For the Stuffing:
Mix 5 tablespoons of breadcrumbs and milk together.
Then add chili powder, garam masala, salt, little lemon
juice, onions, green chilies, chopped cilantro and 2 table
spoons of well beaten eggs to the bread crumb mixture
and mix thoroughly.
Now take one fish fillet and sprinkle lemon juice on it.
Keep little stuffing on one end and roll it. Then brush the
roll with the egg and coat it with the remaining
breadcrumbs. Shallow fry in hot oil until golden brown.
Repeat the same with the remaining filets. Serve hot with
any curry.

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Mutton

Mutton Cutlet
Ingredients
Ground lamb- 1 lb
Medium potatoes- 3 (boiled and mashed)
Medium onion- 1 (finely chopped)
Grated ginger- 1/2 inch piece
Crushed garlic- 2 cloves
Green chili- 1 (finely chopped)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Raw egg- 1 (beaten)
Lemon juice- 1 tablespoon
Salt to taste
Oil- 3 tablespoons
Powdered bread crumbs
Ghee- 1 tablespoon
Chopped cilantro (coriander) leaves

Method
Add the turmeric power, red chili powder and salt to the
lamb and mix well. Set aside.
Heat the ghee in a pan and fry the onion, ginger-garlic
and green chili until the onion is golden. Add the
seasoned lamb and cook for 10 minutes. Add the lemon
juice and chopped cilantro and stir well. Cook for 5 more
minutes. Remove from heat and allow it to cool.
Place a tablespoon of mashed potatoes in the hand and
press well to make a thick round shape. Then keep 2 tsp
of meat mixture in the center. Then place another
tablespoon of mashed potato on top of it and cover the
meat by pressing the potato firmly. Dip this in the egg
and coat evenly with breadcrumbs. Make the remaining
cutlets in the same way.
Heat the oil in a frying pan and fry few at a time until
golden. Drain on paper towels and serve hot.

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Five Star Indian Recipies

Vegetarian

Curd Murukku
Ingredients
Rice flour - 500 g
Sour curd - 1 cup
green chillies - 4
salt - 1 spoon
asafoetida - 1/2 spoon

Method
Grind the green chillies finely and mix all the ingredients
to form a thick flour paste. We use curd to make the
murukku crisp. Place a large ball of this flour inside a
"murukku achu" and squeeze the achu so that the
murukku drops into boiling oil.Turn over until fully
cooked.boiling oil. If you use good oil and store the
murukkus in air tight containers, it will be good for up to
10 days.

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Beetroot Rasam
Ingredients

Method

Beetroot- 2, Green Chilly- 1, Shredded Coconut- 2

Tbsps., Rasam Powder- 1 tsp., Salt, Tamarind- As
per taste, 1 Red Chilly, Mustard seeds,Oil- For
seasoning

Soak tamarind to extract juice.

Slice beetroot & cook it.
Grind cooked beets with rasam powder & coconut with
water.
Boil the tamarind extract with salt,turmeric & green chilly.
Add the ground mixture & boil for a while.
For Seasoning, heat 1 tsp of oil & add 1/2 tsp of mustard
seeds & 1 red chilly. When it splutters, pour it over the
rasam.

Carrot-Prawns Soup
Ingredients
Carrot 5
King prawns 6
Ginger 2 inch piece
Garlic 6 cloves
Onion 1
Fresh Ornage Juice 1/2 cup
Bay leaf 1
Butter 1 tbsn
Turmeric powder A pinch
Salt and pepper As per taste
Cream of coconut(unsweetened) 3 tbsn
Mint leaves 3

Method
Cut Carrot into 1 inch long rounds. Chop ginger, garlic
and onion.
Heat butter in a pan and saute ginger, garlic, onion and
Prawns for a while. Add carrots, bay leaf and 4 cups of
water and bring to boil. Reduce heat and cook on law
flame till carrot and prawns are done well.
Remove the Prawns and bay leaf and puree the soup
batch by batch and return to pan. Add fresh Ornage juice
and heat through.Adjust taste with salt and pepper and
serve in 3 bowls.Put 2 prawns in each bowl and top with a
tbsn of cream of coconut and a mint leaf.

Creamy low-fat Potato Soup

Ingredients
Potatoes- 4, All purpose Flour- 2 Tbsp, skim milk- 1
cup, butter- 1 tsp, salt- to taste

Method
Peel the potatoes and cut them into 1" cubes. Cook them
soft (in microwave or boil in water). Add salt, mix well and
set aside. In a non-stick sauce pan, add the butter and
fry the flour, stirring constantly. Add the milk, potatoes
and let it boil until the gravy gets to the right consistency.
Could add fried onions, roasted garlic to the soup

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Five Star Indian Recipies

Cumin & Pepper Rasam Method 1

Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)

Method
Soak thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red
chilli,
and curry leaves in water for 15 minutes.
Wet grind the above mixture.
Bring 3 cups of water to a boil, and add tamarind paste,
salt,
and turmeric. Let this boil for a few minutes, and then
add the
ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red
chilli in
ghee and add this to the rasam.

Cumin & Pepper Rasam Method 2

Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)

Method
Dry roast thuvar dhall and pepper without oil for 1 minute.
Soak this in water along with red chilli & cumin seeds
after 10 min .
Wet grind this nicely.
Boil Tamarind water, salt, turmeric, and add the above
mixture, and
let it boil for a few minutes until the flavour comes out.
Fry 1/4 t.spoon cumin seeds, curry leaves and 1 red chilli
in
ghee and add this to the rasam.

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Garlic Rasam
Ingredients

Method

Garlic about 6-10 flakes peeled & chopped

Thuvar dhall 2 t.spoons
Corriander seeds 2 t.spoons
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Red chilli 2
Methi 1/4 t.spoon
Mustard 1/4 t.spoon
Ginger small piece
Tamarind paste 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon

Fry thuvar dhall, corriander seeds, cumin seeds, pepper,

red
chilli, methi, curry leaves, mustard, and 2 pods garlic in
oil.
Wet grind the above mixture.
Bring 3 cups of water to a boil, add tamarind paste,
turmeric,
and salt, and let this boil for a few minutes. Fry 8-10
pods of
garlic in little ghee and add this to the boiling tamarind
water,
and let it cook for a few minutes. Now add the ground
mixture,
and let it boil for 5-10 minutes. Heat some oil, splutter
mustard,
then add curry leaves and add this to the rasam.

Lemon Rasam
Ingredients

Method

Thuvar dhall 1/2 cup

Tomatoes 4
Ginger finely chopped
Green chillies 6 cut length wise
Hing a small pinch
Cumin powder 1/2 t.spoon
Cumin seeds 1/4 t.spoon
Pepper powder 1/2 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Red Chillies 2
Lemon 1
Ghee 1/2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Salt 1 t.spoon (or to taste)

Cook thuvar dhall with turmeric, with 2 cups of water.

Add chopped tomatoes, green chilles, ginger, hing, and
salt, to
this and let this cook for 5-10 minutes.
Heat some ghee, splutter mustard, then add cumin
seeds, red
chillies, and curry leaves, and add cumin powder, and
pepper
powder before mixing this to the boiling rasam. Squeeze
lemon
juice and garnish with chopped cilantro.

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Lime Rasam
Ingredients

Method

Add 1 tsp sambar powder, 1 tsp salt, a pinch of

asafoetida, 1 small chopped tomato, 1 green
chilles(cut lengthwise), 2 cups of water and bring to
boil.

Add 1 cup steamed toor-dal and heat until the ingredients

are fully cooked.Add a tsp of rasam powder and heat for 2
min.Add splattered mustard and curry leaves.Squeeze
out 2 limes after removing and stir well.

Mint Rasam
Ingredients
Thuvar dhall 1/4 cup
Mint 1 bunch
Tomatoes 2 washed and diced
Green chilles 2
Rasam powder 1 t.spoon
Tamarind paste 1/2 t.spoon
Cooking Oil 1 t.spoon
Salt 1 t.spoon (or to taste)

Method
Cook thuvar dhall with 2 cups of water and keep it aside.
Fry mint, tomatoes, and green chilles in oil. Grind the
above
mixture.
Bring 2 cups of water to a boil, add tamarind paste,
turmeric and
salt. Add the ground mixture, and cooked thuvar dhall
and let it
boil for 5-10 minutes.

Moor (Buttermilk) Rasam Method 1

Ingredients

Method

Rasam powder 1 t.spoon

Buttermilk 2 cups
Turmeric less than 1/4 t.spoon
Curry leaves a few
Salt 3/4 t.spoon
Mustard 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Ghee 1/2 t.spoon

Bring 2 cups of water to a boil and add rasam powder,

salt and
turmeric to this and let it boil for 5-10 minutes. Now turn
off
the stove and add buttermilk.
Heat some ghee, splutter mustard, then add hing and
curry leaves
and add this to the rasam. Garnish with chopped cilantro.

Moor (Buttermilk) Rasam Method 2

Ingredients
Buttermilk 2-3 cups
Methi 1 t.spoon
Hing a small pinch
Red chillies 3-4
Mustard 1/4 t.spoon
Salt 3/4 t.spoon
Cooking oil 1/2 t.spoon

Method
Heat some oil, splutter mustard, then add methi, hing,
red
chillies, and curry leaves, and add it to buttermilk.

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Mysore Rasam
Ingredients

Method

Thuvar dhall 1/2 cup + 2 t.spoons

Corriander seeds 3 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Red chilli 2
Clove 2
Cinnimon stick small piece
Tamarind 1 t.spoon
Cooking Oil 2 t.spoon
Dried coconut small piece
Mustard 1/4 t.spoon
Hing a pich
Curry leaves a few
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)

Cook thuvar dhall with 3 cups of water and keep it aside.

Fry 2 t.spoons of thuvar dhall, corriander seeds, pepper,
cumin
seeds, red chilli, cloves, cinnimon stick and dried
coconut in
oil. Wet grind the above mixture.
Bring 2 cups of water to a boil, and add tamarind paste,
turmeric
and salt to this. Let it boil for a few minutes. Now add
the
ground mixture, and cooked thuvar dhall and let it cook
for 5-10
minutes.
Heat some ghee, splutter mustard, then add hing, curry
leaves
and add this to the rasam.

Neem Rasam
Ingredients

Method

neemflower - 3 tsp, red chili - 1 , mustard - 1 tsp,

salt - 3/4 tsp, asafoetida - 1/4 tsp, ghee - 3 tsp.,
tamarind - lime size

Take ghee in a sauce pan, add mustard seeds. When it

pops, add asafoetida, 1 whole red pepper, and 3 tsp dried
neem flower(veppamboo). Add tamarind juice to this and
bring to boil. Add water to make the liquid about 3 cups.
Add 1/4 tsp rasam powder.Add 3 bunches of curry leaves.

Noodle soup
Ingredients
Top Raman noodles 1 packet
Tomato sauce cup
Water 3 cups
Vegetables (chopped) 1 cup
Red kidney beans cup (cooked)
Salt and pepper as per taste

Method
Boil water in a deep pan and add noodles and vegetables
and cook for 3 minutes.
Add all other ingredients and noodle seasoning, and heat
through. Serve hot.

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Onion Soup
Ingredients

Method

Onion cup chopped

Butter 1 tbsn
Pepper As per taste
All purpose flour 1 tbsn
Vegetable broth 2 cup (Chicken broth can also be
used)
Salt As per taste
Cooking oil 1 tbsn
Cream cheese 2 tbsn

Heat butter in a pan and add onion and fry till for a while.
Add all the salt and pepper and all purpose flour and fry
till browned.
Add vegetable broth and boil and cook on low flame for 5
minutes.
Top with cream cheese and serve with bread toast or
bread stick.

Ordinary Rasam
Ingredients

Method

Thuvar dhall 1/4 cup

Water 2 cups
Tamarind paste 1/4 t.spoon
Tomatoes 2-3
Rasam powder 1 t.spoon
Cilantro a small bunch washed and finely chopped
Hing a small pinch
Turmeric 1/4 t.spoon
Cumin powder 1/4 t.spoon
Pepper powder 1/4 t.spoon
Lemon juice 1/2 t.spoon
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)

Cook thuar dhall with 2 cups of water and keep it aside.

Boil tomatoes in 1-2 cups of water, then add tamarind
paste, hing,
salt, and turmeric. After tomatoes are cooked, add rasam
powder,
and let this boil for five minutes. Now add thuvar dhall
and
let it cook for a few more minutes.
Heat some ghee, splutter mustard, then add pepper
powder and
cumin powder to this before mixing this with the rasam.
Garnish
with chopped cilantro.

Paruppu Urundai rasam

Ingredients

Method

Toor dal and gram dal - each 1/2 cup - soak for 1
hour and grind. Fry this in litle oil and stirring until
fully cooked.

Do rasam as usual and add this fried ball to the rasam

before removing from the stove. In this method the
quantity of steamed toor dal added should be lesser than
for normal rasam.

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Parupu Rasam
Ingredients

Method

Thuvar dhall 1 cup + 1 t.spoon

Red chillies 2
Corriander seeds 1.5 t.spoons
Cumin seeds 1/4 t.spoon
Peppercons 1/2 t.spoon
Hing a small pinch
Mustard 1/4 t.spoon
Methi seeds a small pinch
Cloves 1
Cinnamon stick a small piece
Tamarind paste/extract/water 3/4 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Ghee 1 t.spoon
Oil 1.5 t.spoons
Salt 1 t.spoon

Cook thuvar dhall with turmeric, with 2 cups of water.

Fry red chilles, corriander seeds, cumin seeds, 1 t.spoon
thuvar
dhall, hing, a pinch of mustard, cloves, cinnamon stick,
and
methi in oil. Wet grind the above mixture and keep it
aside.
Bring 3 cups of water to a boil, add tamarind paste,
turmeric,
and salt, and let this boil for a few minutes. Now add the
ground masala and let it boil for 5-10 minutes, till the
flavour
comes out. Add the cooked thuvar dhall, and let it boil for
5-10
minutes.
Heat some ghee, splutter mustard, then add a small
pinch of cumin
seeds, and curry leaves and add this to the rasam.

Pepper Rasam
Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Cooking Oil 1 t.spoon
Salt 1 t.spoon (or to taste)

Method
Fry thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red
chilli,
and curry leaves in oil.
Wet grind the above mixture.
Bring 3 cups of water to a boil, and add tamarind paste,
salt,
and turmeric. Let this boil for a few minutes, and then
add the
ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red
chilli in
ghee and add this to the rasam.

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Perfect minestrone soup

Ingredients

Method

green beans - cut into 2" pieces, zucchini - 1, cut

into 1" slices , spinach leaves - 1/2 cup , black-eye
beans - 1 can, rinsed and drained , stewed whole
tomatoes - 1 can , parsley - 1/3 cup chopped , olive
oil - 1 tbsp , carrots - diced , onions - 1, chopped ,
celery - 1 stalk, finely chopped , garlic - 2 cloves,
finely chopped , crushed red pepper flakes - 1/3 tsp
, salt - to taste

Fry onions, celery, carrots and garlic in olive oil until the
onions are transluscent. add the pepper flakes and a
pinch of salt and fry for 15 secs. Add the green beans
and the black-eyed peas, more salt and plenty of water.
When green beans are cooked, add zucchini, spinach
and mashed tomatoes. After 1 min, add the parsley and
warm it through. Serve very hot and garnish with grated
parmasan cheese.

Poritha Rasam
Ingredients

Method

Thuvar dhall 1/2 cup

Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/4 t.spoon
Red Chilli 1
Hing a small pinch
Turmeric 1/4 t.spoon
Tomatoes 2-3 washed & chopped
Curry leaves a few
Ghee 1/2 t.spoon
Salt 3/4 t.spoon

Cook thuvar dhall with turmeric, with 2 cups of water.

Fry urad dhall, channa dhall, pepper and red chilli in little
oil. Wet grind the above with cumin seeds.
Mix the masala with the cooked thuvar dhall and let it boil
for
sometime.
Heat some ghee, splutter mustard, then add hing, and
curry leaves
and add this to the rasam.

Potato Carrot Soup

Ingredients

Method

Boil 1 potato, 2 carrots, 1 big onion in a pot adding

little salt. When cooked well, cool and peel the
potato. Puree this vegetable in the same water in
which it was boiled.

Heat lightly 2 tablespoons of oil in a pan, add 2 flakes of

garlic without peeling. Cool the garlic, peel the skin and
crush Add to the vegetable broth.In the same oil, warm a
few basil leaves and add to the soup. Makes a very good
soup for two.

Page 116 of 411

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Five Star Indian Recipies

Potato Soup
Ingredients

Method

Potato 2
Onion cup chopped
Garlic 2 tbsn chopped
Parsley/cilantro cup chopped
Salt as per taste
Pepper as per taste
Butter 1 tbsn
Cream cheese 1 tbsn

Peel and cube potato and cook with enough water to

cover them.
Heat butter in a pan and add garlic and onion and fry till
slightly browned. Add chopped herbs and cream cheese
and mix well. Remove from flame.
Add potato to the pan and mix well. Puree batch by
batch, and return to the pan. Add salt and pepper and
heat through.
Serve hot.

Pure tomato rasam

Ingredients

Method

Medium sized tomatoes- 2, Mustard seeds- 1.5

spoons, urud dal- 1spoon, asafoetida-a pinch, red
peppers- 3, tamarind- one big lemon size

Grind the tomatoes and make it a fine paste. Take a bowl

with 250 ml of water and add tamrind,squeeze it well and
then add tomato paste to it and keep the mixture aside.
Heat 5 tsp oil and add mustard seeds, when it pops add
urud dal, a pinch of asafoetida, red peppers. Then add the
mixture to it and heat it for 5 minutes until it condenses
and serve it with rice

Rasam
Ingredients
Tomato 3 diced
Garlic 3 cloves minced
Coriander powder 1 tbsn
Cumin powder (optional) tspn
Turmeric tspn
Cumin seeds tspn
Mustard seeds 1 tspn
Cooking oil 1 tbsn
Curry leaves 1 sprig
Water 1-2 cups
Salt as per taste
Pepper as per taste
Cilantro chopped 2 tbsn

Method
Heat oil in a pan and add mustard seeds and cumin
seeds and when they crackle, add minced garlic and
tomato and fry for 2 minutes.
Add Water and spices and bring to boil. (Dont stir till it
gets boiled). Reduce heat and cook for 2 minutes.
Garnish with cilantro and serve hot with rice or as a soup.

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Tomato Rasam
Ingredients

Method

Tamarind- lemon sized ball

Thoor dhal- 1/4 cup (steamed)
Medium sized tomatoes- 2
Garlic- 3 cloves
Whole black pepper- 1 tsp
Cumin seeds- 1 tsp
Crushed dry red chilies- 2
Coriander powder- 1/4 tsp
Rasam powder- 1/2 tsp
Oil- 1 tsp
Mustard seeds- 1/2tsp
Urad dhal- 1/2 tsp
Asafetida- /14 tsp
Salt

A bunch of Curry leaves and Coriander (cilantro) leaves

Soak the tamarind in 2 cups of hot water for 10 minutes.
strain it and keep the tamarind water aside. Grind the
black peppers, cumin seeds, garlic and tomatoes and
make it into a paste. Add this to the tamarind extract.
Then add crushed red chilies, coriander powder, rasam
powder and steamed salt to it and mix well. Set aside.
Heat the oil in a pan and add mustard seeds. when it
pops add the urad dhal and fry until golden. Add asafetida
and the curry leaves. Remove the pan from heat and pour
this seasoning over the tamarind extract mixture. Add the
steamed thoor dhal to it. Heat this mixture. When it
starts to boil remove from heat. Garnish with chopped
coriander leaves.

Tomato-noodles soup
Ingredients

Method

noodles- 1 pac, tomato - 2 small, onion- 1 small,

chilli powder- 1 spoon, masala powder(optional)- 1
spoon, salt

cut onion & tomato in small pieces, fry it in a pan.Add

chille powder,masala powder & salt,add 4 cups of
water,allow it to boil for 2 minutes,Now add the noodles
and allow it to boil for 3 minutes.

Vegetable Soup
Ingredients
Beans - 7, Carrot- 1, Cabbage & onions- little,
Tomatoes- 8, cauliflower- 5 florets, peas - 25

Method
Garam masala powder 1 spoon, Milk 2 teaspoons, Corn
flour or Maida half a teaspoon, Cream, Butter, Pepper
powder.
Purie the tomatoes in a blender. Cut all vegetabls to
small pieces. In hot water, boil all vegetables. when they
are half-cooked add the tomato purie. Add salt, garam
masala powder one spoon. When this mixture is fully
cooked, dissolve maida or corn flour in the milk and add
to the mixture. simmer for 2 minutes and add the cream,
butter & pepper powder. Serve hot.

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Vepam-poo Rasam
Ingredients
Vepam-poo 1 t.spoon
Tamarind paste 1/2 t.spoon
Red chillies 4
Hing 1/4 t.spoon
Mustard 1/4 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 1 t.spoon
Ghee 1/2 t.spoon

Method
Bring 3 cups of water to a boil, add tamarind paste,
turmeric,
and salt to this.
Heat some ghee, splutter mustard, then add vepam-poo,
red
chillies, hing, and curry leaves. Add this to the boiling
tamarind water.

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Five Star Indian Recipies

Chicken

Chicken Soup
Ingredients
Chicken Thigh (with bone) 1
Salt as per taste
Butter 1 tspn
Garlic chopped 1 tbsn
All purpose flour 2 tbsn
Dried rosemary 1 tspn
Water 4 cups
Pepper As per taste
Vineger 1/4 cup
Chopped green chilly 2 tbsn

Method
Cook Chicken with water and little salt.Let it cool and
then remove the bone and shread the meat.
Heat butter and fry garlic till browned and add flour and
rosemary and fry for 2-3 minutes.
Add Chicken along with the water and bring to a boil.
Reduce heat and cook for 2-3 mintes.
Add salt and pepper and adjust taste.
Serve with vineger and green chillies

Page 120 of 411

Breads

Five Star Indian Recipies

Aaaloo paratha
Ingredients

Method

3 big potatoes, 3 cup wheat flour(small cups), Salt

to taste, Green chillies, Pudina/mint leaves

Just boil potatoes and make curry with salt, green chillies
and Pudina/mint leaves(U can add chilli powder instead of
green chillies also)
Make a loose batter of wheat flour with a pinch of salt and
sambar powder. Now make small balls from this.Cave
open this ball in the middle(It should be like a small cave
that we do for kozhukkatai).Now add a liitle bit of gingley
oil into this dough.Spread this oil well.Now stuff it with the
curry u had made.Cover up this masala and then roll this
back inrio ball with the stuff.Spread it across as u do for
chappathi.Apply oil and make like chappathis.But this
needs more oil than normal.This tastes well with tomato
chutney/baingan masala.

Aloo Paratha
Ingredients
100g potatoes, boiled, peeled & mashed
2 green chilies, chopped
1 onion, chopped
1 tsp ginger-garlic paste
1/2 bunch cilantro
2 cups wheat flour
Salt to taste
2 tbsp oil
Ghee (butter) for frying

Method
Heat oil in a pan, fry the chopped green chilies and
onions until they turn golden brown. Then add gingergarlic paste, mashed potato, salt and mix well.
Add chopped cilantro, fry for another 5-6 minutes, remove
from heat and keep aside.
Mix wheat flour with salt and knead to make a smooth
dough. Divide the dough into small parts and roll them
into puris.
Place the potato mixture in the center of each puri, cover
with another puri and close the edges.
Roll again into paratha shape and fry on both sides on a
flat pan with ghee.
Repeat with the other puris and serve hot.

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Biscuit Roti
Ingredients

Method

4 cups Maida ( all purpose flour)

1 cup Bombay rava (semi-coarse semolina)
4 tbsp grated fresh coconut
3-4 green chillies, minced
1 tsp red chilli powder
1 tsp mustard seeds
1 sprig curry leaves
A pinch of hing (asoefetida)
Salt to taste
Oil for deep frying

Sieve the flour and add salt to taste (about 3/4 tsp).
Add hot water and hot cooking oil (about 2 tbsp)
to prepare a smooth dough.
Make rounds that fit in your palm.
Set aside.
In a pan, heat about 1 tbsp of cooking oil.
Add mustard seeds and when they splutter, add
the green chillies, hing and curry leaves.
Fry for about 20 secs and then add the chilli powder
and rava.
When the rava starts turning color(about 2mins,
sprinkle some water(about 1/4 cup) and add the
salt and coconut.
Cook for about 5-6 minutes on a low flame.
Remove and let cool.
Make small round balls of this rava stuffing.
Take each maida round, keep the rava stuffing
in the center and fold the rounds till
the stuffing is completely sealed inside.
Roll out into small circles using a rolling
pin.
Bring the cooking oil to smoking point and
deep fry these till golden brown and crisp.
Eat when hot with tomato ketchup.

Cabbage Paratha
Ingredients
250g wheat flour
200g cabbage
1/4 cup grated coconut
1 tsp mustard seeds
6 green chilies, chopped
Salt to taste
75g oil

Method
Boil the cabbage in salted water for few minutes or until
tender. Remove water and keep aside.
Add grated coconut, green chilies to the cabbage and
mix well. Heat oil in a pan, fry mustard seeds along with
cabbage mixture for some time. Remove and keep aside
Mix flour with salt and knead to smooth dough using
water. Make small balls from the dough and roll into thin
chapathis.
Place the cabbage curry in the center of it, spread the
curry and cover with another chapathi. Paste the edges
with water.
Fry on a pan until golden brown on both sides.
Repeat for other balls and serve hot.

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Five Star Indian Recipies

CHAPATI (PHULKA)
Ingredients

Method

1c
Whole wheat flour (or 1/3 white + 2/3 whole
wheat)
1/2 c Water

Put flour in a large bowl with half the water. Blend the
two together
until it holds. Beat and knead well until it forms a
compact ball.
Knead dough until it is smooth and elastic. Set aside for
30 minutes.
Knead and divide dough into 4 to 6 parts. Roll each ball
into a
tortilla like flat, about $\frac{1{8$" thick. Heat an
ungreased
skillet.
Put phulka on it, and let it cook for about 1 minute (The
top should
just start to look dry and small bubbles should just start
to form).
Turn and cook the second side for 2/3 minutes until small
bubbles form.
Turn again and cook the first side pressed lightly with a
towel. It
should puff. Serve warm (maybe slightly buttered).
Since the rolled out chappati's will dry out if they are left
to stand
while cooking the others, it is advantageous to roll them
out
individually before cooking them.

Chappathi (Method 1)
Ingredients

Method

Take wheat flour and add 2 tsp of gingelly oil or

ghee or butter. Mix with hand gently and evenly so
that the flour becomes somewhat powdery in the
form of very small bits.

Add minimum water and the knead the flour to make it

soft. Then make this flour into even sized balls, and roll
them out with a chappathi roller. Then spread a bit of oil
on the chappathi, fold it into 4. Again roll this out into a
round shape.
Heat a dosa tawa. Add the chappathis one by one when
the tawa is hot and dry. Add a tsp of oil along the edges.
The chappathi will pop up. Turn over once.
Side dish - Chappathi dal, Channa masala

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Chappathi (Method 2)
Ingredients

Method

Wheat flour (atta)- 2 cups

or
All purpose flour (maida)- 2 cups
Dalda- 2 tablespoons
Milk- 5 tablespoons
Salt to taste
Oil

Mix the flour, dalda, milk and salt with little water. Knead
well to make smooth dough. Cover with wet muslin cloth
and set aside for an hour. Make lemon sized balls out of
the dough. Roll out each ball into flat round shape using a
rolling pin. Dust it with some flour. Fold all the four sides
towards center (one fold over the other). Apply little oil
over each fold. Then roll this again to make a square flat
shape. Repeat this with all the remaining balls.
Heat a flat pan (tava) and grease it with little oil. Place the
chappathis in the hot tava and cook until both the sides
are golden brown. Dot with little oil on both sides in
between the process. Repeat this with all the chappathis.
Serve hot with channa masala or mashed potato masala
or any kurma.

Chappathi dal
Ingredients

Method

Vegetables:cauliflower, cabbage, potato combined - 200g, onion - medium,tomato - small 1, green chillie - 3, moong dal - 100g, salt - 1/4 tsp,
mustard - 1/4 tsp, urud dal - 1/2 tsp, curry leaves - 1
twig.

Cut any of the vegetables,add chopped onions, chopped

tomato,green chillies(cut into half lengthwise), and moong
dal.Add water until the mixture is just immersed and
steam in a pressure cooker.Add splattered mustard
seeds, urud dal and curry leaves after removing.

Chawal Ki Roti
Ingredients
1 1/2 cups rice flour (chawal ka atta)
4 tbsps cooked rice
2 tsps garlic, grated
2 tsps green chilies, chopped
2 tsps ginger, grated
3 tbsps curd (yogurt)
2 tbsps oil
Salt to taste
Oil for cooking

Method
Combine all the ingredients and knead into a firm dough
using enough water. Divide the dough into 6 equal
portions.
Roll out each portion into a circle of 150 mm. (6")
diameter and 6 mm. (") thickness.
Heat a tava (griddle) and cook each roti on both sides
with a little bit of oil until brown.
Press down with a spoon on the thicker edges to ensure
the roti also gets cooked through on the inside.
Repeat with the remaining dough to make 5 more rotis.
Serve hot with any gravy or curry.

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Five Star Indian Recipies

Chole Bhature
Ingredients
For Chole:
200g kabuli chana
1/2 tsp garam masala
10g garlic
1/2 tsp chili powder
1 tsp aam chur
50g ginger
1 tsp coriander seeds
1 bunch cilantro, chopped
2 onions, chopped
Oil for frying
Salt to taste
For Bhature:
500g maida (all-purpose) flour
125g oil
200g yogurt
25g baking powder

Method
Soak the chana overnight and boil until tender.
Make a paste of ginger, garlic, and coriander seeds and
keep aside.
Heat oil in a pan, fry onions, garam masala until brown,
add ground paste and fry for few minutes.
Then add soaked chana, salt, chili powder, some water
and cook until the gravy thickens. Later add aam chur
powder, chopped cilantro and fry for 2 minutes. Remove
and keep aside.
Sieve the maida flour, add ghee, yogurt, baking powder
and knead to a smooth dough. Cover with a muslin cloth
and keep aside for overnight.
Make small balls from the dough, roll into thick puris and
fry in oil on both sides until golden brown.
Serve with the above prepared curry.

Gobi Paratha
Ingredients
1 cauliflower, chopped into small pieces
2-3 cups wheat flour
1 tsp garam masala
1 tsp ginger-garlic paste
1 onion, chopped
2 green chilies, chopped
1 tsp chili powder
1 bunch chopped cilantro
2 tbsp oil
Ghee (butter) for frying
Salt to taste

Method
Heat oil in a pan, fry chopped onions and green chilies
until golden brown. Also add garam masala, ginger-garlic
paste, chili powder and fry for another 2 minutes.
Now add chopped cauliflower, cilantro, salt and cook until
the curry is done without any water.
Mix the wheat flour with salt and knead to a smooth
dough. Divide into small balls.
Roll each ball to puri size, stuff the cauliflower curry in the
middle and close the edges. Again roll into paratha size
and fry with ghee on a flat pan to golden color on both
sides.
Repeat with the other parathas and serve hot.

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Five Star Indian Recipies

Kheema Paratha
Ingredients
500g wheat flour
200g mutton kheema
1 tsp coriander powder
2g garam masala
50g onions, chopped
1/2 tsp chili powder
A pinch of turmeric
75g oil
1 egg
1 bunch of cilantro
1/2 tsp ginger-garlic paste
Salt to taste

Method
Boil the kheema in salted water until it is tender.
Heat oil in a pan, add onions and fry until brown. Also add
ginger-garlic paste, turmeric, chili powder, coriander
powder, garam masala, boiled kheema and fry for 5
minutes
Add chopped coriander leaves and remove from heat.
Keep aside.
Mix wheat flour with salt, water and knead to smooth
dough. Keep aside for 10 minutes.
Then make small balls from the dough, roll into thin
triangle shaped chapathis.
In the middle, place kheema curry and spread till end.
Place another chapathi over this and close the edges by
pasting using beaten egg.
Fry these parathas over flat pan on both sides until
golden brown using oil

Mixed Roti
Ingredients
200g maida (all-purpose) flour
100g spinach
100g onions, finely chopped
200g gram flour
200 ml water
100g ghee or butter
Salt to taste

Method
Sieve the gram flour and maida flour together.
To this, add finely chopped spinach, onions, salt, water
and knead to smooth dough. Keep aside for 30 minutes.
Make small balls from the dough, roll like a chapathi. In
the middle, place 1 tsp ghee, fold and roll again like a
chapathi.
Fry on a flat pan on both sides until golden brown with
ghee.
Repeat with the other balls and serve hot.

Mughlai Paratha
Ingredients
1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
Oil for frying
Salt to taste

Method
Mix the wheat flour, maida, rava with the oil, water, salt
and knead into soft pliable dough. Cover and keep aside
for atleast 30 minutes.
Divide the dough equally into balls. Roll out each ball and
apply oil on it, then pleat it and make a circular roll.
Press and roll out again into a bigger round. Place the
paratha on a hot tava and roast on both sides.
Heat oil in a shallow pan and shallow fry this roasted
paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.

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Five Star Indian Recipies

Naan
Ingredients

Method

4 c Flour, all purpose

450 g 5/8 c Milk or warm water
150 ml 2 tb Yogurt
1 tb Yeast,dried
1 ts Sugar
3 tb Ghee or butter
2 tb Poppy seeds
1 tb Sesame seeds

Sprinkle yeast and sugar into the hot milk or water, leave
it for 20 minutes. Sift together flour, dalt in a large bowl,
and make a well in the centre. Put yogurt and 2 tbsp
butter in the yeast mixture. Knead well and leave it aside
for 3-4 hours, in a warm place until doubled in size.

Variation: Badami Naan

2 c Almonds; blanched finely & -shredded
White sesame seeds

Punch down dough and divide into 8 balls. Let it rest for
10 minutes. Roll out each ball in the shape of triangles or
make a round disk. then pull on one side to make a
teardrop shape. Mix together 1 tsp ghi or butter, poppy
seeds and sesame seeds. Spread a little of the above
mixture on each naan. Place them on a baking tray.
Cook in a preheated oven (375F/ 190C/ gas mark 5) for 45 minutes until brown specks appear. If the naan is not
brown enough then put under a preheated grill for a
minute or two.
Variation: Badami Naan - Brush each sada naan with oil
or butter before baking them. Sprinkle almonds and white
sesame seeds on the greased side of every naan.
Cook in a preheated oven, for 4-5 minutes.

Omelette Paratha
Ingredients
For the filling:
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chili
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil
For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
Water to knead
Oil for shallow frying

Method
For the filling, beat eggs with water. Add chopped onion,
green chili, coriander leaves and salt. Stir well.
Heat oil in a pan and pour the egg mixture into it. Make
an omlette. Chop into very bits and cool.
For the parathas, sift wheat flour and salt. Rub oil into
flour with your fingers. Gradually add water and make stiff
dough. Cover with a damp cloth and set aside for 30
minutes.
Divide dough and stuffing into 4 equal parts. Make balls
from the dough and roll into chappattis.
Place a portion of the filling in the centre. Gather the
edges of the chappattis from all sides so as to cover the
egg mixture. Press to seal.
On a floured board, roll out each ball into a slightly thick
paratha. Shallow fry with oil until light brown.

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Five Star Indian Recipies

Paneer Methi Paratha

Ingredients

Method

100 g methi (fenugreek) leaves, chopped

1 tbsp ghee or butter
1/2 tsp cumin seeds
Salt & chili powder to taste
150 g paneer
6 green chilies, chopped
2 tbsp coriander leaves, chopped finely
1/2 cup dalia
3 ripe tomatoes, chopped
2 cups rice flour
Oil for frying

Heat 1 tbsp of ghee and season with cumin seeds.

Add methi leaves, salt to taste and chili powder. Fry for 23 minutes and dry. When cool, grind to a paste.
Blend the paneer in a mixer. To this, add salt, green
chilies and coriander leaves and mix well.
Cook the dalia with salt and enough water till soft. When
cool, grind to a fine paste. Also blend the tomatoes to a
fine paste.
Heat oil in a pan and fry the tomatoes paste, adding salt
to it, till almost dry.
Add oil and little salt to the rice flour and mix well. Add
the dalia paste and mix again.
Add enough water to mix to a smooth dough. Divide the
dough into lemon sized balls.
Prepare the filling by combining methi paste, paneer
mixture and tomato paste. Divide it into marble sized
balls.
Roll each ball of rice flour-dalia paste into a cup shape
and put the methi-paneer-tomato mixture ball into each
dough cup. Close the dough ball to cover the filling.
Roll out on a floured surface into a paratha. Roast on both
sides with oil or butter till crisp and brown.

Paneer Parathas
Ingredients
1/2 cup paneer, grated
2 spring onions, finely chopped
3/4 cup whole wheat flour (gehun ka atta)
2 green chillies, finely chopped
Salt & pepper to taste
Oil

Method
Combine all the ingredients and knead into a soft dough
using water. Divide the dough into 6 equal parts.
Roll out each portion into a circle of 125 mm. (5")
diameter.
Cook each paratha on a griddle (tava), smearing a little
oil, until both sides are golden brown.
Serve hot with any gravy curry or sweet and sour tomato
relish.

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Five Star Indian Recipies

PARATHA
Ingredients
1 c Whole wheat flour
Ghee
Water

Method
Make chappati dough. Divide into 6 parts and make
balls. Flatten and
roll each.
Spread ghee over them and fold. Roll again.
Heat the paratha on a griddle like you would a chappati,
but spread some
ghee over the top side. Turn and spread ghee on the
other side. Fry
until the bottom is crisp and golden, then turn and fry the
remaining
side.
Repeat with all six.
Serve at once, since they lose crispness if stored.

Parathas
Ingredients
All purpose flour (maida)- 2 cups
Coconut oil- 2 tablespoons
Egg white- 1 (optional)
Sugar- 1 tsp
Salt to taste
Oil for frying

Method
Mix the flour, coconut oil, egg white (optional) and sugar
and salt with little water. Knead well to make smooth
dough. Cover with wet muslin cloth and set aside for 2
hours. Then take the dough, add little more oil and knead
well once again. Now the dough should expand like
elastic, when you pull it. Make lemon sized balls out of
the dough. Roll out each ball into very thin flat round
shape using a rolling pin (Fig. 1). Then roll from one end
to the other to make a lengthy string (Fig. 2) & (Fig. 3).
Now roll the string spirally towards inside (Fig. 4). Then
flatten it with your hands to join all the curves (Fig. 5). By
doing this the paratha will become a single round shape
with several spiral layers in it. Now the paratha is ready to
fry. Repeat doing this with all the dough balls.
Heat a flat pan (tava) and grease it with little oil. Place the
parathas in the hot tava and cook until both the sides are
golden brown. Dot with little oil on both sides in between
the process. Repeat this with all the parathas. Serve hot
with channa masala or mashed potato masala or any
kurma.

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Five Star Indian Recipies

Peas Paratha
Ingredients

Method

500g wheat flour

500g peas
1 1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red chili powder
1/4 tsp caraway seeds (ajwain)
4 green chilies
2 tbsp coriander leaves, finely chopped
Ghee for frying

Take the peas along with 1/4 cup of water, salt and boil
until they are tender.
Grind the peas with coriander leaves and green chilies to
a fine paste. Mix red chili, black pepper and caraway
seeds powder.
Knead the dough with salt, divide the dough into small
balls and roll them into the shape of puris.
Smear a little ghee on each of the puri, place the peastuffing on it, cover with another puri and press the edges
together well.
Roll out to the size of a paratha and fry the parathas on
the flat pan on a slow fire till light brown and crisp on both
sides.
Serve hot with butter.

Ragi Roti
Ingredients

Method

Ragi flour, Grated coconut- 1 cup, Coriander- 1

bunch, Onions (finely chopped)- 4 , Curry leaves
and green chillies- finely chopped (to your taste),
Sugar little , Salt to taste, water to make dough

Mix coconut, onions, curry leaves, green chilies,

coriander leaves, and salt properly with little water. Add
the ragi flour with some more water and mix properly so
that it mixes with other ingredients (This dough should be
like chaptai dough). Set aside for some time. Put some
oil on tava (cooled tava). Roll small portions of dough to
form medium sized roti. Apply oil around the roti and
bake at low flame till it is done with the lid closed. Eat the
ragi roti with delicious pudina chatney

Roti With Methi Leaves

Ingredients
1/2 kg wheat flour, sieved
4 tbsp gram flour, sieved
1 cup methi (fenugreek) leaves, chopped
2 spring onions, chopped finely
3 tbsp yogurt, well beaten
Ghee (butter) for frying
Salt to taste

Method
Mix wheat flour with gram flour along with salt, yogurt, 1
tbsp ghee, onions and methi leaves. Mix well.
Add enough water to make a stiff dough and reserve for
30 minutes.
Make into lemon-sized balls and roll each ball into a 12
cms disc.
Fry on a hot greased griddle until browned on both sides
with ghee.
Serve hot, dotted with butter.

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Five Star Indian Recipies

Rumaali Roti
Ingredients
500g wheat flour
150g maida flour
1/2 banana
1 cup milk
Salt to taste
1/2 egg
2 tbsp ghee or butter
1/2 tsp baking powder

Method
Mix wheat flour, maida flour, baking powder, salt and
sieve them together.
Add egg, milk, banana to the flour and knead to smooth
dough using water. Cover with a thin cloth and keep aside
for 30 minutes.
Make small balls from the dough, and roll like chapathis.
Fry on flat pan until golden brown on both sides with ghee
and roll a paper napkin to each chapathi.
Serve hot.

Shahi Paratha
Ingredients
1 cup wheat flour
500 gms minced meat
2 eggs, beaten
1 onion, chopped
1 tomato, chopped
5 green chilies, chopped
1 tbsp ginger-garlic paste
Few coriander leaves, chopped
2 tbsp oil
2 tbsp ghee
Salt and red chili powder to taste

Method
To the flour add some water and knead into smooth
dough.
Heat oil in a pan and fry the onions till pink. Also fry the
ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and 1/2 cup
of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two
omelettes.
Take two portions of the dough and make two thin
chapaties.
On one chapati place one omelette, spread a tablespoon
of minced meat over it, sprinkle some green chilies,
coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the
two chapaties tightly.
In a tava fry the paratha with a little oil, till both the sides
are well done. Serve hot.

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STUFFED PARATHAS
Ingredients
Make dough for regular chappati's.
Fillings:
--------Potato - Boil potatoes, mash, add salt and chili to
taste. Add Garam
Masala and mango powder.

Method
Roll out 2 small chappati's. Place filling on one, cover
with the
second, seal edges and cook as for parathas.

Radish - Grate one large Diakon Radish, add salt

and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili,
and pomegranate
seeds.
Cauliflower - Grate cauliflower, add salt, pepper,
garlic, and Garam
Masala.

Page 132 of 411

Salads

Five Star Indian Recipies

Bittergourd Pachadi
Ingredients

Method

Bittergourd (Pavakai) 4 washed and cut 2" each

length wise
Green chillies 8
Red chilli 1
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Jaggery 3 t.spoon
Hing a small pinch
Tamarind paste/extract 1/2 t.spoon
Cooking Oil 2 t.spoon
Salt 1/2 t.spoon

Fry mustard, hing, urad dhall, channa dhall, red chilli,

green chilli,
and bittergourd in oil, until the bittergaurd becomes
brown. Now add salt,
tamarind paste and 1 cup of water, and let it cook for few
minutes. Now
add jaggery and cook for 5 minutes.

BOONDHI RAITA
Ingredients
1/4 c
Besan
1/2 c
Water
Ghee for frying
to taste Salt
to taste Pepper
to taste Chat Masala
1 1/2 c Yogurt
1/4 c
Milk

Method
Make a pouring paste of the besan and water. Heat ghee
and drop paste
into it through a slotted spoon to get little drops that fall
one at a
time (these are boondhi). Remove the drops when golden
brown and dry on
a paper towel to remove extra oil. Soak the drops in
warm water. Add
milk, salt, pepper, and add Chat Masala to yogurt.
Squeeze water out of
boondhi and add to yogurt.

Boondi Raita
Ingredients
3 cups curd(plain yoghurt)
1/2 cup besan( bengal gram flour)
2 tsp red chilli powder
Salt to taste
Oil for deep frying boondi
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp cumin powder

Method
Mix together the red chilli powder, salt and besan.
Add water to get a dropping consistency.
With a slotted spoon, pour drops of this into
hot oil and deep fry till golden brown.
Drain and add to curds.
Mix in salt and cumin powder.
Season with mustard and curry leaves.

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Salads

Five Star Indian Recipies

Brinjal Curd Pachidi

Ingredients

Method

Eggplant (Brinjal) medium size- 2, salt- to taste,

thick buttermilk or curd- 1.5 cups, green chillies
(Big)- 1

Boil the eggplant on the stove directly or in the oven.

When cool, Peel the skin off and mash. Add salt,
asafoetida powder, green chillies, thick curd or buttermilk
to the mashed eggplant. set aside. Heat little oil and add
mustard seeds. allow it to splatter and add it to the
pachidi. This is a good side dish for vettral kuzhambu.

Capsicum Pachidi
Ingredients

Method

Capsicum - big size - 2, tamarind - lime size, salt 1/2 tsp, mustard - 1/2 tsp, fenugreek seeds - 1/2
tsp, asafoetida - 1/4 tsp, oil - 6 tsp

Cut capsicum into fine pieces. Heat oil in a pan , add

mustard seeds.when it pops, add fenugreek seeds,
asafoetida and the capsicum pieces and fry until the raw
smell is gone. Add tamarind juice,salt and stir until fully
cooked and becomes thick. In the end add 1/4 tsp
jaggery powder or sugar and heat until it is boiled fully.

Carrot Salad
Ingredients

Method

Grated carrot- 1 cup

salt
Oil- 2 tsp
Mustard seeds- 1/4 tsp
Lime juice- 2 tablespoons

Add salt to the carrot and mix. Heat oil in a small pan
and and put the mustard seeds. When it begins to pop
remove from fire and pour this over the carrot. Add lime
juice and mix well.

Coconut Pachadi
Ingredients
Coconut 1/4 cup
Green chilles 2
Corriander leaves washed and finely chopped
Ginger a small piece
Mustard seeds 1/4 t.spoon
Hing a small pinch
Yogurt 1 cup
Salt 1/4 t.spoon

Method
Wet grind coconut, green chillies, ginger, corriander
leaves, and
salt. Mix this with yogurt.
Fry mustard and hing in little ghee/oil and add it to the
above.

Page 134 of 411

Salads

Five Star Indian Recipies

Cucumber Green Salad

Ingredients
2 large cucumbers
Salt to taste
1/2 tsp hing
4 green chillies

Method
Peel the cucumbers and remove the seeds.
Cut the cucumbers into small cubes.
Mix together the salt and hing.
Crush the green chillies using a pestle/mortar.
Add this to the cucumbers.
Add the hing/salt mixture to the cucumbers
and toss well just before serving.
Serve chilled or at room temperature.
This salad goes very well with rice and dali thoi.

Cucumber Pachadi Method 1

Ingredients
Cucumber washed, peeled & finely chopped
Yogurt 2 cups
Cilantro washed and finely chopped
Green chillies 2 finely chopped
Salt 1/2 t.spoon
Mustard less than 1/4 t.spoon
Hing a small pinch
Cooking Oil 1/2 t.spoon

Method
Mix cucumber, green chilles, salt, cilantro and yogurt
together.
Fry mustard and hing in little oil and add it to above.

Cucumber Pachadi Method 2

Ingredients
Cucumber washed, peeled & finely chopped
Yogurt 2 cups
Cilantro washed and finely chopped
Green chillies 1-2 finely chopped
Coconut grated 1 t.spoon
Salt 1/2 t.spoon
Mustard less than 1/4 t.spoon
Hing a small pinch
Cooking Oil 1/2 t.spoon

Method
Wet grind green chilles, salt, coconut and little cilantro in
little yogurt.
Mix the above with cucumber, and the remaining yogurt.
Fry mustard and hing in little oil and add it to above.

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Cucumber Raitha
Ingredients

Method

English Cucumber 1
Salt As per taste
Yogurt 2-2 cups
Cumin powder 1 tspn
Ground mustard 1 1 tspn
Chilly powder 1 tspn
Cooking oil 1 tbsn
Mustard seeds 2 tspn
Red Chilly 2
Curry leaves 1 sprig

Peel and chop cucumber very fine.

Mix the cucumber and yogurt and add cumin powder
ground mustard,chilly powder and salt.
Heat oil in a pan and add the remaining mustard seeds
and when they crackle add red chilly and curry leaves
and fry for a while. Add this to Raitha.
Garnish with little chilly powder or paprika and serve with
rice or roti.

Curd Pachidi
Ingredients

Method

Take thick curd in a large bowl. Add any one of the

following: 1 cup fresh grated coconut, 1 cup finely
grated carrot or 1 cup finely grated cucumber .

Add finely chopped green chillies, and 1/4 tsp salt.

Season with mustard seeds.

Daangur Pachidi
Ingredients

Method

curd - 1 cup, salt - 1/4 tsp, cumin seeds - 1/2 tsp,

mustard seeds - 1/4 tsp, raw urud powder(grind raw
urud dal in a blender without roasting) - 1 tsp

Mix urud powder in the curd uniformly.The urud powder

should not remain as thick lumps inside the curd. Add
salt. Splatter with mustard seeds and cumin seeds.Add 1
green chillie(cut lengthwise)

Dosakkai Pachidi thokku

Ingredients

Method

mustard seeds - 1 tsp, red chillies - 10, urud dal - 4

tsp, tamarind - gooseberry sized, salt - 1/4 tsp,
asafoetida - 1/4 tsp, dosakkai big - 1

In 2 tsp oil, add mustard seeds and allow to burst.add

urud dal, red chillies and fry lightly . The urud dal should
not turn too red.To thid add tamarind, salt, asafoetida and
grind.
Peel dosakkai, remove the seeds. Chop this into small
pieces. Add the chopped pieces to the above paste and
turn the mixie once.

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Eggplant Pachadi
Ingredients

Method

Eggplant 1 (big) washed

Yogurt 1 cup
Green chillies 2 chopped
Red chillies 1
Hing a small pinch
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Cilantro chopped washed and finely chopped
Salt 1/2 t.spoon
Cooking Oil 1 t.spoon

Coat oil over eggplant, and grill or bake it in an oven or gas

stove. Peel and mash eggplant and keep it aside.
Fry mustard, urad dhall, red chilli, green chillies, curry
leaves
and hing in oil. Mix this with mashed eggplant. Add
yogurt and
salt to the above, and mix everything together. Garnish
with
chopped cilantro.

Fried Egg-plant salad

Ingredients

Method

500 gm. Egg plants julienned , 250 gms. Onions

sliced , 3 green chillies finely choped , 1 tsp.
mustard paste , 1/2 cup of sour cream , salt &
pepper , Oil for deep frying , Juice from one lime

Deep fry the egg plantstill crispy and golden brown, set
aside. Mix the rest of the ingredients together by hand.
Add the fried egplants lastly only at the time of serving.

Garlic Raita
Ingredients
Plain yoghurt- 1 cup
Garlic- 5 cloves
Cumin seeds- 1/2 tsp
Oil- 1 tablespoon

Method
Whisk the yoghurt with little water. Heat oil in a small
pan. Add cumin seeds & garlic and fry for few minutes.
Let it cool. Then add this seasoning to the yoghurt and
mix.

Gooseberry curd pachidi

Ingredients
Gooseberries - 6 (big) nos , salt 1/4 tsp , curd -1
cup ,green chilli -1,mustartd seeds - 1/2 tsp
,asafoetida - 1/4 tsp , grated coconut - 2 tsp
,coriander leaves - few

Method
Boil the Goose berries in a pressure cooker until they
become very soft.Then remove the seeds and mash.Add
coconut green chillies to this and grind.Add this
groundpaste to curd and sprinkle the coriander
leaves.Splatter mustard seeds and asafoetida in a small
amount of ghee and add it to the pachadi.

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Healthy salad
Ingredients

Method

chopped carrots- 1 cup, boiled chickpeas- 1/2 cup,

mix all above ingredients with lemon juice,pepper powder,
chopped olives- fistful, chopped cucumber- 1/2 cup, chopped ginger and salt. serve chilled
chopped tomato- 1/2 cup, chopped cabbage- 1/2 cup

Maavadu pachidi
Ingredients

Method

sweet curd 1 cup , grated coconut - 2 tsps , mavadu

pickle - 4 medium sized tender mangoes, salt optional to taste

Remove the seeds from the tender mango pickle and

crush the mangoes along with the coconut in a blender.
Add this pulp to curd and mix.

Mango Pachadi
Ingredients

Method

1 large raw mango

1/2 cup coconut gratings, fresh
8 gren chillies, minced
A pinch of hing (asoefetida) dissolved in 2-3 tsp
water
4 tsps salad oil
1/2 tsp red chilli powder
Salt to taste

Grate the mango and set aside.

Crush together the coconut, green chillies and
salt.
Make the dressing by combining the green chillies,
salt, red chilli powder, salad oil and coconut.
Mix the dressing with the grated mango.
Season with mustard and curry leaves.

For seasoning:
1/2 tsp mustard seeds
1 sprig curry leaves
1-2 tsp oil for seasoning

Mango Pachidi
Ingredients
Cut unripe mango into thin rectangular slices.Boill it
in a pressure cooker.

Method
In a vessel dissiolve jaggery in minimum water, add the
boiled mango slices, and a pinch of salt. Heat for a while.
Add some spluttered mustard seeds.

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Mix Vegetable Salad with Grams

Ingredients

Method

2 cups of green gram dhal, soaked in water for 3 hrs

and then drained.
1 cup coconut grated
1 cup deseeded and chopped cucumber
1/2 cup grated carrots
1/4 cup coriander leaves chopped
2 tablespoon lime juice
Salt to taste
5 green chillies, minced finely
For seasoning:
1 tsp mustard seeds
1 sprig curry leaves
A pinch of hing (asoefetida)

Mix all the above ingredients, except the seasoning

ones in a big bowl.
Season with mustard seeds,hing and crushed curry
leaves.

Mixed Vegetable Salad

Ingredients

Method

1/2 cup chopped onion

1/2 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped carrots
1/2 cup chopped lettuce
1/2 cup chopped cabbage
1/2 cup chopped radish
2 tablespoon chopped coriander leaves
5 green chillies
1 cup vinegar
Salt to taste

Mix together all the vegetables.

Make a coarse paste of the coriander leaves and green
chillies.
Mix it with the vegetables.
Add salt to taste.
Prepare the seasoning and add to the vegetables.
Add vinegar just before serving and mix together.

For seasoning:
1 tsp mustard seeds
1 sprig curry leaves

Nelli Mulli Pachidi

Ingredients

Method

gooseberry vathal - 1/2 cup, grated coconut - 2 tsp,

green chillie - 1, swalt - 1/4 tsp, curd - 1 cup, oil - 1
tsp, mustard seeds - 1/4 tsp

Grind gooseberryvathal, grated coconut, chillie, salt in a

mixie and add it to the curd. Mix well.Add splattered
mustard seeds and fresh coriander leaves.
You may add ridge gord or snake gourd to the pachidi.
Chop finely, fry slightly in oil and add them to the pachidi.

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Okra Pachadi
Ingredients

Method

Okra (vendakai) washed and finely chopped

Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Cooking Oil 1.5 t.spoon
Salt 1/2 t.spoon

Fry mustard, hing, curry leaves, and okra in oil, until okra
turns brown.
Add salt and mix this with yogurt.

ONION AND TOMATO RAITA

Ingredients

Method

8 oz.
Yogurt (plain)
small Onion
1/2 t
Salt
small Tomato
1/2 t
Chat Masala (optional)
1/2 t
Black pepper (ground)
1/4 c
Milk

Beat yogurt and milk until smooth. Chop onion and

tomatoes and add to
yogurt. Add salt and pepper and sprinkle the Chat
Masala over, and
serve.

Onion Curd Pachidi

Ingredients

Method

Take thick curd in a large bowl, add finely cut

pieces of 1 samall onion, 1 small tomato and 2
green chillies. Add a buch of fresh cilantro and salt
to taste.

Onion Pachadi
Ingredients
Onion washed, peeled & finely chopped
Yogurt 2 cups
Cilantro washed and finely chopped
Green chillies 2 finely chopped
Salt 1/2 t.spoon
Mustard less than 1/4 t.spoon
Cooking Oil 1/2 t.spoon

Method
Mix onion, green chilles, salt, cilantro and yogurt together.
Fry mustard in little oil and add it to above.

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Onion Raita
Ingredients

Method

Plain Yoghurt- 1 cup

Finely chopped onion- 2 tablespoons
Finely chopped tomatoes- 3 tablespoons
Green chilies- 1 (finely chopped)
Chopped coriander- 1 tsp
Cumin powder- 1/8 tsp
Salt

Whisk the yoghurt with little water. Add onion, tomato &
green chili. Season with salt and cumin powder. Garnish
with chopped coriander.

Orange pachidi
Ingredients

Method

Narthangai(large) - 1, Green chillies(small) - 4,

Oil - 4 tsp, Mustard seeds - 1/2 tsp, Asafoetida 1/2 tsp, Tamarind - lime sized, Salt - 3/4 tsp,
Powdered jaggery - 1/2 tsp

Soak tamarind and extract the juice. Cut bitter orange

into small pieces. Heat oil and splutter the mustard
seeds. Then add asafoetida. Then add the green chillies
and the cut bitter orange pieces and fry until the bitter
orange is cooked fully. Add the tamarind juice and salt to
the frying mixture, and allow it to boil until the raw smell
of tamarind disappears. Add jaggery and heat in low
flame until the mixture becomes a thick paste.

Plantain stem pachidi

Ingredients

Method

plantain stem - 1/2 cup (chopped), curd -1 cup ,

salt - 1/4 tsp

cut the plantain stem into fine pieces. Remove all the
fibres while cutting. Very tender plantain stem is preferred
as it will have only minimum fibre. Add salt and leave for 5
minutes. Add this to the curd.

Potato Raita
Ingredients
Plain yoghurt- 1 cup
Potato- 1 (large)
Chopped coriander- 1 tsp
Cumin powder- 1/8 tsp
Salt
Pepper
Red chili powder- a pinch

Method
Boil the potatoes with little salt. Peel off the skin and cut
into small pieces. Whisk the yoghurt with little water.
Season with salt, pepper & cumin powder and mix well.
Add the potatoes. Sprinkle the red chili powder on top &
Garnish with chopped coriander.

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Simple Raita
Ingredients
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped carrots
1 tablespoon chopped coriander leaves
2 cups thick curds (yoghurt)
Salt to taste

Method
Mix together all the above ingredients in a large bowl and
chill.

Snakegourd/Podalangai Pachadi
Ingredients

Method

Snakegourd (Podalangai) about 1 cup washed and

finely chopped
Curry powder 3/4 t.spoon
Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Cooking Oil 1.5 t.spoon
Salt 1/2 t.spoon

Fry mustard, hing, curry leaves, and snakegourd in oil, till

the it turns slightly brown. Now add the curry powder and
keep
stirring for a few minutes. Add yogurt, salt and mix it well.

Spinach Curd Pachidi

Ingredients

Method

In a fry pan, heat 2 tsp of oil, add 1/2 tsp mustard

seeds. When it pops, add 1/2 tsp urud dal and add
1/2 cup cut spinach and fry well. In a separate
vessel, 1/4 cup curd, add curd, 1/4 tsp salt,add the
fried spinach and mix well.

Sprouted moong Raita

Ingredients

Method

sprouted moong- 1cup, jeera power- 1tsp, pepper

power- 1/2tsp, butter- 1tbsp, sweet curds- 1cup,
Coriander ,Salt

Melt butter in a pan, add moong and stir a while Remove

and cool it then add. curds, pepper, and coriander and
salt to taste jeera. (Sugar, optional)
To make the sprouted moong dal: Wash and soak the
moong dal in water overnight.Next morning tie in a cloth
and hang it on a stand for 24 hours. Sprouted moong dal
is now ready

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Tomato curd pachidi

Ingredients

Method

tomato -1 big, green chillie - 1 small, salt - 1/4 tsp,

mustard seeds - 1/4 tsp, oil - 1 tsp, fresh coriander
leaves - a few

Boil the tomato whole inside a vessel of water. Peel the

skin and grind. Add this to one cup of curd. Add salt and
green chillies. Garnishwith chopped coriander leaves. In 1
tsp oil, splatter mustard seeds and add it to the pachidi.

Tomato Pachadi Method 1

Ingredients

Method

Tomato 1 big
Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Green chilles chopped 2-3
Cooking Oil 1.5 t.spoon
Cilantro a small bunch washed and finely chopped
Salt 1/2 t.spoon

Submerge entire tomato in water, and boil for 10-15

minutes, till
it gets cooked. Peel the skin and mash it well and keep it
aside.
Fry mustard, hing, and curry leaves in oil, and add this to
the
mashed tomato.
Add yogurt, green chillies, salt to the mashed tomato and
mix it well.
Garnish with chopped cilantro.

Tomato Pachadi Method 2

Ingredients

Method

Tomato 1 big a a few small ones washed and

chopped
Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Green chilles chopped 2-3
Cooking Oil 1.5 t.spoon
Cilantro a small bunch washed and finely chopped
Salt 1/2 t.spoon

Fry mustard, hing, curry leaves, green chillies, and

tomato in
oil for 5-10 minutes.
Add salt, green chillies and mix this with yogurt.
Garnish with chopped cilantro.

Vallarai Pachidi
Ingredients
Vallarai leaves - 1 cup , salt - 1/4 tsp , mustard
seeds - 1/2 tsp , oil - 2 tsp , red chilli -1 ,
asafoetida - a pinch

Method
In 1 tsp of oil fry the leaves lightly . Add salt and grind.
Add the ground paste to curd amd mix.Splatter mustard
seeds, red chilli and asfoetida and add it to the curd mix.

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Vendakkai Pachadi
Ingredients
Vendakkai(Okra)- 1/4 kg, Green chillies ( chopped)5 nos, Tamarind- lime size, coconut(grated)- 1 cup,
mustard seeds,methi seeds- 1/4 tsp, red chilli- 1 no

Method
Cut the okra into 1 cm long pieces and fry in a little oil till
the raw smell goes. Grind the coconut and green chillies
to a paste. Add 2 pinches of mustard seeds to the paste
and grind for 30 seconds. Soak the tamarind and extract
the juice.In a sauce pan, add the tamarind juice ,okra,
salt to taste and a pinch of turmeric and cook till the raw
smell of tamarind goes. Add the ground coconut paste
and reduce to a boil. Don't overcook. Season with
mustard seeds, methi seeds and red chilli. You may add
a little jaggery/sugar to enhance taste.Goes well with
plain rice and pappad.

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Five Star Indian Recipies

Chicken

Butter Chicken
Ingredients

Method

Chicken 1 lb
Tomato puree cup
Cashew 10
Milk cup
Garam masala 1 tbsn
Chilly powder tspn
Onion 1
Ginger-garlic paste 2 tbsn
Butter 2 tbsn
Salt as per taste
Turmeric tspn
Chopped coriander 2 tbsn

Soak cashew in milk for 30 minutes. Grind cashew

adding enough milk to get a fine paste.
Chop onion. Wash and pat dry chicken. Cut into bite
sized pieces.
Heat 1tbsn butter in a pan, add onion and ginger-garlic
paste and fry till onion is golden brown.
Add chicken and fry for while. Add tomato puree, Chilli
powder, salt, turmeric, and masala, and cook for while.
Add cashew paste along with milk.
Cook covered till gravy is thickened and chicken is done.
Top with remaining butter and remove from flame.
Garnish with chopped coriander leaves. Serve hot with
Roti or Nan.

Chettinadu Chicken
Ingredients
Chicken- 2 Lbs. (remove the skin & cut into medium
sized pieces)
Salt
Fresh grated coconut- 1 cup
Large onion- 1 (chopped)
Medium tomatoes- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 5 cloves (crushed)
Black pepper- 1/4 tsp
Red chili powder- 2 tsps
Poppy seeds- 2 tsps
Coriander seeds- 2 tsps
Fennel seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 2
Green cardamom- 2
Garam masala powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Oil- 6 tablespoons
Lime juice- 2 tablespoons
Curry leaves- 2
Chopped cilantro (coriander) leaves

Method
Dry roast the poppy seeds in a pan and crush. Soak it in
little water for 10-15 minutes. Then grind the soaked
poppy seeds with coconut, fennel, cinnamon, cloves,
cardamoms & turmeric. Make it into a smooth paste.
Heat oil in large pan and fry the onions until golden. Add
the ginger, garlic and fry for couple of minutes. Then add
the red chili powder and the ground paste. Fry for 5
minutes. Add the chicken pieces and fry for 5 more
minutes. Then add the tomatoes and stir-fry for 7-10
minutes. Then add 2 cups of water & salt. Cover and
cook for about 25 minutes over medium heat. When it is
almost cooked add the lime juice and curry leaves. Fry
for 5 more minutes and remove from fire. Garnish with
chopped cilantro leaves. Serve hot.

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Chicken

Chicken & Cashewnuts

Ingredients

Method

Chicken- 2 Lbs. (remove the skin & cut into medium

sized pieces)
Salt
Fresh grated coconut- 1 cup
Medium onion- 1 (chopped)
Grated ginger- 1inch piece
Garlic- 7 cloves (crushed)
Black pepper- 1/4 tsp
Dried red chilies- 3
Coriander seeds- 2 tsp
Cumin seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 3
Whole cashew nuts- 2 cup
Oil- 4 tablespoons

In a frying pan dry roast the ginger, garlic, coriander

seeds, cumin seeds, pepper corns, red chilies, cloves,
cinnamon and grated coconut over very low heat for 5
minutes. Then add the onions and 1/2 cup of cashew
nuts and roast for 10 more minutes by stirring constantly.
Grind these roasted spices with 3/4 cup of water to make
a very smooth paste.
Then grind another 1/4 cup of cashew nuts separately to
a fine paste and keep it aside.
Heat oil in a large pan and add the ground spice paste
and fry for 10 minutes over a low heat. Then add the
ground cashew nuts paste and fry for 2 more minutes.
Stir constantly. Add the chicken pieces and raise the
heat to medium and fry for 5 minutes. Then add 3 cups of
water. Cover the pan and lower the heat and cook for 10
minutes. Add the remaining cashew nuts and cook until
the gravy is thick & dark and the chicken is fully cooked.
Serve hot with plain rice or chapathi or naan.

Chicken Brocoli
Ingredients
Chicken 1/2lb
Brocoli 1 medium crown
Pearl Onion 4-5
Red chilly 1-2
Cooking oil 1tbsn
Salt As per taste

Method
Crush chilly and onion (dont grind).
Slice chicken to inch strips and cut broccoli
accordingly.
Heat oil and put crushed onion and chilly fry till brown.
Add chicken,broccoli and salt and fry till chicken is no
more pink. Good with rice .

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Chicken

Chicken Curry (Kerala Style)

Ingredients
Chicken- 2 Lbs. (wash & cut into pieces)
Fresh green peas- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7
Onions- 2 (chopped)
Grated ginger- 1 inch piece
Garlic- 4 cloves (chopped)
Green chilies- 3
Coconut milk- 1 1/2 cups
Cinnamon- 1 piece
Bay leaves- 2
Cloves- 2
Black peppercorns- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/4 tsp
Mustard seeds- 1/2 tsp
Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves
Salt

Method
Grind the ginger, peppercorns, turmeric powder, onions
and green chilies to make a coarse paste. Wash the
potatoes. Add salt and turmeric powder & boil them with
skin. Then peel of the skin and cut into halves.
Heat oil and ghee in a large pan and add mustard seeds.
When it pops add cinnamon, bay leaves & cloves. When
it turns brown add garlic and curry leaves. After a few
seconds add the onion, ginger and chili paste. Fry for a
couple of minutes. Then add the chicken pieces and fry.
Add potatoes, carrots, garam masala and salt. Cover the
pan and cook for 5 minutes. Then pour the coconut milk
and add the green peas. Cover and cook until the chicken
is fully cooked.

CHICKEN CURRY (Method 1)

Ingredients
2-2 1/2 lb Skinned chicken
1t
Garam Masala
3t
Salt
1c
Finely chopped tomato
1/4 c
Vegetable oil
1/2 c
Water
1 1/2 c
Finely chopped onion
1 1/2 t
Fresh ginger, chopped
1t
Finely chopped garlic
1t
Vinegar
Dried chili (optional)

Method
Cut chicken, separate legs and thighs, back and split
breast. Heat oil
over high heat. Add onions and fry until golden brown.
Take care not
to burn them. Add garlic, ginger and tomatoes. Fry until
a smooth
paste is obtained. Add chicken, add water, bring to a
boil, and add
salt. Cover pot and lower heat. Add chili to make it hot if
desired.
Stir constantly to avoid burning and coat the chicken
pieces evenly.
After the chicken is done, add vinegar and cook for
another 5 minutes on
very low heat. Sprinkle on Garam Masala and serve.

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Chicken

Chicken Curry (Method 2)

Ingredients

Method

1. Black pepper- 1/4 tsp

2. Red chilies- 3
3. Coriander powder- 2 tsp
4. Cumin seeds- 1 tsp
5. Cinnamon- 1 piece
6. Cloves- 3
7. Green cardamoms-2
8. Chicken pieces- 2 lbs. (washed & dried in paper
towels)
9. Turmeric powder- 1 tsp
10. Plain yoghurt- 1 cup (beaten)
11. Salt
12. Saffron- a pinch
13. Warm milk- 1 tsp
14. Onion- 2 (chopped)
15. Grated ginger- 1-inch piece
16. Garlic- 5 cloves (crushed)
17. Dalda or oil- 4 tablespoons
18. A bunch of chopped cilantro (coriander) leaves

Grind all the spices from ingredients1-7 and make it into

a paste. Rub this paste into the chicken and let it
marinate for about 30 minutes.
Heat the oil or dalda in a pan and fry the ginger, garlic
and onions. When it turns brown, add turmeric powder,
salt and the marinated chicken pieces. Reduce the heat.
Add a little hot water if needed. Cook until the gravy
becomes thick by stirring constantly.
Take a spoon of warm milk and dissolve the saffron
threads in it. Pour this into the chicken mixture. Continue
to cook until the chicken is tender and the oil separates
from the gravy. Garnish with chopped coriander leaves.
Serve hot with plain rice or chapathis, puris or naans.

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Chicken

CHICKEN CURRY (North Indian Style)

Ingredients
1 lb
Chicken-drumsticks, thighs, breast pieces
small carton Plain yogurt
medium Onions very finely chopped
4 tbl
Vegetable oil
Cloves
1/2 tsp
Mustard powder
2 pods
Cardamom
1/2 tsp
Cumin powder
1 tsp
Garam Masala
1 tsp
Chili Powder
1/2" piece Ginger
4 cloves Garlic
1/3 tsp
Coriander Seeds
to taste Salt
1/2 tsp
Freshly ground pepper

Method
Remove fat from the chicken and then salt and pepper it.
Sprinkle with
chili powder. Add yogurt and mix well until the chicken is
covered
liberally with yogurt. Use your hands. Set aside for 1
hour before
cooking. If kept in the refrigerator, set aside for at least 4
hours.
Heat oil in a large heavy pan. When oil is hot, add
mustard seeds, if
you are using them. Add cloves, cardamom, and
coriander seeds and fry
for 30 seconds. Add the onion and fry for two minutes
until the onion
beings to turn brown. Lower heat to medium. Add the
ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if
using it, add
Garam Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large
pot. Add
ingredients from the frying pan. Cook uncovered over high
heat for 4
minutes. Reduce heat to low and cover. Cook for 25
minutes or until
the chicken is tender, stirring every 5 minutes.
note:
When chicken is cooked with a cover on the pot, it
releases water that
becomes a part of the sauce. If after 10 minutes, there
isn't enough
sauce in the pot, add 1/4 cup water. Conversely, if there
is too much
liquid in the pot, cook uncovered until the liquid
evaporates.
Note:
There are several variations to the above recipe:
Leave out the yogurt. Add 1/4 cup of water just before
turning the
heat to low and covering the pot.
Boil two potatoes for 10 minutes before slicing them
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Chicken
thinly. Add
sliced potatoes to the pot when you start cooking the
chicken.
This variation is usually called "Malai Chicken" or literally
"creamy" chicken. Leave out the yogurt. When the
chicken is 3/4 done,
add one small can of tomato paste. Just before removing
add a small
carton of whipping cream, and cook for a few minutes.

Chicken Cutlets
Ingredients

Method

Boneless chicken breast- 1 lb. (washed & dried with

paper towels)
Grated ginger- 1 inch piece
Crushed garlic- 3 cloves
Chopped green onions- 3
Chopped tomatoes- 2
Cumin powder- 1 tsp
Garam masala- 1 tsp
Red chili powder- 1/4 tsp
Salt
A bunch of chopped cilantro (coriander) leaves
Bread crumbs- 1 cup
Egg- 1 (well beaten)
Oil- 1/4 cup

Mince the chicken finely and put it into a bowl. Add

chopped green onions, tomatoes, ginger, garlic, garam
masala, cilantro, cumin, chili powder, salt, egg and half
the amount of breadcrumbs. Mix well. Divide it into bog
lemon sized balls. Flatten them to make thick patties.
Coat the chicken patties in the remaining breadcrumbs.
Heat oil in a frying pan or skillet and fry 5 or 6 chicken
patties at a time until all the sides become golden brown.
Serve hot.

Chicken Kabab
Ingredients
Chicken- 1 LB (remove bone & cut into cubes)
Freshly ground black pepper- 1 tsp
Oil- 2 tablespoons
Soy sauce- 2 tablespoons

Method
Mix the soy sauce, pepper powder & oil with little water
and coat the chicken cubes evenly. Leave it to marinate
for an hour. Arrange this marinated chicken in skewers
and broil for 20 minutes. Turn the chicken pieces in
between and baste with the left over marinade
occasionally.

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Chicken

Chicken Kurma
Ingredients

Method

Chicken- 2 lbs. (wash and cut into pieces)

Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Grated fresh ginger- 1 inch piece
Chopped garlic- 7 cloves
Red chili powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Salt
Fresh coconut milk- 2 1/2 cups
Oil- 2 tablespoons
Cinnamon stick- 1
Bay leaves- 2
Chopped cilantro (coriander) leaves

Grind the ginger and garlic to make a paste. Put the

chicken pieces in a pan. Add ginger-garlic paste to the
chicken pieces. Then add the chopped onions, tomatoes,
red chili powder, turmeric powder and salt & mix well.
Add a cup of water and boil until the chicken is tender.
Heat oil in a pan and add the cinnamon & bay leaves and
fry for few seconds. Then add the boiled chicken with the
masala. Pour the coconut milk and 1/2 cup of water and
cooked for 15-20 minutes or until the raw smell of the
coconut vanishes. Garnish with chopped coriander
leaves. Serve hot with plain rice or puris, chappathis or
idlis or dosas.

Chicken Quasedillas
Ingredients
Chicken Breast 1
Butter 1 tspn
Red chilly powder tspn
Cream cheese 4 tbsn
Salt and pepper as per taste
Tortia 4
Sour cream 4 tbsn
Salsa 4 tbsn
Cilantro 4 tbsn (chopped)
Salad greens 1 cup

Method
Cook Chicken and shred fine. Heat butter in a pan and
chicken and stir for some time and mix in cream cheese,
half the salsa, cilantro and red chilly powder heat through
and remove from flame. Adjust taste and add salt and
pepper if required.
Apply cooking spray on a pan and heat tortia till brown on
both sides. Cut tortias diagonally into 4 pieces.
Make sandwichs on tortia pieces with chicken mix as
filling. Heat over low heat for 1 minute on the pan.
Serve hot with sour cream and salsa and salad greens.

Chicken Roast
Ingredients
Chicken lb
Onion 2 medium
Ginger-Garlic paste 2 tspn
Garam masala 1 tspn
Chilly powder 2 tbsn
Salt as per taste
Turmeric powder tspn
Vegetable oil 3 tbsn
Chopped cilantro 2 tbsn

Method
Slice onion thin
Wash chicken and pat dry. Cut into thin strips of 1 inch
length.
Heat oil in a pan and add onion and ginger garlic paste.
Fry till onion is golden brown.
Add spices and chicken and keep frying till chicken is
done and browned.
Serve hot rolled up in a roti or with rice.

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Chicken

Chicken Tikka Masala

Ingredients

3/4 cup chopped onion

up to 1/4 cup ghee
2 teaspoons cumin powder
2 teaspoons ground red chile
2 teaspoons ground coriander
3 1/2 tablespoons ginger paste
3 1/2 tablespoons garlic paste
2 teaspoons red chile paste
3 1/2 tablespoons cashew paste
3/4 cup tomato puree

Method
Saute the onions in 2 tablespoons of the clarified butter
over medium-low heat until light golden brown. Add
cumin, ground red chile, and coriander and mix it
thoroughly. At any point, you may add more clarified
butter if the sauce becomes too thick, but be cautious,
because this recipe can easily become extremely rich.
Add the ginger paste and garlic paste and cook for a few
minutes. Add the red chile paste and cook for a few
additional minutes, then the cashew paste and tomato
puree. Cook over low heat, stirring, until thick. Set aside
or refrigerate until ready to add chicken.

Chicken with Coconut

Ingredients
Chicken- 2 Lbs. (remove the skin & cut into medium
sized pieces)
Turmeric powder- 1 tsp
Plain yoghurt- 4 tablespoons
Salt
Fresh grated coconut- 1 cup
Coconut liquid- 1/2 cup
Medium onion- 1 (chopped)
Tomatoes- 2 (finely chopped)
Ginger- 1inch piece
Garlic- 5 cloves (crushed)
Black pepper- 1/4 tsp
Red chilies- 3 (soak in 4 tablespoons of hot water
for 10
minutes and drain)
Coriander seeds- 2 tsp
Cumin seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 3
Oil- 6 tablespoons

Method
Place the chicken pieces in a large bowl and rub the salt,
turmeric and yoghurt into it. Let it marinate. Soak the
grated coconut in coconut liquid and set aside. Heat little
oil in a pan and roast the ginger, garlic, pepper corns,
coriander, cumin, cloves & cinnamon. Grind these
roasted spices with 1/4 cup of soaked coconut to make a
smooth paste.
Heat the oil in a large pan and fry the onions until
browned. Then add the tomatoes, ground mixture and red
chilies and fry for 5 minutes. Add the chicken pieces and
fry for another 5 minutes. Then add the remaining soaked
coconut. Cover the pan and allow it to boil. Open the lid
and pour 1 1/2 cups of water. Cover and reduce the heat
and cook for 20-25 minutes or until the chicken pieces
are cooked. Serve hot.

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Chicken

Chicken with Egg

Ingredients
Chicken- 2 lbs. (wash and cut into pieces)
Eggs- 5
Bread crumbs- 1 cup
Garlic- 6 cloves
Grated ginger- 1/2-inch piece
Red chilies- 5
Oil- 1/2 cup

Method
Grind the ginger, garlic and red chilies to a fine paste.
Add this paste and salt to the chicken pieces and boil
with 2 cups of water until the chicken pieces are tender
and all the water is absorbed.
Then beat the eggs with 3/4 cup of water and dip the
boiled chicken pieces in it. Then coat evenly with
breadcrumbs. Deep fry in hot oil until brown. Serve hot.

Chicken with Potatoes

Ingredients
Chicken- 2 lbs. (cut into pieces)
Small potatoes- 6
Onions- 3 (chopped)
Tomatoes- 3 (chopped)
Grated ginger- 1-inch piece
Garlic- 6 cloves
Red chili powder- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1 tsp.
Black pepper- 1/4 tsp.
Sour butter milk- 1 tablespoon
Or
Vinegar- 1 tablespoon
Fresh plain yoghurt- 1 tablespoon
A bunch of chopped cilantro (coriander) leaves
Ghee or dalda- 4 tablespoon
Salt

Method
Wash and boil the potatoes with their skin. Then peel off
the skin and cut into halves. Keep the potatoes in a dish.
Grind the onions, ginger and garlic together into a coarse
paste. Mix the paste with salt, red chili powder, garam
masala and sour butter milk or vinegar. Add quarter
portion of this mixture to the potatoes and another quarter
portion to the chicken pieces and mix well and set aside
for about 2 hrs.
Heat the ghee or dalda in a heavy-based pan and fry the
remaining half of the mixture. Add tomatoes and turmeric
powder and fry for 5-7 minutes. Then add the marinated
chicken and fry for 7-10 minutes. Add 2 cups of warm
water and bring it to a boil. Close the lid and reduce the
heat. Cook for a while (30-45 minutes). Then if the gravy
becomes thick. Take the lid off and fry until the chicken is
tender. Now add the seasoned potatoes and a tablespoon
of plain yoghurt and mix well. Sprinkle little water if
needed. Let it cook in low heat for 25-30 minutes.
Garnish with chopped coriander leaves. Serve hot with
plain rice or fried rice.

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Chicken

Chicken with Thick Gravy

Ingredients
Chicken- 2 Lbs. (remove the skin & cut into medium
sized pieces)
Salt
Fresh grated coconut- 2 cups
Medium onion- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 4 cloves (crushed)
Mustard seeds- 1/4 tsp
Fenugreek seeds- 1/8 tsp
Dried red chilies- 6
Coriander seeds- 2 tsp
Cumin seeds- 1/2 tsp
Cinnamon- 1 piece
Cloves- 2
Black peppercorns- 1/8 tsp
Turmeric powder- 1/2 tsp
Tamarind paste- 2 tsp
Curry leaves- 10
Oil- 5 tablespoons

Method
Soak 1 cup of the grated coconut in 1 cup of warm water
for 30 minutes and grind it in a blender. Strain and reserve
the liquid. Then add 2 cups of water to the same coconut
and grind. Strain and reserve the liquid separately.
Heat 1 tablespoon of oil in a pan and fry the remaining
grated coconut for 5 minutes over low heat. Remove and
keep aside.
Add another tablespoon of oil in the same pan and fry the
red chilies, cinnamon, cloves, coriander, cumin, mustard,
fenugreek, peppercorns & turmeric for 1 minute.
Grind these fried spices with fried coconut, tamarind &
half of the chopped onions in 1/2 cup of second part of
the coconut milk. Grind it into a smooth paste.
Heat oil in a large pan and fry the remaining onions until
golden and add the ground spice paste with little water
and fry for 3 minutes. Then add the chicken pieces and
fry for few more minutes. After that add the second part of
coconut milk and salt. Add 1 cup of water. Cook over low
heat, until the chicken is 3/4 cooked. Then add the first
part of the coconut milk and curry leaves and boil for 5
minutes. Serve hot.

Chicken with Tomatoes

Ingredients
Chicken- 2 Lbs. (wash & cut into pieces)
Large onions- 3 (chopped)
Tomatoes- 1 1/2 Lbs. (blanched and pured)
Grated ginger- 1 inch piece
Garlic- 4 cloves (chopped)
Dry red chilies- 3
Poppy seeds- 1 tablespoon
Bay leaves- 2
Cloves- 2
Turmeric powder- 1/2 tsp
Ghee or oil- 4 tablespoons
A bunch of chopped cilantro (coriander) leaves
Salt

Method
Soak the poppy seed in 1/2 cup of milk for 10 minutes
and grind it into a smooth paste. Set it aside.
Grind the ginger, garlic and red chilies to a thick paste.
Add salt to it and mix.
Heat the ghee in a pan and fry the bay leaves and onions
until golden. Add the ground ginger-garlic paste and fry for
another 5 minutes. Now add the chicken pieces and fry
for 5 more minutes. Add the tomatoes, turmeric powder
and salt and mix well. Close the pan and reduce the heat.
Cook until the chicken is tender. Add poppy seed paste
and fry for another 7-10 minutes. Garnish with chopped
coriander leaves. Serve hot.

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Chicken

Chicken-65
Ingredients

Method

Skinned chicken drumsticks- 7 pieces (washed and

dried with paper towels)
Onion- 1 (chopped finely)
Green chili- 1 (chopped finely)
Grated ginger- 1 inch piece
Red chili powder- 1/4 tsp
Freshly ground black pepper powder- 1/4 tsp
Salt
Plain yoghurt- 1/2 cup
Chopped cilantro (coriander) leaves
Oil for deep-frying

Mix the onion, green chili, ginger, chili powder, turmeric

powder, pepper powder, salt and yoghurt to make a
marinade. Make 2-3 deep cuts in the chicken drumsticks.
Place them in a glass dish and coat them evenly with the
marinade and refrigerate for 3 hrs.
Heat oil in a deep pan. Fry the marinated chicken pieces
for about 12-15 minutes or until browned. Garnish with
chopped coriander leaves and serve hot.

Chilli Chicken
Ingredients
Chicken 1 lb (250gm)
Egg 1
Chilly powder 1 tspn
Paprika 1 tspn
Vineger 1 tbsn
Soy Sauce 2 tbsn
Salt as per taste
Onion 1
Green chilly 2
Cooking oil for deep frying.

Method
Mix chicken with vinegar, 1 tbsn soy sauce, chilly
powder,paprika, salt, and beaten egg. Keep aside for 2
hours.
Slice onion and green chilly thin.
Heat oil in a pan and deep fry chicken pieces. (Keep
aside the remaining marinade). Remove from oil keep
aside.
Remove oil from pan leaving about 1 tbsn. Add onion and
green chillies and saut till onion is translucent. Add the
remaining marinade and cook till thickened. Add chicken
pieces and remaining soy sauce and little salt. Heat
through. Serve hot

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Chicken

Dry roasted Chicken

Ingredients
Chicken pieces- 1 lb.
Grated ginger- 1-inch piece
Garlic- 4 cloves (crushed)
Onions- 2 (chopped)
Tomatoes- 3 (chopped)
Grated coconut- 1 tablespoon
Plain yoghurt- 4 tablespoons
Turmeric powder- 1 tsp
Red chili powder- 1 tsp
Garam masala- 1 tsp
Dalda or oil- 2 tablespoons
A bunch of chopped cilantro (coriander) leaves
Lime juice- 1 tablespoon

Method
Grind the onions, coriander leaves and ginger together
into a coarse paste. Add turmeric powder, red chili
powder, garam masala and salt to it.
In a heavy-based pan heat the dalda or oil and fry this
mixture for 5 minutes. Then add the tomatoes and
yoghurt to this. Let it get fried until the liquid is absorbed.
Add the chicken pieces to it and stir-fry for 5 minutes.
Cover and reduce the heat. Let it cook for about 45
minutes to 1 hour or until the chicken is tender. Stir
occasionally. After that remove the lid and add grated
coconut and lime juice and cook for another 5-10
minutes. Serve hot.

Grilled Marinated Chicken

Ingredients

Method

1 cup plain yogurt

5/8 cup mustard oil
1/2 cup ginger-garlic paste
3 1/2 tablespoons red chile paste
1 1/2 tablespoons cumin powder
1 1/2 tablespoons ground coriander
1 1/2 tablespoons "black salt" (a pinkish salt with
trace minerals
2 tablespoons garam masala powder
1 pound boneless chicken breast, cut in bite-size
pieces (as near in shape to cubes as you can
manage)
salt to taste
1/2 cup light cream
1 teaspoon dried fenugreek leaves or 1/2 teaspoon
ground fenugreek

Mix the first 7 ingredients plus 1 1/3 tablespoons of the

garam masala powder, add chicken, and marinate for 6 to
8 hours.
Preheat a charcoal grill and cook the marinated chicken
on skewers, turning periodically, until almost cooked
through, about 10 to 15 minutes depending on the heat of
your grill.
Before serving, add the parcooked chicken, the remaining
2 teaspoons of garam masala powder, and salt to the
masala sauce. Simmer for 7 to 10 minutes, stirring to
prevent sticking. Just before removing from heat, stir in
the cream and fenugreek. Present with the basmati rice
pilau. Serves 4 to 5.

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Chicken

MALAI CHICKEN
Ingredients

Method

Tray chicken
Chopped onion
1 small can Tomato paste
Red Chili
Cloves
Cardamom
1/2"
Cinnamon stick
Bay leaf
1 carton
Light whipping cream
1 tsp
Dhania powder
1/2 tsp
Cumin powder
1 tsp
Garam Masala
1/4 tsp Chili powder
1/2" piece Ginger made into a paste
6 cloves
Garlic (made into paste)
Fresh coriander
to taste
Salt
Turmeric

Heat oil. Add red chili, cloves, cardamom, cinnamon

stick, and bay
leaf, and cook until the bay leaf turns golden brown. Add
the onion and
fry for two minutes. Add the ginger garlic paste and fry
for 4 - 6
minute. Add the chicken and fry for 5 minutes. Sprinkle
in chili,
dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for
around 15
minutes until 3/4 cooked. Add can of tomato paste and
cook on low heat.
Just before removing, add the whipping cream and cook
for a few minutes.
Add Garam Masala and coriander leaves Remove after a
couple of minutes.

Masala Chicken
Ingredients
1.Grated ginger- 1-inch piece
2.Garlic- 7 cloves
3.Cumin seeds- 1 tsp.
4.Cinnamon- 1 piece
5.Cloves- 2
6.Cardamom- 2
7.Red chili powder- 2 tsp
8.Onions- 2 (chopped)
9.Tomatoes- 3 (finely chopped)
10.Salt
11.Chicken- 2 lbs. (wash & cut into pieces)
12.Oil or dalda- 4 tablespoons

Method
A bunch of chopped cilantro (coriander) leaves
Grind all the masala ingredients from 1-7 with onions and
make it into a paste. Add salt and rub this masala over
the chicken pieces and set aside for an hour for
marinating.
Heat the dalda or oil in a pan and fry the chicken pieces
with marinade for 30 minutes. Then add tomatoes and fry
over low heat until the chicken is tender. Garnish with
chopped coriander leaves. Serve hot.

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Chicken

MUGHLAI CHICKEN WITH ALMONDS

Ingredients

Method

1" piece
Ginger
Grind the ginger, garlic, and almonds with water. Heat oil
8-9 cloves Garlic
in a
6 tblsp
Blanched Almonds
non-stick pan, and fry the chicken until it turns golden
7 tblsp
Vegetable oil
brown. Keep it
1"
Cinnamon stick
aside and drain the oil. Heat some oil and add the
Bay leaves
cardamom, bay leaves
Cloves
and cloves and fry until the bay leaves turn brown. Add
10 pods
Cardamom
the onions and
medium Onions (cut into small pieces)
fry for a few minutes.
2 tsp
Ground cumin seeds
1/8-1/2 tsp Red pepper
Pour the paste from the blender and fry for a couple of
7 tblsp
Yogurt
minutes until
small carton Whipped Cream
the oil separates. Add 1 tablespoon of yogurt and fry for
1/4 tsp
Garam Masala
30 seconds.
2-2 1/2 lbs Chicken boneless (2 trays of holy farms) Keep adding tablespoons of yogurt and fry until you get a
2 1/2 tsp Salt
consistent
one bunch Coriander leaves
mixture. Add the chicken, whipped cream and salt and
cook gently (low
heat) for 20 minutes. Add Garam Masala and coriander
leaves and cook
for another 10 minutes.

Reshmi Chicken
Ingredients
Fresh Black pepper powder- 1/2 tsp
Garam Masala- 1/4 tsp
Roasted cumin seed powder- 1/4 tsp
Red chili powder- 1/ 4tsp
Lime juice- 1 tsp
Salt
For Marinating:
Chicken Breast- 1 1/2 lbs.
Garam Masala- 1/2 tsp
Lime juice- 2 tablespoons
Red chili powder- 3/4 tsp
Roasted cumin seed powder- 1/ 4 tsp
Crushed garlic- 2 cloves
Grated ginger- 1 small piece
Salt- 1/2 tsp
Whipped cream- 2 tablespoons

Method
Cut the chicken breasts into halves and make slits in
each piece and prick with a fork. Rub them with salt and
lime juice and arrange in a baking pan. Leave it for 5
minutes. Then mix all the marinating ingredients together
and pour it over and chicken pieces and rub well. Let it
marinate for 10-15 minutes.
Preheat the oven at a high temperature. Sprinkle the
other spices (pepper powder, chili powder, etc.) over the
marinated chicken pieces and bake for 15 minutes or
until cooked at 425F. Serve hot.

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Chicken

Special Hot`N`Spicy chicken curry

Ingredients

Method

For paste
Coarianader powder 1 tbsn
Cumin seeds 1
Red chillies 4 soaked in water for 1 hr
Lemon juice 1 tbsn
Garlic 4 cloves
Paprika 2 tspn
For curry
Chicken 1 breast cut into bite size pieces
Vegetables* sliced very thin 1 cup
Coconut milk 1 can
Cilantro cup
Lemon juice 1tbsn or to taste
Ginger 1 tbsn chopped
Salt As per taste
Thai ginger marinade 1 tspn ( optional)

Keep the coconut milk to rest for about 1 hr so that the

cream separates.
Make a fine paste with the given ingredients and keep
aside.
Heat a pan and add the separated coconut cream and
ginger and if desired ginger marinade, and bring to boil
and cook on medium flame till oil separates.
Add curry paste and cook for 5 minutes
Add chicken, vegetables, cilantro, lemon juice and salt
and cook on low heat for about 5 minutes.
Add remaining coconut milk and bring to boil and cook till
chicken and vegetables are done and gravy is little thick.
Serve hot with plain white rice.

*Carrots, beans and mushroom

Spicy Chicken
Ingredients

Method

Skinned chicken thighs- 7 (washed and dried with

paper towels)
Fresh grated ginger- 1-inch piece
Crushed garlic- 3 cloves
Lime juice- 3 tablespoons
Tomato paste- 2 tablespoons
Tomato-3 (peeled and finely chopped)
Garam masala- 1 tablespoon
Light soy sauce- 2 tablespoons
Chili sauce- 2 tablespoons
Sugar- 1 tablespoon

Make 2-3 deep cuts in the chicken thighs. Place them in

a glass shallow dish. Grind the tomatoes, tomato paste,
sugar, chili sauce, soy sauce, ginger, garlic and lime
juice to make a smooth mixture. Pour this over the
chicken pieces. Refrigerate for 3 hrs.
Preheat the oven to 375F. Arrange the marinated
chicken pieces in a ovenproof roasting tray and pour the
marinate over them. Cook for about 45 minutes or until
the chicken is tender. Serve hot.

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Chicken

Tandoori Chicken(In conventional Oven)

Ingredients

Method

Chicken 6 drumsticks
Yogurt 1/2 cup
Ginger 1 inch piece
Garlic 4 cloves cups
Turmeric powder 1/2 tspn
Chilly powder 1 tspn(or as per taste)
Paprika 1 tspn
Garam masala 1/2 tspn
Salt as per taste
Olive oil 1 tbsn

Wash chicken and pat dry. Make 2-3 cuts(not very

deep)on the chicken.
Crush ginger and garlic and take the juice.(The remaining
ginger-garlic can be kept refrigrated to use in some other
curry)
Mix the yogurt, ginger-garlic juice, all the spices and oil
together in a bowl and add the chicken pieces into it and
mix well so that the chicken is coated well.
Put the chicken with marinade in a ziplock cover and
refrigrate overnight.
Bake in oven(set oven to broil) for 20-30 minutes.serve hot.

Thengapal Chicken
Ingredients
Chicken 1 lb
Potato 2 medium size(optional)
Onion 1 chopped
Coconut milk 1-1 1/2 cups
Cooking oil 1 tbsn
Chilly powder 1 tspn
Paprika 1 tspn
Garam masala 1 tspn
Salt as per taste

Method
Keep aside the coconut milk for an hour or so, so that the
cream of coconut seperates on top.
Cook Potato and cube.
Cut chicken to 1-2 inch pieces.
Heat oil in a deep pan and fry chopped onion till brown.
Add chicken,all the spices and cream of coconut, mix
well and cook covered on medium heat till chicken is
almost cooked, about 15-20 minutes.
Add the reamining coconut milk and cook on medium
heat for about 10 minutes.

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Egg

Egg & Cheese

Ingredients

Method

Eggs- 6
Grated cheese- 3/4 cup
Onions- 2 (finely chopped)
Green peppers- 2 (chopped)
Crushed garlic- 5 cloves
Oil- 4 tablespoons
A bunch of chopped cilantro (coriander) leaves
Salt

Heat the oil in a pan and fry the garlic and onions until it
turns brown. Add the tomatoes and green pepper and fry
for 5 minutes. Remove from fire. Take 6 small bowls and
add this mixture into each bowl. Sprinkle some cheese
and salt over it. Break one egg into each bowl. Bake in
the oven at 350F for 25-30 minutes or until the eggs are
cooked. Garnish with chopped coriander leaves. Serve
hot.

Egg & Potato

Ingredients

Method

Hard boiled eggs- 4

Potatoes- 3 (washed & peeled)
Onions- 2 (finely chopped)
Tomatoes- 3 (finely chopped)
Grated ginger- 1 inch piece
Garlic- 3 cloves
Plain yoghurt- 4 tablespoons
Red chili powder- 1/2 tsp.
Garam masala powder- 1/2 tsp.
Coriander powder- 1/2 tablespoon
Salt
Oil- 6 tablespoons
A bunch of chopped cilantro (coriander) leaves

Peel and cut the eggs into two crosswise. Set aside.
Grind the ginger and garlic to make a paste. Cut the
potatoes into smaller pieces.
Heat oil in a pan and fry the potatoes until golden brown.
Remove the fried potatoes from the oil and set aside. Put
the onions in the same pan and fry until golden. Add the
ginger-garlic paste and fry. Add red chili powder &
coriander powder and mix well. Add the yoghurt 1tablespoon at a time & mixing constantly. Then add the
tomatoes and fry for 5 minutes. Add salt & a cup of
water. Bring this to a boil. Cover and reduce the heat.
And cook for 10 minutes. Now add the fried potatoes and
cook for another 10 minutes. Add garam masala and mix
well. Then put the halved eggs into it and slowly spoon
the sauce over the eggs. Do not let the yolks fall. Cook
for 5 more minutes over low heat. Garnish with chopped
cilantro leaves and serve hot.

Egg Akoori
Ingredients
1 onion, sliced finely
2 chopped green chillies
1-2 flakes garlic, chopped finely
1/4 " ginger , chopped finely
Salt and pepper to taste
A little garam masala powder
4 eggs
2 tbsp cooking oil/ghee(clarified butter)

Method
Heat the oil and fry the onions, ginger, garlic and green
chillies till the onions turn brown in color.
Take the pan off the heat, add the eggs, salt and pepper
and the garam masala pwd and stir well.
Put back on the fire and fry, stirring continuously till
the mixture turns solid and is well browned.
Can be eaten as a breakfast dish, on toast or with plain
rice
and dal.

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Egg

Egg Curry
Ingredients

Method

Hard boiled eggs- 6 (peeled and halved)

Onions- 2 (finely chopped)
Tomatoes- 3 (finely chopped)
Grated ginger- 1/2 -inch piece
Garlic- 3 cloves (chopped)
Red chili powder- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala- 1/2 tsp
Plain yoghurt- 1 cup (well beaten)
Oil- 3 tablespoons
A bunch of chopped cilantro (coriander) leaves
Salt

Heat the oil in a pan and fry the ginger, garlic, onions &
tomatoes for 10 minutes. Add red chili powder, turmeric
powder and salt and fry for another 5 minutes. Add the
beaten yoghurt and bring it to a boil. Reduce the heat.
Now add the eggs and garam masala and cook until the
gravy becomes thick. Garnish with chopped coriander
leaves and serve hot.

Egg Kurma
Ingredients
Hard boiled eggs- 6 (peeled and halved)
Onions- 3 (finely chopped)
Tomatoes- 3 (finely chopped)
Grated ginger- 1/2 -inch piece
Garlic- 3 cloves
Grated coconut- 1 cup
(Or)
Tinned coconut milk- 1
Cinnamon- 1 stick
Cumin seeds- 1/2 tsp.
Fenugreek seeds- 1/4 tsp.
Coriander powder- 2 tsp.
Red chili powder- 1 1/2 tsp.
Turmeric powder- 1/2 tsp.
Lime juice- 1 tablespoon
Oil- 2 tablespoons
Salt
A bunch of chopped cilantro (coriander) leaves

Method
Grind the ginger, garlic, chili powder, turmeric powder,
coriander powder & cumin seeds with 2 tablespoons of
water and make it into a paste. Grind the coconut
separately with 2 cups of water. Strain and reserve the
coconut milk.
Heat oil in a pan and fry cinnamon and fenugreek seed for
few seconds. Add onions and fry until translucent. Then
add the ginger-garlic paste and fry for 5-7 minutes. Add
tomatoes & salt and saut for another 5 minutes. Pour 2
cups of water and cook for 15-20 minutes. Then pour in
the coconut milk and bring it to a boil. Add lime juice. Put
the eggs slowly into the gravy. Garnish with chopped
coriander leaves and serve hot.

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Egg

Egg Masala
Ingredients

Method

Hard boiled eggs- 5

Onions- 2 (finely chopped)
Tomatoes- 3 (finely chopped)
Grated Ginger- 1 tablespoon
Garlic- 2 cloves (crushed)
Crushed black pepper- 1/4 tsp
Ground coriander- 1 tablespoon
Garam masala- 1/2 tsp
Red chili powder- 1/2 tsp
Cinnamon- 1 stick
Bay leaf- 1
Ground cashew nuts- 2
Oil- 3 tablespoons
Salt to taste
Lime juice- 1 tsp
Chopped cilantro (coriander) leaves- 2 tablespoons

Heat the oil in a pan and fry the cinnamon, bay leaf,
ginger, garlic and onions until the onion is golden. Add
the tomatoes, red chili powder, coriander powder and
ground cashew nuts and fry for 5 minutes. Pour 2/3 cup
of water and bring it to a boil. Then add the eggs. Reduce
the heat and cook for 5-10 minutes. Sprinkle pepper
powder, garam masala and lime juice on top of it. Garnish
with chopped coriander leaves and serve hot.

Egg Moglai Masala

Ingredients
8 eggs
1 tsp red chili pwd
1/2 tsp turmeric
1 tsp dhania(coriander) pwd
1 tsp cumin powder
1 medium onion sliced
1/4 cup finely chopped coriander leaves
1 tablespoon curd (yoghurt)
1 tsp kasoori methi
1/2 tsp garam masala
Salt to taste
2 tbsp cooking oil/ghee(clarified butter)
Blend to a smooth paste:
1 small onion
A medium piece ginger
4-5 clovettes garlic
1 tablespoon curd
1 small stick cinnamon
1 cloves
2 cardammoms

Method
Hard boil the eggs, shell them and make slits on each
egg
with a thin knife.Set aside.
Heat the oil and fry the sliced onion.
When it starts turning brown, add the ground onion
masala and fry till the oil starts leaving the sides of the
mixture.
This will take around 10 minutes.
Add the red chilli, turmeric , dhania and cumin powders
and fry for half a minute.
Take it off the fire and add the eggs. Mix thoroughly
till each egg is well coated with the masala.
Add the tomato paste, enough water for a gravy, curd,
salt to taste and the coriander leaves.
Put it back on the fire and cook covered for about 3-4
minutes.
Now add the garam masala and the kasoori methi and
heat
through.
Serve hot with phulkas or plain rice.

Blend to a smooth paste:

2 small tomatoes
1 tablespoon cashewnuts

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Five Star Indian Recipies

Egg

Egg Tikka
Ingredients

Method

Hard boiled eggs- 6 (peeled and halved lengthwise)

Raw egg whites- 3
Potatoes- 3 (boiled and mashed)
Black pepper powder- 3 tsp.
Bread crumbs- 1 cup
A bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil for frying

Beat the egg whites well. Add salt and pepper powder to
the mashed potatoes and mix well. Cover the halved eggs
with the potato paste and dip into egg white. Roll over the
breadcrumbs. Deep fry in hot oil until golden brown. Serve
hot garnished with chopped coriander leaves.

Egg with Onion

Ingredients
4 eggs,hardboiled and shelled
2 onions, sliced finely
Mix together with a little water: 1 1/2 tsp chilli pwd
2 tsp coriander pwd
A pinch of turmeric
1 tsp cumin pwd
1 tsp garam masala
Salt to taste
1 tomato, chopped
1 tbsp Cilantro(coriander leaves), chopped
2 tbsp besan(bengal gram flour)
2 tbsp cooking oil/ghee(clarified butter)

Method
Make 2-3 slits on each egg with a thin bladed knife and
set
aside.
Heat the oil and fry the onions till well browned.
Now add the gramflour and fry till the gramflour is
completely fried.
Add the powder paste and fry for 45 seconds.
Add the tomatoes and Cilantro.
Add 1 cup of water and the eggs.
Bring it to a boil.
Simmer for 5 minutes and eat hot with plain rice or
chapathi.

Fried Egg & Potato Masala

Ingredients
Hardboiled Eggs- 8
Potatoes- 6 (peeled and cut into quarters)
Onions- 2 (finely chopped)
Tomatoes- 3 (finely chopped)
Ginger- 1-inch piece
Garlic- 4 cloves
Red chili powder- 1 1/2 tsp
Cinnamon- 1 stick
Bay leaves- 2
Black pepper- 1/4 tsp
Cloves- 2
Cardamom- 2
Oil- 5 tablespoons
Salt
A bunch of chopped cilantro (coriander) leaves

Method
Grind the ginger and garlic to make a paste.
Heat the oil in a pan and fry the potatoes until browned.
Remove and set aside. Fry the hard-boiled eggs in the
same oil and remove. Keep it aside. Then fry the
cinnamon, bay leaves, cloves, cardamoms and pepper in
the same oil. Add ginger- garlic paste, onions and fry until
golden. Add tomatoes, salt and the chili powder and
continue frying for 5 minutes. Sprinkle some hot water
and cook until the gravy is thick. Then add the fried eggs
and the fried tomatoes and stir. Remove from heat and
garnish with chopped coriander leaves. Serve hot.

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Five Star Indian Recipies

Egg

Peas & Egg Curry

Ingredients
Hard boiled eggs- 5 (cut into 2 lengthwise)
Fresh green peas- 3/4 cup
Onions- 3 (finely chopped)
Tomatoes- 2 (finely chopped)
Crushed garlic- 6 cloves
Green chilies- 4 (finely chopped)
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Cardamoms- 2
Salt
Oil- 4 tablespoons

Method
Heat the oil in a pan and fry the cinnamon, cloves, bay
leaves, cardamoms and garlic, green chilies for couple of
minutes. Add the onions and fry until golden. Then add
the tomatoes and green peas and cook until he peas are
soft. Now add the halved eggs slowly. Cook for few
minutes and remove from heat. Serve hot.

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Five Star Indian Recipies

Fish

Andaman Shrimp
Ingredients

Method

Medium shrimp- 1 lb (shelled & deveined)

Medium onions- 2 (finely chopped)
Garlic- 2 cloves (finely chopped)
Green chilies- 2 (cut lengthwise)
Red chili powder- 1 tsp
Black peppercorns- 1 tsp
Turmeric powder- 1/2 tsp
Mustard seeds- 1 tsp
Cumin seeds- 1 tsp
Curry leaves- 5
Tamarind pulp- 1 tablespoons
Coconut milk- 1/4 cup
Salt to taste
Oil

Soak the tamarind in 1/2 cup of hot water for 10 minutes.

Strain and reserve the liquid.
Heat 1 tablespoon of oil in a pan and add the mustard
seeds and cumin seeds. When they start to pop add
curry leaves and fry for few seconds. Then add the
onions, garlic & peppercorns. When they are soft, mix
the coconut milk, tamarind liquid, red chili powder,
turmeric powder & salt. Cover & cook for 10 minutes over
medium low heat. Now add the shrimp & simmer cook
until they are cooked.

Bombay Fish
Ingredients

Method

1 lb Monkfish, skinned
Milk to cover
1/4 lb Shrimp, shelled
2 Eggs
3 tb Tomato paste
1/2 ts Curry powder
2 ts Lemon juice
1/4 ts Fresh rosemary, chopped or -pinch of dried
1 pn Of saffron or tumeric
3/4 c Light or single cream
Salt and pepper to taste

Preheat oven to 350 degrees F. Put the monkfish in a pan

just large enough to hold it. Pour the milk over and place
the pan over moderate heat. Bring to a simmer, cover,
and cook for 8 minutes. Turn the fish and cook 7 minutes
longer, or until the fish is cooked through. When the
monkfish is nearly done, add the shrimp and cook 2-3
minutes, or until they turn pink. Drain fish and shrimp,
discarding milk. Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder,
lemon juice, rosemary, saffron and 1/2 cup cream. Mix in
the fish and shrimp and season to taste with salt and
pepper. Turn into 4 individual ramekin dishes and pour an
equal amount of the remaining cream over the top of each
dish. Bake for 20 minutes, or until set. Serve hot with a
squeeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal. For
a light lunch dish for two, cook this in one ovenproof dish
and serve it with a green salad and boiled new potatoes.

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Five Star Indian Recipies

Fish

Chennai Fish Curry

Ingredients
Any fish fillets of your choice- 2 lbs.
Onions- 2 (finely chopped)
Tomatoes- 1 lb. (chopped)
Ginger- 1 inch piece
Garlic- 5 cloves
Curry leaves- 10
Poppy seeds- 5 tsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 3/4 tsp
Cumin seeds- 3/4 tsp
Red chili powder- 2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Freshly grated coconut- 2 cups
Vinegar- 2 tsp
Lemon juice- 2 tsp
Tamarind pulp- 1 1/2 tsp
Oil- 1/3 cup
Salt to taste

Method
Mix vinegar, lemon juice and salt together and marinate
the fish in this solution for 30 minutes.
Pound the cumin seeds and fenugreek seeds together
and set aside.
Soak the tamarind in 1 cup of water for 20 minutes. Strain
and set aside.
Grind ginger, garlic, poppy seeds, and tomatoes with
coconut without adding water for couple of minutes.
Heat oil in a large pan and add the mustard seeds and
when they pop add the onions and fry until light brown.
Add the curry leaves and mix. Then add the red chili
powder, turmeric powder and coriander powder and stir-fry
for a minute. Now add the coconut mixture and stir
constantly for 5 minutes. Add the tamarind water, salt
and 2 1/2 cups of water and bring it to a boil. Then add
the fish gently and put the fenugreek and cumin powder.
Cook over low heat until the fish is cooked.

Chennai Shrimp Curry

Ingredients
Medium shrimp- 2 lb (shelled & deveined)
Large onion- 1 (sliced)
Ginger-1-inch piece (grated)
Garlic- 5 cloves (finely chopped)
Green chili- 1 (cut lengthwise)
Dried red chilies- 2
Cumin seeds- 2 tsp
Coriander seeds- 2 tablespoons
Fenugreek seeds- 1/4 tsp
Turmeric powder- 1 tsp
Mustard seeds- 1 tablespoon
A pinch of asafetida powder
Tamarind paste- 1 1/2 tablespoon
Grated coconut- 1/2 cup
Coconut liquid- 1/2 cup or plain water- 1/2 cup
Plain yogurt- 1/4 cup
Bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil- 1/4 cup

Method
Put turmeric and salt to the shrimp and mix well. Set
aside for 10 minutes. In a blender place the grated
coconut, red chilies, coriander seeds, cumin seeds,
fenugreek seeds & tamarind and pure with coconut
liquid or water.
Heat oil in a large pan and add the mustard seeds. When
it starts to pop add asafetida, ginger, garlic & onion and
fry until the onions are golden. Then add the pured
mixture and yogurt and cook for 5 minutes. Add shrimp
and mix well. Simmer and cook uncovered for 15 minutes
or until the shrimp is cooked. Garnish with cilantro leaves
and serve hot with rice

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Five Star Indian Recipies

Fish

Coconut pepper Fish curry

Ingredients

Method

Fish fillet 2
Coconut grated 1 cup
Urid dal 1 tspn
Channa dal 1 tspn
Cumin seeds tspn
Red chilly 2-3
Salt as per taste
Tamarind paste 1 tbsn
Pepper tspn(or more if u want really hot)

Clean and cut fish into bite size pieces.

Heat a pan and roast coconut, urid dal, channa dal cumin
seeds and red chilly till coconut is browned. Grind this to
get a fine paste.
Boil 2 cups of water tamarind paste, turmeric powder and
salt in a deep pan. Add ground coconut and enough
water, reduce heat and cook for 10-15 minutes. Put fish
pieces into the gravy and cook till fish is done and gravy
is thickened.
Serve hot with rice.

CORIANDER FISH
Ingredients

Method

4 lb
Sole, flounder, rock cod, or any other white
whole fish
cloves Garlic
Hot chilies (optional) (or cayenne)
1" piece Ginger
medium bunch Coriander
1T
Coriander seeds
1t
Brown sugar
1t
Turmeric
1/2 t
Black mustard
1/2 t
Fenugreek seeds
1T
Salt
1/2 c
Lemon juice
1/2 c
Vegetable oil
2c
Chopped onion
1c
Chopped tomato
1/2 t
Garam Masala

Preheat oven to 400 deg F. Wash and pat fish dry.

Sprinkle 1 t salt
inside and set aside. Blend garlic, chili, ginger, 1/2 the
coriander,
coriander seeds, brown sugar, turmeric, mustard seeds,
fenugreek seeds,
salt and lemon juice until it all becomes a smooth paste
(Add some water
if needed).
Fry onions until they are soft and golden brown. Add the
blended Masala
and cook until most of the liquid is gone, and it starts to
leave the
sides of the pan. Add the tomatoes and Garam Masala.
Fry for 2 minutes
more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close
opening, spread
the rest of the Masala over it. Cover tightly and bake for
about 25
minutes. Grill for 1-2 minutes in the broiler, and sprinkle
on the
remaining coriander. Serve.

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Five Star Indian Recipies

Fish

Crab Curry
Ingredients

Method

Crab claws- 8 (cleaned & washed)

Coconut milk- 1 can (14 oz)
Medium onion- 1 (chopped)
Ginger- 1 inch piece
Garlic- 5 cloves
Dried red chilies- 10 (soaked in little warm water)
Crushed poppy seeds- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Tamarind paste- 1 tablespoon
Oil- 5 tablespoons
Salt to taste

Grind the soaked red chilies, ginger, garlic, onion,

turmeric powder, cumin powder, coriander powder &
poppy seeds.
Heat oil in a pan and add the ground mixture and fry for
10 minutes with constant stirring. Add little water if it
sticks to the pan. Then pour half of the coconut milk with
2 cups of water and simmer for 10 more minutes over low
heat. Now add the crab claws & salt and cook for 3-4
minutes. Add the tamarind paste & the remaining
coconut milk and bring it to a boil. Reduce the heat and
cook until the crab is well cooked. Serve hot with rice.

Crab Masala
Ingredients

Method

Crabs- 3 lbs
Medium onion- 1 (sliced)
Tomato- 1 (chopped)
Tomato paste- 1 tablespoon
Green chili- 1 (cut lengthwise)
Garlic- 3 cloves (crushed)
Red chili powder- 2 tsp
Turmeric powder- 1/2 tsp
Cumin seeds- 1 tsp
Tamarind pulp- 1 tablespoon
Chopped cilantro and green onions for garnishing
Salt to taste
Oil- 2 tablespoons

Clean the crabs and remove the shell. Break off the large
claws and remove the small legs. Break each body into
four pieces if they are big ones or two pieces if they are
small.
Soak the tamarind in 3 tablespoons of hot water for 10
minutes. Strain and reserve the liquid.
Heat oil and fry the cumin seeds and onion until soft. Add
turmeric and red chili powder and mix. Then add the
tomato paste and cook for 4 minutes. Now add the green
chili, garlic, salt, chopped tomato and then crab pieces.
Mix well. Cover the pan and cook over low heat for 5
minutes. Then add the tamarind liquid and cook for 20
minutes or until the crab is cooked. Garnish with chopped
cilantro and green onions.

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Five Star Indian Recipies

Fish

Curried Prawns
Ingredients

Method

Prawns 1 cup
Onion 1
Garlic 4 cloves
Ginger 1 inch piece
Coariander powder 1 tbsn
Red chilly powder tspn
Fennel seeds tspn
Clove 4-5
Turmeric powder tspn
Tomato juice 1 cup
Orange Juice cup
Cream cheese 1 tbsn
Milk cup
Salt as per taste
Cooking oil 3 tbsn

Ground all the spices together to a fine powder. Mix 1

tbsn oil with spice powder and prawns and keep aside for
30-40 minutes.
Chop garlic, ginger and onion fine.
Heat the remaining oil in a pan and add marinated prawns
and fry for 5 minutes or till browned Remove and keep
aside.
Add ginger, garlic and onion to the pan and saut for till
onion is brown. Add salt, Orange juice and tomato juice
and bring to a boil. Bring prawns back to pan, reduce the
heat and cook till gravy is little thick. Add milk and cream
cheese, mix well and heat through.
Serve hot with ghee rice or plain rice

Curried Shrimp
Ingredients
Medium shrimp- 1 lb. (shelled & deveined)
Large onion- 1 (chopped)
Crushed garlic- 5 cloves
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Dried shredded coconut- 1/2 cup
Fenugreek seeds- 1/4 tsp
Mustard seeds- 1 tsp
Plain yogurt- 2 tablespoons
Fresh lemon juice- 2 tablespoons
Salt to taste
Oil- 2 tablespoons

Method
Marinate the shrimp in lemon juice for 15 minutes. Heat
oil in a pan and add fenugreek and mustard seeds. When
it pops add the onion and fry until golden. Add garlic, red
chili powder, turmeric powder, coconut and yogurt and
mix well. Stir-fry for 2 minutes. Now add the shrimp and
salt, fry for couple of minutes and cover the pan. Cook
over medium heat for 10 more minutes or until the shrimp
is cooked. Stir occasionally to prevent the mixture from
sticking to the bottom of the pan. Serve hot.

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Five Star Indian Recipies

Fish

Dahi Fish
Ingredients

Method

White fish- 1 lb (skinned & cut into chunks)

Plain yoghurt- 2/3 cup
Large onion- 1 (chopped)
Crushed garlic- 5 cloves
Chopped tomatoes- 1 cup
Red chili powder- 2 tsps
Coriander powder- 1 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 5
Salt to taste
Oil- 4 tablespoons

Heat the oil in a pan and fry the garlic until golden. Add
the fenugreek seeds and fry for a minute. Then add the
onions and fry until golden. Add tomatoes, chili powder,
and coriander powder and mix well. Cook for 3-4 minutes.
Pour in 1 1/2 cups of water and bring it to a boil. Now add
the fish, curry leaves and salt and cook for 15 minutes
under medium heat until the fish is cooked. Stir in the
yogurt gently and cook for 3 more minutes. Remove from
heat and serve hot.

Fish & Shrimp Balls

Ingredients
Any white fish- 1 lb. (cod or sole)
Cooked shrimp- 4 oz. (peeled)
Eggs- 2 (beaten)
Large onions- 1 (finely chopped)
Chopped tomatoes- 1 can (14 oz)
Green chilies- 2 (finely chopped)
Crushed garlic- 4 cloves
Turmeric powder- 1/2 tsp
Lemon juice- 2 tablespoons
Coconut milk- 2/3 cup
Bread crumbs- 1 1/2 cups
Salt & pepper to taste
Oil for deep-frying
Chopped cilantro (coriander) leaves

Method
Mince the fish & shrimp and put them in a bowl. Add 1
egg, 1 cup of bread crumbs, lemon juice, chopped
cilantro, salt & pepper to the minced fish & shrimp and
mix well. Make small balls out this mixture. Dip them in
remaining egg and coat them with the remaining
breadcrumbs. Cover & refrigerate them for 30 minutes.
Then deep-fry them in the hot oil until golden brown. Drain
on paper towels and serve hot with the sauce.
To make the sauce: Heat 2 tablespoons of oil in pan and
fry onions until soft. Add green chilies, garlic and the
turmeric powder and stir for 2 minutes. Then pour the
coconut milk and tomatoes and cook for about 20
minutes or until the sauce is thick, stirring occasionally.
Remove from heat.

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Five Star Indian Recipies

Fish

Fish Gravy
Ingredients

Method

Firm fleshed fish- 1 lb (cod, trout, monkfish, and

mackerel)
Medium onion- 1 (chopped)
Tomatoes- 2 (chopped)
Tomato paste- 1 tablespoon
Garlic- 3 cloves (finely chopped)
Coriander powder- 1 tablespoon
Red chili powder- 2 tsp
Fenugreek seeds- 1 tablespoon
Tamarind pulp- 1 1/2 tablespoons
Salt to taste
Oil
Chopped cilantro leaves- 2 tablespoons

Scale and clean the fish thoroughly. Wash and pat dry
them on paper towel. Cut them into pieces. Sprinkle little
salt over the fish pieces and set-aside.
Soak the tamarind pulp in 1 1/2 cups of hot water for 10
minutes. Strain and reserve the liquid.
Mix the red chili powder, coriander powder and 1
tablespoon of water to make a paste.
Heat 3 tablespoons of oil in a pan and fry the garlic and
onions until soft. Add the fenugreek seeds and fry until an
aroma comes from it. Then add the spice paste and fry
for couple of minutes. Stir in the tamarind liquid and bring
it to a boil. Now add the tomato paste and chopped
tomatoes. Boil for 15 minutes. Check for salt and add if
necessary. Then add the fish pieces. Lower the heat and
cover the pan. Simmer for 10 minutes. Garnish with
chopped cilantro leaves. Serve with white rice or Idlis
(steamed rice cakes). This dish tastes even more the
next day.

Fish in a Sauce
Ingredients

Method

Any fish fillets of your choice- 2 lbs

Milk- 2 1/4 cups
Freshly ground black pepper- 1/2 tablespoons
Red chili powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Salt- 1 tsp
Bread crumbs- 5 tablespoons
Unsalted butter- 4 tablespoons
All purpose flour- 2 tablespoons
Lemon juice- 2 tablespoons
Finely chopped cilantro (coriander) leaves- 3
tablespoons
Spicy curry powder (refer to the recipe in the spice
mix section)

Preheat the oven at 450F. arrange the fish in a baking

dish. Combine the milk, red chili powder, pepper powder,
turmeric powder and salt and pour over the fish. Let it
marinate for 15 minutes. Then take the fish from the
marinade and coat them with breadcrumbs. Set the
marinade aside. Line a shallow baking dish with
aluminum foil and arrange the fish in it. Put 2 table
spoons of but over the fish and bake for 15 minutes.
In the mean time heat the milk marinade over low heat.
Do not let it boil. In a separate pan, melt 2 tablespoons of
butter and add the curry powder and stir for a minute.
Then add the all-purpose flour and mix well for 2 minutes
over medium low heat. Remove the pan from heat and
slowly add the hot milk mixture to this and whisk. Again
put this mixture in the stove under medium heat and stir
with the whisk until it boils. After letting it boil for a minute
add the lemon juice and cilantro and mix well. Remove
from heat.
To serve: Put the baked fish in a plate and pour the sauce
over the top and serve immediately.

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Five Star Indian Recipies

Fish

Fish in Ginger-tamarind sauce

Ingredients

Method

Cod or Orange Fillet 1 (about lb)

Ginger chopped 2 tbsn
Onion chopped 1 cup
Coriander powder 2 tbsn
Red chilly powder tspn
Salt as per taste
Tamarind paste 1 tbsn
Curry leaves 1 sprig
Cooking oil 1 tbsn
Mustard seeds 1 tspn.

Clean and cut fish into 1inch pieces.

Heat oil in a deep pan and add musard seeds and when
they crackle, add ginger and onion and fry for 5 minutes.
Add 2 cups of water and tamarind paste and bring to a
boil add all the spices. Mix well, reduce the heat and
cook on medium heat for 15 minutes.
Put fish into the gravy and cook till fish is done and gravy
thickened.
Garnish with curry leaves and serve with rice.

Fish Kofta
Ingredients

Method

Cod Fillet- 1/2 lb

Bread crumbs- 3 tablespoons
Eggs- 3
Dry Mango Powder (Amchur)- 2 tablespoons
Garam masala- 1 tsp
Red chili powder- 1 tsp
Small onions- 2 (Minced)
A bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil for deep-frying

Beat the eggs well and set aside.

Add little water to the fish and bring it to a boil. Remove
from heat and drain the water. Remove the skin and
bones from the fish and mash it well. Then add all the
powdered spices, salt, minced onions and chopped
cilantro to the fish. Mix well.
Make small balls out this mixture. Dip them in the wellbeaten eggs and coat them with the bread crumbs. Then
deep-fry them in the hot oil until golden. Serve hot.

Fish Kurma
Ingredients
Fish- 1 lb. (any fish of your choice)
Large onion- 3 (sliced)
Ginger-Garlic paste- 3 tsps.
Red chili powder- 2 tsp
Green cardamoms- 3 (crushed)
Black peppercorns- 7
ClovesCinnamon- 1 inch piece
Grated nutmeg- little
Plain yogurt- 1 cup
Oil- 5 tablespoons
Salt to taste
A bunch of fresh cilantro (coriander) leaves

Method
Rub little salt into fish and set it aside for 10 minutes.
Heat 2 tablespoons of oil in a pan and fry the fish until
light brown. Remove from the oil and set it aside.
Heat 3 tablespoons of oil in a pan and ad the
peppercorns, cloves, cinnamon & cardamoms and fry for
few seconds. Then add the ginger-garlic paste and the
onions and fry until the onions are golden. Add red chili
powder & salt and mix well. Now add the beaten yogurt
and cook until the gravy becomes thick. Then put the
nutmeg with fried fish and cover the pan. Cook over low
heat until the fish is soft. Garnish with cilantro leaves.
Serve hot.

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Five Star Indian Recipies

Fish

Fish Masala
Ingredients

Method

White fish- 1 lb (skinned & cut into chunks)

Grated coconut- 2/3 cup
Large onion- 1 (chopped)
Tomatoes- 2 (chopped)
Grated ginger- 1 tablespoon
Chopped green chilies- 1
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Fennel seeds - 1/4 tsp
Juice of tamarind- 4 tablespoons
Curry leaves- 5
Salt to taste
Oil- 5 tablespoons

Heat the oil in a pan and fry the coconut, fennel seeds
and 3/4th of the onion until golden. Add chili powder and
turmeric powder and stir-fry for a minute. Grind this in a
food processor.
Fry the remaining onions until golden brown. Remove
from oil and set aside.
Heat the tamarind juice in a pan over low heat. Add the
ground spices, ginger, green chili and tomatoes. When
the mixture starts boiling add the fish and salt. Cook for
10-15 minutes or until the fish is tender. Now add the fried
onions and sprinkle the curry leaves. Serve hot

Fish Molee
Ingredients

Method

White fish- 1 lb (skinned & cut into large chunks)

White vinegar- 2 tablespoons
Grated coconut- 2 cups
Large onion- 1 (chopped)
Grated ginger- 1 tablespoon
Chopped green chilies- 2
Turmeric powder- 1/4 tsp
Coriander powder- 2 tsp
Corn starch- 1 tsp
Curry leaves- 5
Salt to taste
Oil- 4 tablespoons

Rub the fish pieces with salt and set aside for 5 minutes.
Then rinse under cold water.
Grind the coconut with little warm water and grind it into a
smooth paste. Strain and reserve the coconut milk.
Heat the oil in a pan and fry the ginger, green chilies and
onion and fry until the onion is golden. Add the turmeric
and coriander powder and stir once. Add the cornstarch
to the coconut milk and mix well. Add this mixture to the
pan and bring it to a boil. Then add the fish pieces and
salt and cook for 15 minutes or until the fish is tender.
Add the vinegar and cook for couple more minutes.
Sprinkle the curry leaves on top and serve hot.

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Five Star Indian Recipies

Fish

Fish Patties
Ingredients

Method

Fish- 2 lb (any fish of your choice)

Eggs- 2
Lemon juice- 1 tablespoon
Salt to taste
Plain yogurt- 1cup (Drain the water thoroughly)
Grind together:
Coconut- 1/4
Fried onions- 3 tablespoons
Black peppercorns- 1/2 tsp
Cumin seeds- 1 tsp
Aniseeds- 1 tsp
Cardamoms- 4
Cinnamon- 1 small piece
Poppy seeds- 2 tsp
Bengal gram dal- 3 tablespoons
Ginger- 1 inch piece
Garlic- 2 pods
Green chilies- 5
Beat the eggs well and set aside.

Add little water to the fish and bring it to a boil. Remove

from heat and drain the water. Remove the skin and
bones from the fish and mash it well. Add the ground
mixture, salt, yogurt and lemon juice. Mix well. Make
them into patties and dip them in the egg. Shallow fry in
hot oil until golden. Serve hot.

Fish Tikka
Ingredients
Fish- 1 lb (any fish of your choice)
Medium Onions- 3
Ginger- 1 inch piece
Garlic- 6 cloves
Garam masala- 1/2 tsp
Roasted Cumin powder- 1 tsp
Bread Crumbs- 3 tablespoons
Eggs- 2
Salt to taste
Oil- 5 tablespoons

Method
Mince the onion, ginger and garlic together. Steam the
fish. Remove the skin & the bones and Mash them. Add
the onion-ginger-garlic mixture, breadcrumbs, garam
masala, well-beaten eggs, salt and cumin powder to the
fish. Mix well to make a homogeneous mixture. Make
lemons sized balls out of the mixture and flatten them
into thick patties.
Heat 2 tbs of oil in a shallow frying pan and fry few at a
time until both sides become golden brown (turn it once).
Repeat this until all the patties are fried (Pour some oil
every time you replace them). Serve hot.

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Fish

Fish With Fenugreek Leaves

Ingredients

Method

Fish- 1 lb (any fish of your choice)

Ginger- 1-inch piece (finely chopped)
Garlic- 6 cloves (finely chopped)
Green chilies- 6 (chopped)
Turmeric powder- 1/2 tsp
Kashmir-garam masala powder- 1/2 tsp (Refer to
spice mix
section)
Coriander powder- 2 tsp
Salt to taste
Butter milk- 1 cup
Oil- 3 tablespoons
Grind together: Cilantro (coriander) leaves- 1 bunch
Fenugreek leaves- 2 small bunches

Cut the fish into medium sized pieces and Fry them in
oil. Remove and set aside.
In the same oil fry the ginger, garlic and green chilies for
a minute. Add the Fenugreek and cilantro paste and fry
well until the oil separates from the mixture. Now add half
cup of buttermilk, turmeric powder, coriander powder,
Kashmir garam masala powder and salt. Mix well. Now
add the fried fish pieces and cook for 10 minutes over low
heat. Then turn the fish over and add the remaining 1/2 a
cup of buttermilk and let it simmer for another five
minutes. Serve hot.

Garlic Fish
Ingredients
White fish- 1 lb. (skinned & cut into large chunks)
Red chili powder- 1/2 tsp
Coriander powder- 1/2 tsp
Cumin powder- 1 tsp
Aniseed powder- 1 tsp
Crushed Garlic- 3 cloves
Lemon juice- 1 tablespoon
Oil for deep-frying
Salt to taste

Method
Wash the fish and pat dry with paper towels. Mix all the
spice powders, garlic & salt with lemon juice to make a
paste and coat the fish pieces with it. Let it marinate in
the refrigerator for an hour.
Deep-fry the marinated fish in hot oil until golden brown.
Drain the excess oil in paper towels and serve hot.

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Fish

Goa Fish
Ingredients

Method

Fish of your choice- 2 lbs. (pomfret, halibut, salmon

or cod)
Dried red chilies- 4
Red chili powder- 11/2 tsp
Green chilies- 3 (slit lengthwise)
Grated fresh coconut- 1 cup
Onion- 1 (chopped)
Tomato- 1 (pured)
Garlic- 4 cloves (finely chopped)
Coriander seeds- 3 tsp
Cumin seeds- 1 tsp
Turmeric powder- 3/4 tsp
Tamarind pulp- 1 1/2 tsp
Juice if 1/2 lime
Salt to taste
Oil- 2 tablespoons
Bunch of cilantro (coriander) leaves

Cut the fish into pieces. Make a mixture of limejuice, little

turmeric and salt with little water. Marinate the fish pieces
in this mixture for 30 minutes. Then rinse well.
Soak 1/2 tsp of tamarind pulp in 1/2 cup of hot water for
10 minutes. Strain and reserve the liquid. Soak the red
chilies in a cup of water for 10 minutes. Strain and
reserve the water. Then grind the soaked chilies, chili
powder, onion, coriander seeds, cumin seeds, garlic,
turmeric powder and grated coconut with remaining 1 tsp
tamarind pulp to make a smooth paste. Use the chili
soaked water for grinding. It is very important that the
paste should be really smooth in texture for this recipe.
Heat oil in a wide pan and fry the onions for 5 minutes.
Add the ground paste and saut for 5-7 minutes over
medium heat. Add little water if necessary. When the oil
begins to separate from the mixture add tomato, green
chili and salt and mix well. Then pour 4 cups of water
along with the tamarind liquid and cook for 6-7 minutes.
Now add the fish pieces and cook until they are done.
Garnish with cilantro leaves and serve hot.
This is a very spicy dish.

Herbed Fish
Ingredients
Fish Fillet(Orange or Cod) 2 Fillets
Olive oil 1 tbsn
Red chilly powder 1 tspn
Paprika 1 tspn
Turmuric powder tspn
Mixed Herbs 2 tspn (you can use McCormic all
purpose seasoning)
Salt as per taste

Method
Clean and cut fish fillet into 2 inch pieces.
In a bowl mix all other ingredients and put fish pieces in
and mix well so as to coat fish with spices. Keep aside
for 2 hours.
Preheat oven for 400 degree F and bake fish for about 30
minutes or till slightly browned.
Serve hot with rice or as a snack.

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Five Star Indian Recipies

Fish

Hot & Sour Crab Claws

Ingredients
Crab claws- 8 (cleaned)
Medium onion- 1 (sliced thinly)
Ginger- 1/2-inch piece (chopped)
Garlic- 5 cloves (finely chopped)
Dried red chilies- 7
Cumin seeds- 1/2 tsp
Tamarind pulp- 1 tablespoon
Brown sugar- 1 tsp
Salt to taste
Oil- 2 tablespoons

Method
Soak the tamarind in 1/4 cup of hot water for 10 minutes.
Strain and reserve the liquid. Crack the crab shells but do
not remove them. Soak them in the tamarind liquid for an
hour.
Grind the red chilies and ginger together to make a paste.
Set aside. Remove the crab claws from the tamarind
liquid and reserve the marinade.
Heat oil in a pan and fry the cumin seeds, ground gingerchili paste and garlic until an aroma comes from it. Add
the onions and fry until golden. Then add the crab claws,
brown sugar, salt and the tamarind marinade. Mix well.
Cover the pan and simmer for 10-15 minutes or until the
sauce has thickened. Serve hot.

Hot & Sweet Shrimp

Ingredients
Shrimp- 1/2 lb. (peeled & deveined)
Onions- 2 (finely chopped)
Tomatoes- 2 (finely chopped)
Garlic- 3 cloves
Green chilies- 5 (chopped)
Tamarind pulp- 1 1/2 tsp.
Red chili powder- 3/4 tsp
Garam masala powder- 1 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Cumin seeds- 1 tsp
Grated Jaggery or brown sugar- 1 tsp
A bunch of chopped cilantro (coriander) leaves
Curry leaves- 10 (optional)
Oil- 1/4 cup
Salt to taste

Method
Soak tamarind in 1/2 cup of hot water for 10 minutes.
Remove the seeds and keep the water aside. Grind the
green chilies, garlic and cumin seeds to make a paste.
Heat oil in a pan and fry the onions until soft and add the
ground chili-garlic paste and fry for further 2 minutes. Put
in the tomatoes and fry until soft. Then add all the spice
powders and stir-fry for a minute. Add half of the tamarind
water, Jaggery, salt, curry & cilantro leaves. Pour 1/2 cup
of water and bring it to a boil. Simmer for 5 minutes. Now
add the shrimp and cook until they are completely
cooked and the gravy becomes thick. Serve hot.

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Fish

Hot Crab Curry

Ingredients

Method

Fresh crab meat- 2 lbs

Large onion- 1 (finely chopped)
Ginger-1-inch piece (grated)
Garlic- 5 cloves (crushed)
Dried red chilies- 2
Red chili powder- 2 tablespoons
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Black peppercorns- 1/2 tsp
Turmeric powder- 1 tsp
Mustard seeds- 1 tsp
Coconut milk- 2 1/2 cups
Bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil- 1/4 cup

Heat oil in a large pan and add the mustard seeds, cumin
seeds and dried red chilies over medium heat. When the
mustard seeds starts popping, add peppercorns, ginger &
garlic and fry for a minute. Then add the onion and fry
until brown. Add the red chili powder, turmeric and salt
and cook for 3 more minutes. Now pour the coconut milk
and bring it to a boil over high heat. Then add the
crabmeat and mix gently. Simmer and cook uncovered
until the crab is cooked. Garnish with cilantro leaves and
serve hot with rice.

Hot Fish Curry

Ingredients
Large pomfrets-2 (or any fish of your choice)
Fresh grated coconut- 3/4 cup
Coconut milk- 3/4 cup
Large onion-1 (finely chopped)
Large tomatoes-2 (finely chopped)
Curry leaves- 10
Dried red chilies- 4
Cumin seeds- 1 tsp
Coriander seeds- 1 tablespoon
Turmeric powder- 1 tsp
Oil- 1/4 cup
Salt to taste
Tamarind paste- 1 tsp

Method
Clean the fish and cut into 4-inch pieces. In a blender,
puree the coconut, cumin seeds, coriander seeds, red
chilies, and turmeric using the coconut milk.
Heat oil in a pan and fry the onions until brown. Add the
tomatoes, curry leaves and fry for 2 minutes. Now add the
coconut puree and the tamarind paste and mix well. Cook
for 5 minutes by stirring constantly. Then add the fish
pieces and salt and mix thoroughly. Simmer for 15
minutes, uncovered until the fish is done. Serve hot with
rice.

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Fish

Kerala Fish curry

Ingredients
Macarel * 1 (about 1 lb)
Coconut grated 1 cup
Ginger chopped 2 tbsn
Pearl onion cup
Red chilly powder tspn
Paprika 2 tspn
Salt as per taste
Turmuric powder tspn
Cocum** 2
Coconut oil 1 tbsn
Curry leaves 1 sprig

Method
You may use any fresh fish.
** Cocum(Kudam Puli) is kind of tamarind used in Kerala.
You can use ordinary tamarind also.
Soak cocum in cup of water for 1 hour.
Clean and cut fish into 1inch pieces.
Grind coconut with all other ingredients except fish to a
fine paste.
In deep pan put ground coconut, kudam puly, and 2 cups
of water and bring to boil. Reduce the heat and cook for
10 minutes. Put fish pieces and cook on medium heat till
fish is done and gravy is thickened.
Pour coconut oil over the curry and garnish with curry
leaves. Serve preferably after 2 hours.

PRAWN (SHRIMP) CURRY

Ingredients
1/2 kg = 1.1 lb. Prawns
Onions diced into small pieces
1/4"
Cinnamon stick
1/4 tsp Chili powder
1/2 tsp Dhania powder
1/4 tsp Garlic powder
1/2 tsp ginger powder
1 bunch Fresh coriander
1 tsp Salt
1/4 tsp Turmeric powder
1 tblsp Oil

Method
Clean the prawns and squeeze out the water. Add chili,
dhania, garlic,
ginger, turmeric powder, salt and mix well. Boil prawns
on low heat.
Add 1 teaspoon of oil to the boiling prawns. When water
evaporates and
the prawns are dry remove from the stove. Heat the oil
and put in the
cinnamon. Add prawns and fry for 2 minutes. Add
onions and fry until
they turn brown. Sprinkle on coriander leaves, remove
from the heat and
serve.

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Fish

Prawns Theeyal
Ingredients

Method

prawns 2 cups
Pearl Onion(red) cup
Tamarind paste 1 tbsn
Shredded coconut 1 cup
curry leaves 1 sprig
Red Chilly powder 1 tspn
Coriander powder 1 tbsn
Shredded coconut 1 cup
Turmeric powder 1/2 tspn
Salt As per taste
Cooking oil 2tbsn.

Clean and wash prawns and remove tail(optional). Slice

onions lengthwise.
Roast coconut and 3-4 onions and curry leaves together
on medium heat till browned. Add chilly powder and
coriander powder and mix well and keep aside to cool.
Start cooking prawns with 1-2 cups of water, tamarind
paste and turmeric powder. Bring to boil and then reduce
heat medium and continue cooking.
Meanwhile, heat 1tbsn oil in a pan and saute the
remaining onion till the raw smell is gone. Gound the
coconut mixture to a fine paste adding enough water. 5.
When prawns is 3/4 th done, add onion and ground
coconut and add more water if gravy is ery thick. Add salt
and cook on medium heat till prawns is done and gravy
reaches the requred consistency. 5. Serve with rice.
Make this 3-4 hours earlier for better taste. This can be
refrigrated for 2-3 days.

Salmon Curry
Ingredients
Salmon steaks- 2 lbs.
Large onion- 1 (chopped)
Large tomato- 1 (chopped)
Ginger- 1-inch piece (finely chopped)
Crushed Garlic- 6 cloves
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tablespoon
Cuminpowde-1 tsp
Crushed black pepper- 1/2 tsp
Poppy seeds- 1 tsp
Lemon juice- 2 tablespoons
Salt to taste
Oil- 1/4 cup
A bunch of chopped cilantro (coriander) leaves

Method
Sprinkle the salmon with lemon juice, turmeric & salt and
let it marinate for 15 minutes.
Heat oil in a pan and fry the ginger, garlic and onion until
the onions are golden. Add the poppy seeds & crushed
pepper and stir for a minute. Then add the tomatoes & all
the spice powders and little salt to taste. Mix well. Now
add the marinated fish with the lemon juice and mix
gently. Cover and cook over low heat for 15-20 minutes or
until the fish are cooked. Garnish with chopped cilantro
leaves and serve hot.

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Fish

Shrimp in a Cream Sauce

Ingredients
Medium sized shrimp- 1 LB (peeled & deveined)
Garlic- 3 cloves (finely chopped)
Fresh curry leaves- 10 (optional)
Oil- 3 tablespoons
Mustard seeds- 1 tsp.
For the cream sauce:
Tomato paste- 1 tablespoon
Green chili- 1 (finely chopped)
A bunch of chopped cilantro (coriander) leaves
Garam masala powder- 1 tsp.
Roasted cumin seed powder- 1/2 tsp
Red chili powder- 1/2 tsp
Lemon juice- 1 tablespoon
Salt to taste
Sugar- 1/4 tsp
Coconut milk- 1 small 7 oz can

Method
In a bowl, Put all the ingredients for the sauce with little
water except coconut milk and mix well. Then slowly add
the coconut milk and mix everything together. Set aside.
Heat the oil in a pan and add mustard seeds. When they
begin to pop add garlic and curry leaves and fry for few
seconds. Then add the shrimp and stir-fry until the shrimp
is almost cooked over medium high heat. Now add the
sauce. Let the sauce simmer over medium heat until the
shrimp is completely cooked. Remove from heat and
serve hot with rice.

Shrimp in Coconut milk

Ingredients
Medium shrimp- 2 lbs (shelled & deveined)
Large onion- 1 (finely chopped)
Ginger- 1-inch piece (finely grated)
Garlic- 6 cloves (crushed)
Green chilies- 4 (cut lengthwise)
Curry leaves- 10
Coconut milk- 2 cups
Mustard seeds- 1 tsp
A pinch of Asafetida powderTurmeric powder- 1 tsp
Salt to taste
Oil- 1/4 cup

Method
Heat oil in a large pan and add the mustard seeds. When
they start to pop add asafetida powder, onion, ginger &
garlic. Fry until the onion is golden. Then add the turmeric
powder, green chilies and curry leaves and fry for couple
of minutes. Pour the coconut milk in this mixture and salt
to taste. When it starts simmering, add the shrimps and
mix well. Cook uncovered for 15 minutes or until the
shrimps are cooked. Serve hot.

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Fish

Shrimp Vindaloo
Ingredients
Jumbo shrimp- 1 lb (shelled & deveined)
Onions- 2 (finely chopped)
Chopped tomatoes- 1/2 cup
Garlic- 2 cloves (finely chopped)
Ginger- 1-inch piece (finely chopped)
Curry leaves- 5
White wine vinegar- 4 tablespoons
Red chili powder- 2 tsp
Turmeric powder- 1/2 tsp
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp
Salt to taste
Oil- 4 tablespoons

Method
Crush the ginger, garlic with mustard and cumin seeds.
Set aside.
Heat oil in a pan and add the curry leaves and onions and
fry until the onions are golden. Add the tomatoes, red
chili powder and turmeric powder with 2 tablespoons of
water ad cook until the tomatoes are soft. Then add the
crushed spices and fry for 5 minutes. Now add the shrimp
& salt and mix well. Pour 5 tablespoons of water and
simmer for 10 minutes. Pour in the vinegar and cook until
the sauce is thickened.

Shrimp With Broccoli

Ingredients
Dried shrimp- 2 oz (washed)
Broccoli- 1 lb. (cut into small florets)
Shallots- 4 (peeled)
Green chilies- 2 (chopped)
Dried red chilies- 2
Mustard seeds- 1 tsp
Salt to taste
Oil- 2 tablespoons

Method
Grind the shallots, green chilies and red chilies together.
Heat the oil in a pan and add the mustard seeds. When
they pop add the ground mixture with the dried shrimp
and fry until an aroma comes from it. Now add the
broccoli and couple of tablespoons of water and mix well.
Cover the pan and cook over low heat for 10 minute or
until the broccoli is soft and the shrimp is cooked.

Shrimp With Serrated Gourd

Ingredients
Serrated gourds- 1 lb. (peel & slice into rings)
Medium onion- 1 (chopped)
Oil- 1 tablespoon
Cooked shrimp- 1/4 cup (peeled)
Mustard seeds- 1 tsp
Salt to taste

Method
Heat oil in a pan and add the mustard seeds. When they
pop add the onion and fry until soft. Then add the shrimp
and fry for 5 minutes. Now add the sliced gourd and salt
to taste. Cover and cook until the gourd is cooked. Serve
hot.

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Five Star Indian Recipies

Fish

South Indian Shrimp

Ingredients

Method

Medium shrimp- 2 lb (shelled & deveined)

Large onion- 1 (chopped)
Ginger-1-inch piece (chopped)
Garlic- 5 cloves (chopped)
Dried red chilies- 2
Cumin seeds- 2 tsp
Coriander seeds- 2 tablespoons
Black peppercorns- 1/2 tsp
Turmeric powder- 1 tsp
Mustard seeds- 1 tablespoon
Tamarind paste- 1/2 tablespoon
Grated coconut- 2 cups
Coconut liquid- 3/4 cup or plain water- 3/4 cup
Curry leaves- 10
Bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil- 1/4 cup

Put turmeric and salt to the shrimp and mix well. Set
aside for 10 minutes. In a blender place the grated
coconut, red chilies, peppercorns, coriander seeds,
cumin seeds, mustard seeds, ginger, garlic, onion &
tamarind and pure with coconut liquid or water.
Heat oil in a large pan and fry the pured mixture over
medium heat for 10 minutes with constant stirring. Add
shrimp and curry leaves and mix well. Simmer and cook
for 15 minutes or until the shrimp is cooked. Garnish with
cilantro leaves and serve hot with rice.

Spicy Fried Fish

Ingredients
Small Fish- 1 lb (cleaned & washed)
Small onions- 3 (chopped)
Ginger- 1/2-inch piece (grated)
Garlic- 2 cloves (chopped)
Green chilies- 2 (chopped)
Sesame seeds- 1 tsp
Turmeric powder- 1/2 tsp
Lime- 1
Salt to taste
Oil for shallow frying

Method
Chopped cilantro (coriander) leaves- 2 tablespoons
Grind the ginger, garlic, green chilies and onion to make
a paste. Pat dry the fish in paper towels. Mix salt &
turmeric powder with the ground paste and coat the
fishes evenly with this. Set aside for an hour.
In the mean time roast the sesame seeds in a heavy pan.
Set aside.
Heat oil in a pan and shallow fry the marinated fish until
crisp. Sprinkle the roasted sesame seeds on top it and
garnish with chopped cilantro leaves. Serve hot with
slices of lime.

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Five Star Indian Recipies

Fish

Spicy Shrimp Fry

Ingredients
Medium shrimp- 1 lb. (shelled & deveined)
Small onions- 2 (sliced)
Tomatoes- 2 (chopped)
Ginger- 1/2-inch piece (crushed)
Garlic- 2 cloves (crushed)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Mustard seeds- 1 tsp
Oil- 1 tablespoon
Salt to taste

Method
Heat oil in a pan and add the mustard seeds. When they
pop, add the ginger, garlic and stir-fry for few seconds.
Then add the onions and fry until soft. Add the tomatoes
and mix well. Let it fry for couple of minutes. Now put the
shrimp with red chili powder, turmeric & salt. Mix until the
shrimp is well coated with the mixture. Add little water if
the mixture sticks to the bottom of the pan. Lower the
heat and cook for 7-10 minutes or until the shrimp is
cooked.

Tomatoes Stuffed With Fish

Ingredients

Method

Any fish of your choice- 1 lb. (cooked & mashed)

Medium potatoes- 5 (boiled & mashed)
Tomatoes- 8
Red chili powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Oil- 3 tablespoons
Salt to taste
A bunch of chopped coriander (cilantro) leaves

Mix the cooked fish, red chili powder, garam masala

powder, salt and coriander leaves together. Heat 1
tablespoon of oil in a pan and fry this mixture for 5
minutes. Remove from heat and set aside.
Cut a slice from top of each tomato. Scoop out the
centers and reserve the pulp for some other dish. Then
turn the hollowed tomatoes upside down on paper towel
and drain.
Take one tomato and stuff it 3/4th with the prepared fish
mixture. Then keep the mashed potatoes on top of it to
seal the opening. Sprinkle breadcrumbs over it.
Repeat the same with all the tomatoes. Bake them for 1015 minutes at 375F until tops are golden brown and the
tomatoes are soft. Serve hot.

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Five Star Indian Recipies

Mutton

Egg & Mutton Koftas

Ingredients
Minced lamb- 1 lb
Onions- 4 (chopped)
Tomatoes- 2 (chopped)
Grated ginger- 1 inch piece
Crushed garlic- 6 cloves
Raw egg- 1 (beaten)
Hard boiled eggs- 7
Channa dhal- 1 cup
Cinnamon- 1 stick
Bay leaves- 2
Cloves-2
Green cardamoms- 2
Red chili powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Poppy seeds- 1 tsp
Mustard seeds- 1 tsp
Shredded coconut- 2 tablespoons
Oil- 2 cups
Salt to taste
A bunch of chopped cilantro (coriander) leaves

Method
Cook the channa dhal, one chopped onion, 2 cloves of
garlic, half of the ginger, cinnamon, cloves, bay leaves,
cardamom, salt and minced meat together until it
becomes a dry mixture. Remove the cardamom pods,
cloves, bay leaves and cinnamon. Then grind the fried
meat mixture into a paste. Add the 1 beaten egg to the
ground paste and knead thoroughly. Then take a small
portion of this dough and wrap it around one hard-boiled
egg. Repeat doing this with all the hard-boiled eggs and
the meat dough. Then deep-fry this egg koftas in hot oil
until dark brown.
Grind the tomatoes, poppy seeds, mustard seeds,
shredded coconut, red chili powder, turmeric powder,
coriander powder and salt together and make it into a fine
paste.
Heat 2 tablespoons of oil in a pan and fry the remaining
ginger, garlic and onions for 3 minutes. Then add the
ground tomato-spice mixture and fry for 5 more minutes.
Add 2 cups of water and let it boil for about 20-25
minutes. Now add the fried egg koftas slowly into the
gravy and cook for 10 minutes. Serve garnished with
chopped coriander leaves.

Green Pepper Stuffed With Mutton

Ingredients
Large green pepper- 4
Ground lamb- 2lbs.
Large onion- 1 (finely chopped)
Grated ginger- 1/2 inch piece
Crushed garlic- 4 cloves (finely chopped)
Green chili- 1 (finely chopped)
Fresh mint leaves- 2 tablespoons
Turmeric powder- 1/4 tsp
Coriander powder- 1 tsp
Garam masala powder- 1 tsp
Whole black peppercorns- 1/4 tsp
Cumin seeds- 1 tsp
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Green cardamom pods- 2
Salt to taste
Vegetable oil- 4 tablespoons
Blanched almonds- 10

Method
Slice the top from the green pepper and remove the
seeds. Put the ground lamb, half of the onion, half of the
ginger-garlic, green chili, mint leaves, almonds and salt in
a large bowl and mix well. Preheat the oven to 400F.
Heat the oil in a pan and fry the cinnamon, cloves, bay
leaves, cardamoms and black pepper over medium heat
for few seconds. Add the remaining onion, ginger-garlic,
and stir fry for couple of minutes. Then add the cumin
seeds, turmeric powder, coriander powder and garam
masala powder and fry for a minute. Now add the lamb
mixture and mix well. Cover and reduce the heat. Let it
cook for 10 minutes. Stir occasionally. Remove from heat
and let it cool. Remove the cinnamon, bay leaves,
cardamoms, black peppercorns and cloves from the
mixture. Stuff this lamb mixture into each green pepper
and arrange them in a greased casserole dish. Reduce
the oven temperature to 300F and bake the stuffer green
peppers for 10 minutes. Serve hot.

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Mutton

Lamb Piralen
Ingredients
Two pounds of cubed leg of lamb, trimmed of fat
Six teaspoons ground coriander, lightly toasted
Half teaspoon ground cumin
Half teaspoon ground red pepper (cayenne)
Half teaspoon ground black pepper
Quarter teaspoon ground turmeric
Pinch of ground cinnamon
Pinch of ground cloves
Half teaspoon fennel seeds, coarsely ground with a
mortar and pestle
One and half tablespoons white vinegar
Salt to taste
Two medium boiling potatoes, peeled and cut into
small cubes
Half cup thinly sliced onion
Five tablespoons vegetable oil
Two teaspoons minced garlic
Two teaspoons minced ginger
Half cup water
Half teaspoons mustard seeds
10 curry or two bay leaves
Quarter cup minced onion

Method
Marinate the lamb in the mixture of ground spices, fennel
seeds, and vinegar for at least one hour.
In a saucepan of salted water, parboil cubed potatoes for
12 minutes, set aside.
In a large frying pan over medium- high heat, fry half cup
sliced onion in oil until the edges are nicely browned. Add
garlic and ginger and stir for two minutes, or until the
onion turns medium brown.
Add marinated lamb and stir until the meat is no longer
pink. Add salt and half cup water to keep the meat
simmering. Cook, uncovered, over low heat for about 30
to 40 minutes, or until the meat is tender and sauce is
reduced to a very small amount.
Meanwhile, in a nonstick frying pan, over medium highheat, fry the potatoes in 2 tablespoons oil until light
brown, crusty and cooked through, for about 20 minutes.
Add potatoes to lamb. Raise heat to medium-high and
stir to coat thoroughly with sauce. Turn heat down to low.
In a small covered frying pan, heat mustard seeds and
curry leaves in one tablespoon of oil over medium heat
until the mustard seeds begin to pop. Add a quarter cup
of minced onion and fry until they turn light brown. Pour
contents of frying pan over lamb and potatoes, stir well,
and remove from heat. Taste for salt.
The whole effort takes about 80 minutes, apart from the
marinating time. Serves six.

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Mutton

LAMB VINDALOO
Ingredients
3 lbs Lean boneless lamb
Meaty lamb bones
Marinade
4 tblsp
1/4 c
3 tblsp
to taste

Light vegetable oil

Cider vinegar
Tamarind pulp
Salt

Puree
2 tblsp Vegetable oil
large White onion
Garlic cloves
2 tblsp Fresh ginger root, chopped
1/2 c
Vegetable oil
3c
Onion, thinly sliced
1 tsp
Ground cumin
1 tsp
Ground mustard
3 tsp
Turmeric
1 1/2 tsp Red pepper
3 tsp
Paprika
2 1/2 c Hot water

Method
Cut lamb into 3/4 " cubes.
Place lamb and the bones in a non-metallic bowl with the
four
tablespoons of oil, the vinegar, tamarind pulp, and salt.
Let it
marinate at room temperature for eight hours or,
refrigerated, for 24
hours.
Put two tablespoons of oil, the onion, garlic, and ginger in
an electric
blender or food processor and run the machine until a fine
pasty puree
is formed.
Heat the one-half cup of vegetable oil in a large enamel
coated skillet
over medium-high heat. Add the onions and saute until
they are caramel
brown, stirring constantly to prevent burning.
Add the puree. Reduce the heat and add ground cumin,
ground mustard,
turmeric, red pepper, and paprika. When the spices
begin to sizzle and
turn dark, in about 15 seconds, add the lamb and bones.
Cook until
slightly seared (about ten minutes).
Add the water and bring to a boil, then lower the heat and
simmer,
partially covered, until the meat is very tender (about
thirty minutes).
Pick out and discard bones. Serve over rice.

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Five Star Indian Recipies

Mutton

Madras Mutton Kurma

Ingredients

Method

Roughly chopped lamb- 1 1/2 lbs

Potatoes- 4 (cut into quarters)
Large onions- 2 (finely chopped)
Tomato- 3 (finely chopped)
Grated ginger- 1 inch piece
Crushed garlic- 5 cloves
Cinnamon- 1 stick
Bay leaves- 2
Grated coconut- 2 cups
Red chili powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Oil- 2 tablespoons
A bunch of chopped cilantro (coriander) leaves

Grind the ginger and garlic with little water to make a

smooth paste. Add this ginger-garlic paste, chopped
onions red chili powder, turmeric powder and 1 tsp of salt
to the lamb pieces. Mix well. Add 2 cups of water and
pressure-cook until the lamb is tender.
Grind the grated coconut with tomatoes and 3 cups of
water to make a smooth paste. Set aside.
Heat the oil in a pan and fry the cinnamon and bay leaves
for a minute. Then add the potatoes and fry for few
minutes. Add little water and cook until the potatoes are
3/4 cooked. Now add the pressure-cooked meat with its
spice gravy and stir-fry foe few more minutes. Then add
the coconut-tomato paste and bring it to a boil. Cover the
pan and let it cook over medium heat for 15-20 minutes or
until the raw smell of coconut is gone. Add some salt if
needed. Sprinkle with chopped coriander leaves. Serve
hot.

Mutton & Peas

Ingredients
Minced lamb- 1 lb
Fresh green peas or frozen peas- 1 cup
Grated ginger- 1 inch piece
Crushed Garlic- 3 cloves
Green chilies- 3 (finely chopped)
Red chili powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Crushed green cardamoms- 2
A pinch of asafetida
Plain yoghurt- 1 cup
Oil- 4 tablespoons
A bunch of chopped cilantro (coriander) leaves
Salt to taste

Method
Heat the oil in a pan and add asafetida to it. Fry until it
releases a nice smell. Add ginger, garlic, green chilies,
minced lamb and beaten yoghurt and mix well. Cover the
pan and cook over medium heat until all the water
evaporates from the mixture. Add the peas and fry for a
minute. Then add all the spice powders, salt and
cardamom and fry for 5 minutes. Pour a cup of hot water
and cover the pan. Cook until the meat is tender and the
gravy is thick. Serve hot garnished with chopped
coriander leaves.

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Five Star Indian Recipies

Mutton

Mutton Chops
Ingredients

Method

Lamb chops- 1 lb
Medium onion- 1 (slice into thin half rings)
Grated ginger- 1/2 inch piece
Crushed garlic- 2 cloves
Green chilies- 2 (finely chopped)
Whole black peppercorns- 1 tsp
Cumin seeds- 1 tsp
Turmeric powder- 1 tsp
Thick coconut milk- 3 tablespoons
Cashew nuts- 2 tablespoons
Oil
Ghee- 1 tablespoon
Salt to taste
Chopped cilantro (coriander) leaves- a small bunch

Grind the peppercorns and cumin seeds into a coarse

powder. Set aside
Heat a tablespoon of oil in a pan and fry the cashew nuts
until golden. Remove and keep it aside.
Place the lamb chops in a large pan add turmeric powder,
salt, coconut milk and cook for 5 minutes. Set aside.
Heat the ghee in a saucepan and fry the onion slices until
golden and add the lamb chops mixture. Fry for 10
minutes. Add the ginger-garlic, green chilies and little
water. Cover the pan and cook for 15 minutes. Now add
the pepper-cumin powder, roasted cashew nuts and
chopped coriander leaves. Mix well and cook for 10 more
minutes. Serve hot.

Mutton Curd Curry

Ingredients
Grated ginger- 1 inch piece
Crushed Garlic- 3 cloves
Red chilies- 5
Coriander seeds- 1 tsp
Black peppercorns- 1/2 tsp
Cinnamon- 1 stick
Cloves- 2
Green cardamoms- 2
Lamb- 1 lb
Large onions- 2 (finely chopped)
Plain yoghurt- 1 cup
Salt to taste
Fenugreek seeds- 1/8 tsp
Oil- 4 tablespoons

Method
A bunch of chopped cilantro (coriander) leaves
Grind the ingredients 1-8 together to make a paste.
Heat the oil in a pan and fry the fenugreek seeds and
onions until the onions are golden. Add the mutton pieces
fry for 10 minutes over low heat. Add the ground spice
paste and fry for 5 more minutes. Then pour the beaten
yoghurt & add salt to taste. Mix well and cook for 5
minutes. Pour 2 cups of water. Cover the pan and cook
until the lamb is tender and the gravy is thick. Serve
garnished with chopped coriander leaves.

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Five Star Indian Recipies

Mutton

Mutton Curry
Ingredients
Lamb- 2 lbs. (washed & cut into cubes)
Large onion- 1 (finely chopped)
Small tomatoes- 2 (pured)
Grated ginger- 1-inch piece
Crushed garlic- 7 cloves
Green chilies- 2 (finely chopped)
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 3
Black cardamom- 1
Black peppercorns- 10
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Garam masala powder- 1 tsp
Plain yoghurt- 1/3 cup
Oil- 1/2 cup
Salt to taste
Chopped cilantro (coriander) leaves

Method
Heat the oil in a pan and fry the cinnamon, bay leaves,
cloves, cardamom and peppercorns for a minute. Add the
onion and fry until golden. Add the ginger-garlic, green
chili, lamb and a tsp of salt and stir-fry over low heat for
20-25 minutes. Sprinkle little water if it is too dry. Add
turmeric powder, red chili powder, coriander powder,
garam masala & 2 tablespoons of water and stir-fry for 5
more minutes. Then add the pured tomatoes and cook
for another 5 minutes. Stir constantly. Now add 4 cups of
water and lower the heat. Add the whisked yoghurt. Cook
until the lamb is tender and fully cooked. Garnish with
chopped coriander leaves. Serve hot.

Mutton Fry
Ingredients
Lean lamb- 1 lb
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt- 1 tsp
Sugar- 1/2 tsp
Oil for frying

Method
Wash and slice the lean lamb into thin slices. Then cut
into small strips (3/4 * 1 1/2 inches). Dry them in paper
towels. Sprinkle evenly with salt and let it marinate over
night. Coat the lamb pieces evenly with red chili powder,
turmeric powder and sugar.
Heat the oil in a deep curved pan (kadai) and deep fry the
lamb strips until crispy. Serve immediately. You can also
store this in an airtight container for a week.

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Five Star Indian Recipies

Mutton

Mutton Jalfrazie
Ingredients

Method

1 lb. tender lamb, cut into cubes

1 stick cinnamon
2-3 cloves
1-2 cardammom
green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd (yoghurt)
1 pod garlic
1" piece ginger
Sal to taste
tbsp ghee(clarified butter)
2-3 tsp chopped coriander leaves

Powder 1/2 the cinamon stick, 1 clove and 1

cardommom.
Mix with some salt and rub this on the lamb.
Set aside for 10 minutes.
Pressure cook the lamb til soft.
Drain and set aside.
In 1 tbsp ghee, fry the green chillies,1/2 a
sliced onion, poppy seeds, ginger and garlic.
When the onion turns translucent, remove, drain
and blend to a smooth paste with the curd and
remaining cinamon, clove and cardammom.
Heat the remaining ghee and saute the onion cubes.
When the onion turns translucent, add the blended
paste and fry till the oil starts leaving the sides
of the masala.
Now add the chopped tomatoes and fry for another
couple of minutes.
Add the chilli powder, sugar, dhania, cumin and
turmeric powders and fry for another 30 secs.
Remove from heat and mix in the cooked lamb and salt
to taste.
Add some water if the dish is too dry and heat through.
If the meat was not fully cooked before, it should
in this step.
To do this, sprinkle some water and cook covered on a
low flame till the lamb is soft and has absorbed most
of the masala.
Serve garnished with chopped coriander leaves.

Mutton Kababs
Ingredients
Grated ginger- 1 inch piece
Crushed garlic- 5 cloves
Green chilies- 5 (chopped)
Onions- 2 (chopped)
Garam masala- 1/2 tsp
Cumin seeds- 1/2 tsp
A bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil for deep-frying
Raw egg- 1 (well beaten)
Minced lamb- 1 lb

Method
Grind the ingredients 1-7 together to make a paste. Add
this ground masala to the minced meat. Add salt and the
egg. Mix well. Make lemon sized balls out of this mixture
and roll with your hands to make a lengthy shape. Deep
fry in hot oil until golden brown. Serve hot.

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Five Star Indian Recipies

Mutton

Mutton Kashmiri
Ingredients

Method

Lamb- 2 lbs (wash and cut into small pieces)

Large onions- 2 (sliced thinly)
Tomatoes- 3 (chopped)
Grated ginger- 1 inch piece
Crushed garlic- 5 cloves
Dry red chilies- 4
Fresh green chilies- 3
Cumin seeds- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Grated coconut- 4 tablespoons
Plain yoghurt- 1 cup
Saffron- 1/2 tsp
Blanched almonds- 15
Salt to taste
Oil- 6 tablespoons
Chopped cilantro (coriander) leaves

Grind the red chilies, green chilies, cumin seeds, garam

masala, ginger, garlic, grated coconut and tomatoes
together into a smooth paste.
Heat the oil in a pan and fry the onions until golden. Add
the spice paste and fry until the oil separates from the
mixture. Add the lamb pieces and salt & cook until it is
almost done. Stir occasionally. Now add the yoghurt,
saffron and blanched almonds and mix well. Cook over
low heat until the meat is tender and the gravy is thick.
Garnish with chopped coriander leaves. Serve hot.

Mutton Kheema
Ingredients
Minced lamb- 1 1/2 lbs
Large onion- 1 (finely chopped)
Tomatoes- 2 (finely chopped)
Green chilies- 2 (finely chopped)
Grated ginger- 1/2 inch piece
Crushed Garlic- 3 cloves
Red chili powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Garam masala powder- 3/4 tsp
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Green cardamoms- 2
Salt to taste
Oil- 1/3 cup
Chopped cilantro (coriander) leaves

Method
Boil the minced lamb with 1 clove of crushed garlic and
bay leaves in 2 cups of water for 5-10 minutes. Drain the
water.
Heat the oil in a pan and fry the cinnamon, cardamoms
and cloves for a minute and add the onions and fry until
golden brown. Add ginger-garlic and green chilies and fry
for couple of minutes. Add the boiled meat and saut for
5 minutes. Add the turmeric powder, red chili powder,
cumin powder, coriander powder and half of the garam
masala powder and stir-fry for 5 minutes. Add the
tomatoes and salt. Mix well. When the moisture in the
tomato is fully absorbed, then stir-fry for 2 minutes. Add 2
cups of water and cook until the meat is tender. Add the
remaining garam masala powder and stir fry for 5 more
minutes. Garnish with chopped coriander leaves. Serve
hot.

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Five Star Indian Recipies

Mutton

Mutton Kofta Curry

Ingredients
For the koftas:
Minced lamb- 1 lb
Onions- 2 (chopped)
Grated ginger- 1 inch piece
Green chilies- 4 (finely chopped)
Red chili powder- 1/2 tsp
Raw eggs- 2 (beaten)
Gram flour- 2 tsp
Oil for deep-frying
Salt to taste
For the Curry:
Small onions- 2 (finely chopped)
Chopped tomatoes- 1 cup
Grated ginger- 1 small piece
Crushed garlic- 3 cloves
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Cashew nuts- 10
A bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil- 4 tablespoons

Method
Kofta preparation:
Put all the ingredients for kofta except oil in a mixer and
grind it into a thick paste. Make small balls out that
mixture. Deep-fry the balls in hot oil.
Curry preparation:
Heat the oil in a pan and fry the ginger, garlic and onions
until the onions are golden. Add tomatoes, garam
masala, turmeric powder and salt. Mix well. Pour 2 cups
of water and bring it to a boil. Reduce the heat. Slowly
add the fried koftas into this boiling gravy. Cook for 10
more minutes. Garnish with cashew nuts and serve hot.

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Five Star Indian Recipies

Mutton

Mutton Koftas & Cauliflower Gravy

Ingredients
For the gravy:
Small onion- 1 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1 inch piece
Crushed garlic- 2 cloves
Cumin powder- 1/2 tsp
Red chili powder- 1 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Plain yoghurt- 1/ 2cup
Cinnamon- 1 stick
Cloves- 2
Seeds from 1 cardamom
Oil- 6 tablespoons
Salt
Chopped cilantro (coriander) leaves
For the koftas:
Ground Lamb- 1 lb.
Egg- 1 (beaten)
Small cauliflower- 1 (cut into florets)
Grated ginger- 1 inch piece
Crushed garlic- 2 cloves
Cumin powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Salt
Chopped cilantro (coriander) leaves

Method
Grind the ginger, garlic, cumin powder, garam masala,
coriander leaves and 1/2 a tsp of salt together and make
it into a paste. Add this ground paste and the egg to the
ground lamb and mix well. Make small balls out of this
mixture. Keep them aside.
Heat the oil in a pan and fry the onion until brown, add the
cinnamon, cloves, cardamom seeds, ginger, garlic, chili
powder, turmeric powder, cumin powder, coriander
powder, and mix well. Fry for few minutes. Then add the
tomatoes and stir-fry until the oil separates from the
mixture. Add the yoghurt, salt and sprinkle little water.
Let this come to a boil. Now add the meatballs and the
cauliflower and cook over low heat for 25 minutes or until
the meat is cooked. Stir occasionally without breaking
the meatballs. Garnish with chopped coriander leaves and
serve hot.

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Five Star Indian Recipies

Mutton

Mutton Koftas in a Gravy

Ingredients
Ground lamb- 1 lb
Medium potato- 1 (cut into cubes and cover with
water)
Medium carrot- 1 (cut into cubes)
Large onion- 1 (finely chopped)
Medium tomato- 1 (chopped)
Tomato paste- 2 tsp
Grated ginger- 1/2 inch piece
Crushed garlic- 3 cloves
Green chili- 1 (finely chopped)
Tamarind- 1 1/2 tablespoons
Turmeric powder- 1/4 tsp
Red chili powder- 1 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Cinnamon- 1 stick
Cloves- 2
Green cardamom pods- 2
Salt to taste
Oil
Raw egg- 1 (egg white and yolk separated)
Chopped cilantro (coriander) leaves

Method
Marinate the ground lamb with 1/2 tsp of red chili powder,
1/2 tsp of turmeric powder and 1 tsp of salt for 2 hrs. Add
the green chili, half of the ginger, 1 clove of crushed
garlic, half of the chopped onion and the egg yolk to the
marinated lamb. Form this meat mixture into small lemon
sized balls and set aside.
Soak the tamarind in 1 1/2 cups of hot water for 5
minutes and strain. Reserve the tamarind juice to one
side. Make a paste with the remaining red chili powder,
turmeric powder, coriander powder, tomato paste and a
tablespoon of tamarind juice. Beat the egg white and set
aside.
Heat 1 tablespoon of oil in a large heavy pan and fry the
cinnamon, cardamom pods and cloves for a minute. Add
the spice paste and fry until the smell of the spices
comes out. Add the remaining onion, ginger and garlic
and cook until the onion is soft. Then add the tamarind
juice, tomato, cumin powder and salt. Bring this to a boil.
Add the cubed potato and carrot. Cover the pan and cook
for 10 minutes. Then dip the meatballs in egg white and
lower them into the boiling gravy. Cover and cook for 1520 minutes. Garnish with chopped coriander leaves and
serve hot.

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Five Star Indian Recipies

Mutton

Mutton Kurma
Ingredients

Method

Lamb shanks- 2 lbs

Medium onions- 2 (sliced thinly)
Grated ginger- 1-inch piece
Garlic- 3 cloves (finely chopped)
Green chilies- 3 (finely chopped)
Red chili powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Garam masala powder- 1/2 tsp
Mace powder- 1/ 2 tsp
Cardamom powder- 1/3 tsp
Oil- 1/2 cup
Salt
Lime juice- 2 tablespoons
A bunch of chopped cilantro (coriander) leaves
Cinnamon- 2
Cashew nuts- 3 tablespoons
Rose water- 1 tablespoon
Saffron- few strands (soaked in rose water for 15
minutes)
Plain yoghurt- 3 tablespoons

Heat 1/4-cup of oil in a pan and fry the onions until

golden. Add the cashew nuts and fry until brown. Remove
the onions and cashew nuts from the oil and set aside to
cool. Then grind them to a paste.
In the remaining 1/4-cup of oil fry the cinnamon, green
chili, ginger, garlic for couple of minutes. Add lamb,
coriander powder, salt and half of the garam masala
powder. Stir constantly. Add red chili powder and the
yoghurt. Stir continuously for 5 minutes on a low heat.
Then let it cook until the yoghurt is absorbed. Add the
ground onion-cashew nut mixture and mix well. Then add
the cardamom, mace powder and remaining half of the
garam masala powder. Fry for 3-5 more minutes. Pour 4
cups of water and cook until the lamb is tender and fully
cooked. Stir in the lime juice and soaked saffron to the
lamb mixture and serve hot.

Mutton Masala
Ingredients
Lamb- 2 lbs
Large onions- 2 (finely chopped)
Medium tomatoes- 3 (finely chopped)
Grated ginger- 1/2 inch piece
Crushed Garlic- 6 cloves
Cumin seeds- 3/4 tsp
Poppy seeds- 1/2 tsp
Fennel seeds- 1/2 tsp
Red chili powder- 2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Black peppercorns- 1/2 tsp
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Salt to taste
Oil- 3 tablespoons
Freshly grated coconut- 1 cup

Method
Grind half of the coconut with 2 cups of warm water until
smooth. Strain and reserve the coconut milk.
Grind the remaining half of the coconut with ginger, garlic
and red chili powder, coriander powder, peppercorns,
cumin seeds, poppy seeds and fennel seeds with little
water.
Heat the oil in a pan and fry the cinnamon, bay leaves
and cloves for a minute. Add the onions and fry until
brown. Add the coconut-spice paste and fry for 15
minutes over medium heat. Sprinkle little water if needed.
Add the meat and saut for 5 minutes and add the
tomatoes, turmeric powder and salt and fry for 5 more
minutes. Then pour 4 cups of warm water and cook for 45
minutes or until the meat is fully cooked. Now add the
coconut milk and simmer for 10 minutes until the raw
smell is gone. Serve hot.

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Five Star Indian Recipies

Mutton

Mutton Masala (2)

Ingredients
Lamb- 2 lbs. (washed and cubed)
Large onion- 1 1/2 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1-inch piece
Garlic- 2 cloves (finely chopped)
Red chili powder- 1 1/2 tsp.
Turmeric powder- 1/2 tsp
Cinnamon- 1 stick
Bay leaves- 2
Oil- 4 tablespoons
Salt

Method
A bunch of chopped cilantro (coriander) leaves
Heat the oil in a pan and fry the cinnamon and bay leaves
for a minute. Add the ginger-garlic and fry until it releases
a fine smell. Add the onion and fry until golden. Then add
the tomatoes and fry for 5 minutes. Add the lamb pieces
and stir-fry for 5 minutes. Add red chili powder, turmeric
powder and salt and mix well. Add 3 cups of water and
bring it to a boil. Cover the pan and reduce the heat. Cook
for 45-50 minutes or until the lamb is tender and the gravy
becomes thick. Serve garnished with chopped coriander
leaves

Mutton Patties
Ingredients
Minced lamb- 1 lb
Large onions- 2 (finely chopped)
Grated ginger- 1 inch piece
Crushed Garlic- 5 cloves
Green chilies- 4 (finely chopped)
Red chili powder- 1 tsp
Channa dhal- 1 cup
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Green cardamom- 1
Lemon juice- 1 tablespoon
Salt to taste
Oil- 2 cups

Method
Mix all the ingredients except oil and fry them for about
20 minutes or until it become a dry mixture. Then remove
the cinnamon, cloves, bay laves and cardamom from the
mixture. Grind it into smooth dough. Make small balls out
of it and flatten the balls into thick round patties.
Heat oil in a pan and deep fry the patties until dark brown.
Serve hot.

Mutton Tikka
Ingredients
Minced lamb- 1 lbs
Potatoes- 4 (boiled and mashed)
Medium onions- 2 (finely chopped)
Green chilies- 5 (finely chopped)
Grated ginger- 1 inch piece
Egg whites- 2 (well beaten)
Garam masala- 1/2 tsp
Dry bread crumbs- 1 1/2 cups
Salt to taste
Oil for deep-frying

Method
Heat 2 tablespoons of oil in a pan and fry the ginger,
garlic, green chilies and onions until the onions are
golden brown. Add minced meat and fry for about10
minutes. Remove from heat.
Then add mashed potatoes and salt to the fried meat
mixture and mix well. Make small lemons sized balls out
of this mixture and dip them into egg whites. Coat evenly
with the breadcrumbs. Deep-fry this in hot oil. Serve hot
with any ketchup.

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Five Star Indian Recipies

Mutton

Mutton Vindaloo
Ingredients
1 1/2 lb. mutton, chopped into cubes.
2 potatoes, boiled and cut into cubes.
2-3 tbsp ghee(clarified butter)
For Seasoning
3 tsp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

Method
Fry sliced onion till brown, add coriander leaves and
stir, put masala and fry it.
Stir frequently.
Now add meat and salt to taste.
Cover the dish.
Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Add the potatoes to the meat.
Simmer for 10 minutes.
Serve with plain white rice.

For Vindaloo masala , blend these ingredients to a

smooth paste:
2 tsp cumin seeds
12 dry red chillies
1 tsp turmeric powder
2 cardamom
10 pods garlic
2 tbsp. vinegar

Mutton With Cardamoms

Ingredients
Lamb- 2 lbs (cut into cubes)
Green cardamom pods- 1 tablespoon
Onions- 2 (finely chopped)
Tomatoes-2 (finely chopped)
Tomato paste- 1 tablespoon
Fresh black pepper powder- 2 tablespoon
Garam masala powder- 1 tsp
Salt to taste
Oil- 3 tablespoons

Method
Grind the cardamom pods into a fine powder. Heat the oil
in a pressure cooker and add the cardamom powder and
stir. Add the lamb cubes and stir-fry for couple of
minutes. Add the onions and tomatoes and stir for
another 3 minutes. Then add the tomato paste, garam
masala powder and salt. Pour 2 cups of water. Close the
lid and let it pressure cook for 15 minutes over medium
heat. Reduce the pressure quickly by keeping the
pressure cooker under the running cold water with lid on.
Uncover the lid and let it cook over high heat with the lid
opened. Stir in the pepper powder and cook for few more
minutes. Serve hot.

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Mutton

Mutton With Cumin

Ingredients
Roughly chopped lamb- 1 1/2 lbs
Small baby potatoes- 4
Onion- 1 (sliced thinly)
Tomato- 1 (finely chopped)
Grated ginger- 1 inch piece
Crushed garlic- 3 cloves
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Mace- 1/4 inch piece
Black cardamom- 1
Cumin seeds- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Garam masala- 1/2 tsp
Red chili powder- 1 tsp
Salt to taste
Oil- 1/3 cup

Method
Rub the potatoes with little salt and keep it aside for 14
minutes. Then rinse and dry. Mix the red chili powder,
cumin powder, coriander powder and garam masala
powder with 2 tsp of water and make it into a paste. Set
aside.
Heat the oil in pan and add cumin seeds and fry for a
minute. Then add the potatoes and fry until crisp and
golden brown. Remove the potatoes from the oil and drain
the excess oil. Strain the cumin seeds from the oil.
In the same oil fry the onions until brown. Add cinnamon,
bay leaves, cardamom and mace. Fry until the onions are
dark brown. Add the spice paste and stir-fry for a minute.
Then add 2 tablespoons of water. Add ginger-garlic and
fry for another minute. Now add the lamb and cloves and
saut for 10 minutes, stirring occasionally. Add tomatoes
and cook until the liquid is absorbed. Then add 3 1/2
cups of water and salt. Cover the pan and cook until the
meat is tender. At the same time, do not over cook the
potatoes. Serve hot.

Mutton With Onions

Ingredients
Lamb- 1 1/2 lbs (wash & cut into cubes)
Potatoes- 1 lb (cut into large cubes)
Large onions- 4 (sliced into thin rings)
Grated ginger- 1 inch piece
Crushed garlic- 2 cloves
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Garam masala powder- 1 tsp
Red chili powder- 1 tsp
Sugar- 1/2 tsp (optional)
Oil- 3 tablespoons
Salt to taste

Method
Put the lamb in a glass bowl and add ginger, garlic,
turmeric powder, cumin powder and coriander powder.
Mix well. Let it marinate in the refrigerator for 3 hrs.
Heat the oil heavy pan and dissolve the sugar in it. Add
the onions to it and fry for 10 minutes over medium heat.
Stir constantly. Then remove the fried onions with a
slotted spoon and keep it aside.
Put the lamb pieces in the same pan and fry until all the
sides are browned. Add potatoes and fry for 5 minutes.
Then add the browned onions, red chili powder and salt.
Pour a cup of water and bring it to a boil. Cover the pan
and reduce the heat and cook for an hour or until the
lamb is cooked. Stir occasionally. Add garam masala
and stir once. Serve hot.

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Five Star Indian Recipies

Mutton

Mutton With Spinach

Ingredients
Chopped spinach- 1 cups
Lamb- 1 lb (washed & cut into cubes)
Large onion- 1 (finely chopped)
Grated ginger- 1 inch piece
Crushed Garlic- 6 cloves
Red chili powder- 1 tsp
Garam masala powder- 1/2 tsp
Coriander powder- 3/4 tablespoon
Cumin powder- 3/4 tsp
Cinnamon- 1 stick
Bay leaves- 2
Cardamom pods- 3
Cloves- 2
Salt to taste
Oil- 5 tablespoons

Method
Heat the oil in a pressure cooker and fry the cinnamon,
bay leaves, cardamom pods and cloves for a minute. Add
the finely chopped onion, ginger and garlic and fry for 5
minutes. Add the lamb cubes, chopped spinach, red chili
powder, coriander powder, cumin powder, salt and 2 cups
of water. Cover the lid and cook under high pressure for 5
minutes. Lower the heat and cook for 20 more minutes
with the lid closed. Release the pressure immediately
using quick release method by keeping the pressure
cooker under the running cold water with lid on. Then
uncover and add the garam masala and mix well. Bring
this to a boil with lid open. Cook for 10 more minutes until
the gravy is thick. Serve hot

Mutton With Tomatoes

Ingredients
Grated ginger- 1-inch piece
Garlic- 5 cloves (chopped)
Green chilies- 5 (chopped)
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 3/4 tsp
Mustard- 1/ 2 tsp
Lamb- 2 lbs (wash & cut into cubes)
Onions- 3 (sliced)
Tomatoes- 4 (chopped)
Vinegar- 1/4 cup
Oil- 1/2 cup
Salt to taste
A bunch of chopped cilantro (coriander) leaves

Method
Grind the ingredients 1-7 together to make a paste and
set aside.
Heat the oil in a pan and fry the onions until golden. Add
tomatoes and fry for 5 minutes. Add the spice paste and
fry for another 5 minutes. Put the lamb pieces and pour
the vinegar and mix well. Stir-fry for 10 more minutes.
Add salt and some water. Cover and cook over medium
heat until the meat is tender and the gravy becomes
thick. Serve garnishing with chopped coriander leaves.

Page 201 of 411

Main Dish

Five Star Indian Recipies

Mutton

Mutton With Vegetables

Ingredients

Method

Lamb- 1 1/2 lb (wash & cut into pieces)

Medium sized cabbage- 1 (finely chopped)
Carrots- 3 (chopped)
Large onion- 1 (finely chopped)
Tomatoes- 3 (chopped)
Grated ginger- 1 inch piece
Crushed Garlic- 5 cloves
Green chilies- 4 (finely chopped)
Red chili powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Poppy seeds- 1/2 tablespoon
Bay leaves- 2
Plain yoghurt- 3 cups
Oil- 4 tablespoons
A bunch of chopped cilantro (coriander) leaves
Salt to taste

Pressure-cook the vegetables with some water until

tender. Set aside.
Add garlic, turmeric powder, coriander powder, red chili
powder and salt to the beaten yoghurt and grind them into
a fine paste. Place the lamb pieces in a bowl and pour
this yoghurt mixture over it. Let it marinate for about 2-3
hrs.
Heat the oil in a pan and fry the bay leaves for few
seconds and add the ginger and green chilies and fry for
a minute. Then add onions and fry until brown. Add poppy
seeds and fry for couple of minutes. Put in the tomatoes,
and pressure-cooked vegetables and fry for further 5
minutes. Now add the marinated lamb with the yoghurt
mixture and 1/2 a cup of water. Cook over low heat until
the lamb is tender. Stir occasionally. Add garam masala
and mix well. Cook for 10 more minutes. Serve garnished
with chopped coriander leaves.

Rich Mutton Curry

Ingredients
1 lb. lamb cut into small pieces and cooked till
tender
Blend together the following to a fine paste:
2 medium onions
1.5" ginger
6-8 flakes of garlic
a small piece cinnamon
2-3 cloves
2 black cardammom

Method
Heat some oil in a pan and fry the first blended mixture till
done.
Add the second mixture and fry till the mixture has lost
all the water content and oil begins to float on top.
Now add all the dry powders and fry for a minute.
Add the lamb, salt to taste and the coriander leaves.
Add sone water and simmer the curry for around 10
minutes.
The gravy should turn thick by then.
Eat when hot with plain rice or chapathi.

Blend together to a fine paste:

10 dry red chillies
4-5 medium tomatoes
1 tablespoon cashewnuts, soaked in water for 20
minutes
2 tbsps cooking oil or ghee(clarified butter)
2 tsp coriander powder
1 tsp cumin powder
Coriander leaves, chopped
Salt to taste

Page 202 of 411

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Five Star Indian Recipies

Mutton

Rich Mutton Curry with Nuts

Ingredients

Method

Lamb- 2 lbs. (washed & cut into cubes)

Large onion- 1 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1-inch piece
Crushed garlic- 7 cloves
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Seeds from 4 Green cardamoms
Coriander seeds- 1 tsp
Cumin powder- 3/4 tsp
Poppy seeds- 1 tsp
Ground mace- 1/4 tsp
Shredded coconut- 4 tablespoons
Turmeric powder- 1/2 tsp
Dried red chilies- 3 (soaked in 4 tablespoons of hot
water for 15 minutes)
Black pepper- 1/4 tsp
Plain yoghurt- 2/3 cup
Sour cream- 3 tablespoons
Blanched almonds- 1/4 cup
Plain yoghurt- 1/2 cup
Oil- 4 tablespoons
Salt to taste

Dry roast the black pepper, cardamom seeds, cumin

seeds, coriander seeds, poppy seeds, cloves, mace,
coconut and almonds over medium heat and grind them
with ginger, garlic, soaked red chilies with some water to
make a paste.
Heat the oil in a large pan and fry the cinnamon and bay
leaves for a minute. Add the onion and fry until brown.
Add the ground spice paste and fry for 5 more minutes.
Mix in the yoghurt & stir-fry for few minutes. Add the lamb
pieces, tomatoes and continue frying for 5 minutes. Then
pour 1 1/2 cups of water and reduce the heat. Cover the
pan and cook for about 40-45 minutes or until the lamb is
cooked. Serve hot.

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Main Dish

Five Star Indian Recipies

Mutton

SHAHI KORMA
Ingredients

Method

1 1/2 lb Goat mutton

Medium onions
3/4 c
Yogurt
4 cloves Garlic
pinch
Saffron
2t
Salt
3/4 c
Cream
1 oz
Almonds
1/2 c
Oil
1 oz
Coriander seed
1t
Red pepper (optional)
1/2 t
Garam Masala

Clean, wash and dry mutton. Blend coriander seeds, 1

onion, almonds and
garlic. Marinade the mutton in above mixture for 2 hrs.
Heat oil and
fry the remaining thinly sliced onion. Keep aside.
Add the mutton and fry until the liquid dries up. Add 3/4
c hot water
and simmer until the meat is almost done ( 3/4 cooked)
OR pressure cook
at 15 psi for 20 minutes. Reduce pressure. Add salt and
pepper.
Uncover and dry the liquid. Add beaten yogurt and fry
until it leaves
oil. Add fried ground onion.
Beat the cream. Add soaked or ground saffron. Mix it
with the cooked
mutton. Add Garam Masala and bake at 250 deg F for
1/2 hour. Serve
garnished with chopped coriander leaves.

Spicy Mutton
Ingredients

Method

Lamb- 1 lb
Chopped onions- 2 cups
Grated ginger- 1 inch piece
Crushed Garlic- 6 cloves
Cream- 1cup
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin seeds- 1tsp
Black peppercorns- 3/4 tsp
Cinnamon- 1 stick
Cloves- 2
Green cardamoms- 2
Plain yoghurt- 2 cups
Salt to taste
Oil- 1 cup
A pinch of saffron (soaked in 2 tablespoons of milk)
A bunch of chopped cilantro (coriander) leaves

Fry the onions in 2 tablespoons of oil until golden brown.

Remove it from oil with a slotted spoon and set aside. Fry
the lamb pieces in the same oil until browned. Remove
from the oil and set aside.
Grind the ginger-garlic with little water and make it into a
fine paste.
Then fry the cumin seeds, cinnamon, cardamoms,
cloves, peppercorns, ginger-garlic paste, red chili powder
and coriander powder in the same oil for about 7 minutes.
Add the fried lamb pieces to it and pour 2 cups of water
and cook until the meat is tender. Then add the beaten
yoghurt and cook for further 30 minutes. Add soaked
saffron, cream and fried onions to it. Mix well and cook for
15 more minutes over low heat. Serve garnished with
chopped coriander leaves.

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Main Dish

Five Star Indian Recipies

Mutton

Sweet & Sour Mutton

Ingredients
Lamb- 2 lbs. (washed & cubed)
Small potatoes- 4 (cubed)
Onions- 2 (finely chopped)
Tomatoes- 3 (chopped)
Grated ginger- 1-inch piece
Crushed garlic- 6 cloves
Red chili powder- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/2 tsp.
Black pepper powder- 1/4 tsp.
Plain yoghurt- 2/3 cup
Lime juice- 2 tablespoons
A bunch of chopped cilantro (coriander) leaves
Ghee or dalda- 4 tablespoon
Sugar- 1 tablespoon
Salt

Method
Heat the oil in a pan and fry the ginger, garlic and onion
until it is golden. Then add the tomatoes, red chili
powder, turmeric powder and garam masala and fry until
the oil separates from the mixture. Add the lamb and
cook with 2 1/ 2 cups of water for about an hour or until it
is tender. Now add the potatoes and cook for 10-15
minutes until the potatoes are soft. Then add the yoghurt,
sugar, salt and pepper powder and stir well. Cook for 3
more minutes. Sprinkle lime juice on top of it and garnish
with chopped coriander leaves. Serve hot.

Page 205 of 411

Main Dish

Five Star Indian Recipies

Pork

PORK CURRY
Ingredients

Method

1 1/2 lb Pork
Medium onions
2" piece Ginger
4 cloves Garlic
medium Tomatoes
2T
Vinegar
2t
Salt
1/2 t
Garam Masala
2T
Vindaloo paste (hot)
medium Potatoes
2c
Water

Clean, wash, trim and dry pork. Cut into 1" cubes.
Make Masala with onions, ginger, and tomatoes as in
chicken curry, etc.
Add the vinegar and Vindaloo paste and cook for 2
minutes. Add the pork
and pressure cook for 20 minutes, or in a heavy pot for 1
1/2 hours,
until the pieces are tender.
Cube potatoes, add and cook the potato pieces coated in
the liquid.
Boil down the amount of water (30 minutes) while the
potatoes cook.

Sour Pork Curry

Ingredients

Method

2 pounds lean pork, cut into 3/4-inch cubes

1/2 cup vinegar
4 medium onions, chopped
1 teaspoon minced garlic
1 tablespoon minced gingerroot or 1/2 teaspoons
powdered ginger
1 tablespoon mustard seed
1 teaspoon ground turmeric
1/2 teaspoon cayenne
1/4 cup cooking oil
1 cup chicken bouillon
6 medium potatoes, peeled and quartered

Marinate meat in vinegar, onions, garlic, and seasonings

for 2 hours or more. Place in top-stove casserole with oil
and bouillon. (Sesame oil is used in western India, but
any cooking oil will do.) Cook over medium heat for 20
minutes. Add potatoes and cook slowly, covered; for
about 40 minutes, or until they are tender. Add more
bouillon if necessary. Makes 6 servings.
This is sour curry that is popular in Bombay. In this
recipe it is made with pork, but it can be made with any
meat, with poultry, or even with shrimps.

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Five Star Indian Recipies

Vegetarian

Aloo Gobi Masala

Ingredients

Method

Medium sized cauliflower- 1 (cut into florets)

Medium sized potatoes- 4 (boiled, peeled and cut
into
quarters)
Medium sized onion- 1 (chopped)
Medium sized tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Oil
Mustard seeds- 1 tsp
Urad dhal- 1/2 tsp
Chopped cilantro (coriander) leaves

Boil 2 cups of water with 1/2 tsp salt and a pinch of

turmeric powder. Turn off the heat. Put the cauliflower
florets in to the boiling water. Close the pan and leave it
for 3 minutes. Then drain the water and wash the
cauliflower thoroughly.
Heat oil in a pan add mustard seeds. When it pops add
the urad dhal and fry until golden. Add ginger, garlic and
fry for few minutes. Then add the chopped onions and fry
until it is translucent. Add the chopped tomatoes and mix
well. Then add the boiled potatoes and the cauliflower and
fry for few minutes. Add red chili powder, turmeric powder
and salt. Mix well and sprinkle very little water. Lower the
heat and cook for few more minutes. Garnish with
chopped cilantro leaves.

Aloo Mattar
Ingredients
garlic, onion, ginger, potatoes, peas, garam
masala/channa masala, salt

Method
Cut onion,garlic,ginger(a very little one) into very small
pieces and grind this as a paste.Now, heat oil in a pan
and keep saute this paste to get rid of the raw smell and
make it into a gravy. Boil potatoes and peas separately.
Peel off the potatoes and cut into very small cubes. Now
add this potatoes and peas to the above gravy.To this add
garam masala/channa masala and salt to taste. Garnish
with coriander and onion pieces. ( can add a drop of dilute
tamarind paste if necessary).

Baked Cauliflower masala

Ingredients

Method

cauliflower- 1, onions -3 , garlic - 3 cloves , ginger 1/2" , chilli powder - 1 tsp , turmeric - 1 tsp , whole
dhania seeds - 1 1/2 tsp , tomatoes - 2-3 (1 can of
tomato sauce) , plain yogurt - 1 1/2 cups , salt - to
taste , Cilantro - for garnish

Grind all the ingredients (except cauliflower and cilantro).

Cut the cauliflower into big florets and place in a glass
baking dish. Add the salt, mix well and pour the masala.
Cook in the microwave covered for 4 mins. Bake this in
the oven covered for 15 mins and uncovered (for as long
as you need, until the gravy is thickened) at 450 degrees.
Garnish with cilantro.
The cauliflower could be used as whole, for a fancy
presentation. It would need a few times of basting in the
oven.

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Main Dish

Five Star Indian Recipies

Vegetarian

Brinjal curry
Ingredients

Method

Brinjal - 1/2 kg, Onions - 1/4 kg, Mustard seeds 1/2 tsp, Urad dal - 1/2 tsp, Red chilli powder - 1/2
tsp, Salt - 1/4 tsp, Oil - 5 tsp

Cut onions and brinjals into semi-circular pieces. Heat

the oil. Add mustard seeds. When it splutters, add the
urad dal. When the urad dal is roasted, add the onions
and brinjals. Add salt and red chilli powder. Fry with
constant stirring until the brinjals and onions become soft.
Instead of the red chilly powder,you may try it out with
paruuppu podi or the normal molagai podi. It tastes really
good with paruppu podi

Buttermilk Gravy (Morkhuzhambu)

Ingredients
Thoor Dhal- 1 tsp
Raw Rice- 1 tsp
Grated coconut- 1 tsp
Green chilies- 2
Ginger- 1 small piece
Yoghurt or Buttermilk- 1 cup
Turmeric powder- 1/4 tsp
Salt
Asafetida- a pinch
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Onion- 1 (chopped)
Ladies finger (okra)- 3 (cut into pieces) - optional
or
Egg plant (brinjal)- 2 (cut into pieces) - optional
Coriander leaves (cilantro)

Method
Soak thoor dhal and rice in water for 20 minutes. Drain
the water. Add green chilies, ginger and grated coconut
and grind into a smooth paste.
Mix this paste with the beaten yoghurt or butter milk. Add
asafetida, turmeric powder & salt. Mix well. Set aside.
Heat oil in a pan. Add mustard seeds. When it starts to
pop add urad dhal and fry for few minutes. Add onions
and fry until golden. Add okra or egg plant and fry until
the vegetables are soft. Then pour the yoghurt mixture.
Let it boil for 10 minutes. Garnish with chopped coriander
leaves.

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Five Star Indian Recipies

Vegetarian

Cabbage Paruppu Curry

Ingredients

Method

Fresh Cabbage (outer leaves)- 6, Toor dal or Harhar

Dal- 1 Cup, Red Chilli- 4, Salt ,Mustard,Jeera- 1/2
Tsp Each, Oil- 2Tabsp, Onion (Chopped)- 1

Soak dal for 1 to 2 hours. Rinse and grind it coarsely

along with the red chillies ,salt and asfoetida.
The batter should be too watery and its consistency
should be thick enough to spread on the leaf. Now, rinse
and dry the leaf before use.
Spread the dal-batter on the leaf. Roll the leaf carefully
without breaking.
Tie a string around each roll and steam cook the rolls for
5 mins.
After steam cooking the rolls , cut them into 1 inch length
pieces.
Heat the oil in a pan or kadai and put mustard seeds to
splutter.
Add the chopped onions and fry till golden brown and
then fry the steam cooked cabbage parrupu curry along
with it for 2- 3 mins.
This cabbage paruppu curry can be served hot with rice or
chapathis.

Cabbage Sambar
Ingredients
Thoor dhal- 1 cup
Grated Cabbage- 1 cup
Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Tamarind extract- 1/2 cup
Red Chili Powder- 1 tsp
Turmeric Powder- 1/4 tsp
Asafetida Powder- 1/8 tsp
Garlic- 3 flakes (crushed)
Mustard Seeds- 1/2 tsp
Urad Dhal- 1/2 tsp
Salt
Grated Coconut- 2 tablespoon
Oil- 1 tablespoon
Chopped coriander leaves (cilantro)

Method
Pressure cook thoor dhal with garlic and mash well.
Steam the grated cabbage with onions, tomatoes,
turmeric powder and salt. Mix the cooked thoor dhal and
steamed vegetables together. Add tamarind extract, red
chili powder, asafetida. Boil this until the raw smell of
tamarind vanishes.
Heat oil in a small pan. Add mustard seeds. When it
starts to pop add urad dhal and fry until it becomes
golden. Remove from fire. Pour this seasoning over the
sambar mixture. Heat for 5 more minutes. Add the grated
coconut. Garnish with chopped coriander leaves.

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Five Star Indian Recipies

Vegetarian

CAULIFLOWER AND POTATOES

Ingredients
Large cauliflower
Medium sized potatoes
1/2
large Onion sliced thinly in long slices
1 tsp
Mustard seeds
or 3 pods Cardamom
1 tsp
Coriander
1 tsp
Cumin seeds
1/2 tsp
Turmeric
Bayleaf
Cloves
3 tblsp
Vegetable Oil

Method
Start boiling the potatoes in a saucepan. Let them boil
for at least 15
minutes. After they are done, turn off the heat and let
them stand in
the water.
Cut the cauliflower into small bite sized pieces (roughly
1" cubes),
throwing away most of the stem pieces. Wash and drain
in a collander.
While the potatoes are cooking, heat the oil in a wide
skillet until it
is very hot. Add the mustard seeds and wait until they
start popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until
the onion starts
to turn before adding the rest of the spices (except for
turmeric).
Put the cauliflower in the skillet and fry in the oil and
spices for 2
minutes. While the cauliflower is frying, cut up the
potatoes into bite
sized pieces and add to the skillet. Add turmeric and
stir.
Continue stirring the vegetables under medium heat for
another couple of
minutes. Add 1/2 cup of water and reduce heat to low.
Cover skillet
and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard,
add another
1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.

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Five Star Indian Recipies

Vegetarian

Cauliflower Curry
Ingredients

Method

Medium sized cauliflower- 1 (cut into florets)

Large onion- 1 (chopped)
Large tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Oil
Mustard seeds- 1 tsp
Urad dhal- 1/2 tsp

Chopped cilantro (coriander) leaves

Boil 2 cups of water with 1/2 tsp salt and a pinch of
turmeric powder. Turn off the heat. Put the cauliflower
florets in to the boiling water. Close the pan and leave it
for 3 minutes. Then drain the water and wash the
cauliflower thoroughly.
Heat oil in a pan add mustard seeds. When it pops add
the urad dhal and fry until golden. Add ginger, garlic and
fry for few minutes. Then add the chopped onions and fry
until it is translucent. Add the chopped tomatoes and mix
well. Then put the cauliflower and fry for few minutes. Add
red chili powder, turmeric powder and salt. Mix well and
pour very little water. Lower the heat and cook until the
gravy becomes thick. Garnish with chopped cilantro
leaves.

Cauliflower Masala
Ingredients
Cauliflower - 1/2 kg, oil - 2 tsp, salt - 1/4+1/4 tsp,
moong dal - 6 tsp, turmeric powder - 1/4 tsp, grated
coconut - 2 tsp (or as required), red dried chillie - 1

Method
Cut cauliflower into small flowerets. Put these pieces in
boiling water, add 1/4 tsp salt and 1/4 tsp turmeric
powder, 1 dried red chilli and leave it covered for 5
min.Remove the cauliflower which float on top to a
separate vessel. This ensures that cauliflower becomes
clean.
Heat 2 tsp of oil in a pan, add mustard seeds. When they
pop, add urud dal. When it is roasted, add the washed
cauliflower. Add 6 tsp moong dal1/4 tsp salt, 2 tblspoon
waterand cook covered in low heat, stirring occasionallt to
see if it is fully cooked and soft.In the end, add 2 tsp
grated coconut if required.

Page 211 of 411

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Five Star Indian Recipies

Vegetarian

CURRIED GARBANZO BEANS

Ingredients
8 oz
Garbanzo beans
to taste Green chili (optional)
cloves Garlic
2" piece Ginger
to taste Pepper
large Cardamom
Cloves
1"
Cinnamon stick
to taste Salt
Paprika
4 oz
Oil
Mango
powder
Onions
Dried pomegranate seeds
Tomatoes

Method
Clean, wash and soak the beans overnight. Boil them in
the same water
with salt, 1 small finely chopped onion, 4 cloves garlic, 4
large
cardamom, a 1" piece of ginger and 6 cloves. Simmer in
pan about an
hour or until tender, or pressure cook for 7 minutes at 15
psi.
Heat oil. Fry thinly sliced remaining onions and cloves of
garlic.
Cook until mixture browns and dries up. Add finely
chopped tomatoes and
cook 4-5 minutes more.
Add the beans and cook for 10 minutes more. Add the
mango powder and
pomegranate seeds, grated ginger and simmer over low
heat for 15-20
minutes.
Before serving, pour 1 oz. (2 T) sizzling ghee over the
beans.

CURRIED MUSHROOMS
Ingredients
1/2 lb Mushrooms
large Onion
1/4 t
Turmeric
to taste Salt
to taste Chili
large Tomatoes
Oil

Method
Wash and finely slice mushrooms. Slice onion fine.
Heat oil and add
turmeric and onions. Fry until soft. Add the sliced
tomatoes and cook
for 3 minutes, stirring all the time. Add the mushrooms,
cover and
simmer for 15-20 minutes. Remove cover and dry out all
the water.
Serve hot.

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Main Dish

Five Star Indian Recipies

Vegetarian

Curry Leaves Kozambhu

Ingredients

Method

Curry leaves 1 cup

Tamarind paste 1.5 t.spoons
Red chillies 6
Urad dhall 2 t.spoons
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1.5 t.spoons
Cooking Oil 1 t.spoon

Fry urad dhall, red chillies and hing in oil. Wet grind the
above mixture with curry leaves, tamarind paste, and salt.
Boil the above with 2-4 cups of water.
Heat some oil in a pan, splutter mustard and add this to
the sambhar.

Daag Curry
Ingredients

Method

Onions- 1/2 kg (1 lb) (chopped)

Tomatoes- 4 (chopped)
Finely chopped garlic- 4 flakes
Finely chopped ginger- 1 inch piece
Finely chopped green chilies- 3
Chopped coriander (cilantro)- 2 tablespoons
Cumin powder- 1/2 tsp
Coriander powder- 2 tsps
Turmeric powder- 1/4 tsp
Garam masala powder- 1/2 tsp
Salt- 1/2 tsp
Oil- 1/4 cup

Heat the oil in a pan and fry the ginger, garlic & green
chilies for few minutes. Add the onions and fry until dark
brown. Then add all the spice powders and mix well. Fry
this for few minutes. Add tomatoes and chopped
coriander & salt and fry. Add a cup of water and cook for
10 minutes over low heat. Remove from heat and let it
cool completely. Then store in an airtight container and
freeze.
This comes very handy for working people. Heat some oil
in a pan and add this curry paste and fry for few minutes.
Then add vegetables or lamb or chicken or fish and fry for
few minutes. Add some water and cook until done. For
1/2 kg (1 lb) of vegetables or lamb or chicken or fish use
1/2 the quantity of this curry paste.

Dhall
Ingredients

Method

Thuvar dhall or Moong dhall 1 cup

Tomatoes 4
Green chillies 6
Red chilles 2
Sambhar powder 1/2 t.spoon
Hing a small pinch
Mustard 1/4 t. spoon
Turmeric 1/4 t.spoon
Lemon 1
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped

Cook dhall with turmeric and keep it aside.

Heat some oil, splutter mustard, then add red chillies,
green
chillies, hing, curry leaves, and tomatoes and fry this for a
few minutes. Once the tomatoes are cooked, add
sambhar powder,
and salt to this. Now add the cooked dhall, and let this
cook
until the flavour comes out. Garnish with chopped
cilantro, and
squeeze lemon juice.

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Main Dish

Five Star Indian Recipies

Vegetarian

Egg plant Masala (Brinjal)

Ingredients

Method

Onions- 2 (cut lengthwise)

Tomato- 2 (chopped)
Garlic- 4 flakes
Grated Coconut- 1/2 cup
Roasted fenugreek seeds- 1/8 tsp
Tamarind- A pinch
Small Egg plants- 6
Red chili powder- 1 tsp
Turmeric powder- 1/ 4tsp
Asafetida
Salt
Oil
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp
Chopped cilantro (coriander) leaves

Grind the first 6 ingredients into a smooth paste. Cut the

top from the egg plant and split it into 4. Heat oil in pan
add mustard seeds. When it starts to pop add cumin
seeds. Then add the egg plant and fry for few minutes.
Then add the ground masala paste, red chili powder,
turmeric powder, asafetida and salt. Mix well and pour
little water. Lower the heat and cook until the egg plant is
done and the gravy becomes thick. Garnish with chopped
cilantro leaves.

Eggplant Curry
Ingredients

Method

Small Egg plant- 6

Large onion- 1 (chopped)
Medium sized tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Oil
Mustard seeds- 1 tsp
Urad dhal- 1/2 tsp
Chopped cilantro (coriander) leaves

Cut the egg plant into quarters lengthwise. Heat oil in a

pan add mustard seeds. When it pops add the urad dhal
and fry until golden. Add ginger, garlic and fry for few
minutes. Then add the chopped onions and fry until it is
translucent. Add the chopped tomatoes and mix well.
Then put the egg plant and fry for few minutes. Add red
chili powder, turmeric powder and salt. Mix well and pour
little water. Cover the pan. Lower the heat and cook until
the egg plant is done and the gravy becomes thick.
Garnish with chopped cilantro leaves.

Ghee Idli Sambar

Ingredients

Method

Make idlis using a idli plate for mini idlis as

described in idli.While serving, soak these about 10
idlis in sambar. Add 4-5 tsps of ghee to this

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Vegetarian

GREEN PEPPER CURRY

Ingredients
large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp
Khus Khus (poppy seeds)
small bunch Fresh Coriander leaves
small Tomatoes
Onions
2 tblsp Oil
small piece Vadium (Vadium is a combination of
various spices)
1 1/4 tsp Salt

Method
Cut the green peppers, onion and tomatoes lengthwise.
Grind
chili-powder, turmeric, dhania powder, coconut and poppy
seeds.
Heat oil and add vadium. When vadium turns brown, add
onions and fry
for 4 minutes. Add tomatoes and fry for 2 minutes. Add
green pepper
and Masala. Add coriander leaves.
Cook on low heat (should take around 15 minutes).

Lentils with Tomatoes

Ingredients
Thoor dhal- 1 cup
Turmeric powder- 1/4 tsp
Asafetida- 1/8 tsp
Red chilies- 6
Tomatoes- 2 (chopped)
Tamarind- 1/4 tsp
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Salt
Coriander leaves (cilantro)

Method
Pressure cook the 1st five ingredients with water. When it
is cooked put the tamarind into it and close the pan for 5
minutes. Then mash the cooked thoor dhal. Heat oil in a
pan and add mustard seeds. . When it starts to pop add
cumin seeds & urad dhal and fry for few minutes. Then
add the mashed dhal mixture to it and let it boil for few
minutes. Add little water if needed. Garnish with chopped
coriander leaves.

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Vegetarian

Malai kofta
Ingredients
Milk cream -2 teaspoons, Potatos -5 nos.,
Tomatos - 4 nos, Onion - 3 nos., Garlic - 1 ,
Cashewnuts, Salt, Chillypowder., Maida flour.

Method
Boil and mash the potatos.make them into small round
balls.Add a pinch of salt and chilly powder to the milk
cream.Make small hole in each potato ball and fill with
this cream and cover the ball completely.Make a semiliquid paste out of maida flour and salt.
For gravy: Grind onion ,garlic and tomatos.Heat oil in a
pan and pour this mixture into it.Keep stirring it till the oil
separates out.Now add salt and chilly powder to it.
Then make a small paste with cashewnuts and water.Mix
with the above gravy.
Dip each potato ball in the maida paste and fry to golden
brown.
Serve this hot Kofta with the gravy on it.This is an
excellent side dish for chappathis.

Malai Kofta with Paneer

Ingredients
1-2 spoons of maida, a little salt and a little bit
sodium bi- carbonate

Method
For the koftas:
Make paneer by boiling milk and adding a bit of lemon to
it. Add 1-2 spoons of maida, a little salt and a little bit
sodium bi- carbonate to the paneer and knead well. Make
small balls of the dough and deep fry in ghee. You can
also stuff it with a raisin or two.
For the gravy:
Boil a few tomatoes well and strain the juice. Grind 1-2
onions,ginger, green chillies, coriander seeds, jeera
seeds, a little coconut, coriander leaves all together. Fry
the paste in oil/ghee , add the tomato juice and if you
want some peas. Let it cook well. You can add the salt,
chilli powder etc now. Let it boil/simmer till the gravy si
thick enough. At the end add a little whipped cream ( i
used to add a little milk) and the koftas

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Vegetarian

Malai koftha
Ingredients

Method

For Koftha: Potato 1

Vegetables chopped 1 cup(carrot, cabbage, Cauli
flower etc.)
All purpose flour cup
Cream cheese 2 tbsn
Chilly powder tspn
Salt As per taste
Oil For deep frying

For Gravy: Cashew 10

Onion 1 medium chopped/td>
Tomato 2 Chopped
Ginger 1 tbsn minced
Garlic 1 tbsn minced
Salt As per taste
Turmeric tspn
Chilly powder tspn
Garam masala tspn
Coriander powder tspn
Cinnamon tspn
Cream cheese 2 tbsn
Milk 1-2 cups as per required consistency
Sugar to adjust taste
Cilantro chopped 2 tbsn

Koftha 1. Cook Potato and mash well.

Mix all the ingredients together and make lemon-sized
balls (Kofthas).
Deep fry the Kofthas and drain them to a paper towel.
Keep aside.
Gravy: 1. Soak Cashew in little milk for 30 minutes and
grind it to get a fine paste.
Heat oil in a pan and add onion and fry till browned. Add
garlic, ginger and spices and fry till oil separates.
Add tomato and cashew paste and fry till the raw smell
goes.
Now add cream cheese and milk and cook on medium
heat till it reaches the desired consistency. Adjust taste.
Remove from flame and put Kofthas just before serving.
Top with cilantro.
Serve with Roti.

MASUR DAL
Ingredients
1c
Dal (Moong - yellow, or masur - pink)
3 1/2 c Water
to taste Salt
to taste Pepper
1/4 tsp Turmeric
2 cloves Garlic
1" piece Ginger
small Onion
2-3 Tblsp Ghee (Can be replaced by butter)
1t
Cumin seed

Method
Wash the dal and drain it. Boil water and add the dal,
salt, pepper,
turmeric, finely chopped ginger, and garlic. Cover the pot
and simmer
for 20 minutes.
When done, heat the ghee, add the cumin and fry until
golden brown. Add
thinly sliced onions. Fry until crisp and brown. You may
add paprika
and finely chopped tomatoes to the above for color (Pour
over the dal
and serve).

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MATAR PANIR
Ingredients

Method

1-inch piece ginger few coriander leaves

50 gm. vanaspati Salt to taste
250 m l. water (1 2/3 cup) 350 gm. fresh peas
(shelled)
100 gm. onions 150 gm. tomatoes
200 gm. panir (See glossary) teaspoon chilli
powder
1/8 teaspoon turmeric powder teaspoon
coriander-cumin powder

Cut panir into cubes and lightly fry. Grate onion Chop
tomatoes and ginger.
Heat vanaspati in cooker body and fry onion still golden
brown. Add ginger and handful of water. Add finely cut
tomatoes turmeric, chilli, coriander-cumin powder, salt.
Fry till vanaspati separates from masala. Add peas and
fry for 2 minutes Add water. Close lid. Place cooker on
maximum heat. Bring to full cooking pressure Reduce to
medium heat and cook for 3 minutes Open cooker
immediately after releasing steam pressure. Immediately
add panir. Simmer for 2 minutes Garnish with fresh
coriander. Serve hot.

Mattar paneer
Ingredients
Cut garlic,onion,tomatos,ginger into small
pieces.Fry the above mix in oil till the raw taste
goes.

Method
Then grind into a fine paste.now with aoil in kadai,boil this
mix with paneer cubes till oil separates out.add turmeric
powder,red chilli powder,coriander powder, garam masala
according to ur taste.Boil till semifluid state.

Mattar paneer Masala

Ingredients
Milk-5 cups Shelled green Peas-1/2 lb Onions-2
Tomatoes-3 Green pepper-3 Chilly powder-1/2
tsp(alter to one's taste) Corriader powder-1 tsp
Coconut Extract-1 cup Chopped Ginger-1 tsp
Chopped Garlic-1tsp Cloves-2 Cinnamon-1
Cardamom-2 Soy sauce-1/2 tsp Oil for frying Salt to
taste Chopped cilantro-1 tbsp Lemonjuice-1 tbsp

Method
Heat milk twice,add the lemon juice, curd will be
seperated. Tie the curd in a muslin cloth. After the curd is
out of moisture, flatten it and cut into paneer cubes, deep
fry in oil to golden color and keep it aside. Grind Chopped
Ginger,Chopped garlic,Cloves,Cinnamon,Cardamom to a
paste. In a sauce pan, heat 1 tbsp oil, add the chopped
onion, ground masala, green pepper, tomatoes,chilly
powder,corriander powder and fry well. Add peas, salt,soy
sauce, coconut extract and cook till the peas are tender
and gravy starts thickening. Stir in the fried paneer and
boil for 5 minutes.This is an ideal side dish for rotis.

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Mixed Dal Curry

Ingredients

Method

Moong dal 1/4 cup

Thur dal 1/4 cup
Channa dal 1/4 cup
Urid dal 1/4 cup
Rice 1 cup
Greens* 1 cup chopped
Green chilly 2
Onion 1 small
Ginger 2 tbsn chopped
Curry leaves 1 sprig
Salt As per taste
Asephoetida 1/4 tspn
Cooking oil as required for making Ada

Spinach or Mint or Spring mix or Water cress or Musard

greens or a mix
Soak dal and rice overnight.
Grind rice and dal adding enough water. When almost
done, add all other ingredients and grind just enough to
mix well.
Heat a nonstick griddle. Spray oil and pour about 4 tbsn
of batter.Apply oil on all edges and cook covered until
both sides are done(golden brown).Serve hot with coconut
chutney or avial.

Moor Keerai
Ingredients
Spinach 1 bunch washed and finely chopped
Buttermilk 2-3 cups
Cumin seeds 1/2 t.spoon
Coconut 3 t.spoons
Green chilles 2
Red chilli 1
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 1/2 t.spoon

Method
Boil spinach with little water, and some salt.
Wet grind coconut, cumin seeds, and green chillies and
mix it
with the boiled spinach. Add buttermilk to above and let
it
boil for a few minutes.
Heat some oil in a pan, splutter mustard, then add hing,
and red
chilli and add this to the above.

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Moor Kozambhu Method 1

Ingredients

Method

Channa dhall 2 t.spoons

Red chilles 4
Green chilles 2
Methi 1/2 t.spoon
Hing ame coconut small pinch
Coconut 4 t.spoons
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped
length wise, or
Okra washed

Fry channa dhall, red chilles, methi, hing and green

chilles in
little oil. Grind this mixture with coconut and little salt in
butter milk.
Heat some coconut oil, splutter mustard, then add curry
leaves,
little hing, salt, turmeric and the vegetables, and fry
this for a few minutes. Now add the ground paste and the
remaining butter milk to the above and bring this to a
boil.
Boil this just for a few minutes. Garnish with cilantro.

Moor Kozambhu Method 2

Ingredients

Method

Thuvar dhall 2 t.spoon

Rice 1 t.spoon
Urad dhall 1 t.spoon
Methi 1/2 t.spoon
Red chilles 3
Green chilles 2
Coconut 4 t.spoon
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped
length wise, or
Okra washed

Soak thuvar dhall and rice in little water.

Fry urad dhall, methi, red chilles and green chilles in
coconut
oil. Grind this mixture with the soaked dhall, coconut and
little
salt in butter milk.
Heat some coconut oil, splutter mustard, then add curry
leaves,
little hing, salt, turmeric and the vegetables and fry this
for a
few minutes. Add the ground paste and the remaining
butter milk,
to the above and bring this to a boil. Boil this just for a
few
minutes. Garnish with cilantro.

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Vegetarian

Morukoottan
Ingredients
Curd (Yogurt) - 2 Cups, Mangoes- 2 (Raw or Ripe),
Red chillies - 7 no. (hot ones) , Jeera - 1 tsp, Grated
coconut - 1 cup, Turmeric powder - 1/2 tsp, Salt to
taste, Oil - 2 tbsp, Mustard seeds-1 tsp, Methi
seeds - 1 tsp, Curry leaves - few

Method
When the two tbsp oil gets heated, put mustard seeds
and methi seeds. Put the mango pieces, add sufficient
water to cook the mango well. Add salt, turmeric powder
and cook till the mango is done. Grind the coconut with
the red chillies and Jeera. Add this to the mango. Also
add the Curd and mix it well and let the whole thing boils
for 3-4 minutes. Add curry leaves in the end. Morukoottan
is ready.

Mulagu (Pepper) Kozambhu

Ingredients
Pepper 3/4 t.spoon
Urad dhall 3 t.spoon
Thuvar dhall 1 t.spoon
Red chilles 2
Tamarind paste 3 t.spoon or water extracted from 1
lemon size tamarind
Curry leaves a few
Hing a small pinch
Salt 1 t.spoon (or to taste)
Turmeric 1/4 t.spoon
Mantha-kalika seeds (optional)
Rice flour 1/2 t.spoon
Cooking oil 2 t.spoons
Ghee 1 t.spoon

Method
Fry pepper, urad dhall, thuvar dhall, red chilles, hing and
curry
leaves in oil, and grind finely.
Boil 3 cups of water and add tamarind paste, salt and
turmeric to
this. After boiling, add the above ground masala and cook
for 10
minutes, until the flavour comes out.
Mix rice flour in little water and add this to the sambhar.
Heat
some ghee, splutter mustard, mantha-kalika seeds, then
add curry
leaves, and add this to the sambhar.

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Vegetarian

Navrathan Kurma
Ingredients
Mixed Vegetables of your choice- 1 cup (carrot,
beans, potatoes, green peas)
Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Green chilies- 7
Turmeric Powder- 1/4 tsp
Ginger- 1/2 inch piece (crushed)
Garlic- 3 flakes (crushed)
Grated Coconut- 1 cup
Cinnamon- 1 inch piece
Coriander seeds- 1/4 tsp
Cloves- 2
Fennel seeds- 1/4 tsp
Black pepper- 1/2 tsp
Salt
Oil- 2 tablespoon
Chopped coriander leaves (cilantro)

Method
Heat little oil and fry the coriander seeds, fennel seeds,
black pepper & cloves. Grind this into a smooth paste
with coconut and tomatoes in 2 cups of water.
Heat oil in a pan and add cinnamon, ginger and garlic.
Fry for few seconds. Then add onions & all the other
vegetables, turmeric and salt. Pour water until all the
vegetables are covered. Boil until the vegetables are
cooked. Then add the ground coconut mixture. Let it boil
for 15 minutes or until the raw smell vanishes. Garnish
with chopped coriander leaves.

NAVRATHNA KURMA
Ingredients
100 g
Paneer (or cottage cheese)
teacups Mixed boiled vegetables
(carrots, french beans, green peas, potatoes)
Tomatoes
Onions
1t
Ginger and garlic paste
1 1/2 t Chili powder
1/2 t
Turmeric powder
2t
Coriander powder
1t
Garam Masala
1 teacup Milk
3t
Fresh cream
3t
Ghee
to taste Salt
Ghee for deep frying

Method
Grate the onions. Put the tomatoes in hot water. After
10 minutes take
off the skin and chop. Cut the paneer into small pieces
and deep fry in
ghee.
Heat oil in a vessel and fry the onions for a few minutes.
Add the
ginger and garlic paste, and fry for 1/2 minute. Add the
chopped
tomatoes, turmeric powder, coriander powder and chili
powder, Garam
Masala and salt. Fry for at least 3-4 minutes. Add the
boiled
vegetables, milk, cream and fried paneer pieces. Cook
for a few
minutes.
Serve hot decorated with silver foil.

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Vegetarian

Okra and Eggplant Masial

Ingredients

Method

Okra (Vendakai) 1 pound

Eggplant 1 medium sized
Thuvar dhall 1/2 cup
Red chillies 4
Green chillies 4
Tamarind paste 1/2 t.spoon
Sambhar powder 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped

Cook thuvar dhall with 2 cup of water and keep it aside.

Chop okra and eggplant finely.
Heat some oil, splutter mustard, then add hing, red
chillies,
green chilles, curry leaves and vegetables and fry it for a
few
minutes. Add tamarind paste, salt, turmeric, and 2 cups
of water
to this, and let it cook for sometime. Now add sambhar
powder to
this, and let it cook for a few more minutes. Finally add
thuvar
dhall and cook for a few minutes. Garnish with chopped
cilantro.

Onion Sambhar
Ingredients

Method

Thuvar dhall 1 cup

Coriander seeds (Dhania) 3 t.spoons
Channa dhall 2 t.spoons
Red chillis 6
Methi 1/4 spoon
Onion 2 small chopped
Tomato 1
Tamarind paste 2 t.spoons
Grated coconut 3 t.spoons
Green chilles 4
Turmeric 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Curry leaves a few
Mutard 1/2 t.spoon
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)

Cook Thuvar dhall and turmeric with extra water and

separate the
two, and keep them aside.
Fry channa dhall, red chillies, dhania, methi, and little
onion.
Grind this mixture with tomato and coconut.
Fry onions and green chillis in a pan for a few minutes,
and cook
this in the thuvar dhall water with salt. After it is cooked,
add tamarind paste and cook for a few minutes, and
finally add
the masala. After this is cooked add the cooked thuvar
dhall.
Heat little oil in a pan, splutter mustard, and add this to
the
sambhar. Garnish with cilantro and curry leaves.

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Vegetarian

PANEER (CHEESE)
Ingredients
1 1/2 pints Milk
1/2 t
White vinegar AND
1/2 t
Lemon juice OR
1c
Yogurt

Method
Heat milk and stir constantly to prevent a layer of cream
from forming
on the top. Remove from heat when it boils and slowly
add white vinegar
and lemon juice or yogurt. This sours the milk. Strain
through a
muslin cloth or a double layer of cheese cloth and
squeeze out the whey
(liquid).
Hang to drip dry for 2-3 hours (or overnight). Then lay out
the cheese
in a rectangle in a tray and place a weight (the more the
better, but at
least 10 lbs) on it for 3/4 hour.
Cut it into whatever shape you like.

Parippu
Ingredients
Moong Dal 1/2 cup
Coconut 1/2 cup
Garlic 1-2 cloves (optional)
Cumin seeds 1/2 tspn
Green chilly 2-3
Salt as per taste
Coconut oil 1 tbsn

Method
Cook moong Dal in pressure cooker using 1 cup of water
Grind coconut, cumin seeds, green chilly and garlic
together to get a fine paste. Add this to cooked dal along
with turmeric, salt and about 1 cup of water. Cook on
medium heat for 5-10 minutes.
Add coconut oil and remove from flame. Serve with ghee
and pappadam.

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Vegetarian

Parupu Orundai Kozambhu

Ingredients

Method

Thuvar dhall 1 cup

Channa dhall 4 t.spoons
Red chilles 12
Tamrind Paste/Tamarind water
Cooking Oil 2 t.spoons
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Methi 3/4 t. spoon
Turmeric 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)

Rinse and soak thuvar dhall and channa dhall for two
hours in
water.
Soak 6 red chillies, 1 t.spoon salt, and hing in some
water.
Grind the above two into a thick paste.
Add pepper, cumin seeds, and curry leaves to this.
Fry methi, 6 red chillies, and hing in little oil, and wet
grind
the above mixture.
Boil enough water with tamarind paste, salt and turmeric
so that
you can add the balls made out of thuvar dhall paste.
Add the methi mixture paste and boil this until the flavour
comes
out. Make small balls out the thuvar dhall paste and add
this to
the boiling sambhar. Cook for a few minutes and garnish
with
curry leaves.

Parupu Usili
Ingredients
Thuvar dhall 1/4 cup
Channa dhall 1/4 cup
Red chillies 4
Hing a small pinch
Urad dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and
chopped

Method
Dry grind thuvar dhall, channa dhall, and red chillies
coarsley.
Chop vegetable finely and boil this with little salt.
Bring 1/2 cup of water to a boil, add salt, and mix the
dhall
mixture with this water. Cook this either in a pressure
cooker
or a microwave oven.
Heat some oil in a pan/wok, splutter mustard, then add
urad
dhall, hing, and curry leaves in oil, and add the dhall
mixture
to this. Keep stiring until the dhall becomes slightly dry.
Now
add the cooked vegetable, and keep stiring until
everything mixes well.

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Vegetarian

PEAS AND CHEESE

Ingredients

Method

Onions
Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube
Ginger
1/4 t
Turmeric
to taste Salt
to taste Pepper
1/2 t
Garam Masala
2c
Water

Cut paneer in 1" cubes and deep fry. Make Masala with
onion, garlic,
ginger, and tomatoes. Season and add turmeric. Add
peas and paneer.

Plantain Curry
Ingredients

Method

Plantain 2-3 washed, peeled and diced

Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon

Boil plantains with turmeric and salt.

Wet grind cumin seeds, coconut and red chilles and keep
it aside.
Heat 3 t.spoons of oil in a pan/wok, splutter mustard,
then
add hing, urad dhall, curry leaves, turmeric, and the diced
plantain. Sprinkle water and let it cook for 5 minutes, and
now
add the ground masala, and let it cook for another 5-10
minutes.

Plantain Puli Curry

Ingredients
Plantain 2-3 washed, peeled, and diced
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste/extract 1/4 t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
Salt 1 t.spoon

Method
Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then
add
hing, urad dhall, curry leaves, turmeric, red chilli and
diced
plantain. Sprinkle water and let it cook for 10 minutes.
Now
add salt, curry powder and mix it well. Add little water to
tamarind paste, and sprinkle this on the plantain curry,
and let
it cook for a few more minutes.

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Potato Masala
Ingredients

Method

Medium sized potatoes- 6 (cut into quarters)

Fresh green peas- 1 cup
Onions- 2 (chopped)
Large tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Oil
Mustard seeds- 1 tsp
Urad dhal- 1/2 tsp
Chopped cilantro (coriander) leaves

Heat oil in a pan add mustard seeds. When it pops add

the urad dhal and fry until golden. Add ginger, garlic and
fry for few minutes. Then add the chopped onions and fry
until it is translucent. Add the chopped tomatoes and mix
well. Then add the potato pieces and green peas and fry
for few minutes. Add red chili powder, turmeric powder
and salt. Mix well and pour water until the potatoes are
covered. Cover the pan. Lower the heat and cook until the
potatoes becomes soft and the gravy becomes thick.
Garnish with chopped cilantro leaves.

Potato Roast
Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Cooking Oil 5 t.spoon
Salt 1 t.spoon (or to taste)

Method
Boil potatoes with turmeric and salt.
Peel skin and dice them and keep it aside.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard,
then add
urad dhall, hing, chilli powder, turmeric, salt and the diced
potatoes. Simmer the stove and let it cook until the
potatoes
turn light brown.

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Potato Sambar
Ingredients

Method

Thoor dhal- 1 cup

Potatoes- 1/2 cup (boiled & cut into small cubes)
Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Green chilies- 3 (cut lengthwise)
Ginger, Garlic- 1 tsp (crushed)
Coconut paste- 2 tsp
Red Chili Powder- 1/2 tsp
Turmeric Powder- 1/4 tsp
Cinnamon- 1 piece (broken into bits)
Salt
Oil- 1/2 tablespoon
Dalda- 1/2 tablespoon
Lemon- 1
Chopped coriander leaves (cilantro)

Pressure cook thoor dhal and mash well.

Heat Dalda & oil in a pan. Add cinnamon, ginger, garlic &
green chilies and fry for few minutes. Add onions &
tomatoes and fry for 5 minutes. Then add the boiled
potatoes & coconut paste and fry well.
Mix the mashed thoor dhal with this and add turmeric,
chili powder and salt. Add water if required. Let it boil for
5-10 minutes. Then add lemon juice according to your
taste. Garnish with chopped coriander leaves.

Rasavangi
Ingredients
Eggplant/Brinjal 1 big washed and diced 1"
Thuvar dall 1 cup
Corriander seeds 4 t.spoons
Red chillies 6-8
Channa dhall 2 t.spoons
Hing a small pinch
Coconut grated 3 t.spoons
Tamarind paste/extract 1 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Cooking oil 4 t.spoons
Salt 1 t.spoon (or to taste)

Method
Cook thuvar dhall in 2.5 cups of water and keep it aside.
Fry corriander seeds, red chillies, channa dhall, and hing
in 2
t.spoons of oil and wet gring the above mixture with
coconut.
Fry eggplant in 2 t.spoons of oil until the eggplant
becomes
soft. Now add turmeric, salt, and 2 cups of tamarind
extract to
this and let it cook for a few minutes. Now add the
ground masala,
and let it cook for 10 minutes, and then add the cooked
thuvar dhall,
and let it cook for another 5-10 minutes.
Heat some oil, splutter mustard, then add hing, urad
dhall, and
curry leaves and add this to the rasavangi.

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Main Dish

Five Star Indian Recipies

Vegetarian

RED KIDNEY BEANS (RAJMA)

Ingredients

Method

2c
Red kidney beans
3 qt
Water
1t
Turmeric
1T
Salt
1/4 c
Oil
1c
Onion, Chopped
1" piece Ginger, chopped
1t
Garam Masala
Chopped tomatoes
Coriander leaves for garnish

Wash beans and boil for 2-3 hours or 1/2 hour in a

pressure cooker. In
the meantime make Masala of onions, garlic, ginger and
tomato as in
chicken curry. Add to the beans and cook again until
most of the liquid
dries up and the beans are soft and thoroughly cooked.
Garnish with
coriander leaves and serve.

Ripe mango sambar

Ingredients

Method

sweet/sour ripe mangoes - very small size - 6,

tamarind - lime sized, toor dal - 1 cup, sambar
powder - 1 tsp, salt - 1 tsp, turmeric powder - a
pinch, karimasala powder - 1 tsp, asafoetida
powder - 1/4 tsp, fenugreek powder - 1/4 tsp,
mustard seeds - 1/4 tsp, refined oil/coconut oil - 2
tsp, green chilli/red chilli - 1

Cook toor dal and keep aside. Heat oil in a pan and add
mustard seeds. When it bursts, add fenugreek powder,
asafoetida, turmric powder. Add the green chillie/red
chillie. Add the mangoes. Sprinkle 2 tsp water and cook
covered in low heat. Let the mangoes boil well until they
become very soft.Add salt, sambar powder, tamarind
juice and heat until the raw smell of tamarind disappears.
Now add the cooked toor dal to the sambar and cook for
5 min. Add a tsp of kari masala powder. Add a bunch of
curry leaves.

Sambar
Ingredients

Method

Vegetables required - Onions, Raddish, potato,

green peas,drumstick, green peppers(Capsicum),
pearl onions, okra, eggplant, pumpkin

Heat 2 teaspoons of oil and add 1 tsp mustard

seeds.When the mustard splatters add 1/2 fenugreek
seeds and 1/4 tsp asafoetida. Add any of the vegetables
(cut into large pieces) and fry lightly.Add 2 cups of water
and allow it to boil.Add 1 teaspoon salt, 1 1/2 teaspoon
sambar powder and tamarind juice(amount vary to taste).
Heat until the raw smell of tamarind is gone.Then add 1
cup boiled toor dal(like paste) and heat until it mixes
uniformly.Add a teaspoon of kari masala powder.
If you want to use fresh paste, you may grind Sambar
paste and add it to the sambar instead of kari masala
powder. Add a bunch of curry leaves.

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Vegetarian

Sambhar
Ingredients

Method

Thuvar Dhall 2 Cup

Red chilles 3
Green Chilles 3
Methi 1/4 t.spoon
Sambhar powder 1 t.spoon
Curry leaves a few
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Tamarind paste 2 t.spoons
Vegetables: Drumstick/Green
Pepper/Eggplant/Okra Washed and diced

Cook Thuvar dhall and turmeric with extra water and

separate the
two, and keep them aside.
Cook the vegetables in thuvar dhall water, and add
turmeric and
salt to this. After this is cooked, add tamarind paste.
Heat some oil in a pan, splutter mustard, then add methi,
red
chillies, green chillies, curry leaves, hing, turmeric, and
sambhar powder and keep frying for a few minutes. Add
this to
the boiling vegetables. Add the thuvar dhall and let it cook
for
a few more minutes.

Sour Spinach
Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1/2 cup
Red chillies 4
Green chillies 4
Tamarind paste 1/2 t.spoon
Sambhar powder 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few

Method
Cook thuvar dhall and keep it aside.
Boil spinach with little water, and some salt.
Heat some oil in a pan, splutter mustard, then add hing,
red
chillies, green chilles, curry leaves and sambhar powder
and fry
for a few minutes. Now add this to the boiling spinach,
and add
tamarind paste and let it cook for a few minutes. Now add
the
cooked thuvar dhall. Let it cook until the flavour comes
out.

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Vegetarian

Special Sambar
Ingredients
Sambar dal cup
Channa dal 1tbsn
Urid dal 1tbsn
Cumin seeds tspn
Fenugreek seeds tspn
Coariander powder 2 tbsn
Red chilly 3-4
Asaphoetida tspn
Coconut cup
Tamarind paste 1tspn
Pearl onion (small onion) 1 cup
Okra 1 cup
Tomato 1 cubed
Cooking oil 2 tbsn
Mustard seeds 1 tspn
Red chilly 3-4
Curry leaves 1 sprig
Cilantro chopped 2 tbsn
Salt as per taste
Jaggery to adjust taste

Method
Cook dal with 1 cups of water and mash well. Keep
aside.
Heat 1 tspn oil in a pan and fry channa dal, urid dal cumin
seeds and fenugreek seeds till browned. Now add
coconut and red chilly, and fry till coconut is golden
brown. Now add Coriander powder and asaphoetida and
heat through. Grind these spices together with enough
water to get a fine paste. Keep aside.
Heat 2 tspn of oil and fry onions and okra seperately for
5minutes on medium flame. Keep aside.
In a deep vessel put mashed dal, and vegetables and add
tamarind paste along with 1 cup of water, turmeric powder
and salt. Bring to boil and then reduce heat and cook on
medium heat till raw smell of tamarind is gone.
Add the ground paste along with tomato and enough
water for the required consistency. Cook on medium heat
for about 5 minutes. Remove from flame and keep
covered.
Heat remaining oil in a pan and add mustard seeds and
when they crackle add red chilly and curry leaves and fry
for 2 minutes. Pour this over the sambar.
Garnish with cilantro and serve hot with Rice or idli.

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Five Star Indian Recipies

Vegetarian

SPICY GREEN BEANS

Ingredients

Method

1 1/2 lb. Green beans (Trim the ends and then cut
the beans in half
crosswise.)
1 1/2"
long and Fresh ginger (Peel and chop
coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup
Water
4 tblsp Vegetable oil
3 tsp
Whole cumin seeds
2 tsp
Ground coriander seeds
medium Tomatoes, peeled (put tomatoes in very hot
water for a
few seconds, peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)

Put ginger and garlic into a food processor and add 1/2
cup water.
Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium
flame. When hot,
put in the cumin seeds. Stir for half a minute. Pour in the
ginger-garlic paste. Stir and cook for about two minutes.
Put in the
coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2
minutes while mashing
the tomato pieces with the back of a slotted spoon. Put
in the beans
and salt and one cup of water and simmer them. Cover,
turn heat to low
and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous
amount of freshly
ground pepper.
Turn up the heat and boil away the remaining liquid,
stirring the beans
gently as you do so.

Spicy Noodles
Ingredients
chinese noodles- 100gm, salt, chopped onion- 2tsp,
chopped green chillies- 2tsp, rasam powder- 1 tsp,
nibo juice- 3tsp
Method:

Method
Boil noodles with salt.drain.mix rasam powder and nibo
juice to it. Heat 1 and half tsp oil.fry onion and green
chillies.add noodles and stir for a min.It's done.

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Five Star Indian Recipies

Vegetarian

Steamed Toor dal

Ingredients

Method

In a vessel, take 1 cup of toor dal and add 3 cups

water and a pinch of turmeric powder. Place this
vessel inside a pressure cooker with little water
under the vessel and cover it with a lid. Cover the
cooker and allow for 3 whistles. If pressure cooker
is not available, you may just boil in a vessel for a
long time until the dal becomes soft like a paste.
This is used for the preparation of sambar, rasam
etc.
To this you may add 1/2 tsp salt. Splatter mustard
seeds in ghee and add to the dal. Serve with rice.
This is used for various festivals.

Tomato sambar
Ingredients

Method

Tomatoes, big- 2, small onions- 7, channa dal- 1

tbsp, dry red chillis- 4, oil- 1 tsp, tamarind - 1/2 tsp

Pour the oil in the pan and put the red chillis, channa dal
and fry till the dal is little golden brown. Then add the
onions and fry for few minutes and finally add the
tomatoes and keep stirring till it is soft. Then add the
tamarind, salt and hing and then grind this into a soft
paste. After that, mix it with water and boil for 5 to 7 mins
till thick. Garnish with mustard seeds and curry leaves.

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Main Dish

Five Star Indian Recipies

Vegetarian

VEGETABLE CURRY
Ingredients

Method

1 cup
Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp
Salt
large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp
Urad Dal
1/4-1/2 cup Tomatoes-crushed

Mix the garlic, coriander and the chili powder along with
salt and place
it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add
mustard seeds
and urad dal. The mustard seeds will split and the oil
may spill. Be
careful when you are doing this. Wait until the mustard
seeds stop
making any noise. Add onions and fry until the onions
turn brown. Add
the vegetables, the mixture of step 1 and the crushed
tomatoes.
Fry for about 5 minutes, if you are using canned
vegetables. Otherwise
cover the pan and let the vegetables cook. (This might
take about 10-15
min.)

VEGETABLE KURMA
Ingredients
2 cups
Vegetables
Onions cut length-wise
Green chilies cut length-wise
1 tsp
Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2"
Cinnamon stick
Cloves
Cardamom
2 tblsp Coconut powder
1 tsp
Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger

Method
Put a reasonable sized vessel on the range and heat oil.
Add cinnamon,
cloves and cardamom and fry for 2-3 minutes. Add
onions and green
chilies and fry till onions turn brown. Add garlic + ginger
paste and
fry for a minute or so. Add vegetables and fry for about 3
minutes.
Add Water (about a cup or two). Let the vegetables +
turmeric powder
cook.
If you are using canned or frozen vegetables skip the
above step.
Add coconut paste, khus-khus, salt and wait until
cooked.
(Note: Cook on low heat.)

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Five Star Indian Recipies

Vegetarian

Vegetable kuruma
Ingredients

Method

Potato - 1(big), Green peas(seeds) - 1/2 cup,

Turnip - 2(big), Carrot - 1(big), Tomato - 2(medium
sized), Onions - 2(medium sized), Salt - 1/4 tsp,
Red chilli powder - 1/4 tsp, Turmeric powder - a
pich, Grated coconut - 1 cup, Fennel seeds - 1/2
tsp, Poppy seeds - 1/2 tsp.

Chop potatoes, turnip and carrot into thin long pieces.

Add the green peas to this and steam the vegetables in a
pressure cooker. Grind the coconut, fennel seeds and
poppy seeds into a nice paste adding minimum water.
Chop the tomatoes and onions and fry them in little oil.
Add salt, chilli powder turmeric powder and the cooked
vegetables. Add the ground paste and stir and heat for a
little while.

Vegetable Mix Dhal Curry

Ingredients
Vegetables required - Beans, plaintain flower,
cluster beans, cabbage, or capsicum - 250g.Cut
any of the vegetables into small pieces and steam it
in a pressure cooker.

Method
Mix 100g toor dal and 100g gram dal in the ratio 1:1 and
soak in water for about 1 hour.Drain all the water from the
dal mixture, add 4 red whole peppers, 1/2 tsp salt and 1/4
tsp asafoetida and grind roughly.
Take 3 tablepoons of oil in a pan, add mustard.When it
splatters, add the dal mix and fry until it becomes
somewhat powdery.Add the boiled vegetables and fry for
a little while.

Vendhya (Methi) Kozambhu

Ingredients
Thuvar dhall 2 t.spoon
Channa dhall 2 t.spoon
Methi 1/2 t.spoon
Mustard 1/2 t.spoon
Red chilles 4
Hing a small pinch
Turmeric 1/4 t.spoon
Sambhar powder 1/2 t.spoon
Tamrarind paste 1 t.spoon
Seseame oil 5 t.spoons
Salt 1 t.spoon (or to taste)
Vegetables - Okra/Eggplant/Onions washed and
diced
Curry leaves a few

Method
Heat some seseame oil in a pan, splutter mustard, then
add thuvar
dhall, channa dhall, methi, red chilles, hing, curry leaves,
and
vegetables and fry this for a few minutes. Now add
turmeric,
salt, and sambhar powder to this. Saute for a few
minutes, then
add 2-4 cups of tamarind water, and bring this to a boil.

Page 235 of 411

Side Dish

Five Star Indian Recipies

Mirchi Ka Salan
Ingredients
1/2 lb. green chillies, large and long
1 lb. onions, sliced
1 tsp cumin seeds
2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp powdered bayleaf
1/2 cup thick tamarind juice
Salt to taste
Roast and powder the following:
4 tsp sesame seeds
4 tsp khus-khus (poppy seeds)
2 tsp coriander seeds
2 tbsp peanuts
1/4 coconut scraped
1 tsp salt

Method
To remove tartness from the chillies, immerse
once or twice in boiling water, remove and strain.
Pat dry.
Heat oil and fry the chillies till they turn white.
Drain and set aside.
In the same hot oil,fry the cumin seeds.
When they turn color, add the onion slices and fry
till they become soft.
Now add the ginger-garlic paste and fry for a minute.
Add the turmeric and powdered spices and fry well
stirring continuously.
Add the tamarind juice and simmer.
Add the chillies, powdered bayleaf and salt to
taste.
Mix well and cook over a slow fire till the oil
starts floating on top.
When cool, store in airtight containers in the
refrigerator.
This preparation goes well with biriyani/pulao.

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Five Star Indian Recipies

Chicken

Chicken Bean Pasta

Ingredients
Pasta 4 oz (100 gm)
Chicken lb (250 gm)
Kidney beans 1 cup (frozen, cooked)
Tomato puree 1 cup
Corn flour 2 tbsn
Shredded cheddar cheese cup
Salt as per taste
Chilly powder tspn
Onion 1
Celeryv 1 stack

Method
Chop onion, and celery.
Wash chicken and pat dry. Cut into bite size pieces.
Boil 3 cups of water in a pan and add pasta and cook on
medium heat till pasta is cooked well drain excess water
and keep aside.
Heat oil in pan and add onion and celery and saut till
onion is translucent. Add chicken and saut till chicken
is no more pink. Add beans, tomato puree, salt, chilly
powder and 1 cup of water. Bring to boil add reduce heat
and add corn flour little by little and cook till sauce is
thickened.
Serve pasta in two plates, pour chicken bean sauce over
pasta. Sprinkle cheese and serve.

Chicken Chimichangas
Ingredients
Chicken Breast 1
Butter 1 tspn
Rice cup
Red chilly powder tspn
Chicken or broth cup
Salsa cup
Black beans (cooked) cup
Salt and pepper as per taste
Tortia(12inch) 4
Cooking oil For deep frying
Sour cream 4 tbsn
Salsa 4 tbsn
Cilantro 4 tbsn (chopped)

Method
Clean and cut chicken into bite size pieces.
Heat butter in deep vessel and brown chicken. Add rice,
broth, chilly powder and salsa and bring to boil. Reduce
heat and cook covered on low heat till rice is done. Mix in
beans and adjust taste by adding salt and pepper if
required.
Put rice chicken mix in the center of tortia, fold in two
sides and roll it and secure it with toothpick. Heat oil and
deep fry rolled up tortias.
Drain and serve with Salsa, sour cream and cilantro.

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Five Star Indian Recipies

Chicken

Chicken Tandoori
Ingredients

Method

Chicken pieces- 2 lbs. (washed & dried in paper

towels)
Tandoori masala- 1 tablespoon
Garam masala- 1 tsp
Grated ginger- 1 inch piece
Small onion- 1
Plain yoghurt- 1 cup
Lime juice- 1 tablespoon
Salt
Chopped cilantro (coriander) leaves

Rub the chicken pieces with salt and lime juice. Keep it
aside. Grind the chopped onion, ginger, yoghurt, salt,
tandoori masala and garam masala together and make it
into a smooth paste. Place the chicken pieces in a glass
tray and pour the ground paste over them. Let it marinate
in the refrigerator for about 5-6 hrs (preferably overnight).
Then drain the excess marinade.
Preheat the oven to 400F. Arrange the marinated
chicken pieces in an ovenproof shallow pan and cook for
about 30 minutes or until browned. Garnish with chopped
coriander leaves. Serve hot.

Reshmi Kabab
Ingredients
2 lb boneless chicken
4 medium sized onions
2" ginger
8 cloves garlic
1 bunch of coriander (cilantro) leaves
1 tsp cummin (jeera) seeds
white pepper to taste (around 1 tsp if you don't have
a prior)
1 tsp garam masala (available in indian stores)
2 eggs
salt to taste

Method
1. Mince the chicken
2. Grind all ingredients together except eggs and salt
3. Mix in the eggs and salt
4. Shape into sausages, put on skewers and cook over
charcoal fire or in rotisserie till tender
5. Garnish with onions and lemon

(for garnishing) lemon spring onions (red onions are

ok)

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Side Dish

Five Star Indian Recipies

Chicken

TANDOORI CHICKEN
Ingredients
6 pieces Thawed chicken, skinned
2 tsp
Ground Coriander
2 tsp
Masala (Tandoori paste is available)
to taste Red pepper powder
Dash
Garlic powder
to taste Salt
1 tsp
Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)

Method
If you are using the ready made tandoori paste then life is
a lot
easier. Replace all occurences of masala and soy sauce
(or yogurt) with
the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the
Masalas seeps
in quickly). If you are using soy sauce as the base, put
some on the
chicken pieces and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The
idea is to let
the Masalas seep in the cuts with the soy sauce. You
can leave it for
little while to seep in.
If you are using yogurt, you'll get a more authentic taste
since the
original TC is after all marinated in it. In this case, mix
the Masalas
in the yogurt first and then rub the stuff into the chicken
cuts as
before. The yogurt tends to leave a considerable amount
of water
behind. DON'T THROW THIS AWAY. Let it evaporate in
the oven with the
chicken. This will keep the pieces from getting dry if overcooked. I
have not faced the same problem with the soy sauce
version (of dry
chicken).
Cook the chicken until it starts turning brown. and the
cuts you made
start "expanding."

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Five Star Indian Recipies

Egg

EGG COOKED WITH MEAT AND FRIED

Ingredients

Method
Heat the water and add the meat, onions, ginger, garlic,
salt and
pepper. Pressure cook for 10 minutes at 15 psi (or 25
min over low
heat. Reduce pressure and drain half the liquid. Add the
besan (or 1/2
c soaked lentils) and cook for 10 minutes. Knead or
grind until
slightly sticky, mix in egg yolk, Garam Masala and
yogurt and knead
well.

1 lb
Ground lean meat
1/4 c
Chopped onion
4 cloves Chopped garlic
1" piece Ginger, chopped
1/2 t
Turmeric
3/4 c
Water
to taste Salt and pepper
mix with meat:
4T
Besan (chick-pea flour)
1T
Yogurt
Hard boiled eggs
Egg for mixing and coating
1/2 t
Garam Masala
Oil for frying

Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic,
ginger,
tomatoes and yogurt and fry well until the Masala is a
paste. Add water
to the mix if necessary. Add the green sprigs of onion, 1
1/2 c water
and cook for 10 minutes covered.

Masala
Oil or ghee
Chopped onions
Cloves chopped garlic
Tomatoes or equivalent paste
1" piece Ginger, chopped
1/4 c
Yogurt
1/4 t
Turmeric
Green onion
1/2 t
Garam Masala
leaves Coriander
to taste Salt and pepper

When curry is ready, pour into a serving dish, cut the

koftas in half
and arrange over the curry. Cover and bake at 250
$F^\circ$ for 15-20
minutes.
Serve garnished with coriander leaves and Garam Masala.

Egg Omelette
Ingredients
Eggs- 4
Onion- 1 (finely chopped)
Small tomato- 1 (finely chopped)
Green chilies- 2 (finely sliced)
Freshly ground black pepper- 1 tsp.
Salt to taste
Butter- 2 tablespoons
Chopped cilantro (coriander) leaves- 2 tsp.

Method
Beat the eggs well with salt and pepper powder. Add the
chopped onions, tomatoes and green chilies. Mix well.
Heat the butter in a large flat pan (tava) and pour the egg
mixture. Cook until both the sides are golden brown.
Garnish with chopped coriander leaves and serve hot.

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Five Star Indian Recipies

Egg

Okra-Egg Saute
Ingredients
Okra 30
Egg 3
Green chilly 3-4
Salt As per taste
Cooking oil 1 tbsn

Method
Slice okra to 1/2 inch slices.Slice green chillies.
Heat oil in a pan and add green chilly and okra. Cook over
medium heat stirring frequently till okra is done.
Meanwhile, in heat another pan and add beaten egg with
little salt and scramble. Add this to cooked okra when it
is done. Mix well and serve hot with rice.

Spice Fried Eggs

Ingredients
Hard boiled eggs- 5
Red chili powder- 1 tsp
Coriander powder- 1 tsp
A pinch of turmeric powder
Black pepper powder- 1/2 tsp
Salt to taste
Lime juice- 1 tablespoon
Oil- 2 tablespoons

Method
Make several deep cuts in the eggs with a sharp knife.
Heat the oil in a pan and add all the spice powders and
fry for 2-3 minutes. Add the lime juice and mix it to make
a paste. Add the eggs and coat evenly with the spice
paste. Fry for 5 more minutes. Serve hot.

Page 241 of 411

Side Dish

Five Star Indian Recipies

Fish

Fish in Banana leaf

Ingredients
2 pounds snapper filets
Salt and pepper
1 Bali lemon, or two regular limes
Betutu spice, recipe follows
Banana leaves, or tin foil
3 salam leaves, or substitute bay leaves
2 sliced green tomatoes
2 kaffir lime leaves
1/4 sweet basil leaves

Method
Tamarind water, to soften, or substitute with the juice of 2
lemons
In a bowl season the fish with salt, pepper, lime juice,
and betutu paste.
On a sheet tray, lay down the banana leaf. Place a salam
leaf on the banana leaf. Place the fish on the middle of
the banana leaf over the salam leaf. Place sliced green
tomatoes, lime leaf, sweet basil, and tamarind water on
the fish.
Season with salt and pepper.
Wrap the fish folding both ends together and secure with
a bamboo
skewer. Grill until cooked, approximately 4 to 5 minutes
per side
depending on the thickness of the fillets.

Fish Kabab
Ingredients
Fish- 2 lb (any fish of your choice)
Sliced Onions- 1/4 cup
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Garam masala- 1 tsp
Red chilies- 10 (Ground)
Salt to taste
Plain yogurt- 1/2 cup
Oil

Method
Fry the sliced onions in oil and remove. Drain the excess
oil in paper towels and set aside.
Clean the fish and cut them into small pieces. Rub them
with 1-tsp salt, garlic paste and 2 tablespoons of yogurt.
Then wash thoroughly. Marinate them with Remaining
yogurt, ginger paste, garam masala, ground chilies, salt
and fried onions for an hour. Soak the wooden skewers in
water for some time and take them out. Then skew the
marinated fish in it. Brush oil on the fish pieces and grill
them until brown. Brush the remaining marinade half way
through the cooking.
Take them off the skewers and serve hot with toothpick
inserted on them.

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Fish

Fried Shrimp
Ingredients

Method

Fresh medium shrimp- 1 lb (shelled & deveined)

Medium onion- 1 (sliced thinly)
Red chili powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 2 tablespoons

Put red chili powder, turmeric and salt to the shrimp and
mix well. Set aside for 30 minutes.
Heat oil in a shallow pan and fry the onions until soft.
Then add the marinated shrimp and fry until crisp. Drain
on paper towel and serve immediately.

Okra With Prawns

Ingredients
Okra 10
Salt As per taste
Prawns 1 cup
Pearl Onion 5-6
Red Chilly powder 1 tspn
Garlic 3 cloves
Cooking oil 2 tspn

Method
Cut Okra into 1 inch long pieces. Heat 1 tbsn oil in a
pan and fry okra adding enough salt on medium heat till
slighty browned (15-20 minutes). Keep aside.
Meanwhile, grind prawns, onion, garlic,chilly powder and
enough salt and turmeric to get a fine paste.
Heat remaining oil in a pan and fry prawns mixture for 510 minutes, till prawns is cooked well. Mix in fried okra
and adjust taste.Serve hot with rice.

Prawns With Mixed Vegetables

Ingredients

Method

Prawns cup
Beans 1 cup (1 cm pieces)
Cucumber or Chayote squash 1 cup (1cm cubes)
Green peas or black eyed peas 1 cup
Small Onion 4
Chilly powder tspn
Paprika 2 tspn
Turmeric powder tspn
Salt As per taste
Coconut 1 Cup grated/td>
Coconut oil 1 tbsn
Tamarind extract 1 tbsn

Cook all vegetables and prawns with tamarind extract and

turmeric powder, with enough water.
Meanwhile, grind coconut with onion and chilly powder to
a fine paste. Add this to vegetables along with salt. And
cook on medium heat till gravy is thickened.
Add coconut oil and serve hot. Goes well with rice

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Fish

Prawns With Rajma

Ingredients

Method

Rajma (Kidney beans) 1 cups (cooked)

Prawns cup
Onion 1 (chopped)
Cooking oil 2 tbsn
Ginger garlic paste 2 tbsn
Tomato puree cup
Chilly powder tspn
Garam masala tspn
Salt as per taste
Turmeric powder tspn
Chopped cilantro cup

Heat oil in a pan and add chopped onion and ginger garlic
paste. Fry till onion is golden brown
Add tomato puree and fry for a while.
Add beans, prawns, chilli, salt, Turmeric powder and
garam masala. Add 1 cup of water, bring to a boil and the
heat and cook over medium heat till gravy is thickened.
Adjust taste and add tspn of sugar if needed. Garnish
with cilantro and serve hot.

Tandoori Fish
Ingredients
Big whole pomfret fish- 1
Ginger paste- 2 tsp.
Garlic paste- 2 tsp
Garam masala- 1 tsp
Red chili powder- 2 tsp
Cumin powder- 2 tsp
Plain yogurt- 1 cup
Salt to taste
Oil- 6 tablespoons

Method
Clean the fish. Make deep cuts an inch apart all over the
fish.
Mix beaten yogurt with all the other ingredients except
garam masala. Marinate the fish in this mixture for 4
hours in the refrigerator. Take the fish out of the
refrigerator 15 minutes prior to frying and set aside.
Preheat the oven for 400F and put the fish in a baking
dish and bake for 5 minutes. Take it out and brush with
oil & sprinkle the garam masala on top of it. Then bake it
until it is cooked.

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Mutton

Fried Kidneys
Ingredients

Method

Lamb kidneys- 1/2 lb (washed & cut into quarters)

Medium onion- 1 (finely chopped)
Green chili- 1 (finely chopped)
Grated ginger- 1/2 inch piece
Crushed Garlic- 2 cloves
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Freshly ground black pepper powder- 1 tsp
Coriander powder- 1 tsp
Lime juice- 3 tablespoons
Salt to taste
Oil- 2 tablespoons

Mix the red chili powder, turmeric powder, salt, coriander

powder and pepper powder with 2 tablespoons of lime
juice. Coat the kidney pieces evenly with this spice
paste. Let this marinate for an hour.
Heat the oil in a pan and fry the chopped onions until soft.
Add the ginger-garlic to it and fry for a minute. Then add
the marinated kidneys with the marinade and fry for 10
more minutes. Add I more tablespoon of lime juice. Mix
well. Cover and cook for 10-15 minutes. Serve hot.

Fried Liver
Ingredients
Lambs liver- 1/2 lb (thinly sliced)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt- 1/2 tsp
Oil- 3 tablespoons

Method
Coat the sliced liver with turmeric powder, red chili
powder and salt. Let it marinate for an hour.
Heat the oil in a pan and fry the marinated liver with its
marinade for 10 minutes and serve hot.

Hot Dog Masala

Ingredients
Beef Frankfurters(hot dog) 3
Onion 1
Green chilly 2-3
Garlic 3 cloves
Garam Masala 1 tspn
Turmuric powder tspn
Black Pepper powder As per taste
Olive oil 1 tbsn
Salt as per taste
Chopped cilantro 2 tbsn

Method
Slice onion and green chillies into thin slices. Mince
garlic. Slice hot dog into two slices lenghwise and then
slice into half inch pieces.
Heat olive oil in a pan and fry minced garlic till browned.
Add onion and green chilly and fry till almost browned.
Now add hot dog and all other ingredients and saute on
medium heat for 5 minutes.
Top with chopped cilantro and serve hot with rice or
kerala porotta

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Five Star Indian Recipies

Mutton

Mutton Chilli Fry

Ingredients

Method

1 lb. lamb
4 medium sized tomatoes,chopped
4 onions
12 green chillies
4 flakes garlic
1" ginger
1 tsp cumin seeds
A small bunch of coriander leaves
Salt to taste
2 tbsps cooking oil

Cut the meat into small cubes.

Slice the onions.
Grind together the green chillies, garlic, ginger,
cumin seeds and the coriander.
Heat some oil and fry the sliced oinions till well
browned.
Add the ground masala and saute over high fire.
When oil begins to seperate, add the meat and salt to
taste.
When the meat starts to become tender, add the
chopped
tomatoes and some water.
Simmer the curry for 10 minutes.
Bring it to a boil.
Eat when hot with plain rice/dal or naan.

Mutton Kabab
Ingredients
Mix together the following ingredients and set aside:
Salt to taste
1 tsp pepper
1 tsp ginger pwd
1 tsp cumin pwd
tsp coriander pwd
5-6 flakes of garlic, crushed
1 tsp chilli pwd
Lemon juice or vinegar to mix

Method
Cut the Mutton into squares and rub the paste
all over it.
Marinate for 4 -5 hours.
Brush the Mutton with some ghee and put it through
the skewers and grill the kababs on a hot oven.
Turn them over freqently, brushing more oil if
required.
You can alternate the raw kababs on the skewers
with small, whole onions, cherry tomatoes, chunks
of bell-peppers or any vegetable of your choice.

1 lb. tender lamb

1 tbsp ghee(clarified butter)

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Mutton

Mutton Kabab (2)

Ingredients
Boneless lamb- 1 lb (wash & cut into cubes)
Small onions- 3 (finely chopped)
Chopped ginger- 1 inch piece
Chopped garlic- 5 cloves
Red chili powder- 1 tsp
Cumin powder- 1 tsp
Green chilies- 4
Salt to taste
Plain yoghurt- 3 cups

Method
Add the chopped onions, green chilies, red chili powder,
cumin powder and salt to the yoghurt and mix well. Set
aside. Thread the meat cubes onto skewer with a small
piece of garlic and ginger in-between 2 meat cubes.
Arrange this skewer in a tray and pour the spiced yoghurt
mixture over the lamb pieces. Let it marinate for about 4-5
hours. Then roast this in a hot grill until golden brown.
Serve hot.

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Vegetarian

Asparagus Curry
Ingredients

Method

Asparagus 1 bunch
Coconut Milk 1 Can
Tomato 2
Curry powder 2 tbsn
Garlic 2 cloves
Ginger 1 inch
Chilly powder As per taste
Salt As per taste
Coriander leaves 1/4 cup chopped
Olive oil 1 tbsn

Mince garlic and ginger. Wash and cut asparagus into 1

inch pieces. Dice tomato. Chop Coriander leaves.
Heat oil and add minced ginger, garlic,curry powder and
chilly powder and fry for a minute.Add tomato and
asparagus and mix everything together. Add Coconut
milk and salt and cook covered for 10-15 minutes or till
asparagus is just tender. Don't overcook. Add coriander
leaves and remove from flame. Serve with rice.
You can add little water to make thin curry.

Avial (Method 1)
Ingredients
Vegetables - Carrots, Potatoes, Beans, White
Pumpkin, Peas,
Eggplant .,
Coconut 1 cup
Green chillies 8
Red chillies 2
Cumin seeds 1 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Coconut oil 2 t.spoon
Yogurt 1/2 cup
Curry leaves a few

Method
Chop all the vegetables evenly, and cook it with little
water.
Add turmeric and salt to this.
Grind coconut, green chillies, red chillies, cumin seeds,
and
tamarind paste finely in yogurt.
Add the ground masala to the cooked vegetables, and let
it cook
until the flavour comes out.
Garnish with curry leaves and coconut oil.

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Vegetarian

Avial (Method 2)
Ingredients

Method

Vegetables* 3-4 cups

Coconut grated 1 cup
Yogurt ** 1 cup
Green chilly 2-3
Turmeric 1/2 tspn
Cumin seeds 1 tbsn
Salt As per paste
Coconut oil 1 tbsn
Curry leaves 1 sprig

*The vegetables generally put in avial are, Yam, Snakegourd, Raw Banana, Drumsticks, Pumpkin, Melon, Carrot
and Raw mango. If u dont get some vegetables,
substitute with whatever u get.... use Chinese okra
(beerakai), cucumber (peeled), Zuchini, Frozen
drumsticks, French beans etc.
** If u r using raw mango, u can reduce the amount of
yogurt accordingly.
Cut all the vegetables into 2-inch long pieces.
Start cooking with whichever takes more time to cook
(yam, raw banana etc.) adding just enough water to cook
and turmeric. Then add all other vegetables one by one.
Meanwhile grind coconut, cumin seeds and green chilly
to get a coarse paste.
When vegetables are about th done, add coconut
paste, yogurt and salt and cook on low flame till all the
water is absorbed.
Pour coconut oil on top and garnish with curry leave.
Serve hot with rice.

Baingan masala
Ingredients

Method

Brinjal,salt,onions,green chillies,pudina/mint leaves.

Roast the brinjals directly over gas.A kumutti(charcoal

grill) would be good for that.After its roasted well,peel off
the skin of brinjal and smash it well.Now aut mustard on
oil.Add the rest of the items to this smashed brinhjal
.Heat until its well set.It should be semi-liquid

Baked Tomatoes
Ingredients
Large Tomatoes-3
Red chili powder- 1/4 tsp
Garam masala powder- 1/4 tsp
Cumin powder- 1/4 tsp
Fresh Black pepper powder- 1/4 tsp
lime juice- 1 tsp
Salt
Butter- 1 tsp

Method
Preheat the oven to 325F. Cut the tomatoes into two
horizontally. Sprinkle salt, pepper powder, red chili
powder, garam masala powder & cumin powder over the
inner portions of the tomatoes. Sprinkle lime juice & rub
it. Sprinkle very little butter on top of it. Bake until the top
becomes brown.

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Vegetarian

Bean Tostada
Ingredients
Kidney Beans 1 cup (cooked)
Cabbage 1 cup (chopped)
Egg 1
Shredded cheddar cheese cup
Cumin seeds tspn
Red chilly powder tspn
Garam masala tspn
Salt as per taste
Bread crumbs tbsn
Tortia 2
Sour cream 4tbsn
Salsa 4 tbsn
Cilantro 4 tbsn (chopped )

Method
Mash cooked beans. Mix it with cabbage, cumin seeds,
chilli powder, cheese and salt.Divide into 2 balls and
shape them to oval shaped patties of about inch
thickness. Coat with egg and then with breadcrumbs.
Spread tspn oil with a cloth onto a hot griddle (or use
cooking spray). Cook these patties on medium heat till
brown on both sides about 3-5 minutes.
Heat Tortia on the same griddle till crisp.
Serve one patty on a tortia topped with sour cream, salsa
and cilantro.

Beans and Potato Kootu

Ingredients
Thuvar dhall 1 cup
Poppy seeds 1/2 t.spoon
Mustard 1 t.spoon
Coconut grated 2 t.spoons
Red chilles 4
Curry leaves a few
Turmeric 1/2 .spoon
Salt 1 t.spoon (or to taste)
Vegetables: Beans, and Potaoes washed and
chopped evenly

Method
Cook thuvar dhall and keep it aside.
Boil beans and potatoes, add a little salt and turmeric to
this.
Wet grind coconut, poppy seeds, mustard, and red
chilles.
Add this masala to the boiling vegetables, and cook until
the
flavour comes out.
Add the cooked thuvar dhall and let it boil for a few
minutes.
Heat some oil in a pan, splutter little mustard, then add
curry
leaves, little hing, and add this to the above.

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Vegetarian

Beans Moloshyam
Ingredients

Method

Moong dal 1/2 cups

Beans 1 cup
Green chilly 2
Cumin seeds 2 tbsn
Salt As per taste
Coconut 1 cup grated
Cooking oil 1 tbsn
Urid Dal 1 tspn
Mustard 1 tspn
Curry leaves 1 sprig

Cook dal and keep aside.

Grind coconut, green chilly and cumin seeds to get a fine
paste. Keep aside
Cook beans with enough water. When almost done add
dal and coconut paste, mix well and cook on medium
flame for about 5 minutes.
Heat oil in a pan and add mustard and when they crackle
add urid dal and fry for a while. Add this to the
moloshyam.
Garnish with curry leaves and serve hot with rice.

Beetroot curry
Ingredients

Method

Cut beetroot into cubical pieces. Heat 2-3 tsp of oil

add mustard seeds.

When it pops, add 1 tsp urud dal, 2 red whole peppers,

and then the cut beetroot pieces, 1/2 tsp salt and stir.
Sprinkle about 1/4 cup of water and heat until the beet is
cooked well.Add 1/2 cup grated coconut and mix before
removing from stove

Betutu spice
Ingredients

Method

1/2 cup peeled shallots

1/4 cup peeled garlic
2 tablespoons fresh turmeric
2 tablespoons fresh peeled ginger
2 tablespoons galangal
3 pieces lemongrass
2 tablespoons fresh hot chili peppers seeded
and cleaned
2 tablespoons palm sugar chopped
4 tablespoons shrimp paste
1/4 cup coconut oil, for frying

Grind shallots, garlic, turmeric, ginger, galangal,

lemongrass, chili
peppers, palm sugar, and shrimp paste in a food
processor. Saute
paste with coconut oil.

Bindi fry
Ingredients

Method

Just cut ladys finger (okra) into small,longitudinal

thin pieces.

Cut green chillies and onions in similar manner.Deep fry

these with salt and urad dal. Tastes good for chappathis.

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Vegetarian

Bindi Masala
Ingredients

Method

okra, cut in 1 1/2" - 2" pieces- 3 cups, Tomatoes,

onions - 2 each, chopped, ginger paste, garlic
paste- 1 tsp eeach, coriander powder, cumin
powder- 1 1/2 tsp each, chilli powder- 1 tsp,
turmeric, salt, garam masala, oil- as needed

On a high heat, fry the onions in 3 tbsp of oil. Add ginger

and garlic paste and fry for 30 secs. Add turmeric,
coriander powder and cumin powder, followed by
tomatoes, chilli powder and salt. After 1 min, add the
okra and mix well. Do not stir too much. After 1 min,
lower heat and let okra cook until soft. Add garam masala
and fry until there is most of the liquid is gone. Serve with
chapathi.

Bitter Gourd Fry

Ingredients

Method

Bitter melon- 1/2 lb (peel & cut into thick slices)

Green chili- 1 (chopped finely)
Grated ginger- 1 tablespoon
Lime juice- 1 tablespoon
Salt
Curry leaves- 6

Sprinkle salt over the bitter melon pieces and set aside
for 15 minutes. Then rinse it with water and dry on paper
towel. Heat oil in pan ad add ginger, green chili, bitter
melon & curry leaves and fry for 15 minutes or until it is
cooked. Add salt and mix well. Sprinkle with lime juice.

Bittergourd Curry
Ingredients
Bittergourd washed and chopped in cubes/lenthwise
Red chillies 2
Hing a small pinch
Turmeric powder a small pinch
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Tamarind powder 1/4 t.spoon or Tamarind paste
less than 1/4 t.spoon
Cooking oil 2-3 t.spoons
Salt 1.tspoon

Method
Heat oil in a pan, splutter mustard, then add red chillies,
urad
dhall, hing, turmeric, curry leaves, and the chopped
bittergourd.
Sprinkle some water, and let it cook for 15-20 minutes.
Now
sprinkle taramrind powder or tamarind water, and salt.
Simmer the
stove and let it fry for a few more minutes until the oil
seperates.

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Vegetarian

Bitter-melon curry
Ingredients

Method

Bitter melon - 1/2 kg, salt - 2 tsp, turmaric powder 1/2 tsp, mustard - 1/2 tsp, red chilli powder - 1 tsp.

Cut bitter-melon into fine pieces.Add salt, turmeric

powder and leave it for 15 min.Heat 6 tsp of oil in a frying
pan, add mustard seeds and when it pops, add 3/4 tsp
asafoetida.Squeeze out the water from the bitter-melon
and add it to the oil. Add red chilli powder and fry well
until fully cooked.

Bitternut pitlai
Ingredients

Method

For the paste: coriander seeds - 1 tsp, gram dal - 2

tsp, 2 red dried chillies, whole black peppers - 1/2
tsp, asafoetida - a pinch.
Fry the above in 2 tsp ghee, add 5 tsp grated
coconut and grind.

Soak 3 tsp of chana dal previous night and let them be

soaked for at least 7-8 hours. Cut bitter nut into slices,
add the chana dal and steam them. Steam toor dal (3/4
cup) separately. Heat 1 cup of water and add tamarind
juice to it. Add 1 tsp sambar powder, and 1 tsp salt.
When it comes to boil, and the raw smell of tamarind
disappears, add the bitternut, chana dal and cook for 3
min. Then add the ground paste and steamed toor dal.
Cook for about 3 min . In little oil splutter some mustard
seeds and add it to the pitla. Add a bunch of curry leaves

Bottle gourd with Groundnuts

Ingredients
Peanuts (groundnuts)- 1 cup
Red chili powder- 1 tsp
Garlic- 4 flakes
Bottle gourd- 1 (peeled & chopped)
Salt
Onion- 1 (chopped)
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Chopped cilantro (coriander) leaves

Method
Roast the peanuts with garlic in little oil. Grind it coarsely
with chili powder. Set aside.
Boil the chopped bottle guard with salt and little water.
Heat oil in pan and add mustard seeds. When it starts to
pop add cumin seeds fry for few seconds. Then add the
chopped onions and fry until brown. Add the boiled bottle
guard & the ground peanut-garlic mixture. Stir fry for few
minutes. Add little salt if necessary. Garnish with
chopped coriander leaves.

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Vegetarian

Brinjal Masala
Ingredients

Method

Brinjal 4
Salt As per taste
Turmeric 1/4 tspn
Chilly powder tspn
Onion 5-6 small ( pearl onions or small red onions)
Onion 1 medium chopped fine
Ginger 1 inch piece
Cumin seeds 1 tspn
Tomato 2 small chopped fine
Mustard seeds 1 tspn
Cooking oil For deep frying
Cilantro chopped 2 tbsn

Mix chilly powder, salt and turmeric.

Slice Brinjal lengthwise, till the tip (dont cut into pieces)
and apply spice mix on the inner faces and keep aside for
30 minutes.
Grind the small onion, ginger chilly and cumin seeds
together to get a fine paste.
Heat oil and deep fry brinjal and keep aside
Remove the oil leaving 1 tbsn in the pan and add onion
and fry till brown. Add ground paste and fry till oil
separates. Add tomato, salt and little sugar. Mash
tomato well and add enough water as per required
consistency and bring to a boil.
Put brinjal and cook covered for about 5 minutes on law
flame.
Remove brinjal and put them in serving dish and pour the
gravy on them. Garnish with cilantro and serve hot.

Brinjal Thogaiyal
Ingredients

Method

Brinjal - 150g, red chillie - 4, urud dal - 4 tsp,

asafoetida - 1/4 tsp, oil - 2 tsp, tamarind - a pinch.

Boil whole brinjals in a pressure cooker and peel off the

skin and mash.Roast 3 tsp of urud dal, whole red peppers
and asafoetida in little oil, add tamarind and grind. Add
the brinjal to this and mix.

Butter Cabbage
Ingredients
Cabbage 2 cups (chopped)
Tomato 2 Chopped
Salt As per taste
Turmeric tspn
Chilly powder tspn
Butter 3 tbsn
Mint leaves 2-3

Method
Heat 1tbsn butter in a pan and add cabbage and tomato.
Fry for a while and cook covered on medium heat for 5
minutes.
Top with butter and mint leaves and serve hot with rice or
roti.

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Vegetarian

Cabbage Curry
Ingredients
Cabbage finely chopped
Green chillies 4 cut length wise
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)

Method
Heat some oil in a pan/wok, splutter mustard, channa
dhall, urad
dhall, hing, and curry leaves. Add chopped cabbage and
green
chilles, sprinkle some water and let it cook until the
cabbage
becomes soft.

Cabbage Parippu Thoran

Ingredients
Cabbage 2 cups (chopped fine)
Toor Dal 1/3 cup
Salt As per taste
Turmeric tspn
Green chilly 3-4
Garlic 3-4 cloves
Coconut oil 1 tbsn
Mustard seeds 1 tspn
Urid dal 1 tspn
Curry leaves 1 sprig
Coconut 1/2 cup shredded

Method
Cook dal with 1/2 cup of water. Don't overcook.(just one
whistle in pressure cooker)
Meanwhile, chop Cabbage very fine. Mince garlic and
Green chilly together.Shred coconut and mix with minced
garlic, green chilly and turmeric.
Heat oil in a pan and add mustard seeds and urid dal.
When mustard seeds crackle, add curry leaves and fry for
a few seconds.
Add cabbage to pan and cook on medium heat for 5-10
minutes.
When almost done, add salt,dal and coconut-mix and
mix well and cook till cabbage is done. Serve with rice.

Cabbage with Onions

Ingredients
Shredded cabbage- 2 cups
Medium sized onion- 1 (chopped)
Green chilies- 3
Grated coconut- 3 table spoons
Salt
Oil- 2 tablespoons
Mustard seeds- 1 tsp
Urad dhal- 1 tsp

Method
Heat oil in a pan. Add mustard seeds. When it starts to
pop add urad dhal and fry for few minutes. Add the
chopped onions and green chilies and fry until the onions
become translucent. Then add the shredded cabbage and
salt and mix well. Add little water. Cover the pan. Lower
the heat and cook until the cabbage is done. Add the
grated coconut. Stir once and remove from heat.

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Vegetarian

Capsicum Morkuzhambu
Ingredients

Method

Soak 50 gms of toor dal and 2 spoons of chenna dal

in water for 1/2 hour. Heat the pan and fry 25 gms of
dhania and green chillies with little oil. Then slightly
fry the soaked dal with grated coconut 1/2 cup, 1
teaspoon of cummin seeds and 1 teaspoon of raw
rice.

Grind all the ingredients with some water.Heat the pot

pan, pour 1 spoon of oil and mustard seeds, allow it to
splutter. Then add 2 cut capsicums and 1 diced tomato
and fry well by adding water.After 5 minutes add the
grinded paste and turmeric with 1 cup of buttermilk or
yogurt and salt.Allow it to boil and add curry leaves and
cilantro (coriander) leaves for aroma
While grinding the ingredients,we can add few pepper
corns for smell and taste.Instead of toor dhal and chana
dhal we can add bengalgram directly while grinding

Carrot & Coconut

Ingredients

Method

Carrots- 4 (grated)
Medium sized onion- 1 (chopped)
Red chilies- 3
Grated coconut- 3 table spoons
Salt
Oil- 2 tablespoons
Mustard seeds- 1 tsp
Urad dhal- 1 tsp

Heat oil in a pan. Add mustard seeds. When it starts to

pop add urad dhal & red chilies and fry for few minutes.
Add the chopped onions and fry until the onions become
translucent. Then add the grated carrots and salt and mix
well. Add little water. Cover the pan. Lower the heat and
cook until the carrot is cooked. Add the grated coconut.
Stir once and remove from heat.

Carrot Curry
Ingredients
Carrots - 1/2 kg, Grated coconut - 1/4 cup, Mustard
seeds - 1/2 tsp, Urad dal - 1 tsp, Moong dal - 2 tsp,
Red chillies - 2, Salt - 1/2 tsp, Oil - 2 tsp

Method
Peel and cut carrots into thin long pieces. Heat the oil.
When it is heated, add the mustard seeds and allow to
splutter. Add the urad dal. When it begins to roast, add
the moong dal ans sprinkle 1/4 cup of water on it. Leave it
covered for 5 minutes in medium heat. Then add the
carrots, salt and cook covered in low heat for 10 minutes.
In the end, add the grated coconuts. Stir and remove from
stove.

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Vegetarian

Carrot Kosumalli
Ingredients

Method

carrot - 100g, green chillies - 1, grated coconut - 2

tsp, lime - 1/2. chopped coriander leaves - 1
tsp.salt - 1/4 tsp.

Grate carrot finely. Add finely chopped green chillies,

coconut salt.Splatter mustard seeds,add 1/2 tsp urud dal,
and 1/2 tsp moong dal and roast until red.Add this to
carrot.Squeeze a lime,add coriander leaves and mix well.
Splatter with mustard seeds. Serve immediately or store
in refrigetator.

Carrot pulihora
Ingredients
grated carrots- 1 cup, boiled chickpeas- 3
spoonfuls, boiled rice- 2 1/2 cups, lemon juice, salt,
turmeric - as per taste, chopped coriander, ginger +
curry leaves- for seasoning, urad dal - 1/2 tsp
,mustard seeds- 1 tsp, for seasoning

Method
Heat oil in a pan - add urad dal, mustard seeds. as the
mustard seeds splutter - add chopped ginger, coriander
and curry leaves - now add boiled chickpeas and grated
carrot - saute with salt, lemon juice, turmeric for two
minutes mix the above with flaky boiled rice and serve
with seasoned yogurt.
carrot has got Beta-Carotene -Vitamin A and chickpeas
are good for carbohydrates

Cauliflower manchurian
Ingredients
Cut 1 medium sized cauliflower into pieces. Boil
water in a vessel and add a pinch of turmeric
powder, 1/2 tsp salt.

Method
When it comes to boil, add the cualiflower pieces, leave
for 2 min and drain.Fry these pieces in little oil and keep
aside.
Boil 1/4 kg tomatoes, peel and grind.Keep it aside. Grind
4 garlic flakes(need not be fine) and keep it aside. Cut 1/4
kg onions into fine pieces.
In a little oil, fry some cumin seeds, and then add the
onions, and fry them until they turn transparent. Now add
the tomato puree and keep mixing. Add the garlic paste
and stir until the raw smell goes away. Add the
cauliflower pieces and salt(totaste). Add 1 tsp of garam
masala if required. Stir for about 5 min in simmer. Add
fresh coriander leaves.
This is a side dish for Chappathi, Chola puri, and Poori

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Vegetarian

Channa Burjia
Ingredients

Method

Soak 100g channa dal for 8 hours and steam in a

pressure cooker until it is overcooked.Grind a
tomato,1 onion,few coriander and mint leaves, 1 tsp
cumin seeds.Heat 2 spoons of oil and add a cup of
chopped onions and the ground mixture.A

dd salt to taste, 1/4 tsp red chiili powder and the steamed
channa dal and fry until everything mixes well. Add a tsp
odf garam masala powder and a bunch of fresh coriander
leaves. Place a piece of lime with it while serving.

Channa Masala
Ingredients
Channa- 1 1/2 cups (boiled)
Large onion- 1 (chopped)
Medium sized tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Oil
Mustard seeds- 1 tsp
Urad dhal- 1/2 tsp
Chopped cilantro (coriander) leaves

Method
Heat oil in a pan add mustard seeds. When it pops add
the urad dhal and fry until golden. Add ginger, garlic and
fry for few minutes. Then add the chopped onions and fry
until it is translucent. Add the chopped tomatoes and mix
well. Then add the boiled channa and fry for few minutes.
Add red chili powder, turmeric powder and salt. Mix well
and pour little water. Lower the heat and cook until the
gravy becomes thick. Garnish with chopped cilantro
leaves.

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Vegetarian

CHICK PEAS
Ingredients
1 can
Chick peas (also called garbanzo beans)
(Progresso is a good brand.)
large Onion chopped finely
medium sized Potatoes (optional)
1 tsp
Mustard seeds
or 3 pods Cardamom
1 tsp
Coriander
1 tsp
Cumin seeds
1 tblsp
Garam Masala
Vegetable Oil

Method
If you are using the potatoes, start boiling them in a
saucepan. Let
them boil for at least 15 minutes. After they are done,
turn off the
heat and let them stand in the water.
While the potatoes are cooking, heat the oil in a wide
skillet until it
is very hot. Add the mustard seeds and wait until they
start popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Waituntill
the onion starts
to turn golden before adding the rest of the spices (except
for the
Garam Masala).
Add chick-peas with all the liquid. Cut up the potatoes
into bite sized
pieces and add to the skillet. Add Garam Masala.
Continue stirring the chick-peas under medium heat for 57 minutes
without covering.
Check the tenderness of the potatoes. If they are still too
hard, add
another 1/4 cup of water and cook for another couple of
minutes.
Salt to taste and serve.

Chili Prawn Noodles

Ingredients
2 pkg noodles, prawns flavor
100 gms prawns, cleaned
1 onion, finely chopped
1" piece ginger, chopped
2-3 green chilies, chopped
1 tomato, chopped
2 tbsp oil
Salt to taste

Method
Heat oil and fry onion, ginger and prawns for 1-2 minutes.
Add chopped tomato, green chilies, salt, and cook till the
prawns are tender.
Add 3 cups of water to the prawns and bring to a boil.
Add noodles and cook for another 2 minutes.
Serve hot with tomato soup.

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Five Star Indian Recipies

Vegetarian

Cluster beans fry curry

Ingredients

Method

cluster beans (very tender) - 1/4 kg, red chillies -2,

mustard - 1/4 tsp, salt - 1/4 tsp, oil - 2 tsp

Cut cluster beans into 1 - 2 inch long pieces, by just

plucking with hand.Heat oil, splatter mustard seeds.Add
red chillies and the cluster beans.Sprinkle 2 tsp water
and leave covered for 5 minutes.Stir occasioanally. Then
uncover and fry till it gets roasted.

Colocasia Curry
Ingredients

Method

Cololasia(seppankizhangu) - 1/2 kg, Oil - 4 tsp,

Salt - 1/2 tsp, Chilli powder - 1/2 tsp, Curry leaves a
bunch.

Boil the cololasia in a pressure cooker until it becomes

very soft. Cool and peel them. Heat the oil in a frying pan,
add mustard seeds. When it splutters add urad dal.
When urad dal is roasted, add the cooked cololasia, salt,
chilli powder and fry until they are roasted. In the end,
add curry leaves and stir.

Cucumber masala
Ingredients

Method

Cucumber- 2, Tomato - 1, red chillies - 3 or 4,

cumin seeds - 1 tsp, garlic - 2 flakes, coriander
leaves

Cut cucumber into small pieces. Heat a little oil in a pan

and fry the tomatoes till all the water is gone. Grind the
above ingredients with tomato with little water and add it
to the cucumber pieces. Add salt to taste

Cucumber Perakku
Ingredients
Cucumber 1
Salt As per taste
Yogurt 1 cup
Mustard seeds 2 tspn
Green chilly 1-2
Coconut 1 cup
Cooking oil 1 tbsn
Red Chilly 2
Curry leaves 1 sprig

Method
Chop cucumber very fine mix a little salt and keep aside.
Grind the coconut 1 tspn mustard seeds and green chilly
together to get a fine paste.
Mix the cucumber yogurt and coconute paste together
and adjust taste.
Heat oil in a pan and add the remaining mustard seeds
and when they crackle add red chilly and fry for a while.
Add this to perakku.
Garnish with curry leaves and serve with rice or roti.

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Vegetarian

CURRIED EGGPLANT
Ingredients

Method

2 lb
Eggplant
medium Tomatoes
3t
Fresh chopped coriander
1/2 c Ghee
1/2 c Finely chopped onion

Preheat oven to 450 deg F. Bake in the middle level of

the oven for 1
hour or until very tender. While they are still warm, peel
and crush
the eggplants.
Heat oil and fry onions until soft and clear. Do not
brown. Add the
tomatoes and fry for 2 minutes. Add the eggplant and stir
until almost
all liquid disappears and the mixture leaves the side.
Place into a
bowl, sprinkle on coriander and serve at once.

Dahi Aloo
Ingredients

Method

Potatoes- 1 lb (cut into thick round slices)

Plain yoghurt- 2 tablespoons
Onions- 2
Fresh grated coconut- 1/ 4cup
Ginger- 1 small piece
Garlic- 2 cloves
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1/2 tsp
Cumin powder- 1 tsp
Mustard seeds- 1/2 tsp
Salt
Oil
Chopped cilantro (coriander) leaves

Grind the onions, coconut, ginger, garlic, green chilies,

chili powder, coriander powder, cumin powder & a pinch
of turmeric powder with little water. Whisk the yoghurt
and keep it aside. Boil the potatoes with salt & turmeric
powder. When almost done, remove from heat. Drain the
water.
Heat oil in a pan and add mustard seeds. When they
starts to pop add the ground mixture and fry for 10
minutes. Then add the yoghurt and mix well. Add
potatoes and 1/2 cup of water. Lower the heat and cook
until done. Add little salt if necessary. Garnish with
chopped coriander leaves.

Diced Potato Curry

Ingredients

Method

Potatoes - 1/2 kg, Oil - 5 tsp, Salt - 3/4 tsp, Red

chilli powder - 1/2 tsp, Asafoetida - a pinch, Curry
leaves - a bunch.

Cut potatoes into small cubical pieces. Heat oil and add
1 tsp mustard seeds. When it splutters, add 1/2 tsp urad
dal and asafotida. When urad dal is roasted, add the
diced potatoes. Add salt and red chilli powder. Fry in
medium heat until they are roasted and turn golden
brown. Add curry leaves in the end.

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Vegetarian

DRY POTATOES (SOOKHA ALOO)

Ingredients
medium size Potatoes
2t
Cumin seeds
1t
Salt
2t
Mango powder
1/4 t Hot pepper
2t
Garam Masala
Oil (to fill pan to 2")

Method
Boil potatoes until cooked but not overdone. Peel and
cut into 1/2"
cubes.
Heat oil very hot, add and brown cumin seeds. Add
potatoes and fry
until they are golden brown. Add the remaining
ingredients, and fry for
2-3 minutes or more. Remove from oil with a slotted
spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to
be stirred
often. This avoids breaking them up.

Dum Aloo
Ingredients
Plain yoghurt- 1/2 cup
Potatoes- 1 lb
Onions- 2 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1 small piece
Garlic- 3 cloves
Red chili powder- 1 1/2 tsp
Cinnamon- 1 piece
Cardamoms- 3
Cloves- 2
Turmeric powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1 tsp
Salt
Oil- 8 tablespoons

Method
Whisk the yoghurt and set aside. Dissolve the red chili
powder in 2 cups of water.
Boil the potatoes with little salt. Drain the water and peel
off the skin. Using a fork pierce the potatoes deeply all
over. Cut each of them into 4 pieces lengthwise. Heat 4
table spoons of oil and fry the potatoes until golden
brown. Remove and drain the excess oil in paper towels.
set aside.
Heat 4 tablespoons of oil in the same pan and fry the
garlic, ginger, cardamom, cinnamon and cloves for 2
minutes. Then add the onions and fry until golden. Add
turmeric, cumin powder and coriander powder. Mix well.
Then add the yoghurt and stir for 2 minutes. Then add the
tomatoes and fry for few minutes. Pour the chili water and
add salt & fried potatoes. Cook over low heat until the
potatoes are done.

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Five Star Indian Recipies

Vegetarian

Eggplant Gotsu
Ingredients

Method

Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt

Coat eggplant with little oil, and either bake it in an oven,

or
grill it on the stove. Peel the skin, mash the eggplant and
keep
it aside.
Heat some oil in a pan, splutter mustard, then add hing,
urad
dhall, red chillies, green chillies, and curry leaves and
keep it
aside. Bring 1 cup of water to a boil, and add tamarind
paste and
salt to this. Mix mashed eggplant, fried ingredients to the
tamarind water. Garnish with finely chopped cilantro.

Eggplant Pasta
Ingredients
Gemelli(Pasta) 1 cup
Eggplant(Brinjal) 3 small
Chilly powder 1 tspn
Salt As per taste
Olive oil 1 tbsn
Italian seasoning 1 tbsn
Onion 1
Garlic 2 cloves
Tomato 1
Green Chilly 2-3
Salt As per taste
Butter 1 tbsn
Parmesean Cheese 1 oz

Method
Slice eggplant lengthwise into half and then slice into 1/2
inch pieces.Mix ingredients 3-6 in a bowl,add eggplant
and keep aside for 30 minutes
Meanwhile cook pasta as per package directions. Drain
and keep aside.
Pre-heat oven to Broil temperature
Slice onion,garlic and green chilly.
Spread eggplant in a cookie sheet and broil for 20
minutes.
Meanwhile, heat butter a pan and add garlic and fry till
lightly browned. Add onion and tomato and saute till
tomato in mashed well.
Add pasta and eggplant, mix well and heat
through.Adjust taste and add Salt if required.
Serve topped with grated cheese.

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Vegetarian

Eggplant Podi Curry

Ingredients

Method

Eggplant 250 grams, washed & cut 1" lenght wise

Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon

Dry roast urad dhall, channa dhall, corriander seeds, red

chillies and hing. Dry grind the above with 1/4 t.spoon
salt.
Heat some oil in a pan, splutter mustard, then add
turmeric, hing
and the chopped eggplant to this. Sprinkle little water,
and
cover it slightly until the eggplant gets cooked. Now add
the
remaining salt, tamamrind paste, and the ground masala
powder.
Mix it well and add a few t.spoons of cooking oil.

Eggplant Sour Curry

Ingredients

Method

Eppplant - 1 lb, Tamarind paste - 1 tsp, Onion -1

(medium size) ,Garlic - 8 pods, Chilly powder - 1
tsp, Corriander powder - 2 tsp ,Salt to taste, Oil -1
tbsp

Grind onion and garlic. Cut the eggplant. Add 1/2 cup
water to tamarind paste. In a pan ,add oil,to it add the
ground onion and garlic and fry for 10 minutes.Then add
the eggplant followed by chilly powder,corriander powder
and salt. Stir for 5 minutes.Then add the tamarind juice to
the pan and cook, make it to a thick curry. It is a side
dish for biriyani , fried rice

Eggs in Tamarind Sauce

Ingredients
Tamarind- lemon sized ball
Eggs- 4
Oil- 2 tablespoons
Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Red Chili Powder- 1 tsp
Turmeric Powder- 1/4 tsp
Asafetida Powder- 1/8 tsp
Garlic- 3 flakes (crushed)
Mustard Seeds- 1/2 tsp
Urad Dhal- 1/2 tsp
Salt

Method
Soak tamarind in 2 cup of hot water for 10 minutes.
Remove the seeds and keep the tamarind juice aside.
Heat the oil in a pan and add mustard seeds, urad dhal,
onions, garlic, tomatoes and asafetida and fry for 5
minutes. Pour the tamarind extract and add turmeric, red
chili powder and salt. Close the pan. Let it boil for 10
minutes. Then break the eggs on top of the gravy. Turn
the heat to medium and let it boil until the eggs are
cooked and the gravy becomes thick. Garnish with
chopped coriander leaves.

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Five Star Indian Recipies

Vegetarian

Elephant Yam Masiyal

Ingredients

Method

elephant yam (karna kizhangu) - 1/4 kg, toordal or

moong dal - 100g.

Cut yam into 1/2 inch cubical pieces and cook thee dal
and yam separately in pressure cooker using separators.
In a vessel, add the dal, yam and 1/2 cup water and heat
for about 2 min. Heat little oil in a pan, add mustard
seeds. When it flutters, add 3 chopped green chillies, a
bit of ginger and cuury leaves. Add this to the yam liquid
and mix well. Remove from stove and squeeze one full
lime(large) onto this mixture.

Eriseri
Ingredients

Method

Pepper 1 t.spoon
Red chillies 4
Coconut grated 2 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Coconut oil 1 t.spoon
Vegetables - Plantain, Chenai Kazanku washed,
peeled and diced

Boil the vegetables, add a little salt to this.

Fry red chilles and pepper and wet grind this mixture with
coconut and a few curry leaves.
Mix the masala with the boiling vegetables and Cook until
the
flavour comes out.
Heat some coconut oil in a pan, splutter mustard, then
add urad
dhall, 1 red chille, curry leaves, little hing, and add this to
the above.

Erissery
Ingredients
Pumpkin(Mathanga) 1/2 cup cubed
Yam (Chena) 1/2 cup cubed
Coconut 1 1/2 cup grated
Cumin seeds 1 tspn
Green chilly 2-3
Salt as per taste
Cooking oil 1 tbsn
Urid Dal 1 tspn
Mustard 1 tspn
Curry leaves 1 sprig
Red Chilly 2-3
Pepper As per taste

Method
Grind coconut, cumin seeds and green chilly together to
get a fine paste. (don't add water)
Boil yam with 1 cup of water, turmeric and pepper. Then
reduce heat and cook covered on medium heat. When
Yam is 3/4th cooked add pumpkin and continue cooking.
Meanwhile heat oil in a pan and add mustard seeds and
when they crackle add urid dal and red chilly and fry till
browned. Now add ground coconut and curry leaves and
fry till coconut is golden brown. Add this to Yam and
pumpkin along with salt when they are almost done.
Cook on low heat till gravy is thick (almost dry)

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Five Star Indian Recipies

Vegetarian

FRENCH BEANS BHAJI

Ingredients

Method

250 gm. French beans 1/2 teaspoon omum

1 pinch soda powder 4 green chillies
3 flakes garlic 1 small piece ginger
2 tablespoons groundnut oil Salt to taste
30 ml. water (1/4 cup)

Cut French beans into fine round pieces and wash. Grind
to a paste green chillies, ginger, garlic, salt.
METHOD: Heat oil in cooker body .and season with
omum. Add French beans. Add paste of salt, chillies,
ginger, garlic. Add soda powder and water. Close lid.
Place cooker on maximum heat. Bring to full cooking
pressure. Reduce to medium heat and cook for 2 min.
Open cooker immediately after releasing steam
pressure. Place cooker on stove and dry water if any.

Gobi Aloo Masala

Ingredients

Method

1 cauliflower , 2 to 3 aloo's , 1tsp garam masala, 2

tomatoes(optional), oil 5tbs, salt, coriander leaves.

Cut cauliflower abd aloo(into cubes).then take oil in the

pan and add jeera after in has become hot.then add ur
gobi in that, let the gibi fry for 3mins and then add aloo to
it.to it just add some salt. and put the lid for it to cook
and become soft.
once it has become soft, thengrind the coriander leave
with some ginger, garlic, green chillies and half tsp of
jeera.grind it finely .
take some butter in the pan add this paste to it and fry it
until it starts leaving oil.after that add the vegetables and
cook it for 3 to 4 mins.
remove it from the gas serves it with hot fulka's or roti's.

Gola Masala
Ingredients

Method

For Gola: Besan - 1 cup, ghee - 1 heaping Tbsp.

Grind the following: garlic - 4 cloves, turmeric - 1/2
tsp, green chillies - 4, ginger - 1/2" , Chopped
cilantro (coriander leaves) - 1/3 cup , salt

Mix the ground paste with besan and ghee and make a
dough. Roll it into long 1" diameter roll. Steam cook the
long roll. When cool, slice them and fry in oil and set
aside.
Gravy: onions - 3 chopped;
tomatoes - 3-4, chopped , garam masala, salt - to taste,
cilantro - for garnish
Fry the onions and then add the tomatoes and fry for 3-5
mins. Add salt, garam masala and water and let it cook
until the gravy has the right consistency. Add the golas
right before serving and garnish with chopped cilantro.

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Five Star Indian Recipies

Vegetarian

Gram Dal Koottu

Ingredients

Method

Vegetables - beans, cabbage, brinjal, plaintain

Add 1/2 cup water and heat it for a little while until it
flower, pumpkin. - 1/4 kg, gram dal - 50g, grated
mixes uniformly. Add splattered mustard seeds and urud
coconut - 6 tsp
dal. Add curry leaves.
Cut any of the vegetables into small pieces, add
gram dal, grated coconut, 1/2 spoon Sambar
powder, 1/2 tsp salt and steam it in pressure cooker.

Green Beans
Ingredients

Method

Green beans- 1 lb (cut into small pieces)

Medium sized onion- 1 (chopped)
Red chilies- 3
Grated coconut- 3 table spoons
Salt
Oil- 2 tablespoons
Mustard seeds- 1 tsp
Urad dhal- 1 tsp

Heat oil in a pan. Add mustard seeds. When it starts to

pop add urad dhal & red chilies and fry or few minutes.
Add the chopped onions and fry until the onions become
translucent. Then add the beans and salt and mix well.
Add little water. Cover the pan. Lower the heat and cook
until the beans is cooked. Add the grated coconut. Stir
once and remove from heat.

Green Beans curry

Ingredients

Method

Fresh green beans - 1 kg, 1 small tomato, 1/4 cup

grated coconut, moong dal - 5 tsp.

Trim both ends of the beans and cut them into small
pieces. Steam them in a pressure cooker in auntil halfboiled. Heat 2 tsp of oil in a frying pan, add mustard
seeds,. When it splutters, add the tomato (cut into small
pieces) and fry well.Add the steamed beans-dal, 3/4 tsp
salt and 1 tsp red chillie powder.Stir until fully cooked. In
the end, add the grated coconut, mix and heat for 1 min.

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Five Star Indian Recipies

Vegetarian

Greens curry
Ingredients

Method

Any one of the following greens : Agathi, drumstick

or ponnangani(chopped) - 2 cups, red chilli -1,
mustard seeds - 1/2 tsp, urud dal - 1/2 tsp, Moong
dal - 1/4 cup, toor dal - 1 tsp (optional) Grated
coconut - 4 tsp, oild - 2 tsp , salt - 1/4 tsp, Sesame
seeds and peanuts - optional

Heat oil and splatter mustard seeds. When they burst

add urud dal. When it is roasted add the washed greens
and salt. Add Moong dal and toor dal. Sprinkle 2 tsps of
water and cook covered in low heat for 10 minutes or until
the dal is soaked and well cooked. Add grated coconut
and stir for 1 minute.Optionally roast the peanuts aand
seasame seeds powder it and add it to the greens. If
using agathi add 1/2 tsp sugar to suppress the bitter
taste.

Kaikari quick kootu

Ingredients

Method

ladiesfinger - 100gms, bringal- 100 gms, drumstick1, rasam powder- 2 tsp, asefodita water- 1 tsp,
salt,oil- as needed

Chop ladiesfinger,brinjal,drumstick
Heat 2 tablsp oil,add 1/2 tsp mustard,1/2 tsp urad
dal,curry leaves and fry.add rasam poeder.N ow add the
vegetables and fry for 3 mins.Add 11/2 cups water and
salt and simmer till done.Add the asefodita water and
simmer for 2 mins.Serve the kootu with rice.

Kalan
Ingredients
Yam 1 cup (cubed)
Turmuric tspn
Salt as per taste
Whole black pepper 1 tbsn
Coconut 2 cups
Cumin seeds 2 tspn
Yogurt 2 cups
Mustard seeds 1 tspn
Fenugreek seeds tspn
Cooking oil 1 tbsn
Curry leaves 1 sprig

Method
Grind coconut, cumin seeds and black pepper together to
a paste.
In a deep vessel, boil yam with just enough water and
turmeric. Then reduce heat and cook on a low flame till
yam is almost done and water is almost evapourated
completely.
Add the ground coconut and yogurt to yam and keep
cooking on very low flame for 30-40 minutes. Dont let it
boil.
Heat oil in a pan and add mustard seeds and when they
crackle add fenugreek seeds and red chilly and fry till
fenugreek is browned. Pour over Kalan.
Garnish with Curry leaves and serve. This can be kept
refrigerated for 2-3 days.

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Five Star Indian Recipies

Vegetarian

Karela subji
Ingredients

Method

deseeded & chopped karela- 2 cups, finely chopped

onions- 2 cups, grated coconut- 2 cups, chopped
coriander leaves- 1 cup, red chilly powder- 1 tbsp.,
coriander powder- 1 tsp., 1 tsp.jeera powder, Half
tsp.garam masala, Half lemon juice extract , 1
tsp.turmeric(haldi) powder, 1 tbsp.sugar, 8
tbsp.oil(4+4) salt to taste.

Deseed the karela(bittergourd)and cut them into

moderately small pieces. Smear salt and turmeric and
keep aside for half an hour. Tightly squeeze as much
liquid as possible from the karela pieces and discard the
juice.
With 4 tbsp.of oil, shallow fry the karela pieces to a light
brown and take them out.
Mix these karela pieces along with grated coconut,
chopped onions, chopped coriander leaves, masala
powders, sugar, lemon juice and salt. To the remaining oil
in the pan, add the balance of 4 tbsp.oil. When the oil is
hot, add the mixture and altogether fry them over
moderate heat until the mixture turns dark brown. The
Karela subji is ready to serve.

Kathirikai Thugayal
Ingredients

Method

Kathirikai- 1 No., Urud Dhal- 2 tbs, Gram Dhal- 2

tbs, Red Chillies- 3 nos., Asoefoetida- a pinch, Salt1 tbs
Method:

Cut the Kathirikai after removing the skin. Pour a spoon

of oil in a pan and fry Kathirikai till it gets slight brown
clour. Fry Urud dhal, Gram Dhal, Red Chillies. Put the
fried dhals and chillies with Kathirikai. Add asoefoetida
and salt and put in the mixie and grind into a paste.

Keerai Milagootal
Ingredients
Cut spinach and boil for 5 minutesadding salt and
turmeric powder. Leave aside. Boil 1 cup of toor dal
with 1/4 teaspoon of turmeric powder to a fine paste.

Method
Roast 1 teaspoon urud dal, grated coconut, 1 red chili, a
pinch of black pepper and 1/2 teaspoon cumin seeds.Add
the ground coconut paste and cooked toordal to spinach.
Bring it to boil.season with spluttered mustard seeds, and
roasted urud dal. This goes well with rice.

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Five Star Indian Recipies

Vegetarian

Kheema With Eggplant

Ingredients

Method

Medium eggplant- 1 (cut into thick strips

lengthwise)
Ground lamb- 2 lbs
Onion- 1 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1/2 inch piece
Crushed garlic- 3 cloves
Green chili- 1 (finely chopped)
Cinnamon- 1 stick
Bay leaves- 2
Whole black peppercorns- 1/4 tsp
Cloves- 1
Green cardamom pods- 2
Oil- 4 tablespoons
Salt
Simple curry powder- 1 tablespoon

Heat the oil in a pan and fry the cinnamon, bay leaves,
peppercorns, cloves and cardamoms for a minute over
medium heat. Add the onion, ginger-garlic and green chili
and stir-fry until the onion is golden. Add the curry powder
and stir-fry for a minute. Add the tomatoes and cook for
couple of minutes. Then add the ground lamb and salt.
Mix thoroughly. Reduce the heat and cover the pan and
cook for 10-15 minutes. Stir occasionally to prevent the
mixture from sticking to the pan. Add the eggplant and
mix thoroughly. Cover and cook for 10 minutes or until the
eggplant is cooked. Stir occasionally. Serve hot.

Kichidi
Ingredients

Method

Vegetables: Tomatoes 2, Onions 1, Peas 1/2 cup

washed and chopped
Cream of Wheat (Rava) 2 cups
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Ginger a small piece
Green chilles 4
Cloves 2
Turmeric 1/4 t.spoon
Cashew 1/4 cup
Cilantro washed and chopped
Curry Leaves a few
Lemon juice from 1/2 lemon
Cooking Oil 3 t.spoon
Ghee 2 t.spoon
Salt 1.5 t.spoon

Fry mustard, urad dhall, channa dhall, green chilles,

ginger,
curry leaves, and onions in oil. When onions turn light
brown,
add turmeric, salt, chopped tomatoes, and peas, and let
it cook
for a few minutes. Now add 4 cups of water to the above,
and let
it boil for a few minutes. Add 2 t.spoons of ghee and 1
t.spoon
of cooking oil to the above. Now add rava, and keep
stirring
until the rava gets cooked.
Dry roast cloves and pound it well, and add it to the above.
Roast cashews in little ghee and add it to the above.
Garnish with chopped cilantro, and squeeze some lemon
juice.

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Vegetarian

Kohl rabies with Channa dal

Ingredients

Method

Medium sized Kohl rabies- 4 (cut into small pieces)

Channa dhal- 1 cup (steamed)
Onions- 2 (chopped finely)
Green chilies- 4 (chopped finely)
Garlic- 5 flakes (chopped)
Oil- 2 tablespoons
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp
Urad dhal- 1 tsp
Turmeric powder- 1/2 tsp
Salt
Chopped cilantro (coriander) leaves

Soak channa dhal in water for 1 hr. drain the water and
grind it coarsely (half & half). Steam kohl rabies and
mash well. Mix the ground channa dhal with steamed
kohl rabies and set aside.
Heat the oil in a pan and add mustard seeds. When it
starts to pop add cumin seeds and urad dhal and fry for
few minutes. Then add the chopped onions, green chilies,
garlic and fry until the onions turns golden. Add the
channa dhal & kohl rabis mixture, turmeric powder & salt.
Mix well and fry for 10-15 minutes by stirring constantly.
Garnish with chopped cilantro leaves.

Maa Inji
Ingredients

Method

Cut ginger into pieces of .5 cm.Cut green chillies

into fine pieces. To 1 cup of ginger pieces, add 2
tsp of chillie pieces, 3/4 tsp salt.

Squezze out 1 small lime onto the mixture. Heat 1 tsp of

oil and add mstard seeds. When they pop, add it to the
mixture. Leave it for about 30 min. Store in refrigerator

Mashed Eggplant
Ingredients
Large egg plant- 1
Onion- 1 (finely chopped)
Tomato- 2 (finely chopped)
Ginger- 1 small piece (grated)
Garlic- 2 cloves (crushed)
Green chili- 1 (chopped)
Red chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Cumin powder- 1/2 tsp
Garam masala- 1/2 tsp
Lime juice- 1 tsp
Salt- 1/2 tsp
Oil- 4 tablespoon
Chopped cilantro (coriander) leaves

Method
Preheat the oven to 400F and bake the egg plant in a
pan for about 45 minutes. Then allow it cool and peel off
the outer skin. Place the egg plant in a bowl of water.
After a while drain the water and mash the egg plant with
fork. Set aside. Heat the oil in a pan and add ginger,
garlic, green chili, onion, red chili powder, turmeric
powder, garam masala powder and cumin powder. Mix
well and fry this until the onions turns golden brown. Add
tomatoes and fry until the oil runs out of the mixture.
Then add the mashed egg plant and salt. Stir fry for 5
more minutes. Sprinkle lime juice and garnish with
chopped coriander leaves.

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Vegetarian

Mashed Potatoes
Ingredients

Method

Medium sized potatoes- 5

Onions- 2 (chopped finely)
Green chilies- 4 (chopped finely)
Garlic- 5 flakes (chopped)
Oil- 2 tablespoons
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp
Urad dhal- 1 tsp
Turmeric powder- 1/2 tsp
Salt
Chopped cilantro (coriander) leaves

Boil the potatoes and mash well. Heat the oil in a pan
and add mustard seeds. When it starts to pop add cumin
seeds and urad dhal and fry for few minutes. Then add
the chopped onions, green chilies, garlic and fry until the
onions turns golden. Add the mashed potatoes, turmeric
powder & salt. Mix well and fry for 10-15 minutes by
stirring constantly. Garnish with chopped cilantro leaves.

Mathanga Pachady
Ingredients

Method

Butternut squash 1 cup(chopped)

Turmeric 1/4 tspn
Salt As per taste
Yogurt 2 cup
Mustard seeds 2 tspn
Green chilly 1-2
Coconut 1 cup
Cooking oil 1 tbsn
Red Chilly 2
Curry leaves 1 sprig

Cook Butternut squash with little water, salt and turmeric

powder. Keep aside.
Grind the coconut 1 tspn mustard seeds and green chilly
together to get a fine paste.
Mix the squash,yogurt and coconut paste together and
adjust taste.
Heat oil in a pan and add the remaining mustard seeds
and when they crackle add red chilly and fry for a while.
Add this to perakku.
Garnish with curry leaves and serve with rice or roti.

Milagootal
Ingredients
Cut white pumpkin or potato into small pieces.

Method
Add peas and boil.Add 1/4 tsp of turmeric powder and
salt.to taste. Grind coconut, 1 red chillie, 1/2 tsp of cumin
seeds and add this to the cooked vegetable.Add also well
cooked toor dal paste to the vegetable mix. Splutter
some mustard seeds and urud dal, and add this to the
mix
Vegetables like cabbage and spinach can also be used.
In that case they should be roasted and ground along
with coconut.
This can be eaten with rice and pickle or tamarind
thogaiyal.

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Five Star Indian Recipies

Vegetarian

Milagu Kuzhambu
Ingredients

Method

coriander seeds - 2 spoons(fry first)

toor dal - 2 spoons
whole black peppers - 2 spoons
whole red peppers - 3-4
asafoetida and curry leaves-little

Fry the above ingredients in a little amount of oil and grind

it.Mix this paste with tamarind juice (siaze of 2 lemons),
add water and heat until the raw smell is gone. In the add
2 4 tsp of gingelly oil.
Side dish - This can be mixed with rice and served along
with paruppu thogaiyal, or as a side dish to curd rice

Mixed Rajma curry

Ingredients
Vegetables: 1 can red kidney beans, 1 large
tomato, 2 medium sized carrots, 1 capsicum, 1
large onion.

Method
Cut carrots and tomatoes and boil for a few minutes till
the raw smell disappears.Grate it to a fine paste in the
blender.
Cut onions and capsicum into fine pieces and fry them in
a little oil till the onion turns golden brown.Add the tomatocarrot paste to this. Add 1 tsp chilli powder, 1 tsp garam
masala powder, salt to taste.
Pour some water in the mixture so that the gravy is not
too thick.When the gravy begins to boil, add the boiled
rajma and simmer for a few minutes till the rajma mixes
well with the gravy.
Serve with chapathis or rice.

Mixed Vegetable Puzhukku

Ingredients
Beet root cup chopped
Carrot cup chopped
Green beans cup chopped
Potato cup chopped
Coconut 1 cup grated
Garlic 4 cloves
Coconut 1 cup
Curry leaves 1 sprig
Cooking oil 1 tbsn
Mustard seeds 1 tspn
Urid dal 1 tspn
Coconut oil 1 tspn
Salt As per taste

Method
Heat oil in a pan and add mustard seeds, when they
crackle add urid dal and fry till browned.
Add Potato and enough water to cook potato. When
potato is half done add other vegetables and cookwell.
Meanwhile, grind coconut garlic and green chilly together
to get a coarse paste. Add this to the vegetables which r
almost cooked.
When vegetables are done, add coconut oil and curry
leaves and serve hot with rice or Kanji.

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Five Star Indian Recipies

Vegetarian

MIXED VEGETABLES WITH MASOOR DAL

Ingredients

Method

100 gm. lentil dal 50 gm. carrots

50 gm. French beans teaspoon mustard seeds
2 red chillies -inch piece ginger
50 gm. white pumpkin 50 gm. potatoes (or one
small potato)
teaspoon turmeric powder teaspoon chillie
powder
few curry leaves 50 gm. vanaspati
Salt to taste 350 ml. water (2 -1/3 cups)

Clean wash dal. Clean and cut vegetables lengthwise,

into 1-inch cubes. Cut ginger fine
Put dal into cooker body with curry leaves and 2- 1/3
cups water. Close lid. Place cooker on maximum heat.
Bring to full cooking pressure.. Open cooker .immediately
after releasing steam pressure. Add vegetables, ginger,
turmeric, chillies and salt. Close lid. Place cooker on
maximum heat. Bring to full cooking pressure. Reduce to
medium heat and cook for 2 minutes Open cooker
immediately after releasing steam pressure. In a pan,
heat vanaspati and add mustard seeds and red chillies.
Add this to the dal and vegetables. Serve hot.

Moong Dal Kosumalli

Ingredients

Method

Moong Dal - 1/2 cup Salt - 1/4 tsp grated coconut 4 tsps mustard seeds - 1/2 tsp

Soak Moong dal in water for 2 hrs and drain. Add salt and
crated coconut . Add the splattered mustard seeds. If
required sueeze out a lime on the same.

Mullu Thenkuzhal
Ingredients
Mix gramflour and rice flour in the ratio 3:2. Add
salt, asafoetida, butter.

Method
Grind green chillies and add it to the mix according to
how much hot it should be. Make this into a tight paste.
Heat oil for deep frying.Then fill the murukku achu with
this flour and squeeze out the murukku in boiling oil. Turn
over until fully fried.

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Vegetarian

Mushroom curry
Ingredients

Method

Mushroom 3 cup
Bell pepper 1
Onion 1 small
Coriander powder 1 tbsn
Ginger 1 inch
Garlic 4 cloves
Cumin powder 1 tspn
Cloves 4
Chilly powder tspn
Pepper 1/2 tspn
Lemon juice 2 tbsn
Turmeric dal tspn
Salt As per taste
Cooking oil 1 tbsn
Cilantro chopped 2 tbsn

Slice mushroom, pepper and Onion. Mince Ginger and

garlic. Crush cloves. Keep aside.
Heat oil in a pan and add minced ginger and garlic and fry
for 2-3 minutes. Add mushrooms and pepper and fry for
another 2 minutes. Now Add all the spices and lemon
juice and cook covered.
When mushrooms are almost done, add onion and cook
through. Garnish with cilantro and serve hot with rice.

Mushroom Masala
Ingredients
Small mushrooms- 1 pound (wash thoroughly & cut
into halves)
Medium sized onion- 1 (chopped)
Medium sized tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (chopped)
Red chili powder- 1 tsp
Coriander powder- 1 tsp
Salt
Oil- 4 tablespoons
Plain yoghurt- 3 tablespoons
Chopped cilantro (coriander) leaves
Grind the ginger, garlic & onions with very little
water to a make a smooth paste.

Method
Heat 2 tablespoons of oil in a pan and add the
mushrooms. Fry for few minutes. Pour this into a pan.
Pour 2 tablespoons of oil in the same pan add the ground
paste and stir fry for 3 minutes. Add the yoghurt 1
tablespoon at a time. And fry for 2 minutes. Then add the
tomatoes and fry for a minute. And then add coriander
powder, red chili powder, salt and the fried mushrooms.
Pour a cup of water. Stir well. Lower the heat and cook
until the mushrooms are done and the gravy becomes
thick. Garnish with chopped cilantro leaves.

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Five Star Indian Recipies

Vegetarian

OKRA (BHINDI)
Ingredients
1 lb
okra
small Onions
small Tomatoes
1/4 t
Turmeric
to taste Salt
Red pepper (optional)
Oil for frying

Method
Wash the okra and dry it thoroughly. Cut off the heads
and cut into
small circles. Chop the onions and tomatoes
separately. Deep fry the
okra until very brown. Remove from heat and set aside.
Pour out some
oil.
Add turmeric to hot oil. Add the onions and fry until
golden brown.
Add the fried okra, salt, pepper, and tomatoes.
Cover and bake at 250 deg F for 15 minutes.

Okra (Vendakai) Curry

Ingredients
Okra (Vendakai) 250 grams, washed, diced and
dried
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric a small pinch
Chill powder 1/2 t.spoon
Yogurt 1 t.spoon
Cooking oil 3 t.spoon
Salt 1/2 t.spoon

Method
Heat some oil, splutter mustard, then add urad dhall,
hing,
turmeric, and add the diced okra. Add salt and mix it
well, and
let it cook for 10-15 minutes. Now add chilli powder, and
1
t.spoon yogurt and keep frying for 5-10 minutes.

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Vegetarian

Okra Curry
Ingredients

Method

Okra (ladies finger)- 1 lb (cut into thin round slices)

Large onion- 1 (chopped)
Medium sized tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Lime juice- 1 tablespoon
Oil
Mustard seeds- 1 tsp
Urad dhal- 1/2 tsp
Chopped cilantro (coriander) leaves

Heat oil in a pan add mustard seeds. When it pops add

the urad dhal and fry until golden. Add ginger, garlic and
fry for few minutes. Then add the chopped onions and fry
until it is translucent. Add the chopped tomatoes and mix
well. Then put the okra and fry for few minutes. Add red
chili powder, turmeric powder and salt. Mix well and pour
little water. Lower the heat and cook until the okra is
done and the gravy becomes thick. Sprinkle with lime
juice. Garnish with chopped cilantro leaves.

Okra in spiced Yoghurt

Ingredients
Bhendi (Okra), washed and cubed - 3 cups, Cumin
seeds- 1 tsp, Mustard seeds- 1 tsp, Grated fresh
coconut- 1 1/2 cup, Green chillies- 3, Fresh
Yoghurt- 2 cups
Seaoning :
2-3 Tbs of Ghee, 1 tsp of mustard seeds, 1/2 tsp of
asofoetida, 1 tsp of channa dal, 1 tsp of urd dal, 2-3
red chillies or 4 dried cayne peppers.

Method
Heat 4 tsp of vegetable oil in a Kadai and fry the cut
bhindi for 10 min.
In the mean time, grind to fine paste the following:
grated cocunut, mustard seeds, cumin seeds, green
chilies, 1 tsp of turmeric powder, 2 tsp of fresh chopped
coriander and 2 tsp of asafoetida.
Mix the spiced cocunut paste to the yoghurt. Adjust the
salt. Add the yoghurt mixture to the fried bhendi. Saute
the broth for few minutes on the low heat. Ensure that
yoghurt does not break. Add the seasoning.Garnish with
few chopped coriander leaves.
Serve it with Hot steamed rice or as a side salad

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Five Star Indian Recipies

Vegetarian

Okra Kichadi
Ingredients

Method

Five tablespoons vegetable oil (note: coconut

preferred)
1 pound fresh okra, trimmed and cut into thin slices
2 green chilies, split lengthwise
Salt to taste
1 cup grated, unsweetened coconut
Half teaspoon mustard seeds, coarsely ground with
a mortar and pestle
Half teaspoon cumin seeds, coarsely ground with a
mortar and pestle
15 curry leaves
Water
One cup plain low-fat yogurt
Half-teaspoon mustard seeds
Two dried red peppers
One teaspoon fresh lemon juice

In a wok or large frying pan heat three (note: or four)

tablespoons oil over medium heat. Add sliced okra and
one green chile and stir-fry until the okra softens and
browns around the edges. Stir in salt. Remove to a bowl
and set aside.
In a food processor or blender combine coconut, coarsely
ground mustard, cumin seeds, one green chile and five
curry leaves with just enough water to make a fine paste.
(note: if using desiccated coconut, re-constitute it in
water or coconut milk for thirty minutes before blending.)
Wipe clean the wok, and combine in it coconut paste,
yogurt, half-cup water and little salt. Bring mixture to a
simmer -- do not allow it to boil -- and remove from heat
immediately (or else yogurt will separate).
In a small covered frying pan over medium heat, heat
mustard seeds, dried red peppers, and 10 curry leaves
until the seeds begin to pop. Stir contents of pan into
coconut-yogurt mixture.
Stir in fried okra, adding more water if necessary to form
a thick but pourable mixture. Stir in lemon juice; taste for
salt. Serve at room temperature.
It takes 40 minutes to prepare and serves six to eight
people.
Note: Similar method can be used with eggplant or bitter
melon instead of okra.

Okra Pachady
Ingredients
Okra 10
Salt As per taste
Yogurt 1 cup
Mustard seeds 2 tspn
Chilly powder tspn
Coconut cup
Cooking oil 4 tspn
Red Chilly 2
Curry leaves 1 sprig

Method
Slice Okra very thin.Heat 3-tspn oil in a pan and fry okra
on medium heat till slighty browned (15-20 minutes).
Keep aside.
Grind the coconut 1 tspn mustard seeds and green chilly
together to get a fine paste.
Mix okra with coconut paste, yogurt and salt.
Heat remaining oil in a pan and crackle mustard seeds
and add red chilly and curry leaves. Pour this over the
pachady. Serve at room temperature or chilled.

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Vegetarian

Olan
Ingredients

Method

Taro(Chembu) 2 small
White Pumpkin 2 cups(sliced)
Coconut milk 1 cup
Green chilly 3-4
Salt as per taste
Coconut oil 1 tbsn
Curry leaves 1 sprig

Peel and cut taro into thin slices. Boil them in two cups
of water and drain the water.Keep aside.
Meanwhile cut pumpkin into thin slices and slice green
chillies.
Cook taro, pumkin and green chilly with 1 cup of water
and enough salt.
When almost done, add coconut milk and cook for 5-10
minutes on low heat.
Add coconut oil and curry leaves and serve.

Pachady
Ingredients

Method

Cucumber 1 (or 1/4th small white pumkin)

Salt As per taste
Yogurt 1 cup
Mustard seeds 2 tspn
Green chilly 1-2
Coconut 1 cup
Cooking oil 1 tbsn
Red Chilly 2
Curry leaves 1 sprig

Peel and chop cucumber very fine mix a little salt and
keep aside.(If u r using white pumpkin, cook with just
enough water and salt)
Grind the coconut 1 tspn mustard seeds and green chilly
together to get a fine paste.
Mix the cucumber yogurt and coconute paste together
and adjust taste.
Heat oil in a pan and add the remaining mustard seeds
and when they crackle add red chilly and fry for a while.
Add this to pachady.
Garnish with curry leaves and serve.

Palak Paneer
Ingredients

Method

Boil palak with 3 green chillies , 1/2 onion , salt ,

1/2 tsp ginger garlic paste , 1/2 tsp turmeric . cool
and grind it .

Now take a pan add oil then addsome cumin seeds ,

mustard seeds , 2 dry red chillies . allow to splutter add
in palak paste , 1 glass of milk and mix well. IN a
seperate pan add 2 tsp of oil and fry paneer pieces till
golden brown in colour . Drain on a paper towel and add
to the palak mixture . boil for a few min and serve with hot
parathas or puris

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Five Star Indian Recipies

Vegetarian

Paruppu Thogaiyal
Ingredients

Method

toor dal - 1cup, gram dal - 1 cup, 3 whole red

peppers , 1/4 tsp asafoetida

Fry the above ingredients in a 3 tsp ghee, add 1/2 tsp salt
and 4 tsp grated coconut and grind.

Pavakkai Gojju
Ingredients

Method

Pavakkai 2 ( medium size) , tur dal 1/4 cup ,

payathamparuppu 1/4 cup , tamarind one inch , salt
1/2 tsp , tomato 2 big , mustard 1/4 tsp. , asaf 1/4
tsp , red chillies 2 , oil 2 tsp , karuveppilai 6-8 leaves

Cut the pavakkai into small pieces and cook in little

water. drain water. cook the dal in a cooker. Extrct juice
from tamarind.Add all and cook for ten min. In a kadai
pour 2 tsp oil, mustard, when it starts popping add red
chillies and asaoetida. Add this to the gojju. Add curry
leaves.

Pavakkai Puli Gojju

Ingredients

Method

Pavakkai 2(medium size) , tamaind lemon size. ,

salt 3/4 tsp , oil 3 tsp , mustard 1/4 tsp , red chillies
2 (long size cut into 2 pieces) , asafoetida 1/4 tsp ,
jaggery powder 1/2 tsp

Cut the pavakkai into small pieces. cook in little water

adding 1/4 tsp. salt and a little turmeric powder.Drain the
water. Extract juice from tamarind.In a thick vessel pour
oil,mustrd seeds. When it pops add red chillies, asaf.then
add tamarind juice and remaining salt and jaggery.Cook
for 10 min. It need not be very thick.
It can be used as side dish for upma, pongal and curd
rice.

Payar Thoran
Ingredients
Payar (Long beans) 2 cups (chopped fine)
Salt As per taste
Turmeric tspn
Green chilly 3-4
Garlic 3-4 cloves
Coconut oil 1 tbsn
Mustard seeds 1 tspn
Urid dal 1 tspn
Curry leaves 1 sprig
Coconut 1/2 cup shredded

Method
Chop long beans very fine. Mince garlic and Green chilly
together.Shred coconut and mix with minced garlic, green
chilly and turmeric.
Heat oil in a pan and add mustard seeds and urid dal.
When mustard seeds crackle, add curry leaves and fry for
a few seconds.
Add long beans to pan along with 1 cup of water and
cook on medium heat.
When almost done, add salt, and coconut-mix and mix
well and cook till beans is done and water is fully
evapourated.

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Five Star Indian Recipies

Vegetarian

Peas Masala
Ingredients

Method

Fresh green peas- 2 cups

Large onion- 1 (chopped)
Medium sized tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Oil
Mustard seeds- 1 tsp
Urad dhal- 1/2 tsp
Chopped cilantro (coriander) leaves

Heat oil in a pan add mustard seeds. When it pops add

the urad dhal and fry until golden. Add ginger, garlic and
fry for few minutes. Then add the chopped onions and fry
until it is translucent. Add the chopped tomatoes and mix
well. Then add the green peas and fry for few minutes.
Add red chili powder, turmeric powder and salt. Mix well
and pour little water. Lower the heat and cook until the
gravy becomes thick. Garnish with chopped cilantro
leaves.

Pesarattu
Ingredients
Moong dal- 1/2 Kg, ginger- 1 small piece, green
chillies- 15, onions- 4

Method
Grind Moong Dhal with some salt in a blender (with
adding water in steps) into a bit coarse flour. Cut
Ginger,Green chillies and Onions into very small pieces.
Heat the pan and spread a drop of oil on it.When the pan
is fully heated, take some flour and spread it on the pan
into a round shape. Turn it over and spread the finely
choped pieces of Garlic,chillies and onions all over it.
When both sides are cooked well, turn it on to a plate. No
side dish is necessary. You can also serve with Upma on
it.

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Vegetarian

Pineapple pulissery
Ingredients
Pineapple (medium)
Turmuric tspn
Salt as per taste
Pepper tspn
Coconut 1 cup
Cumin seeds 2 tspn
Yogurt 2 cups
Green chilly 1-2
Mustard seeds 1 tspn
Fenugreek seeds tspn
Cooking oil 1 tbsn
Curry leaves 1 sprig

Method
Peel pineapple and cut into inch thick pieces.
Grind coconut, cumin seeds and green chilly to get a fine
paste.
In a deep vessel, boil pine apple with enough water,
turmeric and pepper. Then reduce heat and cook on a low
flame till pineapple is done and water is almost
evapourated completely.
Add the ground coconut and yogurt to pineapple and
keep cooking on low flame for 5-10 minutes. Dont let it
boil.
Heat oil in a pan and add mustard seeds and when they
crackle add fenugreek seeds and red chilly and fry till
fenugreek is browned. Pour over Pulissery.
Garnish with Curry leaves and serve. This can be kept
refrigerated for 2-3 days.

Plantain Fry
Ingredients
Medium sized raw plantain- 2
Red chili powder- 2 tsp
Turmeric powder- 1/2 tsp
Salt- 1 tsp
Crushed garlic- 3
Oil- 5 tablespoons (for frying)

Method
Peel the skin from the plantains and steam it in a
pressure cooker. Cut the steamed plantains into thick
round slices. Add little water to the red chili powder,
turmeric powder & salt and make into a paste. Put the
crushed garlic into the paste. Coat the plantain slices
evenly with the spice paste.
Heat the oil in a wide pan and fry the spiced plantain until
both the sides turn golden brown. Serve hot.

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Vegetarian

Plantain Podimas
Ingredients

Method

Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

Boil plantains with turmeric and salt.

Peel skin and grate them and keep it aside.
Heat 2 t.spoons oil in a pan/wok, splutter mustard, then
add urad
dhall, channa dhall, hing, turmeric, curry leaves, red
chillies,
finely chopped ginger, lemon juice and salt and then add
the
grated plantains. Let this cook for a few minutes and then
garnish with cilantro.

Plantain stem curry

Ingredients

Method

Cut plantain stem into fine pieces, removing the

fibres(thread like portions) if present. Wash these
pieces in water(if required, add some buttermilk in
water to get a more white colour).

Heat 3 tsp of oil in a fry pan, add 1 tsp mustard seeds.

When it pops, add 1 tsp urud dal, 3 tsp moong dal, 1 red
dried chillie and roast lightly. Add the cut pieces and a
little salt. Add 1/2 cup water, cover and leave it in low
heat for 10 min(until fully cooked and the water dries up).

Plantain stem Kosumalli

Ingredients

Method

Plantain stem - slices 1 cup . It should be tender

without much fibre , salt - 1/4 tsp, lime - 1/2 , green
chilli -1 , mustard seeds - 1/4 tsp , turmeric
powder - a pinch, coriander leaves - 2 tsp.

Cut plantain stem into thin circular slices. Add a tsp of

curd to one cup of water Drop the plantain slices in this
water and remove immdly. This is to ensure that the color
of the stem remains white. The same method can be
followed for plantain flower also. Spread salt and turmeric
powder on the slices. squeeze out the lime in it. In 1 tsp
of oil splatter mustard seeds. When it bursts add
asafoetida chopped chillis and add it to the slices and
mix. Garnish with chopped coriander leaves.

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Vegetarian

Poondu Kozhambu
Ingredients

Method

Garlic cloves- 10, Chilli Powder- 2 tsp, Tamarind

Paste- 1 tsp, Tomatoes- 2, Onions (medium sized)2, Oil, Salt, Ginger garlic paste (1 tsp), Mustard
Seeds, asafoetida powder(a little), curry leaves (5 or
6)

Chop the onions and tomatoes. Also,cut the garlic cloves

longitudinally. Add oil in a pan, splutter the mustard
seeds, add a bit of asafoetida powder, then add the
chopped onions. Saute for sometime, and then add the
ginger garlic paste, saute for a while.Then, add the garlic.
Fry for a while. Then, add the tomatoes, chilli powder,
curry leaves and salt. Pour some water to the mixture
and allow to boil. After the mixture has boiled and the raw
smell of chilli powder has disappeared, add the tamarind
paste. Let the mixture to come to a boil. Poondu
Kozhambu is ready!
Ideal with rice. Also good for dosas and idlis.

Poricha Koottu
Ingredients

Method

toor dal, coriander seeds, urud dal, whole black

peppers, cumin seeds - each 1 teaspoon, 1 whole
red pepper, grated coconut - 6 tsp (fry last)

Fry the above ingredients in little ghee, grind and keep it

aside.
Vegetables - Snake gourd, cabbage, beetroot - 200g,
moong dal - 50g
Cut any of the vegetables into small pieces, add moong
dal and steam it in pressure cooker.Add the ground
mixture and 1/2 tsp salt to this and heat for a little while
to mix uniformly.Add splattered mustard seeds.Add curry
leaves.

Potato Curry
Ingredients
Potato - 1/2 k g, Red chilli- 4, Ginger- 2 small piece,
Garlic- 3 piece, Urud dal,mustard seed,salt,oil- req,
Coriander leaves,curry leaves- req

Method
Boil the potatoes & make it to small pieces. Grind ginger
& garlic to a fine paste. In pan use 4 tsp of oil & add
mustard seeds, urud dal & red chilli, when it pops ,add
potato, paste of ginger,garlic,chopped corainder
leaves,salt,pinch of turmeric powder.Allow it to boil in
medium heat for 10 mins.You can add karimasala little for
better taste. It is a good side dish for all rice items.

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Vegetarian

Potato Fry
Ingredients

Method

Small round potatoes- 8

Red chili powder- 2 tsp
Turmeric powder- 1/2 tsp
Salt- 1 tsp
Crushed garlic- 3
Oil- 5 tablespoons (for frying)

Boil the potatoes and peel off the skin. Cut into quarters.
Add little water to the red chili powder, turmeric powder &
salt and make into a paste. Put the crushed garlic into
the paste. Coat the potato pieces evenly with the spice
paste.
Heat oil in a wide pan and fry the spiced potatoes until
golden brown. Serve hot.

Potato Podimas
Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

Method
Boil potatoes with turmeric and salt.
Peel skin and mash them and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add
urad
dhall, channa dhall, hing, turmeric, curry leaves, red
chillies,
finely chopped ginger, lemon juice, salt and the mashed
potatoes.
Let this cook for a few minutes and then garnish with
cilantro.

Potato with Fenugreek Leaves

Ingredients
Potatoes- 1/2 lb (peel & cut into cubes)
Fenugreek leaves- 1/2 cup (vendaya keerai)
Garlic- 2 cloves
Green chili- 1 (chopped)
Turmeric powder- 1/4 tsp
Chopped cilantro (coriander) leaves
Oil
Salt

Method
Soak the fenugreek leaves in water with little salt for 30
minutes. Drain and chop it. Heat oil in a pan and add
green chili & garlic and fry for few seconds. Add
fenugreek leaves and fry for couple of minutes. Then add
potatoes, salt & turmeric powder. Fry for few minutes.
Sprinkle little water. Cover the pan. Lower the heat and
cook until the potatoes are done. Garnish with chopped
coriander leaves.

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Five Star Indian Recipies

Vegetarian

Potatoes & Green Beans

Ingredients

Method

Green beans- 1 cup (cut into 1 inch pieces)

Potatoes- 2 cups (peel & cut into cubes)
Onion- 1 (chopped)
Tomatoes- 2 (chopped)
Grated ginger- 1 small piece
Crushed garlic- 2 cloves
Green chili- 1 (finely chopped)
Red chili powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Dalda or vegetable oil- 4 tablespoons
Chopped cilantro (coriander) leaves

Heat dalda or oil in a pan and fry the onions until golden
brown and add tomatoes & fry for few minutes. Then add
ginger, garlic, green chili & fry for few more minutes. Add
beans, potatoes, garam masala, turmeric powder, red
chili powder and little water. Close the pan. Lower the
heat. Stir occasionally and cook until the vegetables are
done. Garnish with chopped coriander leaves.

Puli Keerai
Ingredients

Method

Any one of the following greens: Manathakalli

leaves, meti leaves, amarant leaves, drumstick
leaves - (chopped) - 2 cups, moong dal - 3/4 cup,
sambar powder - 1 tsp, sambar paste - 1 cup, salt 1/2 tsp, tamrind - 1 inch diameter

Wash the greens and chop finely. Spread the Moong dal
on the greens and boil it in a pressure cooker until the dal
is soft and the greens are well cooked. Extract the
tamarind juice. To the tamarind juice, add salt, sambar
powder and heat until the raw smell of tamrind
disappears. Add the cooked dal and greens and also a
cup of sambar paste and cook well. Splatter mustard
seeds preferably in coconut oil and add it to the mix.

Pulichha keerai
Ingredients
Wash fenugreek leaves and cut into fine pieces. To
1 tsp of oil add mstard seeds and when it pops add
1 whole red pepper and the fenugreek leaves and fry
for about 2 min.

Method
Add a cup of water and tamarind juice, 1 tsp salt, 1 tsp
sambar powder, and heat with stiriring. Add a cup of
steamed toordal and cook for about 5 min. Add a tsp of
karimasala powder

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Five Star Indian Recipies

Vegetarian

Pulinkari (Pumpkin in coconut-tamarind sauce)

Ingredients

Method

Pumpkin 1 cup cubed

Taro(chembu)* 1 or 2
Shredded coconut 1 cup
Urid dal 1 tspn
Cumin seeds 1 tspn
Red chilly 3-4
Black pepper powder 1 tspn(or as per taste)
Tamarind paste 1 tbsn
Turmeric powder 1/2 tspn
Salt as per taste

If you are allergic to taro, you can use pumpkin alone,

use 2 cups of pumpkin and you might need to reduce the
amount of water slightly.
Peel and cube taro and boil with enough water to cover
them. Drain the water and keep aside.
Meanwhile, roast coconut, urid dal, cumin seeds and red
chillies till browned. Grind together to a fine paste adding
enough water.
Start cooking taro and pumpkin in a covered pan with
tamarind paste, 2 cups of water and turmeric powder.
When water comes to a boil reduce heat and continue
cooking.
When vegetables are almost done, add salt, ground
coconut and pepper and cook till vegetables are fully
done and gravy is thickened( as per ur required
consistency). This is best if served after 3-4 hours.

Pulipu Kootu
Ingredients
Corriander seeds (dhania) 3 t.spoon
Red chillies 3
Methi 1/4 t.spoon
Channa dhall 1/4 t.spoon
Urad dhall 1/4 t.spoon
Coconut 1/4 cup
Thuvar dhall cooked 1 cups
Channa dhall 1/2 cup
Tamrind Paste/Tamarind water
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Vegetable - White Pumpkin chopped 1-2 inches
length wise, or
Egg plant

Method
Cook Thuvar dhall, channa dhall, turmeric with extra water
and
separate the two, and keep them aside.
Fry corriander seeds, red chillies, methi, channa dhall,
urad
dhall, and hing in little oil. Add the coconut and wet grind
this
mixture.
Cook the vegetable in thuvar dhall water. Add some
tamarind paste
or tamarind water, turmeric and salt to this. After this is
cooked add the ground paste and boil until the flavour
comes out.

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Vegetarian

Pulungari (Kerala)
Ingredients

Method

Cut brinjal, pumpkin, Chowchow, plantain, carrot

into long pieces. Cook them in tamarind water
adding turmeric powder and salt.

Dry roast 2 or 3 red dried chillies and one and half spoon
of rice till rice turns into pure white. Powder the fried rice
and chillies.
Add this powder to the vegetables cooked in tamarind
juice and boil till the tamarind juice slightly thickens.
Season with mustard. Add curry leaves.

Pumpkin curry
Ingredients

Method

Cut pumpkin into fine pieces. Heat little oil, add

mustard seeds, and when it pops, 1 tsp urud dal
and 2 whole red peppers.

Then add the chopped pumpkins. Add 1/2 tsp salt and fry
until they are fully cooked. Add 1/2 cup grated coconut
and fry for about 1-2 min.

Quick and Awesome Aloo Stew

Ingredients

Method

Potatoes (large size)- 4, Coconut Milk,

unsweetened- 1 can, green chillies (finger hot
peppers)- 3 (more, if you like it hotter), ginger- 1/2
inch piece, Coconut Oil- 1 tsp, Salt, Curry leaves to
garnish

Peel the potatoes, cut into 1 inch cubes. Cook them in

water, until soft.
Cut the ginger and hot peppers VERY finely. In a sauce
pan, add the coconut oil. When moderately hot, add the
ginger paste and fry for about 15 seconds. Add the
potatoes and salt. Fry for 30 seconds. Add the coconut
milk. If needed, add some water, more salt. Let it get hot,
but do not let it boil. Garnish with finely chopped curry
leaves.
This serves as a great side dish for chapati/puri or rice.

Raja Masala
Ingredients
2 cups of plain peanuts, shelled and skinned
1 tsp lime juice
5-6 green chillies, chopped very finely
A small bunch of coriander leaves, minced
Salt to taste
1 small onion, chopped finely

Method
Mix all the above ingredients together except lime juice.
Add the lime juice at the very end and mix.
Serve it as a snack at teatime or at a party.

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Five Star Indian Recipies

Vegetarian

Rajma curry
Ingredients

Method

Rajma- 1 cup, coconut (grated), khus,khus,fennel

seeds,red chillies,jeera,garlic- 1/2 cup, onions- 1/2
cup, mint leaves - a few, coriander leaves- a few,
cinnamon stick- 1/2 inch

Cook Rajma (small one is preferable)in pressure cooker.

Grind coconut (1/2 cup)with khus-khus(1tsp),fennel seed
(1/2 tsp),jeera(1/2 tsp),redchillies (5),garlic (2) and mix it
with cooked rajma. Let it stand on heat for a while or until
the raw smell is gone. In a sepearate pan heat oil add
cinnamon stick and onion. when the onion becomes
trasperent add cut mint leaves and coriander leaves .Let
them fry for 4 min. Mix this with the rajma.Add some
lemon juice. It can be served with chappathi,puri even rice.

Rava Kichadi
Ingredients
Rava- 1 cup
Onion- 1 (chopped)
Tomato- 1 (chopped)
Grated carrot- 1/4 cup
Peas- 1/4 cup
Dry red chilies- 3
Oil- 4 tablespoons
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Salt
Turmeric powder- 1/2 tsp
Water- 2 1/4 cups
Chopped coriander (cilantro) leaves

Method
Heat the oil in a large pan and add mustard seeds. When
it starts to pop add urad dhal and fry until golden. Add red
chilies. Then add the onions and tomatoes and fry until
the onions are soft. Then add the carrots, peas, turmeric
powder and salt. Saute until the vegetables are tender.
Pour 2 1/4 cups of water to this. When it boils add the
rava slowly and keep stirring to prevent from lumps
forming. Cook until the rava is cooked and all the water is
absorbed. Garnish with chopped coriander leaves.

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Five Star Indian Recipies

Vegetarian

Raw Kela Kofta Curry

Ingredients
6 green raw bananas 2 Onions
1/2 teaspoon garam masala 2 cardamoms
1 inch piece ginger 2 green chillies
6 flakes garlic few coriander leaves
1 egg 15 gm. vanaspati
Salt to taste 250 ml. Water (1-2/3 cup)
3 onions 115 gm. tomatoes
2 whole red chillies teaspoon chillie powder
teaspoon cumin seed 1 tablespoon coriander
seeds
l-inch piece ginger 8 flakes garlic
Few coriander leaves 60 gm. vanaspati
Salt to taste 250 ml. water (1 -2/3 cup)

Method
For koftas, finely cut green chillies, ginger, onions, garlic,
coriander leaves, and crush cardamoms. For gravy, grind
garlic, ginger, coriander and cumin seeds to a paste;
grate onions; cut tomatoes; finely chop coriander leaves.
For koftas, put bananas with skins into cooker body with
1 2/3 cup salted water. Close lid. Place cooker on
maximum heat. Bring to full cooking pressure. Reduce to
medium heat and cook for 5 minutes Open immediately
after releasing steam pressure. Peel off skins and mash
bananas thoroughly. In a pan heat vanaspati and fry
lightly the onions, garlic and ginger. Add banana pulp,
salt, chillies, cardamoms, garam masala, coriander. Stir
for few seconds and cool. Mix 1 raw egg. Shape mixture
into small round -balls with help of a little dry flour. Deep
fry till golden brown. For gravy, heat vanaspati and fry
grated onions till golden brown. Remove pan from fire.
Add whole red chillies. Replace pan on fire, add 2
teaspns. water and keep frying. Add paste of spices and
fry for 5-7 minutes Add finely cut tomatoes and keep
frying till vanaspati separates. Add 1 2/3 cup water.
Simmer for 15 minutes Add koftas to gravy, bring to boil
and remove. Add garam masala. Sprinkle with coriander
leaves and serve

Raw morkuzhambu (vendhaya mor)

Ingredients

Method

coriander seeds - 1 tsp, gram dal - 1 tsp, red dried

chillie - 1 or 2, fenugreek seeds - 1/4 tsp,
asafoetida - a bit.

Slightly roast the above in little oil until they begin to

smell and turn golden in colour. Fry 2 green chillies
separately. Add the chillies and 1/2 cup grated coconut
and grind finely. Add this to 1 cup of thick curd, and mix.
Add few fresh corinder leaves. Add some spluttered
mustard seeds.

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Five Star Indian Recipies

Vegetarian

Rawa Kichadi
Ingredients

Method

Vegetables - 6 Beans, 1 small carrot, 1 onion

(optional), shelled green peas - 1/4 cup
green chillies - 1

Cut the vegetables into fine pieces. Take 1 cup of rawa

and lightly roast without oil to make it crisp. Pour 3
teaspoons of oil in a fry pan and add 1/2 tsp mustard
seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon
gram dal, 2 sprigs curry leaves and chopped green chilli
and roast lightly. If onions are not used you may add a
pinch of asafoetida. Add the onions and fry until they turn
colorless. Now add the vegetables, salt and fry them until
they turn soft Add the red chillie powder. Now add 3 cups
of water and when it begins to boil add rawa and keep
stirring till all the water is absorbed and it becomes thick
(fully cooked).
Side dish - Sambar, coconut chutney or any other pickle

Sabudana Kichedi
Ingredients
250 gms sabudana
1 cup grated coconut
5 green chilies
50 gms ground nuts
Salt to taste
4 tbsp oil
2 tsp sugar
2 tsp jeera

Method
Soak Sabudana in water for 30 min or till they are soft.
Fry (without oil) ground nuts.
Make powder of fried ground nuts. Grind coconut and
green chilies.
Mix all the ingredients except jeera and oil. Split jeera in
a pan with oil.
Put the above mixture and fry well. Serve with yogurt
(recommended), coconut chutney.

Snakegaurd Paal Kootu

Ingredients
Podalangai washed and chopped
Thuval dhall 1/2 cup
Turmeric powder a small pinch
Cumin seeds 1 t.spoon
Red chillies 2
Green chillies 2
Milk 1/2 cup
Grated Coconut 1/4 cup
Mustard 1/4 t.spoon
Urad dhall 1/4 t.spoon
Salt 1 t.spoon
Ghee 1 t.spoons

Method
Cook thuval dhall with 2 cups of water and keep it aside.
Cook vegetable and add the cooked dhall, turmeric
powder, and
salt and let it boil for a few minutes.
Wet grind coconut, red chillies, green chiliies and cumin
seeds
with milk. Add this to the boiling vegetable and let it cook
for
10 more minutes.
Heat some ghee in a pan, splutter mustard, then add
urad dhall,
and hing, and add it to the above.

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Vegetarian

Spicy Cabbage Gram Dal Fry

Ingredients

Method

Gram Dal (Channa dal)- 1/4 cup, Cabbage - 1/2 kg,

Onions(medium)- 1, Chilli Powder- 1 1/2 tsp, Ginger
garlic paste- 1 tsp, Salt and Cooking Oil

Chop the cabbage and onion. Take a vessel, put the cut
cabbage and onion, add chilli powder, salt, ginger garlic
paste and gram dal to that. Pressure cook them for abt 5
mins (do not overcook). Then, heat oil in a pan and then
empty the contents which was pressure cooked) and fry
till done. (oil will come out on top)

Spicy Okra
Ingredients

Method

Okra (ladies finger)- 1/2 lb (cut into thin round

slices)
Onion- 1
Red chilies- 2
Garlic- 2 cloves
Tamarind- 1 tsp
Salt
Oil- 1 tablespoon
Chopped cilantro (coriander) leaves

Grind the onions, garlic and red chili coarsely. Soak the
tamarind in little water for 5 minutes. Then strain it. Take
the liquid and discard the seeds. Set aside.
Heat oil in pan and fry the ground mixture for few minutes.
Add the okra and fry for 3 minutes. Then add the tamarind
extract and salt. Mix well. Cover the pan. Lower the heat.
Let it cook for about 10 minutes. Garnish with Chopped
coriander leaves.

Spicy Pasta
Ingredients

Method

Italian Pasta- 200 gms, Medium size

onions(chopped)- 2, Tomatoes(finely chopped)- 4,
Garam masala, chilli powder- 1 tsp each, channa
dhal,cumin seeds- 1 tsp each, Butter

Cook pasta separately by adding boiling water and a

garlic flake.It takes about 8-10 min. Heat oil, add cumin
seeds, channa dhal,onions. Fry until onions become soft
and brown.
Add tomatoes , fry for about 10min.
Then add garam masala and chilli powder .
Finally add cooked pasta, salt and a tsp of melted butter.
Stir for about 2 min, serve hot...

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Five Star Indian Recipies

Vegetarian

Spicy potato roast

Ingredients

Method

Very small potatoes-1 kg, red chillie powder - 1 1/2

tsp, salt - 1 1/2 tsp

Boil the potatoes whole in a pressure cooker and peel.

Add salt, red chillie powder and mix lightly and leave for5
minutes. Heat oil in a fry pan, add 1 tsp mustard
seeds.when it pops, add 1 tsp urud dal and add the
peeled whole potatoes(Dont mash).Fry for a little
while(Do not cut the potatoes when frying).Add 1 small
chopped tomato, 1 small chopped onion(if preferable) and
a bunch of curry leaves, coriander leaves and fry evenly
until it is fully roasted.In the end add a tsp of kari masala
powder.

Spicy Potatoes
Ingredients
Potatoes- 1/2 lb (cut into cubes)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/ 2tsp
Salt
Oil- 3 tablespoons
Mustard seeds- 1/2 tsp
Cumin seeds- 1/4 tsp
Urad dhal- 1/2 tsp

Method
Chopped cilantro (coriander) leaves
Heat the oil in a pan and add mustard seeds. When it
starts to pop add cumin seeds. Fry for few seconds and
add urad dhal. Fry until brown. Then put in the potato
cubes and fry for 2 minutes. Add chili powder, turmeric
powder, garam masala & salt. Mix well. After couple of
minutes sprinkle little water. Cover the pan. Lower the
heat and cook until the potatoes are browned & fully
cooked. Garnish with chopped coriander leaves.

Spinach
Ingredients
Chopped spinach- 2 cups
Medium sized onion- 1 (chopped)
Red chilies- 3
Salt
Oil- 2 tablespoons
Mustard seeds- 1 tsp
Urad dhal- 1 tsp

Method
Heat oil in a pan. Add mustard seeds. When it starts to
pop add urad dhal & red chilies and fry for few minutes.
Add the chopped onions and fry until the onions become
translucent. Then add the chopped spinach and salt and
mix well. Add little water. Cover the pan. Lower the heat
and cook until the spinach is cooked.

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Five Star Indian Recipies

Vegetarian

Spinach Dal
Ingredients

Method

Fresh Chopped spinach - 4 cups, moong dal - 1

cup, grated coconut - 4 tsp, cumin seeds - 1 tsp.

Wash spinach and cut into small pieces.Add moong dal

and mix well. Add enough water so that the mixture is
just immersed. Place this mixture in a pressure cooker
and cook until it becomes soft. It may be overcooked.
Allor for 3 whistles.
Grind some grated coconut and cumin seeds.Take 3
teaspoons of oil in a fry pan, add mustard and 1 dried
chillie.Add cooked spinach and ground mixture, 1/2 tsp
salt and heat for a little while.

Spinach Kootu
Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1 t.spoon
Cumin seeds 1/2 t.spoon
Red Chilles 3
Coconut 3 t.spoons
Curry leaves a few
Mustard seeds 1/2 t.spoon
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)

Method
Boil spinach and salt in 1 cup water.
Soak thuvar dhall, cumin seeds, and, 2 red chilles for 30
minutes. Grind this with coconut. Add this paste to
spinach
and cook until the flavour comes out.
Heat some coconut oil in a pan, splutter mustard, then
add urad
dhall, 1 red chille, curry leaves, little hing, and add this to
the kootu.

Stuffed Brinjal Curry

Ingredients
Split peas dal - 1 1/2 tsp, urud dal - 1 1/2 tsp,
coriander seeds - 1 1/2 tsp, whole red peppers - 10,
salt to taste

Method
Fry the above in one spoon of oil and grind it into a thick
paste.Cut 10 small brinjals diagonally so that the stem
portion of the brinjal opens up. Stuff the brinjal with the
ground paste. Heat oil in a fry pan and add the brinjals,
keeping the stove at low heat.Close the pan with a lid and
cook for 10 minutes.See that it is not deep fried. Serve
hot.

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Vegetarian

Stuffed Capsicum
Ingredients

Method

small sized capsicum - 1/4 kg, toor dal - 1/2 cup,

gram dal - 1/2 cup, salt - 1/2 tsp, asafoetida - a
pinch.

Soak gram dal and toor dal for an hour. Add 3 whole red
peppers, salt, asafoetida and grind into a coarse paste.
Remove the inside portion of the capsicum to make it
hollow. Stuff the ground paste inside the hollow
capsicum. Place the capsicums in a vessel and inside a
pressure cooker and boil. Add 2 tsp of oil in a fry pan,
add mustard seeds and slightly roast the boiled
capsicums.

STUFFED CAPSICUMS
Ingredients
250 gm. capsicums teaspoon chillie powder
2 tablespoons vanaspati 50 gm. carrots
50 gm. peas (shelled) 100 gm. potatoes
teaspoon cumin seeds Salt to taste
75 ml. water (1/2 cup)

Method
Slit capsicums at the top. Finely cut carrots and potatoes
Put 1 teaspoon. vanaspati in cooker body and season
with cumin. Add vegetables, salt and chillie powder. Add
20 ml. water. Close lid. Place cooker on maximum heat.
Bring to full cooking pressure. Reduce to 'medium heat
and cook for 1 minute Open cooker immediately after
releasing steam pressure. Stuff each capsicum with this
masala. Place stuffed capsicums on grid with 50 ml.
water inside the cooker body. Close lid. Place cooker on
maximum heat. Bring to full cooking pressure. Reduce to
medium heat and cook for 2 miinutes Open cooker
immediately after releasing steam pressure

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Five Star Indian Recipies

Vegetarian

Stuffed Green Pepper

Ingredients
Green Peppers- 5
Potatoes- 3 (Boiled & mashed)
Fresh Green Peas- 1/2 Cup (steamed)
Onions- 1 big (chopped)
Lemon- 1
Grated Cheese- 3 tablespoons
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Garam masala powder- 1/2 tsp
Roasted cumin powder-1/2 tsp
Salt
Oil

Method
Cilantro (chopped)
Cut the top from the green peppers and remove the
seeds. In boiling water add some salt and put the green
peppers in it. Leave it for 5 minutes. Then take them from
the water and drain on paper towels.
Heat oil in a pan and fry the onions until golden and add
mashed potatoes and steamed peas. Fry for few minutes
and add red chili, turmeric, garam masala, cumin
powders & salt and fry for 10 minutes. Add lime juice &
put chopped cilantro before removing from heat.
Preheat the oven to 400F.
Keep the potato & peas mixture inside Green peppers
and spinkle some grated cheese on top. Arrange the
Green peppers in a greased baking tray. Reduce the oven
heat to 375F. Bake the green peppers for 30 minutes or
until cheese melts and top layer turns brown.
Filling Variation: Grind 1 1/2 big onion & 1 big tomato into
a fine paste. Add 1 tsp of red chili powder, 1/4 tsp of
turmeric powder, 1/4 tsp of black pepper powder, 1/2 tsp
of garam masala powder, 1 tsp of ginger, garlic paste &
salt and mix well. Stuff this mixture inside the green
peppers. Heat oil in a shallow fry pan and carefully
arrange the green peppers in it. Close the pan and cook
over low heat for some time. Then turn the green peppers
and cook until done. Serve hot. This filling would be a
better choice with curd rice.

Stuffed Okra
Ingredients
Red chili powder- 1 tsp
Paprika- 1 tsp
Mango powder (amchur)- 1 tablespoon
Ginger paste- 1 tsp
Salt
Okra (ladies finger)- 1 lb
Oil- 6 tablespoons

Method
Mix the first 5 ingredients together and set aside. Wash
and dry the okra on paper towels. Cut the stem and split
the okras into two length wise. Stuff the okras with the
spice mixture and keep it aside for 30 minutes.
Heat the oil in a pan and fry the stuffed okras for about 5
minutes or until fried.

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Five Star Indian Recipies

Vegetarian

Tamarind Gosthu
Ingredients

Method

Vegetables - any one of brinjal, plantain, chouchou,

peerkangai

Cut any of the vegetables into medium pieces and cook

in a pressure cooker. Heat 2 spoon of oil in a fry pan ,add
mustard seeds and whole red peppers. See that the red
peppers do not turn black. When the mustard pops, add
tamarind juice and the vegetables and salt to taste and
cook for about 5 minutes. This is a side dish for
Venpongal or Uppuma.

Thiruvaadirai kali
Ingredients
Ingredients: Raw rice - 1/4 kg, jaggery - 1/2 kg,
cardomoms - 6, cashewnuts - 10, ghee - 100 g,
grated coconut - 1 cup

Method
Roast the rice in a dry pan until it becomes golden red.
Dissolve the jaggery in 1/2 litre water. Roast the
cashews, cardomom, coconut, in ghee and pour into the
jaggery water. Heat the mixture until it boils. Now add the
rice powder and stir well once.
Keep this in a pressure cooker and steam fully.

Thiruvaadirai koottu
Ingredients
coriander seeds - 4 tsp, 1 cup grated coconut, gram
dal - 6 tsp, red cillies - 6, fenugreek seeds - 1/2
spoon, asafoetida - a pinch

Method
In little oil first add coriander seeds, then all other
ingredients and lastly coconut and fry until the dals turns
golden red.
Cut the vegetables into fat pieces and boil them (either in
a cooker or heating in a cup of water) then add the ground
paste. Add 4 tsp of sesame oil or coconut oil. Add a cup
of tamarind juice. When the raw smell of tamarind
disappears, add steamed toor dal (1 cup) and stir well .
Cook for about 5 min after adding dal. Add 2 bunches of
curry leaves.

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Five Star Indian Recipies

Vegetarian

Thiruvathira Puzhukku
Ingredients

Method

Tapioca 1 cup cubed

Taro(Chembu) 1 cup cubed
Sweet Potato 1 cup cubed
Plantain 1 cubed
Coconut 1 cup grated
Green chilly 4
Cumin seeds 1 tspn
Salt as per taste
Curry leaves 1 sprig
Turmeric 1/2 tspn
Coconut oil 1 tspn

Any root Vegetable Available can be included.

Boil Tapioca till it is half cooked. Remove from flame and
drain water and keep aside. Repeat the same process
with taro.
Now Boil the remaining vegetables and when they are half
cooked, add tapioca and taro. Add turmeric powder and
salt as per taste. Cook on low heat.
Meanwhile grind coconut, green chilly and cumin seeds
together to get a coarse mixture. Add this to the
vegetables.
When vegetables are done, add coconut oil and curry
leaves and serve hot with cracked wheat porridge or
chappathi.

Tomato fry
Ingredients

Method

Tomato 2 medium
Onion 1 medium
Green chilly 3-4
Cardamom 2
Cloves 4-5
Salt as per taste
Butter 2 tbsn
Mint leaves 2-3

Slice the vegetables (not very thin).

Crush Cardamom and cloves.
Heat butter in a pan and add vegetables and fry for 5-8
minutes on medium flame, stirring occasionally. Take
care not to brake or mash tomatoes.
Add spices and salt and adjust the taste. Use sugar if
needed.
Remove from flame, top with mint leaves and serve hot
with roti or rice.

Vathal kuzhambu
Ingredients

Method

tamarind - size of 2 limes, sambar powder - 3 tsp,

salt - 1 tsp,mustard seeds, fenugreek seeds,urud
dal, toor dal, gram dal - each 1 spoon, turmeric
powder - a pinch, karimasala powder - 1 tsp, red
chillie - 2
Vegetables - cluster beans ,drumstic, chow chow,
greens stem, red pumpkin,okra,onions - any one 50g
or
manathakkali vathal - 1 tsp, sundakkai vathal - 2
tsp, cluster beans vathal - 1/2 cup - any one item
from the above list.

Heat 4 tsp of oil and add mustard seeds, fenugreek

seeds,urud dal, toor dal, gram dal and 1/4 spoon
asafoetida. If using vegetables, add the vegetables now
and allow them to cook well. otherwise, add the fried
vathals and add it to the mix. Add a tsp salt, a tsp
Sambar powder, and tamarind juice and heat until the raw
smell of tamarind is gone and the soup turns thick semi
liquid.Add a spoon of karimasalapowder.Take 2 medium
sized dry roasted appalam or deep fried appalam, crush it
and add it to the mix. Add curry leaves

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Five Star Indian Recipies

Vegetarian

Vazai Thandu Curry

Ingredients

Method

Vazai Thndu Washed and finely chopped

Moong dhall 2 t.spoon
Urad dhall 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon

Soak vazai thandu, moong dhall, butter milk and salt

together
for 15 minutes.
Heat some oil in a pan/wok, splutter mustard, then add
urad
dhall, red chilli, hing, green chilli, and ginger.Squeeze the
butter milk out the soaked vazai thandu, and add the
vazai thundu
to the above pan. Let it cook for 10 minutes, and then
add the
grated coconut to the above.

Vazhakka Erissery
Ingredients
Raw Banana Half cut into inch cubes
Channa dal cup
Coconut 1 cup grated
Cumin seeds 1 tspn
Green chilly 2-3
Salt as per taste
Cooking oil 1 tbsn
Urid Dal 1 tspn
Mustard 1 tspn
Curry leaves 1 sprig
Red Chilly 2-3
Pepper As per taste

Method
Cook dal with cup of water. Dont overcook or mash the
dal.
Grind coconut, cumin seeds and green chilly together to
get a fine paste.
Cook banana in a deep vessel with little water and
turmeric powder. When almost done add dal and salt and
pepper.
Meanwhile heat oil in a pan and add mustard seeds and
when they crackle add urid dal and red chilly and fry till
browned. Now add ground coconut and curry leaves and
fry till coconut is golden brown. Add this to Banana and
dal which almost done.
Cook on low heat till gravy is thick (almost dry)
Serve hot with rice.

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Five Star Indian Recipies

Vegetarian

Vegetable Kootu
Ingredients

Method

Channa dhal- 1 cup

Any vegetable- 1 cup (chopped into small pieces)
(Squash, egg plant (brinjal), cabbage, serrated
guard, snake guard)
Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Turmeric powder- 1/4 tsp
Salt
Asafetida- a pinch
Ginger- 1/2 inch piece (crushed)
Garlic- 3 flakes (crushed)
Green chilies- 4 (chopped)
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Grated coconut- 1 tablespoon

Pressure cook the channa dhal and set aside. Steam any
of the vegetable with onions, tomatoes, turmeric,
asafetida & salt. Mix the steamed vegetables with the
cooked channa dhal. Heat oil in a pan and add mustard
seeds. When it starts to pop add urad dhal and fry for few
minutes. Add ginger, garlic & green chilies and fry few
more minutes. Remove from fire and pour this over the
vegetable and dhal mixture. Mix well and add grated
coconut.

Vegetable Steak
Ingredients
Channa dal (Bengal Gram)- 1 Cup
Cabbage- 2 cup (finely grated)
Garlic- 4 flakes
Red chilies- 8
Cumin seeds-1 tsp
Poppy seeds- 1 tsp
Salt
Oil

Method
Soak Channa dal in water for 3 hours and grind coarsely
with garlic, red chilies, cumin & poppy seeds without
adding water. Add grated cabbage to this mixture and
Make lemon sized balls out of it. Flatten this into thick
patties. Steam this in a pressure cooker for 10 minutes.
Allow it to cool.
Heat oil in a pan and deep fry until brown. Serve hot.

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Five Star Indian Recipies

Vegetarian

Vetral Kuzhambu
Ingredients

Method

Tamarind - the size of a small lemon, curry leaves 2 sprigs, Urd dal - 2 teaspoons, pepper corns - 1/2
teaspoon, Red chillies - 4, Asafoetida powder - 1
pinch , Bitter nut vetral - 10 nos or Manthakaali
vetral - 1 teaspoon, Rice flour - 1/2 teaspoon,
Mustard - 1/2 teaspoon , Oil for frying and
seasoning,Salt to taste

Soak tamarind in 1/2 litre of water in a thick bottomed

vessel and keep aside.
Heat a little oil in a frying pan and fry urad dal, pepper,red
chillies,asafoetida powder. Take out this fried mixture
adda little water and grind into smooth paste and keep
aside.
Fry bitter-nut vetral/manthakkaali vetral ina little oil and
keep aside.
Pour a little water on the rice flour so that it just dissolves
mix well and keep aside.Squeeze out the tamarind,
retaining the tamarind and water solution. Add curry
leaves and bring this solution to boil.Add fried vetral to
this and allow to simmer until the aroma of tamarind
subsides.Add rice flour and water solution to this.
Remove from fire when the solution thickens.Heat a little
oil and fry mustard, curry leaves and season the tamarind
solution with this mixture.Add salt to taste. Serve hot with
rice.

WHOLE BLACK BEANS

Ingredients
1c
Urad or Mah dal
1" piece Ginger
12 cloves Garlic
Water
to taste Salt
2-3 Tblsp Ghee (Can be replaced by butter)
to taste Green chili (optional)
to taste Garam Masala
1/4 t
Turmeric

Method
Clean, wash and add the dal to boiling water. Add
turmeric, salt, half
of the finely chopped ginger, garlic and cook on medium
heat for 2-3
hours or pressure cook at 15psi for 1/2 hour. Uncover,
cook further in
same pan on low heat for 1/2 hour, stir and mash every
now and then
until a creamy consistency is achieved.
Heat the ghee, add remaining ginger, stir, add sliced
onions, chili, and
fry until golden brown. Add cumin or coriander (optional).
Pour over
dal just before serving.

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Five Star Indian Recipies

Vegetarian

Yam Curry
Ingredients

Method

Yam - 1/2 kg, Oil - 3 tsp, Mustard seeds - 1/2 tsp,

Urad dal - 1/2 tsp, Red chilli powder - 1/4 tsp,
Turmeric powder - a pinch, Salt - 1/2 tsp

Cut yam into small cubical pieces. Heat oil in a pan and
add mustard seeds. When it splutters, add urad dal.
When it is roasted, add the yam pieces. Add 1/4 cup of
water, turmeric powder, red chilli powder and salt. Leave
it covered in medium heat for about 10 minutes. Then stir
once and remove.

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Breakfast

Five Star Indian Recipies

Aappam
Ingredients

Method

par boiled rice - 200g, urud dal - 2tsp, fenugreek

seeds - 1/4 tsp(this is to make it soft), salt - 1/4
tsp, coconut milk or tender coconut water - 1 cup,
baking soda - 1/4 tsp.

Soak par boiled rice, urud dal and fenugreek seeds for 3-4
hours and grind nicely.Leave this flour overnight to get
sour.Add coconut milk/tender coconut water, salt and
baking soda to the flour.
Heat a thick panplace a laddle of flour inside the
pan.Shake the pan in a circular motion so that the flour
spreads and expands along the edges.Cook covered for a
few minutes until the aappam becoms soft.

Adai
Ingredients

Method

Rice - 1 cup
Gram dal,toor dal,urud dal in the ratio 3:3:2 - 1 cup.

Rinse and soak the above ingredients for about 1 - 2

hours.Add 1/2 tsp salt, 4 whole red peppers and 1/4 tsp
asafoetida and grind it coarsely.Add a few curry leaves.
Grated coconut, chopped cabbage, chopped onions,
chopped drumstick leaves or chopped plantain flower may
be added to the flour.
Heat the pan and when it is ready take this flour and
make into a round flat shape.Make small holes on it
using a spoon and spread oil along the edges and into
the holes.Turn over until it is fully cooked.
Side dish - Dosai Milagai podi and curd

Appam
Ingredients
Cream of Wheat (Rava)1 cup
All purpose flour (Maida) 1/2 cup
Wheat flour 3/4 cup
Jaggery 11/2 cup
Milk 1/4 cup
Oil for frying
Cardamom 2
Edible camphor (Pacha kalpooram) optional

Method
Soak rava in little water and milk for 30 minutes.
Mix maida, wheat flour and soaked rava together.
Melt jaggery in boiling water and mix this with the flour
mixture. Pound cardamom and add it to this mixture. Add
edible
camphor.
Make small balls and deep fry in oil.

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Five Star Indian Recipies

Aval Dosai
Ingredients

Method

Rice 2 cups
Aval 3/4 cups
Urad dhall 1 tspoon
Salt 1.5 t.spoons
Cooking Oil for making dosas

Rinse and soak rice, aval and urad dhall in water for 1
hour.
Wet grind the above with salt into a nice batter. Keep at
room
temperature for 12 hours.
Method to make Aval Dosai:
Spread a big spoon full of the above batter on a hot nonstick
pan, and put 1 t.spoon of oil around it. Close the dosa
with a
cover and let it cook for a few minutes. Do not turn the
dosa.
Serve it hot with chutney.

Aval Uppma
Ingredients

Method

Aval 2 cups
Tamarind paste 3/4 t.spoon
Red chillies 4
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Methi 1/4 t.spoon
Hing a small Pinch
Turmeric a small pinch
Curry leaves a few
Cooking Oil 3-4 t.spoons
Salt 1/2 t.spoon

Soak aval, salt, and turmeric for 10 minutes in little water.

Fry mustard, hing, red chillies, channa dhall, urad dhall,
and
curry leaves in oil. Add 1 cup of water, little salt, and
tamarind paste to the above and let it boil for a few
minutes.
Now add the soaked aval to this and simmer the stove,
and stir it
well for just 5 minutes.Dry roast methi and powder it and
add it
to the uppma.

Bread Uppuma
Ingredients
Bread slices-8 or 9, Onion- 1, 2 or 3 red chillies, 1
tsp mustard seeds, 1 tsp urad dhal, 1 tsp bengal
gram dhal, 1 tsp chilli powder, 1 tsp garam masala
powder, 1 tsp turmeric powder, salt to taste, 1 tbs oil

Method
Cut onion into small pieces. Make bread into small
pieces. Take oil in kadai, heat, put mustard, wait till it
cracks, then add bengal gram dhal, urad dhal, red chillies
and fry. Then add onion pieces and fry till light brown.
Add bread pieces, salt, chilli powder,turmeric powder,
garam masala powder, mix well. Sprinkle little water and
cook for few minutes. Garnish with coriander leaves.
Serve Hot.

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Five Star Indian Recipies

Cabbage Idli
Ingredients

Method

Rice soaked for 3 hrs- 250gms, Grated cabbage 150gms, Chilli powder- 3 tsp, Haldi powder- 1tsp,
Asaphoetida- 2tsp, Salt- 2tsp

Coarsly grind all the ingredients except cabbage adding 1

cup water. The batter must be thicker than that of idli
batter. Add the grated cabbage into the batter and mix
well. Make idlis of this batter and cook for 15mns on
simmer in an idli cooker.
Pour a spoon of coconut oil over the idlis and serve hot
with pickle or chutney.

Coconut Aval
Ingredients

Method

Aval 2 cups
Coconut 1/2 cup grated
Coconut oil 2 t.spoons
Ghee 1 t.spoon
Mustard 1/4 t.spoon
Channa dhall 1/2 t.spoon
Urad dhall 1/2 t.spoon
Red chillies 2
Green chillies 2
Curry leaves a few
Cashews
Hing a small Pinch
Salt 1 t.spoon

Soak aval, salt in 1/4 cup of water for 10 minutes.

Fry mustard, urad dhall, channa dhall, hing, curry leaves,
red
chillies, chopped green chillies, and coconut in coconut
oil
until coconut turns slightly brown. Add soaked aval to
the
above, and simmer the stove and stir it well for 5 minutes.
Roast cashews in litte ghee, and add it to the above.

Curd Dosai
Ingredients
ParBoiled Rice- 1cup, Sour Curd- 1cup, Salt
Method:

Method
Soak Rice in water for 3 hours.Drain water and grind it
with curd and salt.If required add little water.The batter
should be very fine paste for good result. Make the dosas
as described in dosai.
The side dish for this is Tomato chutney.

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Breakfast

Five Star Indian Recipies

Date Filled Kozhukkatta

Ingredients
Rice flour 1 cup
Butter 1 tbsn
Dates 20
Grated coconut 1/2 cup
Salt As per taste

Method
Boil about 2 cups of water. Mix the flour with butter and
salt and then add enough water to make a dough with
which can be rolled into a ball. Keep covered.
Chope the dates very fine. Heat a pan and add dates and
coconut and mix well mashing the dates. Remove from
flame and let it cool.
Apply little oil on ur palms. Make little balls of 1 inch
diameter with the rice dough, press it on the palms and
put a tspn of date mix in the center and cover and make a
shape similar to kisses chocolate.(or balls again)
Boil water in a vegetable steamer or idli cooker and
steam the rice-date balls for about 5-10 minutes. Serve
hot.

Ghee Masala Dosa

Ingredients
Rice flour and urad flour- 3:1 ratio
Salt to taste
Ghee
Mashed potato masala- 1 cup

Method
Mix both the flours together with some water. Add salt to
taste. Cover and keep it in a warm place for about 7-8 hrs
to ferment.
Heat a flat pan (Thava) and Grease it with a spoon of oil.
Add some water in the dosa batter and make it into a thin
batter. Pour 1/2 cup of the batter in center of the pan
(tava) and quickly spread with outward spiral motion to
form a thin pancake of about 8 inches in diameter. Place
2 tsps of potato masala in the center. Dot the edges with
a tsp of ghee and cook until golden brown. Using a
spatula carefully fold the dosa and remove from the pan.
Repeat doing this with the remaining batter to make more
dosas. Serve hot with chutneys or sambar

Idiappam
Ingredients
Raw Rice 1 cup
Butter 1 tbsn
Salt As per taste

Method
Soak rice in water overnight.
Grind rice with enough water.
Heat a pan, add the ground rice and salt and stirring
continuously cook till all water is evapourated. Remove
from flame and mix butter.
After the mix is cooled make idiappams using idiappam
maker. Serve hot with stew.

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Five Star Indian Recipies

Idli
Ingredients

Method

Par-boiled rice - 3 cups

urud dal - 1 cup

Rinse and soak the above ingredients in water for about 23 hours.Then grind in a blender (with adding water in
steps).Add salt and keep it aside (to get sour)for 12 hours.
Take idli plates and place a drop of oil in each idli mould
and spread it over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker
and place the filled idli plates and cover with lid. Heat in
high for about 20 minutes.
Remove the plates from the vessel and remove the
idlis.Pour 2 tsp of sesame oil while serving.
Side dish - Sambar, dosai milagai powder, and coconut
chutney
While using pressure cooker for making idlis, the steam
hole should not be covered by adding the cooker weight.
Steam should escape freely.

Idli uppuma (from Idlis)

Ingredients

Method

Break idlis into small pieces (somewhat powdery

nature).

Heat a little oil and add mustard seeds, when it pops, add
1 tsp urud dal, 1/2 tsp gram dal and 1/2 cup chopped
onions, 3 green chillies(chopped), 2-3 pieces of chopped
ginger, few curry leaves. When the onions turn
colourless, add the powdered idlis. If required add
salt.Cook for 5 min until they mix up well..

Ilayada
Ingredients
Rice flour 1 cup
Salt as per taste
Butter 1 tbsn
Jackfruit preserve(chakkavarattiyathu)** 1/2 cup
Shredded coconut 1 cup
** Can be substitued with Shredded jaggery or
chopped dates.
t.

Method
Boil 2 cups of water. Mix rice flour with salt and butter
and then add enough boiling water to make a soft dough
similar to idiappam dough.
Heat Jaggery and coconut in a pan and to mix them well.
Take small balls(lemon size) from the dough and spread
it on banana leaf and keep a tablespoon full of jackfruitcoconut mix in the center and fold and press the edges to
seal. Steam the ada's in a vegatable steamer or idli
cooker. Serve ho

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Breakfast

Five Star Indian Recipies

Instant Home made idlis

Ingredients

Method

Rice flour- 2 1/2 ups, Urad dhall - 1 cup, Yeast- I

pinch, luke warm water- 2 tablespoons, salt 1teaspoon
Method: First soak the urad dhall in hot water for 45
Minutes and then grind it as a fine paste.

Then Mix 2 1/2 cups of Rice flour in water to get the

batter consistency and then add the urad dhall paste and
salt and the yeast soaked in luke warm water mix it well
and keep it aside for 1 hour and U can make fluffy idlis..!

Instant Sevai
Ingredients

Method

par boiled rice - 1/2 kg, salt - , water- 2 litres.

Soak par boiled rice for 3 hours. Add salt and grind into a
very very nice flour.Heat 1 tsp of oil in a fry pan and add
the ground flour.Stir slowly in low heat for 10 minutes or
until it becomes thick.Make this flour into large balls.
Heat 2 litres of water in a large surface vessel. Add the
large balls and allow to boil. It will then float on top.Place
these balls in a omappodi achu(very small holes) and
squeeze out on a large plate or large sheet of plastic
paper. Leave it in hot sun to dary and become crisp.
When sevai is required, Boil water and add this prepared
dry sevai to it. Then remove and drain the water. Now
instant sevai is ready.

Kaara kozhukkattai
Ingredients

Method

Rice flour - 1 cup, water 1 cup

Heat water to boil. Pour 2 tsp sesame oil in it and add

rice flour with constant stirring so that it becomes thick.
Cover and keep aside for 1/2 hour.To this flour, add red
chillie powder, salt and asafoetida and knead well. Make
very small balls of this and steam it on a plate inside the
idli cooker. In 1 tsp oil, add mustard seeds. When it
bursts, add these ball and fry well.

Kaaradai
Ingredients
Roast 200 g of raw rice and powder it into a nice
rava.Dry roast 2 tsp of cowgram.

Method
In a thick vessel, heat water to boil, and add the roasted
cowgram , coconut pieces(cut into very small pieces) and
1/2 tsp salt.When they are cooked, add the rawa and stir
into a paste. Flatten this flour ino round shape (the size of
urud vadai), place in idli plates and cook.

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Five Star Indian Recipies

Kali Kanzi Dosai

Ingredients

Method

Rice 2 cups
Coconut grated 1/2 cup
Coconut oil
Salt 1/2 t.spoon

Wet grind rice, coconut and salt finely.

Mix 4 t.spoons of the ground flour with 1/2 cup of water,
and
bring this to a boil and mix it with the remaining dosa flour.
Make regular dosas with coconut oil.

Kancheepuram idli
Ingredients

Method

par-boiled rice - 200g, Raw rice - 200g, Urud dal 200g

Soak the dal and rice separately for 2 hours. Grind
them separately to a coarse thick paste. Add 1/2
tsp salt and mix well. Keep it overnight. Next day,
when you are about to make idli, add 1 cup of thick
curd. Roast 6 cashewnuts, whole black peppers 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of
ginger in ghee and add it to the flour. Add about 1
cup of ghee to the flour.

Take a deep plate and pour 4 laddles of flour in it. Steam

it in a pressure cooker or idli cooker for about 20-30 min.
Remove from the stove.

Khaman Dhokla
Ingredients
For the batter:
1 cup Bengal gram flour (besan)
1 1/2 tbsps semolina (rawa)
1/2 tsp. citric acid
3 tsps sugar
1 tsp. green chili-ginger paste
1 1/2 tsps Eno's fruit salt
1 tbsp. chopped coriander, for garnishing
For the tempering:
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. sesame seeds (til)
2 green chilies, chopped
A pinch of asafoetida (hing)

Method
Mix together all the ingredients for the batter except the
fruit salt using enough water to make a thick batter.
Add in the fruit salt, sprinkle a little water over the fruit
salt and mix well.
When the mixture rises, pour it into a greased thali and
steam for about 10 minutes.
For the tempering, heat the oil in a small pan and add the
mustard seeds, sesame seeeds, green chilies and
asafoetida. When the mustard seeds crackle, add 1 tbsp.
of water and pour this over the steamed dhoklas.
Cut into pieces and serve with green chutney.

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Five Star Indian Recipies

Kozhukkatta
Ingredients

Method

Coarse ground rice flour* 1 cup

Cooking oil 1 tbsn
Mustard seeds 1 tbsn
Urid dal 1 tbsn
Water 2 cups
Cooking oil 1 tbsn
Salt as per taste

If u dont get coarse ground rice flour take normal rice

flour and sieve it through the finest sieve and take
whatever is retained on the sieve.
Heat oil in a deep pan and add mustard seeds and when
they crackle add urid dal and fry till browned.
Now add water and salt and bring to boil. Add rice flour
slowly, mixing well. Bring to boil and then reduce heat
and cook on medium heat till all water is absorbed.
Remove from flame.
When the rice is cool make walnut sized balls out of it
and steam them or cook them on an idli stand.
Serve hot with coconut chutney.

Kozhukkattai
Ingredients

Method

Rice flour - 1 cup, water 1 cup

Heat water to boil. Pour 2 tsp sesame oil in it and add

rice flour with constant stirring so that it becomes thick.
Cover and keep aside for 1/2 hour.Then take even sized
balls of this and shape it into a hollow hemisphere.
Grease the hand with sesame oil to get the shape
Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup
powdered jaggery, powdered cardomoms - 4 and leave for
5 min.Heat this mixture in low heat with constant stirring
until it comes as a paste. At this time add a tsp of ghee
and remove from the stove and make
Take uniform balls of the poornam and stuff the poornam
in the hemisphere and close it by extending the covering
flour.Place these in a plate and steam in a pressure
cooker or a large vessel until fully cooked.

Maida dosai
Ingredients
Mix maida:rice four in the ratio 2:1. Add about 2 tsp
of rava.Add water and mix.

Method
Let it be more thin than normal dosai.To this add chopped
green chillies, few cumin seeds, salt to taste(about 1
tsp). Add ome splattered mustard seeds. Make dosas as
described in masala dosai, but make the dosas more
thick.
The same procedure can be followed with wheat flour
instead of maida

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Five Star Indian Recipies

Maida Rava Dosa

Ingredients
Rava (semolina) - 1 cup
Maida (all purpose flour)- 1cup
Rice flour-1/2 cup
Salt to taste
Oil

Method
Mix the rice flour, maida and rava with some water and
make it into a smooth batter. Cover and keep it in a warm
place for about seven hours to ferment.
Heat a flat pan (Thava) and Grease it with a spoon of oil.
Add some water in the dosa batter and make it into a thin
batter. Pour 1/2 cup of the batter in center of the pan
(tava) and quickly spread with outward spiral motion to
form a thin pancake of about 8 inches in diameter. Dot
the edges with little oil and cook until golden brown.
Using a spatula carefully fold the dosa and remove from
the pan. Repeat doing this with the remaining batter to
make more dosas. Serve hot with chutneys or sambar.
We can also make gothumai (wheat) dosas in the same
way with out adding rava.

Mal Puris
Ingredients
1 litre full milk cream
4 tbsp maida (white flour)
3 tbsp sooji
1 kg sugar
1/2 litre water
Ghee (butter) for frying

Method
Boil milk so that it reduces to half of the original quantity.
2. Keep the reduced milk to cool and then add sooji and
maida together and mix so that it
does not form
lumps.
Keep the batter for 10-15 mins.
Take a pan and put in ghee for shallow frying.
5. Put 1 tbsp of batter in ghee and spread it (to give the
shape of a pancake) and cook on
slow fire.
Meanwhile, make sugar syrup with water.
Take out the pancakes when they are light brown and dip
them in sugar syrup.
Garnish with pista/dryfruits and serve hot.(with kheer or
Rabri)

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Manipal Idlis
Ingredients

Method

1 cup rava (sooji)

1 3/4 cups thick fresh yogurt
3 tsps ghee
1 tsp. mustard seeds
1 tsp. split black gram dal
1 tsp. split bengal gram
1 tsp. finely chopped ginger
1/4 cup grated coconut
1 1/2 tsp. salt
1/4 cup finely chopped coriander leaves
1/4 tsp baking powder

Heat the oil in a pan and add mustard seds. When they
sputter add the grams. Fry until light brown.
Add chilies, ginger, coconut, salt and rava. Fry for two
minutes over medium heat. Cool.
Add yogurt (curd), coriander leaves and baking powder to
the rava mixture. Pour into 12 lightly greased moulds of
an idli stand. Steam for ten minutes.
Cool slightly before removing from moulds. Serve with
saar and mint chutney.

Masala Dosai
Ingredients

Method

Par Boiled rice - 2 cups

Raw rice - 2cups
Urud Dal - 1 cup
Fenugreek seeds - 1 tsp

Rinse the above ingredients in water for about 2-3

hours.Then grind in a blender (with adding water in steps)
into a very fine flour.Add salt and keep it aside (to get
sour)for 12 hours.
Heat the pan and spread a drop of oil on it.When the pan
is fully heated, take some flour and spread it on the pan
into a round shape.Turn it over so that both sides are
cooked well.When it is almost cooked spread a teaspoon
of coconut chutney over it.Place some potato curry and
roll the dosai on both sides and move it to a plate.

Milk Appam
Ingredients

Method

Rice flour - 1 cup, grated coconut - 1/2 cup, sugar 50g, salt - 1 pinch, cardomom - 3, oil for frying

Grind coconut and take the milk. Heat 1 cup of water and
when it comes to boil, add the rice flour to make a paste.
To this, add the coconut milk, sugar, salt and cardomom
and mix to the consistency of Dosai batter. With a
spoon, pour one by one in oil and fry. Turn it over in oil
until it is fully cooked.

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Moor Kali
Ingredients

Method

Rice flour 1 cup

Butter milk 2 cups
Hing a small pinch
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Green Chilles 6-8
Curry leaves a small bunch
Vetha Mulaka (dried red chilles in buttermilk)
Optional
Cooking oil 2 t.spoon
Salt 3/4 t.spoon

Make a batter with rice flour, butter milk, and salt.

Fry mustard in oil and wait till it splatters, then add urad
dhall, hing, curry leaves, vetha mulaka, and green chilles,
and
wait for a few minutes, and then add the rice flour batter.
Keep
stirring until the rice flour gets cooked, usually takes
about
10 minutes.

Oatmeal Pancake
Ingredients

Method

Quick cooking oats 1 cups

Yogurt cup
Baking powder tspn
Veg oil 2 tbsn
Egg 1
Sugar 1tbsn
Salt tbsn
Water cup

Grind oats in a blender.

Mix all the ingredients in a blender to get a smooth
batter.
Pour about 4 tbsn batter on hot thava and cook on both
sides till brown
Serve hot topped with butter and honey.

Onion Rava Dosa

Ingredients
Rava (semolina) - 1 cup
Rice flour-1 cup
Green chilies- 3 (chopped)
Finely grated ginger- 1/2-inch
Black pepper- 1/2 tsp
Cumin seeds- 1/4 tsp
Salt to taste
A pinch of asafetida
Onions- 3 (finely chopped)
Cashew nuts- 3 tsp (roasted & broken)
Oil

Method
Mix the rice flour and rava with some water and make it
into a smooth batter. Add the asafetida, cumin seeds and
salt. Cover and keep it in a warm place for about seven
hours to ferment.
Mix the chopped onions, green chilies, ginger, cashew
nuts and black pepper in a bowl and keep it aside.
Heat a flat pan (Thava) and Grease it with a spoon of oil.
Add some water in the dosa batter and make it into a thin
batter. Pour 1/2 cup of the batter in center of the pan
(tava) and quickly spread with outward spiral motion to
form a thin pancake of about 8 inches in diameter.
Sprinkle some onion- green chili mixture on top of it. Dot
the edges with little oil and cook until golden brown.
Using a spatula carefully fold the dosa and remove from
the pan. Repeat doing this with the remaining batter to
make more dosas. Serve hot with chutneys or sambar.

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Ordinary Adai
Ingredients

Method

Thuvar dhall 2 cups

Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai

Rinse and soak thuvar dhall, channa dhall, urad dhall,

moong
dhall, and cream of rice together in 6 cups of water.
Grind the above coarsely with salt, hing, green chilles
and red chillies.
Method to make Addai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot nonstick
pan, and put 1 t.spoon of oil around it. Let it cook on this
side for a few minutes, and then turn over to the other
side, and
put 1 t.spoon of oil around it. Wait till the addai turns
brown.
Serve it hot with any chutney, or with some jaggery.

Paal kozhukkattai
Ingredients

Method

Rice - 200g, jaggery or sugar - 200g, milk - 1 litre,

cardomoms - 10, grated coconut - 1 cup, ghee - 2
tsp
Soak rice for 1/2 hour Grind into a nice flour by
adding minimum water

Heat 1/4 water in a thick vessel. Add the flour to the

water and stir thoroughly so that the dough is cooked and
becomes a thick paste. when it is cold and soft make
this into small balls. Place this balls inside a plate inside
a pressure cooker and steam them .
Mix one cup of milk and 1 cup of water and heat. Add the
balls into the milk and allow to boil. When fully cooked
the balls will float on top. Collect these balls in a separate
vessel
Grind the coconut into a nice paste .Once all the balls
are cooked heat the remaining milk and add the ground
coconut. Heat until it is cooked well. Add sugar /Jaggery
and stir well . Add the cooked balls . Roast the
cardomom in ghee and add it to the mix. Serve hot

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ParBoiled Rice Kozhukattai

Ingredients

Method

Parboiled Rice- 2 cups, Coconut grated- 1-11/2

cups, Mustard seeds- Half tbsp, Channa dhal- Half
tbsp, Urud dhal- Half tbsp, Salt,Red chillies & Curry
leaves- 2-3

1.Soak the rice in water for 2 hrs.

2.Drain the water & grind the rice with coconut in a
blender by adding little water to it.
3.Make it to a fine paste and add salt to the mix.
4.Heat oil in a thick bottomed vessel,add mustard
seeds,urud dhal,channa dhal.
5.After the seeds crackle,add redchillies and curry leaves
to it.
6.Then,pour the dough and keep stirring in medium
heat,till it becomes thick.
7.Remove from stove,prepare oval balls(shape of an egg)
from this and steam cook in idli pan(15-20 mins).
8.Remove from stove and the kozhukkattai is ready to be
served with chutney and sambhar.
Note: This receipe can be had for dinner or for the evening
tiffin,and is very good to be used for the next day too

Paruppu podi
Ingredients
gram dal - 1 cup
toor dal or Pottu kadalai - 1 cup
whole red peppers - 5

Method
Roast the above without oil, add 1/3 tsp salt and 1/4 tsp
asafoetida and grind into a very fine powder.

Peseret
Ingredients
Whole Moong dhall 2 cups
Rice 4 t.spoons
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies 2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making peseret

Method
Rinse and soak whole moong dhall and rice in water for 4
hours.
Grind the above with green chilles, red chillies, ginger,
cumin
seeds, salt and little onion.
Fry the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of
onions on
the dosa and fold the dosa before serving. Serve with
corriander
chutney or onion chutney.

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Pidi kozhukkattai
Ingredients

Method

Rice - 250 gms , Salt - 1/2 tsp , grated coconut - 1

cup , mustard seeds - 1/2 tsp , asafoetida - 1/4 tsp
, gram dal - 1 tsp, urud dal - 1 tsp , red chillis - 4 ,
curry leaves - 1 twig, oil- 1/4 cup
optional - cumin seeds - 1/2 tsp , toor dal - 2 tsp ,
black pepper corn - 1/2 tsp - Grind

Grind rice coarsely like rava . Heat oil and Roast red
chillis. Add mustard seeds. Whn it pops add urud dal and
gram dal. When they are roasted curry leaves and crated
coconut and roast slightly. The coconut should not
become too red. Add 4 cups of water and salt to this mix
and bring it to boil. Add the rava and stir untl it is cooked
well and themix becomes thick.
When it is hot and when the hand can withstand the heat
make this mix into a desired shape. Place these shapes
on idli plates inside a cooker and steam them.

Plain Rice Dosai (Kal Dosai)

Ingredients

Method

Mix par boiled rice : raw rice in the ratiio 1:1 and
soak for 4 hours. Grind into a fine and very thick
batter.

Add coconut milk to make the flour more thin. Add salt
and make dosas as described in masala dosai.

Poha Upma
Ingredients
2 cups poha (beaten rice)
1 potato, boiled, peeled & chopped into cubes
1/2 cup onion, chopped finely
2 green chilies, chopped finely
2 dry red chilies, broken into pieces
Salt to taste
1 tsp turmeric powder
1 tbsp coriander leaves for garnishing
For seasoning:
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tsp curry leaves
1 tbsp oil

Method
Wash the poha and soak in 1/2 cup of water for about 5
to 7 minutes.
In a pan heat the oil. Add all the seasoning ingredients
and fry for 3 minutes. Then add the chopped onions,
green chilies, red chilies and saut until golden brown.
Then add the boiled potatoes, turmeric powder, salt and
mix well. Finally, add the soaked poha and mix well.
Keep on low heat for about 5 minutes.
Serve hot garnished with coriander leaves

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Poori
Ingredients

Method

Take 1/4 kg wheat flour, add 1/2 tsp salt, 3 tsp oil
and knead it well by adding water in steps so that it
becomes soft.

Make this into smooth round even sized balls.Using a

roller flatten the balls one by one to make it round and flat
of medium thickness.
Deep fry this in oil till the poori pops fully and then remove
it from the frying pan.
Side dish - potato curry, Channa masala or chappathi dal

Poori Masala
Ingredients

Method

Wheat flour 2 cup

Rava 3 t.spoons
Salt 1/4 t.spoon
Cooking Oil for frying

Soak rava in little water for 15 minutes.

Knead wheat flour, rava and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin
crust
with a rolling pin and deep fry in oil.

Pori uppuma
Ingredients

Method

Puffed rice - 1 cup, onions chopped- 1/4 cup,

mustard seeds - 1 tsp, urud dal - 1 tsp, gram dal -1
tsp, grated cocfonut - 1 tsp, oil - 2 tsp

Heat oil in a frying pan and add mustard seeds.when it

pops, add the urud dal, gram dal,red cfhillies, curry
leaves. and coconut.wait until they get roasted. Now, put
thev puffed rice in a bowl of water and take out
immediately.Add it to the pan and heat cfor 2 minutes

Potato upma
Ingredients

Method

potato- 1/2 kg, red chillies - 1, green chillies- 4,

ginger - small piece, Mustard seeds- 1Tsp., Cumin
seeds- 1 Tsp.

Boil potatoes with some salt added to it. Then peel them
off and mash the potatoes to a paste. Heat the oil in a
pan and add mustard seeds,cumin seeds,red chillies and
when they start to pop up,add green chillies and finely
chopped ginger pieces. Then add the mashed potatoes to
it and cook until it gets brown. When it cools a bit, add 2
tsp. of lemon juice to it. Note: Add saffron to the oil first,
so that the potatoes dont stick to the pan.

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Pottukadala-Carrot Ada
Ingredients
Pottukadala 1 cup
Carrot 1 medium (chopped)
Curry leaves 1 sprig
Pearl onion 10
Pepper tspn
Salt as per taste
Butter tspn

Method
Grind all ingredients except butter to get a coarse paste
adding little water.
Heat a nonstick griddle and apply butter. Take 4 tbsn of
batter and spread into a 4 inch thick circle. Cook covered
on both sides till browned
Serve hot.

Puri
Ingredients
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste

Method
Measure flour in bowl. Slowly add about 3/4 cup warm
water, just enough to form a firm dough, and knead till
smooth. Cover, let rest at least 1/2 hour, and knead again
briefly. If resting more than 1 hour, punch and knead
dough again before rolling out.
Divide into small balls about golf-ball size, and roll out
into 6" rounds on an oiled board. Heat vegetable oil in a
wok or saucepan. Add a little salt to the oil to keep it
from smoking. Fry the puri one at a time, holding them
under the oil on the first side until they puff. Turn and fry
till light brown; drain.
Serve as soon as possible; these breads are not as good
later.
Puri are traditionally served with any or all of the following:
Chana, Black-eyed Pea Curry, Spinach Dal, Potato
Curry, Brussels Sprouts, and anything with yogurt in it;
Potato Curry is the best.
For spicy puris:
When making the dough, add to the dry ingredients
pinches of:
turmeric
hot pepper
cumin/coriander powder
hing

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Puris
Ingredients

Method

Wheat flour (atta)- 2 cups

or
All purpose flour (maida)- 2 cups
Dalda- 2 tablespoons
Milk- 5 tablespoons
Salt to taste
Oil

Mix the flour, dalda, milk and salt with little water. Knead
well to make smooth dough. Cover with wet muslin cloth
and set aside for an hour. Make lemon sized balls out of
the dough. Roll out each ball into flat round shape using a
rolling pin. Dust it with some flour. Repeat this with all the
remaining balls.
Heat a cup of oil in a deep curved pan (kadai). Put the
puris in the hot oil and cook until both the sides are
golden brown. Press the puris with the spatula to puff up
in between the process. Repeat this with all the puris.
Serve hot with channa masala or mashed potato masala
or any kurma.

Puttu
Ingredients

Method

Rice flour 1 cup

Milk about cup(as required for mixing)
Salt As per taste
Grated coconut 1 cup

Mix rice flour and salt. Start adding milk little by little to
rice flour and mix well till u reach a stage where the rice
flour will be moist, but if you make a ball out of it will
crumble.
Take puttu maker (or a vegetable steamer layered with a
moist cloth) and make alternate layers of coconut and
rice flour.
Steam till done and serve hot with channa curry or
banana and ghee.

Quick Rava Idli

Ingredients
Rava(Semolina) 1 cup
Sour Yogurt 1 cup
Water 1/4 cup
Salt As per taste
Ghee 1 tbsn
Chopped Coariander leaves 1/4 cup
Chopped green chillies 1 tbsn

Method
Mix rava, yogurt and salt.Keep aside for one hour.
After one hour, mix water if the mixture is very thick.Heat
ghee and add to the mixture. Mix coariander leaves and
green chillies.
Make idlies in an idli maker or steam cook in small
containers in a vegetable steamer. Serve hot with coconut
chutney.

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Rava Adai
Ingredients

Method

2 cups Bombay rava, 1 cup grated carrot, 1 cup

grated coconut, Half cup finely chopped coriander, 2
to 3 green chillies finely chopped, salt to taste.

Mix all the ingredients by adding water little by little into a

thick batter.
Heat a griddle or dosai tawa and put one ladle of the
above batter and pat it by hand into a round shape. Pour
oil all round and turn it and cook the other side also and
remove from the tava when fully cooked.

Rava Dhokla
Ingredients
250 gms gram flour
3 tsp lemon salt
2 tsp cooking soda
3 tsp sugar
A pinch of turmeric
Salt to taste
30 gms refined oil
10 gms mustard seeds
A pinch of asafoetida
4 green chilies
3 red chilies
1/4 cup grated coconut
Cilantro for garnishing

Method
Sieve the flour, add sufficient water and make a fine
batter.
To this batter, add lemon salt, sugar, cooking soda,
turmeric, salt to taste and mix well until the batter rises
and foam forms.
Add water to the pressure cooker and boil for some time.
In another small bowl, add the batter and arrange in the
cooker. Cook the batter on steam for 15 minutes.
Remove bowl from the cooker, cut the dhoklas into
diamond shapes and arrange them on a plate.
Heat oil in a pan and season with mustard seeds, red
chilies, asafoetida, green chilies and pour over the
dhoklas.
Sprinkle grated coconut on the top of the dhoklas,
garnish with cilantro and serve hot.

Rava Dosa
Ingredients
Rava 1/2 cup
Rice flour 1/2 cup
Cumin seeds 1 tspn (crushed with hand)
Salt As per taste
Pepper tspn
Cilantro chopped 2 tbsn
Cooking oil As required

Method
Mix rava andrice flour with enough water to get the
consistency of dosa batter.
Add all other ingredients and add more water if required.
Heat a griddle and apply little oil on it. Pour about 4 tbsn
each of batter on to the thava and make dosas.
Serve hot with coconut chuntney.

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Rava Dosai
Ingredients

Method

Cream of Wheat (Rava) 1 cup

Rice flour 1 cup
All purpose flour (Maida) 1 cup
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Green chilles 6-8 finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Cilantro finely chopped
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoon per dosai

Mix rava, maida, and rice flour in water to make slightly

watery
batter.
Add all the other ingredients except oil, to the above
batter.
Keep this batter in room temperature for atleast 20
minutes
before making dosas.

Rava idli
Ingredients

Method

Soak 2 cups of rawa in sour curd for 2 hours. Soak

1/2 cup urud dal for 1 - 11/2 hours and grind nicely.

Mix the soaked rave and the ground urud dal , add salt
and leave it for 1/2 hour. Then make idlis as described in
idli.

Rava Uppma
Ingredients
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon

Method
Dry roast rava in a pan for a 5 minutes and keep it aside.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green
chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil. Now add salt, ghee, and 1 t.spoon
cooking oil. After a few minutes add the roasted rava, and
stir it continously until the rava gets cooked (approx. 5-10
minutes).

Rawa idli (without urud dal)

Ingredients

Method

Soak rawa in sour curd for 1 hour. In 4 tsp of ghee,

fry the following: 1 tsp whole black peppers, .

When it bursts, add few cashews, a bunch of curry leaves

and add it to the soaked rawa. Add salt. Then make idlis
as described in idli.

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Rice Dosai
Ingredients

Method

White Rice- 1 cup, Salt - 1 Tsp or As desired,

Water- 2 1/2 cups, Jaggery- 4 Tbsps, Fresh Shred
Coconut- 4 Tbsps, Oil

1.Soak the rice in water for about an hour.

2.Drain the water. Grind the rice with salt, adding 1 1/2
cups of water. The rice should be very finely ground (grind
for about 5 minutes in the mixer).
3.Transfer this rice mixture into a vessel & add 1 more
cup of water to it. Don't be alarmed that the batter is so
watery. It HAS to be very watery so that the dosais come
out thin & crisp.
4.Heat non-stick dosai tava till it is very hot. Sprinkle
some veg. oil(1/2 tsp).
5.Using a spoon(the usual one which is used to spread
dosai), just "sprinkle" the batter on the hot tava unevenly.
Do NOT use the back of the spoon to spread out the
batter as is usually done.
6. Leave it to cook for about 2 minutes (or till it is crisp)
and using a laddle, remove the dosai.
With this quantity, you can make upto 10 dosais.This is
taken along with sweet side dish.

Rice Pancakes (Dosa)

Ingredients
Rice flour and urad flour- 3:1 ratio
Salt to taste
Oil

Method
Mix both the flours together with some water. Add salt to
taste. Cover and keep it in a warm place for about 7-8 hrs
to ferment.
Heat a flat pan (Thava) and Grease it with a spoon of oil.
Add some water in the dosa batter and make it into a thin
batter. Pour 1/2 cup of the batter in center of the pan
(tava) and quickly spread with outward spiral motion to
form a thin pancake of about 8 inches in diameter. Dot
the edges with little oil and cook until golden brown.
Using a spatula carefully fold the dosa and remove from
the pan. Repeat doing this with the remaining batter to
make more dosas. Serve hot with chutneys or sambar.

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Rice Upma
Ingredients
Rice 1 cup
Onion 1 Chopped
Ginger 2 tbsn chopped
Green chilly 1 chopped
Curry leaves 1 sprig
Urid daL 1 tbsn
Mustard 1 tbsn
Red chilly 1
Coconut oil 2 tbsn
Coconut (optional) cup grated
Ghee 1 tbsn.

Method
Heat oil in a pan (preferably pressure pan) add mustard
seeds. When they crackle, add urid dal curry leaves and
red chilly fry till urid dal is golden brown.
Now add Chopped onion, ginger and green chilly and fry
for a while.
Add 2 cups of water and salt. When water starts boiling
add rice and cook over medium heat till rice is done. (Or
pressure cook).
Add Ghee and garnish with coconut. Serve hot with
coconut chutney

Rice Uppma Method 1

Ingredients

Method

Cream of rice 2 cups or 2 cups coraseley grounded

rice
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Red chillies 5
Hing a small pinch
Coconut grated 1/4 cup
Coconut oil 3 t.spoon
Ghee 1 t.spoon
Curry leaves a few
Salt 1 t.spoons

Grind thuvar dhall, methi, and rice (don't grind if you are
using cream of rice) corasely and keep it aside.
Fry mustrad, urad dhall, channa dhall, red chilles, hing,
and curry leaves in coconut oil. Add 4 cups of water to
the
above and let it boil for 10 minutes. Now add salt,
coconut,
and the ground mixture and pressure cook this for 10-15
minutes.

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Rice Uppma Method 2

Ingredients

Method

Cream of rice 2 cups

Thuvar dhall 4 t.spoons
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Red chillies 2+1
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Curry leaves a few
Coconut grated 1/2 cup
Salt 3/4 t.spoon
Cooking oil 2 t.spoon
Coconut oil 3 t.spoon

Dry grind pepper, cumin seeds, thuvar dhall, and 2 red

chilles
coarseley.
Fry mustrad, urad dhall, channa dhall, 1 red chilles, hing,
and curry leaves in coconut oil. Add 4 cups of water to
the
above and let it boil for 10 minutes. Now add salt,
coconut,
cream of rice, and the ground masala and pressure cook
this
for 10-15 minutes. Add 2 t.spoons of coconut oil to this
and mix it well.

Rice Uppuma
Ingredients
Rice rawa - 1 cup, water - 3 cups ,
In a pan, heat 6 tsp of oil and add 1/2 tsp mustard
seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies,
a pich of asafoetida.

Method
add 6 tsp grated coconut and fry lightly.Now add 3 cups
water and when it comes to boil, add 1 cup of rice rawa
and stir well until it becomes somewhat powdery and
soft. Add a bunch of curry leaves. Add 2 tsp of ghee while
serving.

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Roti Chanai
Ingredients

Method

2 C Flour
1 C of liquid (half milk & water)
1/2 tsp each of salt & sugar
3/4 C of melted butter/ghee (if preferred) or pam

Mix the flour and salt, sugar and liquid to a med. soft
dough. Add more liquid if it is too dry or add more flour
gradually if too wet (due to humidity). Then when dough is
kneaded till smooth, break it into small golf ball size, rub
them with some butter (from tub-ok) then place them in a
big bowl. Cover them up for rest at least 4-6 hours , best
overnite.
Then on work surface spray some pam and then pat the
ball of dough, then roll it til the best you can, then use
your fingers to pull all around till a nice thin pastry is
achieved . Sprinkle some of the melted butter or ghee or
pam and pull them up as it drapes then make it into a
circular shape, tucking the end under. Or just fold it but
sprinkle a little after the 2 sides are folded before the
other 2 flaps are down to create the layered texture.
Heat pan and lightly oil or pam and fry on med. low then
pressing it down gently as it puffs up to enable all layers
to cook esp. if made into turban rolls.
When the white colour dough turns into opaque and light
golden brown, its done.
Serve with dhal/chicken curry or just sugar or jam.
Happy cooking. But start out with a small amount to get
the hang of spreading out the pastry dough.
Actually, this roti canai or turban bread which we
sometimes call it is very versatile that you can make any
amount of flour or dough which the liquid just varies till it
makes a nice med. dough. I just use a chinese soup
spoon to scoop the flour.

Salt kozhukkattai
Ingredients
Soak 100g urud dal for 1 hour. Add 3 green chillies,
1/4 tsp salt, a pinch of asafoetida and grind it into a
thick coarse paste.

Method
Place this on idli plates and steam. Remove and when it
cools a little separate them gently.
Heat 4 tsp of oil in a fry pan, add mustard seeds. When it
pops, add 6 tsp of grated coconut, cooked urud dal mix.
Add a bunch of curry leaves.
Using this as stuffing, make kozhukkattais as described
in kozhukattai.

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Sevai (Idiyappam)
Ingredients

Method

Heat 4 cups of water in a vessel and bring it to boil.

To this add 2 cups of rice flour(you may mix some
sago with rice and powder in a flour mill) and stir
well so that it becomes thick paste.

Add a pinch of salt and stir well. Using this flour in

omappodi achu, squeeze into the form of long threads on
a plate. (you can use idli plates for this) and steam it in a
large vessel or a pressure cooker.
Now the sevai is ready . For serving follow the procedure
for lime rice or coconut rice, using this preparation in the
place of rice.

Soft Idli
Ingredients
Par boiled 3 cups
Urad dhall 2.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons
A pinch of baking soda

Method
Rinse and soak par boiled rice and urad dhall in water for
2
hours. Grind the above coarsley and add hing and salt and
a pinch of baking soda to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and
ghee. Add
this to the flour. Add dried ginger powder and mix
everything
together.
Coat a flat vessal with oil, and pour the idli flour into this
and pressure cook for 45 minutes in low heat without
pressure
cooker weight.

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Sooji Appam
Ingredients

Method

rava - 1 cup, water - 3 cups, maida - 1 1/2 cup,

jaggery(grated) - 2 cups, cardamom - 6, ghee - 3
tablespoon, oil for frying

Roast rava in ghee. See that it does not become red. Boil
water in a vessel. When the water is boiled add rava and
cook well until the rava is cooked fully. When it is almost
done, add the grated jaggery and powdered cardamom
and stir well until it becomes non-sticky. Make small size
balls and keep aside.
Outer Cover: Add 3 teaspoons of oil to maida and make a
very soft dough and leave it covered with a piece of wet
cloth for 1/2 an hour. Make small size balls.
Take a sheet of plastic paper and grease it with oil. Take
a ball of the outer dough and flatten it by hand to make a
round flat shape. Grease the hand with oil while flattening
it. Place a ball of the stuffing on this and close with the
outer dough and flatten it again. Deep fry in oil turning
over occasionally till it becomes golden brown. When
removing from oil, place it between two flat plates and
squeeze out the excess oil. Suji appam is now ready to
serve.

Spicy Dosai (Kara Dosai)

Ingredients

Method

1/2 cup toor dal,1/2 cup par boiled rice, 1/2 cup raw
rice small ball of tamarind,salt,cumminseeds,1/4
teaspoon of pepper, shredded coconut,coriander
seeds, 10 red chillies.

Soak dal and rice together in water for an hour and grind
with all the above ingredients together.Heat the pan and
pour oil.Then spread the batter(dosa paste) and wait until
it turns to golden brown and turn it to the other side.Serve
hot with mint or onion chutney

Spinach Dosa
Ingredients
Channa dal flour(Besan) 1/2 cup
Rice flour 1/2 cup
Water 1 cup(more if required)
Salt As per taste
Asaphoetida 1/4 tspn
Spinach 3 cups
Red pearl onion 10
Ginger 1 inch piece
Green chilly 3-4

Method
Mix rice flour and besan with water,salt and asephoetida.
to get a batter like the normal dosa batter.
Put all other ingredients in a food processor and chop
well. Add this to the batter and mix well.
Heat a griddle and apply little oil on it. Pour about 4 tbsn
each of batter on to the thava and make dosas.
Serve hot with coconut chuntney.

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Sprout Dosa
Ingredients
Moong whole(cheru payar) cup
Rice 1 cup
Salt As per taste

Method
Put all the ingredients in a Blender and blend until
smooth.
Pour into 2 glsses and serve immediately.

Make sprouts out of Moong.

Soak rice overnight.
Grind rice and sprouts adding enough water. Add
salt.
Heat a nonstick griddle and apply oil on it. Pour
about 4 tbsn of batter cook covered till done on both
sides.
Cappucino Shake
Strong coffee 1/2 cup
Condensed milk 1/2 cup
Sugar 4-5 tspn
Ice cubes 1/2 cup
Cinnamon a pinch

Steamed Rice Cake (Idli)

Ingredients
Urad dhal- 2 cups washed & drained
Par boiled rice- 4 cups (washed & drained)
Salt to taste
Baking Soda- 2 tsp.
Oil- 3 tsp.

Method
Soak urad dhal & rice separately for about 6 hours. Drain
the excess water. Grind the rice into a coarse paste by
adding some water. Then grind the urad dhal separately
into a smooth paste. Mix both the ground paste together
and add salt to taste.
Cover and keep in a warm place overnight to ferment.
Next day, add the baking soda and mix well.
Grease the idli plates (idli moulds) with little oil and pour
2 tablespoons of the idli batter in each mould. Pour a cup
of water in a pressure cooker and place the idli moulds in
it. Steam cook for 15-20 minutes. To check whether it is
cooked or not, touch one of the idlis with your finger if it
comes out clean its cooked. Remove them using a
spoon. Serve warm with any of the chutneys (coconut,
tomato, mint or coriander chutney) or sambar.

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Sweet Adai
Ingredients

Method

rice - 200g, jaggery - 150g, cardomoms -6, coconut

pieces - 4 tsp, cow gram - 2 tsp, ghee - 2 tsp,
water - 2 cups

Roast 200 g of raw rice and powder it into a nice rava.Dry

roast 2 tsp of cowgram. In a thick vessel, heat water, and
add the roasted cowgram, coconut pieces(cut into very
small pieces) and rice rawa. Cook for 5 minutes until the
rawa is fully cooked. Add jaggery and stir into a paste.
Add 2 tsp of ghee and cardomoms and mix.Flatten this
flour into round shape (the size of urud vadai), place in idli
plates and cook

Sweet Puttu
Ingredients
Dry roast 400g of rice and powder it finely. Heat
equal quantity of water to lukewarm, add a pinch of
salt and 1/4 tsp turmeric powder. Pour this water
into the powdered rice and mix into a paste. Steam
this paste in a pressure cooker fully until you get 45 whistles.

Method
To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and
1/4 cup grated coconut and make syrup out of jaggery as
described in sesame balls
Break the cooked rice dough into fine pieces, and mix it
with the jaggery syrup. Add roasted cashewnuts.

Tamarind Aval Upma

Ingredients
Aval(Rice Flake)- 1 cup, Tamarind (lemon size),
Redchillies- 6, Mustard Seeds- 1/2tsp, Urad dal1/2tsp, turmeric powder- 1/4tsp

Method
Add two cups of water to tamarind and take extract.Add
salt to it and keep aside.In a frying pan heat 5 tsp of oil
and add red chillies,musturd seeds,urad dal,a pinch of
asafoetida and when it pops add the tamarind
extract,turmeric powder and heat it. When it comes to
boil add aval, stir it and cook for 3 mins

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Tamarind Uppma
Ingredients

Method

Cream of rice 2 cups or rice rava

Tamarind paste 1 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Methi 1/2 t.spoon
Hing a small pinch
Red chillies 6
Turmeric 1/4 t.spoon
Curry leaves
Cooking Oil 4 t.spoons
Salt 1 t.spoon

Dry roast methi, and grind it into a powder and keep it

aside.
Fry mustard, urad dhall, channa dhall, hing, red chillies,
and
curry leaves in oil. Add 6 cups of water to the above and
let it
cook for sometime, and now add turmeric, salt and
tamarind paste,
and let it cook for sometime. Now add cream of rice and
keep
stiring until cream of rice gets cooked. Finally add the
ground
methi powder.

Thaval Adai
Ingredients

Method

Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Curry leaves
Oil 2 t.spoons
Ghee 2 t.spoons

Rinse and soak rice, channa dhall, thuvar dhall, and urad
dhall
in water for 1 hour. Wet grind the above coarsley with red
chillies and salt.
Heat oil and ghee in a pan, and add cumin seeds,
pepper, hing,
and curry leaves, and mix it with the batter.
Make them similar to addai's.

Tomato dosai
Ingredients

Method

raw rice - 1 cup, par boiled rice - 1 cup, urud dal 1/4 cup, toor dal - 1 tsp, gram dal - 1 tsp

Soak the above in water for at least 4 hours. Grind 2 large

tomatoes into a watery liquid. Grind the soaked
ingredients using the tomato liquid insdtead of water into
a very fine paste. Make the dosas as described in dosai.
The side dish for this is coconut chutney, and sambar

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Five Star Indian Recipies

UPMA
Ingredients
1 cup
Cream of wheat
Onion cut lengthwise
1 tsp
Salt
1/4 tsp
Mustard seeds
1/8 tsp
Urad dal
Cashew-nut
1/4
Lemon
1/2 cup
Peas
1 clove
Garlic
1/10" piece Ginger
Green chili cut into small pieces.

Method
Fry cream of wheat on a dry pan for 5 minutes and set
aside.
Put two tablespoons of oil in a pan and heat. Add
mustard seeds, Urad
dal, cashewnut, and garlic clove. Wait till mustard seeds
stop
splitting. Add the onion, chili, and ginger and fry till the
onion
turns brown. Add cream of wheat and fry for 3-5
minutes. Add salt and
peas. Add two cups of boiling water and stir for 2
minutes. (Switch
off the stove as soon as the water is poured.)
Cover the vessel for 4 minutes. Add lime if needed.

Upma With Puffed Rice

Ingredients
4-5 cups puffed rice (maramaraalu-borugulu)
1 onion, chopped
1 small cucumber, chopped
Juice of 1/2 lemon
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered
Salt to taste
For the seasoning:
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin

Method
Clean puffed rice, wash and drain. Keep it aside. Heat oil
in a wok and prepare the seasoning. Add chopped
onions, cucumber, slit green chilies, curry leaves and fry
till onions turn pink in color.
Add salt, turmeric powder and puffed Bengal gram powder
to the puffed rice and mix. Add this mix to the onions and
mix well.
Cover the wok and cook on a low flame till the contents
become hot, stirring in between. Add lemon juice and
coriander leaves. Serve hot.
Variations:
Add a few finely chopped potato pieces to the onions.
Add 1 tomato, chopped to the seasoning towards the
end. Can be prepared without onions.

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Urad Dhall Poori

Ingredients

Method

Wheat flour 1 cup

All purpose flour (Maida) 1 cup
Urad dhall 1/2 cup
Green chillies 2-3
Cumin seeds 1/4 t.spoon
Salt 1/4 t.spoon
Cooking oil for frying

Soak urad dhall in little water for 10 minutes.

Grind the soaked urad dhall, green chillies, cumin seeds,
and
little salt coarsely with less water. Make small balls and
keep
them aside.
Fry the ground masala in little oil until the flavour comes
out,
for 5-10 minutes.
Knead wheat flour, all purpose flour, 2 t.spoons cooking
oil,
and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin
crust
with a rolling pin and stuff 1 masala ball and roll it into a
thin crust and deep fry in oil.

Uthappam
Ingredients

Method

Par boiled rice - 4 cups, Urud dal -1/2 cup,

fenugreek seeds - 2 tsp
Soak the above in water for about 4 - 5 hours and
grind into a fine flour. Leave it for about 8 hours to
become sour.

Heat a dosa tawa and spread a tsp of oil over it. When it
becomes hot enough, place a laddle of flour and spread
on it(it should be thick than a normal dosa). When it is
cokked on one side, turn over, add a tsp of oil all over its
edge and remove when fully cooked.
Side dish -Sambar, curd

Vegetable aval uppuma

Ingredients

Method

aval 200gm , beans 100gm , cauliflower.100gm ,

carrot 50gm , greenpeas 50gm , karuveppilai 12
leaves , onion 1 (big) , green chillies 3(cut
lenghthwise) , salt 1/2 tsp , oil 2tablespoon , Jeera
1/2 tsp , ghee 2 tsp , garam masala powder 1 tsp

Clean and soak aval in 400ml.water.Keep it for half an

hour. Cut all the vegetables into thin long pieces.In a
kadai pour oil and heat. put jeera then add the veg.When
it is cooked add salt and aval(after draining water). Cook
for somemore time a few min. only. Add karuveppilai. Add
2 tsp ghee and garammasala powder.Serve hot any raitha
will be a side dish

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Five Star Indian Recipies

Vegetable Rava Uppma

Ingredients

Method

Vegetables - onions, carrot, peas, potatatoes, bell

pepper,
beans, and cauliflour washed and chopped
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon

Dry roast rava in a pan for a 5 minutes and keep it aside.

Boil all the vegetables with 1/2 t.spoon salt.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green
chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil. Now add vegetables, salt, ghee,
and 1
t.spoon cooking oil. After a few minutes add the roasted
rava,
and stir it continously until the rava gets cooked (approx.
5-10
minutes).

Vella (Jaggery) Dosai

Ingredients
Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut 1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai

Method
Melt jaggery in 2 cups of boiling water and let it cool.
Mix wheat flour, rice flour, rava, maida, cardamon, and
coconut
with the melted jaggery, and make a fine batter.
Method to make Vella Dosai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot nonstick
pan, and put 1 t.spoon of ghee around it. Let it cook on
this
side for a few minutes, and then turn over to the other
side, and
put 1 t.spoon of ghee around it. Wait till the dosai turns
brown.

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Vella Dosai
Ingredients

Method

Wheat flour & Jaggery- 1 cup, Rice Flour & All

Purpose flour{Maida}- 1/4 cup, Cream of rice{Rava}3 T. spoons, Coconut finely chopped- 1/4 cup,
Cardamom powdered- 2, Ghee per dosai- 1 to 2
t.spoons

Melt jaggery in 2 cups of boiling water and let it cool.

Mix wheat flour, rice flour, rava, maida, cardamon, and
coconut with the melted jaggery, and make a fine batter.
Method to make Vella Dosai: (Similar to making
dosai's/Pan cakes) Spread a big spoon full of the above
batter on a hot non-stick pan, and put 1 t.spoon of ghee
around it. Let it cook on this side for a few minutes, and
then turn over to the other side, and put 1 t.spoon of ghee
around it. Wait till the dosai turns brown.

Vellai appam
Ingredients

Method

raw rice - 1 cup, urud dal - 1 1/2 tablespoons

Soak the above for 2 hours and grind them very

nicely.Add a cup of grated coconut or coconut milk to
this flour.Add 1/4 tsp salt. Make appam using this flour
as in the procedure for kuzhi appam.

Ven Pongal
Ingredients
Raw Rice- 1 cup
Green gram Dhal- 1 cup
Whole Black pepper- 1 tsp
Cumin seeds- 1 tsp
Cashew nuts- 10
Dalda- 5 tablespoons
Turmeric powder- 1/2 tsp
Salt
Curry leaves- 8

Method
Steam rice and green gram dhal in a pressure cooker
with salt & turmeric powder.
Heat dalda in a pan add black peppers, cumin seeds &
cashew nuts and fry until the cashews are golden. Add
curry leaves. Remove the pan from heat and pour this
over the steamed rice and dhal mixture. Mix well. Serve
hot with coconut chutney or sambar.

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VenPongal
Ingredients

Method

Mix 1 cup rice and 1 cup moong dal .Add 3 times

water(6 cups) and steam until it is overcooked.Cut 3
green chillies and 1/4 inch ginger into fine
pieces.Take 2 tsp ghee in a fry pan and add 1 tsp
whole black peppers, and 1 tsp cumin seeds.When
the peppers burst add chillie and ginger pieces and
a pinch of turmeric powder.

You should be cautious while adding the black peppers

and green chillie pieces in hot oil. They may burst all
over. Therefore use low heat and a deep hollow vessel for
this.
Add 10 - 15 cashewnuts and remove the pan when the
cashews are roasted and begin to smell.Add this to
cooked dal-rice mix.Add 1/2 tsp salt, a sprig of curry
leaves and mix well. Add some ghee while serving.

Vermicelli upma
Ingredients

Method

vermicelli - 1 cup, mustard seeds - 1/2 tsp, urud

dal - 1/2 tsp, gram dal - 1/2 tsp, asafoetida - a
pinch, red chillies - 2, oil - 5 tsp, curry leaves - a
bunch, onion - 1 (optional)

Roast vermicelli in ghee/oil for 2 min until it becomes

slightly white in color. Heat oil, add mustard seeds.
When it pops, add red chilies, urud dal, gram dal and
asafoetida.Add curry leaves and finely chopped
onions.Add the roasted vermicelli .Now add 2 cups water
and leave it covered in low heat. Stir occasionally and
cook until it becomes soft. Roast cashews in little ghee
and add it to the upma. Serve hot
If onions are not added you may have to add 2 1/4 cups
of water instead of 2 cups..

Wheat Dosa
Ingredients

Method

Wheat flour - 2 cups, Onions (big) - 1, Green

chillies -6 no., Grated coconut - 1/2 cup, Turmeric
powder -1/2 tsp, Salt to taste, Oil - 4 tbsp, Mustard
seeds - 1 tsp, Coriander leaves finely chopped - 2
tsp

Add sufficient water to the wheat flour and mix it well

without forming lumps in the dosa batter consistency.
Add salt to taste. Keep this batter aside.
Heat the oil and put mustard seeds in it. When the seeds
splutter, put the finely chopped onion and green chillies
and fry it in the oil. Add turmeric powder and coconut.
When all of these get sauted well add the coriander
leaves in the end. Then put this in the wheat flour mix and
mix it well again. If you think you need to add some more
water at this stage, do so.
Make dosas out of this batter in the dosa pan. You may
not need a separate chutney for this since it is already hot

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Rice

Five Star Indian Recipies

Basmati Rice pilau

Ingredients

Method

2 to 3 tablespoons ghee
1 stick cinnamon, coarsely ground
3 whole cloves, coarsely ground
3 cardamom pods
1 teaspoon cumin seeds
2 medium onions, chopped
salt to taste
1 cup basmati rice
1 teaspoon ground red chile (not chili powder)
10 fresh green beans, sliced in thin rounds
1 medium carrot, sliced in thin rounds
1/2 cup fresh or frozen peas
several sprigs cilantro, chopped (for garnish)

In a large, heavy, nonreactive skillet or saucepan, heat

the clarified butter over medium-low heat and saut the
ground cinnamon, cloves, and cardamom pods to release
their flavor. Add the cumin seeds and onion and saut
until the onion is golden, 10 to 15 minutes.
Add salt, 2 cups of water, and rice to the skillet, tightly
cover, and bring to a boil. Reduce heat and simmer until
rice is tender, about 25 minutes. About 5 minutes before
the rice is done, add the ground chile, green beans,
carrots, and peas and cook for 5 minutes. Garnish with
cilantro.

Bhindi Rice
Ingredients
Raw rice - 1 cup , Bhindi (lady's finger) - 150gm ,
Onion -1big size , Tomato pulp -1/2 cup , Thick
tamrind pulp - 2 tablespoons , Grated coconut - 4
tablespoons , Redchilli powder - 1 teaspoon , Jeera
powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon , Salt - to taste ,
Ghee - 2 tablespoons , cashewnuts (broken) -2
tablespoons , Mustard seeds - 1 teaspoon , Tej
patta - 2 , Cooking oil - 100 gm

Method
Pressure Cook the rice as instructed in the introductory
paragraph.
Wash and wipe the bhindis and cut into one inch long
pieces.
Heat oil, add 1 teaspoon salt and fry the pieces in one
batch to a brown colour, dtain, remove and keep aside.
In the same pan (with the oil left over) add the ghee and
season with mustard seeds, cashew nuts and tej
bhartha. When the nuts are golden brown add greated
onion, tomato pulp, tamarind pulp and fry for 2 minutes.
Add all the powders and fry till the oil floats.
Add the rice, salt, grated coconut and mix gently.
Cover and keep on slow flame for 8-10 minutes stirring
occasionally.
Remove the contents in a serving dish, garnish with
coriander leaves and serve with any raita and pappad.

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Five Star Indian Recipies

Biryani
Ingredients
1 kg meat (chicken/lamb/prawns)
4 cups rice (ideally basmati)
10 cloves garlic
2" piece of ginger
10 dried red chillies
3 large onions
3 large tomatoes
10 mint leaves
pinch of saffron
6 large potatoes
1 tspturmeric powder
4 tbs cooking medium (butter tastes best)
6 cardamoms
6 cloves
4" stick of cinnamon
salt to taste
1.8 cups of water per cup of rice.

Method
STEP-A:
1. Make a paste of the garlic, ginger and chillies.
2. Chop the onions and the tomatoes (don't mix 'em up).
The onions should be rings, ideally.
3. Peel, cut and wash the potatoes in 1.5" pieces.
4. Clean and wash the rice.
STEP-B:
1. Clean and cut the meat into 1.5" pieces. If the chicken
is bony (i.e., not boneless) ignore this step.
2. Fry the onions till golden brown. This is a long and
painful process, but keep the faith. Remove the onions,
drain of oil, and put 'em aside. Chuck the ginger-garlicchilly paste into the same oil. Fry for 6 minutes. Put in
the meat and fry for K minutes. If lamb, K = 10; otherwise
K = 5. In either case, you want the meat to be half
cooked before starting stage 3.
3. Add chopped tomatoes, cloves, cinnamon,
cardamoms, turmeric, mint leaves and salt and fry for 5
minutes. Add a little water and cook till the meat is 75%
cooked. This will take a short while for chicken/prawns,
and longer for lamb.
4. Now add the rice and potatoes. Add the rest of the
water and cook (covered) till the rice is ready. A slow
flame will work better than a powerful one. Stir
occasionally.
5. Serve hot, garnished with the fried onions.

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Five Star Indian Recipies

Bisi Bele Bath

Ingredients

Method

Rice 1 cup
Toor Dal 2/3 cup
Tamarind Paste 1 tbsn
Turmeric powder 1/2 tspn
Mustard seeds 1 tspn
Water 5 cups
Potato 1 Small
Carrot 2
Cauliflower 1/2
Salt As per taste
Cooking oil 1 tbsn
Butter 2-3 tbsn(optional)

Heat oil in a pan and add mustard seeds and when they
crackle add water, tamarind paste and turmeric powder.
Remove from fire and pour this into a rice cooker. Add
washed dal and switch on the rice cooker.
While the dal is being cooked chop potatoes, carrots and
cauliflower. Heat a pan and add urid dal, channa
dal,cinnamon, poppy seeds and fenugreek seeds and
roast till golden brown and then add coconut and roast till
golden brown. Now add coriander powder and chilly
powder and remove from fire. Keep aside to cool.
When dal is almost done, add rice and choped potatoes
and keep cooking.
Grind the roasted masala mix into a fine powder.
When rice is 3/4 th done add carrots and cauliflower salt
and masala powder.
Switch of the rice cooker when rice is completely done. It
should be little liquidy. Add butter and serve hot.

For masala powder

Cinnamon 1 inch stick
Urid dal 1 tspn
Channa dal 1 tspn
Fenugreek Seeds 1/2 tspn
Poppy seeds 1/2 tspn
Grated coconut 1/4 cup
Coriander powder 3 tspn
Chilly powder 1 tspn

Black pepper rice

Ingredients

Method

Cook 1 cup of basmati rice and keep aside. Pour 5

spoons of ghee and pour in a pan and add 10
pieces of garlic and fry into golden brown. Add black
pepper powder, salt and mix well. Fry curry leaves
in ghee separately and mix with rice.Serve with raita
or pappa

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Brinjal Rice (Egg plant)

Ingredients

Method

Rice- 1 cup
Dried Shredded Coconut- 12 tablespoons
Eggplant (Brinjal)- 1 lb or 500 gms
Red Chilies- 8
Coriander Seeds- 2 tsp
Cumin Seeds- 1 tsp
Turmeric Powder- 1/2 tsp
Black Pepper- 1 tsp
Cinnamon- 1 piece
Cloves- 4
Green Cardamom- 2
Mustard Seeds- 1/2 tsp
Urad Dhal- 1 tsp
Peanuts (groundnut)- 2 tablespoons
Tamarind extract- 6 tablespoons (Buttermilk can be
substituted)
Coriander Leaves
Salt
Oil

Heat 1 tablespoon of oil in a pan. Fry the dried coconut

till brown. Add red chilies, coriander seeds, cumin seeds,
pepper, cinnamon, couple of cloves, and cardamom. Fry
for few minutes. Grind them into coarse powder.
Fry the remaining cloves in a pan with some oil and add
two cups of water. Add rice, salt and half the ground
powder. Cover the pan and allow it to cook until the rice is
done. Add the rest of the ground power with 3 tsps of
tamarind extract and mix well. Stuff this into the eggplant.
Heat oil in the pan and add mustard seeds. When it
starts to pop, add urad dhal and peanuts. Fry until they
get roasted. Then add the stuffed eggplants and fry for a
few minutes. Pour 5 tablespoons of tamarind extract and
cover the pan. Let it cook for 10 minutes, then add the
boiled rice and mix well and cook for few more minutes.
Serve hot.

Cabbage Rice
Ingredients
Cabbage finely chopped 2 cups
Rice cooked 1 cup
Coconut 1/4 cup
Pottu kadalai 1/4 cup
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Green Chillies 4
Ginger small piece
Mustard
Curry leaves
Salt
Oil

Method
Cook rice with less water as you would cook for pulauv.
Wet grind coconut, pottu kadalai, green chilles, ginger
and salt.
Fry mustard, channa dhall, urad dhall, curry leaves and
cabbage,
and let it cook for a few minutes.
Add the ground masala to the above and keep cooking
until the
flavour comes out.
Mix this with rice.

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Cheera Sadam
Ingredients
Spinach 2 cups
Rice 1 cup
Salt as per taste
Green chilly 1 chopped
Ginger chopped 2 tbsn
urid dal 1 tbsn
Mustard 1 tbsn
Cooking oil 1 tbsn
Yogurt 1 cup

Method
Cook rice the way you usually do. Let it cool.
Cook Spinach with a little water And keep aside
Mix yogurt and rice along with salt. Mix well.
Heat oil in a pan and add mustard and when they crackle
add urid dal and fry for a while. Add green chilly and
ginger. And fry till brown. Add to rice-yogurt mixture.
Finally add cooked spinach and mix well. Add little more
yogurt if sadam is dry.
This is a good lunch to go.

Chicken & Peas Rice

Ingredients
Boiled Chicken pieces- 1 1/2 lbs (3/4 kg)
Rice- 3 cups
Onions- 4 (sliced)
Fresh green peas- 1 1/2 cups
Hard boiled egg- 1
Chicken stock- 4 cups
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Dalda or ghee
Cilantro (coriander) leaves
For sauce:
Tomatoes- 4 (chopped)
Onion- 1 (finely chopped)
Ginger- 1/2 inch piece (grated)
Garlic- 5 cloves (crushed)
Green chilies- 3 (finely chopped)
Dalda or ghee- 2 tablespoons
Salt

Method
Heat the dalda or ghee in a pan and fry the ginger, garlic,
green chilies & onions until the onions are soft. Add the
tomatoes and salt. Stir fry for few more minutes. Keep it
aside. Fry the chicken pieces in dalda or ghee until all
the sides are browned and set aside.
Then fry the onions in 4 tablespoons of ghee until golden
brown. Add rice, peas, chili powder, turmeric powder and
salt. Stir fry for about 10 minutes. Then add the chicken
stock and cook over medium heat until the rice becomes
tender and all the liquid has been absorbed. Cover the
pan and bake in the oven at 325F for 5-7 minutes.
Spread the rice in a large serving bowl and spread the
fried chicken pieces on top of it. Pour the sauce over the
chicken pieces. Garnish with sliced egg and coriander
leaves. Serve hot.

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Chicken Biryani-1
Ingredients

Method

Chicken- 2 lbs (cut into pieces)

Chicken broth- 1 cup
Cinnamon- 1 piece
Cloves- 2
Cardamom pods- 2
Bay leaves- 2
Fennel seeds- 1 tsp
Ginger- 1 inch piece (chopped)
Garlic- 10 cloves
Green chilies- 3 (chopped)
Large onions- 2 (cut into quarters)
Large tomatoes- 2 (chopped)
Long grain basmati rice- 2 cups
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dalda or ghee- 6 tablespoons
Plain yoghurt- 1/2 cup
Fresh mint leaves- 8
Cilantro (coriander) leaves
Salt

Grind the ingredients 3-11 together to make a paste.

Heat dalda or ghee in a large pan and add the ground
mixture. Fry for about 10 minutes until the oil separates
from the mixture. Add chopped tomatoes and fry for a few
minutes. Then add the chicken pieces, turmeric powder,
garam masala and salt and fry until all the chicken pieces
are coated with the masala. Add the washed rice and stir
fry for 10 minutes until the rice becomes translucent. Mix
in the yoghurt.
Transfer this to the pressure cooker. Pour 3 cups of water
and 1 cup of chicken broth. Spread the mint & coriander
leaves on top and cook until done. Remove the mint
leaves.

Chicken Biryani-2
Ingredients
Chicken- 1 lb (1/2 kg) (cut into pieces)
Long grain basmati rice - 1 1/2 cups
Large onion- 1 (finely chopped)
Ginger- 1 inch piece (grated)
Garlic- 4 cloves (crushed)
Green chilies- 3 (finely chopped)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Cinnamon- 1 piece
Cloves- 3
Cardamom pods- 3
Salt
Milk- 1 cup
Plain yoghurt- 1/2 cup
Dalda or ghee

Method
Marinate the chicken with yoghurt for atleast 2 hrs
(preferably overnight).
In a large heavy pan put the marinated chicken with
enough water to cover them. Add the chili powder,
turmeric powder & salt. Bring this to a boil. Lower the
heat and let it cook for about 20-25 minutes. Reserve the
stock.
Heat 2 tablespoons of dalda or ghee in a large heavy
based pan and fry the cinnamon, cloves & cardamoms
over medium heat for few minutes. Then add the onions,
ginger, garlic & green chilies and fry until the onions are
soft. Add the washed rice. Lower the heat and stir well.
Then add the cooked chicken, stock & milk. Cook for 5
minutes.
Transfer the chicken rice to a large casserole. Cook for
an hour at 325F. if the liquid is insufficient add some
more water. Serve hot with any raita, mint or coriander
chutney.

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Chicken Fried Rice

Ingredients

Method

Chicken brest- 1 1/2 lbs (cut into cubes)

Medium onions- 2 (chopped)
Ginger- 2 inch piece (grated)
Garlic- 4 cloves (crushed)
Plain yoghurt- 2/3 cup
Ground black pepper- 1/2 tsp
Salt
Cardamom pods- 3 (crushed)
Cumin seeds- 1/2 tsp
Saffron threads- a large pinch
Hot water- 2 tablespoons
Red food coloring- few drops
Oil- 6 tablespoons
Sliced & fried almonds- 2 tablespoons
Raisins- 1 tablespoon

Long grain basmati rice- 2 1/2 cups (soaked in cold water

for 25 minutes)
Heat 4 tablespoons of oil in large heavy pan. Add cumin
seeds & cardamom pods and fry for a minute. Add
ginger, garlic, onions & chicken and fry for about 10
minutes until all the chicken pieces are browned. Add
yoghurt one tablespoon at a time and stir. Pour 1/2 cup of
water. Lower the heat and cook for 15 minutes.
Heat 2 tablespoons of oil in another pan and stir fry the
rice until translucent. Add this rice to the chicken
mixture. Add salt and ground pepper. Cover and cook for
15 minutes over medium heat until the rice and the
chicken are tender. Soak saffron in 2 tablespoons of
boiling water. Add 2 tablespoons of cold water to the red
food coloring. Divide the rice into three parts. Pour the
saffron liquid to 1 part of the rice. Pour the red coloring to
the next part. Leave the remaining part of the rice as it is
(white). Garnish with fried almonds and raisins. Serve hot.

Chicken Pulao-1
Ingredients

Method

Long grain basmati rice- 2 cups (soak in cold water

for 20 minutes)
Cleaned and cut Chicken- 1 lb
Minced meat- 1/2 lbs (1/2 kg)
Ghee- 1/4 cup
Large onions- 2 (chopped)
Thick plain yoghurt- 1 cup
Saffron- 1/4 tsp
Cinnamon- 1 piece
Bay leaves- 2
Cloves- 4
Cardamoms- 4
Black peppercorns-1/2 tablespoon
Ginger- 3/4 inch piece (grated)
Garlic- 3 cloves (crushed)
Red chili powder- 2 tsps
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Salt
Sliced & fried almonds- 3 tablespoons
Raisins- 1 tsp (fried)

Heat 6 tablespoons of in a pan and fry 1/2 of the onions

till golden brown. Add half of the spices (cinnamon,
cloves, cardamoms & pepper) and put the chicken &
minced meat and fry till brown. Add ginger, garlic, chili,
coriander, cumin & turmeric powders & fry for few
minutes. Add 2 cups of hot water, cover & cook till the
chicken is tender. Then beat the yoghurt with saffron and
add it to the chicken. Cook uncovered for 10 more
minutes. Remove from fire and set aside.
In a heavy large pan heat the remaining ghee and fry bay
leaves and all the remaining spices (cinnamon, cloves,
cardamoms & pepper). Add rest of the onions and fry
until brown. Then add the rice and fry till golden. Add 1
tsp of salt & 4 cups of water and cook till the rice is done.
In a large flat bowl spread a layer of rice. Then spread a
layer of chicken meat mixture. Repeat this. Garnish the
top layer with fried almonds and raisins. Serve hot with
any raita, mint or coriander chutney.

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Chicken Pulao-2
Ingredients

Method

Long grain basmati rice- 3 cups (soak in cold water

for 20 minutes)
Chicken- 2 1/2 lbs (1 1/4 kg)
Chicken broth- 1 cup
Plain yoghurt- 1/4 cup
Saffron- 1 tsp
Hot milk- 1/4 cup
Large onions- 2 (finely chopped)
Cardamom pods- 5
Cinnamon- 2 pieces
Bay leaves- 3
Black peppercorns- 1/2 tsp
Cloves- 3
Ground nutmeg- 1/4 tsp
Cumin seeds- 1 tablespoon
Fennel seeds- 1 tsp
Unsalted pistachios- 4 tablespoons
Sliced almonds- 5 tablespoons
Raisins- 3 tablespoons
Red chili powder or paprika- 1 1/2 tsp
Kashmiri garam masala powder- 1 tablespoon
Fresh mint leaves- 15 (finely chopped)
Garlic- 6 (crushed)
Oil
Salt
Preheat the oven to 400F.

Soak the saffron threads in hot milk for 15 minutes. Grind

the fennel, cumin seeds, paprika, kashmiri garam masala
& pistachios into a paste and add it to the yoghurt. Whip
the yoghurt.
Heat 1/4 cup of oil in a large pan. Add 1/2 of the onions
and fry until browned. Remove & drain the excess oil on
paper towels. Put the almonds and raisins in the same
pan and fry until almonds are golden brown. Add
cinnamon, cloves, bay leaves, nutmeg, cardamoms &
peppercorns and fry for few minutes. Add garlc & the rest
of the onions and fry until browned. Mix in the yoghurt
mixture and stir for 2 minutes. Add the chicken, chicken
broth & salt and mix well. Cover and cook for about 15
minutes until the gravy becomes thick and the chicken is
half cooked. Add the mint leaves.
Boil the rice with 5 cups of water and 1 tablespoon of oil
over medium heat until half cooked. Drain in a colander.
Transfer the chicken gravy in a large casserole. Spread
the rice on top of it. Pour the saffron milk over the rice.
Garnish with fried onions, almonds & raisins. Cover with
aluminum foil and close the lid. Bake for 15 minutes at
400F. then reduce the heat to 300F and cook for 15
more minutes. Turn off the heat and let it be in the oven
for 5 minutes. Serve hot with any raita, mint or coriander
chutney.

Chinese Fried Rice

Ingredients
Basmati Rice - 11/2 cup, capsicum (medium size) 2, spring onions - 10, carrot - 2, chopped cabbage 1 cup, chopped beans - 1/2 cup.

Method
Cook Basmati rice adding 1 1/2 times water until fully
cooked. Cut the vegetables in the form of long thin
pieces. Heat 2 tblespoons of oil in a frying pan. Add the
vegetables and 1/2 a teaspoon salt and fry till halfcooked. Add the cooked rice and mix. Add a pinch of ajino-moto(chinese salt), 1/2 a teaspoon salt, 1/2 a
teaspoon pepper powder, and 1/2 a teaspoon garam
masala(if required). Keep in low heat for about 10 min,
stirring once in a while. Remove from flame and serve hot
with Onion curd pachidi.

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Coconut Milk Pulav

Ingredients

Method

Masala : Ginger - 1" piece, Garlic gloves - 6 to 8,

green chillies - 14 to 15.
Cut th above into small pieces and grind finely.
Ingredients: Coconut Milk (15 oz. Can) - 1, Basmati
Rice - 2 cups, Carrots medium sized - 2, Beans 10 to 15, Grean Peas - 1/4 cup, Cinnamon sticks 1 or 2, Cloves - 2, Coriander leaves - 7 to 8 stems,
salt to taste, veg. Oil or butter - 10 tea spoons.

Clean and Soak the rice in hot water for 10 to 15

mints.First put the cooking oil. when oil heats add the
cinnamon sticks and cloves. Add the Vegetables (except
peas) and fry for some time. Then add the masala paste,
salt and fry for some more time. Also add green peas and
Coriander leaves and fry. Now pour the Coconut milk and
add water for the rest. ( Rice and Water should be in 1 :
11/2 proportion ). Let this mixture boil nicely. Finally add
the rice and cover it. Make the flame low and keep for 20
mints. Open it and mix the cooked pulav gently. Garnish
with few fresh coriander leaves

Coconut Rice
Ingredients

Method

Rice 1 cup
Coconut Milk 1 cup
Water 3/4 cup
Salt as per taste
Green chilly 2 sliced
Urid dal 1 tbsn
Mustard 1 tspn
Cooking oil 1 tbsn
Curry leaves 1 sprig
Coconut grated cup

Heat oil in a pan and add mustard seeds when they

crackle add urid dal, green chilly and curry leaves and fry
till urid dal is golden brown.
Add rice and fry till it is no more transparent. Add
coconut milk, water and salt and bring to boil.
Reduce heat and cook covered on low heat till rice is
done.
Garnish with coconut and serve hot.

Curd Rice
Ingredients
Cook rice in a pressure cooker. Leave it for about 3
hours in a closed vessel. Pour 1 cup of sour curd,
3/4 cup of milk, 1/2 tsp salt to the rice and mix well

Method
Heat 3 tsp of oil and add mustard seeds. When it pops,
add urud dal, 3-5 curd chillie pickle,and roast fully and
then add a pinch of asafoetida. Add this to the curd rice
and mix well.

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FRESH CORIANDER PULAO

Ingredients

Method

400 Gm Rice 2 Pieces cinnamon

2 Black cardamoms 3 cloves
3 pepper corns 1 bunch fresh coriander
60 Gms Vanaspati Salt to taste
400 ML Water ( 2- 2/3 Cups)

Clean and wash rice. Finally chop coriander and wash.

Same method and timings as for Mix Vegetable Pulao.

Gooseberry rice
Ingredients

Method

Finely chop gooseberries and blend in a mixie.To 1

tsp of oil, add 1 tsp mustard seeds, when it pops,
add 1 tsp urud dal, 1/2 tsp asafoetida, a pinch of
turmeric powder.

Add the ground gooseberries and stir until the raw nature
is gone. Spread some cooked rice in a large bowl and
allow it to cool for about 10 min. Add the cooked paste
and mix well.

Green Pepper (Capsicum) rice

Ingredients

Method

Basmati rice - 2 cups, Green peppers (capsicum) 2, onion - 1, tomato - 1(small), green chillies - 2,
salt - 1/2 tsp, chilli powder - 1/4 tsp

Cut onion, tomato, green chillies and green peppers to

very small pieces. Pour 3 teaspoons of cooking oil in the
frying pan. Add mustard, urad dal. wait until urad dal gets
roasted. Add the onion, pinch of turmeric powder and fy
until they are cooked fully. Now add green peppers,
tomato, chillies, salt, chillipowder,ground masala powder
to taste and fry until they are cooked fully.
Ground masala powder: In very little oil, fry red dry
chillies, chana dal and daniya. Grind these as powder.
Cook rice adding 1 1/2 times water and allow to cool by
spreading on a large bowl. Add the cooked curry and mix
well.Add some ghee (1 spoon) while serving. Side Dishany Curd Pachidi

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Green Pepper Bath

Ingredients

Method

Rice 2 cups
Tomatoes 2
Cumin seeds 1/2 t.spoon
Red Chilles 6
Cinnoman Stick a small piece
Green Pepper (Bell Pepper/Koda Mulakai) about 2
washed and cut
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoons

Cook rice with less water as you would cook for pulauv.
Wet gring tomatoes, cumin seeds, red chilles, cinnoman
stick, and salt
and keep it aside.
Fry in little oil the chopped green peppers for a few
minutes. Now add
the ground masala and keep frying until the flavour comes
out.
Add cooked rice to the above and mix it gently.

Hyderabadi Biryani
Ingredients

Method

Lamb pieces- 3 cups

Rice- 3 cups
Onions- 3 (sliced)
Dalda or ghee- 7 tablespoons
Ginger- 1/2 inch piece (grated)
Garlic- 5 cloves (crushed)
Green chilies- 4 (finely chopped)
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Cardamom pods- 2
Cinnamon- 1 piece
Cloves- 4
Poppy seeds- 1 tsp (roasted & coarsely powdered)
Lemon- 1
Fresh mint leaves- 8
Plain yoghurt- 1 cup or 2 tablespoons vinegar
Salt

Heat 2 tablespoons of dalda or ghee and fry the onions

and garlic until golden brown. Add rice, cardamom pods
and 4 cups of hot water. Cover and cook over medium
heat until half cooked. Heat rest of the ghee and fry the
lamb pieces with cinnamon, cloves, ginger, green chilies,
cumin powder, coriander powder, poppy seed powder,
salt, mint leaves and the beaten yoghurt. Cook for 10
minutes. Add lemon juice and lower the heat. Stir
constantly and cook until it becomes a thick gravy.
Remove from fire.
Mix this lamb mixture with rice. Cover and bake for 20
minutes at 325F or until the rice is fully cooked. Serve
hot.

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Hyderabadi Pulao
Ingredients

Method

Lamb- 2 lbs (1 kg)

Long grain basmati rice- 3 cups (soak in cold water
for 20 minutes)
Plain yoghurt- 1 cup
Turmeric powder- 1 tsp
Large onions- 1 (finely chopped)
Cardamom pods- 5
Cinnamon- 2 pieces
Bay leaves- 3
Black peppercorns- 1/2 tsp
Cloves- 3
Ground nutmeg- 1/4 tsp
Coriander seeds- 1 tablespoon
Cumin seeds- 1 tablespoon
Ginger- 1 inch piece (grated)
Garlic- 6 cloves (crushed)
Medium potatoes- 2 (cut into cubes)
Fresh green peas- 1 cup
Grated coconut- 1/2 cup
Green chilies- 2 (finely chopped)
Red chili powder or paprika- 1/2 tsp
Simple garam masala- 1 tablespoon
Fresh mint leaves- 15 (finely chopped)
Cilantro (coriander) leaves
Oil
Salt

Grind the coconut, green chilies, ginger, garlic, onion,

garam masala, nutmeg, coriander and cumin seeds
together with 3/4 cup of water and puree. In a bowl
marinate the meat with yoghurt, turmeric, salt & red chili
powder.
Heat oil in a large pan. Add the cinnamon, cloves,
cardamom, peppercorns and bay leaves and fry for a few
minutes. Add the ground mixture and fry for about 10
minutes until the oil separates from the mixture. Stir
constantly. Add the marinated meat. Mix well. Cover and
cook for about 30 minutes. Stir occasionally to prevent
the mixture from sticking to the pan. Then add the
potatoes and mix thoroughly. Remove from heat.
Preheat the oven to 400F.
Boil the rice with 4 cups of water and 1 tablespoon of oil
over medium heat until half cooked. Drain in a colander.
Add the peas to it and keep it aside.
Transfer the meat to a large casserole. Add mint &
coriander leaves. Spread the rice on top of it. Cover with
aluminum foil and close the lid. Bake for 15 minutes at
400F. then reduce the heat to 300F and cook for 15
more minutes. Turn off the heat and let it be in the oven
for 5 minutes. Serve hot with any raita, mint or coriander
chutney.

Kaaraasev
Ingredients
Raw rice - 1 cup, Butter - 2 tsp, urud powder - 2 tsp,
pepper - 1/2 tsp(crush it), Cumin seeds - 1
tsp(crush it), asafoetida - 1/4 tsp, salt - to taste

Method
Wash the rice well and drain well. Grind into a nice
powder. Slightly heat the four, add butter, salt and all
other ingredients and mix well. Add water and make
dough into a think paste. Heat oil in a pan. Hold the
karaasev plate above the oil and place a ladle of dough on
the plate and rub it.

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Karela Rice
Ingredients

Method

Raw rice - 1 cup For Special powder

Bittergourd - 1 big size Urid dhal - 2 tablespoons
Tomato - 2 medium size (chopped) Channa dhal - 1
tablespoons
Thick Tamarind pulp - 2 tablespoons
Red chillies - 2
Fresh grated coconut - 3 tablespoons
Methi - 1 teaspoon
Sambhar powder - 1 tablespoon
Hing - 1 small piece
Red chilli powder - 1/2 teaspoon
Fried Gram Dhal - 2 tablespoons
Turmeric powder - 1/2 teaspoon ( Idli chutney dhal)
Salt - to taste
Gingelly ( 'til' ) oil - 4 tablespoon for cooking

Heat 1 tablespoon oil and fry hing Mustard seeds - 1

teaspoon first to adarkish brown colour and then add
methi seeds and the rest Urid dhal - 1 teaspoon of the
ingredients excepting the fried gram dhal. When the dhals
become golden brown in colour, remove, cool and add the
fried gram and grind to - 50 gms for frying powder. ,
Ghee - 1 tablespoon , Curry leaves - 1 sprig
1.Cut the bitter gourd in lengthwise, remove seeds, cut
into thin slices, apply 1 tablespoon sugar and little
turmeric powder and keep aside for 1 hour.
2. Squeeze the bitter gourd pieces and rinse in water,
spread on a absorbent sheet of paper towel.
3. Remove and fry in hot oil in two batches to a darkish
brown colour and keep aside.
4. Add the chopped tomato, grated coconut and tamarind
pulp and grind to a smooth paste.
5. Heat 4 tablespoon of oil in a pan, season with mustard
seeds and urid dhal and add curry leaves.
6. Add the tomato paste and the tamarind pulp, fry for a
few minutes till the raw tomato flavour disappears.
Now add all the powders enlisted in the main ingredients
one after the other followed by the special powder, add
salt and stir.
Add the fried bitter gourd pieces, rice and ghee and mix
gently.
Leave on low flame for 8 -10 minutes stirring occasionally.
Remove the contents to a serving dish, garnish with
coriander leaves and serve with any raita and pappad

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Lamb Pulao
Ingredients

Method

Lamb pieces- 1 lb (1/2 kg)

Rice- 2 cups
Onions- 2 (sliced)
Dalda or ghee- 6 tablespoons
Ginger- 1 inch piece (grated)
Garlic- 5 cloves (crushed)
Cardamom pods- 2 (crushed)
Cinnamon- 1 piece
Cloves- 4
Cashew nuts (chopped)- 1 tablespoon
Raisins- 1 tablespoon
Bay leaves- 2
Black Peppercorns- 10
Salt

Heat Dalda or ghee in a pan and fry ginger, garlic and

onions until golden brown. Add all the other spices, lamb
pieces and salt. Fry for 5-7 minutes until the ghee begins
to separate. Add the rice and stir fry until translucent.
Add 4 cups of water and bring it to a boil. Cover and cook
over low heat until the rice is half cooked.
Then add the raisins and remove the rice from fire. Cover
and bake for 20 minutes at 325F or until the rice is fully
cooked and the meat is tender. If the liquid is insufficient
add some water and cook. Garnish with cashew nuts.
Serve hot.

Lemon Lentil-Rice
Ingredients
Rice cup
Moong Dal 3/4 cup
Turmeric 1/4 tspn
Salt as per taste
Greean chilly 1 chopped
Mustard 1 tspn
Cooking oil 1 tbsn
Frozen Green peas cup
Carrot chopped cup
Lemon Juice 1/4 cup

Method
Heat oil in a pan add mustard seeds, and when they
crackle add carrots and green chilly and fry for a while.
Add rice and dal and enough water to cook. Add turmeric
and cook on medium heat. You can also a rice cooker to
cook rice and dal.
When almost done, add salt and green peas.
When rice and dal is cooked well remove from flame and
add lemon juice and mix well.
Serve hot, its a good lunch to go too.

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Lemon Rice
Ingredients

Method

Vegetables: Peas 1/4 cup, Carrot 1/4 cup chopped

Rice 2 cups
Lemon Juice 2 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 2 t.spoons
Green chilles 2 chopped
Red chilles 2
Hing a small pinch
Ginger a small piece chopped
Roasted Methi powder 1/4 t.spoon
Cilantro a small bunch washed and chopped
Cooking oil 3 t.spoons
Salt 3/4 t.spoon

Cook rice with less water as you would cook for pulauv.
Fry mustard, urad dhall, channa dhall, hing, red chilles,
turmeric, green chillies, and ginger in oil. Add lemon juice
and salt to the above and mix it well. Add cooked rice
and
mix it gently.
Boil the vegetables with less water, and a pinch of salt.
Mix the vegetables, rice, and methi powder well. Garnish
with
chopped cilantro.

Lime Rice
Ingredients
Cooked rice- 4 cup
Onion- 1 chopped
Red chilies- 4 or green chilies- 2 (chopped)
Oil- 3 4 tablespoons
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Channa dhal (Bengal gram)- 1 tsp
Ground nuts (peanuts)- 3 tablespoons
Turmeric powder- 1/2 tsp
Salt
Juice from 3 big limes or lemons
Chopped cilantro (coriander)

Method
Heat oil in a large pan. Add mustard seeds. When it
starts to pop, add urad dhal, channa dhal & peanuts. Fry
for few minutes until they get roasted. Then add onions &
chilies and fry until the onions are soft. Add turmeric
powder & salt and fry until the smell of turmeric vanishes.
Turn off the heat and add cooked rice & cashew nuts and
pour the lime juice & mix well until the rice is evenly
coated.

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Malabar Prawns Fried Rice

Ingredients

Method

Rice 1 cup
Prawns 1 cup
Pearl onion 10
Butter 2 tbsn
Water 2 cups
Cardamom powder 1/2 tspn
Salt As per taste
Chilly powder 1 tspn
Turmeric powder 1/4 tspn

Chop the pearl onions. Clean the prawns,devein them and

wash under running water.
Cook the prawns in pressure cooker(or any normal
vessel) adding salt, chilly powder and turmeric powder.
Remove and chop into bite sized pieces.
Heat butter in a pan; add pearl onion and fry till golden
brown. Add rice and fry for 2 minutes.
Put onion-rice mixture in rice cooker and cook adding
water, salt and cardamom powder.
When rice is almost done, add the cooked prawns and
cook completely and serve hot.

Mango Rice
Ingredients

Method

Rice 1 cup
Turmeric 1/4 tspn
Salt as per taste
Mango(raw) 1peeled and cut into cubes
Red Chilly Powder tspn
Coconut grated 1 cup
Mustard 1 tspn
Cooking oil 1 tbsn

Cook rice as you usually do

Grind the coconut, mango and chilly powder with salt to a
fine paste.
Mix the rice and mango paste. Make a well in the center
of the mix and put turmeric powder in it and keep aside
Heat oil in a pan and add mustard seeds, and when they
crackle, add that into the well in the rice mango mix. Stir
and mix well.
Serve hot, its a good lunch to go too.

Mixed Fried Rice

Ingredients
Chicken lb
Rice 1 cup
Ghee 2 tbsn
Carrot 1
Prawns 10-15 (optional)
Onion 1
Beans 10
Green peas 1 cup
Scallions 1/2 a bunch (Spring onion)
Garam masala tspn
Chilly powder tspn
Salt As per taste

Method
Cook rice the way u usually do.
Slice chicken into very small pieces.
Cut carrot, beans onion and scallions.
Heat ghee in a large pan. Fry onions till brown. Add
chicken, prawns and beans. Fry for about 5 minutes then
add carrots, garam masala, chilli powder and salt. Now
reduce heat and add rice and mix well.
Adjust taste and fry on very low heat for 5 minutes. Add
peas (if u r using fresh peas add together with carrots)
and scallions. Remove from flame and serve hot.

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Mixed Vegetable Pulao

Ingredients

Method

250 gm. basmati rice 100 gm. peas

75 gm. carrots 75 gm. French beans
2 pieces cinnamon 4 cardamoms
6 cloves 2 bay leaves
1 teaspoon cumin seed 6gm. vanaspati
250 ml water (1 2/3 cup ) Salt to taste
PREPARATION: Clean and wash rice. Cut carrots
and French beans length wise into 1-inch pieces.

Heat vanaspati in cooker body with cinnamon,

cardamoms, cloves, bay leaves, cumin. Add cut
vegetables, peas and fry for 2-3 minutes Add the washed
rice, salt and fry for 1 minutes Add water. Close lid. Place
cooker on maximum heat Bring to full cooking pressure.
Reduce to medium heat and cook for 3 minutes Allow
cooker to cool for 2 minutes and open after releasing
steam pressure.

Mushroom Pulao
Ingredients

Method

Long grain rice- 2 cups (450 ml)

Mushrooms- 150 g (5 oz)
Onions- 50 g (2 oz) (sliced thinly)
Garlic- 2 cloves (crushed)
Ginger- 1/2 tsp (grated)
Garam masala- 1/2 tsp
Oil- 3 tablespoons

Wash the rice in several changes of water. Let it soak in

4 cups of water for 30 minutes. Drain thoroughly.
Wipe the mushrooms with a dampened cloth. Cut them
into slices. Heat the oil in a large heavy pan and add
ginger & garlic and fry for 2 minutes. Add onions and fry
for another few minutes. Then put the mushrooms, rice,
garam masala & salt and mix well and saute for 3
minutes. Reduce the heat to medium. Pour 3 cups of
water and bring to a boil. Cover the pan tightly and reduce
the heat to very low. Cook for about 30 minutes. Turn off
the heat and let it sit covered for 5 more minutes.

Mustard Seed Rice

Ingredients

Method

Long Grained Rice, cooked- 2 cups, Tamarind Marble size, Red chillies- 4-5, Fenugreek seeds1/4 tsp, Fresh grated coconut- 3/4 cup, salt , Ghee
and seasoning ingredients,Asafoetida 2 tsp, 3 tsp
freshly chopped coriander, 3 tsp of freshly roasted
groundnuts (with coats removed), 1 tsp of grated
jaggery.
Seasoning Ingredients:
3 Tsp of ghee, 1/2 tsp of asofotida, 1 tsp of urd dal,
1 tsp of channa dal, 1 tsp of mustard seeds, 1 tsp
of turmeric powder, 2-3 red chillies, 6 curry leaves.

Grind to fine paste the following:

grated coconut, tamarind, red chillies, fenugreek seeds,
mustard seeds, 2 tsp of asofotida and jaggery. (If U prefer
extra spicy texture, u can add 2 tsp of regular south
indian sambar powder, to the above mixture).
Heat the ghee in the kadai and add the ingredients for
seasoning. When mustard seeds start to splutter, add
the groundnut and saute for a minute or two. Then add
the ground coconut-mustard paste and fry till the raw
smell of tamarind disappears. (For 5-7 minutes).
Then add the cooked Long grained rice and saute the
mixture well, so the rice is well coated with the spicy
mixture. Adjust the salt.
Garnish with freshly chopped coriander leaves. Serve it
with freshly fried potato chips.

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NAVRATTAN PULLAO
Ingredients

Method

1c
Basmathi rice
1 3/4 c Water
1/4 c Oil
small Finely sliced onion
Cloves
1"
Cinnamon stick
1t
Salt
1/2 t Cumin seed
For Mixing with rice before serving:
1/4 c frozen peas (boiled), salt, 6 drops green food
coloring mixed
with 1 t water.
1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam
Masala, 6 drops
red food coloring mixed in 2 t water.
Thinly sliced onion
2 1/4 c Ghee
1 oz
Almonds
1 oz
Cashew nuts
1 1/2 oz Golden raisins
1 oz
Pistachio nuts
1" piece Ginger thinly sliced
Green chili (optional)
Hard boiled egg

Clean, wash, and soak rice in 1 3/4 c water for pressure

cooking, or in
cups of water for pan cooking. Heat oil and fry the
onions. Add
whole spices. Fry 1 minute. Add rice and fry for 2/3
minutes to coat
the rice grains with oil. Add the water which the rice was
soaking in.
Pressure cook, building up the pressure to 15 psi and let
drop, OR cook
in a pan bringing to full boil then down to a simmer
followed by 20
minutes of cooking until the rice is done.
Divide rice into three parts. Thoroughly mix A with one
part and B with
another. Leave the last part plain. Keep rice separate
and warm in the
oven.
(C) Meanwhile fry the onion until it is crisp. Remove and
fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop
egg and
sprinkle with salt. Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C)
in a dish and
spread the three batches of rice in clumps above it
aesthetically.

Peas Masala Bath

Ingredients
Rice 2 cups
Peas 1-2 cups
Coconut 1/4 cup
Green Chilles 4-5
Ginger a small piece
Clove 4
Cardomam 2
Cinnamon Stick a small piece
Mustard 1/4 t.spoon
Salt
Cooking oil 2-3 t.spoons

Method
Cook rice with less water as you would cook for pulauv.
Wet grind coconut, green chilles, ginger, clove,
cardomon, and cinnoman
stick and keep it aside.
Splutter mustrad in oil, and add the ground masala, salt
and keep
stiring for a few minutes until the flavour comes out.
Now add the cooked rice, peas, and mix it gently.

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PEAS PULAO (Method 1)

Ingredients

Method

350 gm. basmati rice 150 gm. shelled peas

2 black cardamoms 2 pieces cinnamon
10 pepper corns 5 cloves
2 bay leaves 60 gm. vanaspati
Salt to taste 350 ml. water (2 1/3 cups)

Clean and wash rice.

Same method lid timings as for Mixed Vegetable Pulao.

Peas Pulao (Method 2)

Ingredients

Method

2 cups Basmati rice,1 cup peas, 2 teaspoons

ginger+garlic paste, 3 cups water, 1 teaspoon
aniseed, 2 sticks cinnamon, 5 cloves, 2 bay leaves,
4 cardamoms, 1 chopped onion, 2 green chillies, 7
tablespoons vegetable oil or ghee, coriander leaves,
salt to taste.

Soak rice in water for half an hour. Heat oil in a pan for
about 2 minutes. Add aniseed, bay leaves, cinnamon
sticks, cardamoms & cloves. stir for a few seconds. Add
onion, green chilly, ginger & garlic paste & peas. Stir and
fry for about 2 minutes. Add rice. Fry till rice turns
opaque(approximately 3 minutes). Add salt & water. Stir
once & cook. Decorate with coriander leaves and serve

Plain Rice
Ingredients
Any long grain rice- 2 cups (450 ml)

Method
Wash the rice in several changes of water. Let it soak in
4 cups of water for 30 minutes. Drain thoroughly. In a
large heavy pan heat 4 cups of water. When it boils add
the rice and bring to a boil. Cover the pan with a tight
fitting lid and lower the heat. Cook for about 25 minutes or
until done. Then remove from heat and drain the water
immediately.

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Puliyodarai
Ingredients

Method

Rice 2 cups
Tamarind paste 1.5 t.spoon
Red chillies 10
Seseame oil 1/2 cup
Ghee 1 t.spoon
Mustard 1/2 t.spoon
Channa dhall 2 t.spoon
Hing 1/4 t.spoon
Methi 1/2 t.spoon
Corriander seeds 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves
Salt 1.5 t.spoon
Cashews
Peanuts

Cook rice with less water as you would cook for pulauv.
Spread
rice on a plate and sprinkle turmeric, little salt and 2
t.spoons
of seseame oil.
Fry mustard, red chillies, channa dhall, hing, turmeric,
and
curry leaves in seseame oil.
Mix tamarind paste with little water, and add this to the
above
mixture, and let it cook until the flavour comes out.
Now add peanuts to this and let it cook until the oil
comes out.
Dry fry methi, and grind this into a powder.
Dry fry corriander seeds, and grind this into a powder.
Fry cashews in little ghee.
Mix everything together, and garnish with curry leaves.

Rajma Pulao
Ingredients

Method

Basmati rice-2 cups Oil & ghee-50 ml or 75 ml

chopped ginger -2 tsp garlic-6 cloves cinnamon-3
pieces cloves-3 tomatoes-3 green pepper(chillies) -56 onion-1 cilantro (corriander leaves) for garnishing
rajma ( red kidney beans)-3/4 cup

Soak rice. Soak rajma and cook till it is half boiled. gring
ginger and garlic. chop tomatoes and onions. Pour oil and
ghee in a pressure cooker,fry
cinnamon,cloves,onions,ground masala, tomatoes,green
pepper. Add rajma beans and stir, add salt, cilantro, add
3&1/2 cups water,allow it to boil, add the soaked rice and
after 5 mts, cover the lid and pressure cook for 15 mts. in
low flame.

Rava Biryani
Ingredients
2 level cup Rava or Sooji (Cream of Wheat) , 1 cup
mixed vegetables (carrots, peas, potatoes,
cauliflower etc.) , tsp. turmeric , 10 to 12 mint
leaves , 3 medium tomatoes chopped , 4 cups
water , 3 tbsps. Oil
For the paste :2 medium onions , 3 medium green
chilies , 1 inch piece ginger , 1 inch cinnamon stick
, 1 tsp. saunf (fennel seeds) , 3 cloves (optional) , 4
cloves garlic

Method
Grind all the ingredients for the paste and keep aside.
Roast the Rava for about 10 mins. In a karahi heat the oil
and fry the paste for about 5 mins. Then add the
tomatoes, vegetables and turmeric and fry for 10 mins.
Now add water, salt and the mint leaves and let it boil.
Once the vegetables are done, add the rava and let it
cook till the rava swells up.
Garnish with chopped coriander leaves and serve with
raitha

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Rava Pongal
Ingredients

Method

Rava - 1 cup , Moong dal - 1/2 cup , whole black

pepper - 1tsp, cumin seeds - 1 tsp , green chilli -1 ,
asafoetida - a pinch , turmeric powder - a pinch,
ginger pieces - 10 , curry leaves - a twig, salt - 1/2
tsp , oil - 6 tsp , ghee - 2tsp

Add 1 cup of water to 1/2 cup Moong dal and boil it in the
pressure cooker until it becomes very soft. Roast Rava in
4 tsps of oil. Add two cups of boiling water and stir until
the rava is fully cooked. Mash the cooked Moong dal and
add it to the rava. Add salt and mix well.
In 2 tsp of oil roast pepper . Add turmeric powder and
asafoetida. After this add cumin seeds, cashews and
Roast. cashews should not become too red. Add the
finely chopped chillis and ginger pieces to the mix. Add
the mix to the pongal and mix well. Add 2 tsp of melted
ghee to the pongal.

Rice bean Chili

Ingredients
Rice cup
Black beans 1 cup (cooked)
Red chilly powder tspn
Salsa 1 cup
Onion cup chopped
Garlic 3 cloves minced
Vegetables 1 cup (carrots, mushrooms, beans etc.)
Green chilly 2 chopped
Vegetable broth or chicken broth 3-4cups
depending on the consistency required
Cooking oil 1 tbsn
Cumin seeds (crushed) 1 tspn
Salt and pepper as per taste

Method
Cook rice the way you usually do.
Heat oil in a pan and add onion and garlic and fry till
onion light brown.
Add all other ingredients and bring to boil. Reduce heat
and cook for 5 minutes. Puree 1 cup and return to pan.
Cook on medium heat for 2-3 more minutes.
Serve hot.

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Rice Chowder
Ingredients
Basmati rice 1/3 cup (uncooked)
Celery 1 cup Chopped
Carrot 1 chopped
Onion 1 chopped
Garlic 1 clove minced
Parsley 2 tbsn chopped
Lemon rind 1 tbsn chopped
Green chilly 2-3 chopped fine
Chicken Breast 1 cooked and chopped fine
Chicken Broth 4 cups
Milk 1 Cup
Salt and pepper as per taste

Method
Heat Butter in a pan and add garlic and fry till golden
brown. Add onion and fry till tender. Add
Vegetables,parlsey,lemon rind and rice and saute till
mixed well.
Add broth and bring to boil. Reduce heat and cook
covered on low flame till rice is cooked. (15-20 minutes)
Add the chicken and milk and mix well. Puree about 2
cups of chowder and return to pan. Heat through and
adjust taste with salt and pepper. Serve hot.

Rice with Coconut Milk

Ingredients

Method

Rice- 1 cup
Freshly made Coconut milk or tinned coconut milk1 1/2 cups
(see spice mix section)
Onion- 1 (chopped)
Garlic- 10 whole cloves (peeled)
Green chilies- 4 (cut lengthwise)
Cinnamon- 1 piece
Bay leaves- 2
Green cardamom- 1
Dalda- 2 tablespoons
Oil- 4 tablespoons
Salt

Heat dalda and oil in a pan and add the onions, garlic &
green chilies and fry until the onions are soft. Then add
rice and fry for a few minutes. Transfer this to a pressure
cooker. Add salt, 1 1/2 cups of coconut milk and 1/2 cup
of water. Mix well. Let it cook for about 30 minutes or
until the rice is done.

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Rice with Egg

Ingredients

Method

Long grain basmati rice- 1 1/2 cups (soaked in cold

water for 15 minutes)
Medium onion- 1 (chopped)
Garlic- 2 cloves (crushed)
Green chilies- 2 (finely chopped)
Lime juice- 1 tablespoon
Cashew nuts & raisins- 1 tablespoon
Bay leaves- 2
Seeds from 2 cardamom pods
Cloves- 2
Turmeric powder- 1/2 tsp
Dalda or ghee- 1/4 cup
Hard boiled eggs- 4
Salt

Heat dalda or ghee in large heavy based pan. Add garlic,

green chilies, onions, bay leaves, cardamom seeds &
cloves. Fry until the onions turn golden brown. Add the
washed rice. Stir fry for 10 minutes until translucent. Pour
2 1/2 cups of boiling water and add 1/2 tsp of salt and
turmeric. Cover & cook for 15 minutes over low heat until
the rice is soft & tender. Turn off the heat and let it stand
covered for 5 more minutes or until all the liquid has been
absorbed.
Fry the cashew nuts & raisins in a tsp of ghee and set
aside. Cut the eggs into half lengthwise. Sprinkle with
lime juice and rub slightly with salt.
Spread the rice in a serving bowl. Arrange the eggs on
top of it. Garnish with fried cashew and raisins.

SAFFRON RICE
Ingredients

Method

2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion
small Cinnamon stick - splintered
Bay leaves
large Black cardamoms
1 T Cumin seed
Cloves
2 t Salt

Soak saffron in hot water. Wash and soak rice in 3 c

water (optional).
Heat ghee and fry onions and then remove and keep
aside. Add cinnamon,
cumin seeds, cardamoms, cloves and salt. Wait 1
minute and then add the
bay leaves and 1/2 the onions. Drain the rice and reserve
the water.
Add the rice grains and stir for 4-5 minutes until all the
water
evaporates and the grains of rice are coated with oil. Add
the water
and bring to a boil. Add saffron and its water and
pressure cook at 15
psi. Remove from the heat and allow the pressure to drop
by itself.

Salt Kanji
Ingredients

Method

Bring 3 cups of water(or milk) and bring to boil.

When bubbles start to appear add 5 tsp of kanji
powder and stir until the powder is fully cooked and
mixes uniformly to form a thick liquid. Add 1/4 tsp
salt and 3/4 cup buttermilk.

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Sesame Rice
Ingredients

Method

white sesame seeds - 6tsp, red chillie - 1, crystal

salt - 1/4 tsp, sesame oil - 4 tsp, urud dal - 1/2 tsp,
curry leaves - a twig, rice - 1 cup.

Boil rice with 2 cups water.Spread the cooked rice on a

large plate.Sprinkle 3 tsp of oil on the rice and allow to
cool.Roast sesame seeds in a dry pan. Let it burst but
not become red.In the same pan, dry roast the red chilli
and salt.Grind sesame seeds, red chilli and salt and add
to the rice.Roast urud dal and curry leaves in 1 tsp of oil
and add to the rice. Mix gently.

Shrimp & Peas Rice

Ingredients

Method

Shrimps (prawns)- 2 lbs (1 kg) (shelled & deveined)

Fresh green peas- 1 cup
Long grain basmati rice- 2 cups (soaked in cold
water for 20
minutes)
Canned coconut milk- 1/2 cup
Large onion- 1
Red chili powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Cinnamon- 2 sticks
Cloves- 3
Cardamom pods- 3
Bay leaves- 3
Black peppercorns- 1/2 tsp
Salt
Oil- 1/4 cup

Preheat the oven to 400F.

Place the shrimp in a bowl. Add the turmeric & red chili
powder to it and mix well. Keep it aside. Heat oil in large
heavy pan. Add the onions and fry until browned. Remove
& drain the excess oil on paper towels. Put the almonds
and raisins and fry until almonds are golden brown. Add
cinnamon, cloves, bay leaves, cardamoms & peppercorns
in the same pan and fry for few minutes. Then add the
marinated shrimp and salt and stir well. Add the rice,
canned coconut milk & 2 cups of water. Cover and lower
the heat. Cook for about 10 minutes. Stir occasionally to
prevent the mixture from sticking to the pan. Then add the
peas and mix thoroughly. Remove from heat.
Reduce the oven heat to 300F, cover and bake the
shrimp rice for 10 minutes or until all the liquid is
absorbed. Garnish with fried onions. Serve hot with any
raita, mint or coriander chutney.

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Shrimp Biryani
Ingredients

Method

Shrimp (prawn)- 1 lb (1/2 kg) 9shelled & deveined)

Long grain basmati rice- 1 cup (soaked in cold
water for 20 minutes)
Medium onion- 2 (chopped)
Ginger- 1 inch piece (grated)
Garlic- 2 cloves (crushed)
Green chilies- 2
Grated coconut- 2/3 cup
Garam masala- 2 tsps
Lime juice- 1 tablespoon
Cashew nuts & raisins- 1 tablespoon
Bay leaves- 2
Dalda or ghee- 1/4 cup
Salt

Preheat the oven to 300F.

Grind the ginger, garlic, green chilies, garam masala,
cashew nuts & coconut to make a paste.
Heat 3 tablespoons of dalda or ghee in a pan and add half
of the onions and fry until golden brown. Add the ground
paste and stir fry for about 5 minutes. Add the shrimp and
1/2 tsp salt. Mix well until all the shrimps are coated with
masala and cook for 5 minutes over low heat. Remove
from heat and set aside. Take another pan and heat 2
tablespoons of dalda or ghee and fry the bay leaves & the
rest of the onions and fry until the onions are golden
brown. Add the rice and stir fry until the rice becomes
translucent (about 10 minutes). Add the peas, 1/2 tsp
salt and 2 cup of water. Cover the pan and cook over low
heat for 15 minutes or until the rice is almost done.
Mix the rice and shrimp together and transfer it to a
casserole. Cover with aluminum foil and bake for 10-15
minutes at 300F. Sprinkle with lime juice and garnish
with fried cashews and raisins.

Shrimp Pulao
Ingredients
Shrimps (prawns)- 1 lb (1/2 kg) (shelled & deviened)
Long grain basmati rice- 1 cup
Medium onions- 2 (chopped)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Cinnamon- 1 piece
Cloves- 3
Cumin seeds- 1 tsp
Cardamom pods- 2
Cilantro leaves (coriander)
Salt
Dalda or ghee

Method
Wash the shrimp. Marinate them with 1 tsp of salt,
turmeric powder and chili powder for 15 minutes.
Grind the cinnamon and cloves coarsely.
Heat 2 tablespoons of dalda or ghee in a large heavy
based pan and fry the marinated shrimp for 5 minutes.
Remove and set aside.
In the same dalda or ghee fry the onions until soft. Add
the ground cinnamon & cloves, cumin seeds and
cardamom pods and fry for few minutes. Add the washed
rice and fry until all the rice is translucent. Add 2 cups of
water, 1 tsp of salt and the fried shrimp. Cover the pan
and bring this to a boil.
Lower the heat and cook for about 25 minutes or until the
rice is fully cooked (if the liquid is insufficient add some
more water). You can also transfer this to the oven and
bake for about 25 minutes at 375F

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SOUTH INDIAN PULLAV

Ingredients
1c
Rice (Preferably Basmathi rice)
1/3 c
Tomato puree
large Onion
1c
Vegetables (preferably peas and carrots)
1/4-1/2 tsp Coriander powder
(also called dhania powder)
1/8-1/4 tsp Garlic powder or
1 1/2 cloves garlic
1/8-1/4 tsp Ginger powder
1/4" piece Ginger
1/8-1/4 tsp Chili powder
Green chili cut into small pieces
1-2 pieces Cardamom
1 piece
Cloves
1/4" stick or 1/8 tsp powder Cinnamon
Bay leaf
1 tsp
Salt
1 tsp
Coriander leaves (if needed)

Method
Clean the rice with water and set aside. Cut the onions
length wise.
Fry the onions and cardamom in butter for about 4
minutes. If you are
using green chili, then add the chili. Add bay leaf, cloves,
cinnamon
and fry until the onions turn golden brown (This will
probably take
another 4-5 minutes). Add the garlic and ginger paste
(preferably
prepared from fresh ginger and garlic). Add dhania
powder and chili
powder (if green chili was not added before). Add the
tomato paste and
one cup of water (you have to experiment with the
quantity of water
needed. I found 1- 1/2 cups to be optimal) and bring the
mixture to
boil. Add the vegetables, rice and salt. If you like
coconut, add 1/4
cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4
minutes, stir the
mixture. Cover the lid again and wait until cooked (might
take about
10-15 minutes). Sprinkle on the coriander leaves in the
end.

Spicy Basmathi Rice

Ingredients
Rice 1 cup
Onion 1 Chopped
Butter 2 tbsn
Water 3 cups
Cinnamon tspn
Garam masala tspn
Coriander powder tspn
Black pepper tspn
Salt as per taste

Method
Heat butter in a pan and add onion fry for about 5 minutes
till golden brown. Add spices and rice and fry till rice is no
longer transparent.
Add water and salt and bring to boil. Reduce heat and
cook covered till rice is done. You can also use pressure
cooker or rice cooker at this stage.
Serve hot with curried prawns or chicken roast.

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Sweet Kanji
Ingredients

Method

Bring 3 cups of water(or milk) and bring to boil.

When bubbles start to appear add 5 tsp of kanji
powder and stir until the powder is fully cooked and
mixes uniformly to form a thick liquid. Add 2 tsp
sugar.
Kanji powder
Ragi - 1 cup, green gram - 1 cup, wheat - 1 cup, par
boiled rice - 1 cup, barley - 1 cup, soya - 1 cup,
almonds - 1/4 cup, cashewnut - 1/4 cup, dried
corn - 1cup

Roast these separately in a dry pan and grind.This can

be used for salt as well as sweet kanji. In addition, we
can peel and grind 6-8 cardomoms along with the other
ingredients. This powder should be used only for sweet
kanji.

Tamarind Rice
Ingredients
Cooked plain rice- 1 cup
Oil- 1 tsp
Peanuts (groundnuts)- 2 tablespoons
Turmeric powder- 1/4 tsp
Curry leaves- 6
Tamarind Rice mix (as required)

Method
Heat 1 tsp of oil, add peanuts, turmeric powder and curry
leaves and fry until they get roasted. Add this peanuts &
pulikkachal (according to taste) to the rice and mix well.
Method 2:
If you have left over rice at night, add tamarind extract,
salt & turmeric powder to it and mix well. Leave this
overnight. Next day, Heat oil in a large pan. Add mustard
seeds. When it starts to pop, add urad dhal, channa dhal,
peanuts, red chilies and curry leaves and fry until they get
roasted. Then add the rice mixture and fry until the raw
smell of turmeric & tamarind vanishes.

Tamarind rice (Puliyogare)

Ingredients
Take 4 cups cooked rice and spread it in a bowl. To
4 spoon of oil, add 2 tsp raw peanuts, 6
cashewnuts, a pinch of turmeric powder and 10
curry leaves and roast fully.

Method
Pour this on the rice.Add 6 tsp pulikkachal to the rice and
mix well. add 2 tsp of sesame oil and mix well

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Thair Sadam (Bagala Bath)

Ingredients

Method

Rice 2 cups
Milk 1.5 cups
Yougurt 3-4 cups
Mustard 1/2 t.spoon
Urad dhall 1/2 t.spoon
Ginger a small piece washed and finely chopped
Green chilles 2-4 finely chopped
Cilantro finely chopped
Hing a small pinch
Butter 2 t.spoons
White grapes 1/2 cup
Salt

Wash and cook rice in 3 cups of water and 1.5 cups of

milk and
keep it aside.
Fry mustard, urad dhall, and hing in little oil and add it to
the above.
Add the chopped ginger, green chilles, cilantro, butter,
grapes,
and yogurt and mix it well.

Tomato Rice
Ingredients
Cooked plain rice- 4 cups
Big onions- 2 (chopped)
Large tomatoes- 2 (chopped)
Ginger, Garlic Paste- 2 tsp
Chopped cilantro (coriander)
Cinnamon- 1 piece
Bay leaves-2
Cloves- 2
Red chili powder- 2 tsp
Garam masala powder- 1 tsp (optional)
Turmeric Powder-1/4 tsp
Salt
Fried cashew nuts- 2 tablespoons
Oil- 4 tablespoons

Method
Heat oil in a large pan. Put the cinnamon, cloves & bay
leaves and fry. When it turns brown add ginger, garlic
paste and fry for few minutes. Then add the onions and
fry until it becomes soft. Add tomatoes and fry for a few
seconds. Then add turmeric, chili, garam masala
powders & salt. Mix well. Close the pan and turn the heat
to very low. Stir occasionally. Let this cook for about 10
minutes. Remove from heat. Add cooked rice & cashew
nuts and mix well until the rice is evenly coated with the
masala.

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Rice

Five Star Indian Recipies

Tom-Veg Rice
Ingredients

Method

Rice 1 cup
Tomato 5 small
Capsicum 1
Carrot 2
Garlic 4 cloves
Butter 1 tbsn
Water 1 cup
Coconut milk cup
Cinnamon stick 1 inch
Clove 5
Cardamom 3
Black pepper 10
Turmeric powder tspn
Salt as per taste

Chop Tomato Capsicum and Carrot. Mince Garlic. Crush

the spices. Keep aside
Heat butter in a pan and add tbsn butter and add rice
and 1/3rd of spice mix and 1/3 rd of minced garlic. Put
the rice in rice cooker and cook adding water, coconut
milk, turmeric and salt.
Meanwhile heat butter and fry tomato, capsicum and
carrot (separately) adding remaining spices, garlic and
enough salt and add to the cooking rice and mix well.
When rice is done serve hot.

Urad dhal rice

Ingredients

Method

Rice- 2 cups, Urad dhal- 1/2 cup, Garlic- 6 or 7

cloves, grated coconut- 1/2 cup, salt- 2 spoon

Fry the urad dhal.Add garlic,coconut,salt and fried urad

dhal with the rice.cook the rice.serve with hot coconut
chutney

Urdu Rice
Ingredients
Urad dal- 2-3 tbsp
green chillies- 2
Asafoetida- 1/2 tsp
grated coconut- 1/2 cup

Method
Fry urad dal, green chillies and hing with 1 tbsp of oil.
Grind them with 1/2 cup grated coconut without adding
water.
Add the mixture to cooked rice with salt to taste. Makes
a quick and tasty meal.

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Rice

Five Star Indian Recipies

Vangi Bath
Ingredients

Method

Vegetables: Onions, potatoes, eggplant, cauliflour,

and peas
Rice 2 cups
Corriander seeds 3 t.spoons
Red chillies 10
Cinnamon stick a piece
Cloves 2
Cardamon 2
Roja Mokku 4
Coconut 3/4 cup
Ginger a small piece
Cilantro washed
Curry leaves a few washed
Tamarind paste 1.5 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Cooking oil
Ghee 4 t.spoons
Salt 1.5 t.spoons

Fry corriander seeds, red chillies, cinnamon stick, cloves,

cardamon and roja mokku in oil.
Wet grind the above fried masala, 1 chopped onion,
ginger,
corriander leaves, and coconut to a fine paste, and keep
it aside.
Peel and chop potatoes into dices, and chop eggplant,
and
cauliflour and keep it aside.
Fry mustard, curry leaves, and the vegetables in a pan,
and let
it cook for 10-15 minutes.
Now add tamarind paste and 2-4 cups of water, and let it
cook for
sometime.
Now add the ground masala, turmeric, and salt and let it
cook for
10-15 minutes, until the flavour comes out.
Wash rice and add it to above, and add 4 t.spoons of
cooking oil,
4 t.spoons of ghee, and 2-3 cups of water, and simmer
the stove
and stir it a couple of times until the rice gets cooked.

Vegetable biriyani
Ingredients
basmati rice-2 cups, beans - 100g, carrot-100g,
onion-250g, garlic - 2 cloves, ginger - 1/4 inch piece,
green chillies -2,cinnamon -2 inch piece, cloves - 4,
cardomom - 4, andhra moggu, bay leaves-1, salt 1/2 tsp, cilantro leaves - 1/4 cup, mint leaves - 1/4
cups, salt bread - 1/2 cup

Method
Chop the beans, carrots, turnip into thin long pieces.
Chop 1/3 of the onions into thin rings, one third into fine
pieces. Grind the remaining onions, ginger, garlic and
green chillies into a fine paste.
Dry roast andhra moggu. Grind this along with the
cinnamon, clove and cardomom coarsely
Heat oil and roast the bay leaf. Add the onion paste and
fry. Then add the chopped vegetables and green peas and
fry well. Now add the ground cinnamon masala.
Wash the rice completely and drain.Add thiss rice to the
cooked vegetables and fry a little while. Add salt and 4
cups of water to the mix and keep it covered in low heat
until the rice is fully cooked.Add finely chopped cilantro
and mint leavesand mix.
Cut the salt bread into fine pieces and deep fry in oiluntil
they become crisp and brown.Add these pieces to the
rice a few minutes before serving.

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Five Star Indian Recipies

Vegetable Biryani
Ingredients

Method

Long grain rice- 1cup

Fresh green beans- 10 (sliced)
Cauliflower- 1/2 (cut into florets)
Carrot- 1 (sliced)
Fresh peas- 1/2 cup
Mushrooms- 5
Onions- 2 (chopped)
Cinnamon- 1 piece
Cloves- 3
Cardamom pods- 3
Cumin seeds- 1 tsp
Red chili powder- 1 tsp
Salt
Ghee or Dalda- 5 tablespoons
Chopped cilantro (coriander)

Grind the cloves and cinnamon coarsely. In a large heavy

pan heat the ghee or dalda and fry the ground cinnamon,
cloves & cardamom pods. Add the cumin seeds & onions
and fry until golden. Put the chili powder in it. Then add
all the vegetables and cook for 5 minutes. Lower the heat
and add the rice and fry until all the ghee or dalda has
been absorbed. Then add salt and 2 cups of water. Using
a tight fitting lid cover the pan. Bring this to a boil by
raising the heat. Then reduce the heat and cook for about
30 minutes or until rice & vegetables are done. Garnish
with chopped coriander. Serve hot with any kind of salad,
mint, coriander chutney and curry.
You can also do this in the oven at 325F for about 25
minutes.

Vegetable Fried Rice

Ingredients

Method

Basmati rice - 2 cups, vegetables - all combined 1/2 kg, salt - 1/2 tsp, chilli powder - 1/4 tsp
Vegetables required - Beans, Carrots,potato, green
peas, green peppers(Capsicum).

Cut all the vegetables into long pieces.Pour 3 teaspoons

of ghee in the frying pan.Add 8-10 clove and cashewnuts
and wait till they get roasted.Add the vegetables and fry
until they are cooked fully.Add salt, chillipowder,ground
cinnamon,and garam masala powder to taste. Cook rice
adding 1 1/2 times water and allow to cool by spreading
on a large bowl. Add rice and fry until all the items are
mixed well.Add some extra ghee while serving. Side DishOnion Curd Pachidi or Tomato ketchup with vadam.

Vegetable Pongal
Ingredients
Rice 1 cup
Moong dal 1/3 cup
Butter 3 tbsn
Water 2 cups
Vegetables* 3 cups
Ginger Chopped 2 tbsn
Whole black pepper 1 tbsn
Turmeric 1 tspn
Salt As per taste

Method
Cauliflower, snow pea, carrot, bell pepper etc.(diced)
Cook moong dal with 2/3 cup of water in pressure cooker
(just one whistle is enough) and keep aside.
Heat 1 tbsn of butter and saut the vegetables for about 34 minutes adding little salt and turmeric. Remove and
keep aside.
Cook rice with 2-2 cups of water, 1 tbsn of butter, salt,
turmeric and crushed whole black pepper. When rice is
th done add dal and vegetables and cook through.
Fry ginger in remaining butter and add to the rice when it
is done. Serve hot with raitha or salad.

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Rice

Five Star Indian Recipies

Vegetable Pulao
Ingredients
Basmati rice or Long grain rice- 2 cups
Medium sized onion- 1 (chopped)
Green peas- 1/2 cup
Cauliflower- 1 cup (cut into flowerets) or any
vegetable of your choice
Ginger- 1/2 inch piece (grated)
Garlic- 4 cloves- crushed
Green cardamom pods- 3
Cinnamon stick- 1
Cloves- 3
Bay leaves- 2
Black peppercorns- 1/2 tsp
Red chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Salt
Oil- 1/4 cup

Method
Wash the rice in several changes of water. In a large
heavy pan boil the rice in 3 cups of water with 1
tablespoon of oil and salt over medium heat. Stir
occasionally. Cook until the rice is half cooked. Drain the
rice and keep it aside. Preheat the oven to 400F.
Heat 1 tablespoon of oil in large pan. Add cinnamon,
cloves, cardamoms, peppercorns & bay leaves and fry for
2 minutes. Then add ginger, garlic & onion and fry until
golden brown. Put cauliflower, peas, chili powder,
turmeric & salt and mix well. Cook over low heat for 5
minutes. In a large casserole spread the cooked rice and
stir in the vegetable mixture. Cover with aluminum foil and
close the lid. Reduce the oven to 300F and bake for
about 10 minutes. Then turn off the heat and leave it for
another 5 minutes. Serve hot with any kind of salad, mint,
coriander chutney and curry.

VEGETABLE PULLAV (2)

Ingredients
1c
Rice
1 1/2 c
Water
1c
Vegetables
1/2"
Cinnamon stick
Cloves
Cardamom
1 1/4 tsp Salt
1/8 tsp
Turmeric powder
1 tsp
Dhania powder
Chilies or 1/4 tsp powder
1/2 can
or 1 lb. (16 oz) Tomatoes
1/2 cup
Coconut
1 bunch
Coriander leaves
4 cloves Garlic
1/2" piece Ginger (made into a paste)
2 tblsp
Butter
Onion cut lengthwise

Method
Wash the rice and drain the water. Extract one cup of
water from
tomatoes. Pour the butter into a vessel and heat. Add
cinnamon,
cardamom and cloves. Add onions and chilies and fry
until onions turn
golden brown. Add ginger + garlic paste and turmeric
powder paste and
fry until you get a nice smell. Now pour in the tomato
water + 1 cup
water. Add coconut, coriander powder (Dhania powder),
salt and let boil
Add rice + coriander leaves + vegetables. Reduce to low
heat and let
the rice cook.

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Five Star Indian Recipies

Vegetable Rice
Ingredients

Method

Long grain rice- 2 cups

Chopped mixed vegetables- 2 cup
(Peas, Cauliflower, Green pepper, Carrots, Beans,
Beetroot)
Potatoes- 2 (diced)
Big onions- 2 (chopped)
Large tomatoes- 2 (chopped)
Ginger, Garlic & Green Chili Paste- 2 tsp
Chopped cilantro (coriander)
Cinnamon- 1 piece
Bay leaves-2
Cloves- 2
Red chili powder- 2 tsp
Garam masala powder- 1 tsp (optional)
Turmeric Powder-1/4 tsp
Salt
Plain yoghurt- 1 tablespoon (optional)
Lime juice- 1 tablespoon
Mint leaves- 10 (optional)
Dalda or Oil- 6 tablespoons

Heat dalda or oil in a large heavy pan. Put the cinnamon,

cloves & bay leaves and fry. When it turns brown add
ginger, garlic and green chili paste and fry for few
minutes. Then add the onions and fry until it becomes
soft. Add tomatoes and fry for a few seconds and add the
mixed vegetables & potatoes and saute. Then add the
rice and all the spice powders & salt. Mix well. Pour lime
juice, yoghurt and add the chopped coriander. Turn off the
heat.
Transfer this to a pressure cooker and add 4 cups of
water. Spread the mint leaves at the top. Pressure cook
for 4 whistles or until done. Remove mint leaves. Serve
hot with any kind of salad, mint, coriander chutney and
curry.

Venn Pongal
Ingredients
Rice 2 cups
Moong dhall 1/2 cup
Hing a small pinch
Curry leaves
Cashews
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Ginger a small piece finely chopped
Ghee 1/2 t.spoon
Salt 1 t.spoon

Method
Cook rice, moong dhall and turmeric powder with extra
water and
keep it aside.
Fry pepper, cumin seeds, hing, curry leaves, and ginger
in 2
t.spoons ghee, and add this to the above pongal.
Fry cashews in 1 t.spoon ghee and add to the above.
Add salt and remaining ghee and mix everything well.

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Rice

Five Star Indian Recipies

Vermicelli Pulav
Ingredients
Vermicelli 100 gm
Carrot 1
Peas cup
Beans 10 no
Cashew 10 no
Raisin 10 no
Butter 1 tbsn
Garam masala tspn
Onion 1
Green chilly 2

Method
Cook vermicelli with enough water. Drain out remaining
water and keep aside.
Slice onion and green chilly, very thin. Chop carrot and
beans.
Heat butter in a pan and fry cashew and raisin separately,
and keep aside. Add sliced onion and green chilly to the
same pan and fry till onion is golden brown. Add carrots
beans and peas and saut on medium heat till done. Add
salt, and garam masala.
Finally add vermicelli, cashew and raisin. Mix well and
remove from flame.
Serve hot with tomato sauce, or tomato chutney

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Rice

Five Star Indian Recipies

Egg

Egg Fried Rice

Ingredients
Large eggs- 3
Cooked plain rice- 1 cup
Medium onion- 1 (chopped)
Green chilies- 2 (finely chopped)
Salt
Ghee- 2 tablespoons
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Cilantro (coriander) leaves

Method
Beat the eggs with little salt. Heat ghee in a pan and add
mustard seeds. When it starts to pop add urad dhal and
fry for few seconds. Add the onions and green chilies and
fry until the onions are soft. Add the beaten eggs and stir
fry until the eggs are scrambled. Add the cooked rice and
1/2 tsp of salt and mix well. Garnish with chopped
coriander leaves.

Page 370 of 411

Beverages

Five Star Indian Recipies

Apple milk shake

Ingredients

Method

Apples - 1/4 kg, milk (with cream) - 2 cups, sugar 10 tsp, water - 1 cup.

Peel the apples and cut into large pieces. Remove the
seeds. Beat in a mixie. Add milk, sugar and water and
beat well. Add crushed ice if needed. Whip for 3 minutes

Banana MilkShake
Ingredients

Method

2 soft ripe bananas, 2 glasses cold milk, 2 strands

saffron, 4 cubes ice, 4 teaspoons sugar

Blend the bananas with the milk in a blender. put 2 ice

cubes into each glass.pour milkshake into 2 glasses and
top with the saffron.enjoy!This cannot be stored for long .
This will taste best when used immediately. Optionally, to
make it more nutritious, you may add a few raisins and
the following: 2 almonds, 2 cashews.Soak in hot water for
10 min and cut into small bits. Add it to the milkshake.

Buttermilk
Ingredients

Method

Add some water to sour curd and beat.

To this add few chopped green chillies, few finely cut sour
mango pieces, a bunch of curry leaves and salt to taste.
Splutter with mustard seeds.

Carrot milkshake
Ingredients

Method

Grate 6 baby carrots and 6 table spoon sugar with 2

cups of cold milk. Blend all the above and
cardomom powder for taste.

Cinnamon Tea
Ingredients
Milk 2 cups
Cinnamon stick 1 (crushed)
Sugar 3 tspn
Tea 1 tspn
Vanilla extract 1/2 tspn
Honey 1 tbsn

Method
Put all the ingredients in a saucepan and bring to boil.
Reduce heat and cook stirring continuously over low
medium heat for 2 minutes.
Sieve tea into 2 cups. Serve hot.

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Beverages

Five Star Indian Recipies

Curd (from milk)

Ingredients

Method

Heat 1 litre of milk until it boils. Allow it to cool until

its temperature drops down such that its heat is
tolerable when touched by hand.

Now add 2 spoons of sour curd , stir once and leave it at

room temperature to ferment.
When the milk becomes thick and just starts to get sour
the stage is known as sweet curd. It is used in lassis etc.
When the milk is fermented for about 1 day, it will be sour
and is used for most other items including curd rice.
Once the curd becomes sour store in refrigerator.

Date shake
Ingredients
Dates 4-5 big
Milk 1 cup
Yogurt 1/2 cup
Ice cube 6
Vanilla Extract 1/4 tspn

Method
Blend all ingredients together and serve chilled.

Ginger tea
Ingredients
Ginger 1 inch piece (grated)
Water 2 cups
Cinnamon 1 stick
Honey 2 tbsn(optional)
Lemon juice 2 tbsn(optional)

Method
Boil water with ginger and cinnamon for 1-2 minutes and
keep closed for 1 hour.
When ready to serve either reheat or serve cold. Serve
with honey and/or lemon juice
This is a good remedy for cold and throat problems.
Good for 'morning sickness'

Ginger-Lemon Juice
Ingredients
Lemon 1
Ginger 1/2 inch piece
Sugar 4 tspn
Water 2 cups

Method
Crush ginger well. Squeeze lemon onto the crushed
ginger, add sugar and mix well.
Add water,mix well and strain into two glasses and serve.

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Beverages

Five Star Indian Recipies

Honey-Lemon Juice
Ingredients

Method

Lemon 1
Ginger (optional) 1/2 inch piece
Honey 2 tbsn (or more)
Water 2 cups

Crush ginger well. Squeeze lemon onto the crushed

ginger, add honey and mix well.
Add water,mix well serve in two glasses. Good remedy
for cold and caugh.

Mango Lassi
Ingredients

Method

Plain yoghurt- 1 cup

Ripe mango- 3/4 cup (chopped)
Sugar- 2 tablespoons
Ice cubes- 4

Blend all the ingredients in an electric blender. Serve cold.

Mango lassy
Ingredients

Method

Mango 1
Yogurt 1 cups
Milk cup
Sugar 3 tspn
Ice cubes 6
Cardamom powder tspn

Peel mango and cut into small pieces and puree.

Blend together mango puree, yogurt, milk and ice cubes
using an eggbeater at maximum speed for about 2
minutes. Mix in sugar and cardamom powder and serve.

Mango Shake
Ingredients

Method

sweet very ripe mango - 1, milk - 1 cup, sugar 4tsp, essence - as required.

Boil the milk and cool down to room temperature. Peel

and slice the mango.Crush in a blender.Add the milk,
sugar and grind once again. Add some crushed ice, and
use the "whip" setting of the blender once.

Masala milk
Ingredients
milk - 1 litre, cardomoms - 4, raisins - 10, honey - 2
tsp, sugar - 6 tsp, saffron strands or kesari powder 1/4 tsp, date fruit - 1cashews - 10 ( cut into small
bits), almonds - 4 (cut into small bits)

Method
Boil milk well without adding water. Add all other
ingredients and mix.

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Beverages

Five Star Indian Recipies

Masala tea
Ingredients

Method

To 1 cup milk, add 1/2 cup water, and heat. Add 1

heaped teaspoon of tea powder, 2 peeled
cardomoms (add with skin).

Heat in low heat for 10 min. Filter, and serve hot.

You may also add black pepper, cinnamon, ginger

Mint Lassi
Ingredients

Method

Plain yoghurt- 1 cup

Mint- 15 leaves
Ginger- 1/2 inch piece
Chopped green chili- 1/2 tsp
Roasted cumin powder- 1/4 tsp
Salt- 1/2 tsp
Ice cubes- 4
Chopped coriander (cilantro)

Combine all the ingredients except coriander and blend in

an electric blender. Garnish with chopped coriander and
serve cold.

Orange lassi
Ingredients

Method

oranges- 3, sugar- 2 spoonfuls, yogurt- 2 cups,

cinnamon powder- 1/4 spoon

blend yogurt with peeled oranges,sugar and cinnamon

powder. serve chilled.

Pineapple Shake
Ingredients
Cut out the thick skin of the pineapple and cut into
small bits.Grind it in a blender and filter it to get the
juice.

Method
You may add the cut pieces to a juicer to get the juice
directly.
To 2 cups of this extract, add 2 cups milk, 8 tsp sugar
and whip.Add some crushed ice if required

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Beverages

Five Star Indian Recipies

Salt Lassi
Ingredients

Method

Plain yoghurt- 1 cup

Salt- 1/2 tsp
Ice Cubes- 4
Oil- 1 tsp
Mustard seeds- 1/4 tsp
Finely chopped green chilies- 1 tsp
Chopped coriander (cilantro)

Combine the first 3 ingredients and blend in an electric

blender. Heat little oil in a small pan and put mutard
seeds. When it starts to pop remove from heat and pour
this over the yoghurt. Then add the green chilies and
coriander. Serve cold.

Sapotta Milk Shake

Ingredients

Method

Sapota fruit portion(after removing the seeds) - 1

cup, milk (boiled and cooled) - 1 cup, sugar - 4 tsp,
almond essence as required

Beat the fruit and sugar in a mixie. Add milk and whip.
Add essence and whip.

Sweet Lassi
Ingredients

Method

To thick sweet curd, add sugar and beat in a

blender. Add some crushed ice. You may also add
a few drops of rose water to it.

Tea
Ingredients
Milk 2 cups
Sugar 3-4 tspn
Tea 2 tspn

Method
Put all the ingredients in a saucepan and bring to boil.
Reduce heat and cook stirring continuously over low
medium heat for 2 minutes.
Sieve tea into 2 cups. Serve hot

Page 375 of 411

Desserts

Five Star Indian Recipies

Adhirsam
Ingredients

Method

Rice - 1/2 kg,jaggery - 300g

Soak rice for half hour and spread it on a large cloth or

newspaper for about half an hour. The rice will become
almost dry but still slightly damp.Powder it using a mixie.
To make jaggery syrup, dissolve 300g jaggery in
minimum water and mix well. Heat this until the syrup
becomes thick like a paste. To test this, drop a very
small quantity of the syrup in water. it should solidify
immediately. Mix it with the powdered rice and mix well
like a dough. Cover it in a vessel and leave it for about 8
hours.Heat 2 cups of oil in a frying pan. Place a ball of
this flour on a plastic sheet and flatten it by hand so that
it becomes a flat round shape. deep fry this in oil, turning
it until it turns golden brown evenly on both sides. After
removing from oil, remove excess oil by pressing this
between two plates

Almond kheer
Ingredients

Method

Soak 25g almonds in for an hour. Remove the skin

and grind to a smooth paste. Bring 2 cups of milk to
boil and add this paste and heat for about 2 min.

Add 6 tsp of sugar and stir well.Whip in a mixie to form

lather. Add a pinch of saffron powder or a few strands of
saffron..Serve hot or cold.

Angoora Boondhi
Ingredients
Gram flour - 1 cup, Maida - 1 cup, Urad dal - 3/4
cup, Sugar - 3 cups, Oil to fry, Cardamom - 6
(powder it), Food colours - pink, green, yellow,
orange.

Method
Soak urad dal for 2 hours and grind like that for idli. Add
the gram flour and maida to this and mix. Take small
quantities of this flour in several vessels and mix the
various food colours in each of them. Make sugar syrup
by heating sugar and water in the ratio 1:1. Make it into a
thick syrup. Heat oil. Hold the boondhi plate over the oil
and gently rub the flour on the boondhi plate so that
boondhis are dropped into the oil. Deep fry the boondhis,
remove and add it into the sugar syrup.

Page 376 of 411

Desserts

Five Star Indian Recipies

Ari Payasam
Ingredients

Method

Sweetened condensed milk 1 can

Evaporated milk 1 can
Rice cooked 1/2 cup
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) optional

Mash the cooked rice. Mix condensed milk, and

evaporated milk,
and boil this with the mashed rice.
Fry cashews and raisins in little ghee and add this to the
boiling payasam. Pound cardamoms, and edible
camphor, and add
this to the payasam.

Asoka halwa
Ingredients

Method

moong dal - 1 cup, wheat flour - 1 cup, sugar - 11/2

cup, kesari powder - a pinch, ghee - 1 cup,
cardomoms - 6, cashewnuts - 10, essence as
required, cashew bits and cherry bits - 2 tsp each

Add 1/2 cup water to 1 cup moong dal and cook in

pressure cooker until it becomes soft.To 1 cup wheat
flour, add 1/2 cup waterand make into a thick liquid.Heat
this liquid in a fry pan and stir for a while.Mash the
cooked moong dal and add it to the boiling liquid.When
everything is mixed and well cooked, add sugar and stir
well.Add 1/2 cup of ghee and keep stirring.When it is
almost over add cardomoms.Roast cashews in 1 tsp
ghee and add it to the mix. Add the remaining ghee and
stir.
It should become a non sticky paste but not too hard.At
this stage remove the pan from the stove.Pour this mix on
a large plate greaseed with ghee.Spred the cashew and
cheery bits on the top surface of the halwa. Then cut this
into diamonds by drawing parallellines with a knife.

Aval Kesari
Ingredients
Rice flakes - 1 cup sugar - 1 cup, water - 1/2 cup,
ghee 6 tsp, cardomom - 4, kesari powder - a pinch ,
cashewnuts - 8

Method
Roast cashews in 3 tsps of ghee . Roast rice flakes
slightly in the remaining 3 tsps of ghee. Add 1/2 cup
boiling water to the rice flake and cook until it is fully
boiled. Add sugar, kesari powder , cashews and
cardomoms to the mix. Stir in low heat until it becomes a
non sticky paste.

Page 377 of 411

Desserts

Five Star Indian Recipies

Aval Payasam
Ingredients

Method

Heat 1 litre of milk and when it boils and starts to

rise add 1/4 cup of aval(rice flakes).

Keep in low heat with constant stirring until the quantity

reduces to one-half.Add 1 cup sugar and 1/2 tsp
powdered cardomom.Roast some cashewnuts(10) and
raisins in ghee and add it to the payasam.

Baadhusha
Ingredients

Method

Make sugar syrup by mixing 150g sugar with equal

amount of water and cooking for about 5 minutes.
To 100g of ghee add a pinch of salt, a pinch of
baking soda and mix until bubbles appear.

Add 100g of maida to this and mix by sprinkling water in

steps so that it becomes soft. Make this into uniform
balls and flatten it lightly on both sides. Deep fry this in
oil and when it it cooked, put it immediately into the
sugar syrup for about 5 minutes and the remove it on to a
plate. Repeat the procedure with all the balls. You can
decorate it on top with grated coconut.

Badam Kheer
Ingredients
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour. Peel skin and
grind the
almond into a fine paste with 1 cup of milk instead of
water.
Measure the amount of almond paste, and keep the
same amount of
sugar aside.
Cook the almond paste for 5-10 while stirring it
constantly, till
the flavour comes out. Now add sugar and keep stirring.
Add the remaining milk, and boil for 10-15 minutes. Add
the
soaked saffron and serve it cold.

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Basandhi
Ingredients

Method

Milk - 1 litre, Jaggery(grated) - 1/2 cup, Kesari

powder - a pinch

Heat the milk in a thick vessel. Bring it to boil, then bring

the flame to low heat and leave it for some time. The
cream of the milk will begin to separate and will float on
top. Remove this cream on to a separate vessel. Repeat
this process until all the milk is exhausted.Add the grated
jaggery and kesari powder and mix. Refrigerate and serve
cold.

Beetroot halwa
Ingredients

Method

Beetroot - 1/2 kg, Sugar - 3 cups, cardamom - 6 to

8(powder it), Cashewnuts - 8, ghee - 1/2 cup milk 1/4 cup, Water - 1/4 cup.

Peel the beetroots and grate them finely. Heat ghee in a

frying pan and add the cashews and after it is roasted
and turns slightly golden red, add the cardamom powder
and the milk. When the milk is boiled add the beetroot
and stir in low heat until the beetroot is well cooked. Then
add the sugar stirring constantly in low heat and cook
until the mixture becomes a non-sticky paste.

Bengal gram payasam

Ingredients

Method

Bengal gram- 1 cup, coconut milk- 1/2 cup, crated

jaggery- 1 cup, milk- 3 cups

Soak the bengal gram for 2 hours,add cocunut milk to the

bengal gram and grind it.
Add a cup of water to the jaggery,heat it in a pan with
constant stirring until the jaggery melts.then add the
ground mixture,stir it ,until it becomes a paste.Now add
the milk,stir it and allow it to boil for few minutes

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BESAN BURFI
Ingredients

Method

1c
Besan
1c
Shortening
1c
Sugar
4 seeds Cardamom
Nuts (optional)

Melt shortening in a pan. Turn down heat and add

cardamom and Besan.
Fry, stirring constantly to prevent burning until it has
changed to a
brown color and smells done. (Test: a few drops of water
sprinkled on
it sputters instantly).
Turn off the heat and stir in the sugar. Spread 1/2" thick
onto a
platter. Cut into diamond shapes after it has cooled down.

Boondi Laddu
Ingredients
Besan- 1 cup, Sugar- 11/2 cups, Yellow food color1 pinch, Cardomom- 5 or 6, Cashew and raisins- 10
each, cloves- 4

Method
Make the sugar syrup first. Add water to the sugar and
keep checking the syrup consistency till single thread
falls from a ladle. Immediately remove from fire. Add
yellow food color to it.
To make boondi, add water to the besan so that the
paste resembles dosa batter, it should not be too
watery(boondi will be flat) or too thick(boondi will be
hard).If you have a ladle with holes in it, pour the batter in
it and fry it in oil at medium high heat. As the boondi
comes out, drain it in a paper towel and drop it in the
sugar syrup. After finishing all the boondis, add the fried
cashews, raisins, cloves and cardamoms in the syrup.
Let the boondi soak for say an hour to hour and a half.Stir
occassionally. Try shaping it into balls. If the boondi is
still crisp try after it starts soaking. Makes 15 small
laddus.

Bread Crumbs Pudding/Payasum

Ingredients

Method

Bread crumb- 1 cup, Milk - 1 1/2 cup,

cashewnuts&raisins- your decison, Sugar- 3/4 cup,
ghee- 5tsp, food colour and rose water(optional)

In a pan take 2 spoons of ghee and fry the cashews and

raisins ,when done add the unsalted bread crumbs and
fry for few minutes then add milk and cook for 10 mts in
low flame .When 1/2 cooked add the sugar and food
colour(choose colour as per your taste)add the remaining
ghee. when cooled add little rose water and serve
chilled.This colourful pudding can be used as a dessert
for occasions.Garnish with saffron and nuts.

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Bread Jamun
Ingredients

Method

Brown corners of the bread

Sugar Syrup
Oil
Water
Sugar Syrup: Mix sugar & water(1:1). Heat until it
becomes a thick liquid.

Take the brown corners of the bread and make it into a

smooth dough with enough water. Make small balls from
the dough. Heat oil in a deep curved pan & fry few bread
balls at a time in medium flame till crisp & brown. Then
put this fried ones in the sugar syrup. Serve after it
absorbs the sugar syrup.

Bread Laddu
Ingredients

Method

Bread- 10, sugar(powdered)- 100gm, ghee- 5tsp,

cashewnuts- 5, Badam- 5, cardomom- 3

Remove the brown part from the breads.Now put the

bread in the mixie and make it as rava(Don't use water).
Add powdered sugar,cardomom powder to this bread.In a
frying pan heat ghee and fry cashwes,badam and add it
to the bread. Using that ghee make the bread into small
balls.
note:coconut can also added

Bread Pudding
Ingredients
4 slices Bread
1/2 cup Ghee
3 tablespoons Sugar
2 Cardamom pods
2 cups of Evaporated milk
Chopped Pistachio nuts

Method
Remove the brown corners of the bread. Cut the slices
diagonally into half. Heat the ghee & fry the bread slices
until golden brown. Drain on a paper towel.
In a heavy based pan heat evaporated milk & sugar over
medium heat for 10 minutes. Remove from heat & mix
crushed cardamom powder and saffron.
While serving pour this milk mixture over the bread slices
and garnish with pistachios.

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Butter Cake
Ingredients

Method

Sugar 1 cup
Butter cup
Egg 2
Vanilla extract 1 tspn
All purpose flour 1 cup
Baking Soda 2 tspn
Salt tspn
Milk 3/4 cup

Preheat oven to 350 degree F. Put paper liners (or

Grease) to 12 cup-cake pans or a 9-inch cake pan.
Cream butter and sugar together till fluffy; beat in egg and
mix well. Mix in Vanilla extract.
Mix together flour, salt and baking soda.
Mix in the dry ingredients to the wet mixture. Add milk
and mix well.
Pour the batter into prepared pans and bake in 350 deg F
oven for about 30 minutes for cup cakes and 45 minutes
for 9-inch cake. Cake is done when a toothpick inserted
in center comes out clean.

Carrot (or) Beet Halva

Ingredients

Method

Carrots (or) Beets (grated coarsely) 1 cup

Sugar 3/4 cup
Milk 2 1/2 cup
Cardamom seeds
Cashew nuts(halved)
Ghee 1/2 cup

Mix carrots (or) beets with sugar & milk and cook for 30
minutes over low heat, until it becomes thick. Add
cardamoms, cashew nuts & ghee and stir constantly,
until it becomes thick.
Spread the mixture in a greased tray & leave it to cool for
30 minutes. Then cut into squares.

Carrot burfi
Ingredients
Carrots - 1 lb, Milk - 2&1/2 cups(cup-250 ml),
Sugar - 1&1/4 cup or alter to taste, cardamom
powder - 1/2 tsp, Chopped cashew nuts &
almonds - 2 tsp each, Ghee - 1 tsp

Method
Grate the carrots.In a saute pan cook the grated carrot
with milk and saffron.After it is cooked and gets to
thicken, add sugar,cardamom, nuts in low flame and
remove from heat. Grease a plate with ghee and pour
this, cut into burfis.

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CARROT HALVA
Ingredients

Method

4 lbs
Carrots
1/2 gal Milk
2c
Sugar
2c
Carnation milk powder
1c
Oil
to taste Nuts

Clean and grate the carrots. Heat milk to boiling and add
the carrots.
Cook until liquid is almost gone, stirring to prevent
sticking and
burning (3 to 4 hours). Add oil and cook more, stirring
often, to roast
the carrots well (about 1/2 hour). Add the powdered milk
and sugar and
cook until all the liquid is gone and the mass does not
stick to the
sides. Add the nuts and raisins and turn off the heat.
Pour in a
serving dish and serve warm or cold. Will keep in the
refrigerator for
up to 1 week.

Carrot Halwa
Ingredients

Method

finely grated carrots - 1 1/2 cups, sugar - 1 cup,

mixture of milk and water - 1 cup (the proportion
may be as you like), cashews- 6, cardomoms - 4,
ghee 3 tsp

Peel all the carrots and grate them finely. Pour 3

teaspoons of ghee in a frying pan. Add 6 cashews and
powdered cardomoms (4).Fry till you get the smell of
roasted cashews.Pour the mixture of milk and water. Add
sugar. When the water comes to boil, add 1 1/2 cups of
grated carrot and stir slowly and constantly in low heat
until the mixture turns into a soft paste. After adding
sugar, you may have to cook around 7 - 10 minutes to
get the desired consistency for halwa. Do not heat the
mixture too long, so as to prevent it from getting hardened.

Carrot Kheer (Payasam)

Ingredients

Method

carrots - 1 kg, sugar - 1 kg, cardamom powder,

saffron, roasted cashews, milk - 1.5 litres.

Cut carrots into small pieces and boil them in pressure

cooker. Add saffron and grind it well. Heat this mixture
(keep in very low flame) and add sugar. stir constantly till
sugar dissolves in the mixture. Add cardomom powder.
add boiled milk to this mixture. Mix well. Refrigerate.
serve cold. Roast some cashews and add to the kheer
just before serving.

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Carrot Payasam
Ingredients

Method

Carrot 4 washed, peeled and grated

Milk 2 cups
Sugar same amount as carrot paste
Almonds 1/4 cup
Condensed milk 1 can
Evaporated milk 1 can
Saffron 1 t.spoon
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) optional

Soak saffron in little cold milk, and keep it aside.

Soak almonds in hot water for 1 hour. Peel skin and
grind it
with grated carrot and milk.
Measure the amount of carrot/almond paste, and keep
the same
amount of sugar aside.
Cook the carrot/almond mixture in a pan for 5-10 minutes
till the
flavour comes out. Add the measured sugar, and let it
cook for a
few minutes. Add one can of evaporated milk, and
condensed milk
(or) regular milk and bring it a boil.
Fry cashews, raisins and cloves in little ghee and add
this to
the above. Pound cardamoms, and edible camphor, and
add this to
the payasam.

Cashew Almond Ice cream

Ingredients

Method

milk - 1 litre, sugar - 6 tsp, cashews - 25g,

almonds - 10, essence - vannila or pista - 2 drops

Boil milk and cook in low heatuntil its amount is reduced

to one half.Soak almonds in water for one hour.Peel the
skin.Mix cashews and almonds and grind into a nice
paste.
In a dry pan, heat the cashew-almond paste for 5 minutes
or until the raw smell disappears.You may add water in
small quantitiesto ensure that the paste does not stick to
the pan. Add this paste to the milk and mix well.Add the
essence.Keep it in a covered vessel inside the
freezer.After one hour, remove the ice cream and grind
well once again.Then freeze it.

Cashew cake
Ingredients
cashewnuts - 1 cup, sugar - 1 cup, ghee - 2 tsp.

Method
Do as described in Badam cake.

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Chakara Pongal
Ingredients

Method

Rice 1 cup
Moong dhall 1/4 cup
Jaggery 1/2 cup
Milk 2 cups
Ghee 1 cup
Cloves 4
Nutmeg powder 1 t.spoon
Cashews 1/4 cup
Golden raisins 1/4 cup
Cardamom 2
Edible camphor (Pacha kalpooram) optional

Roast moong dhall in a pan for 5-10 minutes.

Cook rice, moong dhall, milk and 3 cups of water till the
rice
gets cooked.
Melt jaggery, by boiling it little water, and mix this with the
cooked rice. Add ghee and keep stirring until everything
blends
well.
Fry cashews, raisins and cloves in little ghee and add
this to
the above. Pound cardamoms, and edible camphor,
nutmeg, and add
this to the payasam.

Cheese cake
Ingredients

Method

ricotta cheese- 1 cup, sugar- 3/4 cup, ghee- 1/2

cup, cordamon powder- 1/4 tea spoon

in a heavy bottom vessel mix ricotta cheese, sugar and

ghee till sugar dissolves. then set the pan over medium
heat with constant stirring. when the mixture thickens
and leaves the bottom of the pan add cordomon powder
and transfer the mixture to a greased tray and cut into
pieces when cooled.
note: when transfering to the greased tray the mixture will
be semi solid it will eventually thickens as it coold down

Coconut Burfi
Ingredients
Coconut 1 cup grated
Milk 1 cup
Cashews 1/2 cup
Sugar same amount as coconut
Ghee 1/4 cup
Cashews less than 1/4 cup
Cardamoms 2 peeled and pounded
Butter for spreading

Method
Soak cashews in hot water for 1/2 an hour.
Grind grated coconut and soaked cashews coarsley with
milk, and
measure the same amount of sugar and keep it aside.
Cook the ground mixture in a pan, and keep stiring it.
Add
sugar, and ghee and keep stiring until it becomes a fine
paste.
Fry cashews in ghee and add it to the above. Pound
cardamoms and
mix it with the above.
Now pour it on a buttered plate and spread it evenly. Let it
cool for sometime, and cut it into small burfi's.

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Coconut Milk Payasam

Ingredients

Method

grated coconut - 1 cup, jaggery - 100gm,

cardomoms - 6, cashews - 6, ghee - 3 tsp., boiled
milk - 1cup

Grind coconut and squeeze milk from it 2 times. cook for

sometime having the stove in low heat. Add jaggery and
cardomom powder. cook for some more time. After
removing from stove, add milk. Fry some cashews in
ghee and add it to the payasam. If the coconut powder is
very dry then you must have 2 cups of that to get enough
coconut milk.

Dal payasam
Ingredients

Method

Moong dal - 1 cup, Powdered jaggery - 1 cup, Gram

dal - 1 spoon

Steam moong dal and gram dal in a pressure cooker.Mix

jaggery in a little water(so that it just dissolves) and bring
it to boil. Add the cooked dal mixture and heat for a little
while. Add a tsp of cardomom powder.Roast 8 cashews
in ghee and add it to the mixture.

Deepavali Legiyam
Ingredients
omam-100g,sukku-10g,kandathippili-10g, black
pepper - 10g, siddharathai - 10g, cardomom - 5g,
jaadhikkai - 1/2, adimadhuram - 10g, jaggery - 250g,
ghee-100g, honey - 50g.

Method
Powder each of the above(except ghee and honey)
separately and mix it using a blender. Add heated ghee
and honey and mix well.
This can also be made using readymade mix.In that case
boil 50g of the mix in 2 times water, add 100g powdered
jaggery, 50g ghee and stir until it bacomes like halwa

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Dryfruit Kesari
Ingredients

Method

Dryfruits*(chopped) cup
Rava cup
Sugar 3 tbsn
Ghee 2 tspn
Cardamom powder 1 pinche
Almonds 6
Water 1 cup
Food colour(yellow, orange or red) 3-4 drops
(optional)

Dryfruits can be a mix of dates, raisins, dried pineapples,

cranberries etc.
Roast rava with 1 tspn ghee on low flame till raw smell
goes. Keep aside.
Heat 1 tspn ghee in a pan and saute dryfruits for 5-10
seconds on low flame. Now add water, sugar, cardamom
powder and food colour and increase the flame to high.
When water boils, add roasted rava slowly and mix
without forming lumbs. Reduce heat and cook stirring
continuosly, till the mixture comes off the pan.
Put paper liners in a muffin tin and pour kesari into it and
top with one Almond. Keep aside to cool and set. This
makes 6 Kesari's.

Fruit kesari
Ingredients

Method

grapes, banana, pineapple and any other fruit you

desire - chopped 1 cup, rava - 1 cup, sugar - 1/2
cup, cardomoms - 6, cashews - 6

In little ghee fry the fruits add 2 cups of water and sugar.
Add caradomoms.When it boils add the rava and stir until
it becomes a non-sticky paste. Roast the cashews in
ghee and add it to the kesari

Fruit Salad Method 1

Ingredients
Fruits - Apples, bananas, honeydew melons,
cantalopes, grapes,
pears, mangoes, etc.,
Walnuts chopped
Cashews chopped
Raisins
Pitted Dates chopped
Sweetened condensed milk 1 can
Evaporated milk 1 can
Rose water essence a small pinch
Cardamon 1-2 peeled and pounded

Method
Wash and dice fruits, and mix everything well.

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Fruit Salad Method 2

Ingredients

Method

Fruits - Apples, bananas, honeydew melons,

cantalopes, grapes,
pears, mangoes, etc.,
Walnuts chopped
Cashews chopped
Raisins
Pitted Dates chopped
Honey 3-4 t.spoons
Orange juice 1 cups
Mango juice 1 cup
Sugar

Wash and dice fruits, and mix everything well.

Fruit-coconut balls
Ingredients

Method

Milk cup
Fruit Baby food 12 oz
Corn flakes 1 cups
Coconut powdered cup

Mix fruit with milk and bring to boil in a saucepan.

Reduce heat and keep on stirring till thickens. Add corn
flakes and mix well.
Remove from flame and let it cool. Make into inch
diameter balls and coat with coconut and serve.

Green Gram Payasam

Ingredients

Method

Green grams 1/2 cup

Thick coconut milk 1/4 cup
Whole milk 1/4 cup
Sugar 1/4 cup
Ghee 2 tablespoons

Soak the green grams in water overnight. Boil it with

water for 20 minutes, until the green gram is cooked(over
low heat). Then add whole milk, coconut milk, sugar &
cardamom pods. Stir constantly for 10 minutes, until the
sugar is dissolved. Add the ghee. Serve hot.

Gulab Jamoon
Ingredients
Make guava as described in paalguava but without
sugar. To 1/4 kg of this, add 4 tsp of maida and mix
into a soft smooth paste. The mix should not be too
loose or too tough. Roll them into uniform balls and
keep aside.
Mix 4 cups of sugar and 4 cups of water and heat in
a low flame until the mix becomes thick but not
sticky.

Method
Add 1 tsp of kesari powder, 1 tsp rose essence and
cardomom powder and keep in low heat. Meanwhile,
deep fry the balls in boiling oil stirring them until they turn
golden brown uniformly on all sides. Then add it to the
sugar syrup. Leave it for about one hour to soak. Now
jamoon is ready. Refrigerate.

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GULAB JAMUNS
Ingredients
1c
Bisquick
2c
Carnation powder
2c
Water
1 1/2 c
Sugar
4 pods
Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c
Yogurt
Milk
Oil for frying

Method
Heat butter and pour in a bowl. Add Bisquick, carnation
powder and
yogurt and blend together. Knead well adding milk if
necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 1214 small balls.
Heat the water, add sugar, bring to boil, add cardamom
seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the
oil until hot
and fry the balls to a golden brown or until they are dark
brown---almost black.
Soak in sugar syrup until they double in size (1 hour or
overnight).
Serve hot or cold.

Ice Cream
Ingredients
Milk- 8 cups
Green cardamom pods- 7
Blanched almonds- 1/3 cup
Chopped pistachios- 1/3 cup
Sugar- 1/2 cup

Method
Add cardamoms to the milk and bring it to a boil. Reduce
the heat and let it boil until it reduces to two-thirds of its
original volume. Stir constantly. Remove the cardamom
pods from the milk. Add sugar, blanched almonds and
half of the chopped pistachios. Stir for 5 more minutes.
Remove from fire and let it cool.
Pour this into a plastic container with lid. Cover and place
it in the freezer for 2-2 1/2 hours. Then put it in a food
processor or mixer and process until smooth. Then pour
this in the same plastic container again and freeze for
about an hour. After that spoon this into ice cream
moulds. Cover and freeze for another 2-3 hrs or until it
becomes solid. Before serving, dip this into hot water for
few seconds and turn the ice cream moulds upside down
onto plates. Sprinkle the remaining pistachios on top and
serve.

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Jilebi
Ingredients
Sugar syrup:Heat sugar and water(1:1) and any
essence if preferred until it becomes thick.
Soak urud dal for 1/2 hour and grind it into a thin
soft paste.

Method
Pour this paste in a thick plastic cover and make a small
hole at its bottom corner.Heat oil in a fry pan and
squeeze the paste into the oil in the form of tubes and fry
until fully cooked.Remove this from oil and drop into sugar
syrup for 2 minutes and then remove.

Kadalaiparupu kesari
Ingredients
kadalai paruppu- 1cup, sugar- 1cup, ghee - 4
teaspoons, cashewnut- 5 no

Method
soak kadalai paruppu in water atleast an hour. Add
cardamom and grind the dall. Take the kadai add some
ghee fry the cashewnut and add the grinded kadalai
paruppu to it fry it until the color becomes golden. then
add one cup sugar to it and again fry and make it as
small laddus

Kaju Katli (Cashew Nut Sweet)

Ingredients
1 cup Cashew nuts
3/4 cup Sugar
2 tablespoon Milk
1 tablespoon Ghee
1 teaspoon vanilla essence
1 cup boiling water
2 sheets of silver leaf

Method
Soak the cashew nuts in boiling water for 1 hour. Drain it
and process smoothly in a food processor by adding milk
& then sugar.
Heat the ghee in a large pan, add the cashew nut paste
and cook over medium heat, stirring constantly until the
mixture becomes thick. Then, add vanilla essence and
mix thoroughly.
Put this mixture in a greased tray and spread it evenly
and press the silver leaf on the top. Let it cool for 45
minutes. After it is cooled, cut into diamond shaped
pieces.

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Kesari
Ingredients
Cream of Rice (Rava) 1 cup
Sugar 1 cup
Ghee (Melted butter) 1/2 cup
Cashews less than 1/4 cup
Golden Raisins less than 1/4 cup
Cardamom 2
Edible camphor (Pacha kalpooram) optional

Method
Roast rava with 1/4 cup of ghee in a pan for 5 minutes.
Add 1.5 cups of water to the above, and keep stirring until
the
rava is cooked. Now add sugar, and mix everything well.
Finally
add the remaining ghee and simmer the stove and keep
stirring
until everything mixes well.
Fry cashews, raisins and cloves in little ghee and add
this to
above.Pound cardamoms, and edible camphor, and add
this to above.

KHEER
Ingredients
1/2 c
Rice
4c
Milk
1/4 c
Raisins
3/4-1 c Sugar
1t
Cardamom seeds
1/4 c
Shredded blanched almonds
6-8 drops Rose water
1/2 c
Water

Method
Wash and drain the rice. Soak in 1/2 c water for 1/2
hour. Boil the
rice in the same water until it is coated and the water
dries up. Add
the milk and simmer on low heat for 1 1/2 hours.
Scrape the sides and bottom frequently to prevent
sticking and mash rice
while stirring. When it is creamy, add sugar and stir in
well. Remove
from heat and add crushed cardamom seeds, rose water
and shredded
almonds.
Serve hot or cold decorated with silver leaves (optional).
[Silver
leaves are VERY FINE, tasteless sheets of silver.]

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Kulfi with Egg

Ingredients

Method

Eggs- 2
Sugar- 2 tablespoons
Green cardamom seeds- 3 (grind it into a powder)
Heavy cream- 1/2 cup
Vanilla essence- 1 tablespoon
Chopped pistachios- 4 tablespoons
Grated nutmeg for decorating

Separate the egg whites and the yolks. Whisk the egg
whites until it becomes thick. Add a tsp. Of sugar and
whisk until it dissolves to the whites.
Whisk the cream separately until peaks formed. Add this
to the egg whites. Then add the vanilla essence,
cardamom powder and half of the chopped pistachios and
mix well. Put this in a plastic container. Close and freeze
for about 3 hours. Take it out and put it in a food
processor or mixer and process until smooth. Then pour
this in the same plastic container again and freeze for
another 2 hours. Again take it and process it in a food
processor or mixer. Then freeze this until it becomes
solid. Sprinkle the remaining pistachios and grated
nutmeg on top and serve.

Kulfi without Egg

Ingredients

Method

1 lb. evaporated milk cans- 2

Sugar- 4 tablespoons
Heavy cream- 3 tablespoons
Green cardamoms- 3
Saffron- 10 strands
Silver leaf- 2

Add the cardamoms and sugar to the milk and boil for 10
minutes over low heat. Stir constantly. Remove the
cardamom pods and remove from heat. Add the saffron
and let it cool. Then add the cream to it and mix well.
Pour this into ice trays and freeze for about 5 hours.
Before serving dip this into hot water for few seconds and
turn upside down onto plates. Decorate with silver leaf
and serve.

Laddu
Ingredients
Gram flour - 1 kg, sugar - 1 1/4 kg
Prepare Boondi.Make sugar syrup by boiling 1:1
Sugar and water for about 5 minutes.

Method
Add a pinch of kesari powder to this syrup. Drop the
boondis into the sugar syrup and mix well.Roast 100g
cashews and 25g raisins in ghee and add it to the mix.
Also add 20 cardomoms and 25g kalkandu and mix well.
Wait until the mixture cools down to a temperature where
the hand can withstand the heat. Now make into even
balls by pressing lightly with hand. Allow to cool.

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Maida Cake
Ingredients

Method

maida - 1 cup, coconut milk - 1 cup, sugar - 2 cups,

butter - 1/2 cup, ghee - 4 tsp, cashews - 10

Grind cashews raw into a nice powder.Roast maida in

ghee lightly until the moisture in the flour is gone.To the
flour, add sugar, butter, coconut milk,stirring well
constantly in medium heat.Add the cashew powder.When
it is fully boiled and begins to rise, pour it on a large plate
greased wih ghee.After it cools a little, cut into diamonds

MANGO ICE CREAM

Ingredients

Method

1 can Condensed Milk

oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)

Mix all of the pulp, condensed milk and whipped cream in

a bowl. Put in
the freezer for about 8 hours.

Milk Payasam
Ingredients

Method

Heat 1 litre of milk and when it boils and starts to

rise add 1/4 cup of raw rice.Keep in low heat with
constant stirring until the quantity reduces to onehalf.Add 1 cup sugar and 1/2 tsp powdered
cardomom.Roast some cashewnuts(10) and raisins
in ghee and add it to the payasam.

Milk poli
Ingredients

Method

1cup rava, 1cup maida, 1/2cup sugar, cardomam,

kesari powder, 1/2 litre milk.

Make dough with rava and maida as we do for poori. In a

thick vessel, boil milik. After it cools add sugar,
cardomam, kesari powder. Keep it aside. Fry pooris one
by one, soak it in milk for a while and remove and keep in
a flat bowl.

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Mixed Fruit Smoothy

Ingredients

Method

Banana 1 peeled and cubed

Pear 1 peeled and subed
Stawberry 4
Orange 1 peeled and deseeded
Or
Grapes 10 deseeded
Milk 1 cup

Blend all ingredients toegther in a blender or food

processor. Makes about 3 servings

Moong Dal Halwa

Ingredients
Moong dal - 200g, jaggery - 150g, cardomoms - 46(powdered), ghee - 1 cup, cashewnuts(whole) - 10.

Method
Roast moong dal in a dry pan lightly and steam in a
pressure cooker, adding 2 times water. Allow it to
overcook. Remove and mash well. Powder the jaggery,
add 1/4 cup water and keep in low heat. Stir until the
syrup becomes thick. Add the mashed moong dal,
cardomom powder, ghee and the cashewnuts and stir
well until it becomes non-sticky.

Moong Dal-Dates Payasam

Ingredients
Moong dal 1/3 cup
Dates 15
Milk 2 cups
Honey 1/4 cup
Butter 3 tbsn
Cashew 10 no
Raisin 2 tbsn

Method
Cook moong dal and mash it well.
Grind dates with enough water to make a fine paste.
Heat 2 tbsn of butter in a thick bottom pan, and add datedal mixture. Cook on medium heat stirring continuously
till all liquid is evaporated and ghee separates. Add honey
and cook for few more seconds.
Add milk little by little, stirring continuously. Cook on low
heat till thickened. Switch off flame.
Heat remaining butter in a pan and fry cashew and raisin
separately and pour over the payasam.

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Moong Dhall Payasam

Ingredients

Method

Moong Dhall 1 cup

Jaggery 1/2 cup
Sugar 2 t.spoons
Milk 3 cup
Water 2 cups
Cardamon 2
Edible Camphor (Paccha Kalpooram) a small Pinch
Cashews 2-3 t.spoons
Ghee 2 t.spoon

Roast moong dhall with ghee. Boil this with water, till the
moong dhall gets cooked.
Add jaggery and sugar to the above and let it cook for till
the
jaggery melts.
Now add milk and let it cook untill everything mixes well.
Fry cashews in little ghee and add this to the boiling
payasam.
Pound cardamoms, and edible camphor, and add this to
the payasam.

Moong Laddu
Ingredients

Method

Moong Dal - 1/2 kg , Urud Dal - 1/2 Kg , sugar - 3/4

Kg ,cardomom -10 ,cashewnuts - 100 gms, ghee 1/4 kg

Dry roast the Moong Dal and Urud Dal slightly and
powder it. Make the sugar into a fine powder. Roast the
cashews and powder the cardomom. Add all other
ingredients and mix everything. Melt the ghee and add it
to this flour. Mix and make into even sized balls.

Mysore Paku
Ingredients
gram flour - 1 cup, sugar - 2 1/2 cups, water - 1 cup,
ghee - 2 1/2 cups, baking soda - 1 pinch

Method
Mix gram flour, sugar and water smoothly. Pour this into
a pan and cook in low heat. Keep ghee in another vessel
in low heat and add this ghee to the gram flour mixture in
steps and with constant stirring. Do this until the mixture
turns into a non-sticky paste. Add the soda when it is
about to get over and stir. Grease the inside of a large
bowl with ghee and pour the cooked mixture on this large
bowl. When it isstill hot, cut into cubical pieces by
drawing parallel lines on its surface.

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Ney Payasam
Ingredients

Method

Rice cup
Water 1 cup
Ghee cup
Coconut grated cup
Jaggerry 1 cup
Cardamom powder A pinch

Cook rice with water and aside.

Melt jaggery in cup of water and bring to boil. Add
cooked rice and add ghee little by little stirring
continuously.
Add Coconut and mix well.
Cook on low medium flame till thickened and add
cardamom powder and serve hot.

Paal Guava
Ingredients

Method

Boil 1 litre milk and keep in medium heat with

stirring until the quantity milk reduces considerably
and begins to thicken.

Use a heavy vessel for this because the milk will stick to
the vessel. When it becomes into the form of a paste,
add 6 tsp of granulated sugar, stir, mix and remove from
stove

Paal paniyaram
Ingredients

Method

raw rice- 1 cup, urud dal- 1 cup, coconut- 1, sugar3 cup, elachi- little, oil to fry

soak rice and urud dal for three hours. grind both of them
to paste by adding little salt.extract coconut milk and add
sugar and elachi.boil the oil and take one spoon of the
paste aand fry it, it will come as a round balls and add
this balls in to the coconut extracts.and the paal
paniyaram is ready

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Paal Poori (Sweet Poori)

Ingredients

Method

Almonds 1/4 cup

Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying

Soak saffron in little cold milk, and keep it aside.

Soak rava in little water for 10 minutes.
Soak almonds in hot water for 1 hour. Peel skin and
grind the
almond into a fine paste with 1 cup of milk instead of
water.
Boil evaporated milk, condensed milk, and almond paste
for 10-15
minutes. Add saffron, and kesar color to above and let it
cool.
Knead maida, soked rava, and sugar into a nice dough,
using some
cold after. Make small puris (roll small balls and flatten
them
with a rolling pin and deep fry in oil) and soak the puries
in
the boiled milk mixture. Serve it cold/hot.

Padhir Peni
Ingredients
maida-2 cups, sugar - 1 cup, milk - 1 litre (thick),
cardomoms - 6, rice flour - 1/2 cup, ghee - 6 tsp, oil
for frying

Method
Knead maida adding minimum water into a smooth
dough. Make this into 12 balls.Mix rice flour and ghee
with the hand to form a paste.Roll the maida balls intop
flat thin round shapes using a chappathi roller. Spread the
paste on one chappathi.Place another chappathi over it.
Then spread the paste on the top of second
chappathi.Place a third chappathi on top of the second to
make a thick chappathi.
Now roll this chappathi from rthe edge to form a
cylindrical shape. Cut this cylinder into bits and make
chappathi once again from these bits. Deep fry them in oil.
Heat milk until it is reduced to one-half of its initial
quantity.Add suagr and cardomom powder.On a plate,
keep the padhir peni and pour a laddle of milk mix over it.
Serve immediately.

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Pal Payasam
Ingredients

Method

Milk 2 cup
Water 2 cup
Rice 2 tbsn
Sugar 6tbsn

Add milk and water to a thick bottom pan.

Bring to boil add rice and reduce the heat to low medium
and cook, stirring frequently, till milk is reduced by half
and rice is done, about 1-1 hours.
Add sugar and mix well and remove from flame. Serve
warm.

Palada Pradaman
Ingredients
Milk 4 cup
Water 2 cup
Condensed Milk 1 cup
Butter 2 tbsn
Ada cup
Sugar cup

Method
Put ada in boiling water(2-3 cups)and keep covered for 30
minutes. Drain completely. Heat butter in a pan and fry
ada till ada turns pink. Keep aside.
Add milk and water to a thick bottom pan. Bring to boil
and add ada and reduce the heat to low medium and
cook, stirring frequently, till milk is reduced by 2/3rd and
ada is done, about 1-1 hours (Colour of the pradaman
will be a nice pink colour). Add Condensed milk and keep
cooking for 5-10 minutes more.
Add sugar and mix well and remove from flame. Serve
warm.

Panchamritham (fruit salad)

Ingredients
Fruits - 1 banana, grapes- a small buch, raisins - 1
tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1
apple

Method
Cut the fruits into even sized pieces. To this add 25 g
honey, 150g jaggery, 25 g ghee. Mix well. Store in air
tight container.

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Parippu Pradaman
Ingredients
Moong Dal 1/4 cup
Coconut 1/2
Jaggery 1/2lb
Ghee 2 tbsn

Method
Cook dal with 3/4 cups of water, let it cool and mash well.
Make syrup of jaggery, by boiling it with 3/4 cup of water.
Slice 2-3 thin long pieces from coconut keep aside. Grate
the rest of coconut. Take the milk by squeezing well (first
extraction of milk), keep aside. Grind the remaining
coconut in a mixer for 10-20 seconds. Mix well with 1 cup
of water and take the second extraction of milk. Similarly
take third extraction of milk.
In flat, thick-bottomed pan heat 1 tbsn ghee and add
mashed dal. Mix well and fry for a while till ghee
separates.
Add jaggery to pan, mix well and keep stirring till it
comes to a boil.
Add the third extraction of milk, keep on stirring. Bring to
a boil then reduce the heat to low medium and cook
continuously stirring till coconut milk reduces by half.
Now add second extraction of milk and repeat the same
process.
Add first extraction of milk. If required add little sugar.
And switch off the stove and let it remain there for 30
minutes.
Mean while cut the coconut strips into small pieces. Heat
remaining ghee in a pan and fry the coconut pieces til
brown. Pour over the hot pradaman. Serve hot or
refrigerate and serve.

Pista Barfi
Ingredients
3/4 cup of unsalted pistachios
2 1/2 cup whole milk
1 teaspoon rose-water
2 drops food coloring(green)
1/2 cup water
5 tablespoons light brown sugar

Method
In a heavy based pan, place the milk over low heat. Stir
occasionally for 1 hour until the milk reduces its original
volume by 1/6th.
Roast the pistachio nuts and chop them.
Then combine the water & sugar. Heat them to make a
thick syrup. Keep covered and warm.
Now add the sugar syrup, roasted pistas, rose-water and
green coloring to the reduced milk. Stir until the mixture
holds together without sticking to the pan.
Spread the mixture in a greased tray. Let it stand for
about 45 minutes to set, then cut into squares.

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Plum-Raisin Cake
Ingredients
White sugar 3/4 cup
Butter 1/2 cup
Egg 1
All-purpose flour 1-1/2 cups
Baking soda 3/4 tspn
Ground cinnamon 1 tspn
Ground allspice 1/2 tspn
Ground cloves 1/2 tspn
Salt 1/4 tspn
Raisins 1 cup
Plums 3/4 cup
Banana-strawberry baby food 1/2 cup

Method
Preheat oven to 325 degrees F (160 degrees C). Grease
a 9-inch pan.
In large bowl, cream sugar and shortening until light and
fluffy. Add egg and blend well.
Lightly spoon flour into measuring cup; level off. Combine
cup of flour with raisins and plums stir until coated. Set
aside.
Add remaining 1 cups flour, baking soda, cinnamon,
allspice, cloves and salt to egg mixture. Blend at low
speed until moistened, then beat 2 minutes on medium
speed.
Fold fruit mixture and baby food into batter. Pour batter
into 9-inch pan.
Bake at 325 degrees F (160 degrees C) for 1hour and 15
to 45 minutes, or until toothpick inserted in center comes
clean. Cool upright in pan 5 minutes. Turn upright onto
wire rack and cool completely.

Poli
Ingredients
All purpose flour (Maida) 2 cups
Cooking oil 1/4 cup
Turmeric powder a small pinch
Jaggery 3/4 cup
Channa dhall 1 cup
Thuvar dhall 4 t.spoons
Ghee (metled butter) for shallow frying polis
Salt a small pinch
Cardamons 2-4 skin peeled and pounded

Method
Knead maida, cooking oil, and turmeric into a nice dough
and keep
it aside for 2 hours.
Pressure cook channa dhall, thuvar dhall and a pinch of
salt.
Melt jaggery in a pan, and add the cooked dhall mixture
to this,
and mix it well. Add the pounded cardamons to this and
let it
cool. Make small balls and keep them aside.
Make them similar to stuffed chappatis with the kneaded
dough and
the jaggery balls and shallow fry them using ghee.

Poppy seeds payasam

Ingredients

Method

Poppy seeds 1\2 cup Sugar 1 cup milk 1 cup

Soak 1\2 cup of poppy seeds in water for 3 hours
and grind into a nice paste in blender.

Add the sugar and milk. Stir well and boil upto 15
minutes. Add ghee fried cashews and pistas for delicious
taste.

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Potato Halwa
Ingredients

Method

Potatoes - 2, Sugar - the same quantity as the

smashed potatoes, Ghee - 1/2 cup.

Boil and peel the potatoes. Smash them and measure

equal quantity of sugar. Place a non-stick pan on the
gas. Pour half a cup of water and when it starts boiling
add sugar to it. Let the sugar dissolve completely. Then
add the smashed potatoes and saute it till it comes to a
halwa consistency. Now, add ghee and remove it from fire
once the halwa leaves the sides of the pan. Add
cardamom powder. Garnish it with cashew nuts

Pumpkin Halva
Ingredients

Method

White Pumpkin (coarsely grated) 1 cup

Milk 2 1/2 cup
Sugar 3/4 cup
Cardamom seeds
Cashew nuts
Ghee 1/2 cup
Rose water

Drain off the excess moisture by squeezing using a cloth.

Add milk, sugar & rose water to the pumpkin and cook ,
until the mixture becomes thick(over low heat). Stir
constantly. Then add the ghee and cook, until it
seperates. Add the cardamoms & cashew nuts and stir.
Drain off any excess ghee from the mixture. Spread the
mixture in a greased tray & leave it to cool for 30
minutes. Then cut into squares.

Pumpkin halwa
Ingredients

Method

Grated Pumpkin-2&1/2 cups, Milk-1/2 cup, Sugar1/2 cup (alter to one's taste), Honey-1 cup (alter to
one's taste), Salt a pinch, Cardamom-5, Food color
(red) a pinch, Cashewnuts-10, Ghee-2&1/2 tbsp

In a Sauce pan, heat 1/2 tbsp ghee, add the grated

pumpkin to it and stir well in low flame till the raw flavor is
gone. To this add a pinch of salt, food color, milk and
cook till the pumpkin is tender. To this add sugar,
honey,stir constantly in low flame, add the cardamom
and leave it for 5 minutes.Add 1 tbsp ghee to it and stir
well,put in low flame till the ghee floats.Fry cashewnuts,
in 1 tbsp ghee to a golden color and add to the halwa
mixture

Pure Milk Cake

Ingredients

Method

Milk - 1 litre, Rava - 2 tsp, Sugar - 2 cups, Ghee 1/2 cup

Mix milk, rava and sugar heat to boil. Then keep on

stirring in medium heat until it becomes thick. Now add
ghee and stir it becomes non-sticky. Pour in a large plate
and cut into diamonds.

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Raj Bogh
Ingredients

Method

Bread Slices = 6 (remove the brown corners & keep

it aside)
Cooking Oil
Sugar Syrup
Shredded coconut
Cherries (or) whole Cashewnuts
Sugar Syrup :Mix sugar & water(1:1). Heat until it
becomes a thick liquid.

Heat the oil in a pan. Fry the bread slices until golden
brown. Soak them in sugar syrup. After it absorbs the
syrup, remove the slices from the sugar syrup. Cut them
diagonally. Take a slice & place a spoon full of shredded
coconut and press with another slice(just like sandwich).
Garnish with a cherry (or) a cashewnut in each slice and
its ready to serve.

Rasa Malai
Ingredients
Egg 1
A pinch of baking soda
Milk powder 1/2 cup
(or)
Whole milk 2 1/2 cups
2 tablespoons of fresh lemon juice
1 tablespoon of all purpose flour (Maida)
A pinch of baking soda
For syrup:
Whole milk 2 1/2 cups
Sugar 1 cup
3 Cardamom pods
For Garnishing:
Cashewnuts
Pistachios
Almonds

Method
Preparing the milk patties:
Mix the milk powder with baking soda and egg to form a
pliable mixture. Knead into a soft & smooth dough. Keep
it aside for few minutes. Then make small balls from the
dough and flatten lightly(thickness of a cookie). (OR)
Preparing the cheese patties(Paneer):
In a pan boil the milk over medium heat for 5 minutes.
Reduce the heat and add the lemon juice, stirring
constantly for 10 seconds, until the milk curdles and
separates from the whey, it will be yellowish in color.
Remove and drain in a cheese cloth tied over the sink or
a container until all the liquid has drained(1 hour).
Take the cheese(paneer) & knead for 5 minutes, until it is
in the consistency of dough. Add the all purpose flour &
baking powder. Knead thoroughly to make a soft and
smooth dough. Then make small balls and flatten lightly.
Preparation:
In a large pan heat the milk and dissolve the sugar in it.
Put the crushed cardamom pods. Leave it to boil for 10
minutes. Stir constantly. Put the milk (or) cheese patties
in the boiling milk. Simmer the heat, cover and cook for
20 minutes until they puff and float on the surface of the
milk syrup. Turn off the heat and cool. Refrigerate.
While serving, place the milk (or) cheese patties on a
dessert dish. Pour the milk syrup over them evenly.
Garnish with chopped pistachios, almonds &
cashewnuts. Refrigerate for atleast 2 hours before serving.

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Rasamalai
Ingredients

Method

Ricota cheese (light) 1 lb. Mix 1/4 cup sugar to it.

Apply butter on a baking pan or aluminium foil and spread

the cheese evenly on it. Bake at 350F for 45 minutes.
Keep checking if it's done. If you slide in a fork or spoon
in the cheese, the cheese should not stick on the fork,
then it means that it is done.
Take the cheese in a pan and leave it to cool for
sometime. Cut it into desired shape. While this is being
baked, boil the milk, add sugar, saffron, elaichi, badam,
pista etc. add the (cut & baked) cheese pieces to this
milk and soak for 5-6 hrs. Serve cold.

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RASGOOLA
Ingredients
1 ltr
Homogenized Milk
2 tsp
White Vinegar
1 1/2 C Sugar
3C
Water

Method
Bring the milk to a boil and add vinegar to the boiling milk
to separate
the whey. Throw away the liquid part by sifting the stuff
onto a muslin
cloth. Pour some cold water over the curd to cool and
wash it. Discard
the water and hang the cloth for 15-20 minutes to let the
excess water
drip off.
Put the curd in a food processor or blender and blend at
high speed to
get a smooth consistency. You may add just a little (1
tsp or so) water
while blending, if the curd is too dry and will not blend.
Be very
careful so as not to add any extra water. Remove the
paste and make
small balls (1-2" in diameter).
Boil water in a wide vessel. Make sure that there is at
least 2-3" of
water in the vessel. If not, add more water and increase
the quantity
of sugar proportionately. Add sugar to the boiling water
to make a
light syrup.
Continue boiling the syrup and gently drop the curd balls
in the boiling
syrup. Cook the balls in the boiling syrup for 30-40
minutes. Remove
from the heat and let the stuff cool down. Put the balls
and the syrup
in a storage container and refrigerate (don't freeze). Serve
cold.

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Rava Laddu
Ingredients

Method

Fine Cream of Wheat (Rava) 1 cup

Powdered Sugar 1 cup
Ghee 1/4 cup
Cashews less than 1/4 cup
Raisins less than 1/4 cup
Cardamom 1-2

Dry roast rava for a few minutes till the flavour comes out.
Mix this rava with powdered sugar.
Fry cashews in ghee and mix it with the above. Peel
cardamom
skin, and pound it well and add it to the above mixture and
make small balls.

Rava laddu (Ravaalaadu)

Ingredients

Method

white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10

(powdered), ghee - 200 g, cashewnut - 50 g

Roast rava in a dry pan and powder it.To this add finely
powdered sugsr, cardomom powder. Roast the cashews
in ghee and add to the mixture. Heat the ghee slightly
until it melts and add it to the mix well. Make into even
sized balls with this flour.

Ravai Paniyaram
Ingredients

Method

ravai- 1cup, maida flour- 1 cup, sugar- 1cup,

cardamon- 3, yellow coloring powder- as required,
oil for deep frying

Soak ravai in hot water for 1 hour.Grind this into a

paste.To this add sugar and maida flour.Powder the
cardomon and add to the above.Finally add yellow
coloring powder and mix into this.Heat oil in kadai and
take small amount of the mix ,pour in oil and deep fry
that.Repeat this till the mix is done.

Rawa kesari
Ingredients

Method

Take 3 tsp ghee in a fry pan and roast 10 cashews

and 10 raisins.

When the aroma appears, add 3 cups water, 1 cup sugar

and a pinch of saffron and bring it to boil. When it boils,
add 1 cup rawa and stir well .Add cardomom powder. Add
fruit essence(if preferred). Cook until it becomes paste

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Rice and Coconut Payasam

Ingredients

Method

Rice 1 cup
Grated Coconut 1 cup
Jaggery 1/2 cup
Sugar 1/4 cup
Milk 2 cups
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) a small pinch
optional

Soak rice for 15 minutes in little water. Grind this with

grated
coconut and boil this till rice gets cooked. Add jaggery,
sugar,
and milk to this and cook till jaggery melts.
Fry cashews and raisins in little ghee and add this to the
boiling payasam. Pound cardamoms,and edible camphor,
and add this
to the payasam.

RICE FLOUR PUDDING

Ingredients

Method

4 1/2 c Milk
3/4 c
Sugar
2 oz
Rice flour
6-8 drops Rose water
1 oz
Almonds
1/2 oz
Pistachio nuts

Blanch (optional) and shred nuts. Mix rice flour into the
milk and mix
until smooth. Cook over medium heat until a creamy
consistency is
achieved (20-30 minutes?). Simmer and add sugar and
stir for 2-3
minutes more.
Cool (in refrigerator for 30 minute) add the rose water,
almonds and
pistachios (maybe before it cools). Pour into individual
dishes and serve

Rice Payasam
Ingredients
Basmati Rice & chopped almonds(combined) - 4
tsp, Milk - 2 cups, coconut extract - 1 cup,
Evaporated milk - 1 tin, sugar - 1&1/2 cups,
cardamom powder - 1/4 tsp

Method
Soak rice for 15 minutes.Allow the milk and coconut
extract to boil, add the soaked rice and cook. After it is
cooked, add sugar, cardamom powder and almonds and
let it boil for 5 minutes. Add the evaporated milk and let it
boil.

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Rice Pudding (Pal Payasam)

Ingredients

Method

1/2 cup Long-grain rice

4 Cardamom pods
1 1/4 cup Sugar
Blanched Almonds
2 cups water
2 1/2 cup Milk
Blanched unsalted pistachio nuts
1 tablespoon rose water

Wash the rice and boil in the water over medium heat for
5 minutes, until the rice is 1/4th done. Drain it and set
aside.
In a heavy based pan, boil the milk with cardamom pods
over medium heat. Add the rice and cook for 40 minutes,
until the rice is fully cooked and the milk becomes thick.
Stir constantly to prevent sticking. Then add sugar,
almonds, and pistachios & cook for 5 more minutes, until
the sugar dissolves. Stir constantly. Sprinkle rose water
& Remove from heat. Remove the cardamom pods. Serve
warm or chilled.

Sago payasam
Ingredients

Method

sago-50g, sugar - 1 cup, milk-2 cuos(thick),

cardomoms - 4 (powder finely), cashewnuts - 10,
ghee - 4 tsp

Roast sago in 1 tsp ghee. Mix 1/2 cup milk and 1/2 cupo
water and bring to boil.Add sago and cook well until it
becomes colorless.Add the remaining milk and stir. Let it
cook well. Now add the sugar and stir for 2 min. Roast
cashews in little ghee. In thet same ghee add the
powdered cardomoms and add it to the payasam. Serve
hot or cold.

Sago Vermicelli Payasam

Ingredients
Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins

Method
Soak the sago in water for an hour. Boil it with water. Stir
constantly to prevent it from sticking to the bottom of the
pan, until it becomes translucent. Lower the heat and
leave it for 15 minutes. Stir occasionally.
Heat the ghee in a pan. Fry the cashew nuts &
cardamom pods in it. Add vermicelli and fry until golden
brown.
Add this to the Boiling sago. Then add sugar, milk &
raisins. Stir for few minutes until the sugar dissolves.
Serve hot.

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Sakkarai Pongal
Ingredients

Method

Rice - 1 cup, moongdal - 1 cup, gram dal - 1/4 cup.

Mix the above and dry roast lightly. Add 6 cups water and
steam in pressure cooker.Take 1 1/2 cup jaggery
(amount should be 2/3 of cooked mixture) and dissolve in
little water so that it just completely dissolves and heat it
separately. Add the liquid part of this juice (which will be
at the top) to cooked mixture. Roast 15 cashewnuts, 10
raisins, 4 tsp grated coconut, in ghee and add this to the
mixture and stir well.You may want to add 1/2 tsp
cardomom powder for flavor and even a pinch of nutmeg
powder. Add 1/2 cup ghee after removing from stove. Add
some extra ghee while serving

Semia Payasam
Ingredients
Semia(Vermicelli) 100gm
Milk 2 cup
Butter 2 tbsn
Sugar 6 tbsn
Cashew 2 tbsn
Raisin 2 tbsn

Method
Break Semia into 1 inch pieces.
Heat butter in a pan and fry cashew and raisin separately
till golden brown. Keep aside.
To the same pan with butter, add Semia and fry over
medium heat till golden brown about 3-5 minutes.
Add milk and raise the heat and bring to a boil. Reduce
the heat and cook over low- medium heat, till semia is
done and milk is thickened, about 30 minutes.
Add Sugar and mix well. Add cashew and raisin.
Switch of the stove and let the payasam be there for
about 30 minutes.
Serve hot or refrigerate and serve.

Simple Pudding
Ingredients
All purpose flour cup
Milk 2 cup
Sugar 1/3 cup
Egg 1 or 2 yokes
Butter cup

Method
Mix Flour and sugar in a pan and cook over low medium
flame for about 5 minutes.
Add milk and cook stirring continuously. Bring to boil and
remove from flame.
Add butter and beaten egg. Pour into serving dishes. Chill
for 2 hours and serve.

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Desserts

Five Star Indian Recipies

SUJI HALVA
Ingredients

Method

1/2 c Suji (semolina)

1/2 c Sugar
1/2 c Ghee
1 1/2 c Water
1 oz
Sliced almonds
1 oz
Raisins
Green cardamoms

Boil sugar and water together for 5 minutes. Heat ghee

add suji and
stir on low heat until mixture becomes light creamy in
color and ghee
leaves the side of the pan. Add the syrup and stir briskly
until it is
absorbed in the semolina. Mix in crushed cardamom
seeds, almonds, and
raisins. Serve hot.

Sweet Urud
Ingredients

Method

Urid Dal- 1/2 kg, Sugar- 100gram, Ghee - 100 gm

1. Fry urid dal in a dry pan without oil till it turns brown.
2. Transfer this urid dal into a mixer and grind to a croase
3. Now add sugar to this coarse urid dal
4. Grind for few seconds
5. Transfer the coarse mixture to a deep vessel, Now add
ghee to this slowly as you mix the mixture. Stop adding
Ghee till it is Semi Solid Mixture.
6. Now it is ready to server

Theratti paal
Ingredients

Method

Follow the procedure as in Paal guava, but instead

of sugar add 6 tsp of powdered jaggery.

Thiratti Pal
Ingredients
Ricota Cheese- 15 oz, Sweetened Condensed milk14 oz, Carnation Milk powder- 3.5 oz, Sugar - 12
tsps, Butter - 1 stick

Method
Mix the first four items in a microwave safe bowl and stir
it well to a idli-batter consistency. Place the Butter stick
on top and microwave in high power for 15 minutes. Stir it
occasionally once in 4 minutes. Excellent thiratti pal is
ready in 15 minutes and the taste is simply superb!! No
one will really find out that it is done in this method
(against the traditional method!) unless u tell them.

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Desserts

Five Star Indian Recipies

VERMICELLI
Ingredients
2c
Sewian (vermicelli)
1/2 c Milk
3/4 c Sugar
1/4 t Rose water (or 6-8 small cardamom seeds)
Ghee

Method
Fry the sewian in hot oil until golden brown. Heat the
milk to boiling
and add the sewian. Cook until the milk is reduced by
half. Add sugar
and cook on low heat until creamy (about 25 minutes).
Remove from the
heat. Add in rose water. Decorate with blanched finely
shredded
almonds and pistachio nuts and silver leaves if desired.

Vermicelli Payasam
Ingredients
Fry 1/2 cup vermicelli in ghee and keep aside. Heat
1 litre of milk in a vessel, .

Method
When the milk boils and begins to rise, lower the heat
and add 1/2 cup of vermicelli(fried in ghee) and stir well.
Continue heating the milk at low heat until the volume of
milk reduces considerably. Remove from the stove and
add sugar and mix well.Roast some raisins and cashews
in ghee (until they begin to smell) and add it to the
payasam.Add 1/4 spoon of cardomom powder.

VERMICELLI PUDDING
Ingredients
1 stick
Butter
2 handfuls Very fine vermicelli
4 cups
Milk
1 pint
Whipping cream
1 handful Raisins
3 tblsp
Sugar
Almonds (optional) peeled and thinly sliced

Method
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces.
Over low
heat stir vermicelli into butter until it turns light brown.
Pour in
the milk and stir over medium heat until it boils. Put in
the raisins,
almonds and sugar.
Continue to cook under low heat for 10 minutes. Add
whipping cream and
continue to cook for a couple of minutes. Remove from
heat and, when
cool, chill in the refrigerator before serving

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Desserts

Five Star Indian Recipies

Wheat Halwa
Ingredients

Method

Samba wheat - 3 cup, Ghee - 4 cups, Cardamom 4, Sugar - 3 times of the milk extracted from the
wheat, Cashew nuts - 20, Saffron - few strands

Extracting milk from wheat: Soak wheat for 2 nights.

Grind in grinder adding water occasionally. Place a piece
of cloth inside a sieve and pour the gound wheat on it and
collected the filetred milk in a vessel. You may grind the
same wheat again once or twice until the entire milk is
extracted.Leave the extracted milk for one hour. The thick
milk will settle down and water liquid will stay on top.
Remove the dilute portion by pouring it out. Measure the
quantity of this milk. The amount of sugar should be three
times that of this milk.
Make sugar syrup by heating sugar and water in the ratio
1:1 until it becomes a think liquid. Pour the milk in the
syrup and keep stirring. Boil 3 cups of water separately.
When the mix becomes quite thick, add water in steps of
1 cup every time the mix becomes thick until the halwa is
well cooked. Add ghee, saffron and keep stirring.When
the ghee begins to separate, add cardamom powder and
remove from flame. Pour this in a large plate. Roast a few
cashewnuts in ghee and decorate.

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