Potato 2 medium size (boiled & mashed)
Carrot 1 (boiled & mashed)
Peas 1 cup (boiled & mashed)
Beans 1 cup (boiled & mashed)
Coriander leaves 1 tbsp. (finely chopped)
Green chilies 2 (finely chopped)
Pepper powder 1/2 tsp.
Cumin Powder 1/2 tsp.
Salt to taste
Egg 1 (beaten)
Bread crumbs
Oil for frying

Method:-Mix all the above ingredients except the egg and bread crumbs. Make
desired round or oval shape out of the mixture & dip in the beaten egg. Roll in bread crumbs and shallow fry until light brown. Serve hot with tomato ketchup.

Baby Corn 400gm diced into small pieces

Onion1 diced into small pieces

Tomato 1 diced into small pieces

Lemon juice 2 tsp.

Chat Masala 1 tsp.

Salt as per your taste

Coriander Leaves

Method:-Mix all ingredients in a bowl except coriander leaves. Keep it aside for 10 minutes. Before you serve garnish it with chopped coriander leaves. This salad is one of the simplest salad and goes well with barbecue items and north Indian food.

Garam Masala 1 tbsp.

Method:-Remove the skin and cut the chicken into 8 pieces. Marinate the chicken with ginger paste, garlic paste and chilly powder for half an hour. Make paste of half almonds and cut the remaining almonds into two halves. Boil the onion and make a thick of paste of it. Heat the ghee in wok or kadai and fry the almond halves till they are brown and put aside. Fry the Jeera for a while and put onion paste in the ghee and fry till is brown then put garam masala till it separates the ghee. Fry the chicken in ghee along with marinade (ginger paste, garlic paste and chilly powder, put yogurt and salt. Once the chicken is half cooked the pour it with almond paste and cover the kadai. Once chicken is cooked garnish with fried almond halves and chopped coriander leaves.

Method:-Cut the mutton into small pieces.wash and drain well.now roast the redchilles and coriander. Make a coarse powder of it.cut the button onions,greenchilley, ginger to fine pieces.now add these to the mutton along with pepper,salt,curry leaves,turmeric powder& 2 tbs oil. marinade the mutton and keep for 1-2 hrs. Cut the coconut into small pieces and fry till brown.to this add the mutton.let it fry for 10 minutes. Now add enough water for the mutton to cook.When the mutton is cooked dry the remaining water if any. (no of chillies you can increase or decrease according to your taste)

Rice( basmati rice is also good)- 1 cup
Grated coconut - 11/2cup
Cooked rice - 3/4 cup
Sugar - 3tablespoon
Yeast 1tablespoon
Hot water 3 tablespoon

Method:-Grind first three ingredients together finely & add sugar to it. Dissolve the yeast with hot water & mix it with the rice batter. Keep the batter for fermenting .(the batter must be like the dosa batter consistency) Now you prepare the appam in a tawa or in a appam kadai or a normal kadadi .Pour one ladle batter in the kadai & immediately hold the kadai & circle the kadai so that the batter will form a circle inside .Close the kadai with a lid. Make sure the centerof appam has cooked properly. Serve the appam with vegetable stew.

1 ½ Cup Semya (Vermicelli);

2-3 Tbspns Oil

Method:-Soak the Channa Dhal for 1 hour, wash & drain off water & keep aside. Fry the Rava & Semya separately in 2 Tbspns oil till nice & brown & keep aside to cool. Heat the remaining oil & fry the chopped Onions, Green Chillies, Curry leaves, till Onions are light brown, now add the Channa Dhal & fry, when the Dhal is becoming brown add the Cashewnuts & fry, when Cashewnuts are becoming brown add the Plums & fry & when they swell remove from flame- let it cool.

Beat the Curds, add the Baking Powder, fried Rava & Semya, the Fried Onion Mixture & stire nicely, add Salt Mix once again nicely & keep.

Now grease the Iddly Trays & pour the batter into each mould & steam in the Iddly Vessel or Cooker for 8-10 Mins. Like for Iddly ’s. After 8-10 Mins. Remove the vessel from flame & let it cool for a few mins, remove the Iddly ’s & serve with Coconut Chutney.

1 kg chicken (cut into smallish pieces)

Garlic paste 10 gms.

Ginger paste 10 gms.

Corn flour ----1 small cup 

Chilli powder -----2 tbsp

Dhania powder ----2tbsp

Jeera powder ----2tbsp 

Garam masala ----2tbsp

Oil - --2tbsp

Salt to taste

Oil for frying 

Method:-Cut chicken into small pieces of your own size and wash them thoroughly. Mix the chicken pieces with all the ingredients mentioned and keep them aside for about 2 to 3 hours. Later, Deep-fry the pieces in medium heated oil. At last chop the onion to fine pieces.

Garnish the pakodas with onion and lemon juice. This dish is one of the favorites for East Indians.

1 large Brinjal/ Eggplant
1/2 chopped onion
1/2 spoon of Sambar powder
1/4 spoon Mustard
1/2 spoon Urad Dal
1/4 spoon Toor Dal
4 Dry Chilies
little bit of Hing/Asafetida
Required amount of salt
1/2 cup of Tamarind Extract
1 tbsp of oil
4-5 curry leaves

Method:-Head 1 tbsp of oil in kadai and garnish mustard, urad dal, toordal, dry chilies and Hing. Add Onion to this and fry well.  Pour tamarind extract in the kadai and add to it curry leaves, salt, sambar powder and allow it to boil for some time.  In the mean time, heat the brinjal or egg plant(can heat it in the cooker for 1/2 hour) and peel the outer skin and take the flesh inside and mash it well.  Add this to the boiling tamarind and mix it well.Allow it to boil for five minutes and put off the gas. This can be mixed with rice and eaten. This can also be a side dish for tiffin varieties like Pongal, Idli's etc . Try it out and it will be very tasty. This quantity can be eaten with rice by 3 adults.

1 cup yellow gram peas(chana dal)
1 medium tomato
1 medium potato
1/2 cup curd(non fat)/Yogurt
5-7 curry leaves
1 tsp mustard seeds
1/4 tsp methi(fenugreek)powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tbsp cumin seeds
1 bay leaf
oil

Method:-pre-soak the yellow peas in water overnight. grind it into a fine paste. keep 1/4th of the paste aside. in the rest add peeled potato pieces, onion, tomato ,salt make balls and deep fry.

for the curry: heat oil, add mustard seeds, garlic paste, cumin seeds, curry leaves and mix the 1/4th leftover paste with 1 1/2 glass of water add the curd and  then add it to the pan then add salt, turmeric, chili powder and curry leaves. let it simmer over medium heat for 8-10 min, keep stirring. serve hot.