Butter Cookies

Ingredients:

1 Cup All Purpose Flour,

1/2 Cup Butter(Melted),

1/2 Cup Sugar(Powdered),

1 Table Spoon Baking Powder

Method:

1.Mix all the ingredients with melted butter and prepare a smooth dough.

2.Preheat the oven to 400 Degree Fahrenheit temperature .

3.Make equal sized balls from the prepared dough and put it on a aluminum foil.

4.Place the aluminum foil into the preheated oven and bake 20 minutes.

5.Then Store Butter Cookies in a airtight containers.

Note: Adjust Ingredients according to taste.

Masala Biscuit

Ingredients:

1 Cup All purpose flour,

4 Green Chilies(Chopped),

Chopped Corinder leaves,

1/2 Table SPoon Cumin Seeds,

2 Table Spoon Sugar,

Salt for taste,

Pinch of Hing,

1 Table SPoon Ginger and Garlic Paste,

2 Table Spoon Ghee,

1/4 Cup Curd

Method:

1.Mix all the ingredients with curd,make a soft dough.

2.Preheat the oven to 400 degree Fahrenheit temperature.

3.Make equal side ball from the prepared dough and placed on the aluminum foil.

4.Put the aluminum foil in the preheated oven and bake about 20 minutes.

5.Cool it and store Cookies in a air tight container.

Note:Adjust ingredients according to taste.

Cashew Cookies

Ingredients:

1 Cup All Purpose Flour,

1/2 Cup Butter(Melted),

1/2 Cup Cashew(Powdered),

1/2 Cup Sugar(Powdered),

1 Table Spoon Baking Powder

Method:

1.Mix all the ingredients with melted butter and prepare a smooth dough.

2.Preheat the oven to 400 Degree Fahrenheit temperature .

3.Make equal sized balls from the prepared dough and put it on a aluminum foil.


4.Place the aluminum foil into the preheated oven and bake 20 minutes.

5.Then Store Cashew Cookies in a airtight containers.

Note: Adjust Ingredients according to taste.

Egg Puff

Ingredients:

3 Boiled Eggs(cut into halves),

1 Puff Pastry Sheets(thawed),

1 Chopped Onion,

1/2 Table Spoon Red Chilli,

1/2 Table Spoon Garam Masala,

1/4 Table Spoon Turmeric Powder,

Salt for taste,

1/2 Table Spoon Coriander Powder,

2 Table Spoon oil,

Mustard seeds,

Curry Leaves

Method:

1.Heat oil in pan,add mustard seeds.Let mustard seeds crackle, then add curry leaves.

3.Then add chopped onion,red chilli, Garam masala, Corinder powder,Turmeric and salt for taste.

4.Fry about 5 minutes.Then add egg and mix.

5.Cut the thawed pastry sheet as shown below(about approximately 3.5 inches wide and 5 inches long)

6.Place spoonfull of egg masala inti the middle as shown below.


7.Then Seal the edges of the pastry sheet by applying little water as shown below.



8.Preheat oven to 425 degree and bake puffs about 25 minutes.




Serve with Sauce.

Note:Adjust Ingredients accoring to taste.

Vegetable Pulav With Soya

INGREDIENTS:

2 Cups Basmati Rice,

1/4 cup Soya,

1 Chopped onion,

4 Chopped Green Chilli,

2 Table Spoon oil,

4 piece Cinnamons(Medium Sized),

4 Cloves,

4 Cardamoms,

4 Bay leaves,

2 Nutmug,

2 Nutmug Flower,

4 Pepper,

1/4 Cup peas,

1/4 Cup chopped Carrot,

1/4 cup chopped Beans,

1/4 Cup Chopped Potato,

Salt for taste,


METHOD:

1.Wash basmati rice and keep it aside.

2.Heat oil in cooker, add Cinnamons,Cardamoms,Nutmug,Nutmug Flower,Cloves,Bay leaves and pepper.

3.Then add chopped onion and green chilli,fry it for few minutes.

4.Then add all chopped vegetables and mix well.

5.Then add basmati rice and fry for few minutes, then add 3 cups of water to cook.

6.Serve hot with any salad.

Note:Adjust Ingredients according to taste.

Godi Dose

Ingredients:

1 cups Wheat Flour

2 tbsp grated coconut,

salt to taste,

1 chopped onion,

Coriander leaves,

3 Chopped Green Chillies

Method:

1.Mix all the ingredients with adequate amount of water.

(Note:Batter should be similar to the normal dosa)

3.Add salt & keep it aside about 15 minutes.

4.Heat the thava, pour a little oil,then pour big spoonful of the batter,spread lightly to a thinner round,and cover with lid,cook for approximately 30 to 40 seconds.

These dosa are very tasty and Have this dosa with any spicy chutney.

Note:Adjust Ingredients according to taste.

Dil Rice

Ingredients:

1 1/2 cups rice,

1 onion(chopped).

1/2 Cup chopped Dill,

Salt to taste,

2 green chillies,

1 table spoon split black gram (urad dal),

1 table spoon split gram (chana dal),

2 table spoon oil,

curry leaves,

1/2 table spoon mustard seeds,

3 table spoon lemon juice,

1 table spoon grated fresh coconut,

Method:

1.Wash and soak rice for about thirty minutes. Drain,cook and keep it aside.

2.Heat oil in a pan. Add mustard seeds. Let mustard seeds crackle, then add curry leaves.

3.Then add green chillies.onion , urad dal, chana dal.

4.Cook until dals change colour to light brown.

5.Then add dill. Stir fry for half a minute.

6.Add cooked rice, salt and lemon juice.

Garnish with grated coconut.

Note:Adjust ingredients according to taste.

Dill Rotti

Ingredients:

1 Cup rice Flour,

1 Onion,

Corainder Leaves,

Salt for taste,

2 Table Spoon Ginger and Garlic Paste,

1 cup chopped dill,

1/2 Table Spoon Cumin Seeds,

Ghee

Method:

1.Mix all the ingredients,then add enough water,make a batter,like chapathi dough.

Note:don't make it watery nor too hard.

2.Now take the dough about the size of orange and pat,nice and uniform.then put on the tawa.

3.Pour little ghee on the rotti,cook one side of the rotti and then revers to the other side.

Once its done,Serve With Coconut Chutney.

Adjust ingredients according to taste.

Spring Onion Omlette

Ingredients:

1 cup chopped Spring Onion,

3 large eggs,

salt for taste,

3 chopped Green Chilli,

Coriander Leaves,

1/4 Table Spoon Turmeric,

Oil

Method:

1.Break eggs into a cup and Scramble eggs until well beaten.

2. Then add chopped Spring Onion,Corinder leaves,Green Chilli,Turmeric and Salt,mix well.

3.Heat the oil in a non stick pan and Pour the beaten egg mixture and cook on both sides till light brown in colour.

Enjoy Spring Onion Egg Omelette with bread.

Note:Adjust ingredients according to taste.

Malaysia Paratha

Ingredients:

2 cup wheat flour,

1/4 cup Ghee or oil,

Salt for taste,

1/4 Table Spoon Sugar(Optional),

Water


Method:

1.Mix ghee,salt,wheat flour,sugar and adequate amount of water to knead smooth dough.Leave it for an hour.

Note:Kneed till it feels elastic.

2.Put 2 Table Spoon Ghee on the dough and mix well.

3.Now cover the dough with Kitchen towel,and keep it aside about 1 hour.

4.Make lemon sized ball form the dough, smear them with dry flour and roll them out on a rolling board.

5.Spread a little ghee on the rolled dough,take the rolled dough by the edges and swirl in circular motion until dough thins out.

6.Again fold dough to form a square and rolled out again.

7.Repeat this process(at least 2 times).

8.Heat a griddle. Put the Paratha on it,put ghee on the paratha,roast both the sides of Paratha on griddle.

Paratha is ready to serve.

Note:Adjust ingredients according to taste.

Methi Omlette

Ingredients:

1 cup chopped Methi,

3 large eggs,

salt for taste,

3 chopped Green Chilli,

Corainder Leaves,

1/4 Tablespoon Turmeric Powder,

Oil

Method:

1.Break eggs into a cup and Scramble eggs until well beaten.

2. Then add chopped methi,Corinder leaves,Green Chilli and Salt,Turmeric powder mix well.

3.Heat the oil in a non stick pan and Pour the beaten egg mixture and cook on both sides till light brown in colour.

Enjoy Methi Egg Omelette with bread.

Note:Adjust ingredients according to taste,

Vegetable Biryani

INGREDIENTS:

2 Cups Basmati Rice,

1 Chopped onion,

4 Chopped Green Chilli,

2 Table Spoon oil,

4 piece Cinnamons(Medium Sized),

4 Cloves,

4 Cardamoms,

4 Bay leaves,

2 Nutmug,

2 Nutmug Flower,

4 Pepper,

1/4 Cup peas,

1/4 Cup chopped Carrot,

1/4 cup chopped Beans,

1/4 Cup Chopped Potato,

Salt for taste,


METHOD:

1.Wash basmati rice and keep it aside.

2.Heat oil in cooker, add Cinnamons,Cardamoms,Nutmug,Nutmug Flower,Cloves,Bay leaves and pepper.

3.Then add chopped onion and green chilli, fry it for few minutes.

4.Then add all chopped vegetable and mix well.

5.Then add basmati rice and fry for few minutes, then add 4 cups of water to cook.

6.Serve hot with any salad.

Note:Adjust Ingredients according to taste.

Kodu Bale

Ingredients:

1/4 Cup Channa Powder(Hurugadle pudi),

1 Cup Rice flour,

1/4 Table Spoon Cumin seeds,

1/2 Table Spoon Chilli powder,

Salt for taste,

2 Table Spoon oil,

Oil for frying,


Method:

1.Heat 2 Table spoon oil.

2. Mix all the ingredients with heated oil,add some water and make dough and kneed well.

3.Take a little dough and shape into rings.Heat oil in pan,and fry the kodubale in oil.

4.keep in airtight containers.

Note:Adjust Ingredients according to taste.,

Besan Laddu

Ingredients:

4 Cup hurikalde powder,

2 Cup Sugar(Powdered).

1/2 Table SPoon Cardamom Powder,

2 Cup Ghee,

1 Cup Cashewnut and Raisins

Method:

1.Heat the ghee in a pan,add the Hurikadle powder and fry it.

2.Then add Cashewnut and Raisins,cardamom powder,coconut powder and fry it on a low flame.

3.Switch off the flame and add sugar powder,mix well.

4.Then make small balls from the above mixture.

5.Then Store Laddus in a airtight containers.

Note:Adjust Ingredients according to taste.

Laksmi Aarti

Om Jai Lakshmi Mata, Maiya Jai Lakshmi Mata,
Tumko Nishdin Sevat, Har Vishnu Vidhata.
Uma Rama Bharmani, Tum Hi Jag Mata,
Surya Chandrma Dhyavat Naard Rishee Gata.
Durga Roop Niranjani, Sukh Sampati Data,
Jo Koi Tum Ko Dhayata, Riddhi Siddhi Pata.
Tum Patal Nivasini, Tum Hi Shubh Data,
Karam-Prabhav-Prakashini, Bhav Nidhi Ki Trata.
Jis Ghar Main Tum Rahti, Sub Sadgun Aata,
Sub Sambhav Ho Jata, Man Nahi Ghabrata.
Tum Bin Yagya Na Hove, Vastra No Koi Pata,
Khan-Pana Ka Vaibhav, Sub Tumse Pata.
Shubhgun Mandir Sundar, Sheerodadhi Jata,
Ratan Chaturdhsh Tum Bin, Koi Nahi Pata.
Mahalakshmi Ji Ki Aarti, Jo Koi Nar Gata,
Urr Anand Samata, Pap Utar Jata.
Sthir Char Jagat Bchaye Shubh Karam Nar Lata,
Ram Pratap Maiya Ki Shubh Drashti Chahta.

(Source:Google)

Ganesha Aarti

Sukh karta dukhharta
Varta vighnachi
Noorvi poorvi prem krupya jayachi
Sarwangi sundar utishendu rachi
Kanthi jhalke maad mukhta padhanchi

Jai dev jai dev
Jai mangal murti
Darshan marte maan kamana purti
Jai dev jai dev

Ratna khachikata para


Sukhkarta Dukhharta Varta Vighnachi
Nurvi Purvi Prem Krupa Jayachi
Sarvangi Sundar Uti Shendurachi
Kanti Jhalke Mal Mukataphalaanchi
Jai dev jai dev
Jai mangal murti
Darshan marte maan kamana purti
Jai dev jai dev


Ratnakhachit Phara Tujh Gaurikumra
Chandanaachi Uti Kumkum ke shara
Hire jadit Mukut Shobhato Bara
Runjhunati Nupure Charani Ghagriya

Jai dev jai dev
Jai mangal murti
Darshan marte maan kamana purti
Jai dev jai dev

Lambodar Pitaambar Phanivar vandana
Saral Sond Vakratunda Trinayana
Das Ramacha Vat Pahe Sadna
Sankati Pavave Nirvani Rakshave Survar vandana

Jai dev jai dev 2
Jai mangal murti
Darshan marte maan kamana purti
Jai dev jai dev

Shendur laal chadhaayo achchhaa gajamukha ko
Dondil laal biraaje sut gaurihar ko
Haath liye gud ladduu saaii sukhar ko
Mahimaa kahe na jaay laagat huun pad ko


Jai jai jai jai jai
Jai jai jii ganaraaj vidyaasukhadaataa
Dhany tumhaaro darshan meraa mat ramataa
jai dev jai dev


Astha sidhi dasi sankat ko bairi
Vighan vinashan mangal murat adhikari
Koti suraj prakash aise chabi teri
Gandasthal Madmastak jhool shashi behari

Jai jai jai jai jai
Jai jai jii ganaraaj vidyaasukhadaataa
Dhany tumhaaro darshan meraa mat ramataa
jai dev jai dev

Bhaavabhagat se koi sharaNaagat aave
Santati sampatti sabahii bharapuur paave
Aise tum mahaaraaj moko ati bhaave
Gosaaviinandan nishidin gun gaave

Jai jai jai jai jai
Jai jai jii ganaraaj vidyaasukhadaataa
Dhany tumhaaro darshan meraa mat ramataa
jai dev jai dev


(Source:Google)

Channa/Chole Bathura

Channa/chole

Ingredients :

1 cup chickpeas / Kabuli chana
2 medium tomatoes chopped
1 onion chopped
Cumin seeds /jeera
Mustard seeds
Basen /Gram flour
Ginger
Garlic
coriander powder (dhania)
Garam masala
oil
Salt

Method:

1. Wash chickpeas well and soak in water overnight.
2. Pressure cook the chickpeas with the water. See to it Chickpeas is soft and tender.
3. Fry woth little oil and blend the tomatoes, onion, ginger and garlic to make paste.
4. Heat the oil in a saucepan.. Add mustard seeds, cumin seeds, add basen stir-fry until basen is light gold brown.
5. Next add tomato paste, coriander powder fry until the oil is separating from the mixture and the mixture should be about half in volume.
6. Add salt, garam masala,chilli powder, a pinch of suger, turmeric powder and cooked chick peas.
7. Boil for 3 to 5 minutes , garnish with lime and onion,serve with bathura.


Bathura

Ingredients :

2 cups all-purpose flour (plain flour or maida)
1 teaspoon salt
3 tablespoons yogurt
2 tablespoons oil
Oil to fry
1/4 cup flour for rolling

Method:

1. Add salt to the flour and mix well. Then mix oil and yogurt with flour and make into soft dough; add water as needed to make soft pliable dough.
2. Cover the dough and keep in a warm place for 3-4 hours. Knead the dough well and divide the dough into equal parts.
3. Shape dough into balls and roll into roughly 6 or 7 inch circles. Dust lightly with dry flour to help with the rolling.
4. Heat the oil in a frying pan on high heat
5. Place the Batura in the frying pan and press it with a skimmer. This will make batura puff like a ball. Fry bathura on both sides.

Curd Rice

Ingredients:

1 cup White Rice,

1 cup Curd,

1/4 Table Spoon Mustard seeds,

1/4 Table Spoon Urad Dal,

Curry leaves,

2 Red Chilly,

1 Table Spoon Oil,

Salt to taste

Method:

1.Wash the rice, cook it and keep it aside.

2.Heat oil in a pan,then add mustard seeds, curry leaves ,Urad dal, red chilly and oil in a pan.

3.Then add cooked rice,salt and curd,mix well.

Note:Adjust Ingredients according to taste.

Karjura Payasa

Ingredients:

1 cup Karjura(Dates),

1 cup Coconut Milk,

1/4 Cup Milk,

Lemon sized Jaggery,

1/4 Table Spoon Cardamom Powder,

Method:

1. Grind the Karjura to a smooth paste along with the coconut milk.

2.Start to Boil Karjura paste,then add the remaining coconut milk, jaggery, Cardamom Powder and boil well.

3.Then add milk and mix well.

Garnish with the Karjura and serve hot.

Note:Adjust Ingredients according to taste.

Tomoto Raitha

Ingredients:

1/2 cup chopped tomato,

1/2 cup chopped Onion,

1/4 cup chopped cucumber,

2 Chopped Green Chilli,

1 Cup Curd,

Salt to taste,

Coriander leaves

Method:

Add all these ingredients in a vessel. Add salt, curd and mix well.

It goes well with pulav.

Spinach Omlette

Ingredients:

1 cup chopped spinach,

3 large eggs,

salt for taste,

3 chopped Green Chilli,

Corainder Leaves,

Oil

Method:

1.Break eggs into a cup and Scramble eggs until well beate

n.

2. Then add choppedSpinach,Corinder leaves,Green Chilli and Salt,mix well.

3.Heat the oil in a non stick pan and Pour the beaten egg mixture and cook on both sides till light brown in colour.

Enjoy Spinach Egg Omelette with bread.

Note:Adjust ingredients according to taste,

Puri Upma

Ingredients:

2 Cup Puri,

1 Chopped onion,

Peanuts,

4 green chille,

curry leaves,

coriander leaves,

2 Table spoon lemon juice,

Salt for taste,

1/2 Table Spoon Mustard seeds,

1/2 Table Spoon Turmeric,

1 Table Spoon Urad dal,

1 Table Spoon Chana Dal,

2 Table Spoon Oil

Method:

1.In a Pan add oil followed by mustard seeds and Curry leaves.

2.Then add Peanuts, chana dal and urad dal. When slightly brown add the green chille,Then add the onions

3. Then add turmeric and cook till onion becomes soft.

4.While the onion is cooking take the puri under the cold water and rinse it of twice. Put the puri immediately in the collander and drain the excess water.

(NOTE:Its important to use thick puri for this recipe, if not puri will become mushy)

5. Once the onions are soft add the puri, followed by salt. Reduce the heat to low and cook the puri for 3 to 4 minutes.

6.Once done add some lemon juice and chopped coriander.

Note:Adjust Ingredients according to taste.

Shavige Payasa/Kheer

Ingredients:

1 1/2Cup shamigae(Vermiselli)

3 cup Milk,

3/4 cup Sugar,

1/4 Table Spoon Cardamom Powder,

2 Table Spoon Ghee,

1 Table Spoon Cashew,

1 Table Spoon raisins

Method:

1.Fry Vermicelli in the ghee on low heat till light brown in color.

2.Fry Cashew, Dry Grapes in ghee and keep it aside.

3.Heat milk in a vessel,then add fried Vermicelli,and let it simmer on medium heat until the milk starts to condense.

4.Then add sugar and keep stirring on low heat.

5.Then add powdered cardamom,cashew and raisins and stir well. Serve.

Modaka For Ganesha Fetival

Ingredients:

2 cup Grated fresh coconut,

1 cup jaggery Powder,

1/2 cup pistachios and cashews,

1/2 cup Milk,

1 Table Spoon cardamom powder,

1 cup rice flour,

1 Table Spoon ghee,

1/2 Table Spoon salt,

Method:

1.To prepare the filling, mix the coconut, milk & jaggery together and cook on a medium flame.

2. Add the cashews and pistachios. Cook for another minute. Then add cardamom powder.Mix well,Keep it aside.

3.Boil approximatly 1 cup of water. then add ghee, salt and oil. Now immediately add the rice flour and stir quickly so as to remove all lumps.

4.Cover with a lid for some time. Remove the lid & stir again & again, cover again.Now remove from the heat.

Note : The dough should be neither too sticky nor too dry.

5.Grease the palms of your hands well. Take a ball of dough. Flatten the dough .

6.Place about 3/4th teaspoon coconut filling into the dough and fold it to seal well,pressing down to form a plait-like design.

Steam for about 15 minutes.

Note:Adjust Ingredients according to taste.

Spinach Paratha

Ingredients:

2 cups Wheat Flour,

2 Cup Chopped Spinach,

1 Table Spoon oil,

1 Table Spoon Salt,

1/4 Table Spoon Turmeric,

1 Table Spoon Ginger and Garlic Paste,

1 Table Spoon Cumin Seeds,

Water

Method:

1.Mix all the ingredients with adequate amount of water to knead smooth dough.Leave it for an hour.

2.Make equal sized balls, smear them with dry flour and roll them out on a rolling board.

3.Heat a griddle. Put the Paratha on it,roast both the sides of chapati on griddle.

Spinach Paratha is ready to serve.

Note:Adjust ingredients according to taste.

Sabudana Kichadi

Ingredients:

1 cup sabudana,

1 boiled & peeled potato,

2 Green Chillies,

2 Table Spoon grated Coconut,

2 Table Spoon Oil,

1/4 Table Spoon Mustard Seeds,

1 Pinch Hing (asafoetida),

Salt to taste,

Curry Leaves,

1/2 Table Spoon Sugar

Method:

1.Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.

2.Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.

3.Heat the oil in a pan and add mustard seeds.

4.When the mustard seed crackle add cumin seeds, green chillies and curry leaves.

5.Add potatoes and stir well. Mix sabudana mixture.

6.Mix the grated coconut and sprinkle some lemon juice over it and serve hot.

Note:Adjust Ingredients according to taste.

Chapathi

Ingredients:

2 cups Wheat Flour,

1 Table Spoon oil,

1 Table Spoon Salt,

Water

Method:

1.Mix oil,salt,wheat flour and adequate amount of water to knead smooth dough.Leave it for an hour.

2.Make equal sized balls, smear them with dry flour and roll them out on a rolling board.

3.Heat a griddle. Put the chapati on it,roast both the sides of chapati on griddle.

Chapati is ready to serve.

Note:Adjust ingredients according to taste.

Aloo Paratha

Ingredients:

2 cups Wheat Flour,

5 Potatoes(Cooked),

1 Table Spoon oil,

1 Table Spoon Salt,

1/4 Table Spoon Turmeric,

1 Table Spoon Ginger and Garlic Paste,

1 Table Spoon Cumin Seeds,

3 Green Chillies(Chopped),

2 Table Spoon Lemon Juice,

Water

Method:

1.Mix oil,salt,wheat flour and adequate amount of water to knead smooth dough.Leave it for an hour.



2.Remove water from the Potatoes,Mash the potatoes.

3.Then add Cumin Seeds,Turmeric,Green Chillies,Lemon juice,Ginger and garlic paste to the mashed potatoes,mix well.

4.Make equal sized balls from the potato mixture and keep it aside.

Note:Potato ball should be 1 1/2 times larger than the dough ball.

5.Make equal sized ball from the dough,smear them with dry flour and roll them out on a rolling board about 3'' diameter.

6.Place Potato ball on the rolled dough,bring the dough end to the center,fold properly.

7. Keep it aside about 5 minutes.

8.Lightly press the ball on the sealed side and keep it on the topside when rolling, smear them with dry flour and roll them out on a rolling board.

3.Heat a griddle. Put the Paratha on it,roast both the sides of paratha on griddle.

Now Paratha is ready to serve.

Note:Adjust ingredients according to taste.