Ingredients:
1.urad dal 1 cup
2.Green chillies 2
3.onion 1
4. Ginger cut into small pieces.
5.  Oil for deep fry.
6. Curd( preferably home made
7. For seasoning(mustard, curry leaves,red chillies,jeera powder ,little oil)
8.salt to taste.
Procedure:To prepare dahi vada or peruguvada we have to prepare vada first.I prefer grinding urad dal in a food processor as it gives soft and crispy texture to the vada.After I get ready my vada batter I add green chillies,cut onion ,ginger pieces and I mix well.when my batter is almost ready I deep fry in oil until it cooks well.Take out in a tissue paper and soak just 2 mins in cold water, in this way Vada absorbs curd perfectly.Mean while get ready dahi mix,for this I take a small deep vessel and I mix 2 cups of curd till it is soft.Then add tadka(talimpu) to it.When my vada is almost done I take out and put it In a tissue for few secs then I slowly transfer to the dahi mix.Lastly I just sprinkle jeera powder on top of it.I refrigerate few hrs for getting very good taste.

Ingredients:
1.Mutton 1lb(less than 1/2 kg around400gms)
2. Brinjal 4 to 5 count
3.Ginger& Garlic paste.
5. Chilli powder
6. Onion1 count,green chillies2to3
7.Garam masala 1 Tspn
8.oil and salt .
Preparation: we first marinate mutton with 1/2 spoon  of ginger garlic paste ,chilli powder,turmeric powder salt and add 1 spoon of oil.keep aside for half an hr then  transfer the mutton in a cooker just stir fry for 5 mins then add water to it.cook in a pressure cooker until 3 whistles( it depends upon the quality of mutton)some times it takes more time to cook the mutton.Make sure the mutton 80% cooked.
PROCEDURE:
1.Cut brinjal into big pieces and cut onions and green chilli.
2. Heat oil in a pan then add mustard seeds, green chillies and onions
3.when onions almost turn brown add ginger garlic paste.Fry for few mins then add brinjal pieces.
4.FRy few mins around 5 to 10 mins until brinjal is little soft.Then add cooked mutton to the pan.
5. Cook both brinjal and mutton and cover the lid for 10 mins until we see water oozes out frm curry.
6. Now add little chilli powder and fry well then we can add 1 to 2 glasses of water to the curry.I prefer adding the water which I used to cook mutton in the cooker this gives more tasty to the curry.
7. Cover with lid and cook for 10 to 15 mins.
8.Lastly I add 1 spoon of garam masala and cook for another 3 to 4 mins.Sprinkle some Coriander leaves on top of it.Serve hot with rice or roti.

Ingredients:
1.Maida 1 cup
2. Butter 1/3 cup ( less than 1/2 cup)
3.sugar1/2 cup
4.Vineela essence. 1 Tspn
5.Baking powder 1 Tspn and little bit baking soda( less than 1/2 Tspn )

Procedure:

1.Take a bowl mix maida baking powder and baking soda to it.
2.In another bowl cream the sugar and butter.
3.By adding sugar and butter cream to the bowl prepare a tight dough as we do for chapathis.
4.we can add more butter if the consistency of dough is too hard.
5.Make small round balls and press each one into flat circles with less pressure.
6.Arrange it in a baking tray with aluminum foil on it and grease it  with oil.
7. Pre heat the panggangan to 325 Fand bake it around 25 to 30 mins.
8.we can observe the cookies almost changing the color.
9. When they are done.Take out from the panggangan and cool it of.Enjoy the taste of lezat butter cookies.

Ingredients :

•  Maida(all purpose flour)2cups
•  Sugar 11/2 cup( one cup + half cup) you may reduce to 1 1/4 cup )
• Tutti frutti 1/2cup
•  Eggs 2
•  Butter 1/2cup
•  Baking powder 2Tspns and baking soda 1/2tspn
•  Fruit essence or vanilla essence 2tspn
• milk  1/2 cup(low fat milk)

Procedure:

• Pre heat the panggangan 350 F(175C)
•  Grease the baking tray with oil or butter.
•  Take a large bowl mix maida butter,baking soda and baking powder
•  In another bowl cream the butter and sugar till smooth.
•  Beat a egg in a bowl add essence and mix it well.
• slowly add butter and sugar cream, egg mix to the bowl
•  Mix it well unti it is smooth.
• Take tutti frutti in a plate coat with all purpose flour.(1/4 tspn),add to the cake batter.( Leave few tutti frutti to sprinkle on top)
• Pour the batter in the baking container.
•  Lastly we can add remaining tutti frutti on top.
•  When panggangan reaches the temperature keep the container inside.Bake it at 350F.
•  It takes around 45 to 50 mins for complete baking.you can check with tooth pick inserted in it.when it comes out clean then it is almost done.  when it cools down,you can cut into pieces.Yummy cake is ready.
  

NOTE: Some times time varies with  different panggangan capacities.It may take 5 to 10 mins more or less time.Check out with tooth pick,the best way I follow.








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Ingredients:
1.paneer1lb(220 g)
2.green peas 1cup
3.one large onion
4. Ginger&garlic paste 1tspn
5.chilli powder 1tspn
6.Daniya powder1 tspn, jeera powder 1/2 tspn
7.one tomato make it into fine paste
8.whole garam masala (lavang,dalchin,cardamom each 3 count)
9. One Tspn of fresh cream.(optional)
Preparation:Grind onion into fine paste. Then grind tomato into fine paste.
Procedure:

1.Heat oil in a pan.Stir fry frozen fried paneer for 2 to 3 mins.
2.Remove the paneer from the pan then add whole garam masala to the oil.
3.Now add onion paste to the pan fry fry until oil oozes out from the pan.
4.Add ginger garlic paste fry few more mins,then add tomato paste or store bought tomato purée to the pan.
5.Fry until raw tomato smell disappears.
6.We now add Daniya,jeera,chilli powder,little bit garam masala to the pan.Fry few mins..This takes around 4to 5 mins.
7.Its now time to add green peas to the pan, mix it well then Add 1 or 2 cups of water to the pan.
8. I usually add frozen peas, so I prefer adding after the gravy cooks well.
9.When the gravy is almost boiling add fried paneer cook for 5 to 10 mins.Now we can add fresh cream to the curry(optional)
10.Curry is ready now. Sprinkle some coriander leaves on top of it.serve with rice or roti. 

Ingredients:
1.Bendi or okra 1 lb ( 200g)
2. Curd 1 cup
3. One big onion
4. Chilli powder 1 spn
5.Daniya powder 1 tspn, jeera powder 1/2 Tspn.
6.Jeera 1 Tspn.
8. Tomato 1 count
9.Salt to taste.
Procedure:

1.Heat oil in a pan.Add jeera,when it splutters add cut onions.
2. I prefer adding 1/2 spn of grated or ginger cut into very small pieces to the pan.(optional)Stir fry onions till golden brown.Then add jeera,Daniya,chilli,turmeric powders .
3.Now add Bendi (I remove top and tail to the bendi).Mix and fry well for 3 to 5 mins.
4.Add tomato pieces and curd to the masala.cover with lid and cook well until Bendi is soft.
5.cook around 10 to 15 mins then our curry almost ready. Garnish with coriander leaves.Serve hot with chapathi or rice.

Ingredients:
1.Toor dal 3/4 cup
2.chana dal 1/4cup
3.brinjal 2 count
3. One plaintain(raw banana or aaratikai)
4. Two potatoes 
5. Drumsticks 6 count( finger size length )
6. Paraval 6 count
For seasoning:fenugreek seeds, jeera,sahjeera,mustard seeds,oil,



For garnish:dry roast jeera,red chillies and make it fine powder.

Procedure:

1. Soak toor dal and chana dal for half an hr in water.
2. Add all the above vegetables mentioned above.
3.Now add turmeric powder and cook in a cooker for 2 whistles .(You may use5 cups of water for cooking)
4.Now season with above ingredients.You can use ghee for tadka for more tasty instead of oil.
5. Garnish with above mentioned ingredients.Dalma is ready now.You can have it with rice or chapathi .

Ingredients:
1.Mutton 2lbs(nearly 1kg)
2.Potato medium size 4 to 5 count
3. Onion 1 big size
4.Ginger garlic paste 2 tspns
5.Tomatos medium size 2 count
6. Cinnamon,cardamom,lavang(each 3 count)
7.oil and salt to taste
8.pinch of sugar.
Preparation:
                 Marinate mutton with turmeric,chilli powder ,ginger garlic paste1tspn , one Tspn of mustard oil(optional) for at least half an hr.Prepare onion and tomato paste separately in a blender.
Garnish:dry roast cardamom,cinnamon and make it into fine powder.
Procedure:

1.Heat 3tbspn of oil and fry potatos until golden brow.Now remove from the pan and keep aside.
2.In another pan stir fry mutton until water evaporates for about 10 to 15 mins(this is because to get rid of the raw mutton smell,we are not using any oil)
3.Take pressure cooker add oil(we can use the left over oil which we used to fry potatos) you may add more oil if you think it is dry.Add whole spices cinnamon,dalchin,lavang.Fry few seconds.I add pinch of sugar in the oil for color.
4.Add onion paste and fry well until oil comes out from the paste.Now add 1tspn of ginger garlic paste and fry well.After few mins add tomato puree and fry until masala is well cooked(the oil oozes out from the masala)
5.We can add a bit of store bought kadai mutton masala for color.I add 1spn of kadai mutton masala.
6.Now it's time to add mutton and potatos to the masala and fry few mins.
7.It will take 3to 4 whistles to cook mutton.After one whistle we can take out potatos.
8. Now remove the cooker lid after 4 whistles. Now add potatos and check out the gravy if you want thick gravy you can just boil few more mins.
9.Garnish with cardomom,cinnamon powder(sprinkle 1/2spn top of it)

Ingredients:

1. Batani or vatana 2 cups
2. Onion 1 big
3. green chilli 3 
4. ginger& garlic crushed 2tbspn(or) 1 tbspn ginger garlic paste
5. chilli powder 1 tspn
6. turmeric powder 1/4 tspn
7. mustard 1/4 tspn
8. jeera 1/4 tspn
9. garam masala 1 tspn
10. chat masala 1/4 tspn optional

Preparation
Soak batani whole night or atleast 5 to 6 hrs.You can cook in a pressure cooker for atleast 1 whistle.I usually cook in a open pan.Some times it will be mashy if we cook in a cooker.If Iam in rush, will cook batani in a cooker.Usually I switch of the cooker before it blows the whistle.( when it just gives beep sound)

procedure:

1. Heat oil in a pan.Add mustard,jeera followed by chopped onions,green chilli.Fry few secs then add crushed ginger&garlic, fry until onions turn golden brown.
2. Add  batani directly to the pan( if you soak it overnight,drain  it and keep water aside )Add chilli powder ,turmeric,salt fry few more mins.
3. Add enough soaked water for the gravy and cover the lid,you can add chat masala if u want  nice flavor.
4. cover with a lid until batani is well cooked.This takes around 30 mins.
5. Remember if you cook batani in a cooker it takes around 10 to 15 mins to prepare the whole curry.
6. Now  when the curry is almost ready add 1 tspn of garam masala.( key ingredient) 
7. Garnish with coriander leaves and serve hot with chapathi,roti,Nan. simply it goes well with rice too.You can sprinkle very finely chopped onions on top of it.

Ingredients:
1.Aratikaya 2 count
2.onion 1 small one
3.green chillies 3 count finely chopped
4.Ginger finely chopped 
5. Cumin powder 1 Tspn 
6.Aamchur powder 1/2 Tspn
7. Lemon juice 1 Tspn 
8.Coriander leaves finely chopped

Preparation:

       Cook Aratikai till it is  little bit soft.I cook in a pressure ,I usually off the cooker when it is about to give a whistle.Cut aratikai into big pieces.

Procedure

1.Take raw banana pieces in a bowl and add above mentioned ingredients,mix well.
2.Make small round balls( lemon size) and flatten the dough by gently pressing in your palm.
3. Now heat  a wide pan drizzle little bit of oil.
4.when the pan is almost hot arrange  it and  fry slowly until  it is well cooked .
5. Turn other side and fry few more minutes until it is golden brown.It is almost done now we  can have simply the cutlets or we can have with tomato sauce. 

Ingredients:
1.chicken 1 lb(less than 1/2kg)
2.tomatos 2
3. One big onion
4.ginger garlic paste 2tspns
5.whole garam masala (lavang, cinnamon,cardamom each 2 count)
6.Kadai chicken masala powder(store bought I prefer MDH) 1 Tspn
7.Daniya and jeera powder each 1/2 tspns
8.chilli powder 1 Tspn
9.Turmeric powder 1/2 Tspn 
10.salt and oil.
Preparation: Grind separately onion into fine paste.Then  get ready separately tomato purée.
Chicken marination: add chilli powder,turmeric powder,1spn of ginger garlic paste,salt marinate at least half an hr.
Garnish:dry roast cinnamon and cardamom powder.
Procedure:

1. Take a wide pan and heat it .Add some oil when it is almost hot and then add whole garam masalas.You can add pinch of sugar to get nice color.
2.now add onion paste fry well few mins (4 to 5).Then add ginger garlic paste.After few mins when the oil oozes out from the masala add tomato purée and fry well until raw tomato smell disappears.
3.Now add Daniya and jeera powder,turmeric.
4. It's time to add chicken now.Fry chicken well in the masala .After few mins cover the pan with a lid and let it cook until oil comes out of the chicken.This takes around 15 mins.( it entirely depends upon the quality of chicken,if it's dry you can add water earlier)
5.Now we can add  enough water to the chicken.Let it cook for10 to 15 mins.Its almost ready now.
6.You can garnish with cardamom and cinnamon powder on top of it.

Ingredients:
1.Fish fillets 4to 5 (king fish or vanjaram )
2.chilli powder1tspn
3.turmeric powder1/2tspn
4.garlic pods 5to 6
5.Poppy seeds(gasgasalu)
6.Daniya 1 Tspn
7.mustard 2tspns
8.jeera 1/2 Tspn 
9.green chillies3 count
10.Ginger garlic paste 1 Tspn ( optional)
11.salt to taste.
11.tomatos 2
Preparation:
I usually wash fish pieces and marinate with chilli powder,turmeric,salt and 1tspn of mustard oil at least half an hr.
Masala paste: soak mustard,garlic,jeera,Daniya ,gasgas at least 15 mins in waterand add green chillies,grind into fine paste.Take 2 Tomatos and make it into fine paste.
For tadka: chopped onions,jeera,mustard,oil
Procedure:
1. First fry fish fillets in mustard oil  in a wide pan.Fry until both sides fried well.It takes around 15 to 20 mins

2.Take out the fish fillets from the pan and keep aside.
3.Now take deep wide pan for the curry,add some oil and fry onions, little bit of jeera,mustard until onion turns brown.
4. Now add Tomato purée and fry well until oil oozes out from the curry.This takes around 5to 10 mins 
5.Its time to add wet masala paste and fry well until oil comes out from the masala.
6.Add some water around 2 to 3 cups to the masala and boil for few mins around 5to 10 mins.(you may add Aamchur pieces if you prefer more sore)
7.when the water is boiling ,drop fish fillets slowly in the water and cook for10 mins. Observe the gravy when the gravy is little watery you can cook few more mins.

8. Garnish with fresh coriander leaves.