INDEX

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1 | Page

BREAKFAST
Upittu
#UPITTU
Upittu Vangi Bath
#UPITTU VANGI BATH
Vermicelli Upittu
#VERMICELLI UPITTU
Avrekalu upittu
Bajil
#BAJIL
Bajil with potato and onion
#BAJIL WITH POTATO AND
ONION
Bread Voggarne
#BREAD VOGGARNE
Sandwich
#SANDWITCH
Bread toast
#BREAD TOAST
Maggi
#MAGGI
Pasta
#PASTA
Corn flakes
#CORN FLAKES
Maida dosa
#MAIDA DOSA/GOLI BAJE
Rava dosa
#RAVA DOSA
Neer dosa
#NEER DOSA
Cucumber dosa
#SWEET CUCUMBER DOSA
Bread dosa
Urdu dosa
Godi dosa
Masala dosa
Uppu puli dosa
#UPPU PULI DOSA
Coriander pudina dosa
Onion dosa
Guli appa
#GULI APPA
Doddna
#DODDNA
Masala dosa palya
#MASALA DOSA PALYA
Poori
#POORI
Chole
#CHOLE
Sagu
#SAGU
Pav bhaji
#PAV BHAJI
Idli
Idli sambar
Coconut chatni
Akki roti
Pudina chatni
Semage chittaranna
Semage north Indian chittranna
Pundi ghatti

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2.
3.
4.
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6.
7.
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10.
11.
12.
13.
14.
15.
16.
17.
18.
19.

2 | Page

RICE VARIETIES
Lemon rice
#LEMON RICE
Gulla Vangi Bath
#GULLA VANGI BATH/GULLA
PALYA
Potato-capsicum Vangi Bath
#POTATO-CAPSICUM VANGI
BATH
Puliogare
#PULIOGARE
Jeera rice
#JEERA RICE
Ghee rice
#GHEE RICE
Pudina pulav
#PULAV
Peas pulav
#PEAS PULAV
Paneer pulav
#PANEER PULAV
Coconut pulav
#COCONUT PULAV
Bisibele bath
#BISIBELE BATH
Khara Pongal
#KHARA PONGAL
Tomato rice
#TOMATO RICE
Capsicum rice
#CAPSICUM RICE
Pudina rice
#PUDINA RICE
Methi rice
#METHI RICE
Curd rice
#CURD RICE
Fried rice
Hyd dum biriyani

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2.
3.
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6.
7.
8.
9.
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12.
13.
14.
15.
16.
17.
18.

3 | Page

NORTH INDIAN DISH

Masoor dal
#MASOOR DAL
Toor dal south indian style
#TOOR DAL SOUTH INDIAN
STYLE
Methi dal
#METHI DAL
Peere dal
Aloo parota palya
#ALOO PAROTA PALYA
Paneer parota palya
#PANEER PAROTA PALYA
Paneer bhurji
#PANEER BHURJI
Menthe parota
#MENTHE PAROTA
Aloo methi
#ALOO METHI
Kaju masala
#KAJU MASALA
Aloo gobi mutter
#ALOO GOBI MUTTER
Baby corn and paneer gravy
#BABY CORN AND PANEER
GRAVY
Green gram kurma
#GREEN GRAM KURMA
Paneer butter masala
#PANEER BUTTER MASALA
Nitishs potato palya
#NITISHS POTATO PALYA
Kofta curry
Achaari bhindi
Paneer tikka masala

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22.
23.

4 | Page

SOUTH INDIAN DISH

Saru
#SARU
Kat saru
#KAT SARU
Coconut koddelu
#COCONUT KODDELU
Bol koddelu
#BOL KODDELU
Pajji masala koddelu
#PAJJI MASALA KODDELU /
GHASI
Kodekena
#KODEKENA
Potato-onion playa
#POTATO ONION PALYA
Mix veg palya
#MIX VEG PALYA
Potato dry palya
#POTATO DRY PALYA
Pumpkin / peere bajji
Thambli
Palak palya
Cabbage palya
Beetroot palya
Beetroot sasmi
Sappu bajji
Potato/gulla ale bajji
Cucumber sasmi
Coconut bajji
Ladys finger ale bajji
Ladys finger palya
Neeruli sasmi
Gulla bajji

OTHERS
1.
2.
3.
4.
5.
6.
7.
8.
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12.
13.
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15.
16.
17.
18.
19.

5 | Page

Baje
Gari vada
Rice flour vada
Rava vada
Loaded potato nachos
Aloo chat
Thukudi
Gulab jamun
Ghatti paramanna
Sheera
Padenji paramanna
Carrot halwa
Vermicelli kheer
Maddi
Sapatha
Noodles
Tomato soup
Bread masala chat
Masala puri chat

UPITTU
INGREDIENTS:

1.
3.
5.
7.
9.

Rava cup
Water 1 cup
Oil, Sasmi, Urdu, kadle bele
Green / Red Chilly 1
Curry leaves

2. Ginger (optional)
4. Onion 1 (optional)
6. Lemon juice 1 spoon
8. Sugar 1 spoon
10.Salt spoon

PREPARATION:
1. Fry rava in oil and keep aside in a plate.
2. Boil water separately. For 1 cup rava, use 2 cup water.
3. In a pan, add oil, sasmi, urdu, green/red chilly, curry leaves, ginger and
onion. Fry until onion is brown.
4. Add boiled water, salt, sugar and lemon juice. Mix.
5. Add fried rava little by little and mix continuously until water dries up.

UPITTU VANGI BATH

INGREDIENTS:

Same as #UPITTU
Vangi bath powder 2 spoon
no Lemon juice
no Onion

PREPARATION:
Same as #UPITTU. Changes in point 3 and 4 above.
3. In a pan, add oil, sasmi, urdu, green/red chilly, curry leaves, ginger.
4. Add boiled water, salt, sugar and vangi bath powder. Mix. Tomato
optional.

VERMICELLI UPITTU
INGREDIENTS:
Same as #UPITTU
Vermicelli 1 cup
Water 1 cup
For 1 cup vermicelli, add 1 cup water.

6 | Page

BAJIL
INGREDIENTS:

1. Bajil 6 fists
3. Curry leaves
5. Oil, Sasmi, Urdu
7. Green / Red chilly 1
9. Lemon juice 1 spoon
11.Turmeric

2. Kadle bele (optional)

4. Ground nut (optional)
6. Salt spoon
8. Sugar 1 spoon
10.Coconut 2 spoon
(optional)

PREPARATION:
1. Wash bajil in water, drain the water and keep aside.
2. In a pan, add oil, sasmi, urdu, green/red chilly, curry leaves, turmeric,
kadle bele and ground nut. Mix for a min to fry kadle bele and ground nut.
3. Add washed bajil, salt, sugar, lemon juice and coconut.
Note: You can also put red chilly and coconut in mixie and add it at the end to
bajil. Use jaggery instead of sugar. Use tamarind juice instead of lemon juice.

BAJIL WITH POTATO AND ONION

INGREDIENTS:
1. Bajil 6 fists
3. Curry leaves
5. Oil, Sasmi, Urdu
7. Green chilly 1
9. Jeera
11.Turmeric

2. Pudina (optional)
4. Sugar 1 spoon
6. Salt spoon
8. Onion 1
10.Potato 1 (optional)
12.Lemon juice 1 spoon

PREPARATION:
1.
2.
3.
4.

Wash bajil in water, drain the water and keep aside.

Cook potato and keep aside.
Mixie - add green chilly and pudina
In a pan, add oil, sasmi, urdu, jeera, curry leaves, turmeric, onion, mixie
paste. Fry until onion is brown.
5. Add washed bajil, potato, salt, and sugar.
Note1: If you have not cooked potato earlier, then you can add it to the pan in
point 4 and cook it with little water. Then go to point 5.
Note2: You can use lemon juice instead of pudina.

7 | Page

BREAD VOGGARNE
INGREDIENTS:
1.
3.
5.
7.

Bread - 4 or 5
Green chilly 1
Oil, Sasmi, Urdu
Salt spoon

2.
4.
6.
8.

Lemon juice 1 spoon

Tomato 1 (optional)
Onion 1
Coriander leaves

PREPARATION:
1. Cut bread into pieces and keep aside.
2. In a pan, add oil, sasmi, urdu, green chilly and onion. Fry until onion is
brown.
3. Add tomato, salt and bread pieces. Mix.
4. Add lemon juice and coriander on top. Mix.

SANDWITCH
INGREDIENTS:
1. Bread - 4 or 8
3. Salt a pinch
5. Butter

2. Onion 1
4. Tomato 1
6. Pudina chatni

PREPARATION:
1. Apply pudina chutny and butter on 2 breads on one side each.
2. Cut onion and tomato and place it in between the 2 breads. Sprinkle little
salt on top.
3. Place inside sandwitch maker.

BREAD TOAST
INGREDIENTS:
1. Bread - 4 or 8

2. Ghee

PREPARATION:
1. Add ghee to one side of bread. Keep bread on tawa.
2. After one side is toasted, add ghee to other side of bread to toast.

8 | Page

MAGGI
INGREDIENTS:
1. Maggi pieces - 2

2. Water

PREPARATION:
1. For 1 piece magi, add 2 glasses of water. For 2 pieces of magi, add 2
glasses of water.
2. Take maggi, masala powder and water in a bowl. Boil until water dries up.

PASTA
INGREDIENTS:
1. Pasta
3. Salt 1 spoon
5. Oil
7. Ginger small piece
9. Garlic small piece
11.Green chilly - 1
13.Curd 2 spoon
15.Turmeric spoon
17.Coriander powder 1 spoon

2. Onion 1
4. Tomato 1
6. Carrot
8. Beans 3
10.Green peas 1 fist
12.Capsicum
14.Lemon juice 1 spoon
16.Red chilly powder 1
spoon
18.Coriander leaves

PREPARATION:
1. Boil water in a bowl, add salt and pasta to it. After pasta is cooked, drain
the excess water and keep pasta aside.
2. In a pan, add oil, ginger, garlic, green chilly, and all the vegetables
mentioned in ingredients. Mix. Add curd, lemon juice, turmeric, chilly
powder, coriander powder and salt. Add enough water to cook all the
vegetables.
3. After vegetables are cooked, add the cooked pasta and coriander leaves.
Note: You can also cook the vegetables in cooker separately and add pasta to
it.

CORN FLAKES
INGREDIENTS:
1. Corn flakes - 2 fist
PREPARATION:

9 | Page

2. Milk 1 glass

Take 1 glass milk, add sugar (2 spoons), corn flakes, dry grapes and cashews.

MAIDA DOSA/GOLI BAJE

INGREDIENTS:
1.
3.
5.
7.

Maida 1 cup
Salt 1 spoon
Ginger small piece
Water cup

2. Curd cup
4. Green chilly 1
6. Eeng one pinch

PREPARATION:
Mix all the above ingredients to form a medium paste.
Note: If you form a thick paste, it can be used to prepare goli baje. Also add
finely cut curry leaves for goli baje.

RAVA DOSA
INGREDIENTS:
1.
3.
5.
7.
9.

Rava cup
Maida cup
Jeera 1 spoon
Water 2 cup
Salt 1 spoon

2. Rice flour cup

4. Curd 1 cup
6. Green Chilly - 1
8. Coriander leaves

PREPARATION:
Mix all the above ingredients to form a medium paste and keep aside for 1 hour.

NEER DOSA
INGREDIENTS:
1. Idli rice 1 cup
3. Water 2 cup

2. Coconut cup
(optional)
4. Salt 1 spoon

PREPARATION:
1. Soak rice for min 2 hours and then wash it.
2. Grind the soaked rice using 1 cup water and optional coconut.
3. Add salt and 1 cup water more to make batter thin.

10 | P a g e

SWEET CUCUMBER DOSA

INGREDIENTS:
1.
3.
5.
7.

Idli rice 1 cup

Cucumber piece
Water cup
Jaggery 1 fist

2. Coconut cup
4. Salt 1 spoon
6. Sugar 2 spoons
8.

PREPARATION:
1. Soak rice for min 2 hours and then wash it.
2. Grind the soaked rice using cup water, cucumber, coconut, sugar,
jaggery and salt to form a medium batter.
Note: You can add green chillies (2) instead of sugar/jaggery to prepare spicy
cucumber dosa.

UPPU PULI DOSA

INGREDIENTS:
1.
3.
5.
7.

Idli rice 1 cup

Menthe spoon
Urdu 2 spoon
Daniya/Kothombri 3
spoons
9. Jaggery fist
11.Sugar 1 spoon

2. Coconut cup
4. Salt 1 spoon
6. Jeera 1 spoon
8. Red chilly 5

13.Oil spoon

10.Tamarind 1 fist
12.Onion / palak leaf /
menthe leaf
(optional)
14.Water - 1 cup

PREPARATION:
1.
2.
3.
4.

Soak rice for min 2 hours and then wash it.

Soak tamarind in water and then take out its juice.
Fry menthe and urdu with very little oil until urdu is light brown.
Grind the soaked rice using cup water, fried menthe-urdu, jeera, daniya,
red chilly, coconut, jaggery, tamarind juice, sugar and salt.
5. Add cup water to form a medium batter.
Note: You can add onion or palak leaf or menthe leaf on top while preparing
dosa.

11 | P a g e

GULI APPA
INGREDIENTS:
1.
3.
5.
7.

Urdu dosa batter

Ginger 1 small piece
Water
Eeng 2 pinch

2. Green chilly - 1
4. Salt 1 spoon
6. Curry leaves

PREPARATION:
1. Mix all the above ingredients to form a medium paste.
2. In gulli appa tava, add oil and then add batter in medium flame. Close the
lid for 2 min.
3. Turn the guli appa and again add oil on top.

DODDNA
INGREDIENTS:
1. Urdu dosa batter
3. Oil 7 spoon

2. Salt 1 spoon

PREPARATION:
1. In kadai, add 5 spoon oil and then urdu dosa batter 1 big spoon. Close the
lid. Use small flame to cook the batter for 5 min.
2. Turn the doddna only after bottom side is fully cooked and hard.
3. Add 2 spoon oil again on top to cook the batter. No lid required now.

POORI
INGREDIENTS:
1. Maida 1 spoon
3. Oil 1 spoon
5. Godi hittu 5 spoons
PREPARATION:
1. Mix the ingredients and make it very hard.
2. Use either oil or godi hittu to prepare poori.

12 | P a g e

2. Salt spoon
4. Rava 2 spoons
6. Water

MASALA DOSA PALYA

INGREDIENTS:
1. Potato - 2
3. Oil, sasmi, urdu,
kadle bele
5. Green chilly 1
7. Lemon juice 1
spoon
9. Salt spoon

2. Onion - 1
4. Turmeric spoon
6. Curry leaves
8. Coriander leaf

PREPARATION:
1. Cook potato in cooker (3 big wissel). Mash the potatoes.
2. In a kadai, add oil, sasmi, urdu, kadle bele, curry leaf, green chilly, onion
fry until onion is light brown.
3. Add turmeric, mashed potatoes, salt, lemon juice and coriander leaf.

CHOLE
INGREDIENTS:
1.
3.
5.
7.

White channa 250g

Potato 1
Tomato 1
Oil

2.
4.
6.
8.

Salt 1 spoon
Onion - 1
Green chilly 1
Chole powder 5 spoons

PREPARATION:
1. Soak channa overnight.
2. Cook channa and potato (cut in small pieces) in cooker (1 big wissel, 3
small wissels). Add salt spoon to cooker. After it is cooked, you can
mash potato.
3. In kadai, add oil, green chilly and onion. Fry onion until it is light brown.
4. Add tomato, mashed cooker contents, salt, water and chole powder.

13 | P a g e

SAGU
INGREDIENTS:
1. Potato 1
3. Carrot piece
5. Onion 1
7. Tomato 1
9. Red chilly powder 1 spoon
11.Garam masala 1 spoons
13.Amchoor powder spoon
15.Salt 1 spoon
17.Cloves/lavanga 5

2. Beans 4
4. Peas 1 fist
6. Ginger 1 small piece
8. Garlic - 1 piece
10.Turmeric spoon
12.Kasuri methi spoon
14.Coconut cup
16.Sugar 1 spoon
18.Cashew

PREPARATION:
1. Cook vegetables in cooker potato, beans, carrot, peas. After it is cooked,
you can drain excess water from the vegetables.
2. Soak cashews in water for 5-10 min.
3. In mixie, add coconut, tomato, soaked cahews, ginger, garlic and
cloves/lavanga.
4. In kadai, add oil and onion. Fry onion until it is light brown.
5. Then add to kadai cooked vegetables, red chilly powder, turmeric, garam
masala, kasuri methi, sugar and salt. Mix.
6. Add the mixie contents and boil the sagu.
Note: You can use amchoor powder instead of tomato.

PAV BHAJI
INGREDIENTS:
1. Potato 1
3. Carrot piece
5. Onion 1
7. Tomato 1
9. Green chilly 1
11.Pav bhaji masala 5 spoons

2. Beans 4
4. Capsicum piece
6. Ginger 1 small piece
8. Garlic - 1 piece
10.Salt 1 spoon
12.Coriander leaf

PREPARATION:
1. Cook vegetables in cooker potato, beans, carrot, capsicum. After it is
cooked, you can drain excess water from the vegetables.
2. Prepare a paste in mixie of green chilly, ginger and garlic.
3. In a kadai, add oil and onion. Fry onion until it is light brown.
4. To this add tomato, cooked vegetables, mixie paste, salt, pav bhaji masala
and coriander leaf. Boil the bhaji.

14 | P a g e

LEMON RICE
INGREDIENTS:
1. Oil, sasmi, urdu, kadle bele,
kadle
3. Rice cup
5. Turmeric spoon
7. Lemon juice 2 spoons

2. Green chilly - 1
4. Curry leaf
6. Salt 1 spoon
8. Coriander leaf

PREPARATION:
1. Cook rice in cooker. After it is cooked, open it and keep it to cool.
2. In a pan, add oil, sasmi, urdu, kadle bele, kadle/groundnut, curry leaves,
green chilly and turmeric. Add this to rice.
3. Add to rice salt, lemon juice and coriander leaf. Mix the rice.

GULLA VANGI BATH/GULLA PALYA

INGREDIENTS:
1.
3.
5.
7.
9.

Oil, sasmi, urdu, kadle bele

Rice cup
Turmeric spoon
Red chilly 2
Jaggery 1 small piece

2. Gulla - 2
4. Curry leaf
6. Salt 1 spoon
8. Tamarind fist
10.Vangi bath powder
5 spoons

PREPARATION:
1. Cook rice in cooker. After it is cooked, open it and keep it to cool.
2. In a pan, add oil, sasmi, urdu, kadle bele, curry leaves, red chilly, turmeric,
gulla pieces, little jaggery, tamarind juice, salt. Mix and add little water to
cook gulla.
3. After gulla is cooked, add vangi bath powder and mix. Add this to the
cooked rice.
Note: If you add saaru powder instead of vangi bath powder, it will be recipe
for gulla palya.

PULIOGARE
INGREDIENTS:
1. Rice cup
PREPARATION:

15 | P a g e

2. Puliogare powder

1. Cook rice in cooker. After it is cooked, open it and keep it to cool. Add ghee
to rice.
2. Add puliogare powder to rice and mix.

POTATO-CAPSICUM VANGI BATH

INGREDIENTS:
3. Oil, sasmi
5. Rice cup
7. Cashew
9. Vangi bath powder 5
spoons

4. Potato 1
6. Capsicum
piece
8. Salt 1 spoon
10.Ghee

PREPARATION:
1. Cook rice and potatoes in cooker. After it is cooked, open it and keep it to
cool. Add ghee to rice.
2. In a pan, add oil, sasmi, cashews and capsicum. Add little water to cook
capsicum.
3. After capsicum is cooked, add vangi bath powder and salt and mix. Add
this to the cooked rice.

JEERA RICE
INGREDIENTS:
1.
3.
5.
7.
9.

Rice cup
Pudina little
Green chilly - 1
Chekke/cinnamon - 1
Onion (optional) 1

2. Jeera 2 spoons
4. Coriander leaf
6. Salt 1 spoon
8. Elakki/Cardamom 4
10.Peas fist (optional)

PREPARATION:
1. In cooker, add ghee, jeera, pudina, coriander leaf, green chilly finely cut,
chekke and elakki. You can add onion and fry which is optional.
2. Clean rice and add it to cooker. 1 glass rice needs 2 glass water.
3. Add salt and mix. Close the cooker. (1 big wissel, 3 small wissel).
Note: You can add onion and peas optional.

16 | P a g e

GHEE RICE
INGREDIENTS:
1.
3.
5.
7.

Rice cup
Green chilly - 1
Chekke/cinnamon - 1
Laung/cloves - 4

2.
4.
6.
8.

Onion 1
Salt 1 spoon
Elakki/Cardamom 4
Dry fruits

PREPARATION:
1. In cooker, add ghee, green chilly finely cut, chekke, elakki, laung and
onion. Fry onion until it is light brown.
2. Clean rice and add it to cooker. 1 glass rice needs 2 glass water.
3. Add salt and mix. Close the cooker. (1 big wissel, 3 small wissel).
4. Add dry fruits fried in ghee on top after ghee rice is ready.

PEAS PULAV
INGREDIENTS:
1. Rice 2.5 cup
3. Chekke/cinnamon 2
5. Salt- 2.5 small spoon
7. Green chilly - 2
9. Ginger small piece
11.Garlic 1 piece (1
spoon paste)

2. Peas
4. Laung/cloves 10
6. Oil, ghee, butter
8. Turmeric
10.Onion 1 big
12.Water

PREPARATION:
1. In cooker, add little oil and ghee/butter, chilly, chekke, laung, ginger,
garlic, onion, turmeric. Fry the onion until it is light brown. (3 spoon
garam masala 1 kitchen king 2 spoon salt)
2. Add peas, rice, water and salt. Close the cooker and cook it. (1 big
wissel, 3 small wissel)
Note:
1. For 1 cup rice, add 2 cup water.
2. You can only use oil, or add ghee / butter to it for extra taste.
3. Here, use more chekke and laung since there is no other masala to be
added.
17 | P a g e

PULAV
INGREDIENTS:
1. Rice cup
3. Chekke/cinnamon 1
(optional)
5. Laung/cloves 3
(optional)
7. Green chilly - 1
9. Ginger small piece
11.Garlic 1 piece
13.Carrot
15.Potato 1
17.Peas - little
19.Garam masala/pulav
masala 1 spoon

2. Coriander leaves
4. Pudina leaves very
little (optional)
6. Oil, ghee, butter
8. Turmeric
10.Onion 1
12.Tomato 1
14.Beans 4
16.Capsicum 1/2
18.Salt 1 spoon
20.Kitchen King masala
1 spoon

PREPARATION:
1. Cut all the vegetables and leaves and keep ready.
2. In cooker, add little oil and ghee/butter, chilly, coriander leaves, pudina
leaves, chekke, laung, ginger, garlic, onion, turmeric. Fry the onion until it
is light brown.
3. Add all the vegetables, garam masala / pulav masala, kitchen king masala,
rice, water and salt. Close the cooker and cook it. (1 big wissel, 3 small
wissel)
Note:
1.
2.
3.
4.

For 1 cup rice, add 2 cup water.

Pudina is optional. If you add pudina, add very little.
You can only use oil, or add ghee / butter to it for extra taste.
Chekke and laung is optional. Use very little since there is other masala
also to be added to pulav.
5. You can use the below combinations of masala:
a. Garam masala + Kitchen king masala (1 + 1 spoon)
b. Pulav masala + Kitchen King masala (1 + 1 spoon)
c. Only garam masala (2 spoons)
d. Only pulav masala (2 spoons)
e. Only kitchen king masala ( 2 spoons)
ALE BAJJI PREPARATION:
18 | P a g e

1. For curd, add little salt and little water.

2. Add cucumber, onion and tomato to it.
3. Garnish with coriander leaves.

PANEER PULAV
INGREDIENTS:
1. Rice cup
3. Chekke/cinnamon 1
5. Paneer
7. Green chilly - 1
9. Ginger small piece
11.Garlic 1 piece
13.Carrot
15.Potato 1
17.Peas - little
19.Kitchen King masala 2
spoon

2. Coriander leaves
4. Laung/cloves 3
6. Butter
8. Turmeric
10.Onion 1
12.Tomato 1
14.Beans 4
16.Capsicum 1/2
18.Salt 1 spoon
20.Water 1 cup

PREPARATION:
1. Cut all the vegetables and leaves and keep ready. Soak paneer in water
and keep aside.
2. In cooker, add butter, chilly, coriander leaves, chekke, laung, ginger,
garlic, onion, turmeric. Fry the onion until it is light brown.
3. Add all the vegetables, kitchen king masala, rice, water and salt. For 1
cup rice, add 2 cup water. Close the cooker and cook it. (1 big wissel,
3 small wissel)
4. After pulav is ready, fry paneer in ghee/butter for 1 min and add it to
pulav on top.

COCONUT PULAV
INGREDIENTS:
1. Rice cup
3. Chekke/cinnamon 2
5. Elakki / cardamom - 6
7. Green chilly - 1
9. Ginger small piece
11.Garlic 1 piece
13.Coriander seeds 1
spoon
15.Potato 1
17.Peas - little
19.Carrot
19 | P a g e

2. Coriander leaves
4. Laung/cloves 6
6. Oil
8. Coconut cup
10.Onion 1
12.Tomato 1
14.Beans 4
16.Capsicum 1/2
18.Salt 1 spoon
20.Water 1 cup

PREPARATION:
1. Cut all the vegetables and keep ready.
2. In mixie, add coconut, ginger, garlic, coriander leaves, coriander seeds,
green chilly and make a paste.
3. In cooker, add oil, onion, chekke, laung and cardamom. Fry onion until it is
light brown.
4. Add vegetables, mixie paste, rice, water and salt. For 1 cup rice, add 2
cup water. Close the cooker and cook it. (1 big wissel, 3 small wissel)

BISIBELE BATH (4 people)

INGREDIENTS:
1. Toor dal 4 fist
3. Rice 1 - 2 cup
5. Beans - 10
7. Peas - little
9. Jaggery 1 small piece
11.Salt 2 spoon + as per
taste
13.Bisibele bath masala 4
spoons

2. Carrot 2
4. Capsicum 1
piece
6. Groundnut - little
8. Tamarind 3-4
spoons
10.Turmeric spoon
12.Water 7 cup
14.Bajil - 1 cup
(optional)

PREPARATION:
1. In cooker, add toor dal, rice, water, vegetables, groundnut, jagery,
turmeric and salt. Cook (1 big wissel and 3 small wissel)
2. After it is cooked, add tamarind water and let it boil.
3. Add bisibele bath powder and mix.

KHARA PONGAL
INGREDIENTS:
1. Moong dal cup
3. Rice cup
5. Curry leaves
7. Ginger small piece
(optional)
PREPARATION:

20 | P a g e

2. Oil, ghee
4. Jeera/ jeera
powder 1 spoon
6. Pepper powder
8. Cashew

1. In cooker, add oil, ghee, jeera / jeera powder, curry leaves,

cashews and ginger. Fry until cahews are light brown.
2. Add moong dal, rice, water, pepper powder and salt. Cook (1 big
wissel and 3 small wissel).
3. For cup rice, add 2 cup water.

TOMATO RICE
INGREDIENTS:
1. Tomato - 2
3. Rice cup
5. Oil
7. Groundnut - little
9. Onion 1
11.Salt 1 spoon
13.Garam masala 2 spoon

2. Ginger small
piece
4. Garlic 1 piece
6. Jeera 1 spoon
8. Turmeric
10.Carrot
12.Beans 4
14.Peas - little

PREPARATION:
1. Cut the vegetables and keep ready.
2. In mixie, add tomato, ginger and garlic to form a paste. Do not add water
to mixie.
3. In cooker, add oil, jeera, groundnut and onion. Fry groundnut and onion
until they are light brown.
4. Add turmeric, vegetables, mixie paste and garam masala. Mix.
5. Add rice, water and salt. For 1 cup rice, add 2 cup water. Cook (1 big
wissel, 3 small wissel)

CAPSICUM RICE
INGREDIENTS:
1.
3.
5.
7.
21 | P a g e

Oil, ghee/butter
Rice cup
Red chilly powder
Salt 1 spoon

2.
4.
6.
8.

Jeera 1 spoon
Onion 1
Capsicum - 1
Turmeric

PREPARATION:
1. Cut onion and capsicum and keep ready.
2. In cooker, add oil, ghee/butter, jeera and onion. Fry onion until it is light
brown.
3. Add turmeric, capsicum, red chilly powder and mix.
4. Add rice, water and salt. For 1 cup rice, add 2 cup water. Cook (1 big
wissel, 3 small wissel)

PUDINA RICE
INGREDIENTS:
1. Oil
3. Rice cup
5. Ginger small piece
7. Garlic 1 piece
9. Lemon juice 1 spoon
11.Chekke/cinnamon - 1
13.Cardamom / elakki - 4

2. Pudina leaves very

little
4. Coriander leaves little
6. Onion - 1
8. Coconut cup
10.Green chilly 1
12.Laung/cloves 4
14.Garam masala 2
spoons

PREPARATION:
1. In mixie, add pudina, coriander leaves, lemon juice, ginger, garlic and
coconut to form a paste.
2. In cooker, add oil, green chilly, onion, chekke, laung and elakki. Fry onion
until it is light brown. You can also add cashew optional.
3. To this add garam masala and mixie paste. Mix
4. Add rice, water and salt. For 1 cup rice, add 2 cup water. Cook (1 big
wissel, 3 small wissel)

22 | P a g e

METHI RICE
INGREDIENTS:
1.
3.
5.
7.

Oil, butter
Rice cup
Methi leaves
Garam masala 2
spoons
9. Salt 1 spoon

2.
4.
6.
8.

Jeera 1 spoon
Turmeric
Onion - 1
Red chilly powder
1 spoon
10.Water 1 cup

PREPARATION:
1. Separate the methi leaves, wash them and add 1 spoon salt over the
leaves. Keep the leaves aside for 5 min. Then squeeze the leaves and
remove the juice out of them. Keep this ready.
2. In cooker, add oil, butter, jeera and onion. Fry onion until it is light brown.
3. Add turmeric, methi leaves, garam masala, red chilly powder and mix. You
can also add bisibele bath masala instead of garam masala.
4. Add rice, water and salt. 1 cup rice, add 2 cup water. Cook (1 big wissel,
3 small wissel)

CURD RICE
INGREDIENTS:
1.
3.
5.
7.
9.

Oil, ghee
Rice cup
Sasmi, urdu
Curry leaves
Coriander leaves

2. Curd
4. Salt 1 spoon
6. Green / red chilly -1
8. Cashew , dry grapes
10.Water 2 cup

PREPARATION:
1. Cook rice in cooker. For 1 cup rice, add 2 cup water.
2. To cooked rice, add curd, water and salt.
3. In a pan, take oil, sasmi, urdu, red chilly / green chilly, curry leaves, ginger.
Fry and add it to rice.
4. Fry cashews and dry grapes in ghee and add it to rice.
5. Garnish with coriander leaves.

MASOOR DAL
INGREDIENTS:
23 | P a g e

1.
3.
5.
7.
9.

Coriander leaves
Jeera spoon
Turmeric
Garam masala 1 spoon
Coriander powder
spoon
11.Salt 1 spoon

2. Onion - 1
4. Masoor dal cup
6. Green chilly -1
8. Tomato - 1
10.Kasuri methi 1
spoon
12.Water 1 cup

PREPARATION:
1. In cooker, add oil, jeera, green chilly and onion. Fry onion until it is light
brown.
2. Add turmeric, garam masala and coriander powder. Mix.
3. Add tomato, kasuri methi, washed masoor dal with water and salt. Mix.
Cook (1 big wissel, 3 small wissel).
4. Garnish with coriander leaves.
Note: You can prepare the above recipe using toor dal also.

TOOR DAL SOUTH INDIAN STYLE

Same as #MASOOR DAL
Coriander powder, Kasuri methi

METHI DAL
INGREDIENTS:
1.
3.
5.
7.

Toor dal cup

Tomato - 1
Methi leaves
Garam masala 1
spoon
9. Salt 1 spoon

2.
4.
6.
8.

Jeera spoon
Turmeric
Onion 1
Coriander powder
spoon
10.Water 1 cup

PREPARATION:
1. Separate the methi leaves, wash them and add 1 spoon salt over the
leaves. Keep the leaves aside for 5 min. Then squeeze the leaves and
remove the juice out of them. Keep this ready.
2. In cooker, add oil, jeera and onion. Fry onion until it is light brown.
3. Add turmeric, methi leaves, garam masala, coriander powder, tomato
and salt. Mix
4. Add toor dal along with water. Cook (1 big wissel, 3 small wissel).

24 | P a g e

ALOO PAROTA PALYA

INGREDIENTS:
1.
3.
5.
7.

Potato 2
Green chilly - 1
Jeera spoon
Garam masala 1
spoon
9. Kasoori methi
spoon

2.
4.
6.
8.

Onion - 1
Turmeric
Coriander leaves
Amchoor powder
spoon
10.Coriander powder
spoon

PREPARATION:
1. Peel potato skin, cut it into 2 half and cook in cooker with very little salt
( spoon) - (1 big wissel, 2 small wissel)
2. In pan, add oil, jeera, green chilly and onion. Fry onion until it is light
brown.
3. Add turmeric, garam masala, amchoor powder, coriander powder, kasuri
methi and salt. Mix.
4. Mash the cooked potato and add it to pan. Mix.
5. Garnish with coriander leaves.

PANEER PAROTA PALYA

INGREDIENTS:
1. Paneer
3. Red chilly powder 1
spoon
5. Jeera spoon
7. Ginger garlic paste 1
spoon

2. Onion - 1
4. Garam masala 1
spoon
6. Coriander leaves
8. Tomato ketchup 1
spoon

PREPARATION:
1. Crumble paneer in a bowl.
2. Add red chilly powder, garam masala, onion, jeera, coriander leaves, salt
(1 spoon), ginger-garlic paste and tomato ketchup. Mix
Note: This paneer filling can be used to prepare paneer bread roll as below:
1. Remove brown crust of bread.
2. Roll the bread very thin.
25 | P a g e

3. Add the paneer filling at one end and roll the bread.
4. Add butter to all sides of the bread and roast all the sides until it is brown.

PANEER BHURJI
INGREDIENTS:
1.
3.
5.
7.
9.

Paneer
Green chilly - 1
Jeera spoon
Capsicum piece
Red chilly powder 1
spoon
11.Coriander powder
spoon
13.Garam masala 1 spoon

2. Onion - 1
4. Ginger small piece
6. Tomato - 1
8. Peas little
10.Turmeric spoon

15.Coriander leaves

12.Kasuri methi
spoon
14.Lemon juice 1
spoon
16.Salt 1 spoon

PREPARATION:
1. Crumble paneer and keep aside.
2. In a bowl, add oil, jeera, green chilly, ginger and onion. Fry until onion is
light brown.
3. Add tomato, capsicum, peas, red chilly powder, turmeric, coriander
powder, kasuri methi, garam masala and salt. Mix.
4. Add little water to cook the vegetables.
5. When very little water is left, add the crumbled paneer and lemon juice.
Let the paneer cook for 2 min until all the water dries in the bowl.
6. Garnish with coriander leaves.

MENTHE PAROTA
INGREDIENTS:
1. Methi leaves
3. Green chilly - 2
5. Curd cup

2. Godi hittu
4. Garam masala 2
spoon
6. Salt spoon

PREPARATION:
1. Cut menthe leaves finely or add the leaves and green chilly to mixie to
form a paste.
2. Prepare dough by mixing godi hittu, menthe leaves finely cut or paste,
green chilly, curd, garam masala, salt and water.
26 | P a g e

ALOO METHI
INGREDIENTS:
1.
3.
5.
7.
9.

Methi leaves
Jeera spoon
Ginger small piece
Garlic 1 piece
Hing little

11.Kasuri methi
spoon
13.Amchoor powder 1
spoon

2. Potato 2
4. Red chilly - 1
6. Green chilly 1
8. Turmeric spoon
10.Coriander powder -1/2
spoon
12.Red chilly powder 1
spoon
14.Salt 1 spoon

PREPARATION:
1. Separate the methi leaves, wash them and add 1 spoon salt over the
leaves. Keep the leaves aside for 5 min. Then squeeze the leaves and
remove the juice out of them. Keep this ready.
2. Peel potatoes and cook in a cooker (2 big wissel) along with little salt. Keep
this ready.
3. In a pan, add oil, jeera, ginger, garlic, red chilly, green chilly, turmeric,
hing, coriander powder, kasuri methi, red chilly powder, amchoor powder,
methi leaves and salt. Mix for 2 min to cook the methi leaves.
4. Add cooked potatoes and mix.

KAJU MASALA
INGREDIENTS:
1. Cashews
3. Beans 6
5. Potato 1
7. Garlic 1 piece
9. Ginger small piece
11.Turmeric spoon
27 | P a g e

2. Carrot - 1
4. Capsicum
6. Green chilly 1
8. Onion 1
10.Tomato 1
12.Kitchen King Masala 1

13.Coriander leaves

spoon
14.Salt 1 spoon

PREPARATION:
1. Soak cashews in water and keep aside for 5 min.
2. Cut all the vegetables carrot, beans, capsicum and potato cook in
cooker (2 big wissel) along with little salt. Keep this ready.
3. In mixie, form a paste of soaked cashews, green chilly, ginger and garlic.
4. In a pan, add oil and onion and fry until it is light brown.
5. Add turmeric, tomato, mixie paste, cooked vegetables, kitchen king
masala and salt. Mix.
6. Fry cashews in ghee and add on top.
7. Garnish with coriander leaves.

ALOO GOBI MUTTER

INGREDIENTS:
1.
3.
5.
7.

Jeera spoon
Peas - little
Potato 1
Garlic 1 piece

9. Ginger small piece

11.Turmeric spoon
13.Coriander leaves
15.Salt 1 spoon

2.
4.
6.
8.

Cauliflower
Onion 1
Tomato 1
Red chilly powder 1
spoon
10.Coriander powder
spoon
12.Amchoor powder
spoon
14.Kasuri methi - spoon
16.Garam masala 1 spoon

PREPARATION:
1. In a pan, add oil, jeera, ginger, garlic and onion. Fry until onion is light
brown.
2. Add turmeric, cauliflower, potato, peas, red chilly powder, coriander
powder, amchoor powder, kasuri methi, garam masala, tomato (paste or
pieces) and salt. Mix. Add little water to cook the vegetables.
3. It will take 30 min to cook the vegetables in low flame. Keep stirring every
15 min.
4. Last 5 min, turn the flame high, mix and turn off.
5. Garnish with coriander leaves.

BABY CORN AND PANEER GRAVY

INGREDIENTS:
1. Baby corn - 4
28 | P a g e

2. Capsicum

3. Turmeric spoon
5. Red chilly powder 1
spoon
7. Coriander powder
spoon
9. Jeera powder 1 spoon
11.Sugar 1 spoon
13.Tomato Ketchup 1
spoon

4. Onion 1
6. Tomato - 2
8. Paneer
10.Garam masala 1
spoon
12.Salt 1 spoon
14.Oil

PREPARATION:
1. In mixie, prepare 1 tomato paste. Cut the other tomato into pieces and
keep aside.
2. In a pan, take oil and onion. Fry onion until it is light brown.
3. Add capsicum, baby corn, turmeric, red chilly powder, jeera powder,
coriander powder, tomato paste, tomato pieces, tomato ketchup, garam
masala, sugar and salt. Mix.
4. Add little water to cook the capsicum and baby corn. When little water is
left, add paneer pieces. Mix until all water dries.

GREEN GRAM KURMA

INGREDIENTS:
1.
3.
5.
7.
9.

Green gram 1 cup

Tomato 1
Onion -1
Jeera - spoon
Jeera powder spoon

11.Coriander leaves
13.Green gram 1 cup

2. Ginger small piece

4. Garlic 1
6. Green chilly - 1
8. Turmeric spoon
10.Garam masala 1
spoon
12.Salt 1 spoon
14.Ginger small piece

PREPARATION:
1. Soak green gram in water for 4 hours. Then cook it in cooker with little
salt. (1 big wissel, 3 small wissel). After it is cooked, drain excess water.
2. In a pan, add oil and onion. Fry onion until it is light brown.
3. In mixie, form a paste of ginger, garlic, green chilly, tomato and fired
onion.
4. In a pan, add jeera, mixie paste, turmeric, red chilly powder, garam
masala, jeera powder and salt. Mix.
5. Add the cooked green gram and mix until all the water dries.
6. Garnish with coriander leaves.

29 | P a g e

Note: You can also use sprouted green gram. No need to cook sprouted green
gram in cooker. It should be added directly to pan along with other ingredients
and will cook within 5 min.

PANEER BUTTER MASALA

INGREDIENTS:
1.
3.
5.
7.

Paneer
Ginger small piece
Garlic -1
Cashew

9. Turmeric spoon
11.Coriander powder
spoon
13.Kasuri methi
spoon

2.
4.
6.
8.

Butter
Onion 1
Tomato - 2
Red chilly powder -1
spoon
10.Garam masala
spoon
12.Kitchen King masala
spoon
14.Coriander leaves

PREPARATION:
1.
2.
3.
4.

Soak paneer in water for 5 min to make it soft.

In mixie, form a paste of ginger, garlic and cashew.
In a pan, add lots of butter and onion. Fry until onion is light brown.
Add mixie paste, tomato, turmeric, red chilly powder, Garam masala,
kitchen king masala, kasuri methi, coriander powder and salt. Mix.
5. Add paneer cubes. Add little water to cook the tomatoes and paneer.
6. Garnish with coriander on top.
Note: You can also add fresh cream at the top to make the gravy thick and rich in
taste.

NITISHS POTATO PALYA

INGREDIENTS:
1.
3.
5.
7.

Potato - 3
Curry leaves
Jeera spoon
Garam masala 1
spoon
9. Coriander leaves

2.
4.
6.
8.

Oil, sasmi, urdu

Green chilly 1
Turmeric spoon
Lemon juice -1 spoon

10.Salt 1 spoon

PREPARATION:
1. Cook potato in cooker (3 big wissel) along with little salt. Mash the potato
after it is cooked.
30 | P a g e

2. In a pan, add voggarne, curry leaves, green chilly, jeera, turmeric, mashed
potato, garam masala and salt. Mix.
3. Add lemon juice and coriander leaves on top. Mix.

SARU
INGREDIENTS:
1.
3.
5.
7.
9.

Tomato - 2
Curry leaves
Jaggery (little)
Toor dal 2 fist
Coriander leaves

2. Tamarind - fist
4. Green chilly 1
6. Turmeric spoon
8. Saru powder 2 spoons
10.Hing - pinch

PREPARATION:
1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel).
2. Soak tamarind in slight hot water for 5 min.
3. In a bowl, add tomatoes, tamarind juice, jaggery, turmeric, salt (1 spoon),
green chilly, little water to cook the tomatoes.
4. After tomatoes are cooked, add cooked toor dal, saru powder, hing, curry
leaves. Mix and allow water to boil once.
5. Garnish with coriander leaves.

KAT SARU
INGREDIENTS:
1.
3.
5.
7.
9.

Ginger
Curry leaves
Sasmi, urdu
Toor dal 2 fist
Coriander leaves

2. Jeera 1 spoon
4. Green chilly 1
6. Turmeric spoon
8. Lemon juice 3 spoons
10.Hing - pinch

PREPARATION:
1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel)
2. In a bowl, add cooked toor dal, turmeric, salt (1 spoon), ginger,
green chilly, little water to cook ginger and green chilly.
3. Prepare voggarne using sasmi, urdu, jeera and curry leaves. Add it
to the bowl.
4. Add hing and boil the water once.
5. Turn off the gas. Add lemon juice and mix.
31 | P a g e

6. Garnish with coriander leaves.

COCONUT KODDELU
INGREDIENTS:
1.
3.
5.
7.

Any vegetable
Coconut glass
Jaggery (little)
Toor dal 2 fist

9. Oil, sasmi, urdu, curry

leaves (optional)

2.
4.
6.
8.

Tamarind - fist
Salt 1 spoon
Turmeric spoon
Sambar powder 2
spoons
10.Hing pinch (optional)

PREPARATION:
1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel).
You can cook vegetable also along with toor dal in cooker.
2. Soak tamarind in slight hot water for 5 min.
3. In a bowl, add vegetable, tamarind juice, jaggery, turmeric, salt, little
water to cook the vegetable.
4. In mixie, make a paste of coconut and sambar powder. Add it to bowl after
vegetable is cooked.
5. Optional add hing and voggarne.
Note:
1. For potato-onion koddelu, dont add toor dal. Too much gas problem.
2. For beetroot koddelu, add onion, no jaggery. It will become too sweet.
3. For cabbage koddelu, radish koddelu -> add onion.

BOL KODDELU
INGREDIENTS:
1.
3.
5.
7.
9.

32 | P a g e

Any vegetable
Green chilly - 1
Jaggery (more)
Toor dal 2 fist
Oil, sasmi, urdu, curry
leaves

2. Tamarind - fist
4. Coriander leaves
6. Turmeric spoon
8. Hing - pinch
10.Saru powder 2 spoons
(optional)

PREPARATION:
1. Keep toor dal in cooker. Cook it. (1 big wissel, 3 small wissel).
You can cook vegetable also along with toor dal in cooker.
2. Soak tamarind in slight hot water for 5 min.
3. In a bowl, add vegetable, tamarind juice, jaggery, turmeric, salt (1 spoon) ,
green chilly, little water to cook the vegetable. Let the vegetable cook.
4. Add cooked toor dal, hing, saru powder (optional). Turn off, add voggarne
and coriander leaf

PAJJI MASALA KODDELU / GHASI

INGREDIENTS:
1.
3.
5.
7.

Any vegetable
Coconut glass
Jaggery (little)
Toor dal 2 fist
(optional)
9. Oil, sasmi, urdu, curry
leaves (optional)

2.
4.
6.
8.

Tamarind - fist
Red chilly - 2
Turmeric spoon
Jeera 1 spoon

10.Coriander seeds 1
spoon

PREPARATION:
1. Keep toor dal (optional) in cooker. Cook it. (1 big wissel, 3 small wissel).
You can cook vegetable also along with toor dal in cooker.
2. Soak tamarind in slight hot water for 5 min.
3. In a bowl, add vegetable, tamarind juice, jaggery, turmeric, salt (1 spoon),
little water to cook the vegetable.
4. In mixie, make a paste of coconut, jeera, coriander seeds, red chilly. Add it
to bowl after vegetable is cooked.
5. Optional add cooked toor dal and voggarne.
Note: To prepare GHASI, fry red chilly and urdu without oil, add it to mixie along
with coconut, jeera and coriander seeds.

KODEKENA
INGREDIENTS:
1.
3.
5.
7.
9.

PREPARATION:
33 | P a g e

Any vegetable
Coconut glass
Curry leaves
Jeera 1 spoon
Oil, sasmi, urdu

2. Green chilly - 1
4. Rice / Rava (optional)
6. Menthe 1 spoon
8. Curd
10.Red chilly / sendige
punchi

1. In a bowl, add vegetable, green chilly and salt. Add little water to cook the
vegetable.
2. In mixie, make a paste of coconut and jeera. You can add rice or rava
(optional) to mixie.
3. After vegetable is cooked, add the mixie paste and curd. Mix. Boil the
water only once and turn off.
4. Add voggarne oil, sasmi, urdu, menthe, curry leaves, red chilly / sendige
munchi. Mix.

POTATO ONION PALYA

INGREDIENTS:
1.
3.
5.
7.

Potato - 2
Oil, sasmi, urdu
Curry leaves
Salt 1 spoon

2.
4.
6.
8.

Onion - 1
Red chilly 1
Turmeric spoon
Saru powder 2 spoons

PREPARATION:
1. In a bowl, add voggarne oil, sasmi, urdu, red chilly, curry leaves.
2. In sim, add onion and fry until it is light brown. Add potato, turmeric, salt
and little water to cook the potato.
You can also cook the potato in cooker beforehand and then add it to the
bowl.
3. After potato is cooked, keep mixing until very little water remains in the
bowl. Add saru powder. Mix until all water dries up.

MIX VEG PALYA

INGREDIENTS:
1. Any vegetable
3. Oil, sasmi, urdu
5. Curry leaves

2. Red chilly powder

(optional)
4. Green chilly 1
6. Turmeric spoon

PREPARATION:
1. In cooker, cook the vegetables potato, carrot, capsicum,
cauliflower, beans.
2. In a bowl, add voggarne oil, sasmi, urdu, green chilly, curry leaves.
3. Add cooked vegetables, turmeric and salt. Mix until all water in bowl
dries up.
34 | P a g e

Note: You can use red chilly powder (1 spoon) instead of green chilly. But fry
onion along with voggarne for extra taste.

POTATO DRY PALYA

INGREDIENTS:
1. Potato - 3
3. Oil, sasmi, urdu
5. Curry leaves

2. Saru powder 1 spoon

4. Red chilly powder
spoon
6. Turmeric spoon

PREPARATION:
1. In a bowl, add voggarne oil, sasmi, urdu, curry leaves.
2. In sim, add potato, turmeric, salt (1 spoon) and very little water to cook
the potato. Potato should be sliced very thin.
3. Keep mixing the potato else it will stick to the bowl at bottom. After potato
is cooked, add saru powder. Mix until palya is dry.
Note:
You can also add little red chilly powder along with saru powder.
(or)
You can use only red chilly powder and no saru powder.

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