V W X Y Z    



  1. 1 Cup rice
  2. 1 Cup dal mixture (toor, urad and Chana dal)
  3. 1/4 Cup onions (chopped)
  4. About 10 Curry Leaves
  5. 5 Red Peppers (Use ShriRam brand dried red chillis as those are good hot chillies)
  6. 1/2 tsp Hing (Asafoetida)
  7. Salt to taste
  8. Cooking Oil (vegetable/corn/canola)

  How to make Adai:
  1. Soak rice and dal mixture for 2 hours 
  2. Add salt, red peppers and hing and Grind it. Don't grind to a fine paste, but with little bit of dal and rice granules in it 
  3. Add curry leaves, onions 
  4. Heat the pan and add 3 tables spoons of oil
  5. Put the flour mixture and make into a flat shape like dosa (flat disc) as shown in the picture
  6. Turn over till it is cooked. 
  7. Adai is ready. Serve hot with Sambar (lentil soup) or Coconut chutney

"Sambar is only the perfect side dish that can get along with Adai"

Ready to eat frozen Sambar is available at India Cash & Carry.



  1. 4 Potatoes
  2. 2 Cups besan (Chana flour)
  3. 2 Green chilies
  4. 1/2 tsp Turmeric powder
  5. 1/2 tsp Red chilli powder
  6. 1/4 tsp Garam masala
  7. 2 Cups oil

How to make Aloo Bonda:
  1. Boil the potatoes and mash it properly
  2. Add red chili powder, garam masala, chopped green chilies to mashed aloo
  3. Make ball of mashed aloo mixture
  4. Add water to besan and make a batter of medium consistency
  5. Now add turmeric powder and salt to batter
  6. Dip each ball in the batter
  7. Fry it till it turns golden brown
  8. Serve hot with Coconut Chutney or Coriander Chutney


"Coconut Chutney is the
perfect dipping for this bonda!"

Like to learn how to make Coconut Chutney?



  1. 1 Cup of Black Chick Peas (chana)
  2. ½ tsp of Mustard Seeds
  3. 1 pinch of Asafoetida
  4. 5 Curry Leaves
  5. 4 Green Chilies
  6. ¼ tsp of Sugar
  7. 3 tsp Fresh/ Frozen grated Coconut
  8. 2 tsp of Oil
  9. Salt to taste
  10. 3 cups of Water


How to make Chana Usli:
  1. Take a bowl and pour 3 cups of water in it.
  2. Put black chick peas in the water and soak them overnight.
  3. In the morning, cook the chick peas in the pressure cooker
  4. When done, remove from flame and let steam pass out of the cooker.
  5. Take a frying pan and heat oil in it.
  6. Put mustard seeds in it and when the seeds start to crackle, add curry leaves, green chilies and asafoetida to it.
  7. Put cooked chick peas, salt and sugar in it and cook for about 6 minutes.
  8. Garnish it with coconut and serve.


  1. 2 lb Basmati Rice
  2. 2 lb Chicken
  3. 4 Onions(large)
  4. 3 Garlic (full ones)
  5. 2 inch (50 gm) Ginger (piece)
  6. 4 Tomatoes (medium size)
  7. 1 cup Curd (Home Style Yogurt made from whole milk)
  8. 4 Green Chillies
  9. 1 Inch Cinnamon (piece)
  10. 4 Whole Cloves
  11. 4 Green Cardamoms (not black cardamom)
  12. 3 tbsp Red Chilli powder
  13. 1 bunch Coriander Leaves (Cilantro)
  14. 1 bunch Pudina (Mint Leaves))
  15. 1 tsp Kesari Powder (Orange Color powder)
  16. 1/2 Cup Oil or Ghee (Clarified Butter)
  17. 3 tbsp Lime Juice
  18. Salt to taste


How to make Chicken Biryani:
  1. Grind garlic, onion, and ginger separately
  2. Cut onions and tomatoes
  3. Clean chicken and cut into bigger pieces
  4. Soak rice in water for about 30 minutes
  5. Heat oil in a heavy bottom vessel
  6. Add cinnamon, cardamom, cloves
  7. Add onions, sauté till the onions turn brown in color
  8. Add garlic and a little coriander leaves, fry it
  9. Add green chillies, mint leaves, curd, tomatoes, chilly powder, and ground ginger and fry well
  10. Add the meat to it and fry well
  11. Add 2 glasses of water and cook the chicken
  12. Add remaining coriander, mint leaves and lime juice, cover and cook
  13. Cook the soaked Basmati rice for 10 minutes
  14. Take a vessel, put one layer of meat, then one layer of cooked rice
  15. Repeat till all the rice is layered with the meat gravy
  16. Mix saffron in a little milk, and Kesari powder and pour on the rice evenly
  17. Cover and cook on low heat


"Use the locally made Shriram brand Ghee available at India Cash & Carry to achieve the outstanding authentic flavor of Chicken Biryani"


  1. 2 lb Boneless skinless chicken thighs
  2. 1 tsp All spice, cloves, cinnamon, cardamom
  3. 1-1/2 tsp Garlic paste
  4. 1 -1/2 tsp Ginger paste
  5. 2 tsp Red chilies powder
  6. 2 tsp All-purpose flour
  7. 1 Egg
  8. Pinch of Red Color (powder is better)
  9. 2 Cups of Home style Yogurt (Fat free or whole milk)
  10. 12 Green chilies
  11. 2 tsp Cornflour
  12. 3 tsp Lime juice
  13. Vegetable oil for frying
  14. Salt to taste
  15. Onions, for garnishing


How to make Chicken 65:
  1. Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg, all spice and salt to a thick batter. Add water if essential.
  2. Add chicken pieces to the batter and marinate for about one hour.
  3. Deep fry the marinated chicken pieces in smaller batches till they turn golden brown 
  4. Take a sauce pan and heat 4 tsp oil.
  5. Add fried chicken pieces, slit chillies, yogurt, red color and salt if desired
  6. Fry for about 4 to 5 minutes and remove it from the heat.
  7. Now add lime juice, mix well and garnish it with onions.

  1. 1 lb Chicken
  2. 1 Large Onion (chopped)
  3. 1 Tomato (chopped)
  4. 1/2 tsp Turmeric Powder
  5. 1/2 tsp Chill powder
  6. 1/2 tsp Coriander Powder
  7. 1/2 tsp Mustard seeds
  8. 1/2 tsp Cumin seeds
  9. 1/2 tsp Fennel seeds
  10. Oil and Salt as required

      Roast and make a paste of

  1. 5 Red Chillies
  2. 2 tsp Coriander seeds
  3. 1 inch Ginger
  4. 7 Garlic (small)
  5. 2 inch Cinnamon
  6. 2 Green Cardamoms (not black cardamom)
  7. 1 tsp Peppercorns
  8. 5 Whole Cloves
  9. 4 tsp Coconut (grated)
  10. 5 Curry Leaves

How to make Chettinad Chicken Curry:
  1. Marinate the chicken in turmeric powder and salt keep aside for five minutes.
  2. Roast the red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, peppercorns, cloves, curry leaves and grated coconut in a pan with a little oil.
  3. Wet grind to a fine paste.
  4. Heat oil in a pan and add mustard seeds, cumin seeds and fennel seeds.
  5. Once it splutters add onion and fry till it becomes golden brown in color.
  6. Add tomatoes and fry till it becomes soft.
  7. Add coriander powder, turmeric powder, chili powder and fry for 3 to 5 minutes.
  8. Add the finely ground paste and fry for 2 to 3 minutes.
  9. Finally add the marinated chicken, salt and water.
  10. Cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.
  11. Garnish with fried curry leaves and coriander leaves.
  12. Serve hot with Rice, Rotti/Chapatti



  1. 300 gm All purpose Flour (Maida)
  2. 1 packet Yeast (soaked for 5 minutes)
  3. 250 gm Yogurt
  4. 10 tsp Oil
  5. Salt to taste


  1. 1 can Garbanzo Beans (small)
  2. 10 gm Ginger paste
  3. 5 cloves Garlic (finely crushed)
  4. 10 gm Cumin Seeds (finely crushed)
  5. ½ bunch Cilantro (finely crushed)
  6. 10 Mint leaves (finely crushed)
  7. 3 pinches Turmeric Powder
  8. 10 gm Chili Powder
  9. 4 Bay Leaves (split at mid)
  10. 3 Cloves (finely crushed)
  11. 10 gm Garam Masala
  12. 1 Onion (medium size) (finely chopped)
  13. 1 Tomato large (finely chopped)
  14. Water (as required)
  15. 3 tbsp Oil
  16. Salt to taste

How to make Chole Bhature:


  1. Mix Salt, oil, yeast with all purpose flour and add yogurt and keep it aside for about 30 minutes
  2. Make soft dough out of it and roll out small balls from it as per to your requirement.
  3. Spread the rolls in circular direction like chapattis.
  4. Place the utensil over a medium heat stove and place the rolled out chapattis that will become large like poori
  5. Put it aside when the poori becomes golden brown


  1. Over medium heat flame place the pressure cooker and pour oil into it
  2. Stir fry the garlic and cumin seeds
  3. Add the cloves, bay leaves and diced onions and fry to light brown
  4. Add ginger paste and fry it little bit
  5. Add Tomato, Turmeric powder, garama masala ans stir fry them
  6. Add water and allow it to boil for five minutes minutes
  7. Lower the flame and close the lid with gasket
  8. Raise the flame and after 3 whistles remove the cooker from the flame
  9. Once it becomes cool pour the chole to a bowl then garnish it with cilantro and mint leaves.


  1. 1/2 Coconut
  2. 2 Green chillies
  3. 1 tsp urad dal split (without skin)
  4. 1 tsp mustard seeds
  5. 2 tsp Oil
  6. 5 curry leaves
  7. A pinch of hing(Asafoetida)
  8. Salt to taste
How to make Coconut Chutney:
  1. Shred the coconut into small pieces (Shredded frozen coconut can used instead, which are available in Indian grocery stores)
  2. Grind green chillies, coconut and salt. Add just enough water to grind.
  3. Heat oil in a small pan. Add urad dal, mustard seeds, hing and curry leaves.
  4. Add the the ground mixture and mix well and take the pan out of stove
  5. Coconut Chutney is ready.
DAL VADA (Chana Dal)

  1. 300 gms (10.5 oz) Chana Dals (Yellow Dals not yellow split peas)
  2. 10 Green Chilies (finely chopped)
  3. 3 Onions medium sized (finely chopped)
  4. 1 1\2 tsp Ginger Garlic Paste
  5. 3 tbsp Coriander Leaves (finely chopped)
  6. 1 1\2 tsp Cumin Seeds (Jeera)
  7. Oil for deep frying
  8. Salt to taste


How to make Chana Dal Vada:
  1. Soak the chana dal in water for about 3 hours.
  2. Grate the green chilies to a smooth paste.
  3. Keep 2 tsp of soaked channa dal aside
  4. Grind the mixture without adding water.
  5. Mix them into green chilies, onions, ginger-garlic paste, coriander leaves, cumin seeds, soaked 2 tsp of channa dal and add salt to taste.
  6. Take a part of the mixture on the palm of your hand, and flatten them to make a vada.
  7. Deep fry the vada in a medium flame in hot oil.

"Coriander Chutney is the
perfect dipping for this Vada!"

You can make this chutney or try the locally made Vishnu brand Coriander Chutney available at India Cash & Carry



  1. 4 Cups urad dal (with no husk)
  2. 3 Onions
  3. 10 Green chillies
  4. Small piece of ginger
  5. Few curry leaves
  6. Salt to taste
  7. Oil for deep-frying
How to make Medhu Vada:
  1. Soak four cups urad dal in water for about six hours
  2. Make smooth batter by grinding it with ginger. Use minimum amount of water
  3. Chop onion and green chillies into small pieces and add to the batter
  4. Put in curry leaves. Add salt to taste
  5. Take a small portion of batter and make it flat by pressing with your palms and put a hole in the middle as shown in the picture
  6. Deep-fry in oil till golden brown
  7. Repeat the procedure for the remaining batter
  8. Serve with coconut chutney.



You need Sambar and Coconut Chutney to experience the authentic flavor!


  1. 1/2 lb of Brinjal (Indian Eggplant) (chopped)
  2. 1 Potato (chopped)
  3. 3 Tomatoes (chopped)
  4. 5 Green Chilies (chopped)
  5. 7 small Onions (chopped)
  6. 3 Cloves of Garlic (chopped)
  7. 4 tsp Sesame Oil
  8. 1 tsp Mustard Seeds
  9. About 5 Curry Leaves
  10. Salt (to taste)
How to make eggplant Curry:
  1. Pressure cook brinjal, potato, tomatoes, green chilies, onion, and garlic, until potato and brinjal turn tender.
  2. Mash them keeping the gravy thick.
  3. Heat oil in a pan and crackle mustard seeds.
  4. Add curry leaves and shallow fry.
  5. Add to the curry.
  6. Flavor with salt and mix well.
  7. Serve hot with idlisDosa/Rotti.


  1. 1 lb Tomatoes (Cut into halves)
  2. 1/5 tsp Black Mustard Seeds
  3. 1/5 tsp Cumin Seeds
  4. 3 tsp of Cooking oil
  5. 4 Green Chillies ( Cut into half)
  6. 1/4 tsp Asafoetida
  7. 3 tbsp Tamarind paste
  8. 2 Pinches Turmeric Powder
  9. 2 tbsp Rasam Masala
  10. 10 Curry Leaves
  11. 8 Glass of Water
  12. Salt to taste

How to make Tomato Rasam:
  1. In a large pan, heat oil
  2. Put the mustard seeds, once it splutters, add cumin seeds, green chillies & Curry Leaves and fry them
  3. Pour water
  4. Once it boils, add cut tomatoes, Turmeric Powder and tamarind paste
  5. Boil it for about 10 minutes
  6. Squeeze the tomatoes with the help of a spoon.
  7. Add Rasam masala, asafoetida & Salt
  8. Boil for another 5 minutes.
  9. Tomato Rasam is ready
  10. Serve hot with Rice


  1. 1 cup Toor Dal
  2. 3 Green chilies (cut into pieces)
  3. 1/2 tsp of black mustard seeds
  4. 2 tsp of Urad Dal split (without husk)
  5. 1 Onion (chopped)
  6. 10 Curry Leaves
  7. 2 tsp Tamarind Paste
  8. 1 Pinch Hing (Asafoetida)
  9. 2 tsp Sambar Masala
  10. Pinch of turmeric Powder
  11. Coriander leaves (Cilantro)
  12. About 1 lb of cut vegetables (Indian Egg plant or Green Beans, Dumsticks or Cluster beans or Winter Melon or Snake guard etc)
  13. 2 Tomatoes( cut into pieces)
  14. 3 tsp Salt

How to make Sambar:
  1. Wash toor dal and boil it with 3 cups of water.
  2. Fry Mustard Seeds, Urad dal, Green chilies
  3. Add chopped onion and fry again until onion turns brown.
  4. Add tamarind paste, 2 - 3 cups of water and add the vegetables & Tomato pieces and cook them
  5. Add the cooked Dal and continue to boil it for about 5 minutes in low heat, otherwise dals will get burnt at the bottom.
  6. Add Sambar masala, Turmeric powder and mix well
  7. Add Asafoetida, coriander leaves & Curry leaves to the mixture and mix well.
  8. Sambar is ready to serve.
  9. Serve with Rice
UPMA (Rava)


  1. 1 Cup Sooji/Rava
  2. 1 Onion (chopped)
  3. 2 tbsp Ghee
  4. 2 Cups water
  5. 1 tsp Urad Dal Split
  6. 2 Green chilies (chopped)
  7. 1/4 tsp Ginger(chopped)
  8. 1/4 tsp Cumin seeds
  9. 1/4 tsp Mustard seeds
  10. 5 Curry leaves
  11. 10 Cashew nuts
  12. Salt to taste

How to make Upma:
  1. Roast rava in a dry skillet on low flame until it starts to give off a distinct aroma. Take it out.
  2. Heat ghee in the same skillet and add Mustard seeds, let it start bursting then add Urad dal, cumin seeds,
    curry leaves and cashew nuts
  3. Now add chopped greed chilli, ginger, onions and cook till onion turns golden brown
  4. Now add salt and water and boil it
  5. Add roasted Rava and stir well while adding rava.
  6. cook it until all the water is gone, ie until the upma becomes kind of thick & fluffy
  7. Upma is ready. Serve it with Sambar or coconut chutney
UPMA (Vermiceli)


  1. 1 cup Vermicelli
  2. 1.5 cup water
  3. 1 Carrot (chopped)
  4. 6 French Beans (chopped)
  5. 5 Curry Leaves
  6. 4 tbsp Ghee
  7. 2 Red Chilies
  8. 1 tsp Mustard Seeds
  9. 1 tsp Urad Dl split
  10. Salt (to taste)

How to make Vermicelli Upma:
  1. Heat 2 tsp of ghee in a pan and fry vermicelli until golden brown. Take it out and keep aside to cool.
  2. Heat the remaining 2 tsp of ghee in the same pan and crackle mustard seeds and red chilies
  3. Stir in black gram and cook until brown.
  4. Add Curry leaves, Carrot and French beans. Stir and cook for a minute.
  5. Add water and salt. Bring to a boil.
  6. Add Vermicili, stir the mix and cover the pan. Cook on low flame until the vermicelli turns tender.
  7. Serve hot.
Mango Lassi

Making mouth watering Mango lassi is easier than making a cup of coffee!. Yes, here is how, you can make it.


  1. One tin of Mango puree (kesar or alpanso mango). Most of  the Indian grocery stores carry this.
  2. One cup of Indian home style yogurt made from whole milk.
  3. Three pods of green cardamom. Remove the skin and crush the seeds
  4. About 3 cups of crushed ice cubes



  1. Open the tin and pour mango puree in a large bowl.
  2. Add the yogurt to the mango puree, use a whisp to mix it properly
  3. Add the crushed ice to the mixture and mix it well
  4. Pour lassi into glasses and sprinkle with crushed cardamom
  5. Mango lassi is ready !!!. Enjoy the mango lassi :~)
Note: One tin is about 30 oz, should be good for 3 people.
TIPS: You can add little bit of sugar to the mixture if you feel that the sweet is not enough.