This is a recipe from my mother’s book and it is pretty famous and loved by everyone in the family.


Coriander seeds – 1 cup

Chana dal – 1 cup

Broken Red chilles- 2 cups

Urad dal – 1 tbsp

Cumin seeds – 1 tbsp

Crushed garlic – 3/4 cup

Fenugreek seeds – 1/2 tsp

Curry leaves – 2 cups


  1. Heat a wide pan and add all the ingredients one by one.
  2. Dry roast on medium flame till the colour of the spices changes into light brown colour.
  3. Now let the roasted spices cool down to room temperature.
  4. Then add all the spices in grinder jar and make it to a coarse powder .

Store curry powder in an airtight dry jar .


This curry powder can be used to make brinjal fry, potato fry, ladies finger fry and tindoora fry .






Basmathi rice – 1 cup

Ghee – 1 1/2 tsp

Oil – 1/2 tsp

Cloves – 10

Cardamom- 3

Cinnamon – 1 inch piece

Bay leaves -2

Star anise (  anasa puvvu) -1

Mace ( Javithri) – 1 blade

Green chilles – 4 cut into two pieces

Ginger garlic paste – 1 1/2 tsp

Salt to taste

Water – 1 1/2 cups


  1. Wash basmathi rice 3 to 4 times and then soak with enough water for 30 minutes.
  2. After 30 minutes, drain off all the excess water.
  3. Heat ghee and oil in a pan .Add all the spices one by one except green chilles and ginger garlic paste.
  4. Fry for a minute , reduce the flame and add  the green chilles and ginger garlic paste.
  5. Stir fry for two minutes till the raw smell goes away .
  6. Add water and salt  mix well. Put the drained rice to the boiling water.
  7. Cook on a slow flame till the rice is done.


This rice goes very well with any veg or non-veg gravies.







img_4961.jpgThis recipe is handed down by my aunt Mrs. Lakshmi


Coriander seeds – 1 cup

Cumin seeds – 1/4 cup

Cloves – 2 tbsp

Cardamom – 2 tbsp

Cinnamon – a little less than – 1/4 cup

Black pepper corns – 1 1/2 tbsp

Broken red chilli pieces – 1 1/2 cup


  1. Dry roast all the ingredients on medium flame for two minutes.

2.   Cool it and grind into a fine powder.


To be used in chole curry. Quantity can be adjusted according to your spice level.


Do not over fry.



Basmati rice – 1cup cooked with 1 1/2 cup of water

Sliced onions – 2

Sliced red capsicum – 1/2 cup

Sliced green capsicum – 1/2 cup

Oil – 1tbsp

Ghee – 1tbsp

Bay leaves – 1

Shajeera  – 1/8 tsp

Cloves – 4

Cardamon – 2

Cinnamon – 2

Red chilli powder – 1/4 tsp

Everest kitchen king masala – 1tsp

Salt – 1tsp

Ginger garlic paste – 1tsp


  1. Cook rice with 1 1/2 cups of water in such a way that the grains are separated. Cool it. keep it aside.
  2. Heat oil and ghee in a pan. Fry shahjeera, cloves, cinnamon, cardamon and bay leaves for half a minute.
  3. Add finely sliced onions and saute till it turns transparent.
  4. Now add the sliced green capsicum, red capsicum and ginger garlic paste.
  5. Saute on high flame till the capsicums are slightly cooked and raw smell goes off.
  6. Do not over cook as the capsicums should be crispy and not soggy. Add Everest kitchen king masala, red chilli powder and mix well.
  7.  Now add cooked rice to the capsicum masala, mix well and serve hot.


Don’t over cook the capsicums, let the capsicums retain their crunchy texture.



Curd – 1/2 cup

Water – 3/4 cup

Finely chopped onions – 1/2 tbsp

Finely chopped green chillies – 1/2 tsp

Sugar – 1 tsp

Curry leaves – 2 or 3

Lemon juice – 1tsp

Chopped coriander leaves – 1tsp

Cumin powder – 1/8 tsp

Chopped ginger – 1/2 tsp

Salt to taste


Cumin powder

Curry leaves

Lemon pieces


  1. In a blender, add 1/2 cup of curd and all the other ingredients except water. Blend it very well.
  2. Now add chilled water and blend again.
  3. Pour  into a glass and sprinkle cumin powder. Garnish with curry leaves and lemon pieces.


Spice level can be adjusted according to your taste.

You can also use a grinder.




Grated Coconut – 1 cup

Grated raw mango – 1/2cup

Finely chopped tindora(Dondakaya) – 1/3 cup

Garlic Pods without skin – 6

Cumin seeds – 1/2

Leaves – 1 spring

Salt to taste

Red chilli powder – 2tbsp

Finely chopped coriander leaves – 1tbsp


Oil – 1 1/2 tbsp

Mustard seeds – 1/2 tsp

Urad dal 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic pods(mashed) – 4

Broken red chillie pieces — 8

Curry leaves – 1 Spring

Asafoetida – 1/4 tsp


  1. Heat oil in a pan. Add cumin and mustard seeds. When they start spluttering, add rest of the ingredients one by one.
  2. Transfer the grounded paste to a bowl and add salt, red chilli powder, tindoora pieces and mix well. Adjust seasoning according to the taste.
  3. Mash into a coarse paste. Make sure you don’t mash it to a fine paste.
  4. Then mash coriander leaves and grated raw mango to a coarse paste for a minute. Also add grated coconut.
  5.  Mash 1/2tsp of cumin, garlic and curry leaves to a coarse paste in a mortar and pestle.
  6. Fry for half a minute. Switch off the flame. Add it to the coconut mixture and mix well.

Serve with hot rice and ghee.



Raw mango medium size -1 (peeled and cut into small chunks)

Garlic pods – 6 with out skin

Curry leaves – 1 spring

Cumin seeds -1 tsp

Red chilli powder -1 tbsp

Cumin seeds powder – 1tsp

Fenugreek powder -1 tsp

Salt -1/2 tbsp


Oil – 1/3 cup

Cumin seeds -1/2 tsp

Mustard seeds -1/2 tsp

Fenugreek seeds -1/3 tsp

Garlic pods – 4 ( mashed with skin)

Broken red chilles- 8 pieces

Curry leaves- 2 springs

Asofotida- 4 tsp


  1. Wash the mango well and cut into small pieces with out skin. Keep it aside.
  2. Mash 1 tsp of cumin seeds, 6 garlic pods and curry leaves into a coarse paste in a motar and pestle.
  3. Then add mango pieces and mash it into a coarse paste. Keep it aside.
  4. Add red chilli powder, salt, cumin powder and fenugreek powder to the coarse paste. Mix well and keep it aside.
  5. Take a small kadai. Heat oil in it. Add cumin seeds, mustard seeds and fenugreek seeds.
  6. When it starts spluttering, add mashed garlic, broken red chilles and curry leaves. Fry for a second.
  7. Add asafoetida and mix well and pour it on the mixed mango masala. Mix well and adjust salt.

If  you want to make this chutney using a grinder, first grind cumin seeds, garlic and curry leaves into a coarse paste.
Then add mango pieces and grind again. The remaining procedure is the same.

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