Ingredients:Â Â Â Â
| Â Rice |
 2cups (Basmati cooked rice) |
| Â Oil |
 2 (Table Spoons) |
| Â Cumin Seeds |
 1 (Tea Spoon) |
| Â Black Peppercorns |
 1 (Table Spoon powder) |
| Â Curry Leaves |
 3-4 |
| Â Salt |
 As per taste |
| Â Coriander Leaves |
 Finely Chopped (Garnishing) |
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Process:
1. Take a pan and heat oil, add cumin seeds, pepper powder, curry leaves and let it fry for few seconds.
2. Now add salt and cooked rice and stir it for 2-3 minutes.
3. Take the rice in bowel and garnish with coriander leaves.
4. Now it is ready to serve.
Rice Items
Coriander Leaves, Cumin Seeeds, Curry Leaves, Pepper, Rice
Ingredients:
| Mango |
1 Cup (Cubes) |
| Onion |
1 Small (Finely chopped) |
| Tomato |
1 (Finely chopped) |
| Lemon Juice |
1 Table spoon |
| Olive Oil |
1 Table spoon |
| Curry Leaves |
3-4 (Finely chopped) |
| Red Chilli Flacks or Pepper |
1-2 (pinches) |
| Salt |
1 Pinch |
| Coriander leaves |
For garnishing |
Process:
1. Take a bowl mix the mango cube, finely chopped tomato and onions.
2. Now add lemon juice, curry leaves, pepper or red chilli flacks, salt and olive oil.
3. Now combine all ingredients and garnish with coriander leaves.
4. Now it is ready to serve.
Salads
Coriander, Curry Leaves, Lemon, Lemon Juice, Mango, Olive, Olive Oil, Onion, Pepper, Red Chilli, Tomato
Ingredients:
|  Cauliflower Florets     |
 1Cup |
|  Carrot                         |
 1/2 (Cup half boiled) |
|  Chickpeas                   |
 1 (Cup half boiled) |
|  Okra                            |
 1 (Cup half boiled) optional (Ladies Finger) |
|  Ginger Paste               |
 1 Table Spoon |
|  Garlic Paste                |
 1 Table Spoon |
|  Tomato Puree             |
 1 cup |
|  Coconut Paste             |
 1 cup |
| Â GaramMasala Powder |
 1 Table Spoon ( Colves, cinnamon, Cardamum,) |
|  Red Chilli Powder      |
 1/2 Table Spoon |
|  Coriander Powder       |
 1 Table Spoon |
|  Turmeric Powder        |
 1/2 Table Spoon |
|  Red Chilli Powder      |
 1/2 Table Spoon |
| Â Pepper |
 1/2 Table Spoon |
|  Onion Paste              |
 2 ( Large One ) |
|  Green Chillies            |
 2 (cut it into slits) |
|  Curry Leaves              |
 5 Leaves |
|  Cumin Seeds              |
 1 Table Spoon |
|  Mustard Seeds                       |
 1/2 Table Spoon |
|  Oil                             |
 2 Table Spoon |
|  Salt                             |
 As required |
|  Water                                    |
 As required |
Process:
1. Heat 2 tbsp oil in a vessel and splutter mustard seeds.
2. Add onion paste, green chillis, curry leaves and saute them till the onion paste turns into golden brown.
3. Clean Cauliflower Florets (along with a pinch of salt and turmeric) by soaking them in warm water for 8-10 minutes. Wash and drain water and keep the florets aside.
4. Add ginger and garlic paste and let it cook on medium flame for a while. Add turmeric powder, red chilli powder, pepper powder, coriander powder and masala powder, stir fry for two minutes.
5. Add tomato puree, coconut paste, carrot, chickpeas and cauliflower florets along with some salt.
6. Close lid and cook for around 5 minutes. Then add around ½ – 1 cup of water to make enough gravy.
7. Cook until gravy is of required consistency.
8. Serve hot with rice or chapattis.
Veg Curries
Carrot, Cauliflower, Chickpeas, Coconut, Coriander Powder, Cumin Seeds, Curry Leaves, Garam Masala, Garlic, Ginger, Green Chillies, Mustard Seeds, Okra, Onion, Pepper, Red Chilli Powder, Tomato, Turmeric Powder
