Ingredients:

• Wheat – 1 cup
• Horse gram – 1/4 cup
• Green gram – 1/4 cup
• Soya – 1 cup
• Toor dal (thuvaram paruppu) – 1/4 cup
• Channa dal (kadalai paruppu) – 1/4 cup
• Pearl Millet (Kambu) – 1 cup
• Finger Millet (Ragi) – 1 cup
• Sorghum (cholam) – 1 cup
• Foxtail Millet (Thinai) – 1 cup
• Kodo Millet (Varagu) – 1 cup
• Little Millet (Saamai) – 1 cup
• Barnyard Millet (Kuthiraivali) – 1 cup
• Water to mix
• Salt to taste
• Oil for toasting chapatti
• Corn flour – ¼ cup (for rolling chapati)

Steps to cook:

1. First grind all the ingredients except oil, water and salt.
2. Transfer in to bowl and now add salt and 2 spoon oil.
3. Mix well and now lightly added water and make smooth chapatti consistency dough.
4. Cover this dough with wet cloth for 20 minutes.
5. Next make a ball from this dough and roll out the chapatti using corn flour.
6. Heat the tawa and spray some oil and put the rolled chapatti.
7. Cook this chapatti both sides.
8. Now multi grain chapatti is ready to serve. 

Hints:

• Use same cup for measuring all the millets.
• Vegetable kuruma or potato masala is a good side dish for this multigrain chapati.

Benefits:

• Multigrain chapati is very good to both children’s and adults.
• Millets are rich in B vitamins, calcium, iron, potassium, magnesium, zinc, also gluten-free Helps to lower type 2 diabetic and reduces the risk of heart disease.
• Millets are a great source of starch, making it a high-energy food. It is also an excellent source of protein and fiber.
• Millets are mostly pest-free and low fertilizer used in growth (widely comes in Organic form) 

Ingredients:

• Wheat flour – 3 cups (each 200gm quantity cups)
• Boiled and grinded spinach (pallak) – 50 gm
• Boiled and grinded beet root – 50 gm
• Salt to taste
• Water to mix
• Oil for deep frying

Steps to cook:

1. First take 3 bowls and add 200gms wheat flour in each cup.
2. Next add salt in each bowl.
3. In first bowl add water and make smooth dough.
4. Next take second bowl and add boiled spinach, make dough.
5. Then in the third bowl add boiled beet root and make dough.
6. Now make balls in all three colour dough and roll it out using plain wheat flour.
7. Next put the spinach poori on the top of the plain poori, and then put beet root poori.
8. Now make dough using this tri colour poori and then make balls from this poori and rolled out this dough we get a tri coloured poori.
9. Switch on the stove and pour the oil in to the kadai, after oil will be heated, fry the poori.
10. Now tri colour or pin wheel poori is ready to eat.
11. Serve with potato masala or any other side dish.

Hints:

Benefits:

Ingredients:

• Oil – 4 spoons
• Mustard seeds – ½ tsp
• Big Onion – 1 (chopped)
• Green chili – 2 (slited)
• Curry leaves – few
• Carrot – 1 (chopped like julience)
• Beans – 3nos
• Potato – 1 (cut it to cubes)
• Peas – 1 cup
• Turmeric powder – a pinch
• Kashmiri red chili powder – 1 tsp
• Garam masala - a pinch
• Salt to taste
• Coriander leaves for garnishing

For grinding:

• Grated coconut - 1 cup
• Cumin seeds – few
• Red chili - 3nos
• Tomato – 1 chopped

Steps to cook:

1. In a kadai add oil and allow it to heat then add mustard seeds.
2. Now add onion, fry till the colour becomes changed, then add green chili and curry leaves, fry for a minute.
3. Next add the chopped vegetables, add salt, turmeric powder, garam masala, red chili powder.
4. Mix the vegetables and add water to boil.
5. After the vegetables will be boiled add grounded masala and allow it to boil.
6. According to your taste adjust gravy consistency and salt.
7. Finally garnish with coriander leaves.
8. Now vegetable kuruma is ready to serve.

Ingredients:

• Normal rice – 1 cup
• Toordal – ½ cup
• Small onion – 15 nos
• Red chili – 2 nos
• Curry leaves – few
• Coriander leaves – few
• Garlic – 5 nos (crushed)
• Red chili powder – 1 spoon
• Turmeric powder – ½ tsp
• Salt to taste
• Water – 2 1/2 cups
• Tomato- 1 chopped (naddu tomato)
• Oil – 4 spoons
• Mustard seeds – a pinch
• Jeera – ½ tsp

Steps to cook:

1. First soak the rice and dal for 15 minutes and wash the soaked rice and keep it aside.
2. In a cooker add oil, allow it to heat, and then add mustard seeds allow it to splutter.
3. Next add the Jeera and crushed garlic and fry for a minute.
4. Add the small onion and fry till it become light brown colour.
5. Next add the curry leaves and coriander leaves, red chili.
6. Next add the tomato and add salt, red chili powder, turmeric powder and fry for a minute.
7. Next add the water and allow it to boil.(if u want the rice is become mushy means use 2 and half cup water other wise use only 2 cups water)
8. Pour the washed rice and closed the lid, cook for 3 whistles
9. Now switch of the stove and allow it to cool naturally.
10. Arisi paruppu sadham is now ready to serve.

Hints:

Ingredients:

• Basmati rice – 2 cup
• Ghee – 2 tsp
• Carrot – chopped like julience or finely chopped
• Cabbage – chopped like very thin julience
• Beans – finely chopped
• Peas – 1 cup (boiled)
• Capsicum – cut all 3 colour capsicum in to julience
• Spring onion – finely chopped (1/4 cup)
• Oil – 4 spoons
• Onion – 1(big) finely chopped
• Ginger garlic paste – 1 spoon
• Green chili – 2 splited
• Cashew - 10 nos
• Soya sauce – 2 spoons
• Tomato sauce – 3spoons
• Salt to taste
• Pepper powder – as per your taste
• Finely chopped coriander leaves for garnishing

Steps to cook:

1. First wash the basmati rice and add water and keep it aside for 15 minutes.
2. Pressure cook the basmati rice is very important, use correct measurement water to cook rice. (Note - half cooked rice)
3. In a tawa add oil and allow it to heat then add chopped onion then add ginger garlic paste, fry for a minute.
4. Next add green chili then add all the vegetables in order first fry the carrot, beans, cabbage, capsicum, then finely add boiled peas.
5. Add salt, pepper and fry for a minute then add soya sauce, tomato sauce mix well.
6. Finally add chopped spring onion, coriander leaves and fried cashew (in a pan add ghee and fry the cashew until it become golden colour).
7. Now hot and spicy fried rice is ready to serve.

Ingredients:

For seasoning:

For grinding:

Steps to cook:

1. In a pan add one cup water and allow it to boil.
2. Wash the toordal and pour it to the boiling water and add I tsp castor oil.
3. After 10 minutes add turmeric powder and allow it to cook.
4. Toordal become mushy that stage switch off the stove and keep it aside. 
5. In the mean time dip the tamarind in the water, after 10 minutes extract the pulp and keep it aside.
6. Grind all the ingredients for grinding with little amount of water and keep it aside.
7. In a kadai, add oil and allow it to heat then add mustard seeds and small onion, (for vengaya sambar we use small onions otherwise we use big onion) fry for a minute and then add curry leaves and green chili.
8.  Now add the tamarind pulp, allow it to boil then add salt, Sambar powder.
9. After 5 minutes add the grinded masala and allow it to boil, the raw smell become disappear.
10. At last add the cooked toordal and cook for 5minutes.
11. Finally garnish with fresh coriander and curry leaves.

Tips:

Ingredients:

• Boneless chicken – 1/2 bowl (cut into small pieces)
• Olive oil – 4 tsp
• Tomato – 1 chopped
• Big onion – 2 chopped
• Green chilli – 2 chopped
• Ginger garlic paste -  1 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – ½ tsp
• Coconut – ¼ bowl 
• Cashew – 2 no’s
• Pepper powder – 1 tsp
• Coriander leaves – 1/4 cup
• Salt – to taste

To Grind:

Steps to cook:

Ingredients:

• Channa –1/2 cup
• Oil – 2 tsp
• Turmeric powder - 1/4 tsp
• Curry leaves – few
• Ginger Garlic paste– 1 tsp
• Big onion – 2  no’s (chopped)
• Green chilli–2 no’s (chopped)
• Red Chilli powder - 1 tsp
• Coriander powder – 1/2 tsp
• Tomato –3 (small size)
• Cinnamon – small piece
• Cardamom – 1
• Garam masala – 1 tsp
• Sugar – 1 pinch
• Salt – to taste
• Coriander leaves – 1/4 bowl

To Grind:

Steps to cook:

Benefits

Ingredients:

For marination:

• Mutton – 1/2kg (washed)
• Curd – ½ cup
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Cumin powder – ½ tsp
• Pepper powder – 1 tsp
• Turmeric powder – 1 tsp
• Salt to taste

Steps for marination:

For Sauteing:

Steps to cook mutton in pressure cooker:

Ingredients for preparing mutton chukka:

For Sauteing:

• Ghee or oil – 3 spoons
• Cinnamon -1 stick
• Fennel seeds – 1 tsp
• Onion – 1 big (chopped)
• Ginger garlic paste – 1 spoon
• Green chilli – 2 no’s
• Curry leaves – few
• Tomato – 1(big finely chopped)

spices

• Garam masala – 2 tsp
• Chilli powder – 1tsp
• Coriander powder – 2 tsp
• Kashmiri chilli powder – 1 tsp
• Pepper powder – 1 tsp
• Cumin powder – a pinch
• Salt to taste
• Coriander leaves for garnishing

For grinding:

• Grated coconut – 1 cup
• Fennel seeds – 1 tsp
• Poppy seeds – 1 tsp
• Grind the above ingredients with little amount of water and keep it a side.

Steps to prepare mutton chukka:

Serving suggestion:

Ingredients:

• Basmati rice – 2 cups
• Carrot – 1 cup (chopped)
• Beans – 1 cup (chopped)
• Peas – 1 cup
• Potato – 1 cup (cut in to cube shape)
• Cauliflower florets – 1 cup
• Soya beans – 1 cup (soaked in warm water, drain the water completely) optional
• Cashew nuts – 5ogms (optional)
• Onion – 2 (chopped)
• Green chili- 3 nos
• Ginger garlic paste – 1 spoon
• Tomato (big) – 1 (chopped)
• Chilli powder – 1 tsp
• Kashmiri chili powder – 1 tsp
• Garam masala – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder- a pinch
• Biryani masala – 1 tsp
• Curd- ½ cup
• Lemon juice – 2 tsp
• Mint leaves – 1 handful (chopped finally)
• Coriander leaves – 1 handful (chopped finally)
• Salt to taste

For tempering:

• Oil – 3 spoons
• Ghee – 2 spoons
• Fennel seeds – 1 tsp
• Bay leaf- 1
• Cinnamon - 2 stick
• Cardamom – 3 nos
• Star anise – 2 nos
• Cloves – 2 nos
• Marathi Mokku – 1 no

Steps to cook vegetable Biryani:

1. First wash the basmati rice in water and soaked the rice for 15 minutes is more than enough.
2. After 15 minutes drain the water and keep it aside.
3. In a pressure cooker add oil and ghee, when it is heated add all the tempering items.
4. Next add onion and fry till the colour become changed, add ginger garlic paste, green chilli, and tomato fry for a minute and add salt and add all spices like chili powder, coriander powder, kashmiri chili powder, garam masala, turmeric powder, Biryani masala and fry for a minute.
5. Next add all the chopped vegetables and soya beans, fry for 5 minutes, and then add half coriander leaves and half mint leaves.
6. Next add 4 cups of water and allow it to boil, then add the basmati rice and mix well.
7. In This stage add curd, lemon juice and check the salt and spice.
8. After 15 minutes the rice is half cooked, add the remaining coriander leaves, mint leaves, ghee 1 spoon.
9. Then close the pressure cooker and wait for a 1 whistle, next put the fire on low flame for 5 to 10 minutes (for Dum).
10. After taking from the fire the pressure will cool down and open the cooker, mix the rice properly with little amount of ghee.
11. Vegetable Biryani is ready to taste.

Serving suggestion:

• We can also garnishing with mint leaves, coriander leaves, fried onions and fried cashew.

Hints:

• We can use correct water measurement for basmati rice because too much of water will destroy the correct texture of rice.
• Use fresh curd for this recipe. 

Ingredients:

• Mushroom – 250 gms (washed and cut in to pieces)
• Ghee- 3 spoons
• Bay leaf - 1
• Big Onion  - 1 (chopped)
• Ginger garlic paste - 1 and 1/2 tsp
• Turmeric powder – ½ tsp
• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Tomato puree – 1 cup
• Cashew nut paste – 200 gm
• Kasthurimethi – a pinch
• Corn flour – 50 gm
• Water to mix
• Salt to taste
• Coriander leaves for garnishing

Steps to cook:

1. In a pan add ghee, after it is heated add bay leaf, chopped onion and fry till it becomes golden brown.


2. Next add ginger garlic paste and fry for a minute, and then add all the spices and fry for a minute.


3. Add tomato puree and fry until oil become separated, then add cashew nut paste and allow it to boil.


4. Then add mushroom and cover with lid for 10 to 15 sec at low flame.


5. After mushroom become cooked add corn flour (take 1 cup water and add corn flour and mix, no lumps are formed) and allow it to boil.


6. Finally add coriander and Kasthurimethi leaves.

Serving suggestion:

Tomato puree preparation:

Cashew nut paste preparation:

Hints: