Step-by-step Procedures Of 7 Dishes

Step-by-step Procedures Of 7 Dishes


Onion Pakoda

Onion Pakodais the best fritters that can make your mood happy with a cup of tea or coffee. The crunchy recipe is sure totickle your taste buds.

Recipe Type: Indian Cooking Time: 15 mts Serves: 4


Onion -200g sliced

Green chilly – 5 chopped

Rice flour -1 cup

Besan Powder – 1 1/2cup

Fennel seed – 2 tsp

Asafoetida – 1/2tsp

Ginger – 10g chopped

Curry leaves-10 leaves

Baking Soda – 1 pinch

Oil – To deep fry

Salt – To taste

Powder Used:

Chilly Powder – 2tbsp

Turmeric Powder – 1 tbsp


Take a wide bowl that would be easy to mix. Add the sliced onion, green chillies, fennel seeds, asafoetida, ginger, curry leaves, and a pinch of baking soda.

Add the chilly powder, rice flour, gram flour and turmeric powder along with salt to taste. Mix them well and sprinkle with water.

Heat the pan and deep fry the batter till they turn golden brown.

Now you onion Pakoda is ready!



Badushais a traditional sweet dessert popular in the Indian cuisine and people just love to have it once because of its flaky and soft texture.It is a famous South Bihar dessert.

Recipe Type: Indian Cooking Time: 20mts Serves: 5


Maida – 300g

Sugar -300g

Dalda – 150g

Baking Soda – 1 pinch

Curd – 1cup

Salt – To taste

Water –As required


Take a large bowl, add the dalda, baking soda, curd and maida.

Stretch the dough as much as possible; the more you stretch the more soft the badusha would be.

Make them as flat circles and press your thumb inside the flour and make a mark.

Deep fry the balls in oil.

Then add the sugar and water in a separate pan and stir them well to get the sugar syrup. When you touch in hand, you will find the single thread consistency.

Add the balls into the syrup and the Badusha is ready to serve. Should I say that this is a delectable dish!


Pepper Chicken

The Pepper Chicken has a flavour that is spicy and the texture is soft because we use boneless chicken that is cooked in minimal oil and the health conscious people would just love to have it regularly.

Recipe Type: Indian Cooking Time: 15mts Serves: 3


Boneless Chicken – ¼ kg(250g)

Green Chilly – 5 nos

Pepper Powder – 1 tsp

Gram dhal –2 tsp

Garlic – 1 piece

Curry Leaf – 2leaves

Oil – 5tbspn

Ginger -1 tsp chopped

Coriander- As required

Salt – To taste


Heat the pan and add oil, Bengal gram, curry leaf and coriander powder.Saute them in low flame.Grind the ingredients to coarse powder.

Heat the pan add oil, chopped ginger, garlic, green chillies, salt to tasteand boneless chicken.Close them with a lid and allow it to boil for 5 -10mts.

Add the coarse powder mentioned in step (1), pepper powder and the curry leaves and sauté them well.

Now the dish is ready to serve.

Try out the lip-smacking dish!


Bread Halwa

Bread Halwais a crunchy dish that taste delicious decorated with the fried cashews. The recipe is simple to prepare and not time consuming.

Recipe Type: Indian Cooking Time: 15mts Serves: 3


Bread – 5 slices

Ghee – 100ml

Sugar – 100g

Milk – 100ml

Khoa(sugarless)- 50g

Cashew nuts -50g

Elachi powder-1 tsp


Remove the corners of the bread and fry them in ghee. Then fry the cashews separately in the ghee.

In the pan, add sugar and milk stir until they get thick.

In the thick paste, squeeze the fried breadalong with sugarless Khoa, stir them well until the Halwa consistency is obtained.

Garnish them with fried cashews and Elachi powder to add flavour to the dish.

Now your delicious Bread Halwa is ready to eat!



Puliyogare is a traditional dish with asour taste that dominates other flavoursand prepared during the auspicious occasions. It is offered as Prasadam in temples and devotees receive it with pleasure. The Puliyogare paste has the tendency to stay fresh for a long time than the other mixed variety rice. So, during travelling they usually preferPuliyogare.

Recipe Type: Indian Cooking Time: 20mts Serves: 3


Boiled raw rice -1cup

Tamarind – 1 lemon sized ball

Groundnut – 2tbsp

Bengal gram – 2 tbsp

Coriander seed-2 tbsp

Red Chilly – 5 nos

Pepper – 1tbspn

Gingellyoil – 10tbspn

Asafoetida–¼ tsp

Curry leaves- 10 leaves

Salt – To taste


Dry roast the Bengal gram, red chilly individually and then pepper, coriander seed and fenugreek until it turns brown.

Add the gingelly oil, mustard, red chilly, groundnut, curryleaves, asafoetida powder, red chilly and turmeric powder.

Take the tamarind, soak it in a cup of water and add the extract to the paste obtained above. Allow it to boil until the oil separates from the paste.

Switch off the flame and add salt to taste. Add the boiled rice, gingelly oil Puliyogare paste and mix them well. Garnish with curry leaves at the end. Just get immersed in the heavenly taste!



Jalebi also known as Zulabia is a popular dish of South Asia and famous during the Ramadan and Diwali festival. The jalebi has a juicy syrup and a cruchy texture that can be had with rabri (North Indian) sweet dish. The taste is delectable.

Recipe Type: Indian Cooking Time: 20mts Serves: 4


Maida – 3tbsp

Black urad dhal-100g


Kesar Powder- 1 pinch

Baking soda- 1pinch


Take a bowl and mix maida,riceflour,black gram flour paste and the Kesarcolourpowder.

Make them into a cone paste and press them in the Jelabi shape.

Fry them and dip them in the sugar syrup.

Now your Jalebi is ready to be served!


Ada Pradhaman

Ada Pradhaman is a sweet dish popular in Kerala similar to the Payasam dish. But we have slightly modified the process by making use of the Macaroni, Italian Pasta that is totally different from our cuisine. Let’s have a look at the recipe.

Recipe Type: Indian Cooking Time: 20mts Serves: 3


Macaroni – 100g

Milk – 200ml

Sugar – 100g

Ghee- 3tbsp

Cashew – 25g

Elachi powder-1tbsp


Heat the pan and saute the Macaroni and cashews separately in ghee.

Add the boiled milk, sugar and garnish with elachi powder. Allow it to boil for 10 -15mts and stir them continuously.And decorate with fried cashews.

The Ada Pradhaman is ready to serve. Enjoy the dish with its luscious taste.