MANGO LASSI

MADRAS COFFEE

Grated Carrots slow cooked in condensed milk.

GAJAR KA HALWA

GULAB JAMUN

3 Savory cake made by steaming batter served with Sambar and chutney.

IDLY (3)

Cubes of cottage cheese cooked in a silky tomato gravy with a hint of spices and fresh herbs, topped with a dollop of butter or cream.

PANEER BUTTER MASALA

CHICKEN MANCHURIA

Family Package Dish

Chicken 65

Chitti Ponugulu

Mysore Bonda

Guntur Gobi

Egg Pepper Fry

Masala Omlet

Samosa

Egg Bajji

CUT Mirchi

Veg Pakoda

Andhra Mirchi Bajji

Mirchi Bajji

Aloo Bajji

Idly Manchuria

Onion Pakoda

Paneer Pakoda

Peel and dice 1 medium ripe mango to yield about 1 cup of pulp. If using frozen mango, thaw slightly until pieces separate but remain cold.

If using fresh mango

Measure yogurt, milk, sweetener, and spices. Lightly crack or toast cardamom pods and grind if using whole pods; otherwise use pre-ground cardamom.

Place the mango pulp, plain yogurt, milk, and 1 tablespoon simple syrup or honey into a blender.

Add a pinch of salt and 1/8 teaspoon ground cardamom to enhance flavor.

Add 4 ice cubes for a chilled, slightly frothy texture (omit if you prefer a thicker, room-temperature lassi).

Blend on high for 30–60 seconds until completely smooth and frothy. Stop and scrape down the sides once if needed, then blend again. Taste and adjust sweetness: add up to 1 additional tablespoon sweetener if desired.

Pour the mango lassi into 2 tall glasses (about 1 cup each) or 3 small glasses.

Garnish each serving with a mango slice, a sprinkle of chopped pistachios, and a mint leaf if using.

Serve immediately while cold. If making ahead, chill in the refrigerator up to 2 hours and stir before serving; do not add ice until serving to avoid dilution.

ripe mango pulp (fresh or frozen, diced)

plain yogurt (full-fat preferred)

milk

simple syrup or honey

cardamom (ground)

salt

ice cubes

mango slice

pistachios (chopped)

mint leaves

Bring 2 cups water to a gentle boil in a saucepan or kettle. Remove from heat and add 3 tablespoons finely ground coffee (or place coffee in an Indian filter). Stir once, cover, and let steep for 3–4 minutes for strong extraction. If using an Indian filter, brew according to the filter instructions until you have 2 cups brewed coffee.

Boil water and brew

After steeping, strain the coffee through a fine sieve or filter into a heatproof container to remove grounds. You should have about 1 3/4 to 2 cups of strong brewed coffee. Keep hot.

In a small saucepan, combine 1 cup whole milk, 2 tablespoons condensed milk, and 1 teaspoon sugar. Add the lightly crushed 2 cardamom pods if using and 1 teaspoon grated nutmeg for warming aroma.

Heat the milk mixture over medium-low heat, stirring frequently so it does not scald. Bring to a gentle simmer (do not boil vigorously) for 2–3 minutes to let flavors meld and the condensed milk dissolve. Taste and adjust sweetness — add up to 1 additional teaspoon sugar if needed.

Remove the milk from heat. If you want a slightly tempered aroma, add 1 teaspoon ghee or unsalted butter to the hot milk and swirl until melted.

Pour the hot brewed coffee into the milk mixture slowly while stirring to combine. Aim for a final ratio close to 1 part milk mixture to 2 parts coffee (adjust to taste).

To create the characteristic froth and blend flavors (a Madras-style technique), pour the combined coffee back and forth between two heatproof vessels from a height of 6–8 inches for 6–8 transfers (or use a milk frother for 20–30 seconds) until lightly frothy and well mixed.

Taste and adjust sweetness or milk/coffee ratio as desired. Strain into warmed cups to remove cardamom pods and any foam clumps.

Serve immediately while hot. Optionally garnish with a light dusting of grated nutmeg or a crushed cardamom seed.

strong brewed coffee (preferably dark roast)

water (for brewing)

coffee grounds (finely ground, Indian filter or espresso grind)

whole milk

condensed milk

sugar

cardamom pods (lightly crushed)

grated nutmeg

ghee or unsalted butter (for tempering, optional)

Peel and grate the carrots finely using a box grater or food processor. Measure and set aside the milk, condensed milk and ghee. Blanch almonds (if not already blanched) by boiling for 1 minute, cooling in ice water, slipping off skins, then sliver. Halve cashews and chop pistachios. Lightly crush cardamom pods to expose seeds.

Prepare carrots and nuts

If using saffron, warm 1 tablespoon of milk and steep saffron strands in it for 5–10 minutes to release color and aroma; set aside.

Heat a wide, heavy-bottomed pan or nonstick kadhai over medium heat. Add 3 tablespoons ghee. When hot, add the grated carrots and a pinch of salt. Sauté, stirring frequently, for 8–10 minutes until the raw smell reduces and carrots begin to soften and release moisture.

Cook carrots in ghee

Pour in the 400 ml milk and stir to combine. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently, for about 20–25 minutes until most of the milk is absorbed/evaporated and the carrot mixture thickens. Scrape the pan sides to avoid sticking.

Add milk and simmer

Stir in the sweetened condensed milk. Continue to cook on medium-low, stirring often to prevent sticking, for another 10–15 minutes. The mixture will darken slightly and become glossy as it thickens. Taste and if you prefer slightly sweeter halwa add the optional powdered sugar (1 tsp).

Incorporate condensed milk and reduce

Add the remaining 3 tablespoons of ghee in two additions while stirring (this helps the mixture become rich and release from the pan). Add crushed cardamom seeds, saffron-infused milk (if using), and rose water (if using). Mix thoroughly for 2–3 minutes; the halwa should start leaving the sides of the pan and collect into a mass.

Add remaining ghee and flavorings

In a small frying pan, warm 1 teaspoon ghee (from the reserved amount if desired) over medium heat. Fry the slivered almonds and cashew halves for 2–3 minutes until lightly golden. Remove and reserve a few whole pieces for garnish; chop or coarsely crush the rest.

Fry nuts

Stir the fried nuts (except reserved garnish) and chopped pistachios into the cooked carrot mixture. Mix well so nuts are evenly distributed.

Fold nuts into halwa

Taste and adjust: if the halwa seems too dry, add 1–2 tablespoons warm milk and stir. If too sweet, serve warm with plain yogurt or unsweetened tea.

Transfer the gajar ka halwa to a serving bowl. Garnish with the reserved whole nuts and a few extra pistachios. Serve warm or at room temperature. Optionally, drizzle a little melted ghee on top before serving.

To store: once cooled, refrigerate in an airtight container for up to 4–5 days. Reheat gently on low heat or in the microwave, adding a splash of milk if needed to loosen the texture.

fresh carrots, peeled and grated (medium)

full-fat milk

sweetened condensed milk

unsalted ghee (clarified butter)

green cardamom pods, crushed

rose water (optional)

saffron strands (optional)

almonds, blanched and slivered

cashews, halved

pistachios, chopped

powdered sugar (only if extra sweetness desired)

In a medium saucepan combine 2 cups sugar and 1 cup water. Add crushed cardamom pods and saffron strands. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer uncovered for 6–8 minutes until slightly thickened (it should coat a spoon lightly). Add lemon juice, simmer 1 minute, then remove from heat and stir in rose water. Keep the syrup warm at a very low simmer (or off but warm) while you prepare the dough; syrup temperature should be warm-hot (not boiling) when you add fried jamuns so they absorb syrup.

Prepare syrup

In a large bowl whisk together milk powder, all-purpose flour, baking powder, cardamom powder, semolina (if using) and salt. Add melted ghee and use your fingertips to incorporate until mixture resembles coarse crumbs. Stir in yogurt (if using). Add milk, 1 tablespoon at a time, mixing gently until a soft, slightly sticky but smooth dough forms. You may not need all the milk; dough should be soft and supple but not runny. Do not overwork the dough — mix just until combined.

Make dough

Cover the dough with a damp cloth or plastic wrap and let rest 10 minutes. This relaxes the flour and helps form smooth balls.

Rest dough

Divide the dough into 12–16 equal portions depending on desired size. Roll each portion between your palms into a smooth, crack-free ball (about 1 inch / 2.5 cm diameter for 16 pieces or larger if making 12). Ensure there are no cracks — cracks can cause jamuns to break open while frying. Keep shaped balls covered with a damp cloth to prevent drying.

Shape balls

Pour oil or ghee into a deep, heavy-bottomed pan to a depth of about 2–3 inches. Heat over medium-low to medium heat; the ideal frying temperature is 325–350°F (163–177°C). If you don’t have a thermometer, test by dropping a small dough scrap — it should rise slowly and steadily, not brown instantly.

Heat oil

Reduce heat to maintain a gentle steady heat. Fry the dough balls in small batches (do not overcrowd) turning constantly with a slotted spoon so they brown evenly on all sides. Fry until deep golden brown, about 5–8 minutes per batch depending on size and temperature. Keep heat controlled — too hot will brown outside but leave raw inside. Transfer fried jamuns directly into the warm sugar syrup.

Fry jamuns

Allow the fried jamuns to soak in the warm syrup for at least 1 hour to fully absorb the syrup and become soft. For best texture, let them soak 2–3 hours or overnight in the refrigerator (if refrigerating, bring to room temperature before serving). Turn them gently once or twice so all pieces absorb syrup evenly.

Soak in syrup

Serve the gulab jamuns warm or at room temperature, garnished with slivered pistachios or almonds and a few saffron strands. Serve 2 jamuns per person for a dessert portion; accompany with a scoop of vanilla ice cream if desired.

Garnish and serve

milk powder

all-purpose flour (maida)

baking powder

ghee or melted unsalted butter

whole milk (to bind)

plain yogurt (optional, room temp)

fine semolina (optional, for texture)

cardamom powder

pinch of salt

granulated sugar

water

green cardamom pods (lightly crushed)

rose water

lemon juice (to prevent crystallization)

neutral oil or ghee (for deep frying)

slivered pistachios or almonds

additional saffron strands

Rinse rice until water runs clear. Rinse urad dal and fenugreek. In separate bowls, soak rice with poha and soak urad dal with fenugreek in enough water to cover for 4–6 hours or overnight.

Soak grains

Drain water from soaked urad dal and rice. Grind urad dal with about 1/4 cup water to a smooth, airy paste (add water sparingly). Grind rice and poha with about 1/2 cup water to a slightly coarse, smooth batter. Combine rice and urad batters in a large bowl, mix well by hand for 2–3 minutes to incorporate air. Adjust consistency: batter should be thick but pourable, similar to pancake batter. Cover and ferment at a warm place (25–35°C) for 8–12 hours until doubled and slightly airy.

Grind batter

Once fermented, gently fold in 1 tsp salt. If batter is very thick, add up to 2–3 tbs water to reach the right consistency.

Season batter

Prepare steamer or idly cooker: bring 1 liter of water to a rolling simmer. Grease idly molds or plates lightly with oil or ghee.

Fill molds: stir batter gently. Pour batter into 3 idly molds (or a 7–9 cm idly plate) filling each about 3/4 full to allow rise.

Steam: place filled molds in the steamer, close lid, and steam on medium-high heat for 10–12 minutes for small idlis (or 12–15 minutes for larger). Avoid opening the lid during steaming.

Check and remove: insert a toothpick or knife into center — it should come out clean. Remove molds and let rest 2 minutes. Use a spoon to gently lift idlis from molds onto a plate.

Cook dal: rinse toor dal. Pressure-cook toor dal with 1 cup water and turmeric until soft (3–4 whistles) or simmer in saucepan until mushy. Mash and keep aside.

Cook vegetables: in a saucepan heat 1 tbsp oil, add mustard seeds and when they pop add asafoetida and curry leaves. Add mixed vegetables and sauté 2–3 minutes. Add 1 cup water, tamarind pulp, sambar powder, salt and simmer until vegetables are tender (8–10 minutes).

Combine with dal: add cooked mashed dal to the vegetable-tamarind mixture, adjust consistency with remaining water to reach a medium-thick stew. Simmer 5–7 minutes, taste and adjust salt and sambar powder. Turn off heat.

Grind chutney: combine grated coconut, roasted chana dal, green chili, ginger, salt and 1/4 cup water in a blender. Grind to a smooth or slightly coarse paste, adding small amounts of water if needed. Transfer to a bowl.

Temper chutney: heat 1 tsp oil in a small pan, add 1/4 tsp mustard seeds and 1/2 tsp urad dal. When mustard pops and urad dal browns, add curry leaves and immediately pour the tempering over the chutney. Stir and serve.

parboiled rice (idly rice or sona masuri)

split black gram (urad dal, husked)

poha (flattened rice, optional)

fenugreek seeds (methi)

water (for soaking & grinding)

cooking oil or ghee (to grease idly molds/plates)

water (for steamer)

toor dal (pigeon peas)

tamarind pulp

sambar powder

turmeric powder

mixed vegetables (onion, carrot, drumstick pieces, tomato)

mustard seeds

asafoetida (hing)

curry leaves

fresh or frozen grated coconut

dry roasted chana dal (dalia/gram dal)

green chili

ginger

oil (for tempering)

mustard seeds (for tempering)

urad dal (for tempering)

curry leaves (for tempering)

Cut paneer into 1-inch cubes. Heat 2 tbs oil or ghee in a nonstick skillet over medium heat. When hot, add paneer cubes in a single layer and shallow-fry 1–2 minutes per side until edges are lightly golden. Sprinkle 1/4 tsp salt while frying if desired. Remove and set on paper towel-lined plate. Keep warm.

Prepare and lightly fry paneer

Heat a small dry skillet over medium-high heat and roast the quartered tomatoes until skin blisters and they soften (6–8 minutes). Alternatively, you can broil them 6–8 minutes. In the same skillet, briefly char the chopped onion, ginger and garlic for 2–3 minutes until slightly softened. Let cool, then transfer tomatoes, onion, ginger and garlic to a blender. Add tomato paste if using and blend to a very smooth puree. If using cashews for extra creaminess, soak cashews in 60 ml warm water for 15 minutes, then add to blender and blend until silky. Set puree aside.

Roast and blend tomatoes and aromatics

In a heavy saucepan or deep skillet, heat 3 tbs butter + 1 tbs oil over medium heat (oil prevents butter from burning). Add bay leaf, 1 tsp cumin seeds, 2 cardamom pods (crushed lightly) and 1-inch cinnamon stick. Sauté for 30–45 seconds until fragrant.

Temper whole spices

Pour the tomato-onion (and cashew, if used) puree into the pan. Stir, bring to a gentle simmer and cook uncovered over medium-low heat for 10–12 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens slightly.

Cook the puree

Reduce heat to low. Stir in 1/2 tsp red chili powder, 1/4 tsp turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, 1 tsp salt and 1/2 tsp sugar. Simmer gently for 4–5 minutes so the spices bloom and the gravy becomes glossy. Taste and adjust salt/chili.

Add powdered spices

Lower heat to very low. Stir 120 ml heavy cream into the gravy gradually to avoid curdling; reserve a tablespoon for garnish if desired. Crush 1 tsp kasuri methi between your palms and add to the pan; stir. If the gravy is too thick, add 1–2 tbs warm water to reach desired consistency.

Add cream and kasuri methi

Gently add the fried paneer cubes to the simmering gravy and coat them carefully so they don't break. Warm for 3–4 minutes on low heat—do not boil vigorously to avoid toughening the paneer.

Combine paneer with gravy

Stir in 1 tbs unsalted butter for shine. Sprinkle chopped cilantro and drizzle the reserved cream/dollop of butter on top before serving.

Final garnish

Serve hot with naan, roti, paratha or steamed basmati rice. Leftovers keep well refrigerated for 2–3 days; gently reheat on low with a splash of water or cream to loosen the gravy.

Mango Lassi

Madras Coffee

Gajar Ka Halwa

Gulab Jamun

Idly (3)

Paneer Butter Masala

Chicken Manchuria