My recipes! 

• Plaintain flower curry : 
• Take the outer cover of the plaintain flower and remove a bunch of florets at a time. Hold them in hand and brush on top of the bunch. This will make the stamens visible. Remove the stamens only and cut the bunch into small pieces. Soak them in water mixed with curd & turmeric (otherwise it becomes black very soon). steam it in a pan using water. When half-cooked you may add salt. Once cooked, drain the excess water and set aside. Take 2 tablepoons of oil in a pan, add mustard. once it splatters, add urad dal and 1 red chilli and asafoetida. add the drained plaintain flower and fry for about 7-8 minutes. add grated coconut and fry for a minute
• Pulihora : (!) 
•  tamarind - 150g, vegetable oil(sesame oil is preferrable) - 1 cup, salt -
  1 1/2 tsp, turmeric powder - 1/2 tsp, gram dal - 2 tsp, red pepper - 10
  
  For grinding: coriander seeds , fenugreek seeds, sesame seeds - each 1
  spoon, asafoetida - 1/4 spoon
  
  Slightly roast the above without oil and grind into fine powder. Pour 3
  spoons of oil in a fry pan and add some gram dal and whole red peppers and
  fry slightly. Add the turmeric powder and asafoetida
  
  Add tamarind juice to this and bring it to boil.Add salt and heat with
  constant stirring until the mixture becomes thick. Now add the ground
  powder and the remaining oil and stir constantly with heating until it
  becomes a non-sticky paste.
  
  
• Biryani   (Contributed by Neelima)
•  1 large onion
  1.5 carrots
  beans
  aloo
  green peas
  oil + ghee
  dalchini
  elakalu(Elaichi) (cardamom)
  cloves
  biryani leaves
  anise flower
  mirchi
  ginger
  garlic
  fry above ingradients with rice
  
  then cook in cooker
  
  1 cup of rice needs 2 cups of water.
  
  masala makes it spicy
  
  
  raita : buttermilk
        onion
        chilli
        carrot grate
        cucumber grate
        salt
        tomato
• Palak Paneer (Contributed by Neelima)
• cook spinach
  2-3 green chillies per palak "katta" (bunch)
  grind the cooked spinach
  
  onion
  oil
  butter
  seasoning ("popu")
  ginger
  garlic
  
  grind everything
  
  paneer should be fried in oil and butter
  
  salt
  dhania powder
  garam masala
  chilly powder
  finally add fried paneer
  
• Rasam (Neelima)
• 2 medium tomatoes
  tamarind  1/4 lemon size
  a bit of ginger and garlic
  seasoning should include seasoning
  rasam powder in last 2 minutes
  water :-)
  
  *adding some pappu (dal) sme dal gives good taste.
  
  
• Chole (Charanjit's mother)
• Masala
  250 gr channa
  1 large onion
  ginger
  1/3 of garlic
  1 medium tomato
  no haldi in masala
  chopped coriander
  salt
  red chillies powder 2/3 tea sppon,
  2-3 green chillies
  mix the above ingredients and fry in ghee.
  
  boil 1 teaspoon tea in water and add the water to boiling channa (for colour)
  
  soak channa in water for 12 hours
  boil channa in excess water
  add fried masala to channa
  add channa masala in the end (1 teaspoon channa masala available in market)