Ingredients:

1/2 Kgs - Chicken
1 - Tomato
1 tsp - Cumin Seeds
1 tsp - Mustard Seeds
1/2 tsp - Turmeric Powder
4 tsp - Oil
salt

Fry For Masala: 2 tsp oil

1/2 cup - chopped onion
1/4 cup - Grated Coconut
2 tsp - Pepper Corns
1 tsp - Fennel Seeds
4 - Cardamom
4 - Cloves
1 - Cinnamon stick
1 tsp - Red chilly Powder
1 tsp - Coriander Powder
Small - Curry Leaves

Method:

Grind all the above browned masala with half cup water and to a smooth paste and keep aside. Now heat oil in a cooker, add cumin seeds and mustard seeds,then add chicken pieces, salt and turmeric mix everything and cook for some time. Then add ground masala paste and chopped tomatoes to the chicken, mix and cook on low flame for five minutes. Now add one cup of water to the chicken mixture, cover and cook for two wistles and gravy is thick. Done, serve hot.

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Ingredients:

1/2 Kgs - Capsicum
2 - Onions
3 - Green Chilly
1/4 tsp - Mustard Seeds
1/2 tsp - Turmeric Powder
Salt - To Taste
Curry Leaves
Oil

To Powder:

3 - Red Chilly
3/4 tsp - Urad Dal
3/4 tsp - Channa Dal
1 1/2 tsps - Coriander Seeds
1/4 Cup - Coconut

Method:

Cut Capsicum, Onion, green chilly into small pieces. Dry fry red chilly, urad dal, channa dal, coriander seeds and coconut. Grind them above. Heat the kadai add some oil, splutter mustard seeds, onion, curry leaves, turmeric powder, green chilly fry for golden brown. Add cut capsicum pieces and add the ground powder and taste to salt. Fry until capsicum it is cooked and water disappears.

Serve hot along with rice and chappati.

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Ingredients:

500 Kgs. - Chicken
2 - Onion
2 - Tomato
1/2 tsp - Cumin Seeds
1/2 tsp - Fennel
3 tbs - Ginger-Garlic Paste
pepper - 10-ground alongwith the Ginger, Garlic Paste
1/2 tsp - Turmeric Powder
1 tsp - Garam Masala Powder
4 tbsp - Curd
4 tbsp - Lime Juice
salt - To Taste
Coriander leaves
Curry leaves
Oil

Method:

Add ginger,garlic,peppercorn paste, curd,turmeric,lime juice to the chicken pieces and marinate for half an hour. Heat oil in a kadai fennel with curry leaves, cumin. Now add the onions for fry till golden. Then add the ground paste, tomato, coriander leaves, turmeric, garam masala powder and salt to taste and fry three minutes. Add the chicken alongwith its marinade for two minutes. Now add little water and cover and cook till the chicken is done. When the gravy has thickened a little bit & the oil begins to float on top, remove from flame. Finally garnished coriander leaves.

serve hot along with rice,chappati and dosa.

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Ingredients:

Masala Powder:

5 nos - Red Chilly
2 tsp - Coriander Seeds
1 tsp - Pepper
1 tsp - Cumin Seeds
1/2 tsp - Fennel Seeds
1 tsp - Poppy Seeds
1 tsp - Raw rice
1/2 Inch - Cinnamon stick
2 nos - Cloves
1 no - Cardamon
1 tsp - Split roasted grams-pottukadalai
1 tsp - Dry coconut

Kulambu:

1 Kgs - Chicken
2 nos - Onions-finely chopped
1 no - Tomato-chopped
1 no - Green chilly
4 clove - Garlic-crushed
1 inch - Ginger-crushed
1/2 tsp - Turmeric powder
1 tsp - Coconut paste
2 no - Bay leaf
2 no - Red chilly
1/2 tsp - Mustard Seeds
Salt - To Taste
Oil
Small Coriander leaves
Small Curry leaves

Method:

Masala Paste:

Dry roast all the ingredients from Red chili, coriander seeds, raw rice, pepper, cumin seeds, fennel seeds,poppy seeds, split roasted ram,cinnamon,cloves, cardamon, coconut until slightly brown. Grind to powder and keep aside.

Kulambu:

Heat the kadai add some oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chillis, crushed ginger and garlic. Fry them for five minutes. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for two minutes. Then add the turmeric powder, ground masala powder and saute. Fry till the masala browns well, add salt and keep frying. Now add some water and coconut paste, cover with lid, bring the flame to low. Let it simmer for another ten minutes, the oil should separate as the kulambu boils. Garnish with coriander leaves.

Serve Hot along with Rice and chapati.

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Ingredients:

Chicken - 1/2 Kgs
Egg - 1
Coriander leaves - 1/2 Cup
Mint leaves - 1/2 Cup
Green chillies - 2 nos
Oil - to fry
Maida - 1 Cup
Salt - to taste
Bread crumbs - to require

Method:

Cut chicken into small parts. Chilly, mint and coriander leaves grind them. Make a marinating with egg, flour, little water add grind paste and salt. Soak the chicken for 30 to 45 minutes. Crum the chicken pieces and immediately deep fry till golden colour in a pan with oil.

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Ingredients:

1kg Fish
A small pieces Ginger
4 flakes Garlic
4 Red chillies
3 tsp Tamarind
¼ tsp Cumin
Salt to taste
Oil

Method:

Clean and wash fish. Cut into slices, if small fish, keep whole, but make gashes. Grind together the spices and salt. Smear fish with this paste. Keep aside for a while. Shallow fry till cooked.

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Ingredients:

50gm Peanuts
50gm Cashew nuts
100gm Dry coconut
1 tsp Gingelly seeds
4 tsp Peanuts (2)
3 Tamarinds

A small pieces Jaggery
¼ tsp Cumin powder
¼ tsp Mustard seeds
¼ tsp Turmeric
¼ tsp Cumin
A pinch Asafoetida
Oil
Salt to taste

Method:

Soak first lot of peanuts for one hour and remove the skin. Chop cashew nuts in big pieces. Dice the dry coconuts. Soak tamarind and take out the pulp. Roast gingelly seeds and remaining peanuts and pound together. Heat oil; add mustard seeds. When they crackle, add cumin, asafoetida and turmeric. Add skinned peanuts, cashenuts and dry coconut. Saute for two minutes. Add tamarind pulp and all other ingredients. Cook on slow fire for about half an hour, serve hot.

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Ingredients:

4 Eggs
250gm Potatoes
3 Red chilies
1/2tsp Cumin
¼ tsp Turmeric
3 Green chilies
100gm Onions
1 piece Ginger
4 flakes Garlic
1tsp Vinegar
Salt to taste
4 tsp Fat
1 tsp Sugar

Methods:

Hard- boil the eggs, crack and cool in water, shell and cut into halves. Boil potatoes in their jackets. Peel and quarter. Grind the spices and half the onions. Heat fat. Add remaining onions sliced, and ground spices. Fry well. Add water, salt, sugar and vinegar. Bring to boil. Add eggs and potatoes. Simmer for a few minutes longer. Remove and serve hot.

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Ingredients:

4 Eggs
200gm Potatoes
100gm Onions
4Red chilies
¼ tsp Coriander seeds
¼ tsp Turmeric
½ Coconuts
2 Cinnamon, cloves
4 Green chilies
1 piece Ginger
1 sprig Curry leaves
Salt to taste
2 tsp Vinegar
Oil

Methods:

Hard-boil eggs. Crack and cook in water. Shell and keep aside. Peel potatoes. Quarter and immerse in cold water. Slice onions, Chop ginger, grate coconut. Roast red chilies, coriander seeds and turmeric and grind to a fine paste. Grind coconut also to a smooth paste. Heat half of the oil. Saute sliced onions leaving aside a few slice for tempering. Add ginger, whole green chilies and ground spices. When well fried add ground coconut and fry for 2 minutes. Add potatoes, water and salt and cook till potatoes are tender. add eggs, cut into halves and vinegar. Remove from fire. Heat remaining oil in a fry pan. Brown onions, crushed cloves and cinnamon. Add curry leaves and pour over curry.

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Ingredients:

4 Eggs
8 bunches Fenugreek leaves
25 Small onions
6 Green chilies
A small pieces Ginger
A few flakes Garlic
¼ tsp Turmeric
½ Lime juice
1 tsp Sugar
6 tsp Fat

Methods:

Heat fat. Saute sliced onion. Add washed and chopped fenugreek leaves, green chilies, ginger, peeled and chopped garlic, and turmeric. Fry for a few minutes. Add lime juice and sugar. Spread in a shallow pan. Beat eggs well and pour over fenugreek leaves. Cover and cook on a gentle heat till the eggs set. Sever hot, cut into pieces.

N.B. The small variety of fenugreek leaves should be used.

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