Ingrediants:

1/2 kg - Chicken
2 - Onions
2 - Green Chilly Chopped
1 - Tomato
1 tsp - Garlic Paste
1 tsp - Ginger Paste
2 tsp - Soya Sauce
1 tsp - Fish Sauce
1 - Cardamom
2 - Cloves
1 piece - Cinnamon Stick
3 tsp - Pepper Powder
1/4 tsp - Turmeric Powder
1 Tbsp - Cornflower
oil
salt
Few Coriander Leaves Chopped

Method:

Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water. When it is cooked remove chicken pieces and keep aside. Add corn flour to the water remained after cooking chicken.Heat oil add onion until brown colour add green chillies and chopped ginger and saute until the aroma spreads. Add tomato, crushed spices, pepper powder and enough salt. Saute well and add chicken pieces and the mixed with cornflour. Stir well until it is thick.Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves.

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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:

Tomato - 1 cups
Onion - 1/2 cup
Green Chillies - 2
Garlic Flakes - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry leaves - small
Coriander leaves - small
Salt - to taste
Oil

Method:

Heat oil in a tava or kadai, add mustard, urad dal, green chillies, garlic and chopped onion for five minutes. Add chopped tomatoes, salt, curry leaves and make it boil for eight minutes. Garnish with Coriander leaves.

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Ingredients:

500gm Tomatoes
250gm Onions
1 piece Ginger
1 tsp Jaggery
1 tsp Chilly powder
4 Eggs
Oil

Methods:

Blanch and chop tomatoes. Peel and chop onions. Grind ginger. Heat oil. Brown chopped onions. Add all ingredients except eggs and jaggery and cook till sauce thickens. Add jaggery. Mix well and cook for 5 minutes. Spread the pulp in a shallow pan or pie dish. Make slight dents. Break eggs one at a time into wet cups and pour one in each dent. Cover and cook with live coal on top of lid, or in an oven, till eggs are fairly hard.

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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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Ingredients:

250gm Curds
350ml Water
4 tsp Bengal gram flour
Curry leaves
A pinch Turmeric
1tsp Cumin and fenugreek
3 tsp Ghee
4 Green chilies
A small piece Ginger
4 flakes Garlic
To taste Salt
1 tsp Sugar (optional)
Coriander leaves

Method:

Add enough water to curds and beat well. Strain to remove butter, leaving buttermilk. Make a paste with a little cold buttermilk and gram flour. Add salt and turmeric to remaining buttermilk and heat without boiling. Add gram flour paste, stirring all the time. Grind green chilies, ginger, and garlic together. Add curry leaves and ground spices and cook to the right consistency. Heat fat. Add cumin and fenugreek. When seeds crackle, pour over kadhi. Garnish with chopped coriander leaves.

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Ingredients:

250gm Bottle gourd
1 Onion
2 tsp Bengal gram flour
2 or 3 Green chilies
A small piece Ginger
1/8 bunch Coriander leaves
50ml Oil to fry koftas
Gravy:
200gm Tomatoes
100gm Onions
¼ tsp Red chilly powder
A pinch Turmeric
¼ tsp Coriander powder
A pinch Cumin
A pinch Garam masala
To taste Salt

Method:

Peel and grate bottle gourd. Remove excess moisture by squeezing. (Reserve the liquid). Chop fines the green chilies, ginger, coriander leaves and onion. Mix with grated gourd, gram flour and salt. Form into even sized balls. Heat oil. Deep fry koftas and set aside.

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Ingredients:

500gm Mutton
50gm Split red gram
2 tsp Lentil
2 tsp Split green gram
1 tsp Split field gram
2 tsp Split Bengal gram
50gm Onion
100gm Red pumpkin
50gm Fenugreek leaves
100gm Potatoes“““
Small Mint
Coriander leaves
4 Green chilies
4 Red chilies
1/2tsp Cumin
15gm Dry coconut
A small piece Ginger
A few Garlic
A few Peppercorns
½ tsp Turmeric
100gm Tomatoes
100gm Brinjals
1 Sweet potato
½ tsp Coriander-cumin powder
¼ tsp Sambar powder
1tsp Garam masala
To taste Salt
4 tsp Ghee

Method:

Wash and cut the mutton into large pieces. Cut the vegetables and chop half the onion Pick and wash all the pulses. Chop coriander leaves, mint leaves and green chilies. Roast and grind red chilies, cumin and coconut to a fin paste. Grind ginger and garlic into a pan put fat add mutton, garlic, ginger, pules, cut vegetables, chopped
coriander, green chilies, mint leaves, turmeric and pepper powder. Add enough water and let it cook. When it is done, add tomatoes and salt. Remove the mutton pieces and sieve the liquid through a soup strainer. Cut mutton into smaller pieces and add to pules. Fry chopped onion, ground spices, sambar powder and garam masala. Add to the mixture. If it is too thick make it thin with more water. Serve with fried rice.

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Ingredients:

200gm Tender or dried cashew nuts
5-6Red chilies
A few Peppercorns
A pinch Cumin
A pinch Fennel
¼ tsp Turmeric
½ tsp Garam masala
2 flakes Garlic
1 Onion
½ Coconuts
A few Curry leaves
To taste Salt
1 tsp Oil

Method:

Soak cashew nuts in hot water for two to three hours. Grind the spices with onion and garlic. Mix with soaked cashew nuts and cook till half done. Slice coconut and cut slices into ½ cm pieces. Add coconut and salt to cashew nuts and till cashew nuts are tender and hardly any liquid remains. Heat oil. Add curry leaves. Add prepared cashews. Sauté and remove. Serve hot.

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