Ingredients:

• Vegetables – 200 Gms
• Tomato – 1 small chopped
• Kulambu powder – 1 1/2 teaspoon
• Tamarind – small lemon sized – extracted
• Salt – to taste
• Oil – For frying and seasoning
• Fry with 2 tsp oil and grind
• Fennel seeds – 1 tsp
• cumin seeds – 1 tsp
• Black Pepper – 1/2 tsp
• khuas khusa – 1tsp
• fried channa dhal – 1 tablespoon
• Grated coconut – 1/2 cup
• Green Chilli – 3-4 nosFor Seasoning
• Mustard Seeds – 1/4 tsp
• Urad Dhal – 1/4 tsp

Method:

• Mix salt, extracted tamarind, kulambu powder, tomato in required amount of water in a pressure cooker along with vegetables and ground masala and cook for i whistle.
• Then heat a shallow pan add one teaspoon oil and then add mustard, urad dhal and fennel, when it splutters add this to the earlier kulambu.

Ingredients:

• potatoes – 3
• onions – 3
• brinjal(medium sized) – 2
• pepper corns – 1tsp
• cumin seeds – 1tsp
• saunf – 1tsp
• oil – 1tbsp
• turmeric powder – 1/4tsp
• red chilli powder – 1/4tsp
• salt to taste

Method:

• Cut the three vegetables in finger-thick cubes.
• In a pan heat the oil and put the poatatoes.
• When they are 1/3rd fried put the brinjals and the onions and roast till they are nicely done and slightly brown.
• Add turmeric and chilli powder.Grind the other masala ingredients together.
• When the vegetable is nicely done,put in the ground masala,mix well and remove from fire.Add salt to taste.
• Serve it with sambar rice or any rice as side dish.

Ingredients :

• 3 cups mixed wild mushrooms (I used baby bella mushrooms), cleaned and quartered
• 1/2 tsp tamarind paste
• salt to taste
• cilantro, minced, for garnish
• For tempering
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 5-6 fresh curry leaves
• For spice mixture
• 1 tbsp split yellow peas (chana dal)
• 5-6 black peppercorns
• 2 dried red chillies

Method :

• Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.

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Ingredients:

• Prawns – 1/2 kilo
• Onions – 3
• Green chillies – 8
• Ginger – 1 Inch piece
• Garlic – 15 small pods
• Somph – 2 Teaspoon
• Cinnamon – 1/2 Inch piece 2
• Cloves – 6
• Ghee – 200 gms
• Turmeric powder – 1/2 Teaspoon
• Coconut – 1
• Pulao rice – 1/2 kilo
• Cashewnuts – 50 gms (25)
• Pudhina (mint leaves) – 1 Large bunch
• Bay leaves – 2
• Cardamom – 3
• Salt – To taste

Method:

• Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.
• Fry green chilies in 2 teaspoons of ghee.
• Then grind and keep.Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.
• Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.Clean pudhina (mint) take the leaves and keep.
• Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.
• Then add cut onions.
• Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder.
• Cover and let it boil.When the mixture is boiling, add well cleaned pulao rice.
• Cover and cook till rice is half cooked.Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.Keep stirring slowly from time to time till the pulao is done.

Ingredients:

• Fish – 300 grams (Cut into big pieces)
• Mustard seeds and Urad dal – 1/2 tspn
• Curry leaves – 1 sprig
• Onion – 1 (small size) or 1/2 of a medium size onion
• Green Chili – 1
• Ginger garlic paste – 1 tspn
• Tomato – 1
• Turmeric powder – 1/4 tspn
• Tamarind – small gooseberry size
• Sugar – less than 1/4 tspn or to ur taste
• Salt – to taste
• Oil – as required (Sesame oil is preferred)

Roast and Make a paste of

• Dry Red Chilies – 2 to 3
• Coriander seeds – 1 ½ tspn
• Cumin seeds – 1/2 tspn
• Fennel seeds(Perunjeeragam) – 1/4 tspn
• Peppercorn – 1/4 tspn
• Toor dal (thuvaram paruppu)- 1/4 tspn
• Fenugreek seeds (Vendhayam) – a pinch
• Curry leaves – 1 sprig
• Coconut – 1 tspn

Method:

• Cut Onion, Green chili, Tomato into small pieces. Soak Tamarind in water for 15 minutes. After that extract a cup of tamarind juice from it. Keep all this aside.
• Heat 1/2 tspn of Oil in a pan. Add Dry red chili, Coriander seeds, Cumin seeds, Fennel seeds, Pepper corns, Toor dal, Fenugreek seeds, Curry leaves and Coconut then roast them till they are almost brown. Then remove from heat and let it cool on then grind into a very fine paste by adding little water.
• Heat 2 to 3 tspns Oil in a pan. Add Mustard seeds and Urad dal, once it starts spluttering add Curry leaves, Onion and Green chili, fry till they are golden brown.
• Add Ginger garlic paste and fry till the raw smell goes out. Add Tomato and mash it with the spatula.
• Then add Turmeric Powder, ground paste (from step 2) and fry for 2 to 3 minutes.
• Add Tamarind juice, 1 cup of water, Salt and Sugar to it. Bring this curry to boil once, then reduce the heat to medium, cover the pan with a lid and cook for 10 minutes. At this stage curry becomes thick.
• After that add Fish pieces and cook for 5 minutes or till the fish and gravy are cooked.

Ingredients:

• Chicken- 250 g
• Small onion- 4
• Cinnamon- 1 stick
• Cloves-2
• Fennel seeds- a pinch
• Cumin seeds- a pinch
• Curry leaves- few
• Garlic- 2
• Tomato- 1
• Chili powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Coriander powder- 2 tsp
• Pepper- 1/2 tsp
• Oil and Salt- as required.

To grind:

• Small onion- 7
• Garlic- 3
• Fennel seeds- 1/2 tsp
• Cumin seeds- 1/2tsp

Method:

• Grind Small onion, Garlic, Fennel seeds and Cumin seeds without using water.
• Marinate the Chicken in ground items for 1/2 an hour.
• Heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Cumin seeds, remaining Small onion, Curry leaves, Garlic and fry till Onion turns into light brown in color.
• Add Tomato and fry till it becomes soft.
• Then add Chili powder, Turmeric powder, Coriander powder and fry till the raw smell goes out.
• Add marinated chicken, a cup of Water and cover the pan with lid.
• Cook till the Chicken pieces are cooked.
• Finally add Pepper and Salt, cook for another 2 minutes.