Ingredients:

• 1 tbsp. olive or vegetable oil
• 1 medium onion, chopped
• 1 green or sweet red pepper, chopped
• 6 lg. fresh mushrooms, thinly sliced
• 1/3 c. chicken broth
• 2 tbsp vinegar
• 1 can tomato sauce
• 2 garlic cloves, minced
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lb. boneless skinless chicken breasts, cut into chunks
• 2 tbsp. chopped fresh basil or 1 tsp. dried basil
• 1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
• 1 lb. dry linguine, cooked and drained
• 2 to 3 tbsp. grated Parmesan cheese
• 2 tbsp. chopped fresh parsley

Method:

• In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender.
• Add broth and vinegar; bring to a boil. Boil 2
  minutes.
• Add tomato sauce, garlic, sugar, salt and pepper.
• Bring to a boil. Reduce heat; cover and simmer 25 minutes.
• Add chicken, basil and sage.
• Cook, uncovered, 15 minutes more or until chicken is done and sauce
  is lightly thickened. Serve chicken and sauce over pasta or with rice
• Sprinkle with cheese and parsley.

Ingredients:

• Minced meat – 150 gms
• Onion – 2 nos.
• Tomatoes – 2 nos.
• Green chilli – 2 nos.
• Coriander – 1 bunch
• Coriander seeds (whole) – 2 tsp
• Mint – 1 bunch
• Garlic – 10 pods
• Lemon – 1 no.(big)
• Bajra (flour) – 1 cup.
• Salt to taste
• Oil for frying

Method:

• Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
• Wash minced meat, drain water and keep aside.
• Wash coriander and mint leaves. Drain water and keep aside.
• Squeeze lemon. Keep aside lemon juice.
• Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
• Just before frying add bajra flour and mix well.
• Heat oil for frying kebabs.
• Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.
• Fry in low flame.
• Wait for the kebabs to turn light brown.
• Serve hot as a side dish for biryani, fried rice.

Ingredients:

• 12 large Drumsticks of Chicken
• 75 gms Desi Ghee
• 100 gms sliced Onion
• 6 small Cardamom
• 2 big Cardamom
• 3 Cloves (Lavangam)
• 1 stick Cinnamon
• 25 gms strained Garlic Paste
• 25 gms strained Ginger Paste
• 10g Dhania
• 4.5 gms Turmeric
• 3 gms Red chili Powder
• Salt
• 100 gms Yogurt
• 1 litre clear Chicken Stock
• 60 ml Cream
• 1/2 Nutmeg

Method:

• Clean, remove the skin and di bone the chicken.
• Cut each breast into three equal sized pieces width wise.
• Wash them and pat dry. Heat ghee in a pan.
• Combine onions, green cardamom, black cardamom, cloves and cinnamon.
• Fry over medium heat till onions becomes translucent and glossy.
  Combine garlic and ginger pastes. Stir for 30 seconds.
• Combine coriander, turmeric and red chilli powders and stir.
• Then combine 120 ml cup of chicken stock and salt and stir well.
• Take it to a boil. Reduce the heat and let it simmer.
• Stir constantly so that onions are mashed properly.
• Remove pan from heat.
• Mix in in yogurt.
• Return pan to heat and stir fry until the liquid evaporates.
• Combine 480 ml cup of chicken stock.Take it to a boil.
• Reduce heat.Cover it and let it simmer.
• Stir occasionally for 5 minutes.
• Combine grated nutmeg and stir it well.
• Cover and let it simmer over very low heat till the gravy is of thin sauce type.
• Remove it from the heat.Adjust seasoning.
• Pour in a bowl.Garnish with coriander.

Ingredients:

• 1/2 kg of tuna, including bones and head well cleaned and prepared
• 1 cup grated coconut
• 2 hot chillies, or depending how spicy you like your dish
• 10 pieces of baby shallots, keep a few shallots aside for frying
• 1 inch fresh ginger
• 3 cloves garlic
• 1/2 teaspoon turmeric powder
• 1 green mango cut into chunks
• 2 drumsticks cleaned and cut into 1 inch pieces
• a few curry leaves
• 1/2 a teaspoon of mustard seeds
• salt, as needed

Method:

• Put the grated coconut, chillies, shallots, ginger, garlic and the tumeric powder along with 1/2 a cup of water and blend once.
• Put this mixture in a heavy bottomed pan along with the mango and drumsticks, add a cup more of water and cook until the vegetables are cooked through.
• Add the fish and season with salt cover and cook till the fish is cooked,.
• Heat in a pan some oil put the mustard seeds and the curry leaves and shallots and fry until slightly brown and add to the avial.
• heck the seasonings and add more salt according to your taste