Spicy Fried Cauliflower

Ingredients: 1 cup - cauliflower, cut into florets¼ cup - minced onion1 tsp - minced ginger1 tsp - minced garlic1 tsp - chili powder2 tsp - vinegara pinch - msg, optional1 tsp - sugar2 tsp - soya saucespring onion greens to garnishsalt to tasteoil to fry

Method1. Deep fry cauliflower pieces in moderately hot oil till brown. Drain and

reserve. 2. Heat 2 Tbsp. of oil, fry onion, ginger and garlic till well browned. 3. Add chili powder mixed with vinegar. Fry for few seconds. 4. Add fried cauliflower and other ingredients, fry for a minute, Throw in the

spring onion greens. 5. Toss and remove from fire, serve immediately as a starter.

Serves:1

Cauliflower Pepper Fry

Ingredients: 4 cups - cauliflower, diced1 cup - onions, chopped1 cup - tomatoes, chopped1/3 cup - grated coconut1 tbsp - coriander seeds1 tsp - pepper1 tbsp - fennel (saunf) seeds5 to 6 - red chilies6 flakes - garlicsmall piece - ginger4 tbsp - oil1 piece - cinnamonsalt to taste

Method1. Roast all the ingredients from coriander to ginger in a little oil and grind to a

paste. 2. Heat oil, add cinnamon and onion.

3. When onions are brown and ground masala and tomatoes. Fry well. 4. Add cauliflower and salt cover and cook on low heat till done.

Mixed Vegetable Pulao

Ingredients: 2 cup - mixed vegetables, cubed (carrot, beans, cauliflower, peas etc)2 cup - basmathi rice4 cup - water1 cup - onion, thinly sliced4 tbsp - ghee or oil� tsp - sha jeera4 - cloves5 cm - cinnamon4 - cardamom1 - bay leaf2 blades - mace2 - star anise1 tsp - ginger, minced1 tsp - garlic, minced3 tbsp - mint leaves, chopped3 tbsp - coriander leaves, choppedsalt to taste

Method1. Wash the rice and drain completely. Add water and leave to soak for 15

minutes. 2. Heat the ghee or oil in a thick bottomed pan, preferably non stick. Add all the

spices from sha jeera to star anise. Fry for few seconds. Add onion, ginger and garlic. Fry till onion is light brown.

3. Add vegetables, mint and coriander. Add the rice along with the soaking water. Add salt to taste.

4. When the liquid begins to boil, cover the pan with a lid and lower the heat. 5. Leave undisturbed till the liquid is evaporated and the rice is cooked. (You

will notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the bowl with a flat ladle or a spatula. There should be no liquid at the bottom of the pan)

6. Switch off the heat. After 10 minutes gently stir the rice without breaking the grains.

7. Serve hot with a kurma ,curry, and/or raitha.

Tomato Capsicum Pulao

Ingredients: 2 cup - basmati rice4 cup - water1 cup - green capsicum, cut into thin strips (discard seeds)� cup - tomato puree� cup - onion, chopped

5 tbsp - ghee or oil� tsp - sha jeera (black cumin)1 - star anise1 - bay leaf1 tbsp - garlic, minced1 tsp - chili powdersalt to tastecoriander leaves to garnish

Method1. Wash the rice and drain completely. Add 4 cups of water and leave to soak for

15 minutes. 2. Heat 2 Tbsp of ghee or oil in a small fry pan and lightly saut� the capsicums

and reserve. 3. Heat the remaining ghee or oil in a thick pan, preferably non stick. 4. Add sha jeera, bay leaf, garlic and onion. Fry till fragrant. Add chilli powder.

Add the rice with the soaking water. Add tomato puree and salt. 5. When the liquid begins to boil, cover the pan with a lid and lower the heat. 6. Leave undisturbed till the liquid is evaporated and the rice is cooked. (You

will notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula. There should be no liquid at the bottom of the pan)

7. Switch off the heat. After 10 minutes add the reserved capsicum, gently stir the rice without breaking the grains.

8. Garnish with coriander leaves and serve hot with a raitha.

Paneer Pudina Pulao

Ingredients: 200 g - paneer, cut into 1 cm cubes2 cup - basmati rice2 cup - water1 cup - mint leaves, packed1 cup - onion, thinly sliced2 tsp - fennel seeds (saunf)3 tbsp - ghee or oil4 - cloves2 to 3 pieces - cinnamon, 2 cm long4 - cardamomsalt to taste

Method1. Wash the rice, drain completely. Add 2 cups of water and leave aside to soak. 2. Meanwhile take 2 cups of water, add mint leaves and fennel seeds. Heat until

boiling. Lower the heat and simmer for 2-3 minutes. Strain and measure the liquid. Add enough water if needed to make it 2 cups.

3. Heat the ghee or oil in a thick pan, preferably non stick.

4. Add cloves, cinnamon and cardamom. Add onion and fry till golden brown. Add the rice with the soaking water. Add the mint liquid and salt. Add paneer.

5. When the liquid begins to boil, cover the pan with a lid and lower the heat. 6. Leave undisturbed till the liquid is evaporated and the rice is cooked. (You

will notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula. There should be no liquid at the bottom of the pan)

7. Switch off the heat. After 10 minutes, gently stir the rice without breaking the grains and serve hot with a kurma/ curry/ and/or raitha.

Spicy Paneer Masala

Ingredients: 1/2 cup - onion, chopped1 tbsp - garlic, chopped1 tbsp - ginger, chopped400 g - paneer1/2 cup - onion, sliced thinly1 tsp - cumin powder1-1/2 tsp - chili powder1 tsp - coriander powder1 tsp - garam masala1 cup - curds2 tsp - salt, or to taste3 - cardamom3 - cloves4 cm piece - cinnamon4 - green chilies, slitcoriander leaves to garnishoil to deep fry

Method1. Grind chopped onion, garlic and ginger together to a paste. 2. Cut Paneer into 2 cm cubes 3. Heat oil for frying. Fry sliced onions till golden brown. Drain on kitchen

paper. 4. Deep fry paneer cubes till brown and reserve. 5. Mix cumin, chili, coriander and garam masala powders with curd. Mix in the

salt. 6. In a thick bottomed pan, heat 4 Tbsp of oil in which paneer was fried. 7. Add cardamom, cloves and cinnamon. 8. Add green chilies and the ground paste and fry till fragrant. 9. Add the curd mixture. Cook stirring for 2-3 minutes. 10. Add paneer pieces and cook till the gravy is thick enough to coat the pieces.

11. Serve hot, garnished with fried onion slices and chopped coriander leaves, with Rotis or chapathi.

Paneer Mushroom Biriyani

Ingredients: For Rice Layer:2 cup - basmathi rice1/2 cup - onion, finely sliceda big pinch - saffron2 tsp - hot milk3 tbsp - ghee4 - cloves4 - cardamom2 pieces - cinnamon1 - bay leafsalt to taste

For Paneer Mushroom Layer:200 g - paneer200 g - mushroom1 cup - curd1/2 cup - sliced onion1/2 cup - coriander leaves1/2 cup - grated coconut1/2 cup - mint leaves2 tsp - poppy seed (khus khus)2 to 3 - green chili, minced1 tbsp - ginger garlic paste1 tsp - chili powder1/2 tsp - turmeric powder1 tsp - garam masala2 tbsp - gheesalt to tastefried onion slices to garnish

MethodFor Rice Layer:

1. Wash the rice, drain completely. 2. Add 4 cups of water and soak for 15-20 minutes. 3. Soak saffron in milk. 4. Heat ghee in anon stick kadai. 5. Add cloves, cardamom, cinnamon and bay leaf. 6. Add onion, fry till golden brown. 7. Add the rice, along with the water in which it was soaked. Add salt to taste. 8. Cover and cook on low flame till the rice is done and all the water is absorbed. 9. Leave without disturbing for 15 minutes. 10. Crush the saffron and add to rice.

11. Then fluff up the rice without breaking the grains.

For Paneer Mushroom Layer:

1. Cut paneer into rectangular slices. 2. Slice the mushrooms. 3. Grind coconut with poppy seeds to a smooth paste. 4. Beat the curds till smooth and mix with the coconut paste. 5. Heat the ghee in a kadai. Add onion and fry till light brown. 6. Add green chilies and ginger garlic paste. Fry till fragrant. 7. Add all the powders and fry for few seconds. 8. Add mushroom and salt. 9. Cook covered on low heat for 3-5 minutes. 10. Add paneer, , curd mixture, mint and coriander leaves. 11. Cook on high heat till the gravy is thick. 12. Grease a baking dish with little ghee. 13. Spread 1/2 the rice in it. Top with paneer mushroom mixture. 14. Cover with remaining rice. Sprinkle with fried onion slices. 15. Cover with aluminium foil and bake in hot oven (200 C) for 20-30 minutes. 16. Serve hot with potato wafers and raitha.

Paneer Potato Stew

Ingredients: 250 g - potato200 g - paneer1 - coconut� cup - onion, chopped5 to 6 - dry red chilies or to taste2� piece - cinnamon� tsp - pepper corns1 tbsp - coriander seeds1 tsp - mustard seedsfew curry leavessalt to taste2 tbsp - oil3 – cloves

Method1. Boil, peel and cut the potatoes into 1 cm dice. 2. Take 2 tbsp of these and mash and reserve. 3. Cut paneer into 1 cm cubs. 4. Extract one cup thick milk and 1 � cup thin milk from coconut.

5. Coconut milk powder as directed on the pack or ready to use coconut milk packet may be substituted.

6. Roast red chilies, cloves, cinnamon, pepper corns and coriander seeds in � tsp of oil. Cool and powder.

7. Heat 1 tbsp of oil in a pan and lightly fry the onions. 8. Add thin coconut milk, potato and paneer. 9. Add thin coconut milk and the prepared powder. 10. Add salt simmer for 2-33 minutes. 11. Add the mashed potato and mix well 12. Add the thick coconut milk. when the stew begins to boil, remove it from heat. 13. Seat the remaining oil and add mustard. 14. When it splutters add curry leaves. 15. Add this to the stew. 16. Serve with Pulao, chapathi or Aapam.

Brinjal, Shallot and Baby Potato Sabji

Ingredients: 500 g - small brinjals250 g - baby potatoes250 g - shallots (small onion)½ cup - grated coconut4 cm piece - cinnamon6 flakes - garlic4 to 5 - red chilies1 tsp - coriander seeds3 tbsp - coriander leaves, chopped5 tbsp - oil4 - clovessalt

Method1. Cut brinjals along the length into quarters. Sprinkle with some salt and

reserve. 2. Boil and peel the baby potatoes. Sprinkle with some salt and reserve. 3. Peel the shallots. 4. Heat one Tbsp of oil and roast all the ingredients from coconut to cinnamon.

Cool and grind to a paste. 5. Heat the remaining oil and fry shallots till they turn light brown. 6. Add the brinjals (do not drain) fry for 2 minutes. 7. Cover and leave on low heat till they are cooked. 8. Add the potatoes and the ground paste. Cook stirring for 2-3 minutes. 9. Add coriander leaves, mix well and remove from fire. 10. This sabji is almost dry, with the masala just coating the vegetables.

11. Serve hot with steamed rice and dal.

Bread Bonda

Ingredients: 8 - bread slices (2 days old)¼ cup - onion, minced¼ cup - curds4 to 6 - green chilies, minced1 tsp - ginger, minced2 tbsp - coriander leaves, chopped4 tbsp - grated carrotsalt to taste

For Coating Batter:1 ½ cup - besan½ tsp - chili powdersalt to taste

Method1. Break the bread into pieces and process briefly in mixer to make coarse

crumbs. 2. Mix the crumbs with all the ingredients from green chilies to salt. Mix well. 3. Sprinkle some water if needed to bind the mixture together. Shape into lime

size balls. 4. Mix besan with chili powder and salt. 5. Add enough water and mix to make a coating batter. 6. Dip the bread balls in the batter and deep fry in hot oil till golden brown. 7. Drain on kitchen paper and serve hot with coconut chutney or tomato sauce.

Hyderabadi Chicken Curry

Ingredients: 1 kg - chicken, cleaned and cut into joints1/2 cup - grated coconut1 1/2 cup - onion, finely chopped200 ml - thick coconut milk200 ml - tomato puree15 to 20 - dried red chilies1 tsp - cumin seeds1/2 tsp - fenugreek seeds2 tsp - coriander seeds6 cm piece - cinnamona small piece - nutmeg3 tbsp - cashew nuts, chopped4 tbsp - ghee /oil1 tbsp - ginger garlic paste2 tsp - sugar

2 tbsp - lime juice4 - cardamomsalt to taste6 - clovesMethod

1. Grind all the ingredients from coconut to cashew nuts together to a smooth paste.

2. Heat ghee or oil in a kadai. Add onion and fry till it turns golden brown. 3. Add ginger garlic paste and fry till fragrant. 4. Add the ground paste and fry till the oil separates at the sides. 5. Add coconut milk, tomato puree and 1 cup of water. 6. Add chicken, salt and sugar. 7. Cover and simmer till the chicken is cooked and the gravy is creamy. 8. Stir in the lime juice and serve hot with pulao or paratha

Cauliflower Pepper Kadi

Ingredients: 1 cup - cauliflower, cut into pieces1 cup - grated coconut6 flakes - garlic, crushed lightly2 cm lump - tamarind4 - red chilies1 tsp - black pepper1 tsp - cumin seeds2 tbsp – oil

Method1. Heat 2 tsp of oil and roast pepper, cumin and red chilies. 2. Grind these with coconut and tamarind to a smooth paste. 3. Heat the remaining oil in a kadai. 4. Add garlic and fry till dark brown. 5. Add cauliflower pieces, � cup water and salt. 6. Cover and simmer till the cauliflower is cooked. 7. Do not over cook, add the coconut paste and more water if needed to get gravy

of consistency of thin cream. 8. Simmer for 3 more minutes. 9. Serve hot with steamed rice.

Breakfast Scramble

Ingredients: 1/2 cup - chopped capsicums1/2 cup - chopped spring onion� cup - grated paneer� cup - milk1/4 cup - chopped mushrooms6 - eggs

salt and pepper to taste2 tbsp - oilMethod

1. Beat the eggs lightly and mix with milk. 2. Heat the oil in a nonstick fry pan. 3. Saut� all the vegetables. 4. Add the egg mixture, salt and pepper. 5. Cook stirring till the eggs are just set. 6. Serve hot with toast or rolls

Cauliflower and Capsicum Curry

Ingredients: 2 cup - cauliflower, cut into pieces2 cup - capsicum, diced (discard seeds)1 cup - thick coconut milk¾ cup - onion, minced4 tbsp - tomato puree3 tbsp - coriander leaves, chopped1 tsp - chili powder½ tsp - pepper powder (black)2 tsp - coriander powder½ tsp - turmeric powder1 tsp - cumin seeds2 pieces - cinnamonfew curry leaves2 tsp - garlic, minced2 tsp - ginger, minced salt to taste3 tbsp - oil2 – cloves

Method1. Mix chili, pepper, coriander and turmeric powders with ¼ cup of water to a

paste. 2. Heat the oil in a kadai. Add cumin seeds. 3. When they splutter, add cloves, cinnamon and curry leaves. 4. Add ginger and garlic, fry till fragrant. Add onion; fry till it turns light brown. 5. Add the masala paste and fry till the raw smell is lost. 6. Add cauliflower and capsicum. Add salt to taste and sprinkle with 2-3 tbsp of

water. 7. Cover and simmer till the vegetables are cooked. 8. Add tomato puree, simmer for 2 minutes. 9. Add coconut milk. Just as it begins to boil, remove the kadai from heat. 10. Garnish the curry with coriander leaves. 11. Serve hot with steamed rice or Chapathi.

Mixed Vegetable KootuIngredients: carrot - 150 gpotato - 150 gpeeled green peas - 100 gfrench beans - 150 gyellow pumpkin - 150 gflat beans - 150 ggreen chilies - 4 slittamarind juice - 1/3 cupturmeric powder - � tspcookedtoor dal - � cupjaggery powder - 1 tbspcurry leaves - fewsalt to taste

For Masala Powder:red chilies - 12chana dal - 1/3 cupcoriander seeds - 1/3 cupgrated coconut - 1 cuproast all these without oil and powder

For Seasoning:gingily (sesame) oil - 2 tbspmustard seeds - 1 tspfenugreek - � tspcurry leaves - few

Method1. Dice all the vegetables. Add about 1 � cups of water and simmer till they

are soft. 2. Add salt, tamarind juice and turmeric powders. Simmer for 5 minutes. 3. Mash the cooked dal and add to the vegetables with jaggery and curry leaves.

Simmer for 2 minutes. 4. Add the masala powder and simmer for 2 more minutes and remove from fire. 5. Heat gingili oil for seasoning in asmall fry pan. Add mustard seeds. 6. When they splutter add fenugreek seeds.After few seconds, add asafetida and

curry leaves. 7. Add this seasoning to kootu and mix well. Serve as part of lunch menu.

Peas and Paneer Cutlets

Ingredients: well cooked green peas - 1 cup, mashed lightlygrated paneer - � cupgreen chilies - 2, mincedginger - � tsp, mincedcoriander leaves - 1 tbsp, mincedmint leaves - 1 tbsp, minced

sugar - 1 tspchat masala - 1 tspmaida and bread crumbs to coat

Method1. Brush both sides (top and bottom) of sandwich maker compartments with oil

or butter. Switch on the sandwich maker. 2. Mix all the above ingredients together. Divide into 4 parts and shape into 1.5

cm thick discs. 3. Mix 3 to 4 tbsp of Maida with little water to make a paste. Coat the discs with

this paste and roll in bread crumbs. 4. Place two discs in two compartments of sandwich maker and toast till golden

brown. 5. Serve hot with mint chutney. Use all the mixture thus.

Makes:4

Chops Masala

Ingredients: mutton chops - 1 kgonions - 6, thinly slicesoil - 6 tbspghee - 3 tbspturmeric powder - � tspginger garlic paste - 2 tbspcurry leaves - fewtomatoes - � cup, finely choppedlime - 2salt to taste

For Masala paste: (Grind Together)black pepper corns - 3 tspcumin - 2 tspcoriander powder - 2 tspcloves - 6cinnamon - 8 cm piecechili powder - 2 tspgreen chilies - 10 or to tastegrated copra(dry coconut) - 3 tbspcorriander leaves - 1 cup

Method1. Wash the chops and squeeze out water.

2. Mix with a handful of sliced onions, turmeric and salt. Keep aside. 3. Prepare the masala paste. 4. Heat 3 Tbsp of oil in a pressure pan. 5. Add 1 Tbsp of ginger garlic paste and fry. 6. Add the masala paste and fry till brown. 7. Add chops and fry well. 8. Add enough water and pressure cook for 10 minutes. 9. Meanwhile in another pan heat remaining oil and ghee. 10. Add remaining onions and few curry leaves. 11. When onions turn brown, add remaining ginger garlic paste and fry. 12. Add tomatoes and fry till oil separates. 13. Add cooked chops, simmer for a few minutes till the gravy is thick and coats

the chops. 14. Remove from fire. 15. Add lime juice.

Serves: 6 to 8

Egg Curry

Ingredients: eggs - 6potatoes - 3, medium sizedried red chilies - 5coriander seeds - 2 tsppepper corns - ½ tspcumin seeds - 1 tspgrated coconut - 1 ½ cupoil - 2 tbspmustard - 1 tspcardamom - 3cinnamon - 3 piecesonion - ½ cup, chopped finelyginger - 1 tsp, choppedgarlic - 1 tsp, choppedgreen chilies - 2, choppedturmeric powder - ½ tspsalt to taste

Method1. Hard boil the eggs, peel and cut each into half. 2. Peel the potatoes and cut each into quarters. 3. Roast red chilies, coriander, pepper and cumin with ½ tsp of oil. Cool and

powder. 4. Add 1 ½ cup of hot water to coconut. 5. Let it steep for 15-20 minutes. 6. Then strain squeeze and extract the milk. 7. Heat remaining oil in a fry pan or kadai.

8. Add mustard, cardamom and cinnamon. 9. Add onion, ginger, garlic and green chili. 10. Fry till onion is light brown. 11. Add the prepared powder, potato, salt, turmeric and coconut milk. 12. Simmer till the potato is cooked. 13. Add the eggs and remove from fire. 14. Serve hot with steamed rice.

Serves: 4-6

Kerala Kadala Curry

Ingredients: brown chana (chick peas) - 1 cupcurry leaves - fewcoconut chips - 1/3 cupoil - 5 to 6 tbspcloves - 3cardamoms - 3cinnamon - 5 cmonion - 1 cup, finely choppedcurry leaves - fewgreen chilies - 2, slitv ginger - 2 tsp, cut into thin stripschili powder - 1 tsp, or to tastev coriander powder - 2 tspturmeric powder - ½ tspthick coconut milk - 1 cupsalt to taste

Method1. Cut coconut flesh into thin strips and cop them into tiny pieces. 2. Soak chana in water over night. 3. Drain, cover with enough water to come about 2 cm above the level of chana. 4. Add curry leaves and coconut chips. 5. Add 1 tsp salt and pressure cook for 15 minutes. 6. Heat oil in a kadai. Add cloves, cardamoms and cinnamon. 7. Add onion, curry leaves, ginger and green chilies. 8. Fry till onion is light brown. 9. Add chili, coriander and turmeric powders. 10. Fry very well till the oil separates along the sides. 11. Add cooked chana and salt if needed. 12. Simmer for 5 minutes. Add coconut milk. 13. When the curry begins to boil, remove from fire.

Serves: 4

Mushroom Varuval

Ingredients: small button mushrooms - 200 gmginger garlic paste - 2 tspkashmiri chili powder - 1 tspcoriander powder - 1 tspfennel seeds - 1 tspbesan (chick pea flour) as neededrice flour as neededoil to deep frysalt to taste

Method1. Sprinkle mushrooms with salt. 2. Add ginger garlic paste, chili and coriander powder. 3. Mix well. Keep aside for 10-15 minutes. 4. Sprinkle fennel seeds and equal quantities of besan and rice flour to make a

paste with the liquid given out by mushrooms so it coats the mushrooms. 5. Deep fry in hot oil and serve hot.

Kori Kachapu (Masala Chicken Roast)

Ingredients: chicken - 1 kgonion - 150 gm, slicedcoconut - �, gratedoil or ghee - 2 tbspsalt to taste

For Masala:dry red chilies - 8 to 10turmericpowder - 1 tsptamarind - 2 cm ballonion - � cup, choppedgarlic - 1 tsp, choppedcoriander seeds - 2 tspcumin seeds - 2 tspcloves - 2cinnamon - 2 cm piecemustard seeds - � tspblack pepper corns - � tsp

Method

1. Grind all the masala ingredients to a paste. 2. Heat remaining oil or ghee and fry sliced onions till brown. 3. Add the paste and fry well. 4. Add chicken and cook till all the liquid it gives out is dried. 5. Add salt and about 1 � cup water. 6. When the chicken is cooked, continue to boil on high heat till the masala coats

the chicken pieces. 7. Add coconut and cook for 5 more minutes. 8. Serve with rice or chapathi.

Urulai Cauliflower Milagu Kuzhumbu

Ingredients: baby potatoes - ¾ kgcauliflower - ½ kgonions - 1\2 kgcorriander leaves - 1\2 cuppepper powder (black) - 1 tbspcorriander powder - 1 tbspginger - 4 cmgarlic - 1\2 podgreen chillies - 2poppy seeds - 2 tsptomatoes - 4cloves - 3cardamoms - 3cinnamon - 3 piecesbay leaves - 2fennel - 1 tspchilli powder - 2 tspturmeric powder - 1 tspoil - 5 tbsp

Method1. Par boil potatoes, peel and deep fry till golden brown. 2. Deep fry cauliflower pieces. 3. Slice onions. Grind 1/2 the onions with all the ingredients from ginger to

poppy seeds. 4. Chop tomatoes. Heat oil in a kadai. 5. Add all the ingredients from cloves to fennel. Fry for 1 minute. 6. Add onion slices and fry till brown. 7. Add the ground paste and fry well. 8. Add all the powders, fry for 1 minute. 9. Add tomatoes, fry till oil separates at the sides of the kadai.

10. Add some water, potato and cauliflower, salt. 11. Simmer for five minutes. 12. Serve hot with steamed rice

Green Peas and Potato Khara Kuzhumbu

Ingredients: potatoes - 2, peeled and quarteredgreen peas - ½ cup, shelledtamarind - size of a big limemustard seeds - 1 tspblack gram (urad) dal - 2 tspfenugreek seeds - ½ tspshallots - ½ cup, peeledginger - 1 tsp, chopped and crushedgarlic - 1 tsp, chopped and crushedcurry powder - 2 to 3 tsptomato - 1, choppedoil - 3 tbspcurry leaves - fewsalt to taste

Method1. Soak tamarind in 1 cup of water and extract juice. 2. Heat oil in a kadai. Add mustard seeds, fenugreek and dal. 3. When the seeds crackle add shallots. 4. Fry till they turn brown. 5. Add ginger, garlic and curry leaves. Fry till fragrant. 6. Add curry powder and tomato. Cook for 1 minute. 7. Add potato, peas and 1 cup of water. 8. Cover and simmer till the vegetables are cooked. 9. Add tamarind juice and salt. 10. Add more water if needed. 11. Simmer for 5-8 minutes till the gravy thickens. 12. Serve hot with steamed rice, Dosa or Idly.

Serves: 4

Green Peas Rice

Ingredients: 6 cup - cooked rice

1 cup - cooked green peas� cup - grated coconut� cup - onion, sliced3 - dry red chillies2 tsp - coriander seeds2 tsp - cumin seeds1 tsp - fennel seeds (saunf)� tsp - black pepper corns3 tbsp - ghee or oil2 pieces - cinnamon1 tsp - garlic, minced1 tsp - ginger, minced2 tbsp - tomato pureesalt to taste

Method1. Roast all the ingredients from red chillies to pepper corns, in little oil. 2. Roast grated coconut till golden brown. 3. Grind all thee roasted ingredients to a stiff, slightly coarse paste. 4. Heat the ghee or oil in a non stick kadai or deep fry pan. 5. Add cinnamon. Fry for few seconds. 6. Add garlic and ginger. Fry till fragrant. 7. Add onion, fry till light brown. 8. Add the ground paste, fry till fragrant. 9. Add tomato puree, peas, rice and salt. 10. Mix well and keep covered on low heat for 5 minutes. 11. Serve hot with raitha and papad.

Note:Green peas are rich in dietary fibre, making them good for constipation.

Madras Mutton Curry

Ingredients: 1/2 kg - mutton2 cup - onion, sliced1/2 cup - grated coconut4 to 6 - dry red chilies4 to 6 - green chilies8 cloves - garlic5 tbsp - oil1 tbsp - coriander seeds1 tsp - black pepper corns1 tbsp - fennel seeds (saunf)

2 cm - ginger2 pieces - cinnamonsalt to taste

Method1. Wash mutton and squeeze out all the water. Cut into 3 cm cubes. 2. Heat 1 tsp of oil in small fry pan and roast coriander, pepper, fennel and red

chilies. 3. Transfer the roasted ingredients to a plate. 4. Roast the coconut in the same fry pan. 5. Grind all these together to a smooth paste. 6. Grind green chilies, garlic and ginger together. 7. Heat the remaining oil in a pressure cooker / pan. 8. Add cinnamon and onion. 9. Fry till onion is golden brown. 10. Add mutton and fry till it turns brown. 11. Add green chili masala and fry for 1 minute. 12. Add red chili masala and fry for 2 minutes. 13. Add tomato and cook till it becomes mushy. 14. Add salt and 1 1/2 cup of hot water. 15. Pressure cook for 15 minutes. 16. Serve with steamed rice.

Serves: 4

Potato Khara Curry

Ingredients: potatoes - ½ kgdry red chilies - 3 to 4coriander seeds - 2 tspbengal gram (chana) dal - 1 tbspoil - 3 tbspmustard seeds - 1 tspblack gram (urad) dal - 2 tspsalt to tasteMethod

1. Boil, peel and cut potatoes into 3 cm cubes. 2. Roast chilies, coriander and Bengal gram dal and powder coarsely. 3. Heat oil in a kadai. Add mustard. 4. When it begins to splutter, add black gram dal. 5. When the dal is brown, add potatoes, the powdered spices and salt. Mix well. 6. Cover and cook on low heat for 2 minutes. 7. Open the lid and cook stirring now and then for 5-8 minutes.

Coorg Pepper Roast Chicken

Ingredients: chicken - 1 kg (bone less)onion - 200 gm, slicedghee or oil - 4 tbspsalt and lime juice

For Masala:coriander seeds - 1 tbsppepper - 1 tbspcumin - 1 tspcloves - 1 tspcinnamon - 1 pieceginger - 1 tsp, mincedgarlic - 1 tsp minced

Method1. Grind all the ingredients for masala to a smooth paste. 2. Heat oil in a kadai; Fry sliced onion till golden brown. 3. Add masala, fry till fragrant. 4. Add chicken, fry till it turns brown. 5. Add salt and � cup water. 6. Cover and simmer till chicken is cooked. 7. Open the lid and cook on high flame, stirring till it is almost dry. 8. Add lime juice.

Serves: 6-8

Simple Carrot Sabji

Ingredients: carrot, peeled and diced - 500 gmcoriander leaves, chopped - 3 tbspoil - 2 tbspcumin seeds - 1 tspgarlic, minced - 3 tsponion, minced - � cupgreen chili, slit - 1turmeric powder - � tspchili powder - 1 tsplime juice - 2 tbspsugar - 1 tspsalt to taste

Method1. Heat oil in a Kadai. Add cumin. 2. When it sputters, add garlic.

3. When garlic turns brown, add onion and green chili. 4. Fry till onion is light brown. 5. Add turmeric powder, chili powder and carrot. 6. Add salt and � cup of water. 7. Cover and simmer till carrot is cooked and just a table spoon or two of the

liquid is remaining. 8. Add lime juice, sugar and coriander leaves. 9. Mix well and remove from fire. 10. Serve with chapathis.

Serves: 3-4

South Indian Roast Chicken

Ingredients: chicken - 1 (about 800 gm)rice flour - 1 tbsppepper - 1 tspfennel (saunf) - 2 tsppoppy seeds (khus khus) - 2 tspdry red chilies - 6 to 8cloves - 2cinnamon - 2 piecesginger - 2 cmgarlic - 4 flakesvinegar - 2 tbspoil - 3 tbspturmeric leaves, (each cut into three pieces) - 2salt to taste

Method1. Cut the chicken into joints. 2. Remove the skin and make deep cuts over the flesh. 3. Grind all the ingredients from pepper to garlic with vinegar to a smooth paste. 4. Add salt and oil. 5. Mix this paste with chicken pieces. 6. Mix in the turmeric leaves. Keep covered for 1-2 hours. 7. Pour the chicken with the marinade in a kadai or non stick fry pan. 8. Cover and simmer till the chicken is soft. 9. (The chicken will give out water and it will cook in itds own juices.) 10. Open the pan, increase the heat and cook stirring till the liquid is absorbed. 11. Continue to cook till the chicken is browned. 12. Sprinkle the rice flour and cook for 2-3 more minutes. 13. Serve hot. 14. (The rice flour will make the masala stick to the chicken and give a crisp

coating.)

Serves: 4

Paneer Pepper Fry

Ingredients: paneer - 200 gmonion - 1 cup, choppedtomato - 1 cup, choppedcoriander seeds - 1 tbsppepper - 1 tspfennel seeds (saunf) - 1 tbspgrated coconut - 1/3 cupred chillies - 5 to 6garlic - 6 flakesginger - 1 small pieceoil - 4 tbspcinnamon - 1 pieceoil to deep frysalt to taste

Method1. Cut paneer into 3 cm cubes and deep fry in hot oil till edges begin to brown. 2. Drain on kitchen paper. 3. Roast all the ingredients from coriander to ginger in a little oil and grind to a

paste. 4. Heat oil, add cinnamon onion. 5. When onions are brown add ground masala and tomatoes. 6. Fry till tomatoes are reduced to a pulp. 7. Add paneer and salt. 8. Cover and leave on a low flame for 5 minutes. 9. Serve hot with poori or chapathi.

Chicken Chilli Fry

Ingredients: oil - 1/3 cuponion - 1 ½ cup, thinly slicedginger - 3 cm, slicedgarlic - 8 flakes, slicedgreen chilies - 4, slitred chilies - 2, broken into pieceschicken joints - 750 gmtamarind paste - 2 tspsalt to taste

Method1. Heat the oil in a kadai . 2. Add onion, ginger and garlic and fry till light brown.

3. Add green and red chilies, chicken joint and salt. 4. Fry, stirring all the time till the chicken turns light brown. 5. Add tamarind paste, salt and ½ cup of water. 6. Cover and simmer till the chicken is cooked. 7. Open the lid and increase the heat till the gravy is thick enough to coat the

chicken pieces.

Spicy Chicken Joints

Ingredients: Chicken joints (legs and breast pieces) - 1 KgKashmiri chilli powder - 2 tsp( or to taste)Pepper corns - 1/2 tsp Ginger - 4 cmGarlic - 1 big ( whole) Cloves - 3Cinnamon - 2 pieces Black cardamoms - 2 Fennel - ½ tsp Turmeric powder - 1/2 tspLime juice - 3 tbsp Salt - To tasteOil - 4 tbsp

Method1. Clean the chicken joints and make deep cuts on them. Grind all the masala

ingredients together, mix with lime juice salt and oil. Apply on chicken and marinate for 3-4 hrs or overnight in the frig.

2. Roast on barbecue or grill till cooked ( about 20 minutes), brushing frequently with the marinade

Masala Mutton Chops

Ingredients: Mutton chops - 1 kgCurds - 250 mlOnions - 1 cup, choppedTomatoes - � cup, chopped Green chillies - 2 tsp, choppedCoriander leaves - 2 tbsp, choppedRed chillies - 3Coriander seeds - 2 tspCumin seeds - 1 tspPepper corns - 1/2 tspCardamoms - 3Cloves - 4Cinnamon - 2 piecesGhee or oil - 3 tbspSalt - to taste

Method1. Wash the chops and drain the water. Add curd and salt and marinate for 1 hr. 2. Add onion, tomato and green chillies. 3. Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and

cinnamon together and add to the chops. 4. Add ghee or oil and � cup of water .Pressure cook for 15 minutes. 5. Cool the cooker for 10 minutes and open the lid. 6. Place the cooker back on fire and cook stirring till all the liquid is absorbed

and ghee or oil floats on top. Serve with roti or parathas.

Sora Puttu

Ingredients: Sora (Shark) - � KgOnions - 1 � cup, choppedGreen chillies - 6, choppedGinger - 2 cm, choppedGarlic - 1 whole pod, choppedChilli powder - 3 tsp or to tasteTurmeric powder - � tspOil - 4-6 TbspSalt - to tasteCoriander leaves - 2-3 Tbsp

Method1. Steam cook the fish with � tsp salt and � tsp turmeric powder. 2. Cool , remove bones and skin and flake the fish. 3. Add chilli powder, turmeric and salt if necessary and mix well. 4. Heat oil, fry onions till light brown. add green chillies, ginger and garlic and

fry well. 5. Add the fish chopped coriander leaves. Fry for about 5 minutes. 6. Serve as an accompaniment to steamed rice.

South Indian Egg Curry

Ingredients: Hard boiled eggs - 8Oil - 3 TbspCoconut - �Chilli powder - 1 tspPepper powder (black) - � tspDhania powder - 2 tspTurmeric powder - � tspOil - 2 TbspGarlic - 1 tsp, mincedFinely chopped onions - 3/4 cup

Ginger - 1 tsp, mincedTomato - � cup, choppedSalt - to taste

For TemperingOil - 1 TbspCloves - 2Cinnamon - (2 cm) crushedFinely chopped onion - � cupCurry leaves - few

Method1. Grind coconut to a smooth paste. 2. Mix all the powders with a little water to make a paste. 3. Heat oil in a fry pan, Add garlic and fry till fragrant.. 4. Add onion and ginger and fry till onions are light brown. 5. Add masala powder paste and fry for 1 minute. 6. Add tomato and cook covered on a low flame till they are reduced to a pulp. 7. Add coconut paste and cook stirring for 2-3 minutes. 8. Add enough water to form a creamy gravy. Add salt and simmer for 3

minutes. 9. Peel the eggs, cut into halves and add to the gravy. Simmer for 1 minute and

remove from fire. 10. Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves. Add

onions and fry till dark brown and pour over the curry.

Chicken Chennai

Ingredients: Chicken - 1 kgOnions - 1/2 kgGinger - 4 cmGarlic - 1/2 podGreen chillies - 2Corriander leaves - 1/2 cupPoppy seeds - 2 tspTomatoes - 300 gmsCloves - 3Cardamoms - 3Cinnamon - 3 piecesBay leaves - 2Fennel - 1 tspPepper powder - 1 TbspChilli powder - 2 tsp Corriander powder - 1 Tbsp

Turmeric powder - 1 tspOil - 5 Tbsp

Method1. Clean and joint the chicken. Remove the skin. Slice onions. 2. Grind 1/2 the onions with all the ingredients from ginger to poppy seeds to a

smooth paste. 3. Chop tomatoes. Heat oil in a kadai on medium flame. 4. Add all the ingredients from cloves to fennel. Fry for 1 minute. Add onion

slices and fry till brown. 5. Add the ground paste and fry well. Add all the powders, fry for 1 minute. 6.7. Add tomatoes, fry till oil separates at the sides of the kadai. Add chicken

pieces and salt. 8. Add 2 cups of water.Cover and lower the flame. 9. Simmer till chicken is cooked. Serve hot with steamed rice.

Serves 4-6

Mushroom Pepper Fry

Ingredients: Button or Oyster mushrooms - 200 gmsCorriander seeds - 1 TbspPepper - 1 tspFennel - 1 TbspGrated coconut - 1/3 cupRed chillies - 5-6Garlic - 6 flakesGinger - small pieceOil - 4 TbspCinnamon - 2 pieces, 2 cm eachOnions - 1 cup, choppedTomatoes - 1 cup, choppedSalt to taste

Method1. Clean and cut mushhrooms into quarters. 2. Roast all the ingredients from corriander to ginger in a little oil and grind to a

smooth paste. 3. Heat oil, add cinnamon and onion. 4. When onions are brown and ground masala tomatoes, fry well. 5. Add mushrooms and salt. Cover and cook on a slow flame for about 10

miutes, till the mushrooms are tender.

6. Serve with rice or chapathis