Ingredients:

1 cup whole green moong dal
2 tbsp. rice flour
1″ fresh ginger (peeled)
2-3 green chillies
1- 1 1/2 cup water to grind
salt for taste

For Garnish:
1 medium onion (finely chopped)
1″ ginger (finely chopped)
2-3 green chilies (finely chopped)
2 tbsp. cumin seeds
2-3 tbsp. oil

Procedure:

Soak moong dal overnight (atleast 8-10 hrs). Wash and grind dal along with ginger and green chillies into smooth batter.( not too thick/thin. Shift the batter into bowl and add rice flour and salt. Keep the frying pan or non stick pan on medium heat and grease it with little oil. Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu. Sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu. Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil over the edges. Cook it for a minute , keeping a watch that it does not get charred. Remove from the pan, and your Pesarattu is ready for eating. Sprinkle a little water on the pan and use the same procedure for making your next Pesarattu. Serve it hot with upma and ginger chutney. Do not ferment the batter. If your not making dosas immediately refrigerate the batter.

Ingredients:

500 grams boneless chicken pieces
2 tbsp. oil
1 tsp. ground cumin
1 1/2 tsp. salt
1-2 chopped green chillies (jalapeno)
1 chopped onion
1 tsp. ginger-garlic paste
2 tsp. vinegar
1 cup curd
1 tsp. lemon juice

Procedure:

Put everything but chicken and batter in blender and blend till fine. Marinate the chicken pieces with the resulting mixture. Keep in the fridge for 40 minutes. Put chicken in batter. Deep fry it until its color changes to golden brown condiments. Serve the chicken pakora with coriander or mint chutney or tomato ketchup.

Ingredients:

2 cups cooked and shredded chicken
salt
2 small sized cucumber (kheera)
1 tbsp. soya sauce
3 tbsp. sesame seeds
3 red chili (lal mirchi)
1 tbsp. vinegar (sirka)
1 tsp. crushed black pepper (kali mirch)
1 tsp. powdered sugar
1 tbsp. chopped spring onions
1 tsp. chopped ginger (adrak)

Procedure:

Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half. Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside. Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside. Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions. Mix thoroughly. Arrange the chicken pieces in a bowl. surround with the cucumber pieces. Pour the bon bon sauce on top of the chicken.

Ingredients:

2 promfrets (Butter Fish)
1 onion, chopped finely
6 garlic flakes
4 green chillies
1 bunch coriander leaves
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 tsp. red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp. oil
Salt as per taste
1 tbsp. gram dal

Procedure:

Clean and wash the fish. Cut into medium size pieces. Apply salt and turmeric powder to the fish pieces. Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces. Keep aside for 1/2 hour. Roast the groundnuts and remove the covering. Make fine paste of roundnuts, gram dal, coriander seeds, cumin seeds, and coconut. Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves. Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes.Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes. Add fish pieces. Add salt as per taste. Cook till fish is done. Garnish with coriander leaves. Serve hot.

Ingredients:

1 pound boneless chicken
2 sliced onions
3 limes
5 whole. green chillis
3 tbsp. onion paste
½ tsp. ginger paste
½ tsp. garlic paste
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tbsp. curds
salt to taste
¼ tbsp. cinnamon powder
¼ tsp. cloves powder
2 tbsp. oil

Procedure:

Clean the chicken pieces. Mix onion paste, ginger, garlic, turmeric, red chilli powder, coriander, cumin, curds, salt, cinnamon and clove powder in a small bowl. Add 1 tbsp oil to it and mix it well. In a big bowl put all the chicken pieces. Add all the spices from the small bowl onto the chicken. Mix well so that the chicken pieces are covered with the spices. Keep it aside for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, place the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

Ingredients:

1/2 cup basmati rice
1 tsp. saffron
1/4 cup tbsp. milk
4 tbsp. butter or margarine
1 onion, thinly sliced
1/3 tbsp. sultanas/golden raisins
1/3 tbsp. flaked/sliced almonds
1 tsp. ground coriander
1 tsp. ground ginger
1/ 1/4 tsp. ground cinnamon
4 chicken portions/pieces, skinned and boned
1 bay leaf
2 cloves
1 cardamom, crushed
1 1/2 cups hot chicken stock
1/2 cup frozen peas
1/4 tsp. rose water (optional)
Salt and pepper

Procedure:

Combine saffron and milk in a small bowl and heat for 30 seconds on high. Leave to infuse. Wash the rice until the water runs clear and leave to drain. Heat a browning dish according to the manufacturer’s directions. When hot, melt the butter and brown the onions for I minute on high. Add the sultanas/golden raisins and almonds and brown 2 minutes on high. Add the coriander, ginger and cinnamon and cook for 1 minute on high. Combine rice with the onions, sultanas/golden raisins and spices in a large casserole dish. Add chicken, cut into small pieces, bay leaf, cloves and cardamom pod. Pour over the chicken stock, cover and cook for 10 minutes on HIGH. Cook an additional 11 minutes on medium high or 20 minutes on medium. Add the peas to the casserole dish and mix the saffron milk with the rose water, if using. Drizzle over the top of the rice and cook a further 4-5 minutes on high. Leave to stand for 5 minutes before serving. Garnish with coriander leaves, if desired.

Ingredients:

½ cup toovar dal
4 tomatoes
ginger, finely chopped
6 green chillies, chopped
a small pinch hing
½ tsp cumin powder
¼ tsp cumin seeds
½ tsp pepper powder
¼ tsp haldi
¼ tsp mustard
2 red chillies
1 lemon
½ tsp ghee
A few curry leaves
A small bunch cilantro finely chopped
1 tsp salt to taste

Procedure:

Cook toovar dal with haldi along with 2 cups of water. Put chopped tomatoes, green chillies, ginger, hing, and salt. Allow it to cook for 5 to10 minutes. Heat some ghee and put the mustard in it. When they crackle, put cumin seeds, red chillies, and curry leaves, and add cumin powder, and pepper powder before mixing this to the boiling rasam. Garnish with chopped cilantro and squeeze lemon juice.

Ingredients:

2 crabs
60 ml. oil
Kashmiri red chillies (soaked)
1 tbsp. ginger
1 tbsp. garlic
1 tsp .poppy seeds (roasted and soaked)
1 tsp. coriander
1 tsp. jeera
1 onions
400 ml. coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Procedure:

Put the crab into the boiling stock & boil for 10 mins. Cod & discard toes and stomach sac bellow the shell near the mouth. Cut the crab into 4 pieces. Make paste of ingredients. Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss. Add tamarind water and reduce on slow fire. Add coconut milk, bring to boil. Serve hot.

Ingredients:

1-1.5 lb chicken
2 big Onions
2 big Tomatoes
2 to 3 tsp Ginger garlic paste
1/2 tsp Turmeric powder
2 to 2 1/2 tsp Chilli powder
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
1 tsp Garam masala
Salt to taste
1 tsp Oil
Coriander leaves and Curry leaves

Procedure:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces with some water so that the chicken pieces are covered with water. Cover the pan with a lid and allow to cook for 1/2-1 hr. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a gravy and watery - soup like). Add the curry leaves and coriander leaves for garnish. Goes well with rice.

Ingredients:

2 lbs. chicken

For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1″ piece ginger
2-3 cloves
1″ cinammon
2-3 cardammoms
Paste of 2 tbsp cashew nuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped

Procedure:

Heat oil and fry the onions till well browned.Add the masala and fry till the oil begins to separate. Now add the chicken pieces and salt and simmer till chicken is cooked. When chicken is tender, add the cashewnut paste and bring to a boil. Garnish with chopped Cilantro.