PREP WORK:
Clean chicken and cut into bite size pieces. Chop onion, tomato and split open green chili. Heat a small pan and dry fry the items given in “To fry and grind” section and grind it to a powder.

COOKING:
In a pan heat the oil. Add the onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves. Add tomato, green chili and fry till it’s cooked and it becomes gravy.

Add the Chicken,Turmeric and Salt. Add the ground powder about 1 tsp and cook this for 10-15 min or until the Chicken is cooked in medium flame. Stir often, dont need to add water.

FINAL TOUCH:
After the Chicken is cooked, add curry leaves and remaining ground powder. Mix well, if required add some salt according to your taste. When taking out of stove add chopped coriander leaves.

Chop onion given in both the sections. Clean chicken and cut into bite size pieces. Chop tomato and split open green chili.

In a pan heat 1tsp oil. Add the onion, garlic and fry till translucent. Add cinnamon, cloves, fennel seeds and poppy seed. Add homemade chicken masala and fry for 2-3 min in low flame. Add the coconut at the end and allow it to cool down. Grind this to a fine paste and keep it ready.

In a heavy bottom pan or pressure cooker heat the remaining oil, add mustard, when it splutters add split green chili, curry leaves and onion. Fry till it becomes transparent. Add tomato and turmeric. Fry this till tomato becomes soft. Add Chicken, salt and fry for 5-10 min until you smell the turmeric cooking in oil. At this stage chicken would turn pale.

Add the ground paste and water – 3 cups. Taste it and add chicken masala and salt according to your taste. Mix well and cook it in medium for 20-30 min or until the chicken is cooked. If cooked in pressure cooker, allow it for 3-4 whistles.

Chop onion given in the section “To Fry the Chicken”. Split open green chili.

In a pan heat 1 tsp oil. Add mustard when it splutters add green chili, red chili curry leaves and onion. Fry till onion turns transparent. Try to filter only the cooked chicken in a spatula and keep it in a separate bowl.

Add chicken masala, pepper powder and salt. Fry this for 5-10 min in slow flame.

Wash dhal and pressure cook with the items given in “To Pressure Cook” section for 3-4 whistles. Chop onion and split open green chilies.

In a pan heat oil, add cumin seeds when splutters add the curry leaves, green chili, red chili and onion, fry till translucent.

When pressure is released, mash the cooked dhal. Add the above tempering along with salt. If you want to dilute add some water otherwise it would be good as is.

Grind the items given in the “To Grind” section to a smooth paste. Chop onion, split open green chili. Chop coriander leaves.

In a pan heat oil, add mustard when mustard splutters add the cinnamon, cloves, curry leaves and green chili. Add the onion and fry till translucent.

Add the tomatoes, turmeric and cook until it’s soft. Add the ground paste and boil for 10 min in medium flame. Add the salt, coriander leaves at the end.

Clean brinjal and cut them into bite size pieces.

In a pan heat oil, add mustard, split urad dhal and channa dhal. When mustard splutters add the red chili, curry leaves. Add asafoetida and fry for 2-3 seconds.

Add the brinjal, sambar powder, red chili powder, coriander powder, turmeric and salt. Fry this in slow flame for 20-30 min until it’s done, no need to add or sprinkle water. Stir it often so that the masala gets mixed evenly.

Separate Fenugreek leaves from Steam, wash and keep it ready (do not chop the leaves, it’ll add more bitterness). Chop onion and split the red chilies.

In a pan heat oil, add mustard, when mustard splutters add the red chili and curry leaves. Add the onion and fry till translucent. Add the fenugreek leaves, salt and sprinkle some water.

Fry till the fenugreek leaves are cooked well till they become dry in slow flame about 10-15 min. Add the grated coconut and fry for 2-3 min.

Wash the minced meat thoroughly and drain water in colander. Chop Onion, tomato, Coriander leaves. Grind ginger garlic to fine paste. Split open green chili.

In a pan heat Oil. When hot add curry leaves, green chili and onion. Fry till the onion is translucent. Add ginger garlic paste and fry till the raw smell leaves. Add the tomato and let it cook till it is mushy.

Add the Curry Masala and fry for few seconds, make sure not to burn the masala. Add the washed meat and salt and mix well. Add water and close the lid. Cook till mutton is cooked in medium flame. Stir often to avoid burning the bottom.

If you wanted it to be gravy remove from stove once the meat is cooked else fry in medium high till the meat becomes dry. Add the Coriander leaves at the end.

Cut Ladies Finger into 1 inch round pieces and dry it on the cutting board for 1 hr. Soak tamarind in water for 30 min and extract the juice along with tomato to 1 1/2 cups. Chop the Onion.

In a pan add Oil, mustard and wait till the mustard splutter, add red chili, curry leaves, hing and chopped onion. Fry till the onion is translucent. Add the Ladies finger and fry till they are slight golden brown.

Add the tamarind/ tomato juice, water and add salt. Add the Sambar powder and allow it to boil till the raw smell leaves and the gravy slightly thickens approximately 10-15 min in medium flame.

Soak rice in water for 10 min and pressure cook with the milk and water for 3 whistles. Fry cashews and raisins in ghee and keep it aside.

After the pressure is released mash the rice with the spatula and transfer it to a non-stick pan. Add the rock sugar, ghee and cardamom and mix well till the sugar is dissolved and combined well with the rice. After the sugar is dissolved, mix well for some more minutes till the rice would doesnt stick to the pan and rolled up easily. Add the cashews and raisins.

Mix all the dry ingredients well. Chop the curry leaves and split the red chili. Cut the cashews into small pieces. Chop the onion, ginger, green chili and coriander leaves to very fine pieces.

Use the items given in “To Season Rava dosa Mix “. In a pan heat oil, when hot add mustard, cumin. When mustard splutters, add the red chili, pepper, curry leaves and cashews. Fry for 20-30 and add this to the dry ingredients mix and mix well.

Mix the chopped onion, green chili, ginger and coriander leaves with the above mix. Add salt, curd and enough water ( around 3-4 cups). Mix them well and make a lump free watery mix.

Heat the stove top griddle in medium flame, when hot, spill the mix all over, note the word, just spill them all over the griddle in any shape, make sure you don’t spread them out like you make ordinary Dosa. Spray some oil on top and allow it to cook for at least 5 min – 10 min or till they turn golden brown on the first side in medium flame and turn the other side. They would be very soft and break apart if turned before it’s done crisp on the first side. So care should be taken to cook properly till they turn golden brown on the first side before turning over.