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.

Chop onion and split open red chilies. Peel potato skin and cut them into small pieces. Separate fenugreek leaves from the stem. Chop garlic into very small pieces.

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

Add turmeric, red chili powder and coriander powder and fry for few seconds in low flame. Add fenugreek leaves and fry for 5-10 min until the leaves shrink.

Add potatoes and salt. Cook it in very low flame for 15 min. No need to add water but if you are afraid you’ll burn the bottom then sprinkle some water.

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.

Chop Onion and tomato separately.

In a non-stick pan heat oil, add green chili and red chilies and saute it for 5-10 seconds. Immediately add chopped onion, fry till onion is translucent. Add the chopped tomato and fry till they are cooked well and becomes a thick gravy and add the salt. Allow this to cool down completely.

Grind the above with coconut, asefoetida with no water and make it thick.

In a tempering pan heat oil, add mustard and urad dhal when mustard splutters add the red chili and curry leaves. Add this seasoning to the ground paste.

Clean cauliflower and break in to medium size pieces to grate. Now grate them and keep it aside. Slit open green chili and chop onions.

In a non-stick pan heat oil – 1 tsp, add green chilis and chopped onion – 1 no, fry till onion is translucent. Add the eggs next. After 1-2 min start mixing them with spatula and fry them very well i.e., make them like scrambled eggs. Don’t forget to add salt.

In another non-stick pan heat oil – 1 tsp, add mustard, split urad dhal, curry leaves and the rest of the chopped onion – 1 no. Fry till onion is translucent. Add the grated cauliflower, chili powder and turmeric powder. Fry in medium flame until it is cooked and the water completely drained.  Add the fried eggs and if required add salt.

Cook the egg, boiling in water for 10 -15 min and remove the shell. With the knife just make slits in the egg. Do not split open in to pieces, use as a whole egg. Chop Onion,tomato and garlic.

In a pan heat Oil. When hot add curry leaves, garlic and onion. Fry till the onion is translucent. Add chopped tomatoes and fry till they are cooked.  Add coriander powder, turmeric powder, red chili and salt. Fry for 2 min. Add water and allow it to boil.

Add the egg and let the gravy become dry and well coated on egg say around 5-10 min in medium flame. Add the coriander leaves at the end.

Chop the Onion and ginger into thin slices. Split open the green chilies. Soak tamarind in 1 cup of warm water and squeeze the juice. Using the ingredients from “To make a thick paste” make a thick paste. Clean the fish and marinate it with the part of the thick paste made above.

Heat coconut oil in the non-stick pan. When hot, add curry leaves, onion, green chili and ginger. Let it fry till the onion turns golden brown. Add the remaining thick paste and fry for 2 min. Keep stirring to avoid burning.

Add the marinated fish with the tamarind juice. Mix gently and allow it to cook till the raw smell of tamarind paste leaves for about 5 min.

Add the coconut milk and allow it to boil for 5 more mins. Let it sit for 30 mins for the fish to absorb the sauce.