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.

Cut chicken into bite size pieces. Chop Onion. Separate Mint leaves and chop Coriander Leaves. Grind the items in “To Grind” section to smooth paste.

In a pan heat oil, add bay leaves, cinnamon, cloves, cardamom. Immediately add chopped onions. Fry till onion is translucent. Add Ginger Garlic paste and fry till raw smell leaves at least for 5 min in medium flame. Stir often to avoid burning the bottom.

Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and water -1 cup.Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and 1 cup of water.

Cook until the chicken is cooked. Add coconut milk and boil it for 5-10 more minutes.

Add little oil in a pan and dry roast the items given in the section “To dry roast and grind” in the given order, add coconut and cashew at the end and fry till they turn golden brown. Grind them into fine paste. Cut the Mutton into small pieces and marinate with Turmeric and Salt. Chop onion, tomato and coriander leaves. Grind ginger garlic into fine paste. Extract the coconut milk from coconut or use ready made coconut milk.

In a pressure cooker heat Oil. When hot add cinnamon, cloves, cardamom, star anise and onion in the order. Fry till the onion is translucent. Add ginger garlic paste and fry till the raw smell is gone. Add chopped tomatoes and fry till they are cooked. Add the ground paste and fry till oil seperates. Add the marinated mutton and water. Check for salt and close the lid. Allow the mutton to cook for 5 whistles.

Add the coconut milk and allow it to boil for 10-15 min in medium flame. Add the coriander leaves at the end.

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.

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.

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.

Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry roast the items given in ” Curry Powder” and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp and mix it to a fine paste.

In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil separates. Add chicken and mix well to coat the chicken with the masala.

Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed potatoes and cook for another 10 min.

Cut the chicken into small 1 inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.

In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.

In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.

Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.

Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.

Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.

If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.

Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.

Cook rice and allow it to cool down to get it separated.  Grid the ingredients given in “For Curry Paste” section to a fine paste. Chop the pineapple, mushroom, broccoli and chicken into very small pieces. Slice green chilies lengthwise in to a very thin slices.

In a non-stick pan, add oil 1 tsp and add the cut chicken, salt -1/4 tsp and cook in medium high for 2-3 min until it’s cooked well.Stir often.

In the same pan add the coconut milk and allow it to cook in medium heat till the oil floats on the surface. Add the curry paste and cook till the raw smell leaves and get a nice fragrance.

Add the Mushroom and fry for 30 sec. Add the chicken, pineapple and broccoli and mix them well. Add the rice, soy sauce and sugar.  Taste for salt and add it if necessary.

Garnish with the coriander leaves, spring onion and sliced green chilies.