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.

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.

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.

Soak dhals in water for 30 min. Pressure cook them by adding 3 cups of water and salt for 3 whistles. After the pressure is released mash them gently. Chop the onion given in both the sections. Split open green chili. Chop the coriander leaves. Chop the ginger and garlic into a fine pieces.

In pan heat ghee given in the 1st section. When hot, add 1st section of chopped onion, turmeric, hing and fry till onion turns brown. Add the coriander powder, Cumin powder and garam masala. Fry for 30 sec – 1 min in medium flame. Add the mashed dhal, If the dhal is too thick add little hot water. Allow it to mix up well on stove for 2-3 min.Check for the salt, if required add them.

In the meanwhile, in another nonstick pan, heat ghee given in the 2nd section. When hot, Add the mustard and the cumin seeds. When they splutters, add asefoetida. Add the chopped ginger and garlic and fry for 1 min in medium flame. Add the curry leaves, green chili, red chili and fry for 30 sec.

Add the seasoning to the cooked dhal. Garnish with Coriander Leaves.

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.

Soak the channa dhal for 2 or more hrs. Pressure cook it and completely drain the water using food strainer. When it’s warm, grind it to a coarse paste by adding the jaggery with no water.

In a non-stick pan, add the channa dhal paste along with the cardamom powder. Mix well until it become semi solid. Don’t stop stirring in the middle. Allow it to cool down. Seperate it into small lemon sized balls.

In a vessel add the all pourpose flour, wheat flour and salt. Add water little by little and knead well to a soft dough. Mix oil at the end and knead well once again. Keep this regrigirated for 1 hr or more hrs.

Take a small lemon sized all purpose flour and make a round shape. Flaten it using ur hands, apply oil if it sticks. Place a channa dhal filling inside this and cover it completely with the dough. Place it on the rolling surface / plastic sheets greased with oil, using ur hands spread the flour into a flat bread with the stuffing inside. Care should be taken while rolling as the dough might spill out. Roll it to a little thin bread.

Heat the griddle with medium heat, place the rolled flour. Apply ghee and fry both the sides till the golden brown spots are seen.

Roast vermicelli in a pan by adding little ghee until golden brown spots are visible. Boil 2 cups of water in a vessel add the vermicelli, salt and allow it to boil for 3-4 min in medium flame. Drain the water from the vermicelli using food strainer. Mix 2 cups cold water and drain them too. Chop green chili and coriander leaves.

In a non-stick pan, add ghee and fry Cashew nuts and raisins till golden brow. Keep it aside.

In the same pan add oil, when hot. Add mustard seeds, when it splutters add curry leaves, red chili. Take it out from stove.

Add green chili, coriander leaves, curd and mix the cooked vermicelli. Add salt if required. Add cashews and raisins. Mix well.

In a wide open bowl take the wheat flour and salt. Add water little by little and knead it to a soft dough. It would be little sticky, add the extra flour and knead well to a non- sticky flour. Pat the dough with your hands or with the vessel to mix well. Apply the oil on top and knead once more. Refrigerate it for 30 min.

Take a small lemon sized flour and make a round shape. Flatten it using ur hands, dust the ball with some extra flour. Place it on the rolling surface, using the chapathi roller spread the flour into a flat thin paper like bread. When rolling, the chapathi should not stick to the rolling floor to get evenly rolled chapathi. So dust with extra flour accordingly.

Heat the griddle with medium high heat, place the rolled chapathi. When it small bubbles pop up on top, turn it to the other side. After 20-40 sec, turn back once again. Now the chapathi starts puffing else give it a gentle press with the kitchen towels. Don’t let it for too long on the pan as it tends to become crispy. Add ghee / butter on top of it to keep it soft for longer.