Boil egg in hot water for 30 min in Medium Flame. Allow it to cool down. Slit the Egg into two piece and keep it ready. Chop Onion, tomato and Garlic and keep it ready.

In a pan add Oil, Fennel Seed, add Curry Leaves and Fry for 10 sec. Add the chopped Onion and fry till translucent. Add Garlic and fry for 1 min. Add chopped tomatoes and fry till mushy. Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min. Add egg at the end and leave for 3 min. Add coriander leaves and switch off.

Chop Onion, tomato and keep it ready. Grind the Paste 1 to coarse and Paste 2 to a very soft pastes.

In a pan add Oil, Mustard. When mustard splutters add the curry leaves and chopped onion. Fry for 1 min. Add the Paste 1 and fry till the raw smell leaves. Approximately around 4-5 min in the medium flame. Add the chopped tomato and fry for 2 min. Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec. Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling. Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs. After all eggs are cooked add coriander leaves and switch off the flame.

Cook Rice with 2 cups of water by adding salt and allow it to cool down. Grind the items in “To Grind Section “. Slice egg plant into length wise. Chop Onions into medium pieces.

In a pan, add oil, mustard and wait till it crackles. Add egg plant, turmeric and fry it for 5 min. Add the ground paste and fry till the raw smell leaves. Mix with Rice gently.

Cut the Chicken into small pieces. Slit open green chili. Chop onion, tomato.

In a NonStick pan add oil, Bay leaves, Cumin seeds. Fennel Seeds, Green Chili and Curry Leaves. Add chopped Onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves. Add chopped tomatoes and fry till mushy.

Add Chicken, turmeric powder, Red chilli powder, Coriander Powder, Garam Masala , Pepper powder and Salt. Add 1/2 cup of water and cook it covered until the Chicken is done in medium flame. Fry till oil separates from the Chicken. Garnish with Coriander Leaves.

Chop Mushroom in Length wise and wash them well. Chop the onions, coariander leaves. Split open green chili.

In a Nonstick pan add oil, fennel seeeds, Green Chili, Curry Leaves and fry for 30 sec. Add Onion and fry till translucent. Add garlic paste and fry till the raw smell leaves. Add tomato and fry till mushy.

Add Mushroom, Coriander Powder, Turmeric Powder, Cumin Powder and Pepper Powder and mix well. Add salt and fry till the mushroom is cooked in medium flame. No need to add water. Add coriander leaves at the end.

Cut brinjal in length wise. Soak tamarind in 2 cups of water and squeeze it juice. Grind the items given in ” To Grind ” Section. Chop onions, tomato and garlic.

In a pan add sesame oil and the seasoning items. Fry for 30 sec. Add chopped onion and garlic. Fry this till onion is translucent. Add tomato, brinjal, salt and cook till the tomatoes are almost cooked. Add coriander powder, turmeric and Chili powder and cook for 5 min.

Add tamarind water and cook till the raw smell leaves. Add the ground mixture and boil for 5 minutes.

Cook Moong dhal with 2 cups of water in a vessel and keep it aside. Chop Snake Gourd in to semi circle pieces. Add 1/2 cup water and required salt, pressure cook in a Cooker for 1 whistle. Fry Urad dhal, Cumin in “To Grind” Section for 2 minutes and add the rest of the items in “To Grind” Section and fry for a minute . Grind this into fine paste. After the Snake Gourd is cooked, add cooked Moong dhal and the ground paste.

In a pan, add ghee, Mustard, Urad dhal and curry leaves and add the Snake Gourd mix. Allow it to boil for 2 minutes. Add milk and cook for 1 minute.

Soak Green Chili, Coriander Seeds, Toor Dhal, Rice, Cumin, Ginger in water for about 30 min and grind with Coriander Leaves,Coconut into a fine paste. Add the ground paste into Curd with Turmeric, Salt and mix well.Add required amount of water to make it little watery. Chop the vegetable and coriander leaves.

In a pan add oil, mustard, Fenugreek Seeds and when the mustard splutters add split red chili and curry leaves. Add the cut vegetable and cook well. Or vegetable can be cooked separately and added. After the vegetable is cooked add the curd mix and wait till it boils around 3-4 minutes and take out from fire. Do not allow it to boil more minutes as it would curdle.

Soak Val beans for abt 8 hrs and pressure cook for 2 whistles with water 2 cups and salt. Soak Tamarind in 2 cups of water and extract juice. chop onions and garlic. Grind the items given in to Grind Section.

In a pan heat oil. When hot add mustard, fenugreek, cumin. When the mustard crackles add chopped onion and garlic and fry till onion turns brown. Add the ground paste and cook till the raw smell leaves. Add Red Chili powder, Coriander powder, Cumin powder, Turmeric and fry for 2 minutes. Add the tamarind juice and cooked Val beans and allow it to boil till the raw smell from tamarind juice leaves and oil separates.

Chop onions, green Chili and tomatoes.

In a pan heat oil, when hot add onion and fry till golden brown. Add green chili, coconut, tomatoes and fry till tomatoes are cooked. Add roasted channa dhal and Coriander leaves and fry for 30 sec.

When it cools down add salt and grind it to a fine paste.

In another pan heat oil, when hot add cinnamon Stick, Curry Leaves and fry for 30 sec, add the ground mix. Allow this to boil for 5 min.