1. Step 1

   Chop Onion and tomato separately.

2. Step 2

   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.

3. Step 3

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

4. Step 4

   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.

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

1. Step 1

   Cut bananas in to medium size pieces.

2. Step 2

   Blend all these in a juice blender until it is smooth. Serve cold immediately.

1. Step 1

   Cut butter into small pieces. Keep them and blueberries in freezer for more than 30 min. In a large bowl mix all the dry ingredients together. Stir the cream and egg together.

2. Step 2

   Mix the dry ingredients and liquid together by adding them slowly and knead them into a soft dough. Add blueberries too while kneading. This would be little wet.

3. Step 3

   Spread dry flour in the flat surface and knead the flour until they comes together.

4. Step 4

   Separate the dough into halves and pat one portion into a square. Cut them into half by making a triangle using the pastry cutter.

5. Step 5

   Preheat the oven to 375 and bake it for 20-25 until it becomes golden brown.

6. Step 6

   Allow it to cool down for 20 min.

1. Step 1

   Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the coriander leaves.

2. Step 2

   In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.

   Step 3

   Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end Take out from the Stove.

1. Step 1

   Clean the shrimp, remove tails, head and devein, wash throughly. Cut into very small pieces. Marinate Prawn with the items given in “To Marinate” Section for 1 hr. Finely chop ginger and garlic. Chop the Spring Onion.

2. Step 2

   In a pan heat Oil, when hot add Onion. Fry till onion turns brown. Add green chili and the Marinated Prawn and fry in high flame. Stir often to aviod burn. Fry till the water is evaporated and the shrimp is cooked. Add the Spring Onion at the end.

Directions:

1. Step 1

   Grind the “To Grind” Section in to fine paste.Cut the vegetables into the same size or the desired size. Chop the Onion finely. Split open the green chili. Beat the curd into a creamy paste. Chop the Coriander Leaves finely.

2. Step 2

   In a non-stick pan heat oil and ghee together. When hot, add bay leaf, curry leaves, black stone flower, cumin and fennel seeds. Immediately add the chopped onions, green chilies and saute the onion till it turns golden brown. Add the ginger garlic paste and fry this well till the raw smell leaves. Add the vegetables, coriander powder and 1 cup water and allow the vegetables to cook in medium flame for sometime.

3. Step 3

   Add Curd, ground paste , salt and allow it to boil for 3 min.Add the milk, coriander leaves and turn off the the stove.

1. Step 1

   In a small pan, add little oil, fry the Raw rice in “To Grind section ” for 1 minute. Fry the coconut separately for 2 minutes. Fry the remaining items in the “To Grind ” for 2 minutes. Allow it to cool down. Grind all these together to a fine powder. Pressure cook toor dhal with turmeric, oil, 3 cups of water for 2 whistles and mash it after it cools down. Soak tamarind in 1/2 cup of water and extract the juice. Chop Onion, Tomato. Split open green chili.

2. Step 2

   In a pan add oil and mustard. When the mustard starts spluttering add big onion, green chili, Curry Leaves, tomato and fry till the tomato is cooked. Add tamarind juice, salt , cooked toor dhal mix and allow it to boil for 3 – 5 minutes till the raw tamarind smell leaves. Stir often to avoid burning the bottom. Add Ground powder – 2 tsp, Sugar and mix well. Taste the dhal, if required add some more ground powder.