Ingredients:

• Chicken legs 6
• Cinnamon 1 inch
• Cloves 3
• Cardamoms 2
• Fennel 1 tsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Onion 1
• Tomato 1
• Garlic 10 cloves
• Ginger 1 inch piece
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Cilantro finely chopped
• Corn powder 2 tsp
• Salt

Procedure:

1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
2. Grind the onions, tomato, garlic, and ginger into fine paste
3. Mix the paste and powder with the chicken paste
4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
5. Add half a cup water to the marinated chicken and pressure cook for five minutes
6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens and starts to stick to the chicken pieces
7. Add the cilantro and remove from fire
8. Sprinkle the corn powder on the chicken pieces and fry in oil for a minute

Ingredients:

• Sura (shark) 500grams (1 lb)
• Turmeric power 1 tsp
• Red chilly powder 1 tsp
• Coriander powder 1 tsp
• Onion 250 grams finely chopped
• Garlic 4 cloves chopped
• Green chili 2 finely chopped
• Curry leaves
• Coconut 50 grams grated

Procedure:

1. Clean the shark pieces in water in a vessel and cook in boiling water for 2 to 4 minutes till it is cooked
2. Remove the shark pieces, remove the skin and bones and shred with hand
3. Add turmeric powder, red chilli powder, coriander powder, salt, and mix uniformly
4. Heat 6 tsp oil in a pan and fry garlic, onion, green chilies, curry leaves, with a little salt and saute till onion turns golden brown
5. Add shredded shark, grated coconut scrapings and cook in slow fire with constant stirring for 5 minutes

Ingredients:

• Poppy seeds 1 tsp
• Cashews 6
• Cinnamon 1″
• Cloves 2
• Cardamoms 2
• Pepper 1/2 tsp
• Cumin 1/2 tsp
• Fennel 1/2 tsp
• Cilantro 1 cup – ground into coarse paste
• Mint Leaves 1 cup – ground into coarse paste
• Green chilies 4
• Chicken 500 grams (1 lbs)
• Yogurt 1tbsp
• Ginger & Garlic paste 1 tbsp

Procedure:

1. Soak in water for 15 min the poppy seeds, cashew nuts, cinnamon, cloves, cardamom, pepper, cumin, fennel
2. Drain water and make a thick paste of the above with cilantro, mint, green chilies
3. Marinate the chicken pieces with lemon juice and salt for 10 min. Add yogurt, ginger-garlic paste, and the mint paste and marinate for 2 hours
4. Grill the chicken pieces in oven or on a grill or roast with butter and oil in a kadai and then grill over direct flame

Ingredients:

• Mutton 500 grams (1 lb) boneless minced
• Fennel 2 tsp
• Red chilies 10
• Roasted split chick peas 1½ cup
• Cinnamon 1 cm stick
• Cloves 1
• Coconut 1 cup
• Pearl onions 1 cup
• Curry leaves – chopped

Procedure:

1. Wash the minced mutton and drain all the water from it
2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
3. Grind the coconut into paste and then add the pearl onions and grind again
4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls
5. Fry the meatballs in oil till golden brown

Note 1: The meatballs don’t absorb oil when fried, so a lot of oil is not needed to fry
Note 2: Don’t add water when making the paste or else the meatballs will break up when frying

Ingredients:

• Chicken drumsticks 4
• Yoghurt 2 tsp
• Turmeric powder ½ tsp
• Ginger 1 inch
• Garlic cloves 4
• Garam masala ½ tsp
• Egg 1
• Corn powder 2 tsp
• Lemon juice 2 tsp
• Red chili powder  1 tsp

Procedure:

1. Prep:
   • Grind ginger and garlic into fine paste without water
2. Clean the chicken and cut slits into it.
3. Add lemon juice and mix
4. Add yogurt and mix
5. Add turmeric powder, ginger-garlic paste, red chili powder, garam masala, salt. Mix in well
6. Cover the chicken and refrigerate for 30 minutes to 1 hour
7. Remove chicken from fridge.
8. Beat the egg and add the corn powder and mix well
9. Dip the chicken pieces in the egg-corn mix and deep fry the chicken pieces in oil

Note: Do not dip the chicken in too much egg-corn mix