Ingredients:

• Chicken 500g (1 lb) cut into small pieces
• garlic 6 cloves, crushed
• ginger 2 inch piece, crushed
• turmeric powder 1 tsp
• coconut – 3/4 cup
• pepper 3/4 tsp
• fennel seeds (sombu) 1/2 tsp (for grinding with coconut)
• cumin seeds (jeera) 1 tsp
• fennel seeds (sombu) 1 tsp
• cinnamon 1″
• cardamom 4
• cloves 4
• chili powder 2 tsp
• coriander powder 2.5 tsp
• Pearl onions – 1 cup, cut into big pieces
• Pearl onions – 1/4 cup, cut into thin, small pieces
• tomato 1/2 cup – cut into fine pieces
• curry leaves 1/2 cup

Prep:

o Grind coconut with pepper, fennel (1/2 tsp), cumin into fine paste with adequate water

Method:

1. Boil 6 cups of water in a pot
2. Add the chicken, the pearl onions that were chopped into big pieces, tomatoes, turmeric, chili powder, coriander powder, little bit of salt, half the crushed ginger
3. Cook in medium flame till the chicken is cooked; about 10 minutes
4. Add the rest of the crushed ginger and the rest of the salt
5. Add the ground coconut-pepper-fennel-cumin paste
6. Once the gravy starts to boil add the garnish (look below for garnish) and turn off the stove
   • Garnish:
     • Heat 6 tsp of oil in a pan (use half cooking oil and half sesame seed oil for better taste)
     • Add cinnamon, cardamom, cloves, crushed fennel seeds, half the curry leaves to the oil and let it splutter
     • Add the finely chopped pearl onions and try till they start to turn light brown
     • Add the crushed garlic and rest of the curry leaves and pour into the gravy
7. Once garnished boil the gravy for 2 minutes and then turn off the stove

Note: This dish goes well with rice, idly, dosa, Puri, chappathi, biriyani

Ingredients:

• big onion 250g – cut into small square pieces
• tomato 250g – cut into tiny square pieces
• Mutton 500g
• Basmati rice 500g
• ginger 2″
• garlic gloves 20
• cinnamon 1″
• cloves  4
• cardamom 4
• brinji leaves 2
• green chilly 5 -split lengthwise
• pudina leaves -50 g  cleaned
• coriander leaves -50 g cleaned
• chilli powder 2 tsp
• turmeric powder 0.5 tsp
• oil & ghee 150 ml
• salt to taste

Prep:

o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste

METHOD:

1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
2. Put the onion pieces and fry till golden brown
3. Add ginger-garlic paste and saute for 1 minute
4. Add tomato pieces and fry well till it mashes and loses its wet flavor
5. Add mutton-curd mix and fry for 5 minutes in cooker
6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
8. After one whistle, reduce heat and sim for 10 minutes
9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.

Ingredients:

• Mutton\Chicken\Mixed vegetables (beans, carrot, potato, green peas, cauliflower, knoolkol, etc)  -250g
• Grated Coconut – 50 g
• Green Chillies – 6
• Sombu (aniseed) – 1 tbsp
• Cuscus – 1 tbsp
• onions 2- thinly sliced
• tomato 2 -sliced
• ginger 2″ – pounded
• garlic paste 1 tsp
• cinnamon 1″
• cardamom 4 pieces
• cloves 4 pieces
• brinji leaves 4 pieces
• chilli powder  half tsp
• coriander powder half tsp
• turmeric powder half tsp
• salt to taste

Prep:

o Clean Mutton\Chicken\Mixed vegetables, cut into small pieces and boil with turmeric powder.

o Soak cuscus in warm water for 15m

Method:

*Fry green chillies in 2 tsp oil. Add coconut, sombu and cuscus to chillies and grind into fine paste.

*Heat 4 tbsp oil in a pan and fry in low heat cinnamon, cardamom, cloves, brinji leaves. When they splutter add ginger-garlic paste and fry for 30s.

*Add onions and fry till golden brown. Add tomato pieces and fry till it gets mashed.

* Mix chilli, coriander and turmeric powder and salt.
*Add boiled mutton/chicken/mixed vegetables and fry for 1 minute.
*Add coconut paste and sufficient water, curry leaves and boil for 5 minutes.

Note: This gravy goes well with Puri, Idiappam, Aappam, Idli and dosai.

Ingredients:

• Chicken breast pieces 500g
• curds 1 cup
• ginger-garlic paste 1 tsp
• turmeric powder 1 pinch
• green chili 2
• big onion 2
• chili powder 2 tsp
• clove 2
• cinnamon 1”
• salt
• oil.

Prep:

o Wash and cut chicken into small pieces. Mix curd, ginger-garlic paste and turmeric in a bowl. Add the chicken pieces and marinate for at least 20 m.

o  Cut the onions, add green chilies and make a paste.

1. Heat oil in a pan, add onion-green chili paste and fry till oil separates. Add the chicken pieces with the marinade and cook for 5-10m
2. Add chili powder, pepper powder and salt. Mix well and cook with lid for 10 m in low heat till the chicken is tender and golden brown in color
3. Sprinkle finely cut coriander and serve.

Ingredients:

• Boneless chicken pieces -500g
• Egg – 1
• Corn powder 3 tsp
• flour 1.5 tsp
• tomato sauce-3 tsp
• honey-2 tsp
• red chilies 4 – each broken into two pieces
• garlic 8 -thinly sliced
• big onion 2 – cut into small cubes
• capsicum2 – cut into small cubes
• salt
• oil

Procedure:

1. Prep:
   • Mix egg (1), corn powder (2 tsp), flour, soy sauce (half tsp), and salt to taste in a bowl.
   • Add Boneless chicken pieces (500g) and mix well.
   • Marinate this mix for at least 30 m.
2. Heat oil in a pan and fry the chicken pieces till they turn golden brown
3. Pour tomato sauce, 1 tsp soy sauce, 1 tsp corn powder, honey in a bowl. Add 50 ml water and mix well
4. Heat 3 tsp oil in a pan.
5. Add broken red chilies, thinly sliced garlic, onion and capsicum cut into small cubes and fry lightly.
6. Add the fried chicken pieces and the honey mix.
7. Mix well and remove from heat when they reach required consistency.
8. Add pepper powder if needed.

Ingredients:

• Basmati rice 4 cup
• mutton/ chicken  250 grams
• Big Onion 5 nos – thinly sliced
• Tomato-5 no – sliced
• Paste of Garlic 8 no
• 2” ginger
• green chilli 4 no
• pudina 1 cup – finely chopped
• coriander leaves 3 cups – finely chopped
• juice of 1 lemon
• curd 2 cups
• chili powder 2 tsp
• cinnamon – 1″  piece
• cloves – 3 pieces
• cardamom – 3 pieces

Procedure:

1. Soak rice for 30 min. In one burner boil water in a container. Add rice and boil for 2 min. Drain the hot water and use it for thum in step 3.
2. In another burner heat 8 tsp oil in a kadai. When hot fry onion for 1 min, add cinnamon,  cloves and cardamom, green chillies. When onion turns golden brown, add half cooked mutton/chicken. Add salt to taste. Fry for 5 min. Add ginger-garlic paste, chili powder, curd and cook in slow fire,  frequently turning the contents.
3. Add half-cooked rice to the gravy and mix thoroughly. Cover the container with a plate and place hot water thum over the plate. Cook in very, very slow fire for 10 min.
4. Remove from fire and add limejuice evenly.

Ingredients:

• Chicken legs 6
• Cinnamon 1 inch
• Cloves 3
• Cardamoms 2
• Fennel 1 tsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Onion 3
• Tomato 3
• 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
7. Add the cilantro and remove from fire

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:

• 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:

• Chicken 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Pepper 3 tsp crushed
• Curry leaves
• Cilantro

Procedure:

1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
3. Add onions and fry till lightly browned
4. Add tomatoes and try till it’s brown
5. Add the chicken and a little bit of salt and fry for a few minutes
6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
7. Add salt and 4 cups water and cook covered in slow fire
8. When the gravy thickens add the rest of the pepper powder and stir for a minute
9. Turn off the stove and garnish with cilantro