Ingredients
Meat – 1/2 Kilo
Red Chilli Powder – 2 Tablespoon
Dhaniya Powder – 3 Tablespoon
Somph – 2 Tablespoon
Jheera – 2 Tablespoon
Khus Khus – 1 Tablespoon
Grated Coconut – 5 Tablespoon
Cashewnuts – 8
Cinnamon – 1 Inch Piece
Cloves – 3
Garlic – 1 Full pod peeled
Onions – 2 Cut into bits
Tomatoes – 2 Chopped
Salt – To taste

Method
Grind or mix chilly powder and dhania powder together with a little water.
Grind somph, jheera, khus khus and ginger together.
Grind coconut and cashewnuts together.
Heat oil in a vessel, fry cinnamon, curry leaves, cloves, cut garlic and cut onions, fry well.
Then add dhania and chilly masala, then samph, jheera masala fry well.
Add the cleaned meat pieces and fry for 15 to 20 minutes
Then add the coconut mixture and the cut tomatoes.
Pour adequate amount of water.
Add salt to taste and pressure cook.
When meat is well cooked remove and serve, garnish with chopped coriander leaves.

Ingredients

Chicken – 1
Chilli Powder – 2 tablespoon
Coconut – 1/2 Grated
Garlic – 1 Full Pod peeled
Onions – 4 Peeled and cut
Tomatoes – 2
Somph – 1 Teaspoon
Jheera – 1 Teaspoon
Khus Khus – 1 Teaspoon
Cloves – 2
Oil – 10 gms.
Tamarind – 1 Lime Size

Method

Clean and cut the chicken into pieces.
Grind onions and garlic together.
Grind chilli powder, dhania powder, coconut, somph, jheera, khus khus and cloves.
Heat oil in a vessel, when hot, put in the ground masala and fry well till the masala is well cooked and the oil comes up.
Soak and keep tamarind in 1/2 glass of water. Mix the tamarind with 1 teapoon of salt and add to the ground masala.
Add cut tomatoes and cook well.
Add cut chicken pieces and fry well till all the masala is well mixed with the chicken and the watr from the chicken is all absorbed.
Pour tamarind and salt water. Mix well, put the chicken curry into a pressure cooker and cook for a few minutes, garnish with cut coriander leaves.

Ingredients
Onion - 1
Lime - 1
Mustard and curry leaves - for seasoning
Cauliflower - 1 small
Potatoes - 2
Carrots - 2
Shelled peas - 1 cup
Chopped beans Masala - 1 cup
Fresh coconut - 1/2
Chopped coriander - 1 cup
Black Peppercorns - 6
Stick cinnamon - 1″
Salt - to taste
Green chillies - 3
Cloves Garlic - 3
Ginger (optional) - 1/2″
Turmeric - 1/4 teaspoon
Method:
Wash and dice all vegetables except peas into 1/2″ cubes.
Grind together all masala ingredients.
Now add the juice of one lime to the masala.
Heat 2 tbsps oil in pan, add chopped onion and saute till transparent.
Add turmeric and vegetables. Fry for a minute or two and add salt with just very little water.
Cover and simmer until vegetables are done but a little crunchy.
Now add remaining masala and bring to a boil.
Heat the oil and add mustard and curry leaves and pour seasoning over the korma.

Ingredients:

Red Chilies – 15 nos
Urad Dhal – Black Gram Dhal – 5 Tablespoon
Tamarind – Pebble size
Asafoetida – A pinch
Mustard – 2 Teaspoon
Gingelly Oil – 2 Teaspoon
Salt – To taste

Method:

Heat a pan and add 1 teaspoon oil and and fry the red chilies and keep aside.
Then in the pan add 1 teaspoon mustard and then urad dhal and fry till golden brown.
Then add asafoetida, tamarind, and salt.
Mix all together and grind in a mixie to a smooth paste.
Then add one teaspoon oil in the pan and add 1teaspoon mustard and add the chutney mix when it splutters.

Cottage Cheese in Thick gravy
Ingredients
Cottage Cheese – 1/2 Kg
Coriander – 2 tea spoons
Fenugreek – 1/4 tea spoon (dry methi)
Tomatoes(chopped)- 4
Oil – 3 table spoons
Salt – to taste
Bell Peppers(simla Mirch)- 100 gms
Dry Red Chillies – 5
Green chillies(chopped)- 2
Coriander Chopped – 2 table spoon
Cloves Garlic – 6 (grind to a paste)
Method:
Cut cottage cheese and bell peppers into small pieces. Make paste of ginger, coriander and red chillies together. Heat the oil, add the garlic paste and cook on a slow flame for a few minutes. Add the bell peppers and masala and cook again on a slow flame for a few minutes. Then add the green chillies and ginger and fry. Add the tomatoes and cook till they become soft and tender. Add dry fenugreek leaves and salt. Finally, add the sliced cottage cheese and cook for a few minutes. Garnish with chopped coriander.

Note: Paneer should not be cooked too much again and again because it is likely to become hard.

Lentil with Spinach
Ingredients
Spinach – 1/2 Kg.
Green gram (dhuli moong) dal – 2 tablespoons toasted on a tawa or griddle till light goldenSmall Onion, chopped fine – 1
Fresh curds, well – mixed – 1/2 cup
Ginger, sliced finely- 2 1/2 cm
Black pepper – 1/4 teaspoon
Green chillies, sliced length-wise – 2
Turmeric powder – 1/2 teaspoon
Salt – to taste
Boiling water – 2 cups
Ghee or butter – 2 tablespoons
Method:
Clean and wash spinach leaves. In two tablespoons boiling water cook spinach till it is tender and the water dries up. Chop fine. Cook dal with turmeric powder, salt and ginger in boiling water till tender, adding more hot water, if required. Whisk in spinach and curds. Simmer for five minutes. Heat ghee and fry onion and sliced green chillies till onion is golden brown. Pour over the spinach dal mixture. Sprinkle with black pepper. Serve hot.

Ingredients:
Vegetables – 200 Gms
Tomato – 1 small chopped
Kulambu powder – 1 1/2 teaspoon
Tamarind – small lemon sized – extracted
Salt – to taste
Oil – For frying and seasoning
Fry with 2 tsp oil and grind
Fennel seeds – 1 tsp
cumin seeds – 1 tsp
Black Pepper – 1/2 tsp
khuas khusa – 1tsp
fried channa dhal – 1 tablespoon
Grated coconut – 1/2 cup
Green Chilli – 3-4 nos
For Seasoning
Mustard Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp
Urad Dhal – 1/4 tsp

Method:
Mix salt, extracted tamarind, kulambu powder, tomato in required amount of water in a pressure cooker along with vegetables and ground masala and cook for i whistle.
Then heat a shallow pan add one teaspoon oil and then add mustard, urad dhal and fennel, when it splutters add this to the earlier kulambu.
Vegetables ideal for this recipe are beans, green mochchai or pudalangai(Snake gourd). Read More at: www.chettinadcooking.com

Ingredients:
Vegetables – 200 Gms
Tomato – 1 small chopped
Kulambu powder – 1 1/2 teaspoon
Tamarind – small lemon sized – extracted
Salt – to taste
Oil – For frying and seasoning
Fry with 2 tsp oil and grind
Fennel seeds – 1 tsp
cumin seeds – 1 tsp
Black Pepper – 1/2 tsp
khuas khusa – 1tsp
fried channa dhal – 1 tablespoon
Grated coconut – 1/2 cup
Green Chilli – 3-4 nos
Ginger – 1 inch
Garlic – 4 flakes
For Seasoning
Mustard Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp
Urad Dhal – 1/4 tsp

Method:
Mix salt, extracted tamarind, kulambu powder, tomato in required amount of water in a pressure cooker along with vegetables and ground masala and cook for i whistle.
Then heat a shallow pan add one teaspoon oil and then add mustard, urad dhal and fennel, when it splutters add this to the earlier kulambu.
Vegetables ideal for this recipe are beans, green mochchai or pudalangai(Snake gourd). Read More At: www.chettinadcooking.com