Ingredients
4 Eggs
1 Onion
1 Tomato (small)
6 Garlic flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chilli powder
1/4 Cup coconut paste
1/4 tsp Fennel seeds
1/2 tsp Fenugreek seeds
2 tbsp Tamarind paste
?Cup water
Oil for cooking
Salt to taste

method:
Chop the onion, , tomato and garlic.?
Heat the oil.?Add fennel seeds and fenugreek seeds.?
Add the , onion? garlic.and tomato?
Saute till they turn brown
Cook till it turns tender.?
Mix turmeric powder, red chilli, coriander powder and salt.?
Fry the mixture for few minutes.?
Add coconut, tamarind paste and water. Bring it to boil.?
boil the eggs in the water and peel the shell and drop it in the above kuzhambu. .?
Cook it covered over medium flame for 10 minutes.?
Once the eggs are cooked properly, adorn the gravy with coriander leaves.?
Serve it with steamed rice.

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
Dried Meat pieces – 6
Small Onions – 20 (Peeled and cut into half)
Garlic – 1 Full pod peeled and cut
Tomatoes – 2 Cut
Tuvar dhal – 1 cup cooked
Somph – 1/2 A Teaspoon
Cinnamon – 1/2 Inch piece
Chilli Powder – 2 Teaspoon
Dhaniya Powder – 2 Tablespoon
Turmeric Powder – 1/2 Teaspoon
Tamarind – 1 Small lime size
Drumsticks – 3
Brinjal – 4

Method
Pour a little oil in a vessel. Add somph, then cut small onions and cut garlic, fry well.
Wash the dried meat pieces, pound a little into pieces and add to the fried onions and garlic.
Pour 2 glasses of hot water and let the meat cook.
When 3/4 cooked add cooked tuvar dhal,add cut drumsticks ,add cut brinjals cook and cover.
Mix tamarind, chilly powder, dhaniya powder and turmeric in half a glass of water, pour into the meat curry cook till the gravy is fairly thick remove from fire.
Heat a vessel with a little oil. First put cinnamon and the tomatoes, cook for a while and pour the curry into this, boil for a few minutes and remove from fire.

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:

3 medium sized – onions
3 medium sized – tomatoes
1 big – cauliflower
1 tsp -ginger garlic paste
cinnamon, cloves, cardamom – a few
1/2 tsp – aniseeds
salt – to taste
1/2 tsp – turmeric powder
2 Tbl.sps – oil
1 tsp – chilli powder

Grind together:

2 Tbl.sps – coconut scraped
1 Tbl.sp – poppy seeds

Method:
Cut onions and tomatoes. Separate cauliflower into big flowerettes and soak in salted
water for 10 minutes. Wash well and keep. Heat oil in a pan, season with cardamom, cinnamon,
cloves and aniseed. Fry onions till brown. Add tomatoes and continue to fry for few more minutes.
Add raw cauliflower fry till tender and then mix ground paste, turmeric, salt, chilli powder, and
enough water. Cover and cook on medium heat till cauliflower is soft and till the gravy thickens.
Garnish with coriander leaves.

Ingredients
Red Kidney Beans or black eyed beans – 1 Cup (soaked for 4-6 hrs)
Turmeric – 1/2 teaspoon
A pinch of Asafoetida Onion – 4
Coriander powder – 2 teaspoon
Oil – 1/2 cup
Chopped coriander -1/2 cup
Salt – to taste
Tomatoes – 4
Chilli powder – 1 teaspoon
Cumin – 1/2 teaspoon
Ground Ginger – 1/2 teaspoon
Ground Garlic – 1 teaspoon
Ghee – 1/4 cup
Garam masala powder – 1 teaspoon
Method:
Soak the beans for at least 5 hours.
Then keep for boiling in pressure cooker at least for 1/2 an hour.
Then heat oil in a frying pan and add cumin, asafetida, onions and ginger – garlic paste and fry till brown.
Add tomatoes and cook for sometime.
Mix turmeric, garam masala, coriander powder, chilli powder and salt.
Add the beans, mix thoroughly. Garnish with chopped coriander.

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
Yellow Lentil (Tuvar Dal) - 1/2 cup
Tamarind extract (lmli) - 1 teaspoon
Mustard - 1 teaspoon
A pinch of Asafoetida (Hing)
Chilli powder - 1/4 tsp
Water - 1 cup
Fenugreek (Methi dana) - 1 1/2 teaspoons
Molasses (gur) - 1 tablespoon
Turmeric - 1/4 teaspoon
Oil - 2 tablespoon
Grated fresh coconut - 1/2 cup
‘Garam Masala’ powder - 1/2 teaspoon
Salt - to taste
to Sprout Fenugreek
Soak fenugreek overnight. Next day, drain water, tie fenugreek in a damp muslin cloth and leave covered until sprouts appear. Takes about 24 hours.
(It is good for health or diabetes)

Method:
Cook with 1 cup of water lentils and sprouted fenugreek.
Heat oil in a pan, add mustard. On slow heat, add a pinch of asafetida, turmeric, chilli powder and garam masala.
Pour the dal in a seasoning.
Now add tamarind and boil for a white.
When done add fresh coconut and coriander leaves, leaving some for garnishing. Serve with hot rice.