Mushroom Curry

Mushroom Curry

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Mushroom in onion and tomato gravy is very tasty and easy to cook. It is good to be served with pulao rice or roti.

Ingredients:	Quantity
Mushroom Sliced	1 lb
Onions Large Cubed	3 nos
Tomatoes Crushed/puree	1 small can
Ginger Crushed	1 inch stick
Garlic Crushed	4-5 nos
Green Chili	1 nos
Red Chili Powder	2 tsp
Coriander Powder	1 tsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Yogurt whisked	1 cup
Cashew nuts	2-3 tbsp
Salt	To taste
Olive Oil	2-3 tbsp
Tempering:
Cinnamon small stick	1 nos
Cloves	2 nos
Cardamom	2 nos
Bay Leaf	1 nos

Preparation:
1) Boil water in a sauce pan and add the cubed onions. Let it cook for 4-5 min's or until softened and drain the water.
2) Boil water in another pan and add the sliced mushrooms and let it stay for 2-3 min's and drain the water and set aside.
3) Heat 1 tbsp oil in a pan and add the crushed ginger & garlic, canned tomatoes and tomato paste. Sauté for a 2-3 min's.
4) Add the turmeric powder, chili powder, coriander powder, cumin powder and garam masala powder. Sauté for couple of min's until the raw smell disappear. Let the tomato masala to cool down.
5) Add the boiled onions, cashews and tomato masala into a blender and puree.
6) Heat the remaining oil in the pan and add the whole garam masala listed under the tempering ingredients, green chili, pureed masala and let it cook until any raw smell of the masala disappear.
7) Simmer the stove and add enough salt and whisked yogurt and mix them. Add the mushroom and let it cook for 2-3 min's.
8) Serve with pulao rice or roti.

Tomato Chutney

Tomato Chutney

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Thakkali/Tomato chutney is a very good accompaniment with idli or any type of dosa. I have got this recipe from my hubby.

Ingredients:	Quantity
Tomatoes Chopped	4-5 nos
Onion Chopped	1 nos
Garlic Peeled	2 nos
Ginger Chopped	1 tsp
Dried Red Chili	2-3 nos
Urad Dal	2 tsp
Tamarind	1-2 tsp
Salt	To taste
Oil	1-2 tbsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal
Curry Leaves	1 strand
Sesame/Gingelly Oil	2 tbsp

Preparation:
1) Heat oil in a pan and sauté the urad dal, red chilies, onions, garlic and ginger.
2) Once the onions are caramelized, add the tomatoes, tamarind and salt and sauté until tomatoes are well cooked.
3) Let it cool and blend it finely.
4) Heat gingelly oil in a pan and add the ingredients for tempering and when the mustard sputter add the ground chutney and let it cook for few min's and serve it with any kind of dosa or Idli..

Carrot Halwa

Gajar Ka Halwa

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Carrot Halwa is a simple and easy to cook dish. The basic dish can be done with just four major ingredients. You can add the spices and garnishing to enhance taste and look.

Ingredients:	Quantity
Carrot Grated	1 cup
Sugar	1 cup*
Milk	1 cup
Ghee	1-2 tbsp
Cardamom Powder	1/4 tsp
Saffron (Optional)	2-4 strands
Nutmeg (Optional)	a pinch
Raisins roasted	5-6 nos
Cashews roasted	5-6 nos
Almonds/Pista Silvered (Optional)	2-3 nos

Preparation:
1) Heat the ghee in a pan and add the grated carrot and sauté for few(10-12) min's until the raw smell disappears.
2) Add the sugar and sauté for another 1-2 min's and add the milk into it and let it cook until the carrots are cooked and tender.
3) Meanwhile soak the saffron in 2-3 tbsp of warm water or milk.
4) Mix the soaked saffron, cardamom powder and nutmeg into the Halwa.
5) Garnish with the raisins, cashews and other nuts if using them.
6) It can be served hot and tastes yummy when served with cold vanilla ice cream.

Carrot Halwa with Condensed Milk

Note:* You can adjust sugar according to your taste. You can also substitute or add half quantity of condensed milk to make it more rich. Khoya is mostly used in this dish. I do not prefer to use it.

Pumpkin Halwa

Pumpkin Halwa

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Ingredients:	Quantity
Yellow/Orange sweet Pumpkin Grated	1 LB
Sugar	3/4 cup*
Ghee	1/4 cup
Milk	1/2 cup
Saffron	2-3 strands
Cardamom Powder	1/4 tsp
Nutmeg Powder	A Pinch
Cashews Roasted	8-10 pieces
Raisins Roasted	1-2 tsp
Rose Water (optional)	2-3 drops
Chopped Nuts (Almond, Pista...)	1-2 tsp To Garnish

Preparation:
1) Heat half the ghee in a pan and add the grated pumpkin and sauté for couple of min's (for about 5-6 min's) or until the raw smell disappears.
2) Once the raw smell disappears add the milk and let it cook until the liquid evaporates. Stir often.
3) Soak the saffron in 1 tbsp warm water/milk and add it to the Halwa. Stir in the remaining ghee, cardamom powder, nutmeg, roasted raisins & cashews and rose water. Let the flavors blend for 1-2 min's.
4) Garnish with the chopped nuts and serve.**

Note:* Adjust sugar according to your taste.
** You can pour the Halwa into a sheet and let it cool and cut into cubes and serve.

Mutton Kheema

Mutton/Lamb Minced Meat Curry

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Mutton Kheema/Kothukari/minced meat is a very famous TamilNadu recipe, esp. in the southern parts of TamilNadu. I have got this recipe from my mother in law and did a bit of improvisation to it. It is a spicy semi-gravy curry which tastes great with any Roti, Parotta or rice items.

Ingredients:	Quantity
Mutton/Lamb boneless finely minced*	1.5 lbs
Shallots/Small onions chopped	2 cups
Ginger Garlic paste	2 tbsp
Red Chili Powder	1/2 tsp
Turmeric Powder	1 tsp
Salt	To taste
Oil	2-3 tbsp
Tempering:
Cloves	2-3 nos
Cardamom	2 nos
Cinnamon Stick	1 inch piece
To Grind:
Grated Coconut	1/2 cup
Dry Red Chili**	8-10 nos
Coriander Seeds	2 tbsp
Fennel Seeds	1.5 tsp
Cumin Seeds	1 tsp
Poppy Seeds	1.5 tsp
Peppercorns	1 tsp

Preparation:
1) Heat 1 tbsp oil in a fry pan and fry all the ingredients listed to grind, except coconut. Add coconut and little water as required and grind into a smooth paste and set aside.
2) Meanwhile heat oil in the pressure cooker and add the whole garam masala listed for tempering and then add the chopped onions and ginger garlic paste. Sauté until the onions caramelize and the raw smell of ginger garlic paste disappears.
3) Add the minced meat to it and add very little water and pressure cook upto 2-3 whistles or well cooked.
4) Wait and release the pressure and add the ground masala and let it cook until the raw smell of the masala disappears and the gravy thickens.
5) Serve with any Indian flat bread or rice item.

Note:* If you do not get minced meat, then you can finely chop the meat and process it in a food processor (Mixie).
** Add or reduce dry red chilies according to the heat of the chilies and your tolerance level.

Parotta

South Indian Layered Flat bread

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Parotta is a very popular pan fried layered flat bread served with spicy curries. It is very tasty and tempting, only disadvantage being, it is made of all purpose flour and needs lot of oil to get the consistency, taste and texture. When occasional Naan or Pizza are allowed even Parotta can be an exceptional food once in a while.

Ingredients:	Quantity
All purpose flour/Maida*	3 cups
Baking Soda/Soda bi carb*	1 tsp
Salt*	To taste
Egg	1 nos
Sugar	1 tsp
Warm water	1/2 cup or as required
Oil	3-4 tbsp + enough for frying

Preparation:
1) Sieve the flour, salt, sugar and baking powder and mix with egg and then add water and kneed well. Add the oil to the dough and kneed it very well. The dough should be very soft and slightly sticky. Wrap it with a wet cloth or cling film and let it rest for a couple of hours in the refrigerator.
2) Make medium sized balls of the dough and roll them into a very thin sheet with a rolling pin.
3) Make fleets of the rolled thin sheet of dough. Circle them and roll it again into a medium sized sheet. Add oil at each stage as required.
4) Fry them on a hot pan turning sides until well cooked applying oil on it. Serve hot with any spicy South Indian Curry like Kurma or Kuzhambu. Usually it is served with Salna as side dish and popularly known as Parotta Salna in southern parts of TamilNadu.

Dough Balls
Dough Spread and made into fleets
Rolled into circle	Circled dough rolled again
Served with Kothukari
Note:* One of my friend suggested that we can replace the self-raising flour to make Parotta. I had used it this time and it came out better than All purpose flour by itself. Leave out flour, salt and baking soda and replace it with self-raising flour.

Chicken 65

Spicy Deep Fried Chicken

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Chicken 65 is a spicy deep fried South Indian dish. It is a very popular snack dish which is available in most of the non-vegetarian restaurants to road side shops. Usually I avoid deep fried foods and prefer to bake or shallow fry or grill. Some food items are so temping and let me break the rules. Here is one of it. Though it is dry dish it is very juicy and soft inside and crispy outside.

Ingredients:	Quantity
Skinless Boneless Chicken Thighs*	1 lb
Yogurt	2-3 tbsp
Ginger Garlic Crushed/Paste	2-3 tsp
Red Chili Powder	1 tsp
Green Chilies Slit	2 nos
Curry Leaves	One Strand
Oil	For Deep Frying + 1 tbsp
Red food color (Optional)	2-3 drops
Marinade:
Egg	1 nos
Corn Flour	2 tbsp
Red Chili Powder	1 tsp
Pepper Powder	3/4 tsp
Coriander Powder	1/4 tsp
Turmeric Powder	1/4 tsp
Salt	To Taste
Ginger Garlic Paste	1 tsp
Lemon Wedges	To Garnish

Preparation:
1) Clean and cut the chicken into cubes. Add the red chili powder, corn flour, ginger garlic paste, pepper powder, coriander powder, turmeric powder and salt and mix well. Then add the egg and mix well and let it marinate for atleast one hour.
2) Deep fry the marinated chicken until they are almost cooked, nearly 6-8 min's** and set aside on a paper towel.
3) Heat oil in a fry pan and add the slit green chilies, curry leaves and chopped (or paste of) ginger and garlic. Sauté for a few seconds and then simmer the stove (or remove from the stove) and add the yogurt and stir well. Add the red chili powder, very little salt, and food coloring (if using it). Stir for a few seconds, do not let the yogurt to curdle.
4) Add the fried chicken into it and sauté until the chicken is well mixed with the yogurt gravy. Simmer it until all the liquid evaporates. Garnish with lemon wedges and serve it as a snack or with Biryani.

Note: * Use thigh pieces instead of chicken breast pieces, since they don't turn dry so soon. They are more soft and tender than the breast piece.
** The frying time varies on the size of the chicken pieces, no of chicken pieces you fry at a time, oil temperature. Check one piece before you remove them out of oil. Do not overcook, it will become dry.

Coconut Chutney

Coconut Chutney Saravana Bhavan Style

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Coconut Chutney is the South Indian Dipping sauce served with most of the Tiffin/Breakfast items like Dosa, Idli, Upma, Vada and several other dishes. Every household have their own recipe or variation do make this chutney. The most famous and my favorite one is the Saravana Bhavan style chutney.

Ingredients:	Quantity
Grated Coconut	1 cup
Roasted Gram Dal	1-2 tbsp
Ginger chopped	1 - 1 1/2 tbsp
Green Chili	1-2 nos
Curry Leaves	4-5 nos
Chopped Coriander	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1 strand
Chopped Coriander Leaves	1 tbsp
Dry Red chili broken	1 nos
Oil	1 tbsp

Preparation:
1) Add all the ingredients listed for the chutney and a little water in a blender and grind into a fine paste of medium consistency.
2) Heat oil in a small pan and add the items for tempering and once the mustard splutters add it in the chutney and serve with any south Indian tiffin item like Dosa, Idli or upma.

Murugal/Crispy Dosa served with Coconut chutney and Sambar

Note: Variations:- * You can add garlic instead of ginger and 1/4 tsp Cumin seeds. * Mostly Tamarind is added to the chutney made at home. * Add 1-2 dry red chili instead of green chilies.

Gobi Paneer Matar Kheema

Minced Cauliflower, Cottage Cheese and Peas Curry

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Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.

Ingredients:	Quantity
Grated Cauliflower	1 1/2 cups
Grated Paneer	1 cup
Green Peas*	1/2 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Red Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/2 tsp
Garam masala Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Caraway Seeds/Black Cumin Seeds	1/2 tsp
Whole Garam Masala**	1-2 nos
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.

Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.

Missi Roti

Missi Roti: Gram Flour and Wheat Flour Flatbread

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Ingredients:	Quantity
Gram Flour	1 cup
Multigrain/Whole Wheat Flour	1/2 cup
Onions finely chopped	1/4 cup
Finely Chopped Coriander	1-2 tbsp
Green Chili	1 nos
Turmeric Powder	1/4 tsp
Chaat Masala(Garam Masala + Amchoor Powder)	1/4 tsp
Salt	To taste
Oil	1 tsp + For greasing
Ajwain/Omam Seeds crushed*	1/8 tsp
Cumin Powder*	A pinch
Paprika*	A Pinch
Crushed Kasoori Methi*	1/2 tsp
Black Salt/Kala Namak*	A Pinch
Asafoetida*	A pinch

Preparation:
1) Heat 1/2 tsp oil in a small pan and sauté the chopped onions for 2-3 min's (This step is optional and you can use onions raw without sautéing them).
2) Shift the gram flour, wheat flour and salt for them to mix evenly. Add all the other ingredients along with the sautéed onions and 1/2 tsp oil. Add enough water and make it into a soft dough. Cover and let it rest for 10-15 min's.
3) Make small Atta balls and roll the roti, dusting little flour.
4) Heat a griddle/tawa and cook the roti turning sides and greasing oil on both sides.#
5) Serve hot with raita or Subzi.

Kneaded Atta	Rolled Roti

Note: # Usually Missi Roti is cooked in a hot Tandoor. I have used hot griddle to cook the Missi roti at home.
* The ingredients listed with * tag are optional. They are for flavoring purposes so can be left out or only a few items picked up.

Fish En Papillote

Salmon En Papillote with Indian Spices

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A complete fusion cooking, using the technique of cooking the fish in parchment paper using the traditional Indian spices which is used in the karimeen pollichathu masala. Usually a flat fish (Karimeen) is cooking using banana leaf with ground spice masala paste. I have used a similar method of cooking fish in oven tied up in paper, filled with the pollichathu masala paste.

Ingredients:	Quantity
Salmon*	1 lb cut into two pieces
Shallots finely chopped	3-4 nos
Tomatoes	1 nos
Crushed Garlic	1 tsp
Crushed Ginger	1 tsp
Green chilies finely chopped	1-2 nos
Mustard Seeds	1/2 tsp
Curry leaves	2 strands
Coconut milk	2 tbsp
Tamarind Water (Optional)	1 tbsp
Garam Masala Powder	1 tsp
Salt	To taste
Coconut Oil/Oil	1 tbsp
For Fish Marinade:
Chili Powder	1 tsp
Coriander Powder	1 tsp
Pepper Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	To taste
Ginger Garlic Paste	1 tsp
Lime juice	1 tbsp

Preparation:
1) Cut and clean the fish and marinate the fish in the ingredients provided for marinade for 20-30 min's.
2) Preheat the oven to 375°F. Grease a baking sheet with oil and set aside.
3) Heat coconut oil in a pan and fry the mustard seeds once they splutter add the curry leaves, shallots, green chilies, crushed ginger and garlic. Sauté until the shallots turn translucent and then add the chopped tomatoes and sprinkle garam masala and sauté until the tomatoes are well cooked.
4) Add the tamarind water if you are using or just water and coconut milk and cook for 2-3 min's.
5) Cut two parchment papers to cover the fish. Place each piece of fish on the parchment papers and spread the cooked masala on the fish. Fold the paper covering the fish well. Ensure that the paper is folded well so that the steam doesn't escape.
6) Apply oil on the paper and so that it doesn't burn in the oven. Place them on the greased baking sheets and bake it in the oven for about 10-12 min's or until the paper puffs out. Check in between not to burn the oven.
7) Remove from oven and let it stand for 5 min's and then cut out the paper* and serve hot with steamed rice.

Fish Placed on Paper	Fished folded in paper
Paper greased with oil and oven ready	Cooked and Out of oven

Note: * You can use any other flat fish.
** Be careful not while cutting the paper, since it contains hot steam inside.

Malai Kofta Curry

Malai Kofta cooked in Curry Sauce

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Rich and creamy restaurant style Malai Kofta Curry. Panner and Vegetable Kofta balls cooked in Onion and Tomato Gravy.

Ingredients:	Quantity
Boiled and ground Onion	2 nos
Tomatoes Pureed	3-4 nos
Ginger Garlic Paste	1 tbsp
Cashew Paste	1/4 cup
Garam Masala	1 tsp
Red Chili Powder	1 tsp
Crushed Kasuri Methi Leaves	1/2 tbsp
Butter	1 tbsp
Fresh Cream	1/4 cup
Sugar	1 tsp
Salt	To taste
Tempering:
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
For Kofta:
Panner finely grated	1 whole packet
Potato boiled and mashed	2 nos
Carrot boiled and mashed	2 nos
Peas cooked and mashed	1/4 cup
Onion finely chopped	1/4 cup
Ginger Garlic paste	1/2 tsp
Green Chilies finely chopped	2-3 nos
Bread soaked in water and crushed	2-3 nos
Garam Masala	1 tsp
Paprika(Optional)	1/2 tsp
Corn Flour	1-2 tbsp
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Preheat oven to 375°F*. Mix all the ingredients for Kofta together and make them into equal sized balls**. Line them in a baking sheet and sprinkle some oil.
2) Bake them for 15 Min's on one side and turn them to the other side without breaking the Kofta balls and bake them for another 12-15 Min's. Broil them for 2 Min's***. Kofta balls should be crispy and browned on all sides.
3) Meanwhile heat a sauté pan with butter/oil and all the whole garam masala listed in tempering. Saute for a few seconds and then add the boiled and ground onion paste and ginger garlic paste. Sauté them for 2-3 Min's.
4) Add the pureed tomato, cashew paste, red chili powder and garam masala powder. Close with a lid for few Min's and let it cook until the raw smell disappears.
5) When it is almost cooked add the cream into it and sauté for a min.
6) Add the cooked Kofta balls just before serving and garnish with chopped coriander leaves. Serve hot with Naan or Pulao Rice.

Note:* Usually the Kofta balls are deep fried in oil. To reduce the amount of oil I have roasted them in oven. You can use the traditional method too. **Squeeze out any excess amount of water from the ingredients before making into Kofta balls. ***Need not broil if the Kofta balls are roasted well in the oven.

Achaari Bhindi

Crispy and Tangy Okra

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Crispy fried Okra's cooked in Tangy Tomato Gravy with Achaari masala.

Ingredients:	Quantity
Okra/Bhindi	1 lb
Tomatoes finely Chopped	2 nos
Ginger grated	1 tsp
Red Chili Powder	1 tsp
Coriander Powder	1 tsp
Garam Masala	1/2 tsp
Amchoor Powder	1/4 tsp
Yogurt	2-3 tbsp
Lime Juice	2 tsp
Salt	To taste
Olive oil	2-3 tbsp
Achaari Masala:
Mustard Seeds	1 tsp
Fennel Seeds	1/2 tsp
Fenugreek Seeds	1/4 tsp
Nigella Seeds/Kalonji	1/4 tsp
Asafeotida	A pinch

Preparation:
1) Preheat oven to 400°F. Clean, pat dry and cut the okra lengthwise into four pieces.
2) Spread the Okra on a oven proof plate and sprinkle oil and salt. * Roast them for 10-12 mins and then broil them for 2-3 mins.
3) Meanwhile heat oil in a pan and add all the spices for Achaari masala and fry until mustard splutters.
4) Add the finely chopped tomatoes and grated ginger and sauté for 2-3 mins and then add the red chili powder, coriander powder, amchoor powder and garam masala.
5) Saute until the raw smell of the masala disappear. Remove the pan from heat and add the yogurt into the tomato masala. Simmer and cook for 5 mins.
6) Add the crispy okra into the masala and add the lime juice and let it cook for 4-5 mins. Adjust salt and serve the crispy and tangy okra with Roti or Dal and rice.

Note: Usually the cut okra is fried in a pan, but frying in pan consumes lot of oil to get rid of the stickiness of the okra.

Madurai Chicken Salna

Madurai Chicken Salna

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Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients:	Quantity
Whole Chicken	1 nos
Large Onion Finely Chopped	2 nos
Tomatoes chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Coconut Milk(Optional)	1/2 cup
Grind to paste:
Dry Red Chili*	6-8 nos
Coriander Seeds	1 tbsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Black Peppercorns	1 tsp
Poppy Seeds	2 tsp
Roasted Peanut**	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	1/2 tsp
Grated Coconut	1/2 cup
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices. ** You can use cashewnuts instead of peanuts. Usually salna is watery in consistency and not made as a thick gravy. On request from vegetarian friends, wanted to update some vegetarian alternates. # You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough. # You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.

Urulai Roast

Spicy Roasted Baby Potatoes

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Ingredients:	Quantity
Baby potatoes	500 gms
Chili Powder	1 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	To Taste
Mustard Seeds	1 tsp
Curry Leaves	1-2 strands
Oil	1 tbsp
Sesame Oil	1/2 tbsp
Ghee	1/2 tbsp

Preparation:
1) Add baby potatoes, turmeric, salt and asafoetida in water and pressure cook up to 2 whistles or cook in a pan for 15 to 20 Min's. Peel the potatoes.
2) Heat the oil, sesame oil and ghee in a pan and add mustard and curry leaves, when they splutter add the chili powder, coriander powder and cumin powder sauté for few seconds.
3) Add the cooked and peeled potatoes and simmer it until it turns golden brown in color. Adjust salt.
4) It is good to be served with Sambar Sadam, Rasam or just the curd rice.

Note: * You can add herbs like rosemary and thyme with garlic to the roast in step 2.

Hyderabadi Salan

Mirchi ka Salan with Brinjal

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Ingredients:	Quantity
Full Long Green Chilli	4-5 nos
Brinjal	6-7 nos
Chilli Powder	1 tsp
Turmeric Powder	1/4 tsp
Coriander Powder	1 1/2 tsp
Garam Masala	1 tsp
Tamarind Pulp diluted	2-3 tbsp
Thin Coconut Milk/Water	1 Cup
Whole Black Pepper	1 tsp
Grind To Paste:
Big Onion (Fried)	2 nos
Tomato	3 nos
Coconut	1/2 Cup
Garlic	5-6 nos
Ginger	1 inch piece
Salt	To taste
Dry Powder:
Dry roasted Peanuts	4 tbsp
Sesame seeds	2 tbsp
Cumin	1 tsp
Tempering:
Mustard	1 tsp
Curry Leaves	Few strands
Nigella Seeds	1 tsp
Fenugreek Seeds	1 tsp
Hing	1/4 tsp
Chopped Green Chilli	1 nos
Coriander Seeds	To garnish
Oil	2-3 tbsp

Preparation:
1) Heat oil in a pan and fry the green chilli and set them aside reserving the oil in the pan.
2) Meanwhile slit the brinjal lengthwise into four pieces and fry in 1 tbsp oil.
3) Add the ingredients for tempering in the pan and once they splutter add the ground paste to it and fry for 10 min or until the raw smell of the masala disappears.
4) Add the Turmeric, Chilli powder, coriander powder and garam masala to the mixture and let it cook for 1 min.
5) Add the ground peanut sesame mixture cook it for another 2 mins and add the fried brinjal and mix it without smashing the brinjal.
6) Pour in the tamarind pulp, the thin coconut milk or water and peppercorns and simmer for 15 mins.
7) Remove from heat and garnish with coriander and add the fried chilli to it and serve hot with briyani.

Note: Make small incisions on the green chilli and fry them so that they don't burst out. You can also prepare just the salan without brinjal.

Paneer Butter Masala

Paneer in Makhani Gravy

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Paneer Butter Masala one of my favorite dishes. Paneer cooked in silky Makhani gravy. It tastes divinely with Naan bread or Pulao.

Ingredients:	Quantity
Paneer Cubed	500 gms
Onion Chopped	2 nos
Tomatoes Peeled and Chopped	4-5 nos
Ginger Garlic Paste	2 tbsp
Cashew Paste	4-5 tbsp
Butter	4-5 tbsp
Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/4 tsp
Salt	To taste
Garam Masala	1 tsp
Green Chili (Optional)	1-2 nos
Kasuri Methi crushed	1 tbsp
Fresh Cream	2-3 tbsp + 1 tbsp for garnish
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat one tbsp butter in a pan and fry the onions and ginger garlic paste until the onions caramelize.
2) Add the peeled and chopped tomatoes and green chilies. Then add the chili powder, coriander powder, turmeric powder and salt.
3) Then add the cashew paste, half of kasuri methi and sauté for a min or two and then blend it using a blender adding very little water.
4) Add the remaining butter to the pan and add the blended tomato mixture. Let it boil for a couple of min's.
5) Add the Paneer cubes and then sprinkle the garam masala and add the remaining kasuri methi and fresh cream.
6) Sauté them and let it cook for a couple of min's, until the flavors blend well.
7) Garnish with the remaining fresh cream and chopped coriander leaves and serve hot with Pulao or Naan bread.

Meen Kuzhambu

Traditional South Indian Fish Curry

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First time I had tried this dish being inspired by my cousin and another friend's Tamil Nadu style traditional Meen Kuzhambu a few years ago. I have improvised this to my current style of cooking.

Ingredients:	Quantity
Fish	750 gms
Onion	1 nos
Garlic Chopped	8-10 nos
Green Chili	1 nos
Tamarind Paste	2 tbsp
Salt	To taste
Oil	2 tbsp
Spice Paste:
Small Onions/Shallots	8-10 nos
Large Tomatoes	2 nos
Red Chili Powder	1 tbsp
Coriander Powder	1 tbsp
Turmeric Powder	1 tsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Fenugreek Seeds	1 tsp
Grated Coconut (Optional)*	1 tbsp
Curry Leaves	5-6 leaves
Tempering:
Mustard Seeds	1 tsp
Fenugreek Seeds	1/2 tsp
Urad Dal	1 tsp
Curry Leaves	One Strand
Coriander Leaves	To Garnish

Preparation:
1) Clean fish and add little salt and half a tsp turmeric powder and set aside.
2) Heat oil in a pan and fry cumin, fennel and fenugreek seeds and add the small onion and fry for 3-4 mins and grind it with the remaining ingredients for spice paste.
3) Heat oil in a sauce pan and add the ingredients for tempering and once the mustard splutters add the finely chopped onions and garlic.
4) Add the ground spice paste and sauté well for 3-4 mins and then add the tamarind paste and add water to get it into medium consistency. Let it boil for 10 mins.
5) Add the fish into the curry and let it cook for 10 - 12 mins or until the fish is well cooked.
6) Garnish with chopped coriander and serve it with steamed rice.

Note: * Kuzhambu tastes as good without the coconut. It gives slightly a different taste.