Just like that :)

Ingredients: Chicken – ¼ Kg boneless Garlic – 4 cloves Ginger – 1 inch piece Green chillies – 2 Potato – 2 large Onion – 1 chopped finely Pepper powder – 1 tsp Turmeric powder – ½ tsp Salt – to taste Oil – 3 tbsp (as needed for deep fry versus shallow fry) Coriander leaves – chopped. Curry leaves- 1 sprig chopped fine. Egg – 1 for egg wash Bread crumbs Method: Wash and clean chicken. Marinate with salt and turmeric for half an hour. Make a paste of the garlic, ginger and green chillies. Take oil in a kadai. Add the garlic/ginger/gr chilli paste. Saute for a while.  Add curry leaves. Add onion and fry until golden brown. Add the chicken and mix well.  Fry until the chicken is cooked. Boil and peel potatoes. Mash well. Add salt to taste, chopped coriander leaves and pepper. Blend the chicken to get a coarse mixture. Mix with the potato and shape into cutlets. Beat an egg in a bowl for egg wash. Take the bread crumbs in another

Ingredients: Bittergourd – ¼ Kg (2 large) Garlic – 4 cloves Crushed/chopped fine Onion – 1 chopped finely Tomato - 1 chopped finely Chilli powder – 1 tsp Turmeric powder – ½ tsp Coriander powder – ¼ tsp Garam masala powder – 1/4 tsp Salt – to taste Oil – 3 tbsp Mustard – ¼ tsp Curry leaves- 1 sprig Dry red chilli – 1 Jaggery – 3-4 tbsp (according to taste) Kachampuli – 1 tbsp (substitute with tamarind pulp of a lemon-sized ball of tamarind) Coriander leaves – chopped, for garnish. Method: Wash and clean the bittergourd. Chop them into small pieces. Take oil in a kadai. Add mustard and let it splutter. Add curry leaves and dry red chilli. Add onion and fry until golden brown. Add tomato. Saute until the tomato softens and is mushy.  Add coriander powder, garam masala powder, turmeric, chilli powder, and salt. Add the bittergourd.  Mix well. Add a little water. Cover and cook on a low flame stirring in between until almost cooked. T

Ingredients: Methi leaves – 2 bunches ( Methi/Fenugreek ) Toor dal – ½ cup Chilli powder Tomato – 1 large Onion – 1 chopped Garlic – 2-3 crushed Coriander powder – ½ tsp Curry leaves -1 sprig Turmeric powder – ½ tsp Salt – to taste Oil for temper Mustard -1/2 tsp Cumin – ¼ tsp Tamarind – one lemon sized ball soaked in water and strained. Method: Wash, clean, and chop methi leaves. Wash toor dal well. Pressure cook dal with methi leaves, salt and chilli powder. For the temper, add oil in a pan. Splutter mustard and cumin seeds. Add garlic and curry leaves. Add onion and saute till almost golden. Add the tomatoes and fry till soft and mushy. Add coriander powder and turmeric powder. Fry for some time. Add the cooked dal-methi mixture. Add the tamarind extract. Check for salt and chili and adjust if necessary.  Simmer until it reaches the desired consistency.

Ingredients: Methi leaves – 2 bunches ( Methi/Fenugreek ) Chilli powder – 1 tsp Onion – 1 chopped finely Turmeric powder – ½ tsp Salt – to taste Oil – 3 tbsp Eggs – 2 (beaten lightly) Coriander leaves – chopped, for garnish. Method: Wash and clean the methi leaves. Chop them Take oil in a kadai. Add onion and fry until golden brown. Add the methi leaves, salt, chilli powder and turmeric powder. Cook on a low flame until the leaves are cooked well. Add a little water if you feel it is not cooked enough. Once the leaves are cooked and the water has evaporated, add the beaten eggs and quickly scramble it along with the leaves. Continue stirring until the eggs are cooked well. Once done, garnish with fresh chopped coriander.

Ingredients: Keere/dantina soppu – 2 bunches ( Keere/Dantu/Amaranth ) Green chillies - 3 slit Onion – 1 chopped Curry leaves -1 sprig Turmeric powder – ½ tsp Salt – to taste Oil – 3 tbsp Mustard - ½ tsp Grated coconut – 2 tbsp. Coriander leaves – chopped, for garnish. Method: Wash and clean the amaranthus. Chop and keep aside. Take oil in a kadai. Splutter mustard. Add curry leaves. Add onion and green chilli. Fry until onion turn golden brown. Add the greens, salt and turmeric. Cook on a low flame until the leaves are cooked well. Add the grated coconut and fry for a while. Once done, garnish with fresh chopped coriander.

Ingredients: Palak – 2 bunches Toor dal – ½ cup Green chillies-3 Tomato – 1 large Onion – 1 chopped Garlic – 2-3 Coriander powder – ½ tsp Curry leaves -1 sprig Turmeric powder – ½ tsp Salt – to taste Oil for temper Mustard -1/2 tsp Cumin – ¼ tsp Dry red chilli - 1 Tamarind – one lemon sized ball soaked in water and strained. Method: Wash and clean palak. Chop coarsely. Wash toor dal well. Pressure cook dal with palak, salt and green chillies. For the temper, add oil in a pan. Splutter mustard and cumin seeds. Add garlic, curry leaves and red chilli. Add onion and saute till almost golden. Add the tomatoes and fry till soft and mushy. Add coriander powder and turmeric powder. Fry for some time. Add the cooked dal palak mixture. Add the tamarind extract. Check for salt and chili and adjust if necessary.  Simmer until it reaches the desired consistency. Serve with roti, akki roti, or even rice. Tastes wonderful when served wit

A soothing tasty chicken gravy dish that is a wonderful accompaniment to rice, biryani, chapati, akki roti, aappam, etc. Ingredients: Chicken pieces (with and without bone)- 250 gm. Coconut grated/finely chopped – ½ cup Onion – 1 large (chopped) Tomatoes – 1 chopped Garlic – 4-5 cloves chopped. Ginger- ½ inch piece chopped Red chilli powder- ½ tsp. Turmeric powder – ¼ tsp Coriander powder – 1 tsp Roast and crush 2 cloves, ½ inch cinnamon piece, and 1 cardamom Dry red chilli - 1 Green chilli - 1 slit Oil – 2-3 tsp. Curry leaves – 1 sprig. Salt – to taste Kachampuli – 3 drops (or pulp of a lemon-sized tamarind soaked in 3-4 tbsp water) Coriander leaves – Finely chopped for garnish. Method: Grind together coconut, tomatoes, coriander powder, roasted cloves, cinnamon and cardamom, ginger and garlic into paste. Heat oil, add the dry red chilli. Add the curry leaves, green chilli, and onion and saute till golden brown. Add the ground pa

Ingredients: Pork - 1 Kg  Onions -  2 large  Ginger-  2-inch piece  Garlic -  10 cloves Green chillies -   4-5  Turmeric powder -  1 tsp  Red chilli powder -  ½ tsp  Coriander leaves  -  Half bunch  Salt to taste Kachampuli *** 1 tsp  Dry Roast (each separately): Coriander seeds -  5 tsp  Jeera -  1 tsp  Cloves -  ¼ tsp  Cinnamon  ¼ inch Pepper corn -  1 tsp  Mustard seeds -  1 tsp  Cardomom -  2-3  Few curry leaves Method: Marinate pork with chilli powder, salt and turmeric for half hour. Roast the “roast” ingredients separately on low flame on a tava. The coriander and jeera should be roasted till it turns almost black, but not burnt. Roast all ingredients and powder it as fine as possible. Coarsely grind (or pound with stone) the onions, garlic, ginger, green chilli, and coriander leaves. Pressure cook the pork for two whistles.  Once the pressure is down, transfer the pork into a thick bottomed vessel. If you do

Ingredients: Maddh Thoppu*** (aati soppu/ Justicia wynaadensis) extract - 6 cups Rava (sooji/semolina) - 1 cup Sugar - 1-1/2 cups Salt - A pinch. Pepper powder - A tiny pinch cardomom powder - A pinch. Method for the leaf extract: *** These leaves can be used only around the end of July and beginning of August when the extract is deep purple/blue in color with a distinct aroma to the leaves. The leaves do not have this property after or before this period!! This extract can be frozen and kept for a few months though :) Take a large bunch of leaves with stems in a large vessel, crush them a little if possible. Cover with enough water and bring it to a boil. Reduce the flame and simmer for at least 30 minutes to an hour. Strain the deep purple extract. Discard the leaves and stem. Method: Roast the rava and keep aside. In a thick bottomed vessel, bring the 6 cups of extract to a boil. Add the roasted rava and mix well. Keep stirring as the mixture tends to get stuck to

Ingredients: Chicken pieces (with and without bone)- 250 gm. Onion – 1 large (chopped) Tomatoes – 1 (Finely chopped) Garlic – 4-5 cloves very finely chopped/crushed Ginger- ½ inch piece very finely chopped/crushed Green chilli- 1-2 very finely chopped/crushed Turmeric powder – ¼ tsp Pepper powder – ½ tsp Coriander powder – 1 tsp Cinnamon powder – a pinch Cardamom powder – a pinch Dry red chilli - 1 Oil – 2-3 tsp. Curry leaves – 1 sprig. Salt – to taste Kachampuli – 3 drops (or pulp of a lemon-sized tamarind soaked in 3-4 tbsp water) Coriander leaves – Finely chopped for garnish. Method: Heat oil, add the dry red chilli Add the curry leaves, ginger, garlic, and green chilli.  Saute for a few seconds. Add the onions and saute till they are golden brown. Add tomatoes and let it cook till very tender. Add salt and turmeric powder and mix thoroughly. Add coriander powder, cinnamon powder, and cardamom powder. Now add the chicken pi

Ingredients: Lemon -1 Water – 1 cup Sugar – 4 tbsp Gelatine - 1 tsp Jelly mould (makes 15 heart-shaped ones) I bought mine at  http://www.amazon.in/Okayji-Silicone-Bakeware-Mould-SCMOLD007/dp/B00QXQHEFO?_encoding=UTF8&portal-device-attributes=desktop&psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s01 Method: Squeeze the lemon, add water and sugar, and make the juice. Soak the gelatine in 2-3 tbsp water in a cup and let it bloom. Stand the cup in a saucepan of boiling water and stir until it completely dissolves. Mix the gelatine to the lemon juice. Pour into the jelly moulds. Pop them into the freezer for 4-5 hours.

Ingredients: Lemon -1 Water – 2 cups Sugar – 4 tbsp Organic color (optional) Popsicle mould (makes 8 popsicles) Method: Squeeze the lemon, add water and sugar, and make the juice. Add the color if required. Synthetic colors not advisable. Pour into the popsicle moulds. I bought the moulds at  https://www.flipkart.com/mastercook-party-pack-multicolor-polypropylene-ice-cube-tray-set/p/itme4zu2bnye3qvn?pid=ITRE4ZU29DMQKMPF&utm_campaign=order_confirmation&utm_medium=email&utm_source=order&utm_content=click&cmpid=email_order_order_confirmation Pop them into the freezer for 4-5 hours. For multicolored popsicles, divide the juice into two parts. First, mix one color (red here) to one part, pour into the moulds and freeze them. Next, mix the second color (yellow here) to the remaining part, and pour over it. Place the popsicle cover/stick and freeze them. Hold the mould under running water for a few seconds to take out the p

Ingredients: Passion fruit pulp - 1 cup. Water – 1 cup. Sugar – 1 cup. Salt – a pinch Method: To make the passion fruit pulp, scoop the passion fruit, put in a blender and blend for a few seconds. Strain it with a strainer.  Keep aside. Boil the water and sugar.  Stir continuously until the sugar has completely dissolved to avoid sugar sticking to the bottom of the vessel. Add the salt. Boil the mixture for about 5-8 minutes   after   the water has come to a boil. Remove from flame  Let the syrup cool. Strain it using a muslin cloth. Once it has cooled completely, add the passion fruit pulp and mix well. Pour into bottles and keep in the refrigerator immediately. To use: Add 1 part of the syrup to 4-5 parts of water. Important: -Keep the bottles in the fridge immediately after every use, or the taste will alter. x

Ingredients: Fresh orange juice – 1 cup. Water – 1 cup. Sugar – 1 cup. Salt – a pinch Method: Boil the water and sugar.  Stir continuously until the sugar has completely dissolved to avoid sugar sticking to the bottom of the vessel. Add the salt. Boil the mixture for about 5-8 minutes   after   the water has come to a boil. Remove from flame  Let the syrup cool. Strain it using a muslin cloth. Once it has cooled completely, add the orange juice and mix well. Pour into bottles and keep in the refrigerator immediately. The same recipe can be used for mosambi (sweet lime). To use: Add 1 part of the syrup to 4-5 parts of water. Important: -Do not add orange juice when the syrup is hot. It will make the juice taste bitter. -Keep the bottles in the fridge immediately after every use, or the taste will alter. -Kept in the fridge, the syrup will stay fresh for more than 2 months.

Ingredients : Jackfruit pulp - 1 cup Grated Coconut - ½ cup Maida - ½ cup Sugar/jaggery - to taste. White sesame seeds – ½ tsp roasted lightly. Salt - a pinch Method: Grind coconut till fine. Add sugar, salt, and the jackfruit pulp and grind without water to a mixture that is thick in consistency. Transfer to a bowl and mix in maida and sesame seeds. If the mixture is too thin, add a bit more maida. Deep fry in oil till golden brown.

Ingredients: Lemon juice – 1 cup (freshly squeezed) Water – 2 cups Sugar – 2 cups Salt – a pinch Method: Boil the water and sugar.  Stir continuously until the  sugar has completely dissolved  to avoid sugar sticking to the bottom of the vessel. Add the salt. Boil the mixture for about 5-8 minutes after the water has come to a boil. Remove from flame  Let the syrup cool. Strain it using a muslin cloth. Once it has cooled completely, add the lemon juice and mix well. Pour into bottles and keep in the refrigerator immediately. To use: Add 1 part of the syrup to 4-5 parts of water. Important: -Do not add lemon juice when the syrup is hot. It will make the juice taste bitter. -Keep the bottles in the fridge immediately after every use, or the taste will alter. -Kept in the fridge, the syrup will stay fresh for more than 2 months.

Ingredients: Bamboo shoots (  Bambooshoots  ) - 200 gm finely chopped (Only the tender part is used) Onion – 1 small chopped Chilli powder - ½ tsp Turmeric powder – ¼ tsp Curry leaves - 2 sprigs Garlic - 10-12 cloves peeled and crushed Mustard tsp Green chilli – 2 slit. Cardamom powder - a pinch Cinnamon  powder - a pinch Salt to taste Oil – 2 tbsp Dry red chilli - 1 Prep of the shoots: Soak the chopped bamboo in enough water to cover them completely. After 24 hours, drain and discard the water completely. Again, pour enough fresh water to cover them and soak for another 24 hours. Add the chilli, salt, and turmeric powder and cook till the shoots are cooked well and almost all the water has evaporated. Method: In a separate pan, heat oil, add the mustard and allow them to crackle. Add the garlic and curry leaves and saute for a few seconds. Add the red chilli. Add the green chilli and onions and saute till they are golden brown. A

Ingredients: Tender mint sprigs - A bunch. Leave the sprigs intact with 4-6 leaves. Gram flour (Besan) - 3-4 tbsp Chilli powder - 1/2 tsp Salt - To taste Turmeric powder - 1/4 tsp Ajwain ( carom seeds) Oil for deep frying Method: Mix the gram flour, salt, turmeric, and chilli powder with ajwain in a bowl. Add water and make a slightly thick batter. It should not be runny. Clean the mint sprigs. Dip the sprigs in the batter so that it coats the leaves, and drop into hot oil. Fry till crisp. Take them out of oil and place on a paper towel to remove excess oil. Serve hot.