Just like that :)

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