Onion(medium sized) 1
Tomato 1
Green Chillies 2 to 3(according to taste)
Roasted Peanuts powder 2 tsp
Yogurt 1 cup
Mustard seeds 1 tsp
Jeera 1 tsp
Asafoetida one pinch
Vegetable oil 1 tbsp
Salt to taste
Fresh coriander chopped finely for garnish

Method:

1. Chop onion, green chillies and tomato finely.
2. Beat yogurt and add onion, tomato, green chillies, peanut powder and salt.
3. In a small kadai heat oil and add mustard seeds and jeera and let them crackle and turn off the stove as soon as they start crackling.
4. Then add hing to it and let it cool.
5. Pour over the raita and garnish with coriander.

Yogurt 1/2 kg.
Cucumber 250 grams
Mint leaves (minced) 1 tbsp.
Tomatoes 2
Green chilli (minced) 1 tbsp.
Black cumin seed (roasted) 1 tbsp.
Black pepper powder 1 tbsp.
Salt to taste

Method:

1. Grate the peeled cucumbers and keep aside
2. Cut tomatoes into small pieces and keep aside
3. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, paste of green chillies and mint leaves. Mix well.
4. Add grated cucumbers and diced tomatoes. Mix well.
5. Sprinkle roasted cumin seeds on the top.

Tomatoes 2
Onion 1
Ginger-garlic paste 1 tsp.
Green chilli 2
Corinader leaves 2 tbsp.
Curry leaves 1 tbsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Sugar 2 tsp.
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Cut onion, tomatoes and green chilli into small pieces.
2. Heat oil (1- 1/2 tbsp.) in a pan. Add cumin seeds and green chilli and fry for about 1 min.
3. Add pieces of onion, tomatoes, ginger-garlic paste, sugar and salt and cook until tender.
4. Remove from heat. On cooling, blend it in an electric blender along with the coriander leaves to make paste of medium consistency.
5. Heat remaining oil (1/2 tbsp.) in a small frying pan. Add mustard seeds and curry leaves. Fry until the seeds start splattering.
6. Add black pepper powder and red chilli powder. Pour over the tomato paste and stir well.

CHICKEN MARINATION:
Boneless chicken (small pieces) 900 grams
Yogurt 1/4 cup
Ginger (minced) 3 tsp.
Garlic (crushed) 3 tsp.
White pepper 1/4 tsp.
Cumin powder 1/4 tsp.
Mace 1/4 tsp.
Nutmeg 1/4 tsp.
Green cardamom powder 1/4 tsp.
Chilli powder 1/4 tsp.
Turmeric 1/4 tsp.
Lemon Juice 3 tbsp.
Oil 4 tbsp.

SAUCE (GRAVY) :
Tomato Paste 1.5 kgs
Ginger-Garlic paste 4 tsp.
Green chillies (small size. Finely chopped) 5-6
Red chilli powder 1 tbsp.
Cloves 5-6
Green cardamom 8
Butter 3 tbsp.
Cream 2/3 cup
Fenugreek 1 tsp.
Ginger (thin strands) 2 tsp.
Coriander leaves for garnishing
Salt to taste

Method:

1. Mix all ingredients given “Chicken Marination”. Add chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.
3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.
6. Add chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

Ingredients:
Fully ripe Tomatos – 4
Red chilli powder – 1 1/2 tablespoons
Fenugreek seeds – 1 tablespoon
Salt – 3 teaspoons
Method:
In dry pan, fry the fenugreek seeds till brown and grind them to nice powder. In the same pan, add one teaspoon of oil when it is heated put nicely chopped tomatos and cover the pan. When the tomatos are half cooked, add the salt and chilli powder. 5 minutes after the chutney thickens, add the fenugreek powder. Immediately remove from the stove top. In a small pan, heat the remaining oil add mustard seeds, curry leaves and hing. Pour this into the chutney in the pan and mix well. This recipe is very easy and will be ready in 10 minutes. Tastes very good with white rice, Dosa, Poori etc. Try and enjoy.

Ingredients:
Chopped tomatoes – 1 lb
Finely sliced ginger – 1
Oil -
Whole seeded red chillies – 2
Garlic paste – 2 tablespoon
Salt – According to taste
Sugar – 1/2 cup
Dried appricots, cut into 1/2 – 4-5
Cumin powder – 1/4 teaspoon
Mustard seeds – 1/4 teaspoon
Fennel seeds – 1/4 teaspoon
Method:
Heat the oil in a pan. Add the masala and red chillies. Stir once and put ginger and garlic. Stir for about 10 seconds. Add tomatoes, salt and sugar. Simmer on a medium flame until chutney begines to thicken. Add appricot cubes and green chilies. Cook for 10-15 minutes. Let the chutney cool down to room temperature before serving.

Method
Roast the first 5 ingredients in a little oil and
grind in a coffee grinder to a smooth powder.
Set aside.(This is the rasam powder)
Boil the dal in a pressure cooker till soft and set aside.
Add the chopped tomatoes, rasam powder,
jaggery water and salt to taste to the boiled dal.
Heat the ghee in a saucepan and prepare the seasoning
with the garlic, cumin, mustard, hing and curry leaves.
When the mustard starts crackling, add the tomatoes and
dal.
Add enough water to get the required rasam consistency.
Boil till the tomatoes are well cooked on a low flame.
Take it off the fire.
Eat when hot with rice.

Preparation : 15 minutes (inc. roasting time)
Cooking: 15 minutes (exc. the time for pressure cooking dal)

4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish

Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves

TIPS:

Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
Green chillies can be increased if desired.
It is better to heat more water than specified above in case it is required.
Serve hot with: Coconut Chutney (Nariyal Chutney)