Onion Kurma

         Ingredients

Onion : 1 medium size (thinly slice it )

Tomato : 1 medium size (chopped)

Coriander leaves : little

To make coconut masala

Coconut : 1/4 cup

Fennel (sombu) : 1 tsp

Fried grams : 3 tsp

Red chili powder : 2 tsp

Salt : 1/4 tsp

water : 250 ml

To make Onion kurma

• Heat the oil and add mustard, urud dal and onion. Fry untill onion turns golden brown
• Add tomato and fry it.
• Add coconut masala and mix it well and add 250 ml of water
• If more spicy required can add more chilli powder.
• Add salt and mix it will
• Finally add little coriander leaves and serve hot with chapatti, Idly, Dosa

Crab masala

    Ingredients

Crabs : 3

Onion : 1/2 medium size 

Tomato : 1/2 medium size

Cashew :  5 

Kasa kasa : 1 tsp

Fennel (Sombu) : 1 tsp

Cumin seeds : 1 tsp

Garlic pods : 4 + 2

Green chilli : 2

Red chilli : 2

Block pepper : 1+2 tsp

Clean the crab and keep it aside

To make paste for Crab

• Heat the oil, add Fennel seeds, Cumin seeds, Black pepper, Garlic pods 4, Green chilli, red chilli, kasa kasa, cashew.
• Fry it and leave it to cool down.
• Grind it in the mixi.

To make Crab masala

• Break the crab's legs and claws from the body.
• Heat the oil and add onion. Fry it until it turns golden brown.
• Add tomato, garlic 2 pods. Fry it and add cleaned crabs.
• Fry it till crab is half cooked or 8 mins in medium heat.
• Add salt, turmeric powder and mix it well.
• Add coconut paste and add little water and mix it well in medium heat.
• If spicy required can add block pepper
• Switch off after 15 minutes.
• Serve it with coriander leaves added to the top.

Chicken Tandoori

      Ingredients

Chicken leg piece : 3 

Red chilli powder : 5 tsp
Ginger garlic paste : 1 tsp

Curd : 7 to 10 tsp

Salt : 2 tsp

Orange color : pinch

Egg : 1

To make Tandoori

• Mix all the ingredients and marinate the chicken for 6 hours in the refrigerator 

Marinated chicken

• Place the marinated chicken in the aluminium foil paper and close the oven. 
• Bake it for 20 mins at 350 degree F.
• Open the oven and turn the leg pieces to the other side.
• Leave it in the oven for 20 mins at 350 degree in the Bake mode.
• Change the Oven to Broil mode and leave it for 5 mins at 500 degree F.

• Open the oven and turn the leg pieces to the other side.
• Leave it for 5 mins at 500 degree F.
• Take out the Chicken Tandoori immediately from the oven as leaving inside will make it over cooked.
• Serve hot with lime and tomato ketch-up.

Pepper masala Chicken

       Ingredients
Chicken : 1 lb (1/2 kg)
Onion : 2 medium size
Tomato : 2 medium size
Green chilli : 1
Red chilli powder : 2 spn
Turmeric powder : 1/2 tsp
Black pepper : 3 tsp
Salt : 2 tsp
Bay leaves: 2 leaves
Cloves: 4
Cinnamon stick: 1
Anise star flowers: 2

To make Pepper masala chicken

• Heat the oil and add Bay leaves, Cloves, Cinnamon stick, Anise star flowers.
• Add onion and fry till it turns golden brown
• Add Tomato and fry it. After 5 mins add green chilli 
• Add chicken and fry it till chicken is cooked.
• Add salt,  turmeric powder  and mix it well
• Once the chicken is ready switch off and add black pepper and mix it 
• Finally add coriander leaves.

Aviyal

   Ingredients
Carrot : 1
Potato : 1 medium size
Green peas: 1/4 cup
Bay leaves : 2
Onion : 1/4 small size onion
Tomato :1/4
Salt : 1/4 tsp

To make paste
Coconut : 1/2 cup
Fennel : 1/2 tsp
Cumin seeds: 1/2 tsp
Fried gram : 1 tsp
Green chilli : 3

To make Aviyal

• Grind all the ingridients for the paste with water 
• Heat the oil in pressure cooker and add bay leaves, onion and tomato
• Add all the vegetables, fry it for 5 minutes and mix the coconut paste 
• Mix it well and add 2 glass of water. 
• Add salt to it.
• Switch off after 2 whistles.  
• Serve it hot with Adai, Idly, Dosa, Chappathi.

Beetroot kola urundai

      Ingredients

Beetroot : 1 medium size

Onion : 1/2 chopped small size

Salt : 1/4 tsp

Chana dal (kadala paruppu) : 4 tsp

Toor dal : 8 tsp

Fennel (Sombu) : 1 tsp

Cumin seeds : 1 tsp

Red chilli : 4 to 5

To make Beetroot kola urundai

• Soak the chana dal, toor dal, fennel, cumin seeds, red chilli for 3hours
• And grind it to coarse (little rough) in the mixi. Don't make it paste. While grinding pour little water, make sure not to add more water.
• Peel the skin of beet root, scrap it and grind it to coarse (little rough) in the mixi.
• Mix the grind beetroot with the already made paste and mix with hand. 
• Add chopped onion and salt.
• Add chopped coriander and curry leaves

Beetroot mix

• Make it as round shaped ball and fry it in the oil. 

Adai

     Ingredients
Boiled Rice (Pulungal arisi) : 1/2 cup
Raw Rice (Pacha arisi or Jasmine rice) : 1/2 cup
Toor dal : 2 spn
Chana dal : 2 spn
Urud dal : 1 tspn
Moong dal : 1 tsp
Red chilli : 6
Perungayam : litle
Fennel (sombu) : 1 tsp
Onion : 1/2 small size chopped
Curry leaves : little chopped
Coriander leaves : little chopped

To make Adai

• Soak all the ingredients toor dal, chana dal, urud dal, moong dal, red chilli, perungayam, fennel, raw rice and boiled rice for 2 hours
• Grind it to coarse (little roughly) and make it as batter in mixi. Don't make it as paste.

Batter for Adai

• Add chopped coriander curry leaves and onion. Mix it well.
• Heat the dosa thawa and make thick dosa.
• Serve it hot with Aviyal, Kurma.

Adai with Aviyal