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To Pressure Cook: Mutton Trotters - 6 pc. Bay Leaf - 2 Peppercorn - 1/4 tsp Fennel seeds - 1/4 tsp For the Masala Paste: Coconut - 1/2 cup, grated Coriander seeds - 2 tbsp. Sesame seeds - 2 tbsp. Clove - 4 Cardamom - 2 Peppercorn - 1/4 tsp For Gravy: Oil - 3 tbsp. Onion - 1, chopped Green Chilli - 3 Garlic - 8 cloves Ginger - 2 small pcs. Chilli powder - 1/2 tsp Curd - 4 tbsp. Cilantro Mint Salt Lemon juice Thoroughly rinse the Mutton trotters in clear running water. Re

Buttermilk - 1/4 cup Egg - 1 Chicken - 1 lb., boneless strips Corn Flour - 2 tbsp. Ginger Garlic paste - 2 tsp Turmeric - 1 tsp Salt Oil Garlic - 4 cloves, minced Green Chilli - 2, minced Curry leaves Cilantro Mint Chilli powder - 1 tbsp. Coriander powder - 1 tbsp. Yogurt - 3 tbsp. Add Buttermilk and Egg to the Chicken and marinate for an hour. To the Chicken, add Corn flour, Ginger Garlic paste, Turmeric and required Salt. Let marinate for another 30 minutes. Shallow fry t

Mutton - 1/2 lb. Channa Dhal - 1/4 cup Toor Dhal - 1/4 cup Turmeric - 1 tsp Whole Garam Masala - (Cinnamon - 1, Clove - 4, Cardamom - 2, Bay Leaf) Oil - 2 tbsp. Onion - 1, chopped Green Chillies - 3, slit Curry leaves Ginger Garlic paste - 1 tbsp. Tomato - 1, chopped Eggplant - 1 cup, cubed Chilli powder - 2 tsp Coriander powder - 2 tsp Garam Masala powder - 1 tsp Tamarind juice - 1/2 cup Salt Cilantro In a pressure cooker add the Mutton along with Channa dhal, Toor Dhal and

Coconut - 1 cup, grated Turmeric - 1 tsp Chilli powder - 1 tsp Fennel powder - 1 tsp Peppercorn - 1 tsp Shallots - 3 Oil - 2 tbsp. Whole Garam Masala Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic paste - 1 tbsp. Egg - 4 In a blender, add the coconut along with turmeric, chili powder, fennel powder, peppercorns, and shallots. Blend the ingredients to a coarse paste and keep aside. Heat oil in a medium pan. Temper whole garam masala. Add the onions and green chilies;

Fenugreek seeds - 1 tsp Sesame seeds - 1 tsp Coconut - 1/4 cup, grated Oil - 2 tbsp. Onion - 1, diced Mustard - 1 tsp Cumin seeds - 1 tsp Turmeric - 1 tsp Curry leaves Chilli powder - 2 tsp Cumin powder - 1 tsp Coriander powder - 1 tsp Tamarind juice - 1 cup Fish - 1 lb. Dry roast Fenugreek, Sesame and Coconut in a skillet until brown. Allow this mixture to cool down completely. Heat Oil in a pan and saute Onion until it negins to brown. Transfer the mixture to a blender alon

Chicken 65 is a spicy, deep-fried Chicken dish originating from Chennai, India. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Chicken (Thigh and Drumsticks) - 1/2 lb., boneless, 1" cubed Ginger Garlic paste - 1 tsp Turmeric - 1 tsp Chilli Powder - 1 tsp Garam Masala powder - 1 tsp Salt Pepper Lemon Juice - 1 tbsp. Corn Starch - 1 tbsp. Egg - 1/2 Oil Curry Leaves In a bowl, add the chicken along with ginger garlic pa

Fish - 1 lb., filleted Oil - 3 tbsp. Mustard - 1 tsp Fenugreek - 1 tsp Red Chilli - 2 Fennel Seeds - 1 tsp Garlic - 2 clove, crushed Curry Leaves Onion - 1, diced Green Chilli - 2, slit Ginger Garlic paste - 2 tbsp. Tomato - 1, diced Turmeric - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1 1/2 tsp Fennel Powder - 1/2 tsp Tamarind Juice - 1 cup Salt Heat Oil in a large pan. Temper Mustard, Fenugreek, Red Chilli, Fennel, Garlic and Curry Leaves. Cook on medium making sure n