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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

For Mutton: Mutton - 2 lb. Green Chillies - 8 Ginger garlic paste - 1 tsp Turmeric powder - 1/2 tsp Cinnamon - 1 small pc Clove - 4 Cardamom - 2 Shahi Jeera - 1 tsp Peppercorn - 1 tsp Salt In a pressure cooker, add the Mutton along with Green Chillies, Ginger garlic paste, Cinnamon, Clove, Cardamom, Shahi jeera, Peppercorn, Turmeric, required Salt and 1 cup Water. Pressure cook for 20 minutes or until the Meat is tender. For Dhal: Daliya - 1/2 cup Urad Dhal - 1 tsp Thuvar dh

Chicken - 1 lb., boneless Curd - 1/2 cup Turmeric - 1 tsp + 1 tsp Chilli Powder - 1 tsp + 1 tsp Salt Butter - 8 tbsp. Onion - 1, pureed Ginger Garlic Paste - 2 tbsp. Tomato - 1, pureed Garam Masala - 1 tsp Kasoori Methi - 1 tbsp. Sugar - 1 tsp Cream - 1/2 cup Cilantro Marinate Chicken with Curd, Turmeric, Chilli Powder and required Salt for at least 3 hours in the refrigerator. Heat Butter in a medium pan and sauté Chicken until cooked through and golden. Remove from heat a

Chicken - 1 lb. Coconut Oil - 3 tbsp. Mustard - 1/2 tsp Dry Red Chilli - 2 Curry Leaves Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic paste - 2 tsp Tomato - 1, chopped Turmeric - 1 tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Fennel powder - 1 tsp Garam masala - 1 tsp Salt & Pepper Coconut - slices, 2 tbsp. Heat Coconut Oil in a pan on medium heat. Temper Mustard, Dry Red Chilli and Curry leaves. Add Onion and Green Chilli; sauté until the Onion begins to tu