Cauliflower Milagu Pirattal

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Red Chilli - 2

Channa dhal - 1 tsp

Asafetida - 1/4 tsp

Garlic - 4 cloves

Peppercorn - 1 tsp

Cumin seeds - 1 tsp

Onion - 1, chopped

Green Chilli - 2.slit

Curry leaves

Cauliflower florets - 3, cup

In a mortar add the Garlic along with Peppercorn and Cumin seeds. Crush this mixture using a pestle and keep aside.

Heat Oil in a medium pan. Temper Mustard seeds, Urad dhal, Red Chilli, Channa dhal and Asafetida. Add the Garlic mixture and mix well. Immedaitely add the Chopped Onion along with Green Chilli and Curry leaves. Saute until the Onion turns translucent. Add the Cauliflower and cook closed for another 7 minutes in medium heat.

Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat Olive oil and Butter in a large skillet over medium heat.

Add Ginger-Garlic Paste and Green Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go away add Salt and 1 cup Water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled Chicken and Fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the Cream and stir through. Turn off heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!

Egg Korma

Ghee + Oil - 3 tbsp.

Whole Garam masala

Onion - 1 cup, pureed

Ginger Garlic paste - 2 tbsp.

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Egg - 12, hard boiled

Milk - 1/2 cup

Heat Ghee and Oil in a medium pan. Temper Whole Garam masala until fragrant.

Add Onion paste and saute until golden.

Add Ginger Garlic paste and saute until the raw smell goes away.

Season the mixture with Turmeric, Chilli powder and saute until the raw smell goes away.

Add the hard boiled Eggs and saute for about 5 min.

Now add Milk and cook closed for 10 min,

Turn off heat and garnish with Cilantro and Green Chillies