Fish Curry

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 along with the prepared Fenugreek-Coconut mixture and grind to a coarse paste.

Temper Mustard, Fenugreek and Turmeric. Add the ground Coconut paste and saute for 5 min.

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

Season the imxture with Chilli, Cumin and Coriander powde ans saute un til the raw smell goes away.

Add Tamarind juice and bring the gravy to a rolling boil. Now add the Fish and cook closed for 15 min.

Serve warm with Rice.

Rawa Dosa

Rawa - 1 cup

Rice flour - 1 cup

Maida - ½ cup

Onion - 1, minced

Green Chillies - 2

Ginger - a small piece, grated

Curry leaves

Peppercorn - 10

Cumin seeds - 1 tsp

Coconut pieces – 1 tbsp. (Optional)

Salt

Oil

Mix Rawa, Rice flour and Maida along with required Salt. Add Water and make a thick batter. Leave it for an hour. Then add enough water to make it a thin batter like Neer Dosa batter.

Add chopped Onion, Green Chillies, Ginger, Curry Leaves, Peppercorn, Cumin seed and Coconut pieces; mix well.

Heat Dosa skillet and grease with Oil. Pour one ladle of batter starting from the edge of the skillet and finish it in the center. No need to spread the batter. Pour a teaspoon of Oil around on the top and sides of the Dosa. After it is cooked one side, flip over and cook other side.

Remove from heat and serve warm with Chutney.

Tandoori Chicken

Cumin Powder - 1 tbsp.

Coriander Powder - 1 tbsp.

Chilli Powder - 1 tbsp.

Fennel powder - 1 tbsp.

Tandoori Masala - 1 tbsp.

Garam masala - 1 tsp

Salt & Pepper

Red Food Color - optional

Lemon - 1, zested and juiced

Curd - 1/2 cup

Ginger Garlic Chilli paste - 2 tbsp.

Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side

Oil

In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Zest, Food Color, Curd and Ginger Garlic paste. Add in Chicken and evenly coat with the marinade. Cover the bowl with a plastic wrap and refrigerate for 4 hours; preferably overnight.

Preheat grill to high. Remove the Chicken from the marinade and baste with Oil. Place the Chicken on the greased grill. Cook closed for 5 min. Flip the Chicken, baste it and cook closed for another 5 min. Keep on basting and flipping until the Chicken is cooked through; about 18 to 20 min.

Alternatively, bake oven it in an oven at 450 F for 20 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

Transfer to a platter and serve with sliced Onions, Mint Chutney and Lime wedges.