Chicken Kuruma

Coconut - 1/4 cup

Green Chilli - 2 Fennel Seeds - 1 tsp Turmeric - 1 tsp

Chilli powder - 1 tsp Coriander powder - 2 tsp Oil - 2 tbsp.

Bayleaf - 1 Cinnamon - a small pc

Clove - 4 Cardamom - 2 Curry Leaves

Onion - 1, chopped

Ginger Garlic paste - 1 tsp

Tomato - 1, chopped Chicken - 1 lb.

Salt

In a blender add the Coconut along with Green Chilli, Fennel seeds, Chilli powder and Coriander powder. Grind this mixture to a smooth paste.

Heat Oil in a pressure cooker. Temper Whole Garam Masala and Curry leaves.

Add Onion and sauté until translucent.

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

Add the Tomatoes and cook closed until soft.

Now add the Chicken along with required Salt and sauté for about 5 min. Add 1 cup Water and pressure cook for 10 min in medium flame.

Release the pressure and add the ground Coconut paste and bring to a boil until Oil starts oozing from the gravy.

Serve hot with Rice/Chapathi.

Rasam

Peppercorn - 1/2 tsp

Cumin seeds - 1/2 tsp

Shallot - 2

Green Chilli - 2

Garlic - 4 cloves

Coriander seeds - 1/2 tsp (optional)

Oil - 2 tsp

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Fenugreek - 1/2 tsp

Asafetida

Dry Red Chilli - 2

Curry Leaves

Tamarind juice - 1 cup

Tomato - 1, mashed with your hands

Salt

Cilantro

In a mortar add Peppercorn, Cumin seeds, Shallot, Green Chilli, Garlic and Coriander seeds. Crush the ingredients using a pestle and keep aside.

Heat Oil in a small saucepan.

Temper Mustard, Urad dhal, Fenugreek, Asafetida, Dry Red Chilli and Curry leaves.

Now add Tamarind juice along with the crushed masala paste, mashed Tomatoes and required Salt.

Cook the Rasam on medium low heat until it comes to a just boil, turn off heat and close the pan with lid.

Garnish with Cilantro when ready to serve.

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.