Jal Jeera

• 1/4 cup packed chopped mint leaves podhina

• 1/4 cup packed chopped cilantro hara dhania

• 1 tbsp chopped ginger adrak

• 1 tbsp cumin seeds dry roasted and powder bhuna jeera

• pinch asafetida hing

• 1 tsp salt

• 1 tsp black salt

• 3 tbsp lemon juice

• 1 tbsp tamarind seedless imli

• 2 tbsp sugar

• 4 cups water

• 1 cup crushed ice

•  Blend all the spices into the paste using enough water needed to blend. Strain the spice mix and squeeze all the spicy water out. Discard the roughage. Add the water, mix it and serve over the ice.

Muttai Curry

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, Chilli powder, Fennel powder, Peppercorn 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; saute until the Onion just turns translucent.

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

Now add the ground Coconut paste along with required Salt and 1/2 cup Water and bring to just boil. Crack the Eggs one by one into the gravy making sure not to crack one on top of another. Reduce heat to medium and cook closed for about 5 min.

Remove from heat and garnish with Cilantro.

Serve warm with Chapatti / Idiyappam.

Note: Substituting the Egg with Potatoes is also a nice variation.

Majestic Chicken

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 the Chicken in hot Oil and keep aside.

Heat 2 tbsp. Oil in a medium pan; temper Garlic, Green chili, Curry leaves, Cilantro and Mint; saute for 2 minutes.

Season the mixture with Chili powder, Coriander powder and required Salt.

Add the Yogurt and mix well. Sauté until the Oil starts oozing out.

Now add the Chicken and mix well.

Garnish with Cilantro.