Inji Kuzhambu

Oil - 1 tsp

Ginger – 2 tbsp., chopped

Coconut – 2 tbsp., grated

Shallot - 20

Garlic - 1o cloves

Turmeric – 1/2 teaspoon

Chilli powder - 1/2 tsp

Pepper - 1 tbsp.

Cumin seeds - 1 tsp

Sambar Powder – 1 tbsp.

Gingelly Oil – 3 tbsp.

Mustard – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Red Chilli – 2

Curry Leaves

Tomato - 1, diced

Tamarind juice – 1/2 cup

Jaggery – a small piece

Salt

Heat Oil in a skillet and sauté Ginger, Coconut gratings, Shallot and Garlic until they turn golden.

Add Turmeric, Chilli powder, Pepper, Cumin seeds, Sambar powder, mix well, and saute until the raw smell goes away.

Allow this mixture to cool down completely and transfer to a blender along with required Water and grind to a smooth paste.

Heat Gingelly Oil in a medium pan and temper Mustard, Fenugreek seeds, Red chilli and Curry leaves.

Add the ground Coconut paste along with Tomatoes, Tamarind juice, Jaggery and required Salt; cook closed for 20 min or until the gravy begins to thicken.

Serve hot with Rice and Appalam.

Chicken Curry

Oil - 3 tbsp.

Cinnamon - 1

Clove - 4

Cardamom - 4

Peppercorn - 1 tsp

Onion - 1, chopped

Green Chilli - 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb.

Coconut Milk - 1 cup

Salt

Cilantro

Heat Oil in a pot. Temper Whole Garam Masala.

Sauté Onion and Green Chilli until translucent.

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

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander and Fennel Powder; sauté for few minutes or until the raw smell of the masala goes away.

Now add the Chicken along with Coconut Milk, 1 cup Water and required Salt. Cook closed for 20 minutes.

Remove from heat and garnish with Cilantro.

Bhajji

Besan - 2 cup

Maida - 2 tbsp.

Rice Flour - 2 tbsp.

Baking Soda - 1/4 tsp

Asafetida - 1/4 tsp

Turmeric - 1/4 tsp

Chilli Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Ajwain Seeds - 1/2 tsp

Salt

Raw Banana - 1, peeled and thinly sliced

Potato - 1, peeled and thinly sliced

Onion - 1, thick slices

Potato - 1, thinly sliced

Oil

In a medium bowl add Besan along with Maida, Rice Flour, Baking Soda, Asafetida, Turmeric, Chilli Powder, Cumin seeds, Ajwain and required Salt. Adding Water little at a time make a smooth thick Batter.

Heat Oil in a medium pan. Dip the Vegetable slices in the Batter and deep fry till golden brown.