Tomato Chutney

Oil - 1 tbsp

Cumin seeds - 1 tsp

Sesame seeds - 1/2 tsp

Channa Dhal - 1 tbsp.

Urad Dhal - 1 tbsp.

Peanut - 1 tbsp.

Garlic - 4 cloves

Green Chillies/Red Chillieds - 4

Tamarind - a small pc.

Onion - 1 cup, diced

Salt

Tomato - 1 1/2 cup

Heat oil in a medium pan. Temper cumin seeds and sesame seeds.

Add channa dhal, urad dhal, peanuts, garlic, green chilies, tamarind, and onion, along with the required amount of salt. Sauté for a few minutes.

Add the tomatoes and continue sautéing until they are fully cooked. Allow the mixture to cool completely, then transfer it to a blender and grind into a coarse paste.

Serve with dosai, idli, or uppuma.

Fish Curry - South Indian

Fish - 1 lb., filleted

Oil - 3 tbsp.

Mustard - 1 tsp

Fenugreek - 1 tsp

Red Chilli - 2

Fennel Seeds - 1 tsp

Garlic - 2 clove, crushed

Curry Leaves

Onion - 1, diced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tbsp.

Tomato - 1, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 1/2 tsp

Fennel Powder - 1/2 tsp

Tamarind Juice - 1 cup

Salt

Heat Oil in a large pan.

Temper Mustard, Fenugreek, Red Chilli, Fennel, Garlic and Curry Leaves. Cook on medium making sure not to burn the spices.

Add Onion, Green Chilli; sauté until translucent.

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

Add Tomatoes and cook closed until soft.

Season the masala with Turmeric, Chilli, Coriander and Fennel Powder. Sauté until the raw smell of the masalas go away.

Pour in Tamarind Juice and season with required Salt;. Bring the gravy to boil. When the gravy comes to a rolling boil drop the Fish in gently and cook closed for about 12 min.

Serve with hot Rice.

Chicken 65

Chicken 65 is a spicy, deep-fried Chicken dish originating from Chennai, India.

It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish.

Chicken (Thigh and Drumsticks) - 1/2 lb., boneless, 1" cubed

Ginger Garlic paste - 1 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Garam Masala powder - 1 tsp

Salt

Pepper

Lemon Juice - 1 tbsp.

Corn Starch - 1 tbsp.

Egg - 1/2

Oil

Curry Leaves

In a bowl, add the chicken along with ginger garlic paste, turmeric, chili powder, garam masala, salt, pepper, lemon juice, corn starch, and egg. Marinate the chicken in this mixture for 1 hour.

Deep fry the chicken pieces in hot oil until golden and crisp. Remove from heat and transfer to a paper towel-lined plate.

Deep fry curry leaves in the same oil and garnish the chicken.