EGG KURMA

Required:
Oinion-2 medium sized
Tomato-2
Egg (boiled)-3
Fennel powder-1 tsp
Garlic-4 cloves
Turmeric powder-1/4 tsp
Coriander powder-1 tbsp
Chilly powder-1/2 tsp
Coconut milk-3/4 cups
Oil-2 tsp

Preparation:
Heat oil in a pan splutter mustard seeds, add crushed garlic and add fennel powder. Saute chopped onion and then chopped tomato. Add chilly powder, coriander powder and turmeric powder. Add salt to taste. When cooked well add coconut milk. Remove from flame and add boiled egg. Cover the lid and keep for 5 minutes. Serve with dosa, idly, chapathi, idiappam or aappam.

SPROUTED GREEN PEAS MASALA

Required:
Dry peas-2 cups
Onion-1 medium sized
Tomato-2
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/4 tsp
Shajeera-1/4 tsp
Cloves-2
Salt to taste

Preparation:
Soak dry peas for 4 hours. Drain water and keep aside overnight to sprout. Pressure cook sprouted peas for 7 minutes. Grind onion and tomato together. Heat oil in a pan. Add shajeera, fennel, cinnamon and clove. Saute ground onion-tomato paste until oil separates. Now add the cooked peas and all masala powders. Add salt to taste. Serve with chapathi, poori or dosa.

MODAGAM

Required:
Green gram-250 grams
Jaggery-250 grams
Coconut scrapping-1/2 cup
Oil for deep frying

For outer coating:
Maida or plain flour-200 grams
Salt to taste

Preparation:
Cook green gram in water. Cook the green gram until water is completely evaporated. Add jaggery and coconut to green gram. Mix well and make small balls. Prepare batter with maida and salt to bajji batter consistency. Heat oil in a kadai. Dip the balls in this and fry.

BUTTER ONION CHICKEN

Required:
Small onion-1 1/2 cups
Garlic-1 big clove
cinnamon-1 inch piece
Fennel-1 1/2 tsp
Ginger 1 inch piece
cloves-4
Mace 1/4 piece
Pepper corns-1/4 tsp
Butter- 2 tsp
Chicken-500 grams
Chilly powder-1/2 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Salt to taste

Preparation:
Grind onion, garlic, cinnamon, fennel, ginger, cloves, mace and pepper together to a coarse paste. Heat butter in a pan and saute the ground paste. Add chicken and mix well. After 1 minute sprinkle some water, chilly powder, coriander powder, turmeric powder and salt. Mix well and cover the pan. Cook till chicken becomes tender. Serve hot with idly, dosa, chapathi, poori, rice or bread toast.

ONION CURD

Required:
Onion-2 big sized
Curd-1 1/2 cup
Finely chopped green chili - 1
Salt to taste
Fresh coriander-1 tbsp

Preparation:
Slice onion into thin slices. Mix with curd, salt, green chili and fresh coriander. Serve with biryani, chapathi, poori and parota.

GARLIC CURRY

Required:
Garlic-1 big bulb
Tomato-3
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Onion-2 small sized
Tamarind water-1/4 cup
Oil-1 tbsp
Mustard-2 pinches
Fenugreek seeds-1/4 tsp
Curry leaves-1 sprig
Fresh coriander or mint-2 tsp

Preparation:
Heat oil in a kadai and splutter mustard seeds, fenugreek and curry leaves. Saute finely chopped onion and garlic for 2 minutes. Add tomato, salt and turmeric powder. Saute for 2 minutes. Add chilly powder, coriander powder and tamarind water. Allow to cook for another two minutes. Finally sprinkle fresh coriander or mint. Serve with hot plain rice.