Ingredients:

• Chicken - 1/2kg
• Onion - 1
• Turmeric powder - 1/2 tsp
• Curd - 3 Tbs
• Bay leaf -1/4
• Cinnamon stick - 1inch
• Cloves - 3
• Chilly powder - 1 tsp
• Coriander powder - 3 tsp
• Oil and Salt - to taste

Make Paste:

• Poppy seeds - 1/4 tsp
• Fennel seeds - 1/4 tsp
• Cashew nut - 4
• Water - 4 Tbs

Recipe:

1. Marinate the Chicken in Turmeric powder, Curd and Salt for 15 min.
2. Make paste of above ingredients given in “Make Paste”.
3. Heat oil in pressure cooker, add Cinnamon stick, Cloves and Bay leaf fry for few sec.
4. Add Onion fry till it becomes transparent.
5. Then add marinated chicken, Chilly powder, Coriander,Salt and the paste.
6. Cook still chicken becomes soft or allow 3 whistle

Goes well with: Rice and Chapati

Ingredients:

• White pumpkin -200g
• Butter milk - 1 1/2 cup
• Grated Coconut - 3Tbs
• Cumin seeds - 1/2 tsp
• Green chill - 1
• Water - 1/2cup
• Salt and Oil - as required

For Tampering:

• Mustard seeds and Urad dal - 1/2 tsp
• Curry leaves - a sprig
• Oil - 1 tsp

Recipe:

1. Cook Pumpkin in Water with Salt.
2. Grind the Coconut,Cumin seeds and Chilly.
3. Mix Butter milk,Cooked pumpkin,Salt and Ground items.
4. Heat pan with Oil, add Mustard seeds and Urad dal once it splutter.
5. Add Curry leaves and fry it for a sec.  Then pour this on pachidi.
6. Prepare this just before you eat otherwise it will become very sour.

Ingredients:

• Liver - 100g
• Mustard seeds - 1/2 tsp
• Onion - 1/4(optional)
• Turmeric powder - 1/4 tsp
• Chicken powder or Garam masala pwd  - 1/4 to 3/4tsp
• Curry leaves - few
• Water - 1/2cup
• Salt and Oil - to taste

Recipe:

1. Cook Liver in water with salt.
2. Heat pan with Oil, add Mustard seeds.  Once it splutter then add Onion and Curry leaves.  Fry for few sec.
3. Add Cooked liver, Turmeric powder and Chicken powder fry for a min or till the raw smell goes off.

Ingredients:

• Paneer (Cottage Cheese) - 100 gms
• Capsicum - 2 nos
• Onion (finely chopped or grated) - 2 cups
• Curd - 250 gms
• Chilli powder - 2 tsp
• Garam masala powder- 1 tsp
• Turmeric powder - 1 tsp
• Ginger and Garlic paste - 1 tsp
• Jeera powder - 1 tsp
• Coriander leaves - to garnish
• Oil - 7 tsp
• Salt - to taste
• Sugar - 1/2 tsp

Recipe:

1. Cut Capsicum &  Paneer into cubes.
2. Curd should be very thick . Good & perfect if it is made out of full creme milk(whole milk). It should not be so tangy.
3. Chop  the Onion  finely. If not possible, put it in a mixer grinder(mixie) just for 2 minutes. It will become like grated onion.
4. In a mixing bowl mix Curd, Chilli powder, Garam masala powder, Turmeric powder, Jeera powder, Ginger garlic paste, Salt and Sugar.
5. In the mixed curd add Capsicum. Leave it for atleast 1-2 hours to soak.
6. Heat the frying pan and add 5 tsp  of oil. Add onion and fry until the raw smell of the onion goes and it will start to leave oil in the edges
7. Then add the curd capsicum mixture, saute it for 3-4 minutes. Cover the pan and leave it for 10 minutes. Just stir it often in the  regular intervals.
8. In a small frying pan add 2 tsp of oil. Keep the heat in medium, add cubed paneer, sprinkle one pinch of chilli powder,  garam masala  and salt on it.  Just toss until it becomes red in corners and  soft in texture.
9. Add the cooked paneer to the capsicum gravy and cover it for  another 5 minutes. When the gravy starts leaving oil and colour is in pale orange, you can stop cooking. Add Coriander leaves and serve it  hot.
10. For party you can make it early and just heat it  before you serve.

Goes well with: Roti, Naan, Chappathi , Dosa, Fried rice and Pulav.

Ingredients:

• Mutton - 1/2 kg
• Small Onion(Crushed) - 15 to 20nos
• Cinnamon stick - 1 inch
• Cloves - 2
• Red Chilly Powder - 1tsp
• Turmeric Powder - 1/4tsp
• Ginger and Garlic paste - 1Tbs
• Oil&Salt - to taste

Fry And Make Paste:

• Coriander seeds - 2Tbs
• Cumin seeds - 1/2Tbs
• Pepper - 1/4Tbs
• Red chill - 2nos
• Oil - 1/2Tbs

Recipe:

1. Heat Oil in a pressure cooker,Add Cinnamon stick and Cloves fry for few sec.
2. Add the Onion fry till it becomes transparent.
3. Then add Ginger and Garlic Paste,Fired item paste,Salt and Mutton cook for 3 min.
4. Finally add the Red chill powder,Turmeric powder and Water.
5. Cover the cooker cook it in low flame,allow 3 to 5 whistle depending on the Mutton quality.

Goes well with: Rice

Ingredients:

• Brinjal - 4 (small)
• Onion - 1
• Tomato - 1
• Garlic - 1
• Red chilly - 3
• Fried Ground nut - 1/4 cup
• Fried gram dal (pottukadalai) - 2 Tbs
• Grated coconut - 2 or 3 Tbs
• Tamarind - lemon size
• Mustard seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves - few
• Salt and Sesame oil - to taste

Recipe:

1. Cut the Brinjal and Keep it aside.
2. Soak Tamarind in water for 15 minutes.  After that extract about 2 cups of tamarind juice from it.
3. Heat Oil in a pan. Add and fry the Onion for few seconds.
4. Then add and fry Tomato till it becomes soft.  Add Garlic,Ground nut,Fried gram dal and Coconut.  Fry for a min.
5. Grind all the fried items with Water.
6. Heat Oil and add Mustard seeds, Fenugreek seeds.  Once it starts to splutter, add Curry leaves and Brinjal.  Fry the brinjal till it becomes soft.
7. Then add ground items, Salt and Tamarind water.  Cook till it becomes thick.

Goes well with: Rice

Ingredients:

• Chickpeas - 1/2 cup
• Brinjal - 1
• Onion - 1 small
• Tomato - 1
• Tamarind - small gooseberry size
• Turmeric powder - 1/4 tspn
• Hing - 3 to 4 pinches
• Chili powder - 1/2 tspn
• Masala powder/ Sambar powder - 1 to 2 tspn
• Jaggery - a small pinch
• Salt - to taste
• Gingelly oil - 3 to 4 tspn
• Fenugreek seeds(vendhayam) - 1/4 tspn
• Mustard seeds and Urad dal - 1/2 tspn
• Curry leaves - 1 or 2 sprigs

Grind and make a fine paste of:

• Coconut - 1 or 2 tspn
• Sauf - 1 tspn

Recipe:

1. Soak chickpeas overnight. The next day morning, pressure cook with little salt for 3 to 4 whistles.
2. Chop Onion and Tomato. Soak Tamarind for 15 minutes. Then extract tamarind juice from it.
3. Heat Oil in a pan. Add Fenugreek seeds and fry till golden brown.
4. Add Onion and fry till golden brown. Add Tomato and fry till it becomes soft.
5. Add Brinjal and fry for 2 minutes. Add Turmeric powder, Hing, Chili powder and Masala powder and fry for another 1 or 2 minutes.
6. Add water, Jaggery and boil for 5 minutes. Add tamarind water and boil for another 10 minutes.
7. Then add cooked Chickpeas and the ground paste of coconut and sauf. Boil till the curry is thick. Remove from heat.
8. For tampering: Heat Oil in another pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add curry leaves and pour this to the curry.

Goes well with: Rice

Ingredients:

• Curd-1 cup
• Water-1/4 cup
• Sugar-2 t0 3 Tbs
• Cardamon powder-1/4 tsp
• rose essence-1/4 tsp(Optional)

Recipe:

1. Blend all ingredients in a blender.
2. Add more water if you like liquid form.
3. Keep it in refrigerator.Serve chill.

Ingredients:

• Sweet Corn  kernals- 1 1/2 cups
• Maida - 1/4 cup
• Rice flour - 1 tspn (optional)
• Ginger garlic paste - 1 tspn
• Green Chili sauce - 1 tspn (optional)
• Coriander leaves - 4 to 5 sprigs(finely chopped)
• Salt and Pepper - to taste
• Water - 1 or 2 tspn
• Oil - to deep fry

Recipe:

1. Take a fistful of corn kernals and keep aside. Pulse the remaining sweet corn kernels once or twice. Mix this with the fistful of kernels and the remaining ingredients(except Oil).
2. Heat Oil in a pan.  Make little vadas out of the mix and deep fry them in hot oil till golden brown.

Ingredients:

• Raw rice- 1/2 cup
• Split moong dal(pasi paruppu)- 1tbs
• Water- 1 ½ cups
• Rock Sugar powder(kalkandu powder)- 1/2 to 3/4 cup
• Milk- 1 cup
• Salt- a pinch
• Pachai karpooram(raw camphor)-a pinch
• Cardamom(Crushd)-2 nos

To Fry:

• Ghee- 3tbsp
• Raisins-10 nos
• Cashew nuts-6 nos
• Badham- 3 nos

Recipe:

1. Pressure cook Raw rice,Moong dal with Water in a low flame for 3 whistles.
2. Once the pressure is released, add the Rock sugar powder, Milk, Salt, Pachai karpooram, Cardamom and heat again.
3. Keep stirring till the Sugar dissolve completely.
4. Cook till it becomes semi solid. Once it cools, it becomes thick.
5. Fry Cashew nuts, Badam and Raisins in ghee and add it to the pongal.