Ingredients:

• Chicken - 300 to 350 grams
• Salt - to taste
• Coriander leaves - 3 to 4 sprigs
• Oil - 1 or 2 tbspn
  

For onion sauce:

• Onion - 1 (thinly sliced)
  
• Vinegar - 2 tspn

For garlic and spice sauce:

• Peppercorns(black) - 1/2 tspn
• Mustard seeds - 1/2 tspn
  
• Garlic - 2 to 3 cloves
• Ginger - a small piece
• Turmeric powder - 1/4 tspn
• Chili powder - 1/2 tspn
• Coriander powder - 1 tspn
• Garam masala powder - 1/2 tspn

Recipe:

1. For Onion Sauce: Heat Oil in a pan. Add thinly sliced Onions and fry till they are crispy and dark brown, but not burnt. Curry gets its dark color from the fried Onions. So take time to fry the Onion till they are nicely browned. Then blend this with Vinegar and water.
2. Grind and make a sauce of Peppercorns, Mustard seeds, Garlic, Ginger by adding enough water. Add Turmeric powder, Chili powder, Coriander powder, Garam masala powder and mix well.
3. Heat Oil in a pan. Add the ground sauce (from step 2) and heat for 2 to 3 minutes.
   
4. Add cut Chicken pieces, mix well with the sauce and fry till the chicken pieces are slightly white in color all the sides.
5. Then add Onion sauce and Salt. If necessary add some water. Bring the curry to boil once. Then reduce the heat to medium, cover and cook for 25 minutes or till the chicken is cooked well.
6. Finally garnish with Coriander leaves and serve.
   

Goes well with: Rice, Chapathi, Dosa and Idli

Ingredients:

• Mustard seeds and Urad dal - 1 tspn
  
• Onion - 1 big (250 grams) 
• Green chilli - 10
• Tamarind - big gooseberry size
• Turmeric powder - 1/4 tspn
  
• Chili powder - 1/4 to 1/2 tspn
• Jaggery or sugar - 1/2 tspn
• Salt - to taste
• Oil - 4 to 5 tspn

Recipe:

1. Chop Onion and Green chili into small pieces. Soak tamarind in water for 20 minutes. Then extract a cup of tamarind juice from it.
   
2. Heat Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Green chili and fry for 30 secs.
3. Then add Onion and fry till it turns into golden brown.
4. Add Turmeric powder and Chili powder. Fry till the raw smell of masala goes.
5. Add Tamarind juice, a cup of water, Salt and Jaggery. Check the taste and adjust Chili powder, Jaggery, Salt to your taste.
6. Bring this to boil once, then reduce the heat to medium, cook till the consistency is almost thick.

Goes well with: Curd rice

Ingredients:

• Paneer - 200 gms (cut in to small cubes)
• Peas - 1/4 cup (soak in water for overnight and then cook)
• Onion - 1 cup (finely chopped and grind it as a paste)
• Tomato - 1 big (grind it  with 1 cup of water as a paste)
• Red chilli powder -  1½ to 2 tbsp (adjust to your spice level)
• Coriander powder - 1 tsp
• Ginger garlic paste - 1/2 tsp
• Coriander leaves - to garnish
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Butter - 4 tbsp
• Oil

Recipe:

1. Cut Paneer in to small cubes. Roast in a pan adding a teaspoon of butter till it turns golden brown.
2. Heat Oil in a pan. Add Onion paste, Ginger garlic paste, salt, Chilli powder, Turmeric powder and Coriander powder. Allow to boil till raw smell of masala goes.
3. Now add Tomato paste, Garam masala powder, Peas and allow to boil. Add Paneer cubes, cover and cook for 7 min.
4. Finally add Butter and garnish with Coriander leaves.

Goes well with: Chapati, Paratha, Rotis.

Ingredients:

• All purpose flour - 1¼ cup
• Baking powder - 3/4 tspn
• Egg - 2
• Butter - 1/4 cup
  
• Sugar - 3/4 cup 
• Milk - 1/4 cup
• Vanilla extract - 1 tspn

Recipe:

1. Mix All purpose flour and Baking powder in a bowl.
2. Beat the remaining ingredients together in a mixer by adding one by one till creamy.
3. Pour the beaten ingredients to the flour and mix well.
4. Preheat the oven to 350 degrees Fahrenheit. Grease the loaf pan with butter and pour the prepared cake mix.
5. Place the loaf pan into the oven and bake for 40 - 50 minutes or till the toothpick inserted into the center of the cake comes out clean.
6. Once cake cools completely, take out the cake from the pan and cut them into slices of equal width.
7. Place the slices on the baking tray. Heat the oven to 250 to 300 degrees Fahrenheit. Place the baking tray into the oven and bake for 60 to 90 minutes or till the slices dry completely. Turn them once in a while.
   

Goes well with: Coffee, Tea

Ingredients:

• Raw rice - 1 cup
• Split moong dal(pasi paruppu)- 1/2 cup
• Water- 4 cups
• Cashew nut- 10
• Grated Jaggery(vellam) - 1 ¼ to 1 ½ cup
• Ghee- 5 spoons

Recipe:

1. Cook the Raw rice and Moong dal in a pressure cooker.
2. Heat 2 spoons of Ghee in a pan. Add Cashew nut fry till it lightly brown and keep aside.
   
3. Heat 3 spoons of Ghee in a pan. Add cooked items and Jaggery.
4. Smash the cooked items well with the Jaggery and Stir it continuously.
5. Finally add the fried cashew nuts and stir for a minute.

Ingredients:

• Baby corn-10 nos
• Ginger garlic  paste-2tsp
• Chilli powder-2tsp
• Corn flour-5 to 6tsp
• Salt-to taste
• Garam masala-1tsp
• Oil-1cup

Recipe:

1. Cut the corn in to small pieces
2. Mix it well with all ingredients except oil
3. Leave it for  5 minutes
   
4. Deep fry in oil
5. Serve hot with sauce

 Goes well with : Sauce

Ingredients:

• Sweet Corn - 1½ cups
• Salt & Pepper - to taste
• Butter - 1/2 to 1 tbspn

Recipe:

1. Heat water in a pan. Add Sweet Corn and Salt. Boil for 10 minutes.
2. Add Pepper to the cooked Sweet Corn and mix well.
3. Mix Butter and serve hot.

Optional: You can add Onion, Tomato, Coriander leaves, Lime juice, Chili powder to this and serve.

Ingredients:

• Greengram sprouts - 1 cup
• Onion - 1
• Green chili - 1 or 2
• Garlic - 3 to 4 cloves
• Mustard seeds and Urad dal - 1/2 tspn
• Curry leaves - few
• Salt - to taste
• Oil - 1 or 2 tspn

Recipe:

1. Boil and cook Greengram sprouts with salt for 10 to 15 minutes.
2. Heat Oil in a pan. Add Mustard seeds and Urad dal. Once the seeds starts spluttering, add Curry leaves, Green Chili and Garlic. Fry for a minute.
3. Then add Onion and Salt, fry till they are transparent.
4. Add the cooked sprouts and fry till its dry.

Goes well with: Rice, Chapati

Ingredients:

• Onion - 2
• Green chili - 2 to 3
• Tamarind - small gooseberry size
• Coconut - 2 tbspn
• Coriander leaves - 5 to 6 sprigs
• Mint leaves - 5 to 6 sprigs
• Hing - 1/4 tspn
• Salt - to taste
• Mustard seeds and Urad dal - 1/2 tspn
• Curry leaves - a sprig
• Oil - 1 or 2 tspn

Recipe:

1. Heat Oil in a pan. Add Green chili and fry for a minute.
2. Add Onion and fry till they are transparent.
3. Add Tamarind, Coconut and Hing. Fry for a minute.
4. Add Coriander leaves, Mint leaves and Salt. Immediately remove from heat.
5. Once this fried mix cools, grind it into a coarse paste.
6. Heat Oil in a pan. Add Mustard seeds and Urad dal.
   
7. Once the seeds starts spluttering, add Curry leaves and ground chutney. Fry for 2 to 3 minutes.

Goes well with: Idly, Dosa

Ingredients:

• Ridge gourd - 1 cup (cut into small cubes) 
• Curd - 1/2 cup
• Coriander leaves - 1 or 2 sprigs
• Salt -to taste

For tampering:

• Mustard seeds and Urad dal - 1/2 tspn
• Cumin seeds - 1/2 tspn
• Hing - a pinch
• Chili powder - a pinch
• Green chili - 1
• Curry leaves - a sprig
• Oil - 1 tspn

Recipe:

1. Mix Ridge gourd, Curd, Coriander leaves and Salt in a bowl.
2. Heat a tspn of Oil in a pan. Add Mustard seeds, Urad dal and Cumin seeds.
3. Once the seeds starts spluttering, add Hing, Chili powder, Green chili and Curry leaves. Remove from heat.
   
4. Once it cools, pour this to the curd mix and serve.

Goes well with: Variety Rice, Briyani