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                            Fish curry
Fish- ¼ kg
Red chilli- 8
Cumin seeds- 1tbsp
Onion- 10 (small)
Tamarind- 1 (lemon sized)
Turmeric powder- ½ tbsp
Salt- to taste
Oil- 6 tbsp

 Grind the Red Chillies, Cumin Seeds, and Onion into paste using speed 5 in a
small jar.
 Soak Tamarind in hot water and take pulp. Mix this ground mixture with Oil,
Salt, Turmeric Powder.
 Keep this mixture on fire and cook for 10 min. Now add fish pieces and cook
till oil floats on top and till fish becomes soft.
 Remove from fire and serve hot with rice.
                   Chicken gravy
Chicken- 1 kg
Coconut- 1
Onion- 1
Red chilli- 15
Pepper- ½ tbsp
Cumin seeds- 3 tbsp
Coriander seeds- 2 tbsp                                            Serves-4
Cashew nuts- 10
Turmeric powder- ½ tsp
Salt- to taste
Oil- 6 tbsp
Butter- 1 tbsp.
 Chop Onion well in medium jar by inching in pulse mode.
 Grind and take the Coconut Milk. Grind Red Chillies, Coriander Seeds,
Cumin Seeds, Pepper, and Cashew Nuts as a paste using speed 5 in a small jar.
 Wash the Chicken and cut into small pieces. Heat oil in a pan, fry chicken
with salt and turmeric till cooking of chicken is half done.
Now add little water and cook the chicken well. Fry onion, add
ground masalas, coconut milk, chicken and butter,
and cook for sometime till gravy gets thickened.
                      Mutton korma
Mutton- ¼ kg               Garlic- 5 flakes
Onion- 1 cup chopped       Ginger- 2 cm piece
Tomato- ½ cup chopped      Chilli powder- 1tbsp
Cinnamon- 4                Coriander powder- 1tbsp
Cloves- 4                  Curd- 250 ml
Cardamom- 4                Coconut- ½ cup
Green chilli- 3            Coriander leaves- 1 bunch
Poppy seeds- 2 tbsp        Oil- 15 ml                             Serves-4
                           Salt- to taste
 Make a paste of Ginger, Garlic, Part of Onion and Tomatoes in a medium jar
using speed 4 and keep aside. Paste Coconut, Green Chillies, Coriander Leaves
together in the small jar. Soak mutton in curd.
 Chop remaining Onion and Tomatoes by inching using pulse mode in a
medium jar. Heat oil and fry Garam Masala, Poppy Seeds, Onion and Tomato
 Add little Water, Mutton, Ginger Garlic Paste, Salt, Coconut Masala, Chilli
and Coriander Powder and cook well till mutton is done. After mutton is cooked
add chopped Coriander Leaves, and serve it with dosa or rice.
                        Egg curry
Ingredients:             Cloves- 3
Hard boiled eggs- 4      Cinnamon- 4 cm piece
Onions- 2 medium size Turmeric- ½ tsp
Garlic- 6 flakes         Grated coconut- 1 ½ cup
Ginger- 2 cm             Tomatoes- 2 medium size
Red chillies- 5 to 6     Oil- 4 tbsp
Coriander seeds- 1 tbsp Salt- to taste
Cumin- 1 tbsp                                                       Serves-4
Method:                  Coriander leaves- 1 tbsp
 Crush onion, garlic and ginger. Place ½ cup of coconut along with Chillies,
Coriander, Cumin, Cloves and Cinnamon in the medium jar.
 Run the mixer at low speed till the ingredients are crushed. Add a little water
and grind to a smooth paste using high speed and remove.
 Grind the remaining Coconut in medium jar with 1½ cups of water and
extract the milk using speed 5. Blanch and chop the tomatoes by inching several
times in pulse mode in a small jar.
 Heat oil. Fry the crushed ingredients till brown. Add the masala paste and
turmeric. Fry well. Add tomatoes and cook till they are reduced to pulp. Add
Coconut Milk and Salt. Simmer for 2-3minutes. Peel the Eggs, cut into halves
and place in the gravy.
 Serve hot sprinkled with coriander leaves. This gravy is suited well with
Aapam, Bread, Chapatti and Rice.
                      Egg cutlet gravy
Egg- 6                        Fennel seeds- ½ tbsp
Onion- 1                      Cumin seeds- ¼ tbsp
Tomato- 3                     Poppy seeds- 1 tbsp
Ginger- a small piece         Grated carrot- ½ cup
Garlic- 6 flakes              Roasted gram flour- ¼ cup
Coconut- 1                    Salt- to taste
Green chilli- 6 or 8          Coriander leaves- ½ bunch
Coriander seeds- 2 tbsp       Ghee- 50 g                            Serves-4
Turmeric powder- ½ tbsp Oil- 50 g
 Grind Ginger Garlic; Chilli into paste in a small jar using speed 4. Fry the
spices and grind as a paste in medium jar with coconut using speed 5.
 Whip the Egg With Salt, Grated Carrot, Flour and Chilli Paste by inching 5- 8
times in pulse mode in a big using whipping blade. Take small bowls and apply
ghee on it. Fill the bowls with egg mixture and cook them in steam.
 When done, keep the steamed eggs aside. Take a pan and heat oil. Fry Ginger
Garlic Paste, Onion, Tomato, Ground Masalas, Chilli Paste, Salt, and Turmeric
Powder for 5-10 minutes. Add 2 cups of water and cook it for 20 minutes.
 Then add egg cutlets cook for 30 minutes. Sprinkle with coriander leaves and
serve hot.
                        Chicken kebab
Chicken pieces- ½ kg    Turmeric powder- 1 tsp
Roasted gram- 1 cup     Soda powder- ¼ tsp
Garam masala- 1 tbsp    Coriander leaves- 1 cup
Chilli powder- 1 tbsp   Mint leaves- 1cup
Salt- as required       Oil- for deep-frying

Method:                                                         Yield-20 kebabs
 Separate the bones of the Chicken and mince them in pulse mode well by
inching in big jar.
 Powder all the ingredients (except soda powder) in small jar to a fine powder
by grinding at low speed for about 40 sec.
 Now mix the powdered ingredients, soda powder to the minced chicken and
mix well and make into small balls.
 Heat oil in a kadai and deep fry till golden brown. Serve with sauce or
                   Minced mutton gravy
Minced mutton- ¼ kg        Cinnamon- 1 piece
Coconut- ½                 Small onion- 10
Red chilli- 5              Ginger- 20 g
Coriander leaves- 1 tbsp   Garlic- 8 flakes
Poppy seeds- 1 tbsp        Cardamom- 4
Cumin seeds- ½ tbsp        Roasted gram dal- 2 tbsp
Cloves- 4                  Lemon- ½
                           Oil- 5 tbsp                            Serves-4
 Chop the Onion nicely by placing the onion pieces in small jar and inching
several times till completely chopped.
 Make a paste of Ginger and Garlic in a small jar using low speed.
 Fry Red Chillies, Cumin Seeds, Coriander Seeds, Poppy Seeds & Roasted
Gram Dal in ghee and make a paste.
 Grind Coconut (grated) with 1-cup water and extract milk in a big jar using
speed 5 and 6.
 Heat oil and fry the Spices, Onion, Ginger Garlic Paste, and the ground
masala. Add Minced Mutton and Coconut Milk along with
Salt and Turmeric and cook in the cooker for 25 minutes.
 Now add Lemon Juice, and sauté for some more time
till oil floats on top of the gravy. Serve hot.

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