Ingredients:

• Onion - 2
• Mixed vegetables(Carrot, Beans, Beetroot, Potato) - 2 cups
• Chili powder - 1/2 tspn
• Coriander powder - 1 tspn
• Cumin powder - 1 tspn
• Salt - to taste
• Oil - 2 tspn
• Cumin seeds - 1/2 tspn
• Curry leaves - few

Recipe:

1. Cut Onion length-wise. Cut all the vegetables into small pieces.
2. Boil the Vegetables with little water and Salt till 3/4th cooked.
3. Strain the water from cooked vegetables. Save the water to cook other dishes.
   
4. Heat Oil in a pan. Add Cumin seeds, once it starts spluttering add Curry leaves and Onion.
5. Fry Onion til it becomes golden brown.
6. Add the cooked vegetables, chili powder, Coriander powder, Cumin powder and Salt.
7. Fry for 2 to 4 minutes and then remove from heat.

Goes well with: Chapathi, Rice

Ingredients:

• Ragi flour - 1 cup
• Besan flour - 1 cup
• Rice flour - 1/4 cup
• Cumin seeds - 1 tspn
• Pepper powder, Chili powder and Salt - to taste
• Oil - to deep fry

Recipe:

1. Mix all the ingredients(except Oil) in a bowl. Add water and knead it into a soft dough.
2. Heat Oil in a pan. Take a portion of the dough and place it into the Murukku mold.
3. Once the oil is hot enough, squeeze the murukku over the hot oil. Do not over crowd the pan. You can see the bubbles of oil immediately.
   
4. Once these bubbles are almost stopped, remove from oil and drain them on paper towels.

Ingredients:

• Beans -1/4 kg
• Toor dal -3/4 cup
• Red chilli-3 to  4 no
• Salt-to taste
• Mustard seeds-1/2 tsp
• Curry leaves-few
• Oil-2tsp

Recipe:

1. Cut the Beans into small pieces.
2. Soak the Toor dal for 1hour after that drain the water.
3. Take mixie jar put Chillies, Salt and Dal.
4. Grind it just for 2minutes(not too fine just like rava). Then mix it with Beans  and cook it in steam till  dal is cooked.
5. Heat Oil in a pan. Add Mustard seeds, Curry leaves and fry them.
6. After that add cooked beans and dal mix. Stir it well. Break the lumps and stir it till the Dal and Beans flows freely.
7. You can also make it with Cluster beans and Carrot.

Goes well with: Rice

Ingredients:

• Beetroot-1/4 kg
• Grated coconut-1/4cup
• Fennel seeds-1/2tsp
• Khasa khasa(poppy seeds)-1/2tsp
• Onion-1/4 cup
• Garlic -3 no
• Salt-to taste
• Sugar-2tsp
• Oil-3tsp
• Chilli powder-1tsp

Recipe:

1. Peel off the skin of Beetroot and cut it to small cubes.
2. Grind Coconut, Fennel seeds, KhasaKhasa into a fine paste. At  last add the onion and garlic and grind it only for 1 second (just smash).
3. Mix this ground masala with the Beetroot and add Salt.
4. Cook till Beetroot is cooked to soft. Then add Sugar and Oil.
5. Fry till  all the masala forms a nice coating on it.
6. You can mix it with rice to make Beetroot rice or make rolls with chapathi.

Goes well with: Rice, Chapathi

Ingredients:

• Cauliflower-1cup
• Green peas-1/2cup
• Capsicum-1
• Onion-4
• Tomato-3
• Ginger-2inch piece
• Garlic -10
• Cloves-2
• Star anise-only 2 petals
• Poppy seeds(khaskhas)-1/2tsp
• Green chilli-2no
• Chilli powder-1tsp
• Corn flour-2tsp
• Milk-50ml
• Coriander- to garnish
• Ghee or oil -4tsp

Recipe:

1. Clean the Cauliflower and keep aside.
2. Cut 3 Onions into small pieces and 1 into big cubes, cut Capsicum into large cubes and keep them  aside.
3. In a pan take 2tsp of oil. Fry Cloves, Star anise and add Onion(finely chopped), Khaskhas, Ginger and Garlic.
4. After Onion is cooked add Tomato and fry till Tomato is completely fried, then grind it to a fine paste.
5. Now heat the pan with oil and fry large cubes of Onion, Capsicum and keep it aside
6. Then fry Cauliflower, Green peas in the same oil for 2 minutes.
   
7. Add Green chillies, Ground paste, Chilli powder and mix well. Let it cook till  all vegetables are cooked.
   
8. Now mix Corn flour with Milk. Add it to the gravy to make the gravy thick.  Boil it for 4 minutes. Add the fried Onion, Capsicum and Coriander leaves to it. Serve hot .

Goes well with: Chapathi, Rice

Ingredients:

• Groundnut-2cup
• Carrot-2no
• Potato-1no
• Onion-2nos
• Tomato-2nos
• Garam masala-2tsp
• Grated coconut-1cup
• Fennel seeds-1tsp
• Poppy seeds-1/2tsp
• Cinnamon stick-2
• Coriander leave- to garnish

Recipe:

1. Soak the Groundnut for 4-5 hours.
2. Grind the Coconut,Fennel seeds,Poppy seeds into fine paste.
3. Cook the Ground nut in a pressure cooker.
4. Pour Oil in a pan. Add Cinnamon sticks, Onion, Tomato. Fry them till onion turns pink.
5. Then add Carrot, Potato(small cubes), Coconut paste,Garam masala and cooked ground nut.
6. Cook it till the masala is cooked or else pressure cook for 2 whistle
7. Garnish with coriander leaves

Goes well with:Chapathi,Poori and Dosa.

Ingredients:

• Mushroom-250 gms
• Capsicum-1no
• Onion-1no
• Ginger garlic paste-4tsp
• Chilli powder-2tsp
• All purpose flour(Maida)-2tsp
• Pepper-as you like
• Garam masala-1tsp
• Salt -to taste
• Corn flour-5tsp
• Oil-1cup

Recipe:

1. Clean the Mushrooms and cut it.
2. Cut the Onion and Capsicum in bigger cubes size keep these two aside.
3. Mix Mushrooms with Chilli powder,Ginger garlic paste, Maida, Corn flour,Garam masala and Salt leave it for 10 to 20 miutes.
4. Deep fry it in oil. Then take the same pan drain the Oil leaving  1or 2 tsp fry Onion and Capsicum with a pinch of Salt for 2 minutes.
5. Then add the fried mushrooms stir it well
6. Finally Pepper powder.

Goes well with: Pulao,Sambar rice and Rice. 

Ingredients:

• Dry Fish - 150 grams
• Small Onion (Chinna Vengayam) - 1/2 cup
  
• Garlic - 3 to 5
  
• Tomato - 2
• Tamarind - small gooseberry size
• Turmeric powder - 1/4 tspn
• Masala powder - 2 to 3 tspn
• Coriander powder - 1 tspn
• Cumin powder - 1 tspn
• Pepper powder - 1/4 tspn
• Salt - to taste
• Oil (Gingelly oil is preferred)

Recipe:

1. Soak Dry fish in water for 5 minutes. Then remove head and bones. Wash Completely in water.
2. Cut Onion, Garlic and Tomato into pieces. Soak Tamarind in water for 20 minutes. Then extract juice from it.
3. Heat Oil in a pan.  Add Onion, Garlic and fry till they are light brown.
4. Add Tomato and fry till they are soft.
5. Add Salt, Turmeric powder, Masala powder, Coriander powder, Cumin powder, Pepper powder and fry till the smell of masala goes.
6. Add Water and bring the curry to boil once. Then add tamarind juice and cook for 10 to 15 minutes.
7. Add 1 or 2 tspn of Oil and remove from heat.

Goes well with: Rice, Idly, Dosa

Note: Add less salt to the curry since the dry fish has some amount of salt already.

Ingredients:

• Chicken -1lb
• Basmati rice - 2cup(200g)
• Mustard seeds - 1/2tsp
• Oil and ghee - 1 spoon
• Coriander leaves -1cup
• Mint leaves - 1cup
• Curry leaves
• Onion - 1
• Tomato- 1
• Ginger garlic paste- 1 spoon
• Coconut milk – 1cup
• Salt - to taste
• Cinnamon - 3/4 inch
  
• Cardamom - 3
  
• Bay leaf - 1/2
  
• Cloves - 3
  
• Black flower - 1
  
• Lemon juice -2 spoon

Fry and make powder (masala powder):

• Coriander seeds - 3spoon
• Cumin seeds -1/2 spoon
• Pepper – ½ spoon
• Aniseed -1/4 spoon
• Red chili -6

Recipe:

1. Grind and make a paste of ½ onion, ½ of coriander and mint leaves.
2. Cook  Chicken with ½ of the masala powder, ½ of the ground paste and 1/2  salt in a cooker.
3. Fry the Basmati rice in ghee till turned to white .
4. Heat Oil in a pan.Add Mustard seeds, once it splutters, add Cinnamon, Cardamom, Bay leaf, Cloves, Black flower, Curry leaves. Once it starts spluttering, add chopped Onion , then chopped Tomato. Fry them.
5. Add ground masala paste(from step1) and masala powder,then coriander leaves, mint leaves. Fry them till the raw smell goes.
6. Add cooked Chicken(separate the water) and fry for a second. Then add 1 cup of Coconut milk, 3 cups of water(including the water comes from chicken) and Salt.
7. When water is boiling add basmati rice and close the lid. Stir every minute till its ½ cooked. Then add lemon juice, stir and close the lid .
8. Turn the heat to very low for 10 minutes. Do not lift the lid or stir while cooking.
9. After 15 mins you can open and serve.

Goes well with: Cucumber raitha or Chicken gravy.