Ingredients: - Chicken-1/2 kg, Cardamom- 2, Green chilly- 2, Garlic-6-7, Ginger- 1/2 inche, Onion- 2, Pepper powder- 2 tbsp, Turmeric powder- 1/4 tsp, Chilly powder- 1/2 tsp, Soya sauce- 1 1/2 tbsp, Salt - to taste, Coconut -3 tbsp( Scrapped and dry fried), Curry leaves and Coriander leaves, Oil.

Preparation time : - 20 minutes    

HOW TO PREPARE: -Heat oil in a pan, add cardamom,green chilly,curry leaves, garlic, ginger, onion. fry well. Add Chicken and fry for few minutes. Add all other ingredients except coconut and coriander leaves.. Mix well.
Close the vessel and cook till chicken cooks well.Mix well in between. Finally add fried coconut and coriander leaves.. Cook for 5 minutes and serve hot..




Ingredients : - Prawns - 250 gm, Coconut oil - 2 tbsp, Coconut(grated) - 1 cup, Red chilli - 2 , Shallot - 7, Green chilli - 4 , Curry leaves - 2 stalks, Kokkum - 2 (soaked in water), Chilli powder - 1/2 tsp, Coriander powder - 1 tsp, Turmeric powder - 1/2 tsp, Mustard - 1/2 tsp, Ginger finely chopped - 1 inch, Garlic - 5 cloves, Salt - to taste, Water - 2 cups

Preparation time :- 20 minutes    

HOW TO PREPARE : - Grind coconut, garlic, coriander powder,shallots and turmeric powder into fine paste. Mix prawns,chilli powder, kokum soaked water,green chillies ginger and salt. Add water and cook the above for 10 minutes. Add the ground paste and simmer for 5 minutes. Heat oil in a pan. Add mustard, sliced shallot, red chilli, curry leaves and fry till brown. Add to the curry and transfer it to serving dish Serve it with rice and parathas



Ingredients : - Eggs - 4, Onion - 1 medium size chopped, Tomato – 2 chopped, Green chillies - 2 , Garlic finely chopped - 4, Tamarind juice - to taste, Chilli powder - 1/2 tbsp, Coriander powder - 2 tbsp, Turmeric powder - 1/4 tbsp, Coconut paste - 2 tbsp, Mustard seeds - 1/4 tsp, Black gram - 1/4 tsp, Curry leaves - 8-10 leaves, Oil - 2tbsp, Salt – to taste

Preparation time : - 10 minutes    

HOW TO PREPARE : - Heat a pan and add oil and splutter mustard seeds and black gram. Add curry leaves and garlic cloves and fry till garlic turns brown. Add chopped onions and sauté till they turn golden brown. Then saute the tomatoes and green chillies. Add turmeric powder, coriander powder, chilli powder and stir for few min. Add half cup of water to the mixture and let it cook. Add the coconut paste to the boiling mixture. Mix it well and add salt to taste. Add the tamarind juice and allow it to cook. As the gravy begins to thicken and starts boiling, reduce the flame. Break the eggs into the gravy. Do not stir. Simmer the flame, close the pan and let the eggs cook in the gravy. Make sure the eggs don’t burn or get stuck to the pan. Do not stir and scramble the eggs too much.