chicken fry

1. in a pan, add oil and then add finely chopped ginger and garlic, saute until they become brown
2. add diced onions and saute until they are transparent
3. add chicken pieces and then add salt, turmierc, chilli pwder and saute for a few secs
4. add litle soya sauce and saute...put a lid and let the chicken for a few mins
5. when oil oozes out, take the lid off and then add chopped coriander and spring onion

Fish biriyani

Marination:

1. wash the fish pieces - ensure they are thick pieces.
2. add curd, salt, chilli powder, garam masala, pudina and coriander finely chopped, kasuri methi, sindhi biriyani masala (optional),fried onions, ginger garlic paste and coat all the fish pieces with this masala and keep aside.
3. After about 20 minutes, shallow fry the fish pieces along with the masala...in a flat bottomed pan until the fish is 50 % cooked and keep aside.

Rice:

1. bring 1.5 cups water to a boil for 1 cup rice
2. add the rice, along with the desired whole garam masala, salt and little ghee.
3. cook until the rice is 80% cooked and drain the water and keep aside.
 
Biriyani:

1. in a flat and heavy bottomed vessel, add in ghee and oil, add required whole garam masala
2. then add onions, tomato, chilli pwder and salt according to taste.
3. when the onions and tomato get mushy, add in the fish pieces and rice in layers.
4. add chopped coriander leaves on top
5. cook for about 5- 7 minutes in low flame

chilli chicken

1. add 1 cup maida, 1.5 cup corn flour to cut chicken pieces
2. add peper powder, chilli pwder, 1 egg, salt to taste, pinch of sugar and mix well, and rest for about 15 mins
3. when the oil is hot deep fry the chicken pieces and keep aside
4. in a pan, add oil, finely chopped garlic and ginger, diced onions, capsicum and fry until the onions are translucent
5. now add soya sauce, chilli sauce, vinegar and keep stirring, add water to achieve the desired consistency
6. add the chicken pieces and cook for a few mins.

strawberry alwa

ingredients
20 strawberries
maida
corn flour
sugar
ghee
cashews
grated coconut

1. puree the strawberry without adding water
2. heat ghee and roast the cashews, and set them aside
3. in the ghee, add the strawberry puree and mix well
4. when the puree thickens, add a spoon of corn flour and mix well
5. add sugar and mix well
6. add maida little by little until the mixture reaches the alwa consistency
7. add the roasted cashews and transfer to a greased plate..

chettinad prawn pepper fry

ingredients:
8-10 prawns
6-7 peal onions finley chopped
4 gloves garlic finely chopped
1 medium tomato finely chopped
ginger garlic paste
curd
curry leaves
red chillies - 2
turmeric pwder, coriander pwder, jeera pwder,chilli pwder, pepper pwder
saunf, cardamom, cinnamon for tempering

1. heat oil in a pan and add the tempering, then add curry leaves and red chillies
2. add onions and fry until golden brown
3. add ginger garlic paste, then tomatoes when the raw smell is gone
4. add the prawns, and then add chilli pwdr, turmeric pwder, coriander pwdr, jeera pwder and roast
5. add one spoon of curd and stir well, add a little water and let the prawns cook
6. add chopped garlic and pepper pwder and switch off the flame when the prawns are roasted well.

Patel mutton

1. fry chopped onion (1 small onion), garlic (4-6), ginger (equal to garlic) in oil, and grind that into a coarse paste.
2. add oil in a cooker, and fry the mutton till the color changes
3. add chilli powder, coriander powder, mutton masala (optional), turneric, salt and fry for a few minutes
4. then add the ground paste, and add tomato puree (chopped tomatoes can also be added).
5. cover teh cooker with the lid, and cook until 8 whistles.
6. when the pressure is released, open the lid and add chopped mint and coriander leaves...and saute until the oil oozes from the sides of the pan.

keerai rice

1. clean the keerai - spinach / agathi keerai is preferable
2. take a wide pan and take enough water to immerse the keerai, cook for 2 mins, and then let it cool and blend into a paste.
3. heat oil, ghee in a rice cooker
4. add mustard seeds, cumin seeds and all the whole garam masala ingredients
5. add green chillies, finely chopped onions, ginger garlic paste and cook until the raw smell is gone
6. add finely chopped tomato and cook until mushy
7. now add the spinach paste, and mix gently.
8. add 2 cups of water (for 1 cup of rice), and add salt to taste
9. when the water starts to boil, add the rice and cover the cooker with the lid, let it cook until 3 whistles.