• 1/2 of an Onion, sliced
• 1 Tomato, chopped 
• 3 Green Chillies, slit 
• Curry leaves 
• 1 tsp Ginger Garlic paste
• 1 cup Shredded Coconut 
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 2 tsp Coriander Powder
• 1/2 tsp Fennel Seeds
• 1/4 - 1/2 cup water 
• 1 small lemon sized Tamarind ball soaked in 1/4 cup warm water 
• Cooked Crab*
• 4 tbsp Coconut oil
• 1 tsp Mustard Seeds
• Curry leaves 
• Salt, as required 

1. In a mud pot / Chatti, pour in Coconut oil and add in your sliced onion, sauté until translucent and add in your curry leaves.
2. Next add the ginger garlic paste and sauté.
3. Add salt as required and your chopped tomatoes and slit green Chillies. 
4. Cover and allow the tomatoes to mash, meanwhile prepare the coconut paste by grinding shredded coconut with the spice powders and fennel seeds with little water and grind well to a thick paste. 
5. Pour the coconut paste to the mashed tomatoes and strain the tamarind water and add to the gravy and mix everything well. 
6. Finally add in your cooked crab or raw crab, and allow to cook for 6-7 minutes if raw, or if cooked around 3-4 minutes. 
7. Check if salt required and finally prepare a tadka with mustard seeds and curry leaves on coconut oil. 
8. Enjoy warm with rice, chappati or paratha. 

• 15 pieces Chakka kuru
• 1/4 tsp Turmeric powder
• Salt, as required
• 1/2 Tomato, chopped
• 2 Green chillies, slit
• 1/2 cup water 
• 1/2 cup Shredded Coconut
• 2 Shallots (not more)
• 1-2 Garlic clove

• 2 tbsp Coconut oil
• Curry leaves
• Dried Red Chilli

1. Remove the outer covering of the Jackfruit seed using a paring knife, and just slightly rub off the brown covering of the Jackfruit seed using a small knife.
2. Wash the seeds, and chop each seeds into 3-4 pieces.
   
   
   
3. In a pressure cooker, add the chopped jackfruit seeds, chopped tomatoes, green chillies, turmeric, salt, water and pressure cook for 1 whistle or cook covered in a pot for 15 minutes and check using aknofeif it needs further cooking.
4. In a mixer grinder, add the shredded coconut, shallots, garlic cloves and groun to a fine paste using little water.
   
   
   
5. Add the ground coconut paste to the cooked chakka kuru/ Jackfruit seeds. 
6. Finally temper mustard seeds, curry leaves, and dried red chillies in coconut oil.

• Coconut oil 
• Mustard seeds
• Curry leaves 
• Dry Red Chilli 

1. In a pan, dry roast coriander powder and red Chilli powder for around a minute or two and set aside.
2. Make a paste of grated coconut, shallots, and water. Set aside.
3. In a pot, add the cleaned mussels with the residual water that oozed from the mussels. 
4. Add curry leaves, sliced green mango or tomato, roasted spices, turmeric and salt as required. 
5. Allow to cook for 3-4 minutes. 
6. Next add the coconut ground paste and allow to come to a boil. Switch off the flame.
7. Now make a tadka/tempering of coconut oil, mustard seeds, curry leaves and dry red Chillies.
8. Add the tadka to the prepared curry and enjoy hot with rice, chappati or Ari orotti.
   
   
   

• 1/2 cup Rajma/ red kidney beans, soaked for 6-8 hours or overnight (Reserve stock water)
• 1 tbsp Ghee/ clarified butter
• 1 tsp Ginger garlic, crushed using mortar and pestle
• 1 medium Onion, chopped finely or pureed 
• 1 1/2 Tomatoes, pureed
• 1 tsp Kashmiri Chilli Powder
• 1/4 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 3/4 tsp Garam masala powder
• Salt, as required
• 1/2 tsp Dried Fenugreek leaves
• Coriander leaves, chopped
• 1/2 tsp Sugar/ honey
• Lemon wedges, garnish

1. Wash and soak the rajma/ red kidney beans for 6-8 hours or overnight.Pressure cook for 1 whistle, let the pressure stay for 5 minutes and place the cooker under running water and slowly remove whistle and lid.
   
   
   
2. In a kadai, add in your ghee and crushed ginger garlic, Sautee until raw aroma disappears.
3. Add cumin powder and sauté for 30 seconds. Add your finely chopped onions/ pureed onion and add salt, helps the onion to become translucent quickly.
4. Add spices like turmeric powder, Kashmiri red chilli powder, coriander powder and garam masala powder, Sautee for few seconds.
5. Next, add in the tomato puree and cook well, until water evaporates.
   
   
   
6. Next add in the cooked kidney beans, add rajma stock water, salt, dried Fenugreek leaves, and chopped coriander leaves.
7. Cover with lid and cook for 5-10 minutes on low flame, until all masala gets married with the Rajma well.
8. Check if gravy requires more stock water or salt and add as required.
9. Finaly serve the Rajma masala in a bowl, and garnish with chopped coriander leaves and lemon wedges.
10. 
    
    

• 1 kg Mutton
• 4 large Tomatoes
• 1 1/2 tbsp Ginger Garlic paste/ crushed
• Salt, as required
• 1 tsp Red Chilli powder 
• 1/4 tsp Turmeric Powder
• 1 tsp roasted and ground Coriander 
• 1 tsp roasted and ground Cumin
• 1 tsp Red Chili Flakes
• 2 tbsp ghee
• 1 tsp Lemon juice (optional)
• Ginger, juliennned, for garnish
• Chopped Coriander, for garnish

1. In a large wok/ cheena chatti, add the mutton, chopped tomatoes, ginger garlic paste, and slat as required. Mix well and allow to come to a boil. Do not add water.
2. Cover with lid and allow to cook for 20 minutes on medium heat and stir so that nothing gets burned on the bottom. Cover again and allow to slow cook for another 20-25 minutes until meat is tender. Open lid and cook uncovered for around 5 minutes until some of the liquid evaporates.
   
   
   
3. Add spices like chili powder, turmeric powder, roasted and ground Coriander and cumin, and red chili flakes. Mix well and allow the spices to be aromatic.
   
   
   
4. If you require more gravy add very little water.
5. Finally finish off with some ghee/ clarified butter.
6. Garnish with chopped Coriander and juliennned ginger. Enjoy hot with any roti.

Kaju chicken curry

Ingredients:

• 700 gms - Fresh Chicken (both with bone and boneless)
• 2-3 tbsp any vegetable oil
• 1 and 1/2 medium-sized Onions sliced
• 2 medium Tomatoes (roughly chopped if required)
• 3 large green Chillis
• 6 Cloves of garlic
• 1-inch piece of ginger
• 2 sprigs of curry leaves
• 10 Cashews
• 1/2 cup Hot water
• 1/4 cup milk
• 1/4 tsp Turmeric powder
• 2 1/2 tsp Kashmiri Chilli Powder
• 5 tsp Coriander powder, leveled
• 3/4 tsp Garam Masala powder
• 1/2 cup water
• Salt, as required

Instructions :

1. In a heatproof bowl, place the cashews and pour hot water. Keep aside.
2. Grab a pressure cooker, pour in the oil.
3. Add the sliced onions, while sautéing grind tomatoes, ginger and garlic in a blender/grinder.
4. Add in the Curry leaves and slit green chillies.
5. Now pour in the prepared tomato mixture and add in the spice powders and the chicken along with 1/2 cup water.
6. Finally add salt and close lid. And cook for 2 whistles and off the flame.
7. While the pressure goes prepare the cashew paste by grinding cashew and milk, adding milk little at a time.
8. 
9. Once the pressure is gone, add the prepared cashew paste and stir well and add water as required and bring it to a boil. Garnish with chopped Coriander leaves and you are done! Enjoy❤️

• ½ inch sized ginger piece (finely minced)
• 2 garlic cloves (finely chopped)
• 1 medium sized onion, 4-5 shallots(sliced), shallots are better
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• 1 tsp pepper
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 2 sprigs of curry leaves
• 1 tbsp lemon juice
• 1 tomato (chopped or sliced)
• ½ tsp red chilli flakes
• ½ tsp garam masala
• 8 Cashew Nuts (made into a paste by boiling or soaking in hot water)
• Salt (as required)
• 1 tsp ghee
• Coconut oil (as required)

INSTRUCTIONS