Take them out and keep aside once they start spluttering. In the same oil, fry the mustard seeds and keep them aside separately Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture.

(or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds. Store in a jar and refrigerate (less)

Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies. Take this off the heat, let it cool and grind into a paste.

Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies. Take aside and grind this also in a paste.

You should now slowly mix both the pastes uniformly Now take the tamarind ball and mix with water evenly. Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.

Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices. Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.

Add this tadka to the chutney and serve with rice or the main food (less)

Now in a pan heat oil and add all the whole spices. Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.

Saut till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt. Saut till the oil is separated from the mixture.

Now add the chicken pieces and saut for five minutes so that they et well wrapped with the spices paste. Then add water for curry and boil till it thickens Garnish with fresh coriander or mint leaves and serve with rice (less)

Remove from oil. Now drop the marinated chicken in that oil and keep it aside.

Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook. When rice is half cooked, strain it.

Cook the chicken and add pudina and coriander leaves. After that, add half the boiled rice and fried onions.

Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.

Finally, add lime juice mixed with turmeric powder through small holes made in the rice. Serve with raita.

Note: Check out a variety of raita recipes, right here RELATED RECIPES Hyderabadi Tomato Rasam Hyderabadi Paya Curry Prawn Biryani Chunky Tuna Biryani Chicken biryani with dalcha Ingredients: 1 kg - chicken 1 kg - rice 1 bunch - pudina 1 bunch - coriander leaves 4 to 5 - onions 3 tbsp - ginger garlic paste 1&1/2tbsp - chilli powder 1/2 tbsp - turmeric powder 3 tbsp - chicken masala 2 tbsp - coriander powder Whole garam masala 3 to 4 - biriyani leaves 1 cup - curd 2 - lemon If you have a query about this recipe or would like us to clarify your cookery-related doubts, submit it here with recipe title (less)

Heat a heavy bottomed vessel heat oil. Fry the onions till golden colour.

Add ginger garlic paste, fry till aroma comes. Add the chicken & fry for a while about 5 min.

Add all the dry powders fry for a min. Add gongura paste mix properly cook for some more time Add garam masala mix it.

Cook till done. RELATED RECIPES Dry chicken fry Simple pepper chicken Chettinad Chicken Curry Bachelor`s Chicken Chicken fried rice Ingredients: 1 kg - chicken 1 bunch - gongura leaves 2 - onions, medium size 3 tsp - red chilly powder 2 tsp - dhaniya powder 1 tsp - turmeric powder 1 tsp - garam masala 1/2 cup - coriander leaves 2 tsp - ginger garlic paste salt to taste 4 tsp - oil (less)

Heat a heavy bottomed vessel heat oil. Fry the onions till golden colour.

Add ginger garlic paste, fry till aroma comes. Add the chicken & fry for a while about 5 min.

Add all the dry powders fry for a min. Add gongura paste mix properly cook for some more time Add garam masala mix it.

Cook till done. RELATED RECIPES Chicken kandhari kofta Gongura thogayal Green masala chicken Hare pyaaz wala chicken Dry chicken fry Ingredients: 1 kg - chicken 1 bunch - gongura leaves 2 - onions, medium size 3 tsp - red chilly powder 2 tsp - dhaniya powder 1 tsp - turmeric powder 1 tsp - garam masala 1/2 cup - coriander leaves 2 tsp - ginger garlic paste salt to taste 4 tsp - oil (less)

Beat the curds till smooth. Add garlic and ginger pastes, chili and garam masala powders.

Pour over the chicken. Cut capsicum into half.

Discard seeds and cut the flesh into 3 cm pieces. Cut onion into quarters and separate the layers.

( Chop the small inner most layers to use in the masala) Cut tomato into half and discard seeds. Cut flesh into 3 cm pieces.

Add to the chicken. Marinate for 3-4 hours, or longer in refrigerator.

Thread pieces of chicken alternately with capsicum, onion and tomato. (Reserve the remaining marinade).

Cook under a hot grill, brushing with oil, till the chicken is just cooked. (Avoid over cooking which will make the chicken dry).

Heat oil for masala in a kadai. Add fennel and fry for few seconds.

Add the chopped onion from step 8 and fry till light brown. Add curry leaves and yellow chilies.

Fry for 1 minute. Add the marinade from step 13.

Fry till most of the liquid is evaporated. Add the grilled chicken with the vegetables.

Add salt if needed. Mix well, fry for 2 minutes and remove from fire.

Serve hot. Note: This is a fiery side dish which uses three kinds of chillies.

Perfect for those who love spicy food. Serve it with naan or parathas.

Serves: 3-4 RELATED RECIPES Masala vada Vegetable Masala Sandwich Pepper Chicken Quick cream of chicken soup Carrot cashew masala Ingredients: For Chicken Shashlik: bone less chicken - kg vinegar - 1 tbsp curds - cup garlic paste - 2 tsp ginger paste - 2 tsp kashmiri chili powder - 1 tsp garam masala powder - 1 tsp green capsicum - 1 large onion - 1 large tomato - 1 large oil to brush salt to taste For Masala: oil - 3 tbsp fennel seeds (saunf) - 1 tsp curry leaves - few big yellow chilies - 2, each cut into 3 pieces (less)

Then add the garlic, chillies, cumin; curry leaves - fry well. Then add the mustard, salt, sugar, pepper and fry well.

Drain potatoes well & add to the vessel on medium heat. Add 1/4 cup water & the coconut and toss gently till potatoes are well -coated with the spices.

Then simmer covered until potatoes are cooked. Garnish with coconut & coriander & serve with daal & rotis.

RELATED RECIPES Goan Vindaloo Tandoori Aloo Green chilli and aloo curry Chutke chicken Aloo Chaat Ingredients: 2 large potatoes 2 medium chopped onions 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds half a garlic - about 8-10 cloves - chopped. Salt to taste 2 chopped green chillies/whole dried red chillies 1 tbsp freshly ground pepper 1 tbsp sugar 3 tbsp dessicated coconut a pinch of turmeric pwd 1/2 cup chopped coriander 1 tbsp cooking oil/clarified butter/ghee (less)

Heat oil and deep fry in batches till crisp and light golden yellow in colour. Collect the dal in a wide bowl & sprinkle a mixture of chilli powder, salt and garlic and toss the contents thoroughly so that the masala nicely coats the fried dal.

This dal tastes great and can be served with tea as evening snack. You can just add handful of dal to chats to make them crunchier.

RELATED RECIPES Shrimp fried rice and sausage frittata Prawn vindaloo Indonesian Nasi Goreng (Fried rice) Goan Vindaloo Chicken biryani with dalcha Ingredients: 400g - val dal (val beans are soaked overnight & inner dal is pressed out with index finger & thumb, this dal is called pithiki pappu in Telugu) Salt 1&1/2 tsp - red chilli powder 2 pinches - baking soda 6 - cloves of peeled garlic, crushed and mixed with chilli powder Oil to fry (less)