The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Carrot cashew masala Aloo bhindi masala Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Carrot cashew masala Aloo bhindi masala Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Paneer masala khichdi Madras Shrimp Masala Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

Heat oil, first temper fennel seeds then add add curry leaves, green chillies let it splutter. Then add ginger garlic paste, allow it to brown slightly.

Now add onions, once it turns golden brown, add tomatoes when it turns mushy add turmeric, chilli and pepper powder. Add required salt and mix well.

Then add the eggs mix it to scramble well, once it turns nicely fried and blended with the masalas add the chopped parato and give a stir so that parotta is blended well with the egg and masalas. Garnish with coriander leaves and switch off.

Recipe: Sharmis Passions RELATED RECIPES Fish fried rice with veggies Eggplant white chocolate slice with apricot and wasabi compote Boiled egg chilli fry Egg noodles Chocolate chip cookies Ingredients: 2 - parotta 1 - egg 1 - onion, chopped fine 1 - tomato, chopped fine Turmeric powder, a pinch 1 tsp - red chilli powder 1/2 tsp - pepper powder 1 tsp - ginger garlic paste 1 tsp - coriander leaves, chopped fine To temper: 1/2 tsp - sombu (Fennel seeds), optional Curry leaves, a few 1 - green chilli, chopped fine (less)

Heat oil, first temper fennel seeds then add add curry leaves, green chillies let it splutter. Then add ginger garlic paste, allow it to brown slightly.

Now add onions, once it turns golden brown, add tomatoes when it turns mushy add turmeric, chilli and pepper powder. Add required salt and mix well.

Then add the eggs mix it to scramble well, once it turns nicely fried and blended with the masalas add the chopped parato and give a stir so that parotta is blended well with the egg and masalas. Garnish with coriander leaves and switch off.

Recipe: Sharmis Passions RELATED RECIPES Fish fried rice with veggies Eggplant white chocolate slice with apricot and wasabi compote Boiled egg chilli fry Egg noodles Chocolate chip cookies Ingredients: 2 - parotta 1 - egg 1 - onion, chopped fine 1 - tomato, chopped fine Turmeric powder, a pinch 1 tsp - red chilli powder 1/2 tsp - pepper powder 1 tsp - ginger garlic paste 1 tsp - coriander leaves, chopped fine To temper: 1/2 tsp - sombu (Fennel seeds), optional Curry leaves, a few 1 - green chilli, chopped fine (less)

Soak channa dal for 30 mins then grind it with ginger, garlic and fennel seeds to a smooth paste. Sprinkle just a few drops of water if needed.

Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste. Do not add water.

Mix well and make small patties / vadai shapes and keep aside. You can also refrigerate the patties for 10 mins to avoid the vadais drinking much oil.

Then heat oil in a kadai and deep fry them to golden brown. Drain it in a tissue paper and then serve.

Serve hot with chutney or ketchup. Recipe: Sharmis Passions RELATED RECIPES Keerai vadai Drumstick Vada /MurungaiKai Vadai Palak Parupu Vadai Capsicum and onion vadai Masal Vadai Ingredients: 1 medium sized - plantain flower/vazhaipoo 4 tbsp - roasted gram dal, powdered 1 tsp - turmeric powder 1 big sized - onion, finely chopped Chopped coriander leaves, a handful 1 tbsp - rice flour (optional) Salt to taste Oil for deep frying For grinding: 2 to 3 tbsp - channa dal 4 pearls - garlic Ginger, a small piece 2 tsp - fennel seeds (less)

Pour enough water to cover all the vegetables. Add turmeric powder and salt.

Cook for 10 mins. In the meanwhile, grind the coriander leaves, coconut, green chillies and fennel seeds to a smooth paste.

Now add to the boiling vegetables. Mix well and cook till vegetables well cooked.

Serve hot with plain/jeera rice/pulav/phulkas/rice rotis/romaali roti. Image: Flickr/creativecommons ewige RELATED RECIPES Vegetable biryani Hot vegetable pickle Vankay paalu koora Oyster mushroom peas curry Rohu fish and vegetable soup Ingredients: Assorted mixed vegetables cut into long strips (3 carrots, 75gm tendlis (gherkins), 75gm french beans, 1 large potato, 1 white radish, 1 medium cucumber, 100gm bottle gourd, 100gm pumpkin) 1/2 cup - cocount freshly grated or dessicated 1 cup - coriander, chopped 1/2 tsp - fennel seeds 1-2 - green chillies 1 tsp - turmeric powder Salt to taste (less)

Add chopped onion and saute till golden brown. Then add tomato and saute.

Add chow chow and cook with milk along with salt, fennel powder, sambar powder and turmeric powder. Meanwhile grind almond and coconut to paste.

When the vegetable is half done add the coconut paste and water, if necessary, and cook. Serve with chapati, rice or dosai.

RELATED RECIPES Gravy chicken chowmein Pakoda kurma Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Ingredients: 1 - chayote (chow chow) 6-7 - badam (almond) 1 small piece - coconut, (may be 1 tsp grated) 1/4 tsp - turmeric powder 1 tsp - sambar powder 1 small - bay leaf 1/4 tsp - saunf (fennel) powder 1 - cinnamon, small piece 1 - garlic, crushed 1/2 cup - onion 1 - tomato 1 cup - milk Salt to taste Curry leaves, a few (less)

Soak channa dal for 30 mins then grind it with ginger, garlic and fennel seeds to a smooth paste. Sprinkle just a few drops of water if needed.

Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste. Do not add water.

Mix well and make small patties / vadai shapes and keep aside. You can also refrigerate the patties for 10 mins to avoid the vadais drinking much oil.

Then heat oil in a kadai and deep fry them to golden brown. Drain it in a tissue paper and then serve.

Serve hot with chutney or ketchup. Recipe: Sharmis Passions RELATED RECIPES Keerai vadai Drumstick Vada /MurungaiKai Vadai Palak Parupu Vadai Capsicum and onion vadai Masal Vadai Ingredients: 1 medium sized - plantain flower/vazhaipoo 4 tbsp - roasted gram dal, powdered 1 tsp - turmeric powder 1 big sized - onion, finely chopped Chopped coriander leaves, a handful 1 tbsp - rice flour (optional) Salt to taste Oil for deep frying For grinding: 2 to 3 tbsp - channa dal 4 pearls - garlic Ginger, a small piece 2 tsp - fennel seeds (less)

The more it marinates, the better it tastes. If making the biryani for dinner, I would marinate it around lunch time.

For cooking rice: Soak the basmati rice for about half an hour and then drain it and keep aside. Heat about 1 tbsp of butter in a sauce pan and fry the rest of the masala items (cardamom, star anise, cloves, cinnamon, bay leaf, fennel seeds).

Add the drained rice and fry for about 5 mins in medium heat. Add salt needed for the rice.

Add just enough water and cook the rice. For masala: Steam the vegetables until they are just tender.

Take oil and butter in a large pan. Add about a tsp of fennel seeds and then fry the onions.

Then add the bell pepper and fry until crisp. Now add the rest of the cooked vegetable and salt (needed just for the vegetables) and mix well.

Now add marinade and fry until it thickens and oil separates. Marinade would liquefy once it hits the heat but would eventually thicken as we cook it.

Assembly: In a large bowl, alternate the cooked rice and the masala and mix well until combined. Add some ghee when mixing (enhances the flavor).

Garnish with fried cashews and raisins. Serve hot with raita.

Recipe courtesy: My Cooking Journey RELATED RECIPES Kuska biryani Mutton Biriyani/Atterachi Biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Ingredients: 2 cups - Basmati rice 2 cups - yogurt 2 tbsp - ginger garlic paste 1 tsp - turmeric powder Chili powder, as needed 2 tsp - coriander powder 2 tsp - garam masala 8 - cardamom 2 sticks - cinnamon 6 - cloves 3 - bay leaves 2 - star anise 1 small bunch - cilantro, chopped 1 small bunch - mint, chopped 2 cups - tomato, diced 1 cup - carrot, chopped 1 cup - beans, chopped 1 cup - bell pepper, chopped 1 cup - onions (thinly sliced) 1/2 cup - peas 2 tsp - fennel seeds 4 tbsp - butter Oil, as needed Salt to taste (less)