Cook the beef with salt, turmeric powder and chilli powder. Heat a thick bottomed pan. Add onions, salt, ginger garlic paste and green chillies. Sauté

Heat oil in a thick bottomed pan. Splutter mustard seeds, add curry leaves, garlic and red chillies. Fry for a few seconds and add the

Heat the coconut oil with sugar, salt and jeera. Add the powders, mix well and knead into a smooth dough. Roll into thick discs and

Dry fry fennel seeds, cumin seeds and fenugreek till the mix becomes fragrant. Grind this into a fine powder. Marinate the cleaned fish with chilli

Heat oil in a pan. Add the onion slices and half of the fresh ginger and garlic. Sauté well. Add the ginger-garlic paste, dry masala

Cook the mutton pieces with salt, a pinch of turmeric powder and half a spoon of vinegar. Heat oil in a thick bottomed pan. Splutter

Soak Samba Wheat for half an hour. Pressure-cook this with chicken, water, salt, onions and cinnamon. When cooked well, mash the porridge with the back

Immerse the readymade idiyappam in salted boiling water for around 40 seconds and drain the water completely. Heat oil in a pan. Splutter mustard seeds

To make the dough, grind coconut, salt, fennel seeds and shallots without water. Add this to the rice powder and knead it into a smooth

Mix ragi powder, rice powder, curd, onion, green chillies, coriander leaves and salt into a dosa like batter. Keep aside for some time. Heat oil

Boil water with fennel and a pinch of salt. Add this to the rice powder, knead into smooth dough and roll into small balls (pidi),

Prepare the ragi and corn puttu mix (separately) by adding salt and warm water. Into a puttu funnel, add one tablespoon of grated coconut, ragi

Heat oil in a pan. Add ginger-garlic paste and sauté on low flame for a few seconds. Add all the vegetables except onions (and paneer

Heat oil in a thick bottomed pan. Add onions and curry leaves. Sauté well. Add all the dry ingredients, salt and vinegar. Put in the

Cook the wheat rava. Add the second extract of coconut milk (thin milk), sugar and boil till it is semi-thick. Add the first extract of