• 4 Cups mushrooms, cut into quarters
• 1 Can tomatoes, coarsely chopped
• 1 Cup carrots cut into 1 inch thick slices
• 1 Cup celery, cut into 1 inch thick slices
• 1-1/2 Cups sliced onions
• 3 Medium potatoes, unpeeled, cut into 1 inch chunks
• 2 Garlic cloves, minced
• 2 Cups cooked kidney beans
• 1 Can tomato sauce
• 1 tsp Dried thyme
• 1 Bay leaf
• Salt and pepper to taste
• 1 tbsp Vegetable oil
• 1 Cup water
• 3 tbsp Flour
• 1/4 Cup water
• 1/4 Cup red wine

How to make Vegetable Stew:
• Take a large saucepan and heat oil in it on medium flame.
• Combine onions, garlic, carrots, celery, and mushrooms with it.
• Cook for about 10 minutes, keep stirring.
• Add little water, if required, to prevent sticking.
• Combine rest of the ingredients, except flour, 1/4 cup water, and wine.
• Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.
• Gradually stir flour into 1/4 cup water till smooth, in a small bowl.
• Mix it with stew, along with wine.
• Cook for about 5 more minutes, keep stirring.

• 1/4 Cup Moong dal
• 1 Cup rice
• 1 tsp Ginger paste
• 1 tbsp Dry ginger
• 1 tsp Heeng
• 1 tbsp Zeera powder
• Few Cashews
• 2 tbsp Ghee
• Salt to taste
• Black pepper powder to taste
• 6 Cups water

How to make Ven Pongal:
• Wash and drain rice and dal together.
• Heat 1 tbsp of ghee in the rice cooker.
• Now mix rice and dal.
• Fry until the ghee forms a coat over the mixture.
• Add the remaining ingredients except cashew nuts.
• Add water and cook it covered.
• Stir occasionally till the rice gets fully mashed.
• Garnish the dish with cashews.
• Venn Pongal is ready to serve.

Method :
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves.

• 2 Cups raw rice
• 2 1/2 Cups urad dal
• 1 Large onion chopped
• 4 Green chilies
• Salt to taste
• 2 Cups oil

How to make Medu Vada:
• Put dal and rice in water and leave it for 5 hrs.
• Drain it and grind it to make a paste.
• Now add chopped onion, green chilies and salt and make it like a batter.
• Heat the oil in pan.
• Take small portions of the batter in ball like shape and deep fry it.
• Fry it till it turns golden brown.
• Medu Vada is ready

• 1 Mango
• 1 Spoon methi powder
• 1/2 tsp Mustard seeds
• 1 Cup red chilies
• 1/4 Cup Jaggery
• Oil
• Salt to taste

How to make Mango Thokku:
• Grate the Mango.
• Mix it with jaggery, red chilies and salt.
• Grind to make fine paste.
• Heat oil in a pan.
• Add methi powder, mustard seeds, turmeric powder and the mango paste.
• Boil till it becomes thick.
• Oil should be separated from the gravy.
• Mango Thokku is ready.

• 2 cups Rice
• 2 to 4 (depending on the juice) Lemons
• 2 tbsp Peanuts
• 1 tsp Turmeric
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 10 Red chilies
• 5 to 7 Green chilies
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 small bunch of Curry leaves
• 1/2 cup Oil
• Salt

How to make Lemon Rice:
• Cook rice and keep it aside.
• Add to the rice (not very hot) little oil, turmeric, salt and mix it well.
• Now squeeze lemon juice and add it (according to taste) to rice and mix well.
• Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry.
• When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice.
• Now your Lemon Rice is ready.

• 1 Cup potatoes
• 1 Onion
• 1 Tomato
• 10 Garlic flakes
• 1/2 Cup tamarind pulp
• 1/4 Cup coconut milk
• 1/2 tsp Turmeric powder
• 2 tsp Sambhar powder
• 1 tsp Gram
• 1 tsp Black gram
• 1/2 tsp Fenugreek seeds
• 2 tsp Chilli powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Few curry leaves
• Salt to taste
• Oil for frying

How to make Kara Kuzhambu:
• Cut onion and tomato into slices.
• Crush the garlic flakes.
• Heat the oil.
• Fry the black gram, gram and cumin seeds till they turn brown.
• Grind this fried mixture to make a fine powder and keep it aside.
• Heat the oil again.
• Add curry leaves, crushed garlic and sliced onion.
• Saute for few minutes.
• Add potatoes and fry it.
• Mix sliced tomatoes, turmeric powder, chilli powder and sambhar powder.
• Add tamarind pulp, salt and water.
• Boil it for 5 minutes.
• Now add dal powder and coconut milk.
• Cook it over low flame.
• Kara Kuzhambu is ready.

• 1/2 Cup coconut
• 4 tsp Channa dal
• 2 tsp Urad dal
• 1/4 tsp Hing
• 1/4 tamarind paste
• 1/4 Mustard
• 2 Red chillies
• 2 Green chillies
• 1/2 tsp Salt
• 2 tsp Oil
• Few curry leaves

How to make Coconut Thokayal:
• Take a pan and heat little oil.
• Fry urad dal, channa dal, mustard, red chillies, green chillies, hing, tamarind paste and curry leaves.
• Add coconut and wet grind this with salt.

• 1 Chicken
• 1 tsp Turmeric powder
• 1 tsp Cayenne pepper
• 3/4 Inch piece ginger
• 1 tsp Ground coriander
• 6 Curry leaves
• 2 Onions
• 2 Garlic pods
• Black peppercorns
• 2 Ounces Kurumulaku
• 2 tbsp Vegetable oil
• 3/4 Cup peeled and chopped tomatoes
• Salt to taste

How to make Chettinad Chicken:
• Chop the chicken into pieces.
• Fry chopped onions, ginger and garlic in the vegetable oil.
• Add remaining spices and fry for a few minutes.
• Add tomato pieces and salt. Fry for another 5 minutes.
• Add chicken pieces and mix well to coat them with the gravy.
• Put the lid and simmer the contents for about half an hour.
• The mixture would turn almost dry. Occasionally add a little water if required.
• Chettinad chicken is ready to serve.

• 1 Cup basmati rice, cooked
• 1 Cup fresh carrot, grated
• 1 Onion
• 2 Green chilies
• 1/2 Cup boiled peas
• 1 tbsp Urad daal
• 1 tbsp Cashew nuts
• 1 tsp Mustard seeds
• Salt to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 4 tsp Lemon juice
• Coriander leaves, for garnish
• Oil, for cooking

How to make Carrot Rice:
• Heat one tbsp oil in a shallow pan and add mustard seeds.
• When they splutter, add urad daal and cashew nuts.
• When the cashew nuts are brown, add chopped onion and green chilies.
• Fry till the onions are golden.
• Add turmeric, salt and red chili powder. Fry for a minute.
• Mix in the grated carrots and sprinkle little water.
• Keep the pan covered, on a low flame, till the carrots are done.
• Add boiled peas.
• Mix in the rice.
• Add lemon juice.
• Garnish with finely cut coriander leaves.
• Carrot Rice is ready.