Mysore Dosa

Mysore Dosa

Boiled rice - 400 gm
Urad dal - 100 gm
Urad dal ( broken ) - 1/4 cup
Red chilli - 8
Asafoetida - a pinch
Copra ( dried coconut ) - 1/2 cup
Tamarind extract ( thin ) - 1/2 cup
Curry leaves - a few
Salt - as needed
Oil - as needed

HYDERABADI BIRYANI

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

ROTI-CHENNAI

Ingredients:

• 3 tbsp evaporated milk, mixed with 1 tbsp sugar
• 1 ½ cups (375ml) water
• 5 cups (750g) flour
• 2 eggs, beaten
• 1/2 tsp salt
• 2 tbsp sugar
• 1 cup melted  margarine/melted butter

spicy Chicken Madras Curry

Chicken Madras Ingredients:

• 4 chicken breasts, one per person!

• 3 tbsp vegetable oil

• 2 onions, peeled and finely chopped

• 2cm block of fresh root ginger, peeled and grated

• 2-3 garlic cloves, peeled and finely chopped – Depends how much garlic you like. Personally I don’t like it to be over-powering

• Sea salt and black pepper

• 400g ripe tomatoes, chopped

• 300ml water

• 1 tsp garam masala

• Coriander leaves, to garnish

• 2–4 red chillies, finely chopped – You can de-seed if you prefer, but this will make it not as spicy

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1–3 tsp (or more!) hot chilli powder, to taste – Adding more or less will vary the hotness

• 6–8 curry leaves

• Juice of half a lemon or lime (you can use vinegar here instead, but not both)