Ingredients:
250 gm moong
(whole)
500 gm red spinach
10 gm green chilli
1 garlic (crushed)
8 curry leaves
2 tbsp coconut oil
2 tbsp tamarind
juice
2 tbsp bafat powder
100 gm tomato
75 gm onions
1 tsp mustard

Procedure:
Heat oil, add mustard curry leaves, garlic & let it crackle. Add chopped onion & green chilli & fry for sometime till slightly golden. Add chopped tomatoes to saute. Add bafat powder & padpe & cook. Add boiled moong (whole). Cook till padpe is done. Add tamarind juice & salt. Serve hot with rice.

Ingredients:
400 gm tendli
300 gm cashewnut
60 gm onions (chopped)
5 red chillies (whole)
1-2 tspn green chillies (chopped)
a pinch of mustard seeds
1 coconut (grated)
1 sprig curry leaves
20 ml coconut oil
salt to taste

Procedure:
Wash and cut tendli 1x4 in lengthwise. Boil tendli and cashewnut in salted water.

Heat coconut oil. Crackle mustard seeds and add curry leaves, red chillies, green chillies and onions. Saute till onions are transparent.

Add tendli and cashewnut. Continue sauteing for few minutes and add coconut. Put salt and check the seasoning.

Mix well on a slow flame for 3-4 minutes and remove.

Ingredients:
1 kg. mutton

For Masala
1 tsp jeera
10 pepper corns
4 green chillies
5 small red chillies
1 one-inch piece ginger
12 flakes garlic
2 cinnamon (sticks)
4 cloves
1 tsp couscous
4 big onions
coriander and mint leaves
1 marble sized tamarind

Procedure:
Season with one onion and one tomato while frying the masala. Fry the masala well till the flavour comes out. Add the cooked meat to the masala and prepare the gravy.

Ingredients:
12 mackerels
25 to 30 long red chillies
2 tbsp coriander seeds
1 tsp jeera
1 tsp methi
3 tsp pepper corns
2 tsp turmeric powder
6 to 8 garlic seeds
1 small ball tamarind
salt to taste
1 pinch hing
10 to 12 green chillies chopped
2 inch piece ginger
1 full pad of garlic crushed
4 tsp coconut oil

Procedure:
Fry the coriander, jeera, methi, pepper corns, turmeric and garlic to make a masala and then grind the rest to a fine paste. You can add half teaspoon hing powder while grinding. Remove the masala and keep aside. Now take the green chilly, ginger, garlic and mix in coconut oil, then add this mixture to the masala. Clean the fish and make 2-3 horizontal slits in each fish. Coat the fish with the masala and keep them in a flat greased vessel placing a plantain leaf below and above the fish and bake until dry.

Ingredients:
1 kg chicken
25 green chillies
handful of skinned garlic
2 inch piece ginger
3 onions
2 tomatoes
milk of 1 coconut (thick & thin)
juice of 1 lime
coriander leaves
salt to taste

Procedure:
Grind green chillies, garlic, ginger into a paste. Heat ghee in a thick bottomed vessel. Fry sliced onions till pink in colour. Add ground masala, fry for about 5 minutess. Add turmeric powder. Put in cleaned chicken pieces, sliced tomatoes, salt to taste (chicken has to be cooked without adding water). Extract milk of coconut. When chicken is cooked, first add thin milk of coconut, once this starts boiling, add thick milk and juice of lime. Finally garnish with chopped coriander leaves.