Hyderabadi briyani: 100 g cashew nuts, 4 or 5 bay leaves, 4 or 5 cloves, 2 cm long cinnamon sticks, 6 to 10 green chillies ground to paste

3 or 4 cardamom pods, 1 or 2 tsp cumin 2 cups mint leaves, 1 cup coriander leaves 2 tsp coriander powder, tsp garam masala powder, 1 cup coconut milk, 1 lemon, 1 tsp salt (according to taste), 1 cup ghee (clarified butter), cup yogurt, 1 cup oil, 2 tsp dried coconut powder, few strands of saffron, 2 cups finely sliced onions

Preparation:
1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour. 2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about th cooked. Gravy should not be much, chicken pieces should look roasted. 3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing. 4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage. 5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom. 6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

Karaikudi chick: Ingredients: Chicken- 1/2 kg Chopped Onion-1 Chopped Tomato-1 Turmeric powder- 1/2 tspn Chill powder- 1/2 tspn Coriander powder- 1/2 tspn Mustard seeds-1/2 tspn Cumin seeds- 1/2 tspn Fennel seeds- 1/2 tspn Oil and Salt- as required

Roast and Make a paste of: Recipe: 1. Marinate the Chicken in Turmeric powder and Salt keep aside for five minutes. 2. Roast the Red chillies, Coriander seeds, Ginger, Garlic, Cinnamon,Cardamom, Peppercorns, Cloves, Curry leaves and Grated coconut in a pan with a little Oil. Wet grind to a fine paste. 3. Heat Oil in a pan. Add Mustard seeds, Cumin seeds and Fennel seeds. Once it splutters add Onion and fry till it becomes golden brown in color. 4. Add tomatoes and fry till it becomes soft. 5. Add Coriander powder, Turmeric powder, Chill powder and fry for 3 to 5 minutes. 6. Add the finely ground paste and fry for 2 to 3 minutes. 7. Finally add the marinated Chicken, Salt and water. 8. Cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked. 9. Garnish with fired Curry leaves and Coriander leaves. Egg: Red Chillies- 5 Coriander seeds-2 spoon Ginger- 1 inch Garlic- 7 (small) Cinnamon- 2 inch Cardamom- 2 Peppercorns- 1 tspn Cloves- 5 Grated coconut- 4 spoon Curry leaves- few

Ingredients: Egg-5 Small onion- 200g Garlic- 4 Ginger- equal to garlic

 Recipe: 1. 2. 3. 4. 5. 6.

Tomato- 1 Mustard seeds and Urad dal- 1/2 tsp Curry leaves- few Chili powder- 1 tsp Coriander powder- 1 tbsp Chicken powder- 2 tbsp Turmeric powder- 1/4 tsp Salt and Oil- to taste

Boil Egg for 5 mins. Then remove the shells. Peel and semi grind the Small onion. Grind Garlic, Ginger and make a paste. Kept this aside Chop the Tomato into small pieces. Heat Oil in a pan. Add Mustard seeds and Urad dal fry till it splutters. Add Curry leaves,Ginger and Garlic paste and fry for a min. Then add Onion and fry till it becomes light brown in color. 7. Add Tomato and fry till it turn into soft. Then add Chili powder,Coriander powder, Chicken powder and Turmeric powder fry till raw smell goes. 8. Once the raw smell goes add a cup of Water and Salt. 9. Finally add boiled Eggs. Let the curry boil once.

Chicky:
Ingredients: Recipe: 1. Heat Oil in a pan. Add Bay leaf, Cinnamon, Cardamom, Cloves. Once it turns into light brown color, add Onion and fry till onion turns into golden brown color. 2. Add Ginger Garlic paste and fry for few seconds. 3. Then add Chili powder, Coriander powder, Turmeric powder, Salt and fry till the smell of masala goes. 4. Add Chicken and a cup of Water. Cover the pan. 5. Cook for ten minutes and then add Garam masala when the gravy is thick. Cook for five more minutes. Chicken- 5 to 7 pieces Onion- 2 Ginger and Garlic paste- 1 tsp Bay leaf- 1 Cinnamon- 1 stick Cardamom- 2 pods Cloves- 2 Red chili powder- 1 tsp Coriander powder- 1 tsp Turmeric powder- 1/4 tsp Garam masala- 1/2 tsp Oil and Salt- as required

Tanjore fish:

Ingredients: 1/2 kg fish 1 cup small Onion 1 cup chopped tomato 6 chopped garlic 1 Cup grated coconut 10 dry chilli 1 tsp coriander seeds 1 tsp fenugreek seeds 1 tsp turmaric powder 1 tsp ani seeds 1 tsp cumin seeds 1 tsp black pepper 1 cup tamarind extract 3 tsp sesame oil 7 curry leaves 1 tsp mustard seeds 1/2 tsp black gram Salt to taste. Method: * Heat the oil,then fry garlic,ani seeds,cumin,pepper,coriander,coconut and dry chilli then grind it. * Heat the pan pour oil then put mustard,fenugreek and curry leaves. * Add onion and salt till get slightly cooked. * Add tomato,masala then add tamarind extract. * It allow to cook 10 mints.Then add fish pieces and salt. * It allow to cook 20 mints. * After 1 hour you Serve it. * Fish curry is very famous South Indian recipe.

Ingredients

10 pieces Fish (any good fish) Wash and clean well with little salt. 1 Onion, chopped 2 tbsp Tomato paste 2 tbsp ginger-garlic paste pinch of Fenugreek seeds pinch of Mustard seeds 1 sprig curry leaves 2 tbsp Chilli powder 2 tsp Corainder Powder 1/2 tsp Turmeric powder 1 cup tamarind pulp 1 cup fresh cocunut paste with little cumin seeds Salt to taste 2 tsp chopped coriander leaves

Directions
1. 2. Heat oil in a pan,add fenugreek seeds and mustard seeds and then add the chopped onions and curry leaves . saute well. Add ginger-garlic paste and saute well.

3. 4. 5. 6. 7.

Add tomato paste, cocunut paste and add the needed salt. When tomato melts, add chilli powder , turmeric powder, coriander powder and saute well till oil separates from the masala. Now add the tamarind pulp and bring it to boil. Add fish pieces (cleaned with salt) and bring to boil till done. Garnish with coriander leaves