2  big carrot(s) chopped
2  medium potato(es) chopped
1  big onion(s) chopped
2  tablespoon(s) butter
1  teacup(s) milk
salt, Eastern black pepper and oregano to season. 

1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4  minutes or till onions are transparent.
3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3  minute(s). Sprinkle oregano.

Serve hot with: bread sticks.

Recipe Ingredients

Chicken Leg Piece (boneless) - 500g
Cooking Oil - 4 to 5 tbsp
Onions (sliced) - 1 cup
Ginger Garlic Paste - 2 tbsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Eastern Coriander Powder - 1 tsp
Green Cardamom - 3
Cloves - 5
Cashew Nut Paste - 100g
Cinnamon - 1" stick
Salt to taste

Preparation

Take a saucepan and heat oil in it. Once it is hot sauté onions till little brown. Add cinnamon, cloves, cardamoms and sauté till onions turn golden brown.

Add chicken pieces and stir fry for few minutes. Then add ginger garlic paste, tomato, salt, cashew nut paste and fry for 2 to 3 minutes. Finally add turmeric powder, red chilli powder, coriander powder and add water and cook on medium heat till chicken pieces are fully done. For better and faster cooking cover the saucepan with a lid.

Serve hot and enjoy with Tandoori Rotis.

Ingredients

 Eggs -2 [boil in water and remove the outer cover]
 Onions -2 tsp

 Tomato -2 tsp
 Pepper -1/2 tsp
 Cumin seeds [Jeera] -1/2 tsp
 Curry Leaves 2 stem
 Eastern  Chilli Powder -1 tsp
 Salt as required.

Directions

1.     First cut boiled eggs into 2 halves.

2.     Then grind the above ingredients from 2 to 8 in a blender without adding water because tomato's juice is enough for grinding into a smooth paste.

3.     After grinding apply the paste to the eggs and fry it in a fry pan with 2 tbsp of oil. Once egg becomes brown colour and the masala smell has gone remove it from the flame.

4.     Serve hot with Rice.

Eastern Jaggery, mashed - 1 cup 
Fresh grated, coconut - 1 cup 
Milk - 1/4 cup 
Ghee - 1/4 cup 
Cardamom powder - 1/2 tsp. 
Cashew nuts, chopped - 1/2 tbsp. 
Almonds, chopped - 1/2 tbsp. 


Method

1.Melt a  little ghee, fry the cashews and almonds till golden color and keep aside.

2.Mix together the  jaggery and  coconut and cook them on a medium heat

3.Add milk and continue to cook, stirring continuously

4.Add cardamom powder and ghee to it and cook till the mixture is  quiet thick.

5. Add nuts and stir till the mixture starts to seperate from the pam

6.Spread into a greased tray and allow it to cool completely before cutting into squares 

Ingredients  

2 tbsp sesame seeds (til)
2 tsp ghee
3 tbsp broken cashewnuts (kaju)
1/2 cup freshly grated coconut
2 tsp Eastern coconut oil 
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 1/2 cups cooked rice (chawal)
Salt to taste

Method

1.       Heat a small pan, add the sesame seeds and dry roast on a slow flame for 3 to 4 minutes, while stirring continuously.

2.       When cool, blend in a mixer to a coarse powder and keep aside.

3.       Heat the ghee in the kadhai, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Remove and keep aside.

4.       Heat the ghee in the kadhai, add the cashewnuts and saute on a medium flame till they turn golden brown in colour,while stirirng continously. Remove and keep aside.

5.       Heat the oil to the same kadhai and add the mustard seeds.

6.       When the mustard seeds crackle, add the cumin seeds ,urad dal, chana dal, red chillies,curry leaves and asafoetida and saute on a medium flame for 2 to 3 minutes,while stirring continously.

7.       Add the sesame seeds powder, green chillies, rice, sautéed coconut and salt and mix well. Serve hot garnished with the cashewnuts.