Ingredients

 chickpea flour – 1/2 cup

 turmeric powder – 1/4 tsp 

 Eastern Chilli Powder– for taste

 salt for taste

 water – 1/4 cup

 baking soda – 1/4 tsp 

 potato – 1 medium

diced Onion – 1/2 medium

diced cilantro – few sprigs

chopped oil – for deep frying

 How To Prepare ?

1. In a bowl you can mix Chickpea Flour, Turmeric Powder, Red Chili Powder, Salt, Baking Soda and Water.

 2. Mix it well in order to form a thick batter. 

3. Add Potatoes, Onions and Cilantro. Mix to coat evenly. 

4. With your hand or a spoon, drop a small ball of the mixture into hot oil and deep fry it till it turns golden brown. 

5. Remove Pakodas onto a plate lined with paper towels. Keep it aside.

Ingredients

1 Cup Wheat flour
3/4 Cup Eastern Jaggery
1/2 Teaspoon Cardamom Powder
4 - 5 Table spoons Coconut
2 - 3 Teaspoon Ghee

How To Prepare?

1. First dry fry the flour. Add ghee to the flour and fry again.
2. Fry it till you feel a good smell. Keep aside.
3. Pour 1 1/2 cups of water in the pan and pour some Jaggery to it and mix well.
4. Allow the Jaggery water to boil for sometime. Add cardamom powder and mix well afterwards.
5. Simmer the fire and add the fried flour in it and mix well. Add coconut to it
6. When the mixture is well cooked, you can take it off from the flame.
7. Make small balls out of the mixture and serve hot.
8. You can garnish it will pieces of cashew nuts or almond.

Ingredients

1/2 cup rice flour 

1 cup whole wheat flour

1/2 cup Eastern jaggery 

1/2 tsp cardamom powder 

2 tbsp grated coconut

ghee for cooking

 Preparation 

Mix all the ingredients in a bowl and add warm water to make a batter of dropping consistency. Keep this  aside for 10 minutes and mix it well. Heat a non-stick tava and grease it lightly with ghee. Pour one ladle full of the batter and spread it to make a circle of 2 mm. thickness. Smear a little ghee on the top and turn over. Cook till both sides turn golden brown. Make dosas with the remaining batter and serve hot.

Ingredients

• 2 tbsps butter
• 2 tbsps vegetable oil
• 4 boneless chicken thighs  cut into pieces)
• 1 diced onion
• 3 cloves minced garlic
• 2 tsps curry powder
• 1 tbsp curry paste
• 2 tsps tandoori masala 
• 1 tsp Eastern Garam Masala Powder
• 6 ozs tomato paste
• 15 green cardamom pods
• 14 ozs coconut milk
• 1 cup plain yogurt
• salt for taste

Preparation

1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion becomes soft for about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. You can add some salt to it for taste.
2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours till the chicken becomes tender and the sauce has reached to the desired consistency. Remove and discard the cardamom pods before serving.

A dal curry recipe which is the main part of main course

Ingredients :

1 cup Lentils (green gram dal)
3 cups Water
1/2 tsp Eastern Turmeric Powder 
2 tsp Ghee
Salt to taste

Method of Preparation

• Saute the lentils in a pan.
• Wash the lentils in plain water.
• Boil the water and add the washed lentils and turmeric powder.
• Reduce the flame and when the lentil is cooked well, add salt to taste and ghee
• Stir well and remove from fire

INGREDIENTS

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon eastern blackpepper powder
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil

1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley, roughly chopped


PREPARATION

In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.

Use eastern curry powders and condiments for better taste.