Ingredients 

Fish - 500 gms, Onion - 1, Ginger-garlic paste - 2 tsps, Green chillies - 2, Tablespoon Konkan Fish Curry Masala - 2 tbsp, Coconut (Grated) - 2 cups, Tamarind - small piece

Method:

1.  Clean the fish and cut into medium size cubes. Separately, grind Coconut, Tablespoon Konkan Fish Curry Masala and tamarind into a fine paste.

2.  Heat oil in a pan, add mustard seeds & curry leaves and let it splutter. Add ginger - garlic paste and finely chopped onions, sauté them till slightly brown. Add Slit green chillies, chopped tomatoes and cook them till soft. Then add the ground paste, 2 cups water and cover and cook for 7-10 min till gravy thickens. Add the Fish and cook for 4-5 min till.

3.  Garnish with coriander leaves and serve hot with steamed rice.

Ingredients:

Chicken - 500 gms, Onions - 3, Tomatoes - 3, Tablespoon Chicken Masala – 3-4 tbsp, Green chillies - 5, Ginger-garlic paste – 1 tbsp, Curd - 1/2 cup, Tablespoon Kashmiri Chilli Powder - 1 tbsp

Method:

1.  Cut the chicken into medium piece, marinate them with 1/2 tbsp Tablespoon Chicken Masala, Tablespoon Kashmiri Chilli Powder, curd  and lime. Set aside for 30 min.

2.  Take oil in pan, add onion puree, green chillies & ginger-garlic paste and sauté till onions are cooked. Add tomato puree and remaining Tablespoon Chicken Masala, fry till oil seperates and forms a thick paste. Set aside the paste.Take ghee in the pan and fry the marinated chicken piece till partly cooked. Add the masala paste and 1 cup of water. Cover with lid and cook for 10 min.

3.  Garnish with coriander leaves. Serve with hot rotis / batura, chopped onions and lemon.

Ingredients

Brinjal - 500 gms, Grated Dry Coconut: 1/2 cup, Onions - 2, Green chillies - 2-3, Garlic - 3 - 4 cloves, Coriander leaves - 1/4 cup, Jaggery - 1/2 tbsp, Tamarind Extract - 1 tbsp, Tablespoon Onion Garlic Masala - 2 1/2 tbsp

Method

1.  Heat oil in a pan, sauté  onions and dry coconut and grind to a coarse paste. Take the paste in a bowl and add to it coriander leaves, tamarind extract, jaggery, garlic - green chilli paste, Tablespoon Onion Garlic Masala and salt. Slit the brinjals  while keeping the stems intact and stuff the mixture into it. Leave some mixture for gravy.

2.  Heat oil in pan, add mustard & cumin seeds, curry leaves.  Then add the brinjals, remaining mixture & half a cup of water , cover the vessel and cook it over medium flame gently turning the brinjals few times till the brinjals are cooked soft.

3.  Garnish it with coriander leaves and server with hot Jowari Bhakri/ Roti.

Onion Garlic Masala  is also goes well with pulses, vegetables and meat preparations. It can also be  used as dry chutney powder.

Ingredients:

Onion - 1, Capsicum – 1, Green chillies - 3- 4, Ginger-garlic paste - 1 tbsp, Tablespoon Tandoori Tikka Masala- 2-3 tbsp, Curd - ½ cup, Paneer - 250 gms.

Method:

1.  Cut onion, capsicum and paneer into medium square pieces. Marinate them with curd, Tablespoon Tandoori Tikka Masala, ginger-garlic and green chilli paste. Set aside for 30 min.

2.  Grease non stick pan with oil (Preferably sesame oil), add paneer/ vegetables. Cook it on medium flame till light brown. Or you can also grill them on a tandoor/ barbeque grill.

3.  Garnish it with chaat masala and coriander.

Can also be used with other vegetables and meat products.

Ingredients:

Toovar dal - 200 gms, Onions - 1, Tamarind extract- 2 ̴ 3 tbsp, Vegetables (Red pumpkin, Drumsticks) - 1½ cup, Tablespoon Madras Sambar Masala - 2 tbsp, Tablespoon Turmeric powder - ½ tsp, Asafoetida - ½ tsp

Method:

1.  Take oil in a pan, fry sliced onions till soft. Add 3 cups water, vegetables, asafoetida, Tablespoon Turmeric powder and cook till vegetables are soft. Add tamarind extract, Tablespoon Madras Sambar Masala and salt and cook for 7-10 min.

2.  Add cooked dal and boil it for 5 min. Season it with mustard seeds, red chilli and curry leaves.

3.  Garnish with chopped coriander leaves. Serve with hot rice/ idli/ dosa.

Ingredients

Brinjal - 500 gms, Grated Dry Coconut: 1/2 cup, Onions - 2, Green chillies - 2-3, Garlic - 3 - 4 cloves, Coriander leaves - 1/4 cup, Jaggery - 1/2 tbsp, Tamarind Extract - 1 tbsp, Tablespoon Onion Garlic Masala - 2 1/2 tbsp

Method

1.  Heat oil in a pan, sauté  onions and dry coconut and grind to a coarse paste. Take the paste in a bowl and add to it coriander leaves, tamarind extract, jaggery, garlic - green chilli paste, Tablespoon Onion Garlic Masala and salt. Slit the brinjals  while keeping the stems intact and stuff the mixture into it. Leave some mixture for gravy.

2.  Heat oil in pan, add mustard & cumin seeds, curry leaves.  Then add the brinjals, remaining mixture & half a cup of water , cover the vessel and cook it over medium flame gently turning the brinjals few times till the brinjals are cooked soft.

3.  Garnish it with coriander leaves and server with hot Jowari Bhakri/ Roti.

Onion Garlic Masala  is also goes well with pulses, vegetables and meat preparations. It can also be  used as dry chutney powder.