Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies. Add drumstick, cook for sometime and then add tomatoes and brinjal. Add Aachi Sambar powder, coriander leaves, 750ml of water. Cook with closed lid for 10 minutes. Add tamarind juice followed by dhal and coriander leaves. Finally add salt. Sambar is ready-to-serve.

To cook 500g of meat: Take admixture of fine onion paste (made from 2 NOS), 1tbsp ginger garlic paste, salt to taste and 4tbsp of strained curd to marinate the meat for 2hrs.

Boil 6 eggs and remove the shells. Heat oil to fry onions until golden brown. Add ginger garlic paste and saute for 3 minutes. Add tomatoes, green chillies and cook for 4 minutes. Now add 20g Aachi Egg Curry Masala and cook till the oil begins to separate from the masala.

Ingredients Chilli Powder, Ginger powder, Garlic powder Coriander, Cumin powder , Salt, Corn flour & Clove