Vada Curry

Ingredients:

For Vada:
Channa Dhal - 1 Cup
Red Chillies - 5
Fennel Seeds - 1/2 tsp
Onion - 1
Curry leaves - few
Coriander leaves - few

For Curry:
Cinnamon - As Required
Bay Leaf - As Required
Curry leaves - Few
Green Chillies - 3 (long sliced)
Garlic - 7 to 8 (long pods)
Ginger Garlic Paste - 3/4 tsp
Onion -3 (medium / small)
Tomato - 2 (medium)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Coconut Milk - 1/2 Cup
Corriander Leaves - As Required


Method to prepare Dhal Vada:
1. Soak Channa Dhal in water for 2 hours.
2. Grind Red Chillies and Fennel Seeds
3. Grind Channa Dhal into vada consistency.
4. Mix Channal Dhal with grinded red chillies , Onion, Curry leaves, coriander leaves and salt
5. Fry the Vada immediately without crispyness.

Method to prepare Vada Curry:
1. Heat the oil in Pan, Add Cinnamon , bay leaf and fennel seeds.
2. Add Curry Leaves, Garlic, Green Chillies and Onion. Fry until the onion is transparent.
3. Add Ginger Garlic paste and fry until the raw smell goes off.
4. Add Tomato and fry until the skin is cooked.
5. Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala Powder. Fry until the raw smell goes off.
6. Add 2 Cups of water and salt. Cook for 5 to 10 minutes  in a medium flame until the raw smell goes off.
7. Cut the vada into small pieces.
8. Add the vada to the Curry and cook it for few minutes.
9. Now add Coconut Milk to the Curry and cook for 3 minutes in a medium flame.
10. Garnish with Coriander leaves and serve for Idili, Dosa.

Pumpkin Curry

Ingredients:

Pumpkin  - 3 cups [Sliced]
Onion - 2
Tomato  - 1
Green Chillies - 2 [Large]
Red Chillies - 4 to 5 [ Round]
Curry Leaves - As Required
Coriander Leaves - As Required
Cumin Seeds - 1/2 tsp
Salt, Oil - As Required
Garlic - 5 to 6 [Big] - Cut into small pieces
Coriander Powder - 2 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp

Method:
1. Heat the Oil in a pan, Add Mustard Seeds , Cumin Seeds, Red Chillies and Curry Leaves.
2. Add Garlic, Green Chillies and Onion. Fry until the onion turns transparent.
3. Add sliced pumpkins, allow it cook in a medium flame for 15 minutes.
4. Now add tomato and cook for a minute.
5. Add Red Chilli Powder, Turmeric Powder, Coriander Powder and SAlt. Allow it to cook for a minute.
6. Add 1/2 glass of water and cook it in a medium flame until the pumpkin is cooked.
7. Garnish with coriander leaves

It can be served with Chapathi, Rice.....

Chicken Biryani

Ingredients:

Chicken - 250 gms
Basmati Rice - 250 gms
Curd - 11/2 tbsp
Ginger Garlic Paste - 2 tsp
Onion - 2 [Long Sliced]
Tomato - 1
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Biriayni Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Tumeric Powder - 1/2 tsp
Bay Leaf - As required
Green Chillies - 2
Mint Leavs - Hand Full
Coriander Leaves - Leaves
Cashew - 10 to 15
Cinnamon - As required
Oil - As Required
Butter - As REquired [Frying Cashews , Long Onion]

Method:
1. Marinate the Chicken with 1/4 tsp of Turmeric Powder, Salt, Cumin Seeds, 1 tsp of Ginger Garlic Paste and Curd atleast 2 hours.
2. Soak the Basmatic Rice in Water atleast 10 minutes before cooking.
3. Fry half of the onion in a butter until golden brown and keep it aside.
4. Fry Cashew in a butter until golden brown and keep it aside
5. Heat the Oil in a Pan, Add Cinnamon and Bay leaf.
6. Add Onion and fry until it is transparent.
7. Add Green Chillies, Ginger Garlic Paste and fry until the raw smell goes off.
8. Add Mint leaves and Coriander leaves.
9. Add Marinated chicken,Tomato, Turmeric Powder, Red Chilli Powder, Biriyani Powder, Garam Masala Powder and Coriander Powder. Cook until the chicken is 3/4th cooked.
10. Heat small amount of oil / Butter in a cooker, Add  Rice, required amount of water  and Masala. Whistle it for 2 sounds
11. Add Fried Onion and Cashews before serving it.

Garlic Yellow Dal Fry

Ingredients:
Toor Dhal - 1 Cup
Chana Dhal - 1 tbsp
Green Chillies - 3 to 4
Tomato - 1
Onion - 1 or Small Onion - 10
Garlic - 5 to 6 (Big Pods) [Cut into small pieces]
Turmeric Powder - 1/2 tsp

For Seasoning:
Cumin Seeds - 1 tsp
Red Chillies - 4 to 5 [Round - dont break it]
Coriander Leaves - As Required
Oil - As Required
Salt - As Required
Hing - As Required

Method:
1. Boil the Dhal along with Tomato ,Green Chillies and Turmeric Powder in a cooker for 3 whistles.
2. Smash the Dhal and keep it aside
3. Heat the Pan, add Hing, Cumin Seeds and  Red Chillies. Allow it to Splutter
4. Add Garlic and Small Onion and fry until the onion is transparent.
5. Now add the smashed dhal and allow it to cook for 3 to 4 minutes in a medium flame.
6. Switch off the flame and granish with coriander leaves.

It goes well with Chappati, Rice....

Vegetable Kuruma - For Chapathi

Ingredients:
Beans - 10
Carrot - 1
Potato - 1
Tomato - 1
Peas - One Handfull
Onion - 2 (Medium)
Green Chillies - 3 to 4
Ginger Garlic Paste - 1 tsp

Mint Leaves - Few
Curry Leaves - Few
Coriander Leaves - Few

Curd - 2 tbsp
Shredded Coconut - 2 tbsp
Cumin Seeds - 1/2 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Gram Masala Powder - 1 tsp
Coriander Powder - 1 tsp

Salt - As Required
Oil - As Required

For Seasoning:
Cinnamon - 1
Cloves - 1
Bay Leaf - 1
Fennel Seeds - 1/2 tsp

Method:
1. Cut all vegetables into long sliced [as they do it in hotel]
2. Grind shredded coconut, Cinnamon - 1, Cumin seeds and Onion - 1 into thick paste.
3. Microwave the vegetables (Carrot, Beans, Peas, Potato) for 3 minutes.
4. Heat the Oil in a Pan, add Fennel Seeds and Bay leaf
5. Add the Green Chillies, Curry Leaves, Mint Leaves and Onion. Fry until the onion turns transparent.
6. Add Ginger Garlic PAste and fry until the raw smells goes off.
7. Add Tomato and fry for a minute, now add the cooked vegetables.
8. Add Turmeric Powder, Chilli Powder, Gram Masala Powder, Coriander Powder and Salt and fry for 2 to 3 minutes.
9. Add 2 Cups of Water and let it boil for 2 to 3 minutes
10. Now add the Coconut Paste  and allow it to cook in a medium flame until the raw smell goes off
11. Now add curd and salt, allow it to cook for 2 minutes
12. Garnish with coriander leaves

It goes well with Chapathi, Parathas, Roti, Naan......
If required cauliflower can be added........

Chettinad Pepper Chicken

Ingredients:

Chicken - 1/2 Kg
Onion - 2 (Big)
Tomatoes - 2 (Medium)
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1 tsp
Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Crushed Pepper Corn - 2 tsp
Garam Masala Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp

For Seasoning:

Cinnamon - 3
Clove - 2
Bay Leaf - As Required
Fennel Seeds - 1 tsp
Curry Leaves - 10 to 15
Green Chillies -  2 to 3 [Long Sliced]
Garlic - 2 [Cut into Small Pieces]
Oil - As Required

Method:

1. Marinate the chicken for minimum 30 minutes with 1 tsp Red Chilli Powder + 1/2 tsp Turmeric Powder + 1/2 tsp Ginger Garlic Paste + Cumin Seeds + 1/2 tsp of Salt
2. Heat the Oil in a Pan add the Cinnamon + Cloves + Bay Leaf + Fennel Seeds + Green Chillies + Garlic + Curry Leaves
3. Add Finely Chopped Onion and allow it to cook until the oil seperates.
4. Add Ginger Garlic Paste and cook it until the raw smell goes off
5. Add Tomatoes and allow it to cook until the skin is soft
6. Add 1 tsp of Red Chilli Powder + 1/2 tsp of Turmeric Powder + 1 tsp of Coriander Powder + 1/4 tsp of Garam Masala Powder and allow it to cook for a minute
7. Now add the marinated chicken with 1/4 cup of water and cook it in medium flame for 8 to 10 minutes.
8. Cook until oil comes out and the chicken is cooked.
9. Now add Crushed Pepper Corns and cook for a minute.
10. Ensure the dish should be in the form of semi-gravy
11. Granish with Coriander leaves.

This dish goes well with Rice, Dosai , Chappati ,...

Kerala Egg Kuruma

Ingredients:

Egg - 4
Onion (Long Sliced) - 1 (Big)
Tomato (Long Sliced) - 1 (Big) or 2 (Small)
Green Chillies (Long Sliced) - 3 to 4
Coconut - 1/2 Cup
Fennel Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Curry Leaves - 10 to 15

Salt - As Required
Oil - As REquired

Preparation:

1. Boil the Eggs and Peel the Skin. Cut the egg 1/2 pieces or else leave it as such.
2. Grind the Grated Coconut and Fennel Seeds into a thick paste

Method:
1. Heat the Oil in a Pan/ Tawa, Add Curry Leaves, Green Chillies and Onions.
2. Cook until the Onion turns transparent
3. Add Ginger Garlic Paste and cook for a minute
4. Add Tomato and again cook for a minute
5. Add Turmeric Powder, Red Chilli Powder and Garam Masala Powder and allow it to cook until the oil comes out.
6. Add the Coconut Paste and Fry for few minutes in a medium flame until the raw smeel goes off.
7. Now add 11/2 Cup of Water and allow it to cook until it comes in the form of Gravy.
8. Now add the Boiled Eggs and cook for a minute.

It can served hot with Roti, Chappathi also Rice.

Spicy Sambha Wheat Rava Upma

Ingredients:

Sambha Wheat - 1 Cup 

Onion - 1

Tomato - 1

Chopped Ginger - 1/2 tsp

Chopped Garlic - 1/2 tsp

Green Chillies - 2 to 3

Vegetables - 1 Cup [Carrot, Beans, Peas]

Sambhar Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Water - 2 Cups

Salt - As Required

Oil - As Required

For Seasoning:

Asafetida - As Required [Optional]
Mustard Seeds - 1/2 tsp

Cumin - 1/2 tsp

Red Chillies - 4 [Without Breaking]

Curry Leaves - 10 to 15

Method:

Preparation 1:

1. Heat the Pan/Tawa and roast the Sambha Wheat Rava in a medium flame for 2 to 3 minutes. Ensure the Sambha Wheat Rava is not over roasted to Drak Brown Colour.

2. Keep the Sambha Wheat Roasted Rava sepearately.

Preparation 2:

3. Heat the Oil in a Pan, Add Asafetida , Mustard Seeds and Cumin Seeds. Allow it to spultter.

4. Now add Green Chillies, Chopped Ginger, Chopped Garlic and Onion and fry until the onion is transparent

5. Add Tomatoes, Cook until the skin is soft.

6. Add Vegetables, SAmbhar Powder and Turmeric Powder. Cook it in medium flame until the vegetables are 3/4th cooked.

Preparation 3:

7. Now heat the Oil in a cooker, add Mustard Seeds (1/4 tsp), Cumin Seeds (1/4 tsp), Red Chillies and Curry Leaves

8. Add 2 cups of Water and allow it to boil

9. Now add the Vegetables and stir it well

10. Add SAmbha Wheat Roasted Rava and Salt for taste.

11. Close the lid and whistle it for 2 sounds.

Now you can serve the Sambha Whest Roasted Rava without any sidedishes.

Mustard Seeds - 1/2 tsp