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