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.
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.....
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.
