Green Chilli Chicken

Ingredients:

1. Chicken - 1Kg
2. Onion - 2 big sliced long
3. Green chillies - 30nos spicy ones
4. Ginger - 2inch 
5. Garlic - 30pods
6. Corn flour - 1Tbsp
7. Soya sauce - 1Tbsp(optional)
8. Oil - 3Tbsp
9. Salt - as per taste
10. Turmeric powder - 1/2 Tspn

Procedure:

For grinding add ginger garlic to the mixer, make paste of it. Then 20 green chillies into the mixer and grind it coursly.

Now take a pan, add oil to it. Once the oil becomes hot add the onions and longly sliced remaining green chillies, saute it for 2mins then add the grounded paste and fry for sometime add the chicken, salt and turmeric powder and saute for 5-8mins. Now add 1 glass of water and cook until the chicken becomes soft. Now make sure for your required consistancy. Now add the corn startch give a mix and cook for 1min and turn off the flame.

You can serve this with Biryani, Chapati, Dosa, Roti....

Pesarettu

Ingredients
Moong - 2cups
Rice - 1/4 cup
Ginger - 1inch
Garlic -10-12 pods
Cinnamon - 1inch
Cloves - 5-6nos
Green chillies - 6-8nos
Salt - to taste

Procedure
Soak Moong and rice overnight, grind it in morning with all the above listed ingredients. Add finely chopped onions if needed. Leave the grounded batter for half an hour and make dosas. Serve with coconut chutney.

Mutton Stew

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients

• Mutton 1inch pieces on the bone 800 grams

• Potatoes 1 tablespoon

• Cumin seeds 1 tablespoon

• Cinnamon 1 inch stick

• Cloves 6

• Black peppercorns 6-8

• Coconut scraped 1 cup

• Green chillies chopped 4

• Garlic chopped 7-8 cloves

• Lemon juice 1 1/2 tablespoons

• Oil 2 tablespoons

• Onions,finely chopped 3 medium

• Potatoes boiled, peeled and cut into 1 inch cubes 3 medium(optional)

• Salt to taste

• Whole wheat flour (atta) 1 tablespoon

Method

Step 1

Pressure-cook the mutton with three cups of water till four to five whistles. Drain the mutton pieces and keep the stock aside.

Step 2

Dry roast the coriander seeds, cumin seeds, cinnamon, cloves, peppercorns and coconut till fragrant. Let it cool a little. Grind it to a fine paste with green chillies, garlic, lemon juice and a little water. Heat the oil in a deep non stick pan. Add the onions and sauté for two minutes.

Step 3

Add the ground paste and mix. Add the boiled mutton, two cups water, potato cubes and salt and mix. Let it simmer. Mix whole wheat flour with half a cup of water well ensuring there are no lumps. Add it to the mutton and cook for ten to fifteen minutes. 

Serve hot with rice or with appam or with neer dosa.

Moong dal Tadka or Hesarubele Tovve

Preparation time: 10mins

Cooking time: 20mins

Serves: 4-5

Ingredents:
Moong dal - 100gms
Green chillies - 4-5nos
Onion - 1(sliced long)
Garlic - 4-5pods
Tomato - 1(sliced as cubes)
Turmeric - 1tspn
Coriander Powder - 1/2 tspn
Mustard - 1/2tspn
Curry leaves - 1stick
Oil - 2tbspn
Salt - to taste

Procedure:
Heat Oil in Kadai or pressure pan. Once the oil is heated add mustard, once it splutters add curry leaves. Then add the green chillies, onion and garlic suite for 2-3 mins. then add the moong dal and fry for around 3-4mins on low flame. Then add the tomato and fry for 2mins. Now add 2-3 glasses of water. Add turmeric, coriandar powder and salt. If using pressure cooker, turn of the stove before the first whistle starts. else cook until the dal is cooked.

Its very good combination with rice and chapati.

Egg Curry

Ingredients:
Eggs: 4nos
Onion: 1
Garlic:10-12pods
Ginger: 1Inch piece
Cinnamon: 1inch
Cloves: 4-5nos
Kapok Buds: 5nos
Pepper: 1Tspn
Chilli powder: 1/2 Tbspn
Coriander powder: 3/4 Tbspn
Coriander: 1/4 cup
Coconut paste: 1/2 cup
Oil: 4Tbspn
Salt: to taste

Grinding:
Keep a kadai on the stove, put a table spoon of oil into the kadai. As it heats up add the sliced cinnamon, cloves, pepper, coriander and onions and fry till it turns golden brown. After frying grind it into fine paste by adding all the fried ingredients, ginger, garlic, chilli powder and coriander powder.

Procedure:
Firstly boil the eggs and keep aside.

Keep a vessel or kadai on the stove add the remaining oil, once it is heated add the kapok buds once it starts spluttering add the grounded masala paste and fry untill the raw smell leaves and thickens. Add salt to it and fry. Now add 2 glasses of water and allow it to boil. As soon as it starts boiling add the coconut paste and allow it to boil for for 10 mins. On the other side take the boiled egg and remove the shell and make some cuts on the eggs. After the masala is boiled for 10mins add these eggs and boil for another 5mins and take out of the stove. Egg curry is ready to serve.

Note: Egg curry can be combination with rice, dosa and roti.

Sweet pongal

Ingredients:
Moong dal - 1/4cup
Rice - 1cup
Milk - 1/2cup
Jaggery - 1 1/2 cup
Oil or ghee - 4-5spn
Dry fruits

Procedure:

First roast the moong dal till it leave the raw smell, when it starts to change in color add the rice and fry for 2mins. Now add the required amount of water or little more also is fine and close the cooker lid and cook for 2-3 whistles.

Take another bowl add jaggery, little water and allow it to melt. Once it melts now add the cooked rice into it and mix well. Then add milk it. You can add some boiling water if you it is hard or thick. Leave it to cook for 5mins on medium flame.

Season with dry fruits and serve with ghee.

Semiya Kheer or Semiya Payasam

Preparation time: 10mins

Cooking time: 20mins
Serves: 2-4

Ingredients:

Vermicelli - 1 cup

Sugar - 1/2 cup

Cardamom powder - 1 tspn

Dry fruits - as you like
Condensed milk - 1 cup
Milk - 2 cups

Procedure:

Roast the vermicelli and keep it aside. Now heat the milk and once it starts boiling add the vermicelli. When the vermicelli is 90% cooked now add the sugar, leave it to boil for another 2 mins. Now add the Condensed milk by stirring and boil for another 2mins in low flame, and remove it from stove and add the ghee roasted dry fruits into it and serve.