Moong Dal Green Chilly

Moong Dal - 1 cup
Green Chillies (slit) - 8
Turmeric powder - 1/2 teaspoon
Cummin Seeds ( jeera ) - 1/2 teaspoon
Mustard seeds (black) - a pinch
Onion - 1 medium sized chopped into strips.
Oil - 1 tablespoon
Hara dhaniya chopped
Salt to taste

Cook and mash moong dal and keep aside. Heat oil. Add mustard seeds and let it splutter. Add Jeera. Stir. Add onion. Stir till onion is pink. Add cooked dal and green chillies. Let it come to a boil. Add salt.

Garnish with hara dhaniya and serve.

Pepper Chicken Anand Dry

1/2 kilo Boneless Chicken
Medium sized onion - cut into cups.
3 Tablespoons Curd
3 Tablespoons crushed Black Pepper (coarse)
Pinch of Haldi
4 Green Chillies made into a paste
1 Tablespoon Ginger-Garlic paste
1 Teaspoon Dhaniya powder
Finely chopped Hara Dhaniya
Salt to taste
Oil

Marinate chicken for 3 hours with curd, ginger garlic paste,dhaniya powder,chilly paste,salt,Haldi.

Heat oil in a mud pot. Cook the chicken till tender in a bit of water. As it dries, toss in the onion. Stir fry. Toss in the pepper powder. Stir fry till chicken is dry.

Serve with hara dhaniya garnished.

simple home bruschetta

Toast - 4
Peeled garlic - 3
Tomato - 1
Basil leaves
Olive Oil
salt

Rub peeled garlic on the toast. Then fold the basil leaves and rub it in to the toast. Slice the tomato and rub it in. Spread olive oil on the toast. Sprinkle salt.

Serve.

Karakozhumbu

Ingredients

½ spoon Mustard seeds

½ spoon Jeera seeds

½ spoon Urad dhal

Two methi seeds

Lime size ball of tamarind made into paste

I large tomato sliced

I onion sliced

5-6 cloves of garlic

2 spoons chilli powder

2 spoons dhania powder

1 and ½ spoons salt

½ spoon turmeric powder

1 and ½ glasses of water

4 spoons oil

curry and coriander leaves

Method

Heat oil in a pan. Put in mustard, jeera, urad dhal and methi seeds. When the mustard splutters, add onion and garlic and fry till golden brown. Add tomatoes, chilli powder, dhania powder, salt and turmeric powder, tamarind paste and 1 and ½ glasses of water water and mix well. Bring to aboil. Lower the flame and let the liquid simmer for ten minutes. Add curry leaves and coriander leaves just before removing from stove.

Chicken Paalak

500 grams spinach
6 green chillies chopped
2 tablespoons oil
2 bay leaves
4 green cardamoms
1 cinnamon stick of 1" each
2 onion chopped
2 teaspoon each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon garam masala powder

1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
3. Add the ginger-garlic pastes and fry for about 2 minutes.
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the garam masala. Simmer for about 3 minutes.

Keema Aloo

- 300g potatoes
-2 onions - finely chopped
-3 garlic cloves crushed
-1 ginger, fresh 1/2" piece
- 1/4 cup vegetable oil
-1 tsp. red chili powder.
-1/2 Tsp. turmeric powder
- Salt 2 tsp. or to taste.
- 1 tsp. level ground cumin.
- 2 tsp. yogurt.
-2 tomatoes, chopped coarsely
- 3 tbs. Fresh coriander leaves chopped.
-1/2 Tsp. garam masala for garnish.
- 1 green chili chopped.

1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.
2. When onions are soft but not brown add minced meat, garlic and cook over low heat. Stirring all the time and making sure that all the water is evaporates and meat turns brown.
3. Add chopped tomatoes, yogurt, all spices, salt and cook for five to ten minutes, stirring all the time. Add a bit of water if feel necessary during the process.
4. Add potatoes and mix it well, add one cup of water, cover and leave to cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.
5) Add garam masala, green chili and coriander leaves. Mix well and serve hot with Roti.

Mutton chilly fry

Mutton prepared with Dry red chilies

Ingredients

2 1/2 LB OR 1 1/2 kg Mutton, washed and cut into cubes

10-15 nos. of Dry red chilies

3 tbsp. Coriander seeds

1 1/2 tsp. each of sliced Ginger and garlic

4 finely sliced Onions

5-6 nos. of Cardamoms

5-6 nos. of Cloves

1 big stick of Cinnamon

1 tsp. Turmeric powder

1 cup of curd

1 tsp. of lemon juice

A handful of chopped Coriander leaves

6 tbsp. of oil/Ghee (clarified butter)

Salt according to taste

Serve with

Rice, Naan Or Kulchas.

Method

1. In a small pan add a tsp. of oil/Ghee(clarified butter) and roast the dry red chilies till dark in color, keep it aside. In the same way add 1 tsp. oil/Ghee(clarified butter) and fry the coriander seeds, garlic and ginger all separately, keep these fried spices aside.
2. In a large pan, heat the remaining oil/Ghee(clarified butter) and fry the onions till golden brown and crisp, keep aside. Now add the cloves, cardamoms and cinnamon to the same oil/Ghee(clarified butter) and fry, put the mutton and turmeric powder and salt. Cover and cook till the mutton is half cooked.
3. Pour a little water on the lid of the pan while cooking to avoid the mutton from sticking to the bottom of the pan. Now pour in the curd, mix and cook on low heat till the mutton is tender. If needed add a cup of warm water.
4.While serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves.