Chicken Curry

This is the first non veg recipe that I learnt. Those were the days when i never used to touch uncooked nonveg and would gladly eat when my husband cleaned and cooked. He still is a better cook.
I will post pictures soon....


Ingredients

chicken - 1 kg cut into pieces
onion - 1 medim size
ginger -1 inch finely chopped
garlic - 4 to 5 cloves finely chopped
green chilli - 4 to 5 slit lengthwise
tomato - 1/2 chopped (optional)
turmeric powder - 1/2 tsp
chilli powder-2 tsp
coriander powder-4 tsp
garam masala - 1/2 tsp
curry leaves-2 sprigs
water - 2 cups..if u add more just boil it so water evaporates..
oil - 1Tbsp, preferably coconut oil
salt

In a pan heat some oil ,add 1/2 sprig curry leaves, chopped onion, ginger, garlic and green chillies. Saute till onion turns translucent.Now add the coriander powder turmeric powder and then chilli powder. Saute. Now add the chicken and tomato. Saute. Then add some water and then salt. Cook on low flame. When all most done add garam masala. Stir in between. Then add the rest of the curry leaves when hot. The curry leaves add some extra flavour. I like to add some crushed pepper corns. This recipe does not have much gravy. It tastes yummy with Shaheen's ghee rice. http://malluspice.blogspot.com/2006/03/ghee-rice-neichoru.html. The only change that I have made when making Shaheen's ghee rice is to substitue 3 Tbsp water with 3 Tbsp coconut milk. You could also have it with roti and naan.

Paneer in Tomato Puree

This is a recipe from a friend. I never measure when I cook , so everything is an approximation. You can adjust the ingredients according to your taste . I am yet to see a quicker and easier recipe ( Good for those lazy days ) made with hardly any effort.

400 gms paneer cut into cubes

3/4 can tomato puree or tomato paste

2 Tbsp cream

6 to 7 gralic cloves crushed

1 tsp chilli powder

2 Tbsp kasoori methi

1.5 tsp oil

salt as required

In a pan heat the oil and put in the crushed garlic cloves . let it cook . Do not let the garlic brown. Now add the tomato puree.If it is too thick add some water and dilute it. Into it add the chilli powder and kasoori methi and salt. Let this cook for some time. Now add the paneer. If you are fond of fried paneer you can use fried paneer. Cook this again for 2 to 3 mts. Now add the cream and mix it well . This can be had with roti or nan.

Omelette

Everyone has their own way of making omelette .

Egg - 1
Dry red chilli chopped - 1 or 2
Curry leaves chopped - 2 or 3
Fresh coconut grated - 1.5 tsp
Finely chopped onion -1.5 tsp
Oil - 1 tsp or as required
Salt - as per your taste

Add salt and beat the egg . Into it add the dry red chilli and curry leaves and onion. Mix well. Now add the grated coconut and mix them again.

In the hot pan add the oil, pour in the above mixture. When one side is cooked, cook the other side.

Ada Dosa

When we were in Coimbatore my friends mom used to call me everytime she made ada dosa. Her dosa was very spicy and yummy.Since i have two little kids who love food ( so much that they can even find the difference between fresh food and food kept overnight ) I reduce the amount of chilli and salt. Here is the recipe.

The ratio of rice : dals should be 1:1

Dals

Urad da l- 1/4 cup
Tur dal - 1/4 cup
Chana dal - 1/4 cup
Kabuli chana(Garbanzo beans) - 1/4 cup

Rice

Boiled rice - 1/4 cup
raw rice (I use basmati) - 1/2 cup

Semolina (sooji) - 1/4 cup

Dry red chilli - 3
Green chilli-2
Asafoetida- 1/2 tsp or more (as per your taste)

Half of an onion finely chopped
1 sprig curry leaves chopped
Dry red chilli chopped-2

Soak the dals and rice (i put the sooji alongwith rice). The dals and rice should be soaked separately.
Grind the Dals along with the dry red chilli , green chilli and asafoetida into a coarse paste.
After Grinding the dals grind the rice into a smooth paste.
Mix the dals and rice add salt to it.
Now add the chopped onion , dry red chilli and curry leaves . Adjust the consistency of the batter by adding water. It shouldn't be too watery.Make dosas like the regular dosa .

Tulasi Kashayam

This is what mom makes when my papa or granny or anyone other than a kid gets fever .My granny is someone who never takes anything other than paracetamols and now even she swears by mom's kashayam.

2 - handfulls of tulasi...(wash and shred with hands)

1 inch - ginger crushed

5 - garlic cloves crushed

little less than 1/2 tsp - fenugreek seeds(lightly crush)

1/2 tsp - cumin seeds(lightly crush)

one pinch -turmeric

10 to 12 - whole peppercorns (crush them)

2 - coffee mugs of water(must be aound 3 cups of water)

Boil all these preferably in an earthen vessel (we call it mankalam or manchatti) till the 2 glasses of water reduces to 1 glass.Boiling needs to be done at a low temperature. filter the above and also extract the juice from the left over (ie the tulasi,ginger etc mix that remains once the concotion is filtered).just squeeze the left overs with your hand.U can have this 3 times in a day....(one glass divided into 3 parts) before food.To sweeten it(if it is difficult to drink otherwise) you can add a piece of jaggery(sharkara in malayalam).

The above mix works when u have a fever and is also good for cold