Chicken Gravy

Ingredients

Chicken - 1 kg

Small onions - ½ kg

Garlic - 15 cloves

Bangalore Tomatoes - 2 nos. (big size)

Curry Leaves - a few

Turmeric Powder - ½ tsp.

Cloves-a few

Salt to tasteOil - 10 tbsp.
Grind the following to a thick paste
Small onions - 100 gms.

Garlic - 7-8 cloves

Ginger - a big piece

Cumin seeds - 2 tsp.

Chilly powder
Method

Clean the chicken and cut into medium sized pieces.

Cut the onions into big pieces.

In a frying pan add oil and fry cloves and curry leaves.

Add the cut onions, garlic and then the chicken pieces.

After frying them well add tomatoes and turmeric powder

Add the thick paste of onions, garlic, ginger and cumin seeds and fry it along with the chicken pieces. After a few minutes, add the chilly powder. Add salt. Cook the ingredients till the chicken pieces get cooked well.Serve hot with rice or rotis.

Paruppu Urundai Kulambu

This kulambu is simple but little different from regular sambar. Making small balls from the dals and adding it to the kulambu.

INGREDIENTS
FOR MAKING THE BALLS
Bengal gram dhal– 1 cup
Red gramdhal– a handful
Red chilly– 1
Curry leaves – few
Chopped onion-1
salt Tamarind – 1/4 tsp sambar powder-1 tsp Garlic -2

METHOD
Soak the dals in water for 2 hour and grind (drain all the excess water completely) coarsley along with red chilly. (as for masala vada). combine all the ingredients together and make small balls.
Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.
Heat 2tbsp of gingelly/sesame oil (any vegetable oil is good, but gingelly oil gives a better taste) and saute the onions until transparent and add the chopped garlic.

once it fry add turmeric, chilly and corriander powders Now add the tamarind extract .

Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break.

You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well and finally add salt.

Rice Adai

I got this recipe from my friend.I tried it myself and it came out very yummy.

Ingredients:
1 cup idly rice

1/4 cup Red gramdhal
Dry red chillies - 4-5
Curry leaves - 1/4 cup

Chopped onion - 1 cup ( small onions will be more tasty)

METHOD:
Soak rice ,Red gram dhal and red chillies in water for 1 or 2 hrs.

After 1 hr grind the soaked rice,Red gram dhal and red chillies with curry leaves. Grind by adding more quantity of water just like making rava dosai.

Before preparing adai u add onion and mix well.

Finally u make a rice adai.

Serve hot with coconut chutney.

BEETROOT ALVA

Ingredients

2 cup grated Beetroot

2 cup sugar

1 cup milk

1/2 cup ghee

Some cashews & raisins

Elachi powder- 1/2 tsp

Method

Fry the grated without oil or ghee.
Boil the milk with sugar keep stirring.
Mix the fried Beetroot & stir again. It should be thick

Add ghee and stir again

when it is cooked garnish with cashew nuts and raisins.

Aloo Paratha

Ingredients

For Dough:

Wheat Flour -2 Cups

Potatoes 3 to 4 Nos

Salt -1/2 tsp

Cumin Powder -1/2 tsp

Oil of your choice

Coriander leaves

1/2 cupWater

Method
Wash,dry & cut the Coriander leaves

Boil , peel & mash the potatoes.

Add Cumin,sait,coriander leaves & mix.

Make small balls of the same & keep aside

Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if oil over the dough & let it rest for an hour.Take a lemon size dough, & roll it into small circle.Keep one potato ball .cover all the sides & roll to triangle shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute.When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.when the brown spots appear take it out & keep it in an in a covered box.Serve hot or warm with your choice of Cucumber yogurt salad and Channa Masala .

Mango Pachadi

Ingredients:
Raw magoes (skin removed and cut into 2 inch cubes ) – 4 cups
Jaggery – 1 cup
Salt – 1/4 tea spoon
Peanut oil – 1 tea spoon
Dry red chillies – 2
Coriander leaves – 1 Sprig
Mustard + Jeera seeds – 1/2 tea spoon

Tumeric Powder-1/2 pinch

Method

In a thick bottomed vessel put the raw mango pieces and add 1/2 cup of water and tumeric powder cover it with a lid. Let it cook for 7- minutes or until the entire thing becomes mushy. Sprinkle the salt over it and add the jaggery now. In one or two minutes the jaggery will melt nicely and get blended with the mango. Give a taste and if u want it more sweeter add little more jaggery. Switch off the stove.
In a thick bottomed small vessel add the peanut oil and once hot add the mustard and jeera seeds. Once they pop curry leaves and split red chillies. Mix in low flame for 10 – 12 seconds and pur it over the mango mix. Mix well and serve with rotis or rice and dal.

Tomato Rice

Ingredients:
Onion -1 (medium)
Tomato - 3 big
Garlic - 5 pods
Ginger - small piece
Cloves - 4
Bay leaves - 3-4
Basmati rice - 1 1/2 cups
Green chillies - 3
Chilli powder - 1 1/2 teaspoon
Turmeric powder - 1/2 pinch
Water - 3 cups
Curry leaves - 3 -4
Salt to taste
Oil
Ghee

Method:
Wash the rice and keep aside. Chop the onion into thin slices.
Then chop the green chillies, garlic , ginger & Finely chop the tomatoes.
Now add ginger, garlic , cloves & cinnamon to the mixer and grind it once & remove it .
Heat 1 teaspoon of oil & 4 teaspoon of ghee add bay leaves , green chillies and the grinded mixture fry till u get nice aroma.
Now add the onions fry till golden brown.
Then add chopped tomatoes , turmeric powder, chilli powder & salt. cover it with lid for 5 min till the tomatoes become soft.
Add the washed rice into the gravy then mix well.
Now remove from heat pour this gravy into rice cooker with 3 cups of water.
Tomato rice is ready serve with raita , potato curry or with chips.