Kadala curry - version 1 (Varutharacha kadala curry)

Ingredients:

kadala / Black Channa / black Chickpea - 1 cup

Onion - 1 big

Tomatoes - 1 big 

Ginger - 1 " piece

Garlic - 4 flakes

Turmeric Powder - 1 tsp

Red Chilli powder 1 tsp

Coriander powder - 1.5 tsp

Garam masala powder - 1/2 tsp

Coconut - 1/2 cup

Mustard seeds - 1 tsp

Dry red chillies - 2 nos

Curry leaves - few

Pepper powder - 1 tsp

Oil - 5 tsp

Salt - to taste

Method:

Wash and soak kadala overnight.

In a Pressure cooker add soaked kadala, sliced onions, finely chopped ginger, garlic and slit green chillies. Pressure cook for 6-7 whistles or until soft. Set aside.

Meanwhile, In a  pan roast grated coconut. When it get roasted and turns golden brown add 1 tsp of turmeric powder, 1 tsp of red chilly powder and 1 1/2 tsp of coriander powder. Roast for two more minutes and switch off the flame. Don't roast too much after adding spice powders as they tend to burn fast. Remove from  flame and keep aside for cooling.

When cool, grind the roasted coconut adding  little water. Add the paste to the boiled kadala. Also, add chopped tomatoes, curry leaves and salt and give a good boil.(Add more water it its too thick). Allow it to boil till the curry thickens to the desired consistency. Finally, add a tsp of pepper powder and 1/2 tsp of garam masala. Switch off the flame..

In a small pan splutter mustards and full dry red chillies in 2 tsps of oil. Pour this on to the gravy. Add finely chopped coriander leaves .Our kadala curry is ready to be served .....

  Serve hot with Puttu, Appam et etc....:) 

Beetroot chicken

Ingredients:

Chicken -1/2 kg

Chilly powder - 2 tbsp

Turmeric powder- 1/2 tsp

Beetroot - 1 medium

Tomatoes - 2 medium

Big Onion - 2 nos 

Green chilly -  4 nos

Crushed Ginger - 2 tsp

Crushed Garlic - 2 tsp

Coriander leaves - Few

Garam masala powder - 1tsp

Salt - to taste.

Method :

Marinate chicken with 2 tbsp of Chilly powder, 1/2 tsp of Turmeric powder and Salt for half n hour.

Heat oil in a Kadai / pan and fry thinly sliced onions into golden brown n keep aside.

In the same oil shallow fry the chicken.

In another pan take little of  oil and saute crushed ginger, garlic and green chillies.when the raw smell goes out  add grinded beetroot and tomatoes and stir well. When it start boiling add fried onion and chicken kept aside.

Add a cup of water to the gravy and cook till the gravy is thick. Check salt and chilly and add more if needed. Finally, add garam masala powder and coriander leaves and remove from fire.

Yummy and healthy beetroot chicken ready. Enjoy with Rice, chappathi or Ghee rice.

Recipe Coutesy: Sapna Mumthaz @ KFG

Chakkakuru - Murungayila Paruppu Curry (Jackfruit seeds- Drumstickleaves lentil curry)

Ingredients:

Tuvar dal - (Split pigeon pea, Tovar dal, Tur dal, Thuvaram paruppu) - 1/2 cup

Jackfruit seeds, Outer White skin peeled and halved - 1 cup

Drumstick leaves - 1 Cup

Grated coconut - 1/2 cup

Green chillies - 2 tsp 

Turmeric powder - 1/2 tsp

Garlic cloves - 4

Fennel seeds - 1 tsp

Dry red chillies - 3

Mustard seeds - 1/2 tsp

Curry leaves - Few

oil - 1 tbsp

salt - to taste

Method:

Wash  jackfruit seeds and pressure cook it adding chillies, turmeric Powder,salt and enough water. Keep Aside.

Wash toor dal and pressure cook it adding garlic and enough water.

Once the dal is cooked add cleaned drumstick leaves and keep boiling till the leaves are cooked. 

Grind grated coconut, and fennel seeds  to a smooth paste. Once the leaves are cooked add ground paste along with 1 cup water and boil for few minutes. Check the salt. Switch off the flame and keep aside.

Heat oil in a pan, splutter mustard seeds, add dry red chillies and curry leaves and fry. Pour this over the curry.

AAnd serve hot with rice...

 
Recipe courtesy: Prassana Sugathan

Paneer Butter Masala

Ingredients:
Paneer (Cottage Cheese) or Tofu (Paneer from Soya Milk) - 2 cups ( 200 gms)
Onions - 1 Big
Tomato - 2 Big
Ginger - 1/2 inch piece
Garlic - 6 pods
Coriander powder - 1 tbsp
Coriander Leaves - 1 tsp
Garam masala -  1 tsp 
Red chili powder - 1 tsp
Sugar - 1 tsp
Tomato ketchup 2 tsp (optional)
Kasuri methi - 1/4 tsp
Milk - 1/2 cup 
Cashew nuts - 6
Fresh Cream 1/2 cup
Butter or oil- 2 tbsp
Salt - to taste

Method:
Soak cashews in milk for 10 mins and grind it to paste, set aside.


Clean and cut Paneer into cubes. Heat 2 tbsp oil / butter in a pan and fry the Paneer/tofu cubes until golden brown. Drain and set aside.

In the same pan, add cubed onions, tomato, garlic, ginger and saute till  they are soft. When this is cool grind this in a mixer to a fine paste.

To the pan add this paste ,Coriander Powder, garam masala Powder, chilli Powder, Sugar and salt. Fry for 30 seconds. To this, add the Cashew Paste and fried paneer/ tofu pieces. Lower fire and cook covered for 5 mins.

Dry roast Kasuri Methi, crush a little by hand and add to the gravy. Top this off with 1/2 cup cream. Mix well and simmer on low fire for 3-4 mins. Adjust salt.

Remove from fire. Garnish with corriander leaves , Butter and cream.

 Serve paneer butter masala warm with rotis / naan/ veg pulao / jeera rice, etc......:)

Chakkakuru Manga Curry /Jackfruit seeds and Mango curry

Ingredients:

Raw mango  – 1

Jackfruit seeds  -2 cups

Green chillies - 3

Grated Coconut - 1/2 cup

Turmeric powder – 1/4 tsp

Mustard seeds -1 tsp

Red Chillies – 2

Shallots/Small onions – 5

Curry leaves - few

Oil – as needed

Salt-to taste

Method:

Remove the seeds from Jack fruit and keep aside.You can store this in refrigerator and use. Keeping it outside makes it very dry.

Peel the outer skin and cut the seeds length wise.Also cut raw mangoes length wise.

Pressure cook jack fruit seeds,adding 1 cup water,turmeric Powder and salt. Cook until they are soft and tender.Cooking time for frozen seeds are very less when compared to the fresh ones. Grind coconut, Green chillies, Small onion, Jeera seeds and ginger piece. Mix well and let it come to a slow boil. Switch of the heat and keep it aside.

Splutter mustard seeds. Add red chillies and curry leaves to this and fry until they are brown. Pour this seasoning over the curry .

Chakkakuru manga curry ready to serve with hot rice.....:)

Baby corn Masala / Curry

Ingredients:

Baby corn - 10 nos.
Garam masala powder - 1/2 tsp
Red chilli powder  – 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tblsp
Coriander leaves -  few for garnishing
Onions - 1 
Tomato - 2 
Ginger - a Small piece
Garlic - 2 small cloves
Green chillies – 2
Coconut - 1 1/2 tblsp (optional)
Cashew nut – 10-12  nos
Poppy seed/Khus Khus - 1 tsp
Elachi - 1
Cinnamon - small piece
Cloves – 2

Method:

Fry the cubed onions in a tsp of oil and when soft swtich off the gas. When cool grind it along with tomatoes, green chillies, ginger and garlic in a mixer. Heat the kadai with oil add elachi, Cinnamon and Clove followed by the above ground paste. Add turmeric, salt and garam masala powder, red chilli powder and mix well. Fry it in low flame for 5-8 minutes or till the oil leaves the sides of the kadai.(can stir it occasionally ,but take care not to burn..)

Cut baby corn to your desired shape. Pressure cook for 3 whistles and keep aside. Add the cooked baby corn and add water little by little  to make it to a gravy and bring to boil in medium low flame.  Fry till oil separates(2 mins).

Grind cashew, Khus Khus, (coconut if using) in milk to a smooth paste . Add this and switch off the flame. Stir well and Garnish with chopped coriander leaves and serve with chapati or fried rice..

Recipe Courtesy: Raks kitchen

Sundakkai Kuzhambu ( Turkey Berry curry)

In Tamil Nadu, India, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal & Sundaikkai Pulikulambu. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral (available in all Tamil Nadu supermarkets), it is famous all around in Tamil Nadu. In siddha medicine one of the traditional systems of India Sundaivattral Choornam is used to improve digestion.( wiki)

Sundakkai is called as Turkey berry in English. It has extraordinary medicinal values which can cure many diseases. Turkey berry is a green colored fruit with bitter taste, it can be used fresh or in dried form as vathal. Turkey berries (sundakkai) have the ability to kill the germs, helps in controlling diabetes, gastric problems and when consumed on daily basis helps in strengthening the bones and nerves.

Ingredients:

Onions - 1

Tomatoes - 1

Grated Coconut - 1/2 cup

Turkey berry / Sundakkai, deseeded - 1 cup 

Tamarind extract - 1/2 cup

Mustard seeds - 1 teaspoon

Curry leaves - Few

Full Red chilly - 1

Asafoetida   - 1/2 tsp

Turmeric powder - 1/2 tsp

Curry masala powder - 1 teaspoon

chilly powder - 1 teaspoon 

Salt - to taste

Cooking oil, preferably gingelly oil 

Method:

Wash sundakkai and remove its stem. Crush each sundakkai in a motor and Pestle so that they open. 

Wash them again and keep aside. Let some seeds be there but don't wash too much also.

Soak tamarind in water and take pulp.Keep aside.

In a kadai heat some oil and saute onions, Tomato, ginger and garlic. once they are soft remove from gas. when cool grind in a mixer and keep aside.  

 

In the same kadai add sundakkai / turkey berries and saute for a minute. Add tamarind extract, required water, salt and cook until berries are done. Add the curry Masala powder, Turmeric Powder, Asafoeitida powder, chilly Powder and  ground onion -tomato paste. Grind coconut and add that also. 

Boil until all raw smell goes off and thickness is as desired. Remove from fire. Splutter mustard, Full Red chilly and curry leaves in oil and add to curry.

Sundakkai kulambu ready......:) This will be slightly bitter but tastes good and is a healthy dish.

Recipe Courtesy: Mrs.Ramathai, Coimbatore.

Parippum MuringaeIlayum curry / Drumstick leaves and Toor dal gravy

The leaves are the most nutritious part of the plant, being a significant source of B vitamins,vitaminC, provitaminA as beta-carotene, vitamin K, manganese and protein, among other essential nutrients.[25][26] When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients.[27][28] Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers.( wiki)

Ingredients:

Tuvaram paruppu / Toor dal -  ½ cup
Tomato - 2 nos
Onion - ½ no
Turmeric powder - ¼ teaspoon
Garlic - 3 no
Ginger - 2 inches
Cumin seeds - ½ teaspoon
Mustard seeds - ¼ teaspoon
Red chili - 2 no (halved in two)
Curry leaves - 1 sprig
Oil - 2 tablespoon 
Water - 2 cups
Salt - to taste

Method:

Pluck and clean the drum stick leaves, remove as much stem possible, wash them in running water and set aside. In pressure cooker cook the toor dal, onion, green chillies ,Garlic, Ginger, Turmeric powder and tomato with 1 ½ cup water for 3 whistles (it takes about 15-20 minutes) and set aside. Add cleaned drum stick leaves and salt and give a pressure. When cool open the cooker and adjust the spice and salt if needed. Add water if needed to make desired consistency. 

In a small pan heat rest of the oil, mustard seeds, jeera, curry leaves and halved chilies. when mustard seeds starts popping switch of heat and add to cooked dal muringa mixture.  Enjoy warm with rice or roti....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Chicken Stew

Ingredients:

Chicken - 1 kg

Big Onions - 2 medium size 

Tomato - 2 medium size

Green chillies - 4 

Coriander leaves - 2 tbsp
Ginger - 2 inch 
Salt - to taste

Maida (All purpose flour)- 1 tbsp

Thick coconut milk – 1 cup (first milk, Take 2 cups of grated coconut and grind in mixer with 3/4 cup of water. stain and take milk separately. This is first milk.)

Thin coconut milk (second milk)– 1 1/12 cup. Add 2 cups of Water to the mixer with the coconut from which the milk was already extracted and grind . Strain and extract the milk for second time. This is second milk. This will be thin compared to the first milk.)

Pepper Powder- 1 tsp

Cloves - 4Cinnamon - 1 inch

Method:

Wash and clean the chicken pieces. In a pressure cooker, add the chicken pieces, onions, green chillies, ginger, salt and a little water -just for the chicken to cook (do not add too much water as we need to add coconut milk at a later stage). Let it cook till one whistle. 

Once the pressure cooker has cooled, open and  add Thin (second) coconut milk to the cooker.

Once it’s boiled, lower the flame, mix 1tbsp of maida in water and add to the cooker. Also add cubed tomatoes and cook.

In thick coconut milk (first milk)add pepper powder and keep aside.

When the stew is the cooker is done and become thick add  thick coconut milk (first milk) into the cooker and switch off the gas. You should not boil stew after adding first coconut milk.Also add chopped coriander leaves. In a separate kadai, saute some onions and add to the sew. This gives a good aroma.Give it a gentle mix (taking care not to mine the chicken)

Garnish with coriander leaves and Serve hot with Appam, Noolappam,Ghee rice, bread or chapattis. you can use this stew recipe and make mutton stew and beef stew too.....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)