Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot

Ingredients

500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

Method

1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
2. Add curry leaves and green chilies. Saute for 10-15 sec
3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
5. Add tomatoes. Continue to saute. Cook for 2 minutes
6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa

Chow Chow Poriyal | Chayote Squash Fry

Ingredients

2 Chayote Squash | Chow Chow  (peeled, seeds removed & diced)
1/2 Red Onion (finely chopped)
1/4 tsp Mustard seeds
4-5 Curry leaves
4 Green Chillies (finely chopped)
1/4 tsp Turmeric powder
1 tsp oil
Salt per taste

Method

1. Heat oil in a heavy bottomed pan. Add mustard seeds. When it starts to splutter, add green chilies and curry leaves. Saute for 10-15 sec
2. Next, add onions. Saute for 30 sec. When onions starts to wilt, add turmeric powder. Then saute for 5 sec
3. Add chow chow squash and mix well. Add 1/4 cup of water prevent burning at bottom of the pan. Cook on low heat for 10-12 minutes. When it softens, add salt. Continue to cook for another 2 min and then turn off the heat
4. (optional) garnish with grated coconut and cilantro for addiotnal flavor.
5. Serve it as an accompaniment with curries and chapati

Broccoli Stir Fry

Ingredients
250 gms Broccoli florets
1/2 Onion, finely chopped
3 Garlic Cloves crushed
1/2 tsp Sambar powder
Salt
3 tsp Oil

Method

• Heat oil in a heavy bottomed pan
• Add crushed garlic and onions. Saute until onions softens.
• Then add sambar powder. Saute for few seconds
• Add broccoli florets. Saute in low heat for 10-12 minutes
• Add salt and saute for another 2 minutes 
• Turn off the heat. Serve as a side dish 

Veg Palak Pulav | Spinach Pulav

Ingredients
3 cups Basmati Rice
200 gms Spinach
1 cup Meal maker
1/4 cup Peas
4 Curry leaves
4 Green Chilies
1 Red Onion, thinly sliced
1/2 Tomato, diced
2 tsp Ginger & Garlic paste
Oil
Salt
4 cups of Water

For tempering dry whole spices
1 Bay leaf
8 Cloves
1 inch piece Cinnamon
4 Cardamom
1/4 tsp Fennel


Method

• Wash and soak basmati rice in water for 10 minutes
• Make spinach pure with 1/2 cup of water
• Boil meal meaker (soya chunks) seperately in water for 10 minutes and drain excess water
• In a pressure cooker pan, heat 4 tsp of oil. Add all the whole dry spices-bay leaf, cloves, cinnamon, cardamon, fennel
• Add curry leaves, green chilies and onions. Saute until onions softens
• Then add cooked soya chunks, peas and tomato. Saute for 5 minutes
• Then add spinach pure and water. Bring it boil. Add salt per taste
• Then add soaked basmati rice. Mix well. Pressure cook for 2-3 whistles
• Serve hot with yogurt or raita

Pomfret Fish Tawa Fry

Ingredients
2 Whole Pomfret Fish
Oil for frying

For masala
2 tsp of Red Chili Powder
1/2 tsp Turmeric powder
3/4 tsp Salt
1 tsp Rice Flour
1/4 cup tamarind pulp
3 Garlic Cloves
1 inch Piece of Ginger
1/2 tsp Fennel seeds
2 Green Chilies

Method

• Make a fine paste of ginger, garlic, fennel seeds and green chilies
• In a bowl, mix together above ground masala paste, red chili powder, turmeric powder, salt, rice flour and tamarind pulp

• Make gashes on both the sides of fish

• Gently apply the marinade all over the fish and massage will. Marinade for atleast 30 minutes

• On a flat pan, heat 3-4 tsp of oil. Gently place the fish on the pan. Cook on medium-low heat for atleast 8-10 minutes on each side

• Serve hot with onions and lemon wedges

Simple Pongal Recipe

Ingredients
1/2 cup Moong Dal
1 cup, Sonamasoori Rice
5 cups of Water
1/2 tsp Whole Pepper Corns
Salt

For tempering
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Grated Ginger
4 Green Chilies, cut lengthwise
5 Curry leaves

Method

1. Wash and soak rice in water for 15 to 30 minutes
2. Dry roast moong dal in a  pressure cooker on low heat until it starts to turn to aromatic light brown color. Set aside
3. Now add 4 cups of water. To this add rice, roasted moong dal and whole pepper corns. Pressure cook up to 4-5 whistles 
4. Heat oil in a seasoning pan. Add mustard seeds, cumin seeds, ginger, green chiles and curry leaves. Pour tempering on cooked pongal
5. Add salt and remaining 1 cup of water. Mix well. Turn on the heat and cook for 3-4 minutes in low heat
6. Serve hot with chutney

Bharwa Bhindi | Whole Stuffed Okra Fry

Ingredients
500 gms Okra, trim edges & slit in the middle

For stuffing
1 Onion, cut into cubes
1/2 tsp Chili powder
1/2 tsp Roasted Cumin Powder
1/4 tsp Turmeric powder
1/4 tsp Chaat masala
Salt
4 tsp Oil, divided

Method

1. Heat 2 tsp oil in a heavy bottomed pan. Fry onions until it is wilted. Add the dry ingredients red chili powder, roasted cumin powder, turmeric powder, chaat masala and salt. Mix well and turn off the heat. 
2. Grind the above masala to a smooth paste.
3. Stuff the masala paste inside okra
4. In the same pan. Heat 2 tsp of oil. Add okra. Saute in medium-low heat for 15 minutes until it is cooked completely. 
5. Tip: add additional 2tsp of oil, if you like to brown and soften Okra
6. Serve as a side dish for roti and pulav