Dried Peas Masala | Pattani Masala

Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

• Cook peas in a pressure cooker for up to 3-4 whistles
• Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
• As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
• Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
• Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
• Add tomatoes and cook for 2-3 minutes.
• Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
• Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.

Manchatti Chicken Chops

Ingredients

1 kg Chicken
6-8 Curry Leaves
1/2 tsp of Turmeric powder
1-2 cup of Water
For the masala
4-5 Garlic Cloves (chopped)
1 large or 2 cups of Onion (diced)
1 tsp whole Pepper corns

Method

• Heat 5 tsp of oil in an earthen pot or a heavy bottemed utensil. Add pepper corns. when it starts to splutter, add garlic and onion. Saute until onions starts to wilt. Tranfer it into a seperate plate and allow it to cool. 
• Grind the above masala to a smooth paste. Add 1 cup of water while grinding
• Add chicken, tumeric powder and curry leaves to the same earthen pot. Saute for 5 minutes. 
• Add ground masala to the chicken. Add small amount of salt and cook in low heat for 10-15 minutes stirring oasionaly. If needed, add water for more curry.
• Add salt per taste and cook for another 10 to 15 minutes until chicken is cooked completely.
• Garnich with cilantro and serve it with steamed rice.

Varatharacha Chicken Kuzhambu

Ingredients

1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom

        1 tsp Fennel

        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water

Method

• Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
• Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
• In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
• Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
• Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
• As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
• Serve it with rice, chapati, idli or dosa

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