Chettinad Pepper Chicken

Ingredients :

500 gms chicken
1 big onion
1 medium sized tomato                  
5-6 green chilies

4-5 cloves, 1 inch cinnamon stick, 2-3 elachi, 2 bay leaves 
1 tbpn mustard seeds
1 tbpn cumin seeds
1 tbsp chili powder
2 tbsp coriander powder
1 tbsp cumin powder
1 tspn haldi
1 tbsp ginger garlic paste
3 tbsp oil
5-6 curry leaves
7-8 peppercorns
Salt to taste

Method:

Heat oil in a kadai, add mustard seeds, cumin seeds, all the spices mentioned above. When mustard crackles add onion.
Saute onion till they are golden brown, then add ginger garlic paste, fry till the raw flavor is gone.
Now add haldi, curry leaves, chopped tomato.
Add coriander powder, cumin powder, red chili powder & salt & fry till oil separates the gravy.
Add salt & then add chicken mix them well & close the lid & let it cook for 10-15 mins.
Meanwhile crush all the pepper corns.
When the chicken is cooked & you have a nice gravy, add the pepper corns.
Garnish with coriander leaves & serve it hot with rice or chapati.

Urad Methi

Ingredients :

1 Raw Mango                                                                          
1 cup coconut
1 tbsp urad dal
1tbsp methi seeds
3-4 curry leaves
1 tspn mustard seeds
1 tspn haldi
5-6 red chilies
Lemon sized jaggery
1 tspn hing
Salt to taste

Method:

Heat oil, add 1/2 tbsp urad dal, 1/2 tbsp methi seeds & red chilies fry them.
Grind coconut, fried urad dal, methi seeds, red chilies, haldi, salt, hing.
Heat oil in a kadai, add mustard seeds, urad dal when they crackle add curry leaves then add raw mango & add some water & close the lid for about 5 mins.
Add ground mixture, jaggery & mix it well, fry for another 5 mins. Check the salt & serve it hot. :)

Ridge gourd sabzi/palya

Ingredients :

2 ridge gourd
1 small onion
1 tbsp oil
1 tspn mustard seeds
1 tspn urad dal
4 curry leaves
1 tspn haldi
1 tbsp red chili powder
1 tbsp rasam powder ( sambar powder is a good substitute)
Salt as per taste

Method:

Heat oil in a kadai, add mustard seeds, urad dal, curry leaves once they crackle add onion & fry till golden brown.
Peel the skin of the gourd & chop into cubes.
Once onions are cooked add haldi, chili powder, rasam powder (or sambar powder) & saute for a min then add ridge gourd, salt & sprinkle some water.
Saute for around 5 mins. Serve hot with chapathis.

Bread Omelette

Ingredients:

Eggs                                                                                                     
Bread
1 small onion

1/4 bunch of coriander leaves                                               
2-3 green chilies
Pepper
Salt
1 tspn Oil

Method:

Beat an egg with 1 tbsp of chopped onions, coriander leaves, 1 tspn pepper, 1 tspn salt, 1 tspn chopped green chilies.
Heat a non stick pan, add 1 tspn oil & place a bread.
Before turning the bread pour the beaten egg on the cooked part of bread add 1 tspn oil & then flip the bread.
Fry for around 2-3 mins & serve it hot with ketchup.

Green Chicken

Ingredients:

1 kg Chicken                                                                    
1 bunch of mint leaves
1 bunch of coriander leaves
Lemon sized ginger
5-6 cloves garlic

8-9 green chilies
1" inch Cinnamon stick
5-6 cloves
1 big onion
1 medium sized tomato
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chili powder (optional)
1/2 tbsp haldi
Salt
3tbsp Oil

Method:

Marinate chicken with haldi & salt for 15-20 mins.
Grind mint leaves, coriander leaves, ginger, garlic, green chilies, 1/2 onion, cinnamon, cloves.
Heat oil add remaining half of the chopped onion once it turns golden brown add tomato & cook till its soft.
When tomato is cooked add chicken & cook for 10 mins.
Add green puree & cook it with chicken for another 10 mins, add water if there is less gravy.
Add coriander powder, cumin powder, chili  powder ( if you like it more spicy) & salt. Cook for 4-5 mins.

Serve hot with chapati or ghee rice or rice.

Palak aloo

Ingredients:


1 bunch of palak/spinach
2 medium sized aloo/potatoes
7-8 cloves of garlic
A small piece of ginger
1 medium sized onion
1 tspn of cumin seeds
2 tbsp ghee
1 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp garam masala powder
1 tbsp red chilli powder
1 tspn haldi
Salt as per taste.


Method:


Heat 1 tbsp ghee in a pan, add ginger, 4 cloves of garlic, onion & fry till its golden brown.,then add spinach & fry for around 3-4 mins & grind all of this into a puree.
Boil aloo along with haldi & salt for about 8-10 mins.
Heat another tbsp of ghee,add cumin seeds when they splutter add remaining garlic & cook the puree till it boils.
Then add coriander powder, cumin powder, chilli powder & garam masala powder, salt & fry for another 2 mins.
Add boiled aloo & cook for 2 mins .


Serve hot with chapathis or rice & Enjoy!!! :)

Ambat/ Sambar

You can make ambat with cauliflower,cabbage,mushroom,potato,pumpkin,chickpeas or vatana.
The picture given is of cauliflower ambat.

Ingredients:

One of the vegetable mentioned above.
1 cup toor dal
1 1/2 tsp chili pwd
1/2 tsp tamarind pulp

1/2 cup fresh grated coconut.

1/2 tsp haldi

1/2 onion (finely chopped)

Method:

Grind coconut,chili pwd and tamarind pulp into a very smooth paste adding little water.

Cook dal with haldi and the veggie in cooker for 3 whistles.

In a pot, add cooked dal with veggie.Boil it with the coconut paste.
You can add little water if needed.
The consistency should be like sambar.Add salt according to taste.
Boil for 10 to 15 mins till the dal totally boils with the coconut paste.

Season with 3 tsp oil and 1/2 finely chopped onion.
Roast the onion till its dark brown.