Cowpea Curry ( Thatta Payaru kulambu)

INGREDIENTS

1 cup cow-pea bean  
1 large sized Chopped onion
8 cloves Garlic – coarsely chopped
4 large Coarsely chopped tomatoes
1/2 teaspoon Fenugreek seed
1/2 teaspoon Turmeric powder 
2 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon jeera powder
Tamarind paste to taste
3-4 Curry leaves
A pinch Asafoetida
1/2 tsp Urad dhal
1/2 tsp Mustard seeds
2 tbsp Gingerly oil


METHOD

1. Dry roast the cow-pea beans for 3-4 minutes, add 6 cups of water and cook in a pressure cooker until beans become soft.

2. Add the salt, mix well and keep it aside.

3. Heat oil in a pan, add the mustard seeds let it splutter, add the asafoetida, fenugreek seeds, urad dhal, curry leaves, and garlic. Saute for 2-3 minutes. 

4. Add the onions and saute until it turns light brown in color.

5. Add the tomatoes and saute for 4 minutes until it turns soft and mushy.

6. Add turmeric powder, red chilli powder, coriander powder , jeera powder, tamarind paste and stir well.

7. Add the boiled beans, ground coconut and simmer for 10 minutes.
 

Pepper Chicken

INGREDIENTS

Chicken (cut into small pieces)

Black pepper (freshly grounded)

Onion 1

Red chilli powder

Turmeric powder

Coconut milk

Salt

Ginger Garlic paste


METHOD

1. Heat the oil in a pan and add the onions.
2. When onions becomes slightly golden brown add a little amount of ginger garlic paste.
3. Add chicken pieces and turmeric powder to the pan and fry for a while until the raw smell goes away.
4. Now add 2 spoon of chilli powder and pepper to your taste.
5. Pour little amount of coconut milk and very little amount of water.
6. Add salt.
7. Fry the chicken until the gravy dries and the chicken is well cooked.

Tasty pepper chicken is ready.

Chicken Leg Fry

INGREDIENTS

Chicken Drumsticks 

Ginger and Garlic paste

Chilli powder

Turmeric

Orange red color

Salt.


METHOD



Marinate everything and keep aside.

Cook without oil for 25 mins (turn the drumsticks in between and keep cover).

Remove cover and cook for 5 more mins.

Take a flat non-stick kadai, add little oil and cook c.drumsticks on both sides.

Sprinkle garam masala on top.

Fold small foil at the end of the drumsticks.  

Parotta

INGREDIENTS

• 4 cups Maida
• 1/2 cup Yogurt (preferably home made)
• 1 tsp Salt
• 1/4 tsp Baking soda
• 1 Large Egg(optional)
• 1/2 cup cooking Oil
• Warm water
• Small amount of Butter

METHOD

1. Add salt, baking soda, oil, yogurt and egg to maida ad mix them well.
2. Add warm water to the mix and keep stirring it to the consistency of Chappati dough.
3. Cover the dough with damp cloth and let it sit for one hour.
4. Create a medim size balls from the dought. With four cups of flour you should be able to create at least 7 balls for a medium size paratha.
5. On a large flat surface like your kitchen countertop, roll the ball as thin as possible. Dont worry about the shape for now.
6. Start from the longest end. Make a fold of about half inch toward the inner side. Next, fold it again so that first fold doesn't goes inside but stays outseide, in the shape of "W". Continue to fold on the fashion to create "zipzag" fashion in terms of folding.
7. Roll the zipzag pattern to come to the round shape as show above.
8. Set the pan in stove to medium heat.
9. Roll the dough in your desired shape. I prefer the popular circle shape.
10. Apply some butter and put in the pan.
11. Cook the paratha on each side for about a minute until in reach light brownish color.
12. Take the cooked paratha and place it on a plain surface. Smash the paratha sideways to make it soft & fluffy.
13. Serve hot with some spicy accomplishments

Potato Kurma

INGREDIENTS

Potatoes - 250 g
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Coriander leaves for garnish
Oil - 1 tsp
Salt to Taste

To be ground

Coconut paste - 2 tbsp
Clove - 1
Cinnamon - 1"
Poppy Seeds - 1/2 tsp
Fried gram dhal - 1 tsp
Fennel Seeds - 1/2 tsp
Mint leaves 10 nos

Seasoning

Mustard Seeds - 1/4 tsp
Curry Leaves few


METHOD

• Boil potatoes and peel them. Keep them aside.
• Chop onions  finely. Grind the ingredients to a smooth paste.
• Heat oil in a pan, temper with mustard and curry leaves. Saute onions till they are light brown and then add ginger garlic paste and fry for 2 minutes.
• Then add tomatoes and all the other powders. Cook with lid covered for 10 minutes.
• Then add the ground paste and saute well till it gets cooked and oil separates out.
• Add the potatoes and required water. Let it boil and finally garnish with chopped coriander leaves..

Chilly Parotta

INGREDIENTS

onion - 1 (big) 

tomato - 3

ginger,garlic paste - 1 tsp.

garam masala - 1/2 tsp 

corriander pr - 1/4 tsp 

red chilli pr - 1/2- 1 tsp(as per your taste)
 

METHOD

• To a kadai add oil and garam masala.
• Dice the onions and saut'e it. If you want fine paste of massala means cut the onion into 3 or 4 pieces ,cook and grind it.after one minute add ginger garlic paste.
• Also grind tomato and add to the onion.cook for two minutes then add chilli pr,corriander pr.
• Add little water and cook for 6-8 min.finally add parotta pieces.Parotta pieces should me big pieces.
• Garnish with coriander leaves.