Chicken Kulambu

INGREDIENTS


Chicken
Onion
Curry Leaves
Red Chilli Powder -1 tspoon
Corriander Powder - 1 tspoon
Jeera Powder - 1/2 tspoon
Corriander Leaves
Coconut paste
Fresh Ginger garlic paste
Oil
Salt


METHOD

• Add oil , when it get hot add chopped onion, curry leaves.
• Add freshly minced ginger garlic paste and fry.
• Add chicken and a pinch of turmeric powder and reqired amount of salt.
• Now add the above mentioned powder and add the coconut paste.
• Add required amount of water.
• Pressure cook it. 
• Finally garnish it with fresh corriander leaves.

Masala Kilangu

INGREDIENTS

Potato -  3 medium size
Red chilli powder 1 tspoon
Corriander powder 1 tspoon
Jeera powder 1/2 tspoon
Mustard seeds
Urad dhal 1 t spoon
Curry Leaves
Oil
Salt





METHOD

Boil the potatoes, peel the skin and cut into cubes.
keep the potato cubes aside.

Add oil in a pan. when it get hot add mustard seeds urad dhal and curry leaves.

Mix enough salt and above powders with enough water and pour in the pan.

Cook until the raw smell goes.

Now add the potato cubes into the mixture.

Spicy potato masal is ready to eat. it goes well with dhal rice.

Kuli Paniyaram

INGREDIENTS

Dosa Batter

Onion (finely chopped)

Mustard Seeds

Coriander Leaves

Green Chillies (finely chopped)

Curry leaves.







METHOD

Pour some oil in a pan and add mustard seeds & curry leaves.

As it gets splitter add onion and saute.

Add the fried onion to the dosa batter and add some coriander leaves into it.

Now pour the batter to the non stick paniyaram tawa.

Make it cook on both sides. To make it crispy you can add some oil.

Serve the kuli paniyaram with hot onion chutney or coconut chutney.

Paavaikai Fry

INGREDIENTS

Paavakai
Onion
Mustard seeds
Curryleaves
Green Chillies (finely chopped)
Oil
Salt


METHOD

Add oil and once it becomes hot add mustard seeds and curry leaves and allow them to splitter.

Now add finely chopped onion and green chillies and saute.

Immediately add chopped bitter gourd and fry both the onion and bitter gourd together.

Add required amount of salt.

Fry the bitter gourd in low flame until its well fried and crispy.

Indian Style Pasta (My version)

INGREDIENTS

Pasta(any type)
1/2 Onion
1 Tomato
4 to 5 Button Mushroom 
1/2 Capsicum
2 Green Chilli
1/2T Red Chilli Powder
1T Coriander Powder
1/2T Jeera Powder
Salt (as required)
Coriander leaves (for garnishing)


METHOD

Cook your pasta to the right consistency and keep aside. (Add a spoon of oil to pasta while cooking so that it wont stick together)

Add oil in a pan and saute the onion until it gets light brown.

Add tomato pieces and cook for a while.

Then add mushroom and capsicum.

Add all the above mentioned powder add little amount of water and close the lid and cook for few minutes.

Lastly, add the cooked pasta to the mixture.

Garnish it with coriander leaves.

Potato Balls

INGREDIENTS 

1lb (450g) Mashed potato.
2 tbsp Fresh coriander.
1tbsp Pomegranate seeds.
2 tbsp Lemon juice.
½ tsp each. Garam masala, Chilli powder, Ground cumin.
1 inch (2.5cm) Ginger root finely chopped.
1 Green chilli, chopped.
Salt to taste

BATTER INGREDIENTS

2oz (50g) Gram flour.
1 tsp olive oil.
¼ tsp each Garam masala & Chilli powder.
Warm water to mix.

METHOD
 
Easy Peasy Lemon Squeezy. 

Mix all the ingredients together. (Not the batter ones) 

Divide into 12 equal sized lumps. 

Roll into balls. 

Mix the batter ingredients together with sufficient water to make a smooth but runny batter. 

Roll the potato balls in the batter until coated all over then deep fry in hot oil until golden brown and cooked through. 

Serve as a starter with chutneys or as a side dish as a change to rice with curry.