MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

VADA CURRY, VADAI CURRY

Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:

Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.

For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.

Tastes good with idlis and dosas.

FISH CURRY ( விரால் மீன் குழம்பு)

big size fish(peria viraal meen) 1kg
finely chopped big onion 1/2cup
finely chopped ripe tomatoes 2
garlic paste 1 tsp
chilli powder 3tsp
coriander powder 4 tsp
turmeric powder 1/2 tsp
salt as needed
curry leaves a bunch
sombhu 1 tsp
mustard 1/2 tsp
oil 1/2 cup
thick tamarind extract 1/2cup

clean the fish and piece it according to its size
as 1 or 2"pcs.
apply salt and turmeric and keep aside.
of the above ingredients, from onion to curry leaves,
grind all together and to this masala add the
tamarind extract.
heat oil in a kadai and saute sombu, mustard some curry
leaves.
then add the masala + tamarind extract mixture
and allow to boil.
add the fish pcs and cook in low flame for 10mins
remove from fire,serve with rice

FISH KOFTA CURRY

fish kofta curry

150g fish(minced)
1tbdp salt
10g green chilli
1tsp ajwain
1tbsp ginger garlic paste
1egg
1tsp black pepper
2tbsp gram flour

mix all the ingredient and shape into balls and fry or steam them

gravy:

50g poppy seed paste
50g cashew paste
25g onion paste
4tbsp oil
4 cardamoms
4cloves
2bay leaves
20g ginger garlic paste
5g coriander powder
3g turmeric powder
1tbsp salt
1/2tbsp chilli powder
100g yoghurt
2limes

heat oil in a pan and put the whole gram masalas into it and add ginger garlic paste
saute and add coriander powder,salt, turmeric and red chilli powder
saute and add yoghurt and cook
add poppy, cashew paste, onion paste and 180ml water
cook till oil floats over gravy
add lime juice and remove from fire

EGG PEPPER CURRY

egg 5
small onion 15
garlic 10
tomato 4
salt to taste
oil as needed
grated coconut 1/4 cup
sombu 2tsp
cashew 10

finely chop onion garlic and tomatoes
grind coconut, sombu,pepper,cashews
boil eggs and pierce well with a fork or something sharp
or cut it in 1/2
heat oil in a kadai and saute mustard and pattai
add onion and garlic and saute for 2 more minutes
when the onion has sauted well add tomatoes and saute
add the coconut mixture and then add the eggs and salt
and mix well.

CRAB CURRY

crab curry

medium size crab 10 nos
brinjal(chopped) 1/4kg
green chilli 5
onion 3
tomato 4
ginger,garlic paste 3tsp
pattai,kraambu,sombu-3tsp
coconut milk of half coconut
turmeric powder 1/2tsp
chilli powder 3tsp
oil for sauting 100g
curry leaves and coriander leaves.
coriander seeds,pepper,dry chilli powder 2tsp
salt and water as needed

remove the shell and clean the crabs
heat oil in a kadai and saute pattai,kraambu,sombu powders
when it crackles, addd onion and fry till brown.
add ginger garlic and chilli pastes and mix well.
next add turmeric powder tomato,curry leaves and coriander
leaves and saute well.
when this mixture is cooked,add the cleaned crabs
and also the brinjals,coriander seeds,pepper.cry chilli powder
and stir well.
after some time add chilli powder and salt and
1tumbler of water and cover with lid.
after few minutes when the water has reduced add the coconut milk
when it starts boiling remove from fire
optionally can squeeze lime juice and mix the curry
serve with rice

CHICKEN KURMA

ginger 20g
garlic 10g
pattai,krabmu,cardamom 10g
khuskhus 50g
jeeragam 5g
sombhu 5g
coriander 10g
small or big onion 50g
chilli powder 2 spoons
oil 50 ml
salt
grated coconut 1 full
coriander leaver as needed

grind ginger and garlic to a paste
take half of it and saute in a kadai with a little oil
when it is golden brown put chopped onions,
then add the roasted khuskhus,jeeragam, sombhu, coriander and add the remaining ginger, garlic paste and onion and saute.
add water as needed and allow to heat.
put the chopped chicken pcs and allow to cook
when it has boiled well put ginger garlic paste and mix it well
lastly add the coconut extract
allow to boil lightly and remove from fire

CHICKEN KOFTAS

minced chicken 500g
big onion 1
egg(white) 1
garam masala powder 2tsp
coconut 1/2
coriander powder 2tsp
marinate the chicken in a mixture of ginger garlic paste, chilli, salt and turmeric powder.
add egg white nd mix like batter and make balls.
heat 1tbsp oil in a kadai and add chopped onions.
then add coriander powder, coconut and saute well
add 2 tumbler of water and add salt
when it has boiled well reduce the flame to medium
add the chicken koftas one at a time and turn over gently without breaking them.
cover cook till the koftas are cooked and garnish with coriander leaves and serve

CHICKEN CURRY

boneless chicken 1 kg
oil 25g
ginger garlic paste
pattai 1g
lavangam 1g
krambu 1 g
green chilli 8
tomato 250g
onion 250g
chilli powder 3spoons
salt as needed
coriander powder 4 sp
turmeric powder 1tsp
seeragam powder 1tsp
heat oil in a kadai and saut pattai, lavangam, krambu, and onions.
add ginger garlic paste
add chilli, tomatoes and allow to cook
when it has sauted well enough add masala powders and add the chicken pcs and allow to cook.
add some water.
when the chicken is cooked remove the curry from fire and pour some lemon extract and mix

CHICKEN CURRY

boneless chicken 1 kg
oil 25g
ginger garlic paste
pattai 1g
lavangam 1g
krambu 1 g
green chilli 8
tomato 250g
onion 250g
chilli powder 3spoons
salt as needed
coriander powder 4 sp
turmeric powder 1tsp
seeragam powder 1tsp
heat oil in a kadai and saut pattai, lavangam, krambu, and onions.
add ginger garlic paste
add chilli, tomatoes and allow to cook
when it has sauted well enough add masala powders and add the chicken pcs and allow to cook.
add some water.
when the chicken is cooked remove the curry from fire and pour some lemon extract and mix

RECIPES USING BANANA FLOWER/VAAZHAI POO/MOCHA

PREPARING THE BANANA FLOWER

.first of all oil your hands before starting as the flower is gummy.
.peel off one leaf at a time.remove the long stick like immature bananas.
.chop off the top portion bearing the stylus and discard it.
.cut the remaining part into small pcs and soak in a bowl of water and leave in the water for 15mins.
drain out the water.
.fill fesh water in a pan and boil the flower covered with water for 15mins.
.turn off the stove and drain out all the water.
.squeeze the excess water with your fingers.

1.VAAZHAI POO(BANANA FLOWER)PUTTU CURRY

banana flower 1
kadala paruppu 1cup
ulutham paruppu 1/4cup
tuvaram paruppu 1/4cup
payitham paruppu 1/4 cup
salt as needed
dry chillies 12
asafoetida a little
oil 8tsp
ulutham paruppu 1tsp
green chillies 4
onion 1

.soak the 4 dhals
.drain the water,add salt,dry chillies,asafoetida
.and grind to a paste.
.pour this batter in idli holes and steam for 20minutes
.then allow it to cool and then shred it.
.finely chop onion and green chillies

.finely chop the banana flower and add it to boiling water
.add salt,turmeric powder 2tsp and allow to boil
.leave some butter milk and mix well
.when its cooked drain the water from the cooked banana flowers
.when it cools add it to the shredded dhal pcs
.heat oil in a kadai and add mustard,urad dal and when
.its fried well add green chillies and saute it
.add the banana flower,dal mixture and mix well
.remove from fire.



2.VAAZHAI POOVUDAN NANDU(CRAB WITH BANANA FLOWER)

chopped banana flower 1 cup
crab 1/2 kg
ginger 2tbsp (chopped)
garlic 2tbsp (chopped)
onion 1cup finely chopped
chilli 1 tsp chopped
curry leaf 1tsp chopped
salt as needed
turmeric powder 1 tsp
coconut oil 3 tbsp
grated coconut 3 tbsp
coriander powder 3tsp

.heat oil in a kadai and put sombhu, curry leaf, onion, ginger, garlic and chilli and saute well.
.then add the turmeric powder, coriander powder and saute again
.cook the banana flower and drain water and put it in the kadai and saute
.add salt and 1 cup water and allow to cook
.add chopped tomatoes
.put the crab and add 1cup water
.cook in medium flame
.after 5mins add the grated coconut milk



3.DRY SPICED BANANA FLOWER

1 banana flower prepared and boiled
50g kala channa soaked in water over night
2tbsp cumin seeds
2tbsp coriander seeds
1tsp turmeric paste
1/2tsp red chilli paste
3-4 green chillies slit into halves
2tsp ginger paste
4tbsp mustard oil
2bay leaves
2tbsp ghee
1tsp garam masala
2tbsp milk
1"pc cinnamon
2tbsp grated coconut
6masoor dal vadis fried and crushed
2tsp sugar
salt to taste

.heat the oil in a pan and add all the paste and fry for 2mins.
.mix in the boiled mocha.lower the flame and mix well.
.stir and cook for 2-3mins and then mix the channa, the green chillies and salt to taste.
.cook for further 2mins and add sugar and milk
.continue to mix well and then remobe to a serving bowl
.in another pan heat the ghee and add the bay leaves and the cinnamon stick and allow to splutter
.mix the mocha preparation again in the pan and cook for 2mins more
.remove again to a serving dish and serve garnished with coconut and fried vadis which have been crushed with a rolling pin.