Heavenly Chicken

Ingredients:

• Chicken : 1 kg
• Onion : 2 big chopped
• Garlic : 10 pods chopped
• Green chilly : 5 sliced
• Tomato : 1 big chopped
• Chicken masala : 1.5 Tbsp
• Coriander pdr : 1 Tsp
• Pepper pdr : 1 Tsp
• Mustard seeds : 1 Tsp
• Curry leaves : few
• Coriander leaves : 1/2 cup
• Salt
• Oil

Clean and cut the chicken into small pieces. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onion, garlic and chilly. Saute till it turns golden in colour. Reduce the heat and put the chicken masala, coriander powder, pepper pdr and required amount of salt. Saute well. When oil starts to separate, add the finely chopped tomato into this and roast it. Finally add the chicken pieces and combine it with the masala and cook well. When it is fully cooked, add the chopped coriander leaves and stir till it turns dry. 

Padavalanga Parippu Curry

Ingredients:

• Snakegourd (padavalanga) : 2 cup
• Dal : 1 cup
• Coconut : 1 cup
• Turmeric : ½ Tsp
• Shallots : 2 Tbsp
• Green chilly : 3
• Cumin seeds : ½ Tsp
• Coconut oil  : 1 Tbsp
• Mustard seeds : 1 Tsp
• Curry leaves : few
• Dry red chilly : 3
• Water
• Salt

Soak the dal for 30 mins. Then pressure cook the dal and the chopped snakegourd with required amount of water, salt and a pinch of turmeric powder. Keep it aside. Then grind the coconut, 1 tbsp of shallots, green chilly, cumin seeds and little turmeric powder into a fine paste. Pour this grounded coconut paste into the cooked dal. Then heat it for a few minutes. Remove it from fire. Season it with mustard seeds, shallots, curry leaves and red chilly.

Tomato Fish Curry

Ingredients:

• Fish : ½ kg
• Tomato : 2 big
• Chilly pdr : 2 Tsp
• Coriander pdr : 2 Tsp
• Turmeric pdr : ¼ Tsp
• Roasted cumin pdr : ¼ Tsp
• Fenugreek pdr : ¼ Tsp
• Sliced shallots : 6
• Sliced ginger : 2 Tsp
• Coconut oil : 2 Tbsp
• Green chilly : 2
• Salt
• Curry leaves
• Coconut milk powder : 1 pkt (25gm)
• Water : 1 ¾ cup

Clean and cut the fish into medium pieces. Grind tomato, chilly pdr, coriander pdr, turmeric pdr, and cumin pdr into a fine paste. Heat oil in a kadai and saute the sliced shallots and ginger for a few minutes. Add the grounded masala paste into this and saute it well. When the oil starts to separate from it, pour 1 cup of water into it and boil it. Then reduce the flame and put the fish pieces. Sprinkle the fenugreek powder and salt. Cover and cook it well. When the gravy starts to thicken, pour the coconut milk (dissolve the 25gm milk powder in ¾ cup water) into this and heat it for couple of minutes. Finally add the curry leaves and remove it from fire.