Chana Masala

Ingredients:

• Chana 1 cup
• Tomato 1 big
• Onion 1 big
• Green Chilly 2 to 3
• Cumin seeds 1 Tsp
• Ginger paste 1/2 Tsp
• Garlic paste 1/2 Tsp
• Corriander pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1Tsp
• Chilly pdr 1 Tsp
• Whole spices
• Water
• Salt
• Oil

Soak chana overnight and cook it. Grind onion to a smooth paste and keep it aside. Heat oil and add cumin seeds and whole spices (clove 2, cinnamon 1 small stick). Pour the onion paste, ginger garlic paste, crushed chilly and salt. Saute it till it is void of the raw smell. Add chilly, corriander, turmeric and garam masala pdr and roast it well in medium heat. Add the chopped tomato, little water and cooked chana. Cover it and cook till the gravy thickens.

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Chakkakuru ( Jackfruit seed) Mezhukkupuratti

Ingredients:
Chakkakuru 10 to 15
Garlic 2 to 3 pods
Shallots 5 to 8
Pepper pdr a pinch
Corriander pdr 2 Tsp
Turmeric pdr 1/2 Tsp
Garam masala 1/2 Tsp
Chilly pdr 3 Tsp
Mustard seeds
Curry leaves
Water
Salt
Oil
Cut the seeds into small pieces. Add sliced shallots, garlic, curryleaves, salt and powders into the cut seeds and cook it with required amount of water. Keep it aside. Heat oil in a pan and add mustard, shallots and curry leaves. Then add the above prepared seeds and pepper pdr into this and saute till it turns dry and crispy.

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Omanayappam

Rice 1 1/2 cup
Aval white (Poha) 1 cup
Coconut 1 cup
Urud dal 1 Tsp
Sugar as rqrd
Yeast 1/4 Tsp
Salt as rqrd
Water as rqrd

Soak the rice and urud dal overnight. Grind together aval and coconut with little water and keep it aside. Clean well and grind rice and urud dal. Combine the above grounded ingredients and mix well. Add required amound of salt and yeast. Keep it over night. After it rises completely, add sugar and mix well. Keep it aside for another 1/2 an hour. Do not stir it again. Heat thava and pour a spoon full of batter (take batter from the top without stirring it). Cover it with a lid and cook well.

Note: Do not turn the appam to cook the other side, as we do for dosai. The right time to take the appam is when it's surface will be filled with a lot of holes and turns slightly dry. For all types of appams, the best time to add sugar is about half an hour before you intend to cook it.

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Pea Sprout Leaf Thoran

Ingredients:
Pea sprout leaf 1 bunch
Coconut 1 1/2 cup grated
Turmeric pdr 1/4 Tsp
Shallots 2 to 3
Chilly 2 to 3
Curry leaves
Mustard
Salt
Oil

Clean the leaf. Slice it and keep it aside. Grind together coconut, chilly, shallots and turmeric pdr. Heat oil in a pan and add mustard. When it splutters, add curry leaves, sliced shallots and salt mix well and add the sliced pea sprout leaf. Stir it and cook it in low heat.

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Kappa (Tapioca) Curry

Ingredients:
Tapioca 2 cup
Chilly pdr 1 Tsp
Turmeric pdr 1/2 Tsp
Corriander pdr 1 Tbsp
Cinnamon stick 2
Cardamom 2
Cloves 2
Perumjeerakam 1 Tsp
Onion 1 big
Chilly 3 to 4
Ginger 1 piece
Coconut 1/2 grated(1 cup thick and 1 cup thin milk)
Curry leaves
Mustard
Shallots
Salt
Oil

Peel the tapioca skin and cut it into small pieces. Wash it and cook well. Grind the ingredients from chilly pdr to cumin seeds well. Heat oil in a kadai and saute onion, ginger and chilly. Add the above grounded mix into this and saute till the oil starts separating. Then add the cooked tapioca and thin milk. Boil it well and pour thick coconut milk and mix well. Reduce the heat and boil it for few minutes. Season it with shallots, curry leaves and mustard.

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Balti Chicken

Ingredients:

Chicken breast 1 kg
Ghee or oil 4 to 5 Tbsp
Peppercorns 4 to 5
Yoghurt 2 Tbsp
Tomatoes 3
Onion 2 large
Green chilly 2
Cardamom 2
Cinnamon stick 1
Garlic paste 1 Tsp
Ginger paste 1 Tsp
Chilly pdr 2 to 3 Tsp
Garam Masala 1 Tsp
Chopped cilantro 3 to 4 Tbsp
Lime juice 1 Tsp

Cut chicken into small pieces and keep it aside. Heat oil in a heavy bottom pan and add the sliced onions. Stir it until it turns golden. Add chopped tomatoes, peppercorns, cardamom, cinnamon stick, chilly pdr, garam masala, ginger garlic paste and salt. Stir it constantly for 5 to 10 minutes. Add the chicken pieces and mix well. Pour yoghurt. Reduce the heat and cook it. Add the chopped cilantro, chillies and lime juice. Stir it and serve hot.

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Vanpayar (Red Gram) Thoran

Ingredients:

• Red gram 1 1/2 cup
• Coconut 1/2 grated
• Chilly 3 to 4
• Garlic 2 to 3 pod
• Shallots 2 to 3
• Curry leaves
• Turmeric pdr 1/2 Tsp
• Pepper pdr 1/2 Tsp
• Mustard
• Salt

Soak red gram for 1 to 2 hour. Clean and cook it with little turmeric and salt. Grind together coconut, chilly, garlic, shallots and turmeric pdr. Heat oil in a pan and add mustard seeds and curry leaves. Add the grounded coconut and stir it for 5 min. Add the cooked gram and pepper pdr. Mix well.

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