Chettinadu Aloo Muttar Mushroom Curry

Ingredients:
Potatoes (medium) - 2 (diced)
Green peas - 3/4 cup (fresh)
Mushroom - 10 (sliced)
Onions - 3 (chopped)
Tomatoes - 2 (chopped)
Garlic - 20 small pods (finely crushed)
Oil
Salt (to taste)

To grind (A):
Ginger - 3/4 inch
Small onions/sambar onions/shallots - 10
Green chillies - 2
Garlic - 10 pods (small)
Chilli powder - 1 tsp.
Kashmiri chilli powder - 1.75 tsp.
Coriander powder - 1 tbsp.

To grind (B):
Coconut pieces - 1/3 cup
Fennel seeds - 1/2 tsp.
Poppy seeds - 2 tsp.

To temper:
Cinnamon sticks - 2
Cloves - 2
Green cardamoms - 4
Bay leaf - 1 (big)
Fennel seeds - 1 tsp.
Curry leaves - few

Method:
Add tempering ingredients and allow them to sizzle. Add onions (saute till pink), curry leaves, garlic (till the raw smell fades off), tomatoes (saute till mushy and releasing of oil).
Meanwhile, grind the given the ingredients from (A) into a paste.
Add this paste and saute.
Now add potatoes, green peas and mushrooms and saute them till all the masalas mix well.
Pour 2 cups of water and saute and then sprinkle salt.
Cover the kadai with a lid till the potatoes are tender.
Stir in between. Grind the given ingredients from (B) into a paste.
When the gravy is thick, add the coconut paste, mix well and simmer for 5 minutes.
Garnish with coriander leaves and serve with chapathi or rice.
Adapted from: Solai's True Chettinad Kitchen

Sent off to CBB Series#2-Chettinad Special.

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Okra Curry

Ingredients:
Okra - 2 cups (1 inch lengthwise)
Onions - 2 (sliced)
Ginger - 1 tsp. (julienned)
Green chillies - 2 to 4 (slit into halves)
Curry leaves - few
Thin coconut milk -  1 1/2 cup
Salt (to taste)
Thick coconut milk - 1/2 cup
Oil

To grind into paste: Add little water :)
Chilli powder - 1/2 to 3/4 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Pepper powder - a pinch
Cinnamon - 1 inch
Green cardamom - 2
Cloves - 3

Method:
Heat oil in a pan and saute the sliced okra. Keep aside. In a pan, heat oil and add onions. Saute till translucent.
Add curry leaves, ginger and green chillies and saute. Now add the ground paste (if required pour little water to avoid burning) and saute for a while till the oil separates. Pour the thin coconut milk and bring it to a boil. Add the sauteed okra, salt and simmer till the gravy thickens. Remove from heat and add the thick coconut milk. Mix well. Serve with white rice.
Source: RB

Note:
Adjust the spices and chillies according to your taste.

Sent off to Divya's "Show Me Your Curry" event.

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Prawn Curry

Ingredients:
Prawn (peeled and de-veined) - 450 gm
Onion - 4 (chopped)
Ginger-garlic paste - 2 tsp.
Tomatoes - 2 (chopped)
Coconut milk - 1 cup
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Cumin seeds - 1/2 tsp.
Cumin powder - 1/2 tsp.
Pepper powder - 1/4 tsp.
Turmeric powder- a pinch
Salt (to taste)
Oil
Curry leaves - few

Method:
Heat oil in a pan and add cumin seeds, ginger-garlic paste. Saute till raw smell fades away.
Add prawns, salt, red chilli powder, coriander powder and turmeric powder.
Saute till the prawns become pink and tender. Keep aside.
In another pan heat the oil and add the onions.
Saute till translucent and add tomatoes and saute till mushy.
Add the cooked prawns, cumin powder, pepper powder and saute for a minute.
Now add the coconut milk and bring it to a boil.Check for salt.  After 2 to 3 minutes, remove from heat.

Serve with white rice.

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Curd Curry

Ingredients:
Curd - 2 cups
Onions - 2 (sliced)
Garlic - 2 cloves (big)
Green chilies - 3 (slit lengthily with the base intact)
Ground coriander - 2 tsp.
Whole dry red chilies - 3
Cumin seeds - 1 tsp.
Salt (to taste)
Turmeric powder - a pinch
Oil
Coriander leaves - 2 tbsp. (chopped)
Fenugreek seeds - 1/4 tsp.


Method:
Add turmeric powder and a little amount of water to the curd.
Beat the curd till it becomes smooth.
Keep it aside.
Heat oil in a kadai and add the cumin seeds and fenugreek seeds.
Add onions and saute till it changes color.
Add garlic and green and red chilies and saute for 2 minutes.
Add ground coriander and saute for a minute.
Remove from heat and add the mixture to the curd.
Mix the curd in a new vessel in simmer mode for 2 minutes (don't let it boil).
Remove from heat and mix in salt and coriander leaves.
Serve with hot rice!

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Chepala Pulusu (Fish in Tomato & Tamarind Gravy)

Ingredients:
Rohu fish - 5 pieces
Shallots (chopped) - 1 ½ cup
Tomatoes (big) - 2 (chopped)
Garlic - 4 big cloves (crushed)
Green chilies - 2 (slit)
Red chili powder - 1 ½ tsp.
Turmeric powder - ½ tsp.
Tamarind - (American)`lemon size
Salt (to taste)
Coriander leaves - 2 tbsp.
Oil

(A)For marinating fish:
Ginger-garlic paste - 2 tsp.
Chili powder - ½ tsp.
Salt
Lime juice - 1 tsp.

(B)To dry roast and powder:
Coriander seeds - 1 tbsp.
Mustard seeds - ½ tsp.
Methi seeds - ¼ tsp.
Cumin seeds - ½ tsp.

For tempering:
Mustard seeds - ¼ tsp.
Curry leaves - 2 sprigs
Cumin seeds - ½ tsp.

Method:
Soak tamarind in 1 cup of water.
Dry roast the ingredients from the given list( B) and ground them.
Wash the fish with little salt and turmeric powder. Marinate them for 1 hour with the given list (A).
Heat oil and add the mustard seeds and cumin seeds. When mustard seeds crackle, add the onions, curry leaves and sauté till they become soft.
Add the green chilies and crushed garlic. Sauté for 2 minutes.
Add the chopped tomatoes, salt and sauté till they become mushy.
Add the chili powder and fry.
Squeeze out the pulp and add the tamarind extract and add 2 cups of water.
Bring it to a boil and let it boil for 5 minutes.
Meanwhile start to shallow fry fish pieces separately in another burner.
Add the dry ground mixture to the gravy and mix well. Let it boil in medium flame for about 5-7 minutes.
Now add the fried fish pieces and stir gently without breaking the fish.
Bring it to a boil. Remove from heat.
Sprinkle the coriander leaves and have it with white rice.
We had it with rice and king fish fry.

Note: Ground coconut can also be added which I will post later on.
Check for salt as the salt is added for fish marinating also.

Sent off to Shama's "Family Favorite Food Event" & "CWS-Coriander Seeds" hosted by RV (started by Priya).

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Curried Shrimps with Mushrooms

Ingredients:
Shrimp - 250 gm
Mushrooms - 10 (chopped)
Onions - 2 (big-chopped)
Ginger - 1 inch
Garlic - 2 cloves (big)
Tomato - 2 (chopped)
Fennel (saunf) - 1 tsp.
Cinnamon - 1 inch
Chili powder - ¾ to 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Salt
Oil
Coriander leaves (chopped) - 1 tbsp.

Method:
Crush ginger, garlic, fennel seeds and cinnamon in mortar with pestle.
Heat oil and add onion. Fry till onion changes color.
Now add crushed ginger mixture and stir fry for 2 minutes.
Add shrimp and mushrooms. Sauté for 2 minutes.
Add tomatoes and fry till it becomes mushy.
Add chili, coriander, turmeric powders & salt and fry for a minute.
Pour a cup of water. Cover and cook .
When mushrooms and shrimps( turn pink) are done, fry till it becomes dry.
Add coriander leaves and serve hot.

Sent off to Priya's "Hearts for St. Valentine's" event.

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Bottlegourd/Lauki/Doodhi Kofta Curry

I got the kofta recipe from my friend (long back!). While going through a recipe book, I came across this sauce which I liked it very much and tried it on the koftas.

Ingredients:

Bottlegourd - 1 lb
Gram flour - 4 tbsp (plus for dusting)

Chilli powder - 1/2 tsp

Coriander powder -1 tsp

Garam masala - 1/4 tsp

Turmeric powder - 2 pinch

Salt (as required)

Coriander leaves -1 tsp (chopped)

Oil (for deep frying)

Sauce/gravy:

Onions - 2 (medium-chopped)

Tomato puree - from 3 medium tomatoes

Garlic -2 cloves (crushed & chopped)

Grated coconut - 2 tablespoons

Yogurt - 1 tbsp

Green chillies - 1 (optional)
Cumin powder- 1/2 tsp

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Cream - 2 tbsp

Oil (as required)

Salt

Coriander leaves (chopped) - as required

Method:

Peel the skin and remove the seeds from the bottlegourd.

Grate the bottlegourd.

Add salt and let it be for 10 minutes.

After 10 minutes, squeeze out all the water from the grated bottlegourd.

This water can be used in gravy later.

Now add the chillipowder, coriander powder, turmeric powder, garam masala, coriander leaves and mix with the grated bottle gourd.

Then add 4 tbsp of gram flour and mix.

Now heat the oil in a frying pan.

If you want you can a little more salt to the above mixture and divide and shape them into balls.

Now dust the koftas with the gram flour.

Slowly drop them in the medium-hot oil and fry them.

Once they are done remove and keep it on a kitchen towel paper.

Method for sauce/gravy:

Grind the coconut, green chillies and yogurt into a paste.

Heat the oil in a pan.

To the oil add the onions and fry.

Add the garlic and fry.

Then add the tomato puree and mix well.

Now add the salt, chilli powder, coriander powder and cumin powder.

Mix well. Now add the bottlegourd water and little water and mix.

When it starts to boil, add the ground paste and mix.

Add the cream and stir.

Now add the fried koftas and cover and cook for 3 minutes.

(OR) Add the koftas in the gravy while serving and garnish with coriander leaves.

Serve with chapathis, rice or naans.

This is sent off to Viki's "Side dish for Chapathi" event.

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Cauliflower masala

Ingredients:
Cauliflower florets - from 1 (medium)
Onion - 1 (chopped)
Ginger - 1 inch (grated)
Garlic - 2 cloves (big - grated)
Tomatoes - 2 (medium - chopped)
Perunjeeragam - ½ teaspoon
Coriander powder - 1 teaspoon
Mango powder - ½ teaspoon
Red chilli powder - 1 teaspoon
Tandoori masala - 1 teaspoon
Green cardamon - 2 ( seeds crushed)
Cashewnuts - 2 tablespoon
Coriander leaves - 2 teaspoon ( chopped)
Garam masala - ½ teaspoon
Salt
Olive oil

Method:
Boil 6 cups of water with 1 teaspoon of salt. Put the florets in water and leave it for 10 minutes.
Remove from water and wash. Dry with a paper towel.
Soak the cashewnuts in warm water for 20 minutes. After 20 minutes grind into paste.
Heat oil in a kadhai and add the florets ,little salt and stir.
Cover and cook on medium flame.
Stir occasionally till the florets gets cooked.
Remove from oil and keep aside.
Again add some oil and heat.
To the oil add perunjeeragam, onions and fry.
Add grated ginger, garlic and stir for 1 minute
Add chopped tomatoes, salt and stir till it becomes paste.
Add red chilli powder, coriander powder, mango powder, and garam masala.
Mix well. Cook for 1 minute.
Add the cashew paste and stir continuously for 2 minutes.
Add cauliflower florets and mix gently.
Now add the tandoori masala, crushed green cardamom seeds and coriander leaves and mix.

Note: This is from a recipe book.

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Tofu peas kurma

Ingredients:
Tofu - 20 cubes
Peas - 1/2 cup
Onion - 1 ( sliced)
Ginger - 1 inch ( grated)
Garlic - 2 cloves ( grated)
Tomatoes -2 ( chopped)
Garam masala - 1/2 teaspoon
Salt
Oil
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon

For paste:
Poppy seeds - 2 tablespoon
cashew nuts - 2 tablespoons
Yogurt - 2 teaspoon
Grated coconut - 1 tablespoon (fresh or desiccated)
Green cardamom - 3

Method:
Soak the poppy seeds and cashew nuts in warm water for 30 minutes.
In another small pan, bring water to boiling point and turn off the flame. Slip in the green peas. Leave them inside boiling water for 5 minutes. Drain the water and keep it aside.
In blender add the soaked cashew nuts, poppy seeds, grated coconut, green cardamom, yogurt and grind them to a coarse stuff.
In a large frying pan, heat the oil, add onions, grated ginger, and garlic and stir fry for 3 minutes.
Add the tomatoes, salt and sauté.
Add red chili powder, coriander powder and mix well.
Add the peas and add the grinded paste.
Add some water and mix well.
Set the flame to medium position and cook for 10 minutes.
Fry the Tofu cubes on all sides till light golden brown in low flame.
Add this fried tofu to the boiling mixture and cook for 2 to 4 minutes.
Finally add the garam masala.

This will make a sumptuous meal along with any kind of Indian flat breads.

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Fenugreek chicken

Ingredients:
Chicken - 1 (cut into desired pieces)
Fenugreek leaves - 1 bunch
Onion - 1( chopped)
Green chilies - 2( slit vertically)
Garlic - 2 cloves( finely grated)
Ginger - 2 inch ( finely grated)
Coriander leaves - 1/2 bunch
Yogurt - 1/2 cup
Garam masala - 1/2 teaspoon
Salt
Cumin powder - 1/2 teaspoon
Turmeric powder - 1/2 tea spoon
Red chili powder - 1 teaspoon
Coriander powder - 1 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Cooking Oil

Method:
Wash the fenugreek leaves, drain the water and keep it in a bowl.
Chop the coriander with tender stalks.Marinate the chicken with grated ginger, garlic, turmeric powder and yogurt.
Heat the oil in a kadai.
Add chopped onion and fry.
When the onion changes color add the green chilies and fry.
Add the fenugreek leaves, chopped coriander leaves and sauté for 2 minutes.
Add the marinated chicken and fry for few minutes.
Add red chili powder, coriander powder, pepper powder, salt, cumin powder and mix well.
After 2 to 3 minutes close the kadai with lid and let the chicken cook in medium flame.
Stir occasionally.
After chicken is boiled add the garam masala and mix.

Note: I didnt chop the fenugreek leaves. This will minimize the bitterness. First I cleaned the chicken and marinated with ginger, yogurt and garlic. I got this recipe from Sanjeev kapoor website and changed with some variations according to our taste.

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Lemon Rasam

Ingredients:

Lemon -1
Tomato -1

Tuvar dal - 4 tablespoons

Green chillies - 3 ( small)

Rasam powder - 1 teaspoon

Asafoetida - 1/4 teaspoon

Oil - 2 teaspoon

Curry leaves - 1sprig

Coriander leaves - 1/4 bunch

Mustard seeds - 1/4 teaspoon

Salt to taste

Water - 4 cups

Turmeric - 1/4 teaspoon

Method:

Boil the tuvar dal in required water.

Take 4 cups of water in a saucepan.

Add turmeric powder, salt, asafoetida and let the water boil.

Add slit green chillies.

In a bowl crush the tomato with hands in little water.

Pour this crushed tomato to the boiling water.

Add the rasam powder.

Add the boiled tuvar dal and mix.

When the rasam starts to bubble add coriander leaves and remove from the fire.

Heat oil in a small kadai. Add the mustard seeds and curry leaves. When it starts to crackle pour this seasoning in to rasam.
Take juice from the lemon and add this juice while serving.

If you add the lemon juice earlier the rasam will taste bitter.

Making the Rasam powder:

Ingredients:

Whole red chillies - 3

Coriander powder - 2 teaspoon

Fenugreek seed - 1/4 tsp

Black Pepper - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Tuvar dal - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Method:

In a small kadai dry roast each ingredients separately in low flame except asafoetida.

When the ingredients are cool, grind them all in a spice grinder.

From this rasam powder add 1 teaspoon powder to the rasam.

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Potato & Fenugreek Curry (Aloo Methi)

Ingredients:
Potatoes - 2
Fenugreek leaves - 1 bunch( chopped)
Onion - 1 (chopped)
Green chillies - 4 ( slit vertically)
Tomato - 1 ( chopped)
Garlic - 4 cloves ( chopped)
Red chiili powder - 1/2 teaspoon
Coriander powder - 1/2 tea spoon
Turmeric powder - 1/4 powder
Cumin seeds - 1/4 teaspoon
Salt to taste
Oil

Method:
Peel the skin of potatoes and cut into cubes. Drop them in water.
Heat the oil in a kadai.
To the oil add cumin seeds.
Add onion, green chilli and fry till the onion becomes translucent.
Add the garlic pieces and fry .
Add the potato cubes and stir for 2 mts.
Add little water and cover.
After potatoes are boiled add salt, turmeric powder, red chilli powder, coriander powder and stir for 1 minute.
Add the chopped fenugreek leaves and stir for 3 to 6 minutes or till the leaves are cooked.
Add the tomato pieces and cook.
Remove from burner after 2 minutes.

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Fried Mackerel Curry வறுத்த மீன் கறி

Ingredients:
Spanish mackerel - 6 cut pieces
Onion - 1 (chopped)
Ginger garlic paste - 1tsp
Tamarind - lime size
Tomato -1 ( medium)
Green chilli - 2 ( sliced)
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp ( crushed )
Pepper corn- 1/4 tsp ( crushed )
Coconut milk - 1/2 cup
Oil
Salt

For fish marination:
Garlic -2 cloves grated
Red chilli powder -2 tsp
Corainder powder -1 tsp
Trumeric powder - 1/4 tsp
Lime juice -1tsp
Salt

Method for frying the fish:
Have the fish sliced into horizontal pieces.
Mix all the ingredients for marination except oil.
Cover and keep it aside for 30 minutes.
After marination, all the masala would have soaked in the fish. Deep fry the fish pieces in a medium flame.

Method for making the curry:
Soak the tamarind and take the extract.
Heat the oil in a kadai.Add chopped onion and green chilli and fry.
Add ginger, garlic paste .Add tomoto pieces and fry till it becomes paste.
Add crushed cumin, pepper, red chilli powder and fry.
Add the tamarind extract, salt and let it boil.
Deep fry the fish.Add the fried fish in the gravy.
After some time add coconut milk and let it cook for 5 minutes and remove.

P.S adjust the green chilli, pepper,red chilli accoridng to your taste.

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Chettinad chicken curry

Ingredients:
Whole chicken - 1 (cut into pieces)
Red onion - 1 (chopped into small pieces)
Garlic - 4 cloves (Crushed into almost paste)
Ginger - 2 inch long (crushed like garlic)
Green Chillies - 2 (Slit vertically)
Tomatoes - 2 (medium sized, chopped into small pieces)
Coconut milk - 1/2 cup (take 1/2 coconut and grind it and extract the milk)
Salt - 1 tea spoon (as you wish)
Oil - 1 table spoon (if you need more taste and already working out a lot, increase oil)
Coriander leaves


Items to grind:
Fry the following items together in 1 tea spoon of oil. And then grind and keep it separately.
Cumin seeds - 1 tea spoon (சீரகம்)
Pepper corns - 1/2 tea spoon (மிளகு)
Fennel Seeds - 1 tea spoon (சோம்பு)
Coriander seeds - 1.5 tea spoon (கொத்தமல்லி விதை)
Dry red chillies - 8
Cardamom - 2 (ஏலக்காய்)
Cinnamon - 2 sticks(பட்டை)
Curry leaves - 8 (கறிவேப்பிலை)
Poppy seeds - 0.5 tea spoon (கச கசா)
Cloves - 2 (கிராம்பு)


Method:
In a big kadai heat the oil. (ஒரு வாய் அகன்ற வாணல் )
Add chopped onions and fry till golden brown.
Add ginger, garlic, green chillies, and fry.
Add tomatoes, and necessary salt. After this step don't add salt later. Fry for 5 minutes.
Add the chicken, stir, and let it cook for 5 minutes. No need to cover the kadai. Let the flame run in medium heat.
Add the ground masala earlier and mix well.
Add about 1/2 cup of water, cover the lid and let it cook till the chicken is cooked.
Add the coconut milk and cook for 4 more minutes.
Garnish with coriander leaves (or as you wish).

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Banana flower curry

வாழைப்பூ துவட்டல்

Ingredients:
Banana flower (vaazhai poo)- 1
Buttermilk - 2 cups
Whole red chillies - 2
Mustard seeds - 1/4 tea spoon
Cumin seeds - 1/4 tea spoon
Bengal gram - 1/4 tea spoon
Raw rice - 1 tea spoon
Grated coconut - 2 tea spoon
Turmeric powder - 1/4 tea spoon
Salt
Oil

Method:
Remove unwanted stuff from banana flower. To do this take the florets under the outer cover. From each floret discard the longest and thick stem. Also discard the bottom portion of the floret. The remaining stuff should be used for cooking.
Cut the selected portion of florets into pieces. Immediatelyafter cutting immerse in buttermilk.
Heat oil in a kadai.
Add bengal gram and fry.
Add raw rice and fry.
Add mustard seeds, cumin seeds, and whole red chillies in the kadai.
Drain the butter milk and add the cut florets into kadai.
Add water(if required), salt, turmeric powder and let it cook.
Add grated coconut just before removing from stove.


p.s. This is nutritious food. Use gloves while working with the flower. Otherwise it will leave stains on the fingers.

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Palak paneer

Ingredients:
Spinach ( or) Palak - 1 bunch
Paneer cubes - 10 pieces
Onion - 1 ( cut into fine pieces)
Ginger - small piece(shredded)
Garlic -2 cloves ( cut into pieces)
Tomatoes - 2 (puree)
Garam Masala - 1/4 tsp

Milk - 1/4 cup

Red chilli powder - 1/2 tsp
Oil
Salt


Method:
Boil the spinach with little salt.
Grind the boiled spinach coarsely.
Heat the oil in a kadai, add the onions and fry.
Add ginger, garlic pieces and stir for 2 mts.
Add the tomato puree and stir.
Add red chilli powder, spinach, garam masala and little more salt.
Mix and add milk and let it cook in low flame , till the gravy becomes thick.
Meanwhile, in a small kadai add deep fry the paneer cubes till it turns into light golden brown.
Add this fried paneer to the palak gravy.
Remove from heat.

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Paayaa

Ingredients:

Goat legs  - 8 pieces
Coconut milk - 1/2 cup
Ginger - 1 inch ( grated)
Garlic - 5 cloves ( grated)
Tomatoes - 2 (medium-diced)
Onion - 1 (diced)
Green chilli - 4 (slit)
Red chilli powder - 1 1/2 tsp
Pepper powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cardamom - 2
Cinnamon - 2
Cloves - 2
Mint, coriander leaves - chopped
Salt to taste
Oil


Method:

Pressure cook goat legs with turmeric and salt.
Heat the oil in a kadai.
To the oil add the cardamom, cinnamon, cloves and fry.
Add onion and fry till onion changes colour.
Then add grated ginger, garlic, green chillies and stir.
After 2 minutes add tomatoes and stir till becomes paste.
Add the cooked goat legs and stir
Add the chilli powder, pepper powder, coriander powder, salt and stir.
After 5 minutes add the coconut milk and let it cook for another 5 minutes in low flame.
Remove from burner.
Garnish with mint and coriander leaves.





p.s. In Tamil, this dish is called aattukkaal paayaa.

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Whole Dhal

Ingredients:
Whole Dhal (Lentils)- 1/2 cup
Onion - 1 (chopped)
Garlic - 2 cloves (crushed & chopped)
Tomatoes - 1 (chopped)
Green chilli - 2 (slit)
Tandoori masala powder - 1 tsp
Salt
Mustard seeds
Cumin seeds
Coriander leaves
Oil


Method:
Pressure cook the dhal and keep it aside.
Heat oil in a kadai.
Add the mustard seeds and cumin seeds.
When the mustard seeds starts to splutter add the onion and fry. when the onion changes colour Add garlic and stir fry for 1 minute.
Add the green chilli and stir.
Add the tomato pieces and stir.
Add the salt to tomato and continue stirring.
Add tandoori masala powder and stir.
Add the boiled dhal and let it be in medium flame for 4 to 6 mts.
Remove from fire and garnish with coriander leaves.
Goes well with roti or rice.

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Chicken Tikka Masala

Ingredients:

Chicken tikka -1 lb
Onion - 1 (chopped)
Garlic cloves - 2 (crushed and chopped)
Tomatoes - 2 (small-finely chopped)
Cardamom - 2 pods
Chilli powder - 1 tsp
Ground cinnamon - 1/4 tsp
Garam masala - 1tsp
Sugar - 1 tsp
Ground almonds - 1 tsp
Oil
Coriander leaves -chopped
Salt
Cream-(optional)


Method:

Heat the oil in a kadai.
Add the onion and cardamom pods and fry until the onion is soft.
Add garlic and stir for 1 minute.
Add the tomato and little salt and stir till the tomato becomes paste.
Add chilli powder,cinnamom ,garam masala,sugar and stir for 1minute.
Add the ground almonds and cream (optional)
Then add the chicken tikka and simmer for 4 to 6 minutes..
Garnish with coriander leaves.

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Kondakadalai Masala

Ingredients:

Vellai Konda kadalai - 250 gms (Also called Channa, garbanzo beans)
Onion - 1 (big-diced)
Garlic - 2 cloves (grated)
Ginger - 2 inch (grated)
Tomato (medium) - 2 (cut into pieces)
Cumin seeds - 1/4 tsp
Red chilli powder - 1 1/2tsp
Coriander powder - 3 tsp
Turmeric - 1 pinch
Garam masala - 2 pinch
Salt
Oil

Method:
Soak the channa 6-8 hours.
Boil the channa in the pressure cooker with salt.
Heat oil in a kadai, add cumin seeds.
Add onion and stir till fried.
Add ginger, garlic.
Add tomato and little salt.
Stir till tomato is cooked.
Add chilli, coriander, and turmeric powders. Stir again.
Take 1/8 portion of boiled channa and mash.
Add boiled channa and mashed channa in the kadai.
Stir for some time.
Add water to the consistency you like.
Add garam masala.
Let it boil for 3 minutes.
Garnish ??

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