Egg Masala Curry

Ingredients

4 - eggs
4 - green chili, slit in center
1 inch - ginger, chopped
4 - shallots, diced
1 - tomato, chopped to 4 pieces
1.5 cup - thick coconut milk
2 - cinnamon sticks
4 - cloves
1/2 tsp - turmeric powder
1/2 tsp - red chili powder
1 tsp - coriander powder
1 tsp - mustard seeds
Curry leaves
Sesame oil

Method

1) Boil eggs and take off the shell. Set aside.

2 ) In a wok or kadai, heat oil and add mustard. After mustard pops, add cinnamon and cloves.

3 ) Now add green chili, ginger, shallots and curry leaves and fry till light brown in colour.

4 ) Add turmeric powder, red chili powder and coriander powder. Fry and mix well, then add tomato and fry till tomato is well cooked. Add salt as required.

5 ) Add the thick coconut milk and simmer to a boil. Add the boiled eggs and cook for 2 minutes.
Take off the stove and serve. Serve with Idi appam, Vellayappam or chapathi

Chicken Sukka

Ingredients

500 grams chicken, 1 tablespoon coriander seeds, ¼ teaspoon fennel seeds, 1 pinch turmeric, ½ teaspoon pepper corns, ½ teaspoon cumin, ½ teaspoon fenugreek seeds, ½ tablespoon poppy seeds, 6 garlic flakes, 6 red chillies roasted,1/2 tablespoon tamarind paste, 1 small coconut grated, few curry leaves, 1 onion, 1 tablespoon oil and salt to taste.

Method

Finely chop the onion and set it aside. Take a small frying pan and heat a little oil and roast the pepper corns, turmeric powder, fennel seeds, coriander and poppy seeds till an aroma begins to rise. Let it cool and dry grind it with the roasted red chillies and tamarind paste. Coarsely grind the grated coconut, garlic and cumin seeds. Just let the blades rotate a couple of times. Don’t add any water and make a ball of this paste. Take a frying pan and put the chicken pieces and add the first paste we made. Cook on a low flame for 25 minutes or till the chicken is done. Then add the coconut garlic paste and salt to taste. Cover and cook for two minutes. In another pan heat a little clarified butter or oil and when it’s nice and hot add the curry leaves. Then add the chopped onions and fry till its dark brown. Pour this over the chicken and serve.

Onion Chicken

Ingredients

500 grams chicken cut into five medium size pieces, 4 medium sized onions cut into roundels, ½ cup curd(yoghurt), ½ cup coriander leaves ground to a paste, 1 teaspoon lemon juice, ½ teaspoon red chilly powder, ½ teaspoon black pepper, ½ teaspoon hot spice mix, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 green chilly, 1 tomato, 1 tablespoon ghee (clarified butter) and salt to taste.

Method

Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve.

Kerala Chicken

Ingredients

500 grams chicken cut into six pieces, 1 medium sized onion, 1 cup grated coconut, 4 garlic flakes, ½ tablespoon coriander powder, ½ tablespoon red chilly powder, ½ tablespoon shredded ginger, 1 big green chilly, ½ teaspoon turmeric powder, 1 red chilly, few curry leaves, 1 tablespoon oil and salt to taste.

Method

Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.

Tomato And Egg

Ingredients

3 eggs hard boiled, 1 big onion, 1 big tomato, ¼ teaspoon red chilly powder, 1 pinch turmeric, 1 pinch mustard, few curry leaves, 2 teaspoons oil and salt to taste.

Method

Finely chop the tomatoes and slice the onions into thin long slices. Now take the eggs and cut it into half length wise. Now take a frying pan and heat some oil. When the oil is very hot add the mustard and let it crackle. Now add the curry leaves and sauté briefly. Next put in the onions and sauté till they are dark brown. Next add the red chilly powder and turmeric and sauté till the raw smell od the masala leaves. Now add the tomatoes and cook till the oil begins to leave the edges of the pan. Sprinkle a little salt and stir once and remove from flame. Now take the eggs and on each egg yolk place a heap of the topping we just made. Garnish with coriander or cashew nuts and serve hot.

Eggs And Potatoes

Ingredients

2 eggs hard boiled, 1 big potato, 1 onion, 1 big tomato, ½ inch grated ginger, 2 garlic flakes, 2 tablespoons curd(yoghurt), ¼ teaspoon red chilly powder, ¼ teaspoon garam masala, ¼ tablespoon coriander powder, 3 tablespoons oil and salt to taste.

Method

Peel the egg shells and then cut the eggs into halves and keep them aside. Now peel the potato and cut it into small cubes. Now take the onion and tomato and finely chop each separately and set it aside. Now take a frying pan and pour the oil. When the oil is very hot add the potato cubes and fry till golden brown. Remove the potatoes and in the same oil add the onions and sauté till golden brown. To this add the ginger garlic after making a coarse paste of it. Fry till the raw smell leaves. Then add the red chilly powder, coriander powder and mix it well. Add the curd one spoon at a time and stir constantly. Then add the tomatoes and fry till the oil begins to leave the edges of the pan. Pour in half a cup water and salt. Let it boil and then simmer and cook for ten minutes. Add the fried potatoes and cook for another five minutes. Now add the eggs and ensure that the yolks don't fall off. When they are well coated with the gravy turn of the flame. Garnish with chopped coriander leaves and serve.

Cauliflower And Eggs

Ingredients

1 small cauliflower, 4 eggs, 3 green chillies, 1 onion, 1 teaspoon cumin seeds, 3 tablespoons oil and salt to taste.

Method

Chop the cauliflower and boil it for ten minutes in water. Finely chop the onions, green chillies and keep it aside. Take a frying pan and pour the oil and bring to heat. When the oil is very hot add the cumin seeds and let it crackle. Then add the onions and green chillies and sauté till golden brown. Put in the cauliflower and sauté briefly. Beat the eggs in a bowl and pour it over the cauliflower. Stir well with a spoon and sprinkle salt to taste. Cook till the eggs are done and turn of the flame. Garnish with a little pepper or chat masala and serve with tomato sauce.

Pudina Rried Rice

Ingredients

2 cups cooked rice, 2 eggs, ¼ cup Pudina(mint) paste, 2 tablespoons chopped coriander, 5 green tomatoes, 1 big onion, 5 green chillies, ¼ teaspoon mustard, ¼ teaspoon cumin seeds, ½ teaspoon pepper, few curry leaves, 5 teaspoons oil and salt to taste.

Method

Cut the tomato into thin long slices. Now do the same with the onion too. Make a paste of the green chillies. Now take a frying pan and heat up the oil. When the oil is very hot add the mustard and let it crackle. Then add the curry leaves, cumin seeds and pepper and sauté briefly. Put in the onions and sauté till golden brown. Now follow this with the tomatoes and sauté till the oil begins to float. Put in the green chilly paste and the mint paste and cook for two minutes. Now pour in the eggs in the pan itself and scramble it till it mixes well with the tomatoes. Cook for another two minutes and then add the boiled rice to it. Mix it all up well so that the rice is evenly coated with the gravy and cook for another three to four minutes. Remove from flame, garnish with coriander and serve.

Instant Egg Rice

Ingredients

2 cups cooked rice, 2 eggs, 2 tablespoons butter, few curry leaves, pepper and salt to taste.

Method

Take a frying pan and heat the butter. When the butter is very hot add the curry leaves and let it crackle. Then add the eggs and scramble them. Now add the cooked rice and add pepper and salt to taste. Cook for a minute and remove from heat. Garnish with tomato sauce and serve hot.

Egg Fried Rice

Ingredients

2 eggs hard boiled, 2 cups cooked rice, 1 onion, 2 big green chillies, ¾ tablespoon ginger garlic paste, ½ bunch mint leaves, 2 bay leaves, ½ tablespoon garam masala powder, 2 tablespoons oil and salt to taste.

Method

Finely slice the onion and slit the green chillies into halves. Now take a pan and heat some oil. When the oil is very hot add the bay leaves and sliced onions. Sauté till the onions are golden brown. Put in the chillies and let them crackle. Put in the ginger garlic paste and sauté briefly so that it doesn't stick to the bottom of the pan. Cut the eggs into long slices and add it to the pan. Stir carefully so that the egg doesn't break. Add the garam masala and cook for two minutes. Put in the mint leaves just before turning off the flame. Now add the cooked rice and mix all the ingredients together in such a way that the egg doesn't break. Garnish with coriander leaves and fried cashew nuts and serve.

Pepper Chicken

Ingredients

500 grams chicken, 1 teaspoon ginger paste, 1 teaspoon garlic paste, ½ teaspoon garam masala(hot spice mix), 2 tablespoons tomato puree, 2 tablespoons freshly chopped coriander leaves, 1 tablespoon pepper corns coarsely powdered, few curry leaves, 2 tablespoons oil and salt to taste.

Method

Make slits on all sides of the chicken and add pepper, salt, half of the ginger garlic, garam masala. Mix it all up and let it marinate for tow to three hours. Take a frying pan and heat half the oil. Now put in the chicken pieces and keep turning then over again and again. Cook the chicken till they are a light brown all over. Remove from the pan and pat dry the extra oil with some paper towels. Ensure that the pieces are kept warm. Now pour in the remaining oil in the same pan and add the curry leaves. Let it crackle and add the ginger garlic paste. Sauté for 30 seconds and add the tomato puree. Simmer and cook till the oil begins to leave the edges of the pan. Put in the chicken, marinade, coriander leaves and remaining garam masala. Pour in half a cup hot water, cover and cook on a low flame for 15 minutes or till the chicken is done. Garnish with fresh coriander leaves and freshly ground pepper and serve.

Murg Pulao

Ingredients

500 grams boneless chicken, 2 tablespoons curd(yoghurt), 1 tablespoon finely chopped ginger garlic, 1 big onion, 1 tomato, 2 cups chicken stock, 1 cup basmati rice(long grain), ½ teaspoon garam masala(hot spice mix), ½ teaspoon red chilly powder, ½ teaspoon cumin seeds, 1 bay leaf, 2 cloves, 2 cardamoms, ½ tablespoon cashew nuts and raisins, ½ inch cinnamon, 1 tablespoon ghee(clarified butter) and salt to taste.



Method

Wash the rice and soak it in water for an hour. Later on drain it and keep it aside. Now take the chicken and cut it into 10 pieces. Put the chicken in a bowl and make slits on all sides of each piece. Add the curd, half of the ginger garlic and salt. Mix it up well and let it marinate for two hours. Now take a pan and heat the ghee. When the ghee begins bubbling add the cumin and let it crackle. Sauté till its golden brown and add the cloves, cardamom, cinnamon, bay leaf, cashew nuts, raisins and fry briefly. Then put the remaining ginger, garlic, red chilly powder, garam masala and sauté till the raw smell of the masala leaves. Add the chopped onions and fry till they are dark brown. Put in the chopped tomatoes and sauté on a high flame for two minutes. Add the chicken with the marinade and fry till the colour of the chicken changes. Simmer and sauté the chicken for ten minutes. Pour in the chicken stock or water, rice and bring to boil. When the water is boiling add salt to taste. Mix well, cover and cook on a low flame for 18 minutes or till the rice is fully cooked and the water has evaporated. Now remove from flame and spread it on a big platter. With the help of a fork separate the rice grains. Garnish with a little coriander leaves and boiled egg slices and serve.

Salli Chicken

Ingredients

500 grams chicken, 1 onion, 2 tomatoes, 1 cup salli( deep fried potato straws),1 teaspoon red chilly paste, 1 teaspoon coriander powder, ½ teaspoon cumin seeds, ½ teaspoon red chilly powder, ½ teaspoon garam masala, ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 bay leaf, ¼ teaspoon turmeric, 2 tablespoons oil, salt and freshly ground pepper to taste.

Method

Cut the chicken into medium sized pieces. Put it in a big bowl and add pepper, red chilly powder, turmeric, half the garam masala, ginger, garlic, salt and mix it well. With the help of a fork make holes on all sides of the chicken pieces and let it marinate for three hours. Finely chop the onion and tomato separately and set it aside. Now take a pan and pour the oil. Bring to heat and when the oil is very hot add the bay leaf, cumin seeds. Let it crackle and turn golden brown then add the onions and fry till they are golden brown. Add the red chilly paste and sauté briefly. Next put in the garam masala, coriander powder and fry till the raw smell of the masala leaves. Now add the tomatoes and sauté till the tomatoes blend and becomes a thick gravy. Add the chicken with the marinade and sprinkle salt to taste. Mix it well, cover, simmer and cook for 15 minutes or till the chicken is nice and soft. Add the potato straws and mix once and remove from flame. Garnish with coriander leaves and fried cashew nuts and serve.

Chicken Tikka

Ingredients

500 grams boneless chicken, ½ cup curd(yoghurt), 1 teaspoon red chilly paste, 1 tablespoon lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon garam masala( hot spice mix), 1 tablespoon oil, 1 tablespoon butter and salt to taste.

Method

Cut the boneless chicken into 1 inch pieces. Now make slits in them. Now put the pieces in a bowl. Add the red chilly powder, ½ of the lemon juice and salt to taste. Mix it all up and let it marinate for an hour. Then add the curd, ginger garlic paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let this marinate for another four hours. Then roast it in a preheated oven for 15 minutes. Apply the butter and roast for another minute. Garnish with lemon juice and coriander and serve with some garlic chutney.

Fried Chicken

Ingredients

6 chicken drumsticks, 1 tablespoon ginger garlic paste, ½ teaspoon green chilly paste, ½ teaspoon red chilly powder, 1 teaspoon coriander powder, ½ teaspoon garam masala( hot spice mix), 1 teaspoon lemon juice, 1 pinch turmeric, oil for deep frying, salt and pepper to taste.

Method

Take the chicken pieces and make slits in them on all sides. Put the chicken in a big bowl and add the ginger garlic paste, green chilly paste, red chilly powder, coriander powder, turmeric, salt, pepper and sprinkle a little water. Now mix it up well and let it marinate for 2 hours. Now take a frying pan and pour oil for deep frying. Fry three pieces at a time after the oil is nice and hot. Keep turning the chicken over so that all the sides get cooked evenly. When it’s nice and brown remove from the stove and pat dry the oil with some paper towels. Sprinkle the lemon juice and serve with some green chutney.

Tandoori Chicken

Ingredients

500 grams chicken, 1/ 2 cup curd(yoghurt), 1 tablespoon red chilly paste, 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice, 1 teaspoon cumin seeds, 1 teaspoon red chilly powder, 1 teaspoon garam masala (hot spice mix), 2 tablespoons butter, 1 tablespoon oil and salt to taste.



Method

Cut the chicken into small pieces and make slits in them. Take a big bowl and put the chicken in it. Now add the red chilly powder, ½ tablespoon lemon juice and salt. Mix it all up and let the chicken marinate for at least an hour. Now in another bowl pour the curd and add the ginger garlic paste, lemon juice, garam masala, cumin seeds and red chilly paste. Beat it nicely so that all the ingredients blend well and there should be no lumps. Now add this to the chicken and mix it well. Now with the help of a fork make as many tiny holes as you can in the chicken. This will help the masala to seep into the chicken. Marinate it for another hour and then refrigerate it over night. Now if you have a tandoor or if you have an open hot grill barbeque the chicken for 10 minutes or till its tender. Apply the butter on the chicken and roast for a minute. Garnish with onion roundels and lemon juice and serve hot.

Chicken kurma

Ingredients

400 grams chicken boneless, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon ghee(clarified butter) and salt to taste.

Method

Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork. Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve.

Maharashtrian Machhi Gravy

Ingredients

500 grams of any white fish, 2 tablespoons tamarind paste, ½ cup coconut milk, 1 green chilly, ½ teaspoon asafoetida powder, 2 garlic flakes, 2 teaspoons red chilly powder, ½ teaspoon turmeric, 2 teaspoons garlic paste, 1 tablespoon oil and salt to taste.

Method

Clean the fish slices thoroughly and wash them. Now put the slices in a bowl and add the tamarind paste, garlic paste, turmeric powder, red chilly powder, coriander powder and salt to taste. Mix all these ingredients and let it marinate for half an hour at least. Crush the garlic flakes and set it aside. Now take a pan and heat some oil. When the oil is very hot put in the crushed garlic, asafoetida, chopped green chilly and sate briefly. Now add the marinated fish slices along with the marinade, sprinkle a little water is required. Now cover, simmer and cook for 20 minutes or till the fish is ¾th cooked. Now pour in the coconut milk slowly and bring to boil. Again simmer, cover and cook for another three minutes. The fish should be ready and it must be firm. Remove from flame and serve with rice.

Goan fish curry

Ingredients

500 grams pomfret, 1 onion, 1 small tomato, 3 green chillies, ½ cup coconut milk, 8 red chillies, 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ½ tablespoon chopped ginger, ½ teaspoon chopped garlic, ½ tablespoon tamarind paste, ½ teaspoon turmeric, 1 tablespoon oil and salt to taste.

Preparation time : - 10 minutes Serves : - 2

Method

Clean the fish and slice it. Finely chop the onion and tomato each separately. Slit the green chillies and remove all the seeds. Now rub some salt and turmeric into the fish and keep it aside for a while. This will help in beating the foul smell of the fish. Wash it well and then drain the water completely. Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste. Now take a pan and pour the oil. Bring to heat and add the onions. When the onions are golden brown add the paste and tomatoes. Sauté briefly and add the coconut milk and water as desired. Let it boil and then put in the fish, green chillies and salt to taste. Now stir well and cook on a low flame for five to six minutes. Ensure that the fish should be cooked and still firm.

Mutai Avial

Ingredients

4 eggs hard boiled, ¾ cup grated coconut, 1 teaspoon coriander powder, ½ teaspoon turmeric, few curry leaves,1 teaspoon coconut oil and salt to taste.

Preparation time : - 15 minutes Serves : - 2

Method

Take a blender and add the grated coconut, coriander powder and turmeric and make a fine paste. Take a pot and pour in 1 cup water and add this paste to it. Cut the eggs into fours and add them to the coconut mixture. Stir well and add salt to taste. Cook till the curry thickens to your desired level. Take another small frying pan and add the coconut oil. When the oil is hot add the curry leaves and let it crackle. Add it to the curry and your avial is ready to serve.

Egg Kebabs

Ingredients
4 hard boiled eggs, 1 small onion, 2 green chillies, 2 teaspoons gram flour, ½ teaspoon black pepper powder, ¼ teaspoon red chilly powder, 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves, oil for frying and salt to taste.

Preparation time : - 15 minutes Serves : - 2

Method

Grate the hard boiled eggs and put it in a bowl. Now take a blender and add the pepper, red chilly powder, coriander, green chillies, gram flour, mint, onion, salt to taste and coarsely grind it. Now add this paste to the grated eggs. Then make dough out of all the ingredients. Make small balls from this dough and then press it between both hands to give it a patty shape. Take a frying pan and pour oil enough for deep frying. When the oil is very hot, fry the patties in two or three batches. Garnish with onion rings and serve with mint chutney.

Egg pakora

Ingredients :
4 hard boiled eggs, 3 tablespoons gram flour, 2 pinches red chilly powder, 1 pinch black pepper powder, oil to deep fry and salt to taste.

Preparation time : - 5 minutes Serves : - 2

Method

Peel the egg shell and then cut it into half. Then take a bowl and add the gram flour, red chilly powder and a little bit salt. Now pour in water little by little and make a paste thick as chutney. Now sprinkle salt and pepper on the eggs as desired and then dip it in the batter. Ensure that each piece is coated with the paste on all sides. Take a frying pan and pour oil enough for deep frying. When the oil is very hot add a drop of the paste. If it floats it means the oil is hot enough and then fry each egg piece till the outer coating is golden brown. Remove and pat dry all the extra oil with some paper towels. Serve hot with some spicy tomato chutney.

Lemon Dal

Ingredient
½ cup Tur gram; (toor or toovar dal)
½ large Lemon
1 pinch Turmeric
large Piece of ginger
2 Green chillies
1 Stem curry leaves
1 tablespoon Oil
½ teaspoon Peeled broken black gram dal; (urad dal)
½ teaspoon Black mustard seeds
1 Red chilli
1 pinch Asafoetida
Salt; to taste

Method

1. Extract lemon juice. 2. Peel the ginger and chop finely. Chop the green chillies finely. Clean and pluck curry leaves. 3. Boil the tur gram well. 4. Add salt and turmeric and cook. Remove when thick. Add lemon juice, green chillies, curry leaves and ginger. 5. Break red chillie into pieces. Fry black gram, mustard seeds, red chilli and asafoetida. Add to dal as seasoning

Tomato Dal

Ingredients:

3 tomatoes, cut into big pieces
1 cup split gram (tuwar dal)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
3 green chilies
2 red chilies
2 tbsp oil
Salt to taste
1 tsp red chili powder
1 sprig curry leaves

Method:
Wash the split gram well and add 3 cups of water.
To this, add chopped tomatoes, green chilies, turmeric, salt, chili powder and pressure cook for 30 minutes.
When the split gram gets cooked, remove from heat and transfer to a serving dish.
Heat oil in a pan, fry the mustard seeds, cumin seeds, curry leaves, red chilies and add to the dahl when it splutters.
Serve with rice or chapathis.
Spinach dal can also be prepared by the same procedure by keeping spinach instead of tomatoes.

Tomato Chutney

Ingredients:

Onion – 3
Tomato – 2
Red chilies – 3
Garlic – 3 pieces
Coriander leaves – two strings
Hing (Perungayam) – a pinch
Mustard and urad dhal – 1 tspn
Curry leaves – a string
Oil and Salt – As required

Recipe:

1.Heat Oil in a pan. Add Red chilies, Onion and Garlic, fry till it turns into golden brown.
2. Then add Tomatoes and fry till it becomes soft.
3. Once it cools off, grind all the fried items with Coriander leaves, Hing, Salt in blender.
4. Heat 2 or 3 tspns of Oil. Add Mustard and Urad dhal. Once it splutters add Curry leaves and the ground mix, fry for 2 to 3 minutes. Remove from heat.

Well with : Rice, idle, dosa

Lemon Chutney

Ingredients

8 lemons, (2 1/2 pounds)
2 tablespoons salt
4 large cloves garlic, minced
1 cup raisins
1/2 cup fresh lemon juice
1/2 cup cider vinegar
1 tablespoon fresh ginger, grated
1/2 teaspoon cayenne pepper
1 teaspoon ground cardamom
1 teaspoon ground coriander
1/2 teaspoon dried hot pepper flakes
1 pound brown sugar

Method

Remove the zest from the lemons with a vegetable peeler
Remove and discard all white pith from the lemons.
Cut the zest and flesh as fine as you can.
Mix with the 2 tablespoons salt in a non- reactive bowl. Let stand overnight.

In a large kettle, put the lemons and all of the rest of the ingredients. Cook over medium heat until thick, stirring often, about 45 minutes.

Ladle into sterilized 1/2 pint canning jars.

Ripen for at least one month. Six months is better. .................................

Sambar

Sambar or shambhar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or sometimes with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special



Ingredients

Ingredients 'A'

1/2 fresh: Bitter gourd (pavakkai)
1 pc: Brinjal (egg plant)
1 pc: Drum Stick
4 pcs: Ladies finger
3-4: Red chillies (split into 2)

Ingredients 'B'

1 cup: Sambar dal (Red gram dal)
1sprig: Curry leaves
1/4tsp: Turmeric powder
1 cup: Water

Ingredients 'C'

Size of a golf ball: Tamarind
1sprig: Curry leaves
1/4 tsp: Asafoetida powder
1 tsp: Red chilli powder
1/4 tsp: Grated molasses
2 tbs: Coconut oil
Salt to taste
1 cup: Water

Ingredients 'D'

1/4 tsp: White gram dal
2 tbs: Dried coriander seeds
1/4 tsp: Fenugreek
4 no: Dried chilli
1/4 tsp: Coconut oil

Ingredients 'E'

2 tsp: Coconut oil
2-3: Dried chillies split into two
1 tsp: Mustard
Ingredients 'F'
A few: Coriander leaves

Method

Clean the vegetables and slice into long pieces.
Wash the dal.
Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
Mash the tamarind in 1 cup water and strain.
Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.