VEGETABLE STEW

 Ingredients

Potato-2(boiled & cubed)
Carrot-1(cubed)
Beans-4
Onion-1
Ginger-1 inch piece(chopped)
Garlic cloves-3(chopped)
Green Chilly-2
Thin coconut milk-1 1/2 cup
Thick coconut milk-1 cup
Black pepper Powder-1 tsp
Salt- as desired

Method 
In a pan add potato, carrot, onion, green chilly, ginger,garlic and thin coconut milk. Let the vegetables get cooked in thin coconut milk. Cook on a medium flame. Now add the thick coconut milk, salt  and allow the vegetables to simmer for 5 more minutes. Now add the black pepper powder and stir it. Vegetable stew is ready to serve.

Tips:
U can also add some dry spices of ur choice wen boiling the vegetables.

PARUPPU URUNDAI KUZHAMBU

Paruppu urundai kuzhambu

Ingredients

To Make Urundai
Channa dal-1/2 cup
Toor dal-1/2 cup
Fennel seeds-1/2 tspn
Garlic pods-5
Onion-1
Green chillis-2
Coriander leaves- chopped finely (as desired)
Salt-as required

For Gravy

Onion-1
Tomato-1
Tamarid- lemon size
Fennel seeds-1/2 tspn
Cinnamon-1"inch piece
Coconut paste- 1/4 cup
Sambar powder- 2 tspn
Chilli powder-1/2 tspn
Coriander leaves- to garnish
Oil-as required
Salt-as required

Method

Soak the dals for 1 hour, drain the water. Coarsely grind it with fennel seeds, green chillies, and garlic pods. Do not add water while grinding the mixture. Now add chopped onions,salt and coriander leaves to the mixture. Make small ball out of it and keep it aside.

Soak the tamarind in two cups of water for 15 minutes and extract the juice. Chop the onions and tomatoes. Now heat oil in a pan, add fennel seeds, cinnamon, curryleaves. Add onions, let it fry for some time. Now add the chopped tomatoes and cook it for 3 minutes. Add the sambar powder, chilli powder and saute it well. U can sprinkle some water at this stage. Now add the extracted tamarind juice, and add salt.

When the gravy boils a little, simmer the stove and add the dal balls u ve made. Dont add all balls into the gravy in one move, add in shifts and wait for 2 minutes before u add the next shift of balls. Add the coconut paste at last. Let it cook for 5 to 8 minutes. Add the chopped coriander and serve hot with rice.

SIMPLE CHICKEN GRAVY

Simple Chicken Gravy

Ingredients

Chicken-1/4 kg
Onions-2
Tomato-2
Chilli powder-2 tspn
Coriander powder-3 tspn
Garam masala-1/2 tspn
Pepper powder-1 tspn
Cinnamon-1"inch piece
Cloves-2
Ginger garlic paste-1 tspn
Kasuri methi-1 tspn
Oil- as required
Salt-as required

Method
Clean the chicken and marinate it with ginger garlic paste for 15 minutes.Chop the onions and tomatoes. Heat oil in a pan, add the cinnamon, cloves and then the onions and fry it well till the raw smell goes off. Now add the tomatoes and saute well.

Add the chilli powder, coriander powder, garam masala and mix off well. Add some water while mixing the masala as there are chances for it to get burnt. Now add the marinated chicken pieces,salt and fry it for 3 minutes. Add some 2 cups of water so as to allow the chicken to get cooked well.



When the chicken gets cooked and the gravy thickens , add the pepper powder, kasuri methi and mix it well.

Serve hot with ghee rice or roti.

Tips

Coconut milk can be added to the gravy to enhance the taste.

RAJMA MASALA

Rajma Masala

Ingredients
Rajma-1 cup
Onion-2
Tomato-2
Cumin seeds-1/2 tspn
Garam masala-1 tspn
Chilli powder-2 tspn
Green chilly-2 nos
Coriander powder- 3 tspn
Oil-as required
Salt- as required
Butter-1 tspn
Coriander leaves- as desired

Method

Soak the rajma in water 6 to 7 bours. Wash the rajma, and pressure cook it for 5 whistles. When the pressure gets released strain the rajma and keep the liquid aside. Chop the onion and make a paste out of it. Finely chop the tomatoes and green chillies. Heat oil in a pan add the cumin seeds, onion paste and saute it till the raw smell goes off.

Now add the finely chopped tomatoes, chilli powder, green chillies, coriander powder, garam masala, salt and mix well. Add the rajma water and let it cook for few minutes. Now add the cooked rajma and turn around a few times over high heat. Bring it to a boil and simmer it till the gravy is well blended.At last add butter and coriander leaves. Serve hot with roti.

ZUCCHINI CURRY

Zuchini Curry

Ingredients
Zucchini-2 medium sized pieces
Raw rice-2 tbsp
Grated Coconut-2 tbsp
Onion-1
Green chilly- 3 chopped
Sprig of curry leaves
Coconut milk-1 cup
Fenugreek seeds-1/2 tspn
Turmeric powder-1/2 tspn
Chilli powder-1/2 tspn
Garlic pods-2 chopped
Tamarind paste-1 tbsp
Oil-1 tbsp

Method

Roast the rice and coconut in a pan till golden brown. Keep it aside.Cut the zucchini into half disc about1/4 inches thick. Now heat the oil in a pan fry the onions,garlic, curry leaves, fenugreek seeds, tumeric powder,chilli powder green chillies and fry for few minutes. Now add zucchini and fry for a couple of minutes. Add salt to it.

Add a cup of water and the tamarind paste. Cover and cook for few minutes. Now grind the roasted rice, coconut mixture into a powder. Dissolve the powder in the coconut milk and add to the zucchini. Let it cook for 2 minutes.

Serve hot with rice.