POTATO, CARROT, CAULIFLOWER KURMA

Required:
Potato-2
Carrot-1
Cauliflower-1 cup
Green chilly-4
Ghee-1 tbsp
Mustard seeds-2 pinches
Turmeric powder-1/4 tsp
Fennel- ½ tsp
Ginger garlic paste-1/4 tsp
Salt to taste

Preparation:
Cook chopped potato, carrot and cauliflower with green chilly. When cooked well add salt. In a pan heat ghee and splutter mustard seeds, add fennel and ginger-garlic paste. Pour cooked vegetables to this and add turmeric powder. Allow to cook for 5 minutes and serve with chapathi or poori.

EGG PEPPER FRY

Required:
Egg-4
Small onion (finely chopped)-4 tbsp
Green chilly-3
Firm tomato-1
Crushed pepper-1 tsp
Salt to taste
Oil-1 tbsp

Preparation:
Heat oil in a fry pan and saute onion and green chilly. Then sauté finely chopped tomato with salt. When it is cooked without water, add crushed pepper. Finally add eggs and mix well until it is cooked. Serve with rasam rice or sambhar rice.

CHICKEN CURRY

Required:Chicken-1/2 kg
Small onion-1 cup
Coconut-1 cup
Chilly powder-2 tsp
Coriander powder-3/4 tsp
Turmeric powder-2/3 tsp
Cinnamon-1 tsp
Cloves-4
Mace-1/2 piece
Fennel-1 tsp
Salt to taste
Oil-2 tsp

Preparation:Heat oil in a pan. Add cinnamon, cloves, mace and fennel. Saute onion and when it becomes translucent, sauté chicken. When it turns pale add turmeric powder, coriander powder, chilly powder and salt. Add some water and cook for 15 minutes. Grind coconut as a fine paste. Add this to the curry and allow to cook for 10 minutes. Add salt to taste. Serve with rice, idly or dosa.

PEPPER PEAS MASALA

Required:

Dry peas-2 cups
Tomato-2
Chilly powder-1/2 tsp
Pepper powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/6 tsp
Onion-1
Salt to taste
Oil-2 tsp
Ginger garlic paste-1/4 tsp
Garam masala-1/6 tsp

Preparation:

Soak peas for 4 hours and pressure cook for 8 minutes after first whistle.


Heat oil in a pan and add ginger garlic paste,

Saute onion and then add tomato.


Add chilly powder, pepper powder, coriander powder, turmeric powder and garam masala. Add salt to taste. Add peas and add ½ cup water. Allow to cook for 10 minutes until gravy thickens. Serve with chapathi, poori, idiappam or parota.