CHICKEN FRY

Required:
Boneless chicken-250 grams
Chilly powder-1 tsp
Fennel powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil for deep fry

Preparation:
Clean the chicken and marenate with all powders for 30 minutes. Deep fry in oil. Serve with biryani, sambar rice, rasam rice or with chicken curry.

PONGAL

Required:
Raw rice-1 cup
Moong dal-1 cup
Ghee-4 tbsp
Cashew nuts- 1 tbsp(broken)
Ginger-1/2 inch piece
Pepper corns-1 1/2 tsp + 1/2 tsp
Cumin seeds-1 1/2 tsp + 1/2 tsp
Curry leaves-2 sprig
Salt to taste

Preparation:
Dry roast moong dal lightly. Cook rice and dal in 7 cups of water. When it is half cooked add 3 tbsp ghee, 1/2 tsp pepper and 1/2 tsp cumin seeds. Add salt to taste. Season with broken cashew nuts, pepper corns, finely chopped ginger, cumin seeds and curry leaves in remaining ghee. If needed, raisins can also be used for seasoning. Serve with plain coconut chutney, sambhar and medhu vada.

SAMBHAR

Required:
Thuar dal-1 cup
Carrot-2 medium sized
Brinjal-2
Small onion-2
Snake guard-3 inch piece
Ladies finger-6 numbers
Cucumber-3 inch piece
Country tomato-1
Garlic-10 cloves
Asafoetida-2 pinches
Turmeric powder-1/2 tsp
Chilly powder-1 1/2 tsp
Roasted coriander powder-1 1/2 tsp
Roasted fenugreek powder-3/4 tsp
Tamarind extract-2 tbsp
Salt to taste
Coriander leaves-1 tbsp

For seasoning:
Oil-2 tsp
Mustard seeds-1/4 tsp
Fenugreek seeds-1/4 tsp
Curry leaves-1 sprig

Preparation:
Dice carrot, snake guard and small onion into small pieces. Dice cucumber and brinjal into large pieces. Cook dal with all vegetables (except tomato and ladies finger), garlic and onion. When cooked well add diced tomato and ladies finger. Add turmeric powder, chilly powder, coriander powder, fenugreek powder, tamarind paste and asafoetida. Add salt to taste. Season with mustard seeds, fenugreek seeds and curry leaves. Finally sprinkle chopped fresh coriander. Serve with plain rice, idly, dosa, pongal or madhu vada.