Aloo Palak

Saute garlic-2 , ginger, green chilies-4to5, onion-1, Add the spinach After it cools, blend them.

saute turmeric, cumin seeds, the spinach paste and let it boil for few minutes. Now add the boiled potatoes, garam masala-1tbspn, coriander powder-1tbspn, cumin powder-1spn, red chili powder-1/2 tbspn, and salt for taste. Add water only when needed. Cook for 5-10 mins covered until the potato absorbs the flavor.

Serve with rice or roti.

Lima beans curry

Ingredients:

Soak dry lima beans-1 cup (for around 8 hours) or use fresh lima beans or double beans

ginger garlic paste

green chilly - 2

curry leaves

onion -1

tomato-1

coriander powder-1 and half tbspn

chilly powder - 1 tbspn

turmeric powder

Salt to taste

coriander leaves

Method:

Pressure cook lima beans to 3 sounds with turmeric powder.

store this water for later use.

Now saute the seasonings, and dry powders and mix with the pressure cooked water.

let it boil. then add the cooked beans to absorb masala.

let it cook till the mixture turns little moisture.

Ready to serve!

Biitter guord curry from a frnd - Veenu

Boil bittergourd in salted water till tender. Prepare masala -> paste of garlic-ginger + onion paste + Tomato puree .
Heat mustard oil in a pan. Fry ginger+garlic paste, onion paste till light brown. Add salt, turmeric powder, red chilli powder, coriander powder, mustard seeds powder. After 5 mts. add tomato puree . Fry till oil separates in the pan. Slice the boiled bittergourd and take out the bittergourd seeds ( u can add these seeds to the pan ).
Fill bittergourd with this cooked masala and bake the same on a tawa adding little mustard oil

Chicken Kuruma

Ingredients
------------
Chicken-1/2 kg
curd-3 tblspoons
cashew-4,gr.chilly-4,poppy seeds,fennel seeds,onion-1/2, ginger-garlic-- to grind
Cinnamon, Cardamom,clove,bay leaf-spices
tomato-2
onion-2
coriander leaves,lemon
Ghee-1 1/2 tbspn
coconut(shredded)
turmeric-1/2 tspn, coriander-2 tbspn, chilly powder-1 1/2 tbspn
water-1 cup

Method
---------

Let the spices splutter in ghee with turmeric powder and saute the chopped onion, tomato till they get cooked completely , then mix the ground mixture and saute well .

Now add the chicken-curd mixture and let it cook till the chicken raw colour changes.
Now some water should have come from chicken - along with that add water and let it be in cooker for a sound.

Now add coconut and let it be simmer for another 5 mins and finally add lemon juice and coriander leaves. Now it's ready to serve. Enjoy!

Chicken kuzhambu (curry)

Ingredients
------------
Chicken- 1/2 kilo
red chilli -5,fennel,cumin-black pepper powder,fenugreek,curry leaves-spices
Onion- 1 1/2
Garlic-6 pieces
Coriander leaves,
yoghurt-2 spoons
Tamarind Juice
oil, salt
Tomato-2

Method
--------
Wash the chicken with water and let it be with 2 spoons of curd .

let the spices splutter with garlic, onion, tomato, and let the chicken to saute for sometime and then keep in cooker for 15-20 mins . Finally garnish wish coriander and serve.

Bitterguord curry

Onion-tomato Gravy

Chinese Okra Koottu

Channa curry masala

Watercress(spinach) curry

Mackerel(Ayirai) fish curry

Cabbaga masoor Dal

It could be done with Broccoli also.
Masoor Dal is the item that we usually do when it's almost time for lunch during weekends after some work or grocery purchase as it can be done easily and cooks faster.

Pumpkin (parankikkai) sambar

Ingredients:
------------
Pumpkin pieces - 8-10
Toor Dal - Pressure cooked for 2 sounds
Onion- 1 finely chopped
Tomato - 1 chopped fine
Tamarind water - 1/4 cup
mustard,cumin seeds, curry leaves, hinge - few
fenugreek - 3,4 counts (not more as it might taste bitter)
Red chilly - 2
Ghee - 1/2 spoon
Sambar Powder - 1 teaspoon
Salt - to taste
water - 1 cup
Turmeric powder - 1/4 teaspoon
Fresh coriander - few

Method
--------
During Halloween times, you can find lotta pumpkins around in the markets.

Saute the spices, turmeric powder, chilly in oil then add onion, salt and let them fry till golden brown colour.
Now add the tomatoes and let it cook till the fine paste like mixture.

Now add the sambar powder, pumpkin, water, dal and let them boil till the vegetable is cooked.
When it's almost done, add the tamarind water - boil few more mins.
Finally garnish with fresh coriander and serve.
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Breakfast/Diner Sambar
--------------------------
Same as the Afternoon lunch sambar but instead of the Toor dal, take the moong dal,
along with vegetables(potato,brinjal-hubby fav,carrot, etc.)

Chettinadu Chicken Milagu Pirattal

Chicken Thighs - Half Kg.
cinnamon, clove, bay leaf, cardomom (garam masala)
Onion - 2 (Medium size)
tomato - 2 (small size)
coriander powder - 1 tablespoon
turmeric powder - quarter teaspoon
chilli powder - half tablespoon
ginger garlic paste - 1 spoon
Mustard, cumin seeds,
Fresh coriander (to garnish)
Black Pepper - 5 to 6
Oil
Salt - 1 and a half tablespoon


First , in the oil, put the garam masala items and then mustard.
Once it crackles, put cumin seeds, ginger garlic paste, turmeric powder and let the raw smell of this paste go.
Then finely chopped onions and salt.
After 2 to 3 mins , put the finely diced tomatoes, coriander and chilli powders.

Clean the chicken and add them.
Add the masala as a layer all over the chicken pieces and let it cook for about 15 mins under a lid.
Later, when you open - you can see water automatically oozed out from the chicken.

Then grind some black pepper and fresh coriander leaves to garnish.
This serves two people.
Enjoy the dish!
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