• 2 Chicken boneless thigh fillets
• 1/2 Onion
• 1/2 Capsicum
• 1/4 tsp of Turmeric powder
• 1/2" piece of Ginger
• 2 cloves Garlic
• 1 tbsp of Yoghurt
• 2 tbsp of Oil
• Salt to tast
• Coriander leaves for garnishing

To roast and grind 

• 1 tsp of Chilli flakes
• 1 tbsp of Coriander seeds
• 1/4 tsp of Cumin seeds
• 1" piece of Cinnamon
• 4 Cloves
• 1/4 tsp of Pepper

•  Dry roast the ingredients under the  "roast and grind"  and  grind it along with onion, ginger and garlic to a smooth paste.
• Slice onion and cut capsicum into  2" thin strips
• Wash and cut chicken into 2" thin strips, add turmeric powder, yoghurt, salt and the ground paste, mix well. Keep it in refrigerator for one hour.

• Heat one spoon of oil in a non stick pan and add  the sliced onion and capsicum, sauté it for one minute.

• Remove from the oil, add the remaining oil  and add the marinated chicken and sauté it well, then close the pan and let the chicken cook, no need to add water.  Stir it in the middle by opening the lid. Remove the lid and add the sautéd onion and capsicum to the chicken and mix well. Switch off the fire when the chicken is cooked and turning brown. Transfer to a bowl and garnish with coriander leaves.

Chana dal                       : 2 cups

Onion                             : 1 big

Green chillies                 : 2 nos

Ginger                            : 1/2"pc

Curry leaves                   : 1 sprig

Salt to taste

Coriander leaves            

chopped                          : 2 tbsp

Oil for frying

Chop onion, ginger and green chillies finely and keep aside.

Soak chana dal for 2 hours. Drain it completely and just crush it ( put it in a mixie and run for 2 seconds, make sure it is not a smooth paste. Then add the salt, chopped onion, chilli and ginger just turn the mixie once more. Then add the curry leaves and chopped coriander leaves mix well.

Heat oil in a frying pan on a high flame. Take a small portion of the dal mixture and make it a ball shape  and gently flatten it with your palm and slowly add this to the hot oil,  reduce the flame before adding the vada.  You can fry 4 or 5 vadas in each batch.  Fry it till golden brown in clolour and drain it in a paper towel. Hot vadas are very tasty snack with evening tea!

Broken wheat                : 1 cup

Onion                            : 1

Carrot                            : 1/2

Beans                            : 4 nos

Ginger                           : 1/2"pc

Green chillies               : 2nos

Curry leaves                 : 1 sprig

Turmeric pdr                : 1/8tsp

Mustard seeds              : 1 tsp

Urad dal                       : 1tsp

Oil                                : 2 tbsp

Salt to taste

Wash and drain the broken wheat and keep aside.

Cut onion, carrots, beans, green chillies and ginger finely.

In a kadai heat oil and add mustard seeds and urad dal. When it pops up add curry leaves and the finely chopped onion, green chillies and ginger. Saute for a while and add the finely cut carrot and beans. Add  2 cups of water and salt, let the vegetables cook for 3 minutes. Now add the broken wheat to this cook on a low flame,  stir in between till the water evaporated.  Transfer into serving bowl, have it with coconut chutney!

 

Chena (yam)                                 : 1/4 kg

Vellappayar (black eyed beans)    : 1/2 cup

Onion                                            : 1

Turmeric pdr                                 : 1/8 tsp

Chilli pdr                                       : 1 tsp

Salt to taste

Oil                                                 : 1 tbsp

Curry leaves                                  : 1 sprig

Soak vellappayar for 10 mins. Then cook it in a pressure cooker till it become soft, drain the excess water and keep aside.

Cut chena into small cubes. Wash it and cook it adding little salt, turmeric pdr  and water.

Chop onion into small pieces.

Heat oil in  a kadai add chopped onions and saute it for a minute, add curry leaves, chilli pdr and fry for a few seconds and add the cooked chena and vellappayar to that mix well. Check for salt. add if necessary and fry for 2 or 3 minutes. Switch  off the flame. Transfer to a serving bowl. Have it with steamed rice as a side dish.

Vazhakka                      : 1

Carrot                           : 1/2

Onion                           : 1small

Garlic                           : 2 cloves

Ginger                          : 1/2 "pc

Chilli pdr                     : 1 tsp

Turmeric pdr               : 1/4 tsp

Coriander pdr              : 1 tsp

Egg                              : 1

Bread                           : 1 pc

Tomato                        : 2 nos

Cream                         : 1/4 cup

Salt to taste

Oil for frying

Coriander leaves for garnishing

Boil water in a pan, put banana into it and cook it for 2 mins.

Remove from water and peel the skin of the banana, grate it and keep aside.

Chop onion and tomato finely and keep aside.

Grate the carrot also.  Make a paste of ginger and garlic.

Take the bread and grind it coarsely. Separate the  white from the egg.

Mix the grated carrot, grated banana, half of the ginger garlic paste, salt , egg white and bread crumbs together  and make it into even sized balls.

      Heat oil,  fry the koftas and  keep aside.

Heat one tablespoon of oil in a kadai,  add chopped onion  and saute for a minute, then add the ginger  garlic paste and saute again for one more min. Then  add chilli pdr, coriander pdr and turmeric pdr to this and saute it in reduced flame till the raw smell goes. Then add the  tomato puree and salt to this and boil for a minute. 




Add  the cream to this and mix well, simmer it for a minute and add the fried koftas.  Garnish with coriander leaves. Goes well with rotis, chappathi, paratha etc..