KootuCurry

Ingredients

1. Plantain      -2(cut into pieces)
2. Yam     -200 g (cut into pieces)
3. Black Gram     -1/2 cup
4. Coconut grind ed    -1/2 cup
5. Turmeric powder     -1/2 teaspoon
6. Chili powder     -3 teaspoon
7. salt     -as needed
8. Coconut scrapings     -2 tablespoons
9. Dry red chili      -3
10. Curry leaves   -a handful
11. Coconut oil     -as needed

Cook bengal gram and keep it aside.Add turmeric powder, chili powder, salt, and coconut grinded into Plantaind and yam and cook it.When it is well cooked add the cooked bengal gram and mix it well. Then in another pan add coconut oil ,when the oil is hot add dried red chili and curry leaves. And add this into the curry. Kootu Curry is ready

Pineapple Pachadi

Ingredients

1. Pineapple     -1
2. Turmeric Powder     -1/2 Teaspoon
3. Chili Powder    -1 Teaspoon
4. Jaggery     -50 g
5. Coconut Scrapped     -1/2 coconut
6. Green chili     -4
7. Mustard seeds     -3 Teaspoon
8. Coconut oil     -1 Tablespoon
9. Dried Red  Chili     -3
10. Curry Leaves     -1 handfull

Cut pineapple into small pieces. Add turmeric,chili powder and jaggery and cook it well. Grind coconut scrappings creen chili.2 teaspoon of mustard seeds.Add this to the cooked pineapple and boil it. After boiling this add curry leaves and then turn the heat off.Then heat the oil and pop the remaining mustard and dried red chilly. Add this to the curry. Curry ready

Liver Fry

Ingrediants

1. Liver     -1/2 kilo
2. Chilly powder     -3 Teaspoon
3. Turmeric powder     -1/2 Teaspoon
4. Salt and Water     -as needed
5. Coconut Oil     -2 tespoon
6. Shallot     -10(chopped)
7. Green Chilly     -4
8. Ginger     -2'' piece crushed
9. Garlic     -10 crushed
10. Curry leaves     -a handfull
11. Tomato     -2
12. Pepper Powder     -1 Teaspoon

Wash and clean the liver.Then add ingredients from 2 to 4 and the liver into a pressure cooker and cook till the liver is well cooked.Heat a pan and add coconut oil and add the ingredients from 6 to 10 and saute.

After some time add chopped tomatoes and saute it till the tomatoes become mushy.Then add the cooked liver along with the gravy and cook. When the oil becomes clear add pepper powder and for garnish if you want with corriander leaves...It is tasty along with appam and chappathi....

Potato Masala

Ingredients

Potato                                  -1 Big

Onion                                   -1

Chili Powder                        -1 Tablespoon

Turmeric Powder                 -1/2 Teaspoon

Corriander Powder              -2 Teaspoon

Salt                                      -as needed

Oil                                       -3 Tablespoon

Coconut Scrapings               -1 cup

Shallots                                 -3

Peel the skin of the potatoes and cut them into small cubes. Then add the chili powder, turmeric powder, coriander powder and onion into a pressure cooker. Put the cooker in high flame for 1 whistle  and then low the flame and keep it for about 2 whistels. When the pressure is gone then mash the potatoes. Mean while keep  another pan in high flame and pour the oil. When the oil is hot add the shallots and also the coconut scrapings. Saute till it become the golden color. [for the color of the coconut you can check the sambhar http://magicinkitchen.blogspot.com/2011/08/sambhar.html] Then grind the coconut well and add this into the mashed potato mixture. Pop in some mustard seeds and also add the chopped coriander leaves which I haven’t done I was in a hurry in making this curry.

Channa Masala

Ingredients

Channa                               -1 Cup

Turmeric Powder                -1/2 Teaspoon

Chili Powder                       -1 ½ Teaspoon

Tomato                               -1

Oil                                      -2 Tablespoon

Gram flour                           -1/2 Teaspoon

Sallt                                    -as needed

Soak the channa in water. Add some oil in a hot pan then add gram flour ,turmeric and chilli powder and immediately add the chopped tomatoes.Saute it very well.Then keep it in the cooker and add the channa and put it in high flame for 2 whistels and one whistle in low flame.When the pressure is gone ,open it and take some cooked channa in a grinder and grind it. Add the grinded channa to the cuury mix to make it to a thick consistency. Its mainly a breakfast curry especially good for chappathis

Chili Franks

Ingredients

Chicken Franks                                   -4

Pepper Powder                                  -1 Tablespoon

Onion                                                 -1 Big

Ginger                                                -1” piece

Oil                                                      -3 Tablespoon

Soy Sauce                                          -2 Tablespoon

Chilli Sauce                                        -1 Teaspoon

Tomato Sauce                                    -2 Teaspoon

Salt                                                    -as needed

Make slits in chicken franks and marinate with pepper powder.Then fry in the oil and keep it aside. When its cool cut them into medium piece.In the same oil sauté the onion and ginger which is chopped. When the onions turn golden color add chicken franks and then add all the sauces. Close the lid and turn it low flame and keep it for about 2 minutes. Serve hot .

Chick Pea Masala

Ingredients

1. Chick Peas                          -1 Cup
2. Oil                                       -3 Tablespoon
3. Tomato Puree                     -1 Cup
4. Ginger Paste                       -1 Teaspoon
5. Green Chili                         -1 Teaspoon
6. Chili Powder                      -1/2 Teaspoon
7. Turmeric Powder               -1/2 Teaspoon
8. Coriander Powder              -2 Teaspoon
9. Hing                                   -Pinch
10. Cumin Seeds                      -1 Teaspoon
11. Salt                                      -as needed

Soak the chick peas in water overnight. Heat a pan, pour the oil. When the oil is hot add cumin seeds and then add hing. Then add the tomato puree and also ginger paste to it. Put the flame in medium and sauté it for about 5 minutes .Then add the Chili powder, Turmeric Powder, Coriander Powder and mix it well. Then transfer  it to a pressure cooker and add the chick pea to this masala and add 1 cup of water and put the whistle on. Make the flame high till one whistle come, and then make it into low flame till 2 whistle comes. Eat it with chapathi. I added tomato sauce instead of tomato puree, there is a sugary flavor int it . To overcome that I added 1 teaspoon chili powder

Sambhar

Ingredients

1. Daal                           -1/2 Cup
2. Chilly Powder            -2 Teaspoon
3. Turmeric Powder       -1 Teaspoon
4. Corriander Powder    -3 Teaspoon  
5. Okra                          -5-6 Cut into 2
6. Onion                         -1 Sliced
7. Carrot                        -1 Sliced into small pieces
8. Drumstick                   -1 cut into 3-4 pieces
9. Eggplant                     -1 Cut into 4 pieces
10. Ginger                        -1'' length
11. Garlic                         -5-6 
12. Cumin Seeds              -1/2 Teaspoon
13. Fenugreek                  -1/4 Teaspoon
14. Dried Red Chilly         -3-4
15. Pepper Powder          -1/2 Teaspoon
16. Coconut Scraps         -1 Cup
17. Coconut Oil               -3 Tablespoon
18. Tamarind                    -1 Small Lemon size
19. Mustard                     -1 Teaspoon
20. Asfoetida                   -1/2 Teaspoon
21. Curry Leaves             -Hand-full
22. Coriander Leaves       -Hand full
23. Water                        -2 cup
24. Salt                            -Needed
25. Ghee                          -1 Teaspoon

Dont think that it is a hard recipe when you see the list of ingredients.Cook the daal by putting chilly powder,Turmeric Powder,Corriander powder,salt and 1 cup of water.If your are cooking in pressure cooker 1 whistle in high flame and  1 whistle in low flame.Put the Tamarind in water,then squeeze it and strain.When the daal is cooked add all the vegetables into it and also add the strained tamarind water.And also put the asfoetida powder.(Onw of my aunt put almost all vegetables she is having.Please try not to put beetroot,sometimes your curry may turn red!)When the vegetables is cooking,put another pan and heat oil(Please do use cocnut oil).Add ginger,garlic,dried red chilly,fenugreek,cumin,pepper,curry leaves and cocnut scrappings.Saute it till it turn golden brown color(i am putting the picture of my golde color of the coconut scrappings)

When its golden color,put it ina jar and add some water and grind it very well.When the vegetables is cooked,pour this grinded mixture and keep it till boiling.After that in ghee add mustard seeds and curry leaves and fry and pour it int the sambhar.And your sambhar is ready.You can also make the sambhar without the cocnut.