Gongura or red sorrel leaves or pulicha keerai rice

Ingredients:

Gongra leaves -- one bunch

Green chillies -- 5

Red chillies -- 3

Onion -- 1

Vegetable Oil -- 1 tablespoon

Gingellly oil -- 2 tablespoons

Mustard seeds -- 1 teaspoon 

Red chillies to spullter-- 5 

Garlic -- 5 pods

Peanuts -- 2 tablespoons

Note:  gongura leaves are sour in nature.  To avoid too much of sourness we should add chillies generously.  This will taste delicious.

Procedure

Separate the healthy gongura leaves from the stem and wash it and keep aside.

In a workpan add some oil.  Once the oil turns hot add onions, green chillies, red chillies and garlic pods.  Once the onion cooked add the leaves and sauté it till the leaves cooked.  Once the leaves mashed while sauting,  it is the sign of cooked gongura leaves.  At this stage remove the mixture from the flame and blend it to a smooth paste.

Now add gingelly oil to the same pan.  Once the oil turns hot splutter the mustard seeds,broken redchillies and peanuts. Now add the blended mixture with some salt.  Once the mixture mixed with the oil then turn off the flame.

Now mix this mixture to the cooked rice.  Adjust the mixture to the rice with gingelly oil and salt.  Now the spicy tangy gongura rice is ready.  This rice will go nice with potato fry or fried pappads.

Rava khichadi or semolina khichadi

Ingredients :

Ràva or semolina -- 1 1/2 cups

Green chillies -- 2 partially slits 

Onion -- medium size 3

Tomato -- medium size 2

Pudhina -- 2 tablespoons 

Oil -- 4 tablespoons ( for rava khichadi oil should be generous)

Garlic -- crushed 3 teaspoons 

Ginger -- crushed 2 teaspoons 

Cinnamon stick -- 1 inch

Cloves -- 2

Maze -- small piece

Turmeric powder -- 1/2 teaspoon 

Crushed fennel seeds -- 1/2 teaspoon 

Procedure:

Drop 2 tablespoons of oil in a pan and fry rava.  Fry it until you get nice aroma.  Now keep the rava by side.  In the same pan add remaining oil and fry the spices along with crushed fennel seeds.  Now add onions, ginger and garlic and fry till the onions turned transulent .  Now add the tomatoes, green chillies and pudhina leaves and fry it till tomatoes mashes.

Add the turmeric powder and add 41/2 cups of water with salt.  Now allow the water to boil with all the ingredients.  At this stage add rava slowly to the water and make sure the lumps not formed.  Make the flame simmer and close the lid and allow the rava to cook.  After 10 min you can see nice aromatic rava khichadi.  This khichadi can be done with vegetables too.  If you go for vegetables(carrot, beans and peas) then the veges should be added along with tomatoes.  

You can add a tablespoon of Ghee or coconut oil before turn off the flame.  This is completely optional.

Now transfer your khichadi in plate and serve with curd.  

Groundnut chutney

Ingredients:

To Ground:

Fresh ground nut (not fried) -- 1 cup

Coconut  -- 2 to 3 tablespoons 

Green chillies or red chillies-- 5 ( Depends on the required spice and colour)

Kodam puli (Kerala puli) or tamarind -- grape size

Kodam puli is good for health.  It has lot of natural nutrients.

Salt -- As per the taste 

Garlic -- 3 pods

Onion medium size 1 or small onions -- 5

To splutter 

Mustard seeds -- 1 teaspoon 

Oil -  2 teaspoons

Curry leaves -- 2 tablespoons 

Asfodita -- 1/2 teaspoon 

Procedure:

Dry fry the ground nut in a pan  or Microwave the raw peanut in the oven for 2 min and keep it aside.  In a mixie jar drop all the remaining ingredients to ground along with fried groundnuts.  Blend the mixture to a smooth paste.  

Now place the pan in the flame and drop some oil to it.  After the oil got heated splultter some mustard seeds, curry leaves and asfodita and mix it with the chutney.

Now your spicy tangy groundnut chutney is ready.   This chutney will be nice with hot idllies, dosas, Pongal and khichadi.

Pudhina chutney. 2

Ingredients

Pudhina - 1 bunch

Urud dhall - 2 tbls

Tamarind - grape size

Garlic - 5 pods

Ginger - 2 inches

Grated coconut - 2 tbls

Salt to taste

Procedure

Put some oil in the pan and roast Urud dhall till it turns brown.    Now add green chillies and pudhina to the pan and fry till pudhina and green chillies turns soft.   Now turn off the flame and blend the pudhina mixture with tamarind, garlic, ginger, coconut and salt.  Temper the chutney with musturd, curryleaves and serve with hot idlis and dosas.

Cabbage chutney

Ingredients

Cabbage - 1 cup (shredded cabbage)

Onion - 1

Tomato -2

Green chillies - 5

Salt to  taste

Garlic pods - 5

Urdu dhall - 4 tbls. 

Procedure

In a workpan pour some oil and fry Urud dhall to brown.  Now add onion, green chillies and garlic pods and fry till onion turns pink.  In this stage add tomatoes and salt fry till the tomatoes mashed.  Now add cabbage, simmer the flame and close the pan with lid.  After 10 min the mixture will be ready to blend.  Now blend the chutney and temper with musturd and curryleaves and serve with idllies and dosas.

Simple butter chicken gravy

Chicken - 1 kg

Ginger garlic paste - 2 tsp

Onion - 5 medium sized fried and blended

Tomato - 4 medium sized fried and blended

Cashew nuts - 10

Chilli powder - 2 tsp

Daniya powder - 1 1/2 tsp

Garam masala - 1 I/2 tsp

Cicken masala - 2 tsp 

Turmeric powder - 1 tsp

Salt - to taste

Oil - 3 tbls

Butter - 2 tbls

Coriander leaves - for garnish.

Procedure

Take one tbls of butter and 2 tbls of oil in a frying pan and fry ginger garlic paste along with onion paste.  Once the onion is done and oil oozes out add all the spices and fry till masala mix with onion mixture.  Now add tomato paste to it and fry to get a nice mixture of onion and tomato.  Now add chicken and little bit of water to and simmer the flame for 20 min to cook the chicken.  Leave the mixture until the chicken is done.  One the chicken cooked and gravy thickens add the remaining butter to it and garnish  with coriander leaves.  Now butter chicken is ready to serve.

Chicken Tandoori

Wash and Clean the chicken legs and make slits  on it and keep it ready.

Then in a bowl combine yogurt, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, ginger garlic paste, salt, food color and lemon juice. Apply this marinade to the prepared chicken legs till they are fully covered in the marinade.

Cover it and refrigerate it for at least 6 hours- 8 hours.

Preheat the oven to 425 F for 15 min. Prepare the baking tray by covering it with silver foil and apply oil to it.

Then arrange the marinated chicken in the baking tray  and bake for 20 minutes.

Then using thong, turn it to the other side and bake for another 15 minutes.

Then apply melted butter over the chicken and broil for about 3 -5  minutes till you get the charred effect on the chicken. 

Remove it from the oven. Arrange it in the serving tray and garnish it as desired and serve it warm.