Chicken Liver Fry

Recipe Ingredients:

600 gm chicken liver

 2 tbsp ginger garlic paste 

1 tbsp turmeric  

2 tbsp red chilli powder

5-10 curry leaves

1 tbsp cumin seeds

 2 tbsp salt
 

How to Prepare:

 

In a bowl add chicken liver, turmeric powder, salt and ginger garlic paste, mix well untill well combined. Add water cover with a lid and cook untill liver is tender on medium -high heat.  In a heavy base saucepan add oil, when hot add curry leaves, cumin seeds and boiled liver  and cook untill chicken liver  turns little dark in colour and crispy, cook  with out covering with the lid, finally add red chilli powder and mix well. Serve hot.

Coconut Chutney

Recipe Ingredients:

1 coconut, grated
2 green chillies

2 tbsp cumin seeds

1/2 tbsp mustard seeds
1/2 split bengal gram 
4 dry red chillies

10 curry leaves
5 tbsp oil
salt (according to taste)

How to Prepare: 

Grind grated coconut and green chillies into fine paste and transfer it into a bowl. Heat oil in a small saucepan over a medium heat, when hot add mustard seeds followed by adding cumin seeds, split bengal gram, curry leaves and dry red chillies and cook, stirring, for 2-3 minutes.

Pour the contents of saucepan over raw mango chutney paste scraping off every bit from the saucepan, mix well untill combined.

Serving Suggestions:

It goes well with hot rice and ghee or with dosa.

Seasoned Fried Eggs

Recipe Ingredients:

 

4 boiled Eggs

2 tbsp oil

1/3 tbsp pepper powder

1/3 tbsp chilli powder

 salt (according to taste)

green chillies, for garnish 

 

Preparation Method: 

Stir fry boiled eggs in oil . Season it with all spices. Garnish with green fresh chillies or onions. Serve hot.

Soya Chunks Pulao

Recipe Ingredients:

2 cup basmati rice

2 cups water

1/2 cup peas

1 cup soya chunks

1 medium size onion

1 tbsp cumin seeds

salt (according to taste)

2 tbsp oil

How to Prepare:

Soak soya chunks in hot water or boil them with close lid. Wash the rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 min, then drain the water. Heat oil in a pressure cooker or pan and add cumin seeds and chopped onion. Once onion turns slightly golden add green peas and saute till peas are cooked. Now add salt and soya chunks and mix well. Add rice and mix well and add water, close the lid and cook for 20-30 minutes untill rice is cooked.

Serving Suggestions :

Serve with any gravy or curry .

Bottle Gourd Dal

Recipe Ingredients:

 

1 cup toor dal

1 cup chopped bottle gourd

1 onion, finely chopped

2 garlic cloves finely chopped

4 green chillies finely chopped

1 tbsp turmeric powder

1/2 tbsp red chilli powder

1 tbsp mustard seeds

1 tbsp cumin seeds

10 curry leaves

2 dry red chillies, broken into two

4 tbsp oil

salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook toor dal, chopped bottled gourd, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric, salt, red chilli powder and green chillies with 3 cups of water and cook for 40 minutes or untill 3 whistles. Mash toor dal into smooth paste with the laddel.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the tomato dal, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.

Spinach Pakora

Recipe Ingredients:

150 gm gram flour
1 tbsp salt
1 tbsp red chilli powder
pinch of baking powder/bicarbonate of soda
2 tbsp ground rice/rice flour
1 tbsp cumin seeds
1 tbsp fennel seeds
2 fresh green chillies, finely chopped
2 large onions, sliced length wise
2 cups chopped spinach, washed 
200ml water
sunflower oil for deep-frying
tomato ketchup, to serve

How to Prepare:

Sift the gram flour into a large bowl and add the salt, bicarbonate of soda,ground rice and fennel and cumin seeds. Mix together thoroughly, then add chillies, spinach leaves and onions. Gradually pour in the water and mix untill a thick batter is formed and all the other ingredients are thoroughly coated with it.

Heat enough oil for deep-frying in a deep saucepan over a medium heat. Add as many small amounts (about 1/2 tabel spoon) of the batter as will fit in a single layer, without overcrowding. Reduce the heat slightly and cook the pakoras for 8-10 min,untill golden brown and crisp.

Remove and drain on kitchen paper. Serve hot with tomato ketchup.

Egg's in Coconut Milk

Recipe Ingredients:

4 hard boiled eggs
4 tbsp sunflower oil or olive oil
4 red chillies, finely chopped
1 large onion finely chopped
2 tbsp ginger puree
2 tbsp garlic puree
2 tbsp ground coriander
1/2 tbsp ground turmeric
1 tbsp chilli powder
1/2 tbsp peppercorns 
1/2 tbsp cloves
1/2 tbsp cardamom pods
125 gm tomatoes, finely chopped,cooked
200 ml coconut milk
salt (according to taste) 

How to Prepare:

Heat oil over in a medium saucepan over a medium-high heat and add the onion. cook untill the onion is soft but not brown. Add the ginger and garlic purees, red chillies and cook for 2-3 minutes.

Reduce the heat to medium, add chilli powder, pepper corns, cloves, cardamoms, coriander powder and turmeric powder to the onion mixture and cook for 1-2 minutes. Reduce the heat to low and continue to cook for 2-3 minutes.

Add half the tomatoes and cook for 2-3 mintes. Add the remaining tomatoes and cook for further 2-3 minutes.

Add the coconut milk, bring to slow simmer and cook, uncovered, for 6-8 minutes, stirring regularly.

Mean while, shell the eggs and using a sharp knife, make 4 slits lengthwise on each egg without cutting them through. Add the eggs to the pan. Increase the heat slightly and cook for 6-8 minutes.

Remove from heat and transfer the curry to the serving dish and serve hot.

Serving Suggestions:

Serve with hot rice.