Chicken Gravy for Idly, Dosa, Rice

Ingredients:

1. Chicken                            1 kg
2. Small onion                      1 cup
3. Tomato                             1 
4. Roasted gram powder      1tbsp
5. Chilly powder                  2 tsp
6. Turmeric                          1/4tsp
7. Salt                                  2 tsp
8. Water                              6 cups
9. Castor oil                        1 tsp
10. Coriander leaves             handful

For Grinding:

1. Coconut                        1/2 grated
2. Coriander seeds            1 tbsp
3. Sombu[fennel seeds]    1 tbsp
4. Cinnamon                     2"
5. Lavang                          10
6. Ginger                           1"
7. Garlic                            10 pods
8. Khus-Khus                    1 tsp

For seasoning:

1. Oil                               3 tbsp
2. Mustard seeds             1/4 tsp
3. Urad Dal                     1/2 tsp
4. Bengal gram Dal        1 tsp
5. Curry leaves               few

Method:

• Wash chicken. Cut onion, tomato.
• Grind masala ingredients to a smooth paste.
• Heat oil in a pressure cooker or in a Kadai.
• Add onion, curry leaves and tomato, fry well.
• Now add chicken, turmeric, chilly powder, castor oil.
• Fry chicken adding with masala, salt.
• Add water, stir well and close the lid.
• Cook for 1 whistle and keep it aside till pressure comes down.
• Open the lid, check salt and garnish with coriander leaves.
• Serve with rice and chapatis.

Fish gravy- 1

 Ingredients:

1.  Rog or kelithi Fish     1 kg
2. Tomato                        2 chopped
3. Small onion                 handful chopped
4. Tamarind                     big lemon size[soak in a cup of water]
5. Turmeric                      1/4 tsp
6. Salt                               2 tsp or to taste
7. Coriander leaves          handful
8. Water                            6 or 8 cups
9. Sugar                            2 tsp

For Grinding:

1. Coconut                             1/2 grated
2. Cinnamon                          1"
3. Rice                                   1 tsp
4. Jeera                                  1 tsp
5. Bengal gram Dal               1 tsp
6. Urad Dal                           1/2tsp
7. Curry leaves                      4 leaves
8. Oil                                     1 tsp
9. Red chilies 15
10. Small onion                       4
11. Pepper                               5 corns
12. Methi seeds                       8     
13. Ginger                              1/4"
14. Garlic                                4 flakes
15. Coriander seeds               1 tbsp

For seasoning:

1. Mustard seeds                  1/2tsp
2. Urad Dal                          1/2tsp
3. Curry leaves                     few
4. Oil                                    4 or 5 tbsp

Method:

• Heat oil, add seasoning, and splutter mustard seeds.
• Add curry leaves and onion fry until crisp.
• Now add turmeric and tomatoes, close the lid for 3 minutes.
• Open the lid and mash tomatoes, add masala paste and fry.
• Add tamarind water, sugar, and water.
• Stir well and boil for 20 minutes.
• Now add salt and boil for another 5 minutes.
• Add fish, cook on a low flame for 10 minutes.
• Garnish with coriander leaves.
• Serve with rice.

Uli bitambra- Thur Dal Sambar for rice

Ingredients:

1. Thur Dal              -    1 cup
2. Tomatoes            -    2 big
3. Turmeric              -    1/4tsp
4. Castor oil             -    1tsp
5. Water                  -    6cups
6. Small Onion         -    10
7. Drumstick            -    2
8. Raddish               -    1
9. Salt                      -    11/2tsp
10. Tamarind              -    lemon size
11. Curry leaves         -    few
12. Coriander leaves   -   for garnishing
13. Sugar                    -  1tsp[optional]  
14. Badaga                 -   little
15. Oil                       -   1tbsp

Method

• Wash Dal and cook in a pressure pan adding 6 cups of water, turmeric, castor oil, tomatoes.
• Drain Dal water in another container and mash dal. 
• Cut onion and sliced radish, cut drumstick to 2" in length.
• Add vegetables, chilly powder, salt to Dal and water, and cook for 15 minutes.
• Close the lid while cooking.[without whistle]
• Add tamarind water, sugar, and check salt.
• Heat oil in another container add Badaga, curry leaves and hing and pour Dal and close the lid immediately.
• Simmer on a low flame till orange bubbles form a layer on top of the sambar.
• Garnish with coriander leaves.
• Serve with rice, appalam and porial or palya.

Bun Egg Masala

Ingredients:

1. Bun                                 3 nos
2. Tomato                         1 chopped
3. Onion                             1 chopped
4. Coriander leaves          handful
5. Ginger, Garlic paste    1 tsp
6. Turmeric                        1/4tsp
7. Chilly powder                1 tsp
8. Salt                                  1/2tsp
9. Oil                                    1 tbsp
10. Eggs                                 3
11. Garam masala               1/2tsp
12. Tomato sauce                2 tsp
13. Water                              1/4 cup or 1 tbsp

Method

• Heat oil in a Kadai. Add onion and fry for a minute.
• Add tomato, ginger-garlic paste, and turmeric.
• Fry well till mashed. Now add chilly powder.
• Add eggs fry till crumbled.
• Mix well and add cut Buns. Sprinkle water.
• And now add garam masala, tomato sauce, and well.
• Fry on a low heat for 2 or 3 minutes.
• Garnish with coriander leaves.
• Serve hot.

RAW TUR DAL GRAVY

Ingredients:

1. Raw Tur Da1 1 cup
2. Small onion 1/4 cup[chopped]
3. Tomato 1[chopped]
4. Coriander powder 1tbsp
5. Chilly powder 1tsp
6. Turmeric 1/4tsp
7. Salt 1 tsp
8. Roasted gram powder  1tbsp                                                
9. Curry masal powder 1tsp
10. Coconut 1/2 grated
11. Coriander leaves  handful
12. Oil  3 tbsp                                                                             
13. Ginger 1/4"                                                                                 
14. Garlic 4 pods
15. Water  3 cups
16. Mustard seeds 1/4tsp
17. Urad Dal 1/4tsp
18. Bengal gram Dal 1/4tsp
19. Patta 1"
20. Lavang 5                                                                         
21. kus-kus 1tsp   

                                                                                                                                                                      For Grinding:

• Coconut                                                                                                    
• Ginger,Garlic                                                                                                                                     
• Patta                                                                                                                                                
• Lavang
• Ghusa-Ghusa 
• Roasted Gram   

                                                                                                                                                                                
Method:

•  Heat oil  in pressure pan,add Mustard seeds,Urad Dal,Bengal gram Dal and
• Add onion, tomato ,Tur Dal ,curry leaves and fry.
• Now add grounded masala paste to it and fry.
• Add Chilly powder,Turmeric,Coriander powder,salt.
• Mix well with a ladle add water and cook for 3 whistle.
• Open the lid and add curry powder coriander leaves.
• Check salt and serve with Rice ,Puri and chapatis.

 

                                                  

Black Beans Kootu

Ingredients

1. Black beans                1 cup
2. Small onion                10 nos
3. Tomato                        3 medium
4. Brinjal                         300 gms 
5. Pumpkin                      100 gms   
6. Ginger                         1/4"
7. Garlic                          6    
8. Coriander leaves         Handful
9. Kootu masala             4 tbsp                                                         
10. Tamarind                    lemon size
11. Jaggery                       1 tbsp
12. Chilly powder            1 1/2tsp
13. Turmeric                    1/4tsp
14. Salt                             2tsp
15. Oil                             1 tbsp
16. Badaga                       little
17. Curry leaves              few
18. Hing                         a pinch
19. Red chilies               2 or 3
20. Water                       6 cups                  

Method:

• Soak black beans overnight. Soak tamarind in little water.
• Cut onion and tomatoes. Crush ginger and garlic.
• Cut brinjal to lengthwise and put it in a bowl of saltwater and keep aside.
• Cut pumpkin to 1" big pieces.
• Boil water in a pressure cooker add beans, turmeric, castor oil.
• Cook for 1 whistle. Open after 10 minutes.
• Add brinjal, ginger-garlic,onion,tomatoes,pumpkin ,chilly,turmeric powder,salt.
• Close the lid and cook for another 2 whistles.
• Mix kootu masala powder in tamarind water.
• Add it to the gravy with jaggery. Stir well. Check salt. Add if necessary.
• Simmer on low heat for 15 minutes.
• Heat oil add Badaga, hing, curry leaves, chilies to the gravy.
• Garnish with coriander leaves.
• Serve with rice, ghee, appallam.