Vendakai Puli Kuzhambu/ Vatha Kuzhambu

 Ingredients:

• 1 Onion sliced (Red Onion Preferred) / 1 bowl of Shallots(small onions)
• 1 BigTomato / 2 small tomatoes
• Any vegetables(Here i used ladiesfinger)
• 2 tbp Sambar powder
• 10 Garlic pieces
• 5 Coconut pieces
• Tamarind paste
• Salt
• Oil(prefered Gingerly oil)
• 1/2 tspMustard seeds
• 1/2 tsp Methi seeds
• Curry Leaves

Preparation:

Heat oil in a sauce pan and add mustard seeds,methi seeds,curry leaves, followed by onions and fry.

  Then add the sliced garlics and ladiesfinger and salt and fry in slow flame for 2 mins.     

For Ladies finger, we have to precook( to avoid sticking)--- In an empty pan,fry the vendakai with little salt for 2 sec, then add 2 drops of oil and toss it and keep aside.

When the veggies are cooked add  the masala powder and stir it for a while, till the masala raw smell goes and then add 1 cup of water.Leave it for 2 more mins in medium flame.

Now add the chopped tomatoes ,cook covered and allow it to boil for 5 mins, until the tomatoes get smashed.

Meanwhile grind the coconut pieces and make the coconut paste with adding little water.
Then dilute it and extract the coconut milk alone.

Add this coconut paste to the boiling gravy and add tamrind puree(3 tsp)simmer the flame & leave it for 5 more mins.
Oil will ooze out from the gravy , now switch off the flame.

Note:

Other Veggies: Brinjal (full but slitted) / Drumsticks / Kovaikai 

But for these veggies, after adding any of these veggies, add tomatoes and then after it smashes,add masala powder and cook in slow flame for 5 mins.

Now add tamarind puree and add 1 cup of water and bring to boil,and followed by coconut extract.

** We can add any vathal (fried) to this kuzhambu instead of veggies to make Vatha Kuzhambu

.Other process are same as above.**

Simple Kuruma

 Ingredients:

• 1 Onion sliced lengthwise (Red Onion Preferred)
• 2 Tomatoes chopped finely
• 2 Green chillies
• Pinch of Turmeric powder
• 2 tsp Coriander powder
• 2 tsp Red chilli powder
• 3 Garlic pieces(peel off & cut lengthwise)
• 1 tsp Ginger garlic paste
• 1 Cinnamon
• 1 Clove
• 1 Star anise
• 1 Cardamom
• 5 Coconut pieces
• 1 tsp Sombu(Ani seeds)
• Salt
• Oil

Preparation:

Heat oil in a sauce pan and add all spices first followed by green chillies(make a slit).

Fry onions in that for a while and add the sliced garlics.

Now add the ginger garlic paste, fry and then add the chopped tomatoes and salt and cook covered.

When the tomatoes are cooked add all the masala powders and add water and allow it to boil for 5 mins, until the raw smell goes.

Meanwhile grind the coconut pieces with sombu and make the coconut paste with adding little water.

Add this coconut paste to the boiling kuruma and simmer the flame & leave it for 5 more mins.

Garnish with cilantro leaves and serve it with Idli/Dosa/Chapathi.

Check  http://www.youtube.com/watch?v=ARkWm1uwMko

Chicken Manchurian:

Ingredients:

1/2kg Boneless chicken

¼ cup Corn flour and maida

2 tsp Salt

Pinch of Ajinomoto

2 tsp Pepper powder

3 tsp Soy sauce

1 ½ tsp Tomato ketchup

4 Garlic chopped

2 tsp Ginger garlic paste

1 ½ - 2 tsp Kashmiri chilli powder / Cayenee pepper powder

Preparation:

Cut the chicken into pieces and wash and drain with paper towel.

In a bowl mix the flours,salt,ajinomoto,chilli powder,pepper powder and add the chicken pieces.

Chicken pieces will now have a coating of flour without adding any water.

Now add the soy sauce,tomato ketchup and mix it again. Close the lid and let it marinate for an hour.

(Sprinkle some water if u need)

Heat oil in a pan and deep fry the chicken pieces and drain it in a paper towel.

Now in a wok /nonstick pan,add the fried oil (2tsp) and add the chopped garlic,onion,capsicum.Fry in a high flame with afew drops of soy sauce  for 2 mins and add the chicken pieces and toss it again in a low flame for a min and switch off the stove.

Immediately transfer the Manchurian to a serving bowl with chopped spring onions on top.

Coming ...