CURRY USING COCONUT MILK

This dish is very easy to make yet very tasty too.When u have guests coming unexpectedly ,this for sure is worth trying.We like to have this with nir dosas.

ingredients:

onion- 1cup
tomato -1/2 cup
ginger-1tspn
coriander powder- 2tspn
chilly powder – 1tspn
turmeric powder - ½ tspn
curry leaves- 5nos
coconut milk-1 cup
salt-to taste


recipe:
In a kadai,saute onion along with ginger and curry leaves.Once raw smell disappears add the powders and saute till good aroma arises.Add tomato and leave it to become mashed up in the heat.once done add coconut milk and in small flame let it boil.If its too thick add ¼ cup water and in low flame let it boil.Garnish with coriander leaves .

spinach bhajjiyas with tamarind chutney

INGREDIENTS
Besan- 3 cups
spinach- 1 cup
ajwain- 1tbsp
turmeric powder:1tspn
green chillies- 2tbsp
hing-a pinch
baking powder-a pinch
salt- to taste

Mix all these above ingredients well.Cut spinach in to small thin strips and add in the end.Fry
in oil till golden brown color and serve with tamarind chutney

For tamarind chutney:
Grind tamarind and jaggery to fine paste.Add salt and serve with bhajjiyas.

MUSTARD CHICKEN

INGREDIENTS:
Chicken-1/2 kg
Mustard leaves- 2 cups boiled
onion -1cup
tomato -1cup
ginger garlic paste- 2tbsp
chicken masala-2 tspn
turmeric powder-1/2 tspn
chilly powder - 1 tspn
sour cream- 1tspn
salt-to required

RECIPE:
Marinate chicken in salt , pepper powder(1/2 tspn) and lemon juice(2tspn) for 1 hour
Take a kadai and add oil.Saute onion.when slightly brown add ggpaste.Stir until the raw smell goes.Then add tomato accompanied by the powders.stir well.Close and allow tomatoes to become pureed in the gravy.Add chicken and let it cook for 10mts.
Grind the leaves coarsely and add to the gravy.Allow chicken to cook well.Remove rom heat and add cream.Goes well with rice and rotis.