Kozhi-Melagu-Varuval

Ingredients:

1kg chicken
2 tbs vegetable. oil
2 medium onions
2 cloves garlic
3/4 inch piece fresh root ginger
1 tsp turmeric
1 tsp cayenne pepper
1 tsp ground coriander
6 fresh or dried curry leaves
2 oz crushed black peppercorns
3/4 cup peeled chopped tomatoes
salt

Method:


1.Cut the chicken into small pieces.

2. Heat the oil and fry the finely choppedonions, garlic and ginger.

3.When they begin to turn color, add the spices andcook for a few minutes longer. Now add the tomatoes and salt to taste andcook for a further 5 minutes.

4.Put in the chicken pieces and stir so that they are thoroughly coated withthe sauce. Cover and simmer for about 30 minutes.

5. At the end of this timethe mixture should be almost dry, but you need to check from time to timeand add a little water if necessary.Source:

Vendakkai More kulambu

Ingredients:

15 Green okra
1/4 Cup coconut shredded
1/2 Cup Curd
5 Green chillies 1 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
Salt to taste
Oil for frying

Method:

1.Wash okra and cut it properly.

2.Grind cumin seeds, chillies and ginger to make a paste.

3.Beat the curd well.

4.Heat the oil and fry okra pieces separately.

5.Add salt.

6.Keep it aside.

7.Heat the oil.

8.Add mustard seeds and curry leaves.

9.Mix fried okra pieces.

10.Add turmeric powder and stir it well.

11.Pour the coconut paste and water.

12.Add salt to it.

13.Boil it for 15 minutes.

14.Keep it for cooling.

15.Add curd and mix it well.

16.Vendakkai More kulambu is ready.

Paal paniyaram

Ingredients:

1 Cup urad dal

1 Cup raw rice

1 Coconut

3 Cup sugar

Few cardamoms

Oil to fry

Method:

1.Soak urad dal and rice for about 3 hours.

2.Add little salt and grind to make paste.

3.Extract coconut milk and add cardamom and sugar.

4.Heat oil and fry one tsp of the above paste in it. It should form round balls.

5.Add them to the coconut mixture.

6.Paal paniyaram is ready to serve.