Cashew chicken kuzhambu

Servings - 10

Ingredients

• 2 lb chicken thigh
• 1 cup chopped onion
• 1 cup chopped tomatoes
• 3 tbsp oil
• ½ tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 Serrano pepper
• ½ tsp chili powder
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 1 tbsp salt
• ¼ cup cashew nuts

Direction

• Clean and cut the chicken in bite size pieces.
• In blender make paste by adding cashew and little amount of water . 
• In separate pan add oil and heat , once it is hot add chopped onion and saute for 5 minutes. 
• Add chopped tomatoes and little salt and cover and cook for 3 minutes. 
• Add chicken pieces ,turmeric powder, chili powder, coriander powder and remaining salt and mix well and saute for 2 minutes. 
• Cover and cook in medium flame until chicken is done, if need add little water. 
• Add cashew paste and garam masala and cook for 5 minutes in medium flame. 
• Serve with Rice,Chapati,Idly,Dosa.

Chapathi

Servings - 3
Ingredients 

• 1 cup wheat flour
• ¼ cup water
• ¼ tsp oil
• ¼ tsp salt

Directions

• In large mixing bowl , stir the wheat flour and salt together. Add water slowly to make a soft dough but not sticky.
  
• Knead the dough on a lightly floured surface until it is smooth. 
• Cover it with plastic wrap , let it stand for an hour.
• Shape dough into balls about the size of a lime
• Roll out each one on a lightly floured board to a circular shape as thin like tortilla.   
• After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapathi, starting with those that were rolled first.
• Put chapati on griddle and leave for about 1 minute.
• Turn and cook other side a further minute and apply oil with the pastry brush(pressing lightly around the edges of the chapati with a folded clean kitchen towel will make chapati soft)
• As each one is cooked, cover them with clean kitchen towel
• Serve immediately with dry curries or vegetable dishes or any non- veg dish.   

Mixed Vegetable Kuruma

Serving -5

Ingredients

• 1 medium carrot
• 1 medium potato
• ¾ cup uncooked peas
• 1¼ cup cauliflower
• ½ cup chopped onion
• 3 garlic cloves
• 1 medium tomato
• 1 tbsp chopped ginger
• 1 serrano pepper (green chili)
• ½ tsp turmeric powder
• ¾ tsp coriander powder
• 1¼ tsp salt
• ½ tsp garam masala
• 1½ tsp chick peas
• 1/4 tsp peppercorn
• 2 tbsp coconut flakes
• ½ tsp fennel seeds
• ¼ tsp mustard seeds
• ½ tsp urad dal
• 1 tbsp oil
• 2 cup water

Directions

• Cook the vegetables with 2 cups water, either in the microwave or pressure cooker ( cauliflower,carrot,potato, peas), keep it separately. 
• In a saucepan heat oil, when it is hot add mustard seeds, urad dal and fry for 30 seconds. 
• Add onion paste (in the blender blend onion, garlic, green chili and ginger ) and saute for 2 minutes. 
• Add tomato and saute for 2 minutes. 
• Add turmeric powder, coriander powder, garam masala and fry for 30 seconds. 
• Add cooked vegetables with 2 cup water (water used for cooking vegetables), cook for 10 minutes. 
• Add the coconut paste ( In the blender blend together the chick peas, fennel seeds, peppercorn, coconut flakes with little water), let them boil for 3 - 4 minutes.
• Tasty kuruma for rice, yogurt rice(curd rice), chapathi, poori, idly, dosa and tortilla.
  

Sweet Pongal

Servings - 6

Recipe

• ½ cup basmati rice
• ¼ cup moong dal
• ½ cup shredded jaggery
• pinch of salt
• 2 tsp clarified butter
• 2 tbsp cashew nut
• 2 tbsp raisin
• ¼ cup of milk
• 3 cup water
• ¼ tsp cardamom powder

Direction

• Cook rice and moong dal with 3 cups of water. 
• Once it is cooked add jaggery , milk and cardamom powder, let it cook for 6-10 minutes. 
• In a separate pan add ghee (clarified butter), once it is hot add cashew nuts and fry until cashew is golden brown color. 
• Add raisins, once raisin is fluffier mix it with cooked rice and moong dal. 
• Tasty sweet pongal is ready.

Notes
          If you want you can add more cashew nuts and raisins.