Chenna masala/Chole Masala

Ingredients:
Vella kadala(chickpea): 100 gm
Onion: 2 big
Tomato: 1 big
Curry Leaves: 1 spring
Garlic chopped: 1 tbsp
Ginger chopped: 1 tbsp
Green Chilli: 02 pcs chopped
Corriander Powder: 4 tsp
Red chilli Powder: 4 tsp
Turmeric Powder: 1/4 tsp
Garam Masala: 3/4 tsp
Salt: 1/4 tsp
Suger: 1 tsp
Lemon Juice: 1 tsp
water
Corriander Leaves: few

Method:
Soak chickpea atleast 8 hrs in water. Crush ginger, garlic . Heat oil in a pressure cooker add crushed ginger garlic sauté 2-3 minutes. Add onion stir well then add green chilli, salt and curry leaves. When the raw smell goes add chopped tomato stir well. Add coriander powder, chilli powder, garam masala and turmeric powder. Sauté well. When the raw smell goes add cleaned chickpea and 4 cups water. Close the lid and pressure cook till done. When it Cool open the lid. Add sugar and lemon juice. Boil another 2-3 minutes. Close the flame. Add corrinader leaves. Serve hot with chappathi.

Spicy Chicken Curry

Ingredients:
Chicken: 1 kg
Onion : 4 medium chopped
Green chilli: 2 chopped
Ginger: 1 1/2 tbsp chopped
Garlic: 04-05 pods, chopped
Tomato: 1 big chopped
Chilli powder: 1 tbsp
Coriander Powder: 1 tbsp
Pepper Powder: 3/4 tbsp
Turmeric powder: 1/2 tsp
Garam masala: 3/4 tbsp
Fennel seed powder: 1/2 tsp
Curry Leaves: 2 springs
Water: 1-2 cഅപ്പ്‌
oil
Salt
Method :
Grind green chilli, ginger, garlic to a smooth paste. Heat oil in a kadhai and add grinded paste and sauté for 2-3 minutes. When the raw smell goes add chopped onion and saute till it becomes translucent. Add chopped tomatoes and saute well. Now add all masala powders - chilli powder, coriander powder, pepper powder, turmeric powder and sauté well in low heat. When the raw smell goes add the chicken pieces and salt, keep cover and cook in low flame for 5-8 minutes. Then add 1-2 cups water and mix well. Cover the pan with lid. Cook till the chicken pieces are done. Close the flame and add garam masala and curry leaves cover the pan with the lid for another 5 minutes. Mix well and serve hot with Rice Chapthi, Appam

Kerala Sambar

Ingredients:-
Toor dal - 1 cup
Small Onion chopped – 04-06 nos
vegetables chopped- 1 1/2 cup (any vegetables you like)
green chillies - 2-3 nos
Tamarind pulp - 1 1/2 tsp
Chilli powder - 1 tsp
turmeric powder - 1/2 tsp
Sambar powder - 2 tsp
Corinader Powder – 1 tbsp
Asafoetadia - 2 pinch
Salt to taste

Seasoning:

Oil
Curry leaves
Mustard seeds – 1 tsp
Cumin Seeds- 1 tsp
red chilli – 2-3 pcs
Small Onion – 1 tsp
Coriander Leaves

Cook all vegetables in a pressure cooker adding toor dal, salt, turmeric power, water. Dissolve tamarind pulp in water. Turn off pressure cooker after 3 whistles. When it is cool open the cooker. Heat oil in a pan and add mustard seeds and cumin seeds, When it is starts spluttering add red chilies, curry leaves and onion. When it is done add sambar power, chilly powder, coriander powder. Add the cooked vegetable into the pan. Allow it to boil. Add asafoetodia powder. Turn off the stove. Add coriander leaves. Close the lid for 5 minutes. Serve hot with rice, roti