Sauasge curry

Ingredients:
Chicken franks- 1 packet.
Onion Chopped – 1
Tomato Chopped – 1 medium
masala powder– 1 tbsp
Pepper powder – 1/2 tbsp
Turmeric powder – 1 tspn
Garam masala Powder – 1 tspn
Oil –
Coriander Leaves – few
Salt
Water: 1 cup
Method:
Clean and cut chicken franks into small pieces and keep it aside. Heat oil in a pan and add chopped onion and salt fry until golden brown color, then add chopped tomato sauté well. Add chicken masala powder, pepper powder and turmeric powder, sauté for few seconds. Then add the sausage pieces and 1 cup water. Stir well. Cover and cook for 05-06 minutes or until gravy starts thickening. Remove from fire, add garam masala powder and coriander leaves. Serve hot with chappathi.

Muringayila(Drumstick Leave) Egg Thoran

Ingredients:

Muringayila: 2 cup
Egg: 2
Small onion chopped: 2 tbsp
Grated coconut: 1/2 cup
Green chilli: 2-3 pcs
Mustard seeds: 1/4 tsp
Rice: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt: to taste
Oil
Pepper powder: 1/4 tsp
Curry leaves

Method:

Beat the eggs using 1/4 tsp pepper powder and keep it aside. Combine muringayila, grated coconut, small onion, green chilli, turmeric powder and salt with hands. Heat oil in a pan add mustard seeds and rice, when its starts crackle add curry leaves. Add prepared drumstick leaves mix. Sauté well. Keep cover and cook for 2-4 minutes. Uncover and make a small well in the middle of the spinach and pour the beaten eggs. Stir well. Cook for another 5 minutes. Serve hot with rice.

Kadala (Black Chana) Curry

Ingredients:

Kadala (Chick peas ) - 2 cup
Onion chopped - 2 big
Tomato chopped – 1 big
Garlic – 2 tbsp
Ginger – 1 1/2 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tbsp
Curry leaves - few
Mustard seeds – 1/4 tsp
Dry red chillies – 2-3 pcs
Salt to taste
Oil

Method:

Wash and soak the kadala overnight atleast for 8 hours. Cook kadala in pressure cooker using 2 cup water until soft. Allow it to cool, grind 1/2 cup kadala to a smooth paste using little water. Crush ginger and garlic in grinder. Heat oil in a pan add mustard seeds, when it is starts splutter add curry leaves and red chilli. Then add crushed ginger and garlic, when the raw smell goes add chopped onion and salt, saute well. Add chopped tomato. When the oil appears on the top, add chilli powder, coriander powder, turmeric powder and pepper powder and stir well. Add cooked kadala and mix it well. When its starts boil, add grinded kadala into this, Cook in low flame at least 05- 10 minutes or until the gravy is thick. Serve hot with puttu or chappathi.

Mixed Vegetable Theeyal

Ingredients

Vegetables - 1 1/2 Cups (I used 1 carrot, 02 drumstick, 1 brinjal and 04 long beans,)
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized ball
Small onion – 1-2 tbsp
Salt – to taste
Grated Coconut – 1/2 cup
Coriander Powder- 1 tbsp
Red Chilly Powder – 1 1/2 tbsp
Coconut slices - 1-2 tbsp
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 02-04
Curry Leaves – few

Method:

Dry roast coconut on low flame until it turns brown color. Add red chilli powder and coriander powder, roast another 2-3 minutes. Grind the prepared mix using with 2 tbsp water to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep it aside. Heat oil in a pan, add mustard seeds, when it starts crackle add curry leaves, cocnut slices, vegetables, turmeric powder, small onion and salt. Sauté well. Add 2 cup water into this. Cover and Cook the vegetables until half cooked. Add tamarind extract. Cook till the vegetable turn soft. Then add the ground paste to the cooked vegetables. Reduce flame and allow the gravy to thicken. Heat 1 tbsp of oil in a pan and splutter mustard seeds. Add shallots, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice