Dal fry

Ingredients:

Red Masoor dal: 1cup

Onion: 2 medium

Tomato chopped: 1 big 

Green chilly: 2

Garlic chopped: 2-3 pcs

Turmeric powder: 1tsp

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Red chilli flakes: 2-3 pcs

Corriander leaves: 2 tbsp

Water: 1 cup

Method:

In a pressure cooker add dal, water, salt and turmeric powder, cook for 3-4 whistles or till turns soft. Heat oil in a pan splutter mustard seeds, cumin seeds and red chilli. Add chopped garlic and fry till golden color. Add onion and green chilli, fry until it turns translucent. Add the tomatoes and saute till oil starts separate. Add cooked dal and 1/2 cup water to this and simmer for 5-6 minutes. Remove from fire. Add chopped coriander. Serve hot with chappathi.

Mixed Vegetable Gravy

Ingredients
Beans chopped: 1/2 cup
Carrot chopped: 1pc
Potato (cubed): 1pc
Peas: ½ cup
Coconut milk: 1 cup
Onion chopped: 1 big
Tomato chopped: 1 medium sized
Ginger chopped: 1/2 tbsp
Garlic: 1/2 tbsp
Curry leaves: 1 spring
Pepper powder: 3/4 tbsp
Garam masala powder: ½ teaspoon
Turmeric powder: ¼ tsp
Salt: to taste
Water: 1/2 cup
Oil

Method:
Pour some oil in a pressure cooker, splutter mustard seeds. Add onion, salt, ginger, garlic and curry leaves. When the raw smell goes, add tomato. Sauté well. Then add pepper power, turmeric powder and garam masala powder. Add all vegetables into this and stir well. Pour 1 cup coconut milk and 1/2 cup water. Close the lid and cook in simmer for 2-3 whistle. Serve hot with appam, chappathi.

Vellarikka Moru Curry

Ingredients:
Vellarikka/Cucumber: 1 cup
Buttermilk: 1 cup
Shallots: 5 to 6 pcs
Green chilli: 3 to 4 pcs
Turmeric powder: 1/2 tsp
Cumin seeds: 1 tsp
Mustard seeds: 11/2 tsp
Curry leaves: 1 spring
Grated Coconut: 1/2 cup
Dry red chilli: 2-3 pcs
Salt: 1 tsp
Water: 1 cup
Oil:

Method:
Clean and cut the cucumber into small pieces. Cook it with water, salt, turmeric powder, green chilli, shallots. Grind together coconut, cumin seeds, green chilli, shallots and curry leaves to a smooth paste. Add this paste to the cooked vellarikka and mix well. allow it to boil in simmer. Add buttermilk to the gravy and stir well. Remove from fire. Heat oil in a pan, splutter mustard seeds, chopped shallots and curry leaves. Pour the seasoning to the curry. Serve hot with rice.

Kada Kozhi (Quail)Roast

Ingredients:
Quail: 1/2 kg
Onion Chopped: 2 medium
Shallots chopped: 1/2 cup
Tomato chopped: 1 big
Green chilli crushed: 2-3 pcs
Garlic crushed: 1/2 tbsp
Ginger crushed: 1/2 tbsp
Pepper Powder: 1 tbsp
Chilly powder: 3/4 tbsp
Turmeric powder: 1 tsp
Curry Leaves: 2 springs
Coconut Oil
Salt: 1 tsp
Water: 1/2 cup

For Grinding Masala:
Fennel seed: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon stick: 1 pc

Method:
Grind all the above ingredients to a fine powder and keep it aside. Wash and cut the Quail into medium pieces. Heat oil in a pan, sauté curry leaves, crushed ginger green chilli and garlic till golden color. Then add chopped onions, shallots and salt, sauté till golden brown color. Add chopped tomatoes, sauté till the oil appears on the top. Then add pepper powder, chilli powder, turmeric powder, and grinded masala powder and stir well. When the raw smell goes, add quail pieces. Reduce the flame, cover and cook for 5 minutes. Remove lid and pour 1/2 cup water. Close the pan and allow it to cook 15-20 minutes in simmer. When the curry turns dry, remove from fire. Add some curry leaves. Serve hot