Coconut Chicken Curry

Coconut Chicken Curry is an easy delicious South Indian recipe and forms a perfect side dish for idli, dosa, chapathi and rice. Chicken is pressure cooked along with onion tomato paste, coconut paste and Indian spices in this recipe.

Ingredients

• Chicken - 500g
• Shallots - 250g/Onion - 1, medium sized
• Tomato - 1
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Chicken masala - 1 tbsp
• Garam masala - 2 tsp
• Pepper powder - 1 tsp
• Grated coconut - 1/4 cup
• Roasted gram - 2 tbsp
• Mustard seeds - 1 tsp
• Cinnamon - 1 inch
• Cloves - 2
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tbsp + 1 tsp

Method

1. Heat 1 tsp of oil in a pan and add shallots/onion. Fry for a minute or till transparent. Add tomatoes and saute for 2 minutes in medium heat.
2. Cool the mixture and grind into a paste. Keep aside.
3. Grind grated coconut and roasted gram with little water into a smooth paste and keep aside.
4. Heat 2 tbsp of oil in a pressure cooker and add mustard seeds.
5. Once the mustard seeds start to splutter, add cinnamon, cloves & curry leaves and fry for few seconds.
6. Now add ginger garlic paste and stir for a while.
7. Add chicken pieces and cook till the chicken changes to white color.
8. Now add turmeric powder, chilli powder, coriander powder, garam masala, chicken masala & salt and cook till the oil oozes out of the mixture.
9. Add onion tomato paste and coconut paste into the mixture.
10. Add enough water and adjust salt to taste.
11. Pressure cook for 8 to 10 whistles and garnish with coriander leaves. Serve hot.

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Baby Corn Gravy

Baby corn gravy, a rich cashew and coconut based delicious gravy is a great side dish for pulao or any Indian bread. It is prepared using baby corn, onion tomato paste, cashew coconut paste and Indian spices.

Ingredients

• Baby corn - 20
• Onion - 1, medium sized
• Tomatoes - 2, medium sized
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp
• Grated coconut - 1/4 cup
• Cashewnuts - 8
• Fennel seeds - 1/2 tsp
• Cinnamon - 1 inch
• Cloves - 3
• Bay leaf - 1
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp + 1 tsp

Method

1. Cut the baby corns into 1 inch pieces and pressure cook for 3 whistles. Keep aside.
2. Soak the cashewnuts in warm water.
3. Heat 1 tsp of oil in a pan and add chopped onion. Fry till they turn transparent.
4. Add chopped tomatoes and cook till it gets mashed.
5. Cool the mixture and grind into a paste. Keep aside.
6. Heat 1 tbsp of oil in a pan and add cinnamon, cloves and bayleaf.
7. Add the onion tomato paste & ginger garlic paste and add turmeric powder, chilli powder, coriander powder & salt and cook till the oil oozes out of the mixture.
8. Meanwhile, grind the grated coconut, soaked cashewnuts and fennel seeds into a smooth paste.
9. Now add the coconut paste into the boiling gravy and add some water.
10. Once it starts to boil, add the cooked baby corn and bring to boil.
11. Adjust salt to taste and cook for 5 minutes in medium heat.
12. Garnish with coriander leaves and serve hot with chapathi.

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Beetroot Kola Urundai|Beetroot Balls

Beetroot Kola Urundai is a highly nutritious snack which also tastes delicious. It is prepared by deep frying grated beetroot mixed with gram flour, onion and spices.

Ingredients

• Grated beetroot - 1 cup
• Gram flour - 1/4 cup
• Rice flour - 1 tbsp
• Chilli powder - 1 tsp
• Garam masala - 1 tsp
• Fennel seeds - 1 tsp
• Onion - 1, medium sized, finely chopped
• Curry leaves - Few
• Salt - 2 tsp
• Oil - For deep frying

Method

1. Mix the grated beetroot with all other ingredients except oil. Sprinkle some water if required.
2. Shape into small balls and deep fry them in medium heat.
3. Serve hot with sauce as an evening snack or with any meals as side dish.

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Vegetable Vada

Vegetable vada is a tasty, healthy snack which is easy to make. It is made by deep frying mixture of urad dal batter and vegetables. You can add vegetables of your choice. 

Ingredients

• Urad dal - 2 cups
• Carrot - 1
• Cabbage - 1/2 cup, chopped
• Potatoes - 2 (small size)
• Onion - 1
• Ginger - 1 inch
• Green chillies - 2
• Salt - To taste
• Oil - For frying
• Curry leaves - Few
• Coriander leaves - Few

Method

1. Soak the Urad dal for at least 2 hours.
2. Add little water and grind the dal in mixie along with boiled potatoes, ginger and salt. Sprinkle water when needed.
3. When batter becomes soft paste, pour it in a bowl.
4. Grate the carrot using grater and chop the onion, cabbage, green chillies, curry leaves and coriander leaves finely.
5. Add all the above to the batter and mix well.
6. Deep fry the vadas in the oil until it turns golden brown.
7. Serve hot with any chutney or sauce.

Tips

- Try to incorporate the potatoes as they make the vada crispy and enriches the taste.

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Vegetable Kurma

Vegetable kurma is a healthy coconut based gravy mixed with vegetables and Indian spices. It is a great side dish for poori, chapathi or paratha.

Ingredients

• Carrot - 1 cup, chopped
• Green Beans - 1/2 cup, chopped
• Cauliflower - 5 to 6 florets
• Potato - 1, large size
• Green peas - 1/4 cup
• Onion - 1, medium sized
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Grated Coconut - 1/2 cup
• Roasted gram/பொட்டுகடலை - 1 tbsp
• Cinnamon/பட்டை - 1 inch (2 pieces)
• Cloves/லவங்கம் - 2
• Cardamom/ஏலக்காய் - 1
• Fennel seeds/சோம்பு - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a pressure cooker and add cinnamon.
2. Add finely chopped onions and saute until soft.
3. Add ginger garlic paste and fry for few seconds.
4. Add chopped tomatoes and cook until it gets mashed.
5. Now add turmeric powder, chilli powder, coriander powder, garam masala & salt and mix well till the raw smell goes.
6. Add all the vegetables and add water.
7. Meanwhile, grind grated coconut, roasted gram, cinnamon, cloves, cardamom and fennel seeds into a smooth paste.
8. Add this into the boiling gravy. Adjust the salt to taste and close the lid. Cook for one whistle.
9. Garnish with coriander leaves and serve hot.

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