Spicy Chicken Gravy

Ingredients:
Chicken - 1 kg ( clean and cut into medium size pieces )
Cloves - 3 nos
Cinnamon - 1/2 " stick -2
Bay leaves - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 2 ( cut into lengthwise)
Tomatoes - 3 (Finely chopped)
Ginger and garlic paste : 3 tbsp
Curd - 3 tbsp

Oil - 4 tbsp
Curry leaves : 10
Corriander leaves - few
Turmeric powder : 2 tsp
Garam masala - 1 tbsp
Red chili Powder : 1 tbsp
Coriander powder : 2 tbsp
Black Pepper Powder : 3 tbsp
Salt to taste.

Method:

• Heat oil in a kadai.
• Add cloves, cinnamon, bay leaves cumin seeds and fennel seeds.
• when its sputter add onions. Fry the onions until it turns into golden brown .
• Now add ginger garlic paste fry them up to few minutes.
• Now add chicken and mix it well with ginger garlic paste and cook for 5 minutes.
• Then add curry leaves,chili powder, garam masala,corriander powder, turmeric powder and salt one by one and mix well .
• Fry them for 5 minutes.
• Now add curd and chopped tomatoes. Mix it well.
• Finally add the black pepper on top of it. Now add a cup of water and close the lid.
• Cook till the chicken is cooked thorough and desired consistency is reached.
• Garnish with coriander leaves.

It goes well with rice,chapathi ,idli and dosa.

Tamarind Rice / Puli Sadham

Ingredients:
Rice - 2 cups
Tamarind - 1 lemon size
Small onion - 10 nos ( cut into medium size )
Red chillies - 5 nos
Garlic - 5 pieces
Curry leaves - few
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Mustard seeds - 1/2 tsp
Peanuts - 1 tbsp
Turmeric powder - 1/2 tsp
Asafoedida powder - 1/2 tsp
Fenugreek / Methi seeds - 1 tbsp ( fry the methi seeds without oil till get nice aroma.Cool and powder it)
Seasame oil - 3 tbsp
Salt to taste.
Method:

• Cook the rice with required water. Spread the cooked rice in a wide plate and let it cool.
• Heat the oil in a kadai.Add mustard, wait till it pops.
• Add urad dhal,Channa dhal, red chillies ,curry leaf, onion and peeled garlic and stir till the garlic starts turning golden.
• Extract juice from tamarind using 1 cup of water and pour the juice into the kadai.
• Now put the turmeric powder ,asafoedia powder, salt and boil till the oil starts showing.
• Then add the freshly grind fenugreek powder. Turn off heat.
• Puli kaachal is ready.
• Add the gravy to the rice and mix well. You can keep the rest of the gravy in the refrigerator. Serve rice with papad and curd.

Ribbon Pakoda

Ingredients:

Rice flour - 4 cups

Besan flour / pottukadalai mavu - 1 cup

Butter - 1 tbsp

Asafoetida powder - 1/2 tsp

Chilli powder - 1 tbsp
Cumin seeds - 1 tbsp
Seasame seeds - 1 tbsp

Salt to taste

Oil for deep frying.
Method:

• Mix all the flours, powders and seasame seeds & cumin seeds. Rub the butter into the mixture with your fingers.
• Add water to make a soft dough.
• Heat the oil in a kadai.
• Put a small portion of the dough into a murukku press and squeeze into hot oil into a big circle.
• Deep fry till golden brown.Leave to drain and cool on a paper towels.
• Store them in air-tight containers.

Enjoy with tea.