kathirikai rasavangi

1. pressure cook toor dal
2 soak tamarind and extract juice
3. soak very little channa dal for 10 mins
4. cut brinjal vertically and add the soaked channa dal and water in a bowl and cook
5. roast red chillies, coriander seeds, urad dal, grated coconut, curry leaves and grind to a smooth paste
6. when brinjal is half-cooked, add the tamarind juice and turmeric powder
7. after brinjal is cooked, add the ground paste and dal and let it boil for a while.
8. add seasoning - mustard, hing and curry leaves.

Palak panneer

ingredients:

palak
paneer
tomato
onions
ginger garlic paste

chilli powder
cumin powder
turmeric powder
coriander powder
salt
cardamom
cinnamon
cloves
dry fenugreek leaves
cream - optional

method:

1. in a vessel, boil water and add palak so that palak is completely immersed, and simmer for a few minutes without the lid, so as to retain the color.
2. make a paste with the semi-cooked palak in a blender
3. heat oil in a pan and add cumin seeds, and all whole masala.
4. Add sliced onions, and ginger garlic paste; add chopped tomatoes and cook until tomatoes and the onions become mushy.
5. add cumin powder, coriander powder, chilli powder and then some dry fenugreek leaves.
6. now add the blended palak and simmer for a few minutes until the oil oozes out.
7. Add palak pieces and cook with the lid on for a few minutes.
8. Add cream to make the dish more appealing.

Kerala chicken roast

ingredients:

oil
cumin seeds
shallots
coconut

to marinate:

chicken
turmeric powder
coriander powder
chilli powder
ginger garlic paste
salt

method:
1. marinate the chicken with all the mentioned ingredients for a few hours.
2. heat oil in a pan, and fry cumin seeds and sliced shallots, and shredded coconut.
3. add the marinated chicken pieces and mix well, and cover with the lid and cook on medium flame.
4. after chicken is 80% cooked, open the lid and add pepper powder and vinegar, and garam masala.
5. check salt and add if needed
6. keep tossing until completely cooked.