Enghi Thokku

Ingredients

ginger - 250 gm

Dry Red chills - 15

tamarind - 1 lemon size

brown sugar - 2 tbsp

salt - as per taste

Asafoetida - 1 pinch

oil - 1/4 cup

mustard seed - 1 tsp

Method

Peel the skin from ginger ,wash it and cut into small slices.Keep the pan in stove and pour some oil in pan when the oil get heated add sliced ginger and red chills ,salt fry until it turns brown color .cool it and blend the mixture along with tamarind,brown sugar and some little amount of water to make paste .Again heat the pan and pour remaining oil,after oil gets heated

burst the mustard seed and asafoetida, add the blended mixture fry until the oil gets separated from the mixture.serve whenever with idly and dosa.

Ginger benefits

Ginger helps digestion, relieves stomach aches. It is used in small doses for preventing morning sickness and motion sickness. It is also said to have a calming effect.The ginger promotes perspiration.

Gramathu mutton cravy

Ingredients

mutton - 1/2 kg

onion - 1 chopped

tomato - 1 chopped

potato - 1 cutted into pieces

cashews - 1/4 cup

peas - 1/4 cup

ginger garlic paste - 1 tbsp

turmeric powder - 1 tsp

sambar chilli powder - 4 tbsp

garam masala powder - 1/2 tsp

coconut milk - 1/4 cup (optional )

mustard seed - 1/2 tsp

curry leaves - few leaves

oil - 2 tbsp

salt - as per taste

water - 1 cup

coriander leaves - few to garnish

Method

clean and wash the mutton .Put the mutton in pressure cooker and add cashews , turmeric powder and pour water until mutton is covered by water , pressurize for 5 t0 6 whistle .Place the pan in stove and pour the oil,after oil gets heated add mustard seed , curry leaves.when mustard seeds starts bursting add onion , ginger garlic paste,salt fry until it turn golden brown color.later add tomato continue fry when it turns into gravy form add quantity from pressure cooker ,sambar chilly powder, garam masala powder, water,potato,peas, coconut milk and continue frying .when it turns into gravy ,remove from heat and garnish with chopped coriander leaves and serve hot.

chicken schezwan fried rice

Ingredients

chicken - 1/2 kg
basmathi rice - 1 cup( 250 gm )

onion - 1 large
Beans - 1/2 cup
carrot - 1/2 cup
peas - 1/4 cup
capsicum - 1/2 cup
spring onion - 2 tbsp
mushroom - 1/2 cup
garlic - 4 flakes
ginger garlic paste - 1 tbsp
dry red chilles - 4 chilles
red chilly powder - 1 tbsp
soy sauce - 2 tbsp
red chilli sauce - 1 tbsp
vinegar - 2 tbsp
Worcestershire sauce - 2 tbsp
ajinomoto - 1 tsp
salt - as per taste
oil - 1/4 cup
water - 500 ml


Method

Fry the basmati rice with 1 tbsp of oil , fry until the rice gets heated reasons for this is rice can't break soon. clean the chicken and cook the chicken with 500ml water.After cooked separate chicken and water and measure water should be 500ml if greater use it for soup ,to the chicken add ginger garlic paste and 1/2 red chilli powder and keep aside.Heat the pan pour some little amount of oil , after the oil is heated add dry red chilles ,onion , mushroom ,ajinomoto and salt and fry until it turns golden color .Again heat the pan with little amount oil , after heated add garlic and chicken fry well until garlic flavour smells and then keep aside. Add the mixture to rice and pour the water , add remaing red chilly powder and cook .In the mean time heat the pan with 2 tbsp of oil , to heated oil add all vegetables and little amount of salt and fry until it gets cooked.After rice is cooked , heated the pan add little amount of oil and add the rice and vegetables ,spread sauce all over and mix well in medium flame.At last sprinkle spring onion over the rice and serve hot.

chicken 65

Ingredients

chicken - 1/2 kg

red chilly powder - 1 tbsp

cumin powder - 1/2 tbsp

ginger garlic paste - 1tbsp

egg - 1

rice flour - 2 tbsp

corn flour - 1 tbsp

red food color - 1 pinch

salt - as per taste

oil - 1/4 cup

Method

In a bowl add chicken pieces ,powders,paste,flours,food color,salt,egg mix well and keep aside for 1/2 an hour and more.Pour the oil in pan and heat it in medium flame . After oil gets heated add some pieces and fry until it gets fried and turn into red color .At last serve with lemon .

Pothina and onion chutney

Ingredients

pothina - 1/2 cup
onion - 1 large sliced
tomato - 1 medium sliced
tamarind pulp - 1/2 tsp
red chilles - 3-4 chilles
garlic - 2 flakes
mustard seed - 1/2tbsp
urad dhal - 1/2 tbsp
curry leaves - 5 leaves
oil - 3 tbsp
salt - as per taste

Method

Wash pothina leaves and keep aside.Keep pan in flame and pour 2 tbsp of oil. when oil gets heated add red chilles,as they fried add garlic,onion and salt keep frying .Add tomato and pothina when onion turns brown color .when they are fried allow them cool for some time.Blend all the mixture including tamarind pulp , add some water while blending to make smooth paste.Pour remaining oil in the pan and burst mustard seed, urad dhal,curry leaves.Add the bursted mixture to the paste and serve with Idily and dosa.