Chicken salna

Ingredients

Boneless chicken - 1/2 kg

onion - 1 large

tomato - 1 medium

coconut - 1/4 shell

fennel seed - 1 tbsp

cumin seed - 1 tbsp

dry red chillies - 4 no

pepper - 1 tbsp

cinnamon - 2 inch

red chilly powder - 2 tbsp

turmeric powder - 1/4 tsp

ginger garlic paste - 2 tbsp

coriander leaves - few

curry leaves - a sprig

salt - as per taste

oil - 2 tbsp

mustard seed - 1 tbsp

water - 3 cups

Method

Clean and cut the chicken pieces.Marinate the chicken piece with turmeric , little bit salt ,1 tbsp red chilly powder , 1 tbsp ginger garlic paste and set aside. Heat the pan and fry fennel seed,cumin seed,dry red chilly ,cinnamon until all items are roasted , leave them to cool and blend it.Chop the onion and tomato and set aside. Grind the coconut with little bit of water .Again heat the pan with oil ,when heated add mustard seed and curry leaves while seeds starts bursting add chopped onion ,ginger garlic paste and salt ,fry until they turns brown in color and then add tomato continue frying.Later mix chicken , grinded masala ,water,coconut paste and remaining chilly powder continue cooking until oil separates from gravy.At last garnish with coriander leaves.

Paruppu urandai kozambu

Ingrediants

Toor dal - 1 cup
onion - 1 large
tomato - 1 small
turmeric powder - 1/4 tsp

sambar chilli powder - 5 tbsp

coconut - 1/2 shell

cumin seed - 1 tbsp

tamarind - quarter coin size

coriander leaves -few

curry leaves - a sprig

salt - as per taste

oil - 2 tbsp

mustard seed - 1 tbsp

Method 

              Soak toor dal in water for an hour, blend it roughly.chop  the onion and tomato and keep aside.soak tamarind in 1 cup of water and extract juice from it .To the blended mixture add half chopped onion ,little bit of salt , few coriander leaves and mix well.Grind coconut with cumin seeds and keep aside.Heat the pan and pour oil,when oil gets heated add mustard seed ,mustard seeds starts getting bursted immediately add curry leaves,onion ,salt and fry until onion turns golden brown and then add chopped tomato continue frying ,while all get fried add juice extract ,1 cup of water, sambar chilly powder,turmeric powder mix well with the spoon and transfer to deep vessel and live them to boil.when bubbles come out,make small balls from blended toor dal and add it to the boiling mixture until bubbles stop ,wait for some time again the bubble will rise  add toor dal balls,continue this procedure until toor dal mixture is over.The balls will begin to float when they cooked at that time add coconut mixture and allow to boil for 5  minutes .At last sprinkle coriander   leaves and serve hot with rice and chapatti.

Mint Thokku

Ingredients

mint - 1 bunch

cilantro - 1/2 bunch

cumin seed - 1 tsp

dry red chilles - 6

ginger - 1/2 inch

garlic - 4 pieces

tamarind - 1 small lemon size

Bengal gram dal - 2 tbsp

urad dal - 1 tbsp

salt - as per taste

oil - 4 tbsp

Method

Wash the leaves and cut into pieces.heat the pan and pour 1 tbsp of oil and fry bengal gram dal ,urad dal ,red chilles,ginger and garlic .when they get fried add mint and cilantro leaves and continue frying.While frying leaves gets shrinked blend all the mixture with tamarind and salt add little amount of water while blending.Heat the pan and pour remaining oil ,when the oil gets heated add the blended mixture and stir continuously until the oil gets separated from the mixture.At last store it in air tight jar and serve when ever needed.