• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 1 big (sliced)
• Methi (Fenugreek Leaves) – 1.5 cups
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 1 to 2 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

In a pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the methi leaves and saute for a few minutes. Then add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces with some water so that the chicken pieces are covered with water and cover the pan with a lid and allow to cook for 1/2hr or until chicken is done. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a gravy and watery – soup like). Add the curry leaves and coriander leaves for garnish.

Miscellaneous Info:

• Tips: Serve with rice or rotis.
• Cuisine: Indian
• Cooking Time: 40 min
• Serves 4-6

For making the chicken marinade:

• Boneless chicken – 3/4 lb (cut into 1 1/2 inch length thin strips.)
• All purpose flour or maida – 3 tsp
• Ginger Garlic Paste – 2 – 3 tsp
• Ajinomoto – 1/2 tsp(optional)
• Soya Sauce – 1/2 tbsp
• Chili sauce – 1 tsp (optional)
• Salt to taste
• Oil For deep frying

For making the sauce:

• Ginger, finely chopped 1 tsp
• Garlic, finely chopped 1 tsp
• Green chillies,finely chopped 2 tsp
• Spring onions – finely chopped – 5 tbsp
• Soya sauce – 1/4 tbsp
• Chili sauce – 1/2 tsp (optional)
• Tomato sauce/ketchup – 1 tbsp (optional)
• Black Pepper powder – 1/2 tsp
• Sugar – 1 tsp
• Ajinomoto – a pinch(optional)
• Chicken stock – 1/4 cup (or can use Maggi/Knorr Chicken Soup Cubes)
• Maida/All-purpose flour with water (mix 3 tbsp of maida & 1/4 cup of water)
• Oil 2 tbsp
• Salt To taste

Method:

Combine all the ingredients for the marinade (except oil) and set aside for 1/2 – 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time. Drain when golden brown and cooked.? Keep aside.

In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes. Then add the maida and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.

Serve hot with chinese style fried rice.

• Basmati Rice – 2 cups
• Ginger, chopped finely 1 tsp.
• Green chilies, chopped finely 1 tsp
• Cooked chicken, shredded 3/4 cup
• Carrot, Beans – chopped 1 cup
• Spring onion tops, chopped fine 1/2 cup
• Ajinomoto – a pinch (optional)
• Black pepper powder – 1 tsp
• Soya sauce 3 tbsp
• Sugar – 1tsp
• Egg – 1
• Oil 4 tbsp
• Salt to taste

Method:

Cook the rice with a little salt (2 cups rice with 3 cups water) separately. Be careful not to overcook the rice. Set aside.

In a pan, heat 1 tbsp of oil, and add the egg, a little salt and pepper and scramble. Remove from pan and shred into little pieces. Half cook the vegetables (carrot, beans) separately.

Heat the remaining oil, add the chopped ginger, green chillies and spring onion (half the amount). Stir fry over a high flame for 3 minutes. Add the half-cooked vegetables, stir fry for 2 more minutes. Then add the shredded chicken, saute for 2 minutes. Then add the remaining spring onions, ajinomotto, pepper powder, sugar and salt. Stir fry for another 2 minutes. Add the cooked rice and soya sauce and stir fry for 2-3 minutes on high flame. Finally, add in the scrambled eggs and mix well.? Serve with chicken manchurian or with ketchup.

• Mushroom – 1/2 lb diced
• Onions – 1 (medium) chopped
• Tomatoes – 1 (small) chopped
• Garlic – 4 cloves (small) – chopped roughly
• Curry leaves – a few
• Mustard seeds – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1/4 tsp
• Oil – 3 tbsps
• Salt to taste
• Grated coconut – 1/4 cup (optional)

Method:

In a pan, heat the oil, splutter mustard seeds. Add the onions, garlic and curry leaves and saute for a while. Then, add? the tomatoes and fry for a while.? Then, add the chilli, coriander, turmeric powders and salt to the mix along with some water and bring to a boil. Add the mushrooms and little water and allow to cook. Then add the tamarind paste and allow to boil. Optionally, can grind the grated coconut with water to make a fine paste and add to the kozhambu for thickness. Serve with rice.

• Onions – 1 medium diced
• Tomatoes – 1 medium diced
• Green chillies – 2
• Carrots – 2 diced
• Capsicum – 1 diced
• Gram Dal – 1 tsp
• Turmeric powder – 1/4 tsp
• Mustard seeds – 1/2 tsp
• Vendayam (Fenugreek seeds) – 1/4 tsp
• Coriander seeds – 1 tsp
• Dry red chillies – 3
• Black pepper – 1 tsp
• Grated coconut – 4 tsp
• Yoghurt (curd/sour cream) – 5 tsp
• Rice flour – 2 tsp
• Salt – to taste
• Oil – 3 tbsp

Method:

Heat 1 tbsp oil in a large pan, splutter mustard seeds, add fenugreek and turmeric powder. To this add the sliced onions, carrots and capsicum and fry for a while. In a separate pan, heat a little bit of oil, fry the gram dal, coriander seeds, red chillies and black pepper and remove from heat. Grind the fried contents adding grated coconut and little water. Then, add the yoghurt and allow to blend for a minute. Add the ground contents to the onions and veggie mixture. Allow the contents to come to a boil. Then, add diced tomatoes, green chillies and salt with little water. Allow the mixture to come to a boil. Simmer for a few minutes to allow the contents to thicken.

• Moong Dal – 1/2 cup
• Tomatoes – 2 medium cut into medium sized pieces
• Onions – 1 medium (sliced long) (if using, Sambhar small onions – around 8-9)
• Curry Leaves – a few
• Coriander Leaves (Cilantro) – a few
• Green Chillies – 2 small
• Asafoetida – 1/4 tsp
• Sambhar powder – 2 tsp (if not available, substitute with 1 tsp of Chilli powder and 1 tsp of Coriander powder)
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Oil – 1 tbsp
• Mustard Seeds – 1/4 tsp
• Urad dal – 1/4 tsp
• Fenugreek seeds – 1/4 tsp
• Veggies – can use any veggies that are usually used for the regular toor dal sambhar

Method:

Pressure cook the dal and mash well and set aside.

In a pan, heat the oil, splutter the mustard seeds, add urad dal and fenugreek. Then, add in the onions, saute for a while. Then, add the curry leaves, tomatoes, green chillies and saute. Then, add the veggies and mix well. Add to this, the sambhar powder and salt and mix well. Add in enough water for the veggies to cook. Once the veggies are cooked, add the cooked dal and cilantro and bring the whole mixture to a boil. Note that you can make sambhar with just tomatoes (and without any other veggies) and also without any tamarind extract and just using green chillies. Each of these methods bring a different flavor to the sambhar.

• Mango – 1 (sliced into 2 inch pieces – can add the seed too)
• Onions – 1 (medium) chopped
• Tomatoes – 1 (small) chopped
• Curry leaves – a few
• Mustard seeds – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1/4 tsp
• Jaggery – 1/2 cup
• Oil – 3 tbsps
• Salt to taste

Method:

In a pan, heat the oil, splutter mustard seeds. Add the onions, curry leaves and saute for a while. Then, add? the tomatoes and fry for a while. Then, add the chilli, coriander, turmeric powders and salt to the mix along with some water and bring to a boil. Then add the cut mango pieces and allow to cook for a while. To this, add the tamarind paste and then the jaggery and allow to boil. Allow the oil to come out on top. Serve with rice.

• Mushrooms – 1/2 lb (diced)
• Onions – 1 big diced
• Ginger garlic paste – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Mustard seeds – 1/2 tsp
• Tomatoes – 2 medium diced
• Oil – 1 to 2 tbsp
• Salt – to taste

Method:

In a pan, heat oil and splutter mustard seeds. Add the onions, ginger garlic paste to this and saute well.
Then add in the chilli-coriander powders, and mushrooms, tomatoes with a litte water and mix well. Allow the mushrooms to cook well. Oil should start to come out on the top. Goes well with rice and as a side dish for chapathis.

• Toor Dal – 1/2 cup
• Garlic flakes – 2 to 3
• Curry Leaves – a few
• Tomatoes – 2 small (cut)
• Dry red chillies – 3
• Asafoetida – 1/4 tsp
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Oil – 1 tbsp
• Mustard Seeds – 1/4 tsp

Method:

Pressure cook the dal with garlic flakes, asafoetida, tomatoes and turmeric powder adding required amount of water (for 1/2 cup of dal, add around 1- 1.5 cups of water). Mash the dal well with a wooden spoon.

In a pan, heat the oil, splutter the mustard seeds, curry leaves and chillies. Add this to the mashed dal. Add salt and mix well. Goes well with rice and rasam. Though this looks like a regular plain dal recipe, adding tomatoes to the mix lends a new flavor to the dal.

• Onions – 1 (medium) chopped
• Black Pepper – 2 tsp
• Cumin Seeds – 1 tsp (optional)
• Coriander seeds – 1/2 tsp (optional)
• Garlic – 4 cloves (small) – chopped roughly
• Curry leaves – a few
• Mustard seeds – 1/2 tsp
• Chilli coriander powder – 1 1/2 tsp
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1/2 tsp
• Oil – 2 tbsps
• Salt to taste

Method:

Heat about 1/2 tsp of oil, and fry black pepper, cumin and coriander seeds. Grind the fried contents to a coarse mix and set aside.

In a pan, heat the rest of the oil, splutter mustard seeds. Add the onions, garlic and curry leaves and saute for a while. Add the ground contents, chilli, coriander, turmeric powders and salt to the mix along with some water and bring to a boil. Then add the tamarind paste and allow to boil. Allow the oil to come out on top. Goes well with rice.