8th May 2010

My hubby invited his childhood friend for lunch at our house. I cooked white rice, kerala chicken,mixed vege, and dhall curry for lunch.

Kerala Chicken
(recipes from riascollection.blogspot.com)
1kg Chicken -cut into pieces
2tbsp Red chili powder (i use chili paste)
1/2tsp Turmeric powder
1tbsp garam masala
2tbsp Ginger garlic paste
5-6 Onion -medium size
2 big Tomatoes -chopped
1 1/2 cups water
1/2-1 cup oil
1 spring curry leaves
salt as required.

-Mix chicken, red chili powder, turmeric powder, garam masala, garlic and ginger paste. Mix well and keep aside.
-Saute onion, tomatoes and curry leaves until the onion turns brown. Add in the chicken mix and salt. Mix well. Add a bit of water.
-Cover and cook for 5-10min. Remove the chicken pieces.
-Heat oil in a pan. Fry the chicken pieces.
-For the remaining gravy, add water and saute till it's dark moorish brown in color.
-Add the fried chicken to the thicken gravy and mix well.
-Garnish with a bit of curry leaves and serve hot with white rice/chappati.



Mixed Vege
100gm Broccoli
100gm Carrot
100gm Cauliflower
3-4 dry mushroom -soak in water
1 onion
2-3 garlic
3tbsp Oyster sauce
pepper and salt for taste
oil

-Cut the broccoli, carrot, cauliflower, soaked mushroom into pieces.
-Saute onion and garlic till onion turns brown.
-Add in the broccoli, carrot, cauliflower and soaked mushroom. Mix well for 5min.
-Add in the oyster sauce, pepper and salt. Mix well and remove from fire.



Dhall Curry
100gm dhall - soaked in water for 1 hour.
1/2 tsp turmeric powder
2 garlic
pinch of salt

1/2 tsp mustard seed,cumin seed, fenugreek seed
1 onion
1 potato
1 tomato
1 round brinjal/aubergine
1 spring curry leaves
4tbsp tamarind juice
oil

-Boil the dhall,turmeric powder, garlic and salt. Boil until the dhall turns soft.
-Cut the potato, tomato, and brinjal/aubergine into pieces.
-In another pan, heat oil and add in the mustard seed,cumin seed, fenugreek seed. Add in the onion when the seed starts to pop.
-Add in the potato, tomato and brinjal/aubergine. Mix well.
-Add in the dhall, tamarind juice. Boil until the potato is cooked.
-Turn off the heat and garnish with the curry leaves.