A food-a-holics Diary !

Ingredients Pudina - medium size bunch Coriander - half medium size bunch ( use with sten) Onion - 1 medium sized Tomato - 1 large Urad dal - 3t.spoon Channa dal - 1tb spoon Green chilly - 2 Red chilly - 5 Coconut - 2tb spoon Tamarind - as per taste Salt - as per taste Add oil to tawa, saute urad dal and channa dal until they turn golden brown Take them out on a plate. Add the chillies and saute for a minute and add it to the plate Add little more oil and saute onions until soft, add tomatoes and saute until they become mushy. Add coconut and saute for 2minutes Finally add Coriander and pudina and then turn off the stove. Grind all the dals and mixture with salt and tamarind. Add a tadka of mustard seeds , urad dal and curry leaves (optional)

Ingredients: Chicken (preferably Boneless) - 500 gm Onions(small) - 25 nos/ 1 big onion Garlic (small) - 20 nos/ 5 big Red Chilly - 25-30 ( depending on the spice levels of chilly) Curry leaves - 4 bunches Coriander powder - 1 tb spoon Turmeric powder - 1/4 tb spoon Chilly powder - 1/2 tb spoon Ginger garlic paste - 1tb spoon Coconut - 15 small pieces / 3 tb spoons scrapped Mustard seeds - 1 t.spoon Oil (preferably coconut oil) -7 teaspoons Salt - to taste Marinate chicken with 1/2 tb spoon Coriander powder, 1tb spoon ginger garlic past and 1/2 tb spoon chilly powder for 20 minutes Coarsely grind onions and garlic Heat oil in a Kadai, add mustard seeds and let it splutter Add the red chilies, garlic and saute for 2-3 minutes. Add the marinated chicken and saute until water separates. Add Turmeric powder, Coriander powder and Salt. Cook until the chicken is soft. Cook using the juice in chicken. Avoid using extra water Once the chicken is cooked, keep it open...