Vada Curry

Ingredients:

• Bengal Gram Dal (Kadalai Parupu) - 1 cup
• Curry Leaves - 15 leaves
• Coriander leaves cut - 4 spoons
• Ginger - 10gms mashed
• Salt to taste
• Chilli Powder - 1 spoon
• Turmeric - 1/2 spoon
• Bayleaves - 2
• Cloves - 2
• Cinamon stic - 1/2
• Saunf - 1/2 spoon
• Oil to fry vada and 4 spoons to make vadacurry
• Onion - 1 finely chopped
• Tomatto - 1 finely chopped
• Green Chillies - 2

Method:

• Soak Bengal gram dal in water for 30 minutes and grind it to 3/4th.
• Note : Dont add anything like salt / spice
• Fry the stuff in oil as vadas.Dont mind the shape in which it comes.
• Pour oil in a pan.Fry Bayleaf,Clove,Cinamon Stic and roast it.Once this is roasted put Saunf and fry a bit.
• Put Ginger and fry it.Then add Onion to it and fry.
• Put Tomatto to stuff and then add green chillies and curry leaves.Once the raw smell went add turmeric powder , red chilli powder and then salt to it.
• Pour 2 glasses of water and once water boils.Put the Vadas and close the pan.
• Before closing the pan check for spice level.
• Garnish the stuff prepared in step 5 by using coriander leaves.Vadacurry is ready.

Egg Curry - Thokku

Ingredients:

• Small onion- 200g
• Egg - 5
• Garlic- 4
• Ginger- equal to garlic
• Tomato- 1
• Mustard seeds and Urad dal- 1/2 tsp
• Curry leaves- few
• Chili powder- 1 tsp
• Coriander powder- 1 tbsp
• Chicken powder- 2 tbsp
• Turmeric powder- 1/4 tsp
• Salt and Oil- to taste

Method:

• Boil Egg for 5 mins. Then remove the shells.
• Peel and semi grind the Small onion.
• Grind Garlic, Ginger and make a paste. Kept this aside
• Chop the Tomato into small pieces.
• Heat Oil in a pan. Add Mustard seeds and Urad dal fry till it splutters.
• Add Curry leaves,Ginger and Garlic paste and fry for a min.
• Then add Onion and fry till it becomes light brown in color.
• Add Tomato and fry till it turn into soft. Then add Chili powder,Coriander powder, Chicken powder and Turmeric powder fry till raw smell goes.
• Once the raw smell goes add a cup of Water and Salt.
• Finally add boiled Eggs. Let the curry boil once.

Serve hot with rice and chappati.

Prawn Curry

Ingredients

• 750 gms  small  peeled prawns
• 8 tbsp coconut cream
• 2 tsp tamarind concentrate
• 3 tbsp tomato puree
• 1 tsp  coriander seeds
• 5-6 fenugreek seeds
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 2 dried red chilies
• 5 cloves
• 1 tsp turmeric
• 3-4 tbsp vegetable oil
• 1 large thinly sliced onion
• ½ spoon garlic paste
• ½ spoon ginger paste
• 2 tbsp chopped fresh coriander leaves 
• salt
• 3 tbsp lemon juice

Method

• Mix turmeric powder, ginger paste, garlic paste, salt and lemon juice well and apply to the prawns, keep aside the prawns for 15 to 20 minutes for marinating.
• Grind the coconut cream along with cumin seeds, coriander seeds, fenugreek seeds to a paste.
  Prepare tamarind concentrate by adding 4 to 5 tbsp of water to it.
• Pour the oil into a large saucepan bring up to a high heat. Add the mustard seeds when they sizzle and crackle stir in the cloves and dried red chilies.
• Then add the chopped onions, gingler-garlic paste and reduce the heat to low and cook until the onion is browned. Add tomato puree and 1/2 cup water and let it simmer for few minutes till the onion becomes soft.
• Add the coconut paste, tamarind concentrate  and cook this  until the mixture bubbles.  Stir in the prawns and simmer for 10 minutes or until the prawns are pink and cooked through.
• Garnish with fresh coriander leaves and serve the prawn curry with naan or steamed rice.

Channa Masala

Ingredients:

• Cooked Chickpeas » 700 gm
• Onion Large - Chopped » 1
• Cumin Seeds » 1/2 tsp
• Coriander Seed Crushed » 1/2 tsp
• Fennel Seeds Crushed » 1/2 tsp
• Tomato » 1 diced
• Root Ginger, Peeled and Chopped » 3/4 inch pieces
• Green Chilie Chopped (optional) » 1/2
• Fresh Lime Juice » 1/2 tsp
• Homemade Yogurt » 2 tsp
• Salt » to taste
• Fresh Coriander Stems » 2 tbsp
• Fresh Coriander Leaves » 2 tbsp
• Curry Sauce » 1 Jar

Method:

• Heat the oil in a large pan
• Add cumin seed, coriander seeds crushed and fennel seeds crushed, when they crackle add the sliced onion and fry on high heat until golden brown
• Add the chopped tomatoes, stir well and cook for further 5 minutes
• Add ginger, fresh coriander stems,Curry Sauce, lime juice and chickpeas and cook further for another 5 minutes
• Plate and garnish with fresh coriander leaves
• Serves hot with rice, naan or roti.