Dry Fish Chutney/Onakkameen Chammanthi

One of the most preferred chutneys with rice gruel! I find it too tasty that cannot resist having it before serving!

Ingredients:

1. Dried fish- 1/2 cup
2. Coconut,grated- 1/2 cup
3. Dried Red chillies-3
4. Onion- 1/4, sliced
5. Salt- 1 teaspoon(Only if fish is unsalted)
6. Curry leaves- 5-6
7. Oil- to fry fishes

Method:

1. Clean with water very well, the dry fish to remove any extra salt,if unsalted clean just once.
2. Heat oil in a pan and fry the dry fishes till crispy, remove from fire and allow to cool
3. Grind together fish,coconut,onion,dried red chilly,curry leaves, salt(if unsalted fish is used) to a fine paste(add small quantity of water if required to accelerate grinding)
4. Serve with rice gruel/dosa

Enjoy the yummy yummy meen chammanthi.

Chutney chicken(Chicken in thick coconut gravy)

Well my husband named it chutney chicekn because of the coconut chutney flavour! Actually I wanted to make a dark colored tempting chicken dish, but  daydreaming  mademe forget to roast ingredients before grinding and hence resulted in this, but we simply loved it. The thick gravy made it a lovely combo with rice, guess it would be equally gud with rotis too, n may b dosas!

Ingredients:

1. Chicken -  1/4 kg
2. Onion- 1 , thinly sliced
3. Tomato- 1 small, chopped
4. Curry leaves- 8-10
5. Mustard seeds-1/2 teaspoon
6. Grated coconut- 1/2 cup
7. Coriander powder-3 teaspoon
8. Fennel seeds- a pinch
9. Cumin seeds- a pinch
10. Cardamom- 1 pod
11. Cinnamon stick- 1 inch stick
12. Dried red chillies-5
13. Turmeric powder- 1/2 teaspoon
14. Salt- 1-2 teaspoon, as required
15. Oil-1 1/2 tablespoon
16. Water

Method:

1. Grind together 1/2 the sliced onions, ingredients 6-12 together to a thick paste(use little water if required)
2. Heat oil in a pan and splutter mustard seeds.
3. Add the onions and saute till soft
4. Add the tomatoes, curry leaves and saute for a hwile
5. Add the chicken pieces,salt and turmeric ,mix well
6. Add the ground paste along with 1/2 cup water and mix well
7. Cover and cook in low flame for 10 min or till chicken is cooked.
8. Check for the salt and spice requirements.
9. Cook in high flame for another 5-6 mins till the gravy becomes thick.
10. Remove from fire and serve hot
11. Enjoy !

Enjoy chutney chciken! Happy Day!

Cababge Thoran

Very simple thoran, made of cabbage and perhaps the most familair of thorans! A must for all traditional sadyas!

Ingredients:

1. Cabbage, cut into thin parts- 1/2 cabage
2. Onion/ shallot sliced- 2 teaspoon
3. Green chillies- 2, slit
4. Grated coconut- 1/2 cup
5. Curry leaves- 8-10
6. Turmeric powder- a pinch
7. Salt- 1-2 teasoon as required
8. Mustardseeds- 1/2 teaspoon
9. Urad Dal- 1/2 teaspoon
10. Oil- 1/2 tablespoon
11. Water- to sprinkle

Method:

1. Clean and cut the cabbage and keep aside
2. Heat oil in a pan and splutter mustard seeds, add the urad dal
3. When the dal changes color, add the chopped onions and saute for a while
4. Add the cabbage, along with all remaining ingredients and  mix well
5. Cover and cook in low lame for 10-12 minutes or till cabbage is cooked up
6. Serve hot with rice as a thoran!

Coconut is optional here but it increases the taste for sure, I just love those flavour!

100th post- Egg Spinach Thoran

Simple and healthy egg with spinach thoran, ppl who doesn’t love to have spinach alone, can try this one with eggs, its really tasty, when I made it for first time, even we were in doubt, but hubby was truly happy.

Ingredients:

1. Spinach- 200 gms, cleaned well and chopped very fine
2. Egg- 3
3. Onion- 1 small, thinly chopped
4. Green chillies- 2 slit
5. Grated coconut- 2 tablespoon
6. Mustard seeds- 1/2 teaspoon
7. Red chilly powder- 1 teaspoon
8. Turmeric powder- 1/2 teaspoon
9. Pepper powder- 1/4 teaspoon
10. Salt- 1-2 teaspoon
11. Oil- 1 tablespoon
12. Curry leaves- 8-10

Method:

1. Heat oil in a pan ,splutter mustard seeds
2. Add onions, green chillies, saute till soft.
3. Add curry leaves, turmeric powder,red chilly powder and saute for a min.
4. Add the cut spinach ,salt and 1/4 cup water and cook.
5. Meanwhile coarse grind the grated coconut.
6. Add the grated coconut to the cooked spinach, mix well
7. Break in the eggs and mix well, so that egg is spread all over.
8. Test for the salt requirements and add more if required.
9. Sprinkle pepper powder and remove from fire
10. Serve hot.

Enjoy the egg spinach thoran as a side dish with rice. It seriously good. Happy cooking!

Paneer Kurma

Very tasty side dish with rotis/chapathis.

Ingredients:

1. Paneer,cut into small cubes- 3/4 cup
2. Carrot,beans,peas,potato(cut into small cubes)- 1 1/2 cups
3. Onion- 1 small, chopped into very fine parts
4. Tomato- 1 large
5. Green chillies- 2 split 
6. Milk- 1/4 cup
7. Grated coconut- 1 tablespoon
8. Red chilly powder- 2 teaspoon
9. Turmeric powder-1/4 teaspoon
10. Coriander powder-1/2 teaspoon
11. Pepper powder- 1/2 teaspoon
12. Salt- 1-2 teaspoon,as required
13. Curry leaves- 10-12
14. Oil- 1 1/2 tablespoon

Method:

1. Boil the vegetables with little salt and keep aside.
2. Heat oil in a pan and saute the paneer cubes till light brown, remove from fire.
3. Boil the tomato to remove the skin and mash them and set aside.
4. To the same pan add the onions, saute them till soft.
5. Add the mashed tomatoes,green chillies cooked veggies along with turmeric powder,red chilly powder,coriander powder,pepper powder,salt and mix well.
6. Cover and cook for 5 mins in low flame.
7. Meanwhile grind the coconut to a very fine paste.
8. Add the ground coconut, milk,fried paneer cubes to the pan and milk well.
9. Throw in the curry leaves.
10. Heat in low flame for another 10 mins.
11. Check for the spice requirements and remove from fire.

Serve hot with rotis/chapathis! Enjoy the paneer kurma.

Avial

Easy and tasty kerala dish. another must for sadyas, during childhood, I hated this dish like hell, but don’t know how, now I would even die for this one!

Ingredients:

1. Vegetables, cut into 1" strips- 2 cups ( carrot, beans, ash guard, yam,raw banana, drumstick)
2. Green chillies- 2 slit
3. Coconut,grated- 1 1/4 cup
4. Sour curd- 1/2 cup
5. Curry leaves- 10
6. Coconut oil- 2 teaspoon
7. Red chilly powder- 1 teaspoon
8. Turmeric powder- 1/2 teaspoon
9. Cumin seeds- 1/2 teaspoon
10. Salt- 1-2 teaspoon,as required

Method:

1. Steam and cook the vegetables along with red chilly powder, turmeric powder, salt,green chillies(don’t over cook)
2. Drain the excess water and keep the cooked veggies aside.
3. Coarsely grind the rated coconut,cumin seeds, sour curd.
4. Add the ground mix to the cooked veggies.
5. Add curry leaves mix well, and cook in low flame for 5 mins.
6. Pour coconut oil over the avial and mix well.
7. Serve avial!

Healthy,tasty and traditional kerala dish is ready for serving! Enjoy

Kakkirikka Pachadi/ Cucumber Pachadi

Healthy, refreshing and simple.. wat more to say about kakkiri pachadi.

Ingredients:

1. Kakkiri/Cucumber- 1 large or 2-3 small
2. Coconut, grated- 1 cup
3. Mustard seeds- 1 1/2 teaspoon
4. Green chilly- 3
5. Dried Red chilly- 2
6. Curry leaves-8-10
7. Sour Curd- 3/4 cup
8. Salt- 1-2 teaspoon, as required
9. Oil- 1 teaspoon

Method:

1. Peel the skin of the kakkiri and cut them into very small pieces(You can use it with skin too).
2. Grind together, curd,coconut,1 teaspoon mustard seeds,salt, green chillies to a fine paste.
3. Mix the ground ingredients with the cut kakkiri.
4. Heat oil in a pan and splutter mustard seeds, and add curry leaves, red chillies. 
5. Season with the kakkiri curd mix.
6. Serve with rice as a side dish

Kakkiri is very much refreshing especially during the summer season, But this dish is truly awesome at any time!

Pulisseri

Very much nadan dish, a lot loved by my family, easy to prepare and much healthier.

Ingredients:

1. Ash guard(kumbalanga/Vellarikka)- 2 cups, cut into small cubes
2. Green chillies- 3 slit
3. Red chilly powder- 1 teaspoon
4. Turmeric powder- 1/2 teaspoon
5. Salt- 1-2 teaspoon
6. Grated coconut- 1 cup
7. Sour curd- 1/2 cup
8. Mustard seeds- 1/2 teaspoon
9. Fenugreek seeds- 1/4 teaspoon
10. Dried red chilly- 2
11. Curry leaves- 10
12. Water

Method:

1. Cook the cut kumbalanga, with green chillies,turmeric and 1 teaspoon salt till tender,keep aside.
2. Grind together grated coconut,cumin seeds, with a little water to a very fine paste
3. Add the ground paste,red chilly powder to the cooked veggie and mix well
4. Add the sour curd along with 1/2 cup water and mix well.
5. Heat in low flame for 3-4 mins.
6. Heat oil in a pan,splutter mustard seeds,add fenugreek seeds,curry leaves, dried red chillies.
7. Pour over the curd veggie mix and mix well.
8. Check for salt and spice requirements and add more if required
9. Serve hot with rice.

If the curd is not much sour, adding a little tamarind juice would help increase the sourness. Enjoy the traditional Kerala delicacy.

Chicken Thoran

Chicken enriched with coconut serves as a good side dish with rice/Rotis. The real star here is the coconut gravy! May sound a bit weird, but we just loved this dish.

Ingredients:

1. Boneless chicken cut into small cubes- 1 cup
2. Grated coconut- 3/4 cup
3. Onion- 1 medium, very thinly sliced
4. Pepper powder- 1/2 teaspoon
5. Red chilly powder- 1 teaspoon
6. Turmeric powder- 1/2 teaspoon
7. Dried red chilly- 2
8. Chicken masala- 1/2 teaspoon
9. Salt- 1-2 teaspoon, as required
10. Mustard seeds- 1/2 teaspoon
11. Curry leaves- 8-10
12. Oil- 1 1/2 tablespoon

Method:

1. Cook the chicken with 1/2 teaspoon each of salt and pepper with 1/4 cup water, and water is absorbed completely.
2. Coarse grind coconut,chilly powder,turmeric powder,chicken masala, 5 curry leaves,keep aside
3. Heat oil in a pan,splutter mustard seeds, red chillies.
4. Add the thinly sliced onions and saute till soft.
5. Add the  curry leaves, cooked chicken and mix well.
6. Add the coarse ground coconut mixture along with salt and mix well.
7. Cover and cook in low flame for 3-5 mins, till the mix becomes thick.
8. Remove from fire,serve hot with rice or rotis.

The chicken bites along with crunchy coconut bites add more taste to the dish, Please have a try.

Dry Fish Curry/Onakkameen Curry

Dont know why,but I does love the dried fish and prawns curries a lot. A good combination with rice/dosa/puttu. The unique flavour of fish mixed with the coconut gravy adds extra flavour.

Ingredients:

1. Dried Fish- 1/4 kg
2. Tomato- 1, sliced
3. Onion- 1 large, thinly sliced
4. Green chillies- 2, slit
5. Garlic- 4 pods, chopped
6. Mustard seeds- 1/2 teaspoon
7. Red chilly powder- 3-4 teaspoon
8. Turmeric powder-1/2 teaspoon
9. Coconut,grated- 1 cup
10. Curry leaves- A handful
11. Tamarind paste(thick)- 3/4 teaspoon
12. Water- as required
13. Oil- 1 tablespoon

 Method:

1. Wash the dried fish well with water 2-3 times, to remove any extra salt present and drain( I used unsalted ones and hence omitted this step).
2. Heat oil in a pan and fry the dry fishes remove and keep aside(If using unsalted ones, add 1/2 teaspoon salt while frying)
3. To the same pan, add onion(Keep 1 teaspoon of onions, cubed aside), garlic and saute till soft.
4. Add the green chillies, tomatoes and saute
5. Add the red chilly powder,turmeric powder,salt,cover and cook for 5 mins.
6. Meanwhile Grind the grated coconut with little water to a very fine paste.
7. Add the ground paste along with turmeric paste to the boiling onion base,stir well.
8. Add the fried dry fishes and mix well.Add water if required 
9. Throw in the curry leaves.
10. Cook covered in low flame for 10 mins. 
11. Check for the salt requirements and add more if required. 
12. Saute the cubed onions till dark brown
13. Add them to the curry and mix well.
14. Remove from fire and move onto a serving bowl.

Serve hot with rice. Check for the spice and tamarind requirements and add more to suit your taste.

Devil Chicken

Hey,don’t get scared with the devil name! A dish which can be served as a starter as well as a side dish. I love having it with rotis/spaghetti.

Ingredients:

1. Chicken Lollipop- 4
2. Onion- 1 small, cut into very part and 1 cut into wedges
3. Tomato- 1 thinly chopped
4. Capsicum- 2 small, cut into wedges
5. Red chilly flakes- 1 teaspoon
6. Garlic- 4 pods,thinly sliced
7. Pepper powder- 1 teaspoon
8. Red chilly powder- 1 teaspoon
9. Turmeric powder- a pinch
10. Sal- 1-2 teaspoon
11. Tomato sauce- 1-2 tablespoon
12. Oil- for frying chicken

Method:

1. Clean the chicken lollipop and make small slits in them with a fork.
2. Marinate them with the red chilly powder,turmeric and little salt,keep aside for 20 mins.
3. Heat oil in a deep pan and fry the chicken pieces till golden brown,keep aside.
4. In a pan take 1 tablespoon oil(use the oil used for frying chicken) and saute thinly chopped onions.
5. When onions become soft add te garlic and curry leaves, saute well till raw smell fades away.
6. Add the chopped tomatoes and saute till they are very soft and gets mixed with onion base.
7. Add the diced onions, capsicum and saute for 1-2 minutes.
8. Add the tomato sauce,red chilly flakes, pepper powder and mix well.
9. To the above base add the fried chicken pieces,mix well so as to spread the base over chicken.
10. Check for salt and add if required
11. Remove from fire and serve!.

This is quite spicy dish, may reduce the quantities of red chilly flakes and pepper powder if you wish to. Happy Cooking!

Squid Roast/Koonthal Roast

Spicy,juicy squid roast prepared in traditional Kerala method. Kids would love it,as its bones free! try it out if you haven’t ever tried out any squid recipes!

Ingredients:

1. Squid- 1/4 kg
2. Tomato-1 large,thinly sliced
3. Onion-1 large,very thinly sliced
4. Green chillies- 3,slit
5. Garlic- 4 pods,thinly sliced
6. Ginger- 1 inch piece, thinly chopped
7. Curry leaves- 10
8. Red Chilly powder- 2 teaspoon
9. Pepper powder-1 teaspoon
10. Coriander powder-1 teaspoon
11. Turmeric powder-1/2 teaspoon
12. Salt- 1-2 teaspoon,as required
13. Coconut milk- 1/2 cup
14. Oil-1 tablespoon
15. Water- 1/2 cup

Method:

1. Clean the squid well, removing all those ink-jets,inks and light skins,if any .
2. Marinate with 1 teaspoon each of red chilly powder,1/4 teaspoon turmeric powder,1/2 teaspoon salt and keep aside while cutting vegetables.
3. Heat oil in a pan saute onions,ginger an garlic.
4. When they turn slight brown ,add tomatoes, green chillies, and all the remaining spice,salt and mix well
5. Cook covered for 5 mins.
6. Add the marinated squid pieces and mix well
7. Transfer all the ingredients to a pressure cooker and pressure cook with 1/2 cup water for 2-3 whistles
8. Transfer the cooked gravy to the previous pan,throw in curry leaves and coconut milk and cook them in high flame till the water content gets dried up.
9. Remove from fire when the gravy becomes thick.

Serve hot as a side dish with rice! Coconut milk is optional, can omit it if you wish it for next day.

Chicken broccoli

Another simple chicken dish combined with broccoli! Chicken stripes combining with broccoli giving them a nice flavour

Ingredients:

1. Chicken,Boneless- 1/4 kg, cut into strips
2. Onion- 1 small, thinly sliced
3. Broccoli- 1 floret, thinly sliced
4. Dried red chillies- 3
5. Salt- 1-2 teaspoon
6. Pepper- 2 teaspoon
7. Turmeric powder- a pinch
8. Curry leaves-5-10
9. Water- 1/2 cup
10. Oil- 1 tablespoon

Method:

1. Marinate the chicken pieces with turmeric powder and 1 teaspoon each of salt and pepper.
2. Meanwhile cut the vegetables.
3. Crush with hands the red chillies and onions.
4. Heat oil in a pan and saute onion,red chillies
5. When they turn soft, add the chicken pieces and saute till they turn slight brown on all sides.
6. Add the sliced broccoli and and the remaning spices,curryleaves and saute.
7. Add water,cover and cook in low flame for 5-10 mins.
8. Cook in high heat till the water is lost and the masala becomes thick.
9. Serve hot!

Serve as a side dish with rice or chapathis! 

Meen Thoran

Very very simple meen thoran, I guess more than adults,kids would love it cos of the absence of bones!

Ingredients:

1. Fish,salmon preferred- 6 pieces
2. Onion- 1 small, thinly chopped
3. Green chillies- 2,thinly sliced
4. Ginger garlic paste- 2 teaspoon
5. Red chilly powder- 1 teaspoon
6. Pepper powder- 1 teaspoon
7. Turmeric powder- 1/2 teaspoon
8. Salt-1 1/2 teaspoon
9. Curry leaves- 10
10. Oil- for frying fish

Method:

1. Marinate the fish with turmeric powder and 1 teaspoon each of ginger garlic paste,red chilly powder,pepper powder,saly and keep aside for 10-15 mins
2. Heat oil in a pan and shalow fry the fishes on both sides and keep aside
3. Remove the bones from fishes and tear them into small pieces
4. To the same pan add the chopped onions,salt and saute.
5. Add the ginger garlic paste and saute till raw smell fades away.
6. Throw in the green chillies,curry leaves and saute for a while.
7. Add the fish pieces and mix well
8. Saute for 2 mins.
9. Serve hot

Serve with rice as a side dish! well, fish fry is something very common,so just give a small change!

Chicken Capsicum Masala

I love capsicum a lot! Just gave a try of capsicum with ever favourite chicken, a very spicy and tickling side dish.

Ingredients:

1. Chicken- 1/4 kg,cut into small pieces
2. Capsicum- 2, thinly sliced
3. Onion-1 large,thinly sliced
4. Garlic- 3 pods,sliced
5. Ginger-1/2 inch,thinly chopped
6. Lemon Juice- 2 teaspoon
7. Red chilly powder-1 1/2 teaspoon
8. Turmeric powder-1/4 teaspoon
9. Salt- 1-2 teaspoon,as required
10. Chilly sauce- 2 teaspoon
11. Soya sauce-1 teaspoon
12. Oil- 1 1/2 tablespoon
13. Water- 1/2 cup

Method:

1. Marinate the chicken pieces with 1 teaspoon red chilly powder,1/2 teaspoon salt, turmeric powder and keep aside
2. Heat oil in a pan, saute onion,capsicum till soft.
3. Add the sliced garlic,ginger and saute till raw smell fades away.
4. Add the marinated chicken pieces and stir till they turn brown on all sides.
5. Add the sauces along with all other spice, salt and lemon juice, stir well.
6. Cover and cook in low flame for 2 mins.
7. Add water,cover and cook in low flame for 5-10 minutes till the gravy becomes dry.
8. Serve hot with rice/Chapathis.

Enjoy chicken masala with a flavour of capsicum! Add more chilly sauce if you would love it to be more spicy!

Beef Roast Kerala Style

Very much nadan Kerala Beef Roast. Best combination with kappa(tapioca), chapathis as well as rice.

Ingredients:

1. Beef- 1/4 kg,cut into small pieces
2. Onion- 1 1/2large,thinly sliced
3. Green chillies- 3 slit
4. Garlic- 4 pods, sliced
5. Ginger- 1 inch piece,thinly chopped
6. Coconut,sliced(Thenga Kothu)- 1/2 cup
7. Cinnamon- 1 inch piece
8. Cloves-2 pods
9. Lemon juice- 1 teaspoon
10. Turmeric powder-1/2 teaspoon
11. Pepper powder-2 teaspoon
12. Red chilly powder- 2 teaspoon
13. Coriander powder-2 teaspoon
14. Cumin seeds- a pinch
15. Dried red chilly flakes-1 teaspoon
16. Salt- 1-2 teaspoon, as required,more may be required
17. Oil- 1 tablespoon
18. Curry leaves- A handful
19. Water

Method:

1. Pressure cook the cut beef pieces with 1/4 teaspoon turmeric powder,1 teaspoon each of red chilly powder and coriander powder ,keep aside
2. Meanwhile powder together the remaining chilly powder,turmeric powder,coriander powder,pepper powder,cumin seeds, cinnamon and cloves till smooth.
3. Heat oil in a pan, saute the sliced coconut till light brown.
4. Add onion, ginger,garlic and saute well till soft.
5. To this add the powdered ingredients and mix well.
6. Add lime juice,green chillies,cover and cook for 2 mins.
7. To the above gravy add the pressure cooked beef, throw in the curry leaves, mix well.
8. Cover and cook in low flame till all the water content gets dried up.
9. Sprinkle the red chilly flakes and mix up.
10. Test for the spice requirements and add more pepper or salt if required
    

Well now just try it out and enjoy the flavour! Serve hot with rice/rotis.Garnish with some fresh onion slices!

Aloo Palak Subji

Healthy vegetarian side dish prepared with potatoes and spinach

Ingredients:

1. Potato- 3 large
2. Onion- 1 small, thinly sliced
3. Tomato-1 medium,chopped into small pieces
4. Green chillies-2,slit
5. Spinach- 1/4 kg, chopped fine
6. Garlic- 4 pods, thinly cut
7. Red chilly powder- 1 teaspoon
8. Turmeric powder-1/4 teaspoon
9. Cumin seeds-1/4 teaspoon
10. Mustard seeds-1/2 teaspoon
11. Salt- 1-2 teaspoon
12. Curry leaves- a handful
13. Oil-1 1/2 tablespoon
14. Water- to boil potatoes

Method:

1. Cut the potatoes into chunks and pressure cook with a little salt and turmeric and set aside.
2. Heat oil in a pan
3. Splutter mustard seeds,cumin seeds.
4. Add onion,garlic and saute till soft.
5. Add the chopped tomatoes, green chillies till they blend well with onion.
6. Add curry leaves, red chilly powder, turmeric powder and salt,mix well.
7. Add the potatoes and mix well.
8. Add the chopped spinach and stir well 
9. Cover and cook under low heat for 5-10 minutes,stirring in between.
10. Remove from fire when the spinach is cooked
11. Serve hot

Serves as a perfect side dish for rotis/ rice. Potato lovers will love this for sure!

Minced Chicken Masala

A very spicy dish. Goes well with dosa, rice, chapathi and even bread!. The potato fillings make it even enjoyable.

Ingredients:

1. Minced chicken- 1 cup
2. Onion- 1 large, cut into small wedges
3. Tomato- 1 medium, cut into small wedges
4. Capsicum-1 ,cut into small wedges
5. Green chillies-2 slit
6. Potato-1 large,cubed
7. Ginger- 1 inch piece, finely shredded
8. Garlic- 4 pods, sliced
9. Chilly powder-2 teaspoon
10. Pepper powder-2 teaspoon
11. Turmeric powder-1/4 teaspoon
12. Coriander powder- 1 teaspoon
13. Garam masala-1 teaspoon
14. Salt-1-2 teaspoon, as required
15. Oil
16. Water
17. Milk-2 teaspoon(optional)
18. Curry leaves-5-10

Method:

1. Wash and marinate the minced chicken with little salt and milk for 5 min(Milk helps in the chicken pieces not sticking to one another)
2. Meanwhile pressure cook the potatoes
3. Heat oil in a pan and saute onion,ginger,garlic till they are soft
4. Add capsicum, tomatoes ,cooked potatoes and saute for 2-3 mins.
5. Add the minced chicken, green chillies along with all other ingredients
6. Cover and cook in low flame for 10-15 mins till the water is absorbed and gravy becomes thick
7. Move onto a serving dish and serve hot

Its very simple and tasty. Just can have it like a thoran with rice!

Paneer Bhurji

Vegetarian side dish to be served with roti/chapathi also rice. Can be a substitute for egg bhurji.. :)

Ingredients:

1. Paneer/Cottage cheese- 1 cup, grated or crushed
2. Onion-1 large,cut into small squares
3. Tomato- 1 large,cut into small squares
4. Capsicum-2,cut into small squares
5. Green chillies- 2,slit
6. Cumin seeds- 1/2 teaspoon
7. Chilly powder-2 teaspoon
8. Turmeric powder-1/4 teaspoon
9. Garam masala- 1 teaspoon
10. Pepper powder-1 teaspoon
11. Coriander powder- 1/2 teaspoon
12. Salt- 1-2 teaspoon, as required
13. Water- 1/2 cup
14. Oil- 1 tablespoon

Method:

1. Heat oil in a pan and crackle cumin seeds.
2. Add onion and saute till they become soft.
3. Add capsicum, green chillies and saute for another 2-3 mins.
4. Add tomatoes and saute for a while
5. Add ingredients 7-12 and saute.
6. Add the grated paneer along with water and mix well.
7. Cover and cook in high flame for 3-5 mins.
8. Remove from fire when the gravy is thick and ready to be served

Serve hot with Chapathi.. Spice level can be adjusted, I love pepper flavour, so added another spoon of them!

Honey Chicken

A sweet and mild spicy chicken. Rich sauce made with ginger and honey is the real star here!

Ingredients:

1. Boneless chicken- 1/2 kg, cut into small parts
2. Corn flour- 3tablespoon
3. All purpose flour-1/4 tablespoon
4. Egg- 1
5. Baking powder- 3/4 teaspoon
6. Water -1/4 cup
7. Oil- for frying
8. Ginger- 2 teaspoon, very finely cut
9. Garlic- 2 teaspoon,very thinly sliced
10. Honey- 4 tablespoon
11. Salt-1/2 teaspoon
12. Corn starch- 1 teaspoon dissolved in 1 teaspoon water
13. White vinegar- 1 teaspoon
14. Oil-1 tablespoon 
15. Sesame seeds- For garnishing

Method:

1. Clean and keep the cut chicken aside
2. Mix ingredients 2-6 to make a thick and smooth batter.
3. Combine chicken with the batter and keep aside for min 30 mins.
4. Now fry enough oil in a deep bottomed pan and put the chicken pieces one by one.
5. Fry all the pieces,drain and keep aside.
6. To make the sauce,1 tablespoon oil in a pan and ad minced ginger,garlic and saute for a while.
7. Add ingredients 10-13 and keep stirring for 3 minutes till a lovely smell comes!
8. Keep the pan with sauce in very low heat and add the fried chicken pieces to it,mix well.
9. Remove and drain the hone chicken.
10. Move onto a serving plate and garnish with sesame seeds,fresh or roasted!

A perfect side dish for fried rice and other Chinese items. Well can be served as a starter item too.. Kids will love it because of the sweetness!