Simple salad

Carrot 2, iceberg lettuce a handful, sweet chilli sauce 1 tbsp., ginger paste 1/2 tsp.
De skin the carrots and ribbon it. Cut lettuce into medium pieces. Combine all the ingredients
and have it as a healthy meal.
A great meal to lose weight.

Chickpea splits lettuce mix

Chickpea splits 1 cup, cooked, Iceberg lettuce 1, chopped coarsely, coconut oil 1 tbsp.
Grated coconut 1/2 cup, cumin powder 1/2 tsp., turmeric powder 1/2 tsp., salt to taste.
Mix the ingredients, squeeze it with hand to combine well.
Shallots 4, green chilly 1, garlic cloves 3, all finely chopped, curry leaf a sprig.
Heat oil in a pan, drop in shallots and other ingredients, sauté till tender and light brown,
add lettuce and cooked chickpeas, sauté, add coconut mix, combine well, adjust salt.
Serve with rice or roti.

Mutton rice

Mutton 2 lbs., cut into medium size, mutton masala 1 tbsp., vinegar 1 tbsp., salt to taste,
mix the ingredients with mutton.
Cooking oil 2 tbsp., shallots a handful, garlic paste 2 tsp., ginger paste 2 tsp., garam masala
1 tsp., fresh chilly 3, silted, curry leaf 1 sprig.
Heat oil in a pressure cooker, drop in shallots, curry leaf, followed by ginger garlic paste,
saute till light brown, add mutton, garam masala and pressure cook.
Basmati rice 4 cups, cooked in 9 cups of water and salt to taste.
Pour cooked mutton along with juice over the rice . Serve rice with mutton pieces.

Carrot beans mix

Carrot 4, grated, beans a handful, onion 1, garlic cloves 3, all finely chopped, green chilly 2,
sliced, curry leaf a sprig, grated coconut 1 cup, turmeric powder 1/2 tsp., salt to taste.
Squeeze the ingredients with right hand in a bowl, pat it firmly and leave for half an hour.
Coconut oil 1 tbsp., red chilly 2, broken into 2, curry leaf a sprig.
Heat oil in a shallow wok, drop in curry leaf and red chilly, followed by the veggie mix,
sauté till tender, pat it to the centre of the wok, simmer flame, close with the lid and allow
to cook for 7 to 10 minutes.
Serve with rice.

Chicken thigh fillets kurma with garlic bread

Chicken thigh fillets 500 grams, cut into slender pieces, shallots 12, ginger 2 inch piece,
garlic cloves 5, all chopped and crushed finely, green chilly 2, silted, curry leaf a sprig,
coconut oil 2 tbsp., chicken masala 1 tbsp., salt to taste, lemon juice 3 tbsp.
Heat oil in a wok, drop in curry leaves, allow to splatter, add crushed onion mix, sauté till
light brown, add chicken masala, sauté for 30 seconds, add chicken pieces, green chilly and
salt, combine well. Allow to cook in low flame . Add a cup of boiled water and allow to
cook well , add lemon juice, adjust salt and serve with garlic bread.

Chicken casserole

Chicken casserole for dinner, serves 4

Chicken drumsticks 8, hen eggs 4, boiled and peeled, salt to taste.
Pumpkin 400 grams, potato 4, carrot medium size 4, all cubed, cherry tomatoes 16,
whole beans a handful, cleaned, red chilly 2, silted, onion 2, garlic cloves 8, ginger 4 inch piece,
all thinly sliced, curry leaf 2 sprigs, coriander leaves chopped 4 tbsp., turmeric powder 1/2 tsp.,
chilly powder 1 tsp., coriander powder 1 tsp., crushed black pepper 1 tbsp., cooking oil 2 tbsp.
Bay leaves 2, star anise 1, cinnamon sticks 4 inch piece, broken, cloves 4, cardamom 2.
Heat oil in a wok, drop in curry leaves, followed by bay leaves and other spices, allow to brown
till aroma spreads, add onion, garlic , ginger and red chilly, sauté till tender, add curry powders,
sauté for 25 seconds, add salt and chicken pieces, sauté till colour changes, add potato,
 allowed to cook halfway, add other veggies, sauté to combine with the mix till tender,
add 2 litres chicken stock, allow to cook in low flame, add boiled eggs. Make sure the juice
in the casserole reached your requirement. Adjust salt , add coriander leaves.
Serve hot for dinner on a cold rainy or autumn day.
Can have like  soup with chunks and also can have bread with this dish.

Tomato chutney in tomato sauce

Tomato 1, onion 1, ginger 1 inch piece, all finely chopped, Kashmiri chilly powder 2 tsp., salt
to taste, tomato sauce 2 tbsp., coconut oil 1 tbsp., curry leaf a sprig, mustard seeds a pinch,
asafoetida powder a pinch.
Heat oil in shallow wok, drop in mustard seeds, allow to crackle, add curry leaves, drop in
onion, garlic and ginger, sauté till tender and cooked, add chilly powder, salt to taste, asafoetida
powder followed by tomato sauce, allow to bubble and serve with dosai and idli.