Simple moongdal recipe

Moong dal splits 1 cup, shallot 1, chopped. Pressure cook the ingredients and allow to cool.
Coconut milk 1/2 cup, curry leaf a sprig, spring onion 1 stalk, cut into 2inch length, salt to taste, ghee 1 tsp.
Mash the ingredients in the pressure cooker, add salt, curry leaves and coconut milk, allow to bubble, add ghee and spring onion. Combine well, adjust salt and transfer into a serving bowl. Serve with rice and chapatti.

Cabbage with spring onion

Cabbage medium 1, onion 1, garlic cloves 6, ginger 2 inch, all finely chopped. Spring onion 2 stalks, chopped.
Grated coconut 2 cups, turmeric powder 1tsp., salt to taste, cumin powder 1tsp. Squeeze the mix with hand and keep aside.
Coconut oil 2 tbsp., mustard seeds 1tsp., urd dal (black lentils) splits 2 tbsp., curry leaf a sprig, dried chilli 3, broken into 2.
Heat the oil in a wok, drop in urd dal, sauté till light brown, drop in mustard seeds, allow to splutter, add red chilli followed by curry leaves and then add onion, garlic and ginger, Saute till tender add cabbage, combine well and allow to cook in low flame. When cooked add coconut mix, combine well and adjust salt and garnish with spring onion. Mix well and transfer into a serving bowl.
Serve with rice/ roti/ chapatti.

Egg Potato Masala

Hen's egg 5, boil cooked, cooled, de-shelled and silted. Potato 2, pressure cooked, peeled and sliced, onion 1, garlic cloves 6, both thinly sliced, egg masala powder 1 tbsp., lemon juice 1tbsp., salt to taste, chopped cilantro 1 tbsp., coconut oil 1 tbsp., coconut milk 1/2 cup.
Heat oil in a shallow pan, drop in onion and garlic, sauté till tender, add potato slices, allow to sauté, add the masala powder, salt and lemon juice, combine well. Add coconut milk, allow to bubble, add the eggs, combine well along with chopped cilantro. Transfer into the serving bowl. Nice side dish for breakfast along with bread or bun.

Colocasia (Taro) in coconut milk

Colocasia (Taro) medium size 2, onion 1, both cubed, garlic cloves 4, ginger 1 inch piece both chopped, green chilli 4, silted, salt to taste.
Pressure cook the ingredients in a cup of water. Care to be taken not to over cook. Allow the pressure to vent out.
Coconut milk 1 cup, spring onion 1 stalk, chopped.
Add coconut milk and allow to bubble, add spring onion, combine well. Transfer into a serving bowl. Serve with chapatti.

Panner Rice

This special dish was prepared by my daughter's friend Limi for a dinner. I loved the taste, got recipe and picture from her.
Basmati rice 3 cups, cooked in 6 six cups of water and salt to taste. Spread it with a fork to cool down.
Paneer 2lb., grated, garlic cloves 10, shallots 12, both chopped, frozen carrot and green peas 1lb., chopped cilantro 3 tbsp., chilli powder 1/2 tsp., ghee 2 tbsp.
Heat ghee in a shallow wok, drop in shallots and garlic, sauté till aroma spreads out, add chilli powder, frozen veggies and paneer, combine well, allow to cook in low flame, add salt to taste. Add cooked rice combine well along with chopped cilantro. Transfer into a serving bowl. Serve hot. Excellent with mango pickle and papadum.

Simple chicken fry for kids

Chicken wings 11 pieces. Ginger and garlic paste 1 tsp. each. Salt to taste, lemon juice 2 tbsp. Marinate the wings and keep for 2 hours. Curry leaves 3 sprigs. Coconut oil 3 tbsp. Heat oil in a shallow pan, drop in half curry leaves, allow to splutter. Add chicken wings. Allow to brown each side. Turn it frequently till the pieces are golden brown. Add the rest of the curry leaves, sprinkle a little salt, combine well, allow the leaves to become crispy. Place the chicken on kitchen tissue to get the excess oil absorbed. This yummy chicken fry along with the crispy curry leaves will be loved by not only kids but also by all others. That's my experience.

Whole channa with Potato curry

Whole channa 2 cups, soaked overnight. Shallots 10, peeled and halved, potato 2, peeled and cubed, garlic 6 cloves, sliced. Add a glass of water and cook the ingredients in a pressure cooker with salt to taste. When cooked, allow to cool down.
Coconut oil 2 tbsp., dried chilli 2, mustard seeds 1 tsp., curry leaf a sprig, chilli powder 1/2 tsp., coriander powder 2 tsp., salt to taste.
Heat oil in a pan, drop in mustard seeds, allow to splutter, followed by dried chilly and curry leaves, add the curry powders and sauté for 30 seconds, add cooked channa mix, combine well, adjust salt and curry is ready.
This curry is delicious and can be served with puttu, appam and puri.