Pepper chicken From Nalini

Ingredients

Chicken - ½ kg
Onion - ½ cup
Ginger - 2 inch
Garlic - ¼ cup
Oil - 5 spoon
Dried Red chili - 7 or 8 (depends on taste)
Pepper powder - 5 tea spoons
Garam masala - 1 Tbs
Turmeric powder- ¼ Tbs
Salt for taste

Make paste –> onion+ginger+garlic+dried red chill pepper powder.

Marinate chicken with prepared paste, salt to taste, turmeric powder and garam masala for an hour.

Fry the chicken with 2-3 table spoons of oil for 15 minutes then add ¼ cup water. Keep in small flame until chicken is completely cooked. Eat with rice or chapathi or paratha

Idly Podi

Ingredients

Ural Dal - 1cup
Split pea dal- 1cup
Asafoetida - a pinch
Dried Red Chili - 8
Curry leaves - 1/4 cup
Oil

Method
Pan fry chili with 1/2 tea spoon of oil for 3 minutes. keep aside
Pan fry split pea dal and asafoetida with 1 table spoon of oil . let it cool
pan fry ural dal and curry leaves . Let it cool and grind all the ingredients in the blender . Add salt to the taste.

Mix with sesame oil and eat with Idly

Reshmi chichen From Seleena

Ingredients
Boneless chicken
Red chilli powder
Dhania powder
Ghee

Boil the chicken with ginger garlic paste and salt to taste. Boil
really well and once cooled take out the chicken from the broth and
shred with hand. Add chili powder and dhania powder according to
taste and salt if needed to the shredded chicken.mix really well.
Heat oil, about 2-3 teaspoon and add 2-3 teaspoon of ghee (can add
more according to taste) and fry the shredded chicken really well in
it.
Once fried, garnish with coriander leaves.

Fish Kulambu

Ingredients

Fish- 6-10 pieces (inch thick)
Garlic- 10 cloves
Tomato -2, chopped
Onion- 1cup of pearl onion/1cup of chopped regular onion
Coriander powder-1 ½ table spoons
Chili powder -1 tea spoon
Turmeric powder -1/4 tea spoon
Tamarind paste- 1 table spoon
Coconut milk – 1cup or 1/2cup of cream

Method
Saute garlic and onion in 3 table spoons of oil for 5 minutes.

Add tomatoes, coriander powder, Turmeric, chili powder ,salt and let it cook for 15minutes.

Add 2 cups of water, tamarind paste and boil for 10 minutes.

Add coconut milk and boil for 5 minutes.

Now add fish pieces and cook just 5 minutes . Remove pan from the heat.

Serve with Rice. Eating next day tastes grate.

Coconut Burfi from Amma

Ingredients
grated coconut - 2cups
Fine rava - 3/4cups
Sugar - 1 and 1/2 cups
Cardamom minced - 5pods
Color -pinch of kasari powder(orange color)
Cashew nut fried in gee - 1/4cup
Ghee /clarified butter -50ml or 1/4 cup

Fry rava with 1 table spoon of ghee (clarified butter) for 5 minutes and keep aside
Fry coconut in 2 table spoons of ghee until it gets golden brown
Now mix rava, coconut, Cashew nuts and minced cardomom togeather

In a non stick pan dissolve the sugar in 1/2 cup of water and let it boil for 10 min with continues stirring until it is viscous like oil.

Now add the mixture of our ingredients in the sugar syrup and let it cook for 5-10 minutes until it gets kind of bubbling consistency. then add remaining ghee mix well and pore in the buttered plate.

after 5 minutes cut in to diamond shape.

Note: If you sugar syrup is not in right consistency the burfi either be too wet or too dry.