Dal Curry (Parippu Curry)

Ingredients : -

1) Moong dal - 1 cup
2) Green chillies - 2
3) Ghee/Oil - 1 tbl spoon
4) Shallots sliced - 2
5) Grated coconut - 1/2 cup
6) Cumin seeds - 1 pinch
7) Dry red chilli - 1
8) Curry leaves
9) Salt to taste

* You can add a garlic clove which is optional while boiling the dal.

Method Of Preparation :

* Dry roast the moong dal in a pan for 2 mins.
* Wash the roasted dal in water and start cooking by adding water, green chillies, garlic, curry leaves and 1 spoon of oil.
* In the mean time, grind grated coconut and cumin seeds to a fine paste.
* Once the dal is cooked, mash it and then add the ground mixture of coconut and cumin seeds.
* Add salt at this point of time.
* Let it boil and then turn off the heat.

Seasoning : 

* Heat oil and add the sliced shallots, dry red chilli and curry leaves in to it.
* Saute well until the shallots become transparent.
* Pour this to the curry.

Puli inji - A Tamarind Ginger combo

Ingredients:

1) Ginger - 1/2 cup finely chopped
2) Tamarind juice - 3 tbl spoon
3) Jaggery - 1 small piece
4) Fenugreek powder - 1 pinch
5) Asafoetida powder - 1 pinch
6) Chilli powder- 2 tbl spoon
7) Salt to taste

 Seasoning :

1) Oil - 3 tbl spoon
2) Mustard seeds - 1 tbl spoon
3) Dry red chillies - 2
4) Curry leaves

Method of preparation :

* Heat oil in a pan. Splutter mustard seeds and then add dry red chillies and curry leves in to it.
* Add Ginger in to the oil and saute until brown.
* Add fenugreek powder, asafoetida powder and chilli powder to it and mix well. Do not let the powder burnt.
* Now add tamarind juice and salt. Allow it to boil.
* Once the gravy becomes thick, add jaggery and mix. Turn off the heat.
* Puli inji is ready to serve.

Chicken Tapioca (spicy)

Ingredients :

Boneless Chicken - 300 gm
Tapioca (Small Pieces)- 2 cups
Sliced Onion - 2
Chopped Onion - 1
Tomato Chopped -1
Ginger Garlic crushed - 2 tbl spoon
Curry Leaves
Salt to taste
Oil

Masala Powders :

1. Turmeric powder - 1/4 tbl spoon
2. Coriander power - 1/2 tbl spoon
3. Chilli powder - 1 tbl spoon
4. Garam masala - 1 tbl spoon
5. Meat masala - 1 tbl spoon

Chicken Marination & Preparation :

* Marinate chicken with powders 1, 2, 3, 5 and salt. Keep it aside for 10 mins.

* Heat some oil in a pan and add sliced onion and ginger garlic paste.

* Saute well and then add chopped tomato.

* Add garam masala. Then cover it and cook for a minute.

* Its time to add the chicken. Mix it well with the masala.

* Add salt and a little water to the mixture and cook well.

Tapioca Preparation  & Mixing :

* Pressure cook the tapioca pieces by adding some salt and turmeric powder.

* Mash the cooked tapioca and add it to the chicken curry. Add some curry leaves as well.

* Mix the tapioca and chicken curry well and cook for 2 mins.

* The dish must not be too watery nor too dry. Consistency should be thick.

* Spread some chopped onion on the top of the dish while serving. It enhances the taste of the dish.

Pakavada (Ribbon Fritters)

Ingredients :

* Rice flour - 2 cups
* Besan flour - 1 cup
* Salt - 1/4 tbl spoon
* Turmeric powder - 1/4 tbl spoon
* Asoefatida powder - a pinch
* Chilli powder - 1/2 tbl spoon
* water to make dough
* Oil

 Dough Preparation :

* Mix rice flour and besan flour in a bowl.
* Add salt, turmeric powder, Asoefatida poder and chilli powder in to the flour.
* Kneed the flour by adding water little by little until you get a smooth dough.
* Fill the seva/idiyappam mould with dough. Make sure you change the disc of seva to the narrow slit one.

Making Pakavada :

* Heat oil in a pan.
* Press the dough in to the hot oil and deep fry.
* Turn over the Pakavada to other side when it's cooked.
* Drain out the excess oil and serve.

                  Yummy Pakavada is ready to eat !!! Enjoy the snack.