Aloo Chole

1. 
   
2. What you need :
3. 1 Red onion chopped fine 
4. 1 Potato chopped cub size 
5. 1 cup boiled Chickpeas aka Garbanzo beans (Chana) 
6. I used the canned one drain the water and rinse thoroughly 
7. 1 medium Tomato chopped
8. 1 tablespoon Ginger garlic paste
9. 1 tsp Cumin seeds
10. 1 tsp Turmeric powder
11. 2 tsp Red chilli powder
12. 1 tsp Chole garam masala ( I used Sanjeev Kapoor's brand )
13. Salt to taste 
14. Water as needed 
15. Juice of one lemon for garnish 
16. Cilantro leaves chopped
17. EVOO - 2 tablespoonfull

1. Heat oil in medium deep sized pan add the cumin seeds then add diced onion and cook until translucent.
2. Once the onion begins to sauté , add the ginger garlic paste and fry for a few seconds.
3. Once the above mixture is sautéed well add the potatoes.
4. Stir fry the potatoes for about two minutes and then add the remaining spices (red chili, chole garam masala , and salt). Cook the spices until aromatic and then add the water.
5. Stir in the tomato and cook until the water and tomato juices begin to dry.
6. Add the chickpeas and stir to incorporate the spices to the chickpeas. 
7. Simmer for 5 to 8 minutes on medium heat.
8. Once the potatoes have cooked (should be easily pierced with a fork), squeeze the lemon juice and give everything one big stir.
9. Garnish with Cilantro leaves and Njoy !

Coconut chicken curry

What u need:

Cornish hen : cut in bite size marinate with salt , black pepper , paprika and turmeric for at least 30 mins
Red onion - 1 cup chopped
Garlic - 1 tablespoon
Ginger-  1 tablespoon
Green chillies - 4-5
Turmeric - 1 teaspoon
Chilli pwd -2 teaspoon (add spice as needed)
Paprika - 2 teaspoon
Black pepper ground- 1 teaspoon
Garam masala - 1 teaspoon
Whole spices - cinnamon sticks , cardamon, bay leaves , black pepper , anise ,mace (few each)
Olive oil-2 tablespoon

Coconut grated - 1/2 cup

Curry leaves - 5- 6 spring 

• Heat a pan with the EVOO add the 3/4 of the chopped red onions and sauce for a few minutes , meanwhile grind the remaining red onions, black pepper ,  ginger and garlic into a fine mixture add into the hot oil and cook till the raw taste goes away or till the onion turns a little brown.
• Grind the coconut , whole spices add some water to make a thick paste 
• Add turmeric, paprika, pepper, chill pwd, and garam masala and let it cook for a few mins more till the spice blend into the onion paste.
• Add the cut chicken mix well let it cook for at least 5-10 mins
• Add the ground coconut paste cook some more and add salt , garam masala and curry leaves to taste let it simmer till the chicken is completely cooked.
• Serve with soft appams and Njoy !

Shrimp Mappas

Once in a while I really crave for the traditional plate with the thick red kerala rice and fish curry . As I had some shrimp in my fridge so decided to make shrimp kappas , this recipe has different variations but coconut milk is a must in this dish . Add some dal fry and veggies fry and you got a complete thali Yummy 

What you need :
Deveined Prawns -  20-30
Red onions - 1 finely chopped
Ginger - 1/2 inch chopped
Garlic - 5-6 crushed
Green chilies- 4-5 slit long
Curry leaves- 5-6
EVOO- 1 tablespoon
Mustard seeds - 1 teaspoon
Kodum puli -1-2 soaked in water
Coconut milk - 1/2 cup
Turmeric pwd- 1 teaspoon
Chilly pwd - 1 teaspoon
Garam masala - 1 teaspoon
Smoked paprika - 2 teaspoon ( this gives a very authentic taste to fish curry )
Salt to taste
Coconut oil optional to garnish

• Heat a thick bottom pan with oil add the mustard seeds let them splutter add onions saute for a few mins till soft then ginger , garlic , green chilies cook for few more mins
• Add all the dry ingredients turmeric , paprika, chilly pwd,  salt cook till the raw smell goes away then add the Puli let this simmer for a good 5-10 mins 
• Add the coconut milk make sure the flame is low , then gently add  the cleaned shrimp cook for few mins as shrimp very fast .
• Last step add the garam masala and curry leaves for authentic taste try a teaspoon of coconut oil and enjoy with red yummy rice ;)