CHERUPAYAR THORAN / GREEN GRAM DRY COOCNUT CURRY

Cherupayar / Green Gram / Moong beans thoran is one the best side dish for Kanji (rice porridge). Kanji, Payar thoran, Chammanthi and papadam the ultimate combo. 

This is a very simple and healthy side dish, can be served with steamed rice or kanji. 

Servings: 2  Category: Side Dish  Cuisine: Indian

Total Time: 20 mins Prep Time: 5 mins Cook Time: 15 mins

Ingredients : 

• 1 Cup Soaked Green gram 
• 4 Shallots 
• 4-5 Dry Red Chilli 
• 1/2 Cup Grated Coconut 
• 1 Teaspoon Mustard Seeds 
• 1 Onion Chopped 
• Curry leaves 
• 2 Tablespoon Coconut Oil 
• Salt for taste 

 To make Cherupayar / Green Gram / Moong beans thoran at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Pressure cook the soaked green gram with salt and keep aside 
2. In a mixer, add grated coconut, dry red chilli and shallots 
   
3. Grind into a coarse paste 
   
4. Temper mustard seeds and curry leaves in coconut oil 
   
5. Add chopped onion and roast for a couple of minutes 
   
6. Add the coconut paste and salt 
   
7. Cook for few minutes 
8. Add the cooked green gram and cook on medium flame till moisture disappears 
   
9. Serve hot 

If you like to add extra curry leaves and a tablespoon of coconut oil just before removing from heat can do. I like doing that. This enhances the taste. 

POTATO PEAS KURMA / URULAI PATTANI KURMA

Potato Peas Kurma / Urulai Pattani Kurma is a popular recipe made with a base curry of coconut and other spices. Best to be served with Roti, Poori, Steamed rice, idli or dosai. 

Also, see other recipes 

SPICY PEAS CURRY / SPICY PATTANI CURRY

Dhaba Style Aloo Bhindi Sabzi 

Vegetable Sabzi 

Servings: 2  Category: Main Course Cuisine: Indian

Total Time: 30 mins Prep Time: 10 mins Cook Time: 20 mins

Ingredients : 

• 1 Cup Soaked White Peas 
• 1 Diced Potato 
• 1 Chopped Onion 
• 1 Roughly Chopped Tomato 
• 3 Cloves 
• 1 Cinnamon Stick 
• 1 Bay Leaf 
• 2 Green Cardamom 
• 1/2 Teaspoon Turmeric Powder 
• 1/2 Tablespoon Chilli Powder 
• Salt for Taste 
• Chopped Coriander Leaves for Garnish 
• 2 Tablespoon Coconut Oil  

For Coconut Paste : 

• 1/2 Cup Grated Coconut 
• 3 Garlic Pods 
• 1/2 Inch Fresh Ginger
• 1/2 Tablespoon Fennel Seeds 
• 3 Cashew nuts 
• 5 Green Chillies 

To make Potato Peas Kurma / Urulai Pattani Kurma at  home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. In a mixer, add grated coconut, ginger, garlic, fennel seeds, green chilli and cashew nut 
   
   
   
   
   
   
    
2. Grind into a coarse paste with little water and keep aside 
   
3. In a pressure cooker, temper cinnamon stick, cloves, bay leaf and green cardamom in coconut oil 
   
4. Add chopped onion and roast for until soft 
   
5. Add roughly chopped tomato and cook for 2-3 minutes 
   
6. Add turmeric powder and chilli powder 
   
7. Once the raw smell disappears, add salt 
   
8. Add the coconut paste to the onion-tomato mixture 
   
9. Add 1 cup of water to the curry, mix well and bring to boil for 2-3 minutes 
   
10. Add soaked peas and diced potato 
    
11. Pressure cook for 3 whistles 
12. Garnish with coriander leaves 
    
13. Serve hot  

CHICKEN XACUTI

This is a wonderful dish from Goa. Chicken Xacuti is a naturally gluten-free recipe. Chicken cooked with a specially made masala paste. Best to be served with hot steamed rice, roti or parotta. 

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Takula of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper, chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted.

Also, see other recipes

Stingray Xacuti Chicken Ghee Roast 

Chilli chicken with ginger & coriander - Gordon Ramsay recipe 

Naatu Kozhi (Country Chicken) Curry 

Chicken Chops Recipe 

Servings: 2  Category: Main Course Cuisine: Indian

Total Time: 30 mins Prep Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 Kg diced chicken 
• 3 tablespoons coconut oil
• 2 onions 
• 1 tablespoon tamarind juice 
• ¼ cup chopped coriander leaves 
• Curry Leaves 

For the Masala Paste:

• 1 cup grated coconut
• 6 dried red chillies
• 1 teaspoon cumin seeds
• 1½ tablespoons coriander seeds
• 10 black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon ajwain seeds
• 4 whole cloves
• 2-inch piece cinnamon stick
• 4 Star anise
• ½ teaspoon Turmeric Powder 
• 4 cloves garlic, minced
• 1 Inch fresh ginger

To make Chicken Xacuti at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Dry roast all the spices given for masala paste over medium heat and toast until fragrant, about 4-5 minutes.  
   
2. Be careful not to burn the spices or they will be bitter.
3. Add ginger and garlic and roast few minutes 
   
4. Now add grated coconut and roast over medium heat until lightly browned.
   
   
   
   
   
   
5. Let cool completely, then ground the roasted ingredients to a smooth paste.
   
6.  Set this masala paste aside
7. Heat the coconut oil in an earthen pot / mannchatti over medium heat. 
   
8. Add curry leaves to the oil 
9. Add the onions and cook until caramelized and nicely browned 
   
   
   
   
   
   
   
   
   
   
10. Add the chicken and cook until no longer pink 
    
11. Add turmeric powder and mix well 
    
    
    
    
    
    
12. Add the masala paste and tamarind juice 
    
13. Cook the chicken for a couple of minutes with water required for the recipe  
    
14. Add salt and bring everything to a boil 
15. Reduce the heat to medium-low, cover and simmer for 10 minutes, and stir occasionally.
    
16. At the end garnish with coriander leaves 
17. Serve hot 
    

MASALA CHAI / MASALA TEA

Masala chai, literally "mixed-spice tea" is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. The simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices. 

The solid tea and spice residues are strained off from masala chai before serving.

The method may vary according to taste or local custom; for example, some households may combine all of the ingredients together at the start, bring the mixture to a boil, then immediately strain and serve; others may leave the mixture simmering for a longer time, or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice versa).

Servings: 2  Category: Drinks  Cuisine: Indian

Total Time: 15 mins Prep Time: 5 mins Cook Time: 10 mins

Ingredients : 

• 4 whole cloves 
• 3 Green cardamom Pods 
• 1 Cinnamon Stick 
• 6 Black Peppercorns 
• 1 inch Ginger 
• 1 Cup Water 
• 1 Cup Milk 
• 2 Tablespoon Black Tea 
• Sugar to taste 

 To make Masala chai / Masala Tea at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. In a mortar, crush the cloves, cardamom pods, black peppercorns  and cinnamon, and keep aside 
   
   
   
   
   
   
2. Crush ginger and keep aside 
   
3. In a small saucepan, add water and black tea powder and bring to boil 
   
4. Add crushed spices and ginger and bring to a boil for 3 minutes 

5. Add milk and boil for 3-5 minutes on medium flame 

6. Remove the pan from the heat and strain it into a vessel 

7. Add sugar and mix well 
8. Serve hot