Onion and peas rice

Ingredients:-

2 cups Basmati or long grain rice washed
2 tbspn cooking oil
3-4 cloves
1 cardamom pounded
1/2 tspn whole black pepper
1 tspn cumin seeds
3 large onions sliced
1 cup frozen green peas (you can use more or less, as you prefer)
3-4 cloves garlic crushed
1 1/2" piece ginger crushed
2 stock cubes (any flavor)
salt to taste

Method

Cook the rice the regular way and set aside. Heat the oil in a large flat-bottomed pan and add the cinnamon, cloves and cardomom. After a minutes add the cumin seeds. As soon as they stop spluttering, add the onions. Fry until are golden brown. Now add the chopped ginger and garlic and stir fry for few minutes. Sprinkle a little bit of water if necessary, to prevent burning and sticking.

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Those (Dosa) recipe

Ingredients:-

2 cups urad (Uludhu) flour (If using Urad dhal, soak 2 cups dhal overmight and grind well)
1 cup rice flour
2 tbsn yeast
1 onion thinly sliced
salt to taste
curry leaves

Method

To make the yeast mixer, get some warm water add 2 tbsn yeast and a little sugar and stir well keep it aside for a while. Now in a large bowl mix the two flours together and add the yeast mixture and mix well. Add a little water if needed and let the mixture rise for few hours. When it's time to make them heat a pan with a little oil and brown the sliced onions. Then add the curry leaves and temper well. Add the tempered mixture to the those mix and add salt and stir well. Heat a flat non stick pan and spread a little oil using a paper towel and add a large spoonful of mixture at a time and cook them until well done if it's sticking to the pan and hard to remove add a beaten egg to the mixture and make those.

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Cabbage stir-fry

Ingredients:-

1 Cabbage
2 or 3 carrots
3 green chillies
chopped ginger
crushed dried red chillies
1/2 tspn turmeric powder
cooking oil
salt to taste
vinegar

Method

Wash the cabbage well. Shredd the cabbage or cut it very thinly and set aside. Peel and grate the carrots. Heat a large pan and some oil. When it's hot add the cabbage and stir-fry well. When it's done add the carrots, chopped ginger, chopped green chillies, turmeric powder, salt, vinegar stir well. Now add crushed red chillies, stir and remove from fire.

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Malay Pickle

Ingredients:-

Banana peppers (malu miris) 250g
small red onions 250g
carrorts 100g
dates 250g
sugar 100g
vinegar
grinded mustard powder
chopped garlic ginger
red chillie powder 60g
2 pickled lime
1/2 cup cubed pineapple
salt to taste

Method

Cut the carrorts into thin stipes. Banana peppers into regular size pieces, Onions into two (if they are big), pickled and dates into thin stripes and set aside.
Now add vinegar, grinded mutard powder, chopped garlic and ginger, red chillie powder into a pan and cook for a while. Add sugar and stir well. When the mixture is boiling add the carrots, banana peppers, dates, pineapple, pickeled lime mix well. After a while remove from fire.

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Eggplant and green banana curry

Ingredients:-

1 egg plant
1 green banana
1 1/2 teaspoons salt
1/4 teaspoon turmeric
1 cup oil
1 large onion sliced fine
4 cloves garlic peeled
1 green chilli sliced in the middle
1 sprig curry leaves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon chilli powder
1/4 cup water
1/3 cup milk

Method:-

1. Slice eggplant into 2 inch length pieces. Wash the eggplant and mix with 1 teaspoon  of salt and turmeric and marinate for half an hour. do the same with the green banana.

2. Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour. Drain well on a paper towel. Do this till all the eggplants have been fried. Then fry the green banana slices and drain on a paper towel.

3. Deep fry the sliced onions till they are nice golden brown and add the garlic and green chilli,  taking care not to let it burn. Add curry leaves and lower the heat and add the mustard seeds and fenugreek seeds. Drain the fried onions and rest of the fried ingredients and to the fried eggplant and greek banana mixture.

4. Drain off the oil from the pan and place the pan over the stove on a low heat. Add the chilli powder and salt and water and bring to the boil. When it has boiled for about 5 minutes add the milk and then add the fried ingredients and give it a good stir. Cook for a further 5 minutes dish out the curry and serve.

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Spicy fish koftas

 Ingredients:-

1 tin Tuna
3 medium size potaotes (boiled)
1 large onion chopped fine
2 green chillies chopped fine
2 teaspoons salt
2 teaspoons ground pepper
2 springs of mint leaves chopped fine
1 sprig curry leaves chopped fine
1 egg yolk
Oil for frying
2 egg beaten
Breadcrumbs for coating

Method

1. Drain fish very thoroughly and get rid of any skin and flake the fish. Remove skin from potatoes and mash it well.

2. In a bowl mix together, the fish, potatoes, chopped onions, chopped green chillies, salt, ground pepper, chopped mint leaves and curry leaves and egg yolk.

3. Once it is mixed thoroughly, shape into small balls, dip each ball in the beaten egg and then roll it in the bread crumbs.

4. Heat the oil in a deep saucepan. The oil should be very hot and then fry the koftas a few at a time quickly. When nicely browned lift them out with a slotted spoon and drain on absorbent paper and serve.

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okra Curry

Ingredients

* 500g Okra
*4-5 tblsspns oil
*2 tbspns mustard
* I tblsp unroasted curry powder
* I tblsp turmeric
*I onion
*I green pepper
*pinch cinnamon
*salt to to taste
*I tblsp sugar
*I tblspn lime

Method

1 Dice onions green pepper.
2 Thaw okra and dry with paper towels
3 add oil to a pan on medium heat
4 fry the okra until golden brown.
5 Then add mustard.turmeric.curry powder,onion,green pepper,cinnamon,salt and sugar and cook for 3 minutes
6 Remove from heat and add lime juice.

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Isso Vadai

Ingredients:-

Split red lentils/masoor dhal 1 cup
Prawns (small & unshelled) 250gm
Onions (chopped) 2
Green chili (chopped) 3 or to taste
Dry red chillie (broken into pieces) 3
Ginger 1 inch
Curry leaves (chopped) 1 sprig
Coriander leaves (chopped) 1/4 bunch
cumin seeds 1 tsp
fennel seeds 1 tsp
salt 1/2 tsp or to taste
oil for deep frying

Method:-
 Soak the lentils for 2-3 hours
Wash the prawns and set aside
Drain and grind half of the dhal coarsely along with ginger
Transfer to a bowl and add the remaining dual, chopped onions, green chili, broken red chilies, cumin, fennel seeds, chopped coriander, curry leaves and salt.
Mix well until just combine
Meanwhile heat the oil in a deep asided saucepan or work.
Using damp hands roll the mixture into small balls, and then flatten into patties.

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Gotu Kola Kenda

Ingredients:-

1 cup red raw rice
1 cup roughly chopped Gotu Kola
3 cups coconut milk
2 cups water
1 teaspoon finely chopped ginger
2 bulbs finely chopped garlic
1 teaspoon lemon juice
1 teaspoon salt

Method:-

1. Wash rice. Add salt and boil with water.
2. Crush Gotukola in a motor or blender using 1 cup of coconut milk.
3. When rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice.
4. Bring Kanda (soup) in to boil.
5. Add lemon juice for seasoning.
6. Serve plain or with jaggery and roasted bread.

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Weli Thalapa

* 2 Lbs Rice flour
*4 Cups thick Coconut milk
*2 Tsp Salt

Method
1.In alarge bowl.mix the flour and salt thoroughly.
2.Add a Little Coconut milk to the flour and mix until the flour forms into small balls like beads
3.Do not add water.
4Cover and steam the flour beads for abourt 30 minutes or until cooked
5Remove from the steamer and separate the flour beads and set aside.
6.Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring.
7.Keep stirring the mixture until oil starts to separate.
8.Remove from heat.
9.Transfer into a greased dish and shape into a block
10. Cut into pieces of any shape

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Sri Lankan turkey curry

Ingredients:-

1 tbsp uncooked long grain or basmati rice
50g/20z coriander seeds
25g/1oz cumin seeds
25g/1oz fennel seeds
7.5cm/3in piece cinnamon stick
1 1/2 tsp fenugreek seeds
1/2 tsp cloves
1/2 tsp cardamom seeds
1/2 tsp black mustard seeds
1 tsp black peppercorns
3 dried red Kashmiri chillies

For the Sri Lankan turkey curry

2 tbsp coconut or vegetable oil
15cm/6in cinnamon stick, broken into smaller pieces
10 cardamom pods, bruised
10 cloves
350g/ 12 1/4 oz onions or shallots, peeled, cut in half, thinly sliced
40g / 1/2 oz garlic, peeled, crushed to a paste with the edge of a knife
25g 1oz fresh root ginger, peeled, finely grated
2 tbsp roasted Sri lankan curry powder
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
200g/7oz canned chopped tomatoes
20 fresh curry leaves
4x4cm 1 1/2 in piece pandan leaf
1 fat lemongrass stalk, tough outer leaves removed, cut in half, lightly bruised with the edge of a knife.
3 green cayenne chillies, split open lengthways
1 tsp salt, or to taste
400ml/14fl oz canned coconut milk
750g-800g/1 lb 10 1/0 oz-1lb 12 1/4 oz cold cooked turkey, cut into small pieces.
1 tbsp freshly squeezed lime juice.
salt and freshly ground black pepper
steamed rice, to serve

Method:-

1. For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add teh uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool.

2. Repeat the dry-fryking process with the spices, then tip into a bowl and set aside to cool.

3. Repeat the dry-frying process with the dried chillies. then tip into a bowl and set aside to cool.

4. When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary) Store the roasted Sri Lankan curry powder in an airtight jar for up to three months.

5. For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant.

6. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine. and fry for a further 2-3 minutes.

7. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minutes.

8. Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalkl, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes. or until the curry sauce has thickened.

9. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice.

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Sweet and Sour soya tempered

Ingredients:-

100g Soya meat
rampe/karapincha
1 onion sliced
some ginger garlic past
some kocchi miris
some hand full of spring onions
tomato
1 tsp kitula trical
1 lime juice
1/2 tsp tumatic powder
1 tsp chillie powder
1 1/2 tsp Roasted meat curry powder
100jl thick coconut milk
salt

Method:-

Soke soya meat in hot water for few minutes.mean
heat the clay pot, add onion, green chili, ginger garlic past, rampe/karapincha and saute for few minutes.
Add soya in to it, fallow with all powders.
put soya in to the pot, reduce the heat and cook for 1 to 3 minutes.
add kithul trical salt lime and mixed well,
add spring onion and tomatoes in to it. add few drops of coconut milk (just to give the moisture to the dish)
ready to serve. with rice and curry or sir lankan style egg fried rice.

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Pol mallun (Coconut mallun)

Ingredients:-

1 1/2 tspn Maldive fish (umbalakada) or small shrimp (Kunisso)
1/2 onion sliced
2 cups shredded coconut
1 sliced green or red chillie
Salt to taste
2 tspn tamarind juice
1 piece of sliced goraka
little bit of red chillie powder
1/2 tspn turmeric powder
1/2 tomato sliced
few curry leaves and a small piece of rampe
1 cup water

Method:-

Add maldive fish, sliced onions, sliced chillie, tomato, salt, tamarind juice, sliced goraka, little bit of red chillie powder and curry leaves into a pan with 1 cup water and bring to a boil. While it's boiling mix coconut and turmeric powder. When the maldive fish is cooked add the coconut mix into the curry and cook for a while stirring all the time. When the coconut is well cooked remove from the stove. This goes well with String hoppers or rice packets.

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Pol sambol (Coconut sambol)

Ingredients:-

6 oz. scraped coconut
3 tspn chilli powder
1 tspn chilli flakes
1 tspn crushed maldive fish
2 oz onions chopped
3-4 tspn lime juice
salt to taste
1 clove garlic (chopped)
Half a tomato (chopped)
2-3 curry leaves (chopped)
1-2 green chillies (chopped)

Method:-

 Add all the above ingredients into a food processor. Mix well till the coconut becomes red color.

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Bandakka (Ladies fingers/okra) sambol

Ingredients:-

200g bandakka (ladies fingers/okra)
salt to taste
2.3 tsp lime juice
2 green chillies chopped
1 big onion chopped
1/2 tsp pepper powder

Method:-

1. Boil or steam bandakka (ladies fingers/okra) till cooked but firm
 2. Slice into thin pieces
 3. Mix all the ingredients, add to the boiled bandakka (ladies fingers/okra) and mix well

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Seeni Sambol (Onion sambol)

Ingredients:-

4-5 large onions
Idive fish
1 stick cinnamon and 2 cloves
Tamarind juice
Salt to taste
sugar
Crushed red chillies
1 tspn chillie powder
1 spring curry leaves
Cooking oil

Method:-

Peel the onions and cut them into very thin slices. Heat a large non stick pan add 2 tbsn cooking oil. When the oil is hot add the onions and stir fry them until golden brown. Add more oil if needed. Then add salt, crushed red chillies, chopped garlic, curry leaves and a little red chillies powder and stir well. Now add tamarind juice and cook until browned. stirring occasionally, Lastly add sufficient sugar, stir well and remove from heat.

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Sri Lankan Pittu

Preparation of flour for pittu

Take approximately 1 1/2 kg plain wheat flour, 1/2 kg of wholemeal flour and about 1 1/2 cups red rice flour. Combine all three types of flour and roast in the oven at 160 degrees centigrade for about 1 1/2 hours stirring occasionally so that the flour does not get burnt. When roasted allow the flour cool. Break up the large lumps of flour using a food processor and then sift the flour. Remember toad in the husk. Store in an airtight container until you need the flour. This flour will keep for about 1 month.

Preparation of pittu

Ingredients- 3 cups of the prepared flour
Hot water for mixing
1 1/2 teaspoons of salt
1 cup desiccated coconut

Method:-

Add the flour and the salt into the mixing bowl of a food processor. Pulse adding trickles of hot water until the flour. resembles bread crumbs. The mixture should be evenly sized. This mixture can then be combined with the coconut and steamed in a normal steamer placed over a pan of boiling water.

1. To fill the pittu mould, alternate 4 tablespoons of the flour mixture into the cylindrical mould with a tablespoon of coconut. Continue doing this until the cylinder is full.

2. Place the cylinder on a pressure cooker which has been filled with water and steam the pittu until steam comes through the middle of the cylinder. A this stage place a lid on the cylinder and cook for about 5 minutes.

3. Once the pittu is cooked to unmould push the pittu through the cylinder with a narrow wooden spoon onto a dish. Repeat until all the pittu mixture and coconut are finished.

Serve with curries.

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Dosa

Ingredients:-

1 cup urid dhal
2 cups rice
1 teaspoon salt
Oil for making dosas

Method:-

1. Wash and soak together the urid and fenugreek in water for about 7 hours at least. Wash and soak separately the rice in water for the same amount of time.

2. Drain the water and grind the urid and the rice separately in a food processor r liquidiser. Add water to get a nice consistency while grinding.

3. Mix both batters together with the salt and set it aside for at least about 12 hours until the mixture ferments. Care should be taken to use a large enough container as the batter tends to increase in volume when fermented.

4. When the mixture is ready to be made into dosas, add move water if the batter is too thick.

5. Place a griddle on the stove and when the griddle is hot the dosas can be made.

6. Smear a little oil on the griddle. Do not use too much oil as the batter will not spread evenly.

7. Pour a ladleful of batter on the griddle, beginning in the centre spread the batter quickly in a spiral motion outwards.

8. Increase the heat and cook for a couple of minutes until golden brown in colour.

9. Turn the dosa over carefully lifting from the sides. Fry for a few more minutes until ready. Spread a teaspoon of oil round the edges to give a crisp dosa.

10. Serve with chutney and sambar.

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String hoppers

Ingredients:-
2 cups flour (red rice flour and steamed flour mixed)
1 tsp salt
300ml boiling water mixed with 50ml cold water

Preparation of flour

1. In a steamer, steam a packet of plain white flour.

2. When cool, break up and sift twice. Mix with a packet of roasted red rice flour.

Method:-

1. Put flour and salt into a large bowl and gradually add the water and mix quickly into a pliable dough.

2. When thoroughly mixed, put a little of the dough into a string hopper mould and squeeze the mixture onto a string hopper mat in a circular fashion.

3. Place 4 or 5 mats in a steamer and steam over a pan of boiling water for about 5 minutes.

4. Once string hoppers are cooked, remove from the mats and place on a dish.

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Mixed vegetable pickle

Ingredients:-

1 carrot
1 cup of cauliflower florets
1 green pepper
1 large onion sliced (or 6 shallots peeled and cut into quarters)
1 1/2 teaspoon mustard seeds
4 cloves garlic peeled
2 cm piece ginger chopped
1/2 cup vinegar
1/4 teaspoon turmeric powder
1/8 teaspoon chilli powder
3 teaspoons salt
2 teaspoons sugar
50 grams dates chopped
1 small tin pineapple pieces
1 semi-ripe mango chopped

Method:-

Cut carrot into julienne stripes.
Break cauliflower into florets and steam for a few minutes.
Slice the green pepper and onion.
Grind together the mustard seeds, garlic and ginger in a little bit of the vinegar.
In a saucepan, put the ground paste and the balance of the vinegar, turmeric powder, chilli powder, salt and sugar and bring it to a boil and take it off the stove.
In a large bowl mix all the vegetables.
Then pour the boiled dressing and mix well.
When cool mix in the dates, pineapple pieces and the chopped mango and serve.

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Drumstick (Murunga) curry

Ingredients:-

5 drumsticks (murunga)
1 teaspoon black mustard seeds
1 sprig curry leaves
2 green chillies slit in the middle
3 tablespoons chilli powder
1 1/2 teaspoons fenugreek seeds
1/4 cup milk or coconut milk
3 tablespoon oil
1 1/2 teaspoons fenugreek seeds
1 onion chopped
6 cloves garlic sliced lengthwise
1 1/2 teaspoon salt
1/4 cup water

Method:-

1. Slightly scrape the skin off the drumsticks and cut the drumstick into 10cm long pieces and wash them.

2. Heat the oil in a pan and saute the drumsticks. Lift them out and fry the mustard seeds and when the mustard seeds begin to pop add the curry leaves. chopped onions, green chillies and the garlic slices and fry for a few minutes on low heat until the onions are caramalised.

3. Add the chilli powder and then add the sauteed drumsticks to the masala (chilli mixture) stir well and add the salt, fenugreek and the water. Cover and cook for about 20 minutes or until the drumsticks are cooked. Now add the milk and stir well and cook for about 10 minutes. When well blended remove from stove and serve.

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Prawn curry

Ingredients:-

500 grams medium sized prawns
3 tablespoons oil
1 tablespoon chilli powder
3/4 teaspoon salt

Method:-

1. Clean and wash the prawns leaving the tail on.

2. Heat the oil in a pan

3. Fry the onions until they are caramalised.

4. Lower the heat and add the garlic, curry leaves, chilli powder and salt and cook for a minute or so tirring well. Add the prawns and continue stirring until well coated with the other ingredients. Put a lid on and continue to cook for about 10 minutes.

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Banana & raspberry cake with passionfruit icing

Ingredients:-

Melted butter, to grease
125g butter, chopped
140g (2/3 cup, firmly packed) brown sugar
2 eggs, lightly whisked
125g (1/2 cup) sour cream
260g (1 cup) mashed ripe banana
225g (11/2 cups) self-raising flour
1 tsp ground cinnamon
1/4 tsp bicarbonate of soda
100g frozen raspberries
125g cream cheese, at room remperature
40g butter, at room temperature
80g (1/2 cup) pure icing sugar
60ml (1/4 cup) fresh passionfruit pulp
Raspberries (optional) to serve

Method:-

1.Preheat oven to 180C. Brush a 10x20cm (base measurement) loaf  pan with melted butter. Line the base with non-stick baking paper. Stir the butter and sugar in a small saucepan over low heat until the butter melts. Set aside for 10 minutes to cool slightly.

2. Stir the egg, sour cream and banana into butter mixture. sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir until well combined. Fold in the frozen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

3. Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. spread the icing over the cake. Top with raspberries and drizzle

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Parippu Chaaru (Curry)

Ingrediants:-

1. Cheruparippu (moong dal) 100gm (approximately 1 cup)
2. Grated coconut - half of one coconut
Jeera - 1/2 tsp
Green chilli - 2-3
Turmeric powder 1/4 tsp
3. Ghee/coconut oil 2-3 tsp
4. Water 1/2 ltr
5. Small onion 3-4
Mustard seeds - a pinch
Red chilli - 2
Curry leaves
6. Salt

Grind together number 2 ingredients. Roast the moong dal in a heavy bottomed pan (without oil) boil half a litre water and add the roasted dal to this. Cook till the dal is done. Mash it well or you can just run it in a food processor or blender for a few seconds. Add ground paste, salt and 1/2 - 1 cup water to the mashed dal and let it boil. Remove from heat.

Heat oil/ghee in another pan and splutter musard seeds. Add small onion, curry leaves and red chilli. Fry till small onion become golden brown. Pour over cooked dal. Serve with rice and pappad, wait.... don't start eating..... drizzle some ghee on the curry, now you are ready to eat.

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Kovakka (luy dourd) Peera Pattichthu

Ingrediants:-

1.Kovakka 250 gms, cut lengthwise
2.Green chilly - 4 slit lengthwise
Small onion - 6, finely sliced
Grated coconut - 1/2 - 1 cup
Jeera (cumin) 1/2 tsp
Garlic 1-1 1/2 tsp, finely chopped
Turmeric powder 1/4 tsp
3.Gambooge (Kudampuli) 2 pieces, soaked in water
4.Coconut oil
Salt
Curry leaves

Crush the number 2 ingredients (1 mixed it well using, nejeraduka) Add the other ingrediants to this along with 2-3 tbsp of water. Cover & cook on low fire. It will take 7-10 mins approx. Serve hot with rice.

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Sri Lankna Chicken Curry

Ingredients:-

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 tablespoon tamarind juice (optional)
1/4 cup Madras curry powder
1 tablespoon salt, or to taste
1 tablespoon ground black pepper
2 tablespoos coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
1/2 curry leaves
1 tablespoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
1/2 cup water
1 1/2 tablespoons tomato paste
3 tablespoons roasted Madras curry powder
1/2 (14 ounce) can coconut milk

Directions:-

1. Cut the chicken into bite-sized combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.

2. Heat the coconut oil in a work or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low. And continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.

3. Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roast curry powder and stir until evenly dispersed.

4. Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle)

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Green Gram curry

Ingrediants:-

Green Gram/Pacha payaru- 1cup
Onion - 1 chopped
Tomato - 2 chopped
Coriander powder/Malli podi - 1 tblspn
Red chilli powder 1 tsp
Turmeric powder/Manjal podi 1 tsp
Garam masala powder - 1tsp
Cumin seeds/Jeerakam - 1tsp
Ghee-  1 tblspn
Oil - 1tsp
Salt to taste
Sugar 1 tsp
Coriander leaves/Cilantro for garnishing

Method:

Pressure cook dal till completely cooked.... If you press it with your fingers it should get mashed.
Heat oil and ghee in a kadai... Crackle some cumin seeds.
Add in onions and cook till golden...
Add in all spice powders and mix well...
Throw in the tomatoes and cook till mushy... Add required amount of water and bring that to boil...
Add in the cooked dal and mix well...
Season with salt and sugar.... Simmer this for 10 mins...
Garnish with cilantro and serve with roti or rice

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