Masoor Dhal Curry

1. Mixes 1 cup of dhal(wash and soak for 20 mins.), 4 cups of water(add more when necessary as it cook), a tsp of chicken stock granule, a bit of oil & pinch of turmeric powder in a pot, bring to boil and then simmer in low heat until the dhal soften.
2. In another pan, heat oil and saute mixed spices (fenugreek seeds, biji sawi, jintan manis & jintan putih) until fragrant.
3. Then add in few dried chili, chopped garlic, 1 chopped onion & 1 stalk of curry leaf. Once onion are soft and fragrant, pour it over to the dhal (the pot).
4. Add in some cubed potatoes + carrots, cook until soft.
5. I add some frozen green beans too and let it cook a bit.
6. Lastly, add in tomatoes, bring to boil again, season with sugar & salt to taste. Serve.

Goat Curry^-^ with pressure cooker

• Kamala's mother's recipe:

Blend onion, garlic, ginger. Cut tomatoes and put all of the blended stuff with salt and water (only enough to cover the meat) and pressure cook it.Then in oil, fry finely sliced onions, cinnamon stick, cardamom, and cloves. When onions are brown, add the curry powder which has been made into a thick paste into the oil and fry until it sticks together into a ball. Then you put this mixture into the cooked mutton and cook (do not put pressure anymore, or put all the stuff in another pot) until potatoes are cooked. Check for salt at this time.

• Manosh's mother's recipe:

In the pressure cooker itself, fry very finely chopped onion, grated garlic, and ginger, cinnamon sticks, cardamom, bay leaves (optional) and cloves. When this is brown, put finely chopped tomatoes and fry till it cooks and blends well and sticks together. Then put the curry powder and fry till fragrant. Then finally put in the goat meat and cook well turning constantly until meat is not pink any longer. Then put the salt, and water and pressure cook.

Dhal (Parrupu Curry)

• 1 cup Dhal
• 1 big onion-cubed finely
• 1 Tomato-cubed
• 1 green chilly-sliced thinly round
• 1 tsp ginger garlic paste
• 1/2 tsp jintan putih
• 1/2 tsp biji sawi (mustard seeds)
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• A pinch of Asofoetida
• curry leaves
• coriander leaves chopped for garnishing.

1. Pressure cook the dhall with a little water, turmeric powder & asofoetida(till the dhal is cooked ). 2.Heat oil in wok, add mustard seeds & after the seeds have exploded, add jintan putih & fenugreek & fry for a few secs. 3. Add onions & fry till it is limp & lightly browned. 4. Add ginger garlic paste & green chilly & fry for a few secs. Add curry leaves & chopped tomatoes. 5. Add the pressure cooked dhal (there should still be a little water). Add a more water so that it is less thick & let it boil for a few mins. 6.Off fire & add the chopped coriander leaves. 6. Enjoy with chapattis or rice.

Sooji & Pork chop

Vadai

My first vadai ever. Kind of ugly, but edible.

• 1 box of Git's Vadai
• Red Chili - Chopped
• Green Chili - Chopped
• Curry Leaves
• Salt to taste
• 3 cups of oil - for frying

1. Mix the Git's Vadai  as per the instruction on the box.
2. Add in the rest of the ingredients above. Mix well the batter.
3. Heat oil, Make small dumplings with a hole in the center and fry till golden brown.
4. Remove from oil and serve with coconut chutney or as is:-)