Egg Peas Masala

Ingredients:

Dried Green Peas: 1.5 cup, soaked overnight

Eggs: 5, hard boiled & shell removed

Tomatoes: 1 medium, diced

Ginger-Garlic Paste: 2 tsp

Onion: 1 medium, diced

Green chilli: 3 split

Coconut Milk: 1.5 cup

Curry Leaves: 1 sprig

Mustard Seeds: ½ tsp

Cumin Seeds: ½ tsp

Chili Powder: 1 tsp

Turmeric Powder: ¼ tsp

Coriander Powder: 2 tsp

Garam Masala: ½ tsp

Meat Masala: ½ tsp

Salt & Oil

Direction:

Cook peas with salt and water

Heat oil in a pan and splutter mustard seeds and cumin seeds

Add curry leaves and sauté for a minute

Add onion, tomatoes, ginger-garlic paste, green chillies and cook for 3 minutes

Add chili powder, coriander powder, turmeric powder, garam masala, and meat masala. Mix well with onion mixture and let it cook for 4 minutes

Add green peas and mix well

Add coconut milk, eggs, salt and let it simmer in low heat for about 10 minutes

Serve with Appam or Chapathi

Fried Chicken Curry

Ingredients for chicken fry

Chicken legs: 3 lbs

Shallots: 6

Dry red Chili: 7

Tumeric Powder: 1 tsp

Chili Powder: 2 tsp

Coriander Powder: 2 tsp

Fennel Seeds: 1 Tbsp

Garlic: 5 pods

Ginger: 5” piece

Curry leaves: 2 sprigs, torn

Garam Masala: ½ tsp

Crushed dry red chili: 1 tsp

Lemon Juice: ½ a lemon

Salt & Oil to shallow fry

• Clean and pat dry chicken pieces
• Crush shallots, garlic, ginger, fennel seeds, and dry red chilies together
• Mix the crushed shallot mixture with chili powder, coriander powder, turmeric powder, salt, lemon juice, garam masala, and torned curry leaves
• Rub the mixture well on the chicken pieces and let it marinate in the fridge for at least 2 hours
• Heat oil in a pan and shallow fry chicken on medium heat till chicken is more than ½ way cooked

Ingredients for gravy:

Onion: 1 medium, thinly sliced

Ginger-garlic paste: 1 tsp

Curry leaves: 1 sprig

Cilantro: Handful chopped

Tomato: 1 big, diced

Turmeric Powder: ¼ tsp

Coriander Powder: 3 tsp

Chili Powder: 1 tsp

Meat Masala: 1 tsp

Salt & Oil

• Heat oil in a pan and sauté onion till its light brown
• Add ginger-garlic paste, curry leaves, turmeric, chili, coriander powders, salt, and meat masala and let it cook for 3 minutes
• Add diced tomatoes, coat it well with the masala mixture, and let it cook till it is soft
• Add fried chicken pieces, coat it will with mixture
• Add ½ cup of water (more if you need more gravy), cover and cook on low heat for 15-20 minutes
• Add chopped cilantro and serve hot with rice or chapathi

Coconut Milk Shrimp Biriyani

Ingredients:

Shrimp: 2 lbs, cleaned

Garlic: 4, crushed

Ginger: 3” piece, crushed

Onion: 2 small, diced

Green chilli: 3, chopped

Peppercorn: ½ tsp

Cardamom: 4 pods

Cloves: 4

Cinnamon Stick: 1” piece

Coriander Powder: 3 tsp

Turmeric Powder: 1 tsp

Chilli Powder: 1 tsp

Ghee: 2 Tbsp

Mustard Seeds: ½ tsp

Yogurt: 1.5 cup

Coconut Milk: 1.5 cup

Salt

For Rice:

Basmati Rice: 2 cups

Ghee: 1 tsp

Cloves: 3

Caradmom: 3

Bay leaf: 2

Cinnamon: 1” stick
Star Anise: 3

Salt

Method:

• Cook rice with enough water, salt, ghee, and rest of the ingredients and drain and keep aside
• Marinate shrimp with salt, ½ tsp Tumeric powder and chilli powder for 15 mintues
• Grind ginger, garlic, onion, salt and rest of the spices to paste
• Heat ghee and pop mustard seeds
• Add the spice mixture and sauté for 5 minutes on medium heat
• Add turmeric powder and coriander powder and mix well for about 3 minutes
• Add shrimp, mix it well with the spices, and sauté for another 3 minutes
• Add yogurt and coconut milk
• Check to see if you need to add more salt
• Turn down the heat to low and let it simmer for 20 minutes
• Layer rice and shrimp and serve hot with pickle and papad and raita