Kathirikai Thayir Pachadi

All it needs:

Brinjal - 10 nos (kathirikai/aubergine)

Onion - 1 large

Ginger - 1/2 inch

Grated coconut - 1/2 cup 

Green chilli - 3 nos (sliced into two)

Yogurt - 2 cups

Salt - to taste

Oil - 3-4 teaspoons 

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Chana dal- 1/2 tsp

Curry leaves

Coriander leaves

This is how it is cooked:

Pour some oil in a hot pan. Add mustard seeds, ural dal, chana dal and curry leaves. When the mustard splutters add onion, green chillies and a bit of salt to it. I always add salt with the onion so that it removes the moisture from the onion and helps it cook fast. Cut the ginger into tiny pieces and add it when the onion turns slightly brown. Leave it for 2-3 minutes in low flame.  Cut the brinjal into thin slices and add it with the onion. Saute it for a couple of minutes. When the brinjal is cooked, add grated coconut and turn off the flame. Now mix these with plain yogurt. Finally garnish with coriander leaves. 

Best served with Briyani or Pulao.

You may consider:

1. Using small sized brinjal rather than the bigger ones will taste better.
2. Cut the onion and brinjal into thin equal slices.
3. Avoid mixing the ingredients with the yogurt while it is hot, because the yogurt might taste sour after an hour.

Chicken 65

Chicken 65 is a South Indian side dish, originated from Chennai. No one exactly knows the story behind its name. It is a spicy dish which is deep-fried in the oil. I learnt this method from a TV show when I was in my high school. But I don't remember either the name of show or chef who performed in the TV show. As I've hardly been to the kitchen while with my mom, I used to do this chicken side dish as it is very simple and easy to prepare. Gradually, I started to cook this for any family functions to help my mom to prepare some varieties. This is my all time favourite dish. Today I've made it using the masala's that I have at home.

This preparation needs:

Chicken - 1/2 kg (cut into small cubes)

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Turmeric powder - a little

Lemon juice - 1/4 cup

Ginger garlic paste - 1 tsp

Egg -2 (white gel)

Salt - to taste

 Oil

For Garnishing:

Onion - 1 large

Lemon juice - 2 tsp

Black pepper powder - 1/2 tsp

It is made this way:

Take a large bowl and mix all the ingredients except egg whites and chicken. Add the egg whits and beat until well mixed with other ingredients without forming lumps. Now add the chicken pieces to the mixture and marinate it for 1/2 an hour. 

Heat the oil the a thick bottom pan. Deep fry the chicken pieces in medium flame (do not cook in the high flame). 

Garnish it with thin sliced onion. Sprinkle lemon juice and pepper powder on it. Serve it hot.