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 Meatballs Curry - Indian style

Meatballs are also called as 'Kofta'. No one knows from where it originated. It is made from ground meat. It can be made of chicken/lamb/beef. They are usually rolled into small balls. Also, you can add minced onion, spices, eggs and also herbs. Vegetarians can also make using smashed potatoes with other vegetables of your choice instead of minced meat.

All you need is:

Oil - 2 tbsp

Mustard seed - 1 tsp

Chicken masala powder - 1 tsp

Coriander leaves

To make balls:

Minced Chicken - 1/2 kg

Bread Crumbs - 1/2 cup

Chilli powder - 1/2 tsp

Turmeric powder - a little

Salt - to taste

To Grind:

Onion - 2 large

Tomato - 2

Coriander seeds - 4 tsp

Ginger - 1 inch

Garlic - 5 cloves

Cumin seeds - 2 tsp

Fennel seeds - 1 tsp

Poppy seeds - 1 tsp

Cloves - 2

Cinnamon - 1 inch

Pepper balls - 1/2 tsp

Red chillies - 2 or 3 (I used 3 to make it spicy)

Oil - 5 tbsp

Salt - to taste

This is how it is made:

Roughly cut the onions and tomatoes.

Pour oil in a hot pan . Add coriander  seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, pepper balls, ginger, garlic and red chillies. Cook them for a couple of minutes.  Add onions and salt. Cook until it turns golden brown. Then add roughly chopped tomatoes until the raw smell goes off. Leave it aside to cool. Grind them all to make a paste. Just add 1/2 cup water if needed.

Mix the minced chicken, bread crumbs, turmeric powder, chilli powder and salt. When it is well mixed, just use little oil to make it stick together. Then make tiny balls. Apply oil in your hands which helps to make the balls round in shape.

Meanwhile, heat another large pan and add a lug of oil. Fry the chicken balls. Stir them around and cook for 8 - 10 mins. Make sure they are cooked well.

In a hot pan, pour little oil and mustard seeds. When it splutters, add the ground paste. Add chicken masala powder and water to your consistency level. Stir it well. Close the pan with a lid and let cook or 15 - 20 mins in medium flame. You will see the colour of the gravy changing to brown.

At that level, make holes around each meatball using a knife. This will make meatballs little juicy while you eat. Now add them into the gravy. Leave it cook in low flame for half an hour. 

When the gravy has reached the right consistency, you can turn off the flame and garnish with coriander leaves (I have used finely chopped coriander leaves to garnish).

Serve it with chapati, naan bread, rice or pulao.

Muttaikos/Cabbage Kootu

Kootu is made of any vegetable combined with lentils and grated coconut. It is always made in a semi solid consistency. It is best served with rice. To make the day's lunch more special, you can always serve it with appalam (papad/ papadum). All the members of my family enjoy kootu with appalam. Whenever my mom prepares this kootu, she makes it with valakkai poriyal, few appalam and rasam along with curd and pickle. I love kootu that she cooks. Today, I have used cabbage and chana dal to make this kootu.

All you need is:

Cabbage - 1 small

Onion - 2 large

Tomato - 1 big

Brinjal (optional) - 3 medium

Tamarind juice - 1/2 cup

Chana dal - 1/2 cup

Grated coconut - 2/3 cup

Kootu podi - 2 tsp

Chilli powder - 1 tsp

Turmeric powder - a pinch

Castor oil - 5 drops

Salt - to taste

Water 

Also for tempering:

Oil - 3 tablespoons

Mustard seeds - 1 tsp

Chana dal - 1/2 tablespoons

Urad dal -1 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Vengaya vadagam (optional) - a little
Curry leaves

Method:

Take some washed chana dal in a cooker. Pour 1 cup water, castor oil and turmeric powder. Allow 2 whistles and add chopped onion, tomato, brinjal, salt, chilli powder, kootu powder and turmeric and mix them well. Now add chopped cabbage, grated coconut, tamarind juice and some water to your consistency level. Again close he cooker and let 1 whistle this time. 

Pour some oil in a hot pan. Add some mustard seeds, chana dal, urad dal, cumin seeds, vengaya vadagam and asafoetida. When the mustard splutters, pour the mixture from the cooker into the pan. Serve with chapati and rice.