Tomato Chammanthi

Ingredients :

Tomatoes - 2
Small onions - 7
Tamarind - a small gooseberry size
Ginger - 1 inch piece
Red chillies - 5
Curry leaves - a few
Coconut oil - 1 tblsp
Salt - to taste

Method :

1.Heat oil in a pan and add , peeled onions and red chillies and fry them till they change in colour

2.Now add the chopped tomatoes and fry for a while

3.Grind  the above with the remaining ingredients

4.Serve as side dish with dosa, idli or rice

CHICKEN DRUMSTICKS

Ingredients:

6 Chicken Drumsticks

1 tbsp ginger-garlic paste

2 tbsp All-purpose flour (maida)

2 tbsp corn flour

2 eggs (beaten)

1/4 tsp pepper / chili powder

A pinch of sugar

Salt To Taste

1 tbsp Soya sauce

Oil for frying

How to make chicken drumsticks:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve chicken drumsticks hot with thin slices of onions and lemon.

BUTTER CHICKEN

Ingredients:

1/4 pint/150ml natural yogurt

2 ounces/50g ground almonds

1 1/2 tsp chili powder

1/4 tsp crushed bay leaves

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1 tsp garam masala

4 green cardamom pods

1 tsp ginger pulp

1 tsp garlic pulp

14 ounce/400g can tomatoes

1 1/4 tsp salt

2 pounds/1kg chicken, skinned, boned and cubed

3 ounces/75g butter

1 tbsp corn oil

2 medium onions, sliced

2 tbsp fresh coriander, chopped

4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.