Koli Sukka

Ingredients

For the spice blend:
5 g whole red chilli
½ inch cinnamon
2 bay leaves
1 tsp cumin seed
½ tsp fennel seed
½ tsp black peppercorns, crushed
2 pods green cardamom

2 Tbsp  oil
15 g curry leaves
50 g onion
1 tsp ginger and garlic paste
180 g chicken
250 mL water
30 g tomato
20 g desiccated coconut
2 tsp poppy seed

Method
Combine all ingredients for the spice blend. In heavy bottom pan, dry roast all spices and cool to room temperature.

In grinder, paste spices until almost smooth.

In thick bottom pan, heat oil and then temper curry leaves, onion and ginger-garlic paste. Add chicken and cook until almost golden brown.

Add ground masala paste (all ingredients except curry leaves, onion and ginger garlic paste) and further cook for 20-25 minutes over slim flame with water and reduce until chicken cooks through well.  

Methi Parantha

Ingredients
4 cup wheat flour,
1 green chilli
2 garlic
5-6 green onion leaves
1 tsp jeera
1/2  tsp kasuri methi
1 tsp desi ghee
Salt

Method
Knead a dough using wheat flour, Jeera, salt and kasuri methi.

Grind together green chillies, garlic & green onion leaves to a paste.

Add this to the dough & knead well.

Make dough balls, roll out into paranthas & shallow fry with some desi Ghee. 

Raw Mango Rasam

Ingredients

20 gms tomato
5 gms arhar dal
50 gms raw mango
2 gms salt
15 gms curry leaves
1 dry red chilli whole
1 gm black peppercorns
1 gm coriander seeds
1 gm cumin seeds
2 gm ginger
2 gm garlic
1 gm mustard seeds
1 tsp turmeric powder
1 tsp oil

Method
Roast black pepper, whole coriander seeds and cumin seeds. Grind them together. This is the rasam powder.

Boil raw mangoes in water. When the mango is cooked, squeeze out the pulp. This will be the raw mango puree.

Boil the arhar dal.

Boil tomatoes with ginger, garlic and rasam powder, strain it. Add raw mango puree and boiled arhar dal to it.

Pour oil into the wok, add mustard, whole dry red chilli, curry leaves and turmeric powder and then pour it into the tomato mixture.  Add salt to it. Mix.

Serve.

Raw Mango Pulao

Ingredients

500 gms boiled rice

1 Tbsp refined oil

1-2 dry red chillies

1 green chilli

1 raw mango

1 tsp mustard seeds

Heeng 

Salt to taste

Method

Heat oil in a pan,

Add dry red chillies, mustard seeds, heeng, curry leaves add green chillies,

Now, add chopped raw mango, let it cook.

Finish by adding boiled rice, salt and sprinkle some water.

Let the rice cook properly, turn off and serve.