Chicken Veggie Roast

Chicken Breast - 2 pc

Olive oil - 1Tsp

Soy Sauce - 2Tsp

Tomato sauce - 1/2Tsp
Balsamic vinegar - 1/2Tsp

White pepper powder - 1/2tsp
Garam Masala - 1/2tsp
Garlic - 1pc (minced)

Salt - to taste

Carrot - 1 medium

Cauliflower - 200g

Broccoli - 200g

Green Pepper - 1 medium

Marinate chicken breasts with olive oil, soy sauce, tomato sauce, vinegar, pepper powder, garam masala, garlic and salt. Refrigerate it for minimum 3-4 hours. Pre-heat the cooking-range oven to 350 degrees. Spread aluminium foil in an oven friendly dish and keep the chicken pieces. Pour the remaining marinades on top of the chicken. Cover with another foil and keep in the pre-heated oven for 30 minutes. After 30 minutes, open the foil and put vegetables on side of the chicken, springle some salt over vegetables, cover again with foil and cook for another 15-20 minutes, depending how you like your chicken and vegetables. Cut the thick part of chicken breast or pierce a fork to check the doneness. Yes, we are done with our simple but healthy Chicken Veggie Roast. Enjoy! Chicken tastes better if cooked well, but not dry. Juice left after cooking can be poured over vegetables while serving.

Cheera Egg Thuvaran

Cheera (leaves & stem)- 250g

Shallots - 10 Nos (big)

Coconut - 1/2 cup

Ghee - 1/4tsp

Eggs - 2 Nos

Green chilly - 3 Nos (chopped)

Garlic - 1 pc

Turmeric powder - 1 pinch

Salt - to taste

Curry leaves - 1/2 stem

Look for any insects on the cheera leaves, wash well and pat dry. Once dried well, cut the cheera leaves along with its stem into small. Transfer the cheera into a pan (a clay pot is the ideal one). Now, slightly grind coconut with shallots, turmeric powder, curry leaves and salt to taste. Add this mixture into the pan and mix well with cheera leaves. Add chopped garlic and green chilly. close the lid and cook it over medium-low heat. Meanwhile, add ghee in a seperate pan and scramble the eggs. Once the cheera is cooked (never over cook any leaves), add the scrambled egg and mix well. Stir dry the mix and your special Cheera-Egg Thuvaran is ready.

Special Chicken Fry

Chicken breast - 4 pc

Onion - 2 medium
Green chilly - 5 Nos
Turmeric powder - 1/2tsp
Coriander powder - 1tsp
Garam masala - 1/4tsp
Ginger Garlic paste - 2Tsp
Coriander leaves - 6 stems
Curry leaves - 1 stem
Coconut Oil - 2Tsp
Salt - to taste

Cut chicken into chunks and marinate with ginger-garlic paste and salt to taste (keep it at least 1Hr). Heat oil in a Kadai and saute onion. Add green chilly (slit at the end) and curry leaves, saute well. Now remove all these from kadai and keep aside. Now fry coriander powder, garam masala and turmeric powder in the remaining oil in kadai. There shouldn't be any oil visible in the Kadai at this point. Now add the already marinated chicken into Kadai and mix well. When the masala gets evenly on chicken pieces, keep the Kadai closed for 5 minutes on medium heat. After 5 minutes, mix the chicken again add very little water if dry and keep the lid closed until the chicken get cooked. Open the lid and stir dry adding the coriander leaves and the sauted onion mix that kept aside. Yes, your special chicken fry is ready. This is very simple and not too spicy, but very delicious. I like this dish with rice / steamed vegetables.

Cauliflower Masala

Cauliflower - 1

Onion - 1 big

Tomato - 1

Garlic - 2 cloves

Oil - 4Tsp

Garam masala - 1/4tsp

Coriander powder - 1tsp

Turmeric - 1tsp

Curry leaves - 1 stem

Coriander leaves - few stems

Red chilly - 4 Nos

Cut cauliflower wash well and sink it in a bowl of water mixed with turmeric powder for 30 minutes. Heat oil in a large pan. Sputter few mustard seeds, add onion and saute well. Mix garlic, curry leaves, coriander powder and garam masala in the pan. When the masala is fried, add chopped tomato and salt, mix well and cover the pan for 2 minutes on medium heat. Meanwhile, drain the water from Cauliflower and microwave it for 2 minutes. Now add this semi cooked flower to the masala and mix well. Keep the lid closed for 2 minute on medium heat. Mix again and keep few more minutes until cooked to your taste. Don't forget to mix with coriander leaves towards the end. Better not over cook the flower (I like to hear the 'KaruMura' sound when I chew the flower!). I like this with steamed rise, laban and little ginger pickle. That will make your 1/2Hr dinner!

Anda (Egg) Burji

Eggs - 3 Nos

Oil - 2Tsp
Mustard - 1/4tsp
Cloves - 5 Nos
Cumin seeds - 1/4tsp
Curry leaves - 1 stem
Onion - 1 medium
Green chilly - 2 Nos
Ginger - just little
Garlic - 1 piece
Coriander powder - 1/2tsp
Turmeric powder - 1/4tsp
Garam masala - 1/4tsp
Tomato - 1 medium
Coriander leaves - few stems

This is one of my fastest bachelor dish! When I was in Mumbai, Anda Burji with Porota served most of my supper for 2 months from a nearby Thattukada. That guy make it in 5 minutes in a frying pan, but my version got a little variation. Ready? Heat oil in a kadai and sputter mustard. Fry cloves, cumin seeds and curry leaves. Add chopped onions, ginger, garlic and green chillies and saute them until you get the flavour. Add coriander powder, turmeric powder and garam masala with salt and mix well, followed by chopped tomato. Mix again and close the lid for 2 minutes. Add 100ml of hot water, mix again and close the lid for another 2 minutes. When the stuff gets thick, add eggs on top of it and close the lid for 1 minute on medium heat. Stir slightly and cover it for another minute adding the coriander leaves. When the egg gets scrambled, Scramble the egg well with open lid until there is no trace of water. Yea, your Anda Burji is ready. Serve it hot with Chappathi or porota!

Cashew Mutter (Green Peas)

Green peas (fresh) - 1 cup

Cashew nuts - 5 Nos
Clove - 5 Nos
Onion - 1 small
Ginger - 1 pinch chopped
Garlic - 2 Nos
Tomato paste - 1Tsp
Soya sauce - 1tsp
Corn Oil - 2Tsp
Turmeric powder - 1/4tsp
Chilly powder - 1/4tsp

Another bachelor dish! Boil cook green peas with turmeric, chilly powder and salt with enough water. Once cooked, drain water. Heat oil in a seperate pan, saute onion, stir fry ginger, garlic, cloves and Cashew nuts. When you get flavour, add tomato paste and soya sauce. Stir well for 1 minute and now add the cooked green peas to the pan. Mix well and close the lid for 2-3 minutes on med-low heat. When steam comes out, stir again and keep another minute. Open the lid and let the moisture reduce. There you go... It is very good with chappathi/Roti. (Hint: always use fresh green peas and try to keep its natural colour while cooking). ENJOY!

Moru Curry

Curd / Laban - 2 cups

Onion - 1 small

Mustard seeds - 1 pinch

Curry leaves - 1 stem

Fenugreek seeds- 1 pinch

Red chilly - 3 Nos

Ginger - 2mm long

Coconut Oil - 1Tsp

Turmeric powder - 1 pinch

Salt - as you like

This is my favourite < 5 minute Moru Curry, which goes well with rice. heat oil, sputter mustard seeds followed by fenugreek seeds, saute onion, add red chilly, ginger, curry leaves and stir fry for 1 minute on med-low heat. Shake curd/laban with turmeric powder and salt in a bottle and add to the pan, continuously stirring. Reduce the heat to low and keep stirring until you see the little steam coming out of the pan. Pour it on your hand and if you feel just enough heat, your Moru Curry is ready. Take it out of the stove and stir for another 30sec. (Hint: Never ever dare to overheat or boil curries with Curd!)

Beans Thuvaran

Beans - 250g

Mustard - 1/4tsp

Oil - 1Tsp

Curry leaf - 1 stem

Sambar Onion - 5 Nos.

Ginger - 2mm long

Garlic - 2 Nos

Green Chilly - 2 Nos

Grated Coconut - 1/2 cup

Turmeric - 1/4tsp

Salt - as you wish

Hot water - 1/4 cup

It is very simple to make and very delicious. Mince fresh tender beans with hand. Sputter few mustard seeds in coconut oil and  saute sambar onion followed by chopped ginger, garlic, curry leaves and chopped chillies. Once you get the flavour, add grated coconut, turmeric, salt and stir on low heat for about 2 minutes. Now add beans, mix well and add hot water. Mix well and close the lid for 2 minutes on low heat. When steam come out, stir again and close the lid for another 3 minutes. Again stir well and keep it open for another 2 minute. Yes your Beans Thuvaran is ready! (Hint: Try not to loose the beans colour and taste by overcooking).

Beef Ulathiyathu

Beef - 1kg

Smashed garlic - 5 Nos
Chilly powder - 1tsp
Coriander powder - 2tsp
Turmeric - 1tsp
Gharam masala - 1tsp
Onion - 3 Nos
Coconut oil - 2-3Tsp
Mustard seeds - 1/4tsp
Green chilly - 3 Nos
Ginger - 1 inch long
Curry leaves - 2 stems
Soya sauce - 2tsp
Tomato sauce - 1tsp
Black pepper - 1tsp

It is very easy to prepare. Cook beef with smashed garlic, chilly powder, coriander powder, turmeric, gharam masala with enough salt and water. Simmer with lid open to reduce water. In a seperate pan, saute onion with oil. If you like, sputter mustard first. Once onion is sauted, add chopped green chilly, chopped ginger and curry leaves. Stir fry till you feel the flavour (few minutes) and add the cooked beef, soya sauce, tomato sauce and black pepper. stir well and cover the pan. Once the steam come out, stir again well and cover for 2 more minutes with low heat. Decorate with coriander leaves and your dish is ready to serve. Enjoy the meal!