Brinjal Curry

Ingredients:

Brinjal - 200gms / 5-6 large,cut into 4 pieces

Onion - 1 medium

Curry leaves - 1sprig

Mustard Seeds - 1tspn

Channa Dhal - 2tspn

Urad Dhal - 1tspn

Sambar powder - 2tspn ,can substitute with 1/2tspn R.chilli powder and 11/2tspn Coriander Powder

Turmeric powders - 1/4tspn

Water - 2tbspn

Hing - a pinch

Salt - to taste

Oil - as req

To Grind:(Corsley)

Grated Coconut - 2tbspn

Fennal seeds - 1tspn

Method:

Heat the oil in a Pan,let the Mustard seeds pop up

Add the channa Dhal,urad dhal,curry leaves,Hing and fry for 2mins

Add the onions and fry till it becomes light brown and add the Brinjal and close with a lid for 2mins

Toss it often and add the Masala Powders(Turmeric,Sambar powder),salt and close it for 1min

Finally add the Ground Paste,water and Mix it well.

Serve hot with Curd Rice,Chappathi's

Note:For the thinner Curry add 2 more spoons of Water.

Chicken Cutlet

Ingredients:

Ground Chicken - 1 pound

Veggies - 1 cup,I used Shreded and Steam-Filtered Carrot,Potato,beans.

Red chilli powder - 1tspn

Coriander powder - 2tspn

Garam Masala - 1/2tspn

Chicken masala - 1/2tspn(optional)

Maida/All purpose Flour - 2tbspn

Water - 4tbspn

Bread Crumbs - 11/2cup,I used Flavoured

Salt - to taste

Oil - for Shallow fry

Method:

  Mix all the Masala powders with salt to the Chicken and keep a side for 20-30mins

Now Add the Veggies and 1/2 cup Bread crumbs to the Ground Chicken and Mix it well

Make the Maida into a thin Batter using the water

Design the Chicken into your favourite Shape 

First Dip it into the Maida Batter and immedietly scroll it into the Bread crambs.

Heat the oil in a pan for Shallow fry,and drop the Chicken shapes one by one into the oil

Toss it often ,Remove it from the oil once it becomes brown.

Enjoy this with Tomato Ketchup or any chutnies.

Note: Those who are in diet/avoid fried items can make this Recipe using the Skillet instead Shallow fry.

Fish Gravy/Meen Kulambu

Selecting the Fish at my first time in US is a big Comedy..

Am not familiar with Fish Varities which should be used for Gravies and which one for Frying.

My hubby suddenly one fine day asked me to cook Fish Gravy,his Favourite is a Sea-food(he he he).I said ok and we went to one Asian Market to Grab the Fish.I went to the Fish section and looking ,there were lot of varities,I started blinking and turned to my husband and said,i dont know which Fish will be good for Gravies..

When he was talking to my In-law in phone regarding the fish Gravy,one Family came to grab the Fish and they were talking in our Native language,then my husband started asking them which fish will be good for Gravies and they told us lot of fish,we got confused to pick one among that.Again I called my Aunty and checked with her,she said you have called a wrong person for this,Anyways Mackerel will be good for Gravy and she used to pick that often for Gravies.

Finally we took that and tried for the first time,it came out very well and my husband liked it soooo much.Here is the Recipe for that..

Ingredients:

Fish - 3(Mackerel variety)

Baby Shallots/Sambar onions - 10 to 15

Garlic - 7 Cloves (Cut into half)

Tamarind - 1,lemon sized(Make it to a Thick juice)

Fish curry Powder - 2tbspn

Coriander powder - 2tspn

Green chillies - 2,slit (Optional)

Red chilli - 1(Cut it into 2)

Mustard seeds - 1tspn

Fenugreek seeds/Methi seeds  - 2tspn

Hing  - a pinch

Turmeric powder - 1/2tspn

Curry leaves - 1sprig

Salt - to taste

Oil - as req

Method:

Wash the Fish 3 times with Turmeric powder,Curd and salt

Heat the oil in a pan,Add mustard seeds and let it pop then add Fenugreek seeds,curry leaves,hing,Onions,Garlic,Red Chilli,Green chilli and fry until the Shallots turns brown

Add the Masala powders(Fish curry powder,Chilli powder,Coriander powder,Turmeric powder) and fry till the raw smell goes

Now Add the Tamarind Juice/Paste to it and bring it to a boil

Once the gravy starts boiling add the salt and Fish .

Dont toss the fish,but see to that the fish should be covered with Gravy

Keep for 5min in simmer and switch it off the stove.

Garnish with Coriander leaves

Enjoy with White Rice.

Curry leaves Rice/Karuvepillai Satham

Do you have left over rice???Dont feel its getting waste,store it in the Refridgerator and use it for this simple and Delicious lunch for the Next day.

Ingredients:

Curry leaves - 7+1sprigs

Cooked Rice - 1/2 cup

Red Chillies - 2 or to taste

Hing - a pinch

Channa Dhal - 1+2 tspn

Urad Dhal - 2 tspn

Black Bell pepper - 1/4 tspn

Grated Coconut - 1 tspn

Mustard seeds - 1tspn

Salt- to taste

Oil - 2 tspn or as required

Method:

Roast and Grind the Curry leaves,Black bell pepper,Channa dhal,Urad dhal,Hing and Red Chillies to a fine/Corsley paste

Heat the oil in a pan and let the Mustard seeds pop and add Channa,Urad dhal,Curry leaves and fry until the dhal becomes light brown

Add the Ground Paste, Salt and the Cooked rice and toss well.

Garnish with Red chilli flakes and fresh curry leaves.

Enjoy with Papads,Potato Chips.

Tips

For Idly-Dosa Batter:

   To make the Batter sour in the Winter,add little Baking Soda/Soda salt while mixing the salt.The Idly will also be fluffy.

For Scented Kitchen:

  While Cleaning the Kitchen,wash the Sink and put 1 or 2 Mothballs under the Filter net.

For Grey Hair:

     I can understand the feelings of some of you have  Grey hair.Its all a symptom of improper protein/diet.Dont feel,here u go

Get Amla Powder Now!!!!!

Take the required quantity for your hair and mix with Water(Not too watery,Just like a paste) and apply in your roots and leave it for 30mins and wash in warm water(not too Hot).Do it once in a week,it shows a good results..It also helps reducing the hair fall.

Note:Add lot of Vitamin A,B Veggies in your day to day life.Avoid Sweets!!!!

For Dandruff/itchy Hair:

      Dandruff is nothing but dieing of old cells and covering with a new skin.

Get the Neem Powder to pull  the Dandruff out!!!

Take very less quantity of Neem Powder,add with Amla or Seekai or Arappu Powder Mix with Water and apply for just 5mins to 10mins..Wash thoroughly with warm wateror Cold water.Just do it for 3 times as weekly once and wash it thoroughly.Most important is Dont comb your hair when it is wet.

Note:Those who have Heat body in Nature,avoid using lot of Neem Powder.

       

Beans-Cabbage Poriyal

Ingedients:

Cabbage - 1/2,medium

Beans - 1/2cup,chopped

Onion - 1,medium-Chopped

Sambar powder - 1/2tspn or to taste

Grated Coconut - 1tbspn

For Seasoning:

Oil - 3tspn

Channa dhal - 1tspn

Urad dhal - 1tspn

Curry leaves - 1sprig

Hing - a pinch

Turmeric powder - 1/4tspn

Method:

Heat the Oil in a Pan,add the seasoning item Dhals,C.leaves,Hing,Turmeric powder one by one

Add the Onion and fry till it turns light brown

Now add the Veggies(Cabbage,Beans),Sambar powder,salt,Water and cover it for 2mins and stir it occassionally

Once the Veggies are done,add the Grated Coconut and give it a good mix.

Garnish with Coriander leaves.

Tomato-Garlic Rasam

Ingredients:

Tamarind Paste - 3 tspn,I Used Tamarind - lemon size,make it to a paste by adding 1/2cup hot water.

Salt -to taste

To Grind :

Tomatoes - 1,Large

Red Chillies - 1

Garlic - 2 Cloves

Curry leaves - 1sprig

Bell Pepper - 1tspn

Jeera/Cumin seeds - 1tspn

Corainder Seeds - 1 tspn

For Seasoning:

Oil - 2tspn

Hing - a pinch

Mustard Seeds - 1tspn

Red Chilli - 1,cut into Half

Garlic - 2 cloves,Coresly Chopped

Curry leaves - 1sprig

Method:

Heat the oil in a pan and add the mustard seeds,hing,Red Chilli,Garlic,C.leaves and simmer the flame

Now add the Ground paste and fry till it leaves out the raw smell

Add the Tamarind water, salt into it and increase into the medium flame and leave it for 3mins

Add the Chopped Coriander leaves before serving.

Drumstick Sambar

Ingredients:

Drumstick - 2,large -I used Frozen,1 cup

Onion - 1,medium - also substitute with Shallots - 1/2cup 

Sambar Powder - 1tbspn

Coriander Powder - 2tbspn

Salt - to taste

Tamarind Paste - 1/4tspn(Mix with 1/4 cup water)

To Pressure Cook:

Toor Dhal - 1/2cup

Water - 11/2cup

Turmeric powder - 1/4tspn

Castrol oil - 1tspn (Not more than that),this will make the Dhal thicker.

For Seasoning:

Oil - 3tspn

Mustard seeds - 3/4tspn

Curry leaves  - 2sprigs

Hing  - 1/4tspn

Method:

Pressure cook all together the Dhal,water,turmeric powder,castrol oil for upto 3 whistles

Heat the Oil in a pan for seasoning,and add the items given for it(M.seeds,C.leaves,Hing)

Add Onion and fry till it turns light brown 

Now Add Drumstick, Dry Masala Powders like Sambar powder,Coriander Powder, Salt and Tamarind paste and fry till the raw smell leaves

Finally Add the Cooked Dhal and bring it to a boil,stir occassionally.

Garnish with Chopped Coriander leaves.

Serve hot with White Boiled Rice.

Mixed Omlette

We(me & my hubby) used to go for Diners often,atleast every saturday to have an Omlette with Different Combinations.One fine day,my hubby suddenly called me and said he z coming for

 lunch from his office.I was thinking for curries/Veggies,Because I was having very few Mushrooms and Potatoes.Finally i thought of the Diner Omlette,then i added the following Recipe for lunch

Ingredients:

Egg - 4 medium,Beaten

Onion - 1 small,Chopped

Tomato - 1 Riped,chopped (Micowave it for 20sec)

Mushroom - 2 chopped(Microwave for 1 min with lil water)

Salt - to taste

Pepper - to taste

Curry leaves - 1sprig

Coriander leaves - 2sprig,nicely chopped

Potato half fried/chips  - 1/4 cup (Optional)

Green Chilli - 1,chopped(Optional)

                                   

Method:

Add Onion,Tomato,Mushroom,salt,Pepper,potato,Coriander leaves,Curry leaves,G.chilli with Beaten Egg and Mix it well

Pour this batter into the Non-Stick Pan/Tawa and cover it for 20sec in a low flame 

Flip the Egg and uncover it for 30sec or until it gets done.

Do not over cook it.

Cut into Half and Server it hot.

Gobi Manchurian

Ingredients:

Gobi/Cauliflower - 1 medium,cut into small flourets

Garlic - 2 cloves,nicely chopped

Onion - 1/4 medium,nicely chopped

Green chillies - 2,nicely chopped(Optional)

Tomato Ketchup - 4Tbspn

Red chilli sauce - 2 tspn/to taste

Soy sauce - 3tspn

Corn Starch/Corn flour - 2tspn

Green Onions/Spring onions - 2,nicely chopped

Oil - 2tspn

Salt - to taste

For Batter,to shallow fry:

Corn Starch/Corn flour - 1/4cup
All purpose flour/Maida - 1/4cup+2 tspn
Pepper powder - 3tspn
Garam masala - 1tspn(Optional)
Curry Powder - 1tspn(Optional)
Salt- to taste
Water - as req.
Oil - as req for Shallow fry

Method:

Boil the water and pour it on the Gobi and leave it for 2mins and drain the water.
Make the batter by adding all the items given for(Corn starch,Maida,Pepper powder,G.Masala,Curry powder,salt,water)

Coat the flourets with batter and shallow fry till it gets golden brown and keep aside.
Heat the oil in a pan,add the chopped Garlic,G.chillies,Onions and fry till it leaves the raw smell.
Add the Ketchup,soy sauce,Red chilli sauce,salt and fry for 1min
Add some water and the Corn starch to get the sauce thicker and make sure there is no lumps and toss for 2mins.
Now add the Gobi into it and fry for 30sec.
Garnish with chopped Onions and spring onions.

Serve hot with Fried Rice,Chappathi's..

Note: The batter for shallow fry can be according to your taste,can also add the Masala powders whatever you like.

You can also have the shallow fried gobi for Appetizer as Gobi 65.

Strawberry-Banana Smoothie

Ingredients:

Strawberry - 100gms/ 1cup

Banana-2 medium size / 1cup

Sugar - 2tspn (I Used honey)

Ice - 1/2cup

Ice cream - 1 scoop(Optional)

Method:

In a blender,Add the fruits,Sugar and Ice

Blend it for couple of minutes or until it gets like smoothie.

Enjoy with any of your Favorite Ice Cream.

Note: Strawberry can be substitued by any berries or all the berries together goes well too.

Green Moong/Whole Moong Curry

Ingredients:

 

Whole Moong/Green Dhal -100gms

Garlic - 2pods

  Ginger - 1inch,Chopped(Optional)

Green Chillies - 3,Slit

Red chillies - 2 

Onion - 1 small

Curry leaves - 1sprig

Tamarind water - 3tspn

Turmeric powder - 1/4tspn

Salt- to taste

Tomato - 1 ripped

Hing - 1 pinch

Jeera/Cumin seeds - 1tspn

Coriander seeds - 1/2tspn

Coriander leaves - a handful,for Garnishing.

Garam Masala - 1/2tspn(Optional)

Cream - 2tspn(Optional)

Method:

Wash the Moong and pressure cook it with required water upto 3 whistle.

Heat the oil in a Pan and add Jeera,Garlic,Curry leaves,Hing,Coriander seeds, Green chillies,Red chillies and fry for 30sec.

Add Onion and fry until it gets transulate,then add Tomatoes,Turmeric powder and fry till it leaves water

Now add the cooked Moong and bring it to boil for 2mins,then finally spread Garam Masala and Cream on it.

Garnish with fresh Coriander leaves and Curry leaves.

Serve hot with Roti's,Rice..

Panner Butter Masala

Ingredients:

Panner - 200gms

Water - 1cup

Onion - 500gms-length wise

Tomatoes - 500gms(Cut into half)

Cashewnut - 50gms

Cardamom - 2

Cinnamon - 1inch

Cloves - 3

Butter - 2tspn

Ginger garlic paste - 2 tspn

Red chilli powder - 1tspn

Coriander powder - 1/2tspn

Sugar - 1/2tspn (optional)

 Salt - to taste

Cumin powder - 1/2tspn(Optional)

Fennugreek/Methi powder - 1/2tspn(Optional)

 

Method:

Boil the Water for 1min and pour it on the Panner and keep closed for 10mins

Take the Tomatoes and pour 50ml of water and keep for 5mins in the Microwave

In a seperate Bowl,Put the oil and onions and keep for 4mins

Now Add the Onions,Tomatoes(remove the skin) and Cashewnuts and grind it to a fine paste.

In a seperate Bowl,Add the half Butter,Cardamom,cloves,cinnamon,ginger garlic paste and keep for 30secs

Add Red chilli powder,coriander powder and keep it for 30 secs

Now Add the Ground paste with sugar and keep it for 10mins in a closed bowl,take out and stir every 5mins.

Add Panner,salt,Butter and keep for 5mins in opened bowl.

Finally roast the cumin powder and methi powder and sprinkle on the dish.

Serve hot with Roti's,Chappathi's..

Khus Khus Halwa

Ingredients:

Khus Khus/Poppy seeds - 1cup/200gms

Sugar - 11/2cup

Milk - 3cups

Ghee - 2-3 tspn

Method:

Wash the Kush kush,Grind it with 11/2cup milk in a core level

Take a Microwaveable bowl,Mix the Ground paste with Sugar and the remaining milk and keep it for 40mins in a opened bowl.

Stir every 5mins and finely add the ghee.

Serve hot or cool.

Dhokla - Sooji

Ingredients:

Sooji/Rava/Semolina - 2cups

Oil - 2tspn

Yogurt - 1cup

Turmeric powder - 1/4tspn

Salt - to taste

Water - 1cup

Ginger - 1 inch finely chopped/paste

ENO fruit salt - 2tspn

Seasoning:

Oil - 2 tspn

Green chillies - 3 slit-deseeded

Curry leaves - 1 sprig

Coriander leaves - a handful

Method:

Take a bowl,put the sooji,oil and mix it without any lumps

Add the curd,salt,Ginger,Turmeric powder,water and Mix it well and leave it for 30mins

Now add the ENO fruit salt to the Mixture and steam the batter in the large broad plate for 15-20mins

Now Heat the oil in a pan for Seasoning,add the mustard seeds and let it splutter

Add the seasoning items(G.chillies,Curry leaves) into it and pour it on the Dhokla with coriander leaves.

Serve hot with Mint Chutney for Breakfast or Evening snack.

Pittu

Ingredients:

Moong dhal - 3/4cup

Channa dhal - 1/4cup

Seasoning:

Oil - 2 tspn

Sour Yogurt - 100ml

Mustard Seeds - 1tspn

Curry leaves - 1 sprig

Green chilli paste/sauce - 1 tspn or to taste

Shredded coconut - 2 Tb spn

Method:

Soak the dhals for 1hr and grind it coresly.

Steam the Ground dhal paste like Idly and cool it.

Take a Microwaveable bowl,put all the seasoning items(oil,m.seeds,c.leaves,coconut,g.chilli paste,Yogurt) and keep it for 3mins in high power(900 watts)

Now grind the steamed Idly corsely and mix it with the seasoning and again keep it in a Microwave for 3mins.

Serve plain or with Coconut chutney for Breakfast or Evening Snack.

Mint Squash/ Pudina squash

Ingredients:

Mint - 1 cup / 200gms

Water - 200ml

Sugar - 200gms

Citric Acid  - 1/2 tspn

Salt - a pinch

Method:

Wash the Mint leaves, dry it in a Paper towel and transfer to the storage bowl.

Now Take a Microwaveable bowl and Mix the Water,Sugar,Citric acid,salt together and keep it in a Microwave for 4mins(stir in 2mins) to make a Syrup.

Now pour the Syrup into the Mint and close it.

Can serve after 1 hr with 1:2 ratio water.

Note: can store in the Refridgerator for upto 1week.

Can also make this syrup in Gas-Stove using the same Method.

This method can be used for various fruits in different Measurements.

Here are the Fruit ratio with the same measurement of the other ingredients:

Pomegranate,Black grapes,pineapple,Mangoes - 1cup

Watermelon,Apple,Orange - 11/2 cup

Ginger - 1/2cup

Coconut Chutney - Rice

Ingredients:

Coconut - 1 cup /150gms

Red chillies - 6

Channa dhal - 2 tspn

Urad dhal - 2 tspn

Garlic - 2 pods 

Tamarind - 1/4 round lime size or Thick Paste - 1/2 tspn

Salt - to taste

Water - as req

Oil - 1 tspn

Method:

Heat the Oil in a pan and add the dhals,fry until it turns brown

Add R.chillies,garlic and fry for a min

Now add the Coconut, fry until it turns brown or until it leaves a nice aroma

Cool the stuff and grind it with tamarind.

Serve with White Rice.

Broad Beans fry

Ingredients:

Avaraikai/Indian Beans - 150gms

Onion - 1/2 medium

Hing - a pinch

Red chilli powder - 1 tspn

Turmeric powder - 1/4 tspn

shredded Coconut  - 3 or 4 tspn

salt - to taste

water - as req.

Oil - 1 tspn

Seasoning:

Mustard seeds - 1tspn

Channa dhal  -1 tspn

Urad dhal  - 1 tspn

Curry leaves -  1 sprig

Method:

Heat the oil in a pan and add the seasoning items(Mustard,dhals,curry leaves)

Once the mustard seeds start spluttering and the dhal turns brown, add the chopped onion and the Hing

Fry for a min and add the chopped B.beans and leave it for couple of mins to fry

Now add the Red chilli powder, Turmeric powder,water and close with the lid until the beans are done

Finally add the shredded coconut and fry until it becomes dry.

Masala Vada/ Paruppu Vadai

Ingredients:

   Channa Dhal - 1 cup

Red chillies - 6

Fennel seeds - 1 tspn

Onion - 1 medium

Curry leaves - 1 sprig

Coriander leaves - 1 sprig

 Hing - a pinch

Salt - To taste

Oil -  1 cup/as req.

Water -as req.

Method:

Soak the Dhal for 1 hr.

Grind the Dhal ,Onion,Hing,Red chillies corsely (not smoothly in any case)

Mix the chopped curry leaves,coriander leaves,salt,fennel seeds into the ground paste 

Now pour the oil into a pan for shallow fry in medium heat

Make the paste into few small balls in lime size and press it lightly in your palm 

Shallow fry the pressed balls into golden brown and turn it to the other side and make it to the same color.

Can go with curd Rice,Chutney Rice also for evening snack

Fried Rice - Easy & Oil free.

Ingredients:

Bhasmathi Rice - 1 cup

Water - 1 3/4 cup

Oil - 1tspn

Onion - 1 (Chopped)

Green pepper/Capsicum - 1/2( cut into 1 inch pieces)

Carrot&beans,peas - 1 cup(Cut into small pieces)  I used Frozen Veggies(carrot,beans,g.peas,corn)

Ghee - 3 tspn

White pepper powder - 1 - 2 tspn

Green chilli sauce - 11/2 tspn

Soy sauce - 1/2 tspn

Spring onions - 2

Salt - to taste

Agenamoto - a pinch(Optional)

Method:

Boil the Rice with 1 tspn of ghee and make sure it is not over boiled.

Take a Microwave Container,add the oil,onion,capsicum and keep for 2mins

Add the veggies and keep for 2mins

Add the Agenamoto and keep for 1min

Add the G.chilli sauce,soy sauce,Boiled Rice,white pepper powder and sprinkle 2tspn of water and keep it for 12mins(Open after 10mins to add salt and ghee)

Finally Add the Spring onions and keep for 1min.

Note : Cooking Timings are for highpower 900watts Microwave.Adjust increase/decrease according to your microwave power.

Arisi paruppu Sadham

Ingredients:

Rice - 1 cup

Toor Dhal - 1/4 cup

Lima beans - 1/4 cup

Water - 4 cups 

Turmeric powder - 1/2 tspn

salt - to taste

Oil - 1 Tb spn

Ghee - 1 tspn

Seasoning:

Mustard seeds - 1 tspn

Curry leaves  -1 sprig

Red chillies - 4(Cut into half)

Garlic - 4 (Thin slices) 

Onion - 1/4 (Chopped)- Optional

Method:

Soak the Rice and Dhal together for 30mins.

In a Pressure cooker,pour the oil, ghee and add the seasoning items(Mustard,curry leaves,Garlic,R.chillies,Onion)

Add the Soaked Rice, Dhal,Turmeric powder and salt.

Now pressure cook it upto 2 whistle.

You can serve this with Yogurt,curries or pickle.

Mushroom Coconut Gravy

Ingredients:

Button Mushroom - 1 pack

Onion - 1

 Tomatoes - 2 (Ripe)

Curry leaves - 1 sprig

Ginger garlic paste - 2 tspn

cloves - 2

cinammon stick - 1 inch

Fennel seeds - 1/2 tspn

Red chilli powder - 11/2(1.5)tspn

Coriander powder - 1/2 tspn

Turmeric powder - 1/4 tspn

Coconut Milk - 1/2 tin ,can also substitute with Coconut paste -2 tspn

salt - to taste

oil - 2 Tbspn

Method:

  In a pan,Heat 1 tspn of oil and fry the curry leaves and mushrooms for 2 mins and keep it a aside.

  In a second pan,Heat the remaining oil and fry the Cinammon stick,fennel seeds,cloves.

Add the onion,ginger garlic paste and fry till it turns golden brown,and add the tomatoes.

Now add the masala powders(Red chilli powder,Coriander powder,Turmeric powder) andfried Mushroom and let it cook for 3mins

Atlast add the coconut milk and bring it boil for upto 6mins. 

Can go with Chappathi's ,Rice.

Thai Curry - Simple & Easy

Ingredients:

 Oil - 1 Tb spn

  Onion - 1 (medium size) 

 Red Pepper - 1

 Spring Onions - 4

 Curry leaves - 2sprigs

 Soy Sauce - 1 tspn

 Coconut Milk - 1 Tin

 Chicken - 300gms (Boneless)

 Salt - to taste

 Water - 1 cup

 To Grind:

 

Red Chillies - 5

Baby Shallots - 6

Garlic -7

Ginger - 1 inch

 Lime ring - 1 inch

Lime Juice - from 1 whole lime

Coriander leaves - 6 / a hand full

Turmeric powder - 1 tspn

Red chilly Powder - 1 tspn

Coriander Powder - 1 Tbspn

 Cumin Powder - 1 Tbspn

Sugar  -1 tspn (Optional)

Method : 

1.In a pan, heat the oil & add Onion,Spring Onions,Red Pepper,Curry leaves and leave it for 2 mins

2.Add the ground Masala and fry for 3mins 

3.Now Add the Boneless Chicken into mixture and fry for 2 mins

4.Finally Add the Coconut Milk & salt and close the pan till the Chicken is done or 10mins in Medium flame.

Delicious Thai Curry is Ready!!!!! 

U can serve this with White Jasmine Rice or Fried Rice.

Note: Vegetarians can use veggies like carrot and beans instead of Chicken.