Chicken Sukka

Ingredients

• 1 1/2 kg chicken thigh meat
• 1/2 tsp poppy seeds
• 1 inch cinnamon
• 3 to 4 cloves
• 1/2 tsp turmeric powder
• 2 onion (1 finely slice /1 finely chopped)
• 20 roasted red chillies (15 long and 5 small)
• 2 tbsp roasted coriander seeds
• 1 tsp roasted cumin seeds
• 30 roasted peppercorn
• 25 roasted fenugreek seeds
• tamarind marble size
• 8 cloves garlic (with skin)
• 1 1/2 cup coconut
• 1/4 tsp cumin seeds
• 3 Curry leaf
• 1 tbsp ghee

for seasoning

• 1 onion finely chopped
• 1/2 inch cinnamon
• 1 tbsp ghee

Method

1. Place a flame on medium flame,add oil, when hot add poppy seeds, cinnamon,cloves stir for few seconds, add 1 finely sliced onion, turmeric, curry leaf and 4 garlic cloves and fry till the onions are soft.

2. Now add red chillies,coriander seeds, cumin seeds, peppercorn, fenugreek seeds, tamarind and fry for a minute.let this cool down before grinding.

3.Grind the above to a fine paste using water.

4. In a deep vessel add the clean chicken ,add 3 /4 th of the ground masala to the chicken,1 finely chopped onion and salt and mix well.cover and cook.

5.Meanwhile roast coconut with 1/2 tsp cumin seeds and 4 cloves garlic for 2 minutes.

6. Grind the above coconut with remaining ground masala for few seconds (the coconut should be coarse)

7.When the chicken is cooked add the ground coconut to the cooked chicken and mix well, add water if you want gravy.Cover and cook for 5 minutes and add seasoning

8. In a pan  heat ghee ,when hot add onion and cinnamon and fry till onion turns dark brown.Add this seasoning on the chicken sukka.

9.Take off the flame and serve.

Lebanese Lentil Soup

Soak 4 ounces red lentils in water for 1/2+ hour

Heat 2 tsp of olive oil, Add 1/8 large chopped onion. Sautee for 2 min . Add 1/8 tsp ginger-garlic paste, soaked lentil, 1/4+ tsp cumin powder, chilli powder,salt. Cook for 15 min in medium flame. Add veggie like potato,cayote,carrot,caulifower and bellpepper. Cook for 10 more minutes. FInish with 1/4 lime and serve hot with pita bread

Kadhi Pakoda

Buttermilk - 1 cup .
Besan - 2 tbsps
Methi/Fenugreek seeds - 1/4 tsp
Jeera/Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Turmeric - 1/4 tsp
Ginger paste - 1/4 tsp
Kadhi patta -4
Red Chilli - 1
Green chillies, finely sliced - 1
Jaggery - 1tsp (optional for Gujraati style)
Salt - to taste
Cilantro, roughly chopped - a handful

Method

- Mix the besan in the buttermilk and water so that there are no lumps and the mixture is uniform. Keep aside.
-In a pan, heat little oil, add mustard seeds. When they start spluttering, add the cumin seeds, methi seeds, hing, green chillies and ginger paste.
- Add the besan-buttermilk mix to the pan, add turmeric powder and salt and bring the mixture to a boil, while stirring in between. Add water if needed to adjust the consistency.
- Once the mixture is boiled and the raw smell from the besan goes, add the fried pakodas and simmer for about 2 minutes.
- Garnish with cilantro and serve hot with rice.


Pakoda
Gram flour, sifted to remove lumps. make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice. Add turmeric, salt,onion,methi.