Tomato Coconut Chutney

1. Heat oil in a pan, add cumin jeeds, 1 tbsp chana dal, 1 tbsp urad dal, 4 red chillies, 6 large garlic, 1 inch ginger, 6 shallots, 1 fist pudina, 1 fist coriander stems, 2 large tomatoes and cook until soft.

2. Roughly grind half a whole coconut smaller side, add the tomato mixture,  salt, one small tamarind cube and grind smooth.

3. Temper with oil, musrard, cumin, curd chillies, hing, curry leaves. It was very yummy. It goes well with idli, dosa, pulagam, raging mudda etc. We had with jowar idli

Chicken Keema Paneer Tikki

1. wash 500g chicken mince and strain all water and tap off with kitchen towel.

2. Add 6 paneer squares (approx 150g to 180g) crushed.

3. Add 1 large onion finely chopped

4. Add half green capsicum finely chopped.

5. Add crushed peanuts powder about 3 tbsp, 3 tsp sesame seeds, and any other nuts and seeds like pumpkin seeds etc if u wish.

6. Add 1 tbsp ginger garlic paste, and also 1 small ginger piece, 6 garlic cloves, 5 green chillies all crushed.

7. Add curry leaves, coriander leaves chopped, add lemon juice, chat masala, garam masala, Kasuri methi crushed, turmeric powder, red chilli powder, chilli flakes etc. 

8. Add 4-5 tbsp besan as needed for binding. We can also add corn flour or oats powder for different variation.

9. Make tikkis, beat one whole egg and roll tikkis in egg and coat with bread crumbs and shallow fry.

10. This recipe made 15 bigger and I also made 13 smaller tikkis and put them in freezer for later use without rolling in egg.