Pudina chutney with peanuts

Ingredients:

1/4 cup roasted peanuts / groundnuts 
2 cup pudina / mint leaves
5-6 green chillies as per your taste
3  cloves of garlic
1 large grape size tamarind ball

For tempering:

1 tsp urad daal
1/2 tsp mustard seeds
1/2 tsp jeera, cumin seeds

few curry leaves

2 red chillies

1 tbsp oil
some water for grinding

Method:
In a pan, heat oil. Saute 2 garlic and green chillies.
Remove them and keep it aside .
Add the Mint leaves and fry them for a very short time.Because the more you cook the mint.It leaves a very bitter taste and leaf colour also changes to black. 
Grind everything together along with the peanuts,the remaining gralic and tamarind with very little water, using as required.

Finally do the tampering.
Serve along  with white rice with a drop of ghee or roti.....Enjoy

Basic carrot fry

Ingredients:

4 Carrots
2 green chillies or you can use dry red chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp chanadal
2 tbsp oil
Salt -as required
1 tsp Chilli powder(optional if you want it to be spicy)
Few curry leaves

1. Peel the carrots and cut them into small pieces.
2. steam the carrot in microwave or you can cook them in water. Cut the green chillies.
3. Heat oil in a pan, When it heats add urad dal, chanadal, mustard seeds, cumin seeds and curry leaves.
4. When it splutter add  green chillies and fry them for few min.
5. Later add carrot pieces and let them fry. Add salt and fry for few more minutes.

You can have this with rice or roti,chappathi.
 Varitation:

You can add fresh grated coconut or some dry coconut with some chillie powder

Easy Chicken curry

1 kg Chicken with bones cut them into pieces as per ur wish

1 onion chopped

4 green chillies

1/2 bunch of coriander leaves

1tbsp ginger-garlic paste

salt to taste

1 Medium size tomatoe

1/2 tsp of turmeric powder

1tbsp coriander powder

2tsp chilli powder

3tbsp oil

1cup water

6 to 7 curry leaves

GaramMasala:

Cinnamon………………….2 inch stick

cloves………………….15

cardamom…………….2

garlic…………………….2(dried) like the ones in India which doesn’t have a lot of moisture

powder all the  garam masala ingredients this can be stored for a long time in fridge.or it has nearly 2 months of shelf life.

Method:

1.In a pan heat oil and add onion and green chillies.when onions turn translucent add ginger garlic paste.

2.Ad chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates and then add tomatoes,chilli powder,coriander powder and 1tp of masala that we made add some water.let it cook and add  coriander leaves finely chopped ,cook till the u get the required consistency .