Milagai Killi Potta Sambhar

Thuvar Dal – 1/2 cup

Turmeric – 1/4 tsp + 1/4 tsp

Salt

Oil – 1 tbsp.

Mustard – 1/2 tsp

Channa dhal – 1 tsp

Urad dhal – 1/2 tsp

Cumin – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Red Chillies – 5

Asafetida – 1/4 tsp

Curry Leaves – few

Sambar Onion – 10 to 15

Tomato – 1

Tamarind juice– 1/2 cup

Sambhar powder - 1 tbsp.

Salt

Wash and pressure cook 1/2 cup Thuvar dal with a pinch of Turmeric and required Salt.

Heat Oil in a medium pot and temper Mustard, Channa dhal, Urad dal, Cumin, Fenugreek, Red Chillies, Asafetida and Curry leaves.

Add Sambar onion and saute for about 2 min.

Add the Tomato and saute for another 2 min..

Now add the Tamarind juice along with Turmeric, Sambhar powder and required Salt. Cook closed for 5 min.

Finally add the cooked Thuvar dhal; mix well and cook closed for 15 min and remove from heat.

Cuban Style Grilled Chicken Dinner

• 6 medium cloves garlic

• 1/4 cup (60 ml) freshly squeezed orange juice (from about 1 orange)

• 1/4 cup (60 ml) freshly squeezed lime juice (from about 2 limes)

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons dried oregano

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon ground allspice (optional)

• Kosher salt

• 4 boneless, skinless chicken breast halves (about 10 ounces; 285 g each) or 8 chicken cutlets

• 1 tablespoon (15 ml) neutral oil such as canola or vegetable, plus more as needed

• 1 large white or yellow onion (about 3/4 pound; 340 g); sliced crosswise into 1/4 inch thick rings

• Cooked long-grain rice and black beans, for serving

• Picked cilantro leaves, for serving

• Lime wedges, for serving

Directions

1. Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and 2 teaspoons kosher salt until well blended. (Alternatively, to make with a mortar and pestle, pound the garlic with the salt to form a paste, then mix in the rest of the ingredients. Alternatively, finely grate or mince the garlic and stir together with the remaining ingredients in a small bowl.)

2. If using chicken breast halves, cut into cutlets following our instructions here, pounding to an even thickness of about 1/4 inch. (If desired, you can butterfly the breast halves by not fully cutting all the way through, so that they open like a book; butterflied breasts also need to be pounded to an even thickness.)

3. Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through.

4. Remove the chicken breasts from the marinade and wipe off any excess. In a stainless steel skillet, heat oil over medium-high heat until shimmering. Working in batches, if necessary, to prevent crowding the pan, add the chicken cutlets and cook until golden brown on each side, 2 to 3 minutes per side. Transfer cooked cutlets to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining chicken, adding more oil if the pan gets too dry.

5. In the same skillet that you cooked the chicken, add more oil if the pan is dry and heat over medium-high heat until shimmering. Add the onion rings, season with salt, and sauté until the onions have softened a bit and started to brown, 7 to 10 minutes; lower heat and/or add a small splash of water if the contents of the pan threaten to burn.

6. Arrange cutlets on serving plates and top with browned onions. Serve with black beans and rice and garnish with cilantro leaves and lime wedges.

Black Eye Peas Curry

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• ▢ 1 cup dried black eyed peas (black eyed beans, vellapayar, lobia or chawli)

• ▢ 2.5 cups water – for pressure cooking

For making black eyed peas curry

• ▢ 3 tablespoon coconut oil

• ▢ 1 teaspoon mustard seeds (black mustard seeds)

• ▢ ½ teaspoon cumin seeds

• ▢ 2 pieces each of 1 inch cinnamon

• ▢ 2 green cardamoms

• ▢ 4 cloves

• ▢ ¼ teaspoon black pepper – slightly crushed

• ▢ 1 dried red chili – seeds removed

• ▢ ⅓ cup sliced pearl onions or ⅓ cup chopped shallots or onions

• ▢ 8 to 10 curry leaves

• ▢ 1 teaspoon chopped ginger

• ▢ 1 teaspoon chopped garlic

• ▢ 2 tablespoons chopped fresh coconut

• ▢ ½ cup chopped tomatoes

• ▢ 2 green chilies – slit

• ▢ ¼ teaspoon turmeric powder

• ▢ ½ teaspoon Red Chili Powder

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• ▢ 1 teaspoon coriander powder

• ▢ ¼ teaspoon Garam Masala – optional

• ▢ 1.5 cups water or add as required

• ▢ salt as required

• ▢ 1 teaspoon coconut oil – to be added later

• ▢ 3 to 4 curry leaves – to be added later

INSTRUCTIONS

Cooking black eyed peas

• Rinse the black eyed peas in water for a couple of times. Then add the rinsed beans in a 2 liter pressure cooker.

• Add 2.5 cups water.

• Pressure cook for 10 to 12 whistles on medium heat. Timing will vary on the quality of vellapayar.

  You can also cook the beans in an Instant Pot or in a pan on the stovetop adding water as needed.

• When the pressure settles down naturally, open the lid and check if the beans are cooked well.

  The beans have to be completely cooked but not mushy or pasty. If they are undercooked, then add some more water and pressure cook for a few more whistles.

• Using a strainer, strain the beans and discard the water or liquids from the cooker.

• When the beans are getting cooked, you can prep the other ingredients. Chop pearl onions (shallots or onions), tomatoes, ginger, garlic and green chilies.

Making black eyed peas recipe

• Heat 3 tablespoons coconut oil in a pan.

• Keep heat to low, add the black mustard seeds and let them crackle.

• When the mustard seeds crackle, then add cumin seeds. Let cumin seeds splutter.

• Now add the cinnamon sticks, green cardamoms, cloves and dry red chili. Fry for 1 to 2 seconds till the spices are fragrant. The frying of the spices should be done on low heat.

• Add the sliced pearl onions or shallots or onions. Give a stir.

• Add curry leaves, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.

• Also add chopped fresh coconut and mix well.

• Next add black pepper, slightly crushed.

• Mix and sauté till the onions become translucent.

• Now add chopped tomatoes and slit green chilies. Mix well.

• Add turmeric powder, red chili powder, coriander powder and garam masala powder (optional).

• Mix again and begin to sauté tomatoes on a low to medium heat till the tomatoes soften and look mushy.

  When sautéing the tomatoes, you can add a few tablespoons of water if the tomato mixture dries up or starts sticking to the pan.

• Add 1.5 cups water or add as required depending on the consistency preferred.

• Add the cooked black eyed peas.

• Season with salt as per taste, mix again.

• On a low to medium-low heat, simmer the curry for 10 to 12 minutes till the gravy thickens. With a spoon, mash some beans to thicken the gravy.

• Once the Black Eyed Beans Curry is done, then switch off the heat and add 3 to 4 curry leaves.

  Also drizzle 1 teaspoon coconut oil. Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes.

• Serve Kerala style Black Eyed Peas Curry with steamed rice, roti, paratha or naan or soft dosas. You can garnish the curry with coriander leaves if you like.

NOTES

• Make sure to make this recipe with black eyed beans that are in their shelf period. The beans must not be aged and old since they will take a longer time to cook.

• Depending on the quality of beans, the pressure cooking time will vary and change.

• Add some more water if needed, if the black eyed beans are undercooked or half-cooked.

• Also ensure not to overcook these beans as they will turn mushy or pasty.

• For a less spicy taste, reduce the amount of black pepper and the red chili powder.

• You could opt to fry the coconut slices separately in coconut oil in a small pan, until they turn golden crisp. Use these fried coconut slices as a garnish on the curry.