HOW TO MAKE Carrot Curry / Carrot Poriyal RECIPE

Carrots are a good source of Beta Carotene , Vitamin A, antioxidants, dietary fibre and minerals. As we all know, Vitamin A deficiency cause poor vision and night vision loss. By including carrots in the daily diet, this deficiency can be rectified to some level. During my childhood, I used to see carrots in sambar, upma, any subzi, plain subzi, etc.,in my home. Carrots and greens were mostly included in the daily food menu. Well, some people might not consider this Carrot Curry at all and cannot imagine making a separate curry/subzi with carrots alone. !!!!( Even my husband thinks so!!!). Its better for them to have raw carrots in salads, doubly happy to eat carrot halwa as much as they can. But inclusion of carrot curry in the daily menu cannot be avoided by me as I am a veggie lover. So I try to twist the carrot curry in different ways and make it special. This is one of the varieties of carrot curry I make. Try this out with fresh carrots and you will surely enjoy this curry.

Ingredients

Fresh Carrots -  1 Bunch ( Around 6-7 Medium )

White Onion - 1/2

Oil - 3 tsp

Hing / Asafoetida - 1/2 tsp

Mustard Seeds - 2 tsp

Jeera / Cumin Seeds - 1 tsp

Urad Dal / Ulutham Paruppu / Minna Pappu - 2 tsp

Curry Leaves - 5 or 6

Dry Red Chillies - 2 Medium

Salt - To Taste

Turmeric Powder - 1 tsp

For the Powder

Groundnuts / Kadalai / Peanuts - 2 tbsp

Black Peppercorns - 2

Cumin Seeds / Jeera - 1/2 tsp

Dry Red Chillies - 1 Medium

Procedure

• Roast the ingredients mentioned under the "Powder" slightly and grind them into a fine powder and keep it ready.
• Wash and peel the carrots and cut them into small squares. Cut the onion into small pieces and keep it ready.
• In the cooking pan, add the oil first for tempering. Add the ingredients for tempering in order and when its done, add the onion pieces and fry them for a minute.
• Add the cut carrots with little turmeric powder and some water.
• Cover the cooking pan with a lid and allow the carrots to get cooked thoroughly.
• After 6-7 minutes, open the lid and add the grounded powder into the pan. Add required amount of salt too into the pan. Mix everything thoroughly for 3-4 minutes.
• Switch off the flame. Serve this with white rice or any other rice combo.

HOW TO MAKE Chilly Chicken RECIPE

Ingredients
Boneless chicken - 200 gm
Oil - to shallow fry the chicken

For the marinade
Garlic paste - I made a fresh paste of 5-6 garlic pods. You can adjust according to taste.
Pepper powder - to taste
Soya sauce - a little to taste
Salt - to taste, only if needed (since the soya sauce already contains salt, be careful not to overdo it!)
White of 1 egg
Cornflour - about 2 tablespoon 

For the gravy
Cornflour - 1 or 2 teaspoon
Soya sauce - about 1 teaspoon
Green chillis - 4-6, chopped, (adjust based on how hot you want the chicken)
Garlic - about 1 teaspoon, finely chopped
Capsicum - about 1/2, diced
Onion - about 1 medium sized, diced

Method
1. Wash the chicken well and marinate with the ingredients listed under 'For the marinade'.
2. Keep it aside for 15 minutes.
3. Now heat oil in a pan, and gently place the chicken pieces. Do not add the marinade.
4. Shallow fry the chicken till it is light golden.
5. Keep it aside.
6. Now, take some oil in a wok.
7. Add the green chillis, capsicum, garlic and onion.
8. Saute till you get a nice aroma. The onion should not become brown.

9. Make a paste of the cornflour and soya sauce listed under 'Gravy' with some water.
10. Add this paste one spoon at a time till you get the required amount of gravy.
11. Sprinkle a little sugar.
12. Add the chicken and mix well.
13. Switch off the flame when the chilli chicken reaches the desired consistency.
14. Garnish with spring onion and serve hot with fried rice or noodles!