Delicious Sundal Recipe

Sundal is a quick and nutritious addition to the dietary repertoire. The measurements given are approximations; feel free to vary the amounts according to your own taste.


Ingredients
•1 cup white channa
•1 teaspoon mustard seed
•1 tablespoon urad dal
•1 tablespoon channa dal
•1-3 green chillies, chopped
•4-8 curry leaves
•2 teaspoons fresh ginger
•1/4 teaspoon asafetida
•2-4 tablespoons chopped fresh coriander leaves
•2-4 tablespoons shredded coconut
•1-2 tablespoons oil or ghee

Soak lentils overnight, drain and rinse.Pressure cook until soft.
In a separate small saucepan, heat oil or ghee over medium heat. When it is hot but not smoking, add mustard seeds.
After it stops spluttering, add urad dal , channa dal, green chillies, curry leaves, chopped ginger, asafetida (hing), and cook gently.
Add the cooked channa, mix well add some fresh chopped coriander leaves.

Stuffed Chicken

This was the main course for the Boy's cookout lunch and I did get some good reviews for it. Ingredients 1 tbsp olive oil 1 banana shallot, chopped 2 garlic cloves, chopped 55g/2oz shiitake mushrooms, chopped 55g/2oz feta, crumbled 1 tbsp chopped fresh basil salt and freshly ground black pepper 1 skinless chicken breast 150ml/5fl oz white wine 1 tbsp pinenuts, toasted Method 1. Preheat oven to 250C 2. Heat the oil in a small ovenproof frying pan over a medium heat. Add the shallots and fry for 3-4 minutes, until softened. 3. Add the garlic and fry for one minute. 4. Add the shiitake mushrooms and fry for two minutes. 5. Add the feta and basil and continue to cook, stirring until the feta has melted. 6. Season with salt and freshly ground black pepper and remove the pan from the heat. 7. Take the chicken breast, pound it thin. 8. Spoon the mushroom mixture into the pocket, then return the stuffed breast to the frying pan. 9. Fry the chicken breast over a medium heat for two minutes, until browned, then turn the breast and cook for another two minutes. Transfer to the oven to roast for a further 10-12 minutes, or until completely cooked through. 10. Remove the chicken breast from the oven and place onto warm a plate and leave to rest. 11. Return the frying pan to the hob and add the white wine. Stir well, so as to incorporate the chicken juices from the base of the pan. 12. Pour the white wine reduction over the plated chicken breast, then sprinkle with the pinenuts. Serve immediately.

Chicken Katsu Curry

I enjoy this dish whenever I visit Wagamama restaurant. So here' the recipe if you want to try this at home.

Ingredients :

4 large chicken breasts
plain flour, for coating
4 eggs, beaten
bread crumbs, for coating
vegetable oil, for deep-frying
steamed rice, to serve
for the vegetable curry :
2 tbsp butter
half a large onion, chopped
¼ lb carrots, boiled and chopped
¼ lb potatoes, boiled and chopped
for the Katsu curry sauce :
2 tbsp butter
2 garlic cloves, chopped
half large onion, chopped
3 Granny Smith apples, chopped
2¼ pints water
2 bananas, chopped
2 tbsp honey
1 tbsp ground turmeric
½ tbsp hot curry powder
2 tbsp ketchup
15 fl oz chicken stock
2 tbsp cornflour
1 tbsp salt
2 tbsp ground black pepper

Preparation and Cooking Instructions :

First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil.
Add in the stock.
Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it.
Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
Heat the vegetable oil for deep-frying in a wok or deep fat-fryer.
Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.
Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
Slice the chicken into even strips and serve with the vegetable curry and steamed rice.