SWEET TOMATO CHUTNEY

Ingredients:
4 medium sized tomatoes
1 tsp mustard seeds
1/2 cup dried dates / raisin / cranberry
1tsp turmeric powder
3 tbsp sugar
1/2 tsp salt
1/2 cup water (if needed)
1 tbsp oil

Preparation:

• Cut the tomatoes into 1 inch cubes.
• Heat the oil in a pan. Add the mustard seeds and let the seeds pop.
• Add turmeric powder to it.
• Now add in the tomatoes.
• Add salt and sugar and let it cook for about 5 minutes.
• Now add the dried fruit (whichever you are using.
• Cook the tomatoes on medium-low flame for another 10 minutes till the tomatoes become tender.
• Add a little water if needed.
• Serve it warm.

TAMARIND RICE (PULIHARA)

Ingredients:
1/4 cup peanuts
11/2 tsp urad dal
1 1/2 tsp chana dal
1 tsp mustard seeds
1 pinch asafedita (hing)
2-3 sliced green chilies
1 tsp sliced ginger
7-8 curry leaves
2 tsp red chili flakes
3 tbsp tamarind paste
1 tsp turmeric powder
1 cup rice, freshly cooked
1/4 cup water
3 tbsp oil
salt to taste

Preparation:

• Heat oil in a frying pan fry the peanuts till they are brown. Keep them aside.
• Now in the remaining oil, add chana dal, urad dal and mustard seeds and asafedita. Fry them till they are light golden brown and the mustard seeds have popped.
• Add the sliced green chilies, sliced ginger and curry leaves and fry them for a minute.
• Now add the red chili flakes and the peanuts and mix well.
• Add the tamarind paste, turmeric powder, salt and little water and cook the mixture for about 2-3 minutes.
• Mix in the freshly cooked rice. 
• Serve hot

Tips:

For people who like it a little sweet can add 1 tsp of jaggery to the tamarind paste while cooking.

CHILLI CHICKEN

Ingredients:
1/2 lb boneless chicken(cut in 1" cubes)
3 tbsp soya sauce
1 egg
2 1/2tbsp corn flour
5-6 green chilies, finely chopped
2 green onion tops, finely chopped
1 tsp garlic paste
1/2 tsp white pepper powder
a pinch of ajinomoto (optional)
1 tsp sugar
salt to taste
2 cups chicken broth/water
oil to fry

Preparation:

• Take 1 1/2 tbsp soya sauce, 1 1/2 tbsp corn flour, egg, salt in a bowl and marinate the chicken pieces in the mixture for about 15 minutes.
• Heal oil and deep fry the chicken pieces till golden brown.
• In a separate wok/kadai, heat 1 tbsp of oil add garlic paste and green chilies and saute` for a few seconds.
• Add 2 cups of chicken broth or water and bring it to boil. Add sugar, pepper powder, salt, ajinomoto and remaining soya sauce.
• Add the fried chicken pieces to it and cook for a dew minutes.
•  Dissolve the remain corn flour in 1/2 cup water and it to the curry stirring to avoid lumps. This makes the gravy thick. Cook. for 2-3 minutes
• Serve chili chicken garnished with green onion tops.

Tips:

You can add 1 inch cut cubes of onion and green peppers to it when the mixture of garlic paste and green chili is frying (before adding chicken broth/water).