Indian chicken soup.
Mix 10 small chicken pieces with 1 tsp cornflour and 1 tsp turmeric powder.
Keep aside.
Heat 1 tbsp oil, sauté 1 tsp ginger paste with 1 tsp garlic paste, add 1 sliced tomato, stir, and add chicken.
Stir.

Pour 2 cups water,
add 1 tsp coriander powder,
1/2 tsp fennel powder,
1/2 tsp cumin powder,
2 small bay leaves,
stir and let it simmer.

When chicken is cooked, season with salt, white and black pepper, stir, remove and keep aside.
Heat 1 1/2 tbsp of oil, fry 1 chopped red onion, add 1 handful coriander leaves, 1 star anise, 4 cardamom, and 3 cloves.
Stir and tip into soup and stir.

#ChickenSoup
#IndianSoup
#IndianChickenSoup
#ChickenDish
#navascooking
#NavaKrishnan

Banana stem dhal.
To make:
peel the outer layer on one medium size stem.
Then size to tiny winy pieces. String out the fibre with a stick. As much as you can.
Keep aside.

Simmer 1 cup of masoor dhal with
1 tsp ginger paste,
I tsp garlic paste,
1 large sliced tomato,
1 tsp turmeric powder,
2 sliced fresh red chillies and enough water.

When dhal is half cooked, add stem.
Season with salt.
Stir.
Simmer to soften stem.
Pour 1/2 cup of coconut milk.
Stir and remove from heat.

Temper 1/2 handful of sliced coriander leaves,
1 tsp mustard seeds,
1 tsp cumin seeds
and 1 tsp coriander seeds in 2 tbsp ghee/oil.
Tip and stir into stem-dhal mixture.
#BananasStemDhal
#BananaStemLentil
#Lentildish
#ProteinFood
#LentilFood
#VegetarianCuisine
#navascooking
#NavaKrishnan

Pullichai keerai/sour leaf chutney. To make:
pluck leaves from stem (about 1 bunch), rinse and simmer with some water to soften.
Drain off the extra water.
Add 2 sliced red chillies, 4 smashed garlic, 4 smashed shallots and salt.

Simmer and lightly mash.
Stir, pour into 1/2 tbsp gingerly oil and dish out.
#GonguraChutney
#SorrelLeavesChutney
#SourLeavesChutney
#VegetarianChutney
#VegetarianFood
#navascooking
#NavaKrishnan