Canned Tuna Roast

Canned goods are something I normally try to avoid. But when I happened to see the can of Wild Albacore Tuna at Costco, I felt that I had to give it a try. And it was worth it. It did not have any canned food taste and once the final dish is made you will not guess that the tuna came from a can.

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Serves around 4-5 people

Coconut Oil	- 3 tbsp
Onion	- 1 (around 1 lbs - finely chopped)
Ginger	- 1 big piece (around 0.15 lbs - finely chopped)
Ginger Garlic Paste	- 2 tbsp
Tomato	- 1 (around 0.2 lbs - chopped)
Turmeric Powder	- 1 tsp
Chilly Powder	- 1.5 tbsp
Coriander Powder	- 1 tbsp
Fennel Powder	- 2 tsp
Garam Masala	- 1 tsp
Canned Tuna	- 3 cans (5oz each - I used Wild Planet brand)
Salt	- to taste
Water	- 1/4 cup
Curry Leaves	- 1-2 twigs

1. In a pan heat the coconut oil and add the chopped onions and saute until the onion becomes slightly transparent.
2. Add the chopped ginger and saute for 3-4 minutes.
3. Add the ginger garlic paste and chopped tomato and saute it until they start to brown.
4. Now add the turmeric powder, chilly powder, coriander powder, fennel powder, and garam masala and saute for 3-5 minutes.
5. Add the canned tuna and mash it a bit and mix well with the masala. The can I used had very little water to no water. So I did not drain any water.
6. Check the salt and add any if needed.
7. Add water and mix well and cook until the desired dryness is reached.
8. Garnish with curry leaves and serve.

This dish goes well with chapathi, rice, appam, etc. Also you can use it as a filling for sandwiches. It is a quick and easy dish and a must-try.

Avocado Chammanthi

Avocado is counted against one of the healthiest foods in the world. I was not a big fan of avocado until I started feeding it to my little girl. Now we have a family full of avocado fans! So when my friend S told me about making chammanthi with avocado, I decided to give it a try. And guess what, the results were awesome, especially for an almost zero effort recipe.

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Serves around 2-3 people

Avocado	- 1
Green Chilly	- 1
Ginger	- a small piece
Salt	- to taste

1. In a mixer make a fine paste of the ginger and green chilly.
2. Scoop out the avocado from the fruit and add it to the mixer along with the salt.
3. Combine the avocado well with the ginger and green chilly in the mixer.

You can adjust the green chilly and ginger according to your spice level. The suggested quantities will make a medium spicy chammanthi.

This chammanthi goes well with dosa and idlis. Also you can use it as a spread for the bread or even chapathis.

Fried Chicken Roast

Chicken is a common staple in most non-vegetarian household and that is the case with ours too. I am always experimenting trying to cook chicken in a "different" way with a "different" taste from the normal. And this recipe is a result of one such experiment and was a hit for us. It is a spicy curry more on the drier side.

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Serves around 5-6 people

For Frying

Chicken	- 1 3/4 lb
Chilly Powder	- 3 1/2 tbsp
Turmeric Powder	- 1 tsp
Fennel Powder	- 1 tbsp
Garam Masala	- 1 tsp
Ginger Garlic Paste	- 2 tbsp
Salt	- to taste
Coconut Oil	- 3 tbsp

For the roast

Coconut Oil	- 2 tbsp
Onion	- 1 1/2 (around 1.2 lb)
Ginger Garlic Paste	- 1 tbsp
Tomato	- 2 (0.5 lbs - chopped)
Chilly Powder	- 1 tsp (Optional)
Water	- 1 cup
Curry Leaves	- 2 twigs
Salt	- to taste

1. Mix all the ingredients for frying with the chicken except coconut oil.
2. Heat the 3 tablespoons of coconut oil and add the marinated chicken. You do not have to keep the chicken in the marinade for any period of time. The amount of oil used for frying will depend on the pan used to fry.  I used a ceramic pan which takes very little oil.
3. Close the pan with a lid and let it cook for 6-7 minutes.
4. Open the pan and let the chicken fry until it starts to slightly brown on the outside.
5. Take the fried chicken from the pan and set aside.
6. Add the oil needed for the roast to the same pan.
7. Add the onions and saute until it starts to brown.
8. Add ginger garlic paste and chopped tomatoes and saute until the tomatoes turn mushy.
9. Add the chilly powder if you would like your dish to be on the spicier side and saute for 2-3 minutes.
10. Add the fried chicken and mix well to coat with the onion.
11. Adjust the salt, as needed.
12. Add the water and mix well and let it cook well for 5 minutes. You can add more water depending on the amount of gravy you need.
13. Add the curry leaves and serve the chicken roast.

This roast dish goes well with all rice dishes and breads I can think of! It is a quick and easy roast dish as well.