Steam chicken with ginger slices and salt.
Open the lid, add cabbage and switch off the heat.
Drizzle sesame oil and garnish with spring onion.

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Takkali/tomato thokku/chutney. To make:
dry fry 1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
3 sprigs curry leaves.
Then powder up.
Keep aside.

Add 3 chopped tomatoes with 1 tbsp plain chili powder and 1 tsp turmeric powder.
Stir over heat.
Add water, palm sugar, tamarind/asam juice and salt(all as needed).

Simmer to a mushy texture. Add curry leaf powder, pour 1 tbsp gingerly oil, stir and dish out.

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Snake gourd kootu (cooked with peas).
To make:
cut one gourd, remove seeds and slice.
Add with 1 sliced tomato
1/3 cup green peas without skin (soaked for 10 mins)
4 sliced shallots
1/2 inch sliced ginger
4 sliced garlic
1 tsp turmeric powder
salt and enough water.

Simmer till soft and tender. Temper/fry 5 sliced shallots
1 tsp fennel seeds and
2 sprigs sliced coriander leaves in 1 1/2 tbsp ghee or oil.

Combine into gourd mixture.
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Veggie Coconut Milk/Sawi Putih Masak Santan.

Step 1
Add sliced tomato (1)
sliced small onion(s)
curry leaves
fenugreek seeds (halba)
1 1/2 cup of water.
Simmer.

Step 2
Pour coconut milk(1 cup),
add sawi putih, salt and simmer.

Ingredients as needed.
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