CHICKEN CHOPS

CHICKEN CHOPS

CHICKEN CHOPS

INGREDIENTS

Chicken                                - 1 kg

Onion                                   - 2

Ginger & Garlic paste         - 2 tbsp

Tomato                                 - 2

Cloves                                   - 2

Cinnamon                             - 2

Cardamom                            - 2

Garam masala                     - 2 tbsp

Red chillies                           - 2

Coriander powder                 - 3 tbsp

Pepper   powder                    - 1 tbsp

Curry leaves                          - 2 sprigs

Coriander leaves                   - 2 tbsp

Mint leaves                            - 1 tbsp

Oil                                         - 5 tbsp

Method:

Make a paste with ginger and garlic paste, pepper, coriander powder, cloves, cinnamon cardamom,red chillies.

Add  oil in a frying pan. when hot .

Add the chopped onions saute well .

Add curry leaves .. then 

Add the tomatoes, saute well.

Add the cut chicken pieces, mix well.

Add the  ground paste  and  salt. 

Need not add water as the  the water from paste and the tomato is enough for cooking.

Add the Garam masala  and red chilli powder. 

Then add the mint leaves and coriander leaves .

Let the paste simmer and blend with the chicken, 

Reduce the flame and let the chicken cook for 20 minutes.

When cooked garnish with coriander leaves.

Serve hot with Rice or Roti....

PEPPER CURRY OR MILAGU KUZHAMBU

PEPPER CURRY OR MILAGU KUZHAMBU

              PEPPER CURRY OR MILAGU KUZHAMBU

INGREDIENTS:

Shallots                            - 1/2 cup 

Garlic                               - 1/4 cup

Tamarind juice                - 1/4 cup

Tomato                             - 1

Pepper                              - 3 tbsp

Cumin                              - 2 tbsp

Turmeric powder             - 1/2 tsp

Oil                                    - 4 tbsp

Mustard                           - 1/2  tsp

Fenugreek seeds              - 1 tsp

Vegetables Any                 - 1/2 cup

Salt                                    - to taste

Curry                                 - 2 tbsp

Coriander leaves               - 2 tbsp

Method:

Chop small onion, garlic,  tomato.

Dry roast pepper, cumin seeds in  pan. Cool and grind in blender to coarse powder.

Make tamarind juice and set aside.

Take a sauce dish add oil.When hot

Temper with mustard and fenugreek seeds.

Add chopped, onion, garlic, curry, coriander leaves and saute well.

Add tomato, salt, vegetables and saute well.

Add tamarind juice, turmeric powder,pepper and cumin powder and allow to boil.

Remove from flame.

Garnish with coriander leaves.

Serve hot with Rice.

PAKODA CURRY OR PAKODA KUZHAMBU

PAKODA KUZHAMBU

Friends check the link for making Pakoda [ just click on Pakoda to get the recipe]or can use the one we get in shops...

INGREDIENTS FOR KUZHAMBU:


Onion                         - 1

Tomato                      - 2

Garlic cloves              - 3

Green chilly               - 2

Red chilly powder      - 1 tsp

Coriander powder      - 2 tsp

Turmeric powder       - 1/4 tsp

Curry leaves               - 2 sprigs

Cilantro                      - 2 tbsp

Fennel seeds               - 1/4 tsp

Clove s                        - 2

Cinnamon                   - 1' stick

Bay leaf                       - 1

Salt                              - to taste

Oil                                - 2 tbsp

FOR GRINDING:

Coconut                       - 1/4 cup

Fennel seeds                - 1/2 tsp

Poppy seeds                 - 1/2 tsp

Pottu kadalai               - 1 tsp


METHOD FOR GRAVY:

Grind fennel seeds, poppy seeds, coconut, and pottukadalai to a fine paste with enough water. Set aside.

Take a frying pan heat oil, then

Add Fennel seeds Cloves,Cinnamon and Bay leaf  for tempering.

Then add  garlic cloves, green chillies, curry leaves and saute well.

Add chopped onions and saute till it turns transparent.

Add the tomatoes and saute well till they turn mushy.

Now add the ground coconut masala and saute for 2 mins.

Add turmeric powder, coriander powder, red chilly powder and saute till the raw smell fades.

Add 5 cups of water, and salt to taste. Close with lid and cook for 7 more minutes.

The gravy should be watery so add more water if required.

Once the oil is separated from the gravy, add the pakodas. Do not stir.

Bring the gravy to boil once and then remove from heat.

Garnish with coriander leaves.


Goes well with Rice and Chapati.

LADY'S FINGER KOOTU [OR] VENDAIKAI KOOTU.

LADY'S FINGER  KOOTU [OR] VENDAIKAI KOOTU.

VENDAIKAI KOOTU

INGREDIENTS:

Lady's finger                                       - 250 gms  

Toor dal                                              - 1/2 cup

Onion                                                  - 1

Garlic Cloves                                      -  5

Tomato                                                - 2

Green chilli                                         - 2

Thick Tamarind pulp                         - 2 tbsp 

 Mustard                                              - 1/2 tsp

Fenugreek                                            - 1/2 tsp

Dried Red chilli                                    - 1

Turmeric Powder                                 - 1/2 tsp

Chilli Powder                                       - 1 tsp

Curry leaves                                         - 1 tbsp

Gingelly oil                                          - 1 tbsp

Salt                                                       - to taste

METHOD:

Cook Toor dal in cooker and keep side.

Wash and cut lady's finger into one inch long pieces.

Chop Onion, tomato, garlic and slit green chillies. Keep aside..

Take a frying pan..

Add the gingelly oil. When hot...

Add the mustard and fenugreek seeds. when it splutter ..

Add the dry red chillies and curry leaves. 

Then add the chopped onion and saute well, 

Add garlic and turmeric powder. Saute well till onion  turns transparent 

Add the tomatoes and salt, saute till it turns mushy.

Add the sliced lady's finger and saute for 5 minutes. 

Add the chilly powder and tamarind pulp. Cover the pan and let cook for 2 min.

Add  cooked toor dal and mix well and allow to boil well.....

Tasty lady's finger kootu is ready to taste..

Goes well with Rice and Chapati...

VENDAIKAI [LADY'S FINGER] PULI KUZHAMBU

VENDAIKAI [LADY'S FINGER] PULI KUZHAMBU

Vendakai Puli Kuzhambu

INGREDIENTS:

Lady's finger [vendaikai]                            - 200gms

Shallot                                                          - 10

Garlic                                                            - 1 

Tomato                                                         - 1 

Curry leaves                                                 - 1 tbsp

Chilli powder                                               - 1 tsp

Coriander powder                                        - 2 tsp

Turmeric powder                                          - 1/4 tsp

Mustard seeds                                              - 1/2 tsp

fenugreek seeds                                            - 1/2 tsp

Jeera                                                            - 1/2 tsp

Peppercorns                                                 - 1/4 tsp

Hing                                                             - 1/4 tsp

Gingelly oil                                                    - 5 tbsp

Salt                                                              - to taste

Tamarind                                                     - small lime size ball 


METHOD:

Extract tamarind juice from the soaked tamarind pieces and keep aside.

Take a frying pan add 3 tbsp of gingelly oil when hot

Add mustard and methi seeds when splutters 

Add jeera, peppercorns, hing  and saute well.

Then add shallots, garlic and curry leaves ,saute well.

Saute till onion and garlic get transparent and add the chopped tomatoes.

Saute the tomatoes until it gets mushy.

Add lady's finger [ vendaikai ] and saute for few mins.

Then add the dry powders..turmeric,chilli and coriander powders saute well till the raw smell disappears.

And add the tamarind juice stir well.

Add 2 cups of water salt to taste and stir well.

Let it cook in  low flame and allow it to boil for about 10 minutes.Add the jaggery when boiling.

Then add 2 tsp of sesame oil ,stir well and cook for few more minutes or till oil starts separates from the kuzhambu.

After that the Puli Kuzhambu is ready to serve.

Goes well with Rice and idly and dosai....

FISH CURRY.....

FISH CURRY.....

Fish Curry 

INGREDIENTS:

Sheer fish  or King fish    - 1/2 kg

Shallots                             - 10

Indian Garlic                    - 10

Tamarind                          - 1 lemon size

kudampuli                        - 2 pieces

Mustard seeds                  - 1/2 tsp

Fenugreek seeds              - 1/2 tsp

Curry leaves                    - 2 stalks

Coriander leaves             - 3 tbsp

Red chilli pwd                 - 3 tbsp

Coriander pwd                - 2 tbsp

Turmeric powder           - 1/4 tbsp

Water                              - 1 cup

Salt                                 - to taste

Oil                                  - 8 tbsp


METHOD

Clean the fish and cut them in to medium pieces.

Soak tamarind in a cup of water and keep it aside. Extract the pulp.

Heat oil in a deep pan.

Add mustard and fenugreek seeds and then Add curry leaf and coriander leaves.

Add shallots and garlic, saute for 2 minutes.

Add chopped Tomato.

Add chilli, coriander and turmeric powder saute for 2 minute on low flame till raw smell go.

Add tamarind extract along with water. 

Bring to boil, add fish pieces, kudampuli and salt to it.

Cover and cook for around 15 minutes on low flame till it starts boiling again.

Cook uncovered for some more time till the fish is fully cooked. 

Serve hot with rice. 

VENDAIKAI PAAL KARI

VENDAIKAI  PAAL  KARI

Vendaikai Paal Kari

INGREDIENTS:

Ladies Finger                           - 1/4 kg

Thick Coconut milk                 - 1/2 cup

Thin Coconut Milk                  - 2cup

Green Chilly                            - 2

Shallot                                    - 10

Tomato                                  - 1 medium

Curry leaves                           - few

Turmeric Powder                    - 1/4tsp

Chilly Powder                        - 1/2 tsp

Salt                                        - to taste

Lemon juice                           -  1 tbsp

 Oil                                       -2 tbsp



Method

Wash the ladies finger thoroughly and wipe it off.

Cut them in to medium pieces

Heat oil in a non stick pan ,add ladies finger pieces

Saute for 7 minutes in low flame .

Now add onion pieces and saute till translucent  .

Then add thin  coconut milk along with turmeric powder and chilli powder,

Tomato, green chillies and cook for 10 minutes by closing the pan simmer the flame .Stir occasionally .

Now add salt ,curry leaves and thick coconut milk .Stir well

Add lemon juice and mix well.

Do not boil the curry after adding the thick coconut milk.

Just cook for 1 minute while stirring continuously.

Vendaikai Paal Kari

Goes well with rice.........