Follow by Email

Sunday, 28 August 2011

Chettinad chicken curry(varutharaicha kozhi kulambu)


Ingredients
Chicken ½ kg
Ginger garlic paste 2 tsp
Small onions 10
Onion 2
Garlic 10 pods
Tomato 2
Dry red chilli 6
Cumin seeds 1 tsp
Pepper 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Garam masala 1 tsp
Curd ½ cup
Cinnamon 1
Cloves 2
Fennel seeds 1 tsp
Oil and salt as required
Preparation
1.      Clean and marinate the chicken pieces with curd,ginger garlic paste and salt for ½ hr
2.      In a pan add oil,small onions,dry red chilli,cumin seeds and pepper corns.Roast it and grind to a fine paste.keep aside
3.      Grind onions,tomatoes and garlic to fine paste without adding water
4.      In a pan add oil,fennel seeds,cinnamon ,cloves and onion tomato paste.saute well
5.      Then add onion,chilli paste.saute well
6.      Add turmeric powder,coriander powder,garam masala and salt.saute well till the raw smell goes
7.      Once the gravy starts boiling turn off the flame and keep aside
8.      In a pan add oil,marinated chicken pieces and fry till it is half done
9.      Now add the gravy mixture and cook till the chicken is done
Goes well with rice

Chennai chilli chicken

After so long this recipe is  my husband's delicacy which made our weekend so special.He made it in just15 minutes of time after our long drive which drives me to take rest.Here goes the yummy recipe.A perfect match with sambar rice and i jus loved it.

Ingredients
Chicken ½ kg
Onion chopped 1 cup
Green chilli 8-10
Ginger garlic paste 2 tsp
Fennel seeds 1 tsp
Curry leaf 2 sprigs
Coriander leaves  chopped  3 tbsp
Pepper powder 2 tsp
Oil and salt as required
Preparation
1.      In a pan add oil,fennel seeds,curry leaf ,onion,ginger garlic paste and green chillies.saute well
2.      Add chicken pieces and salt
3.      Cook till it oozes out its water
4.      Add coriander leaves and ½ cup water
5.      Close the pan lid and cook till the chicken is done
6.      Finally add pepper powder and toss once
Serve with rice.goes well with sambar rice

Saturday, 27 August 2011

Scrambled Lamb Blood(Aattu Ratha Poriyal)


Ingredients
Lamb blood 1 bowl
Cooked Bengal gram 50 gms
Onion chopped 1
Tomato chopped 1
Ginger garlic paste 1 tsp
Fennel seeds 1 tsp
Curry leaves 1 sprig
Chilli powder 1 tsp
Turmeric powder ½ tsp
Cumin powder ½ tsp
Fennel powder ½ tsp
Oil and salt as required
Preparation
1.      Get  fresh lamb blood from the shop.they will add salt in blood in the shop so aware of that while adding salt in the dish
1.      First add a little water in a pan and place the blood in a plaintain leaf
1.      Allow it to cook for 15 minutes with lid closed
2.      Allow it to cool  and chop it into desired pieces
1.      Soak bengal gram in water for ½ hr and cook it.keep aside
2.      In a pan add oil,fennel seeds,curry leaf,onion and ginger garlic paste.saute well
3.      Add tomatoes,salt,turmeric powder,chilli powder,fennel powder,cumin powder and little water.saute well till gravy consistency
4.      Add chopped blood pieces and cooked bengal gram
5.      Cook till the gravy thickens
Serve with rice




Thursday, 18 August 2011

Village style country chicken curry(gramathu Naatukozhi kulambu)


Ingredients
Chicken ½ kg
Onion chopped 1
small onion minced 10
gingergarlic paste 3 tsp
curd 2 tbsp
chilli powder 1 tsp
coriander powder 2 tsp
turmeric powder ½ tsp
cumin powder ½ tsp
fennel powder ½ tsp
mustard seeds ½ tsp
curry leaf 3 sprigs
oil and salt required
preparation
1.      Marinate the chicken pieces with curd and a tsp of ginger garlic paste for ½ hour
2.      In a pressure cooker add oil,chopped onions and minced small onions.saute  well
3.      Add ginger garlic paste and the marinated chicken pieces.cook for 5-7 minutes
4.      Add salt and a cup of water
5.      Cook for a whistle and cook in low medium heat for another  20 min
6.      In a pan add oil,chilli powder,coriander powder,turmeric powder,cumin powder and fennel powder.roast well
7.      Once the pressure settles down in the pressure cooker add the roasted masalas and allow it to boil
8.      If needed add water and salt to get desired consistency
9.      In a pan add oil,mustard seeds and curry leaves
10.  Add this seasoning to the boiling curry
Serve with rice

Sankara meen varuval Red snapper fry


Ingredients
Fish pieces (sankara meen) 5
Chilli powder 1 tsp
Garlic paste 1 tsp
Turmeric powder  ½ tsp
Lemon juice 1 tbsp
Corn flour 1 tbsp
Preparation
1.      Clean the fish pieces
2.      Marinate it with lemon juice,salt,turmeric powder,chilli powder,corn flour and garlic paste
3.      Deep fry it in oil

Monday, 15 August 2011

Pallipalayam chicken(naatu kozhi varuval)


Ingredients
Chicken (country chicken) 300 gms
Small onion 10
Garlic 10 pods
Curry leaves 2 sprigs
Dry red chilli 6
Turmeric powder ½ tsp
Salt and oil as required
Preparation
1.      In a pan add 4 tsp of oil,sliced small onions,curry leaves and minced garlic .saute well
2.      Add dry red chillies and turmeric powder
3.      Add chicken pieces and saute for 5 minutes and add salt
4.      Now cook the chicken in low medium heat for 10-15 minutes with lid closed
5.      Don’t burn the chicken,stir often
Once the chicken is done ,fry it to get dry consistency
Serve hot with rice

Dharmapuri Fish Curry


Ingredients
Fish 1 kg
Tamarind extract 1 cup
Salt and oil as required
Masala for marination
Small onions 1 cup
Coriander seeds 3 tsp
Cinnamon 2
Cloves 2
Cardamom 2
Chilli powder 3 tsp
For seasoning
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 2 sprigs
Dry red chilli 4
Garlic 5 pods
Preparation
1.      Grind the ingredients of marination masala together
2.      Clean the fish pices and marinate the fish pieces with the masala for ½ hr
3.      In a pan add oil,mustard seeds,cumin seeds,curry leaves,garlic and dry red chilli
4.      Add tamarind extract and salt. bring it to boil
5.      Add the marinated fish pieces and close the pan lid
6.      Cook till fish is done
Serve with rice,idli,dosa,appam

Sunday, 14 August 2011

Chennai Hot Mutton Curry


Ingredients
Mutton ¼ kg
Green chilli 5
Onion 1
Tomato 2
Garlic 10
Ginger 1 inch
Lemon juice 1 tsp
Salt and oil as required
Preparation
1.      Grind onion,tomatoes,green chilli,garlic and ginger to a fine paste
2.      In pressure cooker add oil and ground masala.saute well
3.      Add mutton pieces and saute it
4.      Add salt and required water.
5.      Once it starts boiling ,close the lid and cook for 5 whistles
6.      Once it is done transfer the contents to a pan and boil it till desired consistency
7.      Turn off the flame
8.      Add lemon juice
Serve with rice

Vellore Mutton Masala


Ingredients
Mutton ½ kg
Onion 1
Cashew 10
Tomato sauce ¼ cup
Curd 1 cup
Cumin seeds 1 tsp
Pepper  corns 1 tsp
Cardamom 1
Cinnamon 1
Dry red chilli 10
Bay leaf 1
Garam masala 1 tsp
Salt and oil as required
Preparation
1.      Make a paste of cumin seeds,pepper corns,bay leaf,dry red chilli,cinnamon and cardamom
2.      Clean and marinate the mutton pieces with the above paste,garam masala,salt and curd for ½ hour in refrigerator
3.      Pressure cook the marinated mutton pieces for 5 whistles
4.      Make a paste of cashew and keep aside
5.      In  a pan add oil and chopped onions.saute well
6.      Add tomato sauce,cashew paste and salt
7.      Once the gravy starts boiling add the cooked meat and cook till it dries up
Serve with rotis,naans and briyani

Sunday, 7 August 2011

Chicken manchurian dry


Ingredients
Boneless chicken ¼ kg
Capsicum 1
Onion 1
Egg white 1
Ginger garlic paste 2 tsp
All purpose flour 1 tbsp
Corn flour 2 tsp
Soya sauce ½ tsp
Vinegar 1 tbsp
Chilli sauce 1 tbsp
Tomato sauce 1 tbsp
Dry red chilli 1
Pepper powder ¼ tsp
Salt and oil as required
Preparation
1.      Clean and marinate the chicken pieces with pepper powder,egg white,ginger garlic paste,all purpose flour,corn flour,salt and about 2 tbsp water for 30 minutes in refrigerator
2.      Fry the  marinated chicken pieces in oil and keep aside
3.      In a pan add oil,dry red chilli,diced onion,diced capsicum and cook till the capsicum is tender
4.      Add soya sauce,vinegar,chilli sauce and tomato sauce
5.      Add fried chicken pieces and toss well
  Serve hot as appetizer or starter

Friday, 5 August 2011

Simple prawn rice


Ingredients
Prawn ¼ kg
Cooked rice 2 cups
(cook rice and refrigerate for 15 minutes before adding)
Onion 2
Tomato 1
Green chilli 2
Chilli powder 2 tsp
Turmeric powder ¼ tsp
Lemon juice 1 tsp
Garlic 5 pods
Fennel seeds 1 tsp
Ghee 1 tsp
Salt as required
Preparation
1.      In a pan add ghee,fennel seeds,lengthwise cut onions and slit green chillies
2.      Add tomatoes,chopped garlic and saute well
3.      Add cleaned prawns,turmeric powder,chilli powder and salt
4.      Cook till prawns are done
5.      Add lemon juice,cooked rice and toss well
6.      Serve hot

Thursday, 4 August 2011

Easy fish fry


Ingredients
Fish pieces ¼ kg
Turmeric powder ½ tsp
Chilli powder 1 tsp
Vinegar ½ tsp
Salt and oil as required
Preparation
1.      Clean the fish pieces
2.      Marinate the fish pieces with salt,chilli powder,turmeric powder and vinegar for ½ hr in refrigerator
3.      Deep fry it in oil till the outer layer turns crispy and inside cooks well.
Serve as a appetizer or with rice and fish curry

Thoothukudi fish curry


Ingredients
Fish 500 gms
Small onions 15
Onion 1
Tomato 1
Coconut grated 1`/2 cup
Pepper corns 1 tsp
Dry red chilli 2
Cumin seeds 1 tsp
Fenugreek seeds 1 tsp
Turmeric powder ½ tsp
Chilli powder 1 tsp
Coriander powder 2 tsp
Tamarind extract 1 cup
Curry leaves 2 sprigs
Oil and salt as required
Preparation
1.      Clean the fish pieces and keep aside
2.      Make a fine paste of coconut,small onions,dry red chilli,peppercorns and cumin seeds by adding a little water
3.      In a pan add oil,fenugreek seeds,curry leaf and chopped onion.saute well
4.      Add the ground paste and tomatoes.cook till the oil oozes out
5.      Add turmeric power,chilli powder,coriander powder,salt and required water
6.      Once it starts boiling add the tamarind extract and fish pieces
7.      Allow it to boil and cook till the fish pieces are done
Serve with rice,dosa and idlis
 For better taste serve after 2-3 hours after cooking