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Saturday, 31 December 2011

Mutton peas masala

Hi all.
 Wishing u all a happy new year's eve.enjoy this appetizing dish too....

Mutton ½ kg
Peas 200 gms
Onion 1
Tomato 1
Ginger 1 inch
Garlic 1 no
Green chilli 3
Chilli powder 2 tsp
Turmeric powder ½ tsp
Coriander powder  3 tsp
Fennel seeds ½ tsp
Oil and salt as required
1.     Pressure cook mutton pieces for 5 whistles
2.     In a pan add oil,fennel seeds,onion,chopped ginger and garlic pods.saute it
3.     Add tomatoes and green peas.cook well
4.     Once cooked add the cooked meat,slit green chilli,turmeric powder,chilli powder,coriander powder and salt
5.     Cook till everything dries up
Serve with rotis...

Friday, 30 December 2011

Thoothukudi chilli chicken

Hope u like my previous post. today i m gonna post ac-compliment for briyani. A quick chicken dish which taste appealing.. here comes the recipe

Chicken 250 gms
Onion 1
Curry leaf 2 sprigs
Green chilli 5-6
Garlic chopped 1 tsp
Ginger chopped 1 tsp
Ginger garlic paste 1 tsp
Turmeric powder ½ tsp
Chilli powder 1 tsp
Lemon juice 1 tbsp
Salt and oil as required
1.     Marinate chicken with turmeric powder,chilli powder,salt,ginger garlic paste and lemon juice
2.     Deep fry the marinated chicken and keep aside
3.     In a pan add oil,onion,curry leaf,green chilli,garlic and ginger .saute well
4.     Add fried chicken and salt.toss well
Serve with parottas

Thursday, 29 December 2011

Mutton briyani using pressure cooker

Feast without briyani is like flower without fragrance.. But making it, is a tedious one.. Generally many of us love briyani for its flavor, which comes by the the method we do.. Actually the flavor comes from "dum" cooking method which takes a long time.(dum means long standing time of briyani on low heat).
here i m gonna give a method using pressure cooker which gives the briyani the same flavor as "dum" method and taste as give this a try on your oncoming celebration
Here comes the recipe
Briyani rice(seeraga samba) 2 cups
Water 4 cups
Mutton 500 gms
Onion 1
Tomato 2
Ginger garlic paste 1 ½ tbsp
Coriander-mint leaves chopped ½ cup
Curd 2 tbsp
Cinnamon 1
Cloves 2
Cardamom 2
Bayleaf 1
Butter 1 tbsp
Salt and oil as required
To grind
Dry red chilli 4
Cinnamon 1
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Dry roast and grind to a fine powder
1.     In a pressure cooker add butter and oil
2.     Add cinnamon,cloves,cardamom and bay leaf
3.     Add onions,ginger garlic paste and ground powder
4.     Add tomatoes and cook till it blends well with masala
5.     Add coriander – mint leaves and curd.saute well
6.     Add mutton pieces and salt.saute well
7.     Add a cup of water and pressure cook for 4-5 whistles
8.     Once the pressure downs,cook till the mutton gravy dries up
9.     Add rice to it and sauté for  5 minutes
10.  Now add 4 cups of water .once it starts boiling well,close the lid
11.  Cook for 10 minutes in low medium heat
12.  Turn off the flame and wait for pressure to settle down
Serve with raita  or curries of your choice
happy cooking

Hi all

Happy new year 2012....................
                       So its time to celebrate.. celebration with out food??????????? Na!!!!!
                       But cooking is a great deal... Hence every one opts for going-out on celebration.
                       So i m gonna post u recipes for the next two days which will be tastier as well , and  wont be time consuming.
                       So you and your family enjoy and relish good food at home..
                       Have a wonderful and prosperous 2012 ahead.
                       Happy happy new year 2012

Nilgiri mutton kurma

Mutton 500 gms
Fennel seeds 1 tsp
Green chilli 2
Onion 1
Tomato 2
Turmeric powder ½ tsp
Coriander powder 2 tsp
Garam masala  1 tsp
Coriander leaves chopped 1 cup
Mint leaves chopped 1 cup
Curry leaf 2 sprigs
Lemon juice 2 tsp
Salt and oil as required
To grind :1
Coriander leaves 1 cup
Mint leaves 1 cup
Green chilli 4
Garlic 10
Ginger 1 inch piece
Grind to a fine paste
To grind :2
Coconut grated ½ cup
Poppy seeds 2 tsp(soak in warm water for 15 min before grinding)
Grind to a smooth paste
1.     In a pressure cooker add oil,fennel seeds,onion,slit green chillies and curry leaves
2.     Add tomato,turmeric powder,coriander powder and salt
3.     Add chopped mint-coriander leaves.
4.     Add mutton pieces and sauté well
5.     Add 4 cups of water to it and pressure cook for 5-6 whistles
6.     Allow it to cool
7.     Then add the ground paste 1.
8.     When it starts boiling add coconut paste and garam masala
9.     When it starts boiling,turn off the flame and add lemon juice
Serve with briyani,rice or rotis

Wednesday, 28 December 2011

Chicken tangy dry fry

Chicken 500 gms
Onion 2
Green chilli chopped 2
Chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Fennel powder ½ tsp
Curry masala 1 tsp
Vinegar 1 tbsp
Mint coriander leaves chopped 2 tbsp
Curry leaves chopped 2 tbsp
Salt and oil as required
1.     Pressure cook chicken for 2 whistles and keep aside
2.     To it add chilli powder,coriander powder,cumin powder, fennel powder,curry masala,chopped onion 1,chopped green chilli 1,chopped curry leaf 1 tbsp,chopped mint coriander leaf 1 tbsp,vinegar and salt.marinate for atleast 1 hour
3.     In a pan add oil, remaining onion,curry leaf,green chilli and the marinated chicken
4.     Cook till chicken gets roasted well
5.     Finally add mint-coriander leaves
Serve with rotis 

Tuesday, 27 December 2011

Zero oil Coriander chicken

Chicken ½  kg
Coriander leaves 1 cup
Mint leaves ½ cup
Green chillies 4
Lemon 1
Curd ½ cup
Garam masala 1 tsp
Pepper corns 1 tsp
Cumin seeds 1 tsp
Cloves 4
Coriander seeds 2 tbsp
Salt as required
1.     Dry roast peppercorns,cumin seeds,coriander seeds and cloves.
2.     Powder it and add coriander leaves,mint leaves and green chillies to it
3.     Grind to a fine paste
4.     Add lemon juice,garam masala,salt and curd to this paste
5.     Mix well and marinate chicken with this paste for 1 hr in refrigerator
6.     In a pan add  the marinated chicken and close the pan lid
7.     Cook in low flame for 15 – 20 min
8.     Stir not burn
Serve with rotis,rice or briyani

Monday, 26 December 2011

Vellore Nawabi Chicken kurma

Chicken ½ kg
Coconut grated ½ cup
Poppy seeds 4 tsp
Tomato 2
Ginger garlic paste 1 tsp
Green chilli 4
Onion chopped 1
Cinnamon 1
 cloves 2
cardamom 2
fennel seeds 1 tsp
chilli powder 1 tsp
turmeric powder ½ tsp
coriander powder 3 tsp
curry leaf 1 sprig
salt and oil as required
coriander leaves for garnishing
1.     Make a fine paste of coconut and poppy seeds
2.     In a pan add oil,cinnamon,cloves,cardamom,fennel seeds,curry leaf,onion,ginger garlic paste and tomato.saute well
3.     Add chicken,chilli powder,coriander powder,turmeric powder ,green chillies,salt and water
4.     Cook till chicken is done
5.     Add coconut paste
6.     Once it starts boiling,turn off the flame
7.     Finally add coriander leaves
Goes well with ghee rice,jeera rice or rotis

Saturday, 24 December 2011

Marthandam Chicken chops

Chicken ¼ kg
Ginger 1 inch
Garlic 6 pods
Coconut grated 4 tbsp
Coriander seeds 1 tbsp
Peppercorns 1 tbsp
Dry red chilli 2
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1//2 tsp
Oil and water as required
1.     In a pan add oil and roast coriander seeds,pepper corns,dry red chilli,cumin seeds and fennel seeds.keep aside
2.     Then add oil and roast coconut,ginger and garlic
3.     Now make paste of the roasted items by adding little water
4.     In a pan add oil,chicken,turmeric powder,salt and ground masala paste and ¼ cup of water
5.     Cook till water dries up
6.     Turn off the flame and allow it to cool
7.     Deep fry  the chicken pieces till crispy in low flame
8.     Do not cook in high flame,coconut may get burnt
Serve hot

Friday, 23 December 2011

hi all

hi my dear blog readers and blogger associates,
                                           sorry for a interruption in my blogging session. actually had a break for a while.
we had a fasting session in the month of karthigai (tamil month).. and now i have come up with my routine recipe blogs of tamilnadu regional cuisine.... enjoy cooking and do have a touch with my blogs as before...

                                                                  thank you
                                                           happy cooking