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Authentic Thanjavur Chicken Gravy (Thanjavur Podi Kozhi Kulambu)

Ingredients

Chicken 500 gms

Onion sliced thinly 3

Tomato ripen 3

Fennel seeds 1 tsp

Ginger garlic paste 2 tsp

Curry leaf 2 sprigs

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coconut grated ¼ cup

Salt and oil as required

To grind

Fennel seeds 2 tsp

Cumin seeds 2 tsp

Pepper corns 2 tsp

Coriander seeds 3 tsp

Dry red chilli 10

Parboiled rice 2 tsp

Dry roast above ingredients and grind coarsely into powder

Preparation

1.      Grind coconut and ½ tsp of fennel seeds into smooth paste

2.      In a pan add oil, ½ tsp of fennel seeds, curry leaf, onion and ginger garlic paste. Sauté well until onions are transparent

3.      Add tomato, salt, turmeric powder and chilli powder

4.      Sauté till oil oozes out and tomatoes blend well

5.      Add chicken and sauté till it turns white

6.      Add coconut paste, ground powder  and water

7.      Add water to make your desired consistency of gravy

8.      Allow it to cook

9.      Once done, adjust for your spice level(adjust ground powder as per your needs)

Serve with piping hot rice

Perfect with rice

Also goes with Indian breads

Chicken vellai kuruma (Marathi style)

Ingredients

Chicken 250 gms

Onion thinly sliced 1

Green chilli 4-5 (pounded)

Tomato chopped 1

Ginger chopped 1 tsp

Garlic chopped 1 tsp

Curd 2 tbsp

Coconut grated 2 tbsp

Cashew 10

Cinnamon 1 stick

Cloves 2

Khus khus 1 tsp

Coriander leaves 2 tbsp

Salt and oil as required

Preparation

1.      Grind coconut,cashew and khus khus into fine paste

2.      In a pan add oil, cinnamon, cloves, onion,ginger and garlic. Sauté well

3.      Add green chilli and  tomato

4.      Cook till it is mushy

5.      Add curd and toss once

6.      Add chicken and salt

7.      Add ½ cup of water and allow to cook

8.      Once done add coconut paste and bring it to boil once

9.      Turn off the flame and add coriander leaves

Serve with rotis

Prawn fried rice

Ingredients

Basmati rice 2 ½ cups

Onion chopped 1

Garlic 5 pods

Onion to grind 1

Anchovies 2 tbsp

Prawns 500 gms

Chilli sauce 1 tbsp

Tomato sauce 3 tbsp

Soya sauce 2 tbsp

Coriander leaves chopped 2 tbsp

Pepper powder 2 tsp

Salt and oil as required

Preparation

For rice

1.      Wash and soak rice in 3 3/4 cups of water for 20 min

2.      Strain water and keep water and rice separately

3.      In a pressure cooker add a tsp of oil and strained rice

4.      Toss well till the rice turn glossy

5.      Add rice soaked water to it

6.      Cook for 10 minutes under pressure in low flame

7.      Once the pressure settles down fluff rice with a fork

8.      Once it cools down keep it in refrigerator freezer for 10 minutes

9.      These makes the rice non sticky

10.  Keep aside

For fried rice

1.      Hand pound onion and garlic coarsely

2.      In a pan add oil, chopped onion, pound paste and little salt. Saute well

3.      Add anchovy and fry it well

4.      Add prawns and toss well

5.      Cook till prawns turns pink and water oozes out of it dries up

6.      Add soya sauce, tomato sauce,chilli sauce and cooked rice to it. Toss well

7.      Adjust salt and add pepper powder

8.      Add chopped coriander and toss once

Serve hot

CHICKEN PODIMAS

Ingredients

Chicken Boneless 500 gms
Onion finely chopped 2 cups
Dry Red chillies 8
Curry leaves  2 sprigs
Tomato chopped 3
Turmeric powder ½ tsp
0il and salt as required

To grind

Fennel seeds 1 tsp

Ginger ½ inch

 Garlic 10

Cinnamon 1

Grind coarsely

Coriander leaves chopped 1 tbsp

Preparation

1. In a pan add oil, chopped onions and fry them to golden brown.
2. Add the ground paste, turmeric powder and red chillies
3. Add the tomato with a pinch of salt and curry leaves.
4. Fry them till tomatoes are mushy
5. Add chicken and salt.
6. Cook the chicken without adding water.
7. When chicken is well cooked, shred it well with spoon.
8. Add coriander leaves. Toss once

Serve with rice,rotis,dosa or parottas

Shredded fish stir fry (sheela meen puttu varuval)

Ingredients

Sheela meen (barracuda) ½ kg

Chilli powder 1 ½ tsp

Turmeric powder ½ tsp

Vinegar 1 tbsp

Cooking oil 1 tbsp

Sesame oil 2 tbsp

Onion chopped finely 2

Coriander leaf chopped 2 t bsp

Curry leaf 2 sprigs

Pepper coarsely ground 1 tsp

Salt as required

Preparation

1.      Marinate fish pieces with turmeric powder, chilli powder, salt and vinegar for 15-20 minutes

2.      In a pan add cooking oil and place fish pieces

3.      Close the lid and cook for 10 minutes

4.      Add sesame oil, onion, coriander  and curry leaf

5.      Shred it into small pieces

6.      Sprinkle salt

7.      And allow it to cook further

8.      Once done add pepper powder and mix well

Serve hot

Goes well with curd rice, sambar rice or pulao

Garlic prawns

Ingredients

Prawns 500 gms

Dry red chilli 4

Garlic 10 pods chopped finely

Dry chilli flakes 1 tbsp

Sesame oil 1 tsp

Turmeric powder ½ tsp

Coriander leaves chopped 2 tbsp

Salt as required

Preparation

1.      Deshell and devein prawns

2.      Add turmeric powder and wash well

3.      In a pan add oil, garlic, dry red chilli ,prawns and salt

4.      Add chilli flakes and allow it to cook

5.      Once done turn off the flame and add coriander leaves. Toss once

Serve hot as appetizer

Chicken green tikki (hariyali chicken tikki)

Ingredients

Chicken boneless 300 gms

Coriander leaves chopped 4 tbsp

Mint leaves chopped 3 tbsp

Green chilli 1

Ginger ½ inch

Garlic 6-7

Corn flour 2 tbsp

Salt and oil as required

Preparation

1.      Grind chicken once in a food processor. Keep aside

2.      Grind coriander, mint leaves, ginger, garlic and green chilli.

3.      Add ground paste, salt and corn flour  to chicken

4.      Mix well and make small balls

5.      Pat it into tikkis and shallow fry in oil

Serve hot

Chicken onion fry

Ingredients

Chicken 500 gms

Onion sliced thinly 1

Shallots chopped finely 1 cup

Ginger garlic paste 1 tbsp

Fennel seeds ½ tsp

Cinnamon 1

Bay leaf 1

Chicken curry masala 1 ½  tbsp

Chilli powder 1 tsp

Garam masala ½ tsp

Coarsely ground fresh pepper ½ tsp

Salt and oil as required

Preparation

1.      In a pan add oil, fennel seeds, cinnamon and bay  leaf

2.      Add onion and shallot. Saute till transparent

3.      Add chicken and ginger garlic paste. Saute till chicken turn white

4.      Add chicken curry masala, chilli powder and salt

5.      Allow it to cook in low flame with lid closed

6.      Once done add garam masala and pepper. Toss once

Serve with rice, rotis , pulao or briyani

Saucy pasta and noodles stir fry

Ingredients

Chinese Noodles 200 Gms

Italian Pasta (macaroni) 75 Gms

Onion 1

Garlic 4 pods

Anchovies ¼ cup

Soy sauce 1 tbsp

Sweet chilli sauce 1 tbsp

Pepper powder coarse 1 tbsp

Salt and oil as requred

Preparation

1.      In a pan add 4 cups of water, a tsp of oil and a little salt. Bring it to boil

2.      Add noodles and pasta , allow it to cook for 10 minutes

3.      Turn off the flame and drain the water

4.      Rinse it of in running water and keep aside

5.      Hand pound onion and garlic coarsely

6.      Ina pan add oil pound onion-garlic. Sauté well

7.      Add anchovy and fry it well

8.      Add soya sauce, sweet chilli sauce and noodles to it. Toss well

9.      Adjust salt

10.  Add pepper powder and toss once

Serve hot