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Monday, 31 December 2012

HAPPY NEW YEAR

WISHING U ALL A GREAT YEAR AHEAD


                                   HAPPY NEW YEAR 2013.

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

Thursday, 27 December 2012

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

Sunday, 16 December 2012

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

Tuesday, 11 December 2012

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

Friday, 7 December 2012

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

Sunday, 2 December 2012

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

Monday, 19 November 2012

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

Thursday, 15 November 2012

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

Friday, 9 November 2012

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