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Wednesday, 27 June 2012

Andhra style chicken gravy (kodi kura)

Chicken ½ kg
For marination
Ginger garlic paste 1 tsp
Vinegar 1 tbsp
Curd 2 tbsp
Turmeric powder 1 tsp
Marinate chicken pieces with salt and above ingredients for ½ hour
To grind
Pepper corns ½ tbsp
Fennel seeds 1 tbsp
Dry red chilli 6
Cumin 1 tsp
Cinnamon 1 inch
Cloves 6
Poppy seeds 1 tbsp
Dry roast and grind the above ingredients to powder
For gravy
Onion 1
Ginger chopped 1 tsp
Garlic 1 tsp
Tomato puree 1 cup
Salt and oil as required
1.      In a pan add oil, onion,curry leaf and ginger garlic paste. Saute well
2.      Add tomato puree and ground powder. Toss well
3.      Add chicken, salt and saute till water oozes out of it dries
4.      Add a cup of water and allow to cook till chicken is done
Serve with rotis or pulao

Saturday, 23 June 2012

Spicy sardine curry

Sardines 500 gms
Chilli powder 2 tsp
Fennel powder 1 tsp
Turmeric powder ½ tsp
Tamarind extract 1 cup
Fenugreek seeds ½ tsp
Curry leaf 2 sprigs
Salt and oil as required
To grind
Small onion 15
Garlic 10
Ginger 1 inch
Curry leaf 2 sprigs
Grind to a fine paste
1.      In a pan add  oil, fenugreek seeds and ground paste. Saute well
2.      Add chilli powder, fennel powder, turmeric powder and salt. Saute till oil oozes out
3.      Add 1 cup water ,curry leaf and tamarind extract
4.      Once it starts boiling add fish pieces
5.      Allow it to cook till fish is done
Serve with rice

Tuesday, 19 June 2012

Squid sambal (Malaysian sambal)

Squid 400 gms
Onion 1
Tomato 1
Dry red chilli paste 2 tbsp (soak 15-20 dry red chilli in hot water for 10 minutes. Drain water and remove the seeds. Grind to smooth paste)
Tamarind paste 1 tbsp
Salt and oil as required

1.      Grind onion and tomato coarsely
2.      In a pan add oil, ground paste and salt. Saute well
3.      Add chilli paste and saute well
4.      Cook till oil oozes out
5.      Add squid and sauté well
6.      Allow it to cook
7.      Once the water dries up add tamarind paste and allow it to boil once
Serve with rice
Goes well with rotis too

Friday, 15 June 2012

Madurai Country chicken curry (hotel style)

Country chicken 500 gms
Curry masala powder 3 spoon (available in stores)
Turmeric powder ½ tsp
Coconut paste 2 tbsp
Mustard seeds ½ tsp
Bay leaf 1
Fenugreek seeds ½ tsp
Onion 1
Green chilli 2
Ginger garlic paste 1 tbsp
Curry leaf 2 sprigs
Tomato 1
Salt and oil as required
1.      In a pan add oil, mustard seeds,fenugreek seeds, bay leaf,curry leaf,onion and green chilli
2.      Add chicken, ginger garlic paste, salt and turmeric powder.saute well
3.      Add ½  cup water and allow to cook
4.      Once the chicken is half done add tomatoes and curry masala
5.      Once the chicken is done add coconut paste
6.      Allow it to boil
Serve with briyani,khuska or parotas

Monday, 11 June 2012

Anchovies fry (nethili meen varuval)

Anchovies cleaned 250 gms
Ginger garlic paste 1 tsp
Pepper powder ½ tsp
Chilli powder 1 tsp
Turmeric powder ½ tsp
Salt and oil as required
1.      Mix chilli powder, turmeric powder , ginger garlic paste, pepper powder and salt to anchovies
2.      Keep aside for ½ hour
3.      Deep fry in oil
Serve hot as starter

Friday, 8 June 2012

Stir fried noodles( malaysian style)

Egg noodles 200 gm
Onion 1 chopped
Anchovy dried 2 tbsp ( soak in water)
Soya sauce 2 tbsp
Sweet chilli sauce 4 tbsp
Small onion 5
Garlic 7
Coriander chopped 2 tbsp
Salt and oil as required
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 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 small onion and garlic coarsely
6.      Ina pan add oil, chopped onion, pound paste and little salt. Saute 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 chopped coriander and toss once
Serve hot

Sunday, 3 June 2012

Fish sambar (machi ka dal)

Toor dal 1 cup
Fish(boneless) ½ kg
Small onion15
Turmeric powder 1 tsp
Asafoetida  powder ¼  tsp
Green chilli 4
Sambar powder 1 tbsp
Tamarind extract  ¼ cup
Curry leaf 1 sprig
Salt and oil as required
1.      To fish pieces add ½ tsp of turmeric powder and little salt.fry it in oil.keep aside
2.      Pressure cook toor dal,asafoetida powder and green chillies together and smash it well.keep aside
3.      In  a pan add oil,small onions,curry leaf,smashed dal,sambar powder,salt and ½ tsp of turmeric powder
4.      Add tamarind extract,required water and salt
5.      Allow it to boil
6.      Add the fried fish to the boiling curry and close the pan lid
7.      Cook for another 5-7 minutes and turn off the flame
Serve with rice