Follow by Email

Sunday, 29 July 2012

Malaysian chicken gravy(sambal ayam)

Chicken 500 gms
Onion chopped 1
Ginger garlic paste 1 tbsp
Cinnamon 1 inch
Cloves 3
Bay leaf 1
Fennel seeds 1 tsp
Thai Red chilli paste 3 tbsp
Tomato chopped 1
Oil and salt as required
1.      In a pan add oil, fennel seeds, cinnamon, cloves and bay leaf
2.      Add onion and saute well
3.      Add chicken and ginger garlic paste. Saute well
4.      Once chicken starts oozing out water add salt and cook in low flame
5.      Once the chicken is done and water dries up well, add chilli paste and tomato
6.      Saute till raw smell goes off
7.      Adjust salt
Serve with flavoured rice or briyani

Wednesday, 25 July 2012

Entries to Celebrate-Olympic Games Event

sending my following entries to event  Priya's Olympic event started by Jagruti.

Celebrate-Olympic Games Event

hosted by Priya  and intiated by jagruthi

South indian style chicken fry

Chicken ¼ kg
Onion 1 chopped
Coriander powder 3 tsp
Coriander 50 gms roast and grind coarsely
Dry red chilli 10
Tamarind extract 1 tbsp
Ginger garlic paste 2 tsp
Curry leaf 2 sprigs
Salt and oil as required

1.      In a pan add oil, onion, curry leaf,dry red chilli and ginger garlic paste .saute well
2.      Add chicken ,ground coriander,salt and coriander powder
3.      Allow it cook
4.      Once done,Add tamarind extract . Toss well
 Serve with rice 

Sunday, 22 July 2012

Village style Bitter gourd anchovies curry(gramathu karuvadu kulambu)

Medium sized dried anchovies 15-20
Bitter gourd chopped 2
Onion chopped 1
Tomato chopped 2
Garlic pods 10-15
Fennel seeds ½ tsp
Fenugreek seeds ½ tsp
Curry leaf 2 sprigs
Curry chilli powder(kulambu milagai tool) 2 tbsp
Tamarind extract 4 tbsp
Salt and oil as required
1.      Cook bittergourd in water and drain water and keep aside
( I pressure cook for 3 whistles)
2.      Remove head from anchovies.
3.      Soak dried anchovies in water for 10-15 min.
4.       clean the intestine part(black sting like)
5.      Strain water and wash under running water and keep aside
6.      In a pan add oil, fennel seeds, fenugreek seeds, curry leaf, onion and garlic. Saute well
7.      Add cleaned anchovies ad saute once
8.      Add cooked bittergourd and tomato and cook till tomato turns mushy
9.      Add ½ cup water and allow the anchovies to cook
10.  Add curry powder, tamarind extract and enough water
11.  Bring it to boil and adjust salt
Serve with rice
Tastes good with rice the next day.

Tuesday, 17 July 2012

Spicy prawn onion fry (eral vangaya varuval)

Prawns 300 gms cleaned and deveined
Onion 2
Green chilli slit 4
Curry leaf 2 sprigs
Chilli powder 1 tsp
Coriander powder 1 tsp
Fennel powder 1 tsp
Garam masala ½ tsp
Roasted Pepper cumin powder 1 tbsp
Vinegar 1 tsp
Turmeric powder ½ tsp
Ginger garlic paste 2 tsp
Salt and oil as required
1.      Clean and rub turmeric powder to prawns. Wash well
2.      Marinate prawns with turmeric powder, chilli powder, coriander powder, fennel powder, garam masala, ginger garlic paste, salt and vinegar
3.      In a pan add oil, onion, curry leaf and green chilli.saute well
4.      Add marinated prawns and allow to cook for 5-7 minutes
5.      Add roasted cumin-pepper powder and toss well
6.      Adjust for flavour of your choice
Serve with pulao, rotis or rice
Can serve as starter too

Friday, 13 July 2012

Malaysian chicken rice (nasi ayam)

Basmati rice 2 cups
Chicken stock 3 cups
Olive oil 2 tbsp
Ginger 1 inch
Salt as required
1.      Soak rice in water for 20 min
2.      Strain water
3.      In a pressure cooker add oil and rice
4.      Saute well till rice appears glossy
5.      Add ginger piece, salt and chicken stock to it
6.      Close the lid
7.      Once air starts coming out, put the whistle
8.      Cook in low flame for 10 minutes
Serve with chicken curry of your choice

Monday, 9 July 2012

Malaysian ketchup chicken(Chicken in soy sauce)

Chicken 1 kg
Onion chopped 1
Ginger garlic paste 2 tsp
Fennel seeds ½ tsp
Bay leaf 1
Cinnamon 1
Dry red chilli 4
Soy sauce 5 tbsp
Chilli tomato sauce 1 tbsp
Pepper powder 1 tbsp
1.      In a pan add oil, fennel seeds, bay leaf, cinnamon and dry red chilli
2.      Add chicken and saute well
3.      Add ginger garlic paste and allow to cook
4.      Add salt
5.      Once done add soy sauce, chilli tomato sauce, pepper powder and onion
6.      Allow to cook till it dries up
Serve with yellow rice

Thursday, 5 July 2012

Simple sardine fry( mathi meen varuval)

Sardine 8
Chilli powder 1 tsp
Turmeric powder ½ tsp
Pepper powder ½ tsp ( coarsely ground)
Lemon juice 1 tsp
Salt and oil as required
1.      Clean the sardines and keep aside
2.      In a bowl mix chilli powder, turmeric powder, pepper powder,salt and lemon juice
3.      Rub this paste on the sardines and marinate for 30 minutes
4.      Deep fry or shallow fry in oil
5.      Serve hot as starter
Goes well in combo with sambar or rasam

Sunday, 1 July 2012

Mackerel fish sambal(malaysian style)

Canned mackerel 200 gm ( mackerel in tomato sauce)
Onion 1
Tomato 1
Green chilli 1
Chilli powder  tsp
Tamarind extract 1 tbsp
Salt and oil as required
1.      In a pan add oil and onion. Saute well
2.      Add tomato and slit green chilli saute well
3.      Add chilli powder and salt
4.      Add tamarind extract and bring it to boil
5.      Add mackerel along with tomato sauce in it
6.      Smash the fish and cook for 5-7 minutes
7.      Cook till gravy thickens
Serve with rice, roti or parathas