Follow by Email

Sunday, 30 September 2012

Simple chilli chicken

Chicken 500 gm
Corn flour 2 tbsp
All purpose flour 1 tbsp
Capsicum diced 2
Onion diced 1
Green chilli slit 3-4
Soy sauce 2 tsp
Pepper powder  1 ½ tbsp
Salt and oil as required
1.      In a bowl add corn flour, all purpose flour, pepper powder and salt. Mix well
2.      Add cleaned chicken pieces and  rub well
3.      In a pan add oil, onion, green chilli and capsicum. Saute well
4.      Add mixed chicken chicken, soy sauce, pepper  and toss once
5.      Close lid and allow to cook
6.      Stir occasionally
7.      Once done adjust salt and pepper accordingly
Serve hot

Tuesday, 25 September 2012

Squid tomato gravy

Squid 500 gms cleaned and cut
Cinnamon 1
Fennel seeds 1 tsp
Onion chopped 1
Garlic pounded 5
Tomato chopped 3
Red chilli paste 1 tsp
Turmeric powder ½ tsp
Chilli powder 1 tsp
Tamarinds extract 2 tbsp
Soy sauce 1 tsp
Tomato sauce 1 tsp
Salt and oil as required
1.      In a pan add oil, fennel seeds, cinnamon ,onion and garlic. Saute well
2.      Add tomatoes and cook till mushy
3.      Add red chilli paste and saute well
4.      Add squid, turmeric  powder, chilli powdet and salt.
5.      Allow to cook till 3/4
6.      Add soy sauce and tamarind extract
7.      Once done add tomato sauce.toss once
Do not overcook(approx. cooking time is 7-10 minutes)
Serve with any rice
Goes well with plain rice too

Friday, 21 September 2012

Mangalore Chicken curry (chicken curry with radish)

Chicken 500 gms
White radish cut into cubes 1 cup
Onion chopped 1
Tomato chopped 2
Gingergarlic paste 2 tbsp
Fennel seeds 1 tsp
Curry leaf 2 sprigs
Cloves 3
Cinnamon 1 inch
Chilli powder 1 tsp
Coriander powder 2 tsp
Fennel powder 1 tsp
Cumin powder 1 tsp
Garam masala 1 tsp
Turmeric powder ½ tsp
Salt and oil as required
1.      In a pan add oil, fennel seeds, cloves,cinnamon,curryleaf and onion. Saute well
2.      Add gingergarlic paste and chicken.saute till it oozes out its water
3.      Add radish and tomato.saute once
4.      Add turmeric powder and salt
5.      Toss well
6.      Add ½ cup of water and allow to cook
7.      Once cooked add chilli powder,coriander powder,garam masala,fennel powder and cumin powder
8.      Add about a cup of water and bring it to boil
9.      Adjust salt
Serve with rice

Monday, 17 September 2012

Mutton dalcha(version 2)

Mutton 250 gms
Toor dal 2 tbsp
Bengal gram  2 tbsp
Green chilli slit 2
Small onion chopped 6
Ginger garlic paste 1 tbsp
Tomato chopped 1
Turmeric powder ½ tsp
Sambar powder 2 tsp
Fennel seeds ½ tsp
Cinnamon 1
Bay leaf 1
Asafoetida 1 pinch
Tamarind extract 1 tbsp
Potato 2
Salt and oil as required
1.      In a pressure pan add oil, fennel seeds, cinnamon, bay leaf , green chilli and onion. Saute well
2.      Add ginger garlic paste ,turmeric powder and mutton. Saute well
3.      Once water oozing out dries add dal and tomato. Saute once
4.      Add 2cups  of water and pressure cook for 5-6 whistles
5.      Once the pressure settles down, add salt and potato
6.      Cook for 2 whistles
7.      Once the pressure off, add sambar powder, tamarind extract and asafoetida
8.      Bring it to boil
9.      Keep it in gravy consistency
Serve with briyani

Thursday, 13 September 2012

Chettinad Drumstick dried anchovies curry

Dry anchovies 20 cleaned and washed
Drumstick 2 cut into 1 inch pieces
Onion chopped 1
Tomato chopped 1
Garlic 10 pods
Fenugreek seeds ½ tsp
Fennel seeds ½ tsp
Homemade vadagam 1 tsp
Curry leaf 1 sprig
Tamarind extract 2 tbsp
Curry powder (kulambu milagai podi) 1 ½ tbsp
Salt and oil as required
1.      In a pan add oil, fenugreek seeds, fennel seeds, vadagam,curry leaf, onion and garlic pods.
2.      Saute well and anchovies.toss well
3.      Add drumstick and tomato pieces and saute till tomato gets mashed
4.      Add ¼ cup of water and cook till drumstick is done
5.      Add curry powder,tamarind extract and water
6.      Once it starts boiling adjust salt
7.      Allow it to boil for 5 minutes
8.      Turn off flame
Serve it after 2 hours
Tastes good the next day

Sunday, 9 September 2012

Quail eggs and anchovies sambal

Boiled and deshelled Quail eggs 24
Anchovies 25
Onion 1
Tomato 1
Dry red chilli paste 2 tbsp
Soy sauce 1 tsp
Oil ¼ cup
Salt as required
1.      In a pan add ¾ of oil given above and fry the biled eggs and anchovies till golden brown. Keep aside
2.      Grind onion and tomato together into paste
3.      In the remaining oil add onion tomato paste and salt
4.      Saute till water dries up
5.      Add dry chilli paste and 4 tbsp of water
6.      Once it starts boiling add fried anchovies, fried eggs and soy sauce
7.      Cook till eggs coats well with sambal
Serve with any rice or even plain rice
Here I served with tomato rice and it tastes good too

Wednesday, 5 September 2012

Erode ghee chicken(nei kozhi)

Chicken ¼ kg
Turmeric powder 1 tsp
Ghee 2 tbsp
Salt as required
For masala
Pepper corns 1 tsp
Cumin seeds 1 tsp
Dry red chilli 12
Smallonion 15
Ginger garlic paste 2 tsp
Ghee 3 tbsp
Curry leaves 4 sprigs
1.      In a pan add ghee, pepper corns, cumin seeds, curry leaves, dry red chilli, small onion and ginger garlic paste.
2.      Saute well and allow it to cool
3.      Grind it to a paste. Keep aside
4.      In a pan add ghee, chicken, turmeric powder ,curry leaf and salt. Saute well
5.      Add ground paste and ¼ cup of water to it
6.      Cook till done
7.      Serve hot

Sunday, 2 September 2012

Chicken patties

Minced chicken 300 gms
Onion 1
Green chilli 2
Fennel seeds 1 tsp
Cinnamon 1
Cloves 1
Cardamom 1
Ginger 1 inch
Garlic 6-7 pods
Roasted bengal gram 3 tbsp
Coconut grated 3 tbsp
Coriander and mint leaf chopped 3 tbsp
Salt and oil as required
1.      Grind onion,ginger,garlic,cinnamon,cloves,cardamom,fennel,coconut,roasted bengal gram and green chilli with 2 tbsp of water to a paste
2.      To it add minced chicken add grind together once
3.      To it add salt and chopped coriander mint leaves. Mix well
4.      Make small balls of this dough and pat it into patties(vada like)
5.      In a pan add oil and place these patties
6.      Shallow fry it until all the sides turn brown and is cooked well from inside
Serve hot with tomato sauce as appetizers