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Tuesday, 30 October 2012

Chicken briyani(chettinad style using pressure cooker)


Ingredients
Chicken ½ kg
Seeraga samba rice 3 cups
Onion chopped 1
Tomato chopped 2
Green chilli slit 4
Curd 2 tbsp
Turmeric powder ½ tsp
Cinnamon 1
Bay leaf 1
Coriander and mint leaf chopped 2 tbsp
Garam masala 1 tsp
Salt and oil as required
To grind
Ginger  1 inch
Garlic 8 pods
Coriander and mint leaves chopped 1 cup
Small onion 10
Grind into paste without adding water
Preparation
1.      Soak rice in 5 cups of water
2.      In a pressure pan add oil (ghee), cinnamon,bay leaf, chopped onion and slit green chilli . saute well
3.      Add chopped tomatoes and cook till it is mushy
4.      Add ground paste and salt till raw smell goes off
5.      Add chicken and saute till it turns white
6.      Add curd, turmeric powder and salt
7.      Add soaked rice straining water
8.      Toss well till transparent
9.      Add  4 ½ cups of water and close the pan lid
10.  When the pressue starts releasing, put on the whistle and simmer for 10 minutes
11.  Once the pressure settles down , add chopped mint coriander leaf and garam masala
12.  Fluff with a fork
Serve hot with curry of your choice and raita

Friday, 26 October 2012

Chicken coconut roast(kerala style)


Ingredients
Chicken 1 kg
Coconut paste 3 tbsp
Onion chopped 1
Tomato chopped 2
Ginger garlic paste 1tbsp
Fennelseeds 1 tsp
Curry leaf 2 sprigs
Cinnamon 1 inch
Cloves 2
Turmeric powder ½ tsp
Chilli powder 1 tsp
Garam masala 1 tsp
Fennel powder 1 tsp
Coriander powder 1 ½ tsp
Pepper crushed 1 tsp
Salt and oil as required
Preparation
1.      In a pan add oil, fennel seeds, curry leaf,cinnamon,cloves and onion. Saute well
2.      Add chicken ,turmeric powder and salt. Saute well
3.      Add ginger garlic paste, tomato and saute well
4.      When water oozes out of chicken dries up
5.      Add ½ cup water and allow it to cook
6.      Once the chicken is ¾ done add chilli powder, fennel powder, coriander powder.
7.      Once the chicken is done full, add coconut paste and garam masala. Toss well
8.      Cook in low flame till coconut coats well with chicken
9.      Add pepper powder and toss once
10.  Serve with rice, rotis or pulao

Tuesday, 23 October 2012

Fresh Mackerel fish sambal


Ingredients
Mackerel 500 gms
Onion thinly sliced 1
Ginger garlic paste 1 tsp
Tomato chopped 2
Tamarind extract 2 tbsp
Soy sauce 1 tbsp
Turmeric powder 1 tsp
Dry red chilli paste 2 tbsp
Salt and oil as required
Preparation
1.      Cut mackerel into medium sized pieces. Remove head
2.      Add turmeric powder and salt to it
3.      Rub well and deep fry it in oil and keep aside
4.      In a pan add oil, onion,ginger garlic paste and dry red chilli paste. Saute well
5.      Add tomatoes and cook till mushy
6.      Add ½ cup of water and bring it to boil
7.      Add salt, fried fish , tamarind extact and soy sauce
8.      Cook till gravy thickens
Serve with rice

Friday, 19 October 2012

Mint coriander chicken


Ingredients
Chicken 500 gms
Onion  chopped 1
Onion 1
Tomato 1
Coriander-mint leaves chopped 1 cup
Garlic pounded 7 pods
Ginger paste 1 tsp
Cinnamon 1
Cloves 2
Fennel seeds  1 tsp
Turmeric powder ½ tsp
Garam masala 1 tsp
Green chilli 3
Salt and oil as required
Preparation
1.       In a pan add oil ,cinnamon,cloves,fennel seeds and chopped onion.saute well
2.      Add chicken to it and add ginger garlic
3.      Toss well and once chicken turns white add turmeric powder and salt
4.      Add a cup of water and allow to cook
5.      Meanwhile grind onion,tomato,coriander-mint leaves and green chilli into paste
6.      Once the chicken is done add ground paste and garam masala
7.      Saute till raw smell goes off and masala coats well with chicken
8.      Adjust salt
Serve with rotis
Goes well with briyani

Monday, 15 October 2012

Spicy masala fish fry


Ingredients
Red snapper 15 pieces
Chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Fennel powder ½ tsp
Pepper powder ½ tsp
Turmeric powder ½ tsp
Vinegar 1 tbsp
Fennel seeds 1 tsp
Curry leaves 2 sprigs
Salt and oil as required
Preparation
1.      Marinate fish pieces with turmeric powder, chilli powder, coriander powder, cumin powder, fennel powder,salt, pepper powder and vinegar for ½ hour
2.      In a pan add oil, fennel seeds and curry leaves
3.      Place the marinated fish pieces in the pan
4.      Shallow fry it in medium flame
5.      Cook both sides till outer skin turns crisp and inner part is cooked
Serve with rice
Goes well with flavoured rice

Wednesday, 10 October 2012

Fried masala anchovies


Ingredients
Anchovies cleaned 500 gms
Onion 1
Green chilli 2
Tomato 1
Curry leaf 2 sprigs
Chilli powder 1 tsp
Coriander powder 2 tsp
Turmeric powder ½ tsp
Pepper powder ½ tsp
Garam masala ½ tsp
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Mustard seeds ½ tsp
Salt and oil as required
For marination
Chilli powder ½ tsp
Curry masala powder 1 tsp
Coriander powder 1 tsp
Ginger garlic paste 1 tsp
Lemon juice 1 tbsp
Marinate anchovies with the above ingredients and salt for ½ hr
Preparation
1.      In a pan add oil and shallow fry the marinated anchovies. Keep aside
2.      In the same pan add oil, mustard seeds, curry leaf,garlic, ginger, onion and green chilli. Saute well
3.      Add tomatoes, chilli powder, coriander powder, turmeric powder, pepper powder, garam masala and salt
4.      Add 2 tbsp water and once it dries up add fried anchovies. toss well
Serve with rice
Goes well as appetizer too

Sunday, 7 October 2012

Chicken tomato spicy gravy (malay wedding special dish)


Ingredients
Chicken 750 gms
Onion 2
Garlic 6-7 pods
Ginger 1 inch
Tomato ripen 2
Dry red chilli paste 2 tbsp
Turmeric powder ½ tsp
Cinnamon 2 stick
Cloves 2
Cardamom 2
Coconut milk (thick) 2 cup
Salt and oil as required
Preparation
1.      Rub the cleaned chicken pieces with turmeric powder and salt. Deep fry in oil and keep aside
2.      Grind tomato into paste and keep aside
3.      Grind onion,garlic and ginger into paste
4.      In a pan add oil, cinamon, cardamom , cloves and onion paste. Saute well
5.      Add dry red chilli paste and saute till raw smell goes off
6.      Add tomato paste and saute well
7.      Add coconut milk and bring it to boil once
8.      Simmer it and add fried chicken
9.      Cook in medium flame till gravy thickens
10.  Finally Adjust salt and add coriander leaves
Goes well with malaysian savoury rice
Malay wedding combo :Savoury rice and ayam masak merah
Savoury rice
Cinnamon 1
Cloves 2
Onion 1
Garlic 2 pods
Basmati rice 1 cup( soak in water for 20 min)
Water 1 ½ cup
In a pressure pan add olive oil,cinnamon,cloves,garlic chopped, onion sliced,rice,salt and water.
Pressure cook till done

Wednesday, 3 October 2012

Sambal fried noodles


Ingredients
Noodles pack 2
Shallots 5
Garlic 5
Capsicum 1 thinly sliced
Cabbage grated 1 cup
Anchovies (dried)cleaned 15
Egg 1
Soy sauce 1 tsp
Tomato sauce 1 tsp
Dry red chilli paste 2 tbsp
Salt and oil as required
Preparation
1.      Add salt,a tsp of oil to 4 cups of boiling water and add noodles
2.      Turn off the flame and close the lid for 10 min
3.      Drain the water and rinse the noodles in running water
4.      Drain and keep aside
5.      Beat egg with salt
6.      In a pan pour the egg mixture and allow to cook
7.      Once done cut it into thin slices. Keep aside
8.      Hand pound shallots and garlic coarsely
9.      In a pan add oil,pounded shallot-garlic and anchovies.saute well
10.  Add capsicum,cabbage and salt.saute well
11.  Add cooked noodles,chilli paste,soy sauce and tomato sauce.toss well
12.  Add egg and toss once
Serve hot