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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