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Thursday, 21 March 2013

Pepper chicken (my way)

Chicken 250 Gms
Ginger garlic paste 1 tsp
Onion diced 2
Tomato 1
Capsicum 1 diced
Chilli powder ½ tsp
Garam masala ½ tsp
Pepper powder 2 tbsp (grind coarsely)
Curry leaf & coriander leaf few
Salt and oil as required
1.      In a pan add oil, onion and ginger garlic paste.
2.      Sauté well
3.      Add chicken, chilli powder, garam masala, salt and half of the pepper powder
4.      Allow to cook with lid closed
5.      When it is ¾ cooked, add tomatoes, curry leaf, coriander leaf and capsicum
6.      Toss well
7.      Once oil starts separating, turn off the flame
8.      Add remaining pepper powder and adjust salt
9.      Toss well and serve
Perfect with rotis
Goes with rice too

Monday, 11 March 2013

Yogurt based mutton curry (aatukari thayir kulambu)

Mutton 250 gms
Small onion 15 chopped
Ginger garlic paste 1 tbsp
Tomato 1 chopped
Curd ½ cup
Green chilli 2 slit
Cumin seeds ½ tsp
Fenugreek seeds ½ tsp
Pepper corns ½ tsp
Kulambhu milagai tool (curry powder) 1 ½ tbsp
Garam masala 1 tsp
Salt and oil as required
coriander leaf few
1.      Marinate mutton with curd, curry powder,ginger garlic paste and salt for an hour
2.      Pressure cook mutton with half of the onion and tomatoes by adding ½ cup of water
3.      In a pan add oil, cumin, pepper, fenugreek seeds, rest of onion , tomato and green chilli
4.      Saute well and add cooked mutton
5.      Once done add pepper powder, garam masala and allow it to boil once
6.      Add coriander leaf and serve
       Serve with rice
Goes well with indian bread

Friday, 1 March 2013

Chicken chukka(simpler version)

 Chicken 500 Gms
Fenugreek seeds 1 tsp
Curry leaf few
Onion chopped 1
Ginger pounded 1 tsp
Garlic chopped 1 tbsp
Turmeric powder ½ tsp
Chilli powder 2 tsp
Coriander powder 2 tsp
Garam masala 1 tsp
Tomato chopped finely 2
Salt and oil as required
1.      In a pan add oil, fenugreek seeds and curry leaf
2.      Add onion, ginger, garlic, chicken and sauté well
3.      Add salt and turmeric powder.
4.      Allow to cook in low flame with lid closed
5.      Once ¾ cooked, add chilli powder, coriander powder and garam masala. Toss well
6.      Allow to cook in low flame with lid closed till done
7.      Once done add tomato and cook with lid closed
8.      Once the tomatoes blend well with chicken, toss once
Serve with rotis
Can  serve as a wrap

Thursday, 21 February 2013

Lemon chicken

Chicken 500 gm
Onion 1
Garlic  8- 10 cloves
Ginger 1 inch
Dry red chilli 4-5
Curd 1 cup
Lemon 1
Turmeric powder ½ tsp
Cumin powder 1 tsp
Garam masala 1 tsp
Salt and oil as required
1.      Grind onion, garlic, ginger, dry red chilli to a smooth paste
2.      To it add cumin powder, garam masala,turmeric  powder,salt,curd and lemon juice to it
3.      Mix well and add chicken to it
4.      Marinate it in refrigerator
5.      In a pan add a tsp of oil and add marinated chicken to it
6.      Cook in low flame
7.      Stir intermittently
8.      Cook till done
Serve with rice
Goes well with  white breads

Sunday, 17 February 2013

Chicken paella (spanish chicken rice)

Basmati rice 3 cups
Chicken 400 gms (can use boneless or thighs or drumstick)
Capsicum 1 diced
Tomatoes 3
Onion sliced 1
Garlic paste 1 tsp
Green chilli chopped 1
Pepper powder 2 tsp
Turmeric powder ½ tsp
Salt as required
Olive oil 2 tbsp
1.      Marinate chicken with salt and pepper powder for an hour
2.      Shallow fry it in oil till outer turns brown( u can deep fry too)
3.      In a pressure pan add oil, onion, capsicum  and  chilli
4.      Just toss once
5.      Add tomatoes and cook till mushy
6.      Add garlic paste, turmeric , rice and fried chicken
7.      Add about 6 cups of water and salt
8.      Close the pan
9.      When air starts coming out, put whistle and cook in low simmer flame for 10 minutes
10.  Once the pressure settles down , fluff rice with a fork
11.  If needed add pepper powder to the top

Tuesday, 12 February 2013

Pan fried chilli chicken (healthier version) less oil

Chicken 500 gms (preferably boneless)
Onion diced 2
Capsicum diced 1
Garlic chopped 10
Ginger garlic paste 1 tbsp
Egg 1
Green chilli sauce 2 tbsp
Soy sauce 2 tbsp
Vinegar 1 tsp
cornflour ¼ cup
Pepper powder  2 tbsp
Green chilli slit 4-6
Salt as required
Olive oil 4 tbsp
1.      Marinate chicken pieces with ginger garlic paste,half of chilli sauce,soy sauce, pepper powder, salt, corn flour and beaten egg  for an hour in refrigerator
2.      In a pan add 3 tbsp of oil, to it add marinated chicken and toss such that chicken gets coated well with cornflour mixture
3.      Allow it to cook brown
4.      Keep aside
5.      In a pan add 1 tbsp of oil, garlic, onion , capsicum and green chilli
6.      Toss till onion turn transparent
7.      Add fried chicken, toss once
8.      Add remaining sauces, vinegar,salt and pepper
9.       Toss well
Serve hot

Friday, 8 February 2013

Prawn briyani in pressure cooker ( my own way)

Basmati rice 2 cups
Prawn cleaned and deveined 500 gms
Onion sliced 1
Ginger garlic paste 2 tbsp
Cinnamon 1 cardamom 2 cloves 2(pound coarsely)
Bay leaf 1
Coriander leaves  ¼ cup
Mint leaves ¼ cup
Green chilli 4
Tomato 2 (puree it)
Curd 1 cup
Turmeric powder ½ tsp
Lemon juice 2 tbsp
Salt and oil as required
1.      Grind coriander leaves, mint leaves and green chilli into paste without adding water
2.      Marinate prawns with curd, lemon juice,salt, turmeric powder and a tbsp of ginger garlic paste for 15-20 in refrigerator
3.      Soak rice in 4 cups of water for 15-20 minutes
4.      In a pressure pan add oil, pound garam masala, bayleaf and onion. Saute well
5.      Add ground paste (step 1)and ginger garlic paste,saute it
6.      Add tomato puree and cook till oil oozes out
7.      Add marinated prawns and cook for 2 minutes
8.      Strain rice
9.      Then add rice to it and toss well till masala gets coats well with rice
10.  Add 3 ½ cup of water and close the pan lid
11.  When pressure start comes out, put on whistle
12.  Cook in low flame(simmer) for 10 minutes
13.  Once the pressure settles down, fluff with a fork
Serve with raita

Monday, 4 February 2013

Fried Fish in chili sambal sauce

Fish fillets 250 gms
Marinate fish with turmeric powder, salt and chilli powder for ½ hr
Shallow fry it in oil and keep aside
For sambal
Small onion chopped 150 gms
Fennel seeds ½ tsp
Tomato chopped 2-3
Red chilli paste ( soak 15 red chilli in water overnight and grind it with 15 garlic pods to a fine paste)
Tamarind extract 2 tbsp
Soy sauce 1 tsp
Salt and oil as required
1.      In a pan add oil, fennel seeds and onion . Saute well
2.      Add tomatoes
3.      Cook till tomatoes become mushy
4.      Add red chilli paste, salt, tamarind extract and soy sauce
5.      Add fried fish pieces and toss well
Serve with rice or parathas

Tuesday, 29 January 2013

Kongu tomato chicken

Chicken 500 gms
Onion 2
Tomato 3
Garlic 10 pods
Ginger 1 inch
Cumin seeds 1 tsp
Pepper corns 1 tsp
Dry red chilli 4-6
Fennel seeds 1 tsp
Curry leaf 2 sprigs
Turmeric powder
Salt and oil as required
1.      Grind 1 onion, tomato,ginger, garlic, pepper, cumin and dry red chilli into paste
2.      In a pan add oil, fennel seeds, curry leaf and chicken
3.      Saute till it oozes out water
4.      Add salt and turmeric powder
5.      Once the water dries up, add ground paste and ½ cup of water
6.      Allow to cook till done
Serve with rice
Goes well with indian breads