Kongu tomato chicken

Ingredients

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

Preparation

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

Ambur chicken Briyani(using pressure cooker) my way

Ingredients
Basmati Rice  3 cups
Onion Chopped 1
Tomato chopped 1
Green Chilli Slit 2
Bay Leaf 1
Cardamom 2
Clove 3
Cinnamon 1 inch
Oil and salt as required
For marination
Chicken 8 pieces of medium size
Curd 3 tbsp
Chilli powder ½ tsp
Coriander powder ½ tsp
Coriander mint leaves chopped 4 tbsp
Vinegar 1 tsp
Marinate chicken with above ingredients for ½ hour
To grind
Onion ½
Cinnamon 1 inch
Cloves 4
Garlic 10 pods
Ginger 1 inch
Grind to coarse paste

Preparation
Wash and soak rice in 5 cups of water for 20 min
In a pressure pan add oil, cinnamon, cloves,cardamom,bayleaf and onion.saute well
Add ground paste and tomato
Sauté well till oil seperates
Add marinated chicken and cook till oil oozes out
Strain rice and reserve water
Add rice and toss well till rice coats well with masala
Add reserved water and add salt
Close the pan lid
When pressure starts coming out, put the whistle and cook for 10 minutes in simmer
Serve hot with raita

Ambur chicken gravy

Ingredients
Chicken 250 gms
Onion sliced 1
Green chilli 2
Garlic 6-8 pods
Ginger 1 inch
Pepper corns 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Cinnamon 1
Cloves 2
Tomato 1
Curry powder 1 tsp (kulambu milagai tool)
Coriander leaves for garnishing
Salt and oil as required
Preparation
In a pan add oil, onion, garlic, ginger and green chilli. Sauté well
To it add pepper corns, cumin seeds, fennel seeds, cinnamon and cloves. Sauté once
Finally add tomato and toss once
Allow it to cool and grind to a fine paste
In a pan add oil, ground paste, chicken , curry powder and salt
Add little water, allow it to cook
Once done, garnish with coriander leaves.

Chettinad chicken gravy (with coconut)

Ingredients

Chicken 500 Gms

Onion sliced thinly 1 big

Tomato chopped 2

Dry red chilli 8-10

Fennel seeds ½ tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 ½ tbsp

Coriander leaf chopped 2 tbsp

Oil and water as required

To grind

Coconut grated 1/2 cup

Roasted Bengal gram 2 tbsp

Ginger 1 inch

Garlic 10 pods

Fennel seeds 2 tsp

Grind to a fine paste by adding water

Preparation

1.      Clean and keep aside the chicken pieces

2.      In a pan add oil, fennel seeds, curry leaf, dry red chilli and onion

3.      Sauté well and add chicken, salt and tomato

4.      Sauté till it turns white

5.      Add ground paste and toss well

6.      Add about  2 cups of water

7.      Allow it cook with lid closed

8.      Once done bring it to boil to get desired consistency

9.      Once done add coriander leaves and mix well

Serve with rice, rotis or briyani

Prawn bottlegourd curry(suraikai eral kulambu)

Ingredients

Prawns 1 kg cleaned and deveined

Bottlegourd  1 cut into big cubes

Onion chopped 1

Garlic pods 10

Tomato 1

Coconut grated 2 tbsp

Kulambu milagai podi 2 tbsp

Fennel seeds ½ tsp

Fenugreek seeds ½ tsp

Curry leaf 2 sprigs

Tamarind extract 4 tbsp

Oil and salt as required

Preparation

1.      Grind coconut,tomato and curry powder with little water to a fine paste

2.      In a pan add oil, fennel seeds,fenugreek seeds,curry leaf ,garlic and onion.saute well

3.      Add bottle gourd and saute well

4.      When it is ¾ done , add prawns and saute well

5.      Once prawns are cooked, add coconut paste and required water as depends on the consistency of curry u need

6.      Add tamarind extract and salt

7.      Allow it to boil

Serve hot with rice

Goes well with dosa,chapathi,appam or idiappam

Hyderabadi Fish Biryani

Ingredients

Basmati rice ½ kg

Tuna fish ¼  kg

Onion thinly sliced 2

Tomato 2

Mustard seeds ½ tsp

Green chilli slit 2

Curd 2 cup

Ginger garlic paste 2 tsp

Cumin seeds ½ tsp

Pepper corns ½ tsp

Chilli powder 1 tsp

Turmeric powder ½ tsp

Garam masala 1 tsp

Cinnamon 1 stick

Cardamom 2

Cloves 4

Bay leaf 1

Ghee ¼ cup

Coriander leaf chopped 4 tbsp

Salt and oil as required

Preparation

1.      Clean the fish and boil in a cup of water with salt. Remove heat and keep set aside

2.      In a pan add oil and onions,sauté till golden brown. keep set aside

3.      In a pan add oil, mustard seeds,cumin seeds,pepper,cinnamon,cloves,bay leaf,cardamom,green chilli and tomatoes

4.      Sauté well till mushy

5.      Add curd,turmeric powder,chilli powder,garam masala and salt

6.      Cook till oil seperates

7.      Add boiled fish and mix well

8.      Turn off the flame

9.      Cook rice such that grains are separate and cooked

10.  In a pressue pan add half of the cooked rice,top it with fried onions

11.  Then top it with fish curry and top it with remaining rice

12.  Add ghee and coriander leaf to it

13.  Close the pan and as steam starts coming out,place the whistle and simmer for 5 minutes in low flame

14.  Once the pressure settles down,serve briyani such that all the layers comes in the serving portion

Serve with raita

Jeera mutton curry

Ingredients

Mutton without bones 150 gms

Onion sliced 2

Tomato chopped 3

Chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tbsp

Turmeric powder ½ tsp

Ginger garlic paste 2 tsp

Cinnamon 1

Cardamon 1

Cloves 2

Bay leaf 1

Curd 1 tbsp

Coriander leaf chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a bowl add mutton, onion, tomato, chilli powder, coriander powder, cumin powder, turmeric powder, ginger garlic paste, cinnamon,cardamom, cloves, bay leaf, coriander leaf, salt , curd and 2 tbsp of oil.

2.      Mix well and keep aside for ½ hour

3.      In a pan add the marinated mutton and 2 cups of water

4.      Allow it to cook for 20 minutes

5.      Once the mutton is done turn off the flame

Serve with rotis, parathas or phulka