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Tuesday, 29 January 2013

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

Friday, 25 January 2013

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

Tuesday, 22 January 2013

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.

Thursday, 17 January 2013

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

Monday, 14 January 2013

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

Wednesday, 9 January 2013

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

Saturday, 5 January 2013

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