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

Thanjavur Mutton dry fry(mutton sukka)

Ingredients

Mutton 250 gms

Ginger ½ inch piece chopped

Small onion chopped 10

Onion chopped 1

Coconut grated ¼ cup

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Chilli powder 1 tsp

Green chilli chopped 1 tsp

Turmeric powder ½ tsp

Coriander powder 2 tsp

Dry red chilli 2

Roasted Bengal gram powder ¼ cup

Oil and salt as required

Preparation

1.      In a pressure cooker add mutton,chopped ginger,ginger garlic paste,onion,green chilli,chilli powder,turmeric powder,coriander powder,salt,curry leaf and a cup of water

2.      Pressure cook for 4-5 whistles

3.      In a pan add oil, curry leaf, dry red chilli, small onion and grated coconut.saute well

4.      Add cooked mutton and cook till it dries up

5.      Finally add roasted Bengal gram powder

       Serve with rice

Thanjavur Chicken Roast (Village Style) Gramathu kozhi varuval

Ingredients

Chicken ¼ kg

Gingergarlic paste 1 tsp

Cinnamon 1

Cloves 2

Fennel seeds ½ tsp

Chilli powder 1 tsp

Pepper powder 1 tsp

Turmeric powder ½ tsp

Oil and salt as required

Preparation

1.      In a pan add oil,fennel seeds,cinnamon ,cloves and ginger garlic paste.

2.      Add chicken pieces and saute till it oozes out its water

3.      Add salt,chilli powder,turmeric powder and roast well

4.      Don’t add water ,so need to add a little more oil.cook till the chicken is done

5.      Finally add pepper powder and saute once

Serve with rice

Thanjavur Mutton Curry (Village Style) Gramathu aatukari kulambu

Ingredients

Mutton ¼ kg

Drumstick 2

Yam 10 small pieces

Onion chopped 1 cup

Tomato 1

Ginger garlic paste 1 tbsp

Chilli powder 1 tbsp

Coriander powder 1 tbsp

Turmeric powder 1 tsp

Fennel seeds 1 tsp

Cinnamon 1

Cloves 2

Curry leaves 2 sprigs

Oil and salt as required

Preparation

1.      1n a kadai(preferably clay pot) add oil, fennel seeds, bay leaf,cinnamon,cloves and curry leaves

2.      Then add chopped onions, tomatoes and ginger garlic paste

3.      Add turmeric powder, chilli powder, coriander powder and salt

4.      Add mutton pieces and sauté it till it oozes out its water

5.      Add required water and cook the mutton is ¾ done

6.      Then add drumstick pieces and cook till it is half done

7.      Finally add yam pieces and cook till mutton, yam pieces are done

Serve with rice. Goes well with ragi rice

Thanjavur Spicy Mutton Liver Masala

Ingredients

Liver 250 gms
Onion 2
Ginger 1 inch
Garlic 5
Turmeric powder 1 tsp
 Chilli Powder 1 tbsp
Coriander powder 1 tbsp
Green Chilli 1
Peppercorns 5
Tomato 1
Cardamom 3
Cinnamon 1
Cloves 3

Oil and salt as required

PREPARATIONS

1.      Cut the liver into small pieces, clean it well.

2.      Make a fine paste of one onion, cinnamon, cloves, cardamom, peppercorns, green chilli, ginger, garlic, turmeric powder, chilli powder, coriander powder and salt

3.      Marinate the liver pieces with the ground paste for 30 minutes

4.      In a pan heat oil and add chopped onion,tomato,sauté it well

5.      To it add marinated liver pieces and cook till it is done

6.      Serve hot with rotis, briyani

Thanjavur chicken masala

Ingredients
Chicken                                                                                                    ½ kg

Small onions chopped                                                                               1 cup

Dry red chillies                                                                                          5

Pepper corns                                                                                            1 tsp

Cumin seeds                                                                                             1 tsp

Fennel seeds                                                                                             1 tsp

Ginger garlic paste                                                                                     1 tsp

Cinnamon                                                                                                  1

Bay leaf                                                                                                     1

Pepper powder                                                                                          1 tsp

Turmeric powder                                                                                        1 tsp

Coconut grated                                                                                          ½ cup

Curry leaves                                                                                               2 sprig

Oil and salt as required

Preparations

1. Clean the chicken pieces

2. Make paste of grated coconut with pepper powder

3. In a pan add oil, pepper corns, cumin seeds, fennel seeds,cinnamon,bay leaf ,dry red chillies, curry leaves and chop

4. Add the chicken pieces and fry them till it oozes out the water in it

5. Then add salt, turmeric powder and the coconut paste.fry them well

6. Add a little water and allow it to cook till the chicken is done

Make it as dry as possible and serve hot with briyani and rotis

Thanjavur Fish Gravy

Thanjavur cuisine has its unique fish gravy by the usage of fresh water fishes. Traditionally they make the fish curry in clay pots which add to its taste. The masalas are freshly ground which still preserves its typical aroma and taste.

Ingredients

Fish                                               500 gm

Small onion                                   1 cup

Garlic                                            10-15 pods

Tomato                                         1 cup

Tamarind extract                           1 cup

Mustard seeds                              1 tsp 

Fenugreek seeds                           1 tsp

Curry leaves                                 1 sting

Oil and salt as required

For making coconut paste

Grated coconut                             1cup

Dry red chilli                                10

Pepper corns                               1 tsp

Fennel seeds                                1 tsp

Cumin seeds                                 1 tsp

Coriander seeds                           1 tsp

Preparations

1. In a pan add oil and add fennel seeds, cumin seeds, pepper corns, coriander seeds, dry chilli, and grated coconut and fry them

2. Once it cools grind it in a blender

3. In a pan add mustard seeds, fenugreek seeds and curry leaves

4. Then add onion, garlic and tomatoes and sauté it

5. Add the ground masala, salt, tamarind extract, required water and allow the mixture to boil for 10 min

6. Then add fish pieces and cook for 20 min in low flame

7. Once oil oozes out turn off the heat

Serve fish gravy after an hour to relish its authentic taste

Thanjavur Mutton Chops Masala

This recipe also comes from my native cuisine just love this recipe from my childhood still remember my mom preparing this recipe at least once in a month. now prepare this in my home since my hubby loves this chops masala  rather than the dry dishes.

Choose tender mutton chops pieces.

INGREDIENTS

Mutton chops                               ½ kg

Coconut                                       1 no

Green chilli                                   5

Cumin seeds                                1 tbsp

Cashew                                       10 nos

Bay leaves                                   1 no

Coriander powder                       1 tbsp

Ginger garlic paste                       1 tbsp

Onion                                          1 cup

Coriander leaves for garnishing

Oil as required

Ghee as required

Salt as required

Preparations

1. Clean the lamp chops pieces

2. Marinate it with ginger garlic paste, turmeric powder for half an hour

3. Grate coconut and grind it to fine paste with cumin seeds and chillies

4. In a pan add oil, ghee and add bay leaves, lengthwise cut onions, ginger garlic paste and sauté it till the onion softens

5. Now add the marinated chops pieces, cashew and mix it well. Cook it until it oozes out it water

6. Then add coconut paste, coriander powder and add 2 cups of water and allow it to cook till the chops tenders

7. Cook well until the oil oozes out

Garnish with coriander leaves and serve with rice, rotis. Also goes well with briyani

Thanjavur chicken fry

Chicken universally loved by our little ones. Cooking is fulfilled only in the dinning table. As the say, cooking is of pleasure when food we serve is enjoyed by person who haves it. Hope my first recipe brings u and your family such a pleasure.

Choose tender fresh chicken for good taste. This s mainly served with roti and plain rice

Ingredients:

chicken with bones		500gm
chilli powder		2-3tsp
coriander powder		2 tbsp
curry leaves		2 springs
fennel seed		Quarter  tsp
garlic		6-7 piece
ginger		1inch piece
grated coconut		4tbsp
medium size onion		2 no
medium size tomato		1 no
oil		3-5 tbs
pepper corns		quarter tsp
poppy seeds		half tsp
salt to taste preparations  1. Cut the chicken into desired pieces and clean the chicken and keep aside. 2. In a pan oil fry fennel seeds, poppy seeds, pepper corns, ginger and garlic pieces and grind with grated coconut to a smooth paste. 3. In another pan add a little oil and fry the chopped onions, tomato and curry leaves. 4. Once tomatoes mixed well, add chilli and coriander powder to the mixture. Finally add salt. 5. Add cleaned chicken pieces and fry it for 3-5 minutes. 6. Once the chicken oozes out the water in it and half cooked, add the ground masalas and add little water to the chicken 7. Keep in the low flame for10 minutes. You can make it to semigravier or dry as u desired. You will get a mouth watering chicken fry.