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.

Madurai Country chicken curry (hotel style)

Ingredients

Country chicken 500 gms

Curry masala powder 3 spoon (available in stores)

Turmeric powder ½ tsp

Coconut paste 2 tbsp

Mustard seeds ½ tsp

Bay leaf 1

Fenugreek seeds ½ tsp

Onion 1

Green chilli 2

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Tomato 1

Salt and oil as required

Preparation

1.      In a pan add oil, mustard seeds,fenugreek seeds, bay leaf,curry leaf,onion and green chilli

2.      Add chicken, ginger garlic paste, salt and turmeric powder.saute well

3.      Add ½  cup water and allow to cook

4.      Once the chicken is half done add tomatoes and curry masala

5.      Once the chicken is done add coconut paste

6.      Allow it to boil

Serve with briyani,khuska or parotas

Madurai Crab rasam (Nandu rasam)

Ingredients

Crab 2

Onion 1

Tomato 2

Cloves 2

By leaf 1

Oil and salt as required

To grind

Coriander seeds 2 tbsp

Dry red chilli 2

Cumin seeds 1 tsp

Pepper corns 1 tbsp

Dry roast and grind to a coarse powder

Preparation

1.      In a pan add oil , cloves, bay leaf and onion. Sauté well

2.      Add tomatoes and cook till it is mushy

3.      Add crab, salt, ground powder and 4 cups of water

4.      Cook for 10-15 minutes

Serve hot

Madurai chicken curry (varutharacha kozhi kulambu)

Ingredients

Chicken 500 gms

Dry red chilli 2

Onion 1

Ginger garlic paste 2 tsp

Tomato 1

Turmeric powder ½ tsp

Curry leaf 1 sprig

Salt and oil s required

To grind

Dry red chilli 8

Coriander seeds 2 tbsp

Cumin seeds 1 tsp

Pepper corns 1 tsp

Coconut grated ¼ cup

Cashew 10

Roast in a tsp of oil and grind it to a smooth paste

Preparation

1.      In a pan add oil,curry leaf, dry red chilli, onion and ginger garlic paste.saute well

2.      Add tomatoes,turmeric powder and salt

3.      Add chicken pieces and sauté well till water oozes out of it dries up well

4.      Add a cup of water and cook till chicken is done

5.      Add ground paste and allow it to boil once

Serve with rice

Theni country chicken curry(naatu kozhi kulambu)

Ingredients

Country chicken ½ kg

Turmeric powder ½ tsp

Salt and oil required

To grind

Small onion 250 gms

Ginger 1 inch

Garlic 10 pods

Coriander seeds 1 tbsp

Pepper corns 1 tsp

Cumin seeds 1 tsp

Dry red chilli 10

Roast it in oil and grind to a smooth paste

Preparation

1.     In a pressure cooker add oil,ground paste,salt,turmeric powder,country chicken pieces and 2 cups of water

2.     Pressure cook for 4-5 whistles

Serve with rice

Saathur Chicken fry(kozhi varuval)

Ingredients

Chicken ½ kg

Chilli powder 2 tsp

Coriander powder 3 tsp

Pepper powder 1 tsp

Turmeric powder ½ tsp

Curry leaf 2 sprigs

Ginger garlic paste 2 tsp

Onion 1

Tamarind extract 2 tsp

Roasted bengal gram powder for coating

Oil and salt as required

Preparation

1.      Cut chicken into medium sized pieces

2.      Marinate chicken with chilli powder,turmeric powder,coriander powder,pepper powder,ginger garlic paste,tamarind extract,minced onion,salt and little water for 15 min

3.      Coat each of the chicken pieces with roasted bengal gram and deep fry in oil

Serve hot

Country chicken curry(Madurai style)

Ingredients

Country chicken ½ kg

Ginger 1 inch

Onion 1

Small onion 20

Tomato 2

Curry leaf 2 sprigs

Coriander leaves 3 tbsp

Cumin seeds 1 tsp

Fennel seeds ½ tsp

Cinnamon 4

Chilli powder 1 tsp

Coriander powder 2 tsp

Garam masala 1 tsp

Salt and oil as required

Preparation

1.      Grind onion and ginger to a fine paste

2.      Marinate the chicken with this paste

3.      Pressure cook the marinated chicken with turmeric powder and keep aside

4.      In a pan add oil,cumin seeds,fennel seeds,cinnamon and small onion.saute it

5.      Add tomatoes and cook till it blends

6.      Add curry leaf and coriander leaf

7.      Add the cooked chicken and toss well

8.      Add chilli powder,coriander powder,garam masala  and salt

9.      Add required water and allow it to boil

Serve with rice

Country chicken fry(Naatu kozhi varuval)

Ingredients

Country chicken ½ kg

Onion ½ chopped finely

Ginger garlic paste 2 tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Garam masala ½ tsp

Mustard seeds ½ tsp

Curry leaves 2 sprigs

Salt and oil as required

Preparation

1.      In a pan add oil,mustard seeds,curry leaves,onion,ginger garlic paste and saute well

2.      Add salt and turmeric powder.toss once

3.      Add chicken and ½ half of water

4.      Close the pan lid and cook in low medium heat for 15 minutes

5.      Once it is done and dries up,add chilli powder,coriander powder and garam masala

6.      Once everything blends well and dries up turn off the flame

7.      Garnish if necessary

Serve wuth rice,rotis,briyani..goes well with sambar rice 

Theni mutton fry

Ingredients

Mutton ½ kg

Onion chopped 1 cup

Green chilli 2

Ginger chopped 1 tbsp

Garlic 1 tbsp

Tomato 2

Chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Ginger garlic paste 2 tsp

Cinnamon 1

Cloves 2

Cardamom 2

Curry leaves 2 sprigs

Garam masala 1 tsp

Fennel powder 1 tsp

Salt and oil as required

Preparation

1.      Pressure cook mutton pieces with chilli powder,ginger garlic paste,coriander powder,turmeric powder,curry leaves and salt in a cup of water for 5 whistles

2.      In a pan add oil,cinnamon,cloves,cardamom,onion and green chilli.saute well

3.      Add  chopped ginger,garlic and tomatoes.saute till tomatoes blend well

4.      Add the cooked meat and cook till it dries up

5.      Finally add fennel powder and garam masala.toss once

6.      Adjust salt

Serve hot with roti,naan or briyani

Mughal Chicken (pudukai Special)

Ingredients:
Chicken breast piece 500 gms

Onion 1(grind it to paste)

Ginger garlic paste 2 tbsp

Curd 4 tbsp

Cashew paste 4 tbsp

Chilli powder 1 tsp

Cloves 4

Bay leaf 1

Saffron 1 pinch

Oil and salt as required

Preparation

1.      Marinate chicken pieces with 2 tbsp ginger garlic paste,curd,chilli powder and salt

2.      Dilute saffron in 1 tbsp warm water and add to chicken marinade.

3.      Keep marination for 30 min in refrigerator

4.      In a pan add oil, bay leaf ,cloves and onion paste

5.      Add 1 tbsp ginger garlic paste and marinated chicken

6.      Cook till chicken is done

7.      Finally add cashew paste and bring to boil

Serve with rotis, naan or briyani

Mutton Coconut Salna(madurai special)

Ingredients

Mutton 200 Gms

Small onion 5

Onion chopped 1

Tomato 1

Ginger garlic paste 1 tsp

Turmeric powder ¼ tsp

Coriander powder 2 tsp

Chilli powder 1 tsp

Pepper powder ½ tsp

Coconut paste (coarsely ground) 2 tbsp

Fennel seeds ½ tsp

Coriander leaves 1 tbsp

Curry leaves 2 sprigs

Oil and salt as required

Preparation

1.      In a pressure cooker add oil, ginger garlic paste, mutton pieces, turmeric powder, coriander powder ,salt with a cup of water for 3 whistles

2.      In a pan add oil, fennel seed, small onions, chopped onion, ginger garlic paste, coriander leaves, curry leaves and tomato .sauté well

3.      Add turmeric powder, chilli powder, coriander powder, pepper powder and cooked mutton pieces with its stock

4.      Bring it to boil

5.      Add the coarsely ground coconut paste to it

6.      Boil it again

7.      Make it as rasam consistency

Serve with, rotis, parottas and briyani

Dindigul pounded chicken (idicha kozhi)

Ingredients

Chicken ¼ kg (boneless)

Onion chopped 2 cup

Chilli powder

Coriander powder

 Fennel powder

Turmeric powder

Tomato sliced 1

Salt and oil as needed

Preparations

1.      Clean and pressure cook the chicken pieces  with turmeric powder

2.      In a pan add water about 2 cups and add turmeric powder, chilli powder, coriander powder and salt

3.      To it add the cooked chicken pieces and sauté it till the gravy thickens

4.      In a pan add oil, finely chopped onions and sauté it till translucent

5.      To it add the cooked chicken pieces and mix it till both blends well

6.      Then add the chicken cooked gravy and toss it till it dries up

7.      Finally add the sliced tomatoes and toss once

Serve hot

Mutton Uppu Kari (Madurai method)

 This is a simple version of my earlier post. But each of the recipes has unique flavour of its own. Both of these posts depict the typical taste of its own regional cuisine.

Ingredients

Mutton boneless 250 Gms

Onion chopped 1 cup

Ginger garlic paste 2 tbsp

Tomatoes 2

Turmeric powder ¼ tsp

Garam masala ½ tbsp

Dry red chillies 3

Bay leaf 1

Fennel seeds 1 tbsp

Cinnamon 1

Cloves 2

Curry leaves 2 sprigs

Oil and salt as required

Preparation

1.      clean the mutton pieces and cut it into small cubes

2.      in a pressure cooker add oil,cinnamon,cloves,fennelseeds,bay leaves, curry leaves, split dry red chillies, chopped onions, ginger garlic paste, tomatoes and sauté them well

3.      add the mutton pieces and sauté them till it oozes out its water

4.      then add turmeric powder,garam masala, salt and a cup of water

5.      pressure cook it for about 5 whistles

6.      once  the pressure settles down transfer the contents to a pan and stir fry it

Serve with sambar rice /curd rice