Mutton peas masala

Hi all.

 Wishing u all a happy new year's eve.enjoy this appetizing dish too....

Ingredients

Mutton ½ kg

Peas 200 gms

Onion 1

Tomato 1

Ginger 1 inch

Garlic 1 no

Green chilli 3

Chilli powder 2 tsp

Turmeric powder ½ tsp

Coriander powder  3 tsp

Fennel seeds ½ tsp

Oil and salt as required

Preparation

1.     Pressure cook mutton pieces for 5 whistles

2.     In a pan add oil,fennel seeds,onion,chopped ginger and garlic pods.saute it

3.     Add tomatoes and green peas.cook well

4.     Once cooked add the cooked meat,slit green chilli,turmeric powder,chilli powder,coriander powder and salt

5.     Cook till everything dries up

Serve with rotis...

Thoothukudi chilli chicken

Hope u like my previous post. today i m gonna post ac-compliment for briyani. A quick chicken dish which taste appealing.. here comes the recipe

Ingredients

Chicken 250 gms

Onion 1

Curry leaf 2 sprigs

Green chilli 5-6

Garlic chopped 1 tsp

Ginger chopped 1 tsp

Ginger garlic paste 1 tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Lemon juice 1 tbsp

Salt and oil as required

Preparation

1.     Marinate chicken with turmeric powder,chilli powder,salt,ginger garlic paste and lemon juice

2.     Deep fry the marinated chicken and keep aside

3.     In a pan add oil,onion,curry leaf,green chilli,garlic and ginger .saute well

4.     Add fried chicken and salt.toss well

Serve with parottas

                

Mutton briyani using pressure cooker

Feast without briyani is like flower without fragrance.. But making it, is a tedious one.. Generally many of us love briyani for its flavor, which comes by the the method we do.. Actually the flavor comes from "dum" cooking method which takes a long time.(dum means long standing time of briyani on low heat).

here i m gonna give a method using pressure cooker which gives the briyani the same flavor as "dum" method and taste as such.so give this a try on your oncoming celebration

Here comes the recipe

Ingredients

Briyani rice(seeraga samba) 2 cups

Water 4 cups

Mutton 500 gms

Onion 1

Tomato 2

Ginger garlic paste 1 ½ tbsp

Coriander-mint leaves chopped ½ cup

Curd 2 tbsp

Cinnamon 1

Cloves 2

Cardamom 2

Bayleaf 1

Butter 1 tbsp

Salt and oil as required

To grind

Dry red chilli 4

Cinnamon 1

Coriander seeds 1 tbsp

Cumin seeds 1 tsp

Dry roast and grind to a fine powder

Preparation

1.     In a pressure cooker add butter and oil

2.     Add cinnamon,cloves,cardamom and bay leaf

3.     Add onions,ginger garlic paste and ground powder

4.     Add tomatoes and cook till it blends well with masala

5.     Add coriander – mint leaves and curd.saute well

6.     Add mutton pieces and salt.saute well

7.     Add a cup of water and pressure cook for 4-5 whistles

8.     Once the pressure downs,cook till the mutton gravy dries up

9.     Add rice to it and sauté for  5 minutes

10.  Now add 4 cups of water .once it starts boiling well,close the lid

11.  Cook for 10 minutes in low medium heat

12.  Turn off the flame and wait for pressure to settle down

Serve with raita  or curries of your choice

happy cooking

Hi all

Happy new year 2012....................
                       So its time to celebrate.. celebration with out food??????????? Na!!!!!
                       But cooking is a great deal... Hence every one opts for going-out on celebration.
                       So i m gonna post u recipes for the next two days which will be tastier as well , and  wont be time consuming.
                       So you and your family enjoy and relish good food at home..
                       Have a wonderful and prosperous 2012 ahead.
                       Happy happy new year 2012

Nilgiri mutton kurma

Ingredients

Mutton 500 gms

Fennel seeds 1 tsp

Green chilli 2

Onion 1

Tomato 2

Turmeric powder ½ tsp

Coriander powder 2 tsp

Garam masala  1 tsp

Coriander leaves chopped 1 cup

Mint leaves chopped 1 cup

Curry leaf 2 sprigs

Lemon juice 2 tsp

Salt and oil as required

To grind :1

Coriander leaves 1 cup

Mint leaves 1 cup

Green chilli 4

Garlic 10

Ginger 1 inch piece

Grind to a fine paste

To grind :2

Coconut grated ½ cup

Poppy seeds 2 tsp(soak in warm water for 15 min before grinding)

Grind to a smooth paste

Preparation

1.     In a pressure cooker add oil,fennel seeds,onion,slit green chillies and curry leaves

2.     Add tomato,turmeric powder,coriander powder and salt

3.     Add chopped mint-coriander leaves.

4.     Add mutton pieces and sauté well

5.     Add 4 cups of water to it and pressure cook for 5-6 whistles

6.     Allow it to cool

7.     Then add the ground paste 1.

8.     When it starts boiling add coconut paste and garam masala

9.     When it starts boiling,turn off the flame and add lemon juice

Serve with briyani,rice or rotis

Chicken tangy dry fry

Ingredients

Chicken 500 gms

Onion 2

Green chilli chopped 2

Chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder ½ tsp

Fennel powder ½ tsp

Curry masala 1 tsp

Vinegar 1 tbsp

Mint coriander leaves chopped 2 tbsp

Curry leaves chopped 2 tbsp

Salt and oil as required

Preparation

1.     Pressure cook chicken for 2 whistles and keep aside

2.     To it add chilli powder,coriander powder,cumin powder, fennel powder,curry masala,chopped onion 1,chopped green chilli 1,chopped curry leaf 1 tbsp,chopped mint coriander leaf 1 tbsp,vinegar and salt.marinate for atleast 1 hour

3.     In a pan add oil, remaining onion,curry leaf,green chilli and the marinated chicken

4.     Cook till chicken gets roasted well

5.     Finally add mint-coriander leaves

Serve with rotis 

Zero oil Coriander chicken

Ingredients

Chicken ½  kg

Coriander leaves 1 cup

Mint leaves ½ cup

Green chillies 4

Lemon 1

Curd ½ cup

Garam masala 1 tsp

Pepper corns 1 tsp

Cumin seeds 1 tsp

Cloves 4

Coriander seeds 2 tbsp

Salt as required

Preparation

1.     Dry roast peppercorns,cumin seeds,coriander seeds and cloves.

2.     Powder it and add coriander leaves,mint leaves and green chillies to it

3.     Grind to a fine paste

4.     Add lemon juice,garam masala,salt and curd to this paste

5.     Mix well and marinate chicken with this paste for 1 hr in refrigerator

6.     In a pan add  the marinated chicken and close the pan lid

7.     Cook in low flame for 15 – 20 min

8.     Stir occasionally.do not burn

Serve with rotis,rice or briyani

Vellore Nawabi Chicken kurma

Ingredients

Chicken ½ kg

Coconut grated ½ cup

Poppy seeds 4 tsp

Tomato 2

Ginger garlic paste 1 tsp

Green chilli 4

Onion chopped 1

Cinnamon 1

 cloves 2

cardamom 2

fennel seeds 1 tsp

chilli powder 1 tsp

turmeric powder ½ tsp

coriander powder 3 tsp

curry leaf 1 sprig

salt and oil as required

coriander leaves for garnishing

preparation

1.     Make a fine paste of coconut and poppy seeds

2.     In a pan add oil,cinnamon,cloves,cardamom,fennel seeds,curry leaf,onion,ginger garlic paste and tomato.saute well

3.     Add chicken,chilli powder,coriander powder,turmeric powder ,green chillies,salt and water

4.     Cook till chicken is done

5.     Add coconut paste

6.     Once it starts boiling,turn off the flame

7.     Finally add coriander leaves

Goes well with ghee rice,jeera rice or rotis

Marthandam Chicken chops

Ingredients

Chicken ¼ kg

Ginger 1 inch

Garlic 6 pods

Coconut grated 4 tbsp

Coriander seeds 1 tbsp

Peppercorns 1 tbsp

Dry red chilli 2

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Turmeric powder 1//2 tsp

Oil and water as required

Preparation

1.     In a pan add oil and roast coriander seeds,pepper corns,dry red chilli,cumin seeds and fennel seeds.keep aside

2.     Then add oil and roast coconut,ginger and garlic

3.     Now make paste of the roasted items by adding little water

4.     In a pan add oil,chicken,turmeric powder,salt and ground masala paste and ¼ cup of water

5.     Cook till water dries up

6.     Turn off the flame and allow it to cool

7.     Deep fry  the chicken pieces till crispy in low flame

8.     Do not cook in high flame,coconut may get burnt

Serve hot

hi all

hi my dear blog readers and blogger associates,
                                           sorry for a interruption in my blogging session. actually had a break for a while.
we had a fasting session in the month of karthigai (tamil month).. and now i have come up with my routine recipe blogs of tamilnadu regional cuisine.... enjoy cooking and do have a touch with my blogs as before...

                                                                  thank you
                                                           happy cooking