Friday, November 20, 2009

Chicken fry


Chicken- 1/2 kg
Small onion- 100 gram
Tomato- 2
Garlic- 4
Ginger- one small piece
Green chilies- 2
Turmeric powder- a pinch
Chicken masala powder- 1 spoon
Grated coconut- 3-4 Spoon
Oil - 3 Spoon
Salt- As required


Half cook the Chicken in 3-4 cups Water with a pinch of Turmeric powder and keep this aside.
Heat Oil in a pan add Garlic, Ginger, Small onion and Green chilies. Fry till it becomes golden brown in color.
Then add Tomato and fry till it becomes soft.
Then add Turmeric powder, Chicken masala powder, Grated coconut and fry for few seconds.
Make a paste of the fried items.
Heat the pan and pour 3 spoons of oil.
Fry the ground paste in oil till the raw smell of paste goes.
Once raw smell goes add half cooked Chicken with the water. Cook for 15-20mins.

Vegetable Kurma


Vegetables (carrot, beans,couliflower,green peas,potato) - 2 cups
Onion - 1 big
Tomato- 1 big
Green chilies -5
Ginger -1" piece
Ginger garlic paste - 1 teaspoon
Bay leaf -1
Oil -2 tablespoon
Mustard seeds -1 teaspoon
chilli powder- 1 1/2teaspoon
Coriander powder 1 1/2 teaspoon( add more or less)
Garam masala - 1 teaspoon (preparation link)
Turmeric powder - 1/2 teaspoon
Coconut milk 1/4 cups
Salt to taste

For Grinding

Coconut - 1/2 cup
Cashew nuts - one handful (about 10)
Poppy seeds -1/2 teaspoon
Fennel seeds 1/4 teaspoon
Green chillies - 4


In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color. add the powdered ingredients and fry for few mins. Put the vegetables in this along with the coconut milk ,salt and enough water and cook. When it is half way through add the finely grinded paste (refer TO GRIND ) and choped tomato . Let it cook until done. Add curry leaves and coriander leaves at the end.

This goes well with chapathi .

Thursday, November 19, 2009

Spinach Fry / Keerai Poriyal

Ingredients :

keerai ( Spinach ) - 300 grms ( Washed and Cleaned)
Big Onion - 1 ( Fine
ly chopped)
Garlic - 2 pallu ( Finely Chopped)
Red chilly - 3 number
Mustard seeds - 1/2 tsp
Urid Dhal - 1 tsp
Chana dhal - 1 tsp
Oil - To fry
Salt - 3/4 tsp or To taste

Method :

Heat oil in a pan.
Add dry red chilly ,mustard seeds, urid dhal and chana dhal.
Now add the chopped onions and fry till golden brown.
Add the chopped garlic and red chillies and saute for a minute.
Now add finely chopped ( If you use the spinach, its better to ch
op the leaves rather than adding just like that).
Spinach will shrink into half when it is cooked. Now add salt according to taste.

It goes well with rice when served hot.

Tomato Rice / Thakali Saadham


Basmati Rice-2cup
Tomato-3big (chopped)
Ginger-1tsp(finely chopped)
Green chilly-3(chopped)
Curry leaves-1 string
Chena dal(kadala parippu)-1tsp
Urad dal(uzhunnu parippu)-1tsp
Mustard seeds-1tsp
Cumin seeds(jeera)-1/4tsp
Hing powder(kayam)-one pinch
Dry red chilly-3(slits)
Coriander leaves-1/4cup
Cashew nuts -10 (chopped)
Red chilly powder-1/4tsp
Salt -to taste
Ghee or oil -2tbsp
Garam masala -one pinch (opt)


Cook the rice and keep aside .
Heat oil in a pan.
Add dry red chilly ,mustard seeds,cumin seeds,cashew nuts and both the dals one by one.
Now, add ginger ,green chilly ,hing and curry leaves and saute for a minute.
Add the chopped tomato and mix well.Add chilly powder and salt to this mixture and stir Allow the tomatos to cook for some time, until the raw smell goes.
When cooked add the cooled rice to this and mix thoroughly .
Cook it for 1 more minute in low flame and finally add chopped coriander leaves and mix well.

You can serve it with
any side dishes/Pickles but ritha goes well with tomato rice .

Wednesday, November 18, 2009

Thakali Milagu kuzhambu


2 Full Tomatoes
2 tbsp black peppercorns
2 tbsp cumin seeds2 tbsp tur dal
2 tbsp coriander seeds
1/4 tsp asafoetida powder
12-15 curry leaves
4-5 dried red chillies
1 tsp tamarind paste

2 tsp oil (Nallennai for preference)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp urad dal

1 cup coconut milk
Salt to taste
Water as required

Method :

1. Heat 1/2 tsp oil in a pan, add the peppercorns, cumin seeds, coriander seeds, tur dal, curry leaves, tomatoes and red chilies and fry on medium heat. Take the pan off the heat when the dal turns golden and let it cool.

2. Grind the roasted ingredients to a fine powder. Then add 1/2 cup water along with the tamarind paste and grind to a homogenous masala paste. It will thicken quite quickly, so add a little more water as required to make it thick and pourable.

3. Heat the remaining oil in the pan, add the mustard seeds and urad dal, cover the pan and let the seeds pop on high heat for a 30-60 seconds. Add the asafoetida powder now along with the turmeric powder.

4. Dissolve the masala paste in 1-1/2 cups water and pour into the pan. Add salt to taste and stir.

5. Let the kuzhambu come to a boil (add water if it is too thick, but don’t make the kuzhambu runny), now add the coconut milk and then simmer on medium heat for 5 minutes.

Serve hot with Idly or Dosa .