Apr 29, 2020

Chicken Chinthamani





Ingredients

   1kg Chicken
   1/2 cup Cooking Oil
   6 Garlic Cloved (sliced)
   15 Whole Red Chilies (de-seeded)
   1 large onion or 2 cups Onions (cut lengthwise)
    Rock Salt per taste
    1/2 tsp Turmeric Powder
    10 Curry Leaves (optional)

Method

  • Heat oil in a wok. Add garlic. Saute for 30 sec.
  • Add red chilies . saute for 30 sec
  • Add onions. Saute for 5 minutes until onions starts to wilt.
  • Add turmeric powder and curry leaves. Saute for 15 sec
  • Add chicken and mix well so that the masala is evenly coated around the chicken. Cook for 5 minutes
  • Add salt per taste. Cook chicken in its own broth for 25-30 minutes until chicken is completely cooked and broth has completely dehydrated
  • Serve with steamed rice


 

Apr 21, 2020

Spicy Boiled Eggs



Ingredients

4 Eggs
1 tsp of salt + 1/3rd tsp (for sauteeing)
2 tsp Oil
1/4 tsp Pepper powder
1/2 tsp Red Chili Powder
1/4 tsp Turmeric Powder
4 Curry Leaves
1 Garlic Clove (crushed)


Method

  • Heat water in a vessel. Add a teaspoon of salt, so that it is easy to peel off the shells.
  • As water begins to boil, use a ladle to gently drop-off the egg in water. Cook for 5 minutes. Wash the eggs in running cold water and peel off the shells
  • Use a pizza cutter or a small knife to make vertical 4-5 vertical slits around the eggs and set aside
  • Heat oil in a pan, on extreme low heat mix pepper powder, turmeric powder, red chili powder, curry leaves, garlic and salt (1/3 rd tsp). Saute for 15 second. Now, set the heat on medium; add eggs. Toss them so that the spices are evenly coated. Continue to toss for a minute and turn off the heat
  • Serve it as an accompaniment. Prepare it as a snack for your kids lunch box and they will love it.

Apr 15, 2020

Chicken Kebab





Ingredients

500 gms Chicken
Oil for deep frying
1/2 cup Corn flour

For kebab masala
  6 Garlic cloves
  1 inch Ginger
  1/4 tsp Turmeric powder
  1/2 tsp Red Chili powder
  1/2 tsp Kashmiri Red chili powder
  1/2 tsp Pepper
  Salt per taste
  1/4 cup White Vinegar

Method

  • Make a smooth paste of all the ingredients listed under masala - ginger, garlic, turmeric powder, red chili powder, kashmiri red chili powder, pepper, salt and white vinegar.
  • Add the masala paste to the chicken and gently mix well. Refrigerate for marination for 1 hour.
  • Add corn flour and mix one last time.
  • Heat oil for deep frying. 
  • Check whether oil is hot by dropping a droplet of masala to the oil. When it floats, it indicates that the oil is hot. Now gently drop chicken pieces into the oil. Do not over crowd chicken for frying. Cook in medium heat for 8-10 minutes until the corn flour coating is crusty.
  • Take the chicken out and use an absorbent paper to drain excess oil. 
  • Serve hot with lemon wedges and onions.


Paneer Makhani







Ingredients


250 gms Paneer
250 ml Whipping cream or Heavy cream
5 tsp Oil
Salt per taste

For the masala
   5 Garlic cloves (chopped)
   2 inch Ginger (chopped)
   2 cups or 1 large Onion (diced)
   3 cups or 2 large Tomatoes (diced)
   1-2 cups of water
For whole dry spices
   2 Bay leaf
   2 Cardamom
   1 inch piece Cinnamon
   4 Cloves
For dry spice powders
   1/2 tsp Kasturi methi
   1/2 tsp Red Chili powder
   1/2 tsp Garam masala
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder

Method


  • Heat 3tsp oil in a heavy bottomed skillet. Add ginger and garlic. Saute for 30 sec.
  • Add onions and saute for 4 min until they start to wilt.
  • Add tomatoes and saute for 3 minutes. Allow the ingredients to cool and grind them to a smooth paste.
  • Add 3 tsp oil in the same skillet. Add whole dry spices - bay leaf, cardamom, cinnamon and cloves.
  • Add the masala paste and water. Mix well. Add additional water to reduce the thickness of gravy. Cook for 10 minutes
  • Add the dry spice powders - kasturi methi, red chili powder, garam masala, coriander powder and turmeric powder. Cook for 5 min. As the curry begins to boil, ass salt per taste.
  • Add paneer and sugar. Continue to boil for 5 minutes more.
  • Add heavy cream and mix well. Cook for 5 minutes. 
  • Serve hot with Indian breads.

Mango Fish Curry





Ingredients

250 gms Tilapia Fish (or any Kind)
5 tsp Oil
1/2 tsp Fenugreek seeds
1/4 tsp Fennel seeds
1/4 tsp Cumin seeds
6 Garlic Cloves (sliced)
3 Green Chilis (cut lengthwise)
5 Curry leaves
5 Small Onions (sliced)
1 large or 1 cup Tomato Puree
1 cup Raw Mango (diced)
1 lemon sized Tamarind (soaked in water)
1/2 tsp Turmeric Powder
1 tsp Red chili powder
1 tsp Coriander powder

Method


  • Heat oil in a heavy bottomed pan. When oil is smoky, add fenugreek seeds, cumin seeds, fennel seeds And when the seeds start to splutter, add garlic, green chilies and curry leaves. Saute for 30 sec.
  • Add onions and saute for 1 minute until onions start to wilt.
  • Add the dry spice powders - turmeric powder, red chili powder and coriander powder. Saute 15 sec. This is an important step, it gives deep color to the curry.
  • Then add mango. Saute for  2 minutes.
  • Add tomato puree. Extract tamarind pulp and add it to the curry. Mix well. Cook for 10-12 minutes until the curry begins to boil. Allow the curry to boil for another 2 minutes. Add salt per taste.
  • Add fish to the curry and cook in low heat for 5 minutes. Do not stir other wise fish will break.





Carrot Kheer

Ingredients

1/2 cup Almonds
2 cups Carrots (grated)
1 tsp Ghee
1/4 tsp Cardamom powder
500 ml Milk
2 tsp Khoya
1/2 cup Sugar
Pinch of Salt

Method


  • Soak almonds in water for 2 hours and pell the almond skin. Coarsely grind the almonds. Set aside.
  • Heat ghee on a pan. Add grated carrots and saute on medium heat until it softens about 5 minutes. Allow it cool. 
  • Divide the sauted carrots. Grind one half of the carrots in a blender.
  • Boil milk in a heavy bottomed pan. As milk begins to boil, add sauted carrots, pureed carrots, ground almonds, sugar, cardamom powder, salt and khoya. Mix well. Cook for 5-8 minutes until the mixture starts to thicken.
  • Refrigerate for 1-2 hrs. Serve chilled.


Lake Smelt Fish Fry

Ingredients

250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying

Method


  • Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
  • Add remaining corn flour and mix well.
  • Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
  • Serve hot with lemon wedges and onions.




Apr 14, 2020

Dried Peas Masala | Pattani Masala







Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

  • Cook peas in a pressure cooker for up to 3-4 whistles
  • Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
  • As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
  • Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
  • Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
  • Add tomatoes and cook for 2-3 minutes.
  • Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
  • Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.

Manchatti Chicken Chops



Ingredients

1 kg Chicken
6-8 Curry Leaves
1/2 tsp of Turmeric powder
1-2 cup of Water
For the masala
4-5 Garlic Cloves (chopped)
1 large or 2 cups of Onion (diced)
1 tsp whole Pepper corns

Method

  • Heat 5 tsp of oil in an earthen pot or a heavy bottemed utensil. Add pepper corns. when it starts to splutter, add garlic and onion. Saute until onions starts to wilt. Tranfer it into a seperate plate and allow it to cool. 
  • Grind the above masala to a smooth paste. Add 1 cup of water while grinding
  • Add chicken, tumeric powder and curry leaves to the same earthen pot. Saute for 5 minutes. 
  • Add ground masala to the chicken. Add small amount of salt and cook in low heat for 10-15 minutes stirring oasionaly. If needed, add water for more curry.
  • Add salt per taste and cook for another 10 to 15 minutes until chicken is cooked completely.
  • Garnich with cilantro and serve it with steamed rice.

Apr 10, 2020

Varatharacha Chicken Kuzhambu




Ingredients

1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom
        1 tsp Fennel
        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water

Method


  • Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
  • Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
  • In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
  • Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
  • Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
  • As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
  • Serve it with rice, chapati, idli or dosa

Apr 2, 2020

Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot


Ingredients

500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

Method
  1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
  2. Add curry leaves and green chilies. Saute for 10-15 sec
  3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
  4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
  5. Add tomatoes. Continue to saute. Cook for 2 minutes
  6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
  7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
  8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa

Apr 1, 2020

Chow Chow Poriyal | Chayote Squash Fry


Ingredients

2 Chayote Squash | Chow Chow  (peeled, seeds removed & diced)
1/2 Red Onion (finely chopped)
1/4 tsp Mustard seeds
4-5 Curry leaves
4 Green Chillies (finely chopped)
1/4 tsp Turmeric powder
1 tsp oil
Salt per taste

Method


  1. Heat oil in a heavy bottomed pan. Add mustard seeds. When it starts to splutter, add green chilies and curry leaves. Saute for 10-15 sec
  2. Next, add onions. Saute for 30 sec. When onions starts to wilt, add turmeric powder. Then saute for 5 sec
  3. Add chow chow squash and mix well. Add 1/4 cup of water prevent burning at bottom of the pan. Cook on low heat for 10-12 minutes. When it softens, add salt. Continue to cook for another 2 min and then turn off the heat
  4. (optional) garnish with grated coconut and cilantro for addiotnal flavor.
  5. Serve it as an accompaniment with curries and chapati