Chicken curry/kozhi kulambu

Here i'm going to share my signature dish. This is my family favourite recipe.
Chicken curry/ kozhi kulambu

Ingredients:

1.     Chicken  - 1/2 kg (clean and cut into medium sized pieces)

2.     Small onion – 1 cup

3.     Tomato - 1

4.     Ginger garlic paste - 2 tsp

5.     Turmeric powder - 1/2 tsp

6.     Red chilli powder - 11/2 tsp

7.     Corriander powder - 4 tsp

8.     Cinnamon -1

9.     Cloves - 3 or 4

10. Cardmom - 2

11. Saunf - 1/4 tsp

12. Curry leaves - 1 sprig

13. Oil - 1 tbsp

14. Pepper - 1/2 tsp

15. Cumin seeds - 1/4 tsp

16. Saunf - 1/2 tsp

17. Grated coconut - 1/2 cup

Methods

1.     Marinate the chicken with tumeric powder and ginger garlic paste; keep aside.

2.     Grind the pepper, cumin seeds, saunf and grated coconut with water to a fine paste; keep aside.

3.     Heat oil in a kadai; add cinnamon, cloves, cardamom, saunf and curry leaves .

4.     After it crackles, add the finely chopped onions. Saute till the colour changes after that add tomatoes, red chilli powder, corriander powder and salt

5.     Fry till the tomato melts. Add little water, if it sticks to the pan.

6.     Now add the marinated chicken; mix well and allow to cook till the chicken is half done. Now add the grounded paste with 1/2 cup water.

7.     Close the pan with a lid and cook in a low flame for 5 to 10 minutes till the chicken becomes soft and oil separates.

8.     Serve hot with steamed rice or appam.

Coconut Milk - Cooking Essentials

If you are from tamilnadu especially from chettinad you must prepare coconut milk for at least 4 or 5 times a week because coconut milk plays a significant role in your dish. I suggest coconut milk instead of coconut paste in my curries because it gives affluent aroma to our dish. We must choose mature coconut to make this milk.

Coconut Milk –Cooking essentials

Ingredient

1)    Coconut – 1

2)   Water as required

Preparation

Ø  Wash coconut and grate it.

Method

Ø  Add coconut to a mixer or food processor and grind it.

Ø  Strain the coconut in a cloth or strainer. Milk prepared here is thick milk.

Ø  Add the paste again to mixer and add little amount of water to it and grind it.

Ø  Again strain the paste in cloth and this is thin milk.

Note

Ø  If you are adding this milk to curry first add thin milk while the curry is cooking then before we take

Ø  The curry from flame we should add thick milk.

Indian Masala Pasta

I got pasta from store and kept for long time. I love Indian masala. So i tried this with my Indian style. It came out well and here goes the recipe

Indian Masala Pasta

Ingredients

Ingredients	Quantity
Pasta	1 cup
Onion	1 cup
Green chillies	4 nos
Chilli powder	2 tsp
Tomato sauce	1 tsp
green chilli sauce	1 tsp
Salt	To taste
Olive oil	As reqd
Water	Few drops
Ginger garlic paste	1 cup

Preparations

• Chop onion into half-moon shape
• Chop green chillies finely.
• Boil pasta in water for 12 to 15 minutes
• Drain the water and keep aside.

Methods

• Heat oil in a pan and add onions and sauté it till it becomes golden.
• Add green chillies and ginger garlic  paste and sauté it for few minutes.
• Then add chilli powder and sprinkle little water to it.
• Add all sauces, pasta and salt and mix well.
• When it is cooked garnish and serve it with onion and coriander leaves.

Notes

• Can add oil while boiling pasta but masala won’t stick to it.
• Can add shredded cheese to it after adding pasta.

Mutton Bone Curry

This i learned from my mom. My fav curry in mutton. Goes well with hot Rice and biriyani.

Ingredients 

1. Mutton bone - 100 gm. 
2. Small Onion - 1/4 Cup (Finely chopped) 
3. Tomatoes - 2 (medium sized finely chopped) 
4. Ginger paste- 1 tsp 
5. garlic Paste- 1 1/2 tsp 
6. Cumin seeds - 1 tsp 
7. fennel seeds - 1 tsp 
8. Cloves - 2 nos 
9. Bay leaves -1 no
10. Kari pattai - 1 no 
11. turmeric powder - a pinch 
12. Coriander powder - 1 tbsp 
13. Chilly Powder - 2 tbsp 
14. coconut milk - 1 cup Oil as reqd 
15. salt as reqd
16. water as reqd 
17. Coriander leaves few 
18. Curry leaves few 

Methods 

• Make fine paste of ginger garlic cumin and fennel using little water. 
• In a pressure cooker add water,paste,mutton and pressure cook for 6 whistles.
• In a frying pan add add heat it fry cloves karipattai bayleaves. 
• Add onions Saute well till it turn brown color. 
• Add curry leaves saute well 
• Add tomatoes and all powders cook with very little water till raw smell goes. 
• Serve with hot rice.

Note 

• Small onions can be Substituted with normal onions.

Gobi Matar Capsi Masala

Ingredients
1. Cauliflower - 1 cup
2. Green Peas - 1/4 cups
3. Capsicum - 1/4 cups
4. Onion - 1
5. Tomato - 1
6. Turmeric Powder - 1/4 tsp
7. oil
8. salt


For Grinding
1. Coconut - 4 tbsp
2. cashew - 5
3. onion - 1
4. chilli powder - 1 tsp
5. Roasted Gram - 1 tbsp
6. garlic - 4 flakes
7. Cardamom - 2
8. cinnamon - 1/2 inch
9. green chillies - 3
10. coriander powder - 1 tsp


Preparation
• Deshell peas.
• Clean Cauliflower and cut into florets.
• Chop capsicum.
• Grind the ingredients given in 'for grind' into fine paste.


• chop onions and tomatoes


Methods
•  Boil Cauliflower peas in salt turmeric and water.
• Heat oil saute onion till it turns golden brown.
• Add Tomatoes saute till it get mushy.
• Add Capsicum saute till it gets cooked.
• Add ground paste and salt
• Add Veggies little water
• Close and Cook for 5 - 8 mins stir in between
• Gobi mutter capsi masala is ready to serve

Chilli bajji / Milagai bajji

Chilli Bajji

Chilli bajji is snack to those who love to eat hotter food. Climate is good here. I have some long chilli in my refrigerator for some times. So thought of doing it. I enjoyed it with hot filter coffee.

Ingredients

1)      Chilli – 10 nos

2)      Gram Flour – 1 Cup

3)      Chilli powder – 3 tsp

4)      Salt – as required

5)      Corn flour – 1 tsp

6)      Idly Batter – 1 tbsp (optional)

7)      Oil – For deep frying

8)      Aesafotida – a pinch

Methods

Ø  Mix gram flour, corn flour salt aesafotida, idly batter, chilli powder in water and form thick batter.

Ø  Pour oil in pan and wait till oil heated.

Ø  Dip each chilli in batter and put it in hot oil.

Ø  Wait till it turns to golden color turn it once or twice.

Ø  Hot chilli bajji or milagai bajji is ready to serve.

Note

Ø  We can use store bought bajji mix.

Ø  Idly batter and corn flour are completely optional.

Ø  We can make bajji from onion, potatoes, capsicum, Plantain banana, cauliflower etc....