Channa Masala

Channa masala  / Chole masala a superb combination with batura  / poori / roti / rice varities... I'm going to share a simple way to make this chole masala.... Generally people make with ready to use chole masala, but i'm making it without chole masala.....  

Ingredients:

Channa / Chole (Soaked for 8-10 hrs) - 2 Cups

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1 Cup

Ginger garlic paste - 1 tsp

Green Chili (slit) - 2 no.s
Jeera / cumin - 1 tsp

Bay leaf - 1 no.
Cloves - 4-5 nos.
Cardamom  - 2 nos.
Cinnamon - 1/4 inch bark
Corriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala powder - 1tsp
Chili powder - 1 tsp
Chat Masala - 1 tsp
Salt - 1 tsp
Corriander leaves - for garnish
Oil - 3 tbsp
Ghee - 1 tbsp

How to make:

1. In pressure cooker heat oil and ghee, add bay leaves, cloves, cardamom and cinnamon. Now add jeera. Once jeera spluters, add onion and saute for 3-4 mins.

2. Add green chili and ginger garlic paste to it... Saute till the onion turns golden brown. Add tomato and satue for 2 mins.

3. Now add all dry masala's (corriander pwd, cumin pwd, garam masala, chat masala) and salt. Blend well and saute for 3-4 mins.

4. Add chole to the cooker. Blend well and close the pressure cooker. Cook it for 4-5 whistle (20-25 mins).

5. Transfer to a bowl and garnish with corriander leaves.

Poori Bhaji

Isn't everyone's favorite dish poori and bhaji ? Generally we make poori with potato onion masala.. But in north they make bhaji... with some tomato and peas added to it along with some masala... I made a fusion version of both south indian and north indian where instead of any masala i just added sambhar powder.... Try it out and see...

Ingredients:

Potato (boiled and roughly mashed) - 1 Cup

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1/2 cup

Green peas - 1/2 Cup

Ginger (finely chopped) - 1 tsp

Sambhar powder - 1 1/2 tsp

Salt - 3/4 tsp

Curry leaves - 1 sprig

Corriander leaves - for garnish

Mustard - 1 tsp

Channa Dhal - 1 tsp

Oil - 1 tbsp

How to make:

1. In a pan, heat oil and add mustard and channa dhal. Once the mustard splutters, add onion and saute till it turns transparent.

2. Now add the ginger and curry leaves. After 2-3 mins add the chopped tomato. 

3. Add the sambhar powder and salt to it and cook for a min. Now add the green peas to it and sprinkle water and cook until the peas are cooked.

4. Add the mashed potato and blend well. Add half cup water and cook for 2-3 mins until all blends well together.

5. Garnish with corriander leaves and serve it with hot pooris......................

Karuvepalai Melagu Kozhambu

A traditional gravy after a long time... Very good for health as it has pepper and curry leaves as the main ingredients. Very different from usual kozhambu varieties... So a must try...

Ingredients:

Curry leaves - 1 Cup (fresh)
Tamarind water (lemon size soaked in water and squeezed) - 2 Cups
Salt - 3/4 tsp
Mustard - 1 tsp
Channa dhal - 1 tsp
Gingelly Oil - 4 tsp
Asafoedita - 1/2 tsp

Dry Roast:

Pepper - 2 tbsp

Corriander seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

How to make:

1. Dry roast the ingredients under dry roast column for 4-5 mins in simmer. Cool it and grind it along with curry leaves with little water. Make a smooth paste.

2. In a kadai heat oil, add mustard and channa dhal. Once it splutters, add the asafoedita and ground paste. mix well and allow it to cook for 2 mins.

 

3. Now add the tamarind water & salt and allow it to boil. It should cook until the raw flavour of tamarind goes. Keep in simmer only. It takes approx 15-20 mins.

 

4. Garnish with some curry leaves and serve it hot with rice.

 

Paneer Butter Masala

Here comes the most wanted recipe..... Many of my friend's too ask this recipe when i meet them.... I had made this for my son's birthday night for dinner... Had made quite a few other dishes as well... Will post the others shortly...

 

 

 

Ingredients:

Paneer (Cut into cubes) - 1 Cup
Onion (boiled and pureed) - 1 Cup
Tomato Puree - 1 Cup

Cashew nut (soaked for 2 hrs and ground to paste) - 2 tbsp
Ginger Garlic paste - 1 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp

Bay leaves - 2 nos.

Cloves - 5-6 nos.

Cardamom - 2-3 nos.

Jeera - 1/2 tsp
Garam masala - 1/4 tsp
Cream - 2 tbsp
Corriander leaves and little cream - for garnish
Oil - 1 tbsp
Butter - 1 tbsp

How to make:

1. In a thick bottom pan, add oil and butter, and whole garam masala (bay leaves, cloves, cardamom).

 

2. Now add the jeera and when it splutters, add the onion puree and ginger garlic paste and saute for 2 mins.

3. Add the tomato puree and saute for a minute. Now add the chilli powder, corriander powder, garam masala and salt. Cook for 6-8 min in simmer until the raw flavour of masala disappears. Add the cashewnut paste and cook for another 5 mins.

4. Separately, fry the paneer in little oil, so that the outer crust turns slight brown and put in water. This will help the paneer to remain soft.

5. Once the masala gravy is well cooked, add the cream and blend well. Add paneer and simmer for 2 mins. Garnish with cream and corrainder leaves and serve it hot with roti or rice....

Mambazha Kozhambu

Another dish with mango... For making this the mango should neither be raw nor be fully ripe. Just about to ripe mangoes are best for this.

Ingredients:

 

Mango  - 2 nos. (Cut into cubes)

Water - 2 Cups

Coconut (grated)n - 3/4 Cup

Red Chili - 5-6 nos. (adjust according to your spicy requirement)

Cumin Seeds (Jeera) - 1/2 tsp

Salt - 3/4 tsp

Curry Leaves - 1 sprig

Oil - 1 tbsp (Preferably coconut oil, but if you don't like, use normal sunflower oil)

Mustard - 1 tsp

Asafoedita - 2 pinch

 

How to make:

 

1. In a kadai add the mangoes and water an bring it to boil. Allow it to cook for 5-6 mins.

 

2. Grind the coconut, cumin seeds, red chili, salt to a fine paste.  Add this to the mangoes.

 

3. Allow it to cook in simmer for another 5 mins. Do the tampering with oil, mustard, asafoedita and curry leaves. Add to the kozhambu.

 

 

 

 

Egg Curry

Its been quite a long since I made egg. Last week I had made egg curry which is very simple to cook. It goes very well with rice or roti.

Ingredients:

Boiled Eggs -  4 nos.
Onion (Sliced) - 1/2 Cup
Tomato (finely chopped) - 1/2 Cup
Ginger garlic paste - 1/2 tsp
Green Chilli - 2 nos. (slit)
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Corriander leaves - for garnish
Water 1/2 Cup
Oil - 2 tbsp

 

How to make:

 

1. Heat oil, add onion and saute for 2 mins. Add ginger garlic paste & green chilli and saute for another 2 mins.

 

2. Now add tomato and saute for 2 mins. Add chilli powder, turmeric powder, salt and garam masala. Mix well. Add water. Let till boil and cook the raw flavour of the masala disapper.

 

3. Slit over the boiled egg on top with knife, so that the masala gets inside the egg. Drop the egg into the boiling masala and cover it for 2-3 mins.

 

4. Granish with corriander leaves and serve it hot with rice / roti.

 

Mutton Green Curry

Quite a long time since i posted any non veg recipe... Since I don't eat non veg, I have become lazy in posting  non-veg recipes... lol... After a long time, my hubby said this came out very well. So I'm all cheered up to post this recipe.. Here it goes...

 

Ingredients:

Mutton - 1/2 Kg

Potato (Cut into cubes) - 1/2 Cup
Onion (sliced) - 1 Cup
Peanut (Roasted) - 2 tbsp
Coconut - 1/2 Cup
Corriander leaves - 1/2 Cup
Mint Leaves - 2 tbsp
Ginger garlic paste - 1 tbsp
Green Chilli - 5-6 nos
Salt - 3/4 tsp
Water - 1 Cup
Oil - 2 tbsp

 

 

How to make:

 

1. Grind the peanut, coconut, green chilli, half of corriander & mint leaves to a paste and keep aside.

 

2. Heat oil in a pan, add onion and saute for 2 mins. Add the ginger garlic paste and saute for another 2 mins.

 

3. Add the mutton pieces and saute for 2 mins. Add water and allow the meat to cook. This might 30-45 mins depending on meat.

 

4. When the mutton is cooked 3/4, add the potato, ground paste and remaining corriander leaves and mint leaves and lend well.

 

5. Cover and cook until the meat is fully cooked. Serve it hot with rice / roti...

Malai Veg Delight

Relishing side dish for roti/phulka and rice varieties too.. Easy to make as well. When I went to Chennai this time, I had made this, everyone loved it. And gave some some to my neighbour aunty as well.  Her son liked it so much and asked me to give the recipe to her. I did share my recipe with her... They were very happy. Hope you all will try and like it too...

 

 

Ingredients:

Mixed veg (carrot,beans,green peas, potato - cut into cubes) - 1 Cup
Paneer (Cut into cubes) - 1/2 Cup
Onion Puree (boiled and pureed) - 1 Cup
Tomato Puree - 1 Cup
Ginger Garlic paste - 1 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander podwer - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for garnish
Oil - 1 tbsp
Ghee - 1 tbsp

How to make:

1. In a thick bottem pan, add the oil. Now add the onion puree and ginger garlic paste and saute for a min.

2. Add the tomato puree and saute for another minute. Now add the chilli powder, corriander powder, Garam masala and salt. Add all the vegetables and stir well. Let the vegetables cook.

3. Separately, fry the paneer in little oil, so that the outer crust turns slight brown and put in water. This will help the paneer to remain soft.

3. Once the vegetables are cooked, add the paneer, ghee and cream. Blend well and cook for a minute. Garnish with corriander leaves.

 

Vegetable Stew

 Earlier I had posted Chicken stew recipe. All though the process and recipe is same for vegetable stew as well, posting this for veg lovers... Here it goes...  Needless to mention, goes very well with Aapam....

 

Ingredients:

Onion (sliced) - 1/2 cup

Potato (cut into cubes) - 1/2 cup

Carrot (cut into cubes) - 1/2 cup

Green Peas - 1/2 cup

Beans (cut into 1 inch) - 1/2 cup

Green chilli - 5-6 nos.

Ginger garlic paste - 1/2 tsp

Curry leaves - 3 sprigs

Coconut milk (2nd milk) - 1 1/2 Cup

Coconut milk (1st milk) - 1 Cup

Salt - 3/4 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1 inch bark

Cloves - 3 nos.

Bay leaf - 1 no.

Star anise - 1 no.

Coconut oil - 2 tbsp

How to make:

1. Heat oil in a thick bottom pan, add the cinnamon, cloves, bay leaf, star anise and saute for 30 secs.

2. Add the onion, ginger garlic paste slit green chilli and saute for 2-3 mins. Once the onion turns transparent, add 2 sprigs of curry leaves, beans, potato, carrot, green peas and saute for 30 secs.

3. Add salt, pepper powder according to your taste. 

4. Add the 2nd coconut milk and cover with lid. Let the vegetables cook. This will take atleast 15-20 mins.

5. Once the vegetables are cooked, add the 1st coconut milk, 1 sprig of curry leaves and 1 tsp of coconut oil. Don't let this boil as the coconut milk will curdle. Just keep in simmer for 2-3 mins for the coconut milk to blend well.

Chicken Stew

I wanted to have aapam with stew for a long time. Whenever i order in some hotel, either the stew will not be nice or the aapam will not be nice. So i wanted to try at home. And my husband will not have it with veg stew... So i made aapam, veg stew and chicken stew... Now sharing the chicken stew recipe.. Will share the aapam and veg stew little later. The main ingredient in the stew is the coconut milk, coconut oil and the curry leaves.... The flavour of these just bring the mood of God's own country, Kerala....

 

 

Ingredients:

 

Chicken - 500 gms

Onion (sliced) - 1/2 cup

Potato (cut into cubes) - 1/2 cup

Carrot (cut into cubes) - 1/2 cup

Green chilli - 5-6 nos.

Ginger garlic paste - 1/2 tsp

Curry leaves - 3 sprigs

Coconut milk (2nd milk) - 1 1/2 Cup

Coconut milk (1st milk) - 1 Cup

Salt - 3/4 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1 inch bark

Cloves - 3 nos.

Bay leaf - 1 no.

Star anise - 1 no.

Coconut oil - 2 tbsp

 

 

How to make:

 

1. Heat oil in a thick bottom pan, add the cinnamon, cloves, bay leaf, star anise and saute for 30 secs.

 

2. Add the onion, ginger garlic paste slit green chilli and saute for 2-3 mins. Once the onion turns transparent, add 2 sprigs of curry leaves, potato, carrot and saute for 30 secs.

 

3. Add salt, pepper powder according to your taste.  Add the chicken and saute for 2 mins.

 

4. Add the 2nd coconut milk and cover with lid. Let the chicken cook. This will take atleast 15-20 mins.

 

5. Once the chicken is cooked, add the 1st coconut milk, 1 sprig of curry leaves and 1 tsp of coconut oil. Don't let this boil as the coconut milk will curdle. Just keep in simmer for 2-3 mins for the coconut milk to blend well.

 

 

Keerai Kozhambu

Keerai Kozhambu with thakkali (tomato) gotsu is one of my favorite. Of course its very healthy too. Its easy to make and rich in iron, minerals and protein. Since this is little blunt, the tangy tomato gotsu is the super combination for this along with mavadu.

 

Ingredients:

Mulai Keerai (Amaranth Leaves) - 1/2 Bunch
Toor Dhal - 1 Cup
Turmeric Powder - 1/4 tsp
Sambhar Powder - 1 tsp
Salt - 3/4 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Asafoedita - 1/4 tsp
Oil - 1  tbsp

How to make:

1. Pressure cook the dhal with turmeric powder and keep aside.

2. Clean the keerai and put it in big bowl with water. Even few fine sand particles stuck on the leaves will come off. You can use the tender stem also... Stem has more nutritional values. So don't just throw away.

3. Cook the keerai in a pan with 1/2 cup of water for 10 mins. Add the sambhar powder while cooking so that the raw smell disappears.  Put in mixer grinder and grinder it coarsely.

4. In a pan, add the ground keerai and cooked dhal. Add the salt and let it boil for 3-5 mins.

 

5. In a small pan, do the seasoning with oil, mustard, jeera and asafoedita. Add the seasoning to the Keerai kozhambu.

 

6. Serve it with hot rice and thakkali gotsu.

Malai Methi Chicken

Its been quite a long since i tried something with Chicken. When I made Malai Kofta, was thinking I should do something with malai and chicken. But wanted to give little variation. So I added methi and also used sauteed onion & tomato puree.

Ingredients:

Chicken - 500 gms
Onion (Chopped) - 1/2 Cup
Tomato (Chopped)- 1/2 Cup
Ginger Garlic paste - 1 tsp
Cashewnut - 8-10 nos.
Khus Khus - 1 tsp
Water - 1/2 Cup
Chilli Powder - 1 1/2 tsp
Garam Masala - 3/4 tsp
Salt - 1 tsp
Cream - 1/2 cup
Kasturi Methi - 1 tbsp
Ginger (julienne) - for garnish
Oil - 2 tbsp

How to make:

1. Soak the cashewnut and khus khus in warm water for 1 hr and grind it to paste.

2. In a pan heat 1 tsp of oil and saute the onion till onion it turns golden brown. Add the tomato and saute till the raw flavour disappears. Grind this to puree.

3. In a thick pan, heat 1 tbsp oil and saute the  chicken for 1 min. Add  the onion tomato puree, cashew paste. Stir for 2-3 mins.  Add Chilli powder, salt, garam masala.

 

4. Add 1/2 cup water and leave it in simmer until the chicken is cooked. Stir it occasionally so that the gravy doesn't stick to the pan.

 

5. Once the chicken is cooked, add the cream and crushed kasturi methi. Mix well and remove it from stove.

 

6. Garnish with little cream and ginger. Serve it hot with Roti / Phulka.

Malai Kofta

Ever since I started this blog, my friend has been asking me to do Malai Kofta..... Guess now its time to fulfil her wish... I'm making this after a very long time.. Generally Malai Kofta will be little sweetish, so not many like it. But i just love this... In some place atleast the kofta will be spicy.. But the actual malai kofta will not be spicy infact even that will be slightly sweet as Paneer, cashew, raisins are used. I will share my version of Malai Kofta now with you...

Ingredients:

For Kofta

Potato (Boiled & mashed) - 1/2 Cup
Paneer (Grated) - 1/2 Cup
Onion (Finely Chopped) - 2 tbsp
Cashewnut (Soaked for 1 hr) - 5-6 nos.
Raisins - 8-10 nos.
Salt - 1/4 tsp
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water - 2 tbsp
Bread Crumbs - 3 tbsp
Oil - for frying


For Gravy

Onion Puree (Boiled and pureed) - 3/4 Cup
Onion (finely chopped) - 2 tbsp
Tomato Puree - 1 Cup
Ginger garlic paste - 1 tsp
Cashewnut (Soaked for 1 hr) - 10 nos.
Almond (Soaked for 1 hr) - 6-8 nos.
Paneer (Grated) - 2 tbsp
Chilli Powder - 1 tsp
Salt - 1 tsp
Garam Masala - 3/4 tsp
Cumin powder - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for Garnish
Oil - 1 tbsp
Ghee - 1tbsp

How to make:

First lets make the koftas......

1. Blend the mashed potato, grated paneer, salt, cashewnut (chopped finely - since its soaked it will be easy to chop), raisins, onion and sugar together. Don't add any water.
(Incase you dont want your kofta to be sweetish and want it little spicy, then remove sugar & raisins and add little chilli powder and garam masala to it. Adjust salt accordingly. You can add carrot, beans also)

2. Make kofta of your desired shape (round balls or oval shaped dumplings, etc)

3. Add the corn flour and water in a bowl. Dip the kofta's in this and roll it over bread crumbs. Freeze this for 15-20 mins.

4. Heat oil for frying, while the oil is in medium heat, fry the kofta's and take it in tissue paper to remove excess oil.

Now its gravy time.......

1. In a thick pan, heat the oil and ghee. Add the onion and ginger garlic paste. Saute for 2-3 mins. Add tomato puree and onion puree. Let it cook for 3 mins.

2. Make a paste of soaked cashewnuts and almonds. Add this paste to the pan.

3. Add the chilli powder, salt, garam masala and cumin powder at this stage. Let this cook till the raw smell disapears.

4. The gravy is almost ready now... Add the cream & grated paneer and blend well. In the serving bowl, place the kofta's and pour the gravy on top of it.

5. Garnish it with cream, paneer and corriander leaves.

Easy Chicken Curry 2

Last time i had posted easy chicken curry recipe with coconut base. This is also very simple just that ingredients are slightly different(lesser)... But almost similar... Be assured that the taste is definitely different.

 

 

Ingredients

 

Chicken - 500 gms

Onion - 1 Medium size

Tomato - 1 Medium size

Ginger garlic paste - 1 tsp

Red Chilli - 2-3 (as per your taste)

Garam Masala - 1 tsp

Salt - 1 tsp

Curry leaves - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste.

2. In a thick pan add a cup of water and ground paste. Drop in the chicken chunks, cover it and cook for 20 mins... Add the curry leaves and simmer for 5 mins.

 

3. Easy chicken curry 2 is ready to serve....

Cauliflower Masala

This mouth watering side dish goes very well with hot phulka's or roti's.... Of course with rice (Basmati) or Jeera rice also it will be good... Not tough to make too....

 

Ingredients:

Cauliflower - 1 cup
Onion (Finely chopped) - 1/2 cup
Tomato (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasturi Methi - 1 tsp
Jeera - 1/2 tsp
Oil - 2 tbsp

How to make it:

 

1. In a kadai, heat oil and add the jeera. Once it crackles add the onion and saute for 2-3 mins. Add the ginger garlic paste and saute till the onion turns golden brown.

 

2. Now add the tomato and saute for 3 mins.... Now add the salt, chilli powder, garam masala, corriander powder and turmeric.

 

3. Add the cauliflower and mix well. Add 1/2 cup of water and cover the kadai. Let it cook for 10 mins.

 

4. Cauliflower would have cooked completely by now.  Add the kasturi methi by crushing in between your palms.

 

5. You can garnish with chopped corriander leaves and serve it hot with phulkas.....

Bhindi Masala

Bhindi masala... I made this after a very long time.. almost after 3-4 years... Nevertheless it was worth making again... So delicious with hot phulka....

 

Ingredients:

Bhindi - 250 gms (Cut into 1 inch size)
Onion sliced - 1/2 cup
Tomato finely chopped - 1 medium size
Ginger garlic paste - 1/2 tsp
Garam masala - 1 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilli Powder - 1 tsp
Salt - 3/4 tsp
Cream - 1/2 cup
Oil - 2 tbsp

How to make it :

 

1.  In a pan heat oil, add onion and ginger garlic paste. Saute for 5 mins till onion turns translucent.

 

2. Add the tomato and saute for 5 mins... now add the garam masala, corriander powder, cumin powder, chilli powder, salt and stir well.

 

3. Add the Bhindi. Let the bhindi cook completely.

 

4. Add the cream in the last and blend well and remove it from the pan...

 

5. Serve it with hot phulka / chappathi...

Easy Chicken Curry

 

This is such a simple dish to make... Just tried in my own style and turned out to be good.... Don't know what to name it... Since it was so easy to cook, I'm naming it as easy chicken curry... And there is one more special thing in this dish, that is, there is no usage of oil at all... So people on diet can also try this...!!! What are you waiting for ?? try it....

 

 

 

 

Ingredients:

Chicken - 750 gms
Onion - 1 Medium size
Tomato - 1 Medium size
Coconut - 2-3 tbsp
Corriander seeds (Roasted Dhaniya) - 1 tbsp
Ginger garlic paste - 1 tsp
Red Chilli - 2-3 (as per your taste)
Garam Masala - 1 tsp
Salt - 1 tsp
Curry leaves  - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste. (if u don't have ginger garlic paste, add the ginger and garlic in the mixer, after all we are grinding to paste..)

 

2. In a thick pan add a cup of water and drop in the chicken chunks... Once the water starts boiling, add the ground paste and the curry leaves.

 

3. Cook this in simmer for 20-25 mins....  Serve it hot with chappthi or rice...

 

Now wasn't that such a easy recipe ???

 

Dahi mutton Curry

This is one of the simple Mutton dish which i made... Just added things which came to my mind and it turned out to be good.... That's wat my husband told.... !!

 

Ingredients:

Mutton - 1/2 Kg
Ginger Garlic Paste - 2 tsp
Onion (Sliced) - 1 Cup
Curd - 1/2 Cup
Green Chilli (cut into half) - 2 nos.
Corriander leaves - 2 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam Masala powder - 1 tsp
Salt - 1 tsp
Water - 2 cups
Oil - 2 tsp

How to make:

 

1. Marinate the mutton with ginger garlic paste and garam masala for 30 mins.

 

2. In a pan add oil and saute the onion and green chilli. While the onion is turning golden colour, add  the mutton and saute for 3 mins.

 

3. Add the turmeric powder, chilli powder, salt and mix well. Once all the masala is well blended, add the curd. Close the pan with lid and let it cook for 5 mins.

 

4. Add the water and corriander leaves and close the lid again. This has to cook for atleast 30 mins so that the mutton is well cooked.

Mour Kozhambu

When you don't have much time or mood to cook, this is one simple recipe with which you can get away.. Its tasty too...

Ingredients:

Veg of your choice - 1/2 Cup
(Drumstick / Lady's finger / Colacassia / Chow Chow/Pumpkin/Ash Gourd/ Brinjal)
Red Chilli - 3-4 nos
Coconut - 1/2 Cup
Rice - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Turmeric - 1 Pinch
Thick Buttermilk - 1 Cup (it will be good if it is sour)
Salt - 1 tsp
Water - 2 Cups
Curry Leaves - Few
Mustard - 1 tsp
Asafoedita - 1 Pinch
Oil - 1 tsp

 How to make:

1. In 2 cups of water cook the veg of your choice. Add turmeric to this.

2. In a mixer, grind the coconut, Red chilli, rice, jeera into a fine paste. Mix this with the buttermilk. If you like the traditional yellowish colour, add green chilli instead of red chilli.

3. Once the veg is cooked fully, add the buttermilk to this. Dont bring this to boil, keep in simmer. Just when the froth starts raising remove it from stove.

4. Season the mour kozhambu with oil, mustard, curry leaves and asafoetida.....

Now isn't this too easy to cook ????

Spicy Manglore Chicken Curry

Though I'm a vegetarian, my hubby loves non veg. This is one of his favorite dish which my mother in law makes. Almost every Sunday this chicken curry and Ghee Rice will be the menu in Chennai... but here i don't cook this that often though.. But once in a while i make this to make to bring a bright smile on his face... By now i have made this 2-3 times but every time he will say something is missing or more.. but last time when i made he said it came out so perfectly. And the same taste as my mother-in-law makes.... He was so impressed and i was so excited... Its very simple to make, but the right quantity of ingredients gives that flavour and taste.

Ingredients:

Chicken - 500 gm
Onion Big size - 1 (Sliced)
Tomato Big size - 1
Ginger garlic paste - 1 tbsp
Coconut - 1/2 cup
Corriander seeds(Dhaniya) - 2 tbsp
Khus Khus (Poppy seeds) - 1 tsp
Red chilli - 7-8
Salt - 1 tsp
Water - 3 cups
Oil - 2 tsp

For seasoning
Oil - 2 tsp
Onion Small - 1 (Fine chopped)
Curry leaves - Few

How to make:

1. Boil the water and add the chicken to it. Let it cook.

2. In a pan, add 2 tsp of oil and saute the onion, coconut. After 2 mins, add the red chilli, corriander seeds and khus khus and saute for 5 mins.

3. In a mixer, grind the sauteed masala. Add tomato and ginger garlic paste to it and grind it to a smooth paste. Add salt to it so that it blends well.

4. Once the chicken is half cooked, add the ground paste to it. Let it cook in simmer for about 10 mins.

5.  The gravy is ready now. We just need to add the seasoning. Fry the finely chopped onion and curry leaves till it turns golden brown and sprinkle it on top of the gravy...