Tanjore Chicken gravy

Ingredients

1.Chicken-1 lb
2.Onions-1
3.Tomato-1
4.Ginger/garlic paste-2 spoons
5.Chilli powder-2 spoons
6.Coriander powder-1 1/2 spoons
7.Coconut paste-3 spoons
8.Bay leaf-1
9.Fennel seeds
10.Curry leaves
11.Tumeric powder-a pinch



Method

Wash chicken and marinate it with tumeric powder and salt keep aside for few minutes. Now in a kadai drizzle it with oil and when hot add fennel seeds and bay leaf.When spulters add chopped onions ,curry leaves and tomato.Fry till it turns into a gravy form.Now in the mean time with the marinated chicken add coriander powder ,chilli powder , ginger garlic paste and coconut paste .Mix it well with the chicken .Add this chicken to the gravy in the kadai.Gently mix the chicken and do not add water till the oil oozes out of the chicken.When oil oozes add water and salt .Close the lid.Keep it in a medium flame for it cook well.

This can served for rice, dosai and paratha.

Mutton kheema curry

INGREDIENTS

1.Mutton kheema-1 cup
2.Onion-1 small
3.Ginger/garlic paste-3 paste
4.Tomato-1
5.Chilli powder-1 spoon
6.garam masala-1 spoon
7.Curry leaves
8.Coriander leaves
9.Tumeric powder-1/2 spoon


METHOD

Wash mutton thoroughly with a strainer ang marinate it with salt chilli powder,tumeric,ginger garlic paste and salt for 2 hours.In a frying pan drizzle with oil,when hot add onions .When turns transparent add tomato and add the marinated mutton kheema.Add some water to it and close the lid.Now add little garam masala to it. After fully cooked add coriander leaves to garnish.

This can be served for chappati or dosa.

Veg kurma

Ingredients


1.Beans-1 cup
2.Peas-1 cup
3.Broccoli-1/2 bunch
4.Carrot-1 cup
5.Potato-1 cup
6.coconut -1/2 cup
7.Ginger garlic paste-4 spoons
8.green chillis-3
9 Onions-1/2
9.cinnamon-1
10.bay leaf-1
11.shallots-4
12.tomato-1


Method

Clean the vegetables and cook it seperately in a microwave for 5 mins.Now in oil fry chilli,shallots,bay leaf,coconut and garlic.Grind all these ingredients into a fine paste.In a pan add these paste along with the cooked vegetables and add water to it.Cook this till the raw smell goes .In a seperate kadai drizzle with oil and when hot add bay leaf and cinnamon.When spullters add chopped onions and fry till it turns transparent.Then add tomato and make it into a paste.Add this to the pan with the vegetables and close the lid.Finally garnish with coriander leaves.

This can be served for chapati and paratha.

HAPPY MOTHERS DAY !!!

Peas pulav

I like to contirbute to A to Z Indian vegetables event.


Ingredients

1.Basmati rice-1 cup
2.Peas-1/2 cup
3.Onion-1
4.Ginger/garlic paste-2 spoons
5.chilli paste-1 spoon
6.oil/ghee-1 spoon




Method


Wash the rice and keep it aside.Now in a pressure cooker drizzle with oil and ghee.When hot add onion and fry till it turns transparent.Then add ginger garlic paste and chilli paste and fry till the raw smell goes.Then finally add peas to it and fry for a while.Add rice and measure the water(1:2) and allow to cook for 2 whistle.This can be served with onion raitha.

Pepper chicken

Ingredients

1.Chicken –1 lb
2.Shallots-1 cup
3.Tomato-1
4.Ginger-1”
5.Garlic-2 flakes
6.Tumeric powder-a pinch
7.Curry leaves
8.Coriander powder-1 spoon
9.Pepper corns-1 spoon
10.Fennel seeds-1/2 spoon
11.Salt
12.Coriander leaves to garnish


Method:

Clean and rinse the chicken thoroughly and marinate it with tumeric powder salt and ginger garlic paste for atleast an hour. In a kadai drizzle oil and when hot put fennel seeds.When it splutters add onions and fry for a while.After it turns transparent add tomato and fry till it turns into a paste.Now add the marinated chicken and along with it add the other masala except pepper.Keep it in a low flame and add little water.Once the chicken is cooked finally add powdered pepper and cook for 5 min in a low flame.Serve it after garnishing with coriander leaves.

I like to contribute this to RCI

Jeera rice

Ingredients

1.Basmati rice-1 cup
2.Jeera seeds-1 tb spoon
3.Cashews
4.Coriander
5.Ghee-1 spoon
6.Salt



Method

Wash the rice and keep it aside. Now in a cooker put 1 spoon of ghee along with half spoon of oil. When it becomes hot add jeera, cashews ,once it splutters add coriander and salt .Keep it in a low flame and add rice .Then add water and close the lid. Allow 2 whistles and stop. Since the rice is not spicy it can be served with spicy hot egg masala.

Masal vadai

Ingredients:

1.Bengal gram-1 cup
2.Red dried chilli-2
3.Onions-1/2
4.Garlic-2 flakes
5.Cinnamon-1
6.Curry leaves


Method:

Soak gram for 2 hour and grind coarsely with chilli, cinnamon and keep aside. Now mix it with chopped onions ,garlic, curry leaves and salt. Now with this make small balls and pat it in your palm. Fry the vadai till it turns golden brown colour and place it in the tissue.

Veg briyani

Ingredients:

1.Basmati rice-2 cup
2.onion-1
3.tomato-1
4.beans-1/2 cup
5.peas-1/2 cup
6.carrot-1/2 cup
7.brocolli-1 bunch
8.ginger garlic paste-3 spoons
9.green chilli-4
10.tumeric powder-a pinch
11.mint leaves
12.bay leaf-113.cinnamon-2

Method:

Wash the rice and keep it aside. Heat oil in the cooker, when hot put bay leaf and cinnamon. When it splutters add ginger garlic paste. After they lose their raw smell, add onions and green chilli. Once the onion turns transparent add tomatoes. Close the lid till the tomatoes turn into gravy. Now add the vegetables and cook for 5 mins. Add salt and rice. The proportion of water is 1:2 for basmati rice. Close the lid and allow for 2 whistles.

Serve them hot with onion raitha

Sri karpaga vinayagar

Kariya Sidhi Vinayagar