Monday, August 31, 2009

Spicy Chicken Gravy

Ingredients:
Chicken - 1 kg ( clean and cut into medium size pieces )
Cloves - 3 nos
Cinnamon - 1/2 " stick -2
Bay leaves - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 2 ( cut into lengthwise)
Tomatoes - 3 (Finely chopped)
Ginger and garlic paste : 3 tbsp
Curd - 3 tbsp
Oil - 4 tbsp
Curry leaves : 10
Corriander leaves - few
Turmeric powder : 2 tsp
Garam masala - 1 tbsp
Red chili Powder : 1 tbsp
Coriander powder : 2 tbsp
Black Pepper Powder : 3 tbsp
Salt to taste.

Method:

  • Heat oil in a kadai.
  • Add cloves, cinnamon, bay leaves cumin seeds and fennel seeds.
  • when its sputter add onions. Fry the onions until it turns into golden brown .
  • Now add ginger garlic paste fry them up to few minutes.
  • Now add chicken and mix it well with ginger garlic paste and cook for 5 minutes.
  • Then add curry leaves,chili powder, garam masala,corriander powder, turmeric powder and salt one by one and mix well .
  • Fry them for 5 minutes.
  • Now add curd and chopped tomatoes. Mix it well.
  • Finally add the black pepper on top of it. Now add a cup of water and close the lid.
  • Cook till the chicken is cooked thorough and desired consistency is reached.
  • Garnish with coriander leaves.

It goes well with rice,chapathi ,idli and dosa.

Monday, August 3, 2009

Tamarind Rice / Puli Sadham


Ingredients:
Rice - 2 cups
Tamarind - 1 lemon size
Small onion - 10 nos ( cut into medium size )
Red chillies - 5 nos
Garlic - 5 pieces
Curry leaves - few
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Mustard seeds - 1/2 tsp
Peanuts - 1 tbsp
Turmeric powder - 1/2 tsp
Asafoedida powder - 1/2 tsp
Fenugreek / Methi seeds - 1 tbsp ( fry the methi seeds without oil till get nice aroma.Cool and powder it)
Seasame oil - 3 tbsp
Salt to taste.
Method:
  • Cook the rice with required water. Spread the cooked rice in a wide plate and let it cool.
  • Heat the oil in a kadai.Add mustard, wait till it pops.
  • Add urad dhal,Channa dhal, red chillies ,curry leaf, onion and peeled garlic and stir till the garlic starts turning golden.
  • Extract juice from tamarind using 1 cup of water and pour the juice into the kadai.
  • Now put the turmeric powder ,asafoedia powder, salt and boil till the oil starts showing.
  • Then add the freshly grind fenugreek powder. Turn off heat.
  • Puli kaachal is ready.
  • Add the gravy to the rice and mix well. You can keep the rest of the gravy in the refrigerator. Serve rice with papad and curd.