Chicken Curry / Quick Chicken Curry / Easy Chicken Curry

Chicken Curry

Tempering
Oil - 1 tbsp
Cloves -2
Cinnamon - a small piece
Cardamom - 1
Crushed fennel seeds - 1/4 tsp
Other ingredients
Chicken - 1 & 1/2 cups
( cut into small pieces)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Chopped onion - a handful
Tomato chopped - 1
Ginger and Garlic paste - 1 tsp
Curry leaves few
Thick coconut milk - 1/2 cup
Water- 1/2 cup
Coriander leaves for garnish

Method
Heat oil in a pressure cooker temper it with above ingredients
Add curry leaves and onion fry till light brown,then add ginger /garlic paste and saute till raw smell disappears.Add chopped tomato and saute for a minute.

Now add all the dry masala powders and mix it well,add chopped chicken and mix till all masala is coated to the chicken,
Pour coconut milk and needed water,pressure cook till done.
Garnish with coriander leaves and best served with rice or roti.


Thanks for visiting!

Aapam / Appam Recipe / Plain Hoppers Recipe /Aappam Recipe/ Aapam Recipe-How to make Aapam / Appam Recipe

Appam

Ingredients

Sona Masoori rice-2 cups

Idly rice-2 cups
Urad dhal-a hand full

Methi-1tsp

Salt to taste

Cooked rice-1/2 cup

Coconut-1/2 cup

Sugar-1tsp
Cooking soda-less than 1/8 tsp (optional)

Method

Wash and soak both the rice, urad dal, methi together for 4 hrs.
Drain the water and add it into a wet grinder or mixi jar to this add the coconut and cooked rice , grind everything to a smooth thick batter.

Add salt & sugar to the batter and mix till combined and ,leave it to ferment overnight.
Next day beat the batter add some water and dilute to a semi thin consistency.
If using cooking soda add just before making appam.
Heat a appam kadai & smear oil,pour a ladle of batter & rotate it,close & cook it till light brown on all sides and center is cooked.Gently remove from the pan.
Serve hot with Vegetable Stew. or Salna.

Kerala Style Appam Recipe Click HERE

Thanks for visiting !

Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe

Salna

Ingredients ground to a smooth paste 

Grated coconut - 1/4 cup heaped
Peanuts - 2 tsp
Pottukadalai - 1 & 1/2 tsp
Ginger and garlic paste - 1 & 1/2 tsp
Kalpasi/Black stone flower - a small piece
Cloves - 1
Cinnamon - a tint piece
Green chillies - 1
Fennel seeds - 1 tsp heaped

Tempering ingredients

Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Bay leaf - 1
Kalpasi - 1/2 tsp

Other ingredients

Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few
Water as needed
Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste

Plain Salna

Method

Heat oil in a pan and temper it with above ingredients.
Add onions few curry leaves and mint leaves and fry till colour changes. 

Add the tomatoes and fry for a minute , add all the spice powders and sauté till raw smell has disappeared.
Now pour the ground masala pour water to the thickness you want and in low flame cook till the gravy is thick and oil floats on top.
Switch off the stove and add the garam masala powder, mint and coriander leaves and serve hot with Appam,Parota.Biriyani,Idli or Dosa.

Empty Salna

Note:

a)You can add vegetables if you like.
b)You can make this salna in pressure cooker too.

For Egg Salna Click HERE 

For vegetable salna click HERE

Thanks for visiting!

Pavakka Kichadi / Pachadi Recipe / Bitter Gourd Pachadi / Kerala Onam and Vishu Sadya Recipe

Pavakka Kichadi

Ingredients ground to a smooth paste
Freshly grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Curd - 1 tbsp
( Grind above ingredients to a fine paste)
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Jeera/Cumin seeds - 1/8 tsp
Urad dal - 1/4 tsp
Chopped small onion - 2
Red chillies - 1
Curry leaves few
( Heat oil in a pan and temper with above mentioned ingredients)
Other ingredients
Bitter gourd/Pavakai - 1 medium size chopped finely
Salt to taste
Coconut oil - 2 tsp
Thick beaten curd - 1 cup
Chopped curry and coriander leaves for garnish
Method
Heat oil in a pan add the bitter gourd and in low fame fry till its slightly crisp switch off the flame add salt and mix it.
Take a bowl add the beaten curd,ground paste and the fried bitter gourd mix it well.
Pour the hot tempering into the pachadi garnish with curry and coriander leaves,
Mix and serve them as a side dish for rice.
Note:
Instead of frying the bitter gourd you can also cook it till soft with some water and make this kichadi/pachadi

Thanks for visiting !

Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani

Vermicelli Biriyani

Tempering
Ghee - 3 tsp
Oil - 3 tsp
Cloves - 1
Cardamom - 1
Cinnamon stick - a small piece
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Water - 1 & 3/4 cups
Salt to taste
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Slit green chillies - 4
Ginger and garlic paste - 1/4 tsp
Mixed vegetables - 1/2 cup
( I used chopped carrots,potato,peas and capsicum
Chopped mint leaves - 1 tbsp
Cashew nuts - 6 (optional)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Garam masala - 1/4 tsp
Lemon juice - 1 tsp
Ghee - 3 tsp
Oil - 3 tsp

Semiya Biriyani

Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies fry till onions change colour,add ginger and garlic paste saute till raw smell has disappeared.
Add the vegetables,tomato and saute for a minute.Add red chilly powder,turmeric powder,garam masala,salt and saute,cover it with a lid and in low flame cook for a minute.
Add water and let it boil,lower the flame and add the semiya.Mix well cover it with a lid.
Cook till done switch off the stove garnish with chopped mint leaves and squeeze out the lemon juice.
Mix and serve hot with raita.

Note:
a) Always roast the semiya and then add otherwise your biriyani will turn sticky.
b) For extra richness you can add coconut milk too.

Thanks for visiting !

Inji Rasam / Ginger Rasam - Rasam Recipes

Inji Rasam

Ingredients fried in oil and ground to a smooth paste
Pepper - 3/4 tsp
Channa dal - 1/2 tsp
Thur dal - 1 tsp
Coriander seeds - 1/2 tsp
Jeera - 1/2 tsp
Green chillies - 1
Methi seeds - 4
Curry leaves 4
Chopped tomato - 1/4 cup
Chopped ginger pieces - 1 tbsp heaped
Oil - 1/2 tsp
( Heat oil in a pan add all above ingredients and fry till light brown,do not burn them.Cool and grind to a smooth paste)
Tempering
Ghee - 1 tsp
Mustard - 1/4 tsp
Hing - 1/4 tsp
Other ingredients
Chopped tomato - a handful
Turmeric powder - 1/4 tsp
Tamarind a tiny piece
( soak it in water)
Chopped curry and coriander leaves few for garnish
Water as needed.
Jaggery - 1/8 tsp
Salt to taste
Method
Take a bowl add the soaked tamarind piece,chopped tomato,ground paste,jaggery,salt,turmeric powder and pour water as needed to dilute.Heat ghee in a pan and temper it with above ingredients.
Now pour the diluted mixture and bring it to a boil.
Switch off the stove add the curry and coriander leaves.
Enjoy with hot rice or drink it hot like a soup!

Thanks for visiting !

Paneer Do Pyaza / Dhaba Style Paneer Do Pyaza / Paneer Recipes

Paneer Do Pyaza

Ingredients
Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/4 tsp
(I did not use as my kids don't like)
Whole black pepper - 1/4 tsp
Other ingredients
Paneer cubes - 1 & 1/2 cups
( cut into any size or shape)
Ginger and Garlic paste - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
Chopped onion - 1/2
Onions - 1/2 cup cut into big cubes
Green chillies - 3
Red chillies - 2
Salt to taste
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed kastoori methi - 1/2 tsp

Dhaba Style Paneer Do Pyaza

Method
Heat oil in a pan add the paneer pieces,salt and turmeric powder,fry till all sides are light brown,remove to a plate.In the same oil add the diced onion and saute till its translucent,remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and saute.
Add the chopped onion,green chillies and saute till onions are light brown.Add the tomatoes and ginger & garlic paste fry till they are soft and raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water add red chillies cover and cook till gravy is semi thick.Add the fried paneer,cubed onions,garam masala and kastoori methi simmer for a minute and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.


Thanks for visiting !

Keerai Vadai / Palak Vada /Spinach Vada /Keerai Vada

Keerai Vadai

Ingredients
Channa dal - 1 cup
Thur dal - 2 tbsp
Rice - 1 tbsp
Salt to taste
Fennel seeds - 3/4 tsp
Ginger a small piece
Green chillies - 4
Chopped Amaranth leaves - 2 cups
Hing - 1/4 tsp
Hot oil - 1 tbsp
Oil to deep fry as needed

Spinach Vada

Method
Soak the dal and rice together in water for 2 hours.
Drain out the water from the soaked dal,grind it to a coarse thick batter along with fennel seeds,ginger and green chillies.Do not add water while grinding.Put this batter into a bowl,
Add the chopped greens,salt and hot oil mix well.
Wet your palm with water,take small balls flatten it to thin disc.gently slide into the medium hot oil,
Deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.
Note:
a) Use any kind spinach / Greens for this recipe.
b) Make sure the water is well drained out from the dal before grinding.Otherwise the vadai will absorb too much oil while frying.
c) Do not add any water while grinding.Batter should be a thick coarse batter.
d) Hot oil gives crispness to your vadai.

Keerai Vadai Version - 2
----------------------------------

Ingredients soaked for 1 hour
Channa dal-1/2 cup
Urad dhal-1/2 cup
Red chillies-2
(Drain the water from the soaked dal,grind it to a coarse thick batter)
Other ingredients
Split urad dal-a fistful
(i used with skin,soak it for 1 hour, drain water & add it to the ground batter)
Jeera/Cumin-1/2 tsp
Salt to taste
Chopped spinach-1 cup
Chopped green chillies-2
Curry leaves-6
Oil-to deep fry
Method
Drain the water from the soaked dal,grind it to a coarse thick batter.Add very little water if needed while grinding.Put this batter in a bowl,add all above ingredients to the batter.
Mix it well,wet your palm with water,take small balls flatten it to thin disc,put a hole in the middle.
Gently slide into medium hot oil,deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.

Note:
a) Pick any variety keerai/greens to make this recipe.
b) If your batter goes watery add 1 or 2 tsp.of  rice flour mix & make vada.Rice flour absorbs extra water from the batter.
c) Fry the vadas in medium high heat,otherwise your vada will start drinking oil.
d) Fennel seeds/Somph can be added instead of cumin seeds.

Courtesy Shanthi.

Thanks for visiting!

Sweet Rava Kozhukattai / Sooji Kozhukattai / Rava Sweet Kolukattai / Sweet Kolukattai

Sweet Rava Kolukattai

Ingredients
Sooji / Rava / Semolina - 1/2 cup
Jaggery - 1/4 cup
( usually 1/2 cup is added but i love to have with less sweet so added 1/4 cup)
Finely grated coconut - 1/4 cup
Cardamom powder - 1/2 tsp
Water - 1 cup
Ghee - 3 tsp

Rava Sweet Kozhukattai

Method
Add ghee and sooji into a pan in low flame fry the sooji till colour changes.
Do not over fry and burn them,keep it aside.
Dissolve jaggery in water and filter to remove any impurities,
Bring the jaggery liquid to a boil reduce flame and add the grated coconut,cardamom powder and fried sooji,in low f;lame cook till they are thick and leaves the sides of the pan.Switch off the stove and close it with a lid and rest it for 5 minutes.
Grease your palm with ghee and knead the sooji mixture to a smooth dough.
Roll out into small balls and steam these Kozhukattai for 7 to 8 minutes or till cooked
Serve hot or warm.

Note:
a)  Make sure you pulse the coconut to get a fine mixture.
b) You can replace jaggery with brown sugar or white sugar.
c0 Sooji must be well roasted otherwise the kozhukattai will be sticky.

Thanks for visiting !

Ashwagandha Thogayal / Ashwagandha Chutney - Thogayal Recipes

Ashwagandha Chutney

Ingredients
Sesame oil - 3 tsp
Urad dal - 2 tsp
Channa dal - 1 tsp
Red chillies - 5
Coconut - 1 tbsp
Ginger - a small piece
Hing - 1/8 tsp
Jaggery - 1/2 tsp
Ashwagandha leaves - 8 small leaves
( Do not add more your thogayal will taste bitter )
Coriander leaves - 1 tbsp
Salt to taste
Method
Heat oil in a pan add urad dal,channa dal,red chillies,hing and ginger fry till light brown.
Add the coconut and saute for few minutes and switch off the stove.
Add the coriander and ashwagandha leaves saute.Cool the mixture completely.
Transfer the cooled ingredients into a mixi jar add salt and jaggery pour very little water and grind to a thick smooth paste.
Enjoy with hot rice!

Thanks for visiting !