Baingan Masala or Stuffed Brinjal Masala

"Baingan Masala" is a north-indian dish that goes good with Phulkas, Chappathis and Rice too. We do have a south-indian version (will post sometime in the future). The difference between the versions are the spices that are used.

My dad had got these Brinjals few weeks back from the market(known as Sandhai) of my hometown. The Brinjals were very fresh even after weeks. That's the speciality of the vegetables that we get from Sandhai. We can never even compare those with Chennai Brinjals.

I was thinking..what dish can be done with these Brinjals? Then decided why not I try this Stuffed Baingan Masala. Stuffed Baingan Masala is close to Bhagare Baingan (Kathrikkai Kosthu). Kathrikkai Kosthu serves as a side-dish for Chicken/Mutton Biriyani's. One of my friends was requesting for this dish. I will post that along with Mutton/Chicken Biriyani here in my blog.

Ingredients
Brinjal - 7 (big ones)

For the Stuffings
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Cumin Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste

For the Masala
Oil - 4 tbsp
Onion paste - 1 cup (1 onion)
Tomato puree - 1 cup (2 tomatoes)
GingerGarlic paste - 1 tsp
Sambhar Powder - 3 tsp (homemade)
Tamarind Paste - 2 tsp (thin paste)
Salt - to taste

Preparation
(1) Take a bowl and mix all the items given in For the Stuffings.
(2) Make slits till 3/4 th of body part of the Brinjals and fill in the dry powders.

(3) Heat oil in a pan and add to the hot oil, add onion paste.
(4) Saute for a min and add tomato puree.
(5) Saute till raw smell is off and then add ginger-garlic paste.
(6) Cover and cook the masala with a lid in a flow flame.
(7) Add Sambhar powder, salt and sprinkle little water.
(8) Cover and cook till it leaves enough oil.
(9) Add Tamarind paste, required water and cook it covered in a medium flame.
(10)When it starts leaving out enough oil, add the stuffed brinjals.

(11)Cover and cook the brinjals in a medium flame for 15 min.
(12)Brinjals would start changing its color.

(13)Add water little by little in between if the masala gets dried out.
(14)Cover and cook it in a low flame till its done.

(15)Transfer the Stuffed Brinjal to a serving dish.
(16)Now its ready to be served hot.

Channa Masala or Chole

"Channa masala" or "Chole" is a popular dish in Indian cuisine which is often eaten with a type of fried bread and is known as Chole Bhature. Chole is a popular punjabi delicacy.

Channa Masala was one of my favorites in childhood days. I'm sure this is one such dish that everyone would love having it. It goes good with Poori, Chappathi, Roti, Naan, Bread, Pav.

Ingredients
Bengal Gram or Garbanzo Bean - 250gms (soaked, boiled)
Onions - 2 (big, chopped)
Tomato - 2
Ginger Garlic paste - 1 tsp
Green chilli - 1 (finely chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Channa masala powder - 2 tsp
Oil - 1 tbsp
Salt - to taste
Lime juice - 1 tsp

To Season
Cumin seeds - 1/2 tsp
Cinnamon - 1 (thin, small stick)
Cloves - 2

To Garnish
Onion rings - few
Onions - 1 (chopped)
Lime slice - 1

Preparation
(1) Pressure cook the soaked Chickpeas(in water for overnight)
(2) Preserve the cooked water which would be required later
(3) Blend the tomatoes to a fine puree
(4) Heat oil in a pan, add items given in To Season one-by-one
(5) Add chopped onions, little salt and fry till it changes color
(6) Add ginger-garlic paste, chopped green chillies and saute till raw smell is off
(7) Now add the tomato puree and cook it covered till oil gets separated
(8) Add all the dry powders, remaining salt and saute it in a low flame
(9) Add the Chickpeas cooked water and cook it covered with a lid
(10)Once it leaves out enough oil, add the cooked Chickpeas
(11)Cook the Channa in a medium flame till it gets well on with the gravy
(12)Add the lime juice, chopped onions given in To Garnish
(13)Transfer the Channa Masala to a serving dish

(14)Serve it with items given in To Garnish

Keema Podimas

"Keema Podimas", no doubt is a mouth-watering dish from chettinad kitchen. This is a non-spicy dish and so I'm sure all kids will love to have it.

This is the first time that I prepared a dish with minced mutton and here comes the recipe for you friends..

Ingredients
Minced Mutton or Kothukari - 500 gms
Bengal Gram or Channa Dhal - 1 small cup
Turmeric powder - 1/2 tsp
Salt - little
Water - 2 cups

To Grind 1
Ginger Garlic paste - 1 tsp
Dry Red Chillies - 6
Fennel Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Pepper - 1 tsp
Poppy Seeds - 2 tsp (Khas-khas)
Grated Coconut - 2 tbsp
Salt - to taste

To Grind 2
Roasted Channa Dhal - 2 tbsp
Fennel seeds - 1/2 tsp

To Season
Oil - 1 or 2 tbsp
Cinnamon - 1 (thin, small stick)
Bay Leaf - 1 (small)
Garlic Pods - 10 to 15 (round, thin sliced)
Onion Shallots or Sambhar Onions - 150 gms (round, thin sliced)

Procedure
(1) Heat a pan in high flame and add the washed kheema and saute it.
(2) Add half the turmeric powder and little salt to it.
(3) Transfer the Kheema to a pressure cooker and add water.
(4) Pressure cook the Kheema for 10 minutes or more if required.
(5) Pressure cook Channa dhal with less water and remaining turmeric powder for 1 or 2 whistles and keep it aside.
(6) Make a powder of items given in To Grind 2 and keep it aside.
(7) Make a thick paste of the items given in To Grind 1 and keep it aside.
(8) Heat Oil in a pan, add Cinnamon & Bay Leaf then add garlic pieces.
(9) Saute it for few minutes and then add onion shallots and fry till light brown.
(10)Add the grinded paste 1, and cook it in low flame till it leaves out oil.
(11)Add the pressure cooked Kheema to the masala and cook till it gets dried.
(12)Add the pressure cooked dhal to it and saute it gently (see to it whole dhal doesn't gets smashed).
(13)At the last add grinded powder(To Grind 2) and saute it once.
(14)Cook it in high flame till the kheema gets real dry.
(15)Now your Kheema Podimas is ready to be served hot.

Kheema Curry

"Kheema Curry" is a traditional meat dish of Indian Kitchen. The Kheema Masala that I prepared is a traditional way of preparing Kheema with spices from a Chettinad Kitchen.

"Kheema" is a minced meat which can be used as a filling for samosas, cutlets, parathas, naans etc. Kebabs can also be made out of these Kheema.

Few months back, I had been to a hotel in ECR Road, Chennai and we ordered many dishes of which Hyderabadi Kheema Masala was one among those. Believe me it was too hot with spices and we didnt at all like it. That day I wished that I could try out this dish sometime at home.

Here goes the recipe.

Ingredients
Mutton Kheema or Mutton Kothukari - 500 gms
Turmeric Powder - 1/4 tsp
Water - 2 cups
Salt - little

To Grind
Dry Red Chillies - 6
Ginger-Garlic paste - 1/2 tsp
Whole Pepper - 1 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 2 tsp (Khas Khas)
Grated Coconut - 2 1/2 tbsp

For the Masala
Oil - 2 tbsp
Cinnamon - 1 (thin piece)
Bay Leaf - 1 (small)
Garlic pods - 10 to 15 (rouund, thin sliced)
Onion Shallots - 150 gms (round, thin sliced)
Salt - for the masala

Procedure
(1) Heat a pan in high flame and add the washed kheema and saute it.
(2) Add turmeric powder and little salt to it.
(3) Transfer the kheema to a pressure cooker and add water.
(4) Pressure cook the Kheema for 10 minutes or more if required.
(5) Make a thick paste of the items given in To Grind and keep it aside.
(6) Heat oil in a pan, add Cinnamon & Bay Leaf followed by garlic.
(7) Saute it for few minutes and then add onion shallots and fry till light brown.
(8) Add the grinded paste, salt and cook it in low flame till it leaves out oil.
(9) Add the pressure cooked Kheema to the masala and cook it in low flame.
(10)Saute the Kheema masala till enough oil separates out.

(11)Transfer the Kheema Masala to a serving dish and now its ready to be served hot.

Peas Pulao

Peas Pulao is a very popular dish in India that goes well with onion raitha and all other curries & gravies especially mushroom masala, egg curry. A simple and perfect dish to be prepared on your parties.

I modified this dish by adding few masalas that gave a real nice aroma and taste.

It came out real good and here is the recipe..


Ingredients
Peas - 150 gms
Basmathi Rice - 200 gms (washed, soaked in water for 20 min)
Onion - 2 (thinly sliced lengthwise)
Green Chillies - 1 or 2
Ginger Garlic paste - 1 tsp
Cumin powder - 1 1/2 tsp
Garam masala - 3/4 tsp
Corriander powder - 2 tsp
Water - 400 ml
Salt - to taste

To Season
Butter - 1/4 tsp
Ghee - 1/2 tsp
Oil - 1 tbsp
Cumin seeds - 1 1/2 tsp
Cinnamon - 2 strips
Cloves - 3
Green Cardamom - 2
Bay Leaf - 1 (small)

To Garnish
Ghee fried Cashews - 6
Carrot - few pieces
Capsicum - few pieces

Procedure
(1) Heat Butter, Ghee & Oil in a pan.
(2) Add the items given in To Season one-by-one.
(3) Add thin-sliced onions, little salt and saute till it turns dark brown.
(4) Add green chillies, ginger garlic paste & saute till raw smell is off.
(5) Now add the Peas and saute for 2 minutes.
(6) Add all the dry powders and some more salt.
(7) Add the soaked Basmathi rice and saute it for a minute very gently.
(8) Add water to the rice, cover the pan with a lid & allow it to cook for 5 min
(9) Grease the rice cooker pan with ghee all over its sides and bottom.
(10)Transfer the rice to the greased pan and cook it.
(11)It would turn its mode to Keep Warm once cooking is done.
(12)Allow it for a standing time of 5 min.
(13)Garnish the Pulao with items given in To Garnish.
(14)Serve the Masala Peas Pulao with onion raitha.

Mushroom Biryani

Mushroom Biryani is a recipe from South Indian Kitchen. It goes good with onion raitha and onion cucumber salad.

Once I ordered for Mushroom Biryani at Hotel Saravana Bhavan, Chennai (hotel that is crowded always). I just loved the aroma and taste of it. From then whenever I go to Saravana Bhavan, I started ordering this Mushroom Biryani.

This was the first time that I tried this Mushroom Biryani at home and it was good along with raitha and salad.

Do try this and let me know how it came out?

Ingredients
Basmathi Rice - 200 gms (washed, soaked in water for 20 min)
Mushroom - 200 gms (cut into 4 quarters or 6 pieces)
Onions - 3 (thinly sliced lengthwise)
Tomatoes - 3 or 4 (cut lengthwise)
Carrots - 1 (cut into medium-sized pieces)
Capsicum - 1/2 (cut into thin pieces lengthwise)
Green Chillies - 2 (slit on one side)
Ginger Garlic paste - 2 tsp
Mint Leaves - a small cup
Corriander Leaves - a small cup
Biryani Masala Powder - 4 tsp
Coconut Milk - 400 ml
Saffron food color - a pinch
Salt - to taste

To Season
Butter - 1/2 tsp
Ghee - 1/2 tsp
Oil - 2 tbsp
Cloves - 5
Bay Leaf - 1
Anistar - 1
Maratti Mokku - 1
Green Cardamom - 2
Cinnamon - 2 or 3 small strips

To Garnish
Ghee fried Cashews - 5 or 6
Carrot - few pieces (thinly cut lengthwise)
Capsicum - few pieces (thinly cut lengthwise)
Sliced Lime pieces - 2

Procedure
(1) Heat a non-stick pan and add the items given in To Season one-by-one
(2) Add the sliced onions, little salt and saute it till turns brown
(3) Add green chillies, ginger-garlic paste and saute till raw smell is off
(4) Add the tomatoes and cook till it turns soft
(5) Once it leaves out oil, add corriander and mint leaves
(6) Add all the chopped vegetables and saute for few minutes.
(7) Add the Biriyani masala powder, salt if required and saute for few minutes.
(8) Add the chopped Mushrooms & saute till masala gets well on with the vegetables and mushrooms
(9) Grease the rice cooker pan with ghee in bottom and sides
(10)Pour the coconut milk, gravy & soaked basmathi rice to the greased pan
(11)Add the food color, check for the salt and add if required
(12)Once cooking is done, the rice cooker switches its mode to keep warm
(13)After 5 minutes standing time, transfer Mushroom Biryani into a serving dish
(14)Garnish the Biryani with items given in tO Garnish
(15)Now its ready to be served with raitha and salad.

Pav Bhaji

"Pav Bhaji" is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai & Pune.

"Pav" in marathi means bread or bun. "Bhaji" means dish of vegetables. Pav bhaji consists of the bhaji (a potato-based curry) garnished with freshly chopped onions, capsicum and grated carrot.

Traditional way of preparing this dish is with a Tawa. They take two tawa spatulas and make tak-tak sound and smash the potatoes. That gives the real texture of this dish and the taste as well.

Hotel "Bhats Paradise" in West Tambaram has one of the best Pav Bhaji's in Chennai. Right from my childhood, I used to have Pav Bhaji there. During my college days, we used to have our treat there with our seniors.

I prepared this on my breakfast today. Here goes the recipe which is very simple to prepare and tastes great.

Ingredients
Pav - 4
Butter - 2 tsp
Chopped Garlic - 1
Green chillies - 1 (finely chopped)
Potatoes - 4 (boiled, smashed)
Peas - a small cup
Capsicum - inside light green pulp
Onions - 2 (chopped)
Ginger Garlic paste - 1 1/2 tsp
Tomatoes - 3 (finely chopped)
Pav Bhaji masala - 1 1/2 or 2 tbsp
Turmeric powder - 1/4 tsp
Lime juice - 1 tsp
Water - as required
Oil - 2 tsp
Salt - as required

To Garnish
Onion - 1 (finely chopped)
Capsicum - few pieces (thinly chopped lengthwise)
Carrot - 1 (grated)
Lime slices - 2

Procedure
1. Heat butter & oil in a wide pan
2. Add chopped garlic pieces and green chillies
3. Add the onions, little salt and saute till it turns transparent
4. Now add the ginger garlic paste and saute till raw smell is off
5. Add the finely chopped tomatoes and saute till it leaves out oil
6. Pav Bhaji masala and turmeric powder is to be added now
7. Sprinkle little water and add the remaining salt
8. Add smashed potatoes and make a tak-tak sound with your spatula that you use
9. Cook it covered in slow flame and do this tak-tak with your spatula again
9. Once it leaves out enough oil, add capsicum pulp and peas
10.Cook it covered for few minutes in low flame
11.Add little water in between for it to cook
12.Add the lime juice and little butter and switch off the stove
13.Heat butter in a tawa and roast the Pav
14.Garnish Bhaji with finely chopped onion, grated carrot, capsicum and sliced lime

15.Now the Pav is ready to be served with Bhaji

Chicken Biryani - I

"Chicken Biryani" - do we need a description for this dish??

Chicken Biryani an aromatic, rich dish made of basmathi rice, meat and whole spices usually served with Raita, Brinjal Kosthu, Kurma, Chicken curry & Boiled Eggs.

Chicken Biryani, the prime most dish in non-hindu marriages and is even served on feasts and all special occassions.

It carries fame all over the world that we can even find it as the first and prime most dish in the menu cards under the rice varieties section. Few rice varieties are even named as Biryani Rice.

You might think why I have posted it as Chicken Biriyani - I? The reason is I will be posting many versions of it in my blog. Why do we have many versions?? Its because it varies the way we prepare, the flavor, ingredients especially whole spices that we use..

Ingredients
Chicken - 500 gms
Oil - 3 tbsp
Ghee - 2 tsp

Bay Leaves - 1
Cinnamon - 3 strips (small, thin)
Cloves - 5
Green Cardamom - 2
Anistar(annasipoo)- 1
Maratti mokku - 1
Onion - 3 (big, thinly sliced)
Tomatoes - 3 (sliced)
Green Chillies - 2 (big, slit in top)
Mint Leaves - 1 cup
Corriander Leaves - 1 cup

Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Salt - 1/2 tsp

Basmathi Rice - 250 gms
Oil - 2 tsp
Water - to boil the rice
Salt - for the rice alone

For the Marination
Ginger Garlic paste - 2 tsp
Yoghurt - 1 1/2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilli powder - 1/4 tsp
Lime juice - 1 tsp
Salt - for the Chicken gravy alone

Procedure
(1) Marinate the Chicken with the items given in "For the Marination".
(2) Soak the rice in water for half-an-hour.
(3) Heat oil in a pan and add all the whole spices.
(4) Add the sliced onions and fry till it turns golden brown.
(5) Add green chillies, all the dry powders, mint leaves, corriander leaves and saute it for few min.
(6) Now add the sliced tomatoes and cook till it leaves out oil.
(7) Add the marinated chicken and some more salt if required.
(8) Cook it in medium flame till its half done.
(9) Heat water in a wide opened vessel.
(10)Pour 2 tsp of Oil, salt and few whole garam masalas(1 clove, 1 cinnamon).
(11)When water starts boiling, add the soaked rice to the boiling water and cook till its 70% done.
(12)Heat an old,thick Dosa tawa in a high flame.
(13)Meanwhile, take a open, wide and thick bottomed vessel.
(14)Brush the vessel with ghee on its sides all over.
(15)Pour the Chicken Gravy and spread it evenly as it forms the bottom layer.
(16)Add the 3/4 th cooked rice on top of it.
(17)Add few mint leaves and a tsp of ghee.

(18)Cover the vessel with a white cloth and cover it tight with its lid.
(19)Place the vessel on the hot tawa and cook it for 5 min in a medium flame and then 15 min in a low flame.
(20)Open the lid and mix the rice and the meat gently.

I am just running out of words to desrcibe the aroma that I got while mixing the rice and the meat. Now the Chicken Biryani is ready to be served with raita, boiled egg.

Karela Masaledar

"Karela Masaledar" or Stuffed Bitter Gourd Masala is an authentic food from Punjabi Kitchen. It goes good with your Phulkas, Chappathis and Rotis.

I got the recipe from my Mamiji, who is a Punjabi and an awesome and fast cook that I have ever seen in my life. When I was doing my post graduation, myself and my mom made a trip to Adampur(Punjab) via Delhi. We stayed with them for a couple of days and those are unforgettable especially because of my Mamiji's cuisine. Know what I have no words to describe the taste and was lucky enough. I'm waiting when I would make such a trip..

Karela Masaledar was one of those dishes. Oh God! I had never tasted such a tasty dish in my life. Some more dishes that she prepared for us was Jeera Puri, Paneer Bhurji, Bhindi ki Sabzi, Cholae Paneer etc..It was like heaven on earth for a food lover like me..

We need to be very patient to prepare this dish. I tried this last week but I couldn't bring it to that taste of her's. Here goes the recipe for you friends..

Ingredients
Bitter Gourd - 5

For the Stuffings
Oil - 1 tbsp
Onion - 2 (grated)
Green chillies - 1
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Amchoor Powder - 2 tsp
Corriander Powder - 2 tsp
Salt - to taste

For the Masala
Oil - 2 tbsp
Onion - 2 (sliced)
Green chillies - 1
Pepper Powder - 1/2 tsp
Amchoor Powder - 2 tsp
Corriander Powder - 2 tsp
Salt - to taste

Procedure
(1) Cut the corners of the Bitter Gourd and make a full slit and remove the inner part of it and keep aside.
(2) Remove the seeds if any and don't throw the inner part of the Bitter Gourd.
(3) Scrap the outer skin of the Bitter Gourd with a scrapper and keep it saide.
(4) To the scrapped skin and inner part of the Bitter Gourd add some salt.
(5) To hot oil in a pan, add the grated onions, finely chopped green chillies, salt.
(6) Fry till the raw smell is off and then add all the dry powders.
(7) Sprinkle very little water if required and saute till it gets dry.
(8) Allow it to cool & now our stuffing is ready to be filled into our Karela's.
(9) Fill the stuffing into each of the Karelas and tie it with a thread and see to it that our stuffing doesn't come out while frying it in oil.
(10)Shallow fry the Karelas in medium flame and remove the thread off the Karelas after it cools down.
(11)Heat oil in a kadai and add the sliced onions and fry till it turns light brown.
(12)Add the chilka (scrapped skin and the inner parts of the bitter gourd), chopped green chillies, pepper powder and fry it.
(13)Saute it for 10 to 15 min and then add the remaining dry powders.
(14)Saute it for another 15 min and sprinkle little water in regular intervals if required.
(15)Add the fried Karelas to the masala.

Aatu Kaal Soup (Mutton Leg Bone Soup)

"Aatu Kaal Soup" is one of the authentic, traditional soups from Chettinad kitchen. Its said that Aatu Kaal Soup is good for bones and it gives strength to your body.

My dad got the Aatu kaal cleaned and grilled from the shop. We should see to it that it is free from any hairs.

In my childhood days, we were given a full massage oil bath every Sunday. Mom would be ready with this yummy, mouth-watering Aatu Kaal Soup right after the oil bath. Its after many long years that I tasted this soup again at home and that too I tried it out for the first time and it was awesome.

Ingredients
Aatu Kaal - 20 pieces
Onion shallots - 10 (cut lengthwise)
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - few sprigs
Water - 7 cups
Salt - to taste
Milk - 3 tbsp
Crushed pepper powder - 1/2 tsp

Procedure
1. To a pressure cooker, add all the items except salt and the milk.
2. Pressure cook it for an hour and see to it that you pour enough water may be more than 7 cups of water if required.
3. Once the pressure is released add salt and milk to it.
4. Add crushed pepper powder if you are looking for a spicy soup.
5. Your Aatu kaal Soup is now ready.

Chettinadu Egg Masala Kulambhu

Chettinadu Egg Masala Kulambhu is a typical Chettinadu recipe that goes good with your Rice, Idly and Dosai.

My mom is an awesome cook and I learnt this recipe from her.

Ingredients
Onion - 1 (finely chopped)
Tomato - 1 (small, finely chopped)
Turmeric powder - 1/4 tsp
Sambhar powder - 3 tsp
Garam masala powder - 1/2 tsp
Water - 2 cups
Salt - to taste (for the gravy alone)

For Egg pieces
Egg - 3
Onion - 2 (very finely chopped)
Green Chillies - 1 (big, very finely chopped)
Curry Leaves - few (very finely chopped)
Salt - to taste (for egg pieces alone)
Oil - 2 tsp

To Grind
Grated Coconut - 2 tbsp
Garlic cloves - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Onion shallots - 5
Tomato - 1 big
Tamarind - a small round sized

To Season
Oil - 1/2 tbsp
Fennel seeds - 1/4 tsp
Curry leaves - 1 sprig

Preparation
1. Beat the egg in a bowl very gently and add the finely chopped onion, green chillies, curry leaves, and salt. (required for the egg pieces alone)
2. In a bowl, pour 2 tsp of oil and spread it all over the inner sides of the bowl.
3. Pour the beaten egg to the bowl and pressure cook it for few whistles.
4. Allow the cooked egg to cool off.
5. Cut the puffed egg cake into square or diamond pieces with a knife and keep the pieces aside.
6. Place a pan and pour Oil to it and add the items given in To Season.
7. Add the chopped Onions and saute till it turns transparent.
8. Now add the chopped tomatoes and saute till it leaves out oil.
9. Its the right time to add the grinded masala and saute till raw smell is off.
10. Add all the dry powders - turmeric powder, home-made sambhar powder, garam masala powder and salt.
11. Saute the masala for few minutes and then add water to it.
12. Cook the masala till raw smell is off. It would take at about 15 to 20 min.
13. When it starts boiling, add the egg pieces and cook for another 2 or 3 min.
14. Pour the Kulambhu to a serving dish.

Spicy Chicken Gravy

Spicy Chicken Gravy is one of the recipes that adds on to the list of my own dishes. I tried it out and served for the guests who had come to my house.

I served it as a side dish for the Chicken Biriyani that was prepared by my Aunt, one of our family friends. I didn't find time to post this, as I was caught up with my busy work schedule.

The dish goes good with Biriyani, Rice, Chappathis and Phulkas. Here is the receipe for you..

Ingredients
Onion - 1 (big, finely chopped)
Tomatoes - 2 (finely chopped)
Fennel seeds powder - 1/2 tsp
Oil - 1 tbsp

To Marinate
Chicken - 350 gms
Curd - 1 tbsp
Ginger-Garlic paste - 1 1/2 tsp
Lime juice - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Sambhar powder - 1 tsp(home made)
Dhaniya powder - 2 tsp
Cumin powder - 1/4 tsp
Salt - to taste

To Season
Fennel seeds - 1/2 tsp
Curry leaves - few sprigs

To Grind
Cashew - 2 or 3
Fennel seeds - 1/2 tsp
Grated Coconut - 2 tbsp

Preparation
1. Marinate the Chicken with items given in To Marinate for half-an-hour.
2. Heat oil in a non-stick kadai and add the items given in To Season and allow it to splutter.
3. Add the chopped onions, little salt and saute till it turns transparent.
4. Now add the marinated Chicken pieces and cook it covered in a medium flame and add little water if required for the chicken to cook.
5. When oil oozes out, pour the grinded coconut-cashew paste and cook it in a low flame till it leaves out oil
6. When Chicken is almost done, add the fennel seed powder and saute it once.
7. Now your Spicy Chicken Gravy is ready to be served hot.

Kadai Chicken

"Kadai chicken" also called as Karahi Chicken is a chicken curry recipe from the land of Punjab, which is known widely for its culture, food, people. It is usually cooked in kadai/skillet. Kadai is a wok-type utensil used in Indian cooking. The speciality of kadai chicken is, it is not only cooked in kadai/skillet but also it is served in kadai/skillet. The dish gets it best colour and taste from the kadai it is cooked on especially iron kadai. Indian kadai is available in various metal forms.

Kadai chicken can be found on the menu cards in every restaurant worldwide where indian food is served. In restaurants, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant. Oops, I didn't have a serving Kadai.

I cooked it in a big deep bottomed non-stick kadai. I made this dish a little dry, and if you need it more gravy then change the onion tomato ratio and there by some more water to make the gravy thin.

Yesterday, being the first time that I tried this dish, it came out real good and the taste was awesome. As usual, I got a big appreciation from my dad.

Ingredients
Chicken - 250gms
Capsicum - 1/2
Onion - 1 big (finely chopped)
Onion cubes - 10 to 15
Ginger-Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Dhaniya powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Oil - 2 tbsp
Salt - to taste

To Season
Cinnamon sticks - 2 (small pieces)
Green Cardamom - 1
Cloves - 2 or 3

To Grind 1
Riped Tomatoes - 2

To Grind 2
Cashew - 2 or 3
Fennel seeds - 1/4 tsp
Cummin seeds - 1/4 tsp

Preparation
(1) Place a deep bottomed and big non-stick Kadai and pour Oil to it.
(2) To the hot oil, add the items given in the To Season and allow it to splutter.
(3) Add the finely chopped Onions, little salt for the onions to cook and fry till its turns light brown.
(4) Now its the right time to add the Ginger-Garlic paste.
(5) Saute till the raw smell of ginger garlic paste is off.
(6) Add the grinded tomato paste or if not the tomato puree and cook in medium flame and then in slow flame till it leaves out oil and color of the gravy turns thick red.
(7) Now add all the dry masala powders and the remaining salt as required.
(8) Cook the dry masala powders by adding little water and wait till the raw smell is off to add the chicken pieces.
(9) Cover and cook the chicken in the medium flame.
(10)Add the cashew paste when the gravy oozes out oil.
(11)Cover and cook the chicken till it is done fully.
(12)Add the capsicum and onion cubes to it and cook for another 4 to 5 minutes.
(13)Keep some onion cubes for garnishing the dish.
(14)Now the dish is ready to be served hot with your Naan, Rotis and Phulkas.

Gobi Manchurian

Gobi Manchurian is an Indo-Chinese dish that we usually order at restaurants for our Naans, Phulkas and Rotis. It is very easy to prepare at home provided we have all required ingredients. I prepared as semi gravy dish for my phulkas. It tastes real good however it is dry or gravy. Believe me, it came outr real well and the taste was awesome :). A comment from my dad..

It is a real treat for Cauliflower lovers!! The recipe here it goes...

Ingredients
Cauliflower - 1 cup (separated as florets)
Capsicum - 1 (diced cubes)
Onion - 1 small cup (diced cubes)
Oil - to deep fry



For the batter
Maida - 3 tbsp
Corn flour - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
White pepper powder - 1 tsp
Soya sauce - 1 tsp
Ajnomotto - a pinch
Salt - required for the batter
Water - as required

To Saute
Oil - 1 tbsp
Garlic - 2 or 3 pods (finely chopped as very small cubes)
Soya sauce - 1 tbsp
Tomato Chilli Sauce - 2 tsp
Tomato Ketchup - 1 tbsp
Red Chilli paste - 1 tbsp
Salt - required for the gravy sauce
Courn flour paste - 2 tbsp (Thin paste)

How to prepare Red Chilli paste:
Soak two to three dry red chillis in hot water for 30 minutes and then grind it to a paste.

Procedure
(1) Heat water in a pan and put the florets.
(2) Take out the florets and wait till water completely drains off.
(3) Add all the items given in for the batter section and make a paste.
(4) See to it that the paste is not too thick or thin.
(5) Add Cauliflower florets to the paste and coat it one by one.
(6) Heat oil in a kadai and deep fry the cauliflower florets.
(7) In a pan, pour some oil as given in to saute section.
(8) Add finely chopped garlic pieces to the hot oil.
(9) Now add the diced onions and capsicums and fry for a minute.
(10) Add Red chilli paste, Soyasauce, tomato chilli sauce, tomato ketchup.
(11) Add Corn flour paste and salt.
(12) Saute the gravy in a medium flame for 3 to 4 min.
(13) Now add the fried cauliflower florets and cook for 2 min.
(14) Turn off the stove and transfer it to a serving dish.
(15) Now our Gobi Manchurian is ready to be served.

Paneer Makhani - Paneer Butter Masala

Paneer Makhani is a delicious Punjabi recipe and the word Makhani means "butter".

This dish goes well with your Phulkas, Rotis, Chappathis and Parathas. The main thing is the silky texture of this dish..

I have added crushed dry fenugreek leaves which adds more taste to this dish. Saffron food color adds on color to your dish. I had ripe tomatoes, so haven't used food color.

Ingredients
Paneer - 250 gms
Onion - 1
Tomatoes - 3 or 4
Cumin Seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Cashews - 4
Dry Fenugreek leaves - 2 tsp (crushed)
Kashmiri Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Garam Masala Powder - 1/2 tsp
Tomato Ketchup - 2 tsp
Sugar - 1/4 tsp
Salt - to taste
Water - to grind
Butter - 1 tbsp

Procedure
1. In a non-stick pan, add 3/4th of the butter and wait for it to melt.
2. Add Cumin seeds and wait for it to splutter.
3. Now add chopped onions and saute for few minutes.
4. Add Ginger garlic paste and saute till raw smell is off.
5. Add all the dry powders, crushed dry fenugreek leaves, salt and saute for sometime.
6. Now add the cashews, tomatoes and saute till it leaves out oil.
7. Add very little water and allow the masalas to cook.
8. Turn off the stove and allow it to cool.
9. Blend it to a fine paste with water.
10. Heat butter in a non-stick pan and pour the grinded gravy.
11. Add sugar, tomato ketchup and stir for few minutes.
12. Now add your paneer cubes and cook for 2 minutes in low flame.
13. Pour the Paneer Makhani in serving dish and add butter or fresh cream on top.
14. Now its ready to be served hot with melting butter and your Roti & Chappathis.

Chettinadu Chicken Kulambhu

Chettinadu Chicken Kulambhu is a delicious, authentic and traditional recipe from Chettinadu Kitchen. Its a very simple and easy dish to prepare that goes well with all types of main course dishes like Rice, Idly, Dosai, Phulkas, Rotis and Parathas.

Fennel seeds is the main ingredient among spices that adds on taste to this Chicken Kulambhu. And more important is the Sambhar powder (A combination of Dry Red Chilli powder and Dhaniya powder) that is prepared at home.

Ingredients
Chicken - 250 gms
Onions - 1 (chopped)
Tomatoes - 1/2 (big, chopped)
Red Chilli powder - 1/2 tsp
Sambhar powder - 2 tsp
(Home made chilli powder and dhaniya powder combination)
Turmeric powder - 1/4 tsp
Water - 1 cup
Salt - as required
Oil - 1 tbsp

To Grind
Tomatoes - 1/2 (big, chopped)
Garlic - 2
Fennel seeds - 3/4 tsp
Grated Coconut - 1 tbsp
Roasted Channa dhal - 1/4 tsp (Pottukadalai)
Cashews - 2 or 3

To Season
Fennel seeds - 1/4 tsp
Garlic pods - 4
Curry leaves - few

Procedure
1. In a pressure cooker pour Oil and wait till it gets hot.
2. Add the items given in to season one by one.
3. Add the chopped onions and saute it for few minutes.
4. Now add the chopped tomatoes and saute it for few more minutes.
5. Add the Chicken pieces and saute it for 3 to 4 minutes.
6. Now add all the dry powders, salt and saute it till leaves out oil.
7. Add water and pressure cook for one whistle.
8. Once pressure is released, add the grinded paste in a low flame and wait it oil separates out or till one boil.
9. Now the Chicken Kulambhu is ready to be served hot with your plain rice.

Spicy Egg Curry

Spicy Egg Curry is another recipe that adds on to my list of own dishes. This curry goes well with Phulkas, Parathas and Rotis.

I often prepare this as a side dish for my Phulkas and Parathas on dinner. I just love this spicy egg curry, and want you readers to try this out.

Ingredients
Boiled Eggs - 3 (cut into 2 halves)
Oil - 1 tbsp
Onions - 1 (big,chopped)
Tomatoes - 2 (chopped)
Cashews - 3
Ginger garlic paste - 2 tsp
Red chilli powder - 1 1/2 tsp
Corriander powder - 3 tsp
Pepper powder - 1/4 tsp
Curry Leaves - few
Water - very little
Salt - to taste

Procedure
1. To a pan, add half of the oil and wait till it gets hot.
2. Now add the chopped onionsand saute till it turns out transparent and then add ginger-garlic paste.
3. Saute till raw smell is off, then add tomatoes and saute for 2 minutes.
4. Add all the dry powders, salt, cashews and saute for 2 minutes.
5. Add little water and cook for a minute and turn off the stove.
6. Grind the cooked masala to a thick gravy and add water while grinding as required.
7. Now heat the remaining oil in a pan and add curry leaves.
8. Pour the grinded gravy and stir for 2 minutes.
9. Add the boiled eggs and turn off the stove.
10.Now the Spicy Egg Curry is ready to be served hot with your phulkas and rotis.

Yoghurt Mutton Gravy - Mutton Thayir Kulambhu

Yoghurt Mutton Gravy is my own dish, I just tried and it came out very well and thought like why don't I share my receipe and experience here for my friends and blog readers. This gravy goes well with Rotis, Phulkas, Parathas and Rice as well.

Yoghurt is a good natural tenderizer for hard meats. It gives a good tangy taste to the dish as it blends with tomatoes and believe me the gravy was too good and I want you readers to try this out and let me know how it tastes?

Ingredients
Onions - 1 (chopped)
Tomatoes - 1 (small, chopped)
Red Chilli powder - 1/2 tsp
Sambhar powder - 2 tsp
Home made chilli powder and dhaniya powder combination)
Water - 1 cup

To Marinate
Mutton - 250gms
Yoghurt - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Salt - as required

To Grind
Tomatoes - 1 (small, chopped)
Garlic - 2
Fennel seeds - 3/4 tsp
Grated Coconut - 2 tbsp
Cashews - 3 or 4

To Season
Fennel seeds - 1/4 tsp
Garlic pods - 5
Curry leaves - few

Procedure
1. Marinate the Mutton pieces for an hour.
2. In a pressure cooker pour Oil and wait till it gets hot.
3. Add the items given in to season one by one, then add the Onions and saute till it changes little color.
4. Now add all the dry powders and very little salt.
5. Add the marinated mutton and fry for 5 minutes.
6. Add the grinded paste, water and wait for one boil.
7. Pressure cook for 8 to 10 whistles if the mutton is hard or if not for less whistles.
8. Now the Yoghurt Mutton Gravy is ready to be served.

Prawn Masala - Iral Thokku

Iral Thokku is a delicious recipe of all prawn receipes. It is one of those non-veg dishes that tastes good with rice especially curd rice.

I wanted to prepare Popcorn Shrimp but my mom wanted Prawn thokku today and one of my friends was also requesting me for the receipe.

I have cooked this with medium and large sized prawns today but this dish's taste adds on when its cooked with small sized prawns.

So here it goes..

Ingredients
Prawns - 250gms (shelled, deveined)
Shallots - 20 (Small Onions, chopped)
Onion - 1 (big, chopped)
Tomatoes - 3 (finely chopped)
Garlic - 10 (chopped)
Turmeric powder - 1/2 tsp
Red Chilli powder - 1 1/2 tsp
Sambhar powder - 3 tsp
Water - 1/2 glass
Salt

To Season
Oil - 1 1/2 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp (broken, not whole)
Fennel seeds - 1 tsp (Sombhu)
Curry leaves - few leaves

Procedure
1. Chop the onion shallots lengthwise into 4 or 5 pieces.
2. Heat Oil in a non-stick pan and add the items given in to season one by one.
3. Add the chopped garlic and fry for 2 minutes.
4. Now add the onions and fry till it gets transparent.
5. Add the chopped tomatoes and fry till it leaves out oil.
6. Now add all the dry powders, salt and fry till raw smell goes off.
7. Add water as required, cover and cook the gravy in medium flame for 5 minutes.
8. Now add the cleaned prawns and fry a minute and let it cook in a medium flame.
9. Add water in between if required and cook the prawns in the masala till it leave out oil.
10. Once it is done, cook it in low flame.

Spicy Pepper Chicken

Spicy Pepper Chicken is an authentic dish from southern parts of Tamilnadu.

The speciality of this dish is that the Pepper is crushed. Pepper plays a major role to get out that hot and spicy taste..Crushed pepper at the end gives out a good flavor and taste.

Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Pepper cures cold, so this curry will be a blessing for those suffering from cold. It is one of the most common spices added to European cuisine and its descendants. It may be found on nearly every dinner table in some parts of the world, often alongside table salt.

Ingredients
Crushed Pepper powder - 2 tsp
Water - 1/4 glass
Lime - 1 small piece
Onion rings - 2 or 3

To Marinate
Chicken - 250 gms
Ginger garlic paste - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Dhaniya powder - 1 tsp
Crushed Pepper powder - 1 tsp
Jeera powder - 1/2 tsp
Lemon Juice - 1 tsp
Salt - to taste

To Season
Oil - 1 1/2 tbsp
Jeera - 1/2 tsp
Dry Red Chilli - 1 or 2 (splitted)
Garlic pods - 5 to 10
Curry leaves - few sprigs
Onions - 1 (chopped)

Preparation

1. Marinate the Chicken pieces with ingredients given in to marinate for half an hour.
2. Heat Oil in a non-stick pan and add jeera to it and wait till it splutters and then add dry red chillies, garlic pods, curry leaves.
3. Then add chopped onions and wait for it to get transparent.
4. Now add little pepper powder.
4. Add the marinated chicken and cook it for few minutes.
5. Pour little water and cook it with a lid covered in a medium flame.
6. Once it is half done, cook it open till it gets dry.
7. Add some more crushed pepper and salt if required.
8. Turn off the stove when it leaves out oil.
9. Garnish the Pepper Chicken with lime and onion rings.

Fish Fry

Fish Fry is an authentic south indian dish that goes well with Rice and Fish Kulambhu..This is a simple fish fry that I usually prepare at home..Will post other methods here as well in the future.

While choosing fish for frying, choose fishes that doesnt stick to your kadai or tawa. Shallow frying consumes less oil and retains the masala.

I made Fish fry as side dish to go with my main course rice and meen mangai kulambhu. I had an awesome lunch last sunday and thought like why don't I share my receipes here in my blog with my friends and readers.

Ingredients
Fish pieces - 8 to 10
Turmeric powder - 1/2 tsp
Red Chilli powder - 2 tsp
Sambhar powder - 2 tsp (combination of chilli powder and corriander powder)
Salt - to taste
Oil - for shallow fry

Procedure
1. Marinate the fish pieces with dry powders and salt and keep it aside for an hour.
2. Heat oil in a kadai.
3. In medium flame fry the marinated fish pieces with care.
4. Garnish the fish pieces with lime and sliced onion pieces.

Chettinadu Meen Maangai Kulambhu

Meen Kulambhu is a traditional South Indian dish. Chettinadu Meen Kulambhu with Maangai (Mangoes) gives a tangy taste. You people might ask a question..How it differs from other Meen Kulambhu?? We generally dont use coconut for meen kulambhu in Chettinadu side and that makes the difference and the ratio of our Sambhar powder (combination of dry red chilli powder and corriander powder) differs from the regular ones..

There is a popular song in tamil "Nethu vecha meen kulambhu enna illukuthaiyya" which means Yesterday's fish curry drags me..

Ingredients
Fish pieces - 5
Raw Mango - 3 or 4 (big pieces)
Small Onions - 10 to 15
(or)
Onion - 1 (chopped)
Tomatoes - 2 (small one crushed or smashed)
Green Chilli - 1 (whole)
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Sambhar powder - 2 tbsp (includes dry chilli powder and corriander powder)
Tamarind juice - 1 small cup (diluted)
Salt - to taste

To Season
Sesame oil - 2 tbsp
Fenugreek seeds (Vendayam) - 1/4 tsp
Fennel seeds (Sombu) - 1 1/2 tsp
Garlic pods - 10
Curry leaves - few

Procedure
1. Place a pan and pour sesame oil and wait till it gets hot.
2. Add the ingredients given in to season.
3. Add the onions and fry till its color changes.
4. Add crushed tomatoes, green chilli and saute till oil oozes out.
5. Add all the dry powders and little water and cook for 5 min.
6. Add the tamarind juice and wait till it gets little thick to add the mango pieces.
7. Add the mango pieces to the boiling kulambhu.
8. Now add the salt and then the fish pieces and cook for 5 minutes.
9. Reduce the flame and wait till gravy gets thick.
10. At the end, pour some sesame oil and cook in low flame for 2 min for the oil to ooze out and turn off the stove.

Crispy Prawn Oats

You people might think why I am using Oats? Didn't have bread crumbs at house for doing Crispy Popcorn Prawns and ended up with Crispy Prawn Oats..

Get the fresh King Prawns and if you don't get the fresh ones, you can go for the stored ones (especially for people in US..). Remove the head part of the prawns and clean it and see to it that you dont remove the tail part.

Believe me the tail after deep frying, gives out an awesome orange color that tempts one to eat it..

Ingredients
Ingredients
Maida Flour - 3 tsp
Corn Flour - 1 tsp
Red Chilli Powder - 1/4 tsp
Ajnomotto Salt - a pinch
Salt - as required

Crushed Oats - 2 tbsp
Crushed rusk - 2 tbsp

To Marinate
Prawn - 250 gms (large size prawns)
Egg - 1/2 (only white)
Ginger Garlic Paste - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
White Pepper Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Lime Juice - 2 tsp
Ajnomotto Salt - a pinch
Salt - as required

Procedure
1. Marinate the prawns and refrigerate it for more than a hour.
2. Make a paste of all the items givens in the Ingredients.
3. Dip the marinated prawns in the flour paste.
4. Roll the dipped prawns in the crushed oats or crushed rusk.
5. Deep fry the prawns now and garnish it with lime and onion pieces.

Mutton Kurma

Mutton Kurma is very relishing delicacy which can be served hot with Paratha or Roti. It doesn't goes that great with Rice..Any kind of Kurma is a popular dish found in the restaurant menu cards.

Ingredients
Mutton - 250gms
Onion - 1
Water - 1.5cups
Garam masala powder - 1/2tsp

To Grind 1
Green chillies - 4
Dhaniya powder - 1tbsp
Fennel seeds - 1tsp
Ginger - small piece
Garlic - 2 pods

To Grind 2
Grated Coconut - 3tbsp
Fennel seeds - 1tsp
Kasakasa - 1tsp
Cashew - 4

To Marinate
Curd - 3tbsp
Salt - to taste
To Grind 1

For Seasoning
Oil - 1tbsp
Bay leaf - 1
Cinnamon(Pattai) - 2 piece
Green Cardamom(Elakai) - 2
Cloves(Krambu) - 3

Procedure
1. Heat oil in a pan and add ingredients given in for seasoning.
2. Add the chopped onions and saute for few minutes.
3. Add the marinated mutton (includes grind 1 too) to the fried onions.
4. See to it that the flame is low.
5. Once oil separates out from the gravy, add water.
6. Pressure cook the gravy for 8 to 10 whistles.
7. Add To Grind 2 and cook in a medium flame.
8. Add garam masala powder.
9. Check for salt and add if required.
10. Once oil separates, switch off the stove.
11. Mutton Kurma is ready to be served hot.

Mutton Uppu Kari

Mutton Uppu Kari is one of those authentic non-vegeterian dish from Chettinad. Its a dry dish made out of Mutton which is so simple to prepare and it tastes great.

Cooking time depends on the texture, quality and freshness of the mutton. If its too hard, pressure cook it for 8 to 10 whistles.

We had an awesome lunch today. I'm posting the rest of the dishes as separate topics.



Ingredients
Boneless Mutton - 250gms
Onions - 2 (finely chopped)
Fennel seeds - 2 tsp
Dry Red chillies - 4 (big)
Turmeric powder - 1/4 tsp
Curry Leaves - few
Salt - to taste
Oil - 2 tbsp
Water - 1.5 cups

Procedure
1. Split the dry red chillies and have it ready.
2. Place a pan and pour oil into it and wait till it gets hot.
3. Add fennel seeds, curry leaves, split dry red chillies.
4. Fry for a minute and then add the chopped onions.
5. Add little salt for the onions to get fried.
6. Saute it for few minutes and add the washed mutton pieces.
7. Add turmeric powder and saute for few minutes.
8. Add water and cover the pan with a lid.
9. Cook till its half done and add the remaining required salt.
10. Cover it and cook till its done.
11. Open the lid and wait till it gets dry.