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Chicken Pulao
Ingredients:
- 1 kg Chicken
- 2 cups Rice
- 1 Onion
- 1 tsp Cloves
- 2 Tomatoes
- 2 cups Curd
- 2 tbsp Ghee
- Salt to taste
- 8 Cardamom
- 3 green Chilli
- 2 cups hot Water
- 1 cup Mint leaves
- 1 tsp Cumin seeds
- 3" Cinnamon stick
- 1 tsp Chilli powder
- ½ tsp Turmeric powder
- ½ cup Coriander leaves
- 1 tsp Ginger-Garlic paste
Method:
- Heat oil in a heavy-bottomed pan and fry the onions and whole spices until a sweet aroma appears or the onions are golden brown in color.
- To this, add ginger garlic paste, chopped tomatoes and fry for few minutes.
- Add curd and stir well. Also add chicken pieces, mint leaves and mix well so that the curd mixture coats the chicken pieces well. Cook for 30 to 40 minutes on medium heat or until the chicken is well cooked.
- Heat oil in another pan, add rice and fry the rice for 5-7 minutes, stirring continuously, so that the oil is coated all over the rice.
- Add half the chopped coriander leaves, one cup of gravy from the chicken mixture and two cups of hot water to the rice. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.
- When the rice gets cooked, place the rice on a serving plate. On the top of the rice, arrange the chicken mixture.
- Arrange the remaining coriander leaves, mint leaves and lemon wedges on the top and serve.
Prawn Masala
Ingredients:
- 1 Onions
- 1 tsp Salt
- ¼ cup Oil
- 250 gm Prawn
- 2 Green Chillies
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tsp Chilli powder
- ½ tsp Garam Masala
- Chopped Mint leaves
- 1 tsp Fenugreek leaves
- 3-4 Tomatoes chopped
- Chopped Coriander leaves
Method:
- Heat oil add onion, fry till slightly golden then add ginger and garlic paste, chilli powder, salt and chopped tomatoes then cook well till tomatoes are tender.
- Add in prawn with half cup of water. Cover and cook till prawn tender.
- Finally add in green chillies and the remaining ingredients, stir well and remove.
Egg Masala(Specially for Web Master)
Ingredients:- 6 Eggs
- 4 Tomatoes
- Oil for frying
- 2 pods Garlic
- ½ tsp Turmeric
- ½ tsp Deghi mirch
- Chilli powder to taste
- 3 Onions, thinly sliced
- Salt according to taste
- 2-3 green Chillies, chopped
Method:
- Fry onions in oil till golden brown.
- Remove from oil and make a paste in blender by adding little water.
- Also grind tomatoes and garlic together.
- Heat oil in in a wok, add onion paste. Fry a little then add tomatoes and garlic paste. Cook till it leaves oil.
- Add green chillies, deghi mirh, chilli powder and turmeric powder. Cook for 3-4 minutes and keep aside.
- Boil eggs and put in masala slightly slit.
Dry Chicken Curry
Ingredients:
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- ½ tsp Chilli Powder
- 1 tsp Garam Masala
- 6 Curry leaves, torn
- 2 tsps grated Ginger
- 1 tsp ground Turmeric
- Salt according to taste
- 2 pods of Garlic, crushed
- 300 gms Onions, chopped
- 1 tsp Black Mustard seeds
- 1 kg Chicken thigh fillets, halved
- 1 tbsp chopped Coriander leaves
Method:
- Heat ghee in large pan, cook onions, stirring, until browned lightly.
- Add leaves, seeds, garlic, ginger, ground spices and salt, cook stirring, until fragrant.
- Add chicken fillets, stir well to coat in spice mixture.
- Add about 150 ml water, simmer, covered, about 30 minutes or until most liquid has evaporated. Just before serving, stir in coriander.
Duck Curry-With Thengapal Recipe
| Ingredients | Preparation Method |
| Duck - 1 kg. (cut into small pieces) Onions - 4 nos. Green chilly - 1 no. Ginger - 1" peice. Garlic pods - 4 nos. Curry leaves - A few. Pepper - 1 small spoon/(6-8 full sized peppers). Coriander powder - 3 spoons. Chilly powder - 1 tsp. Fennel seeds(Perinjeerakam) - A pinch. Meat masala - 1 spoon. Garam masala - 1 spoon. Coconut(medium) - 1 no. (separate the first(thick) and second(thin) milk) Salt - As reqd. Coconut oil - As reqd. | This better tastes when made in a pressure cooker/or else use a normal vessel 1)Heat oil in the pressure cooker/pan 2)Add curry leaves and then perumjeerakam 3)Saute onions, ginger, garlic and green chillies for about 10 mins 4)Add the coriander powder, chilli powder, pepper, meat masala, garam masala and salt 5)Stir for few mins 6)Add the thin coconut milk 7)After it boils, add the duck pieces 8)Cover with the cookers lid and put the weight 9)Wait until you hear the first whistle and then switch off the gas 10)After cooling down, open and see wether the duck pieces are cooked well enough. :- If not, boil for few mins more 11)Add the thick coconut milk and boil again Now the tasty duck curry is ready!! :- You can also add potatoes when the meat is almost done, if you are a potato lover :) |
Kadala Curry
| Ingredients | Preparation Method |
| Black channa(Kadala) - 1 cup Onions - 2 nos. Green chillies - 2 nos. (slit open length wise) Tomato - 1 no. Curry leaves - 1 stem Coriander leaves - 2 stem Garam masala powder - 1/4 tsp Coriander powder - 1 tsp. Meat masala powder - 1 tsp. Chilly powder - 1/2 tsp. Turmeric powder - 1/4 tsp. Mustard seeds - 1/4 tsp. Black pepper powder - 1/4 tsp. Coconut milk - 1 cup Ginger - A small piece Garlic pods - 4 nos. Oil Salt - As reqd. | 1)Keep black channa immersed in water, till soft. 2)Pressure cook it with enough water, turmeric powder and salt 3)Heat oil in a pan 4)Add mustard seeds and when they start to splutter, add finely chopped onions, green chillies, curry leaves, chopped coriander leaves and fry, till the onions turn brown 5)Add chopped tomato and stir well, till tomato blends 6)Add crushed garlic and ginger pieces and stir well 7)Add coriander powder, chilly powder, meat masala and stir well, till the aroma of masala comes out 8)Add enough water and black channa and cook, till water starts boiling 9)Add coconut milk and stir well 10)Add pepper powder and garam masala 11)Allow it to boil :- Serve hot with rotis, chappathis or even bread. |
Chicken Stew
| Ingredients | Preparation Method |
| Chicken - 1/2 kg. Grated coconut - 1 1/2 cups Onion(medium) - 2 nos. (finely chopped length wise) Ginger - 1 inch piece (chopped) Garlic pods - 3 nos. (chopped) Green chillies - 4 - 5 nos. (cut silt open length wise) Potato(medium) - 1 no. (cut into cubes) Tomato(big) - 1 no. (cut into cube size) Garam masala powder - 1 tsp. Chicken masala - 1 tsp. Oil - As reqd. Salt - As reqd. Curry leaves - A few Coriander leaves(optional) | 1)Clean chicken pieces and marinate it with enough salt and chicken masala for 1 hr. 2)Extract 1 cup of thick coconut milk and 1 cup of thin coconut milk from the grated coconut 3)Heat oil in a pressure cooker 4)Add mustard seeds and allow it to splutter 5)Add onion and green chillies and saute it 6)Add ginger, garlic, curry leaves and saute well 7)Add potatoes and chicken pieces and stir it for a while 8)Add tomatoes, thin coconut milk and stir it 9)Close the lid and cook it in high flame to 4 whistles 10)When the pressure has gone, open the lid and add the thick coconut milk :- Don’t boil it again....just heat it 11)Turn off the stove and add garam masala powder and coriander leaves :- Good with appam and dosa |
Neyyappam Recipe
| Ingredients | Preparation Method |
| Rice flour(Ari podi) - 1 cup Jaggery(Sharkkara) powdered-1 cup Cardamom(Elakka) - 4 pods Ghee - 3 tsp. Maida or milk powder - 1 tbsp. Dry grated coconut -1 tsp (optional) Oil for frying Alternatively, you can use rava/sooji instead of rice flour. It will not only give the desired thickness to the dough but also not alter the taste in the least. | 1)Grind together the rice flour/rava and the cardomom pods into a very thick paste. 2)Add the powdered jaggery and grind again. When you grind the jaggery, do not add water The jaggery will melt on its own 3)Add ghee and maida/milk powder 4)Coconut can be added optionally Mix well into a thick batter 5)Heat oil in a deep frying pan 6)With a sunken ladle, pour small quantities into the oil(the size of a cookie) and deep fry to a rich dark brown colour. Hints: 1. Adding milk powder/maida helps thicken the dough and gives additional softness to the appams 2. Appams are usually deep-fried in ghee. Hence the name Neyyappam. Such appams are very fatty and so to produce the same taste as ghee-fried appams, 3 tsp of ghee are added to the dough before frying 3. Appams are usually made in a deep bottomed vessel called the "appa-karai" which has specifically designed cups for making such appams. In the absence of such a vessel, make sure that the dough is very thick, so that it does not run when poured into the pan for deep frying. |
Chena Erisseri Recipe
| Ingredients | Preparation Method |
| Elephant yam(Chena) – 2 cups (cut into medium sized cubes) Red chillies(Kollamulaku) – 2 nos Pepper – 1 tsp. Bengal gram(Kadalaparippu) – 1 tbsp Curry leaves – A few Asafoetida(Kayam) powder - ½ tsp Salt – As reqd Turmeric powder – ½ tsp. Oil – 1 tsp. Mustard seeds – 1 tsp. | 1)Heat ½ tsp of oil in a pan 2)Add red chillies, pepper, Bengal gram, curry leaves and asafoetida powder 3)Fry it well 4)Grind it to a paste after allowing it to cool 5)Heat up a pressure pan 6)Add chena, the ground paste, salt and turmeric powder along with 1 – 1 ½ cups of water 7)Pressure cook upto 2 whistles 8)After opening the lid, mash the contents very lightly to get the required consistency 9)Heat ½ tsp of oil in a small pan 10)Splutter mustard seeds 11)Pour the tempering into the chena curry :- This erisseri is prepared without coconut, but is very tasty. |
Muringa ela Curry
| Ingredients | Preparation Method |
| Muringa ela – 1 cup Coconut – ½ of one Cumin seeds(Jeerakam) – ½ tsp. Garlic pods – 4 nos Turmeric powder – ¼ tsp Raw rice – 2 tsp Salt – As reqd Coconut oil – 2 tbsp Red chillies(Kollamulaku) – 1 no Mustard seeds – 1 tsp Curry leaves – A few | 1)Grind together grated coconut, cumn seeds, garlic, turmeric powder, rice and salt along with enough water into a smooth paste 2)Add enough water and mix the paste well 3)Heat oil in a pan or a kadai. 4)Splutter mustard seeds and sauté red chillies and curry leaves 5)Add drumstick leaves and sauté for a while. 6)When done, add the diluted coconut paste and mix well 7)When the foam starts to come, remove from the flame :- Do not boil it as it would reduce it’s taste :- You can make the same curry by adding Dal or Parippu too. Kids would definitely love it. |
Veg Cutlet Recipe
| Ingredients | Preparation Method |
| Vegetables:- Carrot Beans Cauliflower Green peas Tomato Onions Potato Salt - As reqd. Chilly powder Turmeric powder Garam masala powder Maida for batter Bread crumbs Oil for frying | 1) Chop the vegetables and cook them with very little water. 2) Once cooked, smash them and keep aside. 3) Finely chop the onions and saute them in oil. 4) Add chopped tomatoes to it and fry, until oil leaves the tawa. 5) Add salt, chilly powder, turmeric, garam masala powder to it and mix well. 6) Add the mashed vegetables to it and mix well. 7) Add lemon juice and coriander leaves and remove from fire. 8) Make a thin batter using maida with water and a pinch of salt. 9) Shape the vegetable mixture in the desired shapes. 10) Dip it in the maida batter and immediately cover them up with bread crumbs and shallow fry them in oil. If you do not have stock of bread crumbs you can roast the bread hard and break them to bread crumbs in the mixer. Serve hot with sauce. |
SPICY OMLETTE
| Ingredients | Preparation Method |
| 2 tbsp Oil, 1 Green Chilli, 1 boiled Potato, 2 Eggs, beaten, ½ tsp Garlic pulp, 1 chopped Onion, 1 chopped Tomato, ½ tsp Cumin powder, 25 gms cooked Peas, Salt and Black Pepper, Few Coriander leaves, 25 gms grated Cheese | Heat the oil in a frying pan and fry all the ingredients except eggs and cheese until well blended but the tomato and potato are firm. Season to taste. Increase the heat and pour in the beaten eggs. Reduce the heat, cover and cook until the bottom layer is brown. Sprinkle with the grated cheese. Place under a hot grill (broiler) and cook until the egg sets and the cheese has melted. Tip: To differentiate between cooked and raw eggs in the shell, spin them. Cooked eggs spin evenly; raw eggs wobble. |
Easy & Tasty Sandwich Recipe : North Indian Style
| Ingredients | Preparation Method |
| For 1 Adult Bread slices - 2 nos. Butter - 1/2 tbsp Salad cucumber (cut into roundels) pieces - 4 nos Onion pieces (round) - 4 nos. Tomato pieces (round) - 3 nos. Carrot pieces (cut into small) - 4 nos | 1) Spread butter on a bread slice. 2) Place the vegetables one by one on top. 3) Place the other bread slice on top. 4) Press it together with your hands to make it firm. 5) Cut it into a triangle shape. Serve with tomato sauce. It is very tasty and healthy too. |
Kappa Pudding
| Ingredients | Preparation |
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Kashmiri Chicken
| Ingredients | Preparation |
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Grape Wine
| Ingredients | Preparation |
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Pazham Nirachathu
| Ingredients | Preparation |
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Fish Thoran
| Ingredients | Preparation |
| Fish (small pieces) - ½ kg Fenugreek powder - ½ teaspoon Salt - 2 teaspoon Kodam puli - 6 small piece Oil - 2 tablespoon Curry leaves - 3 sprigs Water - 2 cups To be ground: Onion - 2 small ones Ginger - 1(1/2) cm Garlic - 10 cloves Green chillies - 4 nos. Grated coconut - 3 cups (small tea cups) | Clean fish and cut into 1 cm cubes. Soak kodampuli in 1 cup warm water for 2 minutes and tear into small pieces Mix the coarsely ground coconut masala with fish and kodampuli taken out of the water . Arrange some curry leaves at the bottom of the vessel and put this coconut fish mixture over it. Put curry leaves on top too. Pour the water in which the kodampuli was soaked with the remaining water. Sprinkle fenugreek powder. Bring to boil rapidly. Pour oil (coconut oil will be more tasty) over the curry and low the flame to a minimum heat and cook for 20 minutes. If the water does not dry up increase heat after 20 minutes. Take off the fire when the water dries up completely. |
Fish Curry
| Ingredients | Preparation |
| Fish - 15 Pieces Chilli powder - 21/2 Tablespoon Coriander powder - 1 Teaspoon (optional) Turmeric - A pinch Ginger ground - Two Tablespoon Garlic - 4 Cloves Small onion sliced - 10 Curry leaves - 2 Sprig Kodampuli - 5 Pieces Oil - 3 Tablespoon Mustard - ½ Teaspoon Fenugreek powder - ¼ Teaspoon Salt - To Taste | Grind chilli powder, coriander, turmeric, garlic and ½ ginger to a paste. Soak the ‘Kodampuli’ in one cup of water. Heat oil in the pan . Splutter mustard seeds. Fry the cut onions and ginger, when brown add 2 cups of water, salt and soaked Kodampuli together with water. Boil and add fish pieces. Allow it to boil again. Add fenugreek powder and cook till gravy thickens and stir it occasionally. Season it with curry leaves. Remove from fire. |
Coconut Chutny
Ingredients | Preparation |
| Grated coconut - 1 cup. Channa dal - ¼ cup (soaked for ½ hr.) Green chillies - 3 (small) Garlic - 1 pod Ginger - ½ cm cube Tamarind - 1 small size Curry leaves - A few Salt - ½ teaspoon Seasoning: Mustard - ½ teaspoon Red chillies - 2 Curry leaves (karivepila) - 1 sprig Oil - One tablespoon | Grind all the ingredients other than those for seasoning into a fairly fine paste. Mix well. Heat oil, add mustard. When it pops add red chillies, curry leaves. Lower the fire and add the ground chutney. Mix well. Dilute with water into the consistency of thick sauce. Keep on stirring and cook for 4 minutes. Serve with dosa or idli. |
Lime Pickle
| Ingredients | Preparation |
| Lime -100 medium sized Chilli powder- ½ kg Garlic- 200 gms peeled Ginger- 100 gms cut fine Mustard -2 tablespoon Turmeric-1 teaspoon Fenugreek- 2 tablespoon (powdered) Vinegar- 1 1/2 bottle Oil -750 gms. Curry leaves- 3 sprigs Salt to taste | Heat one glass of oil in a pan. Fry the lime till the peel becomes lightly brown. Repeat it till all the limes are fried. Wipe them with a clean cloth. Cut into 4-6 pieces lengthwise-without losing the juice. Heat 1/2 kg oil in another pan. Splutter mustard seeds. Then add garlic and ginger. Fry till brown. Add the curry leaves and remove. Now add chilli powder turmeric and fenugreek powder into the hot oil. Add salt and check seasoning. Leave it aside to cool. Add the lime pieces and mix well. Add vinegar, so that gravy covers the pieces well. |
Payar Thoran
| Ingredients | Preparation |
| Payar (long string beans)- 1 bundle coconut 1 cup 1 tsp chilli powder 1/2 tsp turmeric powder garlic - 2 gloves | Cut the beans into very tiny pieces. Cook it well with salt in a closed pan until. Water should be just enough to cook. Pour about 2 tsp of oil in it when it is cooked. Now crush the coconut with garlic and turmeric and chilli powder. Put it in the payar. Close it and cook for about 10 minutes. Then open it and simmer it until it is dry and separated from another. |
Theeyal
| Ingredients | Preparation |
| 1 cup Baby onions 5-6 nos. Curry leaves 1/2 teaspoon Mustard seeds 2 tablespoons Tamarind paste 1/2 teaspoon Sugar 1 pinch Asafoetida 1/2 cup Grated coconut 7 nos. Red chillies 1 tablespoon Coriander seeds 1/4 teaspoon Cumin seeds 7-8 nos. Black peppercorns 1/4 teaspoon Turmeric powder 3 tablespoons Oil Salt | Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder. Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice. |
Saambar
| Ingredients | Preparation |
| Tur dal - 100gms Sambar Masala - 3 tablespoons Drumstick - 2 (medium sized) Lady's finger - 3 (cut into small pieces) Brinjal - 1 Medium Onion - 1 (Cut into 6 pieces) Medium sized potato - 1 (peeled and cut into very small pieces) Curry leaves - 10 Coriander leaves - 1 table spoon (chopped) Garlic - 1 teaspoon (chopped) Dried red chilli - 2 Cut into pieces Salt - 1/2 tablespoon Tomatoes - 2 (medium sized cut into pieces) Tarmarind - size of a lime soaked in 1/2 cup water Methi Seeds - 1/4 tablespoon Vegetable oil or Ghee - 2 table spoon Asafoetidia (Optional) - 1 tablespoon Mustard Seeds - 1 teaspoon | Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top. |
| Ingredients | Preparation |
| 3/4 kg Vegetables 1/2 teaspoon Turmeric powder 1/2 teaspoon Red chilli powder 6-8 nos. Green chillies 2 large Onions 1 cup Grated coconut 1 tablespoon Tamarind paste 2 tablespoons Oil 5-6 nos. Curry leaves | Vegetables:Drumsticks, Brinjals, Yam, String beans, Raw banana, Ash gourd, Ridge gourd. Peel and cube the vegetables. Slightly boil the drum sticks with salt. Grind the coconut to a fine paste. Boil some water and add cubed vegetables to it. Add the red chilli and turmeric powders. When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste. Simmer on a low flame for 15 minutes. Heat oil in a small pan and add the curry leaves. When the leaves change colour pour over the cooked vegetables. Serve hot with rice and pickle. |
Inchi Kari
| Ingredients | Preparation |
| Ginger 30-40 gm Green chillies 2-3 Coconut 30-40 gm Salt to taste Coconut oil 20-30 ml Mustard seed a pinch Red chillies 10-20 gm Fenugreek 2-3 gm Tamarind 10-15 gm Molasses or sugar 5-10 gm Curry leaves a few | Peel and chop the ginger finely and soak in a little hot water. Chop the green chillies. Slice and chop coconut into small pieces. Drain ginger. Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chillies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Sauté as the mixture turns reddish brown, remove from fire. Add red chilli and fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses and bring to boil. Simmer for a few minutes. Remove from fire. |
Kaalan
| Ingredients | Preparation |
| 1 cup Chopped yam 1 medium Raw banana 3 cups Sour curds 1/2 no. Coconut (fresh) 5-6 nos. Green chillies 2 nos. Red chillies 1 teaspoon Red chilli powder 1 teaspoon Cumin seeds 1 teaspoon Mustard seeds 1/2 teaspoon Fenugreek seeds 2 tablespoons Oil, Salt 1 teaspoon Turmeric powder | Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil. Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot. |
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Anilmalathu |
Latest page update: made by Anilmalathu
, Apr 11 2009, 10:29 AM EDT
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| Started By | Thread Subject | Replies | Last Post | ||
|---|---|---|---|---|---|
| Anilmalathu | Recipe | 0 | Jan 16 2008, 3:59 AM EST by Anilmalathu | ||
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Thread started: Jan 16 2008, 3:59 AM EST
Watch
Hi Ajith,
Coconut Chatni - Kollaaam, Adi poli.. !!! |
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| dinoopg | Recipes | 0 | Dec 30 2007, 5:57 AM EST by dinoopg | ||
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Thread started: Dec 30 2007, 5:57 AM EST
Watch
Hi
aji chettan Recipes kanndu ellam kollam, eniyum try cheythu nokknam. Any way congratulation for starting this new segment. monu |
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