Wednesday, June 27, 2012

Green Chicken



Refined oil - 2 spoon
Boneless chicken - 1/2 kg

 For grinding

Chopped coriander leaves - 1 cup
Chopped mint - 1/2 cup
Green chilli - 3
Garlic piece - 5 or 6
Ginger piece - 1(small)
Pepper - 3/4 spoon
Jeera - 1/2 spoon
Cloves -2 piece
Cinnamon - 1 small piece
Curd - 1spoon

Method :

Pressure cook the boneless chicken with 2 cup of water for 2 whistle.
Filter the water and keep aside. 
Grind all the ingredients  into a smooth paste without adding water
Heat oil in a pan, add the ground paste and stir it  for 2 mins.

Under low flame,add boiled chicken into that paste and stir it well. 
After 5 - 7 mins, the chicken become soft and mixed up well with the green chutney. Then turn off the stove.

Now, the Green Chicken is ready to serve.

Saturday, June 23, 2012

Fish Gravy / Meen Kuzhambu


Fish - 3 to 4 round pieces
Small onion - 1 cup
Tomato - 2
Ginger-Garlic paste - 1tbsp
Coconut - 1/2 cup(grated) 
Tamarind juice/extract -1/2 cup
Small onion - 5 or 6(chopped)
Tomato - 1/2 (chopped)
Fenugreek seeds - 1/2 tbsp
Jeera - 1/2 tbsp 
Chilli powder - 2 tbsp 
Coriander powder - 2 tbsp  
Turmeric powder  - 1/2 tbsp
Salt - as required
Curry Leaves - few
Oil - 2 tbsp

Wash and Clean the fish pieces. Mix it with turmeric powder,salt and marinate for 30 mins.

Grind the grated coconut into a smooth paste and keep aside.

Grind the onion and tomato into a smooth paste & keep aside.

Heat Oil in a pan,add jeera and fenugreek seeds and fry for few mins.

Add ginger-garlic paste,fry it until the raw smell goes off.

Add chopped onion and tomato & fry it for few mins and add curry leaves and stir it.

After that, add onion-tomato paste & stir it for 2 mins.

Add chilli powder,coriander powder,turmeric powder & 1/2 tbsp salt and bring to boil for 5 -7 mins.
At low flame, add coconut ground paste and cook it for 2 mins. Add tamarind juice/extract & cook it for 3mins.


Finally add the marinate fish and close with lid & cook it only for 3mins.Then turn off the stove.

Garnish with coriander leaves.

Now the south indian fish gravy/ meen kuzhambu is ready to serve.

Tuesday, June 19, 2012

Spicy Mushroom Gravy


Button Mushroom - 1 pack
Onion - 1 (finely chopped)
Tomato - 1(finely chopped)
Ginger - 1" inch
Garlic - 3 cloves
Shredded coconut - 4 tbsp
Red chillies - 4
Black pepper - 2 tbsp
Coriander seeds - 1 tbsp
Jeera - 1 tbsp
Channa dhal - 1 tbsp
Cinnamon - small piece
Curry leaves - a handful
Cardamom - 2
Clove -2
Coriander leaves to garnish


Clean and wash the mushroom and cut into 2 pieces.

Heat oil in a pan,add 1/2 chopped onion & fry till it becomes transparent.Then add tomatoes,garlic and ginger & saute it for few mins.Then turn off the stove & allow it to cool the ingredients.

Heat oil in an pan,add Cinnamon, Cardamom,Clove,shredded coconut,red chillies,black pepper,coriander seeds,Jeera,Channa dhal and fry the ingredients for few mins.

Grind all the fried ingredients into a smooth paste.

Again heat oil in a pan, add 1/2 chopped onion,chopped mushroom,curry leaves,turmeric powder and stir till the mushrooms are half cooked.

At medium heat,add the ground paste and salt without adding water and cook it for 5 -6 mins.Then turn off the stove.

Garnish with coriander leaves.Goes well with dosa,idli & chapathi.

Saturday, June 16, 2012

Chicken Chukka / Chicken Fry



Chicken -1/2kg
Onion -1 (finely Chopped)
Fennel seeds  - 2 tbsp 
Pepper corns - 1-2 tbsp 
Jeera(cumin seeds) - 1 tbsp
Poppy seeds -1 tbsp
Chilli powder - 1&1/2 tbsp 
Turmeric powder -1/4 tbsp
Coriander powder -1/2 tbsp
Curry leaves - few
Salt -as needed
Oil - 2 tbsp


Clean and wash the chicken pieces and pressure cook the chicken with turmeric powder, chilli powder,salt & half cup of water for 2 whistles.
Meanwhile grind the pepper,poppy seeds, jeera and 1 tbsp fennel seeds to a fine powder & keep aside. 

Heat oil in a pan,add onion,remaining fennel seeds,chilli powder a,coriander powder &
curry leaves and stir it for few mins.

Add the cooked chicken with the broth & cook it for 5 mins. 
At low flame,add the grounded powder and fry it until the water drain completely.Stir it occasionally.
Garnish with coriander leaves.

Now chicken chukka is ready to serve.


Wednesday, June 13, 2012

Homemade Gulabjamun


For Jamuns:

Milk-1/2 litre
Baking Soda-1 tbsp
Maida-5 tbsp
Sugar-3 tbsp(As per your taste)

For Sugar Syrup:
Sugar-1 cup
Cardamom powder-1/4 tbsp


Heat milk and sugar in a heavy bottom pan until you will get a thick batter consistency.


Then add baking soda and mix it well. The batter will become fluffy.Switch off the flame.

Add maida little by little, mix it well & make a soft dough.
Divide the dough into a small-rounded shaped smooth balls(Jamuns).
Heat oil at low flame & deep fry the Jamuns till golden brown.
Meanwhile add sugar and water in a pan and bring to boil.Add cardamom powder and let it boil till the syrup becomes sticky.
Turn off the flame and add the fried Jamuns to the syrup.

Allow it to cool & leave it for 2-3 hours and then serve it.

Enjoy it with vanilla ice cream.


For best result, leave the gulab jamun balls in sugar syrup overnight. 

Sunday, June 10, 2012

Chicken Biryani


Chicken - 1/2 kg
Basmati rice - 2 cups 
Oil - 4 tbsp 
Ghee - 3 tbsp 
Cloves - 2 
Cinnamon - 2 
Cardamom - 2 
Bay leaf - 1 
Curd - 1 cup
Ginger garlic paste - 2 tbsp
Red chilli powder- 2 tbsp 

Coriander powder - 1 tbsp
Garam masala pwd - 2 tsp
Turmeric pwd - ¼ tsp
Onion - 3
Tomato - 2 

Green chilli - 1(Cut lengthwise)
Mint leaves - 1/2 cup
Coriander leaves - few
Saffron powder - a pinch
Lemon juice - 1 tbsp 
Salt to taste


Wash and clean chicken pieces and drain the water & keep it aside.

Wash and soak basmati rice for 5 mins,drain and keep it aside.

In a bowl,add curd, ginger-garlic paste, 1 tbsp red chilli powder,garam masala pwd,turmeric powder & 

Marinate the chicken pieces in this paste for 1 hour.

Heat oil and ghee in a pressure cooker,add cloves,cardamom, cinnamon and bay leaves & let it splutter.  
Add chopped onion and saute till it turns transparent.Add chopped tomato and fry till they turns soft. 
Add green chillies, mint leaves and fry it for minute. 

Add remaining garam masala powder,1tbsp red chilli powder,coriander powder and stir it for a minute.

Add the marinated chicken pieces and fry it.
Add rice without water and stir it for few mins then add 3 1/2 cup of water and mix it.

Add lemon juice,salt & saffron powder & mix it well.
Pressure cook the rice for one whistle & simmer for 5 mins and turn off the flame. 

Once the pressure goes off, mix the biryani gently.

Garnish with freshly chopped coriander.

Serve hot with raita, & chicken gravy.


Friday, June 8, 2012

Pepper Biryani / Pepper Rice


Basmati rice/ponni rice - 1 cup                                 
Small onion - 1 cup
Coriander powder - 1 tbsp 
Turmeric powder - 1/4 tbsp
Coriander leaves - few
Fennel seeds(Sombu) - 1tbsp
Cloves - 2
Cinnamon - 1"inch
Pepper - 1 1/2 tbsp( as per your taste)
Ginger-garlic paste - 1tbsp
Jeera - 1 tbsp
Green peas - 1/2 cup
Sour Curd - 1/2 cup
Ghee - 1tbsp
Oil - 1tbsp
Salt - as required


Wash and soak dry green peas overnight.Drain the water & keep aside.

Wash the rice and drain the water & keep aside.

Grind pepper,cloves,cinnamon,fennel seeds,coriander powder,jeera,turmeric powder into a smooth paste by adding some water.
Heat oil and ghee in a pan, add ginger-garlic paste and stir it.Add small onion & fry until onions turn golden brown.

Then add ground masala paste and stir till raw smell goes off.
Add sour curd and stir it for few mins.

Add green peas and a pinch salt & stir until you get a thick consistency.
After that, add rice without water and stir for few mins.

Now add 2 cup of water & salt and pressure cook the rice for 3 whistle.Then turn off.

Garnish with coriander leaves.

Serve hot with chilled raita.

Tuesday, June 5, 2012

Vegetable Semiya Idly



Idly Batter - 2 cup
Semiya - 1/2 cup
Onion - 1(finely chopped)                                   
Carrot - 1/4 cup(finely chopped)
Beans - 1/4 cup(finely chopped)
Green Chilli -1(chopped)
Ginger - 1inch Piece
Mustard seed - 1/4
Curry leaves - few
Curd - 1/2 cup
Coriander leave - few
Asafoetida - a pinch
Salt - as required
Ghee - 1/2 tbsp
Oil- 3 tbsp


Heat ghee in a pan and roast the semiya for a min & soak it in the idly batter for 15 mins.keep aside. 
Heat oil in a pan,add mustard seed and let it splutter.

Then add asafoetida, chopped onion,green chili,curry leaves,grated ginger,chopped carrot,beans one-by-one and saute for 2-3 mins.
Add this seasoning to the idly batter & mix it well.

Then add curd,salt,chopped coriander leaves & mix well for a min.

Pour this batter to the greased idly plates and steam cook for 8-10 mins.  
Before removing the idly from idly plates,idly should stand outside for couple of minutes.

Serve healthy vegetable semiya idly with any spicy chutney.

Sending this to Show me your HITS - Beets and Carrots - "Sangeetha's Event" hosted by "Tomato Blues"



Sunday, June 3, 2012

Chicken Cutlet


Boneless Chicken – 1/2 kg                          
Potato-2 medium size
Onion- 1(finely chopped)
Green chilli- 2(finely chopped)
Ginger-garlic paste-1 tbsp
Garam masala powder - 1/2 tbsp
Coriander powder-1 tbsp
Turmeric powder-1/2 tbsp
Pepper powder-1/2 tbsp
Bread crumbs - 1 cup
Maida flour - 5 tbsp
Coriander leaves - 1/2 cup(finely chopped)
Water - 1 cup
Salt - as needed
Oil for frying


Wash and drain the chicken. In a pressure cooker,add chicken,turmeric powder,salt &cook it for 1 whistle with enough water.

After that,drain the water and grind the chicken pieces.Keep it aside.
Meanwhile boil the potato,allow it cool and mashing well. Keep it aside.

Heat 1tbsp of oil in a pan, add the chopped onion and fry till golden brown.

Add ginger garlic paste, chopped green chilli, coriander leaves and saute for a minute.

Then add turmeric powder, coriander powder,pepper powder,garam masala powder and fry it for few mins.

Add the mashed potato and cooked chicken &mix it well.

Then add salt & cook it  at low flame for 3 minutes.

Allow the mixture to cool & keep aside.

In a bowl,add maida flour and little amount of water & make it as batter.

Shape the masala into flat round shape & dip each masala round in the flour batter, and roll in the bread crumbs and set aside.

Deep fry the masala in the oil till both sides turn golden brown.

Serve hot with tomato sauce.