Thursday, January 31, 2013

Tangy Brinjal

I always try to make something of my own when it come to vegeteraian recipes. This "Tangy Brinjal" is one among them... I was fed up of having "Ingy curry" always during onam sadhya's . This was in my mind long back. Everyone liked it also..... I quite liked it better tha n the usual ingy curry.....

  1. Brinjal(Aubergine/Egg plant) – ¼ Kg
  2. Water - 2 Cups
  3. Onion – 2 Medium
  4. Tomato – 2 Small
  5. Tamarind – a size of a small lime (if using paste – 2 Tsp)
  6. Turmeric powder – ½ Tsp
  7. Red Chili powder – 3 Tsp
  8. Fenugreek – 1 Tsp
  9. Gingelly Oil (Sesame/Nallenna) – 3 Tbsp
  10. Salt – as per Taste

  1. Gingelly Oil (Sesame/Nallenna) – 2 Tsp
  2. Mustard Seeds – 1 Tsp
  3. Dry red chilly – 2
  4. Curry Leaves – 2 Sprigs
  5. Asafoetida  - ¼ Tsp
  6. Fenugreek - 6-7 seeds
  • Cut brinjal into cubes. Heat 3 Tbsp of oil in a pan, add brinjal and fry it. Keep aside.
  • Boil 2 cups of water in a sauce pan or a chatty ,add brinjal to it and cook it. Add a pinch of turmeric powder also.

  • In the same fry pan(in which brinjal was fried) add onion, saute for 5 mins.Add tomato to it and saute for 5 more mins.
  • Now add turmeric , chilly powder and tamarind to it. Mix well until the raw smell is gone.
  • If there is no oil, add a Tsp of oil, heat it and add fenugreek to it. Mix of all of them well.
  • Keep it to cool. Grind it to a paste.
  • Add this paste to the cook brinjal, also add 1/2 cup water to it.Add salt and bring the curry to boil.Reduce the water. 
  • Add little curry leaves.
  • For tempering heat oil, add mustard seeds, dry red chilly, curry leaves and fenugreek to it.
  • Off the flame , and add asafoetida to it.
  • Pour it on to the brinjal curry.
  • Tangy Brinjal curry ready.
  • Serve it with hot rice , chappatti or as a dip.

Tuesday, January 29, 2013

Kabooli Channa

  1. Kabooli Channa - 1 cup
  2. Grated coconut - 3/4 cup
  3. Pepper powder - 1/4 Tsp
  4. Mustard seeds - 1/2 Tsp
  5. Dry Red chilly - 2-3
  6. Mint Leaves - 1/2 cup
  7. Curry Leaves - 2 Sprigs
  8. Oil - for tempering
  • Soak channa for atleast 8 hours.
  • Boil kabooli channa with salt.
  • In kadai heat oil , throw in mustard seeds, dry red chilly, curry leaves.Saute for a minute.
  • Add pepper powder, mint leaves and coconut to it. Saute for 2 minutes.
  • Add boiled channa to it. Mix well. 
  • Serve hot.

  • If you need more pepper , you can increase the amount of it.
I am sending this to  Monsoon Temptations

Monsoon Temptations - Food Blog Event

Sunday, January 27, 2013

Easy Bread Halwa!!!

Halwa, which is popularly known as"Aluva" in Kerala, is one of the sweet dessert that is liked by most of them. There are different types of halwa in Kerala, especially when we go to Kozhikode to my sisters place, their Aluva tastes entirely different....."Karutha Aluva" from kozhide is the best i ever had....
Here is a simple halwa recipe , which i made from left over bread.....

  1. Bread Crumbs – 250gms
  2. Ghee (Clarified Butter) – 4-5 Tbsp
  3. Butter – 3 Tbsp
  4. Milk – 3/4 cup
  5. Powdered Sugar – 200 gms
  6. Cardamom powder – ¾ Tsp
  7. Cashew nuts chopped – ½ cup
  8. Vanilla Essence – ½ Tsp
  9. Grated almonds – Garnishing

  • In a non-stick pan melt butter and ghee. Add bread crumbs to it. Mix well.
  • Put the flame low. Add milk and sugar to it.
  • Mix well until bread crumbs absorb all the moisture.
  • When ghee starts to separate from the halwa, add cashew nuts, cardamom powder and vanilla essence to it. Mix it well.
  • When the halwa starts forming into a single lump of ball and starts leaving from the side of the pan, it is ready.
  • Grease a bowl or any mould with a little ghee on all the sides and transfer halwa into it .
  • Pat the halwa into an even shape. Let it cool and rest for about ½ hour. De-mold it and cut it into any shape you like.
  • Garnish with almonds.
  • I used butter bread here, because it is a bit sweet. You can also use white/brown/normal bread, then you need to increase the amount of sugar.
Guru's Cooking Giveaway Kids Special 2013

Saturday, January 26, 2013

Gobhi Dry Fry

  1. Cauliflower – 1 medium size
  2. Turmeric powder – 1 Tsp
  3. Red Chili powder –  1 Tbsp
  4. Kashmiri chili powder – 2 Tsp
  5. Onion – 2 Big
  6. Tomato – 2 small
  7. Red chili powder – 1 Tsp
  8. Garlic – 4-6
  9. Fennel Seeds -1/2 Tsp
  10. Coriander Leaves – ½ cup
  11. Curry Leaves – 2 sprigs
  12. Salt – as per taste
  13. Oil – 2-3 Tbsp

  • Cut cauliflower florets and immerse in hot water with a pinch of salt and turmeric powder for 10 minutes. Drain the water and keep aside.
  • In a bowl add turmeric, red chili, kashmiri chilly powders and salt. Marinate the cauliflower for ½ Hr.
  • Heat oil in a pan and shallow fry cauliflower.
  • When cauliflower is half fried, add onion, sauté till onion becomes soft. 
  • Then add tomato to it. When tomato becomes soft add salt &  chili powder to it. Mix well. Close the lid and cook for 2 mins.
  • Add garlic , fennel, curry leaves and coriander to it. Mix all of them well. Close the lid for 5 mins. Off the flame.
  • Serve hot with chappathi, bread, parotta etc….

Friday, January 25, 2013


In kerala ,especially for Sadya, either Onam or Weddings.. is incomplete without "Olan". In a TV program(Onam Special) it was said " since Olan is mild flavored in taste, it should be tasted first in a sadya , than tasting any other dish ,as Olan would clear the taste buds" 

  1. Elavan(White gourd) - ½ Kg
  2. Long Beans (payar) – 100g
  3. Green chilly slit – 5-6(Depends on the green chilly)
  4. Ginger – 1 small piece
  5. Coconut Milk – ¾ cup
  6. Oil – 1 Tbsp
  7. Mustard Seeds – ¼ Tsp
  8. Dry red chilly– 3
  9. Curry Leaves – 2-3 Sprigs
  10. Salt – as per taste

  • Cut elavan into thin slices of about 3 cm by 3 cm.
  • Pressure cook elavan , payar, ginger and green chilly with salt and ¼ cup of water.(Don’t add too much water as vegetables contains water in it). Whistle up to 3 times.
  • If water is more , reduced it.
  • Simmer the flame and add coconut milk and curry leaves. Cook for 2-3 minutes. Do not boil after adding coconut milk.
  • Heat oil in a kadai, add mustard seeds. When it starts to crackle add dry red chilli and curry leaves.
  • Pour it onto the Olan.
  • Serve it with rice.
Sending this to SIC–South Indian Cooking @ Nivedhams, event by Anu's Healthy Kitchen 

Saturday, January 19, 2013

Thalassery Chicken Biriyani

       Biriyani is something everybody loves to have anytime...... @Thalassery ,its like, even for Onam ,we prepare Chicken Biriyani.. Biriyani is meant like that for us...... The taste of Biriyani differs from home to home.... and when it should defenitely try Chicken or any non-veg biriyani from Old Paris Hotel..... its YUMMMMM.....
So here is my way of Thalassery Biriyani.....We serve it with raitha, sweet dates pickle, cocnut chutney, cabbage thoran and pappad......

Serves 6-8 People

For the Marination
  1. Chicken - 1 ½ Kg
  2. Turmeric powder – ½ Tsp
  3. Ginger-garlic crushed – ½ Tsp each
  4. Green Chilly crushed – 2 Tsp
  5. Yogurt – ½ Cup
  6. Salt – 1 Tsp
For Rice
  1. Kaima rice/ Geerakashala rice /Baasmathi rice – 4 cups
  2. Dalda(Vanaspathi) – 1 Tsp
  3. Ghee – 1 Tsp
  4. Fennel seeds(Perumjeerakam) – ½ Tsp
  5. Cloves – 6-8
  6. Cinnamon Sticks – 5-6
  7. Cardamom – 4 -5 pods
  8. Bay leaves – 3
  9. Salt - as per taste
For the Masala
  • Fennel seeds(perumjeerakam) – ½ Tsp
  • Onion (Thinly sliced) – 8 Large
  • Garlic (crushed) – 3 Tbsp
  • Ginger (crushed) – 3 Tbsp
  • Green Chilly (crushed) – 10 – 15 (Depending upon pungency)add
  • Tomatoes (Sliced) – 4
  • Coriander Leaves – 1 cup
  • Mint Leaves – 1 cup
  • Turmeric powder – ½ Tsp
  • Pepper powder – 1/4 Tsp
  • Garam Masla – 1 Tsp (Extra to sprinkle on rice while layering) ( Home Made)
  • Salt
  • Curd – 1 Tbsp (Optional)
  • Dalda(Vanaspathi) – 2 Tbsp
  • Ghee – 2 Tbsp
  • Briryani Masala
  • Fried onions, cashew nuts and raisins
  • Ghee
  • Chopped coriander and mint leaves
Method to Prepare Biriyani

  • Wash chicken and drain of all the water from it. Marinate the chicken with the ingredients and keep for atleast 2 Hrs.
Rice Preparation

                 I usually prepare ghee rice in cooker, which is easy and time consuming. Since i have a 6 Ltr cooker i prepared the rice twice(2 cups rice each time). If you have a bigger one good.....
Or If you have your own way,  prepare it like that.
  • Wash the rice and strain all the excess water from rice using a colander.
  • In a cooker heat  vanaspathi and ghee, when it melts splutter fennel seeds, add all the dry spices to it. Saute for a minute until the spices leave its aroma.
  • Simmer the flame and add rice to it. Saute for 2 mins. Now slowly add water(@ room temp.) to the rice. The level of water should be 2 inches above the level of rice (It should be on the second line of your pointing finger, when you immerse it). Now add salt .
  • Put the flame on high(without cooker weight(IMPORTANT). When steam starts to come , cook for 5 mins, then simmer the flame until fully cooked. Transfer to a large vessel and sprinkle 2-3 Tbsp of ghee and keep aside.
Masala Preparation
  • In a large vessel heat dalda and ghee. Add fennel seeds, let it leave its aroma. Add onions and a pinch of salt to it. Saute onions until they are nicely fried light brown and translucent. Add ginger,garlic and green chillies crushed. Saute well, until it leaves it raw smell.
  • Add turmeric powder, pepper powder.Saute it. Add in tomatoes , coriander and mint leaves. Mix well and cook till the tomatoes are soften. Now add the marinated chicken, salt and 1/2 cup water to it. Mix well , close the lid and cook until the chicken is soft. Stir well.
  • Now open the lid and add curd , stir well and reduce the gravy to thick .When the gravy is reduced and masala is well coated, off the flame , add garam masala to it. Mix well. Off the flame.
  • Divide the rice to two portions. Add one portion of rice on top of the prepared masala. Sprinkle ghee, and pinch of garam masala. Garnish with fried onions , raisins and cashew nuts.
  • Now add the 2nd portion of rice on top repeat the process and also garnish with chopped coriander and mint leaves.
  • Now place a tava on the gas top, Place the biriyani vessel on top of it with a lightly closed lid. Put on lowest flame for 5-10 mins  to DUM it. 
  • Serve it with raitha, sweet dates pickle, cocnut chutney, cabbage thoran and pappad......

  • Always cook the Biriyani masala before cooking the rice, so that you can serve it hot.
  • When preparing the masala check salt and if you need more chilly add is some crushed chilies to it.( Some times onions will give a sweet taste).
  • Be careful while cooking rice , it shouldn't get over cooked. Adjust the flame to high for 5 mins when steam starts to come , then simmer it for next 10 mins until cooked.

Wednesday, January 16, 2013

Maagi Masala with Vegetables...

  1. Maggi - 1 Family pack( I used Maggi Atta Noodles Veg)
  2. Onion chopped - 2 Large
  3. Carrot (Julian Cut) - 2 Medium
  4. Capsicum - 1 Big
  5. Ginger paste - 1/4 Tsp
  6. Garlic chopped - 6-7
  7. French Beans  chopped - 6
  8. Pepper powder - 1/4 Tsp
  9. Maggi Masala - 4 Packets
  10. Soya Sauce - 1 Tsp
  11. Oil - 2-3 Tbsp
  12. Spring Onion - 1 Sprigs
  13. Coriander Leaves - 1/2 Cup

  • Heat oil in a deep frying pan, add ginger and garlic paste. Saute it, add onion saute it for 5 mins till light brown.
  • Add carrots, capsicum,beans to it Mix for 2 minutes. Add 1/4 cup of water and close the lid and cook for 2 minutes.
  • Off the flame, add pepper powder, maggi masal and soya sauce to it. Mix all the ingredients well.
  • Add spring onion and coriander leaves to it. Close the lid.
  • Prepare maggi noodles without masala with more water( as you prepare spaghetti noodles). when cooked drain the water.
  • Now mix the masala and noodles together. 
  • Serve it hot.....
  • If you want to make it Non-veg, just boil chicken pieces(Bone less) with salt and pepper. Cut into small pieces with your hand and add to the masala.
  • You can also add scrambled egg to the masala.

Guru's Cooking Giveaway Kids Special 2013

Monday, January 14, 2013

Churakka(Bottle Gourd/ Lauki) Kofta Curry

  1. Churakka/Lauki/Bottle gourd (Grated) - 4 cups
  2. Gram Flour/Besan/ Kadalapodi - 1/2 cup
  3. Garlic paste - 1 Tsp
  4. Ginger paste - 1 Tsp
  5. Red Chilly powder - 1/2 Tsp
  6. Turmeric Powder - 1/4 Tsp
  7. Green chilly finely chopped - 1
  8. Onion finely chopped - 1
  9. Coriander Leaves - few sprigs
  10. Garam Masala - 1/4 Tsp
  11. Chaat Masala - 1/2 Tsp
  12. Salt - as per taste
For the Gravy
  1. Onion (Sliced)- 4 
  2. Garlic - 4
  3. Tomato -3
  4. Onion (Finely Chopped) - 1 Big
  5. Green Chilli (Finely Chopped) - 1
  6. Turmeric powder - 1/2 Tsp
  7. Kashmiri Red chilly powder - 1 1/2 Tsp
  8. Coriander powder - 2 Tsp
  9. Cumin(Jeera) powder - 1/4 Tsp
  10. Garam Masala - 1 1/2 Tsp
  11. Chaat Masala - 1/2 Tsp
  12. Salt
  13. Oil - 2 Tsp
  14. Ghee - 1 Tbsp
  15. Coriander Leaves - 2 Sprigs
How to cook Churakka/Lauki/Bottle gourd Kofta Curry

How to prepare Koftas
  • Peel of the skin of the bottle gourd , also discard the seeds. Grate it and squeeze out the excess water from it.
  • In a bowl , mix grated bottle gourd, garlic paste , ginger paste, red chilly powder, turmeric powder, green chilly, onion, coriander leaves, garam masala and chaat masala. Mix all the ingredients with your hand. Add gram flour to bind all the ingredients. Add more flour if required. ( Do not add water, as good amount of moisture is there in grated bottle gourd itself). Mix well.
  • Make small round balls of kofta's with your hand. Keep it aside.
  • Heat oil for deep frying. Fry the koftas until golden brown on a medium flame.
  • Place it on kitchen tissues and leave it to cool down.

For the Gravy/ Sauce
  • Heat oil in a kadai,  add garlic and fry it. Then add sliced onions. Saute it well until it changes colour to very light brown.
  • Transfer it to a mixer and make it to a paste.
  • Blanch tomatoes and make puree.
  • Heat ghee in the same kadai, add finely chopped onions and green chilly. Saute until onions are soften.Lower the flame and add the onion paste to it.Mix it and add turmeric, red chilly, cumin and coriander powder. Saute it for a minute. Add the tomato puree, salt and water for the required gravy/sauce.Cook it covered and bring it to boil. Lower the flame and add garam masala and chaat masala. Close the lid and bring it to boil.
  • Off the flame and add the fried koftas. Garnish with chopped coriander leaves.
  • Serve with chappathi/roti/naan.... or with steamed rice.
If you don't want the koftas to be fried , you can steam it until cooked.

Thariyunda (Sweet Semolina Balls)

  1. Roasted Rava (Semolina) - 1 cup
  2. Ghee - 2 Tbsp
  3. Cashew nuts & Raisins - 10 each
  4. Grated coconut- 1 1/2 cup
  5. Sugar- 1 1/2 cup
  6. Milk - 1/2 cup
  7. Cardamom crushed - 4-5

  • Heat ghee in a non stick pan, add cashew nuts and raisins. Fry till cashews become brown and raisins pop up.
  • Then add rava to it. Stir it well and keep aside to cool.
  • Mix grated coconut,sugar , milk and cook till the sugar melts. On slow fire. Keep stirring.
  • When sugar is melted and is starts to get thickening, remove it from fire and add rava mix and  crushed cardamom to it. Mix well.
  • When it is warm enough to handle , shape it into small balls and keep it in a tight container.
  • Spread some ghee in your hands when you make small balls.

Cheera (Spinach) Bonda

  1. Boiled potato - 5
  2. Oil - 2 Tsp
  3. Onion chopped- 2 small
  4. Green chilly - 6-8
  5. Turmeric powder - 1/4 Tsp
  6. Ginger chopped - 1 1/2 Tsp
  7. Curry Leaves chopped - 2 twigs
  8. Spinach (Green Cheera) chopped - 1 cup
  9. Salt - as per taste
  10. Oil - for deep frying
For Batter 
  • Maida (All purpose flour) -1 1/2cup
  • Salt - a pinch
  • Turmeric powder - a pinch
  • Red chilly powder - a pinch
  • Fennel seeds (Perumjeeragam) - 1/4 Tsp
  • Water

  • Peel off the skin and smash the boiled potatoes. Keep aside.
  • In a pan , heat oil and fry onion , ginger , green chilly and curry leaves. When it changes it color add turmeric powder and salt. Saute well. 
  • When onion is cooked well , off the flame add spinach(Cheera) , mix well and close the lid.
  • Mean while in a bowl mix all the items for the batter. Add required amount of water to make a paste ( Batter should be enough to form a nice well coating).
  • Open the lid, mix cheera and also add smashed potatoes .
  • Combine potato mix well and make small balls. 
  • Heat oil for deep frying.
  • Dip the potato balls in the batter and drop into hot oil.
  • Place on kitchen tissues, to remove the excess oil.
  • Serve it hot with tea....
I am sending this to Monsoon Temptations

Monsoon Temptations - Food Blog Event

Saturday, January 12, 2013

Dates - Banana Fritters

Every day , when my kids were in their school days i think what can i surprise them with ,in the evening.........
Kids love to have fried foods....If its nutritious good to feed them.....
Even though they all have grown up, still they remember those evenings & foods... and like to have them even now..... Good old memories.............
Like that this Dates-Banana fry is one among them........

  1. Dates (Deseeded&Sliced) - 20 nos
  2. Nicely Ripe Plantain(Nendraphazam)  - 1 Big
  3. All purpose flour (Maida) - 1/2 Cup
  4. Sugar - 1/4 Cup
  5. Cardamom crushed - 5-6 
  6. Cahew Nuts Chopped - 8-10
  7. Grated coconut - 1/4 cup (Optional)
  8. Oil - for deep frying
  9. Water
  • In a mixer first grind the banana, then add dates to it. (Do not grind dates to a paste, there should be tiny pieces)
  • Transfer it to a bowl, add maida, sugar, cardamom , grated coconut and cashew nuts to it. Combine all the items with a spoon by adding water little by little.( The batter should be thick enough to scoop with your hand and shape it to round)
  • Heat oil for deep frying.
  • Drop them one by one into oil and deep fry it.
  • Tasty Dates-Banana Fritters ready for the evening
  • You can adjust the sweetness by adding more/less sugar.
  • If you can't scoop the batter with your hand, scoop it with a tablespoon and drop it to oil.
I am sending this recipe to Taste of the Tropics - Banana

Saturday, January 5, 2013

Cauliflower-Tapioca Cutlet

  1. Cauliflower Florets- 1 Big
  2. Kappa(Tapioca) - 1/4 Kg
  3. Capsicum chopped - 1 small
  4. Onion finely chopped- 2
  5. Ginger&garlic paste - 1 Tsp
  6. Pepper powder - 2 Tsp
  7. Red Chilly powder - 2 Tsp
  8. Turmeric powder - 1/2 Tsp
  9. Garam Masala - 1 Tsp
  10. Curry Leaves chopped - 5-6
  11. Coriander Leaves - 1/4 cup
  12. Salt - as per Taste
  13. Bread Crumbs - 1/2 cup(optional)
  14. Corn flour - 1 cup
  15. Bread Crumbs - for coating
  16. Oil - for deep frying
  • Boil kappa(Tapioca) in a cooker (by adding salt). Drain and keep aside.
  • Boil cauliflower florets in salted water for 3-4 minutes and drain the water completely.
  • Heat 3 Tbsp of oil in a kadai , saute chopped onions till it changes its colour, add capsicum & ginger-garlic paste. Stir for 2-3 mins.
  • Add masalas one by one each . Also add salt.
  • Now add cauliflower to the kadai , spinkle little water, mix masala well and close the lid and cook for 5 mins on medium flame. Open the lid and cook till the masala is dry.
  • Keep the masala aside ,cool it and transfer it to another bowl. Add kappa, curry leaves and coriander leaves.
  • Now with the hand ,mix all the items to get a tight dough. (If the mixture is loose add bread crumbs). Make sure there are no lumps.
  • Spread some oil in your hand. Make small balls out of the dough.
  • Heat oil for deep frying
  • Make a thin batter with cornflour and water in another bowl. Spread bread crumbs in a plate.
  • Now dip the balls in the batter and roll in it bread crumbs and shape it as you like(round, oval or heart).
  • Deep fry in oil , till it becomes golden brown.
  • Serve hot with tomato ketchup.

Friday, January 4, 2013

Idli Surprise

  1. Idlis  - 6
  2. Fennel Seeds (Perumjeerakam) – ¼ Tsp
  3. Turmeric powder - ½ Tsp
  4. Red Chilly powder - 1 Tbsp
  5. Garam Masala -  ¼ Tsp
  6. Salt - as per taste
  7. Coriander Leaves - 1 Tbsp
  8. Oil – as required
  • Mix all the ingredients with little water to make a paste. Marinate the idlis. Keep for 5 mins
  • Heat a pan pour little oil and shallow fry idlis on low flame till the masala change its colour to little brown.
  • Serve it hot.
Note: You can use the idlis which are prepared in the morning. It shouldn't be hot while marinating.

Kappa Puzhukku (Tapioca)

Kappa Puzhukku is one of the authentic dish ,which every person who grew up in Kerala would miss when they are out of their nests........ It is unbeatable with Meenmolakittathu.....
This is also called as the common man's diet and kallu shaaaaap Favourite..... 

  1. Kappa(Tapioca) - 1/2 Kg
  2. Water - 2 cups
  3. Turmeric powder - 1/4 Tsp
  4. Salt - as per taste
  1. Coconut oil - 2 Tbsp
  2. Mustard seeds - 1/2 Tsp
  3. Dry red chilli - 4
  4. Garlic- 5-6
  5. Coconut grated - 1/2 cup
  6. Curry Leaves 1-3  Twigs

  • In a cooker boil water with salt and turmeric powder . Add roughly cut kappa/tapioca into it. Whistle for 3-4 times or until cooked. (But it should no be  too much cooked).
  • When cooked drain of the water and keep aside.
  • In a kadai heat oil, add mustard seeds, dry red chilli, curry leaves , off the flame, add boiled kappa, coconut and garlic to it.
  • Mix it well and  keep it closed until to be served.
  • Serve hot with meenmolakittathu, pickle, green chilly chammanthi........etc

Green Chicken Curry

  1. Chicken - 1/2 Kg
  2. Onion - 2 large
  3. Shallots - 10
  4. Green chilly - 10
  5. Ginger - a small piece
  6. Mint Leaves - 1 Big Bunch
  7. Grated coconut - 1/2 cup
  8. Coconut oil - 2 Tbsp
  9. Water - 1/4 cup
  10. Salt - as per taste
  11. Curry Leaves - 2 Twigs
  1. Turmeric powder - 1/2 Tsp
  2. Salt - 1 Tsp
  1. Coconut oil - 1 Tbsp
  2. Mustard seeds - 1/2 Tsp
  3. Dry red chilly - 3
  • Marinate the chicken pieces with turmeric powder and salt. Keep it aside for 1/2 hour.
  • In a mixer add coconut,mint leaves, green chilly, ginger,onion and shallots. Grind it to a paste.
  • Heat oil in a pan, add the grounded paste and fry until its raw smell is gone. Saute for 5 more mins.
  • Now add the marinated chicken to this and mix it well. add water to it. Close the lid and cook.
  • When chicken is cooked adjust the salt. Open the lid and cook for 2-3 minutes until gravy is thick and masala is well coated on the chicken. Off the flame. 
  • For tempering heat oil, crackle the mustard seeds and add red chilly to it. Pour this on to the chicken curry. Serve with chappati, rice etc...
  • If u need more gravy either add little more water/ do not wait for the gravy to be thick.

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