Our social:

Latest Post

Showing posts with label Chettinad special(non-veg). Show all posts
Showing posts with label Chettinad special(non-veg). Show all posts

Sunday, February 10, 2013

Kaadai Masala (Chettinad style) Quail roast

                                The recent hot sale in the popular chettinad restaurents in the town is the dishes made out of Kaadai(quail),a bird similar to young chicks.In the olden days this bird was not breeded.They grew on their own in small bushy areas and people who were able catch it cooked it.Now a days people find ways to get all they need and have started raising farms for this bird.kaadai is a tasty meat similar to chicken but known to be more stronger than chicken in heat.Hence for curing cold it is very good.It is not so tender as compared to the chicken we get these days.But I find it little more tastier compared to chicken.
                                                In all the chicken shops in Tamilnadu they sell this kaadai too.The one I bought cost Rs 40 each.4 of it was enough for we two.I today really miss my younger one who is the hostel, since she is the one crazy of these new non veg items .For blogging sake I got this and cooked. It is similar to chicken and can be cooked the same way.Our experience was really disappointing when we ordered it in a restaurent since we got almost only bones in one serving. People who have had it in hotels will surely agree with me.If we cook at home it will be better.however we have agree the fact that young quails will not have much flesh.When we buy it we have to select little bigger quails

Ingredients for marination
curd-2 table spoons
chili powder-1 table spoon
coriander powder-1 table spoon
Turmeric powder-1 teaspoon
garam masala-1/2 teaspoon
pepper powder-1 teaspoon
ginger garlic paste-1 teaspoon

Ingredients for the masala
small onions -20 minced
garlic minced-2 table spoons
tomatoes minced-2
chili powder-1 table spoon
ginger garlic paste-1 teaspoon
coconut milk-1/4 cup  (optional)

Seasoning
fennel seeds-1teaspoon
bay leaf-small piece
cinamon-2 small pieces
curry leaf-little

Procedure
Wash the kaadai nicely .Cut the hutch back of the kaadai.Make small slits all through.Mix all the items mentioned in for 'marination 'in the curd and apply on the quails nicely and marinate for an hour.Non stick kadai will be good to cook this if you have else no problem. Keep the kadai in the stove.In two table spoons of cooking oil season the masala with the items given for seasoning.Now add the garlic pieces and saute for a minute.add the ginger garlic paste and saute well.now add the minced onion along with little salt and saute till they become translucent. Add the tomato minced and mix well.The chili powder can be added now.mix everything well.Add the kaadai pieces and stir nicely so that the masala gets coated in the pieces.cook for 5 minutes in medium fire with the lid closed.After 5 minutes open the kadai and add the coconut milk or water 1/4 cup .I recommend coconut milk since it will take care of the heat of this meat.Now close the kadai and cook for 10 minutes in medium flame.Now check that the meat is cooked. If not close the kadai and cook for some more time. Add little water if it is dry.Once you find the meat is cooked open the kadai and raise the flame a little and fry till the masala becomes thick.switch off the stove .Transfer it into a plate and coat the pieces with the masala left in the kadai.let the quails absorb the masala till it is served.

Wednesday, April 27, 2011

Chicken Biryani in Pressure Cooker


I don't usually make biryani using cooker but my readers were asking for the recipe using cooker as many don't have the big vessel or arrangement for keeping dum.For a long time I too wanted to make a false proof biryani using cooker. The problem with the cooker is that if we are not sure about the time and water ,there are chances of biryani getting burnt or overcooked. So I wanted to make sure of the cooking time and proportion of water (coconut milk) to rice so that the biryani is the same each time we cook. Even then I think that the proportions may vary for a different quality of rice. I have tried with the usual India Gate Basmathi rice. So for basmathi rice this proportion will be fine I guess.Ingredients

Basmathi rice -2 cups (400 gms)
Chicken - 1/2 kg (500 gms)
Big onion-2
Tomato-2
Coconut milk -1 cup or milk taken out of a small coconut

Ingredients for grinding masala

ginger -3 small pieces

garlic-10 pods

fennel seeds-1 teaspoon

green chili-4

red chili-4

Cinnamon-small piece
Mint leaves-handful (gives the real flavor)
cloves-3
Ingredients For Marinating the Chicken
Curd -1 tablespoon
Chili powder -1 tablespoon
Coriander powder -1 1/2 tablespoon
Turmeric powder-1 teaspoon
Grinded masala- half portion


Items for seasoning
Brinji leaf- 2 small pieces
cinamon-2 pieces
clove-3
Marudani mokku -2
Curry leaf-little
Mint leaf-handful
Fennel seeds-1 teaspoon

Procedure

Marinate the chicken with the items given for marination.
Let the chicken stay marinated for at least 30 minutes.

Mean while wash the rice and soak for 10 minutes.
Drain the rice and roast in a kadai in little butter or ghee (1 tablespoon)

The rice should be roasted in medium fire for 3 or 4 minutes till rice don't stick to the kadai.
Keep the cooker in the stove.

In 2 tablespoons of cooking oil mixed with little ghee season the biryani with the items given for seasoning.
saute the minced onions and tomatoes for 3 minutes.

Add the grinded masala (the remaining half) and saute well.
Now add the marinated chicken and saute well.

Keep the flame in medium and just keep the lid on top of the cooker.
No need to lock the cooker or put weight.

Cook the chicken for 6 minutes or till it gets half cooked.
Make sure that there is not much water in the chicken

Now add 1 cup of coconut milk mixed with 2 cups of water.(1:1 1/2)
Those who want the rice to be well cooked can add 1/2 cup more water.

Add the salt needed and the rice.Mix well.
Close the cooker.

When pressure starts coming put the weight.
Keep the flame low once the whistle comes.

In medium fire cook for exactly 8 minutes.
Once the pressure gets released open the cooker and mix well without smashing.

Your biryani is ready.
Garnish with coriander leaves while serving.

Saturday, April 2, 2011

Mutton Biryani (Using Rice Cooker)



Many of us often feel that our biryani is not the same all the time we cook. Because of this youngsters don’t even attempt to do it often. So I was trying to come out with a false proof biryani recipe which will almost be the same every time we cook. Rice cooker was a good option which will see to it that the biryani never gets burnt and can be kept hot till served. If we know the proper rice water ratio then it will be safe. 1:2 ½ is the ratio in rice cooker for basmati rice.


Ingredients for cooking mutton


Mutton-300 gms


Minced onion-1


Minced tomato-1


Ginger garlic paste-2 teaspoons


Chili powder-2 teaspoons


Coriander powder-2 teaspoons


Green chilli-1


Turmeric powder-1 teaspoon


For seasoning


Bay leaf-1


Cinamon-2


Cardomom-2


Clove-2 Fennel seeds-1 teaspoon


mint leaf-handful (very good in giving taste and aroma)


Ingredients for biryani


Basmati rice-2 cups


Coconut milk-1 cup (milk from half coconut)


Minced onion-1


Minced tomato-1(optional)


Ginger garlic paste-1 teaspoon


Chili powder-1 ½ teaspoons


procedure

Mutton has to be cooked for some time first since it can’t get cooked along with rice in the rice cooker. So in a pressure pan or small cooker in a teaspoon of oil season the mutton with a teaspoon of fennel seeds, 2 cloves and 2 pieces of cinnamon. Sauté the onion and tomato pieces well. Add ginger garlic paste and sauté. Now add the mutton and sauté for 3 minutes. Add chili powder, turmeric powder and coriander powder and mix well .pour 1 ½ cups of water and add the salt needed. Close the cooker and cook in medium fire for 7 minutes.


Mean while wash and soak 2 cups of rice that you are using. After 10 minutes strain the water and keep the rice aside Once you are done with cooking the mutton, separate the mutton pieces from the gravy and keep the gravy aside which can be used while cooking in the rice cooker .


Now to make the biryani, keep a kadai or pan in the stove. In 2 table spoons of oil season the biryani with the items given in ‘to season’. Then sauté the onions and tomatoes. Tomato is optional. I rarely use tomato at this stage. Add ginger garlic paste and sauté. Now add the rice and sauté till it looses the water content. 1 : 2 ½ is the ratio of water to rice. Instead of water alone we are going to make use of the mutton gravy we got while cooking the mutton and a cup of coconut milk. Measure both and add water for the remaining to make it 5. Add mutton pieces now and the 5 cups of mix we have. Add chili powder and the salt needed also. Mix well and transfer to the rice cooker. In the earlier stages of cooking stir 2 or 3 times. Once the rice gets cooked avoid mixing often. Can be garnished with coriander leaves if desired while serving.

Monday, February 21, 2011

Aattu Kudal Kuzhambu (Lamb Intestine Gravy )


Since this is a chettinad food cookery blog and many searches for the traditional chettinad non veg in this blog ,I want to blog almost all traditional non veg items even though we don’t cook them often or never at home. This recipe is one of that sort.
In chettinad there is a practice of group prayer to the ancestors once in a year .This is known as padappu in this region. In some family group there is a practice of offering goat to the ancestors. Then the meat is cooked and served to the members. So they use each and every part of the goat using special recipes for each part.
I come to know that aattu kudal has much medicinal value. But I always have wondered how to clean it. In the mutton shops in our town, I have seen people waiting for the goat to be ready to get the kudal.
Once in Kairali TV, I saw a show called Magic Oven conducted Dr.Lakshmi Nair about this recipe. She interviewed a cook in Nagerkovil about this recipe and showed a demo of this by the cook. From that day I thought of trying out this recipe.
In a small hotel (mess) run by Nagerkovil people in our town we get this curry known as Boati. We used to get that from there and is very good in taste.
I enquired my servant whether she knows to clean it and she said that her grand mom who is 75 year old only know that. I asked her to bring her Grand mom one Sunday and went to the mutton shop .You don’t believe, I saw 6 people waiting there for this. The butcher told me that if I wait for 2 hours I may get a chance to get one. I gave the money in advance and told him that I will come in an hour to get it. Somehow I managed to get it that day. Seeing that I was really worried about how we are going to clean it.
The old lady was pretty sure of cleaning it. Kudal was like a bag. Inside that the tubular structures were there. The butchers will clean the tubes once and put inside that bag (big intestine).
Cleaning lamb intestine
The lady asked me to keep water in a vessel and boil. I boiled the water and she put the whole bag inside that water and closed it for 10 minutes .After 10 minutes she removed it from water and took out the tubular structure and kept aside. She brushed the surface of the outer bag with a brush and the thick small thorn like surface layer peeled off from the bag and it became skin like. She washed it nicely and kept aside. Now she took the tubular structure.
She took each tube and showed under running water till the tubes are completely clean. The water from the tap came through the tubes clearly. She too took nearly 20 minutes to clean the tubes. I don’t think that I will have that much patience.
Next was the cutting part. I knew that I have to make the pieces very small. I tried to cut the bag first. It was very slippery. The lady turned the bag inside out and now it was easy to cut. The tubes also had to be patiently cut into small pieces. After cutting the tubes she washed it again nicely and they became very very clean. Now only I was sure that the whole thing is clean and started my hand in making the gravy.
Ingredients
Kudal (Cleaned and cut 1)
Small onion- 20
Big onion chopped -1
Chili powder -1 table spoon
Coriander powder -1 tablespoon
Turmeric powder-1 teaspoon
Thick coconut milk-100 Gms (1/2 cup)
Roasted cumin powdered -2 teaspoons
Curry leaf –little
Procedure
Pressure cook the cut kudal pieces for 10 minutes with 1 ½ cups of water and a teaspoon of turmeric powder. After cooking remove the cooked water. This will help to get rid of the excess non veg smell. If you like the smell you can use that water while making the gravy. I discarded that water.
Keep a kadai in the stove. In two tablespoons of oil season the curry with a teaspoon of cumin seed and curry leaf. Sauté the onions nicely .Add turmeric powder and sauté. Keep the stove in medium flame and add chili powder and coriander powder. Now add the cooked kudal pieces. Mix everything nicely. Add a cup of water and the salt needed. Close the kadai and cook for 10 minutes. After 10 minutes add coconut milk and cook for 2 minutes. Before switching off the stove add the roasted cumin powder. Garnish with coriander leaves if desired.

Some tips of buying and storing lamb meat which I browsed from the net.
Buying & Storing Facts
The quality of lamb should be ensured before buying. You need to make sure that the tender flesh is pink in color, firm and with a fine texture.
The fat surrounding the lamb should be white in color. Don’t purchase it if the fat is crumbling, yellow or tough, as these are the characteristics of old meat.
A younger lamb can be identified with a blue tinge on the knuckle. A pale color, ranging from pink to light red, is also one of the traits of a young lamb.
Some lambs are also available in different grades, like prime, select and choice. The prime and choice grades of lamb are both flavorful and tender; however they possess a higher fat content.
Like most of the other meats, lamb too is highly perishable and needs to be refrigerated as soon as possible, in the original store packaging.
It is preferred to store and use lamb as per the ‘Use by’ date mentioned on the pack, to avoid its unhealthy intake. If dates are not mentioned on the pack, the different parts of the lamb like lamb roasts and chops can be kept for 3 to 5 days in refrigerator, while ground lamb can stay for not more than 2 days.
If you have bought more than one lamb, the best way to save it is by wrapping it tightly with aluminum foil or freezer paper. This will allow storage of ground lamb for 3 to 4 months and roasts and chops for about 6 to 9 months.

Thursday, December 30, 2010

Muttai Omelet Kuzhambu (Egg Omelet Gravy)


Muttai Omelet Kuzhambu (Egg Omelet Gravy)
Those who love eggs will be excited to taste different recipes of eggs. I have tried to make gravy with the omelets. I have heard that in some parts of Tamilnadu this gravy is a usual one. I was not able to gather any authentic recipe of the same. So I have made a trial. The gravy turned out good. So you people can certainly give the recipe a try. An easy and handy recipe when we are short of vegetables or time.
Ingredients for the omelets
Eggs -4
Minced onion -1/2 cup
Turmeric powder -1/2 teaspoon
Pepper powder- 1 teaspoon
Chopped green chili -1
Salt to taste

There are different ways of making this omlette. If you have time and patience it can be baked in the oven. As my readers know, I am allergic of using my oven; I made the omelets in my dosa pan. The thing to be noted while making the omelets is that it should be made thick.
Another way is to pour the mix in kuzhi paniyaram moulds and make egg paniyarams.
Easiest is the regular way of making omelets but little thicker. If you make like this or bake then after making cut into small pieces and keep aside
Ingredients for the gravy
Small onion -20 or chopped big onion -2
Garlic -20
Tomato -2
Tamarind –little (as shown) (too much of tamarind will not be good)
Sambar powder-2 teaspoons
Coriander powder- 2 teaspoons
Turmeric powder -1 teaspoon
Curry leaf –little
For seasoning
Mustard-1 teaspoon
Fenugreek-1/2 teaspoon
Fennel seed-1 teaspoon
Curry leaf-little
Procedure to make the gravy
The gravy is the normal puli kuzhambu that we make. But for the beginners sake I repeat.
Mix the tamarind and the salt needed in two to two and half cups of water.
Drain it and keep aside
Keep the kadai in the stove
Pour 1 table spoon of gingili oil or any other oil you use for cooking
Season the gravy with the items given for seasoning
Add the onion, garlic and tomato pieces one by one and sauté well for 5 minutes in medium fire
Now add the salt tamarind water into the kadai
After one boil add the sambar powder, turmeric powder and coriander powder.
Keep the stove in medium fire
Cook for 10 minutes
When the gravy has turned to half the quantity add the cut omlette pieces.
Cook for 3 more minutes
Remember that the omelet pieces will become little big after boiling
So make the pieces little smaller.
Heat the gravy before serving

Saturday, November 13, 2010

Chettinad Kozhi Pattani Masala ( Chettinad Chicken And Green Peas Masala)

Now days Chicken has become a major item under the non veg category cooked at home. Many of us are on the look out for some different recipe. Children also get bored by the same kind of dish prepared. I too try to find out different recipes to cook chicken. I blog the recipe which impress me. This preparation is a light alteration to one fish masala item shown in a Malayalam channel .I am not sure, but I remember it to be Kairali TV
This recipe though little time consuming tastes very different from the usual ones we prepare. Green peas always tastes good with chicken. This gravy goes well with both rice and Tiffin items.


Ingredients
Chicken boneless – 500 gms
Green peas – 100 gms
Chopped onion -2
Chopped tomato-2
Green chilli-2
Coconut milk -1 cup (1/2 coconut grated and squeezed) or (4 tablespoons tinned coconut milk mixed in ½ cup water)
Coriander leaves –A bunch

Masala Items
Ginger paste-1 teaspoon
Garlic paste-1 teaspoon
Garam masala -1 teaspoon
Chili powder -1 table spoon
Coriander powder- 2 tablespoon
Cumin powder-1 teaspoon
Pepper powder-1 teaspoon
Turmeric powder-1 teaspoon

For Marinating
Corn flour -1 tablespoon
Egg white -1 egg
Turmeric powder-1 teaspoon
Pepper powder -1 teaspoon
Salt -1 teaspoon
Method
Cut the chicken pieces into small ones. Mix the items given for marinating in egg white and marinate the chicken pieces for 30 minutes. Meantime keep the other items for the gravy ready. After 30 minutes in 3 to 4 tablespoons of oil fry the chicken pieces that are marinated. No need to deep fry. Fry for 5 minutes in medium fire. Fry all the pieces and keep aside.



For the gravy, keep a kadai in the stove.
In the oil used for frying the chicken , pour 2 table spoons and season the gravy with 3 pieces of cinnamon, 2 cardamom and 2 pieces of bay leaf.
Add the chopped onion and green chilies in the oil and fry till they get golden brown.
Now add turmeric powder and then pepper powder. Sauté for a minute.
Add garlic paste and then ginger paste and sauté.
Add the tomatoes and sauté till they get smashed.
Add chili powder, coriander powder, cumin powder, garam masala powder, pepper powder, turmeric powder all one by one keeping the fire in medium.
Now add the green peas also into the kadai and mix well.
Add ½ cup water and the salt needed and cook for 5 minutes so that the peas can get cooked.
Pour the coconut milk into the kadai and when the mixture boils add the fried chicken pieces.
If you feel that the consistency is very thick then little bit more of coconut milk or water can be added.
Check for the taste and if anything is missing, it can be added.
If you find the gravy too hot, a tablespoon of tomato sauce can be added. It depends on ones taste. In our house we all like the tomato sauce taste. So I added a table spoon of it.
Finally add the chopped fresh coriander leaves.

Monday, November 1, 2010

Aattu Ratham Poriyal (lamb blood curry)

The sight of the goat blood in the meat shop kept like a pudding in bowls used to frighten me. I never imagined making a curry out of it. But during my last visit to chettinad, my periamma whom I have already mentioned to be great cook asked me to try this and blog the recipe. She told me the recipe also. She told me that the curry will not have any smell. This Sunday the lady who comes once or twice a month from the nearby village and helps me in cleaning the house, fish tank, car etc came. I asked her about the goat blood. She said that they people buy and cook it. So I took her to the shop to buy it. There were some 6 or 7 bowls of jelly like red thing in front itself. I asked for one .The man in the shop asked me is it enough? I asked the cost .He told 15 Rs. I was surprised and got one bowl more. The lady who came with me told that they would have added salt in the bowl and should be careful while adding salt to the curry. As per the recipe my periamma gave, I first washed the thing nicely. In a kadai in 4 cups of water boiled the blood till they turned like liver. Allowed it to cool and then cut into small pieces. I prepared it as per the recipe. I never told my daughter what it was. While eating she told me ‘amma the liver is very soft today' The curry did not have any non veg smell and was good.

Ingredients
Goat or lamb blood -2 bowls
Small onion minced -30 or big onion minced -1 or 2
Garlic chopped –little
Curry leaf –little
Grated coconut -2 table spoons
Green chili -8 minced
Procedure
Wash and cook the blood in a kadai in 4 cups of water till it turns like liver. Allow it to cool. Then cut them into small pieces .
In a kadai in one teaspoon of oil season the curry with a teaspoon of fennel seed and little curry leaf. Sauté the minced onion and garlic and chilies for 5 minutes. Now add the cut pieces too and mix well. Check for the salt taste and add the salt needed and cook for 5 to 6 minutes without adding water .There will be little water in the boiled pieces. Finally add the grated coconut and mix well. The fry goes well with both sambar and curd rice.
I have not browsed the medicinal value of this goat blood. If my readers can find time to do so please send it to me .I will add on to the blog.

Sunday, October 31, 2010

Nenju Elumbu Soup or Maarkandam soup ( Lamb Rib bone soup)


When we were young On Sunday’s at 11 in the morning either we will have aattu managai , eeral soup or this nenju elumbu soup. Now all have become calorie conscious and don’t want to go to the mutton shop itself. But the medicinal value of these soups can never be replaced by any other food.
Nenjelumbu soup does not contain much fat and those who access a mutton shop to get this can can surely give this soup a try. The soup is very good when we are suffering from cold or recovering from any illness. The soup alone can be taken in a bowl and be given to kids right from the 18 month old baby.
All at home are suffering from cold due to change of climate. So I thought of making this soup. I always prefer this to chicken soup as I feel that chicken soup if taken in large quantity leads to dry cough . For the bad cold we are having, the soup was really heavenly. After taking the soup there was a great relief. So I immediately thought of sharing the recipe with my readers

Ingredients
Nenju elumbu -200gms (If not available lamb bones can be replaced)
Small onion-10 or big onion (medium size-1 )
Small tomato -1
Rice washed water-2 cups (optional) For grinding
Pepper corns-1 teaspoon
Small jeera -1 teaspoon
Dhania or dry Malli -1 ½ teaspoon
Red chili -1
Procedure
Before cooking the rice for the day, wash it and soak for 5 minutes. Drain the water and keep ready. Put the nenjelumbu, onion ,tomato and very little salt along with a teaspoon of turmeric powder in the cooker. Add the rice washed water also and cook for 10 minutes . Grind the items to be grinded in the small jar. Once the pressure goes open the cooker and add the grinded powder and allow the soup to boil for 5 minutes. There should be 4 cups of soup for this quantity ofnenjuelumbu. Dont add too much or too little water. If soup is less, water can be added and check for the correct hotness and salt. While cooking this checking is very important. If you want the soup to be little more hot, add little more milagu jeeraga powder. I hope all will have this pepper jeera powder stock at home to be used for omelet or rasam. Salt also can be added according to taste. After 5 to 6 minutes switch off the stove. Serve the soup hot. Garnish with coriander leaves while serving.

Sunday, September 5, 2010

Chettinattu Kozhi Kuzhambu ( chettinad chicken gravy(without cocunut) )


Chicken gravy is one item which can be used as a side dish for many food items like chapati, roti, nan, idly or dosa.It will be excellent for rice also. But many of us now don't want to use coconut to make gravy since we grow calorie conscious day by day. Moreover the food items using coconut will not stay good for long. and cannot be stored for a longer period. chettinad dishes usually dont contain too much of coconut.They make tasty gravy without using much coconut.
This recipe of chicken gravy will give you the gravy needed without the use of coconut.Before leaving US I wanted to freeze some food . I did not want to use coconut for freezing. I followed this recipe and the gravy turned out awesome. I come to know that every time they thaw the frozen gravy, It is fresh and good.
For chicken gravy it is always better to use fresh chicken and not the frozen one that people in US get from the stores. When I was there my son-in-law used to get chicken from local Halal shop which was good like the one we get in India. Those who stay abroad can try getting fresh chicken like this if there is a chance to do so.

Ingredients
chicken -2 pounds or 750 gms
small onion-20 or chopped big onion-1
tomato-1 medium size
Garlic-10 pods
Mint leaf-little (if you have stock)
curry leaf-little
Tamarind paste -1 teaspoon
Coriander leaves- a bunch (for garnishing)
For marination
Kuzhambu milagai thool-1 tablespoon or chili powder-2 teaspoon
Coriander powder-1 table spoon
Thick curd-1 tablespoon
turmeric powder-1 teaspoon
ginger garlic paste-2 teaspoons
salt-1 table spoon (as needed)
Masal for grinding
Big onion-2 (US onion-2 Indian-4)
Tomato-2 (Us tomato-2 Indian-4)
green chili-2
Cashews-8
Kas kas- 1 teaspoon or pottukadalai-1 tablespoon
Cinnamon-1 small piece
clove-2
fennel seeds-1 teaspoon
For seasoning
fennel seeds-1 teaspoon
mint leaf,curry leaf -little (if you have stock)
Cinnamon-small piece
bay leaf-small piece
clove-2
Cinnamon- a small piece

Method
cut the chicken into small pieces,wash well and marinate with the item given in for marination and keep aside for an hour. If you cant wait no problem you can start cooking within 20 minutes.
Keep a kadai in the stove. In one teaspoon of oil saute the items for the masal.First add the chili,then cashews, fennel seeds and kas kas , and wait till they turn little red. Now add the onion and then tomato pieces and saute well for 5 to 6 minutes. Allow it to cool and then grind it to a smooth paste in a mixi.
Keep the cooker in the stove.In one table spoon of oil season the chicken gravy with the items given in'to season'. saute the small onion or the chopped big onion and tomato. Add the marinated chicken pieces also and saute well for 5 minutes. Add 3 cups of water . Mix everything well and cook in medium fire for 7 to 10 minutes (cooking time depends on the chicken quality and the fitness of the cooker you use). however don't cook for more than 10 minutes. open the cooker once the pressure goes and add the grinded masal along with the tamarind paste and allow the gravy to boil for 5 minutes. check for the taste.I f anything is missing you can add now.The cashews and the kas kas or pottukadalai in the masal will make the gravy thicker as it boils. Switch off the stove and garnish with coriander leaves (don't add coriander leaves if you intend to freeze the gravy).Coriander leaves will add much taste to the gravy. Those who don't want the gravy to have any sourness,tamarind can be avoided.But tamarind will help the gravy to stay fresh for a longer time. little bit tamarind is enough.

Saturday, February 20, 2010

Brain fry (Moollai poriyal)

Very easy to cook item. Children will love this. Similar to egg. So cooked along with egg to increase the quantity. Little bit sweet in taste. So those who want it to be hot can add chili powder to the recipe. This is made just like scrambled egg.



Ingredients
Goat brain-1
Chopped onions-handful
Green chili -3 or chili powder-1 teaspoon
Eggs-2
Pepper powder-1 teaspoon
Procedure
Chop the onions and the chili. Break the eggs and beat it a little. Add the brain into the egg and mix it well. I always use my hand to smash the brain and mix it nicely into the egg so that it gets mixed well. Add the pepper powder also into this. In a kadai in one teaspoon of oil sauté the onions and the chili and once it is sauted, add the egg brain mix and stir continuously. The whole thing will turn like egg scramble. Those who want the fry to be hot can add little bit chili powder into the egg brain mix. Brain will get cooked fast. So the cooking time will just be 5 to 6 minutes in low fire.

Tuesday, February 9, 2010

Chettinad Liver Pepper Fry

Like any other non-veg item, this too is a very delicious item in chettinad cuisine. Liver though little bit high in fat content, is a good source of iron. It is very good for young children, pregnant ladies and for lactating young moms.
One thing to be taken note of while preparing any pepper fry or curry is that all the hotness needed for the curry should never be made up from the pepper. Too much of pepper will make the body hot and sometimes will produce a heart burn. So use half the quantity chili powder and in the end add pepper powder for the flavor, hotness and taste.


Ingredients
Liver-200 Gms (cut into very small pieces)
Chopped onion (big)-1 or small onions-20
Chopped tomato-1
Chopped garlic-10
Ginger paste-1/4 teaspoon (very little qty)
Turmeric powder-1/2 teaspoon
Chili powder or kuzhambu milagai thool -1 teaspoon
corriander powder-1 teaspoon
Freshly ground pepper-1 teaspoon
For seasoning
Cinamon-2 small pieces
Fennel seeds-1 teaspoon
Curry leaf-little
Bay leaf-little
Procedure
In one table spoon of oil season the fry with the items given for seasoning. Add onions sauté for a while then tomatoes, ginger, garlic one by one and sauté nicely. Now add the small liver pieces and sauté till they turn white. Now add turmeric powder and a cup of water. Keep the flame in medium. Cook for 5 minutes closing the kadai with a lid. Now open the kadai. Add the chili powder ,corriander powder and the salt needed. Check there is water to cook for 5 more minutes. If found less add ¼ cup of water. Now cook with the lid open. When the curry turns to your desired consistency add the pepper powder. Mix well. Cook for 2 more minutes. If you find the curry very thick, you can add little water. Usually we cook till the oil separates. But the curry will taste good in any consistency. Before switching off the stove make sure that the curry has enough salt and hot taste. If found less you can add and cook for 2 minutes. Finally garnish with coriander leaves if you have stock.

Saturday, January 23, 2010

Chettinad Thalakkari Kuzhambu (Chettinad lamb head curry)


Yet another chettinad special .This is very famous dish in the ever mushrooming chettinad restaurants in the city. I always wanted to try this and blog the recipe. Since I was not sure of the exact chettinad recipe, I had to wait till I attend the Pothu padappu (family group prayer) where they sacrifice a goat. The meat is cooked with pepper instead of chili powder and offered to the family deity along with other dishes. They call it as milagu Kari kuzhambu. Though watery, it will have a taste of its own.
Thalakkari is cooked for next day’s breakfast and served as a side dish for idly. They serve one head curry for 50 people with no compromise in taste. This time I found out the recipe from the old ladies at home .I tried it today and it was almost perfect
Ingredients
Lamb head-1 cleaned and cut into medium sized pieces (brain should be separated)
Brinjal-2
Potato-1
Small onion-20
Tomato-1
Kuzhambu milagai thool-2 table spoons
Coriander powder- 2 table spoon
Ginger garlic paste-2 teaspoons
Turmeric powder-1 teaspoon
Lemon-1
For Grinding
Grated coconut-4 table spoons
Kas kas- 1 teaspoon or Cashews-6
Chili powder-1 teaspoon
Fennel seed-1 teaspoon
Pottu kadalai-1 table spoon
Procedure
Pressure cook the head pieces adding a cup of water, a teaspoon of turmeric and little salt for 10 to 12 minutes in medium fire. Meantime grind the items to be grinded. Mince the onions and tomato. Cut the brinjal and potato into small square pieces. This is added to give thickness to the gravy.
Once the mutton gets cooked, open the cooker and separate the gravy part. Keep the kadai in the stove. In one table spoon of oil season the curry with a small piece of cinnamon, 2 cardamoms, small brinji leaf and a teaspoon of fennel seed along with little curry leaf. Add the minced onion and tomatoes one by one and sauté for a while. Add the ginger garlic paste now and sauté nicely without gap as the paste will stick to the kadai if left without care. Now add the brinjal and tomato pieces. Sauté this also for some time. Add 1 cup of mutton stock which we have separated before into the kadai.Add little salt and cook till the potato pieces get cooked. Add the head pieces now into the kadai along with the remaining stock. Add the kuzhambu milagai thool and coriander powder and the salt needed .Remember you have added little salt before too. Close the kadai and let the gravy boil for 5 minutes. Now add the grinded masala mixed in a cup of water to this gravy and cook till you get the desired consistency. As we have added cashews and roasted gram, the gravy will get thick fast. If it gets thick add the water required and bring it to a boil. Check for the taste and add if anything is missing .Once the gravy cools, the gravy will thicken further. So switch off the stove, when the gravy is little watery itself. After switching off the stove add the lemon juice.

Sunday, November 15, 2009

Chicken Cutlet

This is one of the non-veg specialties that I am good at preparing. I have a recipe of my own, which is very easy and very sure of turning perfect. So even the new ones can give the recipe a try. I myself is a big fan of my cutlet and my daughter always will tell that she finds the cutlet at home the best. Because of this I have never tried an alternate recipe though I know that many would have different and better recipes. Almost every time I buy chicken my daughter will be pestering me to keep some pieces apart for the cutlet. In your purchase of chicken , separate little bone less pieces. There is no exact quantity of chicken required. If it is little less or more, the taste will not change much.

Ingredients I
Boneless chicken pieces-200gms
Potato-3 (medium size)
Ingredients II
Big onion-1 chopped
Green chilli-chopped 3
Ginger garlic paste-1 teaspoon
Garam masala powder-1/2 teaspoon
Turmeric powder-1 teaspoon
Red Chili powder-1 teaspoon
Ingredients III
Powdered rusk – handful
Egg white- 1 Egg
Oil-4 Table spoons
Procedure
Pressure cook the potatoes without cutting for 10 minutes
Cut the chicken into small pieces
Cook the chicken pieces in a kadai for 7 minutes
Remove the chicken pieces from the kadai
After it cools mince it in a mincer or mixie (make sure there is no water)
Peele off the skin of the potatoes and smash it after it cools
In a kadai in a teaspoon of oil sauté the items given in Ingredients II.Add the powders after switching off the stove, else they will get burnt
Now add this into the potato mix.
Add the minced chicken also into this
Add the required quantity of salt
Mix everything well
Check for the taste
If hotness or salt is missing add chili powder or salt
Spread the rusk powder in a paper
1 egg white is enough for the whole thing
Keep the egg white in a soup bowl so that you can dip the cutlet and take out
Make the cutlets in the shape you like
Dip into the egg white and roll over the rusk powder and keep aside
After making 5 or 6 cutlets , Keep oil in a very small frying pan and fry the cutlets in medium fire
The fire in no stage should be high
After one side gets fried slowly change side
There is no chance of this cutlet breaking
If it breaks it means it is watery
There is no chance of water in this recipe as we boil the potatoes as a whole
By somehow if it gets watery , add little rusk powder or bread into the mix and make it thick
Fry the cutlets one by one or 2 at a time as we have kept only little oil
Those who don’t want even this oil can fry it in a tawa which I am not good at
Your chicken cutlet is ready
Serve it with tomato sauce
It tastes Yummy with the sauce
I am sure many of my loving readers give a try at this recipe when they buy chicken next time and leave me a comment

Copyright 2015. All Rights Reserved

Design By Premium Blogger Templates | Distributed By Gooyaabi Templates