Saturday, December 11, 2010

Tomato Spicy Chicken

Ingredients:
  1. Chicken                             1/2kg
  2. Turmeric                            1/4tsp
  3. Salt                                     2tsp
  4. Ginger, garlic paste            1tbsp
  5. Tomato                               5 big chopped
  6. Cinnamon                          1"
  7. Cloves                               6 nos
  8. Cardamom                        4 nos
  9. Cashewnut                        5 pieces
  10. Raisin                               10 nos
  11. Saffron                              a pinch
  12. Coriander leaves               handful chopped
  13. Mint leaves                       few chopped
  14. Onion                                2 chopped
  15. Curry leaves                     few
  16. Sugar                                1 tsp
  17. Oil                                    3 tbsp
  18. Bay leaf                           1 small
  19. Chilly powder                  2 tsp
  20. Daniya powder                1 tbsp
  21. Water                               1 cup
Method: 
  • Wash chicken and apply turmeric and salt.
  • Heat oil add bay leaf, cinnamon, cloves, cardamom.  Add onion and fry till dark brown.
  • Add chicken, tomatoes, ginger-garlic paste, and fry for 2 or 3 minutes.
  • Now add chilly powder, raisin, cashew nut, daniya powder, curry leaves, and sugar.
  • Close the lid for 2 minutes. Open and add water. Again close the lid.
  • Cook on a low flame for 1/2 an hour. Add Saffron and mint leaves while cooking.
  • Garnish with coriander leaves.
  • Serve with parathas, naan, chapatis.
  • This gravy is very delicious.

Chicken chukka

Ingredients:
  1. Chicken                       1kg[large pieces]
  2. Tomato                        1 large
  3. Onion                           2
  4. Coriander leaves          for garnishing
  5. Chilly powder              1 1/2tsp
  6. Salt                               1tsp
  7. Water                            1cup
  8. Turmeric                       1/2tsp
  9. Curry masala                1tsp
For Grinding:
  1. Coconut                        1/2 grated
  2. Patta                              2"
  3. Lavang                          5
  4. Khus-Khus                   1 tsp
  5. Pepper                          1/2tsp
  6. Ginger                          1"
  7. Garlic                            6pods
  8. Sombu                           1 1/2tsp
  9. Coriander,Mint leaves    little
For Seasoning:
  1. Oil                                    1/2cup
  2. Mustard seeds                  1/4tsp
  3. Urad Dal                          1/2tsp
  4. Curry leaves                    handful
Method:
  • Wash chicken and apply salt, chilly powder,turmeric.
  • Cut onion,tomato,coriander leaves.
  • Grind masala to a smooth paste.
  • Heat oil in a kadai,add seasoning and fry onion,curry leaves.
  • Add tomato and chicken,fry for 2 or 3 minutes adding salt.
  • Now add grounded masala,water. Close a lid and cook for 30 minutes on a low flame.
  • Add curry masala powder and  cook untill the gravy thickens . Garnish with coriander leaves.
  • Serve with rice or chapatis.

Honey Chicken

Ingredients:
  1. Chicken                       1 kg[cut into 12 pieces]
  2. Garam masala             1 tsp heaped
  3. Chilly powder              3 tsp
  4. Turmeric                      1/2 tsp
  5. Ginger-Garlic paste     1 tbsp                                      
  6. Salt                              1 1/2tsp
  7. Ajinomoto                   1/4 tsp
  8. Oil                               1/2 cup
For Sauce:
  1. Honey                        3/4cup
  2. Soya sauce                 1/4cup                                                    
Method:
  • Mix garam masala, chilly powder, turmeric,ginger-garlic paste, salt, Ajinomoto to a smooth paste without adding water.
  • Add chicken and apply masala to the pieces evenly.
  • Heat oil in a pressure pan and arrange the pieces, close the lid[don't use cooker lid]
  • And cook on low flame for 45 minutes roasting and turning in between cooking.
  • Mix thoroughly Honey and Soya sauce.
  • Pour 1/2 sauce on cooked chicken. Cook on one side of the chicken for 2 or 3 minutes and again turn on another side and add remaining sauce and cook for another 2 or 3 minutes.
  • Remove from fire. Arrange in a plate.
  • Add a tsp of chicken sauce over the chicken while serving.
  • This chicken is very tasty. Everybody likes it.

Wednesday, December 8, 2010

Green gram Dal poruppu

Ingredients:
  1. Green gram Dal                -       1 cup
  2. Onion                                -       1 chopped
  3. Tomato                             -       1 chopped
  4. Badaga                             -        little
  5. Salt                                   -       11/2tsp
  6. Turmeric                           -       1/   
  7. Chilly powder                   -       1 tsp
  8. Curry leaves                     -        few
  9. Coriander leaves               -       little
  10. Coconut                           -       1tbsp
  11. Oil                                   -        11/2+11/2spns
  12. Water                              -        6 cups
Method:
  • Dry roast gram till light brown, cool down, clean, and wash with cold water.
  • Boil water add Dal and bring to boil.
  • Add onion, tomato, coconut, 11/2tsp oil, salt, turmeric, chilly powder, badaga, curry leaves one or two.Mix well and close the lid.
  • Cook for 1/2 an hour on a low heat.
  • Don't over cook. This gravy should be little thick.
  • Heat remaining oil and  season with badaga or with mustard seeds, urad dal, curry leaves.
  • Garnish with coriander leaves. Check salt.
  • Serve with rice and ghee, chapattis or mudde means Ragi balls.

Chicken Chintamani Dry and gravy

Ingredients: for dry style
  1. Chicken                             1/2kg boneless
  2. Oil                                     3 tbsp
  3. Turmeric                           1/4 tsp
  4. Small onion                       1/4 kg
  5. Curry leaves                      Few
  6. Coriander leaves               handful
  7. Red chilies                        20 nos
  8. Roasted gram powder       1 tsp
  9. Water                                 1/2 cup
  10. Salt                                    2 tsp
For seasoning:
  1. Mustard seeds                 1/4tsp
  2. Urad Dal                          1/4tsp
  3. Bengal gram Dal             1 tsp
     
Method:
  • Wash and cut the chicken into small pieces.
  • Cut small onion into round shape.
  • Chop coriander leaves.
  • Break red chilies into small pieces and take out the seeds neatly.
  • Heat oil add seasoning. Add red chilies and fry till the oil becomes red in color.
  • Then add onion and curry leaves, fry till crisp.
  • Add chicken, roasted gram powder, and fry for 1 minute.
  • Close the lid and cook on a low flame for 20 minutes.
  • Cook until the gravy is thick.
  • Garnish with coriander leaves.
  • Serve with hot rice and sesame oil.
For gravy:
  1. Coconut                         1/2 grated
  2. Ginger                            1"
  3. Garlic                             6 pods
  4. Patta                               1"
  5. Lavang                           6nos
  6. Fennel seeds                   1tsp
  • Grind to a smooth paste and this to the chicken while frying adding roasted gram powder also.
  • Garnish with coriander leaves
  • Serve hot with rice. It will be very tasty.

Monday, December 6, 2010

Raw Thur Dal Gravy




Ingredients:
  1. Green Tur Dal                 -              1 cup
  2. Small onion                     -              1/4 cup[chopped]
  3. Tomato                           -              1[chopped]
  4. Coriander powder           -              1tbsp
  5. Chilly powder                  -              1tsp
  6. Turmeric                          -              1/4tsp
  7. Salt                                  -              1tsp
  8. Roasted gram powder      -              1tbsp                                                
  9. Curry masala powder         -              1tsp
  10. Coconut                           -              1/2 grated
  11. Coriander leaves              -              a handful
  12. Oil                                   -              3tbsp                                                                             
  13. Ginger                             -               1/4"                                                                                 
  14. Garlic                              -                4 pods
  15. Water                             -                3 cups
  16. Mustard seeds                -                1/4tsp
  17. Urad Dal                        -                1/4tsp
  18. Bengal gram Dal             -                1/4tsp
  19. Patta                              -                1"
  20. Lavang                           -               5                                                                         
  21. Ghusa-Ghusa                     -            1tsp   
                                                                                                                                                                    For Grinding:
  • Coconut                                                                                                    
  • Ginger, Garlic                                                                                                                                     
  • Patta                                                                                                                                                
  • Lavang
  • Ghusa-Ghusa 
  • Roasted Gram   
                                                                                                                                                                                
Method:
    •  Heat oil  in a pressure pan, add Mustard seeds, Urad Dal, Bengal gram Dal and
    • Add onion, tomato, Tur Dal, curry leaves, and fry.
    • Now add the grounded masala paste to it and fry.
    • Add Chilly powder, Turmeric, Coriander powder, salt.
    • Mix well with a ladle add water and cook for 3 whistles.
    • Open the lid and add curry powder coriander leaves.
    • Check salt and serve with Rice, Puri, and chapatis.