MUTTON CHOPS CHUKKA

 INGREDIENTS:-

1. Mutton ribs             10
2. Salt                         2 tsp
3. Tomatoes                5
4. Water                      1 cup

FOR GRINDING:-

1. Small onion            1 cup
2. Garlic                     20
3. Fennel seeds           1 tsp
4. Jeera                       1 tsp
5. Red chilies             20
6. Pepper corns          20
7. Oil                          1 tbsp

   FOR SEASONING:-

1. Fennel seeds            1 tsp
2. Jeera seeds               1 tsp
3. Methi seeds              1 tsp
4. Oil                            1 cup    

METHOD:-

• Fry the masala ingredients in 1 tbsp of oil, grind to a smooth paste.
• Wash ribs and drain the water. Cut tomatoes.
• Heat oil in an iron kadai.
• Add seasoning after spluttering the seeds add the ground masala and fry.
• Fry till good aroma comes out, add tomatoes, salt and fry.
• Mash the tomatoes and add the ribs and mix.
• Fry for a minute and add water, bring to boil.
• Reduce the flame and cook for 30 minutes.
• Cook until the water evaporates, and oil floats on top.
• Serve with hot rice, it tastes yummy.

COUNTRY CHICKEN VARUVAL

 INGREDIENTS

1. Chicken                  800 gms  
2. Turmeric                  1 tsp
3. Castor oil                  1 tbsp
4. Salt                             1 tbsp
5. Water                         1 cup
6. Tomatoes                  3 big
7. Coriander leaves      handful

FOR POUNDING MASALA

1. Small onion          1 cup
2. Garlic                     20
3. Ginger                    1"
4. Jeera seeds           1 tsp
5. Fennel seeds         1 tsp
6. Pepper                   3 tsp
7. Red chilies            20

FOR SEASONING:-

1. Fennel seeds         1 tsp
2. Methi seeds          2 tsp
3. Curry leaves         few
4. Oil                         1/2 cup

METHOD:-

• Wash chicken and drain water. Cut tomatoes, and coriander leaves.
• Dry fry jeera, pepper, fennel seeds, red chilies, and Pound the masala to a coarse powder.
• Heat oil add seasoning, splutter fennel seeds, methi seeds and fry curry leaves.
• Add pounded masala and fry for 2 minutes, add tomatoes mix and close a lid and cook for 2 minutes.
• Then add chicken, salt, turmeric, and  castor oil. 
• Mix well and add water, boil once and reduce the flame and cook for 45 minutes.
• Chicken should be in thick consistency, garnish with coriander leaves.
• Serve hot with rice and chapati.

CHICKEN PEPPER VARUVAL

 INGREDIENTS:-

1. Chicken                   15 piece
2. Tomato                    3 nos
3. Water                       1/2 cup
4. Salt                          2 tsp
5. Turmeric                 1 tsp

FOR POUNDING:-

1. Fennel seeds             1 1/2
2. Cumin seeds             2 tsp
3. Pepper                      2 tsp
4. Red chilies                20
5. Onion                        1 cup
6. Garlic                        15 pods

FOR SEASONING:-

1. Fennel seeds              1 tsp
2. Fenugreek                  2 tsp
3. Oil                             1/2 cup

METHOD:-

• Dry fry cumin, fennel seeds, pepper and pound.
• Pound onion, garlic together, cut tomatoes.
• Wash chicken and drain water.
• Heat oil in a kadai, add seasoning, fry fennel seeds and fenugreek for few seconds.
• Add chopped tometoes, salt, turmeric, and chicken.
• Fry on high heat for a minute till it dries up and coated with oil.
• Add pounded masala, onion and garlic, to it and fry for a minute.
• Add water and bring to boil, and cook on high heat for 3 minutes.
• Reduce the flame, close a lid and cook for 5 minutes.
• Stir and cook until the oil separates. Serve with chapati, rice.

CHICKEN PALLIPALAYAM

INGREDIENTS

1. Chicken  Boneless      500 gms
2. Small onion                 10
3. Tomato                         1
4. Ginger-Ginger paste    1 tbsp
5. Coconut                       1 cup
6. Turmeric                      1 tsp
7. Chilly powder              3 tsp
8. Salt                               2 tsp
9. Castor oil                     1 tsp
10. Badaga                         1 tsp
11. Curry masala                1 tsp
12. Water                            1 cup

FOR SEASONING

1. Mustard seeds              1 tsp
2. Urad dal                       1 tsp
3. Bengal gram                1 tsp
4. Curry leaves                little
5. Oil                               3 tbsp

METHOD

• Wash and cut the chicken into 1" pieces.
• Cut onion, tomato, coriander leaves and coconut.
• Heat oil in a pressure pan, add seasoning, curry leaves, onion and fry.
• Add tomato, ginger- garlic paste, and chicken to it.
• Fry chicken and add castor oil, Badaga, turmeric, salt, chilly powder, and coconut
• Add water and stir, cook for 2 whistles. Cooldown and add curry masala.
• Simmer on a low flame for 2 or 3 minutes, until the water dries up.
• Garnish with coriander leaves. Serve with rice, chapatis.

CHICKEN LIVER FRY

INGREDIENTS

1. Chicken Liver               4
2. Small Onion                  10
3. Garlic                            10 flakes
4. Ginger- Garlic paste      1 tsp
5. Pepper powder               1/2 tsp
6. Curry masala                  1 tsp
7. Turmeric                         1 tsp
8. Chilly powder                 2 tsp
9. Badaga                            little
10. Castor oil                        1 tsp

FOR SEASONING

1. Mustard seeds                1 tsp
2. Urad dal                         1 tsp
3. Bengal gram dal             1 tsp
4. Oil                                  3 tbsp
5. Curry leaves                   little
6. Coriander leaves            for Garnishing

METHOD

• Wash and cut liver into 1" pieces, cut onion, tomato, coriander leaves.
• Heat oil in a cooker, add seasoning, splutter mustard and fry dal.
• Add curry leaves, onion, garlic, curry leaves, tomato, ginger-garlic paste, and fry 
• Add cut liver, Badaga, castor oil, chilly powder, pepper, turmeric, salt, and fry.
• Add water and cook for 3 whistles. Open the lid and simmer on low flame till liquid dries up.
• Finally, add curry masala, Garnish with coriander leaves. 
• Serve hot with rice and chapati. 

Senai kelungu

Ingredients

1. Yam                         small size
2. Onion                      1 big
3. Tomato                    1
4. Salt                          1 tsp
5. Turmeric                 1/2 tsp
6. Coriander leaves     handful
7. Water                      5 cups + 2 cups

For grinding

1. Coconut                     1/2 grated
2. Fennel seeds              1 tsp
3. Ginger                        1/2"
4. Garlic                         8 flakes
5. Green chilies              5
6. Roasted gram             2 tbsp
7. Cinnamon                  1"
8. Cloves                        6

For seasoning

1. Mustard seeds            1 tsp
2. Urad dhal                   1/2 tsp
3. Bengal gram               1 tsp
4. Badaga                        1 tsp
5. Curry leaves                few
6. Oil                               3 tbsp

Method

• Cut yam into 1" pieces and pressure cook in 5 cups of water.
• Cook for 3 whistles and drain water completely.
• Chop onion, tomato, chop coriander leaves.
• Grind the masala given above to a smooth paste.
• Heat oil and add seasoning, Badaga, Curry leaves, asafoetida.
• Fry for a minute and add onion , turmeric for 2 or 3 minutes.
• Add tomatoes, ground masala fry until good aroma comes up.
• Now add boiled yam, 2 cups of water and cook for 10 minutes.
• Or pressure cook for another 1 whistle.
• Garnish with coriander leaves. 
• 
  

Vegetable Chukka

Ingredients

1. Carrot                    - 2 nos 
2. Potato                    - 2 medium
3. Peas                       -  handful
4. Brinjal                   - 2 nos
5. Onion                    - 2 nos
6. Mint leaves            - little
7. coriander leaves     - little
8. Ginger                    - 1/2"
9. Garlic                     - 6 pods
10. Tomato                   - 1
11. Lemon juice           - 1 tsp
12. Coconut                   -1 tbsp
13. Patta                       - 1"
14. Lavanga                 - 6
15. Sombu                   - 1 tsp[fennel]
16. Cashew nuts            -10 nos
17. Bay leaf                  -  1
18. Green chilies          - 4 nos
19. Dry rose petals       - 1tsp
20. Chilly powder        - 1tsp
21. Turmeric                - 1/4tsp
22. Salt                         - 2 tsp
23. Water                     - 3 cups

For grinding 1 masala

• Coconut                                
• Ginger
• Garlic
• Sombu
• Patta
• Lavanga
• Cashew nuts 

For grinding 2

• Mint leaves
• Dry rose petals
• Lemon juice
• Green chilies
• Coriander leaves

For seasoning

1. Bay leaf                  -1
2. Patta                      - small piece
3. Lavanga                 -  2
4. Oil                         -  3tbsp
5. Curry leaves          -  few
6. Coriander leaves    -  little
7. Mint leaves             -  little

Method

• Chop onion, tomato, and vegetables to a medium size.
•  Grind 2 masalas to a smooth paste.
• Heat oil, add seasoning and fry.
• After that add onion and fry for 2 or 3 minutes.
• Add vegetables, peas, tomato and fry well.
• Now add 1 masala, mix and add chilly powder,fry well.
• Add salt, turmeric,2 masala and water.
• Bring to a boil and simmer on low heat till vegetables are tender.
• simmer till oil comes up.
• Garnish with coriander leaves and 1tsp ghee.
• Serve rice or chappatis.