CHETTINAD CHICKEN

CHETTINAD CHICKEN

Ingredients

Chicken - medium sized pieces - 8 (about 800 grams)
Curry leaves - 8Onions chopped  -2 nos.
Tomatoes chopped  - 2 nos.
Red chilli powder - 1 teaspoonTurmeric powder - 1 teaspoon
Lemon juice -2 teaspoons
Oil - 2 teaspoons
Water - 2 cups
Salt to taste
Coriander leaves finely chopped -  for garnishing
For the Paste

Red chillies - 6
Grated coconut  - 6 tablespoons
Coriander - 1 teaspoon
Cumin - 1 teaspoonFennel seeds - 1 teaspoon
Cinnamon broken - 1" piece
Cloves -2 nos. 
Green cardamoms - 2 nos.
Chopped ginger - 2 teaspoons
Chopped garlic - 2 teaspoons
Poppy seeds - 2 teaspoons
METHOD:

In a little hot oil roast all the ingredients for the paste except for ginger and garlic.

Allow to cool and grind to a paste along with ginger and garlic.

Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown.

Add the curry leaves, the ground paste , turmeric and red chilli powders.

Fry for some more time.

Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.

Add the chicken and mix well.

Cook on medium level for about 5 minutes.

Add the lemon juice and water.

Sprinkle salt to taste.

Mix well.

Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.

Garnish with finely chopped coriander leaves.

NOTE:

Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores.
Serve hot with: coconut rice or white rice or Indian Roti

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

Ingredients:
For paruppu urundai

Kadalai paruppu – 1 cup

Thuvaram paruppu – ½ cup

Onion – 2

Garlic – 5 cloves (cut into small pieces)

Fennel seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Cloves – 5

Curry leaves – 5 (cut into small pieces)

Rice flour – ½ tsp

Dried red chilli – 2

Salt as required

For Kuzhambu

Oil – 2 tsp

Cumin seeds – ¼ tsp

Fenugreek seeds – ¼ tsp

Tamarind juice – 1 cup

Tomato – 2

Garlic – 5 cloves

Turmeric powder – ¼ tsp

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Salt as required

Curry leaves

Coriander leaves– few for garnishing

Method:
Soak the Channa dhal and thoor dhal for 1 to 2 hrs.

Grind the dhalls and the other ingredients in I to a coarse paste.

Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out)

Steam cook the balls in a idli cooker and keep aside.

Now for preparing kuzhambu, add oil in a pan.

When it is hot, add the cumin seeds, fenugreek seeds and when they start spluttering, add th onions, green chilli and garlic.

When the onion turns brown colour, add the tomato and curry leaves.

When the tomato becomes soft, add the tamarind juice, salt, turmeric powder, chilli powder and coriander powder and boil for 10 mts or the gravy becomes thick.

Add the grated coconut and cook for another 2 mts.

Now add the steamed balls and cook for just 2 to 3 mts and switch off the stove.

Garnish with coriander and Serve

Enjoy  VERY HOT & SPICY PARUPPU URUNDAI KULAMBU with rice or chappathi.

MUTTON KOLA SPHERES

MUTTON KOLA SPHERES

Ingredients :

Mutton Keema or minced mutton - 500 gms

Onion – 2  nos.

Green Chilly – 4 nos.

Ginger-garlic paste – 2 tsp

Red Chilly Powder – 2 tsp

Turmeric Powder – 1/4 tsp

Coriander Powder – 1tsp

Garam masala powder – 1/2 tsp

Corn flour – 3 tsp

Rice flour – 1 tsp

Egg - 1 no.

Black Pepper Crushed - 1/2tsp

Coriander Leaves

Salt - To Taste

Lemon  – 1 tsp

Cardamom – 4

Cinnamon – 1

Cloves – 8

Star anise – 2

Fennel seeds – 1 tsp

Oil to fry

Curry Leaves – handfull

Method :

First cook the minced mutton in a kadai with little water, salt and turmeric powder.

Mix all the onion, green Chilly, ginger-garlic paste, Red Chilly Powder, Turmeric Powder, Coriander Powder, Garam masala powder, Black Pepper Corn(Crushed), Coriander Leaves – 10 leaves, Salt, Lemon / Vinegar, Cardamom, Cinnamon, Cloves, Star anise, Fennel seeds, Red food coloring with the mutton keema and mix in a mixer.

Make the mutton keema into small small balls.

In a bowl, add corn flour, rice flour and egg white and beat nicely.

Apply over the mutton balls and fry the balls in the oil in medium flame.

Fry till it becomes, reddish brown colour.

        Garnish with curry leaves and serve

Can be had as evening snacks , sidedish with tomato sauce or coriander chutney


HOT AND SPICY MUTTON KOLA SPHERES READY TO EAT

AMLA JUICE

AMLA (GOOSEBERRY) JUICE

Ingerdients:

Amla - 5 nos

Sugar - 2 1/2 teaspoon

Method:

Cut the amla,grind it well with one glass water.

After grind it,filter it and take the juice.

Now add sugar and mix well.

We can use honey or salt instead of sugar.

A good for health natural and fresh amla juice is ready.

KEERAI MASIYAL

ARAI KEERAI MASIYAL

Ingredients:

Tamarind – lemon size

Onion – 1

Tomato – 2

Green chilli – 4 

Mustard seeds – 1/2 tea spoon

Black gram – 1/4 tea spoon

Salt – as required

Oil – 1 tea spoon

Method:

 

Clean the araikeerai nicely.

In kadai, add the keerai, onion, tomato, green chilli, tamarind & 2 cups water.

Allow it to cook.

After it gets cooked, add salt and grind in a mixie to a semi paste form.

In kadai, add oil, urud dhall, mustard and add this to the keerai paste.

Enjoy a healthy arai keerai dish with rice !

Arai keerai – 1 bunch

SPICED BUTTER MILK

SPICED BUTTER MILK

Ingredients:

4 glasses of buttermilk    (made from 4 parts water and 1 part curd)

1-2 green chillies finely chopped   (add according to your choice)

small ginger piece grated or crushed

few fresh curry leaves

1-2 table spoon  lemon juice

salt to taste

few coriander leaves

Mix all the above ingredients and chill.             

Serve cold.

HEALTHY CARROT JUICE

Carrot Juice

INGREDIENTS:

FRESH CARROT - 2 NOS.
ALMOND NUTS - 4 NOS.
CARDAMOM POWDER - 1 TEASPOON
MILK - 1/2 LITRE
ROCK CANDY-100 GRAMS

METHOD:

PEEL OFF THE CARROT SKIN ,WASH, CUT INTO SMALL PIECES AND BOIL IT.

SOAK THE ALMOND NUTS AND PEEL OFF THE SKIN.

GRIND BOTH ALMOND NUTS AND BOILED CARROTS INTO FINE PASTE.

BOIL THE MILK AND LEAVE IT TO COOL.

ADD ROCK CANDY AND MILK TO THE CARROT PASTE AND MIX  WELL.

NOW ADD THE CARDAMOM POWDER  AND MIX WELL.

FRESH CARROT JUICE IS READY TO DRINK.

CAN BE REFRIGIRATED AND A DELICIOUS COOL HEALTHY CARROT JUICE IS READY!