Chicken Kurma-1

This spicy curry goes well with coconut rice,roti or even puri....



Ingredients:

8 medium size chicken pc's
1/2 big onion chopped
1 small tomato chopped
1" cinnammon stick
1 tsp shah jeera
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp garam masala pwd
1 1/2 tsp red chilli pwd
1 tsp dry roasted poppy seeds(gasalu)
1 tbsp fresh shredded coconut
1 tsp ginger garlic paste
1 cup beaten buttermilk
salt
few curry leafs

Method:

Wash and keep the chicken aside.

Heat a tbsp of oil in a pan to this add the chopped onion pinch of salt and fry until golden yellow in color.Remove and keep aside let it cool for sometime.

Next add this cooled onions into a blender along with turmeric,coriander pwd,chilli pwd,garam masala pwd,poppy seeds n fresh grated coconut and blend to a smooth paste.

Next heat some oil again to this add the cinnammon and shah jeera,also add the ginger garlic paste n tomato pc's n cook until tomatoe turns soft.

Let it fry for few sec's then add the ground mixture along with salt,chicken pc's and 1/2 cup water.

Cover and cook until chicken is cooked and oil starts oozing out.Lower the flame.

Next add the buttermilk and few curry leafs let the gravy thicken to ur desired gravy consistency,remove and garnish with cilantro.

Chicken curry (with coconut milk)

A curry that goes well with not only rice or biryani but also roti...



Ingredients:

1 lb chicken pcs(ususally with bone for more taste)
1" cinnammon
4 elaichi
4 cloves
1 tsp shah jeera
1 big onion chopped fine
3 green chillies slit
1 tbsp ginger garlic paste
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp jeera pwd
2 tbsp red chilli pwd
1 tsp garam masala pwd
1 cup thick coconut milk
1/2 cup water
salt
few curry leaves
1 1/2 tbsp kasuri methi crushed

Method:

Wash n clean the chicken, to this apply ginger garlic paste,turmeric and 1 tbsp red chilli pwd and keep aside for 30 mins.

Heat oil in a pan add the whole garam masala's like cinnammon,cloves,elaichi n shah jeera be careful not to burn them.

Then add the slit green chillies,chopped onion and let it fry until they turn transparent.

Next add the remaining ginger garlic paste and turmeric.

Add the chicken and mix,Next add the coriander pwd,jeera pwd n remaining chilli pwd 1/2 cup water and salt.

U can either pressure cook this upto 2 whistles or just cover and cook until the chicken turns tender.

Once the chicken is cooked add coconut milk,garam masala pwd and curry leaves.

Check the gravy consistency it should be little bit thick other wise add little bit water.check for the spice n salt level and adjust at this point.

Let it come to a slight boil ,then add the kasuri methi mix and remove.

Garnish with cilantro leaves n serve with rice or roti.

Note: U can also dry roast 1 tsp poppy seeds(gasalu) and add 1 tbsp fresh grated coconut to it and grind it to a psate,add this along with the masala's .

Gongura Mamsam (Gongura mutton)

Ingredients:

1 lb mutton
1 lb gongura leaves
1" cinnamon
3 elaichi
3 cloves
1 tsp shah jeera
1 big onion chopped fine
1 tbsp ginger garlic paste
8 green chillies
1/2 tsp turmeric
1 tsp coriander pwd
1 tbsp red chilli pwd
1/2 tsp garam masala pwd
1 Tbsp freshly extracted tamarind paste
salt
curry leafs

Method:

Pick the gongura leaves from the stem,wash them and keep aside.

Heat some oil in a pan then add the gongura leaves n let it wilt n come togeather.It will turn mushy,once cool then coarsley grind it or smash it with a smasher.

Make a paste of the green chillies n ginger n garlic n keep aside.

In a pressure pan heat some oil to this add the cinnamon,cloves,elaichi and jeera.

Next add the chopped onion and saute until they turn transparent.

Add the tuumeric,ginger garlic n green chilli paste.

Next add the mutton,coriander pwd and 1 cup water.

Let it cook for 5 mins,then cover it with the lid n put the whistle,let it cook for 5-6 whistles or until the mutton turns tender.

Once cool remove the lid n switch on the stove,then add the salt n chilli pwd.

Also add the smashed gongura leaves and tamarind pulp,curry leafs.

Let it cook for 10 more mins then remove n serve.

Goes well with hot rice or even roti's.

Note:Usually if the mutton is tender it cooks very fast,so be careful with the whistles,i usualy cook mine upto 6 whistles n check it after the pressure comes down,if its not cooked still i still put it for more whistles.

Alternatively u can use meat tenderizer like raw papaya.Here in US the gongura is not that sour so i use tamarind as well.But if the gongura itslef is very sour then no need to add the tamarind..

Chicken Fry

This is the most simplest and easiest recipe for a chicken fry that i have ever known ...I got the recipe from one of my cousins mother-in-law.The best thing is u dont need to deep fry the chicken.

Its so simple to make ....u can eat it as an appetizer or even have it with rice n pappu charu...

So here is the tempting delicious recipe....



Ingredients

3 boneless n skinless chicken breast/thigh meat
1 onion chopped fine
1 tsp ginger garlic paste
1/2 tsp turmeric
few chasew nut pcs
few curry leaf's

Dry roast n make a fine powder of the following:

1 tbsp coriander seeds
7 dry red chillies
3 elaichi
3 cloves
1" cinnammon
1 tsp gasalu(Khus Khus)
4 cashew nuts
1 tbsp grated dry coconut pwd

Method

Wash n cut the chicken into small bite size pc's n keep aside.

Next heat few tbsp of oil,to this add the cahsew pc's and few curry leaf's,dont burn them,remove n keep aside once the cashew turn golden brown.

To the same oil add the chopped onions n fry for some time ,when they turn transparent,add the turmeric,salt and ginger garlic paste.

Add the chicken pcs mix n cook for some time then cover n cook for few mins until the chicken turns tender.(during this time u will notice chicken oozing out water).

Then remove the lid and add 2 tbsp of the ground powder.(at this time the cocnsistency should be wet n like a thick gravy,if not then add little water).

Let the chicken cook in it for sometime,u will notice that oil starts oozing out.

During this time keep mixing the chicken until it turns dark brown in color as shown in the pic.Remember not to burn it.

To this add the fried cahsew and curry leafs.

Garnish it with tsp of lemon juice and few onion strands

Note

I usually prefer boneless meat for such type of dishes because it cooks fast n takes less oil.But u can also use whole cut up chicken as well,but it takes a longer time.
alternativley u can also try this recipe with raw peeled shrimp as well.

Thai Red Curry

Red curry is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. Red curry dishes may include ingredients such as kaffir lime leaves or peel, Thai eggplant, bamboo shoots, thai basil, and some sort of meat such as chicken, beef, pork, shrimp one can substitute tofu for a vegetarian vertion.

Red curry paste includes red chili peppers (fresh or dried), shallots, garlic, galangal, lemon grass, coriander roots, peppercorns, salt, shrimp paste and kaffir lime zest. For an authentic recipe.

This recipe is a more quick version to the traditional red curry as i used canned red curry paste rather than makeing a fresh red curry paste.



Ingredients :

1 chicken breast cut into thin strips
1 small potato
1/2 onion chopped into big chunks
1/2 capsicum chopped into chunks
few sprouts
n any vegetables of ur choice(carrots,bamboo shoots,snow peas,broccoli etc)
1 tin thick coconut milk
3 tsp maesri/thai kitchen red curry paste(found near the international food section in any grocery store)
few basil leaves
few spring onion chopped fine
salt

Method:

Heat a pan on high, add a 1 tbsp of oil,to this add the onion,capsicum n the remaining veggies(except potato) n just stir fry for few sec's,they should retain their color n shape.Remove n keep aside.

In the same pan add the chicken strips n the curry paste.

To this add the whole coconut milk on medium heat,mix n add the potato as well.

When it comes to a boil cover n cook until the chicken n potato are cooked through.

Once done u will notice oil floating on top then add the stir fried veggies and basil leaves.

Remove n garnish with spring onions.

Serve hot with white rice or fried rice.

Note: u can add water to the coconut milk according to ur desired cocnsistency(but dont add too much).Even though we use just a Tbsp of oil,lot of oil oozes out from the curry paste,so that should be fine n nothing to worry about.U can adjust the curry paste according to ur spice level

Dont avoid the basil leaves because they give the curry a nice flavour.

Matar Khaju Kheema

Ingredients

1 lb Ground Turkey/lamb/chicken/pork
1 cup fresh or frozen peas
1/2 cup fried cashew
1 big onion chopped fine
1 big tomato chopped fine
3 green chilli chopped fine
1 tbsp fresh ginger garlic paste
3 elaichi
1" cinnamon
1 bay leaf
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp jeera pwd
2 tbsp red chilli pwd
1 tsp garam masala pwd
few curry leaves
salt

Method:

Heat some oil in a pan on medium heat.

Next add the elaichi,cinnamon,bayleaf becareful not to burn them.

To this add the chopped onion,chopped green chilli n few curry leafs.

Add some salt turmeric pwd,n when the onions turn golden yellow add the ginger garlic paste.

Next add the chopped tomato's,mix n cover with a lid for 2 mins

Remove the lid n u will notice the tomato's turn mushy mix once again.

To this add the Coriander pwd,jeera pwd,red chilli pwd,salt n garam masala pwd n 1 cup water.

Next add the ground meat keep mixing so that no big lumps are formed cook it for 5 mins.

Now pressure cook this whole thing for upto 2 whistle's.Once the pressure comes down remove the lid n switch on the stove again so that the left over water gets evaporated.

U will notice little bit oil oozing out,then add the peas n fried cahsew's,mix n switch of the stove.

Garnish with cilantro n serve hot with rice or roti

Note: U can use this as a filling in sandwich,samosa,puffs or paratha or naans.I usually use lean turkey meat which has less fat n find not much of a difference between the turkey n lamb. If ur adding the potatoe then add it just before u pressure cook it.

Chepala Pulusu(Fish cooked in tamarind gravy)

I spent most of my childhood in the coastal city of Visakhapatnam, n my husband also comes from a coastal place were fish,shrimp and crab are abundant n becomes part of most of the meals.

When i knew i was going to the USA wherever i went i took a book with me n was writing down all the best recipes from the family's i met....So after my marriage i wrote down this recipe from my husbands grandmother who is very good at cooking seafood dishes.

This dish tastes best ,when prepared the previous day n eaten the next day....this is because the fish absorbs the flavours from the tamarind juice....In some places its even cooked in a clay pot which gives it more flavour.



Ingredients:

1 lb of cat fish steaks(cant use fish fillets for this dish)
1 big onion
1 inch ginger
5 cloves garlic
1 tsp jeera
1/2 tsp methi seeds
5 dry red chilli's
3 green chillies slit
1/2 tsp turmeric
1/2 tbsp coriander pwd
2 tbsp chilli pwd
1/2 tsp garam masala(optional)
2 lemon sized balls of tamarind soaked in 1 cup water n pulp extracted
few curry leaves
chopped cilantro
1 clove garlic crushed

Method:

Rub the fish with some salt n turmeric n keep aside.

Grind the onions,ginger n garlic togeather into a paste.

Heat 5 tbsp oil add the jeera,methi n dry red chilli n green chilli.

Next add the onion mixture n some salt.

Once it starts changeing color add turmeric.

U will notice oil oozing out,then add the coriander pwd n red chilli pwd

Mix well then add the fish pc's n let it coat well with the masala's

Mix carefully so that u dont break the fish pc's let it cook for 3 mins.

Then add the tamarind juice n mix careflly..it will come to a boil n the fish will start to cook in this stage..

So dont keep mixing it as the fish will get disintegrated cook for 10-15 min's.

Fish will cook fast, n u will notice oil floating on top.

Just before switching it off add the curry leaves n crushed garlic n garnish with cilantro.

Note: Fish pulusu needs bit more oil than the regular cooking as fish is bit stincky .This pulusu tastes good next day with hot rice

Tomato Egg Curry

I cant debate on the fact that whether the chicken came first or the egg...But one thing i know for sure is that eggs are available at a less price n is very nutritious form of food.

Eggs add protein to one's diet, as well as various other nutrients.



Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans,and provide several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.

All of the egg's vitamin A, D and E is in the egg yolk. The egg is one of the few foods which naturally contain Vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules).

A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol,it contains all of the fat in the egg and slightly less than half of the protein and much of the nutrients. It also contains all of the choline. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.

It is a good source of nutrients for growing kids,who make a fuss while eating vegetables.

So over all the egg whites are more healthy than the yolk(yellow).But you dont need to avoid completely eating the yolk...u can eat the yolk once in a while(atleast once or twice a week) to get most of its nutrients.

I saw a video on showmethecurry.com about various tips on eggs here is the link to it
http://showmethecurry.com/2009/05/19/egg-fun-facts-tip-tuesday/

Eggs are a permanent resident in my fridge...because they come in handy whenever i am in a dilemma to what to cook.So whenever i notice they are getting over i replace them immediately.

Whenever i have some unexpected guests or whenever i am lazy i make this curry because its ready in a jiffy.My husband tells me that this egg curry was they staple food as bachelors when they came to USA to do they MS...My mom used to make this curry but with a slight variation she adds drumsticks(munnagkkai).For cooking eggs with drumsticks i follow sailusfood recipe http://www.sailusfood.com/2007/05/30/kodi-guddu-munagakaaya-kura-egg-drumstick-curry/




Ingredients:

4 hardboiled eggs
1 big onion chopped finely
3 big tomatoes chopped/1 can of crushed tomato
4 elaichi
3 red chillies broken into two
1/2 tsp turmeric
1 tsp coriander pwd
1 tbsp chilli pwd
1 tsp ginger garlic paste
1 tsp jeera
few curry leaves
chopped cilantro
pinch of garam masala
salt

Method:

Boil the eggs,peel the shell n make slits on it(i additionaly stir fry the eggs in bit of oil until its skin turns golden yellow n remove n keep aside.)If ur not into it u can skip the stir frying step.

Heat oil in a pan,then add the jeera,elaichi n red chillies

Next add the chopped onions,curry leaves,once they turn golden yellow add turmeric n ginger garlic paste.

Next add the chopped tomatoes and salt,mix and cover with a lid.Once they turn mushy remove the cover.

Next add the boiled eggs to the gravy n mix so that the eggs coated with the masala.

Next add the coriander pwd,chilli pwd n fry until oil starts oozing out.

Once done sprinkle some garam masala pwd n cilantro.

Serve with rice

Andhra Style Spicy Chicken Curry

Ingredients:

1 whole chicken cut into medium pc's
1 big onion chopped finely
1 small tomato chopped finely(optiona)
3 green chillies
1 tbsp ginger garlic paste
1 tbsp chilli pwd
1 tsp turmeric pwd
1/2 tbsp coriander pwd
1 tsp jeera pwd
1 tsp garam masala pwd
1 tbsp fresh grated coconut
1 tsp gasalu(poppy seeds)
1" cinnamon
1 bay leaf
3 cloves
3 elaichi
1 tsp shah jeera
few curry leaves n cilantro

Method:

Marinate chicken with 1 tsp ginger garlic paste,1/2 tsp turmeric,1 tsp chilli pwd for 30 min's.

Dry roast the poppy seeds for few mins n make a coarse pwd with it n add the coconut to it along with few drops of water...u will get a paste consistency keep aside this.

Heat oil in a pan on medium heat ,then add the cinnamon,bay leaf,cloves,elaichi n shah jeera(dont burn them).

Next add the chopped onion,green chillies n fry until they turn light golden yellow color.

Add the remaining turmeric and ginger garlic paste .

Add the chicken n mix so that all the pc's are coated with the mixture.

Next add the gasalu coconut paste n mix,let it fry for 3 min's.

Then add the coriander pwd,jeera pwd,chilli pwd n salt n mix.

Add 1/2 cup water n chopped tomato's mix n cover n cook until the chicken is tender to the touch.(alternatively u can pressure cook for one whistle)

U will notice the oil oozing out ,then add the curry leaves n garam masala pwd n remove the lid.

Let it cook until ur desired gravy consistency,turn off heat n garnish with cilantro.

Note:

u can adjust the green chillies n chilli pwd according to ur spice level.Another variation to this curry is u can also add 1 1/2 tbsp of curd after u remove the lid n cook for few mins.But remember that u need to add the curd on very low flame

Chettinadu Chicken Curry

My first non-vegetarian dish on my blog...

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton.






Chettinad is known for its culinary delicacies. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis.Chettinad food, now is one of the many reasons why people get to know Chettinad. Chettinad food is essentially spicy, with a standard full meal consisting of cooked dhal, eggplant (brinjal) curry, drumstick sambar, ghee for flavouring rice, and sweet meats like payasam and paal paniyaram. "Kara kozhambu" is a highly regarded south Indian sambar.






Though i am not from the chettinad region i am in love with this regions spicy dishes..esp the non-veg dishes.Usually during weekends its this kind of stuff which is spicy that i generally prefer eating once in a while esp when its a rainy day.

So here is my tale it was a rainy sunday....a day where there is compulsary non-veg dish on the menu in my house...i bought cut up chicken the previuos day n was wondering what to cook with it other than the regular chicken briyani,or chicken fry...etc....N i was going through the non-veg section in various blogs....My face lit up with a smile as i found one beautiful recipe with a beautiful pic in sailusfood.com ...there it was chettinad chicken curry....i thought of giving it a try....Happy to say it turned out perfect...dont be afraid of the amount of oil u see in the pic because its from the coconut milk as well...

Chettinad Chicken Curry:
1 kg chicken cut into pcs

Roast n Make a Powder : On medium heat add a 1/2 a tsp of oil to a pan to this add the following in the order listed below...be sure not to burn them

1" cinammon
4 cardamon
4 cloves
1/2 tsp peppercorns
1/2 tsp cumin
3/4 tsp fennel/saunf
1 1/2 tbsp corainder seeds
5 curry leafs
6 dry red chillies

Make a paste of the following :

4 garlic cloves
1" ginger
2 green chillies (small)

Ingredients for curry
1 medium onion chopped
4 curry leaves
1/2 of big tomato
1/2 tsp turmeric
1 tsp red chilli powder
1 cup coconut milk

Heat a pressure pan/cooker with 5 tbsp oil,then add finely chopped onions and curry leaves.

Add the ground paste(ginger,garlic n green chillies)

Then add the turmeric,salt,red chillie powder n 1/2 cup water(so that the spices r not burnt)

Then add the chicken n combine well so that it gets coated well with the masala's.

Add the chopped tomato n mix n let it cook in it for 4-5min's.

Now add the 1 cup of coconut milk,mix and cover with lid,put the whistle and let it cook for 1 whistle(not more than 1 whistle).

Once the pressure comes down removw lid,put it on the stove again n let it come to a boil,now add the ground masala powder according to ur spice level.

Check for salt n spice level n cook it for 4 mins .

Remove n garnish with chopped cilantro n serve with rice or roti .

Note: U can prepare this dish with mutton(lamb)as well,but instead of 1 whistle u need to get atleast 5 whistles.