EGG AVIYAL

                                                                                    BOILED EGG AVIYAL

Egg - 5 (hard boiled, shelled and cut into halves)

Drumsticks - 4 medium sized pieces

Potato - 2 medium sized

Coconut Oil - 2tsp

Coconut- 2 Cups

Turmeric powder - 1/4tsp

Garlic - 1 pod

Green chillies - 5 to 7

Mustard seeds - 1tsp

Urad dal - 1/2 tsp

Curry leaves - as needed

Tamarind paste - 1tsp

Salt to taste

Grind coconut, garlic, jeera, green chillies, turmeric powder and curry leaves into a coarse paste. In pan boil potatoes and drumsticks in tamarind water with salt. Once the potatoes are almost cooked, add the coconut paste and let the dish boil and get thick. Add egg into this and mix slightly In another pan, heat oil and fry mustard, urad dal, asafoedita and curry leaves. Pour this into egg aviyal…..

Add on:- Put 1tsp of salt while boiling Egg, and refrigerate it for 10 minutes this helps easy shelling of the egg…

Using curd instead of tamarind paste is not recommended….

We can avoid mustard garnishing and top it with coconut oil and curry leaves, in that case avoid turmeric powder.

KOZHI VARATHARACHA CURRY

                                             KOZHI VARATHARACHA CURRY 

Chicken - 1 kg (medium pcs)

Onions - 3 nos(diced)

Tomato - 2 nos(diced)

Garlic crushed - 1 1/2 tsp

Ginger crushed - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 2 Tbsp

Garam masala - 2 tsp

Coconut grated - 3/4 cup

Small onions(Kunjulli) - 2 - 3 nos

Fennel seeds(Perinjeerakam) - 1 pinch

Curry leaves - A few

Coconut oil

Potatoes - 2 medium size

Green chillies - 2 nos or as reqd

Salt - As reqd.

Heat 1 tsp of coconut oil in a pan.

Fry coconut with small onions,few curry leaves and fennel seeds.

When it turns brown, add turmeric powder, chilly powder and coriander powder and fry for few seconds. (Make it dark brown).

Remove from fire.

When this cools, blend it using little water make a fine paste.

Cut and clean chicken medim pcs.

Peel the potatoes and cut into squares.

Mix chicken, potato, onions, tomatoes, garam masala, ginger-garlic crushed and salt with the above mixture of fried coconut paste.

Cook till done, by adding enough water.

Remove from fire when oil separates and check if the potatoes and chicken are well cooked.

Slit green chillies and add this into the curry.

Heat little coconut oil in a pan.

Chop 3 small onions and add this into the oil.

Add curry leaves and fry till the small onions turns brown.

Pour this into the curry.

Add on:- This curry will have a dark brown color.

                 Try to make the paste with kashmiri chilly and coriander instead of powders.

TOMATO PRESERVED CUBES

                                                                    ITZ TOMATO SEASON NOW  

                                                   

                                             

                                                                             

                                      THAKKALI PRESERVED CUBES

Tomatoes - 1 Kg.

Water - 2 litrs

1/2 cup vinegar

2 tbsp salt (optional)

1/2 tbsp sugar(optional)

Cut the top slice from the stem side of the tomatoes. Give a cross cut only on the skin of other side of the tomatoes

(do not give a deep cut).

Put water in a big pot to boil. When the water starts to boil, put all the tomatoes in the water. Switch the heat off. Cover the pot.

Leave the tomatoes in the water for 5 minutes.

Remove the tomatoes from the hot water and put them in a pot with cold water. Leave for 5 minutes.

Take out and now you can peel the skin off the tomatoes very easily by starting at the slit end. Remove skin from all the tomatoes.

If you are planning to use the seeds and juicy portion of the tomatoes, put the tomatoes in the blender now and make into puree.

If you do not want the seeds, Cut the tomatoes in half. Remove the seeds and the juice part (use it for something if you wish). Puree the tomato halves now. You will get a thicker puree with this. This puree will also be darker red than the one with the seeds.

Boil the puree with vinegar, salt and sugar till you get the desired consistency. When you make use of the puree later, remember to add less salt and sugar accordingly.

Add on -  Store it by putting it in different sized containers as you need. Freeze till you need it.

                  We can pour it in ice cube trays, freeze. Once the cubes are set, remove from tray and store them in a ziplock bag in your freezer

                 Use the cubes as and when needed. Take out the needed no. of cubes from the freezer and use as you wish.

                Once you defreeze the puree cubes, use them up. Do not refreeze.

SIMPLE BUTTER CHICKEN

                                                                SIMPLE BUTTER CHICKEN

                        

1 kg boneless chicken skin removed

Juice of 1 lime

Salt to taste

1 tsp red chilli powder (adjust to suit your taste)

6 cloves

8-10 peppercorns

1" stick of cinnamon

2 bay leaves

8-10 almonds

Seeds from 3-4 pods of cardamom

1 cup fresh yoghurt (must not be sour)

3 tbsps vegetable cooking oil

2 onions chopped

2 tsps garlic paste

1 tsp ginger paste

2 tsps coriander powder

1 tsp cumin powder

1/4 tsp turmeric powder

1 can (400g or 14 oz) of tomato paste

1/2 litre chicken stock

2 tbsps kasuri methi (dried fenugreek leaves)

5 tbsps unmelted, soft butter

Salt to taste

Coriander leaves to garnish

Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.

Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder

Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.

Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.

Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).

Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.

Cook till the chicken is tender and the gravy is reduced to half its original volume.

Melt the butter in another small pan and then pour it over the chicken.

Garnish with coriander leaves and serve with Naan and Kaali Daal.

ADD ON :- BUTTER CHICKEN WILL BE NICE IF U GIVE A BURN SMELL IN THAT.....

FOR THAT,

ONCE U FINISH MAKING THE DISH  BOIL 2 TSPNS OF BUTTER IN A KADAI AND PUT SOME SOME GARLIC, ONOIN, GINGER AND SOME SMALL PCS OF CHICKEN BONES AND FRY IT TILL IT BURNS SMOKING INTO BLACK AND FILTER IT AND POUR ONLY THE HOT BURNT OIL TO THE DISH AND CLOSE THE DISH WITH A TIGHT LID .

ONLY OPEN THE DISH JUST WHILE SERVING WHICH GIVES A COOKED-OVER-THE-COALS FLAVOUR......

PARIPPU VADA

                                                  NAADAN PARIPPU VADA 

EVERY ONE SAYS PARIPPU VADA IS NOT CRISPY, AND WHILE MAKING IT CRISPY IT BURNS AND BECOMES BLACK.

SO

If u want the VADA very crispy,

while frying, take it out in a half done stage and let it come to room temperature then fry again till it becomes brown.

                                    

Tuar Dhal [Thuvara Parippu] :1 cup.

Dry Red Chilly :2 nos.

Coconut Oil : 2 cup.

Green chilly [minced] : 3 nos.

Ginger [minced] : 1 piece.

Onion small [sliced] :10 nos.

Curry leaves [chopped].

Salt [required].

Soak the tuar dhal [parippu] in cold water for 2 hours. Drain the water. Grind the tur dhal to a paste adding water to facilitate grinding. The paste should be stiff. The dry red chillies should be ground together with soaked dhal.

Except the oil-.. mix remaining ingredients; sliced onion, minced green chillies, minced ginger, chopped curry leaves and required salt.

Mix them together. Make a round shape with your hands running through the edges. Drop the vada into the oil. Deep fry them in hot oil until they are golden brown.

ADD ON :- BY CHANCE.. BY MISTAKE... UNFORTUNATELY ...IF THE DOUGH IS OVER GROUND DON'T PANIC ADD 2 TABLE SPOONS OF  WHITE RAVA(SOOJI.. SEMOLINA) JUST B4 FRYING....

PANNEER CURRY

                                                              A SIMPLE PANNEER CURRY

500 gms Cottage Cheese (Panneer)

6 Onion (Big)

400 gms Tomato

1 " long piece Ginger

2 Green Chilly

1 cup Cream

1 cup Curd

100 Butter

1 tsp Red Chili Powder

1/4 tsp Turmeric

1 tsp Dried Pudina Leaves

1/2 tsp Garam Masala

1/2 cup Milk

Cut cottage cheese in samll pieces.

Chop onion very finely.

Grind tomato, ginger, green chilly,.

Heat butter in a pan.

Saute onions till pink in color.

Then add tomato paste.

Continue cooking it on medium flame till ghee/oil begins to separate.

Put off the flame.

Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.

If time permits Keep it aside for minmum one hour. (BUT NOT MORE THAN THREE HOURS)

Put the pan on the flame and then add milk to the mixture.

Simmer for 5 minutes and make sure curry will notsplit due to over boiling.

Then finally put off the gas.

CHICKEN THEEYAL

                                                         ……CHICKEN THEEYAL

                                FOR MY FOLKS WHO ASKED FOR IT

Firstly soak tamarind in ½ cup warm water and extract the juice from it and keep aside.

Heat a teaspoon of oil in a small pan or kadai and sauté coconut till it turn light brown in color.

Add red chillies, coriander seeds, cumin seeds, peppercorns and fry stirring continuously until it emits a nice aroma.

DARK BROWNISH BLACK is the color of end product…BUT

Be careful while frying these ingredients thus preventing from burning the masalas.

Add little turmeric powder and mix well.

Stir fry for about 10 to 15 seconds and keep aside to cool.

Grind all this ingredients to a coarse powder or paste.

Heat 2 tbsp of oil and add mustard seeds, curry leaves, cardamom, cloves and whole red chillies

Allow it to splutter.

Add bonless chicken small pcs,

asafoetida, salt to taste and fenugreek powder into it and sauté for a while on medium flame.

Add tamarind extract into it and allow it to boil for 2-3 mts.

And add enough water and then add the freshly ground masala powder/paste

And simmer for further 35-45 minutes. Till the chicken is done and oil extract comes out and tops the curry.

Switch off the stove and serve hot with steamed rice.

Theeyal would taste great for all those who love eating tangy and spicy food.

Try to use coconut oil for this....

The flavors of the freshly ground masala makes this dish highly aromatic and exotic.

Do try this recipe and enjoy the traditional flavors of this dish.