Tuesday, June 26, 2012

Thenga varutharacha chicken curry:Chicken Kuzhambu

Thaenga Varutharacha Chicken  kuzhambu:


 1 kg Fresh Chicken.
 Potato 2 no (optional).

      Dry Powder:

Turmeric Powder 1/2 tbsp.
Chilly powder 2  tbsp(adjust).
Coriander Powder 4 tbsp.
Garam masala powder 1 tbsp
Pepper & Cumin Powder 1 tbsp.
Dry ginger powder(sukku) 1 tbsp(optional).
     For Seasoning:

cinnamon stick 1 inch,cloves 2 no,bay leaves 1,Cardamam 1 no.
Curry Leaves.
12 small Onion(Sliced).
2 Big Tomatoes(chopped).
Ginger Garlic Paste 2 tbsp.
Sesame oil 2 tbsp and cooking oil 2 tbsp.

    Make a paste:

 Fresh Grated Coconut 10 tbsp.
 Tomato 1/2 piece.
Cinnamon stick 1 inch,cloves 3 no.
Fennel seed 1/2 tbsp.


Take a large pan , put the fresh chicken in to it ,add water enough to cover the chicken.
Add all the dry powders  and salt.
Mix it well and check the taste.
Add ginger garlic paste.
Cook it with a lid till the chicken become  little soft.

In the mean time .  Heat a pan dry roast grated coconut.

 Grind the fried coconut along with cinnamon stick,cloves and tomato.

 Now add the grind paste in to the chicken.Cook it in a slow flame.

 Now take a kadai.
Pour Oil,add cinnamon stick 1 inch,cloves 2 no,bay leaves 1,Cardamam 1 no.
Curry Leaves.
Add chopped onion,Saute till it become golden brown.
Now add the chopped tomato,cook till it become soft.
Finally add the chopped coriander leaves.
Pour this ingredients in to the Kuzhambu mixture  ,mix well and cook for 2 minutes.
Switch off.
Varutharacha chicken kuzhambu is ready.
Serve hot with Rice, Roti ,Idly,Idiyappam and dosa.

Monday, June 25, 2012

Mushroom potato Curry:Mushroom Gravy.

Mushroom Potato gravy:
Bell Mushroom 1 pocket.
Potato 1no.
Onion 1 big (chopped)
Tomato  2 no(chopped)
Methi leaves 2 tdsp.
Ginger garlic paste.
Green chilly 2 no .
Grated coconut 5 tbsp.

              Dry powders:

Turmeric powder 1/2 tbsp.
Coriander powder 1/4 tbsp.
Chilly powder 1 tbsp(adjust).
Chicken masala 1/2 tbsp.(i use chicken tikka masala powder)
Garam masala powder 1/4 tbsp.
Pepper powder 1/2 tbsp(optional) .
Salt to taste.

     For seasoning:
Cooking oil 2 tbsp.
Mustard seeds 1 tbsp.
Curry Leaves.


Cut the bell mushroom and potato in to bite size pieces.



Heat oil in the pressure pan.
Add  mustard seed when it started splutter add the sliced onion and green chilly.
 Add tomato,sliced potato ,ginger garlic paste and grated fresh coconut.

 Add  all the dry powder and salt.check the taste and adjust.
 Add methi leaves and coriander leaves.
 When the above masala cooked well and the potato become little soft.add the bell mushroom .
Pressure cook the mushroom masala till one whistle.
Mushroom Potato masala is ready.
I take this recipe from the net.It comes out very well.It tastes very good.


Saturday, June 23, 2012

Kara Kuzhambu:Puli kuzhambu:

Puzhi kuzhambu(Kara Kuzhambu):


Small onion 10 no (slited).
Tomato 2 no (chopped)
Drumstick 1 no.
Brinjal 5 no.
Garlic pod 4 no.
 Turmeric powder 1/2 tbsp.
Chilly powder 2 tbsp.(adjust)
Coriander powder 4 tbsp.
Asafoetida 1 pinch.
salt to taste.
     For Seasoning:

Sesame oil 4 tbsp.
Fenugreek seed 1 tbsp.
Mustard seed 1 tbsp.
Curry leaves .

 Soak the marble size tamarind in a water and take a pulp.
Cut all the vegetables in to  a medium size.


Heat oil in the kadai.Add mustard seed and fenugreek seed.When it started splits,add curry leaves,chopped onion  and garlic.saute for few seconds.

Add the chopped red tomatoes ,sprinkle little salt over it(it helps tomatoes to cook fast).when the tomatoes become soft.

 Add all the vegetables and mix it well.

 Add turmeric powder and little salt.mix it well.

 Cook with  a closed lid for 2 minutes

 Add little water.

 Add all the masala ,asafoetida and enough amount of salt. check the taste and adjust ..

 Mix well.

 IF u want add more water.

Now add the tamarind  pulp.

 Allow it to cook for 10 minutes.Switch off, Serve hot with White rice .Tasty Kara kuzhambu is ready.

Tuesday, June 19, 2012

Idly and Dosa

How  to make perfect Idly and Dosai  Batter at home:


Par boiled idly Rice 5 cups(for some rice u can use 3 cups)
Whole Urad dal (ulundhu) without skin 1 cup
Fenugreek seed 1 tbsp.
Salt  to taste.
The ratio of rice and urad dal is 3:1 or 5:1

Soak rice and urad dal seperately with fenugreek seeds in water for atleast 5 - 6  hours..

Then drain water from the urad dal and keep the water aside for sprinkle while grinding.Sprinkle water in between at regular intervals and grind it for 40 minutes.first grind urad dal and collect it in a container after correct soft fluffy consistency.
Then drain water from the rice and grind it.Rice batter is little thicker than the urad dal batter.

take  both rice  batter and urad dal ,add  salt and mix well  in a big container.Keep the container in a warm place for ferment for atleast 12 hours(1/2 day).After 12 hours the batter will raised and come to the top of the container.

for dosa add little water and mix well.

Wednesday, June 13, 2012

Paruppu(dal) Kuzhambu:

Paruppu Kuzhambu:

Toor Dal (Thuvaram paruppu)  1 cup.
Tamarind juice marble size.

 For Seasoning:

Cooking oil 2 tbsp.
Mustard sees 1 tbsp.
Urad dal 1/4 tbsp.
garlic 2 cloves.
Small onion 6 no or  1 Big onion(chopped).
Curry leaves.
Green chilly 2 no.

Grind coarsely:

     Coconut 2 - 3 tbsp.
     Cumin seed 3/4 tbsp.


 Pressure cook toor dal  with 2 cups of water, pinch of turmeric powder and a pinch of asafoetida.
Soak tamarind in a cup of warm water.
In a deep pan ,Heat 2 tbsp of oil.
Add mustard seed and urad dal.when they stop crackling add curry leaves and green chilly.
Add the chopped onions and saute for few minutes,till it started change in to dark colour.
pour the tamarind juice.when bubbles started coming.
Add the mashed dal with enough amount of water and the coconut mixture.
Cook for 2 - 3 minutes with a closed lid.
Serve Hot With Rice,Idly and Dosa.

Saturday, June 9, 2012

Mutton Biryani(Restaurant Style):

Mutton Briyani:

Mutton 1 kg.
Rice 2 Cups.
Water 3 cups or (1.5  cup  coconut milk and  1.5 cup water).
Big onion 4  - 5 no(sliced)
Tomatoes 6 (finely chopped)
Mint leaves 1/2 cup chopped.
Ginger garlic paste 6 tbsp.

    For Seasoning:
Bay Leaves 2.
Cloves 4.
Cardamon 2.
Cinnamon 2 inch.
Flower 2.
Butter or ghee  4 tbsp(adjust)
Cooking oil 2 tbsp.

      Make a Paste:
 small onion 10.
Green chilly  6 no.
Mint leaves 1 cup.
Saute for few minutes wit 1 tb sp of oil and grind it in a mixer grinder.

             For marination:
Ginger garlic paste 1 tbsp.
lemon juice 2 tbsp.
Curd 3 tbsp (adjust)
Chilly powder 1 tbsp(adjust)
Turmeric powder 1/2 tbsp.
Garam masala 1/2 tbsp.
Pepper cumin seed 1tbsp.
salt to taste.
Marinate the Chopped mutton with this mixture and keep aside for atleast 1  hour.


      Take a pressure cooker.
       Heat butter or Ghee ,Add cinnamon,cardamom,bay leaves,flower and cloves.

Now add the ginger garlic paste ,stir continuously for few minutes till  the raw smell gone.

Fry  the sliced onion until  golden brown colour.

 Now add the paste and mix well and saute for few minutes.

Add the chopped tomatoes and chopped mint leaves , cook till the tomato become soft.(add little salt it helps tomatoes to cook fast.)

Add the marinated mutton and pour little water,mix well and check the taste .now adjust the chilly powder and salt.Cook it for 5 minutes or 2 whistle.


Soak the rice for half an hour.


Now add the rice and .mix gently otherwise the rice will broken.check the taste.
Add  2 1/2 cups of water(b cos the masala contains half cup water)

Pressure cook for 5 minutes .

Restaurant  style  Easy Mutton  Biryani ready.Serve Hot with Onion Raita.