Nellai chicken kuzhambu / curry

Yeah i am in my native and cooking very rarely...yes find it very boring without my kitchen & laptop.....
here is the recipe for chicken kuzhambu....

Ingredients:
chicken - 1/2 kg
shallots - 2 cups
corriander powder - 4 tsp
chilly powder - 2 tsp
garam masala - 1/2 tsp
ginger garlic paste - 3 tsp
curry leaves - few
oil - 3 tbsp

To roast & grind:
coconut - 1 cup
turmeric powder - 1/4 tsp
shallots - 4 or 5
fennel seeds - 1 tsp
cardamon - 1
Cinnamon- 1
poppy seeds - 1/2 sp

Method:
   heat the pan with oil & add shallots' curry leaves then fry it for a while,
add gingergarlic paste saute untill the raw smell goes.
add the chicken saute untill the color changes to pale.
add chilly powder, coriander powder and garam masala let it cook for while.
add the salt & grinded masala and allow it to cook untill the chicken gets cooked.

it goes well with rice and any tiffen variety.

I am sending this to a new event Tamizhar Samayal Tuesday which is going to happen in 2^nd and 4^th Tuesday of every month. Yes this time i posted very late, will adhere to timeline henceforth :)

 

Also I am packing it to Side Dish Mela  event by Srivalli

 

 

Katharikai Rasavangi (Brinjal curry)

                       Sometime back I saw this recipe in television demonstrated by chef Jacob.
Yeah, I like Chef Jacob collection especially his Arokiya samayal & research on traditional recipes.
Still now i cannot think that he is no more...Genius! May his soul rest in peace.

We are familiar with Ennai Katharikai and  other few recipes of brinjal but this Rasavangi, i have not tasted it anywhere, its very new dish to me and my family...
If you want me to explain the taste, then I can say it as bit tangy brinjal in creamy kootu...

Ingredients: (For serving 2)

Brinjal -  4 or 5 nos, cut into cubes
Turmeric powder  1/4 tsp
mustard - 1tsp
Channa dal - 1tsp
Toor Dal -100 gms (Pressure cook and mash it)
Gingelly oil - 2 tbsp
Asafoetida - 1/2 tsp
Chopped Ginger - 2 inch
Coconut milk - 1 cup
Green chilly - 1
Redchilly - 6 (Reduce according to your spice level)
Tamarind - smaller than lemon size ( soak for 1/2 hour and extract juice)
Coriander - few

Method:

Heat a oil in the pan, temper with mustard, channa dal sauté well.
Add chopped ginger , red chilly once its well fried now add tamarind water along with green chilly and include asafetida to the boiling sauce .
Now in this stage add brinjal cubes, turmeric powder.
once the brinjal is cooked add salt and 1/2 cup coconut milk to it and bring this mixture to boil for 2 minutes.
Add the cooked, mashed toor dal, chopped coriander to it .
Ad another 1/2 cup coconut milk to it, do not boil it after adding the final coconut milk, switch off and serve...

Karunai Kizhangu Karakuzhambu

             At the time when i was newly married, i am poor in cooking.
Few things which i can make are rice, dal, egg and some stir fry veggie's...

After a year only i realised that i have to learn cooking, relative's  used to critisis me for lack of my knowledge in cooking but they never helped in teaching me.  I never mind...

only reason i got fell in love with this culinary art is my husband...Yeah he is a Foodie...He loves to eat varities, a perfect combination and he appreciate the recipe which really deserve the appreciation...

Then after a year of marriage i slowly started to learn cooking through watching TV programs about cooking and also got few cookery books...First i learnt different varieties of chicken..i have to thanks to Chef Dr.Damu, i am a fan of his cooking programs, then slowly moved to Internet search for recipes...and now into blogging.

I like Yam alot, usually we can make masiyal, stir fry, chips, kola and so many varities...
Today lunch was Karunaikizhangu kara kuzhambu  and Plantain stem stir fry...a good combintion of simple lunch...

Measurement is for just 2 members.
Ingrediants:

Karunaikizhangu - 100 gms
Curry leaves - few
Mustard and jeera - 1 tsp
Onion big size - 1finely chopped
Tomato - 1 finely chopped
Coconut gratted - 2 tsp (Grind it to paste)
Sambar powder - 3 tsp
Tamarind - small pieace (priorly soak it in water)
salt to taste
Oil to fry (Gingely oil or coconut oil  will give nice aroma)
Garlic - 3, chopped.
Turmeric - pinch

Clean and cube the karunaikizhangu and boil it with small pieace of tamarind and pinch of turmeric and keep it aside.

Heat a separate pan and temper with mustard, jeera, curry leaves, garlic and add onion.
Fry till 1/2 cooked and add the  tomato and cook will add the yam and sambar powder.
Saute the mixture in pan well and add the tamarind extract along with salt to taste.
Once it started boiling and the raw smell goes, add the coconut paste and boil for 2 - 3 minutes and switch off the stove....Now the kara kuzhambu is ready

I am sending this to Side Dish Mela @ cooking4allseasons.

 

Pavakkai pitlai

Pavakkai pitlai...

This is the recipe done with Bitter Gourd and tur dal...will post you the method soon