Tamizhar Samayal - South Indian Lunch Menu #2

Here i am presenting a simple tamilnadu style menu, just to get an idea for your day today cooking, these are cooked regularly in our region.
This menu contains typical tamilnadu style and simple recipes.

Urundai Kuzhambu,
Avarakkai / broad beans Poriyal
Carrot Poriyal
and Rice

Urundai (Puli) Kuzhambu.
Ingredients

For Paruppu Urundai:

Channa dal - 1/2 cup
Tur dal - 1/2 cup
Red chilly - 2
Jeera - 1/2 tsp
Curry leaves  - few
Salt to taste

Soak the dal for 1 to 2 hours.
Grind it with all other ingredients and make it into a tight balls and keep it aside.

For Kuzhambu (Gravy):

Tomato - 2
Tamarind Paste - 1 tsp
Onion - 1
Coconut - 1/4 cup
Turmeric Powder - 1/4 tsp
Chilly powder - 1 tsp
Dhaniya / Coriander Powder - 2 tablespoon
Salt to taste
Curry leaves
Mustard - 1/4 tsp
Fenugreek - 1/4 tsp
Oil to temper

Chop onion and tomatoes.
Along with Coconut grind the onion and tomatoes and keep it aside.
In a pan heat oil and season with fenugreek, mustard seed and curry leaves
Extract tamarind juice and add it to the pan.
Now add turmeric powder, chilly powder and Coriander powder and salt.
Add the grinded paste to it and allow it to boil well.
This needs to boil well (5/6 minutes) so that raw smell goes away.
Now add the Kofta balls / Urundai.
Keep it in slow flame and cook for another 7 minutes until the urundai gets cooked.

I have already given Urundai Masala kuzhambu which is adopted from Chef Damu's TV show 
Avarakkai Poriyal

Broad beans - 250 gms

Coconut grated -  2 tbsp

Jeera and mustard seed - 1/4 tsp

Green Chilly - 1 chopped

Curry leaves

Salt to taste

Oil to temper

Method:

Presure cook Chopped broad beans for 1 whistle with salt.

In a mixer jar grind coconut, chilly and jeera without water coarsely and keep it aside.

Heat a pan with oil, temper with Jeera ,mustard and curry leaves.

Switch off the stove and mix the grounded coconut ... Ready to serve.

Carrot Poriyal.

Ingredients:

Carrot - 250 gms

Coconut grated -  2 tbsp

Jeera and mustard seed - 1/4 tsp

Green Chilly - 1 chopped

Curry leaves

Salt to taste

Oil to temper

Method:

Presure cook Chopped carrot for 1 whistle with salt.

In a mixer jar grind coconut, chilly and jeera without water coarsely and keep it aside.

Heat a pan with oil, temper with Jeera ,mustard and curry leaves.

Switch off the stove and mix the grounded coconut ... Ready to serve.

Urulai Kizhangu Varuval | Shallow Fried Potatoes

This Urulai Kizhangu Varuval / Shallow Fried Potatoes is one of my favorite side dish, i Just love to have it with Rice especially curd rice or lemon rice...Yum!
It's a very easy and quick recipe to make.

Here is the recipe details...

Ingredients:

Potatoes - 1/4 kg
Chilly Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Asefoetida - 2 pinch
Curry leaves - few
Oil - 4 teaspoon
Mustard seed - 1/4 teaspoon
Salt to taste

Method:

Wash the potatoes peel the skin and chop it into small cubes.

Heat a pan season it with oil, mustard, curry leaves.
Now add the cubed potatoes, saute for 3 minutes.

When it turns golden, add chilly powder, coriander powder, asefoetida, turmeric and salt.
Saute until the raw smell of masala goes away and till the potatoes gets cooked well.
Switch off and serve it with rice.

Chickpeas Kurma | Channa Kurma

Ingredients:

Chickpeas - 1 cup (soaked overnight)
Tomatoes - 2 nos.
Onion - 2 nos.
Ginger & Garlic - each 1 teaspoon
Curry leaves - few
Coriander Powder - 3 teaspoon
Chilly Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Salt to taste
Oil to temper

To Grind:
Coconut - 1 tablespoon
Fennel Seed - 1 teaspoon

Method:

1. Boil the chickpea in pressure cooker until done (I kept for 3 whistle).

2. Finely Chop Giner and Garlic, Slice the tomatoes, chop the Onion and keep it ready.

3. Heat a pan with 1 tablespoon oil and add ginger, garlic, curry leaves and onion.

4. Saute it well and add Tomatoes and Chilly Powder, Coriander Powder and Salt.

5. Mix well and cook until the raw flavor goes off

6. Once the raw smell goes add the boiled chickpea.

7. Grind Coconut and fennel seeds together to a smooth paste.

8. Add the grind-ed paste in boiling curry along with 1/4 teaspoon turmeric.

9. Cook for 5 minutes in Low flame and serve it with Roti, Chappathi, Naan or any tiffen varieties.

Sending this Chickpeas Kurma to Remmy's Kitchen!

Pavakkai | Bitter Gourd Stir Fry

Pavakkai Vathakal | Pavakkai Stir Fry | Bitter Gourd Stir Fry is such a easy recipe with very few ingredients...Beginners can sure try their hands on this recipe and i am sure it turns out delicious for anyone. Bitter Gourd being a favorite vegetable for R i make it often at least ones in a week.

Here is a recipe...

Ingredients:

Bitter Gourd - 3 or 4 (Big size)

Chilly Powder - 1 teaspoon

Salt - to taste

Oil to temper

Jaggery Powdered - 1 teaspoon

Method:

Wash and remove the seeds of bitter gourd and slice it.

Heat a pan with 4 teaspoon oil and add the bitter gourd.

Once the bitter gourd turns it color or cooked 3/4th add chilly powder and salt.

Stir well to coat the bitter gourd with chilly powder and salt.

Once the bitter gourd is cooked well, add 1 teaspoon jaggery and saute for 2 minutes.

Switch off the flame and serve it.

Paneer Kofta Curry | Alu Paneer Kofta Gravy

I am missing my blogging now a days, some times personal life takes more priority than our passion.
I guess henceforth for sometime i will be blogging on and off.....
I am Pregnant,..Yeah the happiest news to share with you all. My little bundle of joy will arrive by the month of May 2015.

This is the recipe which i clicked before few months. "Malai Kofta Curry" Yummy, Delicious and Rich recipe, we enjoyed it with Roti.

Here is the recipe...

Ingredients:

Paneer - 1 cup gratted
Potatoes - 2 no.
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Chaat Masala - 1/4 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Chilly powder.
Turmeric - few pinches for color.

Method:

Soak cashew in water for an hour.
Boil, peel the skin and mash the potatoes and keep it aside.
Add, mashed potatoes, tandoori masala, Paneer, chaat masal and salt together.
Mix well and make it as a Ball.
Heat a frying pan with oil and deep fry it.
Keep the fried kofta's aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out add methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

While serving add the Paneer Kofta balls.

It tastes heavenly when served with any pulao or any variety roti.

Kovakkai Vathakkal | Ivy Gourd Stir Fry

Here comes a very simple easy to make stir fry, Breeze recipe for beginners.

Ingredients:

Ivy Gourd - Chopped 1 cup.
Red Chilly Powder - 1 tsp
Coriander Powder - 1/2 tsp
Oil to temper
Mustard seeds - 1/4 tsp
Curry leaves - few
Salt to taste

Method:

Chop the Ivy gourd finely.

Heat a pan with 4 tsp oil and temper with Curry leaves and mustard seeds.

Add Ivy gourd and saute well

Add Chilly Powder, Coriander Powder and Salt and saute it

Allow to cook until it done.

Once cooked serve it with Rice and Sambar  or as any Rice side dish.

Broad Bean Stir Fry / Avaraikkai Poriyarl

 This week i went to my cousin's home, she asked me to make step wise recipe demo and informed me how it will be a breeze for beginners.

I have lots of recipe in my draft already with single final picture, but will try to post step wise when ever i cook in my leisure time.

This is a Recipe with  No Onion and No Garlic...

Ingredients:

Broad Beans - 1/4 Kg

Oil - 4 tsp

To Temper :

Mustard seed - 1/4 tsp

Curry leaves - Few

To Grind:

Coconut - 1 tbsp

Jeera - 1 tsp

Green Chilly - 2 Nos. (Small)

Method:

Chop the broad beans and keep it aside.

Grind  Coconut, chilly and Jeera coarsely

Do not add water while grinding.

Heat a pan, temper with given ingredients and add the chopped bean and stir well.

Add 1/4 glass water or less than that, so that the broad bean will get cook.

Once the bean got cooked well, add the grinded coconut.

Add salt, stir well and switch off the flame.

Now the Poriyal is ready to serve...

Pepper Chicken Kurma

This is my home style recipe...and the specialty is this recipe doesn't include neither coriander powder nor chilly powder, Instead it has a super flavor of Pepper and Coconut.
I have draft this recipe long before but couldn't able to click as i mostly did it for dinner.
Yes, that was a big problem for me...I make most of the varieties for dinner so, i couldn't able to click.

Though we regularly cook chicken at home my blog has very few chicken recipes, i have to to admit that some what i missed to utilize the opportunity properly...From now i planned to post at least one chicken recipe per week.

Ingredients:

Chicken - 1/2 kg
Gingely oil - 2 tbsp
Pepper - 4 tsp Can increase as per the spice level.
Poppy seed - 1 tsp
Fennel seed - 1 tsp
Coconut - 1 cup (Hand full)
Onion - 3 nos.
Ginger garlic paste - 2 tsp
Salt to taste.

Method:

Heat a pan and dry roast fennel seed, pepper & poppy seed.
Add it to coconut and grind it to paste
Heat a oil in a pan add onion and ginger garlic paste and roast it well.
Now add chicken and sauté it to mix well.
Add salt and required amount of water to get the chicken cook soft.
Add the grinded paste and cook until the chicken is done well.


This goes well with any rice, roti or dosai ....tastes more yummy when done in a mud pan...

Notes:I have not added turmeric, if you want you can add.

Green Peas Kurma (Pattani Kurma)

               

                    When i think of green peas recipe i prefer dried green peas, because here in Chennai or even in other region we get green peas with added artificial green color which is not good for health.
I can even say that i have phobia towards these chemical colors in food. Always i try my level best to get an attractive and appealing color in food by natural method.
                   
                      Green peas has high nutritional value and low in fat. This tiny peas are loaded with high level of micro nutrients, proteins and fiber. And i recently studied that an experiment of scientific study in mexico city revealed that two milligram of peas daily will prevent stomach cancer.

                        This is Peas Kurma, i am trying it after ages, and loved it with breakfast also i have packed it with rice for R. What does Kurma means to you...For me its a recipe with grounded paste of  coconut, poppy seed, fennel seed, ginger garlic, Green chilly or Pepper. This paste may vary according to the main ingredient in Kurma.

ok lets go to recipe...

Ingredient:

Dried Green Peas - 1 Cup
Few Curry leaves
Oil to temper
Salt to taste
Turmeric - few pinch

Masala 1: 

Onion - 1 (Big size)
Popp seed - 2 tsp
Ginger - 1 Inch
Garlic  - 4 No (large size)

Masala 2: 

Coconut - 2 tbsp
Fennel Seed - 2 tsp
Cumin Seed - 2 tsp

Method:

Soak Dried Green Peas overnight.
Drain the water in morning and Pressure cook it with fresh water for 3 whistle and keep it aside.
Choose the ingredients under Masala 1 and Roast it with very little oil and allow to cool.
Grind it to paste and keep it aside.
Also Grind the Masala 2 to paste and keep it aside
Heat oil in a pan and temper with curry leaves.
Add Masala 1 paste and saute until the raw smell goes.
Add required amount of salt and Masala 2 paste.
Add bit of turmeric and Cooked Green Peas.
Close the lid and allow to cook for 4 to 5 Minutes.
Switch off and serve it with Rice or Roti.

Chicken Butter Masala

Its a one of the Indian Non Veg Delight served as side dish and in North Murg Makhani is so famous.
I started to drool when ever i think of this butter chicken and Naan, Oh God it is Made for each other combination.
Again this is also i tried for one of our guest, and it turned a hit at our home...And i am sure that i will be going to prepare this regularly.
You can increase the quantity of Red chilly to get hot gravy or this will be Mild and loved by kids.
Usually i have seen some recipe call for sugar to get the sweet taste, here i have not added sugar because the Cashew nuts and homemade curd does the job of sugar.

Ingredients:

Chicken - 300gm
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Red Chilly - 3 nos.
Pepper corns - 1 tsp.
Turmeric - few pinches for color.
Oil for deep fry.

Method:

Soak cashew in water for an hour.
Coat Tandoori masala, salt, ginger garlic and bit of butter in Chicken  then deep fry it and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion, Red Chilly, Pepper and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Tomato and sauté well till it turns bright in color.
Add the Onion mixtures and saute well
Add  bit of turmeric, Salt and sauté until the raw smell goes.
Add  curd  and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the fried chicken pieaces and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

It tastes heavenly when served with any pulao or any variety roti.

Note: Adding cream is optional but tastes very rich if added.

Paneer Butter Masala

Paneer Butter Masala is one of the famous recipe in Indian cuisine especially we call it a Punjabi specialty.
And its a top recipe in any hotel menu list and loved by kids. Also we can call it a perfect party recipe.
Its a rich creamy gravy made with onion, tomatoes, cashews, cream and Paneer.

Paneer is gluten-free, high is protein and calcium. Paneer is the most common type of cheese used in South Asian cuisines.

I tried it for one of our special guest and it turned out so delicious...I always avoid food color so this butter masala looks yellowish without food color and with a goodness of healthy Ingredients.

Ingredients:

Paneer - 1 cup cubed
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Chilly powder.
Turmeric - few pinches for color.

Method:

Soak cashew in water for an hour.
Coat Tandoori masala, salt and bit of butter in Paneer and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the paneer cubes and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

It tastes heavenly when served with any pulao or any variety roti.

Okra Fry (Vendaikkai Varuval)

Its a crispy deep fry, tastes yummy and i am sure kids love this for their lunch box.
Also its a great hit at my home, usually my Mom use to pack crispy, crunchy munchy side dishes so that we will not bring back those veggies...and that's the only way i have eaten veggies in my childhood.

Okra is also called as Ladies Finger, Its a Indian Origin Vegetable.
Its a popular healthy Veggie due to its High Fiber, Vitamin C, Folate and also its an AntiOxidant.

I do remember some time in my childhood i have wasted this Okra by adding loads of water to cook it...Oh that was in my Ninth Standard, when Mom was not at home....Now also Mom is not here with me but you know, i lately found that she has passed on me the gene of her cooking skill to me, yeah now i am trying my level best to retain it :).

Ingredients:

Okra - 250 gms
Besan flour - 2 tbsp
Chilly Powder - 2 tsp
Rice Flour - 1 tsp
Salt to taste
Oil to deep fry

Method:

Wash and cut the Okra to 1 Inch each.
Add Salt, Besan flour, Rice Flour, Chilly powder to it and coat it well.
Heat oil to 180 degree and add the mixed Okra in small batches.
Cook it well and remove it from the pan by draining the oil well.
Allow to get it to room temperature and store in airtight container.

Note: for more crispy fry , Fry the Okra twice in the oil.

Pudalangai Podimas (Snake Gourd)

It's a simple, easy and healthy recipe...I made it for Tamizhar Samayal event, where we post Tamilnadu cuisine on every second and fourth week of Tuesday.

Usually my Amma makes pudalangai kootu with Bengal dal, which taste delicious..
I want to try some thing new and tried this from Mr. Damu (Chef) recipes, and made this Podimas, it taste delicious and even you can make pudalangai rice by mixing it with rice with a dash of ghee, Oh that will be great for lunch box.

Blend of coconut with gratted snake gourd gives a yummy twist to this recipe...Try this simple recipe and enjoy....Yeah a pure Vegan recipe from my kitchen :)


Ingredients:

Snake gourd - 3 nos.
coconut - 2 tbsp.
Green chilly - 2
Mustard - 1/4 tsp
Jeera - 1/4 tsp
Curry leaves few
Salt to taste
Oil to temper

Method:

Remove the skin  of snake gourd by scrubbing the outer portion gently.
Cut lenth wise and remove the seeds inside it, make it shallow.
Now Grate the snake gourd and keep it aside.
Grind Coconut, jeera and green chillies in mixer without water and keep it aside.
Now Heat a pan with 3 tsp oil and temper with mustard and curry leaves.
Add the gratted snack gourd and sauté it well.
Add salt.
Do not use water, you have to sauté the Veg until it gets cooked and the water in it evaporates.
Now add the grinded coconut and sauté for 3 minutes.
It tastes great as side dish for any rice combinations.

Nandu Curry/ Crab Masala

Here is our special recipe....

Ingredients: 

Crab - 4 to 5 no cleaned.
Oil - 2 tbsp
Curry leaves
Coriander powder - 2 tsp
Chilly powder - 1/2 tsp (Or as per your spice level)
Turmeric powder - 1/4 tsp
Salt to taste

To Roast and Grind:
Onion - 1 no. chopped
Coconut - 1 cup
Fennel seed - 1 tsp
Khus Khus - 1 tsp
Ginger and garlic - 2 tsp
Pepper - 2 tsp

Method:

Add Turmeric and salt to cleaned crab and keep it aside.
Roast without oil and grind the ingredients given under the heading "To Roast and Grind:"
Heat a pan and add 2 tbsp oil to it and add the Curry leaves, grinded masala and fry for a minute.
Now add the crab to it and stir to coat the masala all over the crab pieaces.
Add coriander powder, chilly powder and salt to it.
If required sprinkle water and close and cook until the masala oozes out oil and crab gets cooked.

Note: once the crab is cooked it will change its color to white and orange by seeing this u can judge that it has cooked well.

Vazhakkai Chips

It goes very well as a side dish for rice or as a snack....Really busy with my exams and wanna make
a very simple recipe to keep my blog active hence made it...

Ingredients:

Plantain - 1 no.
oil to fry
Chilly Powder - as per spice level
Salt to taste

Method:

Peel the skin of Plantain and slice circle wise.
Heat oil in a pan and deep fry it till golden brown.
once fried to crispy chips keep the chips in shallow vessel.
Add chilly powder and salt to it.
shuffel it well so the spice get coated to all the chips.
when reached room temperature store it in air tight container.

Gurma

This is one the recipes of Bhojpuri, a Bhihari cuisine...It is served with Roti's and it tastes Sweet and Sour without a hot spices, a simple and yummy recipe prepared using Raw Mango.

Recipe Source : Desi Fiesta

Here goes for the recipe details...

Ingredients:

Wheat flour - 2 tbsp
Raw Mango - 1
Fennel seed - 1/2 tsp
Jeera - 1/2 tsp
Sugar - 2 tbsp (As per your taste bud :) )
Salt  - a pinch
Oil to temper

Method:

Dissolve wheat flour with little water and keep it aside.
Cut the Raw Mango peel the skin and slice it lenght wise.
Heat a pan, oil and temper with Jeera and fennel seeds.
Add the Raw mango pieaces and saut for 2 mins.
Add the dissolved wheat flour and sugar and stir well so that there won't be any lumps formation.
Add a cup or 1/2 cup water which decide the consistency of the Gurma.

It taste yummy with Sattu ka Paratha

My 100th Post

I am really happy and excited to say that i have reached the 100th post for my blog.

One day i playfully created a blog and now it has reached 100th post.

I thank you all from the bottom of my heart for all your encouraging words and motivation.

The Reason for why i cook and wanna learn a lot in cooking is my husband....He loves to eat so i loves to cook...

And This is the perfect time to Thank my dear dear friend...Riya  .....A Colorful Butterfly

She is the one who introduced me the blogging world... 

Coming to the recipe...

Every 2nd and 4th Tuesday of the Month we group of friends post Tamilnadu cuisines, so i have posted this spread with following recipes.

Semiya Payasam

Carrot Poriyal

Potato Roast

Masal Vadai

Sambar and White rice.

Semiya Payasam

Ingredients:

Milk - 1/2 litre (Boiled)

Semiya - 1/2 cup

Sugar - 1 Cup

Ghee  2 tbsp

Rice flour - 1 tsp

Cardamon  1/4 tsp

Cashew and Dry grapes - 1 tbsp

Method:

Roast the Semiya in ghee until it turns golden brown.

Add Milk and allow the semiya to cook in it.

Add Sugar, Set the stove in slow fire.

Dissolve the rice flour in water and add it to the Payasam.

Shallow fry dry fruits and nuts in ghee.

Add Cardamon and dry fruits and nuts to the Payasam.

Stir frequently so that it will not get burnt.

Cook untill the Semiya becomes tender and switch off and serve.

Carrot Poriyal

Ingredients:

Carrot - 250 gms

Coconut grated -  1 tbsp

Jeera and mustard seed - 1/4 tsp

Red chilly - 1 chopped

Curry leaves

Salt to taste

Oil to temper

Method:

Presure cook Chopped carrot for 1 whistle with salt.

Heat a pan with oil, temper with Jeera ,mustard, curry leaves and Red chilly.

Switch off the stove and mix the grated coconut ... Ready to serve.

Potato Roast

Ingredients:

Potato - 250 gms

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Curry leaves

Mustard seeds - 1/4 tsp

Salt to taste

Oil to temper

Boil the Potatoes and peel the skin, cube it.

In a pan add oil and temper with Mustard, Curry leaves and add the cubed potatoes

Add Coriander, Chilly Powder, salt and saute well until the masala smell goes off.

Can switch off and serve once the Masala got cooked.

I have already Post the recipe for Sambar and Masal Vadai....Given the link here...

Sambar

Masal Vadai

Mutton Liver Curry

This is my families favourite, Except on Friday all other 6 days i cook Non-Veg, as my H likes that n we get NV especially fishes here cheaper than Veggiees... :P  it goes well with Roti, Dosai or with Rice...:


Ingredients:
Mutton Liver - 100 gms
Ginger Garlic Paste - 1 tsp
Coriander powder - 1 tsp
Chilly Powder - 1 tsp
Pepper - Optional as per spice level req.
Garam Masala - 1/2 tsp
Salt to taste
Oil to temper
Coriander Leaves to Garnish.

Dry Roast and grind to paste:
Onion - 2
Coconut grated - 1cup
Khus Khus - 1 tsp
Fennel Seeds - 1 tsp
Curry Leaves - few

Clean and cut the Mutton pieaces into small cubes.
Heat a Pan, oil it and add ginger garlic paste.
Add the cubed mutton pieaces and the grinded masala paste.
Saute for a while and add Salt , Coriander powder, chilly powder, Garam Masala powder.
Saute well, if required add little oil so that masala and liver get cooks.
Close the lid and allow to cook, Let it be in slow fire until it oozes out oil.
Once its cooked garnish with coriander leaves and serve it.

Palakottai Chicken Pirattal / Jackfruit seed Chicken saute

Hope summer season has started, also its a season for Melons, Mangoes and Jack fruit....So, i thought to fill my blog with this Jack fruit seeds and Chicken combo recipe.


Here goes for the recipe details...

Ingredients: 

Jackfruit Seed - 20 Nos.
Chicken - 200 gms
Onion - 2 nos.
Curry leaves - few
Ginger Garlic paste - 1 tsp
Chicken masala - 1 tsp
Pepper - 1 tsp
Salt to taste
Gingley oil to temper

Method:

Cut and clean the chicken, Marinate with turmeric and salt.
Pressure cook Jack fruit seeds for 2 whistle.
Peel the outer cover/skin and keep it aside.
Heat a pan, oil it, once the oil becomes hot add chopped onions, curry leaves and saute for a minute.
Add ginger garlic paste saute well until it turns golden brown.
Add the chicken saute and Now add Salt, Chicken Masala and Pepper.
Finally add the pressure cooked de skinned Jack fruit seeds.
Mix it well, sprinkle some water and allow the chicken to get cooked well.
Serve it with Rice or any tiffen varieties.

Note:
I  have slitted the Jack fruit seeds.
Should not add more water, but sprinkling of water is important which will keep the JF seeds soft.