Recipes One

Oops i missed my blogs first Birthday. I was in India and out of blogging for 3 months, it was painful when i realized i missed my blogs first anniversary. Anyway belated wishes to my blog and hope to have grand celebration for its 2nd anniversary.

Mutton Biryani Recipe with Seeraga Samba or Zeera Samba or Jeera Samba rice. I prefer making biryani with Seeraga Samba rice than Basmathi( many times basmathi rice ditched me by either becoming too soft and messy or rough without enough water). Seeraga Samba rice is more comfortable, it has more flavor and

tastes as good as basmathi rice.

Ingredients for Mutton Biryani  

Mutton Chunks with bone-1/2kg

Seeraga Samba rice-1/2kg

Onion medium sliced-4

Tomatoes medium chopped-3

Mint leaves( washed and cleaned)-1bunch

Corriander leaves( washed and cleaned)-1/4bunch

Thick Curd/ Yoghurt-2tbsp

Turmeric powder-1tsp

Salt to taste

Oil-6tbsp

For Grinding- grind the following to smooth paste

Green chilli medium-10 to 12

Ginger piece-1"inch

Garlic cloves-8

For tempering

Cloves-5

Green cardamom-3 to 4

Cinnamon stick-1"inch

Bay leaf-2

Star anise/ Annasi poo-1( optional)

Javitri/ Mace/ Jathipoo-1( optional)

Method

Heat oil in a pressure cooker. When oil is hot add the tempering ingredients, when the aroma of spices rise add the sliced onions and fry till light brown. Now add the ground (green chilli, ginger and garlic) paste and fry till the raw smell leaves. Now add the cleaned and washed mutton chuncks and give a good stir for 2 mins. Add the mint leaves, chopped tomatoes and thick curd and stir till the tomatoes are mashed. Add turmeric powder, required salt and cup of water. Cover the cooker with lid and pressure cook mutton for 15 mins. When the mutton is 3/4th  done add enough water for the rice to the mutton mixture and bring the mutton mixture to boil. Add the washed seeraga samba rice, coriander leaves and check the seasoning. Once again cover the cooker with lid and cook the rice along with mutton mixture for 10 mins or until the rice is well done. Serve hot Mutton Biryani with Onion Raita or Brinjal curry or Non-veg Curry of your choice.

Posted in: biryani, chettinad, lamb, mutton | 0 comments | |  

Soya Chunks Curry

Ingredients

Soya chunks/ Meal maker- 20 nos

Onion medium finely chopped- 1 no

Tomato medium finely chopped- 1 no

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Turmeric powder- 1/4 tsp

Pepper powder- 1 tsp

Salt to taste

Oil- 4 tbsp

Cinnamon- 1"

Cloves- 4 nos

Green cardamom- 2 nos

Red Chilli-2 nos

Masala to grind

Coconut shredded- 1/4 cup

Poppy seeds /Kuskus- 1 tsp

Fennel seeds- 2 tsp

Jeera- 1 tsp

Pepper corns- 8

Meal Maker Kurma Recipe

Method

Grind the masala ingredients to smooth and fine paste adding little water.

Cook soy chunks as per box carton instructions, squeeze excess water from soy chunks and set aside. Heat oil in a pan when hot add cinnamon, cardamom and cloves and fry till aroma rises. Add chopped onions and ginger- garlic paste, fry for few mins until raw smell of paste leaves and onions are browned. Add curry leaves and tomatoes and cook till tomatoes are mashed. Add turmeric powder, pepper powder, ground masala paste and salt. Fry paste until oil separates on the sides. Add required water to the frying masala paste to get required gravy consistency. Add soy chunks and cook for another 5 mins. Garnish with coriander leaves and serve with idli, Appam, Idiyappam and Chapati.

Posted in: chettinad, chunks, curry, kurma, maker, meal, recipe, soya | 0 comments | |  

Restaurant Style Chicken Kulambu

Ingredients

Chicken pieces with bone- 1/2 kg( 1 pound)

Onion large( chopped)- 3 nos

Tomato large( chopped)- 2 nos

Garlic cloves ( whole and peeled)- 6 nos

Whole dry red chilli- 4

Curry leaves- few sprigs

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 4 tbsp

Fennel seeds/ Sombu- 1 tsp

Cinnamon- small piece

Cardamom- 2

Cloves- 3

Masala paste ingredients

( grind the below ingredients to smooth and fine paste)

Coriander seeds( dry roasted)- 2 tbsp

Whole dry red chilli( dry roasted)- 5 nos( +/- according to taste)

Black peppercorns( dry roasted)- 2 tsp

Fennel seeds/ Sombu- 1 tbsp

Grated coconut- 2 tbsp

Restaurant Style Chicken Kuzhambu Method

Clean and wash the chicken pieces. 

Marinade the chicken pieces with ginger and garlic paste and turmeric powder for 15 mins. 

In a pressure pan add marinaded chicken pieces, chopped onions, chopped tomatoes and two cups of water. 

Pressure cook chicken pieces for 5 mins. 

Once chicken is cooked, uncover the pan and add the ground masala paste and required salt to the chicken gravy. 

Return the pan to heat and simmer the chicken curry for 3 mins. 

Meanwhile heat oil in another pan, when oil is hot add cinnamon, cardamom, cloves, fennel seeds, garlic cloves, whole dry red chilly and curry leaves. 

Fry the whole masalas for few mins and add this tempering to simmering chicken curry. 

Serve hot Restaurant Style Chicken Curry with steamed rice or idli or dosa or parotta.

Posted in: chettinad, chicken, curry, kuzhambu, restaurant, style | 0 comments | |