Chicken Chops

 

Ingredients :
Chicken-  500 grms
Onions- 2 nos
Tomato- 1 nos ( grind it into puree )
Dried red chillies - 4
Fennel seeds - 1tsp
Turmeric Powder - 1 tsp
Chilly Powder-  2 tablespoon
Pepper powder- 1 tablespoon
Oil - 3 tablespoons
Curry leaves ( for garnishing purpose )

• In a pressure cooker add the  oil fry the fennel seeds and dried red chillies  .After which add the onions and fry them until they become little golden in colour
• Next step is to add the turmeric powder, Chilly powder  and cook them well until the raw smell of the masala's has gone
• Add the chicken pieces into the cooker and mix it well until the chicken pieces are coated well with the masala
• Pour required amount of water ( roughly around 1 cup of water (medium sized cup )) and pressure cook the chicken until 3 whistles . Remove the cooker for the flame
• Allow the steam to escape ,slowly remove the lid
• Now again place the  cooker on to the flame , add the pureed tomato , Pepper powder ,salt
• Wait till the gray reduces to a thick consistency and serve it hot garnished with curry leaves

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Tri Colour Poriyal

 

Ingredients :

Cabbage-200grms
Carrot-2 nos chopped
Green peas - 100 grms
Onion- 1nos chopped
Dried Red chilly - 3 to 4 nos
Grated coconut- 50 grms
Bengal Gram - 100 grms ( soaked it  in water for an hour )
Oil- 3tbsp
Salt to taste
Curry leaves (for garnishing)
Turmeric powder- 1tsp (optional )

• Cook the Bengal gram with required amount of water and salt  in pan for about 10 to 15 mins (if your going to pressure cook it 2 whistles would be perfect ) and keep it side 

•  Heat the pan add little amount of oil ,splutter the  mustard seeds then add the dries red chilly and onions (fry them until the onions are cooked well) 
• Drop in the vegetables and the Bengal gram into the pan along with 1 tsp of turmeric powder (fry them for about 5 mins ) 

 

• Add required amount of water and salt to taste( close the lid of the pan and allow the vegetable to cook )
• Once the vegetables are cooked mix in the grated coconut and garnish  it with curry leaves

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Aviyal

Ingredients: 

Carrot- 2 nos (sliced length wise )

Beans- 4 to 5 nos

Plantain(vazhakkai)-1 nos 

Yam( senai kilangu)- 100 grms  (peel of the skin )

Cucumber -1 nos (peel of the skin)

Drum Stick-1 nos

White Pumpkin- 100 grms 

Turmeric powder-2 tsp

Curd- 1 cup (200 ml)

salt to taste 

Coconut oil- 5 tbsp 

Mustard seeds -2 tsp 

Curry Leaves- 6 leaves 

For the paste: 

Coconut- 100 grms

Green chillies- 5 nos

Jeera- 2tsp 

•  Cut the vegetables and soak them in water for a while 

• Pressure cook the vegetables along with turmeric powder ,salt and required amount of water ( until 2 whistles)

• Grind the coconut ,green chillies and jeera into a thick paste

• Mix in the paste and curd into the cooked vegetables and cook it until the raw smell has gone (roughly around 5 to 6 mins )
• Now take another pan heat the coconut oil , splutter the mustard seeds and add few curry leaves.Drop this into the vegetable mixture and serve it hot

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Beetroot Raita

       This is the best side dish for pulao and Biryani . Very simple to make and its yummy :)

Ingredients:
Cooked beetroot-2 small sliced small (cook the beetroot in water for 5-6 mins then peel off the beetroot skin and slice it)
Yogurt(curd)-1cup
Onion-1sliced
Oil-1tsp
Green chilly-1cut lengthwise
Mustard seed-1tsp
Salt as per taste

• Heat the oil,splutter mustard seeds.
• Add onion and green chilly,saute it.
• Add the beetroot cook for a minute on high flame.
• Off the flame and Mix the yogurt.
• Garnish it with Coriander leaves 

                     We can  also replace beetroot with carrot or cucumber

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Mint Subz Pulao

Ingredients:

Rice - 1 and 1/2 cups (Basmati Rice)
Carrot- 1nos (chopped)
Beans- 4 to 5 (chopped)
Cauliflower- 4 to 5 florets
Green Peas - 1/2 cup
Potato- 1 nos( peeled and chopped)
Onions - 1 cup( chopped)Tomato- 1 cup (chopped)
Ghee (or) oil - 5 tbsp
Capsicum -1/2 cup 
Cinnamon ,Clove,Cardamon,Bay Leaf- Each 2 nos
Dhaniya Powder- 1tbsp
Garam Masala - 1 tbsp
Salt to taste
Lemon Juice- 1tbsp

 For The Paste: (grind all these ingredients into a smooth paste )  

Mint Leaves - 1 cup
Coriander Leaves- 1/2 cup
Ginger-1 tbsp
Garlic- 1 tbsp
Green Chillies- 4 nos

• Clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside.
•  Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom and bayleaves and saute on a medium flame for a few seconds.
•  Add the onions, capsicum ,cauliflower, peas, potatoes, carrot,beans and fry them well 
•  Add the dhaniya powder, garam masala , and the ground paste
• Mix in the rice after the raw smell of the masala's has gone and add required amount of salt
•     Add 3 cups of hot water, mix well and pressure cook on a high flame for 2 whistles.
•     Allow the steam to escape using  natural release method(Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally) before opening the lid. Squeeze in the lemon juice into the rice and garnish it with coriander leaves

  Optional :If you want we can also use natural food colour(orange Colour) . Dilute the Colour using little amount of water and mix it with the rice  before serving .

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Paneer Podimas

            This the best side dish for chapatti and naan varieties and very simple to make :)

Ingredients:

Paneer -200 grams

Finely Chopped Onions -1nos

Finely Chopped Tomato- 1nos

Garam Masala -2tsp

Jeera Powder-1tsp

Oil -3tps

Salt to taste

Coriander Leaves to garnish

• Grate the paneer and keep it aside 
• Now heat the pan ,add oil to it and fry the onions and tomatoes till they cook well 
• Mix in the garam masala , jeera powder into the pan and fry till the raw smell of the masala's has gone
• Add salt ,grated paneer  cook it for 3-5 mins 
• Garnish with Chopped Coriander leaves and serve it hot .
  

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Egg Coated Chicken Roast

    This looks like a normal chicken roast  but taste's yummier then it !!!!!!  because we coat the chicken with the egg which makes it soft and tasty :)

Ingredients: 

Boneless Chicken -100 grams

Egg-1 nos

Chilly Powder- 1 1/2(one and half) tsp

Curd-1 tsp

Soy sauce -1tsp

Pepper Powder-1tsp

Ginger & Garlic Paste -1tsp 

Lemon Juice-1/2 tsp

Salt 

Oil

• Marinate the chicken pieces with chilly powder,pepper powder,curd,ginger garlic paste,lime juice and salt keep it aside for an hour 
• Add salt a little of salt and soy sauce to the eggs and beat them well 
• Now coat the marinated chicken pieces with egg on all sides
• Heat the pan add 2-3tsp of oil and roast the chicken until the turn brown 
• Just Squeeze a little lemon juice on the chicken before serving.

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Tomato Carrot Cooler

         This juice is very good for the summer as well as it helps to maintain a healthy skin tone :) 

Ingredients :

Carrot - 1

Tomato -1

Honey- 2tsp

Lemon Juice-1tsp

Crushed Ice (just blend the ice cubes in the blender)

• Cut the carrot into pieces and extract the juice using the juicer .Similarly extract the tomato juice and keep them aside 
• Now mix the honey ,lemon juice, carrot juice and tomato juice in bowl.
• Take a tall glass fill half of it with the crushed ice ,then pour the juice mixer into it 
• Garnish it with slices of tomato if necessary and serve it

                               Tips: we can even use papaya instead of tomatoes 

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Sorry for the inconvenience friends ....... i will be posting new  recipes soon

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Thakali Thokku ( Tomato Thokku)

Ingredients:

Tomatoes-500 grms

Gingelly Oil-5 tsp

Turmeric Powder-1/2 tsp

Chilly Powder-3tsp

Mustard Seeds-1tsp

Powdered Fennel Seeds-1tsp

Salt to taste

• Chop the tomatoes finely ,heat the pan then cook the tomatoes until they are cooked well into a puree consistency (dont use oil) leave this aside
• Heat the pan add oil ,mustard seeds wait until the mustard seeds are roasted well then add the Precooked tomatoes
• Mix in the turmeric powder, chilly powder,fennel seeds powder and salt allow them to cook well
• The oil will start to come off from the gravy (thokku) now its ready to be served

           This can be used for a week ,we need to store it in a air tight jar 

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Paneer Mushroom Kurma

Ingredients:

Paneer-1 Cups (Cut Into Cubes)

Mushroom-5 to 6 Pieces

Onions-2 nos(sliced)

Tomatoes-1

Green Chillies-3 nos

Grated Coconut-1 cup

Cashew nut-1 tsp

Ginger-1/2 tsp

Bay leaves-1nos

Jeera-1tsp

Fennel Seeds-2tsp

Garam Masala-2tsp

Turmeric Powder-1/2tsp

Khas Khas(Poppy seed)-1/4 cup

Coriander Leaves (for garnishing)

Oil

Salt

• Chop the paneer into small cubes and fry the in little amount of oil till they turn slightly brown,then keep them aside

• Fry 1 cup grated coconut, quarter cup khasa khasa, one table spoon fennel seeds, shredded onion 1/2 cup, diced tomato 1/2 cup, three green chillies, one tablespoon cashews, one medium piece of ginger  in oil  and grind them into a fine paste 

•  In a kadai, take two table spoons of oil, add bayleaves then jeera and little of  fennel seeds,turmeric powder one teaspoon garammasala and then fry the remaining 1/2 cup of  onion till brown

• Then add the remaining 1/2 cup of  tomatoes and when they turn soft add the ground paste and salt and allow it to boil, it takes around 20 minutes for the raw smell to go

•  Then add the paneer and chopped mushrooms  allow them to cook well by adding little amount of water to it

• Wait until the oil comes out of the kurma (this means its ready to be served).Garnish it with Chopped Coriander Leaves

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Kozhi Varuval ( Chicken Varuval)

            This is dry variety and we are going to make it in  typical Madurai style :)

 Ingredients:

Chicken (Boneless)-500grms

Shallots (Small Onions) -1 Cup Chopped

Chilly Powder-3 tsp

Ginger&Garlic Paste-1tsp

Fennel Seeds -1/2 tsp

Dhaniya Powder-2tsp

Jeera Powder-2tsp

Gingelly Oil-3 to 4 tsp 

Curry Leaves (for garnishing)

• Heat oil in the pan ,add fennel seeds and ginger&garlic paste and fry them well
• Drop in the chopped shallots(small onions)and fry them well add the chilly powder,dhaniya powder,jeera powder (fry them until the raw smell of the masala's has gone)
• Put the chicken into the pan , fry them until the chicken is cooked .Add salt to taste
• Serve the chicken garnished with curry leaves .

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Paneer Wrap

This is lunch box special , we can even have this as an evening snack too .Very simple dish

Ingredients:

For the Stuffing

Paneer(cut into cubes)

Chopped Onions -1/2 cup

Chopped Capsicum-1/2 cup

Chopped Ginger&Garlic-1 tsp

Sliced Green Chillies-2tsp

Soy Sauce-1tsp

Tomato sauce-1tsp

Pepper Powder-1tsp

Salt to taste

Oil

Chopped Spring Onions

 

• Fry the paneer cubes in oil until they become slightly  golden brown in colour
• Heat the pan add 2 tsp of oil ,fry the chopped ginger & garlic,green chillies ,onions and capsicum
• Saute them with 1 tsp of soy  sauce, tomato sauce,pepper powder and salt
• Add the paneer into it and mix them well and add chopped spring onions 
• Now the stuff is ready

 For the Dough(wrap)

Maida -300 grams

Salt

Water

• Add Maida,salt and little bit of water in a bowl and make it into a dough consistency
• Make small balls out of the dough,roll them into thin sheets as shown 
• Roast them in tawa

The Stuff And the Wrap (separately)

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Mushroom Peas Masala( Mushroom Mutter)

This a very simple gravy ,this goes very well with naan,parrota,rice.This is the simple method to cook it

Ingredients:

7-8 Pieces Of Button Mushrooms

200 Grams Of Green Peas (half cooked)

2 Onions(chopped)

1 Tomato(chopped)

1 tsp Of Garlic (chopped)

1 tsp Of Ginger&Garlic Paste

2 tsp Of Red Chilly Powder
1/2 tsp Of Turmeric Powder

1 tsp Of Dhaniya Powder

1 tsp Of Jeera Powder (optional)

1 tsp Of Fennel seeds

2 Cloves

1 Stick Of Cinnamon

2 Elachi

Oil

Salt to taste
Chopped Coriander Leaves 

• First heat a pan add 2 tsp of oil add chopped garlic,cloves,cinnamon,elachi ,fennel seeds fry them well until the spices release their flavours in the oil
• Add  1 and 1/2 of the chopped onions and 1 chopped tomato and fry them well until they are cooked well 
• Remove them from the pan and allow them to cool down , Grind them into a fine paste (this will be the base for the masala )
• Now again heat the  pan add 2 tsp of oil ,add ginger & garlic paste the remaining 1/2 of the onions and fry them well
• Mix in the red chilly powder,dhaniya powder,jeera powder and turmeric powder and fry them well until the raw smell of the masala has gone
• Add the ground paste to this and mix it well ,Drop in the chopped mushrooms and green peas 
• Pour half a cup of water ,bring it to a gravy consistency ,add salt to taste 

• Cook the gravy in medium flame and just leave the gravy for 5-6 minutes allowing the mushroom to cook,serve it hot garnished with coriander leaves

TIPS: While Cleaning the mushrooms  with water use vinegar(2tsp) , it will remove all the dirt from it 

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Pomegranate Cooler ( Mocktail)

Ingredients :

1.5  Cup Pomegranate Juice chilled 

A Fistful of Mint Leaves
1/2 Teaspoon Fresh Ginger Juice
Sprite or any Soda chilled
Ice ( 8 cubes)
Sugar or Honey to Taste

Slice of Lemon (garnishing) 

• Mix the mint leaves with sugar or honey 
• Combine the pomegranate,  ginger juice with the mint leaves. Add Ice and mix it well 
• Pour it in to individual glasses, half glass each. Fill it up with Sprite or any Lime Soda.  Garnish with mint leaves and a slice of lemon

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Chinese Schezwan Noodles

Ingredients :

1 Onion (sliced)

1 Packet Of Noodles

1 Carrot

5 Beans

1 Capsicum

1 tsp Of Chopped Garlic

1 tsp Of Chopped Ginger

2 tsp Of Red Chilly Paste 

1 tsp Of  Soy Sauce

1 tsp Of Sugar

2 Red chillies (dried)

1 tsp of Pepper

1 tsp Of  White Sesame Seed ( optional )

Salt to taste 

Oil 

Spring Onions Chopped ( garnishing)

• First step is to boil the noodles in water , take a pan add 2 cups of water and cook the noodles in it ( add 1 tsp of oil to the noodles while boiling this will cook the noodles faster )
• After the noodles has cooked well ,strain the water away and wash the noodles with stream of  cold water so that the noodles don't stick to each other .
• Heat the oil in a separate pan  .Add red chilly (dried) ,chopped ginger and garlic fry it for a while then add the sliced onions ,capsicum and fry them 
• Add all the chopped vegetables(beans ,carrot) and fry them until they are half cooked
• Next add 2 tsp of red chilly paste ,1 tsp of soy sauce ,1 tsp of pepper, 1 tsp of sugar and salt to taste add fry the vegetables
• Drop the boiled noodles into the pan and mix them well until the noodles is coated well with the sauce and vegetables
• Now serve the noodles garnished with white sesame seed and spring onions on the top

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