Showing posts with label Curry. Show all posts
Chicken Curry / Chicken Amti
Tuesday, April 10, 2012
My mom has a touch of magic to her hands. The dish would look really simple, the recipe would look simple too. But the taste is great. It has always been like that. Most of my recipes are from my mom and you would understand its true if you tried them. She never ceases to amaze me, in all the senses. This chicken curry is from my mom too (though she doesn't eat, she cooks it deliciously). Its always been a success in my family.
Here goes the recipe:
Ingredients:
1) Chicken - 1/2 lbs
2) Big Onion - 1
3) Tomatoes - 2
4) Ginger garlic paste - 2 tsp
5) Turmeric powder - 1/4 tsp
6) Red chillies - 2 or 3 (or according to your taste)
7) Coriader seeds - 2 tbsp
8) Cinnamon - 1 or 2
9) Cloves - 3
10) Coconut - 1/2 cup
11) Roasted gram - 2 tsp
12) Black pepper - 1 tsp
13) Oil - 4 tsp
14) Salt - as required
Direction:
1) In a pressure cooker, heat oil and add chopped onion and fry till its done.
2) Add Ginger garlic paste, after its done, add chopped tomato and turmeric powder and cook until its done.
3) Add chicken pieces and mix thoroughly on medium flame for 5 mins. Add salt and 1 cup water. Then cover the lid and cook for 3 whistles.
4) In a separate pan, heat oil and fry cinnamon, cloves, pepper, red chillies, roasted gram, coriander seeds and coconut one by one. Cool it and grind it into a smooth paste and keep aside.
5) After the pressure is gone, Open the cooker and heat the chicken along with the ground paste. Boil in medium flame for 5 minutes.
6) Garnish with cilantro.
Buttered Chicken
Tuesday, November 24, 2009
A simple and mouth-watering dish with a lovely thick sauce, this makes an impressive centerpiece for a dinner party. Serves 4-6.
Ingredients:
Sweet butter - 7 tbsp
Oil - 1 tbsp
Medium onions - 2, finely chopped
Ginger - 1 tsp, finely chopped
Garam masala - 2 tsp
Coriander powder - 2 tsp
Chili powder - 1 tsp
Black cumin seeds - 1 tsp
Crushed garlic - 1 tsp
Salt - 1 tsp
Whole green cardamom - 3
Whole black peppercorns - 3
Unsweetened yogurt - 2/3 cup
Tomato paste - 2 tbsp
Skinless chicken pieces - 8
Water - 2/3 cups
Whole bay leaves - 2
Light cream - 2/3 cup
To garnish:
Green chillies - 2, chopped.
Direction:
1. Heat the butter and oil in a large skillet. Add the onions and saute until golden brown, stirring. Reduce the heat.
2. Crush the fresh ginger and place in a bowl. Add the garam masala, coriander powder, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.3. Add the chicken pieces to the yogurt and spice mixture and mix to coat well.
4. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.
5. Add water and the bay leaves to the mixture and simmer for 30 minutes, stirring occasionally.6. Add the cream and cook for another 10-15 minutes.
7. Garnish with fresh cilantro leaves and chopped chillies and serve hot.
Garlic & Pepper Curry (Kolgor)
Saturday, February 28, 2009
Poondu-Milagu kulambu is a traditional Tamil recipe, but this one is different from Tamil and a Sourashtrian one. All the Sourashtrian people love this recipe and they prepare it in special occasions.
Ingredients:
Garlic pods - 10 - 13
Ginger - 1 inch piece
Black Pepper - 3/4 tsp
Cumin seeds - 1 tsp
Red chillies - 2 or 3
Coriander seeds - 1 tsp
Grated coconut - 2 tsp
Salt
Asafoetida - a pinch
Oil - 3 tbsp
Tamarind puree - 1 1/2 cups
For seasoning:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Direction:
1. Heat oil in a pan and add black pepper, cumin seeds, coriander seeds and red chillies. When they start to pop up, add garlic pods and chopped ginger and fry for for a few seconds.
2. When garlic pods turn into slight brown, add grated coconut, salt and asafoetida powder and fry for a few seconds and remove from flame.
3. Cool it down and grind it into a smooth paste using a processor with enough water.
4. Add tamarind puree to the blended paste.
5. Now heat oil for seasoning and add mustard seeds and curry leaves. When they start to pop up, add the mixed-up curry to the pan and add a little water if necessary to bring it to the curry-like consistency. Add salt if necessary.
6. Boil the curry until oil from it separates. It takes about 10 minutes.
7. Poondu-milagu kulambu can be served with hot-rice with a tsp of ghee and pappadam.
Yogurt Curry (Dhai amti)
Friday, January 23, 2009
Mor kulambu is a curry prepared with yogurt and some spices. I have fusioned it with my mom's recipe and another Tamil recipe. I like both the recipes originally but when fusioned, gave a whole different taste. So posting my own fusion here.
I'm sending this entry to the event Food In Colors - Yellow hosted by Sunshinemom.
Ingredients:
Yogurt - 1 cup
Turmeric powder - 1/4 tsp
Green chillies - 2
Ginger - 1/2 inch
Grated coconut - 1/2 cup
Cashew nuts - 5
Cumin seeds - 1 tsp
Onion - 1/2
Red chillies - 2
Mustard - 1/4 tsp
Curry leaves - 5
Channa daal, Urad daal - 1/4 tsp each
Methi powder - 1/2 tsp
Asafoetida - a pinch
Cilantro - for garnishing
Salt
Oil
Direction:
1. In a blender, blend green chillies, ginger, grated coconut, cashew nuts and cumin seeds nicely.
2. In a pan, heat oil and add mustard seeds, channa daal urad daal, curry leaves, red chillies and onion.
3. When onion turns golden brown, add methi powder and asafoetida.
4. Now add the blended mix and yogurt with turmeric powder and let it boil for 5-7 minutes.
5. Garnish with cilantro and serve with rice and any side dish.
Vegetable Sambar (Kailol Sambar)
Wednesday, January 21, 2009
Vegetable Sambar is a famous dish in Southern India where no marriage feast would occur without it. I love sambar because of its simpleness in taste and preparation.
Ingredients:
Vegetables (cut) - 1 cup
Onion (finely chopped) - 1/2
Mustard seeds - 1/4 tsp
Curry leaves - 5
Tamarind puree - 1 1/2 cups
Thor daal - 1/2 cup
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Sambar powder - 2 1/2 tsp
Grated coconut - 1/4 cup (optional)
Salt
Asafoetida
Oil
Direction:
1. Pressure cook thor daal along with 1 1/2 cups of water, turmeric powder, cut vegetables and 2 tsp oil (4 whistles should do).
2. In a pan, heat 5 tsp of oil and add mustard seeds, curry leaves and onion. Fry till onion becomes transparent. Remove from heat.
3. Add tamarind puree and the cooked vegetables and daal to the pan.
4. Add red chilli powder, sambar powder, salt and asafoetida.
5. Boil the sambar for 7-10 minutes. Garnish with grated coconut.
6. Vegetable Sambar can be served with rice and any side dish goes well with it.
Ingredients:
Vegetables (cut) - 1 cup
Onion (finely chopped) - 1/2
Mustard seeds - 1/4 tsp
Curry leaves - 5
Tamarind puree - 1 1/2 cups
Thor daal - 1/2 cup
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Sambar powder - 2 1/2 tsp
Grated coconut - 1/4 cup (optional)
Salt
Asafoetida
Oil
Direction:
1. Pressure cook thor daal along with 1 1/2 cups of water, turmeric powder, cut vegetables and 2 tsp oil (4 whistles should do).
2. In a pan, heat 5 tsp of oil and add mustard seeds, curry leaves and onion. Fry till onion becomes transparent. Remove from heat.
3. Add tamarind puree and the cooked vegetables and daal to the pan.
4. Add red chilli powder, sambar powder, salt and asafoetida.
5. Boil the sambar for 7-10 minutes. Garnish with grated coconut.
6. Vegetable Sambar can be served with rice and any side dish goes well with it.
Tomato Curry (Thakkali amti)
Friday, January 16, 2009
Tomato Curry (thakkali kulambu) is again one of my mother's simple recipes. Its prepared with tomato and some of the spices. Whenever I feel too lazy to cook, this recipe pops up in my mind and I complete the cooking done in half an hour.
Ingredients:
Tomatoes - 4
Onion - 1
Coconut - 1/4 cup
Roasted channa - 1 tsp
Ginger garlic paste - 2 tsp
Curry masala powder - 1.5 tsp
Coriander(daniya) powder - 1 tsp
Oil
Salt
For seasoning: mustard - 1/4 tsp, curry leaves - 5
Coriander leaves - 2 tsp
Direction:
1. Chop onion and tomatoes.
2. In a pan, heat 2 tbsp of oil. Add onion and fry till it becomes transparent. Add ginger-garlic paste and fry till the raw flavour has left.
3. Add tomatoes and fry till it is mashed up. Remove it from flame and cool it.
4. In a blender, add coconut, roasted channa daal, curry masala powder, coriander powder, salt and the cooled tomato-onion mix. Blend them nicely.
5. Heat 1 tbsp of oil in a pan and add mustard and curry leaves.
6. Add the blended curry to the pan and boil it for 5-7 minutes. Garnish with chopped coriander leaves.
7. Tomato curry can be served with rice, idli or dosa.
Vathal kulambu
Thursday, January 15, 2009
Vathal Kulambu is a famous south Indian dish. Its prepared with sundaikkai vatral also known as Solanum torvum (Turkey Berry). I know there are innumerous ways of preparing it. This is my mother's recipe which is very simple to prepare but has uncompromising taste. Sundaikkai vatral is available in Indian grocery stores.
Ingredients:
Vathal – 2 table spoons
Tamarind puree – 1.5 cups
Channa daal, urad daal – ½ tsp each
Black pepper – ¾ tsp
Cumin seeds – 1 tsp
Ginger – a piece (1inch)
Garlic – 10 cloves (if small ones)
Asafoetida powder – a pinch
Grated coconut - 1/4 cup
Oil - 2 table spoons
Salt
For seasoning: Mustard, Curry leaves - 1/2 tsp
Direction:
1. Heat oil in a pan. Add channa daal and urad daal. After 5 seconds add black pepper and cumin seeds.
2. Add Ginger & Garlic and fry till it becomes golden brown. Add asafoetida, grated coconut and salt and fry for a couple of minutes.
3. Remove it from flame and cool it down for a while. Then blend it with enough water nicely.
4. Add the tamarind puree to the grinded mix.
5. Now heat 2 tsp of oil in a pan and fry vathal separately until it becomes black. Add 1/2 cup of water to it and boil. After the water has evaporated, add the vathal to the kulambu.
6. Season the kulambu with mustard and curry leaves. Now heat the kulambu until oil separates.
7. Vathal kulambu can be served with rice and pappadam.
Vathal kulambu is my entry to the event RCI: Chettinadu Vegetarian Cuisine hosted by Srimathi.
