Sharing My Knowledge: October 2013

Wednesday, 30 October 2013

Idly Upma Recipe

Ingredients :

Idly - 5

Small Onion - 5 (finely chopped)

Green Chilly - 2 (cut into small pieces)

Turmeric Powder - a pinch

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry Leaves - Few

Salt - as required

Preparation :

Crumble idly with your hand and keep it aside.
Heat oil in kadai add mustard seeds, when the seeds start spluttering add urad dal, channa dal and saute it for a minute.
Then add small onion and saute it until the onion becomes slight brown color.
After that add curry leaves & green chilly and saute it for a minute.
Then add turmeric powder, required salt, crumbled idlis and mix it well.
Garnish with coriander leaves.

Note :

You can use dry red chilly instead of green chilly.
Prepare this umpa with cold idly.

Coconut Dosa Recipe

Ingredients :

Rice - 1 cup

Urad dal - 1/4 cup

Grated Coconut - 1/2 cup

Salt - as required

Oil - 2 tsp

Preparation :

Soak rice and urad dal separately for 6-8 hours.
Grind the urad dal, rice, grated coconut & salt with enough water.
Grind batter should be very thin.
Heat the tawa or non-stick pan and spread a tsp oil in tawa.
If you are using non-stick pan then no need to spread oil.
Pour the batter and spread it on tawa.
Sprinkle 1/2 tsp of oil on the top of dosa .
Cook both the sides.
Now coconut dosa is ready to serve with coconut chutney .

Pumpkin Kootu Recipe | Yellow Pumpkin Kootu

Ingredients :

Yellow Pumpkin - 1/4 kg

Dry Red Chilly - 1(cut into small pieces)

Coconut - 2 tsp

Cumin Seeds - 1/2 tsp

Oil - 1 tsp

Mustard Seeds - 1 tsp

Curry Leaves - few

Salt - as required

Preparation :

Peel the skin of pumpkin and cut into medium size pieces.
Grind coconut and cumin seeds without water and keep it aside.
Heat oil in kadai add mustard seed, when the seeds start spluttering add dry red chilly, curry leaves, pumpkin and saute it 2 minutes.
Then add enough water, required salt and cook it well.
Finally add grind coconut & cumin mix and cook it for another 2 minutes.
If the pumpkin kootu is too thick, add a bit more water not too much.
Yellow pumpkin kootu is ready to serve with hot rice.

Thursday, 17 October 2013

Pudalangai Kootu Recipe | Snake Gourd Kootu Recipe

Ingredients :

Snake Gourd / Pudalangai - 2 cups (chopped)

Bengal Gram / Kadalai Paruppu - 1/4 cup

Green Chilly -1

Turmeric Powder - a pinch
Coconut - 3 tsp
Cumin Seeds - 1/4 tsp

Salt - as required

For the Seasoning :

Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Curry Leaves - few

Preparation :

Wash the bengal gram (kadalai paruppu) and soak it in water before one hour.
In a pressure cooker, add bengal gram, salt and enough water then cook it with 3 whistle.
Drain out the water from bengal gram. Keep aside to become cool.
Grind coconut, cumin seed with enough water and make it into fine paste then keep it separately.

Method 1:

Heat oil in kadai, add mustard seeds when it splutter, add urad dal, curry leaves and saute it for few second.
Then add chopped snake gourd, green chilly, turmeric powder, salt and saute it for two minutes.
Now add enough water and cook it well.
Once snake gourd is cooked then add cooked bengal gram, coconut paste and allow it to boil till it becomes thick, then switch off the flame.
Now pudalangai kootu / snake gourd kootu is ready to serve.

Method 2 :

Cook the chopped snake gourd with green chilly, turmeric powder, salt & enough water.
Once snake gourd is cooked then add cooked bengal gram, coconut paste and allow it to boil till it becomes thick, then switch off the flame.
Heat oil in kadai, add mustard seeds when it splutter, add urad dal, curry leaves and saute it few second.
Pour this into the prepared snake gourd kootu.
Now pudalangai kootu / snake gourd kootu is ready to serve.

Chow Chow Kootu | Chow Chow Recipe

Ingredients :

Chow Chow - 1 (big sized)

Bengal Gram / Kadalai Paruppu - 1/4 cup

Green Chilly -1
Sambar Onion - 3-4 (cut into small pieces)

Turmeric Powder - a pinch
Coconut - 3 tsp
Cumin Seeds - 1/4 tsp

Salt - as required

For the Seasoning :

Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Curry Leaves - few

Preparation :

Peel the skin of chow chow and cut into small pieces.
Wash the bengal gram (kadalai paruppu) and soak it in water before one hour.
In a pressure cooker, add bengal gram, salt and enough water then cook it with 3 whistle.
Drain out the water from bengal gram. Keep it aside to become cool.
Grind coconut, cumin seed with enough water and make it into fine paste then keep it separately.

Method 1

Heat oil in kadai, add mustard seeds when it splutter, add urad dal, curry leaves, sambar onion and saute it until the onion becomes slightly brown.
Then add chow chow, green chilly, turmeric powder, salt and saute it for two minutes.
Now add enough water and cook it well.
Once chow chow is cooked then add cooked bengal gram and saute it for another 2 minutes.
Then add the coconut paste and allow it to boil till it becomes thick, then switch off the flame.
Now chow chow kootu is ready to serve.

Method 2 :

Cook the chow chow with green chilly, turmeric powder, salt & enough water.
Once chow chow is cooked then add cooked bengal gram, coconut paste and allow it to boil till it becomes thick and keep it aside.
Heat oil in kadai, add mustard seeds when it splutter, add urad dal, curry leaves, sambar onion and saute it until the onion becomes slightly brown color.
Pour this into the prepared chow chow kootu.
Now chow chow kootu is ready to serve.

Note :

You can use moong dal instead of bengal gram.

Cabbage Poriyal Recipe | Cabbage Stir Fry Recipe

In most of the south Indian marriage function, Cabbage poriyal will be there in their menu as side dish. Now learn how to make cabbage poriyal or cabbage stir fry.......

Ingredients :

Cabbage - 1 small sized (chopped)

Onion - 1 medium sized (chopped)

Pasi Paruppu / Moong Dal (split or without cover) - 3 tsp

Grated Coconut - 2 tsp

Green Chilly - 2

Turmeric Powder - a pinch

Salt - as required

For the Seasoning :

Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Curry Leaves - few

Preparation :

Wash the moong dal (pasi paruppu) and soak it in water for half an hour.
In a pressure cooker, add moong dal, salt and enough water then cook it with 1 whistle.
Drain out the water from pasi paruppu. And keep it aside to become cool.
Heat oil in kadai, add mustard seeds when it splutter, add urad dal, curry leaves, chopped onion, green chilly and saute it until onion becomes slightly brown.
Then add cabbage, turmeric powder, salt and saute it for two minutes.
Now add enough water and cook it well.
Once cabbage is cooked then add cooked pasi paruppu and saute it for another 2 minutes.
Finally add grated coconut and mix it well, then switch off the flame.
Now cabbage poriyal / cabbage stir fry is ready to serve.

Note :

You can use channa dal / kadalai paruppu instead of moong dal.
You can use dry red chilly instead of green chilly.

Kuzhi Paniyaram Recipe | Masala Paniyaram Recipe

This kuzhi paniyaram was prepared by idly batter. It is different from as usual breakfast. Normally we prepare idly or dosai using idly batter. But now we can prepare kuzhi paniyaram also using idly batter. Coconut chutney is good side dish for kuzhi paniyaram. Just try my recipe and share your valuable comments..

Ingredients:

Idly Batter - 2 cup

Oil - 1 tsp + To cook paniyaram

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Green Chilly - 1 (finely chopped)

Curry Leaves - few

Coriander Leaves - few

Onion - 1 (finely chopped)

Preparation :

Take 2 cup of idly batter in a bowl and keep it aside.
Heat oil in kadai, add mustard seeds when it splutters, add urad dal, green chilly, curry leaves, coriander leaves, chopped onion and saute until onion become slightly brown.
Pour this into the idly batter and mix it well.
Heat kulipaniyaram pan with medium flame and add 2 drop of oil in each hole of the pan.
Pour idly batter in each hole.
Close it with the lid and cook it for two minutes.
Turn the other side and cook it for another two minutes.
Check whether both the sides become golden brown color then switch off the flame.
Now kuzhi paniyaram / masala paniyaram is ready to serve with coconut chutney.

Goat Liver Gravy Recipe | Goat Liver Curry Recipe

Ingredients :

Goat Liver - 1/4 kg

Onion(Medium Sized) - 2 (finely chopped)

Ginger Garlic Paste - 2 tsp

Mutton Masala Powder - 2-3 tsp

Cumin Seed Powder - 1/2 tsp

Coconut - 2-3 medium pieces

Cumin Seeds - 1/4 tsp

Salt - as required

For the Seasoning :

Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Curry Leaves - few

Preparation :

Clean & Wash the liver. Then cut it into small pieces.
Grind coconut and cumin seeds with enough water to make fine paste and keep it aside.
Heat oil in kadai, add mustard seeds when its popup, add curry leaves, chopped onion and saute it till slightly brown.
Then add ginger garlic paste and goat liver and saute it another 5 minutes.
Add mutton masala powder and cumin seeds powder and mix it well.
Now add enough water, salt and cook it for 10 minutes.
Add grind coconut paste when liver is cooked and cook it for another 5 minutes.
Let it become semi gravy, then turn off the flame.
Now goat liver gravy is ready to serve.

Note :

If you want liver gravy is too spicy then add 1/2 tsp red chilly powder also.
You can add 1/2 tsp pepper powder at final stage.

South Indian Chicken Biryani | Tamilnadu Chicken Biryani Recipe

Chicken biryani is famous in south India. Most of the time i prepared chicken biryani for my guest. Whenever I go to hotel with my husband first I will order chicken biryani only. I love chicken biryani so much. Just try my recipe, and share your valuable comments...

Ingredients :

Basmati rice - 1 cup

Onion (medium sized) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green chilly - 1
Ginger garlic paste - 1 tsp
Chicken - 1/4 kg
Mint / pudina leaves - handful
Coriander leaves - handful
Turmeric Powder - 1/4 tsp
Biriyani masala powder - 2 to 3 tsp
Salt - as required

For the Seasoning

Oil or vanaspati - 2 tsp
Bay leaf - 1 (small sized)
Cloves - 2
Cinnamon - a inch piece
Cardamom - 1
Fennel seeds - 1/2 tsp

Preparation :

Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, fennel seeds and saute it for a minute.
Then add chopped onion and saute it till golden brown.
Then add ginger garlic paste, chopped tomatoes and saute until it turns soft and mushy.
Now add coriander leaves, mint leaves and saute it for another 5 minutes.
After that add turmeric powder, biryani masala powder and mix it well.
Then add chicken and saute it for another 5 minutes.
Add basmati rice and water. (for 1 cup of rice add 2 cup of water 1:2)
Add salt as required. (Taste that water and add salt as required)
Close the cooker and cook it for 3 whistles. (1 whistle in high flame and another two whistles in low flame)
Garnish with coriander leaves.
Now tasty chicken biryani is ready to serve with raitha or any gravy.

Note

Use the same cup to add basmati rice and water.
You can use the coconut milk instead of water.
You can also use the 50% of coconut milk and 50% of water instead of water.

Vegetable Biryani | Vegetable Biryani Recipe

Vegetable Biryani Recipe

The South Indian vegetable biryani is very spicy and tasty. Vegetable biryani is one of my favorite variety rice. I have made it lot's of time in my home and gave to my friends, Everyone liked my vegetable biryani very much. Hope all of you enjoy trying out this version and don't forget to share your valuable comments. Lets try out my recipe.....

Ingredients :

Basmati rice - 1 cup

Onion (medium sized) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green chilly - 1
Ginger garlic paste - 1 tsp
Mixed vegetables -1 1/2 cup (cut into small pieces)
(carrot, potato, beans, cauliflower, green peas)
Mint / pudina leaves - handful
Coriander leaves - handful
Turmeric Powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander Powder - 1 tsp
garam masala powder or biriyani masala powder - 1 or 2 tsp
Salt - as required

For the Seasoning

Oil or vanaspati - 2 tsp
Bay leaf - 1 (small sized)
Cloves - 2
Cinnamon - a inch piece
Cardamom - 1
Fennel seeds - 1/2 tsp

Preparation :

Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, fennel seeds and saute it for a minute.
Then add chopped onion and saute it till golden brown.
Then add ginger garlic paste, chopped tomatoes and saute until it turns soft and mushy.
Now add coriander leaves, mint leaves, mixed vegetables and saute it for another 5 minutes.
After that add turmeric powder, red chilly powder, coriander powder, garam masala powder(or biryani masala powder) and mix it well.
Add basmati rice and water. (for 1 of cup rice add 2 cup of water 1:2)
Add salt as required. (Taste that water and add salt as required)
Close the cooker and cook it for 3 whistles. (1 whistle in high flame and another two whistles inlow flame)
Garnish with coriander leaves.
Now tasty vegetable biryani is ready to serve with raitha.

Note

Use the same cup to add basmati rice and water.
You can use the coconut milk instead of water.
You can also use the 50% of coconut milk and 50% of water instead of water.

Wednesday, 9 October 2013

Coconut Rice | Thengai Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Grated Coconut - 3/4 cup

For the Seasoning

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad dal - 1 tsp

Bengal Gram/Kadalai Paruppu - 1 tsp

Roasted Peanuts - 1 tsp

Dry Red Chilly - 2 (cut into small pieces)

Green Chilly - 2 (finely chopped)

Curry Leaves - few

Hing - a pinch

Cashew nuts - 5 - 8

Salt - as required

Preparation :

Spread the cooked rice on a plate and keep it aside to become cool.
Heat oil in pan, add mustard seeds when its popup, add bengal gram, urad dal, roasted peanuts and saute it till it becomes slight brown color.
Then add green chilly, dry red chilly, curry leaves, hing, cashew nuts and saute it for another few seconds.
Now add grated coconut and saute it till it becomes slight brown color. Add salt as required.
Add cooked rice and mix it well.
Now coconut rice / thengai sadam is ready to serve with any gravy.

Tomato Rice Recipe | Thakkali Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Tomato - 4 (finely chopped)
Onion - 2 (finely chopped)
Green Chilly - 2 (finely chopped)
Coriander Leaves - few (finely chopped)
Mint Leaves - few (finely chopped)
Ginger Garlic Paste - 1 tsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - as required

For the Seasoning

Oil - 1 tsp
Bay Leaf - 1
Fennel Seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1 inch piece
Cardamom - 1
Curry Leaves - few

Preparation :

Spread the cooked rice on a plate and keep it aside to become cool.
Heat oil in pan, add bay leaf, fennel seeds, cloves, cinnamon, cardamom, curry leaves and saute it for few seconds.
Then add chopped onion and saute it till it becomes slight brown color.
Now add ginger garlic paste, chopped tomato's, green chilly and saute it till tomatoes are mushy. Add salt as required.
After that add coriander leaves, mint leaves, turmeric powder, red chilly powder and saute it for another two minutes.
Add the cooked rice to the tomato gravy and mix well.
Now tomato rice / thakkali sadam is ready to serve with potato chips or raita.

Mint Rice Recipe | Pudina Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Mint / Pudina - 1 cup
Onion - 1/2 cup (finely chopped)
Ginger - small piece
Green Chilly - 2-3
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
jeera Seeds - 1/2 tsp

Preparation :

Spread the cooked rice on a plate and keep it aside to become cool.
First separate the leaves from the mint stem.
Now clean and wash the mint leaves.
Put the mint leaves, ginger and green chilly in a blender with enough water and grind to make fine paste. Keep it aside.
Heat oil in pan, add mustard seeds when its popup add urad dal, jeera seeds and saute for few seconds.
Then add chopped onion and saute it till it becomes slight brown color.
Add the grinded paste, required salt and saute it till the raw smell leaves.
After that add the cooked rice and mix it well.
Now mint rice / pudina sadam is ready to serve.

Sesame Seed Rice Recipe | Ellu Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Salt - as required
Sesame Oil / Nallennai - 2 tsp

To roast and grind

Sesame Seeds / Ellu - 1 tsp

Urad Dal - 2 tsp

Dry Red Chilly - 2

Preparation :

Spread the cooked rice on a plate and keep it aside to become cool.
Heat a pan, add sesame seeds, urad dal, dry red chilly and saute it, till it becomes slight brown color. Finally add grated coconut and switch off the flame.
Mix this into the cooked rice.
Add the sesame oil, required salt into the sesame rice and mix it well.
Now sesame seed rice / ellu sadam is ready to serve.

Note :

Adjust dry red chillies as per your taste.
Rice should be cooked properly and not mashed.
You can make it with white sesame seeds or black sesame seeds as per your taste.

Carrot Rice Recipe | Carrot Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Grated Carrot - 3/4 cup
Onion - 2 small sized (finely chopped)
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
Bengal Gram - 1/2 tsp
Cloves - 2
Cinnamon - 1 inch piece
Cardamom - 1
Curry Leaves - few

To roast and grind

Coriander Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Dry Red Chilly - 3

Grated Coconut - 2 tsp

Heat a pan, add coriander seeds, cumin seeds, dry red chilly and saute it till it becomes slight brown color. Finally add grated coconut and switch off the flame.
Powder it and keep it aside.

Preparation :

Spread the cooked rice on a plate and keep it aside to become cool.
Heat oil in pan, add cloves, cinnamon, cardamom, mustard seeds when its popup add bengal gram, urad dal, curry leaves and saute for few seconds.
Then add chopped onion and saute it, till it becomes slight brown.
Add grated carrot and saute it till the raw smell goes. Add the mix masala powder, enough salt and mix it well.
After that add the cooked rice and mix it well.
Now carrot rice / carrot sadam is ready to serve with any gravy.

Tamarind Rice Recipe | Puliyodharai Recipe

Ingredients :

Cooked Rice - 1 cup
Tamarind - size of 2 lemon

Salt - as required

To roast and grind

Fenugreek seeds - 1 tsp
Coriander Seeds - 2 tsp
Sesame Seeds / Ellu - 1 tsp

Dry Red Chilly - 3

Heat a pan, add fenugreek seeds, coriander seeds, dry red chilly and saute it, till it becomes brown color. Roast sesame seeds separately without adding oil and powder it everything together.
Keep it aside to become cool.

For the seasoning

Sesame Oil / Nallennai - 5 tsp

Mustard Seeds - 1tsp

Urad Dal - 2 tsp

Bengal Gram - 2 tsp

Roasted Peanuts - 4 tsp

Hing - a pinch

Turmeric Powder - 1/4 tsp

Dry Red Chilly - 3

Curry Leaves - Few

Preparation :

Spread the cooked rice on a plate. Add 2 tsp of sesame oil, 1/4 tsp of turmeric power to the cooked rice and keep it aside to become cool.
Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
Heat a pan in sesame oil, add mustard seeds when its popup add urad dal, bengal gram, roasted peanuts, hing, dry red chilly, curry leaves and saute it till it becomes slightly brown color.
Add tamarind extract, required salt and boil it till its become thick. Then switch off the flame.
Now tamarind paste or puliyodharai mix is ready.
Once the rice is cool, add enough tamarind paste (puliyodharai mix) and mix it well without breaking the rice.
Now tamarind rice / puliyodharai is ready to serve.

Note :

Adjust the salt as per your taste.
Rice should be cooked properly and not mashed.
You can store the tamarind paste in the refrigerator and use it when required.

Tuesday, 8 October 2013

Coriander Rice Recipe | Kothamalli Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Coriander / Kothamalli - 1 cup
Onion - 1/2 cup (finely chopped)
Ginger - small piece
Green Chilly - 2-3
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
jeera Seeds - 1/2 tsp

Preparation :

Spread the cooked rice on a plate and keep it aside to become cool.
Now clean and wash the coriander leaves.
Put the coriander, ginger and green chilly in a blender with enough water and grind to make fine paste. Keep it aside.
Heat oil in pan, add mustard seeds when its popup add urad dal and jeera seeds saute it for few seconds.
Then add chopped onion and saute it till it becomes slightly brown.
Add the grind paste, required salt and saute it till raw smell leaves.
After that add the cooked rice and mix it well.
Now coriander rice / kothamalli sadam is ready to serve.

Lemon Rice Recipe

Ingredients :

Cooked Rice - 1 cup

Lemon -1 (juicy one)
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Bengal Grem - 1 tsp
Peanuts - 1 tsp
Urad dal - 1 tsp
Dry Red Chilly - 1
Green Chilly - 2 (finely chopped)
Ginger - small piece (finely chopped)
Turmeric Powder - 1/4 tsp
Hing - a pinch
Curry Leaves - few

Preparation :

Spread the cooked rice on a plate and keep it aside to become cool.
Heat oil in pan, add mustard seeds when its popup add bengal gram, peanuts, urad dal, dry red chilly, hing and saute it till dal turns slightly brown.
Then add green chilly, ginger, curry leaves, turmeric powder and turn off the flame.
Add the lemon juice, required salt and mix well.
After that add the cooked rice and mix it well.
Now lemon rice is ready to serve with potato chips.

Monday, 7 October 2013

Chettinad Pepper Chicken Gravy | Chettinad Pepper Chicken Masala Recipe

Ingredients

Onion - 2 (Finely Chopped)

Tomato - 2 (Finely Chopped)

Ginger Garlic Paste - 1 tsp

Red Chilly Powder - 1/2 tsp
Coriander Powder - 1 tsp
Pepper Powder - 1/2 tsp

Turmeric Powder - a pinch

Garam masala powder - 1/2 tsp

Crushed Pepper Powder - 1/2 tsp

Curd - 1/4 cup

Lemon juice - 1 tsp

Salt - as required

Coriander Leaves - 1/4 cup

To Marinate

Chicken - 1/4 kg (boneless)

Red Chilly Powder - 1/4 tsp

Turmeric Powder - a pinch
Pepper Powder - 1/4 tsp
Lemon Juice - 1/4 tsp

Salt - as required

For the Seasoning

Oil - 2 tsp

Bay Leaf - a small piece

Cloves - 2

Cardamom - 1

Cinnamon - a small piece
Cumin Seeds - 1/2 tsp

Fennel Seeds - 1/4 tsp

Preparation

Clean & wash the chicken, Now marinate the chicken for 1 hour with red chilly powder, turmeric powder, pepper powder, lemon juice and salt.
Heat oil in pan, add bay leaf, cloves, cardamom, cinnamon, cumin seeds, fennel seeds and saute it for a minute.
Then add chopped onion and saute it till golden brown.
Then add ginger garlic paste, chopped tomato's and saute it until it turns soft and mushy.
After that add red chilly powder, coriander powder, pepper powder, turmeric powder, coriander leaves and saute it 2 minutes.
Now add marinated chicken and saute it for another 10 minutes.
Then add curd, enough salt and mix it well.
Close the pan and cook the chicken for 10 minutes in medium flame.
Stir it till the gravy becomes thick enough.
When the chicken is cooked, add crushed pepper corn, garam masala powder, lemon juice and mix it well then switch off the flame .
Garnish with chopped coriander leaves.
Now chettinad pepper chicken gravy / chettinad pepper chicken masala is ready to serve with hot rice, biriyani etc...

Chettinad Chicken Gravy | Chettinad Chicken Masala Recipe

To Marinate

Chicken - 1/4 kg (boneless)

Curd - 2 tsp

Red Chilly Powder - 1/4 tsp

Turmeric Powder - a pinch

Salt - as required

To roast and grind

Grated Coconut - 2 tsp

Coriander Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Black Pepper Corn - 1/2 tsp

Fennel Seeds - 1/2 tsp

Roasted Gram / Pottukadalai - 1 tsp

Dry Red Chilly - 3 to 4

Onion - 1 (Finely Chopped)

Tomato - 1 (Finely Chopped)

For the Seasoning

Oil - 2 tsp

Bay Leaf - a small piece

Cloves - 2

Cardamom - 1

Cinnamon - a small piece

Curry Leaves - Few

Small Onion - 8 to 10

Garlic - 5

Tomato - 1 (finely chopped)

Preparation

Clean & wash the chicken now marinate the chicken for 1 hour with red chilly powder, curd, turmeric powder and salt.
Heat a pan, add coriander seeds, cumin seeds, black pepper corn, fennel seeds, roasted gram, dry red chilly and saute it till it becomes golden brown color in low flame.
Then add onion and saute it till golden brown color. Then add tomato and saute it till raw smell leaves. Finally add grated coconut and saute it till color changes.
Switch off the flame and keep it aside to become cool.
Add little amount of water, And grind it to fine paste.
Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, curry leaves and saute it for a minute.
Then add small onion, garlic and saute it till golden brown.
Then add chopped tomato and saute until it turns soft and mushy.
Now add marinated chicken and saute it for another 10 minutes.
After that add grind masala paste and mix it well.
Saute it till raw smell leaves.
Then add salt(if you need add red chilly powder) and enough water then cook it for 3 whistles.
After releasing the pressure from cooker, transfer it to a kadai and boil it till oil separates.
Garnish with coriander leaves and switch off the flame when the you get the required consistency.
Now chettinad chicken gravy is ready to serve with hot rice, biriyani etc...

Wednesday, 2 October 2013

Karamani Sundal Recipe | Thatta Payaru Sundal Recipe | Navaratri Sundal Recipe

Ingredients :

Karamani / Thatta Payaru - 200 grams

Grated Coconut - 2 tsp

For the seasoning :

Oil - 1 tsp

Mustard Seed - 1/2 tsp
Hing - A Pinch
Dry Red Chilly - 2-3

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the karamani and soak it in water at night. Next day morning drain out the water and keep aside.
In a pressure cooker, add karamani, salt and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, Now remove the water from the cooked karamani.
Heat oil in kadai, then add mustard seeds, when its popup, add dry red chilly, curry leaves and karamani. Now add salt to taste.
Finally add grated coconut and fry it for 1 minute and switch off the flame.
Now karamani sundal / thatta payaru sundal is ready to serve.

Karamani Sweet Sundal Recipe | Thatta Payaru Sweet Sundal Recipe | Navaratri Recipes

Ingredients :

Karamani / Thatta Payaru - 1cup
Jaggery - 1 cup

Grated Coconut - 1 tsp
Cardamom Powder - a pinch
Roasted Sesame Seed Powder - 2 tsp

Preparation :

Roast the karamani in a pan till its raw smell goes off.
Wash the roasted karamani and soak in it water for 2- 3 hours. Drain out the water and keep it aside.
In a pressure cooker, add karamani and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, Now remove the water from the cooked karamani.
Boil jaggery with little water till it melts and remove any impurities if there.
Heat jaggery, add cardamom powder and a pinch of salt, when it starts boiling well, add the cooked karamani and mix it well.
Cook till all the water evaporates.
Finally add grated coconut, roasted sesame seed powder and mix it well.
Switch off the flame and karamani sweet sundal is now ready to be served.

Sweet Sundal | Green Gram Sweet Sundal Recipe | Navratri Recipes

Ingredients :

Green Gram / Pachai Payaru - 200 grams
Jaggery - 150 grams

Grated Coconut - 4 tsp
Cardamom Powder - a pinch
Salt - a pinch

Preparation :

Roast the green gram till its golden brown.
Wash the roasted green gram and soak in it water for 2- 3 hours. Drain out the water and keep it aside.
In a pressure cooker, add green gram and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, Now remove the water from the cooked green gram.
Boil jaggery with little water till it melts and remove any impurities if there.
Heat jaggery, add cardamom powder and a pinch of salt, when it starts boiling well, add the cooked green gram and mix it well.
Cook till all the water evaporates.
Finally add grated coconut and mix it well.
Switch off the flame and green gram sweet sundal is now ready to be served.

Peas Sundal Recipe | Pattani Sundal Recipe | Navaratri Recipe

Peas Sundal Recipe | Pattani Sundal Recipe | Navaratri Sundal Recipe

Ingredients :

White Peas / Pattani - 200 grams

Grated Coconut - 2 tsp

Grated Raw Mango - 5 tsp

Onion - 3 tsp (Finely Chopped)

Coriander Leaves - Few (Finely Chopped)

Red Chilly Powder - 1 tsp

For the seasoning :

Oil - 1 tsp

Mustard Seed - 1/2 tsp

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the white peas and soak it in water at night. Next day morning drain out the water and keep aside.
In a pressure cooker, add white peas, salt and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, Now remove the water from the cooked white peas.
Heat oil in kadai, then add mustard seeds, when its popup, add curry leaves, white peas and red chilly powder. Now add salt to taste.
Finally add grated coconut and fry it for 1 minute and switch off the flame.
Then add grated mango, chopped onion, chopped coriander and mix it well.
Now white peas sundal / pattani sundal is ready to serve.

Mochakottai Sundal Recipe | Navaratri Sundal Recipes

Ingredients :

Dry Mochai Kottai / Val Beans - 250 grams

Ginger Garlic Paste - 1 tsp

Grated Coconut - 2 tsp

Coriander Leaves - Few (Finely Chopped)

To Grind :

Coriander Seeds - 1 tsp

Bengal Gram / Kadalai Paruppu - 1 tsp

Dry Red Chilly - 1

For the seasoning :

Oil - 1 tsp

Mustard Seed - 1/2 tsp

Curry Leaves - Few
Hing - a pinch

Salt - as much needed

Preparation :

Wash the dry mochakottai and soak it in water at night. Next day morning drain out the water and keep aside.
In a pressure cooker, add mochakottai, salt and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, Now remove the water from the cooked mochakottai.
Heat oil in kadai and fry bengal gram, coriander seeds, dry red chilly till color changes.Now grind (without water) the mix to powder it and keep it aside.
Heat oil in kadai, then add mustard seeds, when its popup, then add dry red chilly, curry leaves, hing, mochakottai and grind powder. Now add salt to taste.
Finally add grated coconut and mix it well & switch off the flame.
Now mochakottai sundal is ready to serve.

Green Peas Sundal Recipe | Navratri Recipe

Ingredients :

Dry Green Peas / Pachai Pattani - 200 grams

Grated Coconut - 2 tsp

Grated Carrot - 2 tsp

Coriander Leaves - Few (Finely Chopped)

To Grind :

Coriander Seeds - 1 tsp

Bengal Gram / Kadalai Paruppu - 1 tsp

Dry Red Chilly - 1

For the seasoning :

Oil - 1 tsp

Mustard Seed - 1/2 tsp

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the dry green peas and soak it in water at night. Next day morning drain out the water and keep aside.
In a pressure cooker, add dry green peas, salt and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, Now remove the water from the cooked Green peas.
Heat oil in kadai, fry bengal gram, coriander seeds, dry red chilly till color changes.After that grind the mix (with out water) to powder and keep it aside.
Heat oil in kadai, then add mustard seeds, when its popup, then add dry red chilly, curry leaves, green peas and grind powder. Now add salt to taste.
Finally add grated coconut, grated carrot, chopped coriander leaves and mix it well then switch off the flame.
Now green peas sundal is ready to serve.

Pineapple Kesari Recipe

Ingredients :

Ravai / Sooji - 200 gram

Sugar - 150 gram
Pineapple - 1 cup (finely chopped)

Ghee - 100 ml

Cashew Nut -10
Dry Grapes - 5

Cardamom / Elakkka Powder - a pinch

Kesari Powder - a pinch

Preparation :

Heat the pan and fry ravai with low flame until you gets a nice aroma.
Transfer it to another bowl and keep it aside.
In the same pan add one table spoon of ghee, fry cashew nuts, dry grapes till turns golden brown and keep it aside.
Heat a pan and pour enough water to the pan.
Then add chopped pineapple in the water.
When the pineapple starts boiling, reduce the heat to low flame and slowly add ravai without any lumps.
Ravai will get cooked, then add the sugar, kesari powder, cardamom powder and mix it well.
Now add fried cashew nuts, dry grapes and turn off the flame.
Finally add the remaining ghee on the pineapple kesari.

Note :

You can use the milk instead of water.
You can also use the 50% of milk and 50% of water instead of water.