Coriander Pepper Chicken Guest Post for Priya's Versatile Recipes

Wow, blogging is an awesome experience getting to know many sisters all over the world, even without meeting face to face the chemistry is fantastic....hehehe, I got to know Priya Suresh ka of Priya's Versatile Recipes last year while blogging and she have even done a guest post for my blog. I was so happy when akka asked newbies to write a guest post for her blog to introduce us the newbies to blogging world. Thank you so much for the opportunity ka, want to know more on the recipe do visit Priya ka's blog Priya's Versatile Recipes for Rendezvous with a Foodie.

Do visit and let me know how is it!

Drumstick Leaves Thanni Chaar

Ingredients:
2 cups of drumstick leaves
1/2 cup of masoor dal (soaked)
1 onion sliced thinly
1 green chilli (slit)
3 garlic pods (peeled)
1 tbsp of coconut cream
Salt to taste

Boil masoor dal until the dal is cooked and soft, add sliced onions, garlic and green chilli let it simmer further, now add in the leaves and boil for another 5 minutes. Finally add coconut cream and salt, add salt to your preference. 

Now our Drumstick Leaves Thanni Chaar is ready to be served. Do try and let me know how it turned for you!

Brinjal & Potato Puli Kuzhmbu/ Curry

Ingredients:

1 brinjal (cut into wedges)
1 large potato (cut into wedges)
1 tomato (cut into wedges)
1 large onion (sliced)
3 garlic cloves (chopped)
1 tomato (chopped)
1 sprig curry leaves
1 tsp of fenugreek seeds
1 green chilli (slit)
1 cup of tamarind juice (not thick nor watery)
2 tsp of red chilli powder
1/4 tsp of turmeric powder
2 tbsp of coriander powder
1 tsp of jaggery
2 tbsp of oil
Salt to taste
Water (as needed)

In a pan, heat oil and fry fenugreek seed, green chilli, onion, garlic, curry leaves fry for a minute then add tomato, cook until it turns mushy. Then add potato, pour water, turmeric powder, chilli powder and coriander powder, let the mixture boil until potato is cooked, then add the brinjal (let it cook for few minutes).

To the boiling gravy add tamarind juice, salt and jaggery, all this mixture should come together and thicken (should not be watery if its watery let it simmer for a few more minutes), finally before turning off the flame add in the tomato wedges.

Now our Brinjal & Potato Puli Kuzhambu is ready to be served. Do try and let me know how it turned out for you!

Prawn and Radish Kaara Kuzhambu/ Curry

I have been craving for my mom's cooking for the past few days, I have been cooking for many years now but still nothing beats my mom's cooking maybe because she mixes the spices with the right amount  and pour lots of love in what ever she cooks. Ma, I love you so much! Now coming back to today's recipe mom makes this curry so well and the taste lingers in our tongue even after so many hours having it. I have tried making this curry as similar to mom's, radish is a very nutritious and contains very low calorie, it also very useful in treating constipation and detox the body. Mom always says that radish also prevents and fights urinary tract infection and excellent kidney cleanser.

Now let us look at how to make this curry;

Ingredients:

5 small radish (sliced thinly)

1 cup of prawns (cleaned)

1 tomato (chopped)

1 onion (sliced)

1 tsp of ginger garlic paste

1 tsp of fenugreek seed

1/4 tsp of turmeric powder

1 tsp of chilli powder

1 tbsp of meat curry powder

1/2 cup of tamarind juice

1 sprig of curry leaves

2 green chili (slit)

2 tbsp of oil

Salt to taste

Water

In a pan, heat oil and fry fenugreek seed, curry leaves, onion, green chilli and ginger garlic paste. Then add the sliced radish until its almost soft and slightly browned, now add enough water and turmeric, chilli and meat curry powder and let it boil until the raw smell of the spices are gone. Boil the gravy further until it reduces a little and add salt and prawn.

Finally pour the tamarind juice and let it simmer for a couple of minutes. Finally add in sliced tomatoes and turn off the flame and cover the pan. Now our Prawn and Radish Kaara Kuzhambu is ready to be served.

Do try and let me know how was it!

Brinjal and Carrot Sambar

Ingredients:

1 cup of masoor dal/red lentils

1 tbsp of meat curry powder

1 brinjal (chopped)

1/2 carrot (chopped)

5 garlic pods

1 tsp of gingely oil

1/2 tsp of hing

Salt to taste

Water

Tempering:

3 pcs red dried chilli

2 tsp of mixed tempering spices

1 sprig of curry leaves

1 tomato (cut into wedges)

5 shallots (chopped)

2 tbsp of oil

Soak masoor dal in hot water for about 10 minutes and clean until the water runs clear, then pressure cook the dal with gingelly oil, hing, garlic, 3 cups of water and salt until the dal is completely cooked and mashed. It takes about 3 to 4 whistle in a pressure cooker.

Now add brinjal, carrot and curry powder to the dal and cook for 5 more minutes. Finally temper the sambar with the tempering agent and pour it to the sambar. Close the lid of the cooker to trap the aroma inside until ready to serve.

Now our Brinjal and Carrot Sambar is ready to be served, do try and let me know how it turned out for you!

Potato and Soy-Made Chicken Masala (Vegetarian)

Ingredients:

2 potatoes (cut into small pieces)
100 g of soy-made chicken
1/4 cup of frozen mix vegetables
1 large onion (sliced)
1 tomato (chopped)
1 tbsp coriander powder
1/4 tsp turmeric powder
1 sprig of curry leaves
1 green chilli (slit)
1 tsp cumin seeds
Salt to taste
Water

In a pan, heat oil and fry soy made chicken until its slightly browned and keep aside.

In the same pan, fry onion, cumin seed, curry leaves and green chilli then fry for a couple of minutes. Now add tomato and fry until it turns mushy, add potatoes, salt and turmeric powder with some water let the potato turn soft. 

Now add fried soy-made chicken and frozen mix vegetables to the above mixture, then add coriander powder and let the gravy simmer and thickens. Our Potato and Soy-Made Chicken Masala is ready to be served with chapati or poori.

Do try and let me know how it turned out!

Spinach Curry/ Kirai Curry

Ingredients:

1/2 cup of toor dal

14 cup of moong dal

A bunch of spinach (cleaned)

1/4 cup of coconut milk

1 brinjal (cut into small pieces)

1 tsp mustard seed

2 dried red chilli

5 bird eye chilli

1 onion (sliced)

3 garlic pods

Salt to taste

Oil for tempering

Wash and soak toor dal and moong dal for at least 30 minutes. Then pressure cook dal, garlic, bird eye chilli until soft.

Next add in spinach and let it soften, now add the sliced onion, brinjal, salt and mix well until cooked. Let all this boil until brinjal soften then add coconut milk let it simmer for a few minutes and turn off the flame.

Finally temper the curry with dried chilli and mustard seed and pour over the curry. Cover the pan and let the flavour trapped in the cooker until ready to eat.

Now our Spinach Curry is ready to be served. Do try and let me know how was it!

Potato Roast

Ingredients:

2 potatoes (cubed)

1 large onion (sliced)

1 sprig of curry leaves

1 tsp cumin seed

1 tbsp coriander powder

1 tsp of chilli powder

1/4 tsp of turmeric powder

1/2 tsp of cumin powder

1/2 tsp of fennel powder

A pinch of hing/asafoetida

Salt to taste 

2 tbsp oil to fry

Boil the cubed potatoes until its soft and firm, drain and keep aside.

In a pan, heat oil add in cumin seed, curry leaves and onion for a couple of minutes. Add in boiled potatoes, hing, cumin powder, fennel powder, chilli powder, turmeric powder, coriander powder and salt. Mix all the ingredients well if needed add another tbsp of oil.

Stir constantly until the masala is well cooked and it coats the potato pieces. Now our Potato Roast is ready to be served.

Do try and let me know how it turned out!

Spicy Crab Curry

My husband's all time favourite have been and will be crab forever, especially if home cooked and spicy. He have ordered through a friend few days back and he brought it home today, the difficult part for cooking crabs will be cleaning it. This time we have got real huge crabs which weighs 1kg per crab, just imagine how tough it would be to clean it, lucky thing for me because they have the claws detached from the crab and half cleaned. I just had to wash and cook it, the taste was awesome and my husband was so happy it tasted so delicious with the thick gravy I cooked.

He said next week she should buy again, I must think of some other style to cook the crab. It is always fun to cook for people who really appreciate our work and effort. Okay now let me bring you to the recipe;

Look at how big the claw is....yummmm!!!

Ingredients:

3 large crabs (cleaned, claws broken)

2 large onions sliced thinly

2 tbsp of ginger garlic paste

2 sprigs of curry leaves

3 tbsp of fish curry masala

3 tsp of chilli powder

1 tsp of turmeric powder

2 large tomatoes sliced

10 pcs of bird eye chilli (for extra heat)

1/2 cup coconut cream

1 tbsp of jaggery

1 egg slightly beaten

1 cinnamon stick

2 star anise

Salt to taste

Oil to fry

Water

In a bowl mix fish curry masala, chilli powder, turmeric powder and water to form masala paste, keep aside.

In a huge pan, heat oil then add cinnamon stick, star anise, curry leaves and onion fry lightly, now add ginger garlic paste fry until the aroma released. Add sliced tomatoes and bird eye chilli, let it turn mushy, now add in the masala paste and let it cook in oil for few minutes.

Then add water to the paste, depending on the amount of gravy needed as per preference then cover and let it cook for 10 minutes. Add salt and jaggery, let the gravy cook until gravy thickened, then add coconut cream mix well.

Now add the cleaned crabs and stir in well so that the crabs will cook and absorb the flavours in the gravy, crabs shouldn't be cooked for very long just wait until its shell turn colour and its ready to be served. I have removed the crabs to a serving platter before adding in the beaten egg to the gravy, adding egg will make the gravy thicker and yummy.

Now our Spicy Crab Curry is ready to be served.

Do try and let me know how it turned out for you!

Indian Style Roasted Chicken

Planning for lunch especially on a Sunday is really tough because that's the only day my husband and brother will be around so I have to think of a dish that will be loved by all of us. I have always been planning to roast whole chicken for lunch and today was the right time for me to make it. I went to market so early and purchased chicken, marinated with spices and roasted it.

The taste was so good and my husband and brother loved it a lot as he said its a nice twist to what we used to purchase from restaurants. Adding carrot and potatoes to the roast makes it a wholesome meal and healthy too. Now without wasting any time let me share with you how I made this;

Ingredients:

1 whole chicken (without head and feet)

1 large potato (cut into wedges)

1 large carrot (cut into wedges)

1 large yellow onion (cut into wedges)

2 tbsp of ginger garlic paste

3 tbsp of meat curry masala

2 tsp of chilli powder

1 tsp of turmeric powder

1 tbsp of soft brown sugar

1 tbsp of chilli sauce

1 tsp of cumin seed

1 tsp of fennel seed

1 cinnamon stick

4 pcs of clove

2 star anise

1 tbsp of salt

Water

Mix chilli powder, meat masala powder, cinnamon stick, star anise, cloves, 

cumin seed, fennel seed, salt and some water to make all the above to a paste

Masala paste for chicken

Apply ginger garlic paste and turmeric powder to the chicken, apply this to chicken cavity also

Marinate chicken with prepared masala mixture for at least 30 minutes, 

now apply brown sugar and chilli sauce to the chicken

Once marinated roast chicken in oven 30 minutes to a side for both sides at 150 degrees 

on a rack (temperature and roasting time depends on the chicken's size and oven),

 make sure place a plate below the rack to collect the juice from chicken

Using the juices and oil collected from the chicken mix in potato, onion, carrot 

and bake it until potato pieces are soft. Serve chicken with the roasted potato, onion and carrot.

Now our Indian Style Roasted Chicken is ready to be served.

Do try and let me know how it turned out!

Yogurt Chicken Curry

I usually need lots of curry or chutney for Idli and Dosa, so to match the Idli I cooked chicken curry but substituted yogurt for coconut milk. This was a delicious and healthy curry compared to the usual ones, if you try I'm sure you will love it.

Let's check how I made this;

Ingredients:

1 kg chicken (cut into small pieces)

1 onion sliced

1 tomato diced

1 cup of yogurt

2 tbsp of meat curry masala

1 sprig of curry leaves

4 potatoes (cut into wedges)

1 tbsp ginger garlic paste

1 tbsp of chilli paste

1 tsp of fennel seed

1 tsp of cumin seed

1 cinnamon stick

2 star anise

4 cloves

1 tbsp of oil

3 cups of water

Salt to taste

In a pan, heat oil and add cinnamon, star anise, cloves, fennel seed, cumin seed, curry leaves, onion and ginger garlic paste, fry until fragrant. Now add tomato, potato and water and let it boil. Once it start boiling add curry masala, chilli paste and cover until the masala raw smell goes off.

Now add the cleaned chicken pieces and let it cook, add salt and let the gravy reduce to half its content then add yogurt. Let the curry simmer for about 5 minutes and Yogurt Chicken Curry is ready to be served.

Do try and let me know how it turned out!

Spicy Crab Masala

Crab is so delicious if cooked in the right technique, for me my mom is the best cook who cooks the crabs so deliciously. Mom makes it spicy and the aroma of crab masala travels throughout the house, just the gravy is enough to be eaten with piping hot plain rice. Every time my husband and me go back to my parents house he will definitely request my mom to cook Spicy Crab Masala.

Come let's join me to check this recipe;

Ingredients:

2 kg of crab (cut into small pieces)

2 large onions (sliced)

2 large tomatoes (chopped)

1 tbsp of ginger garlic paste

2 tbsp of fish curry masala

1/2 cup of coconut milk

1 sprig of curry leaves

1 tbsp of chilli paste

1 tbsp of tamarind paste

1 cinnamon stick

2 star anise

2 tbsp of oil

Salt to taste

Water as needed

Heat oil and fry cinnamon stick, star anise, curry leaves, ginger garlic paste and onion. Stir all these ingredients until onion turns translucent, then add tomatoes and fry until tomato turns mushy. Now add in the cleaned crab, fish curry masala, chilli paste, water and salt, let everything boil make sure you cook this covered.

Crab cooks very fast so do not cook for too long as it will be rubbery, we need soft and fresh crab meat which gives a sweet taste. Now add coconut milk, let it simmer for 2 minutes then add tamarind paste, simmer again for another 2 minutes then turn off the flame.

Now our Spicy Crab Masala is ready to be served. Do try and let me know how it tasted!

Mutton Pepper Fry

I cooked this dish so specially for Diwali for my mom as she don't eat chicken and loves mutton dishes a lot. I cooked this twice in a week during Diwali as the first time mom said she couldn't get enough of the dish as we served for visitors also. This dish is so spicy and delicious, the thick gravy best eaten as it is or with pepper rasam.

Now off to the recipe;

Ingredients:

1kg of boneless mutton

3 large onions (sliced)

1 tomato chopped small

2 sprigs of curry leaves

1 tsp of cumin seed

2 tbsp of ginger garlic paste

2 tbsp of meat curry masala

1 tbsp of coarse pepper powder

1 tbsp of chilli paste

1 tsp turmeric powder

2 tbsp of roasted coconut paste (kerisik)

1 cinnamon stick

3 star anise

3 cloves

1 tbsp of oil

Salt to taste

3 cups of water

A bunch of coriander leaves

I have used pressure cooker to cook mutton, clean mutton add turmeric powder, water and salt then pressure cook until 5 or 6 whistle depending on the tenderness needed. Once done drain the mutton and take out the excess fat on the meat, keep aside the mutton and save the water for later use.

In a pan, pour oil then add cinnamon stick, star anise, clove, curry leaves, cumin and fry for a minute. Then add ginger garlic paste, onion, tomato and let the tomato turn mushy. Now add mutton, meat curry masala, chilli paste, pepper powder and salt then pour 2 cups of water from boiling the mutton let all the ingredients incorporate well and the gravy reduces to half.

Once gravy reduced, add coconut paste and let gravy completely thicken. Adjust seasoning if needed and our Mutton Pepper Fry is ready to be served with a bunch of coriander leaves.

Do try and let me know how it turned out!

Spicy Prawn and Potato Masala

Ingredients:

500g of prawns (peeled and deveined)

2 large potatoes (cubed)

2 onions sliced

1 tomato cubed

3 pcs of bird eye chili

1 tbsp of ginger garlic paste

1 sprig of curry leaves

1 tbsp of fish curry masala

1 tbsp of red chili powder

1/2 tsp of turmeric powder

1 tbsp of chili sauce

1 tsp cumin seeds

2 tbsp of oil

Salt to taste

1 cup of water

A bunch of coriander leaves 

Shallow fry the cubed potatoes until golden.

In a pan, heat oil add cumin seeds, curry leaves, ginger garlic paste and onion, stir until onion turns translucent. Pour water and add bird eye chili, fish curry masala, turmeric and chili powder and let it simmer and thicken. 

Once thicken add prawn, tomato and salt mix well with masala. Finally add fried potatoes and chili sauce. Now gravy will thicken further, then garnish with coriander leaves.

Our Spicy Prawn and Potato Masala is ready to be served. Do try and let me know how it turned out for you.

Fish Roe Varuval

Fish Roe is my favorite, those days my dad used to buy fish roe every week, mom will add to fish curry and cook. It will be very soft and yummy but after some time it was so difficult to get, the moment I saw fish roe in supermarket today I never think twice and bought a few pieces. I made varuval with this fish roe, the steps are simple but requires three types of cooking-boiling, frying and stir fry with masala. 

Ingredients:

500g of fish roe

1 onion sliced

1 tsp cumin seed

1 tsp fennel seed

1/4 cup of grated coconut

1 1/2 tbsp of fish curry powder

1 1/2 tbsp of dry chili powder

1/2 tsp turmeric powder

1 sprig of curry leaves

1/2 tsp tamarind paste

1 tbsp ginger garlic paste

1 tsp of soft brown sugar

1 tsp of chili sauce

1 cup of water

5 bird eye chili

Salt to taste

Oil to fry

Boil fish roe until its firm, drain and cut into smaller pieces

Shallow fry the boiled roe

Use the same oil that have been used to fry the roe, now fry ginger garlic paste,

onion, curry leaves, bird eye chili, fennel and cumin seed

Add in fried roe and pour water, let it boil

Add curry powder, chili powder, turmeric, tamarind paste, salt let simmer

Add brown sugar, chili sauce and let gravy thickens

Dry roast grated coconut and keep aside

Add roasted coconut and let gravy completely thicken 

Now our varuval have dried up and ready to be serve

Now our Fish Roe Varuval is ready to be served

Do try and let me know how it turned out for you!

Do join my event Halloween 2012

Chicken Varuval/ Chicken Dry Curry

Wow it has been 9 days since I posted any recipe here, it's all because I went back to my parent's place. I cooked a lot of dishes but no time to update my blog, so I have saved all the pictures so that I can write when I have time. I don't have much time to write so let's go direct to my recipe for Chicken Varuval.

Ingredients:

500g chicken thigh (cut small)

2 onions sliced

1 tbsp ginger garlic paste

1 tsp cumin seed

1 cinnamon stick

1 star anise

2 sprigs of curry leaves

2 bird eye chili

1 tsp turmeric powder

1 tbsp meat curry powder

1 tbsp red chili powder

1 tbsp chili sauce

1/4 cup of water

Salt to taste

Oil to fry

In a bowl, marinate chicken with turmeric powder and salt, set aside

Deep fry marinated chicken in hot oil until chicken is half cooked, 

drain oil from chicken and set aside

In a pan, pour 2 tbsp of oil and fry onion until its translucent

Now add in ginger garlic paste, cinnamon stick, star anise, curry leaves, cumin, 

bird eye chili and fry for a minute

Add in fried chicken and stir with the above ingredients, then add meat curry powder, 

chili powder and water, let all the ingredients above simmer and thicken

Can you see now our gravy has thickened, add chili sauce, salt to taste.

Our Chicken Varuval is now ready to be served!

Chicken and Tofu Keema

I have served Chicken and Tofu Keema for Chapati, I don't know whether it was a perfect match for Ragi Chapati and Keema but for us it was super delicious. Okay let me share with you all how I made this, it was so easy to make.

Ingredients:

250g minced chicken

2 pcs of white tofu 

2 onion chopped small

1 tbsp ginger garlic paste

1 tsp chili powder
1 tbsp coriander powder

1/2 tsp garam masala

1/2 tsp turmeric powder

1 tbsp pepper powder

1 cinnamon stick

1 star anise

1 bay leaf

1 cup of water

1 tbsp oil

Salt to taste

In a pan, heat oil add onion saute until translucent, now add ginger garlic paste, bay leaf, cinnamon stick, star anise stir for a minute then add minced chicken. 

Add tofu and scramble it to small pieces, then add turmeric powder, chili powder, coriander powder and garam masala stir well to incorporate masala with chicken and tofu.

Pour 1 cup of water and let the gravy simmer and water evaporates. Finally add pepper powder and salt and let the gravy thickens.

Now our Chicken and Tofu Keema is ready to be served. Do try and let me know how it turned out for you!