Chicken Sambal Fried Rice (One Pot Meal)

Wow, I'm so excited because this is my first ever guest post and I'm glad that I'm doing it for sis Love. The moment she messaged me regarding the guest post I agreed immediately without even thinking whether I would be able to prepare a special dish for her. Sis Love is someone very dear and special to me, you know why? I got to know the blogging world after visiting her blog in 2010, before that I seriously didn't something called blog existed and hers was the first Indian blog I ever got to know. Thank you so much sis, you must be surprised to know this info because I think I have never told you this.

I always admire her photography skills from the day I got to know her not forgetting her wonderful recipes that she posts, all the clicks makes you crave for some. I was planning for so many days on what to cook for the guest post since she's someone special to, then I thought since both of us are chicken lovers, cooking a chicken dish would be apt for it. I have decided that I should make a one pot meal, so I made Chicken Sambal Fried Rice to celebrate our friendship/sisterhood. Do visit sis Love's Love2cook Malaysia for the recipe.

Do try and let me know how it turned out 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!

Spicy Tuna Cutlets

Ingredients:

1 can of tuna flakes in water
4 potatoes (boiled and mashed)
1 large onion (chopped fine)
5 bird eye chilli (chopped fine)
1/2 tsp of turmeric powder
1/2 tsp of garam masala powder
1 large egg (beaten and add 2 tbsp of water)
1 tbsp of lemon/lime juice
Salt to taste
Oil to fry

In a bowl add potatoes, tuna flakes (drain out the water), lemon/lime juice, onions, chilli, turmeric powder, garam masala powder, salt and mix everything  until it does not stick to your hands. Leave the mixture to set aside for at least 30 minutes.

Heat oil and maintain on medium flame, roll the tuna mixture into small balls and flatten slightly, keep aside. Dip the prepared cutlets in the egg mixture then fry to golden brown and drain on a kitchen towel. Now our Spicy Tuna Cutlets are ready to be served,best eaten with plain rice and kaara kuzhambu or as snacks dipped in ketchup.

Mouth-watering cutlets they are, aren't they?

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

Pepper Aloo Gobi/ Potato Cauliflower Fry

Ingredients:

 250 g of cauliflower (cut into small florets)

1 large potato (cubed)

1 sprig of curry leaves

1 green chilli (slit)

1/2 tsp mustard seed

1 tsp of chilli powder

1/4 tsp of turmeric powder

1/2 tbsp of coarse black pepper

Salt to taste

Oil

Boil potato and cauliflower until both are half cooked, drain and keep aside.

In a pan, heat oil and add mustard seed once it crackle and curry leaves, green chilli and the boiled vegetables. Fry everything for a couple of minutes, then add chilli powder, turmeric powder and salt fry for another minute.

Finally add black pepper, incorporate well with the vegetables. Now our Pepper Aloo Gobi Fry 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!

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!

Guest Post by Swasthi Blank: Vegetable Biryani

It's the week of celebration at my blog, I think many of you have known many of my blogger sisters are doing guest post for the past few days. Adding to the list will be Swasthi the owner of Indian Healthy Recipes blog, I love her recipes especially the healthy versions and admire her pictures of food. If you have visited her blog before you would know how much love she puts in her cooking and photography, let me not waste any time and introduce our star today Swasthi Blank.

Hi Everyone! I am Swasthi , author of Indian Healthy Recipes. I am delighted to be here on Arthy’s space to share a simple Vegetable Biryani Recipe.  We all love biryani, but many never attempt to prepare this at home, feeling it to be a tedious process. But trust me! Making a good biryani is just a simple task and an art, which can be gained by practice. I have used a homemade biryani masala powder, but if you wish you can replace it with any store bought powders, though I cannot suggest you any brand as I have not been using them for years now. Now on to a non-mushy and spicy Vegetable Biryani recipe.

Ingredients:

1 cup of aged basmathi rice (soaked for just 10 to 20 mins)

½  cup of chopped onions

1/3 cup of tomatoes chopped

6 to 8 baby potatoes or 1 large potatoes cubed and soaked in salt water till you prepare.

¼ cup of carrots chopped

¼ cup of green peas

Few thinly sliced capsicum pieces (optional, but adds aroma to the rice)

1 ½   tbsp ginger garlic paste

½ cup mint leaves

½ cup Coriander leaves

2 to 3 green chilies (adjust as per your taste)

A pinch of turmeric

1 ½ tbps melon seeds paste (smooth paste, optional, but adds a lot of taste)

1 ¼ tbsp. homemade biryani masala powder (can use store bought too, but adjust the quantity as needed) (adjust as per your taste)

1 ¾ cup Water (works right for me always)

4 to 5 tbsps. oil

Dry spices

1 bay leaf

5 green cardamoms

1 star anise

3 inch cinnamon stick

6 to 8 clove

Few pepper corn

Method

1.   Fry the capsicums in 1 tsp of oil and set aside.

2.   Heat oil in a pan, add spices and sauté

3.   Add ginger garlic paste, sauté

4.   Add tomatoes, little salt, turmeric and fry till the tomatoes turn mushy and then later become dry (all the juice must be evaporated)

5.   Add the onions, carrots, peas and potatoes fry on medium for 2 mins

6.   Add mint and coriander leaves, sauté for 2 to 3 mins

7.   Pour water, add salt, biryani masala powder

8.   Cover and cook till the potatoes are half cooked usually takes around 3 to 4 mins on medium flame.

9.   Add rice , melon seed paste and cook on a medium flame till all the water is evaporated. Mix well

10.Close the pan with a tight lid and simmer the flame to minimum, the flame should barely touch the pan. Cook this way for 7 to 8 mins, checking in between. If rice is undercooked can sprinkle some warm water and cook. Add the fried capsicums. Off the heat.

Serve after 15 mins

Thanks dear Arthy for giving me this opportunity.

The pictures makes me drooling, what you think? Awesome recipe isn't it, do try and visit her blog she has more surprising recipes there!

Potato and Anchovies Sambal

Ingredients:

2 cups of dried anchovies
2 large potatoes (diced small)
2 large onion (sliced thinly)
20 pcs of dried red chilli
1 tbsp of soft brown sugar
1 tbsp of chilli sauce
1 tsp of shrimp paste
3 cups of water
Salt to taste
Oil to fry

Soak and clean the dry anchovies and drain and keep aside.  Blend dried red chilli, 1 onion, shrimp paste and water until its fine and smooth.

Deep fry the anchovies until its crispy and set aside. Heat oil and fry the balance onion, then add potatoes and fry for a minute. Now add the blended items in this and let it boil until the raw smell of the chilli is gone, let the gravy reduce to half then add salt, brown sugar, chilli sauce.

Mix everything well and add fried anchovies, let the gravy completely thicken. Now our Potato and Anchovies Sambal is ready to be served.

Do try and let me know how was it...

Prawn Masala (Less Spicy)

Prawn Masala is a very tempting dish, I would like to share my version of Prawn Masala which is thick and so delicious, not very spicy dish. Let us check how I made this;

Ingredients:

1 kg of large prawns (de-shelled and de-veined)
3 potatoes (diced)
1 large onion (sliced)
1 large tomato (diced)
1 tbsp kerisik (coconut paste)
1 tsp of turmeric powder
1 tbsp of ginger garlic paste
2 tbsp of fish curry masala
1 tsp of dried chilli paste
1 sprig of curry leaves
1 tsp of cumin seeds
1 tsp of fennel seed
1 cup of water
Salt to taste

Marinate prawn with turmeric powder and keep aside for later use.

In a pan, heat oil add cumin, fennel, curry leaves, ginger garlic paste and stir for a minute then add sliced onion, potato and tomato and  stir well, at this point add a pinch of salt.

Now add water and let the potato half cooked then add marinated prawns fry for a minute. Then add dried chilli paste, fish curry masala and kerisik, let the masala cook well and raw smell goes off. 

Let the gravy thicken and adjust seasoning, now our Prawn Masala is ready to be served.

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.

Sabudana Vada Guest Post by Vimitha

Ever since I have started blogging, I have got so many blogger friends who support me by faithfully visiting my blog every time I post a new recipe. One of the dearest blogger is Vimitha from My Culinary Trial Room, I love her blog because she has wonderful pictures with different varieties of delicious recipes. When I have requested her to do a guest post for my blog, she whole heartedly said yes and told me will message to me the recipe very soon.

I was so happy when I received her recipe today and told her will post this recipe as soon as possible. It's a wonderful recipe and I would love to try the recipe very soon, I looks so delicious and mouth watering. Now let's read what she has to say about this guest post and recipe in her own words. Thank you so much dear for this recipe, I'm loving it.

Vimitha@ My Culinary Trial Room

To those who do not know me, I am Vimitha and I blog @My Culinary Trial Room. A software engineer by profession, I never knew that even I would have cooking genes in me and I didn't even think about giving it a go until I got married and moved in with my in-laws. Even then I dared to take up the job of my MIL's sous-chef only. When we moved out and I got my very own kitchen, cooking became a chore rather than a hobby and I starting taking baby steps in the art of culinary with the advise from my MIL and amma. I started trying different recipes to impress my huss. Recipes scattered around the house instigated me to make a journal out of them but then writing is my weakness and I didn't have the patience to jot down every ingredients in a diary. Then I got introduced to the world of blogging and I got hooked to it. Inspired by many, I started my own blog and here I am doing my very first guest post in a lovely space.

When Sumanarthy asked me to do a guest blog at her space, I did not have any reason to tell no. And when she said that the theme was navratri special, I was super excited since I had wanted to try the sabudana vada that is traditionally made for navrathri vrat / fasting season and what better time than this. The recipe is simple to put together but be sure to use good and fresh sago pearls or else the vada tends to burst when put in hot oil.

This makes a super crunchy snack for your tea-time. Crispy outside and soft inside, you can never say no to this. I would suggest eating this fresh out off the kadai as they tend to lose their crunchiness after some time.

~*What U Need*~ Sabudana / Javvarisi / Sago / Tapioca pearls - 1/2 cup Potato - 1, medium Roasted peanuts - 1/4 cup Rice flour - 1 tbsp Green chillies - 2 nos, finely chopped Chopped coriander leaves - 1 tbsp Curry leaves - 1 sprig Cumin seeds - 1/4 teaspoon Salt - to taste Oil - to deep fry

How I Made it:

Wash sago pearls and soak in water for 4 to 6 hours. Drain and set aside. Pressure cook the potato for 2 whistles. Cool, peel the skin and mash well. Peel the skin off the peanuts and blend to a coarse powder. 

Take the soaked sago pearls in a mixing bowl along with mashed potato and peanuts. Add rice flour, green chillies, curry leaves, coriander leaves, cumin seeds and salt. Mix well. Make small round patties from the mixture and arrange them in a plate. 

Heat oil in a kadai and fry the vadas till golden brown. Drain the excess oil using paper towel.

Serve hot with tea / coffee.

** My Notes:
If the mixture is not binding together, add extra rice flour and mix.

So thats it Folks...
With Love,

Signs off!!!

Potato and Tofu Spicy Peratal

I have got a very special tofu dish for today, it's Potato andTofu Peratal. This dish was so tasty and very easy to make, it's similar to my Chicken Peratal dish but I didn't add onion or garlic to this dish, you will know if you have read that recipe. Tofu is a very good source of protein as everyone knows, potato is high in carbohydrate so overall this dish a complete meal by itself if you would like to have it on its own.

Let get to the recipe now;

Ingredients:

3 white firm tofu cubed
1 large potato cubed
1 sprig of curry leaves
1 tbsp of curry powder
1 tsp of dry chili powder
1 tsp of ground black pepper
1 tsp soft brown sugar
2 tbsp of roasted grated coconut
1/2 cup of water
1 tsp cumin seed
1 cinnamon stick
1 star anise
1 tsp of salt
Oil to fry

Shallow fry potato and tofu until golden and set aside.

In a pan, heat oil add cinnamon stick, cumin seed and star anise, then add curry leaves. Now add in fried tofu and potato, add curry powder, chili powder, brown sugar and water.

Let this mixtures simmer and gravy thickens, add salt and ground black pepper mix well. Finally add in roasted coconut and stir well until gravy completely coats the tofu and potato.

Now our Potato and Tofu Spicy Peratal is ready to be served.

Chicken Sambal Mom's Signature Dish

I'm a chicken lover, chicken dishes made any style by my mom have been always great dish but the most special and every one's favorite is Chicken Sambal. The best dish my husband will never say NO to will be this. Yesterday itself he have requested me to make this for lunch today, it has been months  I didn't make this as I have been trying so many new dishes. 

I remember when my brother was a young child every sunday mom will cook this dish as my brother doesn't eat any other chicken dishes. He will eat few times a day and the moment he sees its about to finish he wil say 'amma can you make some more'.Now he's a chef and cooks all sort of food, so today I'm going to surprise him with his favorite dish.

Now let us look at the recipe way to cook this dish..

Ingredients:

3 chicken whole leg(cut small)

2 tbsp curry powder

1 can of green peas

3 medium potato (sliced thinly)

5 tbsp dry chili paste

1 onion quartered

2 onion sliced thinly

1 tsp vinegar

Salt to taste

Oil 

Marinate chicken with curry powder and salt

Fry the marinated chicken in oil, preferably in deep oil

Chicken should be perfectly fried and keep aside

Now fry potatoes that have been sliced thinly, not very crispy

Pour oil in a pan, add in sliced onion and saute

Add in dry chili paste, stir well and add water depending 

on how much gravy needed

 When the mixture start boiling and chili is cooked well add in 

fried chicken, potato and vinegar then cook until the gravy thickens, 

once gravy thickens add in green peas and stir in well

Now our Chicken Sambal is ready to serve, do try 

and let me know how it turned out