Chettinad Chicken Curry

It's been a while that i posted recipes. Reason for not posting was pure laziness :) Lots of my frends have been complaining that i post only pictures and not the recipes. So here comes Chettinad Chicken Curry (recipe and pic). Quite an easy fare, reminded me of our ooru koli curry.

Ingredients:
1 kg chicken, washed and cut into medium sized pieces, 1 cup chopped tomatoes, 1 cup onions, 1/2 tsp turmeric powder, 10-12 curry leaves, 1 cup coconut milk (extract from 1/2 coconut), fresh coriander leaves for garnish, salt to taste, 1 tbsp oil

Make a paste:
4 green chilies, 10 garlic flakes, 1″ ginger

Roast and make a powder: (A)
1/2 tsp cumin seeds, 1 tsp fennel seeds, 2 tbsps coriander seeds, 9-10 dry red chillies, 2 cardamoms, 1″ cinnamon, 6-7 curry leaves, 1/2 tsp oil

Method of preparation:
First make a paste of ginger, garlic and green chilies. Keep aside
Take a tawa, put a few drops of oil, and roast all the ingredients in A and powder it.
Take a vessel, heat some oil in it. Add the sliced onions and sauté till it become translucent. Add the curry leaves. Now add the Chilli-ginger-garlic paste. Sauté for a min and then add the chicken pieces.
Add salt, turmeric powder and tomatoes. Stir well and let it cook for a while.
Let the chicken cook well. Add the ground masala. Mix well and let it cook for another 10 mins (till the chciken is done). Now add the coconut milk and let it cook for another 2-3 mins.The curry is done. Turn of the heat, and garnish the curry with coriander leaves.

Chicken Biryani

Poached Egg Curry

“Sunday ho ya Monday roz kavo ande”. My mom very aptly followed this ad line. She wanted me and my brother to eat an egg daily. Hard boiled egg, omelets, scrambled egg, egg fritters…she tried her best to make us eat egg in different forms. But the one that I really loved was her poached egg curry. The funda here is that the egg is cooked in the gravy.

The curry has a different taste. When I prepared this curry for the first time, I did not get the poached egg at all. The minute I broke the egg into the curry it got shredded completely. Mom’s solution for this was, turn the gas flame to sim and carefully break the egg into the gravy. Do not increase the gas flame. The egg should be cooked in sim. It takes some time, but the end result is yummylicious… Here’s how I made the poached egg curry.




Ingredients: 1 medium size onion, chopped, 1 medium size tomato, chopped, 1/2 to 1 tsp red chilli powder, 2-3 eggs salt, oil
For the Gravy:1/2 onion, sliced, half cup grated coconut, 1 tsp garam masala, 6-8 stalks of fresh coriander leaves, 1 inch ginger, 2-3 garlic


Lets prepare the gravy first. For this heat oil in a pan and saute the sliced onions. When they turn brown add the grated coconut. When coconut turns brown add the coriander leaves. Grind all these along with ginger and garlic to a fine paste.

Take a kadai, put some oil. Now add the chopped onion and saute till it turns golden brown. Add tomato, chilli powder, salt, and saute. Add the coconut masala. Reduce the flame to low and break the eggs into the curry. Let the egg cook on low flame. Check if the eggs are cooked well. Garnish with coriander leaves and serve with rice.

Vegtable Sambhar

After long i am opening my blog, on my husband's request. And he wants me to post his fav Sakti masala sambhar. For you hubby dear...here comes your fav sambhar...

Ingredients: Tuvar dal - 1cup, vegtables cubed (drumsticks, potato, brinjal, carrot, beans) - 1.5 cup, Tomato - 1 cubed, few sprigs of curry leaves, chopped Dhaniya patta (kothabari leaves), salt, oil - 3 tsp, mustard seeds - 1tsp, sambhar powder - 2 spoons.

Take one cup dal, wash it and put it in a vessel.
Now add water enough to cover the dal. Put a pich of salt and pressure cook it. Let the cooker whistle 5 times. When the cooker cools, remove the dal, from the cooker. This is how the dal will look.

In another vessel pour some water and add all the cubed vegtables. Cook the vegtables till they are three-fourth cooked. Now add the cooked dal to the vegtables.

Add sambhar powder and salt to taste. Let the sambhar boil. Also add the cubed tomato. Boil for another five minutes. Now the sambhar is ready for a tadka.

Take a small pan. Add some oil (say 3-4 tsp), when the oil is slightly hot, add a spoon of mustard seeds. When they spluter, add curry leaves. Add this to the sambhar. Garnish the sambhar with chopped coriander leaves. Tastes good with hot rice.