Tuesday, August 29, 2017

Madras chicken curry for idli dosa



Madras chicken curry
Madras Chicken Curry


Madras chicken curry, the name first surprised me as well. Personally I haven't tried this before in madras but when I searched for a different chicken side dish recipe for idli and dosa, this madras chicken curry recipe came to my notice. But I made few changes to the original recipe according to my taste.

Like its name, the curry as well surprised me as the taste was exclusive. The recipe is very simple as most of the process is done in the pressure cooker. So tagging this recipe as a quick and easy cooking recipe :) .

In this recipe, we have to add curry leaves and green chili to the final stage. Though I had a hesitation to add it as such without frying in oil, the flavor of fresh curry leaves and green chili enhanced the taste of the curry. You can feel the flavor and aroma in every single bite :) . I served this chicken curry as side dish for idli and dosa and it was awesome.


Ingredients (serves for 4 )


Chicken - 1/2 kg
oil - 4 teaspoon
ginger - 2 inch piece
garlic - 10 - 15 pods
onion (medium size) - 1
tomato (medium size) - 2
turmeric powder - 1/2 tablespoon
chili powder - 3/4 tablespoon
coriander powder - 1.5 tablespoon
fennel seeds - 2 teaspoon 
cardamom - 2
cloves - 3
cinnamon - 2 pieces
curry leaves - 2 sprigs
green chili - 6
coconut pieces - 1 cup [ 1 cup size = 150  ml ]
salt - as needed


Method:


  • wash and clean the chicken pieces 
  • marinate the chicken pieces with salt and turmeric powder for 10 mins
  • slit green chilies
  • grind ginger and garlic to a fine paste
  • grind tomatoes to a fine paste
  • grind coconut to a fine paste
  • chop onion to small pieces
  • heat 2 tsp of oil in a pressure cooker
  • add the chicken pieces and ginger garlic paste
  • mix well and saute it for a minute
  • add tomato paste, onion pieces and then chili powder and coriander powder
  • add 1 cup of water and mix well
  • pressure cook for 4 whistles. let the pressure release. 
  • heat 2 tsp of oil, add cinnamon sticks, cardamom, cloves and fennel seeds. 

  • once it splutters,  add it to the cooked chicken.
     
  • add curry leaves and green chilies
  • add coconut paste and cook it for 5 minutes


  • finally garnish with coriander leaves

  • serve as side dish for idli and dosa. 


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Saturday, August 12, 2017

Vellai kurma / Mixed Vegetable White Gravy / White korma



Mixed Vegetable White Gravy
Mixed Vegetable White Gravy


Vellai kurma / Mixed vegetable white gravy is a delicious gravy to be served as a side dish for chappathi, roti, paratha and idiyappam. This gravy was in my to do list for a long time. Initially I thought the process would be tedious but while making the gravy I got to know this kurma recipe is the simplest one and very easy to make. It tastes exactly like the one we get in the famous Saravana Bhavan hotel. I am very happy to see how the gravy came out.

Everyone in my family liked it so much, especially my father in law who usually resist to eat chappathi asked for an additional chappathi this time. I felt that as a credit to me :). I served this vellai kurma as a side dish for chappathi for breakfast. Reserved some of the gravy and served the same for Idiyappam for dinner. Tastes great for both chappathi and Idiyappam.

Ingredients (serves for 5 )


peas (fresh or dried) - 1/2 cup [ 1 cup size = 240 ml ]
carrot (chopped)  - 1 cup 
beans (chopped) - 1 cup
potato (chopped) - 1 cup
onion (medium size) - 1
fennel seeds - 1 tablespoon (to grind) + 1 teaspoon 
clove - 1
cardamom - 1
cinnamon - 1 
cumin seeds - 1 teaspoon
curry leaves - few
oil - 1 tablespoon 
green chili - 2
cashews - 15 - 20 nos
coconut (chopped) - 1 cup
salt - as needed


Method:


  • if you are using dried peas, then soak peas overnight or mininum 8 hrs and pressure cook it for 5 - 6 whistles. if you are using fresh peas, then no need to pressure cook separately. You can cook it along with the veggies. I have used dried peas, so I have pressure cooked it separately. add 1/2 teaspoon of salt while pressure cooking. 
  • once the pressure is released, add chopped carrot, beans and potato. pressure cook it for 2 whistles along with the already cooked dried peas. 
  • grind 1 tablespoon of fennel seeds, clove, cardamom, cinnamon, green chili, coconut and cashews to a fine paste
  • heat oil in a heavy bottomed vessel and add fennel seeds, cumin seeds
  • once they splutter, add curry leaves
  • saute it and then add chopped onions
  • fry till the onions become transparent. (try not to change the color of the onions. otherwise the gravy will change)
  • add the grounded paste
  • saute till the raw smell goes off
  • add boiled veggies and salt.  Mix well
  • add required water and simmer it until it reaches the gravy consistency. 
  • Serve it as a side dish for chappathi, roti and idiyappam. 


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Saturday, August 5, 2017

Ellu urundai / Sesame laddu / Til ladoo


Til ladoo / sesame ladoo
Ellu Urundai


An easy to make, healthy and delicious laddu with just 3 ingredients : sesame seeds, jaggery and peanuts. This is my first attempt of making sesame laddu and its very special to me as the sesame seeds are cultivated from our own farm and its completely organic. I reserved some kgs of sesame seeds for trying out new recipes. Rest are used for making sesame oil.

Pictures from the farm:





Sesame seeds have plenty of health benefits due to its nutritional content. Its rich in calcium, iron, zinc, phosphorous, magnesium, fiber, manganese and few more. Sesame seeds are particularly good for regulating digestion. The fiber contents can help to ease constipation and improve your nutrient retention. It has the ability to prevent diabetes, lower blood pressure and strengthens the muscle tissue, hair and skin.

Best healthy recipe for kids and this is perfect for after school snacks. Kids will love it.

Wait for the space for more recipes with sesame seeds.

Ingredients (makes around 15 ladoos)


Ellu / Sesame seeds (black or white) - 1 cup [ 1 cup size = 240 ml ]
Peanut - 1/2 cup
jaggery - 1/2 cup


Method:


  • powder jaggery
  • dry roast sesame seeds until you get a nice nutty flavor of roasted sesame seeds

  • dry roast peanuts and grind it coarsely


  • grind roasted sesame seeds coarsely and then add jaggery


  • grind it along with powdered peanuts just to mix everything together
  • make balls out of the mixture and store it in the airtight container

  • the oil in the sesame seeds itself will be enough for binding the mixture together to make sesame balls. So no need of any extra oil or ghee. 
  • it stays good for 7 - 10 days if handled properly


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