Ennai Kathrikkai Kuzhambu:

 Here I am giving out the recipes for the Ennai Kathrikkai Kuzhambu …

Ingredients:

Brinjal  - 6

Onion -1
Tomato - 1
Tamarind - a small ball
Garlic - 1
Coconut ( grated ) -  2 tsp
Cumin - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 2 tsp

Coriander powder – 1 tsp
Salt - as needed
Oil - as needed

For seasoning:

Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves – small pinch

Method:

Cut the brinjal at the edge alone.
Cut onion, tomato, garlic finely.Soak tamarind in water and prepare extract. Grind coconut, cumin to a paste.Heat oil in a pan. Add mustard, urad dal ,curry leaves and when mustard splutters, add onion, garlic and fry. Add brinjal,tomato and fry for a while. Add tamarind extract, coconut paste, turmeric powder, chilli powder, coriander powder, salt. Once the oil separates, switch off the stove.

Ennai Kathrikkai kuzhambu  is ready!

Chicken Gravy Masala

Here is the Chicken Gravy Masala I prepared for the Sunday Special lunch for my sweet family. Here I am giving out the recipes for the Chicken Gravy Masala... 

Ingredients:
 
Chicken - 500 gms 
Onion (Vengayam) - 4 
Tomato (Thakkali) - 1
 Refined oil - 4 tsp 
Chicken Malasa powder - 3 tsp 

Curd – 2 tsp
Turmeric Powder- 1 tsp
Salt - 3 tsp 

To Grind:

Ginger (Inji) - 1 inch 
Garlic (Poondu) - 10 cloves 
Fennel seeds (Perunjeeragam) - 1 tsp 
Coconut - 1/2 moodi chopped

For seasoning :

Coriander leaves - 1 pinch 
Mint leaves - 1 pinch 

Masala 1 : 

Chicken Malasa powder: ( we can make it our own preparation too with these ingredients. today I have tried with chicken masala:) ) 

Coriander, Black Pepper, Cinnamon, Cumin, Dry Ginger, Cardamom, Bay Leaf, Fennel, Turmeric, Cloves, nutmeg, mace and salt.

Masala 2 :

Make a paste with Fennel Seeds,Jeera & Coconut by adding sufficient water... 

Method:
 
Wash and clean the chicken. Remove skin and fat.
Cut it into small pieces. 

Marinate the chicken with 2 tsp chicken masala powder,1 tsp turmeric powder, 2 tsp salt & 2 tsp curd  for half an hour.

Finely chop the onion and tomato. Keep them separately.
 
Add Grind the peeled ginger and garlic to a fine paste.

Heat the oil in a wok. Add the finely chopped onion and fry till it becomes golden brown.
Now put the ginger garlic paste and fry till the raw smell goes.Now add the Chicken pieces that are done with marinating.Add Masala 2 contents with 1 tsp salt and fry till oil separates.Add the finely chopped tomato and fry till oil separates. 

Add Coriander leaves ,Mint leaves.

Cook the contents in VERY LOW HEAT for 15 minutes. stir once in 5 minutes. Switch off after the oil starts showing up. 

Chicken Gravy Masala is ready! 

Serving suggestion:

 

Serve as side dish with plain white rice,biriyani,tomato rice + rasam.

Also tastes great with any Indian breads like chapati, naan, parotta & dhosa, idly dishes.

If it seems too spicy, serve with ghee rice and lots of raitha. 

Paneer Mutter masala

Paneer mutter masala is a curry with Indian cottage cheese and green peas. Paneer means Indian cheese and mutter stands for green peas. This is a lesser spicy curry of Indian vegetarian cuisine. Most common among North Indians and admired by all.


I went for shopping yesterday .After seeing Paneer in the shop ,I got tempted and decided to get it immediately though my brother refused for it (as it adds wgt ,,he is trying to loose his wgt :):) ) I prepared this curry for breakfast along with poori. 

Ingredients:
Paneer -200 gm (chopped 2 handful)
green peas (fresh / frozen) - 1 cup
Tomato - 3
onion - 2 (big)
cashew - 5
cinnamon - 2 inch
fennel - 1 tsp
cardamom - 2
cloves - 4
Red chilly powder - 1 tsp
garam masal - 1 tbsp
Turmeric powder - 1/8 tsp
salt - to taste
cilantro + mint leaf - a handful
oil - 2 tbsp

Method:

Heat oil in a pan. Chop the paneer into 1 inch size cubes. Fry the chopped paneer till golden brown and keep aside.

Then fry the cashews, cinnamon, cardamom, cloves. Add onion and fry till it beomes golden brown. Let everything cool.

Cook tomato with 1 cup water till mushy..Let it cool.

Grind the onion, cashew, spices, tomato together into a fine paste along with the water from cooked tomato.

Heat the pan and fry a bay leaf. Put the ginger garlic paste and fry till we get a nice flavor.

Then add the ground paste, turmeric powder, red chilli powder, garam masal powder, salt and bring it to a boil. Then add the green peas and cook completely. Reduce flame and cook covered for 10 minutes.

As the raw smell vanishes and oil starts showing up add the fried paneer and mix well.
Keep it in low flame for 5 minutes and switch off.

Garnish with finely chopped cilantro and mint leaf.

Paneer mutter masala is ready!

Serving suggestions:

Serve hot with chapati or paratha or malaysian parotta or poori..