Tuesday, September 15, 2009
Sunday as usual is a non-vegetarian day. I thought I would do it in a different manner..Not the usual chicken curry which, I believe, my family got fed up with the same color, same taste, same aroma..same same…. This time, I thought i will do chicken minus the gravy.
Here is how I did:
1. Cleaned the chicken with lotsa of water. 2-3 rounds. Then one round with 1tbsp of salt and turmeric powder to kill the germs.
2. Then to the cleaned chicken, add 1 tbsp of salt, 1 tbsp of turmeric powder, 1 tbsp of chilli powder, 2 tbsp of coriander seed powder and mix it well and thoroughly and keep it aside.
3. Chop 1-2 onions, 2 ripe tomatoes, ½ inch of ginger piece chopped into small pieces and crushed , 3-5 garlic pieces chopped and crushed. Lotsa of curry leaves.
4. In a Kadai, pour some cooking oil and to it add some sombhu seeds and let it to simmer, then add the crushed garlic and ginger pieces and let it fry till nice aroma covers the whole kitchen, add 1- 2 bay leaves and let it fry too. Add chopped onions and let it fry till light brown, add chopped onions and let it fry too.
5. To the above, add the marinated chicken and stir it well for some time and close with the lid after simming the burner down.
6. Frequently, stir the chicken and just sprinkle some water if it has become dry at the bottom.
7. When it almost done, add 1 tbsp of gram masala/chicken masala powder to it and mix it thoroughly and let it cook for 5 mintues.
8. Garnish with curry leaves/coriander leaves.
One can enjoy this with Chappathi/plain rice/curd rice. Yummy……..
Thursday, September 3, 2009
This year I took off from work as my DH and my children don’t have office and school respectively. What a sad state of affair for me. The whole family is at home while I’ve to go to work. I decided to take off just like that.
I prepared some nice Sambha Godhambhu payasam (Broken wheat) and paruppu vada with drumstick leaves in it. Of course, morukuttan and aviyal for the main course lunch.
Sambha Godhambhu payasam (broken wheat):
1. washed 1 glass of sambha godhambhu in water and pour 2 and ½ glass of water and pressure cooker it till 3 whistles.
2. Prepare jaggery water by boiling jaggery pieces (1/4 kg) in 2 glass of water.
3. Grind grated coconut in a mixer and take out the first milk from the coconut paste and keep it aside.
4. Pour some water and grind the above coconut paste and take out the second milk and keep it aside separately.
5. Pour little more water and grind the above coconut paste to get the 3rd milk (little watery than the 2nd milk).
6. In a kadai, mix the cooked broken wheat with the 3rd milk and cook for some time. To that one can add the jaggery water and mix it well. Bring it to boil. Then mix the 2nd milk to it and stir and bring it to boil. Finally when it is done, mix the 1st milk and sim the burner.
7. Fry some cashew nut, raisins in ghee. Add some roasted, broken, split cloves to it for some aroma. One can also add roasted coconut pieces too. It gives a nice picturesque look too.
Paruppu vada with muringha iylla (Drumstick leaves).
1. Soak kadala paruppu in water for ½ hour.
2. In the mean time, chop some onions, green chillies, a handful of drumstick leaves, some curry leaves, some coriander leaves, 1 tbsp of sombhu.
3. grind the soaked kadala paruppu coarsely. Add salt to taste
4. Mix every ingredients together so that it is uniform
5. In a kadai, pour some oil and when it gets heated , make small balls out of the ground mix and drop it in the oil. Toss it to the other side till all the sides become crispy and done
1. Chop the elavan, the white pumpkin into small pieces and cook it with little water and pinch of salt and turmeric powder.
2. Grate some coconut and grind it with 1 tbsp of jeerakham and 1 green chilly.
3. To the cooked elavan, add this coconut paste and bring it to boil.
4. Finally mix the moru/finely beaten curd to the above mix and just warm the mix.
5. Finally season the above by spluttering the mustard seeds, some jeerakham seeds, lotsa of curry leaves.
1. Chop 1 big raw banana into small pieces, some chenna kezhanghu (elephant foot), 2-3 brinjal, 2-3 drumstick
2. Cook the mixture of vegetables with a pinch of salt and turmeric powder.
3. Grate some coconut and grind it with 1 tbsp of jeerakham and 1 green chilly.
4. to the cooked vegetable, add this paste and mix it thoroughly. Make sure that the pieces does not break. Add salt to taste and throw lots of curry leaves into this.
5. Finally season the above by spluttering the mustard seeds, some jeerakham seeds, lotsa of curry leaves. Season with coconut oil for fresh aroma and nice taste.