Chettinad Chicken

Ingredients
Chicken – 1 Kg
Onion  - 1 Large(Finely chopped)
Tomato  -2 Chopped
Ginger  - Tsp(Crushed)
Garlic   -1 Tsp(Crushed)
Red chilli powder – 1 Tsp
Turmeric powder – 1/2 Tsp
Chicken masala 1 Tsp
Lemon juice  - 1 Tsp
Mustard seeds
Curry leaves
Water
Oil

Ingredients for grinding

Cinnamon stick – 1
Cloves  -4
Cardamon  - 3
Cumin seeds   - 1 1/2 Tsp
Fenel seeds  - 1/2 Tsp
Coriander seeds  - 2 Tsp
Dry red chilli  -5
Peppercorn  -1 Tsp
Curry leaves
Coconut - 1/2  to 3/4 Cup
Water

Preparation

• Heat a kadai and add cinamon, cloves, cardamon,Peppercorn,coriander seeds,cumin seeds,fenel seeds ,red chili and curry leaves. Roast it well on a low flame.
• Then add coconut and sauté well until it looks dry.
• Once it done allowed it to cool .
• After that grind it using a little water(1/2 cup is enough).
• Heat oil in a pan and add onion and add salt to it. Saute until it translucent.
• Then add garlic and ginger and saute for few minutes.
• Then add chili powder,turmeric powder,chicken masala,curryleaves and cook for a minute.
• Add the sliced tomatoes and saute well until the oil separated.
• Add the chicken and mix well and cook for 5 min.
• Then add lemon juice and mix well.
• Add water according to the gravy you want  and cook for 25 min.
• Once it done heat oil in pan and add mustard seeds and allow it splutter.
• Add it into the chicken.
• Serve it hot with rice, chapathi, appam

Cheers !!!
Minu

How to prepare Badusha | Diwali Special Badusha

How to prepare Badusha | Diwali Special Badusha

Badusha | Diwali Special Badusha

Ingredients

• All-purpose flour - 2 cup
• Baking powder – ¼ Teaspoon
• Butter (Melted) – ½ Cup
• Yogurt - 5 Tablespoon
• Salt a pinch
• Sugar - 1 Cup
• Water – ½ Cup
• Cardamom powder – 3 Pinches
• Saffron as required
• Lemon juice – ½ Teaspoon
• Oil as required

Preparation

• Add all purpose flour and baking soda into a bowl.
• Add butter and yogurt into it and mix well to form a soft dough.
• Keep it aside for 20 min.
• After that  make small balls using this dough.
• Then start shaping this ball for badusha by just flatten between you palms and  make a depression on the middle or make decorative end.
• Deep fry them in a very low flame.
• Meanwhile add sugar and water in a pan and make  syrup of one string consistency. Add cardamom powder into the syrup.
• Add the badusha into the sugar syrup and let it stay for 2 or 3 min.
• Transfer it into a tray and garnish with Saffron or nuts.

NB: You can add lemon juice to prevent crystallization of the sugar syrup.
        You can store it in an air tight container.  This will stay fresh for  5 to 6 days .

[Recipe courtesy : Pazham Pappadam Payasam ]
[Recipe design courtesy :Rak's Kitchen]

Sending this recipe post to
SPOTLIGHT:COLORFUL HOLI hosted by Chandrani of Cuisine Delights

“Color N Sweet- HOLI FEST” "hosted by Preeti Garg of Preeti's Kitchen Life

Holi Hai hosted by Surabhi Nayak of  My Cook Book

I'm The Star hosted by Rasi of Vegeterian Food & Me

Cakes, Cookies and Desserts hosted by Anjali of Spice n Sugar Tales

A celebration of colours through Food ! hosted by Kalyani of Sizzling Tastebuds

Cheers !!!
Minu

Chana Curry (Chickpeas Curry)

Ingredients
Cooked chana – 1 1/2 cup(Add salt while cooking)
Onion   - 1(Chopped)
Green chillies –2(Nicely chopped)
Garlic – 1 Tsp(Chopped)
Ginger –1 Tsp(Chopped)
Tomato –  2 (Finely chopped)
Cumin seeds  - 1 Tsp
Chilli powder  - 2 Tsp
Turmeric powder 1/2 Tsp
Coriander powder  - 2 Tsp
Garam masala  - 1 Tsp
Curry leaves/ Coriander leaves
water
Salt
Oil

Preparation

• Heat oil in a kadai and add cumin seeds . Once it splutter add onion,green chilies and salt. Saute it well until onion turns light brown.
• Then add chopped garlic and ginger. Saute it for some time.
• After that add chilly powder,turmeric powder and coriander powder fry until the raw smell goes.
• Then add the tomato and stir well until the oil comes out.
• Add 1 cup cooked chana and mix well.
• Add some water and cover it.Let it simmer for 10- 15 min.
• Grind 1/2 cup cooked chana into a smooth paste.
• Add the paste into the curry for getting thick gravy.
• Cook for another 2-3 min.
• Garnish with Curry leaves or coriander leaves.

NB :- You can use 1 tomato and 1/2 Tsp amchur powder(dry mango powder) instead of 2 tomato.

[Recipe courtesy : Lakshmi Nair’s Magic oven ]
Cheers !!!
Minu

Lemon rice

Ingredients
Cooked Rice – 3 cups (Cook it with salt)
Raw Peanuts – 1/2 cup
Cashew nuts  – 1/2 cup
Raisins        - 1/2 cup
Turmeric Powder - 1/4  to 1/2 Tsp
Red Chilly – 1
Green Chilly – 1 finely chopped
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Lime Juice – 2 Tbsp or to taste
Salt
Cilantro

Preparation

• Add the lemon juice to the rice and mix well.
• Heat oil in pan add mustard seeds and red chilly.
• Then add Peanut and cook for 30 seconds.
• Then add cashews. Once it becomes light brown add raisins.
• After that add green chilly and turmeric powder and mix well.
• Add the rice into it and mix it gently.
• Garnish with cilantro

Cheers !!!
Minu

Mackerel curry (Ayala curry)

Ingredients
Mackerel   - 1 kg(Any fish can use)
Shallot  - 8
Green chilli –3(split into 2)
Tomato-1
Ginger  - 1 piece(Sliced)
Garlic – 6 pods(Sliced)
Chilly powder   - 3 Tsp
Turmeric powder  -1 Tsp
coriander powder –3 Tsp
Tamarind  water– Using a lemon size tamarind
Fenugreek seeds  - 1/2 Tsp
Mustard seeds   - 1/2 Tsp
Curry leaves
Coconut oil
Salt

Preparation

• Heat oil in a earthen pot or pan. Splutter the mustard seeds and add shallot,ginger, garlic,green chili and curry leaves.
• Add some salt into it and saute well.
• Once the shallot turns transparent add Chilly Powder and Coriander Powder and turmeric powder into it and stir well till the raw smell goes.
• Then add tomato and saute well.
• After that add the fish pieces and mix well to coat the masala all over.
• Add the Tamarind water (you can add more water according to the gravy ).
• Close the lid and simmer for 10 to 15 min.
• Once the fish is cooked turn of the heat and add some curry leaves and keep it covered.
• Enjoy the fish curry with hot rice

Cheers !!!
Minu

Uzhunnu vada and Coconut chutney (Medu vada)

Uzhunnu vada (Medu vada)
Ingredients
Urad dal    -1 Cup
Rice flour/ urad dal powder   - 1 Tbsp
Shallot    - 4(Finely chopped)
Green chilli  -2(finely chopped)
Ginger  -  1/2 Tsp
Pepper  -1 Tsp(Crushed)
Curry leaves  - Chopped
Baking soda  - 1 Pinch(Optional)
Salt
Oil

Preparation

• Soak urad dal for 3  hours.
• Grind the urad dal and salt without adding water. If unable to grind add a very little water. If it looks like a bit loose then add some urad dal powder or rice flour.
• To this batter add chopped shallot,green chilli,ginger,crushed pepper,curry leaves and baking soda(if using).
• Mix it well and keep it for 15 min.
• Make a ball with the batter. Flatten it and make a hole in the center.
• Heat oil in pan. Keep it in a medium flame. Fry the vadas till it becomes golden brown.Drain on paper towel.
• Vada is ready. Serve hot with Chutney.

Coconut green chili chutney
Ingredients
Coconut   - 1 cup grated
Green chili -2
Shallot   -1
Mustard seeds
Red chili  -1
Urad dal   -1 Tsp
Curry leaves
Salt
Coconut oil

Preparation

• Grind  together coconut,Shallot green chilli,salt with  water according to the desired consistency.
• Heat oil in a pan .Add mustard seeds and let it pop.Add Red chilli and curry leaves.
• Pour the seasoning into the chutney.
• Serve it with Dosa, Idly, Vada.