CHICKEN CURRY

CHICKEN CURRY

• Chicken 250gms
• Onion 4
• Tomato 2
• Chilli powder 2 teaspoon
• Dhania Powder 4 teaspoon
• Fennel (Sombu )Powder 1 teaspoon
• Turmeric Powder 1/2 teaspoon
• Coconut 2 tablespoon
• Salt to taste
• Curry leaves-few
• Coarinder leaves chopped-1 tbsp

 METHOD

• Wash chicken add 1 teaspoon ginger garlic paste, 1 tablespoon curd, 1/4 teaspoon tureric
• powder, pinch of salt.
• Leave aside to marinate 10-15 minutes.
• Cut 3 onions Saute with 2 teaspoon oil.
• Grind with tomato and coconut.
• Chop 1 onion finely.
• In a pan add 2 teaspoon oil, 1 bay leaf, 1 clove, 1 elaichi.
• When hot add onion saute for 2-3 minutes till onion turns translucent.
• Add chicken saute till colour changes.
• Add chilli and fennel(sombu) powder and mix well.
• Add onion tomato paste and salt to taste.
• Pressure cook for 10 mins(after putting weight when prssure builds reduce flame(low)
• When cooked serve garnished wih curry leaves and coariander leaves.

Coconut Chutney

Grated coconut combined with chilli &dal makes  an excellent chutney(dip)to serve  with snacks.

INGREDIENTS:

1/2 cup grated coconut
2 tablespoon bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped (optional)
4 green chillies chopped
1 teaspoon of  mustard seeds and black gram dal(urad dal)
½ teaspoon(s) asafoetida powder
6 curry leaves
2 teaspoon(s) oil
lemon juice and salt to taste

METHOD

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste  chutney into a bowl and add water if needed to the consistancy of batter.

Heat the oil in a pan on medium level for about 2 minutes till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (urad dal), curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.

Add lemon juice to the chutney and serve with idly/dosa/upma/pongal or snacks like vada/bonda or bajji.

PONGAL

PONGAL
A savoury rice and dal dish.

Ingredients:

• 1 cup rice
• 1/2 cup moong dal(greengram dal)
• 5&1/2-6cups water
• ¼ inch Ginger
• 4 tbsp. Ghee
• 1 tsp. Whole black pepper.
• 1 tsp. Cumin seeds
• 10 - 15 Cashew nuts
• Curry leaves few
• salt to taste

Method:

• Wash  rice and  moong dal .
• Add about 4 times water ,salt to taste and pressure cook until it is  cooked till soft. 
• It should be semisolid/watery.
• You can add more hot water if needed to get right consistency
• Cut or grate ginger into fine pieces.
• Take 1 tbsp ghee in a frying pan and add 1 tsp whole black peppers and 1 tsp cumin seeds.
• When roasted add ginger pieces .
• Add cashew nuts and remove the pan when the cashews are roasted .
• Add this to cooked dal-rice mix.
• Add crushed  curry leaves and mix well.
• Add some ghee while serving.
• Serve with coconut chutney.

      Tips:

•    Open lid of cooker immediately after the pressure subsides.
•  If you leave it for long time pongal will become hard like cake.
• You can use 1/2 tsp each of powdered pepper and zeera also(instead of whole pepper & zeera)

SAKKARAI PONGAL

A sweet rice and dal porridge like dish.

Ingredients:

• Raw Rice – 1cup
• Moong dal/ green gram dal – 1/2 cup
• Jaggery – 1 cup grated
• Milk – 1 cup
• Water – 3cup
• Cashew nuts and raisins – for garnishing
• Ghee – 4tsp
• Cardamom powdered – 1/2 tsp for flavor .

Tip:To powder cardomom microwave it for 30 seconds at HIGH (it will puff up).Powder in a blender/mixie with a tbsp of sugar.You will get a fine powder with out any fibers.Try it and see!

Method:

• Wash moongdal and rice mixture thoroughly.
• Cook in a pressure cooker adding milk and water till soft.
• Meanwhile grate the jaggery add 1/2 cup water, heat till it melts and filter with a fine sieve/filter to remove impurities.
• Remove the cooked rice mixture from pressure cooker and add jaggery to it and mix well. If the rice is dry you can add more water to make it semi solid.
• Add cardomom powder and mix well.
• Take a pan, heat ghee and fry the cashews and raisins in it.
• Pour the ghee with cashews and raisins to the cooked pongal and mix well.
• Serve hot.

Mushroom Stuffed Potato Pancakes

Mushroom Stuffed Potato Pancakes

A crispy pancake with a creamy filling.

Ingredients
450g potatoes, peeled and grated


2 eggs, beaten

salt and pepper

1 onion, chopped or grated

100g flour, sifted

2g baking powder

75ml milk

150 ml oil

1 tomato, quartered


For the Filling:

25ml oil

25g butter

450g mushrooms, sliced

50g fresh breadcrumbs

5g chopped parsley

salt and pepper

50ml double (heavy) cream
 
Method:
 
1. Place the grated potatoes in a clean tea towel and gently squeeze out the moisture, then place in a bowl.


2. Blend in the beaten eggs, seasoning and chopped or grated onion. Add the flour and baking powder. Gradually add the milk, beating all the time, to form a thick batter.

3. Heat 30ml oil in a frying pan. Drop in 2or 3 spoonfuls of the mixture. When it is cooked underneath turn the pancake over and cook the other side. Remove and keep warm. Repeat until all the mixture is used up.

4. Meanwhile, make the filling, Heat the oil and butter in a frying pan and shallow-fry the mushrooms for 4 minutes until soft. Mix in the breadcrumbs, chopped parsely and seasoning. Then stir in the cream. Gently heat the filling through.

5. Place some mushroom filling in each pancake, fold over and serve. Garnish with tomato quarters.

Serves: 4