Spicy Chicken curry without Coconut

This chicken curry is a spicy and very easy recipe to prepare. Generally I use coconut for most of my non veg recipes but this time i prepared without coconut which was so delicious and flavorful. Its a simple chicken curry goes very well with plain rice or any ariety rice or any Indian flat bread....

Prep Time:15 mins
Cook Time : 20 - 25 mins (Depends on Chicken )
Serves : 3 - 4
Ingredients:

• 1 kg chicken
• 1 Large size onion finely chopped
• 1 Green chilli slit
• 2 medium size tomatoes finely chopped
• 1 tbsp ginger garlic grated or paste
• Chopped coriander leaves.
• 1/4 tsp turmeric powder
• 1 tsp Chilli powder
• 1 tsp coriander powder
• 1 tsp Curry powder or garam masala powder 
• 1 cup warm water
• salt as needed

For Seasoning:

• 2 tbsp Oil
• 1 Bay leaf
• 3 Cloves
• 2 Cinnamon stick
• 1 Cardamom(Optional)

For Grinding:

• 1/2 - 1 tsp Black pepper (Adjust according to your taste)
• 1 tsp Jeera/ Cumin seeds
• 1 tsp Fennel seeds
• 5 - 6 Cashews

Method:

• Wash chicken thoroughly and keep it aside.
• Cut the vegetables and keep it ready.
• Grind all the ingredients below " For Grinding" into fine powder.
• Heat oil in a pan, add all the items for seasoning and fry for a min.
• Add onions,ginger garlic paste and fry evenly till golden and till the raw smell goes off.
• Add the chopped tomatoes,green chilli, turmeric,Chilli powder,coriander powder and salt. 
• Mix well and cook until the tomatoes goes mushy/soft.
• Add chicken, Curry powder /garam masala and fry for 5 mins in medium low flame.
• Initially pour 1 cup of water to cook the chicken,if required we can add more in the last. Cover and cook on a medium flame till it is cooked soft. 
• Now add the ground powder and check & adjust the salt.If required add 1/4 cup of water and cook in low flame for 5 mins.
• Garnish with coriander leaves and switch off the heat.
• Serve hot with rice, chapathi,rotis or variety rice..

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Homemade Fresh Cream

Fresh cream can be easily prepared at home and can be added to any curry or sauce to make it a little thicker and creamy.It can be added as an ingredient in different desserts. Homemade fresh cream is prepared from fresh milk, by whisking the collected Paal Aedu / malai.


Prep Time: 5 mins
Ingredients:

• Malai/ Paal Aedu - 1 cup

Method:

• Take the malai whisk well using a hand whisk or in electric mixer for few mins until its creamy without any lumps.Fresh cream is ready for use. Store it in refrigerator for a week to 10 days.

• If you want to prepare instantly just take few spoons of malai and beat it using a fork,instant fresh cream is ready.                                         

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Arisi Paruppu Sadam | Dal Rice

 Arisi Paruppu Sadam / Dal Rice is a South Indian toor dal variety rice.  Its very tasty and can be prepared quickly within 30 mins. This Dal rice along with pickle,potato fry or appalam makes perfect lunch/dinner. Kids love it....

 

Prep Time:10 mins
Cook time:10 mins
Serves: 3
 Ingredients:

• Rice -3/4 cup (Regular or Basmati)
• Toor dal- 1/4 cup
• Onion -1 medium size,finely chopped
• Green chilli -2 slit
• Garlic -4 cloves finely chopped
• Tomato -2 medium size,finely chopped
• Turmeric powder -1/4 tsp
• Sambar powder -2 tsp
• Water - 2 to 2.5 cups  
• Salt as needed
• Coriander leaves  

For seasoning 

• Oil + Ghee -3 tsp
• Mustard seeds -1 tsp
• Cumin seeds/jeera - 1 tsp
• Hing - a pinch
• Red Chilli - 2 broken into  half
• Curry leaves - few

Method:

• Wash and soak rice and dal for 15 - 20 minutes or till you cut the vegetables and prepare the masala. Drain the water and keep it aside. 
• Heat oil, add the items under seasoning,fry onion, garlic and green chilli.
• Saute until onions turn transparent. Then add tomatoes, turmeric powder and sambar powder.
• Fry until tomatoes get soft,add soaked rice and dal, 2 and 1/2 cups of water and needed salt.
• Check the taste.
• Pressure cook rice for 1 whistle, and let it be in low flame for 5 mins. once the pressure subsides, open the cooker add a tsp of ghee and garnish with finely chopped coriander leaves,mix the rice .
• Serve hot with any fried veggies or any curries....

Note:
I added 2.5 cups of water to prepare it soft,if you dont want soft you can reduce 1/2 cup of water.
Vegetables like carrot ,beans, potato, soya chunks can also be added.

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Nandu Kulumbu | Crab Gravy

Nandu Kulumbu / Crab curry has blend of good Indian spices and coconut. All this makes this curry special and mouth watering.Crab curry helps us to get rid of body aches, cold, sinus etc.This curry goes well with steamed rice, Chapatis...

Prep Time: 20 mins(excluding cleaning time)

Cook time : 30 mins

Serves : 4 - 5

Ingredients:

• Crab - 1kg, cleaned & washed
• Onions small - 200 gms
• Tomatoes - 3, big
• Green chillies - 2, slit
• Ginger garlic  - 1 tbsp, paste
• Red chilli powder - 2 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tsp
• Pepper powder - 2 tbsp
• Salt to taste
• Coriander leaves - 1/2 sprig

To grind :

• Coconut - 1 cup, grated
• Khus khus - 1 tsp
• Fried gram - 2 tsp
• Fennel Seeds - 1tsp

To Temper:

• Oil - 5 tbsp
• Cloves - 3
• Cinnamon - 1 piece
• Curry leaves

Method :

• In a heavy bottom pan, add 1 tsp of oil.
• Add the small onions and fry till it turns to golden color and roasted smell of onions are got. Cool the onions.
• In the mixer grind the roasted onions & the tomatoes together.
• In heavy bottom pan, add remaining oil.
• As the oil gets warmed, add cloves, cinnamon, curry leaves, green chillies.
• Fry for a minute. Then add the ground onion - tomato mixture & fry till the oil separates from it.
• Add salt, chilli powder, coriander powder & ginger garlic paste & fry for another 3 mins.
• Grind all the mixture specified in the "to grind" to a fine paste.
• Add the coconut paste to the pan & fry for 5 mins in medium flame.
• Add 2 cups of water & allow it to boil.
• Once the gravy thickens add the crab & allow it to cook for 10 minutes.
• Add garam masala, pepper powder & coriander leaves.
• Mix it and allow it to stay for another 5 mins.
• Remove from fire & serve it hot with rice, dosa, etc...

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Peas masala

Peas Masala is a delicious Indian recipe, with peas cooked in onion tomato gravy with spices.Popular curry served as a side dish with rice, roti, paratha,Naan etc.In this recipe i have used fresh peas,you can also replace fresh one with dry peas,but soak overnight and cook it till soft and then add it in the gravy.....

Prep Time :10 mins
Cook Time:10 mins      
Serves:4

Ingredients:
Fresh Peas - 1 cup
Onion - 1 finely chopped
Tomato - 2 medium sized roughly chopped
Green chilli - 1
Ginger - 1 inch
Garlic - 5 to 6 pods
Chilli powder - 1 tsp
Coriander powder - 1tsp
Turmeric powder - 1/4 tsp
Curry/Garam masala powder  - 1 tsp
Oil / Ghee - 1 tbsp
Salt for taste
To Temper:
Fennel seeds - 1 tsp
Cloves - 2
Cinnamon - small piece

Method:

• In a pan put 2tsps of oil, add the ginger ,garlic,green chilli and onions,fry till onion turns light brown color.
• Add  the tomatoes and the dry powders,salt and fry in low flame till the tomatoes get smashed.Allow it to cool.      

• Grind it to a fine paste.
• In a Pan add 3 tsp oil or ghee add fennel seeds,Cinnamon and cloves,add peas and fry for 2 mins in medium flame.
• Add the ground masala,1 cup water and allow it to boil according to the consistency required.
• Garnish with coriander leaves and can add cream on it if you like.   

Serve hot with Naan,Rice or rotis....I served it with Butter Naan...

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Butter Naan without Yeast and Tandoor | Tawa Butter Naan

Naan can be prepared easily without Tandoor...Here I have used Tawa for preparing it. Naan turns out really soft and it tastes great.It goes well with any gravy or semi gravy based dish...

Prep Time:10 mins 

Cook Time:20 mins

Serves - 3

Ingredients:

• Maida/All pupose flour - 2 cups
• Yoghurt - 2 tbsp
• Milk - 2 tbsp
• Sugar - 1/2 tsp
• Salt - 1 tsp
• Baking powder - 1/2 tsp
• Baking soda - 1/2 tsp
• Oil - 2 tbsp
• LukeWarm water as needed

For Garnishing:

• Grated Garlic - 2 tsp (Optional)
• Chopped coriander leaves
• Butter/Ghee to apply on Naan

Method:

• Take maida in a big bowl and dig in center. Add curd,milk,oil,sugar, salt,baking powder and baking soda in flour. Mix ingredients and add lukewarm water, knead soft dough.
• Keep the dough aside covered for 2-3 hours to set.
• Knead the dough again. Make even,bigger size balls.
• Take one ball,apply dry flour generously and roll into a small round circle. 
• Spread butter/Ghee on it evenly. Fold the rolled Naan into half,then again fold as it takes the shape of a triangle then apply dry flour to it and roll into little thick shape and using your hands stretch it by pulling it on one edge.
• Preheat the tawa,Now place the naan on tawa.
• Cook covered in medium flame and you could see the top has puffed up.
• Now take the naan and flip the other side either on the tawa and cook or on direct flame like phulka until it gets brown spots by flipping sides constantly. Spread ghee over it and sprinkle some garlic and coriander leaves and serve hot.
• Repeat the same with the remaining dough.

Serve hot with any Gravies or semi gravy recipes....
I served it with Peas masala....

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Kara Kuzhi Paniyaram | Masala Paniyaram Using Idli Batter

This Kara or Masala Kuzhi Paniyaram is prepared with the regular idli/dosa batter.Just seasoning items like onion green chilli urad dal,mustard curry leaves are added, It can be served as breakfast or snacks or dinner. Its a simple easy delicious recipe which is loved by everyone at home.Crispy outside and soft inside....

Prep Time : 10 mins
Cook Time : 20 mins
Serves: 2

Ingredients:

• Idli Batter - 2 cups
• Paniyaram pan

For seasoning 

• Oil -3 tsp
• Mustard seeds -1 tsp
• Urad dal -1/2 tsp
• Onion - 2 medium size,finely chopped
• Green chilli -1 finely chopped
• Grated Ginger -1 tsp
• Hing - 1 pinch
• Coriander leaves - few finely chopped
• Curry Leaves(I didnt have ,so I didnt add)
• Salt to taste

         

Method:

• Heat 2 tsp of oil in a pan, add mustard seeds, when it splutters,fry urad dal,add hing,finely chopped onions, grated ginger, green chilli .Add Curry leaves if you have any.
• Saute till onions turn light brown color,switch off the stove add needed salt and coriander leaves. Allow it to cool.
• Now mix it with the idli batter.Paniyaram batter is ready now.
• Heat the paniyaram pan with few drops of oil in each mould. Pour the batter with the help of a spoon or small ladle in each mould till they are 3/4 th full or just less than the line.
• Close the pan with a lid and let it cook for 2-3 minutes on medium low flame.
• Once the edges turn golden brown, flip over the paniyaram to the other side using a stainless steel or wooden spoon.
• Cook the other side also until golden brown. 

• Remove from pan, serve hot with any chutney or sambar.

I served with Tomato Chutney without Coconut...

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Tomato Chutney without Coconut

Tomato Chutney:This Tomato chutney is prepared without using coconut. Chana dal replaces the coconut in this recipe. I learnt this from my mother in law. She dont add onions and it is a travel friendly recipe.In case if u want to take it during long travel skip onions and prepare the chutney....

Prep Time:5 mins
Cook Time:10 mins
Serves - 4
Ingredients:

• 1 medium size onion
• 3 tomatoes
• 5 red chilies
• 4 tsp chana dal
• 3 - 4 garlic clove
• Tamarind - 2 inch piece
• Salt as needed
• 1 tbsp oil
• 1/4 tsp mustard
• hing - 1 pinch
• 1 sprig curry leaves

Method:

• Add oil to the pan, roast Chana Dal in low flame ,add red chillies and fry.
• Add onions,Garlic and fry for 2 to 3 minutes on medium flame.
• Add chopped tomatoes,Tamarind and salt. Fry till the tomatoes turn mushy and soft.

• Allow it to cool and grind it ,no need to add water.
• Heat 1 tsp oil in the pan add mustard,hing and curry leaves.
• Mix this with the ground chutney.

Serve with idli, dosa ,Paniyaram.Roti etc

Goes well with Curd rice too.....

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Simple Capsicum fry

          Capsicum fry its a very simple and easy recipe.The crispy juicy capsicum goes well as a side dish for rotis. Just a 5 min quick recipe...

Prep Time:5 mins
Cook Time:5 mins
Ingredients:

• 3 Capsicum,thinly sliced
• 1 Onion,thinly sliced
• 1/8 tsp Turmeric powder
• 1/4 tsp Maggi magic masala powder/ Garam masala
• 2 tsp Oil
• Salt to taste

          
Method:

• Cut the vegetables and keep aside
• In a pan add oil fry Onion till golden brown color add capsicum and saute for a minute.
• Add masala and salt and cook covered in low flame till the capsicum is cooked. Dont add water the crispiness adds more taste .     
• Serve hot with rotis

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Puliyodharai Rice Mix | Puliodharai Sadham | Pulikachal

 

       Puliyodharai Sadham(Tamarind Rice) is prepared by mixing Plain cooked rice with the Puliyodharai / Pulikachal mix , which is a popular ready mix in south India. Its also known as Puli Sadam, Puliyogare. This is a travel friendly dish. Puliyodharai rice is served as prasadam in most of the temples in Southern part of India. The mix is easy to prepare and we can store this in an air-tight container and use it. This recipe is prepared in traditional way......

Prep Time:10 mins
Cook Time: 15 mins

Ingredients:

• Tamarind - 1 medium orange size
• Turmeric powder - 1/2 tsp
• Salt for taste
• Jaggery - 2 small pieces
• Hing - 2 small pieces(Katti Perungayam)
• For Grinding:
• Fenugreek seeds - 1 tsp
• Black Pepper - 1 tsp
• Coriander seeds - 1 tbsp
• Red chillies - 8 - 10**
• Urad Dal - 2 tsp
• Channa dal-1 tbsp

For seasoning:

• Mustard - 1 tsp
• Urad dal - 1 tsp
• Channa dal - 1 tsp
• Red chillies - 2 (break it into 2)
• Roasted peanuts-  1/2 cup
• Roasted sesame seeds - 1 tsp
• Curry leaves

** Take red chilli according to its spiciness/hot,the one I used is medium spice chilli.

Method:

• Soak the tamarind in water,remove the seeds, shells and extract the juice, keep it aside
• Heat the pan, dry fry the urad dal,Channa dal,fenugreek seeds, coriander seeds then add sesame seeds and Red chilli and fry for a minute. keep it aside.
• Once cooled ,grind the fried ingredients to coarse powder.
• In a kadai boil Tamarind extract along with turmeric powder,Hing and salt.
• Now take 2 tbsp oil in the pan  add the mustard seeds,fry urad dal, channa dal,Curry leaves,Red chilli add the roasted peanuts and fry once.Now add this to the tamarind extract.
• Let the mixture boils till the raw smell of tamarind goes.
• Now add the ground powder to the mixture and cook it in a low flame till its consistency becomes thick and oil oozes out in the sides.
• Finally add the jaggery and 1 tsp of roasted sesame seeds.
• Switch off the flame and allow it to cool.Store it in a air tight container and refrigerate it.

Pulikachal Mix is now ready to mix with the rice.

Puliyodharai Sadham / Rice

• Cook rice and let it cool.
• In a mixing bowl(i used the same kadai i prepared the pulikachal mix)add a proportionate measure of Puli Kachal to the boiled rice and mix gently.Serve after 30 mins...

Puliyodharai rice is ready to eat...

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