Chicken Soup - South Indian Style

 As we are approaching winter,the weather is getting colder day by day and we had our first snowfall yesterday.The cold weather calls for some light and hot foods,so prepared this yummy chicken soup and had it for our lunch.

Coming to the recipe,its a typical South Indian style with  the flavor of black pepper and other spices..A simple freshly ground spice powder is used to enhance the aroma of the soup.
This soup can be made in less than 30 minutes in a pressure cooker.Its a very comforting soup and I make it often in winter or kids get cold.Here I have used the boneless chicken,as my kids love,tender and soft chicken pieces in their soup.

I am running in the 94th edition of Blogging Marathon,Dish under 30 minutes,as theme.Needless to say this soup is one such dish,fits for the theme.Try this simple and yummy chicken soup and enjoy the winter.

                                                          

                                                           

                                                       Chicken Soup -South Indian Style

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   Basic Information

   Preparation time 15 minutes

   Cooking time 15 minutes

   Serves 3 (generously)

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	200 gms
Onion(finely chopped)	1(medium size)
Tomato	1 (medium size)
Ginger&garlic paste	1.5 tsp
Turmeric powder/manjal podi	1/2 tsp
Red chilly powder/milagai podi	1/2 tsp
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(finely chopped)	2 tbs

   

 To roast and powder

Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1 tsp
Fennel seeds/sombu	1 tsp

   

 Method 

• Wash and clean the chicken and cut into bite size pieces.To the chicken add turmeric powder and a pinch of salt,mix it well and keep it aside.

• Heat a pan and to this add the cumin seeds,fennel seeds and black pepper.Dry roast it until a nice aroma comes out.Grind it to a coarse powder in a mortar and pestle,after cooling.Set it aside.

• Heat a pressure cooker on a stove top and add  oil,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy.

• Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground powder,red chilly powder,salt and mix it well.

• Add around 4-.5 cups of water and add in some chopped coriander leaves.Cover the lid and pressure cook it for 4-5 whistles in a medium flame.After the pressure subsides,remove the lid and boil it for a minute and add some more chopped coriander leaves.

• Serve it warm with hot.

• The spices given is for a medium spice level.Alter it according to personal preference.
• Instead of red chilly powder,dried red chilly can be added along with the whole spices while roasting.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Sumber http://www.naliniscooking.com

Guntur Chicken Fry

Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.

                                                                                          

                                                          

                                                           

                                                         Guntur Chicken Fry 

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   Basic Information

   Preparation time 20 minutes

   Marination time 30 minutes
   Cooking time 30 minutes

   Serves 3
   Recipe Source here

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Ginger&garlic paste	1 tbs
Yogurt/thayir	3 tbs
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	3-4
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 To roast and powder

Coriander seeds	1 tbs
Red chilly/varamilagai	2-3 (broken)
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2
Coconut(grated)	2 tbs

   

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.

• In a  pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,

• Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.

• Cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

Enjoy..................................

Sumber http://www.naliniscooking.com

Simple Weekend Thali - Egg Biriyani - Pressure Cooker Method

Coming to the second day of mini thali, its a simple yet fulfilling weekend lunch.Most of our weekends would be either chicken or egg based recipes.I always make an elaborate lunch on weekends, at the same time,I cook quick recipes so that I can spent time with the family.This egg biriyani is one such quick and easiest recipe,needs just 30 minutes to finish.Pairs very well with simple raita and rich,creamy curries.

The thali has

1.Egg Biriyani
2.Onion Raita
3.Roti
4.Paneer Butter Masala
5.Pickle
6.Sliced Cucumber
7.Fresh mangoes

                                                                    

                                                            

                                     Egg Biriyani - Pressure Cooker Method

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   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes

   Cooking time 25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Hard boiled eggs	6-8
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Yogurt/thayir	2 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Coriander leaves(finely chopped)	2 tbs
Water	2.25-2.5 cups

  

  
 Grind to a coarse paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Cloves/lavangam	2-3
Cloves/lavangam	2-3
Green chilly/pachamilagai	4-5
Mint leaves/pudina	a fistful

  For the tempering

Ingredient	Quantity
Bay leaf	1
Fennel seeds/sombu	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. Make few slits on the boiled egg and set it aside.
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients,saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.

• Add in the chopped tomato,yogurt and coriander leaves.Cook it until the tomato is mushy.Now add in the spice powders and salt.Give it a mix.

• Add in the boiled eggs and mix it well till the masala coats very well.Add water and allow it to boil.

• Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.

• Let it cook for 5 minutes or till half of the water evaporates.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

Enjoy...............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com

Simple Everyday South Indian Thali - Egg Pepper Fry /Muttai Milagu Varuval

Starting the second week of blogging marathon #91 with mini thali as theme.Today's version of thali is an interesting one and make it whenever I  have no stock of veggies except onion and tomato.

The thali has
1.Steamed basmathi rice
2.Whole moong dhal fry
3.Rasam
4.Egg pepper fry (recipe follows)
5.Homemade vathal (fryums)
6.Onion Pakora
7.Curd
8.Pickle

Egg pepper fry is a semi dry and quick dish,you can make in it less than 15 minutes,if the eggs are boiled.This fry tastes excellent with simple rasam or dhal rice.

                                                          

                                                           

                                         Egg Pepper Fry / Muttai Milagu Varuval

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   Basic Information

   Preparation time 15 minutes
   Cooking time 15 minutes

   Serves 3

   

 Ingredients

 

  

Ingredient	Quantity
Boiled eggs	4-5
Onion(finely chopped)	1 (medium size)
Tomato(finely chopped)	1 tbs
Ginger&Garlic paste	1 tsp
Coriander powder/dhaniya podi	1/2 tsp
Red chilly powder/milagi podi	1/4 tsp
Garam masala powder	a pinch
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	1(slit lengthy)
Curry leaves/karivepillai	few leaves
Red chilly/varamilagai(optional)	1(broken)
Salt	1.5 tsp
Oil	2 - 3 tsp
Coriander leaves(finely chopped)	2 tbs

   

 For Dry roast and powder

Ingredient	Quantity
Fennel  seeds/sombu	1 tsp
Black pepper/milagu	1 tsp

 Method 

• Boil the eggs in boiled water with a pinch of salt.One its done remove the shell and make some slits on the egg and keep it aside.

• Heat a pan on a stove top and dry roast the fennel seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.

• In a  pan,heat the oil ,add in the chopped onion,green chilly,red chilly and curry leaves.Saute it with a pinch of  salt until translucent.

• Add in the ginger& garlic paste and fry it for a minute.Add in the chopped tomato and mix it well.Cook it until mushy,add in all the spice powders and salt.Give it a mix and sprinkle a tbs of water.Cook it for a minute.

• Now add in the boiled eggs and mix it well,now add in the freshly ground fennel and pepper powder.Mix it well and keep it on the flame  for 2 minutes.Add in the chopped coriander leaves and put off the flame.

• Serve it warm with rasam rice or dhal rice.

• The eggs can be halved and added.
• The spices given is for a medium spice level.Alter it according to personal preference.
• Here I used,just a tbs of chopped tomato as i wanted the fry to be semi dry.If you want gravy then add a tomato to get the desired consistency.

Enjoy...............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com

Chicken Fry / Chicken Milagu Jeeraga Varuval /Chicken Varuval

Ending the everyday lunch/dinner series with a simple yet flavorful chicken fry.Chicken milagu jeeraga varauval is a dry fry made with  black pepper and cumin powder for spice and it makes a perfect accompaniment or starter.The flavor of black pepper and cumin is the highlight of this fry.

As kids love some kind of dry fry with rasam rice,this one has becoming regular in my kitchen in recent days.This fry hardly takes 30 minutes to get ready if the chicken is cleaned and kept in the refrigerator.

                                                          

                                                           

                                         Chicken Fry / Chicken Milagu Jeeraga Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes
   Cooking time 25 minutes

   Serves 3

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	1.25 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Garlic/poondu (finely chopped)	5-6 cloves
Coriander powder/dhaniya podi	1/2 tsp
Red chilly powder/milagi podi	1/4 tsp
Garam masala powder	a pinch
Turmeric powder	1/4 tsp
Red chilly/varamilagai	2-3 (broken)
Curry leaves/karivepillai	1-2 sprigs
Cashews/mundiri(broken)	10-12(optional)
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 For Dry roast and powder

Ingredient	Quantity
Cumin seeds/jeeragam	2 tsp
Black pepper/milagu	1 tbs

 For the tempering

Ingredient	Quantity
Cloves/lavangam	2-3
Cinnamon/pattai	1 inch
Fennel seeds/sombu	1/2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,ginger&garlic paste and salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and dry roast the cumin seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.

• In a  pan,heat the oil and do the tempering,fry the red chillies and cashews(if using).Add in the chopped onion,garlic and curry leaves,saute it with a pinch of  salt until translucent.

• Add in the chopped tomato and mix it well.Cook it until mushy,add in the marinated chicken and give it a mix till it changes the color. 

• Add around 1/2 cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and let it simmer it for couple of minutes until the moisture evaporates.

• Add in the powdered cumin and black pepper,coriander leaves and mix it well.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

• Do not compromise on the quantity of the oil.
• Green chillies can also be added along with the red chillies.
• The spices given is for a medium spice level.Alter it according to personal preference.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Village Style Chicken Kuzhambhu

Starting the second week of Blogging Marathon #90 with Regional dishes as theme.Foe next few days, I will be showcasing the recipes popular in particular region of India.For this theme I chose to share some of the village side recipes from the Tamilnadu region.

Village or country side recipes are very tasty and flavorful without any additives or fancy ingredients.Freshly ground spices are mostly used,stone mortar is used to grind the spices.Also the cooking is made in traditional stove and iron or earthenware is used for most of the cooking.

Coming to the recipe its a simple yet spicy gravy served with rice and idlys.This recipe is  made with freshly ground spices particularly with country chicken.The spices used not only enhances the aroma but also gives a nice consistency to the gravy.

I wanted to cook this recipe in an earthenware(manchatti). But the size of mine is small and couldn't make the quantity I wanted.So used the regular stainless steel pan but the taste and flavor will be doubled if it is cooked in an earthenware.

                                                                        

   

                                                           

                                       
                                             Village Style Chicken Kuzhambhu

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   Basic Information

   Preparation time 20 minutes
   Cooking time 40-45 minutes

   Serves 4-5

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	3 lbs
Onion(finely chopped)	2 (medium size)
Tomato	1 medium size
Ginger&Garlic Paste	2 tbs
Green Chilly/pachamilagi	4-5 (slit lengthy)
Turmeric powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Lemon juice	2 tsp
Salt	1.5 -2 tsp
Oil	3-4 tbs
Coriander leaves(finely chopped)	2 tbs

   

 Roast and grind to a fine paste

Ingredient	Quantity
Red chilly/varamilagai	6-7
Cumin seeds/jeeragam	1 tsp
Black pepper/milagu	2 tsp
Fennel seeds/sombu	1 tsp
Coriander powder/dhaniya podi	3 tbs

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasa	1/2 tsp
Fennel seeds/sombu	1/2 tsp

 For the tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	2 inch
Fennel seeds/sombu	1/2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.

• In a tsp of oil,roast the red chilly,fennel seeds,cumin seeds and black pepper.Once its roasted,reduce the flame to low and  add in the coriander powder,mix it well.Keep it in the flame for 30 seconds.Put off the flame,after cooling grind it to a fine paste with water.Also grind the coconut separately to a fine paste and set it aside.

• In a  pan,heat the oil and do the tempering,.Add in the chopped onion,green chilly and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Noe goes in the chopped tomato and cook it for a minute.

• Add in the chicken and give it a mix till it changes the color. At this stage add in the ground masala paste ,salt and turmeric powder.Adjust the consistency with the water.Cook it covered in a medium flame for 12-15 minutes.Stir in between to avoid burning.

• Once the chicken is almost done add in the coconut paste and let it boil for 3-4 minutes.Simmer it for 7- 10 minutes or till the oil floats on top.Add in the chopped coriander leaves and put off the flame.Add in the lemon juice and give it a mix.

• Serve it warm with rice.

                                                                                                    

• Do not add more of coconut paste a it will tend to change the taste of the kuzhambhu. 
• Since the kuzhambhu uses red chilly,green chilly and black pepper,keep an eye on the spice level and alter according to personal preference.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com