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..................................

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No Onion and Garlic Thali /Festive Thali

Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.


The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt

Vazhakkai Podimas

Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

                                                                                                                                  

                                                                                    

                    Vazhakkai /Raw Banana Podimas

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   Basic Information

   Preparation time 20 minutes
   Cooking time 10-12 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Vazhakkai/raw banana	2 (medium size)
Green chilly/pacahamilagai	2-3(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Coconut(grated)	3-4 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.

• Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.

• Serve it along with rice and kulambhu or sambar

Mochai Masala Curry/Mochai Curry

Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.

     

                                                                      

                                                            

                             Mochai /Field beans Masala Curry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Mochai/field beans/sruti papdi lilva	1.5 cups(fresh /frozen)
Tomato(finely chopped)	1(small size)
Cumin seeds	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 Grind to a fine paste

Ingredient	Quantity
Coconut	3- 4 tbs
Red chilly/varamilagai	3-4
Cumin seeds/jeeragam	1 tsp
Ginger/inji	1/2 inch piece

  

   Method 

• Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.

• Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.

• Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.

                                                                                                         

                                                                                    

             

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

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

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