Chettinadu Chicken Curry - Chit Chat with Priya

I am so much thrilled and excited to share a guest post for my friend Priya Ranjit of Cook like Priya. Priya is one such caring and loving person I came to know in March through Facebook,after that we chat almost everyday and talked couple of times over the phone. When she requested me to do a guest post 3-4 months back I said yes.But it took such a long time as I was busy with y India trip and other personal things. I was in a dilemma about the recipe and finally ended up with the authentic chicken curry as Priya likes a chicken lot.

Click the below link  for the delicious and spicy chicken curry loaded with flavors from the freshly ground spices.

/search?q=chettinad-chicken-curry-chit-chat-with 

Thank you so much for this oppurtunity,Priya.Hope you like it.

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

Sumber http://www.naliniscooking.com

Paruppu Paniyaram

Traditionally savory version of paniyaram is made with fermented batter made with rice and dhal or some times left over idly/dosa batter.But today's version doesn't need any fermentation can be made after grinding the batter.This recipe I noted down from a regional T.V cookery show and tried,it came out very well.But this tastes delicious and soft when it is served hot,now off to the recipe..........

Basic Information

Soaking time 3 hrs
Preparation Time 15 minutes
Cooking Time    20 minutes
Makes 30-32

Ingredients

Ingredient	Quantity
Idly rice or Boiled rice/pulungal arisi	1cup
Channa dhal/kadala paruppu	2tbs
Toor dhal/thuvaram paruppu	3tbs
Moong dhal/paasi paruppu	2tbs
Onion(finel chopped)	1(medium size)
Curry leaves/karivepillai(chopped)	1 sprig
Coriander leaves/kothamalli(chopped)	2tbs
Green chilly/pachamilagai(finely chopped)	3-4
Coconut(finely chopped)	2tbs
Salt	1tsp
Oil	3-4tbs
Mustard seeds/kadugu	1tsp
Urad dhal/ulutham paruppu	1tsp
Asafoetida/perungayam	a pinch

Method

Soak the dhal and rice together in water for 3 hours,grind it to a fine paste.Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the coconut pieces and coriander leaves and turn off the stove.

Add this to the batter and salt,mix it well.Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.

When the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

Paruppu Paniyaram is ready.Serve it with spicy chutney

Milagai Chutney/Kaara chutney(spicy chutney)

                               Here is the recipe for spicy onion and tomato chutney which goes very well  with the paniyaram.

  
Ingredients

Ingredient	Quantity
Shallots	20nos.
Tomato	2nos.
Dried Red chilly	10nos.
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 sprig
Sesame oil	3tbs

Method

• Grind the shallots,tomatoes,tamarind paste and salt together to a coarse paste.
• Heat a pan with oil and crackle with mustard seeds and curry leaves.
• Add in the ground paste and bring it to a boil and  to cook till the oil separates.
• Kaara chutney is ready.

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

• This paniyaram tastes  well when it is hot and will be little hard after cooling.
• Cook it in a medium flame to get a nice and even browning.
• For the chutney if shallots are not available add 1 medium onion but taste better with shallots.

This is off to Cooking from Cook Book Challenge November week 3.

Sumber http://www.naliniscooking.com

Capsicum and Paneer Paratha

As my kiddo loves stuffed paratha and paneer made a stuffing with capsicum and paneer for his lunch box.He enjoyed each and every bite it seems and the lunch box was empty.Now this paratha has become one of his favorite and wants for his lunch box weekly once.This paratha is off to the final day of week 2 Blogging Marathon#34 under the theme cooking with Capsicum.Here goes the recipe...................

Basic Information

Preparation time 20 minutes
Cooking Time     15 minutes
Makes 4

Ingredients

For the Paratha

Ingredient	Quantity
Wheat Flour/ gothumai maavu	11/2 cups
Oil	2tsp
Salt	3/4tsp
Water	to knead

For the stuffing

Ingredient	Quantity
Capsicum(red,green)	1/2cup(finely chopped)
Paneer/cottage cheese	1 cup
Green chilly(finely chpped)	2
Turmeric powder/manjal podi	a pinch
Cumin seeds/jeeragam	1/2tsp
Garam masala powder	a pinch
Salt	1/2tsp
Coriander leaves(chopped)	2tbs
Oil	2tsp

Method

Mix in wheat flour,salt and oil in a bowl,slowly add the water and knead into a stiff dough.Cover the dough and let it rest for 30 minutes.
Meanwhile prepare the stuffing,heat a skillet with oil and crackle the cumin seeds,add the chopped green chilly and add the finely chopped capsicum and saute it for a minute. Now add the paneer and salt,turmeric powder,give it a mix.

Finally add the coriander leaves and put off the flame.Set it aside,let it cool completely.

Take a lemon sized dough and flatten into 3' disc and keep the 11/2-2 tbs of stuffing and seal it.

On a floured surface roll it into 6-7 inch paratha of desired thickness.

Cook it on a hot griddle both sides till golden color and spots appear,brush it with oil or butter or ghee according to your preference.

Serve it raitha,pickle,ketchup or curry of your choice.

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

• Here I used two colors of capsicum,if you want to make it colorful add the yellow,orange color capsicum also.
• Don't keep the stuffing  in the flame for long time after adding the paneer,it may get rubbery.

Check out my fellow bloggers participate in Blogging Marathon#34.

Sumber http://www.naliniscooking.com

Mor Kulambhu Tamizhar Samayal Tuesday

In our households morkulambhu is made slightly in a different way ether with masala vadai or urad dhal vadai which I shared already.
But today's version is a no onion garlic recipe adapted from Cooks Joy.It tasted heavenly with simple potato fry.I used chayote(chow chow) can be made with veggies like white pumpkin,okra and zucchini.Now off to the recipe........................................

Basic information

Preparation time 10minutes
Cooking Time     10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Beaten Curd/thayir	1cup
Chayote/chow chow(cubed)	1(appro.1 cup)
Oil	2tsp
Salt	1tsp
Red chilly	1 (broken)
Turmeric powder/majal podi	1/8tsp
Curry leaves/karivepillai	4-5 leaves

For the Masala Paste

Ingredient	Quantity
Coriander seeds/dhaniya	2tsp
Urad dhal/ulutham paruppu	2tsp
Fenugreek seeds/vendahyam	a pinch
Red cilly/varamilagai	1tsp
Cumin seeds/jeeragam	1tsp
Coconut(grated)	11/2tbs

Method

Cook the chayote in a boiling water with a pinch of salt,drain the excess water after cooking and keep it aside.
Dry roast the coriander seeds,red chilly urad dhal till the aroma comes out,let it cool down.To this add the green chilly,coconut,ginger and cumin seeds.Grind it to a fine paste with water.

In a bowl take the curd and add 1/2 cup of water,whisk it,to this add the ground paste,turmeric powder,salt and mix it well.Transfer to a pan and allow it to boil in a medium flame for 6-7 minutes,now add the cooked chayote pieces,let it cook for one boil.put off the fire.Now in a pan do the tempering with mustard seeds,asafoetida,red chilly and curry leaves.Pour it in the kulambhu and mix it well.

Mor kulambhu is ready.Serve it with rice.

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

• Do not boil the kulambhu for long time after adding the vegetable.
• Use one day older curd/yogurt to get a nice taste.

Sumber http://www.naliniscooking.com

Capsicum and Peanut Chutney

Today's recipe for Blogging Marathon #34 under the theme cooking with Capsicum is a simple yet delicious chutney.
This chutney I learned from one of my friend who makes excellent and innovative chutneys with veggies.
She uses sesame seeds also along with the peanut,as I ran out of sesame seeds used peanuts only for this chutney.
Addition of sesame seeds is an added flavor for the chutney.Now off to the recipe...................

Basic Information

Preparation Time 10 minutes
Cooking Time 10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Green Capsicum/kudamilagai	1/2cup(chopped)
Peanuts/verkadalai	1/4cup
Green Chilly/pachamilagai	3-4
Garlic/poondu	1 fat clove
Tamarind/puli	peanut size
Coriander leaves/kothamalli	4-5 strands
Salt	to taste
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/4tsp
Urad dhal/ulutham paruppu	1/2tsp
Asafoetida/perungayam	a pinch
Curry leaves	4-5 leaves

Method

Heat 2 tsp of oil in a pan and fry the peanuts and green chillies till it turns golden.Now add in the chopped capsicum and saute it till the capsicum become soft and tender.Let the mixture gets cool down.

After cooling put the mixture in a blender,to this add the chopped coriander leaves,garlic,tamarind and salt.Pulse it for 15-20 seconds then add little water and grind it to a bit coarse paste.Tranfer it to a bowl.Now heat a pan with a tsp of oil and do the tempering and add it to the chutney.Mix it well.

Simple and flavorful chutney is ready.

 

Serve it with idly or dosa.

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

• Fry the peanuts in a medium flame to get fried evenly and the amount of chilly can be adjusted according to personal preference.

Check out my fellow bloggers participate in Blogging Marathon#34.

Sumber http://www.naliniscooking.com

Capsicum Rice - No onion and Garlic Version

Another session of Blogging Marathon has started and for this session I chose the theme,Cook with Capsicum.So for the next following 2 days I will be posting capsicum aka bell pepper recipes.
Today's recipe is as simple and signature South Indian variety rice with the loads of flavor.The highlight of the recipe is the freshly ground spice powder.This rice is a perfect one pot meal for lunch box and tastes great with raita and chips,pappads.Here goes the recipe.........................

Basic Information

Preparation time 10 minutes
Cooking Time      20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Raw rice or Basmathi rice	1cup
Capsicum/kudamilagai(chopped)	1(appro.1 cup)
Oil	1tbs
Salt	1tsp
Cashews/mundiri(broken)	1tbs(optional)
Curry leaves/karivepillai	4-5 leaves

For the spice powder(to roast and grind)

Ingredient	Quantity
Dried Red chilly/varamilagai	3
Coriander seeds/dhaniya	1tbs
Bengal gram dhal/kadalaparuppu	2tsp
Peanuts/nila kadalai	1tbs
Sesame seeds/yellu	1tsp(optional)
Coconut(grated)	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/kulutham paruppu	1tsp
Bengal gram dhal/kadalaparuppu	1tsp
Asafoetida/perungayam	a pinch

Method

Cook the rice in a pressure cooker or rice cooker with a pinch of salt and few drops of oil.Care should be taken not to cook too soft.Once the rice is done,cool it completely.
Meanwhile heat pan and dry roast the red chilly,channa dhal,coriander seeds to a golden,then add the grated coconut and sesame seeds and fry it for a minute.

Let it cool down,powder it to a coarse powder.Keep it aside.Heat a pan with oil and do the tempering with the ingredients.

Add the cashews and curry leaves then goes in chopped capsicum,saute it with a pinch of salt for a minute or two.Cook it covered till the capsicum is soft.Now add the ground spice powder,salt.

Mix it well and put off the fire.Add the cooked rice to it and mix it gently till everything combined well.

Delicious and flavorful capsicum rice is ready.

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

• Here I use basmathi rice,if you want you can use the regular rice.
• Dry roast the whole spices in a low to medium flame to get cooked evenly without burning.
• Peanuts can be added in seasoning also instead of powder but it gives an extra flavor.

Check out my fellow bloggers participate in Blogging Marathon#34.

This recipe is off to Linking to Lets Brunch on Sundays event started by Veena and Priya.

Sumber http://www.naliniscooking.com