Two in one Chicken Kuzhambhu and Fry

For the day 2 of Protein rich dishes in Blogging Marathon #88 is a Chicken Kuzhambhu and fry.This is one of the signature recipe of my in laws house and they do make it with mutton.I followed the same method and tried it with chicken.As it is a pressure cooker method the kuzhambhu and fry can be made in no time.Also the addition of kuzhambhu milagai thool/podi make this kuzhambhu so aromatic.Since I ran of the spice powder,used the regular red chilly powder and coriander powder along with the homemade garam masala powder.

The consistency of the kuzhambhu is personal preference.Usually the kuzhambhu is slightly thinner if it is accompanied with idly for morning breakfast.Whereas it will be on the thicker side for rice.Off to the recipe.

                                                                    

                                                           

                                        Two in One Chicken Kuzhambhu and Fry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 45 - 50 minutes

   Serves 4(generously)

   

 Ingredients

 For the Kuzhambhu

  

Ingredient	Quantity
Chicken( boneless)	3 lbs
Onion(thinly sliced)	2(medium size)
Tomato(finely chopped)	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2 tbs
Red chilly powder/milagi podi	1 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice(optional)	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut	1/4  cup
Fennel seeds/sombu	1 tsp
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch
Cashews/mundiri	3-4

 For the Fry

Ingredient	Quantity
Onion(finely chopped)	1/4 cup
Curry leaves	few
Black pepper powder/milagu podi	1 tsp
Green chilly/pachamilagi	2-3 (slit lengthy)
Coriander leaves(finely chopped)	2 tsp
Oil	2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces,keep it aside.Grind the given ingredients "to grind" to a fine paste.Set it aside.
• In a pressure pan or cooker heat the oil and crackle the fennel seeds,to this add the chopped onion and curry leaves.saute it until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappaers. Add in the chopped tomato and cook it for 2-3 minutes or till mushy.

• Add in all the spice powders and give it a good mix.Now goes in the chicken pieces and saute it till the color changes.Add around 2-3 cups of water and salt.Pressure cook it for a whistle or two in a medium flame.

• Wait until the pressure subsides and to this add in the ground coconut paste and let it cook in a medium flame for 5 minutes.Stir in between.

• Now take the cooked chicken pieces from the as needed to make the fry from the boiling kuzhambhu in a separate bowl.Also take  1/2  cup of gray along with the cooked chicken pieces.Add in the chopped coriander leaves to the kuzhambhu and put off the flame.

• Now for the fry heat a pan or a griddle.To this add  couple of tsp of oil.Add in the chopped onion,curry leaves and saute it for 2 minutes.Now add the slit green chillies.Now goes in the chicken pieces along with the gravy.

• Saute it well till the moisture gets evaporated and everything incorporates well.Add in the black pepper powder and chopped coriander leaves.Mix it well and keep it on the flame for few minutes and put off the flame. Yummy chicken fry is ready

• Serve it warm with rice .

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Masala Kuzhambhu

This is a spicy,tangy and flavorful kuzhambhu which is my grand mother signature recipe.She used to make this one with the fresh field beans(mochai) and drumstick,used the stone  grinder(ammi) to grind the coconut.Since I don't get the fresh field beans here,made it with chick peas  and goes very well with rice as well as idly,dosa.Now on to the recipe....

Ingredients

Ingredient	Quantity
Chick peas/white channa	1cup(cooked)
Onion	1no.(medium size)
Tomato	2nos.(medium size)
Garlic	3 pods
Drumstick	1no.
Red Chilly powder	11/4tsp
Coriander powder	21/2tsp
Turmeric powder	1/8tsp
Tamarind paste	3/4tsp diluted in 1/4 cup of water
Salt	to taste
Fennel seeds	1/2tsp
Cloves/lavangam	3nos.
Cinnamon	1 inch piece
Star anise	1no.
Curry leaves	1sprig
Coriander leaves	to garnish
Oil	1tbs

To grind

Ingredient	Quantity
Coconut(grated)	4tbs
Fennel seeds	1/2tsp
Poppy seeds(kasakasa)	1/2tsp
Garlic	1clove
Ginger	a small piece

Method

                                   Chop the onion,garlic and tomatoes to fine pieces,cut the drumstick to 2 inch pieces.Cook the chick peas in the pressure cooker with a pinch of salt.Grind the ingredients given to fine paste and keep aside.
Heat the pan with the oil,crackle the fennel seeds,cloves and cinnamon,add the onion,garlic,curry leaves.Saute till the onion becomes transparent.Once the onion is done add the tomato and cook until mushy.

Now add the drumstick pieces and saute it,then add the powders and fry it for a while and add 1/2 cup of water.Let it cook till the drumstick gets cooked and tender.

Add the tamarind and let it cook till the raw smell goes off.Add the ground paste and 1/2 cup of water,cook it for another 5-7 mins.Now add the cooked chick peas and allow it to cook for one boil.Finally add the coriander leaves and turn off the stove.

Masala Kuzhambhu is ready.Serve it with rice or idly,dosa.

• The consistency can be adjusted according to the preference,I make it thick for rice whereas for  dosa  bit watery.
• If the tomatoes are sour enough then no need of tamarind paste.
• Other veggies such as brinjal,radish,potato can also be used.
• Instead of grinding the ginger and garlic with the coconut,a tsp of ginger&garlic paste can also be used.

Sumber http://www.naliniscooking.com

Mor Kuzhambhu/Spiced Buttermilk Gravy with Masala Vadas

Mor Kuzhambhu is a South Indian delicacy which is made out of sour buttermilk and other spices,can be  mixed with rice.This kuzhambhu can be made with veggies such as okra,white pumkin or with masala vadas, Urad dhal vadas which is one my family's favorite.Today I made this one with masala vadas and it is a easy way to use the leftover curd....

Ingredients

Ingredient	Quantity
Sour buttermilk	2cups
Onion(thinly sliced)	1no.
Red chilly	3nos.
Mustard seeds	1tsp
Urad dhal	1tsp
Asafoetida	a pinch
Turmeric powder	1/2tsp
Curry leaves	1 sprig
Coriander leaves	for garnish
Salt	a pinch
Oil	1tbs

To grind

Ingredient	Quantity
Coconut	4tbs
Green chilly	6-7nos.
Ginger	1 inch piece
Garlic	2 flakes
Black pepper	1/2tsp
Rice flour	2tsp
Roasted gram dhal	2tsp

To make Vadas

Ingredient	Quantity
Channa dhal	1cup
Red chilly	6-7nos.
Ginger	1 inch piece
Garlic	2 flakes
Fennel seeds	1tsp
Onion(chopped)	1cup
Curry leaves	1 sprig
Coriander leaves	as needed
Salt	to taste
Oil	for frying

Method

For the kuzhambhu

                            Grind the ingredients given "to grind" to a fine paste and heat a pan with oil, crackle the mustard seeds and urad dhal,add in asafoetida and red chillies.Saute the onions till transparent and add the ground paste.Now add in turmeric powder a cup of water and let it cook till the raw smell goes off.
Once its done add the buttermilk and boil it for one boil,turn off the stove.Finally add the coriander leaves.The kulambhu is ready.

For vadas
                 Grind the channa dhal,red chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.Mix in chopped onions,curry leaves and coriander leaves.
Take a small lemon sized, flatten it  and fry it in the oil.The vadas are ready.Add the fried vadas directly to the mor kulambhu and let it soak for atleast an hour.
Serve it with piping hot rice.

Enjoy......

• After the vada is soaked the kulambhu becomes thick so adjust the consistency while adding the water and do not add too many vadas.For the above measurement I added 12 vadas.
• Instead of rice flour and roasted gram dhal a tbs of soaked raw rice and toor dhal can be used(originally).
• While using the vegetables cook or saute it separately and add it while boiling.
• Do not boil the kulambhu for a long time after adding the buttermilk,otherwise it will become watery and use the sour buttermilk(no fresh).
• Tomato can also be added once the onion is sauteed and do not fry the vadas too much crispy.

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

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