Madurai Style Chicken Kuzhambu :-I call this kuzhambu Madurai style because it tastes similar to the kuzhambu

we get along with paratha in Madurai.I got this recipe from my friend Kamala who is from Madurai. Ingrediants Chicken with bones-1 pound (chicken with bones tastes better than boneless chicken) For dry powder-kus kus 3/4 tsp,black peppercorns 1/2 tsp,fennel(sombu) 1/2 tsp,dry red chillis 3 Masala-Medium Onion,Tomato-1 roughly chopped,Green chillis -3,Garlic3 pods,Ginger-1/2 inch Coconut grated-4 tbsps Seasoning-Cinnanom 1 stick,cardamon 3 pods Salt-1 1/2 tbsps Oil-4 tbsps corriander leaves-4 stripes chopped Method Clean chicken and marinate it with little salt,turmeric powder,chilli powder,Meat/chicken masala,lime juice In a kadai without oil dry roast the powder ingrediants,transfer to blender and powder it In the same kadai heat 1 tbsp oil ,add the masala items one by one and saute for 3 to 4 mins and then transfer it to the blender and grind it along with the already powdered dry ingrediants.Run the blender until all are well grinded.Afterwards add the coconut and once again run the blender. Heat the cooker,add the rest oil followed by the seasonings,Now add the mixture from the blender and saute for 4 mins.Always the onion,tomato mixture tends to boil and spread around.Dont worry slightly close the cooker with lid so that you dont get a springler of masala around the cooker. Add the chicken and mix it well with the masalas.Add salt.Put on the weight and cook for 4 whisltes. After the pressure is released,add corriander leaves. Serve with paratha,plain rice,briyani . I personally like it because,it is very easy to prepare and tastes good.It takes around 45 mins for the whole process.

By : Mansi Desai Category : Curries, Egg Servings : 2 Time Taken : 15-30 mins Rating : Add to Favs Method 1. Boil the eggs and keep them aside to cool. 2. Take a saucepan, add some oil, cumin seeds, bay leaves and the ginger-garlic paste. Saute for some time. 3. Then add the chopped onions and fry till golden pink. 4. Now add in the tomato puree and a little water and saute over medium flame for 5-7 mins. 5. Add the remaining spices- turmeric and red chilli powder, garam masala, and salt, and finally add the coconut milk. 6. Keep stirring continuously as you add the milk, and increase the flame a bit. 7. Once it starts boiling, lower the flame and cook covered for some time. 8. Cut each egg into 4 pieces (or halves if you like big pieces). 9. Remove the yolk from the centre and mix with the curry. 10. Now put the eggs in a serving dish and pour the curry on the top. 11. If you are using a crock -pot for the gravy, saute the onions in the pan then add all the ingredients along with the tomato puree into the pot. 12. Add the spices and finally the coconut milk and let it cook for a couple hours. Garnish your Spicy Egg Curry with chopped coriander and serve hot with Jeera Ingredients: 4 to 5 - eggs, boiled 1 - onion, big, chopped finely 1 - tomato puree, medium-sized cup half can - coconut milk spices - ginger-garlic paste, salt, red chilli powder and lemon juice to taste 2 to 3 - bay leaves 1 tsp - turmeric 1/4 tsp - cumin seeds 1 tsp - garam masala powder 2 tbsp - oil chopped coriander to garnish

Method

1. Clean and wash the chicken pieces. 2. Apply turmeric powder, orange colour and salt to the chicken. 3. Marinate the chicken for an hour. 4. Deep fry the chicken pieces and keep aside. 5. Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste. 6. In a heavy bottomed kadai lightly heat 4 tbsp oil. 7. Fry the onions on a low flame till they are golden. 8. Add the ginger-garlic paste and saut for few seconds. 9. Add the tomato puree and cook for few minutes on a low flame. 10. Add the fried chicken pieces and mix gently. 11. Add hot water and cook on a low flame till the chicken is tender. 12. Add the cashewnuts and date paste and mix well. Simmer for five minutes. 13. Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice or green peas pulao or hot rotis. Ingredients: kg - broiler chicken (cut into medium sized pieces) 10 to 12 - cashew nuts (made into paste) 4 to 5 - dates or few raisins (made into a paste) 2" piece - ginger (ground to a paste) 15 to 16 - Kashmiri chillies (whole) 2 - big onions (finely sliced) tsp - turmeric powder tsp - orange colour tsp - mustard seeds 1 tsp - cumin seeds tsp - peppercorns 2 pieces - cinnamon 4 to 5 - cloves 4 tbsp - oil 1 full pod - garlic (ground to a paste) 1 big - tomato (made into a puree) 2 cups - hot water finely chopped coriander leaves (to garnish) sufficient oil for deep frying (the chicken pieces) salt to taste

Rating :

Add to Favs Method 1. Mix together corn and stock and keep to boil. 2. Add chicken, salt, pepper and aji-no-motto. 3. Add the cornflour mixture to the boiling soup, stirring continously. 4. Give it 2 to3 boils. 5. Beat the eggs lightly and gradually pour it on the soup, stirring all the time. 6. Remove and serve immediately with chillies in vinegar and soya sauce. Ingredients: 1 tin - sweet corn (cream style) or 2 cups fresh corn (boiled and crushed) 3 to 4 cups - chicken/ vegetable stock cup - boiled and shredded chicken 1 to 2 - eggs 1 tsp - salt tsp - aji-no-motto tsp - pepper powder 2 tbsp - cornflour mixed with a little stock

Chi Manchurian

Method 1. To the chicken add lemon juice, soya sauce, ajinomoto salt, white papper and vinegar. 2. Heat oil in a pan and fry chicken until water dries. 3. Now add garlic and ginger paste. Saute for 2 minutes. 4. Now add tomato ketchup and a pinch of red food colour and cook for another 2 minutes. 5. Add chicken stock and let it dry 6. Serve it with rice. Ingredients: 1 kg - chicken 1 cup - chicken stock 6 tbsp - tomato paste 4 tbs tomato ketchup 4 tbsp - vinegar 2 tbsp - soya sauce 1 tbsp - white pepper 1 tbsp - Ajinomoto 3 tsp - red chili, grounded 2 tsp - lemon juice 1 tsp - garlic paste 1 tsp - ginger paste salt to taste 2 tbsp - oil

En Samayal Pakkam

simple home cooked meals from my kitchen to yours....

Friday, March 2, 2007

Kothu Parotta & Pachidi

Yes...You might have guessed it right. Kothu parotta is my next post. With parottas and chalna in hand what better dish can I think of? So, here you go ...the recipe of my all time favorite. Ingredients: cooked parotta- 3 onion- 1 ginger garlic paste- 1tsp tomato-1 green chillies-3 turmeric- 1/4 tsp curry leaves eggs-2 chalna- 1 cup

Procedure: Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together. When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.