Black Pepper Corn / Milagu

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Mutton Biryani / Aatu Kari Biryani

Cook Time : 50 Min | Servings : 2 Persons

Mutton Biryani / Aatu Kari Biryani
Say Kongunadu style Mutton biryani. Well, not exactly but this is how all type of biriyani’s are cooked at my home since I remember. But the marination part has never been done, since I get tough meat here I started marinating. Meat tenderizer can also be added while marinating, but I skipped that step.
Hmm… Sunday with biriyani cooked at home for lunch, who would say no. I normally skip breakfast on Sundays and I start counting the minutes as soon as my mom starts preparing. The aroma spreads the house makes u to feel more hungry. When my mom says it’s done, yes that’s the moment I have been waiting for and I eat more than usual. I should say biryani with some non-veg gravy and raitha is the great combo I have ever had.
Mutton Biryani / Aatu Kari Biryani
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Mutton Sukka Varuval

Cook Time : 60 Min | Servings : 2 Persons

Mutton Sukka Varuval
One of my friends used to bring this for lunch when I was in college. My friends and I liked it a lot. We used to bug my friend to get it often for us. When I prepared, it was finished in no time. I bet kids would love it.

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Chicken Jalfrezi

A restaurant style Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.

Chicken Jalferazi

Chicken Jalfrezi
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Chicken – 1 lb
  • Oil – 3 tsp
  • Cumin Seeds – 1 tbsp
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato – 1 no
  • Salt – 1/4 tsp
  • Pepper – 1/4 tsp
  • Coriander Powder – 2 tsp
  • Turmeric – 1/4 tsp
  • Yogurt – 3 tbsp
  • Water – 1 cup
  • To fry separately :
  • Oil – 3 tsp
  • Cumin – 1/2 tsp
  • Onion – 1 ( Medium )
  • Tomato – 1 no
  • Green Capsicum – 1 no
  • Red Chili Powder – 2 tsp
  • Garam Masala – 1 tsp
Instructions
PREP:
  1. Cut the Chicken in to small pieces.
  2. Chop the onion and tomatoes into small pieces.
  3. Slit open green chili.
  4. Chop garlic into very fine pieces.
  5. For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.
COOKING:
  1. In a wok heat oil, when hot, add cumin. When cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.
  2. In an another pan, heat oil. When hot add cumin in the “To fry separately” section. Add the lengthwise cut onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the chili powder, capsicum, garam masala and fry till the masala is cooked well.
  3. Combine the items from Step 3 to Step 2 and mix well. Garnish with coriander leaves.
Notes
If you want it little gravy, don’t fry till all water evaporates.[br]Since I didn’t have green bell pepper I used red.[br]Serve with Roti, Chapathi, Naan.

 

Avarakkai Poriyal / Broad Beans Fry

An authentic kongunadu broad beans fry in peanut masala powder. We add peanut masala in many of our dishes. We get peanut from our farms every year, this helps peanut availability throughout the year at our houses.

Broad Beans Fry/ Avarakkai Poriyal

 

Avarakkai Poriyal / Broad Beans Fry
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Broad Bean / Avarakkai – 1 lb
  • Oil – 2 tsp
  • Mustard – 1/2 tsp
  • Split Urad dhal – 1 tsp
  • Channa dhal – 1/2 tsp
  • Curry Leaves – 1 strand
  • Red Chili – 4
  • Big Onion – 1/2 no
  • Sambar Powder – 1 tsp
  • Peanut Masala Powder – 5 tbsp
  • Salt – to taste
  • Water – 2 cups
  • Peanut Masala Powder :
  • Peanut – 1/2 cup
  • Cumin – 1 tsp
  • Black Pepper – 10 nos
  • Red Chili – 4
  • Coriander Seed – 1 tsp
  • Salt – to taste
Instructions
To Prepare Peanut Masala Powder :
  1. Fry the Peanut separately until it turns to brown, approximately for 5 min. Heat oil in a small pan, and fry cumin, coriander seeds, red chili, black pepper for 2 min in low flame.
  2. When it become cold, grind all these together with salt to a coarse powder.
Preparation of Broad Bean Poriyal :
PREP:
  1. Cut onion, Red chili. Chop the indian broad bean into small pieces.
COOKING:
  1. Heat 2 cups of water in a vessel or pan and add the chopped green bean, salt – 1 tsp and allow it to cook. Drain the water using food strainer and keep the bean ready.
  2. In an another pan heat remaining oil, when hot add mustard, split urad dhal, channa dhal, curry leaves and red chili. Add Chopped onion and fry till it turns brown. Add the cooked bean, sambar powder and if needed add salt. Fry this for about 2-3 min. Add the ground peanut masala powder and mix gently.
Notes
Adding peanut masala powder is optional, instead grated coconut can be added to make variation.

(*) A good combo with white rice, curd rice and Chapathi. Recipe from my Mom’s Kitchen and which my grand-mother makes often.

Kollu Rasam / Horse gram rasam

Kollu paruppu rasam is normally prepared to treat Cough / Cold at my house. If this is taken with white rice for 2 days when we have cold, the cold will be gone with no traces.

Kollu Rasam/ Horse gram rasam

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