Cinnamon / Pattai

Showing: 15 - 21 of 39 RESULTS

Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice

Cook Time :15 Min | Servings : 2 Persons

Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice
Fried Rice will be cooked at least once a week in a typical Thai home. Usually fried rice combination will be made on the fly with the ingredients available at hand. Also, fried rice is easy to make with the left over rice and perfectly suited for parties of all sort.
Thai Curry paste can be bought in stores and refrigerated, since I didn’t have it, I made the curry paste myself. I also made my own combination of veggies and meat. Instead of Chicken, shrimp can also be used or it can be cooked only with vegetables.
When it’s this easy to make at home, who says no to try it out !!!
Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice

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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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Kadai Chicken

Kadai Chicken or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.

Kadai Chicken

Kadai Chicken
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Chicken – 1 lb
  • Oil – 3 tsp
  • Onion – 1 ( Medium )
  • Ginger – 1 inch
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato – 1
  • Red Chili Powder – 1 tsp
  • Turmeric – 1/4 tsp
  • Salt – 1/4 tsp
  • Coriander Leaves – 2 tbsp
  • To Grind :
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Cardamom – 2 no
  • Cashew nut – 5 nos
  • Coriander Seeds – 2 tsp
Instructions
PREP:
  1. Grind the items given in the ” To Grind” section to a very fine paste. Chop the onion finely. grind ginger, garlic and green chili to a fine paste. chop the coriander leaves. Cut the chicken into small pieces.
COOKING:
  1. In a wok heat oil, when hot add onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the chicken, red chili powder, turmeric, salt, water – 1 cup and cook till chicken is completely cooked and water is completely drained.
  2. Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.
Notes
If you want it little gravy, add some more water and don’t fry till all water evaporates.[br]Serve with Roti, Chapathi, Naan.

 

Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )

Dhaba style dishes are rich in spices and a special treat for our taste bubs. I have tried simulating the green peas subzhi from Punjabi dhaba which will be a great combo for Naan, roti etc. An inspired Green Peas Masala recipe from Tamilnadu Punjabi Hotels. When you finish cooking, gravy smell fills ur house.

Green Peas Sabzi / Pachaipattani Masala ( Dhaba Style )

Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Soft Green Peas – 1 cup
  • Oil – 3 tsp
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Black stone flower – 2 tsp
  • Big Onion – 1 ( Medium )
  • Ginger – 1 inch
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato Puree – 5 tbsp
  • Channa Masala – 1 tbsp
  • Red Chili Powder – 1 tsp
  • Sugar – 1/2 tsp
  • Salt – 1/4 tsp
  • Water – 1/2 cup
  • Coriander Leaves – 2 tbsp
  • Ghee – 1 tbsp
  • Curry Leaves – 2 strands ( Must )
  • To Fry :
  • Oil – 1/2 tsp
  • Onion – 1/4 ( Medium )
  • Cashew nut – 5 nos
Instructions
PREP:
  1. Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the onion finely. Grind Ginger, garlic and green chili to a fine paste. Chop the coriander leaves.
COOKING:
  1. In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.
  2. Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end take out from the stove.
Notes
Use fresh tomatoes if you don’t want to use tomato puree. !Preparing Puree: tomatoes – 4 nos. Place tomatoes in the hot water for 3 min, peel it’s skin and grind it in to a fine paste. [br]If you have hard green peas, cook them before adding it to the gravy.[br]Adding fresh curry leaves at the end is must to get the nice aroma like in dhaba.[br]If you want it little more watery add water 1/4 cup.[br]Serve with Roti, Chapathi, Naan and any variety rice for parties

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Prawn Biryani / Shrimp Biryani

An easy Eral Biryani from Tamilnadu !!

Shrimp Biryani/ Prawn Biryani

Prawn Biryani / Shrimp Biryani
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Shrimp ( Medium Sized ) – 15 no
  • Basmati Rice/ Jeera Samba Rice – 1 1/2 cup
  • Oil – 2 tsp
  • Bay Leaves – 3 no
  • Cloves – 2 no
  • Cinnamon – 1 inch
  • Cardamom – 2 no
  • Star Anise – 1 no
  • Onion – 1 ( Medium )
  • Ginger Garlic Paste – 1 tsp
  • Tomatoes – 2 no
  • Green Chili – 4 no
  • Turmeric – 1/4 tsp
  • Biriyani Masala Powder – 1 tsp ( optional )
  • Coriander leaves – 3 tbsp
  • Mint leaves – 3 tbsp
  • Ghee – 1 tsp ( optional )
  • Cashew – 5 no ( optional )
  • Salt – to taste
  • Water – 3 cup
  • Yogurt – 3 tsp
  • Coconut Milk – 1 cup ( optional )
Instructions
PREP:
  1. Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash thoroughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.
COOKING:
  1. In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
  2. Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.
  3. Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.
Notes
Add other spices like nutmeg, rose petals to get extra flavor.[br]Over cook the shrimp would turn it rubbery.[br]Simmer the flame at the end to make the fluffy biryani.