Coriander Leaves / Kothamalli Thalai

Spicy Fried Lentil Curry / Dal Fry

Cook Time :40 Min | Servings : 3 Persons

Dhal fry is a very famous north Indian dish. Normally called as, ‘Tadka dhal Fry’ meaning seasoned lentil fry, seasoning the cooked dhal. It is served in most of the Indian restaurants. Any dhal varieties can be used to cook this dish. In a typical south Indian family, dhal will be cooked at least once a week. Dhal is rich in nutrients. When I was a kid, I remember harvesting dhal from our farms. They will be mixed with red soil and kept covered in the floor ( not sure, why ) for 1 or 2 days, cleaned thoroughly and cooked. Dhal with shells on is rich in fiber, my grand mother never split them before cooking.
If the cooked dhal turns out too thick, add little hot water to get your required consistency. Season the cooked dhal 5 min before serving, for a better taste. Add a little ghee to give it that extra taste. I became a fan of dhal fry since I started working.

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Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice

Cook Time :15 Min | Servings : 2 Persons

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 !!!

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Mutton Biryani / Aatu Kari Biryani

Cook Time : 50 Min | Servings : 2 Persons

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.

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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 Jalfrezi

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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:

Cut the Chicken in to small pieces.
Chop the onion and tomatoes into small pieces.
Slit open green chili.
Chop garlic into very fine pieces.
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:

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.
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.
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.

Kadai Chicken

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

Kadai Chicken

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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:

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:

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.
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 / Pachai pattani Masala ( Dhaba Style )

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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:

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:

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.
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 !!

Prawn Biryani / Shrimp Biryani

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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:

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:

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.
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.
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.