Curd / Yogurt / Thayir

Tamilnadu Style Mutton Chops

It’s been a long time since I posted a recipe. I guess I need some motivation here, come on guys!! cheer me up..

Sunday becomes special when cooking non-veg at home that’s why you can see lots of non-veg recipes in my site :) Especially with mutton I always like to try different recipes each time. I got this recipe from one of my Muslim friends. His food used to be very famous during college days. So after I started cooking I collected a few recipes from him.

(more…)

Rava Dosa / Rawa Dosai

Cook Time :10-15 Min (for each one) | Servings : 15 nos approximately

[nggallery id=7]
Can any of you deny that Rava dosa is the tastiest of all dosas? Most would agree yes. I love them becoz it’s easy to prepare at home and they are crispy and tasty. Preparing this doesn’t involve much of the process, we need to prepare this mix just before 2 hrs or it can be done instantly too. Though it takes quite a long time to get it done on griddle than a ordinary dosa, it’s worth trying it for it’s taste.

(more…)

Hariyali Chicken Kebab / Green Chicken Kabab

CookTime :30 Min | Servings : 2 Persons

[nggallery id=1]

Kebab’s are famous as starters in restaurants. Hariyali tikka is a famous Punjabi dhaba appetizer. They are famous along the highway side dhabas and some restaurants. They are grilled in the fire grill. They are perfectly coated with mint and coriander flavor turns out to be green Chicken Kababs.
Normally the chicken alone will be grilled, for a change I added some chili powder coated onions and bell peppers. Trust me, it tastes really good. We loved them a lot!! We ended up fighting for the grilled onions and bell peppers.
I added a little extra mint and coriander, so it looks very greenish. But I have reduced the quantity of them in the recipe, so with the below recipe the color would vary a little from what I have got.

(more…)

Curd Semiya / Thayir Semiya

Cook Time :20 Min | Servings : 3 Persons

One of the Kongunadu recipes. These days there are very few marriages at my place without curd semiya, quite famous among kids too. Some people add rice to it and some cook semiya in the normal procedure and add curd to it. We use home made curd which we freshly prepared from the milk we get from our farms. It would be thick, creamy and with slight natural sweetness. Curd with white rice would be our last meal in our lunch for sure. I miss the fresh homemade ones here .. We add pomegranate to curd rices and semiya. In this procedure, tempering can be skipped. It can be severed as it is or cold. You can see the tips to make home made curd in US here.

(more…)

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.

(more…)

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.

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.