Garlic / Poondu

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Bottel Gourd Cowpea Curry / Sorakai Thatta Payir Kulambu

Cook Time : 30 Min | Servings : 2 Persons

Red Chori Bean Curry / Sorakai Thatta Payir Kulambu
A very authentic kongunadu curry. We make a different combination with bottle gourd instead of brinjal. We grow these at our backyards and pick instantly for cooking them. This curry is made very often at our homes which is commonly accompanied for white rice.

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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.

 

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

(*) . .

Chilli Prawns / Chili Shrimp

Another restaurant like Chili shrimp. This one tastes much alike Chinese restaurant dish. I bet kids would love it.

Chilli Prawns / Chili Shrimp

 

Chilli Prawns / Chili Shrimp
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Shrimp – 1 pckt ( 20-25 count Medium Sized )
  • Ginger – 1/2 tsp ( finely chopped )
  • Garlic- 1/2 tsp ( finely chopped )
  • Soy Sauce – 2 tsp
  • Corn Flour – 1/2 tsp
  • Red Chili Sauce – 3 tsp
  • Sugar – 1/2 tsp
  • Vineger – 1 tsp
  • Salt – 1/4 tsp
  • Red Food Color – 1/8 tsp
  • To Fry :
  • Oil – 3 tsp
  • Onion – 1 ( Medium )
  • Green Chili – 3 no
  • Spring Onion – 4 stks
Instructions
PREP:
To Marinate :
  1. Clean the shrimp, remove tails, head and devein, wash thoroughly. Cut into very small pieces. Marinate prawn with the items given in “To Marinate” section for 1 hr. Finely chop ginger and garlic. Chop the spring onion.
COOKING:
  1. In a pan heat oil, when hot add onion. Fry till onion turns brown. Add green chili and the marinated prawn and fry in high flame. Stir often to avoid burn. Fry till the water is evaporated and the shrimp is cooked. Add the spring onion at the end.
Notes
Shrimp will be cooked very fast, overcooking it makes rubbery.[br]Serve this with any fried rice, tastes like restaurant style chili prawn.

(*) This is based on recipe from Spiceindiaonline

Muttai Thokku / Egg Thokku

Egg is rich in protein. Doctor suggests to eat a egg per day. If any one is dieting, a boiled egg an be taken for breakfast. since egg is rich in protein it takes lot of time to digest and makes us not to starve till lunch. A simple egg thokku prepared in tomato.

Muttai Thokku / Egg Thokku

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