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.
A restaurant style Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.
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:
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 or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.
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:
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.
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:
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:
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
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.
My go to recipe for cooking fenugreek leaves for chapathi sides. Chickpea and methi together tastes yummy in this recipe. I sometimes use green channa instead of dry.
