Turmeric / Manjal

Kari Ayam / Malaysian Curry Chicken

Cook Time :25 Min | Servings : 2 persons

When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook. It’s not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the curry gets rich yellow color coz of lot of turmeric.
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Chicken 65

Cook Time :30 Min | Servings : 2 Persons

Chicken 65 is a very popular starter in most restaurants that serve non-veg in Tamilnadu. I am sure most would agree with me on this. Chicken deep fried in oil with the extra seasoning makes it tasty and lip smacking. T
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here’s various stories on how the Chicken 65 name evolved. Chicken of 65 days older suites well to cook this recipe or there are 65 ingredients to cook this recipes etc. I’m not exactly sure of the origins of the name, but this is indeed a true mouth watering dry chicken dish. It’s not a tough job to get restaurant quality, this is a very easy method to cook at home with a restaurant style taste.

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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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Ghee Lentil Rice / Nei Paruppu Sadam

Cook Time : 35 Min | Servings : 2 Persons

Ghee Yellow Lentil Rice / Nei Paruppu Sadam
This is a simplified version of bisibelabath. Hang on, I didn’t mean the authentic one, it’s my version. When you feel lazy to cook, this would be an easier recipe with a quick cook time. Of course, dhal with ghee tastes heavenly and you can add any vegetables of your taste. Though it is sort of an instance recipe, it vanishes from the plate pretty fast.

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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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Mutton Sukka Varuval

Cook Time : 60 Min | Servings : 2 Persons

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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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.