Turmeric / Manjal

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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.

 

Prawn Biryani / Shrimp Biryani

An easy Eral Biryani from Tamilnadu !!

Shrimp Biryani/ Prawn Biryani

Prawn Biryani / Shrimp Biryani
Author: Sashi
Prep time:
Cook time:
Total time:
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:
  1. 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:
  1. 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.
  2. 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.
  3. 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.

 

Poori Masala / Poori & Urulaikilangu Masala

Any one from Tamilnadu can tell us how famous poori and potato masalas are at our places. Many of the parties will have it for sure. I love them a lot, when I see the puffed up poori I will be tempted to eat 2 more than usual.

Poori Masala / Poori & Urulaikilangu Masala

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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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Andhra Fish Curry Spicy / Meen Kulambu

Many of us like fish gravy,  I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!

Andhra Fish Curry Spicy / Meen Kulambu

Andhra Fish Curry Spicy / Meen Kulambu
Author: Sashi
Ingredients
  • For Marination :
  • Cat Fish/ Tilapia – 1/2 kg
  • Turmeric – 1/2 tsp
  • Salt – 1/2 tsp
  • For Gravy :
  • Tamarind – 1 big lemon size
  • Sesame Oil – 3 tsp
  • Mustard – 1 tsp
  • Cumin – 1 tsp
  • Fenugreek – 1/4 tsp
  • Red Chili – 5 nos
  • Green Chili – 5 nos
  • Curry Leaves – 1 strand
  • Onion – 3 nos
  • Fresh Ginger Garlic Paste – 3 tsp
  • Tomato – 3 nos
  • Red Chili Powder – 2tsp
  • Coriander Powder – 2 tsp
  • Turmeric – 1/2 tsp
  • Salt – to taste
  • Coriander Leaves – 2 stks
  • Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Instructions
PREP:
  1. Wash the fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min.
  2. Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup.
  3. Chop the onions and tomatoes.
COOKING:
  1. In a pan heat oil and mustard,cumin. when mustard crackles add fenugreek, red chili, green chili, curry leaves. Fry for 1 min. Add the chopped onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves.
  2. Add the tomato and cook till mushy. Add red chili powder, coriander powder, turmeric, salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.
TIPS:
  1. Add raw mango to get added taste.
  2. Instead of fenugreek seed add fenugreek powder at the end.
Notes
Serve with white rice, plain dosa, chapathi.