Mutton Sukka Varuval

Cook Time : 60 Min | Servings : 2 Persons

Mutton Sukka Varuval
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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Blueberry Scones

Cook Time : 40 Min | Servings : 2 Persons

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A perfect tea time scone with Blueberries. It has a crunchy outer layer with fluffy texture inside.
When I tried it for the first time it was super duper flop. I guess, I added more butter and little extra baking soda. The kneaded dough was super sticky with more quantity. When I baked it, he he he it lost it’s shape and was spread across the whole baking tray. I was very disappointed.I just threw them away. So this time I tried with less quantity. Surprise !!! it turned out really good. I used fresh blueberry for the first time, but now I used dry blueberry, somehow i liked dry ones better than the fresh ones. May be I should try some more times to get it exactly.
Blueberry Scone

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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.