Muslim Style Chicken Kuzhambu

I will say this is the best ever Chicken Kuzhambu, which tastes awesome with hot steaming rice. Its very easy to prepare too. One of the best chicken gravies to try on. The recipe follows..

Recipe For : 2

Preparation Time :45 minutes

Ingredients:

Chicken                     - 1/2 kg
Big Onion                  - 2
Tomato                       - 2
Green Chili                 - 1
Chopped Coconut       - 1/4 cup
Yogurt                         - 1/4 cup (Curd)
Ginger- Garlic paste    - 2 tsp
Salt                              - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1 tsp
Coriander Leaves         - few
Mint Leaves                  - few
Oil                                 - 2 tbsp

To Powder:

Cumin Seeds      - 1/4 tsp (Seeragam)
Fennel Seeds      - 1/4 tsp (Sombu)
Black Pepper      - 6 to 8 (Milagu)
Cinnamon Stick  - 1 (Pattai)
Cloves                 - 2 (Krambu)
Green Cardamom- 2 (Elakkai)

Procedure:

• Wash chicken well. Chop Big onion lengthwise. Slit Green Chili. Chop finely tomato. Grind coconut to a smooth paste adding little water. Dry roast cumin seeds, fennel seeds , black pepper and powder it along with cinnamon stick, cloves and green cardamom.
• Heat oil in a heavy bottomed pan. When its hot, add chopped onions and slit green chili to it.
• Saute till onions turn translucent and then add chopped tomatoes.
• After both onions and tomatoes are cooked together well, add coriander and mint leaves.
• Add Ginger- Garlic paste and saute till the raw flavor goes off.
• Now add Chicken and also Salt, Turmeric powder and Chili powder. Adjust the spice according to your taste. Also add yogurt (curd).
• Give everything a good stir. Cover the pan with a lid and cook in medium flame. No need to add water. Chicken will start oozing out water and cook in its own water. Keep on stirring in between.
• After chicken is cooked, add ground coconut paste.  Switch off the flame in another 5 minutes. Your tempting chicken gravy is ready. It goes very well with hot steaming rice.

Dum Egg Gravy

This is one of the best and delicious Egg gravy recipes. Here egg is steamed instead of boiling it. Seasoned egg is steamed. Its then added to a spicy masala gravy. Very special Dum Egg Gravy recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Egg                       - 2
Tamarind               - small lemon size ball
Salt                        - As required
Curry Leaves         - few
Oil                          - 2 tbsp

To be added to Egg:

Chili Powder          - 1/4 tsp
Cumin Powder       - 1/4 tsp
Salt                         - As required

To Grind for Masala:

Small Onion            - 5
Chopped Coconut    - 3 tbsp
Green Chili              - 1
Cumin Seeds            - 1/4 tsp (Seeragam)
Fennel Seeds            - 1/4 tsp (Perunjeeragam / Sombu)
Turmeric Powder     - 1/4 tsp
Chili Powder            - 1/2 tsp
Pepper Powder         - 1/4 tsp
Coriander Powder    - 1/2 tsp (Malli Thool)

Procedure:

• Extract juice from Tamarind. Grind everything under ' To Grind for Masala' adding little water. Beat eggs. Season it with salt, chili powder and cumin powder. Grease a deep bowl with little oil. Add seasoned egg to the bowl and steam it for 10 minutes. Once its steamed cut it into cubes.
• Heat oil in a pan. Add curry leaves to it. When they splutter, add ground masala. 
• Saute till raw flavor of masala goes off and then add tamarind extract.
• Add enough water, salt and mix everything well together.
• When the gravy boils , add steamed egg cubes and switch off the flame.
• Egg cubes will be very soft and juicy when you eat it. It goes well with hot steaming rice. Enjoy your Dum Egg Gravy!!!

Chettinadu Kozhi Varuval

This tasty Chettinadu Kozhi Varuval can be prepared with very less oil. Chicken is marinated first with a spicy masala and then its cooked in medium flame in its own water. One of the best chicken recipes that goes well with both rice and chapathi/Roti.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination Time

Ingredients:

Chicken with bones         - 250 gm
Salt                                   - As required
Turmeric Powder             - 1/4 tsp
Lemon                              - 1/2
Rice Flour                         - 2 tbsp
Curry Leaves                    - few
Oil                                     - 3 tbsp

To Grind:

Big Onion                - 2
Chopped Ginger      - 2 tsp
Chopped Garlic       - 2 tsp
Green Chili              - 2
Dry Red Chili          - 2

Procedure:

• Wash chicken well. Grind everything under ' To Grind' adding little water. Extract juice from lemon. Crush curry leaves. 
•  Take a bowl. Add chicken, ground masala, salt, turmeric powder, lemon juice, curry leaves and rice flour to it. Mix everything well. Set it aside for an hour or two. You can also keep marinated chicken in fridge for better absorption of masala.
• Heat oil in a heavy bottomed pan. When its hot, add marinated chicken to it. Cover with a lid and cook in medium flame till chicken is cooked completely. Keep on stirring in between to prevent chicken from getting burnt. No need to add water as chicken will ooze out its own water. 
• Enjoy your Chettinadu Kozhi Varuval with Chapathi/Roti. It also tastes so good with plain rice.

Virudhunagar Mutton Sukka

Another special from our native. A dish which has been prepared for ages. We used to prepare this dish on our special occasions. Little time consuming dish. But worth trying it. The recipe follows..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Mutton                          - 1/2 kg (Chopped into medium size pieces)
Small Onion                  - 1/2 kg\
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1 tsp
Garam Masala Powder  - 1/2 tsp
Dry Red Chili                - 2
Whole Garam Masala    - Each 2
Oil                                  - 4 tbsp

Procedure:

• Chop finely small onion. Wash mutton well. Take a cooker. Add Mutton and chopped onions to it.  Add enough salt, turmeric powder and 2 cups of water. Cook it for 30 minutes. Mutton needs more time to get cooked. Cook it in high flame for  10 minutes and then cook in medium flame for 20 more minutes. You must be able to cut mutton easily with a spoon. 
• Heat oil in a pan. Add whole garam masala and dry red chili to it. Whole Garam Masala includes cinnamon stick, cloves, star aniseeds and bay leaf.
• Saute for a minute and then transfer cooked mutton along with water to the pan.
• Add chili powder and cook gravy in low flame till it reaches thick consistency. Adjust spice according to your taste.
• After it reaches needed consistency, switch off the flame and add Garam Masala powder.
• Serve it with hot steaming rice..

Aracha Meen Kuzhambu (Fish Curry)

Try this unique aracha meen kuzhambu once, you will tend to prepare it again and again. You can use any type of fish for this kuzhambu and it tastes and smells so good when prepared with Gingely oil. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Fish                     - 4 pieces
Small Onion        - 4 (If small 6)
Green Chili          - 1
Tamarind             - a lemon size ball
Mustard Seeds     - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp (Vendhayam)
Dry Red Chili       - 1
Salt                        - As required
Turmeric Powder  - 1/4 tsp
Curry leaves          - few
Cooking oil           - 2 tsp
Gingely Oil            - 2 tsp

To Saute in oil and Grind:

Small Onion        - 8 to 10
Tomato                - 1
Dry Red Chili      - 4
Coriander Seeds   - 1/2 tsp (Malli)
Cumin Seeds        - 1/2 tsp (Seeragam)

Procedure:

• Peel small onions. If its small use as such. If its big, chop it also into two. Slit Green Chili. Extract juice from tamarind. Saute in oil and grind everything under ' To Saute in oil and grind'. Wash well fish pieces.
• Heat cooking oil and Gingely oil in a pan. You can use full Gingely oil also. When its hot, add mustard seeds and fenugreek seeds.
• When they splutter add dry red chili and slit green chili to it.
• Saute for a second and then add small onions and curry leaves.
• After they turn translucent, add ground masala, salt and turmeric powder.
• Saute till raw flavor of masala goes off and then add tamarind extract.
• Add also enough water and when the curry boils add fish pieces to it. 
• Switch off the flame after fish is cooked. Enjoy your fish curry with hot steaming rice. 

Prawn Balchao Curry (Goa style Prawn pickle curry)

Today's recipe is very much spicy, Goa style prawn pickle curry. It has very unique masala which makes this dish outstanding. Prawns are shallow fried and then added to perfectly spiced onion-tomato gravy. Extraordinary curry which tastes amazing with hot steaming rice. Here you go!!

Recipe For : 2

Ingredients: 

For the Gravy:

Prawns                         - 200gm

Big Onion                     - 1

Ginger-Garlic Paste    - 2 tsp

Tomato                         - 1

Green Chili                   - 1

Turmeric Powder         - 1/4 tsp

Chili Powder                - 1/4 tsp

Salt                               - As required

Sugar                           - a pinch

Oil                                - As required

To Grind:

Red Chilies soaked in Vinegar    - 2

Whole Garam Masala                   - Each 1

Pepper                                            - 6 or 8

Mustard Seeds                              - 1/4 tsp

Cumin Seeds                                 - 1/4 tsp

Tamarind                                        - 1 tsp

Vinegar                                           - 1 tsp

Procedure:

• Peel and de-vein prawns.  Take enough salt,turmeric powder, chili powder for the prawns in a bowl and add little oil . Make it a paste and marinate prawns in it for an hour. After that shallow fry them in oil in a pan and take it out. Prawns cook very fast.. It will change its color when its cooked and after that take it out.
• Grind everything under 'To Grind'. Soak red chilies in vinegar for 10 minute and grind it along. Whole garam masala includes cinnamon stick, cloves, cardamom and star aniseeds.
• Chop finely Big onions and tomatoes. Slit Green chili.
• Heat oil in a pan. Add chopped onions to it. When its translucent, add Ginger- Garlic paste. 
• After the raw flavor goes off, add chopped tomatoes.
• Add enough salt and turmeric powder to the pan and cover with a lid.
• After both onions and tomatoes are cooked, add masala. 
• Add enough  water and cook the gravy. Add a pinch of sugar also. It increases taste of the curry.
• Once the gravy is done you can see oil leaving sides of the pan. Add  cooked prawns and switch off the flame.
•  Enjoy your curry with hot steaming rice.

Kari Anam

Kari Anam is nothing but Muslim style Chicken Kulambu (Chicken Gravy) . This recipe is for those who is looking for a different chicken kulambu recipe.  Give a try to this different, tasty and exciting Kari Anam recipe once. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination Time

Ingredients:

Chicken                     - 1/2 kg
Potato                        - 1 (Big Size)
Small Onion              - Around 10 to 12
Ginger-Garlic Paste   - 1 tbsp
Grated Coconut         - 1/4 cup
Cinnamon Stick         - 1 (Pattai)
Cloves                        - 2 (Krambu)
Green Cardamom       - 2 (Elakkai)
Curry Leaves              - few
Oil                               - 2 tbsp

For Marinating Chicken:

Curd                               - 1/4 cup
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 2 tsp
Garam Masala Powder   - 1/2 tsp
Green chili                      - 2

Procedure:

• Cut Chicken into medium size pieces. Chop finely green chili. Marinate chicken with Curd, Turmeric powder, Chili powder, Garam Masala Powder and chopped green chili for an hour.
• Chop small onion into two. Chop Potato into medium size pieces. Extract thick coconut milk from coconut. You can click here for knowing how to extract coconut milk from coconut.
• Heat oil in a pan. When its hot, add cinnamon stick, cloves and green cardamom.
• Add chopped onions and curry leaves after a minute.  When the onions turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off, and after that add marinated chicken.
• Cover with a lid and cook in medium flame. You can see chicken slowly oozing out water. 
• When chicken is half cooked, add in chopped potato.
• Mix everything well and cook in medium flame till both chicken and potato are cooked completely. Add some more salt if needed. Adjust the spice according to your taste.
• Add coconut milk after both chicken and potato is cooked. When the gravy starts boiling again, switch off the flame. Your Kari Anam is ready.. It tastes so good with rice..

Baduga Koi Udka (Baduga style Kozhi curry / Baduga style chicken gravy)

Looking for a alternate Chicken gravy for rice?? Today's recipe is Baduga style chicken gravy which i got to know from one  of my cook book collections. The gravy was rich, unique and tasty as well. One of the must try recipes for chicken lovers.. The recipe follows..

Recipe For :2

Preparation Time : 45 minutes + Marination time

Ingredients:

Chicken                  - 1/2 kg
Small Onion           - 100 gm
Salt                         - As required
Turmeric Powder   - 1/4 tsp
Mustard Seeds       - 1/2 tsp
Curry Leaves          - few
Oil                          - 2 tbsp

Dry Roast And Grind :

Dry Red Chili        - 4
Coriander Seeds     - 1/2 tsp (Malli)
Cumin Seeds          - 1/4 tsp (Seeragam)
Black Pepper          - 6 to 8

Roast in Oil And Grind:

Fennel seeds        - 1/4 tsp (Perunjeeragam / Sombu)
Cinnamon Stick   - 1  (Pattai)
Cloves                  - 2  (Krambu)
Cardamom            - 2 (Elakkai)
Small Onion          - 100 gm

Procedure:

• Dry roast and grind everything under ' Dry roast and grind'. Dry roast each separately and take it out in a plate. Grind everything together adding little water after its cooled down. 
• Roast in oil and grind everything under ' Roast in oil and grind' adding little water. 
• Wash chicken. Marinate it with both masalas, salt and turmeric powder for an hour at least. More the marination time, tastier the gravy is.
• Finely chop remaining onions.
• Heat oil in a pan. Add mustard seeds to it. When they splutter add chopped onions and curry leaves to it,
• After the onions turn translucent add marinated chicken.
• Cover with a lid and cook the gravy. When the chicken oozes out water, add 1/2 cup of hot water and cook the gravy till chicken is cooked well. keep on stirring in between to prevent chicken from getting burnt.
• Enjoy your chicken curry with hot steaming rice!!

Chicken Kolhapuri

Here is the recipe for super tempting, hot and spicy Kohlapuri Chicken gravy which tastes awesome with Rice or Chapathi or Roti. Here you go!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Chicken                        - 1/2 kg
Big Onion                     - 2
Ginger-Garlic paste      - 1 tbsp
Cumin Seeds                 - 1/2 tsp (Seeragam)
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Coriander Leaves          - few
Curry Leaves                 - few
Oil                                  - 2 tbsp

Dry Roast And Powder:

Dry Red Chili          - 4
Fennel Seeds            - 1/2 tsp (Sombu/Perunjeeragam)
Whole Black Pepper - 8 to 10
Poppy Seeds              - 1/2 tsp (Khasa Khasa)
Sesame Seeds            - 1/2 tsp (Ellu)
Grated Coconut         - 1/4 cup
Cloves                        - 2
Nutmeg                      - 1
Mace                          - 1
Green Cardamom      - 2

Procedure:

• Wash well chicken. Chop finely Big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in  a pan. Add cumin seeds to it. When they splutter add chopped onions to it. 
• After they turn translucent, add Ginger- Garlic paste to it.
• Saute till raw flavor goes off and after that add washed chicken pieces to the pan.
• Add  enough salt and turmeric powder to the pan. Cover with a lid and cook it. 
• You will see chicken slowly oozing out water. Now add 1 cup of water. When chicken is half cooked, add ground powder.
• Cook in a medium flame, till chicken is cooked completely. Adjust the gravy consistency according to your requirement. Enjoy your chicken kolhapuri with Rice, Chapathi/Roti of your choice.

Special Onion-Garlic Chicken Gravy

Today's recipe is also from my dear neighbor. She used to make this gravy with Nei Choru (Ghee Rice) and my kid is a great fan of this combo. Her way of cooking will be entirely different and hence its taste too.. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken Leg Piece        - 2
Ginger-Garlic Paste       - 2 tsp
Whole Garam Masala    - Each 2
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 2 tsp
Coriander Powder          - 2 tsp
Oil                                  - 2 tbsp

To Dry Roast And Powder:

Cumin Seeds      - 1/2 tsp (Seeragam)
Fennel Seeds      - 1/2 tsp (Perunseeragam / Sombu)

To Grind to a paste (1):

Big Onion                      - 2 (medium size)
Garlic Pods                    - 4

To Grind to a paste(2):

Grated Coconut   - 1/4 cup

Procedure:

• Dry Roast and Powder cumin seeds and fennel seeds. Grind Big onion and garlic together. Grind coconut to a fine paste adding little water.
• Heat oil in a cooker. Add whole garam masala to it. Whole garam masala includes cloves, cinnamon stick, star aniseeds and bay leaf.
• Saute for a minute and then add Ginger- Garlic paste.
• Saute till raw flavor goes off and after that add onion+garlic paste to it. After the raw flavor goes off, add washed chicken to it. I have used Chicken leg piece, where as you can use any part of chicken.
• Add salt, turmeric powder, chili powder , coriander powder. Add also roasted and ground cumin seeds and fennel seeds powder. Mix everything well together.
• Add enough water and close the cooker. Cook it in high flame for 1 whistle and after that cook it in low flame for 10 more minutes.
• After the pressure subsides, add ground coconut paste to the gravy and cook the gravy for five more minutes.
• Your delicious chicken gravy is ready. It goes well with Nei Choru (Ghee Rice) and as well as with Chapathi/ Roti.

Chicken Kuzhambu For Idli

Idli and Chicken Kuzhambu always make a perfect combo!!! This chicken kuzhambu is prepared specially to have with Idli..  Give a try to this Chicken Kuzhambu and hot steaming Idli  combo once and you will surely fall for it. 

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Chicken                     - 1/2 kg
Cinnamon Stick        - 1
Fennel Seeds             - 1/2 tsp (Perunseeragam / Sombu)
Big Onion                  - 2
Green Chili                - 2
Tomato                      - 2
Ginger-Garlic Paste   - 2 tsp
Salt                             - As required
Turmeric Powder       - 1/2 tsp
Chili Powder              - 2 tsp
Curry Leaves               - few
Oil                               - 3 tbsp

To Dry Roast And Powder:

Dry Red Chili       - 3
Coriander Seeds    - 1/2 tsp (Malli)
Black Pepper         - 1/2 tsp
Cumin Seeds         - 1/2 tsp (Seeragam)
Fennel Seeds         - 1/4 tsp (Perunseeragam / Sombu)
Fenugreek Seeds   - 1/4 tsp (Vendhayam)

To Dry Roast And Grind:

Grated Coconut     - 1/4 cup
Fennel Seeds         - 1/4 tsp

Procedure:

• Dry roast and powder everything under ' To Dry Roast And Powder'. Dry roast and grind everything under 'To Dry Roast And Grind' adding little water. Wash chicken well. Marinate it with ground powder, ground masala, enough salt, half ginger-garlic paste, a pinch turmeric powder for at-least an hour.
• Chop finely Big onion and tomato. Slit green chili.
• Heat oil in a pan. Add cinnamon stick and fennel seeds to it. 
• After a minute, add chopped onions, slit green chili and curry leaves to it.
• After the onions turn translucent, add remaining ginger-garlic paste.
• Saute till raw flavor goes off, and after that add chopped tomatoes.
• After both onions and tomatoes are cooked completely, add marinated chicken.
• Add also needed salt, turmeric powder and chili powder.
• Cover with a lid and cook the gravy. You can see chicken slowly oozing out water.
• Stir in between to prevent chicken from getting burnt. Cook till chicken is cooked completely.
• It makes the perfect side dish for Idli. It also tastes good with rice.  

Easy Egg Thokku

As the name suggests, this is one of the easiest egg gravies. You can prepare this gravy in less than 20 minutes. One of the simplest, tastiest and interesting egg gravies.. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Hard Boiled Egg         - 2
Big Onion                   - 2
Tomato                        - 2
Green Chili                  - 1
Ginger-Garlic paste     - 2 tsp
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1 tsp
Coriander Powder        - 1 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Hard boil eggs. Finely chop onions , tomatoes and green chili.
• Heat oil in a pan. Add chopped onions and curry leaves to it.
• After the onions turn translucent, add Ginger- Garlic paste.
• Saute till raw flavor of ginger-garlic paste goes off and after that add chopped tomatoes.
• Add also salt, turmeric powder, chili powder and coriander powder.
• Cover with a lid and cook till both onions and tomatoes are cooked completely. 
• Add 1/4 cup of water. Adding water is purely optional. If you would like the gravy to be thick, skip adding water.
• Add boiled eggs and cook the gravy for some more time and serve it with hot steaming rice.

Chettinadu Kozhi Milagu Varuval (Chettinadu Chicken Pepper Fry)

Today's recipe is double spicy, extra flavorful and super tasty Chettinadu Kozhi Milagu Varuval. It tastes good with almost everything. You can have it with plain rice or pulao or even with Chapathi/Roti. What ever the main dish is, this recipe will turn it to a ultimate hit.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination time for chicken

Ingredients:

Chicken                      - 1/2 kg
Big Onion                   - 2
Tomato                       - 2
Ginger - Garlic paste  - 1 tbsp
Salt                              - As required
Turmeric Powder        - 1/4 tsp
Coriander Powder       - 2 tsp
Pepper Powder            - 2 tsp
Whole Garam Masala  - Each 2
Lemon                          - 1/2
Curry Leaves                - few
Oil                                 - 2 tbsp

For Chicken Marination:

Ginger- Garlic paste     - 1 tbsp
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1 tsp

Procedure:

• Wash chicken and marinate with  the ingredients under ' For Chicken Marination' for about an hour. Chop finely Big onion and tomato.
• Heat oil in a pan. Add whole garam masala to it. Whole garam masala includes cinnamon stick, cloves, star aniseeds and green cardamom.
• After a minute add chopped onions and curry leaves.
• After the onions turn translucent add Ginger-Garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes.
• Add also salt and turmeric powder. Cover with a lid and cook till both onions and tomatoes are cooked well.
• Add marinated chicken after that. Add also coriander powder and pepper powder.
• Cover with a lid and cook in medium flame. You can see chicken oozing out water. saute in between and cook until chicken is cooked completely.
• Add lemon juice and switch off the flame. Enjoy your Chettinadu Kozhi Milagu Varuval with either rice or with chapathi/roti.

Harya Chicken Masala

One of my good friends and neighbor's mom visited her last month. We had a great time during her visit. When ever she cooked something special, she used to send it in a big box for us too.. Really enjoyed her love and care.

She also gave me a handful of wonderful recipes.. I will be posting all her recipes in coming days. One such recipe is Harya Masala which means Green masala or pachai masala because of its color. She gave this recipe for mutton, whereas i prepared chicken gravy with that..

Thank you for the recipe amma!! Here is her first recipe..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Chicken                     - 250 gm
Salt                            - As required
Oil                             - 2 tbsp

To Grind:

Tomato                      - 2
Chopped Ginger        - 2 tsp
Chopped Garlic         - 2 tsp
Green Chili                - 4 to 6
Black Pepper             - 8 to 10
Coriander Leaves      - 2 handful

Procedure:

• Wash well chicken. Make sure chicken is with bones and also in medium size.
• Grind everything under ' To Grind' coarsely.
• Heat oil in a cooker. Add washed chicken to it. Saute for 2 minutes and then add ground masala.
• Saute till raw flavor goes off. After that add salt and turmeric powder to it. Add also enough water to it. Cook it for a whistle and after that reduce the flame to low and cook it for 10 more minutes.
• After the pressure subsides, transfer the gravy to a pan. Cook it in a low flame until the gravy thickens.
• Enjoy Harya masala with Chapathi/ Roti of your choice.

Chicken Chops

I have heard many people saying that they like deep fried chicken starters than that of Chicken gravies. Though everyone of us know very well that deep fried chicken have unsaturated fatty acids, we couldn't stop ourselves from eating such foods. The reason is the taste which we couldn't get in gravies. Don't worry!!!  Today's recipe will give you the satisfaction of eating some deep fried chicken dish which is originally prepared  with very much less oil.

Here is the recipe for Chicken Chops!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Chicken Leg piece            - 4
Big Onion                         - 2
Tomato                             - 2
Ginger- Garlic paste         - 1 tbsp
Yogurt                            - 1/4 cup
Salt                                   - As required
Turmeric Powder               - 1/4 tsp
Chili Powder                     - 1 tsp
Coriander Powder             - 1 tsp
Garam Masala Powder      - 1/2 tsp
Coriander Leaves              - few
Mint Leaves                       - few
Oil                                      - 2 tbsp

Procedure:

• Wash well chicken. I have used Leg piece for this recipe. You can use any part of chicken as well. But make sure the pieces are big. Chops are usually prepared with Big chicken pieces.
• Chop finely Big onion and tomato.
• Heat oil in a pan. Add chopped onions to it. After the onions turn translucent, add Ginger - Garlic paste.
• After the raw flavor goes off, add chopped tomatoes to it.
• Add also salt, Turmeric powder, Chili powder and coriander powder to the pan.
• Cover with a lid and cook it. 
• After both onions and tomatoes are cooked well add yogurt and washed chicken pieces to it. 
• Cover with a lid and cook the gravy in medium flame.You can see chicken oozing out water and it will cook in its own juice. No need to add much oil.
• Keep on stirring in between. See to that chicken don't get burned.  Switch off the flame, after chicken has cooked completely.
• Add Corinader leaves, Mint leaves, Garam Masala Powder and switch off the flame. Enjoy your juicy chicken chops..

Spicy Chicken Curry

Today's recipe is Spicy Chicken Curry, which goes very well with Chapathi, Roti and Paratha.. Best curry to try on.. Its a no fail curry.. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Chicken with Bone         - 1/2 kg
Big Onion                       - 2
Green Chili                     - 2
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Curry Leaves                 - few
Oil                                  - 2 tbsp

To Roast And Grind:

Dry Red Chili           - 4
Coriander Seeds        - 1/2 tsp (malli)
Black Pepper             - 6 to 8 (milagu)
Cinnamon Stick         - 1 (pattai)
Cloves                        - 2 (Krambu)
Cardamom                 - 2 (Yelakkai)

Procedure:

• Wash well chicken. Finely chop Big Onion and Green Chili. Roast in oil and grind everything under ' To Roast And Grind'.
• Cook chicken with about 2 tbsp of chopped onion, salt , turmeric powder and enough water for 5 whistles.
• Heat oil in a pan. Add remaining chopped onions, green chili and curry leaves.
• After the onions turn translucent, add cooked chicken along with its water to the pan.
• Add also ground masala. Give everything a full stir and simmer the curry. 
• Switch off the flame, when the gravy thickens. Enjoy your spicy curry!!

Naatu kozhi Kuzhambu (Country Style Chicken Gravy)

This is the recipe which was sent to me by One of our Page members and my dear friend. She also mentioned that its her signature dish and when ever she prepares this dish it turns awesome.. The masala which we are adding is the reason behind this tasty gravy.. Thanks for revealing your secret masala ,dear deepa!!..

Would you also like to share your signature dish?? Please write me back, will write a post on it so that it benefits others too..

Here comes  Deepa's Signature dish recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken - 250 gm
Bay Leaf - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Sambar Powder - 2 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp

To Saute in oil and Grind:

Cloves - 2
Cardamom - 2
Cinnamon Stick - 1
Cumin seeds -1 tsp Black Pepper - 8 to 10
small onions -10 to 15
Chopped Coconut - 1/4 cup


Procedure:

• Peel and wash small onions. Wash chicken well.
• Saute in oil and grind everything under ' To Saute in oil and grind'.
• Add Gingelly oil to a cooker. When the oil is hot, add Bay leaf and curry leaves.
• After a minute, add washed chicken. Saute it for five more minutes.
• By now, chicken would have started oozing out water. And now, add ground masala.
• Add also enough salt, turmeric powder and Sambar powder.
• Saute till the raw flavor of masala goes off. Add enough water and cook for 3 whistles.
• If you think the kuzhambu is watery, transfer to a pan and cook in low flame, so that it become thick.

Chicken Tikka Masala

Today's recipe is Restaurant style Chicken Tikka Masala!! It involves only two steps.  Preparing Chicken Tikka and another step is preparing a gravy and adding Tikkas to  the it. You  can also have Chicken Tikka as Appetizer. Here is the link for preparing Chicken Tikka...

                                          How to prepare Chicken Tikka??

You can prepare this tikka even on stove top. So don't ever hesitate to prepare it.  Enjoy this Chicken Tikka Masala... Here is the recipe..

Ingredients:

For Grinding:

Medium Size Tomatoes                               - 2

Cashew nuts                                                - 5

For Gravy:                                                              

Chicken Tikka                                              - 200 gm

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Green Chilli                                                  - 1

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

Procedure:

1. Prepare Chicken Tikka using the link How to Prepare Chicken Tikka??. Chop onions and tomato. Grind Tomato and Cashew nuts to a smooth paste.
2. Add oil+butter to  a pan. To that add Cumin seeds, chopped onions, green chilli. When they are translucent add ground tomato paste.
3. When both onions and tomatoes are cooked, add salt, chilli powder, coriander powder,  and kasthuri methi. Cover with a lid and cook the gravy well.
4.  Add some water if needed. Add sugar and ketchup. Ketchup is used for the color. Add fresh cream. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then add Garam Masala.. 
5. Add Tikkas and after five minutes  switch off the flame and serve it with chapathi or roti..
6.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.
7.  Enjoy your Chicken Tikka Masala!!

Fish Puttu (Scrambled Fish)

Coming here is the healthy and tasty Fish puttu.  You can prepare this curry, with any fish which has few bones. You should be able to cut only the flesh portion of the fish alone. I used Salmon fish for this curry. You can also use 'Ooli Meen' or ' Cheela Meen' or 'Vanjaram'. 

Marinated fish is steamed, scrambled and cooked with spices.. Best alternative for Fish Fry.. Here is the delicious Fish puttu recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

For Marination:

Fish                           - 250 gm

Salt                           - As required

Chili Powder             - 1 tsp

Turmeric Powder      - a pinch

For Puttu:

Big Onion                      - 1

Garlic pods                    - 3

Green Chili                    - 1

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder        - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Mustard Seeds              - 1/4 tsp

Urad Dal                        - 1/4 tsp

Curry Leaves                 - few

Oil                                  - 2 tbsp

Procedure:

• Chop finely Big onion, Garlic, Green Chili and Curry leaves.
• Marinate fish in salt, Turmeric powder and Chili Powder for 1-2 hours. After marinating, steam the fish using a Idli plate. 
• Steam the fish for 10 minutes. After that scramble the steamed fish. Don't waste the water which has come from fish.  Add to Fish kulambu. 
• Heat oil in a pan. Add mustard seeds and urad dal. When they splutter add chopped onions,  garlic and Curry leaves.
• When the onions are translucent, add scrambled fish, salt, turmeric powder, chili powder and coriander powder.
• Saute them well for five minutes. Switch off the flame after all the masala sticks to the scrambled fish. Add Garam masala powder and your puttu is ready!!!
• Enjoy your fish puttu!!!