Chicken Kazza

Chicken Kazza

Chicken Kazza is a rich & spicy gravy... You can have this gravy with almost everything..Rice, Chapathi , Dosai, Idli or even with Roti.. Its a very aromatic gravy.. If you are a chicken lover, you will surely love this gravy. 

And one more thing.. This recipe is our blog's 100th post.. Here goes the recipe!!

Ingredients:

To Marinate:

Chicken (With Bones)    - 1/2 kg

Ginger-Garlic Paste        - 2 tbsp

Red Chilli Paste              - 1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Others:

Big onions                      - 4 or 5

Tomato                           - 1

Ginger-Garlic Paste       - 1 tbsp

Garlic Pods                    - 3

Oil                                   - As required

Coriander Leaves            - few

Powders:

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Coriander Powder           - 1 tbsp

Chilli Powder                  - 1 tsp

Red Chilli Paste              - 1 tbsp

Garam Masala Powder   - 1 tbsp

Whole Garam Masala     - Everything 2

Sugar                               - a pinch

Procedure:

• Marinate everything under 'To Marinate' for at-least 2 hours. Chop finely onions and garlic. Grind tomato.
• Heat oil in a cooker.. Add whole garam masala.. After a second add onions and garlic.. When the onions become translucent add tomato paste.
• Add in everything under 'powders' .. saute it till the raw smell goes off..
• Add the marinated chicken and enough water..Mix the gravy well.. Close the lid and keep the cooker for 1 whistle. Reduce the flame and switch it off in another 10 minutes.
• Garnish with coriander leaves and serve!!!

Varuthu Aracha Sambar (Kerala Special Sambar)

Varuthu Aracha Sambar

Bored of regular sambars?? Then try this kerala special sambar.. Have heard a lot about this sambar.. Thought to give it a try.. The first basic difference is that use of coconut.. As the name suggests, we have to roast and grind all the ingredients for sambar masala.. You can even prepare it without any vegetables.. Goes well with rice, Idli or Dosa.. You will surely love this aromatic sambar.. Here goes the recipe..

Ingredients:

To Roast and Grind:

Red Chilly                 - 1

Coriander Seeds        - 1 tsp (malli)

Fenugreek Seeds       - 1 tsp  (vendhayam)

Channa Dal               - 1 tsp  (Kadalai Parupu)

Grated Coconut        -  a handful

Tamarind                  - 1 tsp

Others:

Toor Dal                - 1/2 cup (Thuvaram Parupu)

Small Onions         - 6-7

Carrot                     - 1

Turmeric Powder   - 1/4 tsp

Salt                         - As required

Tamarind                - a lemon size ball

Mustard Seeds        - 1 tsp (kadugu)

Fenugreek Seeds     - 1 tsp (vendhayam)

Curry Leaves          - few

Coriander Leaves    - few

Oil                           - As required

Procedure:

• Cook well Toor dal with little turmeric powder. asafoetida and gingely oil.
• Extract juice from tamarind. 
• Roast everything except coconut and tamarind in a pan. Once it gets browned add coconut and tamarind.. Saute it for 2 minutes and switch off the flame. Grind it once it gets cool down.
• Heat oil in  a pan.. Add mustard seeds and fenugreek seeds..When mustard seeds splutter, add small onions and curry leaves.. Once it get translucent add chopped carrot.
• In about next 3-5 minutes, add the paste which we grinded before.. 
• Saute it for some 2 minutes.. Then add tamarind extract,  turmeric powder and salt..
• Switch off the flame in another 5 minutes.. Add the pan contents to the cooked dal.
• Add enough water and cook the sambar for a whistle.
• Garnish with coriander leaves and serve!!

Karuveppilai kulambu (Curry Leaves Gravy)

Karuveppilai Kulambu (Curry Leaves Gravy)

Normally we use curry leaves for seasoning..  it gives unique flavor and aroma, to the dish to which it is added to,, But there is more to humble curry leaves than seasoning alone,. It helps for proper functioning of heart, reduces anemia,  helps to maintain blood sugar level, relieves from diarrhea,  helps in hair growth and also helps to reduce congestion due to cold..

when i was a kid ,my mom used to insist me that if I eat curry leaves I will have long hair like princess ,. So I had the habit of eating curry leaves along. . How many of you are taking out curry leaves from food and wasting it?? I can see a big number. 

 My husband is one among them.. he will search for curry leaves, will pick it out and place it in my plate .and after that he will continue eating,, So to make him and my kid eat curry leaves found this recipe useful.. here goes the recipe,..

Ingredients:

Small Onions           -  7 -8

Tamarind                  - lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Coriander Powder    - 1 tsp

Jaggery                     - 1 tsp (vellam)

To Roast and Grind:

Red Chilly                - 1

Garlic Pods               - 3

Green Chilli              - 1

Ginger                       - a small piece

Shredded Coconut    - 1/4 cup

Tamarind                   - 1 tsp

Curry Leaves             - a handful

For Seasoning:

Gingely Oil               - As required

Mustard Seeds          - 1 tsp

Urad Dal                   - 1 tsp

Procdure:

• Wash curry leaves and drain water completely. 
• Heat oil in a pan. Add red chilly, garlic, green chilly and ginger.
• After a minute, add shredded coconut and tamarind.
• When coconut leaves a nice aroma, add washed curry leaves. Saute it till the curry leaves get roasted completely. Grind it to a paste, after the mixture cools down.
• To the same pan, add gingely oil.. When the oil is hot add mustard seeds and urad dal. Once urad dal gets browned add small onions..
• Once onions become translucent add curry leaves paste. once raw smell goes off, add salt, turmeric powder and corinader powder.
• Add enough water and let the kulambu boil.  After the kulambu starts boiling reduce the flame. cook the kulambu untill it gets thicken.. Add jaggery in the last step..
• The kulambu should be thick only.. Adjust the spice according to your taste.
• Serve it with hot rice and curry of your choice.. 

So when next time you get cold, try this recipe to de-congest your cold.. Worth the recipe!!!

Egg Gravy With Coconut

Egg Gravy With Coconut

Here is another Egg gravy with coconut.. It tastes so good with Rice.. Learnt this recipe from # kavitha Athai..

Ingredients: (Recipe For 2)

Boiled Eggs            - 2

Big Onion               - 2

Tomatoes                - 2

Green Chillies        - 1

Ginger                    - 1 inch size

Garlic Pods            - 3

Coconut                  - 1/4 cup

Curry Leaves          - Few

Coriander Leaves    - Few

Whole Garam          - Each 1 

Powders:

Salt                                - As Required

Turmeric Powder          - 1 tsp

Chilli Powder                - 2 tsp

Cumin Powder              - 1 tsp

Coriander Powder         - 2 tsp

Garam Masala Powder  - 1 tsp

Procedure:

• Chop finely onions and tomatoes.
• Grind coconut with Ginger, Garlic and green chillies.
• Heat oil in  a pan. Add whole garam.. after a minute add in chopped onions and curry leaves.
• Once onions become translucent add tomatoes.. Add little water and cover it with a lid.. Let both onions and tomatoes cook  well..
• After both has cooked well, add grinded coconut paste and all powders except Garam Masala Powder. Add required amount of water.
• Switch off the flame when the gravy thickens and add garam masala powder.
• Garnish with Coriander Leaves and serve..

Vendhaya Kulambu

Vendhaya Kulambu

This is my Ayamma (Grandma) special kulambu.. She cooks all the vegetarian items so well and especially this kulambu.. I am a great fan of this kulambu.. If some one is coming to visit me form native, she will send this kulambu for me through them..  Have asked her many times, why its termed vendhaya kulambu?? She also didn't know.. Guess since we don't use any vegetable and cooking with basic ingredients, it might be named like this..

Learnt this recipe from her in the initial stages of my cooking itself.. But i can feel mine ,somehow differs from that of hers. . Still on the way to cook the kulambu like her!!

A must try mouthwatering kulambu!!!

Here s the recipe!!

Ingredients:

Small Onions        - 7-9

Garlic pods           - 3-4

Tomato                 - 1

Tamarind              - Lemon size

Salt                       - As required

Turmeric Powder - 1/2 tsp

Oil                        - As required

To Grind:

Chopped Coconut          -  1/4 cup

Coriander Seeds             - 1 n 1/2 tsp

Red Chillies                   - 2

Cumin Seeds                  - 1 n 1/2 tsp

For Seasoning:

Mustard Seeds          - 1 tsp

Fenugreek Seeds      - 1 tsp  (Vendhayam)

Curry Leaves            - Few

Procedure:

• Slit small onions and garlic into two. Chop finely tomato. Extract tamarind juice from tamarind.
• Grind everything under 'to grind'.
• Heat oil in  a pan. Add mustard seeds, Fenugreek seeds and curry leaves.
• Wait till mustard seeds splutter, add in onions and garlic.
• When they become translucent, add chopped tomatoes.
• When tomatoes also, get cooked well, add the grinded paste.. 
• After 5 minutes add tamarind extract.
• Add salt, turmeric powder and enough water.
• Bring everything to boil and lower the flame.. Keep the flame on till the kulambu gets thicken and it leaves oil on the pan sides..
• Garnish with Coriander leaves..
• Serve it with hot rice..

Tomato Kulambu

Tomato Kulambu

This kulambu is usually made with only onions and tomatoes. But can add Peas or Drumstick to it. and adding tamarind is definitely optional. If your tomatoes are sour can skip adding tamarind

Ingredients:

For Grinding Masala:

Big Onion                 - 1

Tomatoes                  - 1 1/2

Garlic                        - 2

Green Chilli              - 1

Red Chilli Powder    - 1 tsp

Corinader Powder     - 1 tsp     (Malli Podi)

Cumin Seeds               - 1/2 tsp  (Seeragam)

Fennel Seeds             - 1/2 tsp  ( Sombu)

Grated Coconut         - 3 tbsp

Others:

Small Onions            - 6

Tomato                      - 1/2

Garlic                         - 1

Salt                            - As required

Turmeric Powder      - As required

Tamarind                   - small lemon size  (optional)

Oil                              - As required

For Sesoning:

Mustard Seeds           - 1/2 tsp

Fenugrek Seeds         - 1/2 tsp  (Vendhayam)

Curry leaves               - Few

Procedure:

1. Chop Onions, Garlic and tomatoes. Extract tamarind juice.
2. Heat oil in a pan, add Cumin and Fennel seeds Then add onions,garlic and tomatoes. Add all the powders. Add grated coconut. Saute for some time. Let it cool and grind the masala.
3. Heat oil to a pan. Add Mustard seeds, Fenugreek seeds  and curry leaves Add remaining onion, garlic and tomatoes. then add masala. Then tamarind extract. add enough water. Simmer the pan and let the kulambu boil for some time. your kulambu is ready.