Chicken Fried Noodles (Chicken Mee Goreng)

How many Noodles lovers out there?? Presenting very much spicy and palatable  Chicken Fried Noodles recipe, a delicious dish of Southeast Asia. Give a try to this recipe once, you will surely fall for it. Here you go!!

Recipe For  : 2 

Preparation Time : 30 minutes + Marination Time for Chicken

Ingredients:

 

Noodles                      - 250gm

Egg                             - 2

Big Onion                   - 1

Tomato                       - 1

Garlic Pods                - 6-7

Spinach                       - a handful   (Pasalai Keerai)

Tomato Ketchup         - 1 tbsp

Soya Sauce                - 3 tbsp

Red Chili Paste          - 2 tbsp

Salt                               - As required

Oil                                 - 2 tbsp

For Fried Chicken:

Boneless Chicken    - 100 gm

Ginger-Garlic paste  - 1 tbsp

Salt                              - As required

Turmeric Powder       - a pinch

Chili Powder               - 1 tsp

Oil                                 - 1 tbsp

Procedure:

• You can use Hakka noodles or any noodles which is big and round for this recipe. Using appropriate noodles is very essential for this recipe.
•  First step is cooking noodles. For that add some water to a pan. When it starts boiling, add noodles to it.. Add some salt and oil.. Let it boil for another 10 minutes. When you take out the noodles, you should be able to mash up with fingers.. Yes!! now your noodles is ready.. If you are using pre cooked noodles just leave this step.
• Chop onions, garlic and tomato very fine. Pick leaves from spinach and wash it. . Keep all the sauces ready..
• Chop boneless chicken into small chunks. Marinate it with Ginger-Garlic paste, salt, turmeric powder and chili powder for about an hour. After that shallow fry chicken in little oil and take it out in a plate.
• Add some more oil to the same pan. Add chopped onions and garlic.. Saute till onions turn translucent.  Beat  eggs and add it to the pan.
• After the eggs are cooked, add chopped tomato.
• When it is cooked, add spinach.. Wait till the spinach cooks well..
• Then add salt, tomato ketchup, soya sauce and Red Chilli Paste.. Mix everything well.
• Add cooked noodles to it.. Saute it well so that sauce gets stick to the noodles.. Saute it in high flame, until the noodles turn dry..
• Add Fried chicken to it.. Mix it with Noodles..Traditionally its served with cucumber, tomato and lime.. Enjoy your Chicken Fried Noodles!!!

Poosanikkai Mor Kuzhambu (Ashgourd Mor Kuzhambu)

Ashgourd (Poosanikkai) as well as Yogurt helps to clear all the harmful bacteria in the stomach. Hence this kuzhambu is very good for stomach .Over to the healthy recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Curd                         - 1 cup

Ashgourd                - 200 gm (Poosanikkai)

Toor Dal                  - 2 tbsp   (Thuvaram Parupu)

Raw Rice                - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds          - 1 tsp  (Seeragam)

Green Chilli             - 1

Dry Red Chilli          - 2      

Grated Coconut       - 4 tbsp 

Salt                            - As required

Turmeric powder      - 1 tsp

Asafoetida                 - a pinch (Perungayam)

Mustard Seeds         - 1 tsp

Curry Leaves            - few

Gingely Oil                - As required              

Procedure:

• Cut Ashgourd into bigger pieces. Cook it with enough salt for a whistle.
• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and Raw rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and  dry red chillies for some time and then Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A, Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the ground paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick. Add also cooked ashgourd along with its water.
• When the kulambu is about to boil switch it off.. Enjoy it with hot steaming rice!!!

Mushroom Makhani Gravy

I was having a  pack of Button Mushroom at home. I Wanted to prepare something with it for the dinner. This was the first thing which came to my mind. This gravy is  much similar to Paneer Butter masala. Instead of paneer, we are using Button Mushroom for this recipe. One of the rich veg side dishes for Chapathi / Roti.. The recipe follows!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Ginger-Garlic paste                                     - 1 tbsp

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Button Mushroom                                        - 250 gm

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. Cut Button Mushroom into bigger pieces. Saute them in less oil and take it out.  Chop onions and tomato.  Slit Green Chili.
2. Add oil to  the same pan. To that add Cumin seeds. When they splutter add chopped onions, Cashew nuts and slit green chilli.  When the onions turn translucent add Ginger - Garlic paste. Saute for a minute and then add chopped tomatoes. Cover with a lid and cook it.
3. When onions and tomatoes are half cooked add salt, chilli powder, coriander powder,  and kasthuri methi. Saute till everything cooks well. Switch off the flame and  Let the mixture cool.. Blend it after the mixture cools down.
4. Then add Butter + oil to the same pan.. Add blended   masala.. Add some water if needed. After the raw flavor of masala goes off add sugar and ketchup. Ketchup is used for the color.  
5. Add  also fresh cream.  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.. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then at-last add Garam Masala powder.
6. Add mushroom and switch off the flame after five minutes. and serve it with chapathi or roti..

Baby Corn Butter Masala

Baby Corn is extremely low in fat, and thus helps in weight loss. It has loads of Potassium and Folic Acid, which is very essential for women's health. Today's recipe is exciting gravy with Baby Corn..

Here is the recipe for Baby Corn Butter Masala!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Ginger-Garlic paste                                     - 1 tbsp

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Baby Corn                                                    - 8 to 10

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)

For Baby Corn Marination:

Salt                        - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Cumin Powder       - 1/2 tsp

Coriander Powder  - 1/2 tsp

Procedure:

1. Cut Baby Corn into bigger pieces. Marinate Baby Corn with everything under ' For Baby Corn Marination' for 1 hour. After 1 hour, shallow fry Baby corn in a pan. Chop onions and tomato.  Slit Green Chili.
2. Add oil to  the same pan. To that add Cumin seeds. When they splutter add chopped onions, Cashew nuts and slit green chilli.  When the onions turn translucent add Ginger - Garlic paste. Saute for a minute and then add chopped tomatoes. Cover with a lid and cook it.
3. When onions and tomatoes are half cooked add salt, chilli powder, coriander powder,  and kasthuri methi. Saute till everything cooks well. Switch off the flame and  Let the mixture cool.. Blend it after the mixture cools down.
4. Then add Butter + oil to the same pan.. Add blended   masala.. Add some water if needed. After the raw flavor of masala goes off add sugar and ketchup. Ketchup is used for the color.  
5. Add  also fresh cream.  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.. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then at-last add Garam Masala powder.
6. Add Baby Corn and switch off the flame after five minutes. and serve it with chapathi or roti..

Verkadalai Vatha Kuzhambu (Peanut Vatha Kuzhambu)

Want a kuzhambu, which can be prepared in minimum time and which tickles your taste buds too??..  I can tell you one interesting recipe.. Verkadalai Vatha Kuzhambu..

When ever i feel like eating some special kuzhambu, my first choice would always be Vatha Kuzahmbu. Just have this kuzahmbu with hot rice and Pappad..  Real treat it will be!!!

Here goes the recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Pachai Verkadalai        - 1/4 cup     (Raw Peanut)

Big Onion                     - 1  ( Medium Size)

Tomato                         - 1 (Medium Size)

Garlic Cloves                - 5 or 6

Curry Leaves                - few

Jaggery                         - 1 tsp

Tamarind                      - a lemon size ball.

Salt                               - As required

Turmeric Powder         - 1/4 tsp

Gingely Oil                   - As required

To Powder:

Coriander Seeds       - 1 tsp  (Malli)

Red Chilli                  - 2

Toor Dal                    - 1/2 tsp (Thuvaram Parupu)

Urad Dal                   - 1/2 tsp (Uluntham Parupu)

Cumin Seeds            - 1 tsp  (Seeragam)

Pepper                      - 1 tsp  (Milagu)

Fenu Greek Seeds   - 1/2 tsp (Vedhayam)

Mustard Seeds         - 1/2 tsp   (Kadugu)

Procedure:
     

• Roast everything under 'To Powder' in oil and grind it.
• Chop onion, garlic and tomato very fine. Extract juice from tamarind.
• Heat oil in a pan. Add chopped onions ,garlic and curry leaves.
• When the onions are translucent, add tomato.Add little water and cook both onions and tomato well.
• After the tomato is cooked, add Peanut and tamarind extract.
• Add salt and turmeric powder.
• When the kuzhambu boils, reduce the flame and add the ground paste.
• Cook in low flame until the oil separates from the kuzhambu. Switch off the flame and add Jaggery.
• Serve it with Hot Rice..

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!!

Ambur Style Chicken Briyani

Ambur Style Chicken Briyani

Hurrah!!! This is our blog's 200th post..  

And one more special thing about this Briyani.. My husband prepared this Briyani and this is the first time he cooks for me..  One day he found this recipe, in my Recipe Note. He desperately wanted to prepare this Briyani all by his own and he went on with the recipe. Me and my kid were waiting eagerly for the Briyani... 

Wow!!! It was very yummy... The Briyani was very perfect.  Just had the pleasure of eating Briyani in an authentic Briyani Restaurant. Thank you Husband!! You owe 200th post of the Blog!!! 

Here is that authentic Briyani recipe..

 

Ingredients: (Recipe For 2)

Seeraga Samba Arisi                  - 1 cup  (Briyani Rice)

Chicken                                      - 1/2 kg

Big Onion                                   - 2

Tomato                                       - 2

Ginger-Garlic Paste                    - 1 tbsp

Red Chilli Paste                          - 2 tbsp

Curd                                            - 1/4 cup

Cinnamon Stick                          - 1

Cloves                                         - 2

Green Cardamom                        - 2

Coriander Leaves                        - 2 handsful

Mint Leaves                                 - 2 handsful

Salt                                              - As required

Ghee+Oil                                     - As required

Procedure:

• Boil 3 cups of water in  a sauce pan. When the water boils, add washed Briyani rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..

• Chop Big onion lengthwise. Chop finely tomatoes, coriander and mint leaves.
•  Heat Ghee + oil in a pan. Add little curd to it.  Add also cinnamon stick, cloves and green cardamom to it.
• After a second, add half of chopped onions. After the onions are translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off. Add washed chicken and coriander leaves to the pan. Cover with a lid and cook well. Keep on stirring in between.
• When the chicken is half cooked, add remaining onions and tomatoes.
• Cover with a lid and cook well.
• After 5 minutes, add salt, Red Chilli Paste and remaining curd.
• Cover with a lid and cook well, till the chicken is cooked fully. No need to add water. Chicken will cook in its own water.

• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.

• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• Enjoy your Briyani. Adjust the spice according to your taste. Please follow the same procedure. Or else, you will end up in usual Briyani. Because the taste lies within the procedure which we follow.
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Potato has always been a favorite vegetable for everyone and this is one of the healthiest ways to include potato in our diet. 

I have seen people preparing this kuzhambu with boiled potato. Always boiling potato is not at all a good option.  Doing so , all the nutrients in the potato will get wasted in that water which we use for boiling.  In this recipe, we are cooking raw potato in masala paste and tamarind water. Hence this kuzhambu retains all the nutrients of potato. 

Here is that spicy and flavorsome recipe!!!

Ingredients: (Recipe For 2)

To Roast And Grind:

Red Chilli                        - 2

Coriander Seeds              - 1 tsp

Cumin Seeds                   - 1/2 tsp

Whole Black Pepper       - 1/2 tsp

Chopped Coconut           - 3 tbsp

For The Kuzhambu:

Potato                           - 2 (small If big 1)

Small Onion                 - around 8

Tomato                         - 1

Garlic Pods                   - 3

Tamarind                      - small lemon size ball

Turmeric Powder          - 1/4 tsp

Mustard Seeds              - 1/2 tsp

Fenugreek Seeds           - 1/2 tsp

Red Chilli                      - 1

Asafoetida                     - a pinch        

Curry Leaves                 - few

Salt                                 - As required

Oil                                  - As required

Procedure:

• Roast and Grind everything under 'To Roast And Grind'.
• Chop potato into big chunks. Peel small onions. If the onions are big, chop them also into two.
• Chop tomato and garlic finely.
• Extract tamarind juice from tamarind.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
• When they splutter, add asafoetida. After a second, add garlic, red chilli and curry leaves.
• Saute for a minute and then add onions. When the onions are translucent, add chopped tomatoes.
• After onions and tomatoes are cooked, add potato. 
• Saute them well and add masala.
• After the raw flavor of masala goes off, add tamarind extract ,enough water, salt and turmeric powder.
• Close the cooker and cook the kuzhambu for 1 whistle. After 1 whistle reduce the flame and switch it off in another 10 minutes.
• Your kuzhambu is ready. Serve it with Poriyal Of Your Choice.

Chicken Bhuna Masala

Chicken Bhuna Masala

Here is the recipe, which will definitely impress your guests .. Chicken Bhuna Masala, the chicken  is  marinated well, cooked in slow flame in its own juice. It needs just handful of ingredients. Once you try this recipe, you will surely like it..

Here is that amazing recipe..

Ingredients:

Chicken Leg Piece      - 3

Dry Red Chilli            -  8 - 10

Garlic Pods                 - 6 - 8

Yogurt                        - 1/4 cup

Salt                             - As required

Vinegar                      - 1 tsp

Oil                              - 1 tbsp

Procedure:

• Add Dry Red chilies to a pan. Add enough water to soak chilies. Add also vinegar. Now boil the mixture, till the chilies are cooked. Take out the chilies .
• Grind red chilies and garlic together.
• Wash and take chicken leg piece in  a bowl.
• Add ground Red Chilli-Garlic paste, salt, Garam Masala powder and yogurt to the chicken and marinate for 2 hrs.
• After 2 hrs, take a Non-Stick pan. Add oil to it. Add marinated chicken to the pan. Cover with a lid and cook in a slow flame.
• No need to add more oil.  Since we are cooking with a lid, chicken will cook on its own juice.
• Keep on stirring in between. See to that chicken didn't get break.
• Serve hot, after the chicken has been cooked completely.
• Enjoy your Chicken!!!

  

Malvani Chicken (Konkani Style Chicken)

Malvani Chicken (Konkani Style Chicken)

Thinking of preparing Chicken Gravy?? Why don't you give a try to this Konkani style,  Malvani Chicken Gravy??

Here is the Western Coastal side chicken recipe!!!  Chicken cooked in, coconut paste and in spices.  Though, it involves little more steps, for preparing this chicken, its worth it.. Just follow the recipe.. You will get an extra-ordinary chicken gravy for rice..

Ingredients: (Recipe For 2)

To Grind (1) :

Red Chilli             - 1

Coriander Seeds   - 1/2 tsp

Whole Pepper       - 1/2 tsp

Cinnamon Stick    - 1

Big Onions            - 2

Grated Coconut     - 2 tbsp

To Grind(2): 

Chopped Ginger    - 2 tsp

Chopped Garlic     - 2 tsp

Green Chilli           - 1

For the Gravy:

Chicken (With Bones)      - 250gm

Malvani Masala Powder   - 1 tbsp

Turmeric Powder              - 1/4 tsp

Garam Masala Powder      - 1/2 tsp

Salt                                     - As required

Grated Coconut                  - 3 tbsp

Oil                                      - As required

Procedure:

Procedure For 'To Grind ( 1)':

• Chop Big onions. Grind grated coconut to a smooth paste, adding little water.
• Heat oil in a pan. Add red chilli, coriander seeds, pepper, and cinnamon sticks to it.
• Saute it for some time, and then add chopped onions.
• When onions are translucent, add coconut paste.
• Saute for some time. Let the mixture cool, and grind it.

Procedure For 'To Grind ( 2)':

• Grind giner , garlic and green chilli

Procedure For The Gravy:

• Heat oil in a pan. Add 'To Grind (2)' i.e, Ginger, Garlic and green chilli paste.
• After the raw flavor goes off, add 'To Grind(1)'. 
• Add also Turmeric powder and .Malvani Masla Powder.
• When the masala is cooked little, add chicken and enough salt.
• Add water needed for the gravy and close the pan with a lid.
• Cook until chicken is completely cooked. Keep on stirring in between. Switch off the flame and add Garam Masala Powder.
• Dry roast grated coconut in another pan. The coconut should completely change the color to Brown. And also sprinkle the browned coconut in the gravy,  
• Serve the yummy Malvani Chicken With Rice, Chapathi or Roti.. From my personal experience, it tastes so good with rice.

Indian Style Semiya Noodles (Vermicelli Noodles)

Indian Style Semiya Noodles  (Vermicelli Noodles)

Bored of regular Semiya Uppuma?? Try this my version of Semiya Noodles. This is one of favorite recipes of my kid.. I am sure all the kids will love this recipe..

Here is that kids friendly recipe..

Ingredients: (Recipe For 2)

Semiya                     - 1 cup   (Vermicelli)

Big Onion                - 1

Garlic Pods              - 5

Carrot                      - 1 (small size)

Chopped Cabbage   - 1/4 cup

Red Chilli Paste       - 1 tbsp

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Cumin Powder         - 1/2 tsp

Coriander Powder    - 1/2 tsp

Pepper Powder         - 1/4 tsp

Garam Masala          - 1/4 tsp

Oil                            - As required

Coriander Leaves     - For furnishing

Procedure:

• Dry Roast semiya and cook in 2 cups of water.
• Chop onion lengthwise. Finely chop Garlic pods. Grate carrot and cabbage.
• Heat oil in a pan. Add chopped onion and garlic.
• When they are translucent, add Red Chilli Paste.
• Add grated carrot and cabbage, after the raw flavor of red chilli paste goes off.
• Add cooked semiya and also salt, pepper powder,cumin powder, add coriander powder.
• Mix well. Switch off the flame after all the masala mixes with the semiya. Add Garam Masala Powder.
• Garnish with coriander leaves and serve the noodles hot..

Kothavarangai Poriyal (Cluster Beans Fry)

Kothavarangai Poriyal (Cluster Benas Fry)

Kothavarangai is very useful in diabetes and weight loss managment. It actually helps in slowing down the digestion of a meal. So we will eat obviously little for next meal, hence helps to lose weight.

Coming recipe is a tasty poriyal using kothavarangai (Cluster Beans).

Ingredients:

Kothavarangai        - 1/4 kg (cluster beans)

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Small Onion            - 2

Chopped Coconut   - 1/4 cup

Dry Red Chilli        - 1

Cumin Seeds           - 1 tsp

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Curry Leaves           - few

Oil                           - As required

Procedure:

• Chop kothavarangai and small onions.
• Grind coconut, dry red chilli and cumin seeds into a smooth paste.
• Heat oil in  a cooker. add  mustard seeds and urad dal.
• when they splutter, add chopped onions and curry leaves.
• once onions are translucent, add kothavarangai and the ground masala.
• Add also salt and turmeric powder.
• Add very little water and cook for a whistle.
• After the pressure subsides, open  the cooker.. If there is water still left in the poriyal, cook in low flame till its dry.
• Enjoy your poriyal!!

Manathakkali Vathal Kuzhambu (Dry Wonder-Berry Curry)

Manathakkali Vathal Kuzhambu (Dry Wonder-Berry Curry)

Manathakkali is from a common herb found in wooded areas but has many health benefits. It has been in use, since from ages not only in India but also in many other countries. 

It has Anti-Cancer properties. Its good  for Whopping Cough, Fever, Asthma, ring worms and for cooling hot inflammation. It helps to heal mouth ulcer.  And the most important thing is, its Di - uretic. It helps with discharge of urine.

Try to include this manathakkali at-least once in  a month. Since i couldn't find fresh manathakkali, have used dried ones..

Here is that Mouth-Watering Manathakkali Vathal Kuzhambu..

Ingredients:(Recipe For 2)

Manathakkali Vathal    - 1/4 cup     (Dry Wonder-Berry)

Big Onion                     - 1  ( Medium Size)

Tomato                         - 1 (Medium Size)

Garlic Cloves               - 5 or 6

Curry Leaves               - few

Jaggery                        - 1 tsp

Tamarind                     - a lemon size ball.

Salt                              - As required

Turmeric Powder        - 1/4 tsp

Gingely Oil                 - As required

To Powder:

Coriander Seeds       - 1 tsp  (Malli)

Red Chilli                 - 2

Toor Dal                   - 1/2 tsp (Thuvaram Parupu)

Urad Dal                   - 1/2 tsp (Uluntham Parupu)

Cumin Seeds            - 1 tsp  (Seeragam)

Pepper                       - 1 tsp  (Milagu)

Fenu Greek Seeds    - 1/2 tsp (Vedhayam)

Mustard Seeds         - 1/2 tsp   (Kadugu)

Procedure:
     

• Roast everything under 'To Powder' in oil and grind it.
• Chop onion, garlic and tomato very fine. Wash vathal in water and keep it aside. Extract juice from tamarind.
• Heat oil in a pan. Add chopped onions ,garlic and curry leaves.
• When the onions are translucent, add tomato.Add little water and cook both onions and tomato well.
• After the tomato is cooked, add vathal and tamarind extract.
• Add salt and turmeric powder.
• When the kuzhambu boils, reduce the flame and add the ground paste.
• Cook in low flame until the oil separates from the kuzhambu. Switch off the flame and add Jaggery.
• Serve it with Hot Rice..