Chicken - 900 gm
Onion(big) - 4 nos
Tomato(big) - 4 nos
Ginger - A small piece
(cut into long and thin strips)
Turmeric powder - A pinch
Chilly powder - 1/4 tsp
Capsicum(big) - 1 no
(cut into square pieces)
Cashew nuts - 10 nos
Fresh Cream - 1 tin(Nestle)
Butter - 4 tbsp
Salt - As required
Coriander leaves for garnishing
Grind cashewnuts to a smooth paste.Heat butter in a pan.Saute onions in it, till transperent.Add tomatoes and saute till they are soft.Add ginger and mix well.Add turmeric and chilly powder and mix well.Add chicken, salt and mix well.
Close the lid and cook.When it is half cooked, add capsicum.)Add cashewnut paste.Finally, add fresh cream(whipped well with a spoon).Garnish with coriander leaves.
Chettinad Chicken Curry
Chicken - 1 kg
Ginger-garlic paste - 1 tbsp
Onion - ｽ kg
Tomato - ｽ kg
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Cumin seeds(Jeerakam) - 2 tsp
Peppercorns(Kurumulaku) - 1 tsp
Aniseeds(Perinjeerakam) - 1 tsp
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - A small stick
Nutmeg(Jathikka) - 1 (grated)
Curry leaves - A few
Salt - As reqd
Roast curry leaves and grind. Roast cumin seeds, pepper, aniseeds, cinnamon, cardamom and nutmeg and powder them.Heat oil in a pan.Saute onions, ginger-garlic paste, chilly powder and coriander powder and fry well. Add tomato and stir fry for few minutes.Add chicken, salt and turmeric powder.Allow it to cook on a low flame. When chicken is almost done, add the ground spices powder and curry leaves.
Cauliflower - 1 no
Onion(big) - 1 no
Tomato(medium) - 1 no
or 2 small ones
Green peas - 1/4 cup(optional)
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Ginger paste - 1/4 tsp
Garlic paste - less than 1/4 tsp
Salt - As reqd
Oil - 1 tbsp
Wash the cauliflower florets well. Cook it with enough water, turmeric powder, chilly powder and salt for 5 mins on a medium flame. Do not over cook it bcoz that will make the florets break into very small pieces.Remove from flame.Depending on the quantity of gravy you want, drain off the excess water from the vessel.Heat oil in another pan.Add onions and saute.Add ginger paste, garlic paste and saute till the onions become transparent.Add a little bit turmeric powder, chilly powder, coriander powder and salt.Mix well.Add tomato slices and cook, till they blend well.Add green peas along with half cooked cauliflower. Cook for 2 mins.
Bhindi Tomato Curry
Bhindi - 15
Coconut oil - 3tbsp
Onion chopped – 2
Tomatoes chopped – 3
Water – 1 ½ cup
Salt to taste
Shredded coconut – 1cup
Coriander powder – ½ tbsp
Red chilli powder – 1 ¼ tbsp
Fenugreed powder – ¼ tsp
Turmeric powder – ¼ tsp
Heat a pan and sauté coconut and garlic cloves till they are light golden brown in colour.
Add chilli powder, coriander powder and turmeric powder and sauté for another2 min.Switch of the flame.
Grind the sautéed ingredients into a fine paste.
Heat some oil in a pan and sauté pieces of bhindi till the slightly change in colour.
Add chopped onion and fry for another few min.
Then add coconut paste and chopped tomatoes and fry for another few min.
Add water and salt. Let it cook for sometime.
Switch of the flame and garnish with fenugreek powder.
Serve hot with roti, rice or appam.
Malabar Chicken Curry
Medium chicken pieces -20
Green chillies – 3 nos slit lengthwise
Finely chopped ginger – 2 tbsp
Chopped onion – 4medium size
Kasmiri chilli powder – 1 ½ tbsp
Turmeric – ½ tsp
Coconut milk – 1 ½ cup
Cashewnut – 50 g(made into a fine paste)
Tomatoes chopped – 2medium size
Coconut oil – 2tbsp
salt to taste
vinegar – 1tsp
cinnamon – 1medium size
1. Heat coconut oil in a pan ,add whole garam masalas, chopped ginger and sauté.
2. When colour slightly changes, put green chillies and onion and sauté again.
3. Add curry leaves fry for few min then add turmeric and chilli powder .
4. After 3min add chicken pieces mix with the masalas.
5. Add required salt, vinegar ,1/2 cup coconut milk and close the lid.
6. When the chicken pieces are 3/4th done add tomatoes and close the lid so that the chicken gets cooked fully.
7. Now add rest of coconut milk and cashe paste and after few min gravy thickens.
8. Switch of the flame.
9. Garnish with curry leaves.
Serve hot with roti or rice.
1.Cauliflower (cut into small florets) – 1cup
2.Potatoes (cubed )- 1big
3.shredded ginger – 1/4inch
4.Coriander powder - 1 ½ tsp
5.Turmeric - 1/8tsp
6.Cayenne pepper - 1/8tsp
7.Water – 1 ½ tbsp
8.Oil – 1 1/2tsp
9.Pinch of Asafetida
10.Cumin seeds - 1/8tsp
11.Green chilies, slit lengthwise - 1
12.Bay leaves - 1
13.Salt (to taste)
14.Amchoor – ½ tsp
15.Chopped cilantro 1 1/2tbsp
16.Water as needed
1.In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, water to make a paste.
2.Heat the oil in a pan.
3.Add asafetida and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4.Next, add the spice paste and stir for a minute until spices start leaving the oil.
5.Add cauliflower, potatoes, water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6.Lastly, add amchoor and fresh cilantro . Mix well and cover for a minute. Adjust the salt to your taste.
Serve hot with roti.
1.Semolina - 1 cup
2.Yogurt – 1 cup
3.Water - 1/4 cup
4.Salt - 1/4 tsp
5.Lemon juice - 2 tsp
6.Pinch of turmeric
7.Green chili finely chopped - 1
8.chopped cilantro - 2 tbsp
9.Eno’s fruit salt - 1 tsp
10.Oil - 2 tbsp
11.mustard seed - 1/2 tsp
12.Sesame seeds (white) – ½ tsp
13.Green chillies – 2chopped
1.Mix the semolina, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
2.Mix well so that no lumps are formed and the batter is of pouring consistency.
3.Allow batter to rest for an hour.
4.Grease the round cake pan .
5.In the saucepan heat about one cup of water on medium high heat.
6.After water is boiling, turn down the heat to medium.
7.Add fruit salt (Eno) to the batter, and mix well.
8.Pour batter into a greased cake pan.
9.Next place cake pan into the saucepan over the cake rack.
10.Cover the saucepan. Steam for about 10 minutes on medium heat.
11.Check with a fork. If the fork comes out clean, dhokla is ready.
12.Turn of the heat and remove the cake pan from saucepan.
13.Let it cool, then cut into square shapes.
Prepare the seasoning:
1.Heat the oil in a small pan on medium heat.
2.Add mustard seeds after seeds crackle add sesame seeds and green chili stir for few seconds.
3.Pour seasoning over the Dhokla. Serve with green chutney.
2.Onion - 2
3.Tomatoes - 2
4.Ginger& Garlic Paste - 3 tbsp
5.Oil - 5 tbsp
6.Cinnamon stick - 1 inch
7.Cloves - 3
8.Bay leaves - 2
9.Fennel seeds - 1 tbsp
10.Turmeric Powder - 1tsp
11.Curry leaves - 8nos
12.Red Chili Powder - 1/2 tbsp
13.Coriander powder - 1 tbsp
14.Black Pepper - 2 tbsp ( according to your spice level)
15.Coriander leaves ( for garnishing)
Method Of Preparation:
1.Heat oil in a pan add onions sautee till it becomes soft and translucent .
2.Add tomatoes and fry them all together for about 5 minutes .
3.Remove them from heat and let it cool for few minutes.
4.Grind them into a smooth paste.
5.Heat 3 tbsp of oil in a pan, add the ground paste and fry for 2 to 3 minutes.Then add the ginger & garlic paste .
6.After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
7.Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
8.Stir it well so that all of the ingredients mix together and close the lid of the pan.
9.Once the mutton gets cooked remove from heat and keep it aside.
10.Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seeds and curry leaves. After the seeds sputter add the cooked gravy in to it . Boil it for a few minutes .
11.Remove from heat.
12.Garnish it with coriander leaves.
Serve hot with roti or rice.
Prawn Malabar Curry
1. Coconut oil - 1 tblsp
2. Whole green cardamom pods - 5
3. Cloves- 6
4. Cinnamon sticks - 2
5. Onions, finely chopped - 2
6. Garlic, finely chopped - 15 cloves
7. Ginger paste - 1 1/2 tsp
8. Green chilies, finely chopped - 2
9. Ripe tomatoes, pureed - 2
10.A bunch of curry leaves
11.Coriander powder - 2 tsp
12.Turmeric powder- 1/2 tsp
13.Red chili powder - 1 tsp
14.Coconut milk - 1 cup
15. Cream - 2 tblsp
16.Salt to taste
17.1 kg prawns, shelled and deveined
1.Heat the coconut oil in a wok and add the whole spices like cinnamon, cardamom and cloves.
2.Once they start spluttering, add the chopped onions and fry till they become golden in color.
3.Now add the garlic, ginger paste, green chilies and curry leaves and fry for some more time.
4.Now add the tomato puree and mix well.
5.Saute for 2 minutes, add in all the ground spices, salt and saute till you can see oil separating over the mixture.
6.Add the prawns to the mixture and stir for two minutes.
7.Add in the coconut milk and boil on low heat for five minutes.
8.Stir in the cream and serve hot with rice or chappati.
1.Shrimps- 2 lb
2.onions- 1/2 cup
(cut in half or quarters )
3.Water - 1/2 cup
4.Salt - As reqd
For cooking shrimp you need:-
5.Turmeric powder - 1 tsp
6.Chilly powder - 1 tsp
8.Garlic pods(minced) - 7 nos
9.Grated coconut - 1/2 cup
10.Chilly powder - 2 tsp
11.Green chilli- 3nos
12.red onion small-4nos
13.Mustard seeds - 1 tsp
14.Coconut oil - 2 tbsp
15.Dry red chillies- 5 nos
17.Curry leaves - 1 sprig
1)Clean the shrimp and if you want u cut the shrimp into halves depending on the size of the shrimp.
2)To the shrimp, add the ingredients mentioned (5-8) r and cook the shrimp for 15 - 20 mins.
3)Meanwhile, coarsely grind the ingredients mentioned (9-12) in a blender and keep aside.
4)Once the shrimp is cooked, add the coarsely grinded ingredients and let the shrimp cook slow in this dry gravy for 5 - 10 more minutes.
Once you feel that the shrimp is cooked well and the masala is well absorbed in
5)Heat oil in a pan .
6)Splutter mustard seeds and saute with red chillies , curry leaves and onions.
7)Add the saute to the cooked shrimp.
Serve hot with rice.