Chettinad Chicken Dry Curry

Chettinad Chicken (dry)

Ingredients
500gms boneless chicken
1 medium sized onion
2 tomatoes
6 garlic flakes chopped
1 inch ginger chopped
1/2 cup of coconut milk
1/2 cup of water

Masala powder:
2 tbsp chilly powder
1 tbsp corriander powder
1 tbsp cumin powder
1 tbsp fennel powder
1 tbsp crushed black pepper powder


For seasoning:
3 tbsp oil
garam masala items


Marinate:

chicken pieces
1/2 a lemon (juice) or yogurt
1 tbsp chilly powder
salt to taste

Preparation
Marinate the chicken for atleast 30 minutes

Heat pan on medium fire and add oil and season with garam masala items, ginger and garlic and curry leaves

Add onions and cook till transparent

Now add tomatoes and salt.Cook till tomatoes mashes.

Now add masala powders except black pepper and then add coconut milks,salt to taste. Saute well.

Now add chicken and saute it with the masala for few minutes.

Add water to the chicken and allow it to boil with a lid on,

When chicken is cooked, open the lid and simmer the fire and allow to cook on open.
Now add black pepper powder and allow the gravy to thicken.

Once the gravy thickens, put off the fire and garnish with corriander leaves.

Serve with hot chapatis or plain rice.

Murungaikai and Mangai sambar/ drumstick and raw mango sambar

Murungaikai and Mangai sambar/ Drumstick and Raw mango sambar

Ingredients
2 drumsticks cut into 2 inch pieces
100 gms of raw mango cut into cubes
1 ½ tbsp sambar powder
Small lemon sized tamarind/ 1 tbsp tamarind paste
Salt to taste

For Dal:
1 medium sized Onion
1 medium sized Tomato
1 green chilly
4 garlic flakes crushed
½ tsp turmeric powder
1 strand of curry leaves
1 tsp cumin seeds
1/2 tsp asafoetida
1 cup of water


For seasoning:
1 tsp mustard
1 tsp Sombu
1 red chilli
½ tsp asafetida
1 strand of curry leaves
Small bunch  of coriander for garnishing

Preparation

 Prepare dal. For this take dal in a bowl, wash it once and add 1 cup of water. To this add turmeric powder, cumin seeds, crushed garlic, and half a portion of onion, tomatoes, green chilly, ¼ tsp asafetida and 1 strand of curry leaves. Pressure cook for 5 whistles.

                          

                                          
 Now heat a pan and add the cooked dal and boil it, till the dal becomes thick consistency. Keep stiring the dal and try to smash it with ladle.

 Now add vegetables to the gravy followed by sambar powder, salt and 1 ½ cup of water. Stir it well and allow it to boil for 7 to 8 minutes with lid closed.

Then add tamarind paste/ water to the boiling sambar. Let it boil for another 2 minutes and put off the fire.

 Heat oil in another pan and add mustard, sombu (Fennel Seeds), fenugreek, asafoetida,red chilly and curry leaves.

Add this content to the boiled sambar and add chopped corriander leaves and cover the sambar with a lid for a while, so that the aroma gets incorporated with sambar.

 Serve with plain rice, idli or dosa.

pudalangai poriyal / snakeguard curry

Pudalangai poriyal/snakeguard curry

Ingredients

250 gms pudalangai/snakeguard cut into strips

2 tbsp coconut grated

1/2 tsp turmeric powder

salt to taste

For seasoning

1 tbsp cooking oil

1/2 tsp mustard

1 tsp urad dal

3 green chillies

1 strand of curry leaves

Preparation

Add turmeric powder and salt to the vegetable and mix it well and set it aside for few minutes.

Heat pan on medium fire and add oil.Season with mustard, urad dal, green chillies and curry leaves.

Add onion and saute for few minutes.

Now squeeze excess salt water from the vegetable and add it to the onion and saute for few minutes.

Cover the vegetable with a lid and cook for few minutes.If needed sprinkle little water.

When the vegetable is cooked, put off the fire and add grated coconut, and give it a mix.

Serve as a side dish with rice.

Broadbean Curry or Avaraikai poriyal

Avaraikai poriyal / Broadbean curry

Ingredients

250 gms Avaraikai/broadbean cut into strips
2 tbsp coconut grated
salt to taste

For seasoning
1 tbsp cooking oil
1/2 tsp mustard
1 tsp urad dal
3 green chillies
1 strand of curry leaves

Preparation
Heat pan on medium fire and add oil

Season with mustard, urad dal, green chillies and curry leaves.

Add avaraikai/broadbean to the seasoning and saute for few minutes.

Add salt and mix it well. If needed sprinkle little water.

Cover the vegetable with a lid and cook for few minutes.

When the vegetable is cooked, put off the fire and add grated coconut, and give it a mix.

Serve as side dish with rice.

Venpongal / Pongal

Venpongal

Ingredients
1 1/2 cups of rice
3/4 cup of moong dal
1 cup of fresh milk/boiled milk
5 cups of water

For Seasoning

2 green chillies
1 tbsp black pepper
1 inch piece of ginger
10-12 cashews
1 tbsp cumin seeds
1 tsp crushed black pepper
1 strand of curry leaves
few corriander leaves(optional)
Salt to taste





Preparation
Dry roast moong dal till golden brown.

Heat pressure cooker on medium, add oil and ghee.

Season with cumin seeds followed by ginger, curry leaves, black pepper, crushed pepper, cashews

Add washed rice, moong dal, 1 cup of milk and 5 cups of water and salt to taste.
Pressure cook for 3 whistles.

Once pongal is done, open the cooker, and mix the content well so that dal and rice get mashed.

Serve with coconut chutney or hotel sambar(refer the blog for recipe)