1. Kozhi Mulugu Varuval Chettinad
Ingredients:
1 - chicken
6 - small onions
5 cloves - garlic
2 - tomatoes
4 - red chillies
1 tsp - black pepper
1 tsp - fennel
1/2 tsp - cumin
1/2 tsp - fenugreek
Salt to taste
1/4 tsp - turmeric
1 piece - cinnamon stick
1/4 - coconut
Method
- Skin, clean and cut chicken into 10 pieces
- Peel garlic and onion
- Roast chillies, black pepper and half the amout of fennel and cumin
- Grind to make a coarse powder
- Add sliced onion and garlic and pound with spices
- Heat oil in a fry pan. Add whole fenugreek and fennel. Add roughly chopped tomatoes and fry for 2 to 3 minutes.
- Add the chicken and fry well till brown. Add salt and turmeric. Add cinnamon stick. Cook on a slow fire till chicken is three-fourth done.
- Add ground coconut, ground ginger.
- Continue cooking till chicken is cooked and dry
2. Bise Bela Bath
Ingredients
- 6 cups of water
- Thick tamarind paste 1 1/2 spoons
- Urud dhal 1 1/2 spoons
- Split peas dhal 1/2 spoons
- Corriander seeds 1 1/2 spoons
- Fenugreek - a pinch
- 2-3 small pieces of cinnamon sticks
- Cloves 5-6
- 2-4 spoons of grated coconut
- 10 dry chillies
- 2 medium sized onions(chopped)
- One big tomato
- 1 1/2 cups of rice
- 1/2 cup of toordhal
- 2 pinches of turmeric
- Salt 2 1/4 spoons
- Mixed vegetables (like peas , carrot, beans, brinjal, potato, etc)
Method
- First fry the onions and keep it separately.
- Then fry the spices and make a thick paste of masala out of it.
- Now make a diluted paste of tamarind with 6 cups of water, now add all the vegetables, salt and turmeric, so that it is half cooked.
- Now add the masala to this mixture, allow it to cook for 5 minutes.
- Now add the chopped tomatoes, rice, toordal.
- Let it cook for 5 minutes such that the stove is in it's minimum heat, now add the onions and stir well and pressure cook it.
- Garnish with corriander.
Serve hot with potato chips or fryums.
Chana Pulao
Ingredients
- Basmati rice - 1 cup
- 2 onion paste
- 1/2 cup green masala (Grind mint leaves, Coriander leaves, Garlic, Coconut and Green Chillies)
- Ghee - 2 tbsp
- Oil/Ghee - 8 Tbsp
- Cooked Kabuli Channa dal - 1-1/2 cup
- Water - 1-1/2 cup
- Turmeric powder - 1/2 tsp
- Salt
- Lemon juice - 1 Tbsp
- Tomato and onion slices
Method
- Soak the rice in water for 15 min. Drain out all the water and fry the rice in a pan with 2 tbsp of ghee for 5 min.
- Heat 8 Tbsp of oil in a Pressure Cooker and add the onion paste and fry till it becomes light brown.
- Then add the green masala, cooked Kabuli Channa Dal, Water, Salt, Turmeric powder and fried rice. Cook this mixture for one whistle.
- Garnish with sliced onions and tomatoes.
- Pour 1 tbsp of lemon juice while serving.
Kadai Paneer
