Chicken Kurma

Ingredients:
Chicken -1 kg
Onions -3(medium size)
Tomatoes -2( medium size)
Ginger,garlic paste-1 tbsp
Green chillies- 2-3 nos
Cinnamon,cardamom,cloves -1 tsp (powdered)
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Fennel powder - 1 tsp
Curd/yogurt - 1tbsp
oil - 1 tbsp


Method:


Clean the chicken and marinate it with chilli powder,turmeric powder and salt for half an hour.


Heat oil in a heavy bottomed pan.
Add cinnamon,cardamom and cloves.
Add the following one by one and fry them each for 30 seconds.
- thinly sliced onions .
- the ginger, garlic paste.
- sliced tomatoes.
- green chillies cut lengthwise
- coriander powder
- pepper powder
- cumin powder
- fennel powder
Fry till all the ingredients combine together and the oil gets separated.


Now add the chicken pieces along with curd and fry it for five minutes.
If you need more gravy, add little water.
Add chilli powder and salt if required.
Cover the pan with a lid and cook on low heat till done.


Garnish with finely chopped coriander and curry leaves.Serve hot.

Cabbage recipe:

Ingredients


Cabbage -1 medium sized (cut into very thin slices,lengthwise)
Onion -1 medium sized
Green chillies-4-5 (split lengthwise)
Grated coconut-5-6 tbsp
Curry leaves-1 sprig
Mustard seeds -1 tsp
Oil- 1 tbsp

Method


Heat oil in a pan.
Crackle the mustard seeds.
Add sliced onions.
Add shredded cabbbage and the green chillies.
Add salt to taste and sprinkle some water and cover the pan.
Stir it often and sprinkle water if necessary.
When it is cooked(it should not turn yellow and soggy),add the grated coconut and curry leaves.
After 3 minutes your cabbage curry is ready. The crunchy feel is recommended to enhance the taste.

You can add cooked moong dal(4-5 tbsp) along with coconut and curry leaves.

Ennai Kathirikkai Kuzhambu:

Select 5-6 brinjals which are small and tender(when pressed with the finger, we should feel it soft).
Slit them into 4 slices so that each one should be a whole one and keep them immersed in water.
Soak tamarind in warm water.


1 -small onion sliced
1- tomato sliced
4-5 red chillies(add more according to your taste buds)
2 tbsp -whole dhaniya
1 tbsp -cumin
Fry all these 5 ingredients in little oil .Grind this into a fine paste.

Extract juice from the tamarind as a thick paste(not too watery)

Heat a generous quantity of gingelly oil in a pan.
Add 1 tsp vadagam(which gives more flavour).Otherwise add 1/2 tsp mustard, 1/4 tsp urad dal, 1/4 tsp fenu greek seeds, 1/4 tsp asafoetida and 1/2 finely chopped onion.
Add brinjals (draining it completely) .
Add 4-5 garlic cloves(peeled).
Add 1/2 tsp turmeric powder.

Fry till the brinjals become brown.
Add tamarind paste and the ground paste.
Simmer the stove and cover the pan with a lid.

When the brinjals are cooked well add salt and coconut paste.
Boil till oil comes out separately.
Add 1 sprig of curry leaves and remove from the fire.


This goes along with plain rice and with any vegetable kootu.

Rasam Recipes

Milagu Paruppu rasam

Serves: 5

Ingredients

Mustard seeds -1 tsp

Whole red chilli -5 nos

Garlic 3-4 cloves

Tomato -2 nos

Tamarind -a small ball

Coriander leaves -half a bunch

Asafoetida-1 pinch

Curry leaves -1 sprig

Oil-1tsp

Whole dhania -1 tbsp

Peppercorn -1 tbsp

Cumin-1tbsp

Salt to taste

Method: Fry peppercorn, cumin and whole dhania and make a coarse powder. Heat oil ,add asafoetida, whole red chilli, mustard seeds, cumin, crushed garlic, sauté till golden brown. Add tamarind water with crushed tomato and reduce it for a while. Add dal water and cover it with a lid. Never let it boil; sprinkle peppercorn powder. Remove from fire when it is about to boil.Add now the chopped coriander and curry leaves .

Black Pepper Rasam

* 3 Cups water
* 1 small lemon size tamarind
* 1 medium size tomato
* Salt to taste
* Oil for seasoning
* 1 tsp mustard seeds
* 1 tsp fenugreek seeds
* 2 red chillies(halved)
* a Pinch hing
* 1 small bunch fresh coriander leaves.
* Curry leaves
* 1 tsp turmeric powder.

For Rasam Powder:

* 1 tsp Black pepper
* 2 tsp Dry coriander seeds.
* 1 1/2 tsp Cumin seeds.
* 2 tsp Toor dal.
* 1 red chilli.
Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put mustard seeds, fenugreek seeds, hing, red chillies in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it. Allow it boil thoroughly(about 8 mins)

Lemon Rasam

Cooked tuvar Dal - 5 tblsp.(red gram dhal)

Crush coarsely:
Cumin seeds - 1 tsp
black pepper- 3/4 tsp
turmeric powder - a pinch
chopped coriander and curry leaves - 1 1/2 tbl sp.
lemon - 1 big or 2 small
water - 2 1/2 cups
powdered asafoetida - a pinch
salt, sugar - to taste

Mash the cooked dhal to a smooth consistency. Slit green chillies lengthwise. Add all the ingredients( except lemon) together and allow it to boil for a few minutes. Switch off the stove and squeeze the lemon. Heat a tsp of oil and season little mustard to that and pour on top of rasam along with asafoetida. Close with a lid and keep aside for few minutes. If served with rice, mix well and serve as it is. To serve this as a soup, strain the rasam using a strainer to remove pepper and cumin and then serve.
Thanx to EmM

Garlic Rasam Ingredients: Tomato - 2 Coriander - 1/4 tsp Pepper - 1/4 tsp Jeera - 1/4 tsp Garlic - 10 cloves (sliced ) Salt to taste Rasam powder - 3 tsp Chilli powder - 1 tsp coriander leaves Lemon juice - 3 tsp Preparation: Add 2 cups of water in a pan, and add the tomatoes and crush them well, Add the ingredients with coriander seeds ,pepper , jeera ground well together. Let the rasam boil for about 6 minutes in low medium heat Then finally add the coriander leaves Heat some oil in a separate pan and add some mustard seeds, with curry leaves ,urud dal , chana dal and asafoetida fry them till the dals turn golden brown to finally add to the rasam. Thanx to www.hotdishes.com

Sambar recipe

1 cup Toor dal
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
1 tsp Oil
3-4 cloves Garlic
3 cups water

Cook all these together in a pressure pan .

Soak a little ball of tamarind in hot water for 15 minutes.

Heat 1 tbsp oil in a heavy bottomed pan.
Add 1 tsp mustard seeds.
Add 1 medium sized onion (finely chopped).
Add 1 medium sized tomato (finely chopped).
Add 3-4 green chillies(split lengthwise)
Add your favourite vegetable,preferably drumstick/brinjal/ladies finger(okra)/capsicum/beans/carrot.
Add 3 cups of water,then 1 tsp chilli powder and salt to taste.

When the vegetable is cooked well ,add the cooked dal .
Bring it to boil ,then add the extracted tamarind juice .
Boil this upto 7-10 minutes till the raw smell of tamarind goes out.

Garnish with finely chopped coriander and curry leaves.