Fish / Meen Kozhambu #6

 

Ingredients:

Onion - 1 1/2

Small onion - 15

Garlic - 15

Tomato -  1 1/2

Green Chilly - 1

Vanjiram fish -  500 g

Tamrind - Lemon size

Coriander powder - 2 tbsp

Chilly powder - 1  tbsp

Sambar thool - 1/2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Salt, Gingley Oil, Water - As reqd

Method:

• Wash and clean the fish pieces and set aside.
• Soak tamrind in water and set aside.
• Blend big onion and cumin seeds coarsely and set aside.
• Blend tomatoes coarsely and set aside.
• Heat oil in pan and add in mustard seeds.
• Cook in low flame.
• Add in fenugreek seeds and saute.
• Add in crushed garlic and fine chopped small onion.
• Saute in low flame.
• Now add in coarsely blended onion and cumin seeds and saute.
• Add in tomatoes and mix well.
• Tomatoes should turn mushy.
• Now strain the tamrind water.
• To this add in corinader powder and chilly powder and mix well.
• Add in curry leaves and mix it.
• Add this to kadai and mix well.
• Add in salt and mix it.
• Add water, if the gravy is too thick.
• Add in little sambar thool and mix it.
• Add in 1 green chilly and mix it.
• Once the desired consistency is achieved, takes app 7-9 mins.
• Add in washed and cleaned fish pieces.
• Fish will also leave water, so adjust consistency acc.
• Give a gentle mix and cook for 5-8 mins in low flame.
• Add in fresh curry leaves and serve hot with rice.

Drumstick Chicken #2

 

Ingredients:

Onion - 1 (fine chop)

Small onions - 5-8 (fine chop)

Tomato - 1 (fine chop)

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Red Chilly powder - 1 tsp

Fennel powder - 1/4 tsp

Ginger garlic paste - 2 tsp

Drumstick pieces - 2

Chicken - 250 g

Dry Red Chilly - 2 (deseed)

Curry Leaves - a sprig

Coriander Leaves - Little

Salt, Gingely Oil, Water - As reqd

Masala:

Cloves - 2

Cinnamon stick - small piece

Green Elaichi - 1

Star Anise petal - 1

Fennel seeds - 1 tsp

Black pepper corns - 2 tsp

Cumin seeds - 1/2 tsp

Dry Red Chilly - 4

Coriander seeds - 1/2 cup

Grated coconut - 1 cup

Curry Leaf -  a sprig

Coriander Leaves - Little 

Method:

• Heat oil in pan and add grated coconut.
• Add in cloves, cinnamon, elaichi, star anise petal.
• Add in a sprig of curry leaves.
• Saute this in low flame.
• Add in dry red chilly, fennel seeds, black pepper corns.
• Add in cumin seeds and coriander seeds.
• Saute this in low flame.
• Saute till it is golden brown.
• Add in coriander leaves and saute.
• Let it cool and blend it to fine paste.
• Heat oil in pan and add in dry red chilly, curry leaves.
• Add in fine chopped onions and saute.
• Add in small onion and saute.
• Add in ginger garlic paste and saute.
• Add in fine chopped tomato and saute.
• Add in turmeric powder, coriander powder, chilly powder and fennel powder.
• Add in salt and little water and cook the masala added.
• Add in coriander leaves and curry leaves when it thickens.
• Add in drumstick pieces, blended paste and mix well.
• It will be a thick gravy, saute till oil oozes out.
• Add in chicken pieces and mix well.
• Add little water and pressure cook for 5 whistles.
• Or if cooking in kadai, cook till chicken is cooked.
• Garnish with coriander leaves and curry leaves.

Chicken Gravy #9 - Coconut Milk

 

Ingredients:

Onion  -  1 (chopped)

Cinnamon stick - 1 inch piece (surul pattai)

Green Chilly - 2

Curry Leaf sprig - 2

Red Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Coconut Milk - 1 cup

Pandan leaf  - 1 or Lemon grass

Salt - 1/2 tsp

Marination :

Chicken - 250 g

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Kashmiri Chilly powder -  1/2 tsp

Pepper powder - 1/2 tsp

Vinegar - 1/2 tbsp 

Ginger garlic paste - 1 tsp

Salt -1/2 tsp

Oil - 1/2 tbsp

Masala :

Coriander seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Black pepper corns - 1/2 tsp

Rice - 1/2 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/2 tsp

Cloves - 1

Green Elaichi - 1

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Method:

• In a bowl add ingredients under "Marination".
• Set this aside for 30 mins.
• Heat a pan and add items under "Masala".
• Dry roast them in low flame.
• Once the rice turns in mild brown, transfer it to plate.
• Let it cool and blend it to a fine powder.
• Heat oil in pan.
• Add in cinnamon stick.
• Cook in low flame.
• Add in green chilly and onion and saute for a while.
• Now add in masala powders and blended powder.
• Mix well and saute for 2mins.
• Now add the ginger garlic paste and saute for a min.
• Now add marinated chicken and if using pandan leaves add now (I didn't add).
• Let it cook for 5 mins.
• Now add the coconut milk, little water and salt.
• Mix well.
• Cover and cook in low flame till oil oozes out.
• Serve hot with rice.

Note:

I pressure cooked chicken and added to gravy.

Mutton Gravy #3

Ingredients:

Mutton - 150 - 200 g
Turmeric powder - 1/2 tsp
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
Kashmiri Chilly powder - 2 tsp
Chilly powder - 1/2 tsp
Cinnamon stick - small piece
Clove - 1
Coriander leaves - Little
Curry Leaves - a sprig (fine chop)
Salt, Water - As reqd

Method:

• In a bowl add mutton pieces, turmeric powder and salt.
• Pressure cook this for 6-7 whistles and set aside.
• In a pan add oil and add in onions.
• Saute for a while, add in ginger garlic paste.
• Cook in low flame.
• Add in tomatoes and cook till it turns mushy.
• Add in spice powders and salt and mix well.
• Add in boiled mutton with water and mix well.
• Cook in low flame for few mins.
• Garnish with coriander leaves and serve hot.
• Goes good with briyani, idly, dosa.

Black pepper powder - 1/2 tsp

Mutton Gravy - Chettinad Style #2

Ingredients:

Mutton - 250 g (boneless)
Onion -  1 (fine chop)
Tomato - 1
Small Onion - 15 (fine chop)
Garam Masala - 1 tsp
Green chilly - 1
Pepper powder - 1 tsp
Sambar thool - 2 tbsp
Garam Masala - 1/4 tsp
Kashmiri Chilly powder - 1/2 tsp
Curry Leaves - a sprig
Coriander Leaves - Fine chop
Salt, Oil, Water - As reqd

For Masala:
Coriander seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 1/4 tsp
Fennel seeds - 1/4 tsp
Dry Red Chilly - 3
Small Onion - 6-8
Garlic - 4
Ginger - small piece
Coconut - 1/2 tbsp (grated)
Cloves - 2
Cinnamon stick - small piece
Green Elaichi - 2

Method:

• Heat oil in pan and add items under "for masala" one by one and saute.
• Set this aside to cool.
• Once cool add water and blend it to a fine paste.
• Clean and wash mutton pieces and take in a bowl.
• Add salt, turmeric powder, blended paste and mix well.
• Add 2 cups of water and pressure cook for 6-7 whistles.
• Heat gingely oil in a pan and add mustard seeds.
• Add in cumin seeds, curry leaves.
• Add in chopped onion, green chilly and saute for a while.
• Add in tomatoes and cook till it turns mushy.
• Now add boiled mutton pieces and other spice powder.
• Add salt if needed.
• Cover and cook in low flame for 25 - 30 mins.
• Garnish with fresh curry leaves and coriander leaves.
• Serve hot with rice.

Guntoor Chicken Gravy

Ingredients:

Onion - 1 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 3 (slit)
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - 2 sprigs
Salt, Oil, Water - As reqd

For marination:
Chicken - 300 g
Curd - 1/2 cup
Lime juice - 1/2 limes juice
Salt - 1/2 tsp

For Masala:
Coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Pepper corns - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chilly - 4
Coconut - 2 tbsp (grated)


Method:

• In a bowl add the chicken pieces.
• Add items under "For marination" and mix well.
• Set this aside for min 20-25 mins.
• Now heat a pan and add items under "For Masala" one by one.
• Dry roast them and let it cool.
• Blend them to a fine puree and set aside.
• Now heat oil in pan and add mustard seeds.
• Once it splutters add in cumin seeds and add in curry leaves.
• Add in garam masala and cook in low flame.
• Add in fine chopped onions and saute for a while.
• Now add the slit green chillies and saute.
• Add in ginger garlic paste and mix well.
• Now add the fine chopped tomatoes and saute.
• Cook till tomato turns mushy.
• Add in turmeric powder and masala puree.
• Mix it well.
• Add in marinated chicken pieces and mix well.
• Add in app 1/2 cup of water  and mix well.
• Check for salt and add if required.
• Add in fresh curry leaves and fine chopped coriander leaves.
• Mix serve hot with rice.

NaatuKozhi Rasam

Ingredients:

Naatu Kozhi - 250 g
Small onion - 6-8
Tomato - 1
Red chilly powder - 1 tsp
Tumeric powder - 1 tsp
Pepper corns - 1 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Coriander seeds - 2 tsp
Dry red Chilly - 3
Garlice - 6
Pepper powder - 1/2 tsp
Curry Leaves - a sprig
Coriander Leaves - Little
Salt, Oil, Water - As reqd

Method:

• In a bowl add chicken pieces, turmeric powder and salt.
• Mix this well.
• Add 4 cups of water and pressure cook for 3-4 whistles.
• In a blender add pepper corns, cumin seeds, fennel seeds, coriander seeds.
• Add tomato, garlic, onion and 2 red chilly.
• Blend this to a fine paste.
• Now heat oil in pan and add mustard seeds, cumin seeds and one red chilly.
• Add in curry leaves.
• Now add the boiled chicken pieces with water.
• Now add the blended paste and mix well.
• Let it boil.
• Once you get desired consistency, add in pepper powder.
• Let it boil for 2 more mins.
• Garnish with coriander leaves and serve hot.

Chicken Gravy #8

Ingredients:

Chicken - 300 g (boneless)
Onion - 1 1/2 (fine chop)
Tomato - 2 (fine chop)
Chicken masala - 1 1/2 tbsp
Turmeric powder - 1/2  tsp
Ginger garlic paste - 1 tbsp
Fennel seeds - 1/2 tbsp
Coconut - 1/2 cup
Green elaichi - 2
Cinnamon stick - small piece
Bay Leaf - 1
Curry Leaves - a sprig
Coriander leaves - Little (fine chop)
Water, Oil, Salt - As reqd

Method:

• Blend coconut and fennel seeds to a fine paste and set aside.
• In a pan heat oil, add in bay leaf, elaichi and cinnamon stick.
• Now add curry leaves, onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Add in tomatoes and cook till it is mushy.
• Now add turmeric powder and salt and saute.
• Add in washed and cleaned chicken pieces and mix well.
• Add in chicken masala and mix well.
• Add little water and pressure cook for 3-4 whistles.
• Once pressure is released, add in coconut paste and mix well.
• Now add pepper powder and kashmiri chilly powder and mix well.
• Let it boil for 5-6 mins.
• Garnish with coriander leaves.
• Goes good with idly/dosa and even rice.

Kodi Iguru

Ingredients:

Chicken - 350 g
Dry Red Chilly - 2
Onion - 2 (fine chop)
Tomato - 2 (fine chop)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Cumin powder - 3/4 tsp
Red Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Green Elaichi - 1
Cinnamon stick - a small piece
Coconut - 1/2 cup (grated)
Cashews - 3-4
Coriander Leaves - Little
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• In a bowl add in chicken pieces, turmeric powder.
• Add in 1/2 tbsp of ginger garlic paste and mix well.
• Set this aside for 15-20 mins.
• Now in a blender add in cashews and coconuts.
• Blend this to a fine paste and set aside.
• Heat oil in pan and add cinnamon, green elaichi.
• Add in dry red chilly and curry leaves.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute.
• Add in tomatoes and mix well.
• Cook well till oil oozes out.
• Now add in spice powder and blended stuff.
• Mix well.
• Cook this in a low flame.
• In other pan or tawa drizzle oil and add in marinated chicken pieces.
• Cook in low flame.
• Flip and cook the chicken pieces and add to masala pan,
• Mix well.
• Add in salt and water and mix well.
• Transfer this to presuure cooker and pressure cook for 3-4 whistles.
• Garnish with coriander leaves and serve hot with rice.

Manchatti Paara Meen Kuzhambu

Ingredients:
Paara Meen - 300 g
Small onion - 15-20 (fine chop)
Tomato - 1 (fine chop)
Garlic - 6-7(crushed)
Ginger garlic paste - 1 tsp
Green Chilly - 2 (slit, remove seeds)
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Tamrind water - 2 cups (Soak lemon size tamrind in water)
Curry Leaves - 2 sprigs
Salt, Oil, Water - As reqd

Method:

• Heat gingely oil in a pan and add in mustard seeds.
• Once it splutters add in cumins seeds.
• Add in fenugreeek seeds and saute.
• Add in few curry leaves.
• Add in fine chopped onion and saute well.
• Once color changes to slighlty brown, add in green chilly.
• Saute well.
• Add in crushed garlic and saute well.
• Add in fine chopped tomatoes and cook in low flame.
• Cook till tomato turns mushy.
• Now add in spice powder and salt and mix well.
• Now strain and add the tamrind water and mix well.
• Let it boil for 8-10 mins.
• Now add in the cleaned fish pieces and mix gently.
• Cover and cook in low flame for 6-8 mins.
• Add in fresh curry leaves and mix up.
• Serve hot with rice.

Egg Omlette Gravy

Ingredients:

For Gravy:
Onion - 2 (fine chop)
Tomato - 2 (puree)
Green chilly - 1 (slit)
Dry red chilly - 2
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Garam Masala - 1/2 tsp
Salt, Water, Oil - As reqd

For Omlette :

Egg - 4
Onion - 1 (fine chop)
Green chilly - 1 (deseed and fine chop)
Turmeric powder - 1/4 tsp
Pepper powder - 1
Red Chilly powder - 1/2 tsp
Coriander Leaves -  1 tbsp (fine chop)
Salt - 1 tsp

For Masala :

Coconut - 2 tbsp(grated)
Ginger - small piece
Garlic - 4
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp

Method:

• In a blender add in tomatoes and puree it and set aside.
• Now to the blender add items under "For masala" and blend it.
• Add water and blend them to a fine paste.
• Now heat oil in pan and add mustard seeds and cumin seeds.
• Now add in onion and saute for a while.
• Add in green chilly, red chilly and tomato puree and mix well.
• Cook in low flame for few minutes.
• Now add in blended paste and salt and mix well.
• Add in little water and cover and cook in low flame for about 8 mins.
• In other bowl, add in eggs and whisk well.
• Add the other ingredients under "for omlette" and whisk well.
• Now in a pan drizzle oil and pour the omlette mix.
• Cook in low flame.
• Flip and cook and transfer this to a plate.
• Cut the omlette into rectangular strips.
• Now add this to the gravy and gently mix it.
• Sprinkle garam masala and chooped coriander leaves and mix well.
• Let it boil for 2-3 mins.
• Serve hot with rice.

Note :

As we add salt in omlette, add salt accordingly in gravy.

Clay Pot Chicken Gravy

Ingredients:

Small onion - 5
Garlic - 3
Fennel seeds - 1/4 tsp
Green chilly - 1
Cloves - 2
Green Elaichi - 2
Cinnamon Stick - small piece
Ginger garlic paste - 1 tsp
Onion - 1 (fine chop)
Tomato - 1
Curry Leaves - a sprig
Coriander powder - 1/2 tsp
Oil, Salt, Water - As reqd

Marinate:
Chicken - 200 g
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Salt- Little

Method:

• In a bowl add the chicken pieces and add items under "Marination".
• Mix well and set aside for 10-15 mins.
• Heat the clay pot and add oil.
• Cook in medium flame.
• Add the garam spices, chilly, garlic and saute.
• Add in small onions and ginger garlic paste and saute for a minute.
• Now let this cool.
• Add tomato to this and blend it to a puree.
• Set this aside.
• Heat oil in pot and add fine chopped onions.
• Saute this for a while.
• Add in curry leaves and saute.
• Now add the marinated chicken pieces and mix well.
• Add little water and grinded paste and mix well.
• Add required salt and mix up.
• Cover and cook in medium flame for 22-25 mins.
• Serve with rice or with biryani.

Note:
Add salt accordingly as we add salt in marination too.

Egg/Muttai Kurma

Ingredients:

Eggs - 4
Onion - 1 (fine chop)
Tomato - 1/2
Garlic - 3-4
Green Chilly - 3
Ginger Garlic paste - 1/2 tbsp
Fennel seeds - 1/4 tsp
Coconut - 1/4 cup
Cloves - 2
Cinnamon stick - small piece
Poppy seeds - 1 tsp
Coriander powder - 2 tbsp
Curry Leaves - a sprig
Coriander Leaves - Little
Salt, Water, Oil - As reqd

Method:

• In a bowl add water and eggs.
• Boil eggs and then peel shell and set aside.
• Soak poppy seeds in hot water.
• Heat oil in pan and add clove, cinnamon and fennel seeds.
• Now add green chilly and ginger garlic paste and saute for a while.
• Add in tomatoes and cook till it is mushy.
• Add in coconut and saute for a while.
• Cook in low flame.
• Add in coriander powder and mix well.
• Let this cool.
• Add soaked poppy seeds to this and grind to a fine paste.
• Add little water while grinding.
• Now heat oil pan and add curry leaves.
• Once it splutters add in onion and saute for a while.
• Add the grinded paste and water and cook in low flame.
• Cook for about 4-5 mins.
• In a bowl add the boiled eggs.
• Prick holes in egg using fork.
• Now pour the gravy over the eggs.
• Garnish with coriander leaves.
• Serve hot with rice/chapathi/poori.

Chicken Gravy (For Briyani) #7

Ingredients:

Chicken - 300 g (boneless)
Tomato - 2 (small, fine chop)
Coconut Milk - 1/4 cup (Optional)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Kashmiri Chilly powder - 1 tsp
Kasuri Methi - 1/2 tsp
Bay Leaf - 1
Corriander Leaves - Little (fine chop)
Curry Leaves - 1 sprig
Salt, Oil, Water - As reqd

Masala:

Dry red chilly - 2
Coriander seeds - 2 tbsp
Cumin seeds - 1/2 tsp
Pepper corns - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon stick - small piece
Cloves - 2
Green Elaichi - 1
Star anise - 1 piece (from the star shape, just one petal)
Small onion - 15-20
Shredded coconut - 1/4 cup
Green chilly - 2
Garlic - 5
Ginger - 1 inch piece

Method:

• In a blender add red chilly, coriander seeds, fennel seeds and pepper corns.
• Also add cinnamon stick, cloves,elaichi and star anise petal.
• Blend this coarsely.
• Now add rest of the ingredients under "Masala" and make blend it.
• Now heat oil in pan and add bay leaf.
• Add in curry leaf and grounded paste.
• Cook in low flame for few mins.
• Now add in tomato and cook till it turns mushy.
• Add in chicken pieces(washed and cleaned) and mix up.
• Add in spice powders and salt and coconut milk.
• Mix it and add little water.
• Crush and add methi leaves and mix it.
• Pressure cook for 3-4 whistles.
• Garnish with coriander leaves and serve hot with briyani.

Varutharacha Meen Kuzhambu

Ingredients:

Fish (Koduva) - 500 g
Small onion - 10
Tamrind - Lemon size (Soak in 2 cups of water)
Red Chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Tomato - 1/2 (chopped)
Mustard seeds - 1 tsp
Curry Leaves - 1 sprig
Coriander Leaves -  Little
Salt, Oil, Water - As reqd

For Masala:
Small onion - 20-24
Garlic - 6-7
Ginger - 1 inch piece
Coconut - 1/3 cup(shredded)

Method:

• Heat oil in pan and add items under "For Masala" and saute.
• Let it cool and add water and blend it to a fine paste.
• In other bowl add the spice powders and add little water and mix it.
• Now heat oil in pan and add mustard seeds.
• Add in curry leaves and fine chopped onion and saute well.
• Now add chopped tomato and spice paste and mix well.
• Cool in low flame for few minutes.
• Add in tamrind water and mix well.
• Let it boil for few mins.
• Now add the masala paste and mix well.
• Add salt and mix well.
• Now add the cleaned fish pieces and mix up gently.
• Cook in low flame for 8-10 mins.
• Serve hot with rice.

Chicken Masala - Restaurant Style

Ingredients:

Chicken - 300 g(with bone)
Small onion -15-20 (fine chop)
Tomato - 1 1/2 (fine chop)
Curry Leaves - 3 sprig
Dry Red Chilly - 4 (Remove seeds)
Turmeric powder - 1 tsp
Pepper powder - 1 - 1 1/2 tbsp
Vinegar - 1 tsp
Salt, Water - As Reqd
Gingely oil - As reqd

For Masala:

Cloves - 3
Cinnamon stick - small piece
Garlic - 6
Small onion - 6
Big onion - 1
Coconut - 1/2 cup
Sambar thool - 1 tbsp
Ginger garlic paste -  2 tsp
Salt - Little

Method:

• Heat oil in pan and add items under "For Masala" one by one.
• Like add in cloves and cinnamon stick.
• Then add small onion and ginger garlic paste and saute.
• Then add garlic and saute for a while.
• Add in big onion and saute for a while.
• Cook in low flame.
• Add in coconut, sambar thool and half salt and mix well.
• Cook in low flame for few mins.
• Let it cool.
• Add water and blend it to a fine paste.
• Heat oil in pressure pan.
• Add in curry leaves and let it splutter.
• Cook in low flame.
• Add in onion and saute well.
• Then crush and add tomatoes and saute for a while.
• Now add the chicken pieces and mix well.
• Now add turmeric powder and salt and mix well.
• Add in grinded paste and mix well.
• Now add vinegar and red chilly and mix it up.
• Add little water and pressure cook for 5 whistles.
• Open the pan and remove the chicken pieces.
• Now cook the gravy in low flame.
• Keep stirring.
• Once it is thick add the chicken pieces and mix well.
• Add fresh curry leaves and coriander leaves.
• Sprinkle pepper powder and mix well.
• Let it boil for few mins.
• Goes good with rice/dosa/aapam.

Note:

The original recipe uses kuzhambu milagai thool instead of sambar thool.

Pepper Chicken

Ingredients:

Chicken - 300 g (boneless)
Turmeric powder - 1 tsp
Curry Leaves - 3 sprig
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Coconut milk - 1/4 cup
Ginger garlic paste - 1 tsp
Pepper powder - 1 tsp
Sesame Oil - 3 tbsp
Salt, Water - As reqd

For Masala:
Pepper Corns - 3 tsp
Fennel Seeds - 1 tsp
Dry red chilly - 2

Method:

• Dry roast the ingredients under "For Masala" and let it cool.
• Blend it to a fine powder.
• Heat oil in pressure pan and add curry leaves.
• Once it splutters add the onion and saute well.
• Add in ginger garlic paste and then tomato.
• Cook till it turns mushy.
• Add in washed chicken pieces and mix well.
• Add in turmeric powder and grinded spice powder and mix well.
• Add in required salt and little water (1/4 cup) and mix it.
• Now add in thick coconut milk and mix well.
• Pressure cook for 4 whistles.
• Once pressure releases transfer this to pan.
• Cook in low flame to attain desired consistency.
• Sprinkle pepper powder and mix it.
• Garnish with coriander leaves and serve.

Note:
My people wanted it to be semigravy consistency.

Maangaai Meen Kuzhambu

Ingredients:

Vanjiram Meen - 6 pieces
Small onion - 15-16 (fine chop)
Tomato - 1/2 (small)
Garlic - 4-5 (fine chop)
Coconut - 1/2 cup (grated)
Green Chilly - 2
Raw Mango - 5 pieces (Small Cubes)
Sambar thool - 5 tbsp
Pepper powder - 2 1/2 tsp
Fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp
Curry Leaves - 2 sprig
Coriander Leaves - Little (garnish)
Tamrind - Lemon size
Gingely oil, Salt - As reqd

Method:

• Soak tamrind in 2 cups of water and then strain and keep.
• Soak the fish pieces in tamrind water.
• Grind coconut and set aside.
• Heat oil in pan and add, mustard seeds, cumin seeds and fenugreek seeds.
• Cook in low flame.
• Saute till color of fenugreek changes in brown color.
• Now add in curry leaves, chilly and ginger garlic paste.
• Add in fine chopped onions and saute well.
• Add in tomato and saute till it turns mushy.
• Now strain the fish pieces to a plate.
• To the tamrind water add turmeric powder, pepper powder and sambar thool.
• Mix well and add salt and again mix it up.
• Pour this mixture to the pan and boil for few mins.
• Add in grinded coconut mixture and mix well.
• When it starts to bubble up add in fish pieces and mix gently.
• Cook covered for 4-5 mins and mix up.
• Now add the mango pieces and mix gently.
• Let it boil for few minutes.
• Garnish with coriander leaves and serve hot.

Note:

• This is madurai special "Mudhal Mariyaadhai Meen Kuzhambu".
• This is made using kelathi meen.
• Use mango pieces carefully as it may result in more tanginess.

Chicken Gravy #6

Ingredients:

Chicken - 250 g
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green Chilly - 1
Chilly powder - 1/2 tbsp
Coriander powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Ginger garlic paste - 1/2 tbsp
Coriander leaves - Little (fine chop)
Oil, Salt, Water - As reqd

Roast and Grind:
Cinnamon stick - small piece
Clove - 2
Elaichi - 2
Fennel seeds - 1/2 tbsp
Coconut - 1/2 cup (grated)
Poppy seeds - 1 1/2 tbsp

Method:

• Heat little oil in pan and add items under "Roast and Grind".
• Roast them in low flame till they turn brown in color.
• Let this cool.
• Add little water and blend this to a fine paste.
• Heat oil in pressure pan.
• Add in onion, chilly and saute.
• Add in ginger garlic paste and saute.
• Add in tomato and cook till it turns mushy.
• Add reqd salt and spice powders and mix well.
• Cook in low flame till oil oozes out.
• Add in cleaned and washed chicken pieces.
• Mix well.
• Add blended paste and mix well.
• Add in enough water and pressure cook for 4 whistles.
• Garnish with coriander leaves.
• Serve with briyani/roti/idly.

Chicken Rasam

Ingredients:

Chicken - 5 pieces
Rasam thool - 1 tbsp
Pepper Corns - 4-5
Cumin seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Small onion - 3
Garlic - 2
Tomato - 1 (small)
Curry Leaves - A sprig
Coriander Leaves - Little

Method:

• In a blender add onion, pepper corns and cumin seeds.
• Add in garlic, 1/2 tomato, turmeric powder and blend this to a fine paste.
• Heat oil in pan and add curry leaves.
• Add in grinded paste and 1/2 tomato.
• Add in reqd salt and chicken pieces and mix well.
• Add in rasam thool and requried water.
• Pressure cook for 3 whistles.
• Garnish with coriander leaves and serve yummy rasam.