Nellai chicken kuzhambu / curry

Yeah i am in my native and cooking very rarely...yes find it very boring without my kitchen & laptop.....
here is the recipe for chicken kuzhambu....

Ingredients:
chicken - 1/2 kg
shallots - 2 cups
corriander powder - 4 tsp
chilly powder - 2 tsp
garam masala - 1/2 tsp
ginger garlic paste - 3 tsp
curry leaves - few
oil - 3 tbsp

To roast & grind:
coconut - 1 cup
turmeric powder - 1/4 tsp
shallots - 4 or 5
fennel seeds - 1 tsp
cardamon - 1
Cinnamon- 1
poppy seeds - 1/2 sp

Method:
   heat the pan with oil & add shallots' curry leaves then fry it for a while,
add gingergarlic paste saute untill the raw smell goes.
add the chicken saute untill the color changes to pale.
add chilly powder, coriander powder and garam masala let it cook for while.
add the salt & grinded masala and allow it to cook untill the chicken gets cooked.

it goes well with rice and any tiffen variety.

I am sending this to a new event Tamizhar Samayal Tuesday which is going to happen in 2^nd and 4^th Tuesday of every month. Yes this time i posted very late, will adhere to timeline henceforth :)

 

Also I am packing it to Side Dish Mela  event by Srivalli

 

 

Katharikai Rasavangi (Brinjal curry)

                       Sometime back I saw this recipe in television demonstrated by chef Jacob.
Yeah, I like Chef Jacob collection especially his Arokiya samayal & research on traditional recipes.
Still now i cannot think that he is no more...Genius! May his soul rest in peace.

We are familiar with Ennai Katharikai and  other few recipes of brinjal but this Rasavangi, i have not tasted it anywhere, its very new dish to me and my family...
If you want me to explain the taste, then I can say it as bit tangy brinjal in creamy kootu...

Ingredients: (For serving 2)

Brinjal -  4 or 5 nos, cut into cubes
Turmeric powder  1/4 tsp
mustard - 1tsp
Channa dal - 1tsp
Toor Dal -100 gms (Pressure cook and mash it)
Gingelly oil - 2 tbsp
Asafoetida - 1/2 tsp
Chopped Ginger - 2 inch
Coconut milk - 1 cup
Green chilly - 1
Redchilly - 6 (Reduce according to your spice level)
Tamarind - smaller than lemon size ( soak for 1/2 hour and extract juice)
Coriander - few

Method:

Heat a oil in the pan, temper with mustard, channa dal sauté well.
Add chopped ginger , red chilly once its well fried now add tamarind water along with green chilly and include asafetida to the boiling sauce .
Now in this stage add brinjal cubes, turmeric powder.
once the brinjal is cooked add salt and 1/2 cup coconut milk to it and bring this mixture to boil for 2 minutes.
Add the cooked, mashed toor dal, chopped coriander to it .
Ad another 1/2 cup coconut milk to it, do not boil it after adding the final coconut milk, switch off and serve...

VazhaiPoo Vadai...

                     Day before yesterday i bought a vazhaipoo and made podimas out of it, i had a few vazhaipoo still unpeeled from the blossom, so i thought of  trying this Vazhaipoo Vadai out of it....

I never tasted it but, heard a lot about it, I remember even in some movie they highlight it as specialty of chettinad cooking and also i can say it as a budget recipe yes, here i bought this vazhaipoo for just 10Rs.

I just made a similar dough as for paruppu vadai and added the chopped vazhaipoo along with it.
it was so crispy and tastes heavenly we loved it...

Ingredients:

Channa Dal - 2 cup
Vazhaipoo chopped - 1 cup
Curry leaves - handful
Fennel seeds - 1 tsp
Redchilly - 2
Salt to taste
Oil to fry

Method:

Soak the Channa Dal for 1 to 2 hours and grind it with curry leaves, red chilly, saunf and salt.
Add the finely chopped vazhaipoo with the grinded mixture.
Pat the Vadai mixture to flat round shape and deep fry it in oil, cook well till it turns golden brown.

Now the crispy Vazhaipoo vadai is ready to eat...

I am packing it to event "Eat Seasonal Food, Fresh" happening @ . Motions and Emotions  by Jagruti’s Cooking Odyssey

And to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen.

 

VazhaiPoo Podimas

 Vazhaipoo podimas / Banana Blossom minced stir fry is the one i have waited long to try, as i guessed it is a great hit and liked by my better half alot.

Ingredients:
Plaintain flower - 1 cup chopped.
Roasted bengal gram (Pottu kadalai) - 2 tbsp
Red chilly - 3
Fennel seeds- 1 tsp
curry leaves - few
Bengal gram - 2 tsp (soak it for 1/2 hr)
Coconut - 1/4 cup
Onion - 1
salt to taste and oil to temper.

I would like to start this recipe from separating the vazhaipoo...first we need to separate and wash vazhaipoo as per the below picture and need to soak it in butter milk to retain color.

Dry roast Red Chilly, roasted gram, saunf and grind it well.
Finally add the plaintain flower and run the mixy once, it should be coarse (else avoid mixy and u separately mince the flower and add it to this mixture).

In a hot pan pour 1 tbsp oil temper with curry leave, bengal gram, onion and add the mixture and saute well add salt to taste and cook till its done, once it is cooked well add the shredded coconut and switch off in 2  - 3 mints
Now the Vazhaipoo podimas is ready...

I am packing it to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen.

 

Kambu Koozh / Pearl millet Porridge...

This is one of our traditional dish here in tamilnadu, early days in  most of the houses it is served as breakfast...but the revolution of white rice had made this nutrietious millets to take back seats...

Ingredients:
Pearl millet / Kambu - 3/4 cup
White rice  - 1/4 cup
Salt to tast..
Shallots  - 100 gm
Green chilly - 1
Oil - 2 tsp
Shredded coconut - 2 tbsp.

Wash rice, pearl millet and pressure cook it (Same like cooking rice) to 3 whistle...
once cooked add 1 more glass of water and pressure cook for 1 whistle, it will be in pongal consistency...
Now temper Green chilly, shallot and coconut  to get add it to the cooked millet and add salt to taste...
Once it reaches the room temperature add butter milk to make the cooked millet to porridge consistency...

This can be served with dry fish curry / Kara kuzhambu or any spicy tangy gravies...

 

Note : it will be have a nutty texture in the porridge, if you want a smooth texture before cooking you can dry roast and grind the pearl millet to powder and then proceed with the same process.

 

I am Sending this to Healthy Diet - Cooking with Whole Grains, happening @ Priya's Space.