CHICKEN KORMA

CHICKEN KORMA

NEEDED:- 

Ingredients:- Chicken – half a kilo, Onion – 1, Tomato – 1, 

Grind:- Green chillies – 6, Ginger – 1 inch piece, Garlic – 4 cloves, Onion – 6, Coconut – 1 piece, Peanuts – 1 teaspoon, Anise – 1 teaspoon, Cumin, Pepper – half a teaspoon each, Chinnamon, Cloves, Cardamom – 2 each. Leaves. Salt – one teaspoon. Bay leaves, coriander leaves a little, Oil – 1 tablespoon.

Recipe:- Wash and squeeze the chicken once, put it in a cooker, add a little water and cook for 3 whistles. Grind the ingredients given for grinding. Grind the tomatoes and large onion into paste. Heat oil, add cloves, cardamom leaves, fry the large onion and tomatoes well. Add the ground spices, open it a little, add salt and add the boiled chicken.Return the cooker to a whistle, remove the lid, sprinkle with coriander leaves and serve with parota.

CAULIFLOWER CHOPS

CAULIFLOWER CHOPS:-

NEEDED:-

CAULIFLOWER - 1 (MAKES INTO 20 PIECES)

GINGER GARLIC PASTE - 1TSP

RED CHILLY POWDER - 1 TSP

SALT - 1/2 TSP

WHITE FLOUR- 1 TSP

CORN FLOUR - 1 TBLSPN

RED FOOD COLOUR - 1 PINCH OPTIONAL.

OIL - 200 GMS FOR FRYING

METHOD:-

WASH THE CAULIFLOWER., ADD GINGER GARLIC PASTE ., SALT AND CHILLY POWDER. PLACE IT IN A KADAI COVERED WITH LID AND PARA BOILTHAM WITH LITTLE WATER. REMOVE FROM FIRE. MAKE A BATTER WITH WHITE FLOUR., CORN FLOUR ONE PINCH SALT ., CHILLY POWDER AND RED FOOD COLOUR. DIP THE CAULIFLOWER PIECES IN IT AND DEEP FRY. SERVE HOT WITH SAUCES AND CHIPS AS EVENING SNACKS. OR SERVE IT WITH PULAO., FRIED RICES AND BIRIYANIS.

BABY POTATO FRY:-

BABY POTATO FRY:-

Ingredients: - Baby Potato  - 1/2 kg (pick it into peanut-sized pieces), chilli powder - 1 teaspoon, oil - 1 tablespoon, salt - 1/2 teaspoon, mustard, urad dal and anise - 1/2 teaspoon each.

Recipe: Wash the potatoes and boil them in a cooker with two cups of water. Peel them and keep them aside. Heat oil in a pan and add mustard seeds, urad dal and anise seeds and fry them.Add chili powder and salt, immediately add the peeled potatoes and mix well.  Cook for ten minutes, turning occasionally, until crispy. Remove from kadai when done. A good combination for curd rice.

CHAYOTE MOONG DAL KOOTU:-

CHAYOTE CHANNA DHAL KOOTU:-

NEEDED:-

CHAYOTE - 1 NO
CHANNA DHAL - 1/2 CUP
SMALL ONION - 6 NOS.
GREEN CHILLIE - 1 NO. SLIT OPEN
JEERA - 1/2 TSP
ORID DHAL - 1/2 TSP
GHEE - 1 TSP
CURRY LEAVES - 1 ARK
SALT - 1/3 TSP

METHOD:-

PEEL WASH , REMOVE THE SEED AND DICE THE CHAYOTE. PUT CHANNA DHAL, CHAYOTE, CHOPPED ONION, JEERA, GREEN CHILLIE  IN A PAN AND POUR  ENOUGH WATER TO IMMERSE IT. PRESSURE COOK FOR 1 OR 2 WHISTLE. REMOVE FROM FIRE AND AFTER COOLING OPEN THE LID AND ADD SALT AND CURRY LEAVES WITH GHEE.

ANOTHER METHOD, HEAT GHEE IN A LADLE .ADD ORID DHAL AND JEERA. WHEN IT SPLUTTERS ADD CURRY LEAVES. POUR THE SEASONING TO THE KOOTU AND STIRR WELL. SERVE HOT. WITH GHEE RICE OR VATHAK KULAMBU RICE. OR WITH CHAPPATHIS.

IDDLI UPMA:-

IDDLI UPMA:-

NEEDED:-

IDDLI - 4 NOS
BIG ONION - 1 CHOPPED
GREEN CHILLY - 1 NO. SLIT OPEN
OIL - 2 TSP
MUSTARD - 1/2 TSP
ORID DHAL - 1 TSP
CURRY LEAVES - 1 ARK

METHOD:-

SOAK THE IDDLIS IN WATER, SQUEEZE THE WATER AND SMASH THEM PARTIALLY. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD GREEN CHILLY, ONION, CURRY LEAVES. SAUTE FOR A MINUTE. ADD THE SCRAMBLED IDDLI AND STIRR WELL. SERVE HOT WITH IDDLI PODI.