CHICKEN CHUKKA  

  

                                                             

Ingredients:
1.Chicken 1/2kg
2.small onion 1/4 kg
3.ginger garlic paste 2 tablespoon
4.turmeric powder 1/4 tsp
5.chilly powder 1 tsp
6.coriander powder 2 tsp
7.fennel seeds 1 tsp
8.coconut half grated
9.salt as needed to ur taste
Then oil 2 tsp,curry leaves and corianders leaves

Method:
1.Clean wash the chicken with salt and turmeric keep aside.
2.Heat oil in a iron pan to chicken chukka fry iron pan gives nice aroma.
3.Add cloves and cinnamon to the heated oil.Then add sliced small onions.Saute the onions till it turns translucent.Then add ginger garlic paste cook for a while till the raw smell goes.Then add the tomatoes cook it till the tomatoes get smash well.

2.Then add salt to it cook the tomatoes well.then add the chicken and mix well to the masala .let the masala incorporate with the chicken.Keep it in low flame don't add water .Let the chicken cook well.close the pan with the lid till the chicken cooks well .

3.Then grind the coconut and fennel seeds finely remind that don't add water more.Add the coconut paste to the chicken mix it well so that the paste incorporate with chicken again close the pan with the lid for a while let it cook till the water absorb.

4.Then add coriander leaves and curry leaves to it.Increase the flame and roast it till them become dry.

5.Roast the chicken well.Now chicken chukka varuval ready to have with rice or chappathi.

SWEET SOMAS

Sweet somas is a sweet prepared by  indians for diwali every year.Even though there  is no doubt the sweet somas preparation process little bit difficult but it is worth and very delicious sweet.

Ingredients for outer layer:

1.Maida -   one kilo
2.Rawa   -  2 table spoon(soak in the water for 5 minutes)
3.Salt      -  as required
3.Ghee   -  1 table spoon
4.Oil      -  For frying

Ingredients for stuffing:

1.Roasted gram dhal - Half kilo
2.Sugar                     - 3/4 kilo
3.Grated coconut      - 2 coconut full
4.Cardamom             6 nos.

Method:

1.Take maida,soaked rawa,ghee and salt in a bowl.Add water to it knead the maida to a soft dough.The dough should not stick in the hands.keep aside for 1 hour.

2.Grind the roasted gram dhal in the mixer.Then grind the sugar with cardamom.Take the coarse roasted gram dhal,sugar and cardamom in a bowl.

3.Keep a frying pan in the stove in low flame add grated coconut and fry it till it give a fine aroma flavour.Allow the grated coconut to fry till light golden colour so that its give us a good taste.

4.Mix fried coconut,coarse roasted gram dhal,sugar to a bowl this is the stuffing inside maida patty.

5.Then take the dough and make small balls from that.
Take chappathi making plate roll out the dough into big poori .Take a steel tiffin box lid and make it to small pooris.Take one small poori and add the stuffing in the middle.. Apply little water to the corner of the patty and close it to bring a semi circle.press the corner edges and seal it .Then take the somas cutter and trim the edges carefully.While trimming be careful don't leave the stuffing outside.

6.Repeat the same process for rest dough.Keep the remaining scrapes and roll it again.

7.Fry till it golden and crispy after frying drain the somas in drain pan allow it to cool and store the sweet somas in a airtight container to remain crispy.

Enjoy crispy sweet somas.........

Poondu chutney(garlic chutney)

INGREDIENTS:

Garlic - 10 cloves
Red Chillies - 4
Tamarind - little
Salt - to taste

To temper:

Gingelly Oil - 1tbsp
Mustard seeds - half tsp
Curry leaves - 1 small sprig
urad dhal - 1 tsp

Method:
Grind together garlic,red chillies and tamarind together to a fine paste mixture in a blender.
Set aside. 

Heat 1 tsp oil in a kadai/pan.

Then add the mustard seeds,urad dhal atlast curry leaves.

Allow it to splutter.

Then mix with the grind chutney.

Serve hot with crispy dosas .

Poondu chutney goes well with hot and soft idli also.

Ennai Kathirikkai Kozhambu

Ingredients:
            1.10 nos – Brinjal /  Kathirikkai
            2.1 no – Tamarind ( lemon size else according to ur taste)
            3.1/4 tsp – Turmeric powder
Seasonings:
          1. 2tbsp – Sesame oil
          3. kaaka vadagam.
          4. 2 pinches – Asafoetida
          5. 4 or 5 nos – Curry leaves
          6.redchilli powder 1 tsp
          7.coriander powder 2 tsp
 For grinding:
           1. 2 tbsp - Coconut grated
           2. 1 tbsp – Bengal gram(kadala paruppu)     
           3. 1 tbsp – urad dhal / Ulunthu
           4. 4 or 5 nos – Dried red chillies (according to ur spicy)
 Method:
1.Heat oil in a pan, fry red chilli,coconut,kadala paruppu,
   urad  dhal 
2. grind it to a coarse powder. Set aside.

Note:
Soak tamarind in warm water and squeeze out the pulp. Set aside.

3.Wash brinjals and remove their stems.

4.The inner portion of kathirikai tend to turn brown soon.

 5.To avoid that soak the pieces in water until we use 
    them to  cook. 
 6.Cut it as shown in the picture.Do not remove 
    the crown slit     
    into four (upto half of the brinjal), 

7.Now stuff the brinjals with grinded powder that we prepared.

8.Keep it aside.

9.Heat oil in a pan, add kaaka vadagam allowed 
   to splutter.

10.Then add onions.saute it few minutes then 
     add tomatoes.Saute it for few minutes till it become mushy.

11.Then add the stuffed brinjals one by one,Cook over  
     low flame stirring it  now and then.

 12.Then add red chilli powder one tsp to it.then coriander 
       powder 2 tsp and turmeric powder stir it well

13.When brinjals are half cooked, add tamarind extract, 
      the remaining grinded  powder if any and salt if  needed .

14.Cook till the gravy thickens slightly till oil floats on the top. 

15.Ennai kathirikkai Kozhambu is ready.
  

Ennai kathirikai kozhambu goes well with hot hot rice and pappad with egg burji.

Kaaka vadagam:

kaakaa Vadagam are used for seasoning in the Indian curries, kozhambu, gravies, poriyal, kuttu &
chutneys, which gives special aroma & flavour for the dishes. 

Ingredients :
small onion 1  kg
Cumin seeds 1/2 cup
Mustard seeds 1/2 cup
Toor dal 1/2 cup
Salt 1/2 cup
Splitted urad dhal 1 cup
Turmeric powder 1 tsp
fenugreek seeds 1cup
Curry leaves 1/4 cup
Oil for making the balls

Method:
1.Finely chop the onions.
2.Mix all the ingredients together & dry them in the
   sunlight for 2 days.
3.On the third day, grease your palm with oil then it
  make a lemon size balls from it. Dry the balls in the
  sunlight for 10 to 15 subsequent days till it becomes
  very hard .

IDIYAPPAM RECIPE:

IDIYAPPAM RECIPE:

Ingredients:
Rice flour - 2 cups
Boiling water - 2 cups
Salt to taste
Ghee - 1/2 tsp

Method

1.Dry roast for 7-8 mts on low flame.

2.Bring 2 and half cups of salted water and ghee to a boil.i have add the ghee in the water only.

3.Keep aside half cup of water (to be used while kneading the dough).

4.Slowly pour the hot water  little by little into the rice flour and mix with a wooden spoon. 

5.It will be difficult to mix but try to bring it all together.

6.Place lid and leave aside for 15 mts.

7.While the dough is resting, grease the idiyappam maker and the idli plates.

8.The dough will be easier to handle once the heat reduces.

9.Knead the mixture into a smooth yet firm dough, adding 2-3 tbsps of hot water while kneading.

10.Make a cylindrical shape of the dough and place into the idiyappam maker(Use the omapodi achhu for this), close the lid and hand press the dough into swirls onto the idli plates.

11.Repeat the process for the rest of the dough.

12.Steam in the pressure cooker without pressure weight for 12-15 mts and allow to cool a bit.

13.Serve warm with either sweetened coconut milk or potato sothi or sambal.

14.If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently.

15.Add coconut in the last and mix well.

SOTHI MAKING: 

1 teaspoon of  black mustard seeds
1 teapoon od urad dhal
1 teaspoon of turmeric
1 teaspoon coriander powder
1  onion (finely chopped)
2 cloves of garlic (finely chopped)
1 green chili (diced)
1 potato (diced)
2 cups coconut milk
4 curry leaves
lemon juice

METHOD:

1.Heat up some oil in a pan and  and wait for the oil to be infused with the spices .Then add mustard seeds an urad dhal to it.

2.Add the onion and saute it for few minutes.

3.Add the green chili and curry leaves to it.

4.Add  the diced potatoes,then turmeric powder ,coriander powder and add water.then add the chopped garlic to it.

5.Add coconut milk  lower heat  and let potatoes cook to your potato preference, stir occasionally.

6.Add salt   stir it up.

8.Serve with idiyappam.

Tips:

1.To prepare idiyappam flour at home, soak 2 cups rice in water for 4 hours.

2.We have to soak raw rice(In tamil paccharisi).

3.Drain the water and spread the rice on a thin cloth cotton cloth so that water will absorb soon.

4.Allow to dry for half an hour to an hour. 

5.If it si summer it will dry soon.

6.If it is winter it will take more time to dry.

7.Once its almost dry, grind to a fine powder. 

8.Sieve the powder and dry roast it on low flame for 7-9 minutes.

9.Home made Idiyappam flour is ready.

10.In boiled rice also we can make idiyappam called as santhagam later i will post the recipe for that also..

HAVE A NICE BREAKFAST FRIENDS