Chicken Gravy

Chicken Gravy
This ia an authentic South Indian  gravy. 
The recipes prepared with chicken are excellent in taste. 
Whether it isgravy or fry it tastes extraordinary one 
This was our sunday lunch  it gives a wonderful flavour to this dish.

• Ingredients
•  
• Chicken                              1kg
• Cinnaman ( Pattai )              3 small pieces
• Fennel Seeds ( Sombu )       1tsp
• Star anise ( Annasi poo )      1
• Curry leaves                        2 springs
• Onion                                  2 sliced
• Tomato                                3 Small sized Chopped
• Garlic Cloves                       3 Chopped
• Tuurmeric Powder               1/2tsp
• Chilli Powder                       1 tspn
• Salt as needed
• Onion                                  1 sliced
• Oil                                       1 tbsp
• Fennel Seeds ( Sombu )       1 tsp
• Curry Leaves                       1 Spring
• Coconut Slices                     2  or 1 cup grated coconut
• Corriander Powder               2 tbsn
• coconut should be grind finely with fennel seeds.
• Preparation of  Gravy
• Heat oil in a kadai.Splutter  fennel seeds and add curry leaves and fry for a min.
• Add the onions .And fry till they turn golden .
• Clean the chicken properly in lots of water.Heat sesame oil in the Kadai.Add Cinnamon,Fennel Seeds and Star anise.Add the curry leaves .
• Throw the onions and garlic cloves fry for few mins.Add the tomato,ginger garlic paste and cook till mushy.
• Add the chicken and fry till colour change.Add turmeric powder, chilli powder,coriander powder,little garam masala and mix well.
• Let it boil for 10 mins . Atlast add the grinded coconut with fennel seeds allow it boil for ten minutes till raw smell goes.
• Cover the lid and simmer the flame and cook till the meat gets tender and Oil floats on the top.
• This is perfect combo with chappathi.

Potato Fry Dry

 DRY POTATO FRY
Ingredients:
Potatoes- 2 or 3(cut into medium thick cubes)
Mustard seeds- 1tsp
Urad dal-1 tsp
Cumin seeds-1tsp
Turmeric powder-1/4 tsp
Red chilli powder- 1tsp
Salt -to taste
Oil - for frying

Method
1. Pour some oil in a pan.
2. When it becomes hot put the urad dal and stir until it becomes brown in color .
3. Then add cumin seeds and mustard seeds.
4. When it pops up add the potato pieces and stir well so that it get mixed with dal and seeds.
5. The add the powders and salt and stir it well.Stir gently.
6. Cook until it becomes semi crispy which is in golden colour.

Potato Gravy

Ingredients:
1. Cook potatoes in pressure cooker till one whistle sound. (Half cooked)
2. Peel outer skin and dice into big cubes.

Potato, Boiled and cubed – 3
Onion, chopped -1
Garlic, chopped – 6
Curry leaves – 10
Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Salt to taste
Ginger garlic paste – 1 tsp
tomaytoes      2
fennel seeds       half table spoon
Method:

1) Heat oil in a pan, add fennel seeds and curry leaves.
2) Add chopped onions and cook till it turns pink. Add chopped garlic and sauté well.
3) Then add the ginger garlic paste and sauté to remove the raw flavour of the ginger and garlic.
4) Add the Peanuts, chilly powder, turmeric powder, coriander powder and salt.
5) Sprinkle little water and then add the boiled potato. Mix well.
6) Cook till the masalas coat the potatoes and while removing from the flame add the lime juice and mix well.
7) Garnish with chopped coriander.

EGG KOTHU DOSAI

EGG KOTHU DOSAI

INGREDIENTS:
1.RICE
2.URADDHAL
3.MEHTHI SEEDS
4.CHOPPED ONION
5.GINGERGARLIC PASTE
6.CORIANDERLEAVES
7.KARIPATHA LEAVES
8.CHOPPED TOMATOES
9.GARAMMASALA
10.CHILLIPOWDER
11.CORIANDERPOWDER
12.4 FULL EGGS
METHOD
SOAK 4 CUPS RICE AND URAD DHAL WITH 2 SPOONS OF MEHTHI SEEDS FOR FOUR HOURS GRIND IT AND FERMENT IT FOR WHOLE NIGHT.NEXT DAY .HEAT THE FRYING PAN POUR LITTLE OIL FRY THE CLOVES, CINNAMON STICKS IN THA OIL THEN FRY CHOPPED ONINON UNTIL IT TURNS BROWN,THEN ADD TOMATOES LET IT FRY THEN ADD GINGER GARLIC PASTE ,CORIANDERLEAVES,KARIPATHA LEAVES ,GARAM MASALA,CHILLI POWDER AND CORIANDER POWDER FRY FOR SOMETIMES.KEEP THE MASALA ASIDE.THEN TAKE THE DOSAI PAN AND HEAT IT POUR DOSA AND SPREAD THE MASALA ABOVE THE DOSAI THEN BROKE ONE EGG AND POUR ON THE TOP OF THE DOSA AND MASALA CLOSE IT FOR 2 MINUTES THEN TAKE LADDLE AND MIX THE DOSA
NOW EGG KOTHU DOSA READY SERVE IT HOT

MEHTHI LEAFS RAGI ADAI

MEHTHI LEAFS RAGI ADAI

INGREDIENTS:

 1.RAAGI FLOUR

 2.MEHTHI LEAFS

 3.CHILI POWDER

 4.GREENCHILLY

 5.FINELY CHOPPEN ONINON

 6.CORIANDER LEAVES

 7.GARLIC FINELY CHOPPED

 8.GINGER GARLIC PASTE.


 METHOD:


FIRST MIX RAGI FLOUR SALT AND WATER LIKE CHAPPATHI BATTER.
THEN ADD MEHTHI LEAFS,CORIANDERLEAFS,CHOPPED ONION,CHOPPED GARLIC,CHILLI POWDER,GREEN CHILY CHOPPED AND GINGER GARLIC PASTE TO THE RAGI FLOUR .
NOW MAKE DOUGH TO THE ROUND BALLS AND PRESS IT IN THE PAN LIKE CHAPPATHIS THEN HEAT THE TAVA ROAST IT USING LITTLE OIL ON THE TWO SIDES OF THE ADAI.SERVE IT HOT

FRIED IDLY

FRIED IDLY

INGREDIENTS:

1.IDLY BATTER

2.CHOPPED ONION

3.GINGERGARLIC PASTE

4.CHOPPED TOMATO

5.GARAM MASALA

6.CORIANDER LEAVES

7.CHILLIPOWDER.

METHOD:

 MAKE IDLY AND CUT IT INTO PIECES.HEAT THE FRYING PAN AND POUR OIL FRY THE CLOVES AND CINNAMON STICKS.THEN FRY THE CHOPPED ONION ,TOMATO,GINGER GARLIC PASTE .LET THE RAW GOES ADD GARAM MASALA ,CHILLI POWDER AND CORIANDER LEAVES ALLOW IT TO FRY FOR SOME TIMES.AT LAST ADD THE IDLY PIECES ALLOW IT TO ROAST FOR SOMETIMES.

NOW FRIED IDLY READY SERVE IT HOT.

Sakkarai Pongal(sweet Pongal)

1.Raw rice                              1/2 cup
2.Moong dal/ pasi paruppu      2-3 tblsp
3.Jaggery                                 1/2 cup heaped
4.Water                                    2 & 1/2 cups
5.Ghee                                     3 tblsp
6.Salt                                        according to the taste
7.Cashews                                5-6
8.Raisin                                     1-2 tblsp
9.Elachi                                     1
10.Cloves                                  1
11.milk                                       1/4 cup
12.Edible camphor                     A tiny pinch

Method:
1. In a pan, add 1/4 tsp ghee and roast the moong dal.
2. Add water, washed rice,roasted moong dhal and salt altogether.
3. Pressure cook for 4 whistles.
4. Mash it once done.
5. Powder jaggery and heat it with water just to immerse it and bring to boil.
6. Let the jaggery completely dissolve and  filter it so that the impurities in jaggery will be out.
7. Then add the jaggery to the  mashed rice in the cooker.
8. In a separate pan, heat a tsp of ghee and roast cashews to golden
9. Once it roasted transfer it and keep aside.Take out elaichi and powder it,add the
   powdered elaichi,edible camphor to the pongal.
10.Mix all well and cook for five minutes in medium flame.Atlast add 1/4cup of milk and stir it well
11.Add little ghee to give tasty.Atlast add cashews.

Aappam,coconutmilk and sothi

Ingredients for Aappam:

1.Raw rice  -2cups
2.Idly rice - 2 cups
3.urad dhal - 1 cup
4.mehthi seeds - less than 1/4 cup
5.Cooked rice  - 1 cup
6.Shredded coconut - 1 cup (or subsitute with Coconut milk - 3/4 cup)
7.Sugar - 2 tsp
8.salt




Preparation of Aappam batter:

1. Soak the raw/idly rice in water for 5-6 hours.
2. Add cooked rice, coconut, sugar, salt to the rice and grind it to a smooth batter.
3. If you are using coconut milk, add it after grinding.
4. Keep this batter overnight for fermentation. In winter, it takes more time to ferment
5. The batter should be a pouring consistency and a little thinner than dosa batter.


Making the Aappam:

   Aappams are  made in iron skillet(A small vessel of iron, copper, or other metal, with a handle,  

   used for culinary purpose, as for stewing meat) called Aappa chatti.

 

    Normally i will use teflon non-stick appam pan
   Aappams have a soft and thick fluffy center and a thin lacy border.

   

Method: 
1. Pour a ladle full of batter (approx 3 tbsp) in a hot skillet or aappam pan and swirl it immediately.

     a thin later of the batter sticks to the sides of the pan and a small pool of batter in the middle.

  
2. Cover with a lid and cook on low flame till the center of the aappam is cooked and the lacy 
     borders starts getting light crispy and brown colour detached from the pan

Ingredients for CoconutMilk:

1.Shredded Coconut

2.Elaichi

Making the coconutmilk

1.Boil hot water

2.combine 1 cup shredded unsweetened dried coconut and 3 cups hot water in a blender. Blend for about 2   minutes or until it looks nice and creamy and you have a good froth on top.


Ingredients for sothi:

Ingredients:

1.4-5small onions

   minced very fine
2.Fresh red or green chillies to taste (she says 2-3 is usually good), sliced or chopped
3.handful of curry leaves

4.3 tomato, cut into 8 wedges
5.thin coconut milk
6.thick coconut milk
7.1/2 teaspoon turmeric
8.salt

Put the frying pan and pour oil then fry the onion, chillies, curry leaves, tomato.Let them cook for 1 minutes after u pour thin coconut milk, turmeric, salt, in a pot and bring to the boil. Simmer for about 10 minutes , make sure they are well cooked. Then add in the thick coconut milk and bring to the boil again. Remove from heat and stir in fresh lime juice to taste. Serve hot.