Chicken Pakora

Crispy Chicken Pakora is the hottest starter at my home. I used to make it so often on
Sundays either for lunch or during tea time. Here is the simple recipe for this delicious pakoras.

INGREDIENTS:
To Marinate:
Boneless Chicken       - 250 gms
Coriander powder      - 1 tsp
Turmeric Powder        - 1/4 tsp
Red Chilli Powder       - 1 tsp
Cumin powder             - 1/2 tsp
Garam Masala              - 1 tsp
Corn Flour                    - 1 tsp
Gram Flour                  - 2 tsp
Salt                              - To Taste
Lime juice                     - 1 tbsp

To Grind:
Ginger                          - 1 "
Garlic Pods                   - 3
Green Chillies                - 2 (According to your spicier taste)

STEPS:

1. Wash the Chicken pieces well. Grind the items mentioned in "To Grind" Section and Mix it with the ingredients mentioned in "To Marinate" Section and keep it in refrigerator for atleast 1 hr.
2. Heat Oil in a pan and deep fry the chicken and remove the excess oil using kitchen tissue papers and Serve hot.

Vermicilli Masala Baath / Semiya Baath

Cooking Time: 30 mins
Serves           : 2
Vermicilli is one of the easiest and tastiest dish to prepare. The below is the version i used to prepare so often at my home.  Since vegetables are added to it, it is healthiest as well. Do try this simple nutritional breakfast.

INGREDIENTS:
Vermicilli               - 1 1/2 cups
Onion                    - 1
Tomato                 - 1
Vegetables            - 1 cup (Chopped Carrots + Beans + Peas)
Green chillies         - 3
Bay Leaves           - 1
Cinnamon Sticks   - 1
Cloves                  - 2
Ghee                     - 1 tbsp

To Grind:
Pepper            - 1 1/2 tbsp
Ginger             - 1/2 inch
Garlic Pods     - 3

STEPS:

1. In a Pan, heat oil and add water and allow the water to boil. Add the chopped Vegetables and allow to boil till the vegetables are cooked. Take the vegetables and keep it aside. Don't pour the water. we can use the same water to cook Vermicilli. Grind the items mentioned in "To Grind" Section. Split open the Green Chillies. 
2. In a pan, Heat Ghee and add Bay Leaf, Cinnamon Sticks, Cloves and once the aroma comes, Add Onions and Green chillies and fry till Onion becomes golden brown. 
3. Add the ground masala and mix well. Add the cooked vegetables and fry for a min. 
4. Add the vermicilli and 2 1/2 cups of water and allow the mixture to boil till the vermicilli is cooked.
5. Serve hot with Tomato sambar or it can be taken raw.

Peas Masala

I have got ample quantity of fresh green peas in Refridgerator. So thought of preparing this tempting masala that serves as a best combination for Roti, Poori and even we can have it along with Rice.. Peas are low in calories and no cholestrol. So, do try this tasty and easy dish.

INGREDIENTS:
Green Peas              - 1/4 cup
Onion                       - 1
Tomato                     - 1
Oil                            - As Required to fry

To Grind:
Coconut                   - 1 1/2 tbsp (Grated)
Coriander Seeds      - 1 1/2 tsp
Turmeric Powder     - 1/4 tsp
Red Chilli Powder   - 1 tsp
Cashew nuts             - 8 no
Ginger Garlic Paste  - 1 tsp
Fennel Seeds             - 1/4 tsp
Garam Masala           - 1 tsp
Salt                             - To Taste

STEPS:

1. Chop the onion and Tomato and keep aside. Grind all the items mentioned in the "To Grind" Section to a fine paste and keep aside.
2. In a Pressure Cooker, heat oil and add Onions. Saute it till it becomes golden brown color. Add Tomatoes and   keep stirring till oil gets separated. 
3. Add the ground masala and little water and allow to boil for 2 mins. Add Peas and mix well. Pressure cook for 2 whistles and keep in simmer for 5 mins and remove from the flame.

Tips:

• You can use Dried Peas (Kaanja pacha pattani) as well for this recipe. In that case, Soak the green peas atleast for 4-5 hrs and pressure cook before using it.
• If you want more gravy, then add water additionally.
• Use Freshly ground ginger garlic paste.

Spicy Onion Chutney

Dosas or Idlis are incomplete without Chutney. Chutney is a very good combo for breakfast. This chutney is one of my favourite and I used to prepare this so often for Idli as well as Dosa.

INGREDIENTS:
Onion                               - 2
Coriander Seeds              - 1 tbsp
Garlic pods                      - 2
Dried Red Chillies           - 5
Salt                                   - To Taste
Coconut (Grated)              - 1 tbsp
Fried grams                       - 1 1/2 tsp
Gingelly Oil                       - To Sauteo
Curry leaves                       - few

To Temper
Mustard Seeds                    - 1/4 tsp
Urad Dal                             - 1/4 tsp

STEPS:

1. In a small pan, heat 2 tsp Gingelly oil and add Onion. Saute it till it becomes light golden brown and keep aside. In the same pan, Repeat the same for Garlic pods, dried red chillies, Coriander seeds and curry leaves separately and allow it to cool.
2. Grind the above along with Coconut, Fried grams and salt.
3. For tempering, In a pan, heat oil and add Mustard seeds and once it splutters, add Urad dal and saute till light golden brown and remove from the flame. Add this to the ground chutney.
4. Serve with dosa/idli.

Tips:

• If you want the chutney to be less spicy, decrease the dried red chillies accordingly.
• If you don't have big onions, Shallots can be used and vice versa.

LIEBSTER AWARD

I would like to thanks Priya from  Food Lovers to recieve this award - " LIEBSTER AWARD " . Dear Friends, Do visit her space and check her user friendly recipes. Do explore her blog for the favourites..

As per the Rule,

1.  Each Person Must post 11 things about themselves.
I have already sharing things about me on my first award. So, skipping this step....
 2. Answer the Questions the tagger has set for you.
1.  What was the inspiration behind your blog ?  - My Husband and my mom.
2.  Which one would you prefer : A vacation trip to the Mountains or Islands ? - A well planned vacation will make me more happy.. whether it is Mountains/Islands, i dont mind, i can enjoy anywhere happily..:)..
3.  What is the craziest thing you've ever done ? - When me and my sister crazily roamed and roamed in the same place  without knowing the correct destination to go out for nearly 2 hrs.. :)..
4.  Whos is your favorite Blogger ? - I cant specify a particular blog.. I am learning new things from all the blogs..
5.  If you were given a chance to undo one thing from your life what would it be and why ? - There is nothing to undo.. everything is happening for a good purpose only.. we should accept good or bad and try to find the way that makes us happy.. Just move on..:)
6.  What is your idea of a perfect Breakfast ? Chapathi with tomato gravy or idiappam..
7.  What quality do you most like in yourself and why? - My love and care to my husband and kid..
8.  Have you accomplished any goals recently..Tell us about it. - Reached a few milestone.. yet to reach more.. 
9.  What do you prefer : Heels or Flats ? - I love flats.
10. If given an opportunity to be on the cover of a magazine...Which one would you choose and why? - Aval Vikatan as an achiever.. my fav magazine ever which gives a good encouragement and will power to all ladies..
11. If you had to describe yourself in 3 words..What would they be? - Caring
Broad minded
Simple
3. Choose 11 People and Link them in your post.
I would like to dedicate this award to all the bloggers who have less than 100 followers. 


4. Create 11 questions for the people you've tagged to answer.

Passing the same 11 questions to above Blogger's.

5. Go to their pasge and tell them. - Finished.

6. Remember, No tag backs!!!

Scrambled Egg Biriyani

Cooking time : 20 mins
Serves           : 2

This is my favourite biriyani and  is a very easy to make tasty  Biriyani. Whenever I want to cook Biriyani fast, I prefer this method. So far, I have posted Biriyani in which i used ground masala. But this time, I used only powders. So, it is simple to make. Do try this Muttai Podimas Biriyani. I used Basamthi Rice.

INGREDIENTS:
Eggs                                                               - 4 no
 Seeraga Samba Rice/Basmathi Rice             - 1 1/2 cups
Onion ( chopped lengthwise)                         -  1
Tomato                                                           -  2  
Ginger Garlic Paste                                        - 2 tsp                          
Ghee                                                               -  2 tbsp
Green chillies                                                 - 4
Turmeric Powder                                            - 1/4 tsp
Red Chilli Powder                                          - 1 1/2 tsp

Coriander Powder                                           - 2 tsp
Pepper Powder                                                - 2 tsp
Garam Masala                                                  - 1 tsp

cloves                                                               -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                  -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Prepare Scrambled Eggs:
Onion                           - 1              
Salt                               - To Taste
Pepper                          - 1 tsp
Red Chilli Powder        - 1 tsp

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. 
2.  In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Turmeric Powder, Salt, Red Chilli Powder, Coriander Powder, Pepper, Garam Masala and stir well.
3.  At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.Pressure cook for 2 whistles in medium flame and keep in simmer for 5 mins and remove from the flame.
4. Now, add the scrambled eggs to the biriyani and mix well and Serve hot with Raitha.

Preparing Scrambled Eggs:

1. In a bowl, break and add the eggs one by one. Add Salt, Red Chilli powder, Pepper to this mixture and beat thoroughly. 
2. In a small Pan, heat 1 tbsp oil and fry onions till it becomes golden brown. Add the mixture from step 1 and let it cook for a minute.
3. Break the egg into small pieces using spatula.

Chilli Prawns

Here is a simple tasty spicy Prawn recipe. I don't eat Prawns, but I do cook for my husband. I mostly cook Prawns fry for him. This time, he wanted it more spicier and I tried this recipe and I got appreciation. Addition of Sambar powder enhances the taste to this recipe. This goes well with Fried rice or starter dish.

INGREDIENTS:

To Marinate:
Prawns                                    1/2 kg
Ginger garlic paste                  1tbsp
Turmeric powder                    1/2 tsp
Red chilli powder                     1 tsp
Coriander powder                     2 tsp
Corn flour                                1 tsp
Maida/all purpose flour              1 tbsp
Sambar powder                         1.5 tsp
Thick Tamarind juice                 2 tsp
Red Food Color                        a small pinch (Optional)
Lemon juice                              2 tsp
Salt                                           To taste

To Cook:
Onion                              1 no
Green Chillies                 8
Garlic                               2 tsp (Finely chopped)
Soya Sauce                       2 tsp
Chilli Sauce                      2 tsp
Spring Onion                     To Garnish

METHOD:

1. Remove the shell and clean Prawns very well. Finely chop the onions and spring onions. Split the green chillies.
2. Mix all the ingredients mentioned in "To Marinate" Section with  Prawns and mix well. Allow it to marinate for atleast 1 hr.
3. In a kadai, heat oil and fry the prawns till it becomes brown and keep aside.
4. In a Pan, heat Oil and saute Onion till it becomes golden brown. Add Garlic and Green Chillies. Now add the Prawns and stir it for 2 mins in medium flame. 
5. Add Chilli Sauce and stir well in high flame. Add Soya Sauce and stir well. Garnish with Spring Onion and remove from the flame.                                                                                                                                                          

Tips:

• Ajinamotto and Vinegar can be added in Marination step for more taste, but it is highly optional.
• Don't cook Prawns much in Step 4 as it will becomes rubbery since Prawns will be cooked faster.
• Add more green chillies according to your taste as adding sauces will have sweet flavour..

Chettinad Chicken

Cooking Time : 30 mins
Serves            : 2

Dear Friends,  This is my first blog entry for Chettinad items. I always become happy whenever i try chettinad items.. Such a yummy taste they have. I am making this Chettinad gravy for the third time in my home and it is our favourite. I have taken notes for this gravy long back from Vijay Channel and tried it in my home also and it now became a routine to cook this atleast once a month. This is purely a chettinad special recipe and it doesnot require much ingredients. It is very easy to make with the available ingredients. Do try this recipe.

INGREDIENTS:
Chicken (wit bones)            - 300 gms
Onion                                - 1 (big size)
Tomato                              - 1
Fennel Seeds                       - 1/2 tsp
 Dry Red Chillies                 - 6
Curry Leaves                      - To Garnish
Salt                                     - To Taste
Oil                                      - As Required

To Grind:
Grated Coconut                  -  4 tbsp
Poppy Seeds                      - 1 tsp
Turmeric Powder                -  1/4 tsp
Fennel Seeds                      -  1 tsp
Pepper                               -  1 tsp
Red Chilli Powder               - 2 tsp
Coriander Powder                - 2 tsp
Fried Grams (Pottu kadalai)  - 2 tsp
Ginger Garlic Paste               - 2 tsp

STEPS:

1. Clean the chicken well. Grind all the items mentioned in "To Grind" Section.
2. In a Pan, heat oil and add fennel seeds. Once the aroma comes, add Curry Leaves, Dry Red Chillies and saute well.
3. Add Onion and fry till it becomes golden color. Add chicken pieces and let it become whitish. Now, add the ground masala and stir well. Add tomatoes and stir well for 2-3 mins in low flame. Add Salt and water and cover the pan and let it cook in low flame till the chicken is cooked.
4. Now, open the lid and cook in medium flame till the gravy becomes semi gravy. You can even wait till it becomes dry.
5. Serve hot with Rice, Biriyani, Roti, Dosa.

Mutton Biriyani

Cooking time : 30 mins
Serves           : 2

Sunday with  Biriyani cooked for lunch.. hmmm.. no one will neglect it. The aroma that spreads the home will make us hungry.. I made this Easy Mutton Biriyani last sunday and sharing the same to all Biriyani lovers. Just give a try..

INGREDIENTS:
Muton (Preferably with bones)                       - 500 gms
 Seeraga Samba Rice                                     - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Mint Leaves                                                       - To Temper
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                     - 6
Poppy seeds                                                      - 1/2 tsp
cloves                                                                - 2
Coriander Powder                                              - 2 tsp
Onion                                                                 - 1/2 piece (if Shallots, use 5 no)
Ginger                                                                 - 1 "
Garlic                                                                  -  6

To Marinate:
Curd                                                                  - 2 tbsp
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1 tsp

                         

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Wash the Mutton well and Mix the Mutton with the ingredients given in "To Marinate" section and keep in fridge for 1 hr or overnight marination can also be done.
2.  In a pressure cooker, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Mutton pieces, and the ground masala and stir well. Pressure cook for 7-8 whistles in medium flame and remove from the flame.
3. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add the Cooked Mutton along with masala from Step 2 and mix well and let it boil for 2 mins.
4. At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
5. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
6. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Mutton pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 7-8 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the Mutton with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.
8. Once cooking is done, serve hot with Raitha.

Tips:

1. Always use mutton with bones while cooking biriyani which enhances the flavour.
2. Overnight marination gives more taste.
3. Dont add much water because the mutton will leave some water.
4. Soak Biriyani rice in hot water so that rice wont be sticky.
5. Use freshly ground ginger garlic paste.
6. Use mint leaves and coriander leaves to get nice aroma.
7. Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.
8. Adding shallots (small onion) gives more taste while grinding masala.

Mutton Vathakal / Mutton Masala

Cooking Time  : 30 mins
Serves              : 3 no


Dear Friends, I am back from my long vacation and I am very happy to blog again. I have missed blogging so much all these days.. To start up with my blogging again, i thought of sharing this spicy Mutton Recipe which is popular in our side. I got a chance to cook this flavourful recipe in my inlaw home and it turned out spicy and tasty. It is very simple to make without much ingredients. It is very easy to make as it does not even include tomato,ginger garlic paste, yet tasted good.It goes well with Rice, Dosa, Roti. Just give a try and you will definitely fall in love with it..

INGREDIENTS:
 Boneless Mutton       300 gm
Big Onions                2 no
Shallots                    12-15 no (1 cup chopped)              
Cumin powder           1 tsp
Coriander powder      2 tsp
Chilli powder             1 1/2 tsp
Pepper powder          1 tsp
Salt                          To Taste
Coriander Leaves       To Garnish

METHOD:

1. Cut mutton into small pieces and wash well. Chop Onions. In a pressure cooker, add Mutton, salt and cook for 15 mins so that the mutton will become soft. Once the cooker is cool, open it and keep aside.
2. In a kadai, heat oil and Add chopped onions, Shallots and fry till it becomes light brown color. Add mutton, salt and cook in sim.
3. Add Red chilli powder, Cumin powder,Coriander powder and cook till the gravy is dried. Add pepper powder and take off from the stove.
4. Garnish with coriander leaves and Serve hot with rice.

Tips:

• Add more onions to get great taste.
• Pressure cook the mutton well at the first step to remove the hardness