Tuesday, January 6, 2015

Chili Flakes Chicken - கோழி வறுவல்

INGREDIENTS (group by group)

Group A
Cooking Oil                      - 5 Table spoon
Cinnamon stick                 - 1 pc
Clove                               - 3 pcs
Star Anise                        - 1 pc
Cardamom                       - 3 pcs
Bay leave / Briyani leave   - 1 pc
Curry leaves                     - a handful.
Cumin Seed                      - 1 teaspoon.
Group B
Big Onion                        - 1 pc (sliced)
Whole Garlic                   - 20 cloves.(do not cut or chop)
Ginger Garlic paste          - 1 table spoon
Lemon grass                    - 1 stalk ( mashed and cut )
Group C
Chicken                           - 1/2 bird ( cut into small pcs. preferably pieces with bones)
Dried Chili                       - 5 to 6 (big pc. roast on frying pan with little oil and grind roughly into flakes)
Chicken Curry powder    - 1 table spoon
Black pepper sauce         - 1 table spoon.
Salt to taste.
Palm sugar to taste. ( very little, like a pinch. just to boost the taste.)

How to Cook
Heat Pan and add oil. i use sunflower oil because in this cooking we don't use water, therefore try not to use too heavy oil. Add "group A" one by one. cook till smell rise. Now, add Onion and garlic,add little salt and
fry them until turn transparent, now add ginger garlic paste and lemon grass, fry till onion turn golden brown. now add the chicken in and fry well.cooks in slow flame and wait until the chicken starts to ooze its juice. now add the chili flakes and chicken curry powder and fry well till they turn brown. Next, add in the black pepper sauce, add salt and palm sugar to taste and stir well. cooks in slow flames. do not add water. cooks only with the juice oozing out from chicken pieces. cook about 15 minutes time in slow flame, wait until the gravy looks dry and stick to the chicken. now your chicken is ready to serve.add some chopped coriander leaves and spring onion. served it hot with plain white rice.
Step 1
Step 3


Wednesday, November 27, 2013


The ingredients 
3 pieces medium size potato - boiled n skinned. cut into cubes.
cooking oil - 3 table spoon
3 cardamom
3 cloves
bay leaf  - 1 (small) little cinnamon stick.(say like 3 inch)
onion - 1 piece
garlic - 3 cloves
green chili - 1 piece.

some curry leaves
some chopped spring onion
coriander leaves
grind dried red chili paste - 2 table spoon. (or as to your own taste - how hot you want it to be)chicken masala - 1 table spoon.
salt to taste.

How to cook

1) heat pan, pour cooking oil - when oil is medium hot put in the cinnamon stick, cardamom, cloves and bay leaf. fry until the smell of the spices come out. now add in onion,garlic, green chili, curry leaves, spring onion and coriander leaves add some salt and for a while until nice smell. 

2)now put in the potato cubes fry until the potatoes nicely fried and little brown in colour. now add in the grind chili paste and chicken curry masala. fry until the fresh (greenish) smell of the grind chili go a way. actually how to know if the fresh smell go away. it is when the oil starts to ooze out. add this moment check the salt taste which you add ealier, if not enough. add salt to your taste. mix well all together and your POTATO FRY ROAST is ready to taste. it goes well with capati and poori. also ROTI BENGALI. try it yourself. happy trying.

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Wednesday, April 14, 2010

Coconut Chutney

Coconut Chutney (gravy)


Half coconut - cut into cubes.
2     - dried chilly 
1     - fresh chilly
1     - big onion
2     - garlic cloves
1/2 - ginger (optional)

blend or grind the above ingredients into a smooth paste. - item A

Ingredient for saute/fry

2 - tablespoon of oil
2 - dried chilly - cut into 2
1 - big onion cut into slices - medium size
1 - teaspoon mustard seeds
1 - teaspoon white lentils (ulunthu / skinned black beans) only indian shop have this item
1 - teaspoon dhal
2 - stalk curry leave
salt to taste
some sugar to taste ( to boost the sweetness - its optional)
way of cooking.

Heat pan, pour in oil, once the oil turn hot,fry the dried chilly until turn dark brown. next add in the mustard seeds (let it pop up) add in the lentil and dhal fry a while then add onion slices n curry leaves.Once the onion turn golden brown add in the grounded paste ie: item A into the pan add salt to taste.You may ad some sugar if u wish to have a bit sweet chutney. Let it boil for a while (about a few minutes) Do not boil to much, until the coconut turn into oil. this may spoil the chutney taste.Your chutney is ready for serving. TASTE great with THOSAI, IDLI and VADAI. try for yourself. let feedback to me please. Don forget to be my follower.Okay???

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Tuesday, February 16, 2010

Claypot Tamil Fish Curry

Ingredients :

1 - teaspoon Fenugreek seeds (venthiyam)

1 - teaspoon mustard seeds (kadugu)
1 - teaspoon cumin seeds (sombu)

1 - teaspoon fennel seeds (siragam)

1 - teaspoon skinned black beans (ulunthu)

1 - big onion 

Some curry Leaves

some young ginger (bout 1 inch - sliced)

Some garlic ( 4 / 5 units )

3 small riped tomatoes (cut into 4)

3 or 4 small brinjal (cut small)

3 table spoon fish curry powder

6 to 8 small fish - fried with some salt and 
turmeric powder sprinkled on it before fry.

Some tamarind juice or lime juice ( as per your taste )
this is to cut off the fish smell and add sourness to the curry.

Cooking Step 1
Heat the claypot on a slow fire. Pour enough oil to saute the onions.Put in the fenugreek seeds, black beens, cumin seeds, fennels and mustard seeds. After the seeds popup put the onion into the pot fry until it turn golden brown. next add the garlic, ginger and curry leaves and fry evenly until it turn golden brown.

Cooking Step 2
Now add in the brinjals and fry until it is half cooked in the oil.Next add in the curry powder, stir all the ingredient evenly, now add some water and let the curry powder cooked until the curry smell go away ( approximately 5 minutes.Now add the tomatoes in  and pour some water into the gravy.Let it cooked for anther 5 minutes.

Cooking Step 3
When the content start to boil like on this photo (on left)put in the fried fish. Let it cooked for 5 minutes.

Cooking Step 4
At this point, add in the lime juice or the tamarind juice. let it cooked until it boiled. stop the stove and the claypot fish curry it ready for serving. 
you may add some coconut milk to reduce the spiciness and add fat to the curry if you want.only add enough water to let the fish sink in. too much water, will make the curry become watery and tasteless

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Monday, February 15, 2010

Ghee Rice

GHEE RICE - for a family of 6 person

1 big onion chop 
1 inch young fresh ginger sliced thin
3 cloves
3 cardamom 
2 star anise 
1 cinnamon stick
1 stalk lemon grass - about 2/3 inches (smashed)
1 pandan leaves ( can substitute with any other smelly leaves like bay leaves) 
4 table spoon of ghee / butter (melted)
1 carrot diced into cube
1/2 cup canned green peas.
1/2 cup boiled corn grains  
1/2 teaspoon turmeric powder

3 cup of long grain rice

1 pinch of salt 

3 cup of water

step 1

Heat up rice cooker, pour in melted ghee / butter.Add cardamom, cloves, star anise, cinnamon stick  and chopped onion, fry until the onion turn into golden brown. Add pandan leave, lemon grass and ginger and stir evenly. Next put in the cube carrots, green peas, corn, turmeric powder and a pinch of salt and stir until all mix well.

Step 2

Add in the rice (clean rice before add) and add enough water as per your own measurement.Mix the rice well and let it cook for about 15 minutes. for me, i will add 2 1/2 inches of water, measured from the bottom of the rice cooker after add in the rice. This will cook a beautiful and colourful rice as shown in the picture above. Ghee rice ready for serving.

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Thursday, February 11, 2010

Chicken Curry

Amma Chicken Curry  - Cater for a Family of 6 to 8.
Not milk added - for health cautious people

1    - Whole chicken - cut into small pieces and clean
3    - Potato - 1 cut in to 2 / 4 as wished.
1    - Big tomato (2 if small tomato) slice small 
3    - table spoon chicken curry powder - you may reduce, as per your taste.
1    - table spoon dried chilly powder - you may reduce, as per your taste.
* salt to taste and a pinch of sugar to boost the taste.

For saute (for frying)
1   - Big Onions - sliced 
3   - shallots - sliced
2   - Cardamom 
1   - Cinnamon stick ( 3 inch )
2   - Cloves 
1   - teaspoon cumin seeds.
1   - stalk lemon grass ( clean and smashed )
1   - pandan leave.(tie a knot)
2   - stalk curry leaves.

Ingredient to be grind
4   - inches ginger
10 - garlic cloves
1   - big onion
3   - shallots
grind all together in to a smooth paste.

for garnishing
some chooped onion leaves / shallots or chai
some chopped corriander leave.

Step 1
take half portion of the blended paste into a big bowl (fit all the chicken pieces well)mix the paste with chicken and some salt and add in the curry powder and dried chilly powder.Mix everything well and Marinade the chicken for about 10 to 20 minutes.

Step 2
Light up the stove, place the cooking pot on the stove.fire up. After the pot is hot, pour in some cooking oil. wait until the oil is hot.Put in the ingredient for saute/frying, started from onion and the other follow. stir until turn brown and put in the potato and saute well. let the potato cook a bit and add in the chicken and tomato slices in the pot. stir and mix well.

Step 3
Cook under slow fire until the chicken release water itself, add in enough water (probably 1 or 2 cup) too much water may lead to watery curry. try avoid too much water. mix well and let the chicken and potato cooked well and you have a thick gravy. Add in salt to taste and a pinch of sugar to boost the taste. Mix well and stop the fire.garnish with corriander leave and shallots.Hot and spicy original chicken curry ready for serve.

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Friday, November 13, 2009

Thosai, Idli and chutney.

Thosai - Tamil Pancake

Ingredients : Makes 10-12 thosai's

1 cup                     -   uncooked rice
1/2 cup                  -   blackgram dhal (ulunthu / urad dhal)
1/2 teaspoons        -   dried yeast (optional)
1/2 teaspoon          -  salt (or to taste)
2 cups                    - warm water.

1) First Day Morning : Soak blackgram dhal ovenight / 8to9 hrs before (soak dhal first to avoid yeast).if you want to eat thosai on the next morning then you have to soak this morning and blend in the night.Soak the rice about 4 hrs after the dhal. The dhal needs more time to soak compare to rice.You may soaked it together if you use a husked dhal.Well soaked dhal create spongy thosai.

2)First Day Night: Clean the soaked rice and dhal. Drain and drind it in a blender adding just enough water to facilitate the blending.ground until it turn into a smooth batter (touch the batter).Make sure it is smooth without any rough.

3)Pour the batter into a bowl. if the batter is thick then add in some warm water and mix well.The batter should be in pouring consistency. not too thick and not thin also. Add in salt to taste and yeast if you want to.Leave the batter in a luke warm area.

4) Second Day Morning : You may see the batter rise double in bulk. Mix well the batter. Heat up pancake pan or heavy frying pan and grease base pan with very little ghee or oil. Grease the oil or ghee around the pan. make sure no drop of oil left on the pan.Pour in 2/3 ice cream scoup size amount of batter on the pan and circle it, clock wise, creating a round flat shape pancake.Pour in few drops of ghee to taste on top of the thosai. wait till cook and the thosai is ready.

5) serve thosai with coconut chutney, curry, dhal or sugar....hmmm yummmy try it yourself....

Idli - Tamil Steam Rice Cake

1) Follow same procedures like the thosai, but make a more thicker batter by reducing water.

2) Heat ghee or oil in a small saucepan and fry the mustard seeds until they pop.Add chopped onion, curry leaves and dried chili and continue frying, stirring occasionally, until onions are golden brown.
3) Allow to cool, then stir into batter.Batter should be of a thick pouring consistency
4) Pour in some scoup of the batter into round shape cups and cook in a steam cooker.
5) cook for about 10 to 15 minutes, test if the cakes is cooked by deep a fork into the cake. if the batter sticks on the fork, it means the cake not cook yet.cook well and serve with coconut gravy.

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