"Gravy Chicken Fry"

"Gravy Chicken"

Quantity:2-3 members

About this Foodie!!!

"Gravy Chicken Fry", is one of the variety chicken fry made with flour mixture as well as with onions for the formation of the juicy gravy consistency rather to be made as dry one,its look will be glossy and its taste will be mouth watering juicy flavor .

Best side dish for chicken chettinad kuzhambu rice , idly , curd rice and especially good with parotta , naan , roti , and chappati.

"Gravy Chicken Fry "

Recipe

Ingredients

1. Chicken - 1/2 kg

2. Maida flour - 1 1/2 tblspn

3. Corn flour - 2 tspn

4. Ginger garlic paste - 2 tspn

5.  Egg white - 1 egg's

6. Cinnamon - 1 inch sized 1 no

7. Big Onions - 1 no

8. Green chilly - 1-2 nos

9. Garam masala - 1 tspn

10. Salt - To taste

11. Oil - To taste

12. Curd - 1 tspn

13. Water - Required quantity

14. Soya sauce - 2 tspn

15. Butter - 2 tblspn

16. Black pepper powdered - 1/2 tspn

Method

1. Nicely clean the chicken and cut to medium pieces and put in a bowl and add maida flour , corn flour , egg white , ginger garlic paste(1 tspn) , curd , salt and nicely mix the contents and soak for minimum 20 mins.

2. In a frying pan add 4 tblspn of oil and add chopped onions , green chillies , curry leaves, ginger garlic paste(1 tspn) and cook till onions become golden brown and then add soya sauce to it and again cook for 2-3 mins and then add that soaked chicken pieces and add some water , black pepper and salt (To taste) to this pan and cook the chicken till it nicely get cooked and finally add 2 tblspn of butter and serve it hot!!!

Try it and you will love it!

Happy Foodie!!!

"Chicken Schezwan"

"Chicken Schezwan"

Quantity:3-4 members

About this Foodie!

"Chicken Schezwan" is a tastier dish variety from Chinese origin ...however there are many types of this dish variety and the recipe in our blog is one of the types which can be made in our home with simple ingredients but the flavor and taste will be very special and mouth watering.

Best side dish with Naan, romali roti, plain roti,  parotta and even biriyani as well as any type of chicken kuzhambu rice.

"Chicken Schezwan"

Recipe

Ingredients

1. Chicken - 1/2 kg

2. Ginger garlic paste - 1 tblspn

3. Big Onion - 1/2 kg

4. Green chilly - 3 nos or to your taste

5. Corn flour - 1 tblspn

6. Maida flour - 1 tblspn

7. Soya sauce - 1 tsp

8. Capsicum - 1/2 no

9. Oil and Salt - To your taste

10. Turmeric powder - 1/4 tsp

11. Butter - 1 tblspn

12. Black pepper powdered- 1/2 tsp or to your taste

Method

1. Firstly clean the chicken and chop it to small pieces of your required size and boil in cooker for 3 whistles along with turmeric powder, chopped onions , green chilly and little salt.

2. Now in a frying pan add 1-2 tblspn of oil and add the boiled chicken contents from cooker , vertically cut capsicum and cook for 3-4 mins and add ginger garlic paste and cook till raw smell goes off and then add cornflour and maida flour sauce( mix maida and corn flour by adding some water till it becomes a semi liquid state and the sauce is ready) and cook for 2-3 mins and add soya sauce , powdered black pepper and cook for few mins in medium flame and finally add butter ,salt (if needed) and  finish your cooking and serve hot.

Try it and you will love it!

Happy Foodie!!!

"Eeral Varuval(Liver Fry)"

"Eeral Varuval(Liver Fry)"

Quantity:3-4 members

About this Foodie!!!

"Eeral Varuval(Liver fry)" , is one unique and special dish variety famous for its rich flavor and texture , the oil floating in this food gives us a majestic look and feel for our taste buds.This method of preparing is from my grandmother's style.

Best side dish with parotta , plain white rice , curd rice , idly  and dosai .

"Eeral Varuval"

Recipe

Ingredients

1. Liver (Chicken's or Mutton's) - 300 gm

2. Black pepper - 2 tblspn or to your taste

3. Red chilly - 3nos

4. Cinnamon - 1 inch sized 2 nos

5. Cardamom - 1 no

6. Cloves - 2 nos

7.  Saunf - 1 tblspn

8. Cumin seeds - 1/2 tsp

9. Garlic - 10 pieces / tooth

10. Tamarind paste - 1 tblspn

11. Ginger - 1 small piece(1/4 of a lemon sized)

12. Big Onion - 2 nos

13. Salt - To taste

9. Oil - To fry

10. Ghee - 1 tblspn

11. Turmeric powder - 1/2 tsp

12. Curry leaves - 5-6 nos

Method

1. Nicely clean(While cleaning you must remove the thin layer of fat skin in liver , sometimes in the butcher shop itself it might have been removed , just you verify it orelse even after cooking liver will be like rubber/hard consistency and also use 1 tblspn of vinegar or lime while washing in water inorder to remove the liver's raw smell) the liver and put in a cooker along with chopped onions, turmeric powder and little salt and nicely cook for 4-5 whistles so that the liver gets cooked well and soft in consistency.

2. Now in a mixie add garlic,ginger,black pepper,red chillies,tamarind , saunf, cumin seeds , cinnamon, cloves,cardamom and nicely grind it to smooth paste by adding water to required quantity and keep it aside.

3. Now in a frying pan add 2-3 tbl spoon of oil and add the boiled liver mix from cooker and nicely cook for 5-10 mins.

4. Now add the smooth paste (mentioned in point no:02) to the liver mix and again nicely cook for 10-15 mins till you visually see the oil getting separated and finally add curry leaves and cook for 2-3 mins and finish your cooking by adding ghee and serve hot.

 Try it and you will Love it!

Happy Foodie!!!

"Biriyani Dhalsa"

"Dhalsa"

Quantity:3-4 members

About this Foodie!

"Dhalsa", is a special side dish for both chicken biriyani and mutton biriyani made with brinjal, ripe mango and dhal mixture , its taste will be awesome when taken with biriyani and its flavor will be simply delicious!
Its a favourite side dish for biriyani from South India.This post of dhalsa is from our grandmother's recipe.

Best side dish for chicken and mutton biriyani , idly and dosai.

"Dhalsa"

Recipe

Ingredients

1. Yellow split pea(Thuvaram paruppu) - 1 cup

2. Kadalai paruppu - 1/2 cup

3. Big onion - 2 nos

4. Tomato - 1/4 kg

5. Mutton's bone(Chest bone, in tamil :Nenjelumbu) - 1/2 kg (OR) Chicken bones with less flesh can be used -1/2 kg

6. Brinjal - 4 nos sliced

7. Mango pieces - 2 nos of size of our finger.

8. Chilli powder - 1 1/2 tblspn or to your taste

9. Coriander powder - 1 tblspn

10. Salt - To taste

11. Turmeric powder - 1/2 tsp

12. Cinnamon - 1/2 inch sized 1 no

13. Saunf - 1/2 tsp

14. Curry leaves - 5-6 nos

15. Vadagam( see recipe in our blog) - 1/4 tsp

16. Oil - To saute

17. Tamarind purie - 1/2 cup

18. Biriyani masala - 1 tblspn.

Method

1. In a cooker add 2 tsp of oil and add thuvaram paruppu, kadalai paruppu, chopped onions, chopped tomatoes, sliced brinjals, mutton bone, chilli powder , coriander powder , turmeric powder  , mango pieces, salt and add water till all the contents gets immersed fully(approximately 2 cups of water) and close the cooker and nicely cook for 15-20 mins till mutton bones gets well cooked.

2. Now after the cooker steam goes off completely open the cooker and add tamarind water and biriyani masala(Prepare biriyani masala: by nicely grinding coconut pieces (3-4 nos)+ cinnamon(2 nos) + cloves( 2nos) + cardamom( 1 no) + cashew nuts(3 nos) to a smooth paste by adding required amount of water and keep it aside) and cook for few minutes(Tamil:Kothikavaikavum)

3. Then in a separate pan add some oil and saute with vadagam,saunf, cinnamon and curry leaves and add to the cooking dhalsa and allow it to cook for another 2-3 mins(Kothikavaikavum) and finish your cooking and serve it hot for Biriyani.

"Dhalsa"

Try it and you will Love it!

Happy Foodie!!!  

"Jeera-Garlic Kozhi Kuzhambu"

"Jeera-Garlic Kozhi Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Jeera-Garlic Kozhi Kuzhambu" is a historically special non-veg dish of South India originated from Pondicherry our union territory and for them it was got from French people during our British rule in India so this one very historical dish as said by my grandmother and my mom.

Best side dish with white rice and Idly , Naan , chapathi , parotta and sandwich bread.

"Jeera-Garlic Kozhi Kuzhambu"

Recipe

Ingredients

1. Chicken - 1/2 kg

2. Big onions - 1/4 kg

3. Tomatoes  - 1/4 kg

4. Coconut - 1 cup

5. Cashew nuts - 10 nos

6. Cumin seeds - 1 tsp

7. Cardamom - 2 nos

8. Garlic - 10 pieces

9. Potato - 2 nos

10. Ghee - 2 tblspn

11. Turmeric powder - 1/4 tsp

12. Chilly powder - 1 tsp

13. Salt & Oil - To your taste

Method

1. Grind the garlic,cumin seeds and cardamom along with 1/2 cup of water in a mixer grinder into a smooth paste.

2. Grind coconut and cashew to smooth paste and keep it aside.

3. In an open cooker add oil( 2tbl.spoon) ghee and chopped onions and cook till onions become golden brown(Vathakuvathu) and then add garlic , cumin seeds and cardamom paste and cook till raw smell goes off, then add chilly and turmeric powder and again cook for 5mins and add chicken pieces , salt and nicely stir and cook (Vathakuvathu) and then add tomatoes and nicely cook(vathakuvathu).

4. Finally add coconut + cashew paste and add 2 cups of  hot water and close the cooker and cook for 3 whistles .

5. After whistle settles down open the cooker and add boiled potato and in medium flame cook for 5 mins  or till oil in kuzhambu gets separated , which you can see visually and nice aroma will be there by this time and finish your cooking by garnishing with coriander leaves and serve it hot.

Try it and you will have a different experience.

Happy Foodie!!!

"Sardine Fish(Mathi Meen) Kuzhambu"

"Mathi Meen Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Mathi Meen Kuzhambu" , is an typical South Indian fish variety dish very very favorite and famous for its unique taste and flavor which cannot be described in words that way it will be so awesome...so try for yourself and enjoy this dish:-)

 Note: With the same ingredients you can use some other fish of your  likeness and cook with same method.

Best side dish with plain white rice, idly and dosai.

"Mathi Meen Kuzhambu"

Recipe

Ingredients

1. Mathi Meen - 1/4 kg or any other fish of your choice nicely cleaned.

2. Big onion- 1 no

3. Tomatoes(Country breed / Naattu Thakkali) - 5 nos

4. Mango(Mangai) - 2 fingers sized slices 2 nos

5. Tamarind purie - 100 gms (2 cups) or to your taste.

6.  Salt & Oil - To your tatse.

7. Cumin seeds - 1/4 teaspoon

8. Chilly powder - 1 teaspoon

9. Coriander powder - 2 tbl.spoon

10. Turmeric powder - 1/4 teaspoon

11. Curry leaves - 1 kothu or  (10-12 nos)

12. Mustard seeds - 1/4 teaspoon

13. Fenugreek - 1/4 teaspoon

14. Coconut - 1/2 cup

15. Vadagam - 1 teaspoon

16. Black pepper - 1/2 teaspoon or to your taste.


Method

1. Make tamarind purie (semi thick consistency) and add chilly powder,coriander powder, turmeric powder , salt and nicely stir it (Karachuviduvathu) and keep it aside.

2. Now nicely grind onions,tomatoes, cumin seeds and curry leaves(6-7 nos) in a mixer grinder and add it with the tamarind mix (along with that mixie washed water little bit )and nicely stir it and keep aside.

3. Take coconut pieces, black pepper and nicely grind it in a mixer grinder and keep it aside.

4. In a pan leave 2-3 teaspoons of oil and add mustard seeds,vadagam and curry leaves(4-5 nos) and when mustard seeds get bursted  add that tamarind mixture and cook till raw smell goes off and then add coconut paste mix (along with mixie washed water) and mango pieces at this stage and allow it to cook (kothikavaipathu) till you get bubbles and now add the raw fish and cook for 4-5 mins till you get an aroma and serve it hot.

Try it and you will love it.

Note: Normally all fish kuzhambu dishes will get their taste added up in second and third days, so you can use this upto 3 days.


Happy Foodie!!!

"Minced Meat(Kothukari/Keema) Kuzhambu"

"Kothukari Kuzhambu"

Quantity:3-4 members

About This Foodie!

"Kothukari/Muttonkeema/Minced Meat Kuzhambu", is one special dish variety prepared with minced mutton and is one of the favorite dishes of South Indian recipe varieties and specially available in only selective non-veg hotels across Tamilnadu like country side military hotels, the dish has an exclusive flavor and bit spicy of its own kind ..you will experience it when you try for it.

Best side dish with Idly , uthappam .

"Kothu kari Kuzhambu"

Recipe

Ingredients

1. Minced mutton - 1/4 kg

2. Cinnamon - 2 inch sized 1 no.

3. Cloves - 2 nos.

4. Cardamom - 1 no.

5. Gingergarlic paste - 1 teaspoon

6. Big Onion - 3 nos

7. Tomato - 3 nos

8. Chilli powder - 1 teaspoon

9. Coriander powder - 2 tbl.spoon

10. Turmeric powder - 1/4 teaspoon

11. Coconut - 1/2 cup

12. Saunf - 1 teaspoon

13. Salt and Oil - To your taste.

14. Poppy seeds(Kasa kasa) - 1/4 teaspoon

Method

1. In cooker add 2-3  teaspoons of  oil then add cinnamon,cloves,saunf,chopped onions and cook till onion gets golden brown color and now add tomatoes, ginger garlic paste and cook till raw smell goes off and then add chilli powder,coriander powder, turmeric powder little bit of salt and add minced mutton and stir it well and add 1 1/2 cup of water and close the cooker and cook for 3-4 whistles.

2. Make coconut + poppy seeds paste separately in a mixer grinder.

3. Now open the cooker after the steam goes off and then add that coconut + poppy seeds paste to the contents inside cooker and again cook for 5 mins till the masala gets boiled up in open cooker state itself and finish your cooking when you get an aroma and serve it hot.

Try it and you will love it.

Happy Foodie!!!

"Greenchilly Kozhi Kuzhambu"

"Greenchilly Kozhi Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Greenchilly Kozhi Kuzhambu" is a traditional country style non-veg dish made with green chillies as major ingredient that gives us a mouth watering flavor and an aroma of its own kind ...and a color of spicy green composition. This dish is different from our regular type of chicken masala made with readymade chicken masala's flavor.

Best side dish with white rice,idly and bread.

"Greenchilly Kozhi Kuzhambu"

Recipe

Ingredients

1. Chicken - 1 kg

2. Green chilly - 10 nos or to your taste.

3. Big Onion - 1/2 kg

4. Gingergarlic paste  - 1 tbl.spoon

5. Turmeric powder - 1/4 teaspoon

6. Coriander powder - 2 1/2 tbl.spoon

7. Mint and coriander leaves - 1 handful each 

8. Cinnamon - 2 inch sized 1 no.

9. Cloves - 2 nos.

10. Cardamon - 1 no

11. Coconut - 1/2 cap

12. Cashew nuts - 6-7 nos.

13. Poppy seeds(kasa kasa) - 1/2 teaspoon

14. Salt - to taste

15. Tomato - 3 nos.

16. Oil : ghee  1 tbl.spoon : 2 tbl.spoon

17. Lemon juice - 3 tbl.spoon

Method

1. In a cooker add oil,ghee,cinnamon,cloves,cardamom,chopped onions,green chilly, mint leaves,coriander leaves,ginger garlic paste,chopped tomatoes and cook till onion gets golden brown and the raw smell of all contents goes off and you get an aroma.

2. Now add chicken and finely cook and stir well till all the masala gets mixed with chicken and cook for 3 mins and now nicely grind coconut ,cashew,poppy seeds in a mixer and add half of the paste to the contents in cooker now and close the cooker and cook for 3 whistles.

3.  After 3 whistles and when the steam completely released , open the cooker and add the remaining coconut paste and lemon juice and cook till oil gets separated in medium flame and finally serve it.

Try it and you will get a different taste.

Happy Foodie!!!

"Thengai Paal Kari Kuzhambu"

"Thengai paal kari Kuzhambu"

Quantity:3-4 members

About this Foodie!!!

"Thengai Paal Kari Kuzhambu(Coconut milk mutton masala)" is another traditional non veg dish variety famous in South India , its taste will be different from our regular mutton masala type of dish in which coconut will not be added normally..however in this dish coconut plays a major role and gives us an extra flavor and its color looks very pleasant ...like we say an English color..a mild one and its aroma hmmm...you have to experience it...ofcourse this recipe is from my grandmother's hand!!

Best side dish with white plain rice, idly, uthappam, bread and brinjal chutney recipe in our blog can be used as side dish along with this thengai paal kari kuzhambu rice.

"Thenagi Paal Kari Kuzhambu"

Recipe

Ingredients

1. Mutton - 1/2 kg

2. Potato - 2 nos

3. Onions - 1/4 kg

4. Green chilly - 8 nos or to your taste.

5. Cinnamon - 1 inch sized 1 no.

6. Cloves - 2 nos

7. Cardamon - 1 no

8. Tomato - 1 no

9. Ginger garlic paste - 1 tbl.spoon

10. Rock salt - To your taste

11. Coconut - 1/2 cup

12. Cashew nuts - 5-6 nos

13. Poppy seeds - 1/4 teaspoon

14. Oil : ghee - 3 tbl.spoon : 1 teaspoon

15. Lemon juice - 1 tbl.spoon

Method

1. In a cooker add oil-ghee and put cinnamon, cloves,cardamon and then add chopped onions,green chillies, tomatoes, ginger garlic paste and nicely cook till raw smell goes off.

2. Now add mutton and rock salt and pour little quantity of water and close the cooker and cook for 10-15 mins.

3. Now take coconut + cashew + poppy seeds in a mixer grinder and make a smooth paste and then add it to the cooked contents in cooker along with boiled potatoes(separately boil it)  and stir it nicely , finally add lemon juice and cook for sometime till you get the final aroma and serve it.

Try it and you will taste it different!!

Happy Foodie!!!

"Mutton-Potato Fry"

"Mutton-Potato Fry"

Quantity:3-4 members

About this Foodie!!!

"Mutton-Potato Fry" is a special variety non-veg dish which gives the flavor of both potato and mutton another different combination, the consistency of this dish looks very attractive and the oily substance on this dish really tempts you to taste it immediately after cooking.

Best side dish with any mutton gravy rice, mix with white plain rice, idly, dosai and especially with sandwich bread.

Mutton-Potato Fry

Recipe

Ingredients

1. Mutton - 1/2 kg

2. Potato - 2 nos big.

3. Big Onion - 2 nos

4. Tomato - 1 no.

5. Gingergarlic paste - 1 teaspoon

6. Turmeric powder - 1/4 teaspoon

7. Chilly powder - 1 teaspoon or to your taste

8. Cinnamon - 1 inch sized 1 no.

9. Cloves - 2nos.

10. Oil & Salt - to taste

Method

1. In a cooker add some oil and add mutton, potato(instead of potato you can also use drumstick 1no), chopped onions and tomatoes, ginger garlic paste , turmeric and chilly powder , cinnamon, cloves , salt and cook for 15 mins in cooker.

2. Then take a frying pan with required oil and out the cooked mutton mixture from cooker and nicely fry it till oil gets separated and aroma and serve it.

Try it and you will do it frequently..!!

Happy Foodie!!!

"Nethili Karvad(White Bait)"

"Nethili Karvad Fry"

Quantity- 3-4 members

About this Foodie!!!

"Nethili Karvad(White Bait)" is a famous seafood dish with mouth watering taste and flavor very very special in South India the flavor of this bait and spicy taste really mesmerize your taste buds and the gravy of tomato and onion shoots up the flavor of this dish.Its look, aroma and taste all will be awesome!!!

Normally this dish can be stored in fridge and eaten for 3-4 days longer , its taste gets added up as days prolong,  is the specialty of this dish.

Best side dish with curd rice and with white plain rice even rasam rice too.

Nethili Karvad

Recipe

Ingredients

1. Nethili Karvad(Dry White bait) - 100 gms.

2. Big Onion - 2 nos.

3. Tomato - 2 nos.

4. Chilli powder - 1 teaspoon or to your taste.

5. Turmeric powder - 1/4 teaspoon

6. Curry leaves - 6-7 nos.

7. Salt and Oil - To Taste

Method

1. Nicely clean the Nethili karvad  and keep it  and in a mixie mix tomato and onion to semi - solid state.

2. Add the semi solid gravy of tomato and onion along with Nethili karvad , chilli powder, turmeric powder and salt in a cooker and cook for 3 whistles.

3. Take a frying pan and add some oil and put the cooked contents from cooker along with curry leaves and nicely cook(sunda -vanaki) from liquid state to semi-gravy state and cookdown and serve it hot .

Try it and you will love it!!

Happy Foodie!!!

 

"Kothu Karri Kadalai Paruppu Koottu"

"Kothu Karri Kadalai Parruppu Koottu"

Quantity: 3-4 members

About this Foodie!!

"Kothu Karri Kadalai Paruppu" koottu is another one traditional side dish for Chettinad Kozhi Kuzhambu variety, the blend of minced mutton and bengal gram really gives us a different combinational dish with good taste and flavor.

Kothu Karri Kadalai Paruppu Koottu

Recipe

Ingredients

  1.      Kadalai Paruppu (Bengal Gram)– 1 tumbler (approx.250ml)

  2.      Minced meat(kothu karri) – 1/4kg

  3.      Chilli powder – 1/2 teaspoon

  4.      Turmeric powder – 1/4 teaspoon

  5.      Ginger garlic paste- 1 tbl spoon

.

  6.      Coriander powder – 1/2 teaspoon

  7.      Saunf -1/4 teaspoon

  8.      Curry leaves – 5 to 6 nos.

     Method

  1.      In cooker boil kadali paruppu, minced meat,chilli powder,turmeric powder,coriander powder,ginger 

        garlic paste for 2 whistle or max 3 whistles.

  2.      Then  fry saunf and curry leaves and put it into the cooked mixture and serve it.

  Let your taste buds tell your fingers to post your valuable feedback.

  Happy Foodie!!!