Chicken stir fry

 Another simple recipe of Amma that I tried to recreate. 

To Marinate 

Chicken boneless 250gms

Ginger Garlic Paste 1 tsp

Chilly Powder 1tsp

Garam Masala 1/2 tsp

Jeera powder 1/2 tsp

Saunf powder 1/2 tsp

Salt 

Thick curd 1tbsp

Method 

Marinate everything for 20mins

Heat oil in wide pan

Once heated, add chicken in single layer. Cook undisturbed for 3 minutes.

Now carefully turn chicken and cook the other side.

Add curry leaves and cook well.

Switch off and add few drops of lemon.

Chicken Vepudu

 To Marinate

‐--------‐-----------

Chicken 500s

Ginger Garlic Paste 1 Tbs

Chilly Powder 2 Tsp

Garam Masala - 1 Tsp

Lemon Juice - 2 tsp

Onion - 1 crushed in Mixie

Salt

To Grind coarsely

Cashew Nuts 2 Tbs 

To Season

Gingelly Oil 1Tbs

Chilly 2

Curry leaves 

Method

Marinate chicken for 15 mins

Cook in a pan with lid

Heat another pan , add oil, Chilly and curry leaves.

Add cooked chicken along with any liquid 

Cook in open pan until dry.

Add coarsely powdered cashew and switch off.

Kerala Chicken Stew

This is indian especially kerala style chicken Stew.  Kids loved it as its mild and rich.

Ingredients
To marinade
--------------------
Chicken  - 700gms
Vinegar  - 1  teaspoon
Ginger Garlic Paste - 2Teaspoon
Turmeric powder - 1/2 Teaspoon
Coriander Powder - 2 tablespoon
Salt
To Season
----------------
Coconut oil - 1 Tablespoon
Curry leaves
Green chillies - 7
Cinnamon
Cardamon
Star anise
Onion - 2
Tomato - 1
Potato - 1 medium

Method
-------------
1. Marinate the  chicken with all ingredients given for atleast 15 mins.
2. Squeeze Coconut milk from 1/2 coconut. Keep the first milk. Mix 2nd and 3rd milk in a bowl.
3. Heat Coconut oil in a wide pan and season with curry leaves, slitted green chillies, sliced onions,  cinnamon,  cardamom, cloves and star anise and saute until onions are golden brown.
4.Add finely chopped tomatoes and saute them gently.
5. Add marinated chicken and saute for 5 mins.
6. Add peeled and cubed potatoes and mixture of 2nd and 3rd milk.
7. Add salt and cook with lid on.
8. Mash few pieces of potatoes with back of spoon.
9. Add first coconut milk .
10. Switch off the stove just before the stew starts boiling.
11. Serve with rice/ idiyappam/ roti.

Konar Kadai Chicken Podimas

Simmakkal Konar Kadai in Madurai is famous for its Kari dosa. It's basically thick dosa like oththappam layerd with Egg and mutton sukka. In our last vacation, we got a chance to visit the hotel. Surprisingly only Idly, Dosa and Idiappam were available. No rice items and no parotta items. The server suggested this chicken podimas. Tiny pieces of chicken  fried with mild spice. It was very tasty but hardly 2 Tablespoons served in a  little saucer.  Kids liked it so much , so tried to recreate in my kitchen. It's close to the restaurant version. Asked my chicken to rank all chicken items that I prepare, and this chicken is in 2nd place. So, here goes the recipe before I forget.

Ingredients

-------------

Boneless Chicken - 500gms

Onion                    - 1

Turmeric Powder  - 1/4 Teaspoon

Kashmiri Chilli Powder - 2 Teaspoon

Ginger                   - 2 " Inch

Garlic                    - 1/2 Bulb

Cinnamon             - 1/2 Inch

Saunf                    - 1 Teaspoon

Curry Leaves

Gingelly Oil

Salt

Method

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1.Wash the chicken and dry it with paper towel.

2. Finely chop the chicken into very little pieces.

3. Crush saunf, cinnamon, ginger and garlic.

4. Heat oil in a wide pan and once hot, add curry leaves and finely chopped onion.

5. Fry the onion till golden brown with a pinch of salt.

6. Add crushed masala and fry till the raw smell goes.

7. Add the chopped chicken, chilly powder  and turmeric powder.

8. Cook for 7 - 8 minutes in high flame stirring frequently.

9. Now add salt and continue to cook.

10. Once you see the oil oozing out, switch off the flame.

Note:

------

Can add a squeeze of lemon if you prefer.

I added a green pepper and cooked for 5 more minutes .

Pudalangai Paal Kootu

Enjoyed this simple kootu with kathirikai kara kulambu yesterday. So easy but rich..

Ingredients
---------------

Channa dhal - Handful
Moong dhal - 1 handful
Snakegourd  - 1 medium size
Sambhar powder - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Milk - 1/2 cup
Jeera - 1 Teaspoon
Mustard - 1/2 Teaspoon
Asafoetida - 2 pinch
Curry leaves - few
Red chilly - 2
Ghee - 1 Teaspoon
Salt

Method
----------
1. Wash channa dhal and soak them in water for 30 mins.
2. Cut the snake guard into small pieces.
3. In a pressure cooker ,cook soaked channa dhal, moong dhal, snakegourd, turmeric powder, Sambhar powder, salt, milk and 1/2 cup of water for 1 whistle.
4.Heat ghee in a pan, season with mustard, jeera, asafoetida,red chillies and add them to the cooked mixture.
5.If it is too watery, keep it on stove for 5 mins.
6.Serve hot with rice.

Ravai Paniyaram (Pancakes)

This is recipe of my grand mother. It's similar to pancakes but instead of flour, we are adding  rava. Ammachi(1908 - 1992)  was a teacher and was in close ties with white priests/ nuns  those days. So I think she learnt about pancakes from them and modified for indian kitchen. Whatever it is , this is quick and tasty. Serve it as a breakfast or at teatime.

Ingredients
--------------
Rava  - 1 Cup
Banana - 1
Cardamom - 1
Egg - 1(optional)
Salt
Sugar - as per taste
Milk - 1/2 Cup (optional)
Oil

Method
----------
1. Soak rava with 2 cups water.
2  After 15 minutes, drain the water above rava.
3. In a blender, blend everything except cardamom together.  Add crushed cardamom later.
4. The consistency should be  thicker than dosa batter.
5. Heat a dosa tava.
6. Add a laddle of batter. It would sperad by itself. If not, spread it into a thick dosa like oothappam.
7. Apply oil generously around the dosa.
8. Flip it carefully
9. Remove from fire once cooked.
10.Serve hot.

Note:
-------
1.You can soak the rava overnight. In that case, no need of blender. You can mash banana by hand and mix remaining things by hand / fork and go ahead.
2. If no time for soaking, you can straight ahead go for blender. In that case, pancakes would be bit crispier as rava was not soaked.
3. You can omit egg if you don't have.
4. If you want to omit milk, add water.

Spinach Kootu Curry

Yesterday, we had this simple dinner of rice, keerai kootu curry. Finished this curry in 10 mins.

Ingredients

Spinach - 200gms
Moong Dhal -  2 handfuls
Coconut - 2 Tablespoons
Sambar Powder - 2 Teaspoons
Jeera - 1/2 Teaspoon
Red Chilly - 2
Mustard - 1/4 Teaspoon
Asafoetida
Ghee / Butter - 1 Teaspoon

Method

1.Pressure cook moong dhal with spinach and sambar powder for 1 whistle.
2.Grind Coconut and redchilly into a paste.
3.Open the pressure cooker, add coconut paste with enough water and let it come to boil. Switch off.
4.In a small pan, heat ghee / butter and season with mustard, jeera and asafoetida. Add it to the keerai mixture.
5.Serve hot with rice.