Rice with Pepper chicken and Butter chicken
Pepper chicken
Ingredients:
1. 1/4 kg boneless chicken
2. A pinch turmeric
3. 1 tbl spn thick yogurt
4. 1 tspn ginger paste
5 .1 tspn garlic paste
6 .1/2 tspn chili powder
7. 1 tspn pepper powder
8.1 tspn of chicken masala
9. Onion chopped-1 big
10. Tomamto chopped-1 medium
11 .Oil
12. Curry leaves
13. Salt
Method:
* Apply ginger-garlic paste, chili powder, 1/2 tspn pepper powder, salt, yogurt to chicken and leave it aside for about 2-3hrs.
*Heat oil in a pan. When the oil is steaming hot, add the marinated chicken. Cook for 5-6mins from both sides (do not add water as chicken when marinated with yogurt leaves lot of water).
*When the chicken is almost half done, add chopped onion and tomatoes and 1/2 tea spn pepper powder,Chicken masala powder , curry leaves (cut into two), cover and cook till chicken is completely done.Serve hot with rice or chappathi….
IT ALSO SUITES WITH DOSA AND IDLY WHEN MADE LITTLE GRAVY…
Butter chicken
Ingredients (serves 4)
• 1 tspn oil
• 2 tspn butter
• 1kg chicken (marinate with little turmeric,salt)
• 1 tspn grated fresh ginger
• 2 tspn coriander powder
• 2 tspn cumin powder (jeera)
• 1 tspn garam masala powder
• 1/4 tspn chilli powder
• 1 cup tomato puree ( I used tin tomato puree this gives good color)
• 1/3 cup thick natural yoghurt
• 1/2 cup thickened cream
• Coriander leaves to garnish
Method
1. Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken(marinate the chicken just with salt and turmeric) until browned. Remove to a plate.
2. Reduce heat to medium and add remaining butter.
3. Add ginger grated ,coriander, cumin, garam masala and chilli powder and cook for 30 seconds.
4. Add tomato puree and a pinch of salt and simmer for 10 minutes.
5. Return chicken to saucepan with yoghurt and cream.
6. Simmer a further 10 minutes or until chicken is cooked.
7. Sprinkle with Coriander leaves and Serve with roti/ chappathi or even rice…AMAZING DISH……
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Varutha Aracha Nadan Mutton curry
Ingredients:
1. Mutton – ½ kg
2. Coriander seeds – ½ cup
3. Dry red chillies-9 to 10 nos
4. Pepper corns-1/2 spoon
5. Jeera (cumin seeds)-1/2 spoon
6. Garam Masala powder-1/2 spoon
7. Chilly powder-1 spoon
8. Turmuric powder-1 pinch
9. Coconut grated-1/2 cup
10. Onion chopped-1 medium
11. Onion sliced-1 medium
12. Tomato sliced-1 medium
13. Ginger garlic paste-1/2 spoon
14. Coriander leaves-1 bunch
15. Green chillies-4 nos
Method:
• In a kadai dry fry coriander seeds,dry red chillies,jeera,pepper corns,onion chopped,coconut grated to golden brown..
• Let it cool and grind to fine paste.
• Marinate the mutton with turmeric powder and salt for ½ an hr.
• In pressure cooker add coconut oil and add the onion sliced,tomato sliced,green chillies slit to half and sauté well..
• To this add the ginger garlic paste and sauté well..
• Add grounded Coriander leaves (grind to paste).
• Sauté well..till oil comes out..
• Add chilli powder,turmeric powder,garam masala powder ,salt and sauté well..
• Add the marinated mutton peicess and sauté well..
• Now add the ground masala paste and mix well..
• Add enough water and cook till mutton is soft and u get a thick gravy( I used to leave 10 whistles).
• When the steam leaves open the cooker and make thick gravy….
• TASTES AMAZING WITH CHAPATHI,DOSA AND IDLY…..MOUTH WATERING MUTTON CURRY IS READY TO SERVE……
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GONGURA CHICKEN......
A VERY SPICY ANDRA DISHHH.........
ingredaiants:
Chicken 1 kg
Gongura/Sorrel Leaves/PulichaKeerai 1 cups
Onion 2 nos
Green Chili 4 or as per ur taste
Coriander Powder 1 tbsp
Chilli powder-3 spoons
Turmuric powder-1 spoon
Garam masala powder-2 spoons
Black pepper powder-3 spoons
Oil 3 tbsp
Water 2 cups
Cumin 1 tsp
Curry Leaves 2 strands
Red Chili 4
To Marinate Chicken :
Curd 1 cup
Ginger Garlic paste 1 1/2 tbsp
Turmeric Powder 1/4 tsp
Salt 1 tsp
Red Chili Powder 1 tbsp
Lemon Juice 2 tsp
Capcicum sliced-1 medium(optional)
Method:
Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator.
In a pan pour some water and add sorrel leaves and cook for 5 min. Filter the water and grind the sorrel leaves into fine paste.
In a pan add oil, fry Onion, Green Chili,capsicum till the onion is translucent. Add all the masal apowders and saute,add ground Gongura Leaves paste and cook for 2 min. Add the marinated Chicken, and required salt.
Take care while adding salt, as salt is added while marination. Add water and cook till the chicken is cooked and the oil separates from the Gravy.
Add oil, cumin seeds, Red chili, Curry Leaves and fry for a minute.Add this to the cooked Gongura chicken. This iis optional, But this gives a nice smell to the gravy.
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NADAN BEEF VARATIYATHUU...
WITH SLIGHT GRAVYYYY....OMGGGGGGGGGG ITS WORTH HARDWORKNG
Ingredients
1. Beef – 1 kg
2. Meat Masala Powder – 1 tbsp (I used Eastern Meat Masala)
3. Coriander Powder – 1 tbsp
4. Red chilly powder – 1 tsp
5. Onion (thinly sliced) – 1 large
6. Tomatoes (chopped) – 1 large
7. Slit Green Chillies – 4
8. Curry Leaves – A sprig
9. Coriander leaves – A few
10. Oil – 2 tbsp
11. Mustard Seeds – 1/2 tsp
12. Salt – As required
Dry Roast:
1. Meat Masala Powder – 2 tbsp
2. Coriander Powder – 1 tbsp
3. Red chilly powder – 1 tbsp
Marinating Beef:
1. Turmeric Powder – 1/2 tsp
2. Ginger Paste – 1 tbsp
3. Garlic Paste – 1 tbsp
4. Black Pepper Powder – 1/2 tsp
5. Salt – to taste
Method:
1. Wash and clean the beef thoroughly and drain out excess water if
any. You can add a pinch of turmeric while cleaning the meat.
2. Dry roast 2 tbsp meat masala powder, 1 tbsp coriander powder and 1 tbsp chilly powder on low flame..add some coriander leaves and grind to make paste..
3. Marinate the beef pieces with the above roasted masala powders, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/2 tsp turmeric powder,1/2 tsp pepper and salt. Keep it aside for 30 minutes to 1 hour.
4. Pressure cook the marinated beef along with a water on low flame for up to 7 whistles. If u need cook it for more time, depending on the type of meat.
5. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.
6. Add onions, curry leaves and green chillies and saute till the onions are translucent.
7. Add tomatoes and saute till the tomatoes are cooked and mashed.
8. Add 1 tsp chilly powder, 1 tbsp coriander powder, 1 tbsp meat masala powder and fry for a minute till the oil begins to separate from the masala.
9. Add the pressure cooked beef along with its gravy to the above pan and mix everything well.
10. Sprinkle some coreinder leaves.
11. Cover and cook on medium low flame for another 10-15 minutes, till the gravy thickens and is finely coated on the beef pieces.
12. Serve this spicy beef masala along with rice or rotis.
13. Uncover the pan and roast the beef masala on medium high flame for around 10 minutes till the water evaporates completely and the beef is dry and brown in color.
I KNOW THE PROCEDURE IS TOO LONG...A BIT OF HARD WORK AND THERE IT IS...MOUTH WATERING DISH...
