Tomato Chicken For Chicken Lovers

Ingredients:-

Chicken - 1/2 KG
Onion paste - 1 cup
Tomato paste - 1 cup
Ginger crushed - 1 tbl spoon
Green Chilli - 4
Garlic cloves - 4
Turmeric Powder - 1 tbl spoon
Chilli Powder - 1 tbl spoon
Coriander Powder - 1 tbl spoon
Coconut Oil - 1 tbl spoon
Curry leaf
Salt

Method :-

Heat oil in a pan, add garlic, ginger, green chillies and fry for a minute. Then add the onion paste and saute for sometime till it becomes a light brown color. Then add the tomato paste. Then put the chicken pieces in it. Add salt, turmeric powder, coriander powder and chilli powder. cover it and cook. Then garnish it with curry leaves. The spicy tomato chicken is ready. Serve with rice or chappathi.

Chilli Garlic Chicken - " GIVES U A VARIETY FLAVOUR OF CHICKEN "

Ingredients

Chicken cut into medium size - 1/2 kg
Dry red chilli - 5
Garlic cloves - 4
Vinegar - 1 tbl spoon
Coconut oil - 3 tbl spoon
Tomato chopped - 1
Onion sliced-  1
Curry leaf
Salt

Method

Heal oil in a pan and fry the dry red chillies. Keep it aside. In the same oil, fry the garlic cloves. Grind the fried chillies and garlic in to a fine paste with a little water. In the oil add the sliced onions. Saute for 2 mins. Then add the chicken pieces, then the ground paste, salt and mix well. Add a little water if required. Cover it and cook. In the mean time make a paste of chopped tomatoes. Once the chicken is cooked, add vinegar and cook. then at last add the tomato paste and mix well. Garnish with the curry leaves. Serve this with rice or chappathi.

Rasam Using rasam Powder

You can make Rasam in 2 ways. one is using dal and the other one is without dal. If you would like to use dal, first cook the dal and follow the below method.


Ingredients

Garlic crushed - 3 cloves
Cumin seeds - 1/2 tbl spoon
Pepper - 1 tbl spoon
Rasam powder - 1 tbl spoon
Tomato - 1
Tamarind juice - 1/4 cup
Salt
Coriander leaf

For Seasoning

Coconut oil - 1 tbl spoon
Mustard seeds - 1/2 tbl spoon
Dry red chilli - 1
Curry leaf



Method

Grind garlic, cumin seeds, pepper with a little water. Heat a pan and add water(cooked dal can be added at this point of time), the ground mixture, tamarind juice and salt. Cover it and boil for 5 minutes. Then add chopped tomato and rasam powder. Cook for 5 more mins.  Comes out with a nice aroma. Check the salt and put some coriander leaves. Season it with oil, mustard, dry red chilli and curry leaves. Rasam is ready. Serve with rice.

Aviyal....A Kerala Dish

Folks, You can use any kind of vegetables which u like, in this dish.


Ingredients


carrot
Drumstick
Raw plantain (Raw banana)
Snake gourd
Cucumber
Yam
Salt
Turmeric powder
Cumin seeds
Grated coconut
Green chillies
Ginger chopped
Curd / tamarind juice
Curry leaf

Method

Cut all the vegetables in to thin, lengthy pieces. Heat the pan and add all the vegetables, green chillies, turmeric powder salt and a little amount of water. Cover with a lid and cook for sometime. In the mean time grind coconut, cumin seeds and ginger with  a little water in a blender (No need to make a fine paste). Keep that aside. In the cooked vegetables add tamarind juice or blended yogurt and mix well. Once the gravy becomes dry, add the ground paste and mix. Garnish with curry leaves. Aviyal is ready. Serve hot with rice. This can be used as a main dish for rice if you add more amount of water.

Egg Masala Curry - Goes well with chappathi !!

Ingredients

Boiled egg - 2
Green chilli - 3
Ginger chopped - 1 tbl spoon
Garlic chopped - 1 tbl spoon
Onion sliced  - 1
Tomato - One half
Coconut milk - 1/2 cup
Salt

For Seasoning

Coconut oil
Mustard
Curry leaf

Spices
Turmeric powder - 1 tbl spoon
Chilli powder - 1/2  tbl spoon
Coriander powder - 1 tbl spoon

Method

Heat oil in a pan and splutter mustard seeds and add curry leaves. Then add the ginger, garlic, green chillies  and sliced onion in to the pan and saute well for 2 minutes. then add the chopped tomato. Then add all the powders including salt. Pour some water and let it boil for sometime. Cover the pan with a lid. When it is cooked, add the coconut milk and turn the heat off. At last mix the egg pieces with the gravy. Serve with chappathi.

Chicken Dopiaza !!

Ingredients

Chicken cut in to medium size pieces
Sliced Onion - 2
Ginger - 1 medium piece
garlic - 3 cloves
Tomato - 1
Green chilli - 4
Cumin - 1 pinch
Yogurt/Curd - 1/2 cup
Coconut oil
Curry Leaf

Spices

Turmeric powder - 1 tbl spoon
Chilli powder - 1 tbl spoon
Garam Masala - 1 tbl spoon
Coriander powder - 1 tbl spoon

Method

Blend one set of sliced onion, ginger and garlic. Fry another set of sliced onion in oil and set aside.  Heat oil in a another pan and add the paste in to it. Fry for a minute. Then add the above spices along with green chillies, cumin and stir well. Add the chicken pieces in to it.and mix well. Add a little water for the chicken to cook. close the pan with a lid. once it is cooked add the tomato pieces and cook.cook for 10 minutes. Then add yogurt/curd in to the curry. Again cook for 2 minutes. Garnish it with coriander leaves or curry leaves. The gravy tastes so delicious. It goes well with chappathi and rice.

Sambar

Ingredients

Toor dal - 1/2 cup
Drumstick - 2
Lady's Finger - 4
Egg plant - 2
Carrot - 2
Tomato - 1
Winter melon pieces - 5
Grated coconut - 1 cup
Small onion - 2
Garlic - 2 cloves
Green chilli - 5
Tamarind Juice - 3 tbl spoon
Turmeric powder - 1 tbl spoon
Dry red chilli - 3
Coriander powder - 2 tbl spoon
Sambar powder - 1 tbl spoon
Salt

For Seasoning

Coconut oil
Curry Leaf
Mustard
Fenugreek seeds

Method

Soak toor dal in water for 1 hour. Cut the vegetables in to medium size pieces. Cook the dal in a pressure cooker with turmeric powder. Once it is done add the vegetables with coriander powder, green chilli and salt and allow it to cook. In the mean time heat oil in a pan. Put the dry red chillies, garlic, small onion slices, curry leaf  and grated coconut in it. Stir it carefully without sticking. Once it changes in to brown colour. Keep the mixture aside for cooling. Add the tamarind juice to the cooked vegetables and stir well. Grind the fried mixture in to a fine paste and add it to the curry. Add a tbl spoon of sambar powder and check for the salt. Let the curry boil. Finally season it with oil, mustard, fenugreek seeds, dry red chillies and curry leaf. Your sambar is ready to eat. Serve with rice.