Egg Kurma

(Muttai Kurma)

Ingredients

• Eggs - 6 (Hard Boiled / Raw)
• Red Chilly Powder - 1 tsp
• Coriander Powder - 2 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala Powder - 1/2 tsp
• Cilantro - for garnish
• Salt - to taste
• Oil - 2 tbsp

Pic 1 - Egg Kurma with hard boiled egg

List I

• Fried Onions (store bought) - 1/2 cup
• Ginger Garlic Paste - 1 tsp
• Tomato - 2

List II

• Grated Coconut - 1/2 cup
• Fennel seeds - 1 tsp
• Poppy seeds (kus kus) - 1 tsp
• Cashew nuts - 5

Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.
3. You can make this kurma in two ways
   • (i) Hard Boil the eggs and add it to the gravy.
   • (ii) Break a raw egg into the gravy and cook it.
   • The recipe is the same for both the kurmas.
4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.
8. Add the egg at this stage and simmer for 4-5 minutes.
   • If you are adding hard boiled eggs, make few slits for the gravy to be absorbed (Pic 1).
   • If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached (Pic 2).
9. Garnish with cilantro. Egg kurma is ready to be served

Pic 2 - Egg Kurma with poached eggs

Serving Suggestion

• Serve the egg kurma curry with pulao, chappatti or dosa.

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non veg

0

Instant Rava Uttapam with Besan - Instant Besan Sooji Uttapam Recipe

Instant besan uttapam prepared with semolina, fresh vegetables and chickpea flour can be served with chutney, tomato sauce in breakfast and also can be packed in tiffin for kids.

Ingredients for Instant Rava Uttapam with Besan

• Chickpea flour - 1 cup (100 grams)
• Semolina - 1/2 cup (100 grams)
• Curd - 1 cup (whisked)
• Capsicum - 1
• Tomato -1
• Green chilly - 1
• Oil - 2 to 3 tbsp
• Green coriander - 2 to 3 tbsp (finely chopped)
• Ginger paste - 1/2 tsp
• Salt - 3/4 tsp or to taste
• Eno fruit salt - 3/4 tsp

How to make Instant Besan Sooji Uttapam

Take chickpea flour and semolina in a big mixing bowl, add curd into it and whisk until lumps dissolve completely. Now add water in small portions and prepare a thick and dense batter. Cover and keep the batter aside for 10 to 15 minutes to set.

Finely chopped the tomatoes, capsicum and green chilies. 

Add these finely chopped veggies to the chickpea-semolina batter and stir to mix well. Now add salt, ginger paste, green coriander and mix everything nicely. If the batter appears to be too dense then add little water to it to get the right consistency.

Now in the end add eno fruit salt to the batter and mix gently. After adding eno fruit salt to the batter make sure you don't whisked it too much. Just stir to mix the eno fruit salt.

Heat a non stick pan or pan on a flame and spread some oil over it using a ladle or spatula.

Pour 1 tsp batter over the tawa and spread it evenly into thick roundel (we are making small sized uttapam, so we can pour batter to prepare 2 to 3 uttapams at the same time). Pour some oil all around and over the uttapam.

Cover the uttapam and let it roast on medium-low flame for 2 minutes. After this flip the sides.

Uttapam is roasted from beneath, turn the side and let it roast from the other side as well until it gets brown spots. Cover again and let it cook 

Now the uttapam is roasted well from both the sides, take it off from plate and likewise prepare rest of the uttapams as well. With this batter almost 12 uttapams can be prepared.

Serve these super scrumptious and steaming hot uttapams with green coriander chutney, tomato sauce or any other dip or chutney as per your taste and relish eating.

Suggestions:

• Make sure that the batter for uttapam is not too thin nor too dense in consistency.
• Keep the flame low-medium while roasting the uttapams.
• You can use cauliflower, peas, spinach or any other vegetable you like eating can be used for making these uttapams.
• Instead of eno fruit salt, you can use 1/3 tsp baking soda as well.

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veg

0

Chicken Stir Fry

Ingredients
Chicken (boneless skinless) - 1(cut into small pieces)
Ginger-garlic paste - 1tbsp
gram masala - 1tsp
corn flour - 2tsp
chilli pwd - 2tbsp
turmeric pwd - 1tsp
fennel pwd - 1 1/2 tsp 
lemon juice - 2tsp
salt- as per taste.
red food color - few pinch
oil- 3tbsp
Bell pepper - 1 big 
Onion - 1 medium

Method

1. Mix well the first 10 ingredients. Let it marinate for 1 hr.
2. Cut the bell pepper and onion into big chuncks and keep aside.
3. In a pan put the oil and stir fry the chicken for 7-10 minutes until the chicken is cooked.
4. Remove the chicken pieces or move it to the side and stir fry the veggies in the same oil. 
5. Veggies should be cooked but crunchy, so don't over cook it.
6. Now toss everything together and serve. 
7. This goes very well with rice, pulao, chappatti or bread for sandwiches.

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snacks

0

Chicken Curry With Roasted Coconut (Varutharacha Chicken Curry)

Chicken curry with roasted coconut is other wise called as varutharacha kozhi kuzhambu in southern India. This is one among the basic chicken gravy recipe. In this style of chicken curry coconut is roasted in oil and ground to paste and added to the grave. The ground roasted coconut gives a wonderful flavor and texture to the chicken curry. This type of varutharacha kozhi curry is very famous in Kerala and southern part of Tamilnadu.

You can uses this varutharacha chicken curry recipe to make turkey curry as well. To make turkey curry, just replace the chicken with turkey meat.

Recipe For Making Varutharacha Chicken Curry

Ingredients

• Chicken / Turkey -1 lb (1/2 kg)
• Onion - 1 big (cut lengthwise)
• Tomato - 2 (diced or pureed)
• Ginger garlic paste - 1 tsp
• Chicken masala - 1 tbsp
• Salt - to taste
• Oil - 2 tbsp
• Cumin seeds - ¼ tsp
• Coriander leaves - handful (for garnishing)

To Marinate

• Chilly powder - 2 tsp
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Ginger Garlic Paste - 1/4 tsp
• Lemon juice - 2 tsp
• Salt - ½ tsp 

To Grind

• Coconut grated - 3 tbsp
• Shallots (Pearl onions, Sambhar Onions) - 4
• Curry leaves - 6
• Dry red chillies - 3
• Whole Peppercorns - 2 tsp
• Fennel Seeds - 1 tsp
• Whole Garam Masala - 1 cinnamon, 3 cloves, 3 cardamom

Method

1. Wash and cut chicken (or turkey) in small size pieces.
2. Take a deep bowl mix chilly powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, lemon juice and make a paste.
3. Add chicken (or turkey) pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least half an hour in the refrigerator.
4. Now heat oil in a kadai or deep sauce pan and fry the ingredients under 'To Grind' on medium flame for about 1 minute or until it turns brown and gives out a nice aroma.
5. After it cools grind it into a fine paste with little water. (If you are in a hurry, You can grind these without frying.)
6. Now take the same kadai, heat some oil, add cumin seeds and curry leaves and let it splutter.
7. Add onions and fry for few minutes till it browns.
8. Next add the ginger-garlic paste and saute until the raw smell vanishes.
9. Now add the tomato paste and saute until everything becomes a paste.
10. Add the coconut paste, required salt and chicken masala.
11. Now add the marinated chicken and fry it for 2 minutes.
12. Add required quantity of water.
13. Cover and cook for 15 minutes until the chicken is thoroughly cooked. Simmer for few minutes till oil floats on top.
14. Garnish with coriander leaves and split chillies.

Serving Varutharacha Kozhi Curry

• Serve the yummy chicken (or turkey) curry with white rice, idli, dosa, chapati, roti, parata, etc..

Variation

• As mentioned in the recipe steps, you can use turkey meat instead of chicken to prepare Roasted Coconut Turkey Curry (varutharacha vaan kozhi kuzhambu)

non veg

0

Simple Mutton biryani recipe

Most restaurants serve mutton biryani that is not dum cooked. They usually cook rice and meat together or sometimes the gravy is kept separate and biryani rice separate. They just mix and layer the gravy and biryani rice as and when they get orders. This is an exact replica of what we get in most South Indian good restaurants. Mutton is cooked to soft first and then rice is cooked with the meat.

Ingredients

2 cup of aged basmathi rice (soaked for 20 mins)
3 cups water
¾ cup onions sliced thinly
2 to 4 green chilies
½ cup of tomatoes (optional)
1 tsp. garam masala powder
¼ cup of mint leaves / pudina
¼ cup of coriander leaves
3 tbsp. Oil (do not reduce)

Dry spices (for seasoning)
1 large or 2 small bay leaves
½ small nutmeg
2 strands of mace
¾ tsp shahi jeera / black cumin
6 green cardamoms
1 black cardamom
1 star anise
Few pepper corn
3 inch cinnamon stick
6 to 8 cloves

Marination
½ kg of tender lamb mutton (cut to a size of your choice)
¾ tsp red chili powder
1 to 1 ½ tsp garam masala powder or biryani masala as needed
1 ½ tbsp. ginger garlic paste
¼ tsp turmeric powder
1 cup fresh yogurt (do not use a sour one, can make your rice very sour as we are using tomatoes too)
1 tbsp.oil (oil helps to make the mutton soft)
Salt little

How to make mutton biryani recipe with step by step photos

1. Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside.
2. Wash mutton and drain water thoroughly. Marinate with marination ingredients and set aside for at least an hour. Overnight is best.
3. Heat a pressure cooker or a heavy bottom pot with oil, add the dry spices, sauté till they begin to sizzle.
4. Add onions, green chilies and fry till they turn brown.
5. Skip this step if you do not like tomatoes. Add tomatoes, sprinkle salt just enough for the tomatoes to cook easily. Cook till the tomatoes turn fully mushy and the raw smell goes off.
6. Add half of the coriander and mint leaves, sauté for a min.
7. Add the marinated mutton pieces, mix well and saute for 2 to 3 minutes. Cook covered on a low flame till the mutton turns soft and tender or cook for 3 whistles in a pressure cooker. Switch off the stove. If cooking in the pan without pressure cooker, stir occasionally to prevent burning. When the pressure goes off, remove the lid. You will be left with a thick gravy. How thick depends on your mutton. If you are left with lot of watery gravy, then evaporate it by cooking for some time.
8. Add mint, coriander leaves and garam masala. Saute till the good smell of mint and masala comes out. Pour water, bring to a boil. add rice. Adjust salt and cook on a medium flame till almost all the water is evaporated.
9. Cover and cook till the rice is fully done. If the rice is under cooked and there is not enough moisture, you can sprinkle some water. Alternately you can close the lid of the pressure pan / cooker and cook on a very low flame for just 5 mins. The flame must barely touch the surface of the pan. Do not let the cooker whistle. Alternately you can move the pan on to a old hot tawa. Set the flame to medium and let it cook that way for 10 mins. This way the biryani is not burnt at the bottom.

non veg

0