Butter Chicken

BUTTER CHICKEN

North Indian Butter chicken is one of our favourite Indian side dish. Children loves it ... and it taste really good even without chilly powder...or you can use cashmiri chilly powder which is extremely red in color but don't have any spicy taste like the usual ones.

Butter chicken goes well with Basmati Reis, Naan, Salad & pappad.

Here goes my recipe,

THINGS NEEDED:

2 cup boneless chicken breasts, cut into cubes

1 medium onion finely chopped

2 tbsp ginger garlic paste 

1 cup tomato paste 

1 tablespoon garam masala

1 teaspoon paprika, adjust to taste

2 sp chopped Fenugreek leaves

10 cashew nuts / Almonds

1/2 cup heavy cream 

Salt

Butter

PREPARATION METHOD:

Marinate a day before : 

Take Chicken pieces in a bowl. Marinate adding 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp garam masala, 5 tbsp Joghurt . Refreigerate overnight or 4 hours.

So start Cooking: 😊

Soak Cashew nuts in water.  Grind to make a paste

Heat a medium saucepan. Add 2 tbsp butter . After melting toss in the chopped onions and saute until lightly golden, about 3-4 minutes.

Add 1 tbsp ginger -garlic paste. Saute and cook till rawness goes.

Add the chicken and fry till the  chicken is half cooked & water is almost gone and start turning brown on sides.

Add tomato paste, Cashew nut paste and spices ( 1tsp Garam masala, fenugreek leaves). 

Close the lid & cook covered in medium heat for 15 min.

Before finishing add 1/2 cup cream and cook 5 more min.

Garnish with chopped coriander leaves & serve with Basmati reis or Naan.

Brinjal Theeyal

BRINJAL THEEYAL 

This traditional south Indian theeyal is prepared by cooking Brinjal with roasted coconut paste & spices.

Things needed :

Mustard seeds - 1/2 tsp
Brinjal -1 large ( 250 gm)
Shallots sliced - 1 handful
Green Chilly - 1 slit cut
Turmeric -1/4 tsp
Salt, Oil
Curry leaves 1 spring

For making the roasted curry paste:
Grated Coconut or dessicated coconut -50 gm or 1/2 of a coconut
Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Garlic - 1 small pod
Tamarind or Puli - 1 inch long piece

Preparation method :

Take a bowl of water. Cut the brinjal into 2 inch long pieces & put into the bowl. Water keeps the color of brinjal intact.
Slice the shallots & chilly lengthwise & keep aside. Drain the Brinjal and keep aside.
Heat 3 sp oil in a nonstick pot. Add mustard seeds , allow them to splutter.
Add 1/4 tsp turmeric to this . Add shallots , green chilly & brinjal and 1 tsp salt to this . Saute and fry until the brinjal's colour changes to transparent .
Add a cup of water & curry leaves , close the lid , allow it to cook in medium flame.

Preparing the coconut curry paste:
While the Vegetables are cooking lets make the curry paste for it. I have already posted this method , How to make roasted Coconut Curry Paste .
Heat a pan. Roast the coconut in the pan stirring continuously.
When it changes to brown color ( don't let it burn) and well roasted, remove pan from flame, add unroasted chilly powder and saute until rawness goes ( 5 seconds not more) .
Note : Chilly powder needs only slight heat , if being kept in the heat for a while it will get burn and taste will change to a bitter taste , which can ruin the entire dish.

Let the mixture cool and grind it adding coriander powder ,Tamarind & Garlic to make a oily paste .
Add the ground curry paste to brinjal and cook until oil separates on top and the gravy thickens .

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Brinjal Theeyal

BRINJAL THEEYAL 

This traditional south Indian theeyal is prepared by cooking Brinjal with fried coconut paste & spices.

Things needed :

Mustard seeds - 1/2 tsp
Brinjal -1 large ( 250 gm)
Shallots sliced - 1 handful
Green Chilly - 1 slit cut
Turmeric -1/4 tsp
Salt, Oil
Curry leaves 1 spring

For making the roasted curry paste:
Grated Coconut or dessicated coconut -50 gm or 1/2 of a coconut
Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Garlic - 1 small pod
Tamarind or Puli - 1 inch long piece

Preparation method :

Take a bowl of water. Cut the brinjal into 2 inch long pieces & put into the bowl. Water keeps the color of brinjal intact.
Slice the shallots & chilly lengthwise & keep aside. Drain the Brinjal and keep aside.
Heat 3 sp oil in a nonstick pot. Add mustard seeds , allow them to splutter.
Add 1/4 tsp turmeric to this . Add shallots , green chilly & brinjal and 1 tsp salt to this . Saute and fry until the brinjal's colour changes to transparent .
Add a cup of water & curry leaves , close the lid , allow it to cook in medium flame.

Preparing the coconut curry paste:
While the Vegetables are cooking lets make the curry paste for it. I have already posted this method , How to make roasted Coconut Curry Paste .
Heat a pan. Roast the coconut in the pan stirring continuously.
When it changes to brown color ( don't let it burn) and well roasted, remove pan from flame, add unroasted chilly powder and saute until rawness goes ( 5 seconds not more) .
Note : Chilly powder needs only slight heat , if being kept in the heat for a while it will get burn and taste will change to a bitter taste , which can ruin the entire dish.

Let the mixture cool and grind it adding coriander powder ,Tamarind & Garlic to make a oily paste .
Add the ground curry paste to brinjal and cook until oil separates on top and the gravy thickens .

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Mirchi Ka Salan - Indian Green Pepper Curry

Mirchi Ka Salan Recipe- Indian Green Pepper Curry

MIRCHI KA SALAN

Mirchi ka salan is spicy and goes more to the Asian taste. Its a best side dish for chappathi or any other Indian bread.
The chillies which I have used in my cooking were not so hot and were almost harmless . So I didn't need to remove the seeds. But if your chillies are hot then make sure that you remove the seeds.Make a slit on one side and remove them. Also mine ones were very big n long , 2 finger length ..so I used only 7 of them to cook , but if you want you can add more .

Things needed :
Green chillies , 7 big - 225 gm
Onion - 1 ( 100gm) , chopped
Tomato - 1 small ( 80gm) , chopped
Ginger Garlic chopped - 1 sp
Tamarind - 1 inch piece

Turmeric -1/4 tsp
Roasted Peanuts - 2 sp
Grated coconut, roasted - 2 sp
Coriander powder - 1sp
Chilly powder - 1/2 sp
Cumin powder - 1tsp

Salt, oil

Preparation method :
Preparing the sour ingredient :
Make tamarind pulp by dissolving tamarind in some water.

Preparing the spices for the gravy:
Dry roast peanuts and coconut ( coco . should turn brownish) seperately . Grind them together with Coriander powder , Chilly powder & Cumin powder.Set this spice mix aside.

Treating the chillies:
Heat oil in a nonstick pot.
Slit the greenchillies and shallow fry them turning sides.Set them aside.

Preparing Mirchi ka salan:
In the oil remaining (it shouldnt be a lot) , add ginger garlic chopped when its raw smell goes add turmeric, add onions, saute and fry until transparent.
Mix in chopped tomatoes.cook until mashed.
Grind the cooked ingredients into a smooth paste.
Now add this paste into the pot , toss in the fried chillies and add the ground spice mix, add a cup of water and the tamarind pulp . Add enough salt (don't add too much since salt level will increase when gravy thickens) . Mix everything well and cook on medium flame.
Simmer in between so that it wont get burned at the bottom .
When it becomes a thick gravy and the chillies are cooked , you can turn off the heat.

Enjoy this spicy Mirchi Ka salan with Chappathi or paratha !!

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Beetroot pachadi

Kerala style Beetroot pachadi Recipe

SWEET BEETROOT PACHADI
Beetroots are colorful so do their pachadi!

Beetroot pachadi is made with cooked beetroot & plain yogurt and has a bit sweet taste . It is made for sadyas ( rice and several vegetable curries and desserts are served in a Banana Leaf) at Onam times and also for marriages. I miss the good old traditional sadyas now . Its getting rare these days, most of the people don't want to take the pain of cooking so many dishes at once. So many are switching to fried rice and Biriyanis. The joy of eating so many vegetable dishes & that also different types of payasam ( desserts) at the end with bananas n all...its unbeatable. If you are totally unaware about Sadya you can read it in the Wiki,
http://en.wikipedia.org/wiki/Sadhya

Now I am coming back to my sweet pachadi recipe. Some people also adds jaggery ( a sweet ingredient) , but I have omitted it because my beetroot was already sweet..so now enjoy the recipe!

Things needed :
Beetroot - 1 big
Grated coconut - 1/2 coconut
Cumin powder or jeera - 1/4 tsp
Green chilly - 1
Garlic or veluthully - 1 small pod
Beaten Yoghurt - 1 cup

Mustard seeds - 1/2 tsp
Curry leaves a spring
Oil

Preparation method :

Cut the beetroot into small pieces.Avoid the hard root end.
Cook the beetroot adding small quantity of water. Don't add too much of water , after it is cooked almost all water should be absorbed.
Grind the cooked pieces into a smooth paste.

Grind well coconut,cumin ,green chilly & garlic & make a paste .
Add this into the beetroot puree add little quantity of water, say 1/4 cup if needed . Add salt . Heat the mixture well .No need to boil for long time.
Let it cool for a while . Add yogurt .Check for salt.Beetroot pachadi is ready , now its Time to season it.

Heat 2 sp oil in another small pan , add mustard seeds , let it splutter . Add curry leaves n fry.
Add this seasoning into the beetroot pachadi.

Serve it with rice.

Beetroot Thoran

Beetroot Thoran Recipe

BEETROOT THORAN
Thoran is a South Indian sidedish for Rice.It is prepared by stir frying grated or chopped vegetables in oil along with coconut & spice mixture. This one is a basic thoran recipe . You can make any other thoran like , Carrot, Cabbage or Beans thoran with this recipe . Just have to replace Beetroot with the vegetable you have.

Things needed :

Beetroot - 1 grated
Onion -1/2 , chopped
Green chilly - 1 chopped

Shredded Coconut -1/2 cup
Cumin powder (Jeera) - 1/4 tsp
Chilly powder -1/2 tsp
Turmeric - 1/4 tsp

Mustard seeds -1/2 tsp
Oil
Curry Leaves 1 spring

Preparation method :

Grate the Beetroot . Grind well Coconut,cumin , chilly powder & turmeric to make a paste.
Heat oil. Add mustard seeds . Allow them to splutter.
Add the onion and greenchillies fry until transparent .
Add grated Beetroot ,curry leaves . saute and fry .
When it is almost cooked, add the ground coconut paste & Salt. Saute and cook until everything is cooked good and water is absorbed.

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Brussels sprout ( Rosenkohl ) Thoran

Things needed :

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Shallots - 1 handful
Onion - 1/2 of one
Green chillies - 2
Curry leaves - 1 spring

For paste:
Grated coconut - 1/2 of a coconut or 50 gm dessicated coconut
Cumin powder 1/4 tsp
Turmeric 1/4 tsp
Chilly powder 1/2 tsp

Preparation method :

Grind well the ingredients for paste.

Pull off the yellow outer leaves of the Brussels sprout and cut off its thicker ends.
Heat oil in a nonstick pot. Add mustard seeds & let them splutter.
Add cumin seeds as they starts to splutter add the cut onion,shallots and green chillies and fry till transparent.
Add the Brussels sprout and fry.
Cover with a lid and cook for sometime .
When it is almost done add the prepared paste & curry leaves into it. Mix all well and cook until the rawness of coconut goes. Then its done.
Serve with rice.
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Buttermilk curry - Thyru Kachiyathu

BUTTERMILK CURRY - THYRU KACHIYATHU

Things needed :
Yoghurt - 1 bottle
Ginger Garlic chopped - 2 sp
Onion 1/2 - 50 gm
Green chilly - 1 sliced
Curry leaves - 1 stalk
Chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Cumin Powder - a pinch
Mustard seeds - 1/2 tsp
Dry red chillies - 3 broken
Oil, Salt, Water

Preparation method :

Heat oil in a vessel . Heat level should be medium.
Splutter mustard seeds.
Add red chillies & fry them for 10 sec.
Add Onions, Green chillies & Ginger-Garlic chopped .Fry till onions are transparent & rawness of ginger - garlic goes.
Now add turmeric , red chilly powder , a pinch of cumin powder & curry leaves saute for 2 min.


Time to add Yoghurt . Don't add directly the Yoghurt ,as the heat will changes the complete texture of the yoghurt.
Add first 1/4 cup water . I made it thick.You can loosen it if you want by adding more water to it.
Add Yogurt.
Mix well. If you want you can warm it, but never boil.
Remove from heat when done.

A good side dish for rice is ready.


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Vegetable Kuruma

VEGETABLE KURUMA

Things Needed:
2 Carrots cubed - 175 gm
Beans cubed - 100 gm
Potato 1 cubed - 125 gm
Onion 1 big chopped 175 gm
Green chilly - 1 or 2

thickened Coconut milk - 3 sp
cardamom 1



To make the paste:

Coconut - 7 sp (1 handful or half coconut)
Turmeric - 1/2 tsp
Chilly powder - 1/4 tsp
Coriander - 1/4 tsp

Fennel seeds (perum jeerakam) - 1/2 sp
Cinnamon - 1 inch stick
Cloves -10

Grind the paste well & keep aside.



Preparation method :

Heat pan , add cut vegetables (Carrots,Beans,Potatoes,Onion) saute for 2 min.
Cook all these vegetables adding enough water & 3 & 1/2 sp thickened coconut milk .







Add ground paste & bring to boil.

After everything is cooked add a pinch of cardamom for a nice aroma.






Serve with Puri,Battoora , Naan or any other bread,
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Vegetable Stir Fry

MIXED VEGETABLE STIR FRY

This dish is basically made from all vegs you have in refri. ,
which can make a healthy side dish for rice, stuffing for your sandwich etc.

Things needed :

Cauliflower 1/2 of a cauli.
Carrots 3
Green Beans a dozen (the same quantity as carrots)
Green chillies 4
Capsicum 1/2
Onions 1 +1/2
Turmeric 1/2 sp
Chilly powder 1/4 sp

Servings : 6 persons

Preparation method :

Cut the vegetables in thin long pieces.
Heat 4 sp oil in a non stick pan .
Saute cauliflower first in this for 3 min. Then add other cut vegetables (Carrots,Fresh Green Beans,Onions,Capsicum,Green Chillies)
Saute all & fry open for sometime until the vegetables looses crispiness & turns like transparent.
Then add the 1/2 sp turmeric & 1/4 sp chilly & enough salt . Mix well.
After that cook covered , saute in between until it is done.
Don't saute a lot after its well cooked ..it will mash up.. from experience ;)



Serve with rice accompanying a dal curry or rasam or some meat ..


I used to have it in my refrigerator most of the times & whenever hunger strikes (even if it is midnight) I used to make a sandwich with it . Tasty & satisfying.. ;)






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Fried Zucchini Coins

ZUCCHINI FRIED - Side dish for rice

Things needed :

Zucchini - 1 big, cut round
Chilly powder - 1sp
Turmeric -1/4 sp
Salt

Oil 3-4 sp






Preparation method :

Marinate the Zucchini with the chilly , turmeric & salt. Keep it for 1/2 hr for best results.

Heat oil in a nonstick pan.

Place all the Zucchini coins on the pan & fry.











Turn around when one side is done.

Transfer into a plate when ready.





A good side dish for Rice is ready.

Kerala Aviyal - Mixed vegetable curry of Kerala

KERALA MIXED VEGETABLE CURRY - AVIYAL

Things needed:

Brinjal - 1 large 175 gms,
Carrot - 2 , 100 gms
Drumstick - 1
Raw Banana -1, 200g
Green Beans same portion as carrots
Green Chillies - 2 slit
Potato- 1 medium

For the curry paste:
Grated coconut - 5 tbsp
Turmeric -1 tsp
Cumin powder - 1/2 tsp
Chilly powder -1/4 tsp

For seasoning:
Coconut oil- 2sp
Curry leaves 1-2 spring

If you are using dessicated coconut soak it in some water in a small pot first.
Cut all the vegetables into 2 inch long pieces and keep aside.
Note: While cutting Brinjal put it in a pot of water, so that it wont change its color .

Grind the coconut, turmeric,cumin n chilly powder.If needed add some water .

Tip: If you have dry or very tough drumstick cook it first in water until it is partially cooked. Then add other vegetables.

Take all the vegetables . Add the coconut paste.

Pour enough salt & water .(water level should be lower that of the veg., to avoid aviyal to be watery.)
Cook it covered with a lid.

When it is done add curry leaves & 2 sp coconut oil , to give it a good flavour. The flavour of aviyal!

Serve with Rice.

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Coconut Chutney

COCONUT CHUTNEY

Chutneys are traditional dip sauce made for Dosas (south indian pancake) Idlis & UzhunnuVadas Coconut is the main ingredient as the name says. There are also several other chutneys using carrot , tomato, mint & so , I will post those recipes later..

Things needed :

Dessicated coconut or fresh ones 3/4 cup ,

Green chilly -1 big
Shallots 3 small ones else 1/2 of a big shalloten
Ginger a small piece
Salt

Preparation method :

If you are using dessicated coconut soak it in water for 1 hour at least , so that  it may regain its freshness.
Then grind it well with other ingredients .

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Parippu Curry

KERALA STYLE DAL CURRY - PARIPPU CURRY

Call me crazy but I am sooo obsessed with parippu curry & ingi curry that I dont like someone if they dont like it :D ...Parippu curry + ingi curry + pappadam with rice is like sadya to me..
My Mom knows about my passion and she cooks me this combination when I comes back home for weekends.

Things needed :

Mung dal , Parippu (Yellow lentils) - 1 cup

Grind to a paste:
Fresh or dessicated Coconut - 1 handful
Note: If you are using take the dessicated coconut soak it some water before grinding to regain its freshness .
Turmeric -1/2 tsp
Garlic -1 small pod
Tamarind -1 small piece
Cumin seeds ( or powder)- 1 pinch

For Seasoning:
Ghee - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 spring
Dried Red chillies - 2

serving size: 6 persons

Preperation method :

Slightly roast parippu by sauting almost continuously.
A nice aroma spreads & it turns a little bit pinkish,turn off the fire. allow it to cool ..
Wash & drain the dal until the water is clean so that the impurities or any other added colors will go away.
Add enough water to cover it , add 1 tsp salt & cook .
When the dal is cooked pour the ground coconut mixture to Dal . And allow it to boil until rawness goes.
(Note : If you are time savvy & want to avoid seasoning then you can also put 2 spoons of ghee directly to the dal. Ghee always gives a nice aroma & taste to the dal .)
Seasoning:
Take 2 spoons of Ghee in a small pan splutter mustard seeds , and put some curry leaves & red chillies .
Pour this into the Dal .
Dal is ready to be served.

Dry Egg curry

Dry Egg curry Recipe

DRY EGG CURRY

Things needed:

Boiled Eggs 4
5 large onions sliced
2 tomatoes cut into big cubes
spices cardamom 3 ,cloves 6-7 , fennel seeds 1 small tsp
1/2 tsp turmeric,1 tsp chilly powder
salt
oil

Cardamom 3 ,Cloves 6-7 , Fennel seeds 1 small tsp ...All crushed.

Heat oil in a nonstick pan.
Add onions & saute , till it turns brown like in the picture .

Add turmeric,chillypowder & enough salt, mix them well .

Add tomatoes,saute & cook for another 2 minutes. (Dont saute too much so that the tomatoes gets mashed, I personally like it to be in its form.)

Mix in the spices .(The whole kitchen starts smelling...hmmmmm.)
Saute , check for the salt .
Cook until the tomatoes gets cooked .

Time for the eggs.
Make 4-5 slits around the boiled eggs .
Cover it with the cooked onions.
Another 1 minute & my Egg curry is ready to go with Battoora or Puri,Naan or Couple of chappathis .

Made this Dry egg curry on a fine Sunday morning & had it with Battura..
A must try curry :)

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Thenga Varutharacha Nadan Chicken Curry

CHICKEN CURRY - country style

Things needed :

Chicken - 1 kg
Shallots - 1 handful, sliced
Onion - 1 small, sliced
Tomato -1 or half more, chopped
Ginger 1 inch piece + Garlic 3 pods -1 tbsp paste
Turmeric 1/2 tsp
Coconut Oil - 3 or 4 spoons
Curry leaves

Thenga arappinu vendathu - For making curry paste
Dessicated coconut - 1+1/2 handful
Chilly powder - 1 1/2 tbsp ( Depending on our spice level o.k? )
Coriander powder - 1 tbsp

Garam masala - 3 cardamom , 2 inch stick cinnamon, 5 cloves, 1 inch bay leaf & 1 sp perumjeerakam(Fennel seeds)

Preparation method :
Wash the chicken , marinate it with salt ( 1 sp) , turmeric & keep aside .
Heat coconut oil in nonstick pan.Add ginger garlic saute. (the aroma is simply killing)
Before it turns color add cut shallots , onion & curry leaves to it.
Saute & fry . Add chopped tomatoes & then the chicken.
Mix well and fry until water separates from chicken & it turns white. It takes around 3 min. on high flame.
Then add 1 cup water , may be 1 more spring curry leaves. Cook closing the lid for around 20 min.

Meantime you can prepare the curry paste . I have already posted once about How to make Coconut Curry paste .

Dry roast the coconut till brown in a pan.
After reducing the heat add garam masalas.
Remove from heat.
Add chilly powder & coriander powder , saute.
Allow to cool.
Finally grind to a fine oily paste.

Add the curry paste & water if necessary to the cooked chicken.
Check for salt .Cook until oil separates on top.

Serve with Tapioca, Rice, chappathi or Parotta.