Sunday, 7 April 2019

Kaadai Masala/ Quail Masala

KAADAI MASALA / QUAIL MASALA

Today without an idea i bought kaadai / Quail after long time. This bird basically found in tamil nadu. I use to make this bird in chukka type recipe but today i tried in chettinad recipe.




Ingredients
Kaadai / Quail              : 6
Oil                                   : 1/4 cup
Salt                                  : taste
Turmeric                       : 1tsp
Bay leaf                          : 1


To be fry in oil and grind it coarsely.
Small onions             : 15 nos.
Tomatoes                   : 2
Ginger                         : 2 inch
Garlic                          : 6 cloves




To be  fried without oil each separately and grind into powder together
Cinnamon             : 2 sticks
Cloves                    : 3
Cardamom            : 3
Coriander seeds    : 1tblsp
Pepper corn          : 1 tsp
Fennel seeds         : 1tblsp
Poppy seeds          : 1tsp
Red chillies           : 8
Coconut freshly grated  : 1/2  cup





To garnish
Curry leaves      : handful

Methods
  • Wash and clean the birds and keep aside.
  • In iron wok heat the oil, add bay leaf and curry leaves.
  • Add ground paste and fry it nicely  till raw smell goes. 
  • Add salt and turmeric powder mix well and fry till oil separates from it.
  • Add kaadai to it and mix well. Close and cook well  in medium flame with 1 cup of water.
  • When it gets tender add powdered spices and cook without lid till raw smells goes.
  • Fry handful of curry leaves in oil.
  • Garnish them.
  • Serve with hot rice.




Thursday, 21 March 2019

Corn Flour Halwa / Bombay Halwa

CORN FLOUR HALWA / BOMBAY HALWA

Corn flour halwa is one of the easiest halwa in halwa recipes with less ghee. The result of halwa came out well...πŸ€— and I was happy with texture  and taste😊....




Ingredients
Corn flour            : 1/2 cup
Sugar                     : 1.5 cup
Water                    : 1 + 1.5 cup
Ghee                      : 3 tblsp
Cashew nuts         : 1/4 cup
Food color powder  : 2 pinch
Cardamom  powder  : 1/4 tsp










Methods

  • Mix 1 cup of corn flour with 1.5 cup of water and food color without any lumps.
  • Chops the nuts into small pieces and grease  the plate with ghee and keep aside. 
  • Mix 1.5 cup sugar with 1 cup of water. Heat it and boil well. When  sugar syrup starts boiling and add diluted corn mixture to it.
  • Mix well in low flame. Halwa starts thickens and keep stirring to avoid lumps.as soon as color changes and thickens add 1/2 tblsp of ghee and stir. Halwa becomes thick. Adding 2 tblsp of ghee, halwa becomes glossy thick and transparent.
  • Ghee leaves out on all sides, add chopped nuts and cardamom powder to it. Cook this halwa in low flame.
  • Add 1 tblsp of ghee and mix well. At one stage halwa leaves the ghee from all sides of kadai. Switch of flame. Pour it in grease  plate and let it cool for 1 hour.
  • Then cut it into small pieces and serve.
 Notes
  • For best results  use non stick kadai. 
  • Don't refrigerate it because  it will become harder.

Monday, 11 March 2019

Chicken Manchurian Gravy

CHICKEN MANCHURIAN GRAVY 

Manchurian is so easy dish to make in home. I serve it with chapathi and briyani. It is perfect combination with chapathi. You could make it dry or gravy by adding water accordingly.


Ingredients
Big onion      : 1 chopped
Capsicum      : 1 chopped
Ginger            : 1tblsp finely chopped
Garlic              : 1tblsp finely chopped
Oil                   : 3 tblsp
Corn flour      : 2 tsp
Water              : 4 tblsp

For marination 
Boneless chicken             : 1/2 kg
Ginger garlic paste          : 1tblsp
Egg                                      : 1
Corn flour                          : 4 tblsp
Madia                                 : 2 tblsp
Soya sauce                         : 1 tsp
Salt and pepper                 : as per taste




For sauce
Sugar            : 1/2 tsp
Tomato ketchup    : 1/4 cup
Soya sauce     : 1tblsp
Green chilli sauce    : 3 tblsp
Red chilli sauce    : 3 tblsp
Vinegar                   : 1tsp







Methods

  • Mix all the ingredients under listed "for marination" and keep aside for half an hour.
  • Heat the oil in non stick kadai put the chicken and fry till it turns brown on both sides. Remove it and keep aside. 
  • Mix all sauce ingredients and keep aside.  Mix corn flour with water and keep aside.
  • In remaining oil, add chopped ginger,garlic, onions and capsicum fry for a minute. 
  • Add in sauce and mix well. Let it bubble up till it thichens.
  • Add water and bring it  to boil.
  • Add fried chicken and corn flour mix and toss well.
  • Add coriander leaves  mix well.
  • Serve 

Sunday, 10 March 2019

Wheat halwa / Godhumai halwa

WHEAT HALWA /GODHUMAI HALWA

This is my first attempt of preparing halwa, I was happy with texture and thickness. I was scared  to prepare this because  we need lots of patience and effort to do. Finally  outcome was good and I was happy....πŸ€—πŸ˜ŠπŸ˜‹

Ingredients
Wheat flour            : 1 cup
Sugar               : 1 1/2 cup ( but i added 2 cups, for more sweetπŸ˜‹)
Food color powder (optional ) orange  : pinch
Cardamom powder  : 1/4 tsp
Ghee            : 1/2-3/4 cup
Water          : 5 1/2 cups
Dried grapes, cashew nuts and almond  :  2 tblsp









Methods

  • First take 1 cup of wheat flour and  knead to smooth and soft dough adding ½ cup water or as required.
  • Soak wheat dough in 5 cup water for 3 to 4 hours or overnight.
  • Squeeze the dough well and mix with water to get wheat milk.
  • Strain the wheat flour water to remove the wheat flour residue.
  • Further, transfer the wheat flour milk into  non- stick kadai.
  • Keep stirring for 10-15 minutes, till the milk turns porridge consistency.
  • Now add 1½ cup sugar and ¼ cup ghee. mix well making sure the sugar dissolves completely.
  • After 15 minutes, ghee has been completely absorbed by the wheat mixture.add a tbsp of ghee and keep stirring on medium flame.
  • Repeat this for at least 5-6 times or till the mixture starts to release out ghee.
  • Once the ghee is released, add 2 tbsp chopped cashew, dried grapes, almond and a pinch of orange food colour.
  • Mix well making sure everything is combined well.
  • Turn off the flame and add ¼ tsp cardamom powder. mix well.
  • Serve. Store it air tight container for a week.


Wednesday, 27 February 2019

Pepper Chicken

PEPPER CHICKEN 
Spicy pepper chicken taste good. It goes well with hot rice .

Ingredients
Chicken            : 1/2 kg
Ginger garlic paste  : 2 tblsp
Lemon juice              : 2 tblsp  + 1tsp
Curry leaves              : handful
Onion                          : 2 chopped
Green chilli                :  3 nos. slit
Salt to taste
Oil                                : 3 tblsp
Turmeric powder     : 1/2 tsp
Coriander  powder   : 2 tsp
Crushed pepper        : 1/4 cup + 1 tsp
Coriander leaves      : 2 tblsp






Methods
  • Marinate the chicken with ginger garlic paste, turmeric powder, salt, 2 tbslp of lemon juice mix well and keep for 30 minutes. 
  • Heat the kadai with oil and temper with a small piece cinnamon, 3 cloves and curry leaves
  • Add chopped onions fry it untill gets brown.
  • Add green chilli, marinated chicken and saute for a minute .
  • Add coriander powder and crushed pepper powder mix well and cook in low flame till oil separates .
  • Add water to it and reduce the flame , close the lid till chicken cooked.
  • Once chicken cooked  open lid fry until water evaporates.
  • Add coriander leaves and curry leaves mix well.
  • Before serving add 1/2 tsp of pepper powder and lemon juice.
  • Serve with hot rice and chapathi. 


Coriander chicken curry

CORIANDER CHICKEN CURRY 


Coriander chicken is a curry with freshness of coriander leaves. It taste yummy.

Ingredients 
Chicken                   : 1/2 kg
Onion                      :  2
Ginger chopped     : 1 tsp
Ginger garlic paste: 1tblsp
Tomato                    : 1
Green chilli            : 2 slit
Turmeric powder : 1/2 tsp
Cumin powder      : 1/4 tsp
Coriander powder : 1tblsp
Chilli powder          : 1 tsp
Cardamom powder : 1/4 tsp
Kasturi methi           : 1 tsp
Garam masala powder : 1/2 tsp
Curd / yogurt             : 1tblsp
Coriander leaves       : handful for garnishing.
Oil                                : 3 tblsp
Curry leaves              :  5 to 10
Salt for taste









Methods

  • Heat the pan with oil and add onions, fry onions till it turns brown.
  • Add green chilli, ginger garlic paste, chopped ginger and curry leaves fry it till raw smells goes.
  • Add chopped tomato fry it untill mashed well.
  • Then add turmeric powder, chilli powder, coriander powder, salt, kasturimethi and garam masala powder fry well till raw smell goes and add little water so that masalas can be cooked .
  • Add chicken and  curd and saute well. Then add water to it.
  • Cook the chicken until its get soft and oil oozes out on all sides.
  • Add coriander leaves and cardamom powder mix well.
  • Switch off the flame and serve with hot rice and chapathi .