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Ingredients
Egg – 5 (boiled and shelled)
Onion – 1 (big, chopped fine)
Tomatoes – 2 (medium,chopped)
Ginger garlic paste – 2tsp
Coconut – 4tbsp
Pepper corns – 1tsp
Red chilli powder – 2tsp
Coriander powder – 1tsp
Turmeric powder – 1/4tsp
Perumjeeragam/sounf – 1/2tsp
Cardamamom – 2
Cinnamon – 1 small piece
Cloves – 3
Curry leaves – a few
Oil – 6tbsp
Salt – as needed
Method
Boil and shell 5 eggs and keep aside.In a pan, heat 2 tbsp of oil and fry perumjeeragm,cardamom,cloves,cinnamon,curry leaves and then coconut.Fry till coconut is almost golden brown.Grind this into a smooth paste.In a heavy bottomed, heat 2 tbsp oil and fry onion till they are golden brown (if you want smooth paste, you can grind onion at this point).Add gg paste to this and fry till raw smell goes.Now add turmeric,red chilli and coriander powder.Fry well till raw smell goes away and then add chopped tomatoes.After tomatoes are cooked enough add, gorunded coconut paste and let it boil for some time.When the desired consistency is reached, lower the heat to medium low.Cut boiled eggs into halves and add these into the kuzhambu.Let the kuzhambu stay in heat for another 2-3 minutes (do not let the kuzhambu boil at this point) and switch off.Serve hot with rice.
Adai in three ways
Posted on: February 25, 2009
Adai,One of the healthiest breakfast item.We prefer having it on weekends.I make these yum adai extra special by adding shredded carrots or cabbage to the it.So here goes the recipe for making simple adai,carrot adai and cabbage adai.
Simple Adai
Ingredients
Rice – 1 1/2 cups
Whole red chillies – 10
Hing/Perumgayam – a pinch
Toor dal – 1/2 cup
Channa dal – 1/2 cup
Urad dal – 1/2 cup
Salt – as needed
Water – as needed
Method
Soak rice and red chillies together and rest of the dals together for about 2 1/2 hours.Grind them separately and coarsely in a mixer with just enough water.Mix both rice mix and dal mix together and add hing and salt to the batter.The batter should be thicker than the normal Dosa batter.If like, you can add chopped onion to the batter.Heat a tawa, and when it is hot enough start making adai dosas.Pour enough oil around the corners to get crispy edges.My mom used make three slits in the center of the adai(after it is turned over) and pour oil there also.Serve hot with Coconut chutney or avial.
For carrot adai,
Add shredded carrots (as needed) to the batter and mix well.Make Adai as mentioned above.Note : Don’t add too much of carrots as it tends to sweeten the batter.
For Cabbage adai,
Add shredded cabbage ( as needed) to the batter and mix well.Make adai as mentioned above.
Amma’s Special Chicken Curry
Posted on: February 25, 2009
This is my amma’s chicken curry and it never goes wrong.She sometimes makes two dishes out of it.Just before adding the tadka she will take out some of the cooked chicken pieces with just little juice and put it in the freezer for about 15 minutes or so.And the deep fry them..voila..Chicken fry ready..!
Ingredients
Chicken – 1 whole chicken (cut into medium size pieces)
Onion – 2 medium (chopped)
Small onion – 10 (chopped)
Ginger garlic paste – 3tbsp
Red chilli powder – 3tsp
Coriander powder – 1 1/2 tsp
Turmeric powder – 1/2tsp
Mustard seeds – 1tsp
Curry leaves – as needed
Oil – 6 tbsp
Salt – as needed
Method
Clean the chicken and keep it aside.In a pressure cooker, heat 3 tbsp of oil and fry sliced onion and small onions.Fry till they are medium dark in color (this gives the gravy dark color).Now add GG paste and fry till the raw smell goes.Now add the chicken pieces and salt.Saute for some time and add 1/4 cup of water and pressure cook for about 1 whistle.In a pan, heat 1 tsp of oil and roast chiili,coriander and turmeric powder and pour that into the chicken gravy.Let it boil for few minutes.In the mean time, in a pan, heat 2 tbsp of oil and fry mustard seeds and lots of curry leaves and pour that into the chicken curry.Serve it with rice/roti.
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