Friday, January 14, 2011

Pepper chicken curry(without coconut)


Ingredients
  1. chicken         1lb
  2. big onion        1 (finely chopped)
  3. tomatoes         2 (finely chopped)
  4. green chillies    2 no.s slit open
  5. curry leaves     1 twig
  6. ginger garlic paste     1tbsp
  7. pepper        2 tbsp (freshly grounded)
  8. coriander leaves      few
  9. Whole garam masala  (cinnamon,bayleaf, cardomam,clove)
  10. fennel seeds     1 tsp
  11. chilli powder      1 tsp
  12. coriander powder    2 tsp
  13. cumin powder         1tsp 
Method
  • Heat oil in a pressure pan/cooker/tawa  .
  • add whole garam masala and fennel seeds,when they splutter add chopped onions
  • saute it well.
  • after it turned golden brown add ginger-garlic paste ,pinch of turmeric powder ,saute till the the raw smell goes off.
  • thn add  tomatoes cook till oil oozes out
  • thn add chicken pieces and saute well
  • add all dry powders mix well and it cook for few more minutes
  • now add freshly grounded pepper mix well 
  • add 1cup water and necessary salt
  • mix well and cover it till chicken get cooked or pressure cook it for 2whistles
  • now pepper chicken curry is ready add some chopped coriander leaves 
  • it goes well with plain rice,pulav,dosa & chapathi.


Vazhaipoo Vadai / Banana flower Lentil Vada


Ingredients
  1. chana dal          1 cup
  2. valaippu/banana flower    1 med size flower(cleaned n chopped finely)
  3. fennel seeds      1 tbsp and 1 tsp
  4. greenchillies      4 no.s
  5. onion        1 med. size onion finely chopped
  6. curry leaves      1 twig (chopped )
  7. ginger          1/2 tsp
  8. coriander leaves  1 tbsp   
  9. oil  for deep frying
Method
  • soak chana dal for 1-2 hrs.
  • clean and finely chop plaintain flower n soak it in buttermilk.
  • grind chanadal ,green chillies and 1 tbsp fennel seeds coarsely(keep some whole chanadal 10-20nos)
  • to the grounded chanadal add(drained and squeezed to remove excess moisture) valaipoo, enough salt , onion, ginger, fennel seeds,soaked whole chanadal,curry leaves and coriander leaves mix it well.
  • heat oil to deep fry, when the oil is hot take a small lemon sized portion of the dough and make it to a round ball and flatten it between the palms and drop it gently into the hot oil.
  • Fry in medium heat, after 1-2 minutes flip other side and once it turn all crisp and brown remove from the oil and drain it in paper towel. 
  • Add 3 or 4 vadas(depend on the size of your kadai or pan) at a time in the hot oil, do not crowd more.