MUTTON CHOPS

INGREDIENTS :

Mutton - 1/2 kg
Salt to taste
Curry leaves
Chilli powder-- 1 tsp
Turmeric powder -- 1 tsp

FOR MASALA :

Poppy Seeds -- 2 tsp
Fennel Seeds -- 1 tsp
Garlic Cloves -- 5
Red Chillies -- 10
Coconut -- 7 pieces

METHOD OF PREPARATION :

1) Pressure cook mutton with the grinded masala with little oil for 5-6 whistles.
2) Allow the steam to leave , then turn on the stove and cook in slow flame .
3) Add all the powders,curry leaves and salt.Cook till the oil separates .

Serve hot with Rice/Idli. Sending this to Radika's Think Spice : Think Poppy seeds event started by Sunitha and Srilekha's EFM : Mutton Series .

My other recipes for the EFM event are :

MUTTON BONE SOUP



MUTTON BONE SAMBAR



MUTTON BIRIYANI




MUTTON LIVER PEPPER FRY



MUTTON LIVER CURRY



MUTTON CURRY


Enjoy and have more fun .

CHRISTMAS FEAST IN MY HOME

Hope you all enjoyed Christmas .

My Christmas menu included :

Mutton Chops
Mutton Potato Curry
Fish Fry
Mutton liver fry
Appy Fizz

Enjoy and have more fun .

This goes to My Christmas Food Festival and Priyanka's Jingle--all the way event.

CHRISTMAS PARTY - 09 AT EASY2COOKRECIPES ; WINNER OF EFM : VARITEY RICE SERIES ;

Hai Friends

Hope you are getting ready for Christmas. Yet another event from me : CHRISTMAS PARTY - 09 .


Photo : free 4u wallpaper

All you have to do this is :

1) Post your christmas / New year party food in your blog and link it back to the event .Feel free to use the logo. Your food can be your dinner special or christmas special lunch . You can send non-veg or veg special food.
2) Send your entry to shamanagscrafts@gmail.com .
3) Last date : January 5 , 2010.
4) Previous entries are accepted.


Please do participate and enjoy christmas with us .

Cheers,
Shama Nags



SRILEKHA has awarded me with this cute award for winning the EFM : Variety Rice Series .

MY 250 TH POST..........

Hai Friends

I am really happy to post my 250th one . It couldn't have happened without my beloved blogger friends . I was inspired by my best friend RAMYA BALA to start this blog . My heartfelt thanks to her who have shown me such a new wonderful world of blogging and wonderful loving friends .

Thank you very much dearies for visiting my blog and encouraged me to develop my blog.

A small gift for all my blogger friends,



Cheers,
Shama

CHICKEN BIRIYANI VERSION - 2 WITH CHICKEN GRAVY

INGREDIENTS:

Chicken - 1/2 kg
Rice - 1 cup
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Lemon - 1
Curry leaves , Coriander leaves
Salt to taste
Ginger - garlic paste - 1 1/4 tsp
Curd - 1/2 tsp
Coconut milk -- 1 cup
Bay leaves - 2

TO GRIND :

Split green chillies - 2
Onion - 1
Tomato - 1
Cinnamon - 2
Cloves - 1
Fennel seeds-- 1 tsp

METHOD OF PREPARATION :

1) Marinate chicken with little of ginger-garlic paste,chilli powder , garam masala powder , salt,turmeric powder and curd for 30 minutes.
2) Soak rice for 20 minutes.
3) Heat oil or ghee in pressure cooker . Once hot add biriyani leaves,ginger-garlic paste and the grinded masala.
4) Add marinated chicken,add all the powders , salt and saute for 10 minutes .
5) Finally add rice and stir well with chicken.
6) Add 1 cup of coconut milk , little water and 1 tsp of lemon juice.
7) Pressure cook for 3 whisltes.Garnish with cashews.

CHICKEN GRAVY :

INGREDIENTS :

Chicken --- 250 gms
Onion --- 2 big
Tomato -- 2 big
Ginger-garlic paste -- 1 tsp
Curry and Coriander leaves
Salt to taste
Chilli powder -- 2 tsps
Turmeric powder -- 1 tsp
Garam masala -- 1 tsp
Chillly garlic sauce -- 1 tsp
Soya sauce -- 1 tsp

NOTE :

Marinate chicken with little of ginger-garlic paste,chilli powder , garam masala powder , salt,turmeric powder and curd for 30 minutes.

METHOD OF PREPARATION :

1) Saute onion and tomato till tender in a spoon of oil in a pressure cooker .
2) Then add curry leaves and cleaned ,washed , marinated chicken . Add turmeric powder,garam masala powder,chilli powder and ginger-garlic paste . Saute till chicken leaves water in a slow flame .
3) Then add a cup of water and pressure cook for 5-6 whistles till chicken becomes soft .
4 ) Then open the lid , cook till the gravy becomes thick .
5) Finally mix sauce to it and mix them well . Cook till the oil separates out.

Serve hot with rice or roti .

DAL MAKHANI

I learnt this yummy recipe from my bengali friend .

INGREDIENTS :

Black whole urat dal -- 1 cup
Black rajma - 1 cup

TO GRIND :

Onion - 1 big
Tomato - 2big
Green Chillies - 3
Fresh cream -- 1/4 cup
Whole garam masala - 2 tsps
Turmeric powder - 1 tsp
Chilli powder -- 2 tsps
Salt to taste
Cashews - -2
Kuskus - - 1/2 tsp
Fennel seeds - 1 tsp
Ginger-garlic paste -- 1 tsp

Soak dal and rajma overnight .

METHOD OF PREPARATION :

1) Pressure cook dal and rajma for 4 whistles. Strain the stock and keep aside . Use this for grinding masala.
2) Heat oil in a kadai . Add chopped onion and saute till tender.
3) Add all the grinded masala and little water . Once it starts boling add the cooked dal . Cover with the lid till the oil separates .

Add unsalted butter to it while serving .

VAZHAIKKAI KOOTU / RAW BANANA CURRY

INGREDIENTS :

Vazhaikkai - 2 big
Salt to taste
Onion -- 1 big
Turmeric powder - -2 tsps
Sambar Powder -- 2 tsps
Mustard and Jeera - -1 tsp each
Curry leaves
Red chillies - 2

TO GRIND :

Coconut -- 6 big pieces
Ginger - a small piece
Garlic -- 3 cloves
Red chillies -- 6
Channa dal -- 1 tsp

METHOD OF PREPARATION :

1) Peel the skin and chopped the banana and boil them separately and strain the stock . Use them for grinding the masala.
2) Meanwhile , heat oil in a kadai . Add mustard , Jeera and Red Chillies . Add curry leaves and chopped onion and saute till tender .
3) Add the banana and grinded masala with 1/2 cup of water . Add all the powders and salt .
Cover with a lid and cook till the oil separates .

Serve hot with rice .

KEERAI THANDU PORIYAL / GREENS STEM CURRY

I learnt this recipe from my bengali friend . The taste was different and it had a yummy flavour.


INGREDIENTS :

Greens stem -- 5 bunch (Use the stems which are advisable to eat only) i used thotta kura stems.
Onion -- 1
Tomato -- 1
Kasa kasa -- 2 tsps
Salt to taste
Mustard , Jeera - 1 tsp
Green chillies -- 3

METHOD OF PREPARATION :

1) Heat oil . Add mustard , jeera and kasa kasa . When it splutters , add chopped onion , 1 slit chilli and tomato . Saute till tender .
2) Add chopped stems ,2 chillies paste and sprinkle some water . Cover with a lid .
3) Once it gets cooked , add salt .

Serve hot with rice .This goes to Radika's Think Spice : Think Poppy seeds event started by Sunitha .
Other Recipe for this event :

Potato apple curry

LADY'S FINGER PEANUT STIR FRY / VENDAIKKAI NILAKKADALAI PORIYAL

INGREDIENTS :

Ladies Finger / Vendaikkai -- 250 gms
Onion (Pearl) -- 1/2 cup chopped
Red Chilles -- 2
Mustard and Urat dal -- 1 tsp each
Peanuts -- 3 tbsps(as u wish)
Chilli powder -- 2 tsps
Turmeric powder -- 1 tsp
Salt to taste.

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,urat dal , red chillies and peanuts.
2) Saute till peanuts gets roasted well .
3) Then chopped onion and saute till tender.
4) Followed by veggie and add the other ingredients . Mix them well and cook them in slow flame .Cover with a lid.
5) Cook till veggie is cooked well and serve hot with rice .

We can find this recipe in most of Telugu People Marriages . I learnt this recipe from my neighbour.

KARTHIGAI DEEPAM CELEBRATION AND AWARDS

In TamilNadu , Karthigai Deepam is celebrated as a festival of lights in the month of Karthigai . In Thiruvannamalai , it is popularly known as Annamalai Deepam . Once the deepam is lit in this temple , all the other temples in the whole state will lit the deepams . Lord Muruga is worshipped on this day .

The festival starts with cleaning the house , decorating the house with new diyas , wearing new dresses , special dishes and finally bursting crackers . This year celebration in my home .

Decoration in the hall ,




entrance of the rooms,



Pooja table ,


In the balconies ,


In the front gate ,


Mrs.Menaga has passed these two beautiful awards .Thank you dear......they are my treasures.



I would like to pass these awards to Raks , Happy Cook , Sandhya and Vij .

SNAKEGOURD CHANNA DAL CURRY

INGREDIENTS :

Snake gourd -- 1/2 of 1 medium size
Channa dal -- 1 cup
Red chillies - -2
Curry leaves
Salt to taste
Turmeric powder --1 tsp
Jeera powder -- 1 tsp
Coriander powder - -1 tsp
Pepper powder -- 1 tsp
Chilli powder - -1 1/2 tsp
Tomato - 1
Garlic cloves - -5
Onion - 1
Mustard , Jeera -- 1 tsp each
Asafoetida - a pinch

METHOD OF PREPARATION :

1) Soak channa overnight and leave it in refrigerator .
2) Pressure cook dal with chopped gourd , Garlic , tomato,turmeric powder and 2 tsps of oil for 6 whistles and keep aside for the steam to leave.
3) Heat oil in a pan ,add mustard and jeera . Add onion and saute till tender .
4) Then add red chillies and curry leaves . Transfer dal mixture to it and add all the remaining powders . Cook in a slow flame till the oil separates out .

Serve hot with rice or roti .