MUTTON CHOPS

INGREDIENTS:

Mutton- 1/2 kg 

Curry leaves 

Turmeric powder -- 1 tsp

 

To grind :

Poppy Seeds -- 2 tsp 

Fennel Seeds -- 1 tsp 

Garlic Cloves -- 5 D

Red Chillies -- 20

Coconut -- 7 pieces

Marinate the mutton with turmeric powder and salt for an hour.

METHOD OF PREPARATION : 

 1) Heat oil in a pressure cooker. Once hot, add Add the grinded masala, turmeric powder, little water and salt. Saute till the raw smell leaves.

2) Add in the mutton. Pressure cook for 10 to 15 whistles. Allow the steam to leave. Again, cook in slow flame 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 . 

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 - Ambur

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

Biriyani leaves - 2

Cinnamon, cloves, phool, annasi poo

TO GRIND :

Split green chillies - 6
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, phool, cinnamon, cloves, annasi poo.

4) Add the grinded masala, chilli powder, salt, biriyani and garam masala powder.

5) Add marinated chicken and saute for 10 minutes .

6) Finally add rice and stir well with chicken. Add 1 cup of water. 

8) Pressure cook for 2 whisltes. Allow the steam to leave and serve hot.

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 

Channa dal - 1/2 cup

Salt to taste 

Onion -- 1 big 

Turmeric powder - -1 tsp

Mustard and Jeera - -1 tsp each 

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.

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 boiled banana and grinded masala with 1/2 cup of water . Add all the powders and salt . 

4) Add the grinded masala and turmeric powder and salt.

5) Add the boiled channa dal. 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 VERKADALAI PORIYAL

INGREDIENTS : 

 Ladies Finger / Vendaikkai -- 250 gms 

Onion -- 1/2 cup chopped 

Mustard and Urat dal -- 1 tsp each 

Peanuts -- 3 tbsps ( Roasted) 

Chilli powder -- 2 tsps 

Turmeric powder -- 1 tsp 

Salt to taste. 

  METHOD OF PREPARATION : 

 1) Heat oil in a kadai.Add mustard,urat dal , and chopped onion and saute till tender. 

2) Add chopped lady's finger and fry for 5 minutes.

3) Then add turmeric powder, chilli powder and salt. Mix them well and cook them in slow flame .

4) Cook till veggie is cooked well , add roasted peanuts to it and mix it well.

Serve hot with rice . 

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 .