Chicken Recipes for Sameena's Event

Sending these chicken recipes to Sameena's Chicken Recipes Event . CHICKEN GRAVY CHICKEN BIRIYANI CHICKEN 65

CAPSICUM FLAVOURED CHICKEN LIVER GRAVY

KADAI CHICKEN GRAVY

HAPPY DIWALI !!!!!!!!

Hai Friends !!!!!

Wishing you and your family , a very Happy Diwali !!!!!!!!!!!



Wallpaper source : Google

BITTER GOURD DELIGHTS FOR VEGETABLE MARATHON - BITTERGOURD

These goes to Nithu's Vegetable Marathon - Bittergourd Event initially started by Shilpa .

1)Bittergourd Fry 


2) Bittergourd Masala

3) Bittergourd Pickle



4) Bittergourd Pulikulambhu



5) Bittergourd Pakoda

SPINACH POTATO STIR FRY

INGREDIENTS :

Spinach - 300 gms

Potato - 250 gms

Jeera - 1 tsp

Mustard - 1 tsp

Onion - 1 medium sliced

Chilli powder - 2 tsps

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Salt to taste

METHOD OF PREPARATION : 

1) Clean and wash the greens and finely chop them. Bring it to boil for 5 minutes. Keep it aside.

2) Peel the skin of potatoes, clean and cube them. Heat oil in a kadai. Once hot, add mustard and jeera. When it splutters add sliced onion and saute till tender. Add the potatoes , add turmeric and chilli powder. Cover with a lid and cook till potato is cooked well.

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3) Once done, mix spinach to potato and add salt. Stir it well. Serve hot with Rice or Roti

BEETROOT CHUTNEY VERSION 2

INGREDIENTS:

Beetroot -1 medium

Onion-1

Red Chillies - 2
Tomato - 1 small
Coconut pieces - 2
Salt to taste
Curry leaves and Coriander leaves

For Tadka :

Urad dal-1 tsp

Mustard-1 tsp

Curry leaves
Red Chillies - 1

METHOD OF PREPARATION:

1) Wash and peel the skin of beetroot.Slice the vegetable and keep aside .

2) Heat oil in a kadai . Add chopped onion , fry till golden brown . Then , add chopped tomato and saute till skinny .

3) Add the beetroot , sprinkle little water , cover with a lid and fry them till it is cooked .

4) Transfer the mixture to the mixer . Then , add red chillies , coconut , curry leaves , coriander leaves and saute for 2 minutes . Turn off the flame . Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt . Transfer the chutney to a bowl and temper it with Mustard , Urat dal , Red Chilly and Curry leaves . Chutney is ready to serve.

Serve hot with dosas, rotis or idlis. For version 1 Click here .

Sending this to Any One Can Cook event by Mymoonah .

KARUPATTI (PALM SUGAR) IDIYAPPAM

INGREDIENTS:

Rice Flour - 1 cup

Palm sugar/ Karupatti - 250 gms. Boil it with 1 cup of water . Once it dissolves,allow it to cool and filter the impurities .

Ghee as per preference.

Shredded coconut - 1 cup

METHOD OF PREPARATION:

1) Sieve the rice flour finely. 

2) Mix in syrup to the flour and knead it into a soft dough.

3) Fill in the 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes till done.

Serve hot with shredded coconut and ghee.

MILAGAAI THOKKU / GREEN CHILLI PICKLE

INGREDIENTS :

Green Chillies - 50 gms
Pearl onion - 50 gms
Tamarind - a lemon size
Mustard - 1 tsp
Urat dal - 1 tsp
Curry leaves
Turmeric Powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard and urat dal . When it splutters , add chopped onion and curry leaves .
2) Saute onion till tender . Then , add chopped chillies and saute till tender.
3) Add tamarind juice to it . Cook in slow flame till the juice thickens . Add salt and turmeric powder .Add a spoon of gingelly oil .
4) Once it thickens and the oil separates out , remove from flame . Allow it to cool .Store in an airtight container .

Serve hot with Curd Rice .

Sending this to Nivedita's Complete My thali - Pickle event , started by Jagruti along with the following :

1) Ginger Pickle
2) Mango Pickle
3) Gongura Pickle
4) Bittergourd Pickle

ANDHRA TAMARIND CHUTNEY

This is one of my favourite andra recipe . I learnt this recipe from my neighbour .
I thank Mani Akka for teaching this yummy spicy chutney.

INGREDIENTS :

Raw Tamarind (Fresh ones ) - 500 gms
Crystal salt - as required

For Chutney :

Mustard - 1 tsp
Green Chillies - 2
Chilli powder - 1 tsp
Asafoetida as required
Urat dal - 1 tsp
Channa dal - 1 tsp
Red Chillies - 2

METHOD OF PREPARATION :

1) Clean and wash the tamarind and remove the outer skin . Crush it to remove the seeds .
2) Then , stuff it with salt and store in an airtight container for 2 - 3 days .
3) This is done so that salt gets well in the tamarind .
4) While preparing for chutney , take a required amount of it (for persons around 100 gms) .
5) Grind tamarind with green chillies , chilli powder , turmeric powder and asafoetida with little water .
6) Meanwhile , heat oil in a pan . Once hot , add mustard , red chillies ,curry leaves , urat dal and channa dal . Saute it till channa dal gets roasted . Turn off the flame .
7) Add the grinded chutney to this tadka and mix it well . Transfer it to a separate dried bowl .

Serve hot with Rice / Dosa .

KARUNAI KIZHANGU KUZHAMBU

INGREDIENTS :

Karunai Kizhangu - 200 gms
Tomato - 1
Tamarind - a small piece
Salt to taste
Sambar powder - 2 tsps
Curry leaves

To Grind :

Coconut pieces - 6
Jeera - 1 tsp
Red chillies -- 6
Pearl Onions - 9

METHOD OF PREPARATION :

1) Pressure cook yam for 2 whistles and remove the skin . Then slice them and keep aside .
2) Heat oil in a pan . Add curry leaves and tomato . Saute till tender .
3) Add grinded masala , powders and salt .
4) Then , add yam to it and mix well .
5) Finally ,add tamarind juice to it and cook in slow flame till the oil separates .

Serve hot with Rice .

AGATHI KEERAI PORIYAL

INGREDIENTS:

Agathi Keerai - 5 bunches
Garlic cloves - 5
Tomato - 1 small
Red Chillies- 2
Mustard - 1 tsp
Jeera - 1 tsp
Onion - 1 small chopped
Salt to taste

METHOD OF PREPARATION :

1) Wash and chop leaves and keep aside .
2) Heat oil in a pan . Once hot , add mustard and jeera . When it splutters , add red chillies and onion ,garlic cloves . Saute till tender .
3) Then add chopped tomato and saute till skinny .
4) Finally , add leaves to it , sprinkle little water and cover with a lid .
5) Once the leaves are cooked , add salt and stir well .

Remove from the flame and serve hot with Rice .