Garlic Pepper Chicken

Ingredients:

1/2 kg Chicken (Cut into small pieces)

10 cloves of Garlic (peeled and halved)

1 Onion (Cut into wedges and separated)

1/2 Tomatoes (chopped)

6 Dry red chillies (Broken into small pieces)

4 strands of curry leaves

1 cinnamon stick

1 Bay leaf

2 whole Cardamom

3 cloves

1 Star anise

1 tbsp Fennel seeds

3 tbsp Whole black pepper

11/2 tsp turmeric powder

2 tbsp Chicken masala (Chicken curry powder)

1 tbsp garam masala

2 tbsp oil

1 tbsp Pure ghee

Salt to taste

To Grind:

8 Garlic

1 inch Ginger

2 Red Onions 

Method:

• Dry roast black peppercorns in a pan over low flame for few mins. Cool and grind into a coarse powder.
• Grind the garlic, ginger and red onions to a fine paste with little water.
• Heat oil in a wok, when hot add the small cut pieces of 4 dry red chillies and curry leaves. Fry till crisp and keep aside.
• Now add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) to the pan and then 1 tsp fennel seeds. Fry for a min.
• When they splutter, add the remaining dry chillies and the grinded onion paste.
• Keep the flame medium low and add salt and fry till oil separates from the paste and the raw smell goes off.
• Now add the cleaned chicken and turmeric powder and cover the pan and let it cook for 15 mins.
• Then add the chicken masala and garlic slices. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Now add chopped tomato and stir well to mix everything and cook for 5 more mins. 
• Add few strands of chopped coriander leaves and quartered onion wedges. Mix everything well and keep on low flame.
• Then add the grounded pepper powder and 1 tsp garam masala powder to the pan and stir well.
• Keep on low flame till oil separates from the masala.
• Then add the roasted dry chillies and curry leaves and mix well. Add the ghee and give a final stir and switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Spicy Chicken Roast

Ingredients:

1 kg Chicken (Cut into small pieces)

2 Onions (Chopped)

6 Shallots (Sliced)

10 Cloves of Garlic (Chopped)

1 small piece Ginger (Chopped)

6 Dry red chillies

1 Tomato (Chopped)

5 strands of curry leaves

2 tbsp Chopped coriander leaves

1 tbsp Fennel seeds

1/2 seasoning chicken cube

1 tbsp Kashmiri Chilli powder

2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

2 whole Cardamom

1 cinnamon stick

1 Star anise

1 Bay leaf

3 cloves

2 tbsp oil

1 tbsp Ghee

Salt to taste

Method:

• Clean and wash the chicken and cut into bite size pieces. Drain well.
• Take the chicken in a wide bowl. Add all the ingredients except ghee, oil, whole garam masala and fennel seeds.
• Mix well and make sure all the chicken pieces are well coated with the masala.
• Cover and marinade for atleast a couple of hours in refrigerator.
• Heat oil in a deep non stick pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) and the fennel seeds . Fry for a min.
• Now add the marinated chicken and stir everything together, cover the pan and cook for 10-15 mins under medium high flame.
• Stir fry  in between till the oil separates from the masala.
• When chicken is cooked, add ghee and let it slow roast on medium low flame for 5 mins. Give a final stir and switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Radish Carrot Poriyal

Ingredients:

1 Radish

3 Carrots

1 Onion (Sliced)

1 Tomato (Chopped)

4 Green chillies (Slit)

3 strands of Curry leaves

1 Green Cardamom

2 cloves

1 cinnamon stick

1 Star anise

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

For Grinding masala:

3 shallots

1/4 tomato

1/2 tsp Cumin seeds

1/4 tsp Fennel seeds

1/4 tsp Turmeric Powder

1/4 cup freshly grated coconut

Method:

• Wash and peel the skin off the radish and carrots and cut it into small bite size pieces. Keep aside.
• Grind the ingredients given under masala with a few tbsp of water into a fine paste.
• Heat oil in a wok, splutter the mustard and urad dhal then add the whole garam masala. Fry for a few mins.
• Then add the onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, a pinch of turmeric powder and salt. Cover and cook till carrot is half cooked.
• Now add the radish and tomato.Stir, cover and cook till it is almost done .
• Then add the grinded masala and stir fry for few more mins to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and Kulambu or Rasam.

Urulai Varuval/Spicy Potato Roast

Ingredients:

3 New Potatoes

1 Onion (Chopped)

5 cloves of Garlic ( Chopped)

4 strands of Curry leaves

1/2 tsp Turmeric Powder

11/2 tsp Red Kashmiri chilli powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/2 tsp Fennel seeds

2 tbsp Cooking oil

salt to taste

Method:

• Wash and scrub the skin of the potatoes and cut it into semi thick even size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the fennel seeds followed by onion, garlic and curry leaves. Fry for 2 mins.
• Then add the potatoes, stir fry, cover and cook till the potatoes are almost done. The potatoes should retain their shape and must not become mushy.
• Now add the salt, turmeric and chilli powder and stir fry on low flame till the potatoes are roasted.
• Serve it hot with rice and sambar or rasam.

Cabbage Poriyal

Ingredients:

1 Cup of Cabbage (Shredded)

1 Onion (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/2 tsp Chana dhal

2 tbsp Freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Wash the cabbage and drain it well in a colander, keep aside.
• Heat oil in a wok, splutter the mustard seeds, chana and urad dhal.
• Then add the chopped onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the shredded cabbage and salt. Stir fry, cover the wok and cook on medium heat for 3 more mins.
• Then add the grated coconut and stir fry for to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and paruppu rasam.

Kathirikai Urulai Varuval/Brinjal Potato Stir fry

Ingredients:

5 Brinjals

2 Potatoes

1 Onion (Chopped)

4 Green chillies (Slit)

1 tbsp Garlic ginger paste

2 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Curry powder

A pinch of Garam Masala

1/2 tsp Cumin seeds

Oil for seasoning

salt to taste

Method:

• Wash the brinjals, slit it lengthwise and chop it into 1 inch pieces. Put it in a bowl with a pinch of salt and turmeric powder.
• Wash, peel and dice the potatoes to equal size as the brinjals. Keep aside.
• Heat oil in a non stick pan, add 2 tbsp oil and fry the brinjals till they are 3/4 done. Remove from the pan and keep aside.
• Heat oil in a wok, splutter the cumin seeds then add the garlic ginger paste and fry till the raw smell leaves.
• Now add the onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the potatoes, turmeric powder and salt. Stir fry, cover and cook till it is almost done .
• Then add the brinjals, curry powder and garam masala and stir fry for few more mins till brinjals and potatoes are well roasted and coated with oil. Switch off the stove.
• Serve it hot with rice and sambar.

Beetroot Poriyal

Ingredients:

1 Beetroot

1 Onion (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

3 tbsp Freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Wash and peel the skin off the beetroot and dice it into small bite size pieces. Keep aside.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
• Then add the beetroot and salt. Stir fry, cover and cook till the beetroot is well cooked and tender.
• Then add the grated coconut and stir fry for to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and spicy egg curry.

Chow Chow Poriyal

Ingredients:

1 Chow chow

1 onion (Chopped)

3 Green chillies (Slit)

2 Strands of Curry leaves

1/2 tsp Turmeric powder

1 Egg

1 tbsp oil

salt to taste

Method:

• Peel, wash and remove the white inner pith of the chow chow, cut into small bite size pieces.
• Heat oil in a non stick pan, add the chow chow and fry till it is 3/4 done. Keep the stove on medium low flame. Remove and keep aside.
• Heat oil in a wok, add onion, curry leaves and green chillies. Fry for 2 mins.
• Now add cooked chow chow, turmeric powder and  salt. Stir fry to mix all the ingredients. 
• Now add the egg and let it cook till it is well set. Stir well to combine everything. Switch off the stove.
• Serve it hot with plain rice and paruppu rasam.

Carrot Potato Stir Fry

Ingredients:

1 Carrot

2 Potatoes

1 Onion (Chopped)

3 cloves of Garlic (Sliced)

1/2 Tomato (Quartered)

4 Green chillies (Slit)

3 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

Method:

• Wash and peel the skin off the carrot and potatoes and cut it into small even bite size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the onion, garlic, green chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, potato, tomato, turmeric powder and salt. Stir fry, cover and cook till the vegetables are done. The carrot and potato should retain their shape and must not become mushy. 
• Serve it hot with rice and Kulambu.

Peerkangai Muttai Poriyal/Ridge Gourd Egg Stir fry

Ingredients:

1 Ridge gourd/Peerkangai

1 Egg

1 onion (Chopped)

3 Green chillies (Slit)

2 Strands of Curry leaves

1/2 tsp Turmeric powder

A pinch of Hing

1/2 tsp Cumin seeds

1 tbsp oil

salt to taste

Method:

• Wash the peerkangai,  remove the skin and dice it into small pieces. Keep aside.
• Heat oil in a wok, splutter the cumin seeds and add onion, curry leaves, green chillies and salt. Fry for 2 mins.
• Now add diced peerkangai, turmeric powder and hing. Cover the wok and cook on medium heat for 3 more mins. Do not add any water to the vegetable as it will release some water during the cooking process.
• Now add the egg and let it cook till it is set. Stir well to combine everything. Switch off the stove.
• Serve it hot with plain rice and sambar or rasam.

Sambal Ikan Bilis

Ingredients:

1/2 cup Ikan Bilis (Small dry fish)

1 Potato (cut into small bit size pieces)

2 onions (Finely Chopped)

3 inch long Lemongrass (Crushed)

2 strands of curry leaves

1/2 tsp Belachan stock

1/4 tsp Sugar

2 tbsp oil

Salt to taste

To grind:

10 Dry red chillies (Deseeded)

3 cloves of Garlic (peeled)

5 Shallots

Method:

• Bring enough oil in wok to high heat and fry the potatoes till soft and golden brown. Drain and keep aside. Now to the same oil, add the ikan bilis and fry till it is golden brown and crispy. Drain and keep aside. Discard the used oil.
• Soak the deseeded dry chillies in a cup of hot water for about 10-15 mins. Drain, cool it and grind it into a fine paste with few splashes of water, garlic and shallots. Keep aside.
• Heat the 2 tbsp oil in a wok and add the grinded chilli paste and fry till the raw chilli smell leaves. Then add the onion, curry leaves and lemongrass. Stir fry for few mins.
• Now add the belachan stock, fried ikan bilis, potatoes and sugar. Stir well to combine everything together.
• Taste and season with more salt if needed. Make sure you add very little salt at the beginning because ikan bilis can be salty at times.
• Serve it immediately with steaming hot rice.

Kathirikai Paruppu Kootu

Ingredients:

5 small Brinjals

1/2 cup Cooked moong dhal

1 Onion (Chopped)

3 Dry red chillies (Deseeded and split into 2)

3 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

Method:

• Wash the brinjals, slit it lengthwise and chop it into 1 inch pieces. Put it in a bowl with a pinch of salt and turmeric powder.
• Heat oil in a non stick pan, add 2 tbsp oil and fry the brinjals till they are 3/4 done. Remove from the pan and keep aside. 
• Heat oil in a separate wok, splutter the mustard and urad dhal then add the onion, dry chillies and curry leaves. Fry for 2 mins.
• Then add the brinjal, turmeric powder and salt. Stir fry and add the cooked moong dhal and keep the stove on medium low flame for few more mins till brinjals are well roasted and coated with oil. Switch off the stove.
• Serve it hot with rice.

Kai Lan Stir Fry

Ingredients:

1 packet of fresh Kai Lan

3 cloves of garlic (Crushed)

1 inch Ginger (Thin strips)

2 Red chilli padi (Slit)

1/2 tsp white pepper

1 tbsp Oyster sauce

1 tsp Corn flour

5 tbsp water

1 tsp oil

salt to taste

Method:

• Wash the kai lan and tear the leaves into two and cut the stems into bite size pieces.   Drain it well in a colander, keep aside.
• In a small bowl, combine the white pepper, oyster sauce, corn flour and water. Mix everything well.
• Heat oil in a wok, and add crushed garlic, ginger strips and chilli padi. Fry for 2 mins.
• Now add the drained kai lan and cook on high heat for 2 more mins.
• Add the sauce mixture and bring to boil. Stir well to combine everything and season with salt. Switch off the stove.
• Serve it hot immediately with steamed rice.

Cabbage Stir Fry

Ingredients:

2 Cups of Cabbage (Shredded)

3 cloves of garlic (Crushed)

1 onion (Chopped)

3 Red chilli padi (Slit)

1/2 chicken seasoning cube

1 tbsp oil

salt to taste

Method:

• Wash the cabbage and drain it well in a colander, keep aside.
• Heat oil in a wok, and add onion, crushed garlic, chilli padi and salt. Fry for 2 mins.
• Now add shredded cabbage and seasoning cube. Cover the wok and cook on medium heat for 3 more mins.
• Cabbage must not be over cooked, it should be crisp to taste . Stir well to combine everything. Switch off the stove.
• Serve it hot with steamed Thai rice and sardine sambal.

Chicken Varuval

Ingredients:

1 kg Chicken (Cut into small pieces)

1 Bay leaf

3 whole Cardamom

3 cloves

1 cinnamon stick

1 Star anise

1 tbsp Fennel seeds

1/2 tsp Black Peppercorns

1/4 tsp Fenugreek seed

5 Dry red chillies

5 cloves of Garlic (peeled and sliced)

2 Onions (Chopped)

1 Tomato (Chopped)

3 strands of curry leaves

1 tbsp garlic ginger paste

1 tbsp Chicken masala (Chicken curry powder)

1 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

1 tsp garam masala

Few stalks of Coriander leaves

3 tbsp oil

Salt to taste

Method:

• Clean, wash the chicken and drain water from it completely.
• In a bowl, place the chicken, garlic ginger paste, chicken curry powder, special masala and salt. Mix everything and marinate for few hours in the refrigerator.
• Heat oil in a non stick pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min and splutter the black peppercorns, fennel and fenugreek seeds. 
• Then add the onion, dry chillies, garlic pieces and curry leaves. Fry for 2 mins.
• Then add the chicken and tomatoes. Stir everything together, cover the wok and cook for 10 mins under medium high flame.
• Then add the garam masala and stir fry on low heat till the chicken is cooked and turns crispy on the outside.
• Serve it hot with plain rice and lemon rasam.

Mutton Sukka Varuval

Ingredients:

1/2 kg Mutton (Cut into very small bite size pieces)

1 Onion (Finely Chopped)

1 Tomato (Finely Chopped)

1 tbsp Garlic ginger paste

1/4 tsp Turmeric powder

1 Bay leaf

2 whole Cardamom

2 cloves

1 cinnamon stick

1 Star anise

1 tbsp Fennel seeds

11/2 tbsp Mutton masala

1/2 tsp Chilli Powder

1/2 tsp Coriander Powder

1 tsp poppy seeds + 1 tsp fennel seeds (Powdered)

5 dry chillies (Deseeded and torn into small pieces)

4 strands of curry leaves

Few stalks of Coriander leaves

4 tbsp Gingerly oil

Salt to taste

Method:

• In a pressure cooker, add the washed mutton together with onion, tomato, turmeric powder, garlic ginger paste, water and salt. Cook till meat is tender. Keep aside.
• Heat oil in a small deep pan, fry the dry chillies and curry leaves till crispy. Drain and keep aside.
• Heat the gingerly oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) and fennel seeds. Fry for a min.
• Add the cooked mutton together with the masala powders and salt. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Then add the fried dry chillies and curry leaves and cook for few more mins till the mutton is dry. Switch off the stove.
• Serve it hot garnished with chopped coriander leaves.