Spicy Mutton Curry

Ingredients:

• Mutton-1 kg
• Onion-1(medium size)
• Tomato-1
• Chilly powder-3 tspn
• Coriander powder-1&1/2 tspn
• Ginger garlic paste-1 tspn
• Turmeric powder-1 tspn
• Garam masala-2 tspn
• Ginger-1 inch piece
• Garlic-1 inch piece
• Cardamom-3
• Yogurt-1 tbl spn
• Pepper powder-1 tspn
• Salt to taste

Preparation:

(1)Wash and clean mutton well.Add  turmeric powder,chilly powder(1 tspn),garam masala(1 tspn),ginger garlic paste,yogurt and salt.Mix it and leave mutton for marination on refrigerator for about 2-3 hrs.

(2)Finely chop onion,tomato,ginger and garlic.

(3)Boil marinated mutton in a pressure cooker with one glass of water which equals the level of mutton in pressure cooker for about 5 to 6 whistles.

(4)Heat oil a pan.Add cardamom,chopped ginger and garlic.saute it.Add chopeed onion.Saute well till brownish.Add chopped tomato.U can add little bit of salt into it.Saute well till tomato mashes.Add chilly powder(2 tspn),coriander powder,garam masala(1 tspn).Saute well and close the lid for 5 mints. Now masala for mutton curry is ready.

(5)Add the boiled mutton into masala along with the water in it.The water level depends on how much gravy you need.Close the lid for 15 mints.Again add pepper powder.Srir well and close the lid for another 5 mints in low flame.

Now spicy mutton curry is ready.I had it with yummy APPAM.Take ur choice.

Tips:

• If u want the mutton with more gravy use the left over water of boiled mutton.

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Dried Chutney/Katti Chammanthi

Ingredients:

• Grated Coconut-1/2 cup
• Small onion-2 
• Ginger-1 small piece
• Garlic-1 small piece
• Green chilly-3(medium)
• Red chilly powder-1 tspoon
• Tamarind -1 piece
• Curry leaves-1 pinch
• Salt to taste

Preparation:

1. Grind onion,green chilly,ginger,garlic,tamarind,curry leaves and salt tolgether in a mixer.
2. To this grinded contents add coconut and chilly powder.Again grind well and make a fine mixture(grinding in two steps helps to grind all the contents thoroughly).Add more salt if u need.
3. Take the mixture in  a serving bowl.With your hand make the mixture into one big ball shape or several small shapes of your choice.

Have it with ur dosa/idly/kanji/choru of ur choice.....

Tips:

• Dont add water while grinding

Payar Kanji

 On a fine morning i was talking to my mom through phone and came to know that they are having payar kanji for dinner.When i stopped the conversation i felt the taste of the same which i had on those days.Immediately with no waiting i prepared it and serve to my husband too.Eventhough  having it for first time he really loves it.

Dont know how many of u like this but its really yummy:)

Ingredients:

• Rice-1/2 cup(matta/chemba is the best)
• Green gram-1 cup
• Small onion-1/4 cup(finely chopped)
• Gratted coconut-1/4 cup
• Red chilly-3
• Garlic-4 cloves
• Oil-1 tspn
• Salt to taste
• Curry leaves

Preparation:

1. Boil rice(U can use pressure cooker if u want to cook it fastly because matta rice will take long time to cook compared to basmathi rice)
2. Boil green gram similarly.
3. When rice and green gram is cooked well mix it together.
4. Heat oil in  a pan and add garlic and onion into it.Saute well till onion changes it color.Add red chilly and curry leaves.Pour it into the rice ingredients.
5. Finally add grated coconut,salt and mix all the contents well.

Have it with your chammanthi,pickle and pappadam.

Kadala Curry With Coconut Milk

shyama's tastes

Ingredients:

• Black chickpeas/Chana/Kadala-1 cup
• Coconut milk-(onnam pal-1 cup,rendam pal-2 cup)
• Big onion-1(medium,chopped)
• Green chilly-4(medium,chopped)
• Ginger-1 inch piece
• Garlic-5 cloves
• Chilly powder-1 tspoon
• Coriander powder-3/4 tspoon
• Garam masala-1/2 tspoon
• Oil-2 tspoon spoon
• Salt to taste

For tempering:

• Mustard-1 tspoon
• Dry red chilly-2
• Curry leaves
• Oil-1 tspoon

Preparation:

1. Soak kadala overnight and cook in a pressure cooker for 4 to 5 whistles by adding salt.Drain the water and save it for making gravy.
2. Mean while heat oil in  a pan and add garlic and ginger.Saute for some seconds and add chopped onion.Saute for some more seconds and add chopped green chillies.
3. Saute well till onion turns golden brown.
4. Pour coconut milk(rendam pal) in roasted onion and allow it to boil.U can pour the reserved water from kadala too if u need.
5. When onion is cooked,add the kadala into it.Add chilly powder,coriander powder and salt.After some minutes the gravy ll turns thick.Turn the stove to low flame and add the coconut milk(onnam pal).Add garam masala and mix well.
6. Mix it until the gravy achieves ur desired consistency.Switch off the flame.
7. Heat oil in a pan.Add mustard.Once it crackles add dry red chillies and curry leaves.Pour it to kadala and mix it

Have it with ur puttu/appam

Tips:

• The gravy tends to thicken after some time.You can add coconut milk/water from cooked kadala/fresh water to make the gravy of your consistency.
• Onnam pal is obtained by squeezing out the milk of grinded coconut and rendam pal is obtained from the same by adding some water into the grinded coconut.

Appam/Vellayappam

Well, appam can be done using various methods. This is an easy recipe for making soft appam. All those who are trying for first time can follow this recipe. This is not exact Kerala's appam recipe. In Kerala people used to add toddy(kallu) for fermentation. I replaced it with baking soda. Adding urad dal is also not Kerala's style. .
Updated: I don't have the habit of taking step by step pictures during initial days of my blog and so couldn't update all pictures here. I will upload when i follow this recipe next time.Appam-Traditional style is another version which i added recently that follows KAPPIKACHAL method.

Ingredients:

Raw rice/Pachari(i used ponni rice)	2 cup
Urad dal	1 fist full
Cooked rice	1 cup
Grated coconut	1 cup
Coconut water	as needed to grind
Baking soda	1 pinch
Salt	to taste
Sugar	2 tspoon

Preparation of appam batter:

1. Soak raw ponni rice and urad dal separately in water for about 1 hour.
2. Once they are done grind urad dal in a mixer and make a fine paste.To this add grated coconut.  Again grind it and make a smooth paste. Use coconut water for grinding.
3. Drain the soaked water in rice. Add ground paste and cooked rice to raw rice. Mix well.
4. Grind the mixed raw rice, coconut and cooked rice together in a mixer/grinder and make a fine batter. Use coconut water for grinding. Add little by little. The batter should be in  running consistency form.
5. Take the batter in a vessel/container. Add 1/2 pinch of  baking soda, sugar and salt.
6. Close the vessel with a lid. Leave it for fermentation which requires 8hrs(best is overnight).
7. On next day add 1/2 pinch of baking soda to the batter and mix well. It may become thick. Now add coconut milk/coconut water, mix well and make the batter loose. It should be more loose than dosa batter. Make a salt test. Your appam batter is now ready.

Preparation of appam:

1. Heat an appam making kadai that is with a bottomed base.
2. Pour 2 laddle of appam batter in it and  rotate the kadai in clockwise direction so that the batter ll spread like dosa leaving some thick batter in the centre. So the centre ll be thick and edges ll be thin.
3. Close the kadai with a lid for 1 to 2 minute.
4. Oncc appam is cooked replace it to a plate. Don't flip it.

Have it hot with your channa masala/egg roast/chicken or mutton curry…

Tips:

• If u find the batter thick on the next morning after fermentation add coconut water/coconut milk to make it watery.
• Be careful in adding baking soda, too much of soda ll make the appam to be sticked on tawa.
• If you using iron appam kadai grease it with oil.
• You can also use dosa tawa instead of appam kadai. Spread like dosa and close appam with a lid to cook. Except the thick centre and thin edges, you will get tasty appam.

Kadai Chicken

It is said that only one utensil is enough to cook this dish and that y the name kadai.i used my regular pan to cook it. 

Kadai chicken

Ingredients:

• Chicken-1kg
• Big onion-1
• Tomato-2
• Green chilly-3
• Ginger garlic paste-3 tspoon
• Chilly powder-1 tspoon
• Turmeric powder-1 tspoon
• Coriander seed-3 tspoon
• Cumin seed-2 tspoon
• Black pepper-1 tspoon
• Garam masala-1 tspoon
• Kadai chicken masala-1 tspoon
• Oil-1 tbl spoon
• Salt to taste

Preperation:

1. Clean chicken pieces and mix it with chilly powder,turmeric powder,kadai chicken masala and salt to marinate.
2. In a hot pan add coriander seed,black pepper and cumin seed.Stir for 1 minute and grind it in a mixer to make fine powder.
3. Take oil in  a kadai(pan).Add chopped onion and green chilly.Stir well for 5 minutes.Then add ginger garlic paste.Keep on stirring till golden brown.
4. After that add the grinded powder into it.Stir well.Again add tomato.Keep on stirring.Once juice oozes out from tomato add garam masala.Stir it.Close the kadai with a lid for 10 minutes.                                                                                                                  Now the kadai chicken gravy is ready
5. Add the marinate chicken pieces into the kadai chicken gravy.Stir well and close the lid for 20 minutes.

Now chicken ll be cooked well.Serve it with parotta/chappathi

Dosa

Ingredients:

• Rice-3 cup
• Urad dal(whole,skin removed)-1/2 cup
• Fenugreek seeds-1/2 tspoon
• Salt to taste

Preperation of dosa batter:

1. Wash urad dal and rice.
2. Soak urad dal and rice separately for 3 hours. Add fenugreek seed along with urad dal.
3. Grind urad dal into a fine batter in a mixer/grinder(u can use the soaked water in urad dal for grinding).
4. Similarily grind rice into a fine batter(Add fresh water for grinding).
5. Mix the two grinded batter well in another bowl. Add salt to ur taste.Mix well.
6. Add water so that the batter should be in a running consistency.
7. Close the batter with a lid and keep it for fermentation process(it needs 12 hrs,best is over night).

After fermentation u  can make dosa on next morning by stirring the batter well.

Preparation of dosa:

Ofcourse making of dosa is not a big deal once u prepared the batter

1. Take a not stick tawa.
2. Pour batter into it and evenly  spread it over the tawa in a round shape.
3. Turn over once it turns light brown.When the two sides are cooked well have it with your chutney/podi of your choice.

Tips:

Dont add too much of water while grinding.U can add it while mixing the two batter into one. Make to thick paste which should not be too watery.

Idly

Ingredients:

• Rice-3 cup
• Urad dal(whole,skin removed)-1/2 cup
• Fenugreek seed-1/2 tspoon
• Salt to taste

Preparation of idly batter:

1. Wash urad dal and rice.
2. Soak rice and urad dal(with fenugreek seed) each in a separate bowl and add water  to soak (2 to 3 hours).
3. Grind urad dal into a fine batter in a mixer/grinder (u can use the soaked water in urad dal for grinding).
4. Similarily grind rice into a fine batter (Add fresh water for grinding).
5. Mix the two grinded batter well in another bowl.Add salt to ur taste.Mix well.
6. Close the batter with a lid and keep it for fermentation process(it needs 12 hrs,best is over night).

After fermentation u can make idly on next morning by stirring the batter well.

Preparation of idly:

Ofcourse it is not a big deal once u prepared the batter.

1. Take idly making utensil(as in above figure).Spread 1 drop of oil each into it(which helps idly to be non-sticky).
2. Pour the batter into it.
3. Boil it it in steam using pressure cooker or idly making vessel.

Idly ll be ready in 5 to 10 minutes.

Tips:

1.Dont add too much of water while grinding.U can add it while mixing the two batter.

2.For idly the batter should be somewhat tight.So dont add too much of water.
3.If u find idly hard for the first time add some more urad dal for the next time while u are grind.
More urad dal keeps idly soft.
4.You can use the same batter for dosa by adding more water into it.

Spicy Chicken Curry

It is an easy to cook chicken curry recipe.

Chicken curry

Chicken curry

Ingredients:

• Chicken-1/2 kg
• Big onion-2(medium size)
• Green chilly-3
• Ginger garlic paste-2 tspoon
• Chilly powder-1 tspoon
• Coriander powder-2 tspoon
• Turmeric powder-1/2 tspoon
• Garam masala-2 tspoon
• Chicken masala-2 tspoon
• Pepper powder-1 tspoon
• Oil-1 tb spoon
• Salt to taste
• Curry leaves

Preparation:

1. Wash chicken and cut into pieces.Cut onion and green chillies into thin slices.
2. Mix chicken with chily powder(1 tspn),turmeric powder(1/4 tspn),chicken masala(1 tspn) and salt.Keep it for 20 mints
3. Meanwhile heat oil in a pan.Add onion slices and green chillies and stir it continously till golden brown in medium flame.
4. Add ginger garlic paste and turmeric powder.Continue stirring in low flame.
5. Add coriander powder,garam masala and chicken masala(1 tspn) for the last few seconds and stir well.
6. Now the masala is ready
7. Add chicken with the masala and close the lid until the chicken is cooked well.
8. Once chicken gets ready add pepper powder and mix well.

Serve it with chappathi/porotta of ur choice

Notes:

Since chicken oozes a lot of water you dont have to add water.If u need it as a gravy u can add some plain yogurt or water.

Potato Kuruma with Green Peas

Potato kurma with Poori

potato kurma

Ingredients:

• Potato-2
• Big onion-1
• Green peas-1/2 cup
• Green chilly-3
• Ginger garlic paste-1 tspoon
• Turmeric powder-1 tspoon
• Chilly powder-1 tspoon
• Coriander powder-1 tspoon
• Garam masala-1 tspoon
• Coconut milk added with water(rendam pal)-2 cup
• Coconut milk without water(onnam pal)-1/2 cup
• Oil to fry
• Salt to taste

Preparation:

1. Peel potato and boil it in pressure cooker for about 3 whistles.Smash it.
2. Cut big onion and green chilly into small pieces.
3. Heat oil in a pan and add chopped onion and green chilly.Stir it till golden brown.
4. Add ginger garlic paste, turmeric powder and stir it in low flame.
5. Add chilly powder, coriander powder and garam masala powder at the end and stir it for some seconds in low flame.
6. Add cooked potato and green peas in a vessel along with the ingredients.
7. Boil it in coconut milk with water and add salt.Allow the contents to boil till the mixture becomes thick.(No need to boil too much because the potatoes are already cooked).
8. Add the coconut milk without water and heat it for 1 to 2 minute.

Have it with your chappathi/poori

Tomato Chutney

It is a tomato-onion chutney made without coconut...

Ingredients:

• Tomato-2(medium size)
• Big onion-1(medium size)
• Green chilly-4(small)
• Dry red chilly-1
• Garlic-3 pieces
• Coriander powder-1/2 tspoon
• Tamarind paste(optional)-1/2 tspoon
• Oil-1 tbl spoon
• Salt to taste

To temper

• Oil-1tspoon
• Urad dhal-1 tspoon
• Mustard-1 tspoon
• Cumin seeds-1/2 t spoon
• Dry red chilly-2
• Curry leaves

Preparation:

1. Cut tomatoes and onion into thin slices.
2. Heat oil in  a pan.Add onion slices into oil. Stir it and add garlic,green chillies and dry red chillies. Stir well till light brown. Then add tomatoes and continue stirring. Keep on stirring till the ingredients turns juicy form.
3. Finally  and add coriander powder and mix well.Add tamarind paste(it can be added if u prefer more sourness).
4. Grind the juicy paste in a mixer once it turns cool.
5. Add salt to ur taste.
6. Temper(kaduvarukkal) by adding urad dal,dry red chillies and mustard in hot oil.When mustard crackles add cumin seeds and curry leaves.Pour it into the tomato mixture.
7. Heat it for 3 seconds(when bubbles starts) and serve it..

Have it with your dosa/idly:)