Poondu Puli kuzhambu/ Garlic Tamarind Kuzhambu

Poondu Puli Kuzhambu

Ingredients

Onion small chopped- 1

Tomato large crushed- 1

Small Garlic cloves( whole)- 12

Kulambu powder/ Kuzhambu thool- 4 tbsp <---Click for recipe

Turmeric powder- 1/4 tsp

Tamarind big lemon sized- 1

Salt to taste

Sesame/ Gingely oil- 4 tbsp

Mustard seeds- 1 tsp

Fenugreek seeds- 1/4 tsp

Curry leaves- few sprigs

Note- if you don't have kulambu thool, use 2 tsp of red chilli powder and 3 tbsp of coriander powder instead of kulambu thool.

Poondu Puli Kuzhambu

Method

Soak lemon sized tamarind in 1/4 cup of hot water, until the water reaches room tempature, then extract the tamarind pulp and discard the residue.

In a medium sized cooking vessel add kulambu thool, turmeric powder, extracted tamarind pulp, crushed tomato and required salt. 

Mix well the tamarind mixture along with other ingredients and add required water until you get thin kulambu consistency. 

In a small kadai heat Gingely oil, when oil is hot add mustard seeds and fenugreek seeds and fry for few seconds. 

Now add the chopped onions, garlic and curry leaves, saute for few mins until onion turns brown and turn of the heat. 

Place the vessel with kulambu mixture on heat and bring it to boil, when the kulambu starts boiling add the fried onion mixture and mix well. 

Check the salt, reduce heat and cook the Pulikulambu until the raw taste of kulambu thool leaves and desired thickness is arrived. 

Serve hot Pulikumabu with Steamed Rice, Poriyal and Applam.

Chettinad Mutton Kuzhambu/ Chettinad Mutton Curry( My grandmother's secret recipe)

Chettinad Mutton Curry

Ingredients

Mutton pieces- 1 kg( 2 pounds)

Onion large chopped- 3

Tomatoes large chopped- 2

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Kuzhambu thool/ Kulambu powder- 3 tbsp <---Click for recipe

Salt to taste

Curry leaves- few sprigs

Coriander leaves- handful

Cinnamon- 1/2"

Cloves- 4

Green cardamom- 4

Bay leaf- 2

Masala ingredients to grind

( roast and grind the below ingredients to smooth and fine paste by adding very little water)

Grated coconut- 4 tbsp

Black pepper corns- 2 tsp

Fennel seeds- 1 tbsp

Cinnamon- small pieces

Cloves- 2

Green cardamom- 1

Method

In a pressure pan heat 3 tbsp oil, when oil is hot add cinnamon, cloves, green cardamom and bay leaf. Fry the whole spices until the aroma rises. 

Now add  chopped onions and saute for few mins until onion turns brown. 

Add the ginger and garlic paste to the frying onions and saute until raw smell of ginger and garlic paste leaves.

 Now add the cleaned and washed mutton pieces and saute for 5 mins.

 Add the chopped tomatoes and cook until tomatoes are mashed. 

Next add the turmeric powder, Kuzhambu thool, curry leaves and 2 cups water to the mutton mixture and stir well. 

Bring the mixture to boil, cover pan with lid and pressure cook the mutton mixture for 15 mins or until mutton pieces are well done. 

Once the pressure is released, remove the pan lid and return the pan to heat, add the ground masala paste and required salt to the mutton mixture. 

Cook the Mutton Kuzhambu until the desired consistency is reached( if Kuzhambu is too thick you can adjust by adding little water). 

Garnish Chettinad Mutton Kuzhambu with coriander leaves. 

Serve hot Chettinad Mutton Kuzhambu with Steamed rice, Idli, Dosa or Parotta.

Arachuvitta Sambar.

Arachuvitta Sambar

Ingredients

Toordal dal( cooked and mashed)- 1/2 cup

Drumstick large ( cut into pieces)- 1

Onion small( sliced)- 1

Tomato large( crushed)-1

Turmeric powder- 1/4 tsp

Curry leaves- few sprigs

Mustard seeds- 1 tsp

Asafetida- 1/4 tsp

Oil- 2 tbsp

Salt to taste

Water- 3 cups

Masala ingredients to grind

( dry roast and grind below ingredients to smooth and fine paste by adding little water)

Channa dal/ Bengal gram dal- 1 tbsp

Coriander seeds- 1 tbsp

Whole dry red chilli- 5

Cumin seeds- 1 tsp

Black peppercorn- 1 tsp

Fenugreek seeds- less than 1/4 tsp

Grated coconut- 3 tbsp

Method

In a sauce pan add drumstick pieces, chopped onions, chopped tomatoes, turmeric powder and water. 

Place the pan on high heat, bring the drumstick mixture to boil and cook until drumstick pieces are tender. Once the drumsticks are cooked, reduce the heat and add the ground masala to the drumstick. Mix well and simmer sambar for 3 mins. 

Now add the cooked Toordal and required salt to the simmering drumstick sambar. 

Heat oil in another pan, when hot add mustard seeds and allow to crackle, add curry leaves and asafetida, saute for few seconds and add the tempering to simmering sambar. 

Serve hot Arachuvitta Sambar with steamed rice and potato fry.

Muslim's Chicken Biryani- Fail-Safe Recipe

This is an authentic Muslim biryani recipe which i got from a local caterer who caters delicious food for Muslim weddings. Everyone calls him "Bhai" he is very humble and generous to share his trade secret with me.

Muslim Biryani Recipe

Ingredients
Chicken pieces with bone-1 kg( 2 pounds)
Basmati Rice uncooked( India Gate Classic)-4 cups( 960 gms or 1 kg)
Onion large( chopped)-4 nos
Tomato medium( chopped)-4 nos
Green chilli-14 nos( +/-)
Ginger-2" pieces
Garlic cloves( peeled)-12
Thick curd/ Yogurt- 3 tbsp
Mint/ Pudina leaves( chopped)-1 bunch
Coriander leaves( chopped)-1/2 bunchTurmeric powder-1/2 tsp
Biryani Essence( Tiger Brand)- 1 tsp( optional)
Salt to taste
Water-6 cups
Oil or Ghee- 1/4 cup

For tempering

Bay leaf-4

Cinnamon-2" piece

Cardamom-8

Cloves-8

To serve with Biryani

Boiled Eggs- 6

Chicken Chalna <-----click Chicken Chalna for recipe.

Muslim's Chicken Biryani Recipe

Method

Clean and wash the chicken pieces. 
Soak basmati rice in 6 cupwater for half an hour. 
Grind the green chillis, ginger and garlic together to a smooth paste.
Heat oil or ghee in a pan, when oil is hot add the bay leafs, cinnamon, cloves and cardamoms and fry until the aroma of spices rise.
Next add the onions to the frying spices and fry till the onion turns golden brown.
Now add the ground ginger, garlic and green chilli paste to the onions and fry till the raw smell of paste leaves.
Add the chicken pieces to the onions and sauté till the chicken pieces are lightly browned.
Add the chopped mint and coriander leaves( reserve some mint and coriander leaves to garnish) to the chicken and stir fry well.
Now add the chopped tomatoes, curd, turmeric powder and required salt to the chicken and saute for few more mins until tomatoes are cooked.
Add water in which basmati rice soaked to the chicken mixture, cover the pan with a lid, bring the chicken gravy to boil and check for salt.
When the chicken gravy starts boiling, add the soaked basmati  rice to the boiling chicken gravy.
Gently stir the rice, until 3/4th of the chicken gravy is absorbed by the rice.
Again cover the pan tightly with lid, reduce the heat to medium and cook the rice for 10 mins or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the Biryani and gently stir the Biryani

Chicken Biryani Muslim Style

Madurai Chicken Salna/ Chalna- Fail-safe Recipe

Chicken Chalna

Chicken Chalna is best Sidedish for Biryani, Parotta, Idli and Dosa. This is an fail-safe recipe, appreciation and compliments from your family is for sure.

Ingredients

Chicken pieces with bone- 500 gms( 1 pound)

Onion large( chopped)-2

Tomato large( chopped)-2

Curry leaves- few

Coriander leaves- few

Ginger and Garlic paste- 2 tbsp

Red chilli powder- 1 tsp

Coriander/ Daniya powder- 2 tbsp

Turmeric powder- 1/2 tsp

Salt to taste

Cinnamon- 1" piece

Cloves- 6

Green cardamom- 4

Oil-3 tbsp

Ghee- 1 tbsp

Masala paste( grind the below ingredients to smooth paste)

Roasted cumin seeds- 2 tsp

Roasted black pepper corns- 2 tsp

Roasted fennel/ sombu seeds- 2 tsp

Grated fresh coconut- 1/4 cup

Chicken Chalna

Method

Clean and wash the chicken pieces.

In a pressure pan add chicken pieces, onions, curry leaves, tomatoes, ginger and garlic paste, red chilli powder, coriander powder, turmeric powder and 3 cups of water. Cover the pan with lid and pressure cook the chicken for 5 mins on medium heat or for 1 whistle on high heat.

Once the chicken is cooked, uncover the pan and add the ground coconut masala paste and required salt to the chicken gravy.

Bring back the pan to the heat and cook the chicken gravy on medium heat for 5 mins.

In another sauce pan heat oil+ghee, when oil is hot add the cinnamon, cloves and cardamom and fry till the aroma of whole spices rise. 

Add this tempering to the Chicken Chalna and mix well.

Garnish the Chicken Chalna with chopped coriander leaves and serve hot with Biryani, Parotta, Idli and Dosa.

( Note: Chicken Salna gravy has to be little thin and not too thick.)

Click Here for Muslim's Chicken Biryani Recipe

Or

Click Here for Home-made Parotta Recipes

Tips on how to make perfect Biryani.

Add caption

Following the below tips will help you to make delicious fail- safe Biryani.

1. Always use first quality Basmati rice( I use India Gate Classic Basmati Rice for my recipes).

2. Try to use fresh cut chicken/ mutton, avoid freezer or frozen chicken/ mutton.
( People living abroad get your meat from local Indian stores or local stores or farmers market than the supermarkets).

3. For 1 cup of Basmati rice always use 1 and 1/2 cups of water.

4. For 1 kg rice use 1 kg chicken or mutton.

5. For 1 cup of rice use 1 onion, 1 tomato, 2 green chilli, 3 garlic cloves and 1/2" ginger.

6. For 1 cup of rice use 1/2" cinnamon, 1 bay leaf, 2 cloves and 2 green cardamoms.( using of star anise, javitri and mace is optional).

7.For 1 cup of rice use 1 cup of chopped mint and 1/2 cup of chopped coriander leaves.

8.Use 1/4 cup ghee or vegetable oil for preparing 1 kg biryani.

9. Enrich taste of biryani by adding coconut milk( adjust water accordingly).

(These above tips is suitable for making pressure cooker style biryani and not dum style.)

Click here for Muslim's Wedding Style Chicken Biryani Recipe.

Arisi Paruppu Sadam- Coimbatore Style.

Ingredients

Raw rice-2cup

Toor dal-1/2cup

Moong dal-1/2cup

Onion small chopped-1

Tomato small chopped-1

Turmeric powder-1/4tsp

Salt to taste

Oil/Ghee-1/4cup

For tempering

Mustard seeds-1tsp

Whole red chilly-2

Whole pepper corns-1/4tsp

Clove-1

Cinnamon-1/2"

Cardamom-2

Curry leaves-few 

Roasted Cashewnuts or Peanuts-1/4cup

Masala powder Ingredients

Grind the following to fine powder

Corriander seeds-3tbsp

Whole red chilly-4

Jeera/Cumin-2tsp

Pepper corns-1tsp

Methi/ Fenugreek seeds-less than 1/4tsp

Grated coconut-3 to 4tbsp

Method

Wash and soak rice and dals for 1/2 hour. Heat ghee in a pressure cooker, add the tempering ingredients. When the aroma rises, add onions and tomatoes, fry for a minute. Now add the malasa powder and fry for a minute. Add enough water( about 6 cups), turmeric powder and salt  to the frying onions. Add the soaked rice and dals, bring the mixture to boil cover with the lid and pressure cook until the rice and dals are well cooked. Serve hot.

Idli Manchurian/ Chilli Idli.

Ingredients

Leftover idlis- 8 nos( idlis should be at least a day old, fresh idlis are not 

suitable for making machurian)

Green chillis( finely chopped)-3

Onion large( diced)-1

Garlic cloves( minced)-3
Curry Leaves- few

Light soy sauce- 2 tsp

Green chilly sauce- 1 tsp

Ajinomoto- 1/4 tsp

Sugar- pinch

Salt- 1/2 tsp

Oil- 2 tbsp

Spring onions/ Green onions( Chopped)- few tbsp( optional to garnish)

For batter

Cornflour- 4 tbsp

Maida- 2 tbsp

Red chilli powder- 1/4 tsp

Red food color- pinch

Salt- less than 1/4 tsp

Oil to deep fry idlis

Method

Cut idlis into equal sized cubes. In a bowl add cornflour, maida, red chilli powder, red food color, salt and required water to make very thin batter. Mix well until smooth and thin batter is formed. Heat enough oil in a pan to deep fry the idlis. When oil is hot, dip idlis in prepared batter and drop it into hot oil. Fry the idlis until golden brown and crispy. Drain the deep fried idlis on paper towel and allow to cool. In another sauce pan heat 2 tbsp oil, when oil is hot add the diced onions, garlic, curry leaves and green chillis. Saute the onions, garlic and green chillis for few mins, now reduce the heat and add the light soy sauce, green chilly sauce, ajinomoto, sugar and salt to the onions. Stir well the mixture and add couple of tbsp of water until a light sauce is formed. Now add the fried idlis to the onion gravy and stir well until the sauce is well coated on all idli pieces. Increase heat and stir fry the idlis until dry and crisp.

Note: do not add to much of water to the onions, add only couple of tbsp of water, otherwise idli may become soggy due to heavy sauce.

Chicken Pulao

Ingredients

Chicken pieces- 500gms

Basmati rice( uncooked)- 2 cups

Onion large( chopped)- 2

Tomato large( chopped)- 2

Ginger and Garlic paste- 1 tbsp

Turmeric powder- 1/2 tsp

Red chilli powder- 1 1/2 tsp

Garam masala powder- 1 tsp

Salt to taste

Oil- 3 tbsp

Coriander leaves- 1/2 cup

Mint/ Pudina leaves- 1/2 cup

Water- 2 1/2 cups

Marinade ingredients

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1 tsp

Salt to taste

Lemon juice- 1 tbsp

Tempering Ingredients

Cinnamon- 1"

Green cardamom- 3

Cloves- 4

Bay leaf- 1

Method 

In a large bowl add the marinade ingredients, mix well till a smooth paste is formed, add the chicken pieces to marinade paste and once again mix well until all chicken pieces are coated with marinade. Allow the chicken pieces to marinade in the masala for at least 1 hour. Next heat oil in a pressure pan or pressure cooker, when oil is hot add the tempering ingredients and fry until the aroma of whole spices rises. Now add the chopped onions and saute until onion turns brown. Add the ginger and garlic paste and fry until the raw smell of ginger and garlic paste leaves, now add the marinaded chicken pieces to the onions and saute until chicken pieces turn pale white color. Now add the chopped tomatoes and saute for few mins until tomatoes are cooked and mashed. Next add the red chilli powder, turmeric powder and Garam masala powder, saute for few mins. Add 2 1/2 cups of water to the chicken for the rice. Add required salt to the gravy and bring the mixture to boil. Add rice, coriander and mint leaves to the boiling gravy. Cover the pan with lid and pressure cook until the Chicken and rice is well cooked and tender. Serve hot Chicken Pulao with Raita or Curry of your choice.

Vangi Bath/ Brinjal Rice Recipe

Ingredients

Raw Rice- 2 cups

Small sized Brinjals- 10 nos

Onion medium chopped- 1

Clove- 3

Green Cardamom- 2

Cinnamon- 1"

Bay leaf- 2

Mustard seeds- 1 tsp

Turmeric powder- 1/4 tsp

Curry leaves- few

Oil- 4 tbsp

Water- 4 cups 

Masala powder ingredients( Roast and grind the below ingredients to smooth paste by adding very little water)

Coriander seeds- 3 tbsp

Black pepper corns- 1 tsp

Whole dry red chilli- 5 (+/-)

Grated Coconut- 1/4 cup

Toordal- 2 tbsp

Chana dal- 2 tbsp

Asafetida- 1/4 tsp

Salt required

Method

Heat 1 tbsp oil in a pan, when oil is hot add cinnamon, cloves, cardamom and bay leaf, fry until the aroma of whole spices rises. Now add the chopped onions and fry until onion turns brown. Add 4 cups of water into the pan for rice, add little salt required for rice, bring the onion and water mixture to boil and add the rice, stir well the rice, cover the pan with lid, reduce heat and cook the rice for 20 mins or until rice is tender. Once the rice is cooked, remove the cooked rice to a large plate and allow to cool. Next wash and clean the brinjal, slit the center of the brinjal into four sections keeping the stem intact. Stuff the ground masala paste inside the center of each brinjals as much as you could. Heat 3 tbsp oil in a pan, when oil is hot add mustard seeds and allow to crackle, now add the masala stuffed brinjals, curry leaves and stir well until oil is coated on all brinjals. If any masala powder is left over add rest of the ground masala to the frying brinjals, add turmeric powder, salt and 1/4 cup water to the frying brinjals, stir well the brinjals, cover pan with lid, reduce heat and cook for 5 mins until brinjals are cooked. Now add the cooked rice to the brinjal mixture and stir well until the masala is well mixed with rice( make sure not to break the brinjal into pieces). Serve hot Vangi bath with Boondi Raita or curry of your choice.

Authentic Tomato Rice/ Thakkali Sadam( Lunch Box Recipes)

Ingredients

Raw rice-2 cups

Onion medium( chopped)- 1

Tomato large( chopped)- 2

Garlic cloves( thinly sliced)- 5

Curry leaves- few

Red chilly powder- 1 1/2tsp

Turmeric powder- 1/4tsp

Salt to taste

Water required

For tempering

Mustard seeds- 1tsp

Urad dal- 1tsp

Chana dal- 1tsp

Oil- 3tbsp

Method

Heat oil in a pan, when oil is hot add mustard seeds and allow to crackle, add the urad dal and chana dal and fry till they turn golden brown. Now add the chopped onion, garlic cloves and curry leaves, fry till the onion turns brown. Add the tomatoes and fry till the tomatoes are cooked and mashed. Next add the red chilli powder, turmeric powder, salt and required water for rice. Bring the mixture to boil, add the raw rice, stir well. Cover the pan with lid, reduce heat and cook until rice is cooked and tender. Garnish tomato rice with coriander leaves and serve with potato fry, papad or with potato chips.

Thalai Vazhai Virunthu( Tamilnadu Meals)

Thalai Vazhai Virunthu

Paruppu Thakkali<-----Click here for recipe

Kathrikai Murungakai Pattani Poriyal<------Click here for recipe

Vazhakai Varuval<-----Click here for recipe

Ulunthu Vadai<----Click here for recipe

Semiya Payasam<-----Click here for recipe

Paruppu Thakkali recipe( Toordal and Tomato Curry)

Ingredients

Thuvaram Paruppu/ Toordal( cleaned and washed)- 1 cup

Tomato large( chopped)- 1

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt required

Water- 1 1/2 cups

For tempering

Mustard seeds-1 tsp

Asafetida- 1/4 tsp

Curry leaves- few

Method

In a pressure pan add washed dal, chopped tomato, red chiili powder, turmeric powder and water. Cover the pan with lid and pressure cook the dal on medium heat for 10 mins. When the dal is cooked for 10 mins, remove pan from heat and remove the lid, add required salt and mash the dal well with laddle. Heat oil in a small pan, when oil is hot add the mustard seeds and allow to crackle, next add the asafetida and curry leaves, saute for a second and add this tempering to the dal. Serve hot paruppu thakkali with steamed rice, ghee and with any fry.

Kathirikai Murungakai Pattani Poriyal/ Brinjal Drumstick Green peas Poriyal

Ingredinets

Kathrikai/ Brinjal/ Eggplant-6

Drumstick-1

Green peas-1 cup

Onion medium( chopped)-1

Tomato medium( chopped)-1

Grated coconut-2 tbsp

Turmeric powder-1/4 tsp

Red chilli powdee-1 tsp

Salt to taste

Mustard seeds-1 tsp

Oil required

Water required

Method

Chop drumstick into 1 inch pieces, chop brinjal into bite size pieces and set aside both. Heat oil in a pan when oil is hot add the mustard seeds and allow to crackel, now add the chopped onion, brinjal, drumstick, green peas and chopped tomato. Saute for few mins and add the turmeric powder, red chilli powder, salt and 1/4 cup water. Bring mixture to boil, reduce heat and cook till the vegetables are cooked and tender. Increase heat, add grated coconut and fry the vegetables until the water is absorbed and dry. Serve hot with steamed rice, sambar and rasam.

South Indian Vazhakai Varuval/ Raw Banana fry.

Ingredients

Vazhakai/ Raw banana- 1 ( peel the skin and cut into thin slices)

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt required

Water- 2 tsp

Oil required

Method

In a medium bowl add red chilli powder, turmeic powder, salt and 2 tsp water. Mix well to make smooth paste. To this mixture add the raw banana slices and mix well until the chilli paste is well coated on all the slices. Heat oil in a pan, when oil is hot add the raw banana slices and saute for few mins. Add less than 1/4 cup water to the cooking raw bananas, stir well, reduce heat and cook till the raw banana slices are tender. Increase heat and fry the slices until dry and crispy. Serve hot with steamed rice, sambar and rasam.