Category: Tamil Cuisine

Kuska Biryani – Veg Biryani Recipe – Vegetable Biryani Recipe – South Indian

Kuska Biryani

Kuska Biryani

Kuska Biryani – Veg Biryani Recipe – Origin

Kuska Biryani – Veg Biryani Recipe – Biryani- is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables. Biryani is very popular dish in South Asian cuisine.

Types of Biryani – Kuska Biryani – Veg Biryani Recipe

There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani(Al kabsa, Carrot Rice).In North indian method, yogurt,nuts,saffron can be used. In south indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani. The slow cooking process helps rice to blend with meat and the flavor of spices.Plain biryani is called kushka biryani very popular dish in south India.

Kuska Biryani – Veg Biryani Recipe – Spices and Cooking method

Kuska Biryani – Veg Biryani Recipe – This is my version of cooking. its completely different from other biryani cooking methods.Baby basmati gives excellent taste to the dish.When it comes to spices, red chilli paste only used. The main ingredient is yogurt, coriander leaves, ginger garlic paste. The rice is cooked with this mixture in slow process. kuska biryani is ver special plain biryani gives excellent taste.

Kuska Biryani – Veg Biryani Recipe – Serving method

Kuska Biryani – Veg Biryani Recipe can be served as main course either for lunch or dinner.Veg biryani is great dish for family gatherings, friends and for any occasion. Veg biryani is an excellent dish can go with raita, korma and salad.The special thing about kuska biryani is its texture and taste.Both vegetarians and non-vegetarians favorite dish.


Ingredients

Basmati Rice-500gms
Onion -2 medium
Tomato -3
Ginger paste-1tbsp
Garlic paste – 2tbsp
Red Chilli paste-1tbsp
Yogurt -3 tbsp
Lemon-1
Coriander leaves
Salt to taste
Oil
Ghee


Preparation method:

  1. Heat oil in a pressure cooker,add a tsp of yogurt and stir well.
  2. it gives taste and purifies the oil.
  3. Add cinnamon, cloves, cardamom, aniseed and flower pod.
  4. Add garlic paste and saute it for few mins.
  5. Add ginger paste and saute it.
  6. Add both separately,this is very imporatnt, because ginger gives the real biryani taste and ginger quantity should be more than garlic quantity.
  7. Add red chilli paste and mix it well.(soak the red chillies in the hot water for few mins and make a fine paste using blender.)
  8. Add coriander leaves and mix it well.
  9. Add yogurt , lemon juice and mix it well.
  10. Add chopped onions and mix it well.
  11. Add salt, chopped tomatoes and cook it for few mins.
  12. Add water (1:2) ratio and cook it in a medium
  13. flame.
  14. When the water boils add rice and cook for 10 mins in a meium flame.(Uncovered).
  15. When the water level reduced add ghee and mix it well
  16. Pressure cook it in low flame for another 10 mins.
  17. Serve it hot with raita/korma or salad.

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Chicken Recipes – Kadai Chicken – Boneless

Mom's Chicken Curry

Kadai Chicken – Origin

Chicken Recipes – Kadai Chicken – In my view, it is originated from India.The chicken curry prepared in the utensil name called kadai (in tamil) becomes kadai chicken.In Pakistan and Bangladesh the simillar recipe called as karahi chicken, gosht karahi, Kadhai chicken and so on.

Kadai Chicken – Spices and cooking method

Chicken Recipes – Kadai Chicken – The cooking method is based on South Indian cuisines. Usually the kadai chicken prepared using boneless chicken. I have done two methods, kadai chicken with bone and kadai chicken with boneless.you can watch these recipes in my site.This is my version of cooking, in the first part marinated chicken pieces cooked with onion tomato, ginger garlic gravy with the basic spices(fresh powder or dry roasted) in a medium cooking process. The second part of the recipe includes sesame oil and crushed peppercorns added to the curry and cooked in the slow process till the gravy is thick. it makes the chicken very juicy, tender and well coated with spices.The texture and taste of the recipe is great. In Tamil Nadu, rice can be added at the end in the kadai and called as a kadai rice that everyone loves it.

Kadai Chicken – Nutritional health benefits

Chicken Recipes – Kadai Chicken – Chicken is known to be an excellent source of protein.These low-fat proteins helps in losing weight quickly.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Onion, tomato ,ginger,garlic, peppercorns, cumin, curry leaves have more medicinal properties and good for health.

Kadai Chicken – Serving method

Chicken Recipes – Kadai Chicken – is perfect dish for lunch or dinner. Kadai Chicken served as a main course for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Kadai Chicken is must try dish that anyone can do at any time. Try it.


Ingredients

Boneless Chicken -1kg
Turmeric powder-1 tsp
Salt to taste
Lemon-1 small
Sesame Oil

For the Tempering / Tadka:

Cardamoms-2
Cloves-4
Cinnamon bark-3 pieces
Curry leaves-2 spring
Fennel seeds-1/2 tsp

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic paste-1tsp
Ginger paste-1tsp
Tomatoes- 2 medium

Spices Used

Red chillies-3
Coriander seeds-2tbsp
Peppercorns -1/2tbsp
Cumin-1/2tsp
Cinnamon-2
Cloves-4
Cardamom-2
Curry leaves-2 sprig

Garnishing

Fresh Coriander — 1/3 bunches


Preparation method:

  1. Dry roast the spices(except peppercorns) and make a fine powder and keep aside.
  2. Marinate the chicken pieces with turmeric ,salt and lemon juice for 15 mins.
  3. Heat oil in a pan, add cloves, cinnamon, cardamom, fennel seeds and curry leaves.
  4. Add chopped onions and green chillies and sauté it
  5. Add ginger garlic paste and fry it.
  6. Add tomatoes and the curry powder with turmeric and the salt.
  7. Allow it to cook for few mins in a medium flame.
  8. When the oil floats on the top, add the chicken pieces and mix it well
  9. Cover it and cook it for the 5 mins in a medium flame.
  10. Add water and cook it for 7 mins in a medium flame.
  11. When the chicken is cooked sprinkle sesame oil and crushed peppercorns add it to the chicken curry and mix it well.
  12. Cook it in a slow flame for 7 mins.
  13. Garnish with fresh coriander leaves and serve it hot with rice or roti.

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Mushroom Pepper Fry

Mushroom Pepper Fry

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Broad Beans Rice

broad beans rice


Ingredients:

BroadBeans-250 grams

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Shallots -10

Cumin seeds-1/4 tsp

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Wash and chop broad beans to  a medium size.
  2. Add turmeric powder, hing, sambar powder, cumin seeds, shallots and salt.
  3. Mix it well and marinate it For the 10 mins.
  4. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  5. Once spluttered, add marinated broad beans and sauté it.
  6. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  7. Add cooked rice, sprinkle sesame oil  and mix it well.
  8. Garnish it with fresh coriander leaves
  9. Serve it hot with raita or papad.

 


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Chicken Curry – Aloo Chicken Curry – Aloo Chicken Chukka Curry

chicken aloo chukka gravy

 

Chicken Curry – Aloo Chicken Curry is the unique recipe made with chettinad aromatic spices, cooking in slow process. This is my version of cooking, eggs boiled and added to the curry.Potatoes and chicken cooked with red chillies, cumin, fennel, curry leaves, ginger garlic in onion tomato gravy. This is excellent dish to taste.

Chicken Curry – Aloo Chicken Curry – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Curry – Aloo Chicken Curry – Aloo (potato) is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Chicken Curry – Aloo Chicken Curry- Dim(egg) is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat and it contains Vitamin A, D, B2, B12, Folate, Biotin, pantothenic acid, Choline, Minerals-Phosphorus,Iodine, Selenium. It helps improve healthy skin, eyes and the nervous system and also helps in the development of all cells in the body, for healthy bones and teeth, formation of red blood cells and for energy metabolism.

Chicken Curry – Aloo Chicken Curry is great dish can go well with any rice dish, biryani, roti, naan, paratha, idli or dosa. Dim aloo chicken curry is very light recipe, less spicy dish. Dim aloo chicken curry is very easy to prepare at anytime.Perfect recipe for Bachelor’s cooking, they can have it for lunch or dinner or breakfast.Healthy and delicious dish to try.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Cover it and pressure cook for 3 whistles in a slow flame.
  9. Chicken Aloo chukka curry is ready.Serve it hot with rice,roti, idli or dosa.

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Chicken Biryani Recipe – Aloo Chicken Biryani

Aloo chicken briyani

 

Chicken Biryani – Aloo Chicken Chukka Biryani recipe is my version of cooking biryani in chettinad chukka method with chicken and potatoes. This is an excellent dish and one of my favourite. Chicken and potatoes cooked with red chillies,curry leaves, ginger garlic cubes,onion and tomato gravy. Then cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. Chicken aloo chukka biryani is very simple, different from normal biryani recipes and makes you to feel very light.

Chicken Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables.Biryani is very popular dish in South Asian cuisine.

Chicken Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani.

Chicken Biryani – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Biryani – Aloo Chicken chukka biryani is the perfect dish for family gatherings and parties. Aloo Chicken Biryani can be served as the main course either for lunch or dinner. Raita, dhai chutney, korma, brinjal curry, egg and salad are served with chicken biryani as a side dish. This is an excellent dish to taste  different from the norm. Try it.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Add basmatic rice, water (1:2 ratio including the gravy),chopped coriander leaves and lemon juice,mix it well.
  9. Cover it and pressure cook for 3 whistles in a slow flame.
  10. Chicken Aloo chukka biryani is ready.Serve it hot with raita, salad or brinjal curry.

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Potato Fry (Podimas) – Chettinad Potato Chukka – Potato Recipes

potato chukka

 

Potato Fry – Chettinad Potato Chukka – Origin

Potato Fry – Chettinad Potato Chukka – chukka is prepared using South Indian Chettinad style. Usually chukka prepared using mutton. Mutton chukka is one of the popular dish in chettinad cuisine. I have done nearly 16 types of chukka recipes with different combinations – chicken, mutton, prawn, fish, potato, cauliflower, egg and mushroom. you can watch these recipe videos in my site. Chettinad is famous for variety of spices that are freshly ground powders or masalas. Especially for non-vegetarian foods, it is one of the spiciest most aromatic cuisine.

Potato Fry – Chettinad Potato Chukka – Spices and cooking method

Potato Fry – Chettinad Potato Chukka – The cooking method is based on South Indian chettinad cuisines.Usually the chukka prepared using mutton.This is my version of cooking, potatoes are chopped to very small sizes.Potatoes cooked with fried onion, green chillies, ginger garlic paste. The dry roasted spices powdered, added to the fry.The curry is cooked in the slow process till it is dry and roasted. it makes the potatoes very crispy and soft inside.The spices well coated with the potatoes.The texture and taste of the recipe is great.

Potato Fry – Chettinad Potato Chukka – Nutritional health benefits

Potato Fry – Chettinad Potato Chukka – The potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy

Potato Fry – Chettinad Potato Chukka – Serving method

Potato Fry – Chettinad Potato Chukka – is perfect dish either for lunch or dinner. Potato Chukka served as a side dish with the meal for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, sambar rice, rasam, curd rice, roti, naan, paratha, phulka, idli or dosa. Potato Chukka is must try dish that anyone can do and love it. Delicious recipe.


Ingredients

Potatoes-300gms
Salt to taste
Oil

For the Tempering / Tadka:

Cumin seeds-1tbsp
Curry leaves-3 sprig
Red Chillies-4
Ginger flakes-2tbsp
Garlic chopped-2 tbsp

For the Sauté:

Onion-2
Garlic paste-1/2 tsp.
Ginger paste-1/2 tsp
Turmeric — 1/2tsp

Spices Used for the grinding

Cumin seeds-11/2 tbsp
Red Chillies-5
Coriander seeds-2tbsp

Garnishing-optional

Fresh Coriander — 1/3 bunches


Preparation method:

  1. Dry roast the spices and make a fine powder.Keep it aside.
  2. Heat oil in a pan, add cumin seeds, curry leaves, and red chillies.
  3. Add ginger garlic flakes and onions, saute it .
  4. Add ginger garlic paste and cook it.
  5. Add the chopped potatoes and mix it well.
  6. Add turmeric salt and the curry powder.
  7. Cook it for few mins in a medium flame.
  8. When the potatoes are cooked,simmer the flame.
  9. Open the lid and cook for 5 mins, and make it dry.
  10. Garnish it with fresh coriander and serve it hot with rice or roti.

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Pongal Meal

Pongal Meal

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Mutton Chukka Rice

mutton chukka rice

 


 

Ingredients

Boneless Mutton-500gms

Salt to taste

Oil

For the Tempering / Tadka:

Fennel seeds-1tbsp

Curry leaves-3 sprig

Red Chillies-4

Ginger flakes-2tbsp

Garlic chopped-2 tbsp

 For the Sauté:

Shallots-250gm

Garlic paste-1/2 tsp.

Ginger paste-1/2 tsp

Tomatoes- 2 small(make it puree)

Turmeric – 1/2tsp

 Spices Used for the grinding

Cumin seeds-11/2 tbsp

Red Chillies-5

Coriander seeds-2tbsp

Garam masala(cloves, cinnamon, cardomom)-1/2 tsp

Garnishing-optional

Fresh Coriander – 1/3 bunches


Preparation method

  1. Heat oil in a pan, add cloves, cinnamon, cardamom and spices.
  2. Roast it and make a fine powder.Keep it aside.
  3. Heat oil in a cooker, add fennel seeds, curry leaves, and red chillies.
  4. Add ginger garlic flakes and crushed shallots, saute it .
  5. Add ginger garlic paste and cook it.
  6. Add tomato puree and the grounded spices with the salt.
  7. Cook it for few mins in a  medium flame.
  8. When the oil floats at the top, add the mutton pieces and mix it well
  9. Cover it and cook it for 3-4 whistles.
  10. Open the lid ,transfer the curry into pan and cook it for 10 mins, and make it dry.
  11. Add cooked rice and mix it well.
  12. Garnish with fresh coriander and serve it hot with raita and papad.

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