yummy everyday meal: September 2018

Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.

Guntur Chicken Fry

Basic Information

Preparation time 20 minutes

Marination time 30 minutes
Cooking time 30 minutes

Serves 3
Recipe Source here

Ingredients

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Ginger&garlic paste	1 tbs
Yogurt/thayir	3 tbs
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	3-4
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

To roast and powder

Coriander seeds	1 tbs
Red chilly/varamilagai	2-3 (broken)
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2
Coconut(grated)	2 tbs

Method

Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.

Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.

In a pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,

Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.

Cook it covered in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.

Serve it warm with rasam rice or a starter.

Enjoy..................................

Sumber http://www.naliniscooking.com

Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.

The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt

Vazhakkai Podimas

Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

Vazhakkai /Raw Banana Podimas

Basic Information

Preparation time 20 minutes
Cooking time 10-12 minutes

Serves 3(generously)

Ingredients

Ingredient	Quantity
Vazhakkai/raw banana	2 (medium size)
Green chilly/pacahamilagai	2-3(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Coconut(grated)	3-4 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

Method

Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.

Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.

Serve it along with rice and kulambhu or sambar

Mochai Masala Curry/Mochai Curry

Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.

Mochai /Field beans Masala Curry

Basic Information

Preparation time 20 minutes
Cooking time 12-15 minutes

Serves 3(generously)

Ingredients

Ingredient	Quantity
Mochai/field beans/sruti papdi lilva	1.5 cups(fresh /frozen)
Tomato(finely chopped)	1(small size)
Cumin seeds	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

Grind to a fine paste

Ingredient	Quantity
Coconut	3- 4 tbs
Red chilly/varamilagai	3-4
Cumin seeds/jeeragam	1 tsp
Ginger/inji	1/2 inch piece

Method

Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.

Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.

Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.