Chettinad chicken curry

Chettinad chicken gravy..got from yummy tummy.
• Ingredients:
• 1/2 kg Chicken
• 1 Onion (chopped)
• 1Tomato (chopped) plus 1 tomato puréed.
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chill powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• Oil and Salt as required

Roast and make a paste of:
• 5 Red Chillies
• 2 tsp Coriander seeds
• 1 inch Ginger
• 7 Garlic (small)
• 2 inch Cinnamon
• 2 Cardamoms
• 1 tsp Peppercorns
• 5 Cloves
• 4 tsp Coconut (grated)
• 5 Curry Leaves
How to make Chettinad Chicken Kulambu:
• Marinate the chicken in turmeric powder and salt keep aside for five minutes.
• Roast the red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, peppercorns, cloves, curry leaves and grated coconut in a pan with a little oil. Wet grind to a fine paste.
• Heat oil in a pan and add mustard seeds, cumin seeds and fennel seeds.
• Once it splutters add onion and fry till it becomes golden brown in color.
• Add tomatoes and fry till it becomes soft.
• Add coriander powder, turmeric powder, chili powder and fry for 3 to 5 minutes.
• Add the finely ground paste and fry for 2 to 3 minutes.
• Finally add the marinated chicken, salt and water.
• Cover, the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.
• Garnish with fired curry leaves and coriander leaves.

Orange cookies

ORANGE COOKIES (Tammy)

2 1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking soda
250gms (1/2 lb) butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
4 teaspoons ogange zest
250 gms white choc chips.

Cream butter and sugars.
Add eggs and mix well.Stir in zest.
Stir in flour,salt, baking soda, and choc chips.
Roll into balls and flatten slightly with fork.
Bake in mod oven for 10 to 12 mis.
Makes 5 to 6 dozen.

Easy rasmalai

Easy 10-Min Rasmalai Recipe

Preparation time: 3 minutes
Cooking time: 7 minutes
Makes 12 rasmalai

Ingredients:
12 rasgullas (I used canned Haldiram's rasgulla)
1/2 cup of condensed milk (adjust to level of sweetness preferred)
2 cups of milk (any fat content you prefer)
3 green cardamom seeds, powdered
A few strands of saffron (optional)
2-3 tbsp of chopped nuts like almonds, pistachios, cashewnuts or a mix of what you have in hand

Squeeze out the syrup from the rasgullas. Boil the milk with the other ingredients and add the rasgullas in. Sprinkle the nuts when flame is switched off.

Prawn curry

Vah re vah. Com

Prawns Kuzhambu with Onion Tomato and Coconut is an excellent dish cooked in onion, tomato, coconut and tamarind sauce. This is just like a Kuzhambu made in southern India.

RECIPE OF PRAWNS KUZHAMBU WITH ONION TOMATO AND COCONUT
Ingredient Name QuantityUnit
Urad Daal (optional) 1Teaspoons
Red Chilly 3Numbers
Fenugreek Seeds 1/8Teaspoons
Mustard Seeds 1/4Teaspoons
Oil 2Tablespoons
Coriander Powder 1Tablespoons
Chilly Powder 1Tablespoons
Coconut (grated) 2Tablespoons
Tomatoes 2Numbers
Turmeric 1/4Teaspoons
Ginger Garlic Paste 1Teaspoons
Salt To Taste
Onions 2Numbers
Curry Leaves 2Springs
Tamarind Juice 1/2Cup
Prawns 500Grams
Pepper Crush 2Teaspoons
Coriander Chopped 1Bunch
DIRECTIONS
Heat oil in a pan add onions, salt, sauté it for 2 minutes then add ginger garlic paste, turmeric, add tomatoes, grated coconut, chilly powder, coriander powder, put the lid on and let it cook for 2 minutes then let it cool down, put it into the blender and make a paste.
Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional), curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, once it comes to boil add prawns, mix it well put the lid on and let it cook for 2 minutes, add crush pepper, coriander chopped, put the lid on and switch off the flame.

Sindhi Dhal Pakwan-From foodies by nature

Ingredients:
For making daal

1 Cup Chana Dal (Soaked for 6 hrs)

2 tblsp Tamarind Chutney

1/2 tsp Garam Masala

1/2 tsp Red chilly powder

1/2 tsp Cumin Powder

1/2 tsp Amchur Powder

1/4 tsp Turmeric powder

Salt to taste

2 tblsp Desi Ghee
For makin pakwan

2 Cup Refined Flour (Maida)

1/2 tsp Salt

2 tblsp Desi Ghee

Water to knead the dough

Ghee for frying
How to make pakwan dal:

Boil the soaked dal in 3 cups water by adding salt and turmeric powder.Boil it till tender.

Add tamarind chutney. Mix well.

Before serving pour the hot daal in a serving dish and sprinkle all masala powders on top.

Heat desi ghee in a pan and pour it over the daal and masalas.

To make the pakwan mix salt and ghee in the refined flour.Knead a soft dough.

Divide in small equal balls and roll into thin pooris.

Deep fry till brown.

Serve hot with daal.

Butter chicken with less oil from preetiworld

Ingredients

• Chicken 800 grams

• Lemon juice 1 tablespoon

• Kashmiri red chilli powder 1 teaspoon

• Salt to taste

• Butter 2 tablespoons

For marinade

• Yogurt 1 cup

• Salt to taste

• Garlic paste 1/2 teaspoon

• Garam masala powder 1/2 teaspoon

• Kashmiri red chilli powder 1 teaspoon

• Ginger paste 2 tablespoons

• Lemon juice 2 tablespoons

• Mustard oil 2 tablespoons

FOR MAKHNI GRAVY

• Butter 50 grams



• Ginger paste 1 tablespoon

• Green chillies,chopped 4-5

• Red chilli powder 1 tablespoon

• Salt to taste

• Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

• Whole garam masala 1 tablespoon

• Garlic paste 1 tablespoon

• Tomato puree 400 grams

• Garam masala powder 1/2 teaspoon

• Honey 2 tablespoons

• Cream 1 cup

Method

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.

Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

Honey lime chicken skewers

Ingredients

3 tablespoons soy sauce

1/4 cup plus 2 tablespoons honey

1 tablespoon vegetable oil

1 teaspoon lime zest, from one lime

3 tablespoons fresh lime juice, from 2 limes

4 garlic cloves, peeled and roughly chopped

1-1/2 square inch piece fresh ginger, peeled and roughly chopped



1-1/2 tablespoons Sriracha sauce

1-1/4 teaspoon salt

2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks

2 tablespoons chopped cilantro, plus more for garnishing platter

Limes, sliced into wedges, for garnishing platter (optional)

Method:

In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).

Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.

Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.

Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it — if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.