Chicken Varuval /Chicken fry

A quick and easy way to indulge yourself in something comforting!!!!


This is a simple chicken dish which can be made fast with a few daily available ingredients from the pantry and refrigerator.

This chicken varuval can be mixed with rice and enjoyed or my favorite combination is with rasam rice. It goes very well with rotis also.


Ingredients :

Whole chicken pieces - 1 lb
Shallots chopped - 1/2 cup
Ginger garlic paste - 1 tablespoon
Red chilli powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Pepper powder - 1/2 teaspoon
Curry leaves - 1 sprig
Cinnamon - 1/2 inch piees
Clove - 2
Salt as required
Oil - 2 tablespoon

Procedure : 
Heat 1 tablespoon of oil in a sauce pan and add cinnamon and clove and fry. Add the chopped shallots and fry till slightly wilted.

Now add the Ginger garlic paste and sauté till the raw smells goes. Now add the chicken piece  salt, red chilli powder, coriander powder, fry the mixture for a while. Sprinkle some water and close the pan and allow the chicken to cook.

Once the chicken is cooked and well combined with the shallots, open the lid. If there is water in the pan, allow the water to cook and evoperate. The masala should be dry.

Now add the remaining 1 tablespoon of oil, pepper powder and finally curry leaves and fry the whole mixture for 2 minute. Allow the curry leaves to give out its flavor.

That's it, check for salt and serve with rice or roti.

Note:
Red onions can be used if shallots are not available.
Adjust the amount of pepper and salt according to your taste.
Don't add a lot of water when cooking the chicken, as this is a dry masala

You may also like my:

   Chettinad Varutha Kozhi          Crab Masala          Chicken Chettinad Gravy          Appam With Mutton Korma


Prawn Biriyani           Shrimp Cutlet         Madras Chicken Biryani

A Trio With Toor Dal

Plain Dal, Methi Dal, Spinach Dal!!!!

Dal is a basic dish made in every desi's kitchen almost daily. It is a must in my house too. As we all know dal can be prepared in many types, plain or with veggies or with greens, the options are endless.

Now I would like to share 3 of the basic dal recipe made in my kitchen quit often (ie) atlest any of these two dals will be made once in a week.

Today i am going to share spinach dal, methi dal, and plain dal recipes. These dals can be enjoyed with hot rice and a dollop of ghee or with hot rotis.

PLAIN DAL:

I am starting with plain dal. This is a quick fix meal. With real big flavor and a healthy plate of meal. I often make this when i am in a hurry or in the middle of some other dish. It tastes real good with ghee and pappad. And kids would love this too. My son likes this with ghee and a spoon of rasam. So here goes the recipe.



Ingredients :


Toor dal - 1/2 cup
Turmeric powder - 1/4 teaspoon
Garlic - 2 big cloves
Salt as needed
Coriander leaves

For tempering:
Oil - 1 teaspoon
Mustered seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Red chili - 2
Hing - 1 pinch
Few curry leaves
1 garlic clove (optional)


Procedure : 
Wash and soak the dal for 30 mins.

Pressure cook the dal with enough water, garlic and turmeric.

Mash the dal with potato masher or in a food processor. Take it in a bowl and add the required salt.

In a small pan heat oil and add the mustered seeds let it splutter. Add the urad dal and red chili followed by the garlic if using. Finally add the curry leaves and hing.

Toss everything together and pour it over the dal and sprinkle with chopped coriander leaves.

METHI DAL:

Next on my list is methi dal. This dal goes well with both hot rice and roti.



Ingredients :


Cooked and mashed toor dal - 1 cup
Fresh Methi leaves - 2 cups
Onions 1/2 cup finely chopped
Tomatoes 1/4 cup finely chopped
Green chillies - 4 to 5 slit lengthwise
Tamarind paste - 1 teaspoon
Cumin powder - 1 teaspoon
Garlic - 4 to 5 cloves finely chopped
Hing - 2 pinches
Curry leaves a few
Salt as required

For tempering:
Oil - 2 tablespoon
Mustered seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 1/2 teaspoon
Red chills - 2


Procedure : 
Pressure cook the toor dal with enough water and turmeric. Mash it and set it aside.

Clean and wash the methi leaves and chop the leaves and keep it ready.

In a medium sauce pan heat the oil and then add the tempering items one by one slowly without burning them.

Now add the garlic and hing and let it fry a bit oil. Next add the chopped onions and green chillies and saute it for a while. Next add the tomatoes and enough salt and cook till the tomatoes are mushy.

Then add the chopped methi leaves and fry till the methi leaves are soft and wilted. Pour 1 cup of water and cover with lid till the methi leaves are cooked and mixed with other ingredients.

Now add the cooked and mashed dal and tamarind paste and mix well. Check for salt and sourness and also the thickness of the dal.

Finally add the cumin powder and switch off the pan and cover it with lid. Serve hot with rice or roti.


SPINACH DAL:

The next on my list is the most commonly cooked dal by every one, Spinach Dal. Again this recipe can be enjoyed with both roti or with rice. I make this once in a week for sure. This is a one healthy dal recipe which I had almost every day when I was pregnant.


The recipe is the same as the Methi dal. The only difference is, I used to avoid the tomatoes in this spinach dal. And I never cover the pan while cooking.


Note: Do not burn the tempering ingredients. Do the whole process in medium low flame.

Adjust the tamarind paste according to ur taste.

More water can be added to any dal if eating with rice.


You may also like my:

   Pesarattu          Onion Uthappam          Bisi Bela Bath          Wheat rava Pongal


  Pongal With Gotsu          Coconut rice         Mushroom Biriyani            Mustard Green Rotis

Raspberry Buttermilk Cake

A simple cake which goes perfect with a cup of tea and a chat!!!!!



I made this cake last summer, when the berries are on season. I made a lot of baking and cooking with all types of berries. One of them is raspberry buttermilk cake. This can be made with very simple ingredients and no icing is needed to enjoy this wonderful cake.

This recipe is adapted from Smitten Kitchen's site. When I was really hunting for some nice raspberry recipes, I came across this lovely recipe and tried it. We enjoyed it a lot. So thought of sharing this recipe in the blog.

I would like to send this recipe to the event "I love Baking" of Tickling Palates. All the best for hosting this event Radikha....



Ingredients :


All-purpose flour / Maida - 1 cup
Baking powder - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/4 teaspoon
Butter - 1/2 stick
Regular sugar - 2/3 cups
Granulated sugar - 2 tablespoon (Optional) This is just for sprinkling on the top of the cake, I used the raw sugar / organic. Raw sugar come in large granules.
vanilla extract - 1/2 teaspoon
lemon zest - 1/2 teaspoon
1 Large egg
Buttermilk - 1/2 cup
Fresh raspberries - 1 cup

Procedure : 

Preheat the oven to 350 degree. Grease and flour a 8 inch cake pan. I have used an heart shape cake pan.

Sieve all the dry ingredients together (ie) flour, baking powder and soda, salt and set it aside.

Now beat the sugar and butter together until it turns pale in color. Now add the egg and mix until well incorporated.

Next add the vanilla and lemon zest, mix well. Now add the well shaken buttermilk and mix well.

Now slowly add the dry ingredients into the wet ingredients in small batches and mix until the flour mixture(dry ingredients) is well incorporated in the wet ingredient.

Pour the cake batter into the floured cake pan. Top it with the fresh raspberries. Sprinkle with granulated sugar in top of the cake. (This sprinkling of sugar is totally optional).



Bake the cake for 30 minutes or until the toothpick inserted comes out clean. Let the cake cool completely then remove the cake from the pan and slice it up.

Notes: Bring all the ingredients to room temperature before baking.

You may also like my:

   Banana Cinnamon Bread          Orange Pound Cake          Mini Chocolate Muffins          Chocolate Marble Cake

Simple Fruit Custard

This is a light dessert after a heavy meal!!!!! 

One of my pantry staples is vanilla flavored custard powder. This is so handy and helps to whip up fruit custard very fast. Especially when cooking for a crowd or for a huge potluck.

This dessert can be pulled out with only 4 ingredients, so thought of sending it to the event JUST "4" FUN of Good Food. All the best for hosting this event....

Ingredients :
   

Milk - 4 cups
Custard Powder - 2 tablespoon
Sugar - 1/4 cup
Mixed fruits - 2 to 2 1/2 cups (I have used apples, papaya, banana, strawberries, green grapes, dried cherries)


Procedure : 

Mix the custard powder with 1/4 cup of milk and set it aside.

Boil rest of the milk in a pan. When it is boiling add the custard powder mixture. Let it cook for 5 minutes or until the milk is thickned and the raw flavor of the custard powder is gone.

Now add sugar and mix well. Sieve / strain the milk mixture and keep it in the fridge.

Cut the fruits to small chunks and keep it ready.

While serving the dessert mix the fruit with custard and serve it cold.

Note: Sugar can be added or reduced according to one's sweet tooth.

Any combination of fruit can be used except citrus fruits.

Try mixing the fruits and custard at the last moment as the fruits will remain crunchy. Some time the papaya has the tendency to turn bitter and if mixed early the full custard will taste bitter.

You may also like my:

   Icecream Sandwich          Roasted Pears With Vanilla Ice-cream          Mango Delight          Tex Mex Sundae


  blueberry-ice-cream          Anjeer Halwa         Anjeer Halwa            Rose Shrikhand

kalakand          Sheerannam          Carrot Halwa          Arisi Payasam


   Double Ka Meetha         Pal Kozhukattai         Coconut kozhukattai         Tapioca Puttu

Rose Shrikhand

My Valentine's day post is a day late, had some issues with my blog. Hope everyone had lovely Valentine's day. Belated wishes to all. So coming to the the recipe......

Whats Valentine's day without roses! So I am celebrating this Valentine's day with rose shrikhand.

This recipe is formulated just for Valentine's day to stick with the theme roses. This is a very simple recipe, just hung some curd and flavor it with gulkand and sweeten it with a touch of honey. The measurement can be altered according to one wish as this is a free formed dessert.


Ingredients :


Hung curd - 1 cup
Gulkand - 1tablespoon
Honey - 1 teaspoon
Rose water - 1/4 teaspoon
Saffron 1 pinch
Fresh Rose petals washed and chopped for garnishing




Procedure : 

For hung curd refer to my Strawberry Shrikhand  recipe

Place the hung yogurt in a bowl and add the other ingredients and mix well. Do don't forget to crush the saffron to enhance more flavor. Now taste it and adjust the sweetness or the flavor of gulkand accordingly. Keep it in the refrigerator for a while and then serve it cold.

You may also like my:

   kalakand          Sheerannam          Carrot Halwa          Arisi Payasam


   Double Ka Meetha         Pal Kozhukattai         Coconut kozhukattai         Tapioca Puttu


   Anjeer Halwa        Anjeer Halwa

        

 

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