Kuganka,Its ok.Plz dont say sorry and all. :oops:Quote:
Originally Posted by kugan98
I think that was purely based on the ginger type which i used.
Lemme try with young ginger next time.
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Kuganka,Its ok.Plz dont say sorry and all. :oops:Quote:
Originally Posted by kugan98
I think that was purely based on the ginger type which i used.
Lemme try with young ginger next time.
[tscii]
CORIANDER CHICKEN
Ingredients:
500 grms of chicken breast cut into pieces
6 green chillies
2 birds eye chillie
2 big onions chopped
1/4 cup coriander leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
tsp cumin seed powder
tsp garam masala powder
1 tsp cumin seeds
A pinch of tumeric powder
Salt to taste
2 tbs of oil
Method:
Grind the onions, coriander leaves, green chillies, bird eye chillies
Ginger and garlic paste into a smooth paste.
Apply the paste to the chicken and leave aside for 30 – 40 minutes.
Heat oil in a wok, add the cumin seeds, now add the chicken and tumeric powder. Stir fry nicely add little water and stir the chicken well for about 5 minutes.
Add salt coriander powder, cumin powder and garam masala powder. Stir well again and cook on low heat.
Cook till chicken becomes tender.
Remove and serve.
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[tscii]Suvai, uppadam means something preserved. Its something like our vatral kulambu. My aunt says normally it is prepared with manathakkali vatral. i did not have it, so I used sundakkai vatral :oops: Try , yummy with steaming rice. Kugan98
UPPADAM
Ingredients:
5 okra cut into 1 inch pieces
1 green chillie, slit into 4 and cut across
2 tsp tamarind paste
5 dry red chillies
2 tbs raw rice
1 tsp fenugreek seeds
½ tsp mustard seeds
2 tsp manathakkali vatral
A pinch of asafoetida powder
2 tsp oil
Salt to taste
Method:
Dry roast, the rice, red chillies, ½ tsp of fenugreek seeds.
Cool and grind to a fine powder.
Add 1 cup of water, mix well and keep aside.
Heat the oil in a wok, add in the mustard seeds and 1/2 tsp fenugreek seeds.
Add in the cut green chillies, cut okra asafoetida and the vatral.
Sauté well, add in the tamarind paste and 1 cup of water.
Add also the salt, mix well and boil well for about 5 minutes.
Now add the mixed paste to the wok.
Stir nicely and boil for about 10 minutes on low flame
till the gravy thickens and oil seperates. Remove and serve
with rice.
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Aarthii, if u find the taste and smell of ginger to be too strong, you can saute the ginger pieces in a few drops of oil for few mins... that should redduce the sharpness of the ginger... Try n let us know if it works...:D
aahaa... thanks a lot K... coriander chicken sooperaa and very simpleaa iruku... does it go well with chapathi or rice?... I'll make it when I visit my SIL's place and give u the feedback...
egg recipe I can prepare at home...so seekirame adhu feedback solren... Also indha egg achar endha dishes kuda nalla irukkum... I'm sure it'll be a great side for plain biriyani and maybe nasi lemak...
Paal kulambu readyaa?... :bluejump: :redjump: Inga oru parcel anupidunga... :slurp:
Aprom, chicken rendang recipe irundhaalum post pannunga... veetila irukira lemongrassku edhavadhu velai kuduppom...;)
sariyaan saapatu raami ah irupeenga pola :lol2: :yessir:Quote:
Originally Posted by dev
K, any luck wth the thai basil=thiruneetru paththini clarificaion I asked for?...
kugan , superb receipes. all are mouth watering. will try coriander chicken. what eggs u used for egg achar?
Thanks Dev for the tips in frying the ginger.
You can take the coriander chicken with rice or chapathi.
Dev, try to grill the chicken a bit after cooking.
the taste will be very nice.
When ever I had functions in the house before, I used to do the egg achar. Sure hit with the guests.
I will post the chicken rendang for you.
Ahmaa, enna Dev non-vege pakkam poreengga :roll:
Just joking, take care, Kugan98
How are you PS Tamby?
How is the weather in your place?
Take care, Kugan98
Thanks Selviem, try the chicken and see.
Ellam namma chicken egg thaan.
Hard boil the eggs, peel the shell, then you shallow fry in oil.
You will get nice ridges in the eggs.
thanks and take care, Kugan98
[tscii]Here is the recipe.
THENGAI PAAL KULAMBU
Ingredients:
To dry Roast And powder Fine:
1 tsp toor dal
1 tsp channa dal
1 tsp urad dal
1 tsp coriander seeds
1 tsp poppy seeds (kas kas)
¼ tsp fenugreek seeds
1 small piece of cinnamon stick
¼ tsp asafoetida
2 green chillies ground fine
2 tsp fresh tamarind paste
10 shallots sliced thick
1 sprig curry leaves
1 cup thin coconut milk
1 cup very thick coconut milk
Little vellam
Salt to taste
2 tbs ghee
½ tsp mustard seeds
Method:
Heat a pot with the ghee, add in the mustard seeds.
Add in the onions, ground green chillie and sauté for a minute.
Add in the tamarind paste with the thin coconut milk and salt.
Mix well and allow to boil once.
Now add in the ground powder, vellam and let it boil well.
Now add in the thick coconut milk, let it boil once.
Remove from the stove, add in the curry leaves.
Serve with idli, dosai or aapam.
The cinnamon stick gives a very good aroma to this curry.
If you like you can add in brinjal cubes, after adding the
onions and green chillies.
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Gluttony is no sin...:lol2:Quote:
Originally Posted by PARAMASHIVAN
Sure, will try grilling the chicken... I guess when we grill it, it'll taste like the green tandoori chicken...Quote:
Originally Posted by kugan98
Rombe naal aachu non-veg saapitu...thideer craving... :P
Thanks a lot for the paal kuzhambu recipe... will try it and let you knw...
tandoori chicken paththi pesinadhum niyabagam varudhu... do u have a recipe for the restaurant style mint dip that is served with tandoori dishes and pappad...
enga veettukku vaanga ungaLukku tandoori chicken, chicken kurma,stuffed cornish hen, stuffed turkey, shrimp varuval, sardine varuval, tilapia kuzhambu ellaam kidaikkum! :lol:Quote:
Originally Posted by dev
Unclena uncle thaan... idho vanthitte irukken... :DQuote:
Originally Posted by rajraj
BTW, me eat only chicken n fish... so shrimp, turkey ellam vendaamnu sollidunga aunty kitta... :noteeth:
intha vizhaa kaala salugai Dev kku mattum thaanaa? what abt me ?Quote:
Originally Posted by rajraj
yes raj..Quote:
Originally Posted by dev
u can make cockroach 65.. Dev loves that :boo: :shaking:
Neenga onnam class kuda olunga padikalainu nalla theriyudhu... :lol:Quote:
Originally Posted by Thirumaran
Naan padichchu kaththukira ragam illa, pazhagi kaththukira ragam :cheer:Quote:
Originally Posted by dev
appo cockroach kuda palagi enna kaththukiteenga...:PQuote:
Originally Posted by Thirumaran
Quote:
Originally Posted by kugan98
Hi akka
I am ok, weather is Cold here, I love it though :P, I dont like hot weather :)
Visiting Endhiran for the 4th time in Cinema :redjump: :oops:
Raj uncle, inthe recipe ellam parkum bothe, Mannan padathule varre Manorama achi nyabagam vandhuriche. The way she tells GM, "Appadiye samayalkattu pakkama vandeena...meenu kolumbu, kozhi kuruma, avache mutta, nandu varuvalu, ellam samachi vachiruken. Vanthu vanggi mulinggithu po!"Quote:
Originally Posted by rajraj
For a moment, I was imagining you as Manorama and Dev as Goundamani in that scene :lol:
:rotfl2:Quote:
Originally Posted by AudazJay
That was a hilarious scene, anNan was in awsome form as usual :notworthy:
aangala bayamuruthura pengala, cockroach bayamuruthum nnu :mrgreen:Quote:
Originally Posted by dev
:lol:@jay... But Raj uncleaa manoramanu, ennai GMnu solli genderave maatha paarkureengala...:roll:
Thirumaran wrote:
aangala bayamuruthura pengala, cockroach bayamuruthum nnu Mr. Green
Adengappa... bayangara learning thaan ponga...:lol2:
neengaLum varalaam! aanaal enga veetle cockroach kidaiyaadhu! :) beef, pork kidaikkaadhu! :lol:Quote:
Originally Posted by Thirumaran
athelaam dev veetula kidaikkum.. :cheer: unga veetula kidaikura shrimp poathum :boo:Quote:
Originally Posted by rajraj
Aamam, vaanga maadu,panni kuda ellam palagalaam... ungalukagave valarthittu irukken... :twisted:Quote:
Originally Posted by Thirumaran
puriyudhu ! puriyudhu! unga oorle pidikkira shrimp(prawns) ellaam veLi naattukku pogudhu! :( vaanga vaanga! vagai vagaiyaa shrimp saappidalaam! :lol:Quote:
Originally Posted by Thirumaran
[tscii]Dev, The thought of this tangy green chutney itself will be bring out your saliva. I usually do this for naan and pakodas.
Thanks, take care, Kugan98
GREEN CHUTNEY
Ingredients:
3 really hot birds eye chillie ( more or less to taste)
1 shallot chopped
1 inch fresh young ginger chopped
¼ cup pressed mint leaves
¾ cups pressed coriander leaves and stems
2 tbs fresh lime juice
1 ½ tsp sugar
2 tbs warm water
Pinch of salt.
Method:
Blend all the things in a blender until smooth.
Serve with tandoori chicken, naan or pakodas.
The chutney can be stored in the fridge for a day.
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[tscii]Dev, mostly this chicken rendang is cooked with old chickens.
Normal chickens cook very fast and the meat will fall off the bones. Thats why we cook the paste first and add in the chicken later. Kugan98
CHICKEN RENDANG
Ingredients:
1 chicken about 1.5 kg cut into 8 pieces
2 cups of thick coconut milk
2 pcs of asam keeping (dried tamarind)
2 tbs of kerisek (dry fried coconut till it turns brown, then grind it fine)
Little brown sugar (optional)
1 tumeric leaf sliced very fine
1 kaffir lime leave sliced fine
Salt to taste
1 tbs oil
A
Blend together Into A Paste:
10 shallots
5 garlic pips
1.5 inch ginger
2 inch galangal
5 thick part of the lemon grass
2 buah keras (candle nut) or use cashew nuts
15 dried chillies
5 birds eye chillie
1 small piece of fresh tumeric
B
Dry Roast And Grind Fine:
½ tsp aniseeds
½ tsp cumin seeds
1 tsp coriander seeds
Method:
Heat oil in the wok, add in the blended ingredients.
Add also the roasted ground ingredients.
Stir fry for 5 minutes until oil seperates
Add in the chicken and stir fry for 5 minutes.
Add in the coconut milk, brown sugar, salt and the tamarind pieces.
Mix well and allow to sim until the gravy turns thick.
Keep stirring slowly to prevent sticking.
Add the kerisik, lime leaves and turmeric leaves.
Mix well and cook until the meat is tender, gravy is thick,
almost dry and oil rises to the top.
Remove and serve with rice or bread.
NOTE: if you wish, you can fry the chicken pieces first
before adding to the paste.
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Wow!!!... thanks a lot K... hicken rendangku galangal thavira maththa ingre available... can we use ginger in place of galangal or is it better to leave it out than using ginger?...
Mint chutney description makes my mouth water... thanks a lot K... But u know, the chutney I am looking for is a blend of mint, curd/cream and spices... konjam pale green colorla irukkum... If u have a recipe for it, pls do post it K... :)
:lol:Quote:
Originally Posted by dev
Dear Dev, this green chutney only is used for tandoori chicken.
I do have the recipe for mint chutney with curds.
You need not replace the gaglangal.
Try it out. Thanks, kugan98
Thanks K... Pls post the other mint chutney recipe... :)
[tscii]
This is the mint chutney with curds , that I use for pakodas.
MINT CHUTNEY FOR PAKORAS
Ingredients:
1 ½ cups mint leaves
½ cup coriander leaves
1 inch ginger chopped fine
7 green chillies chopped fine
2 shallots chopped fine
1 tbs sugar
1 tsp vinegar
1 cup yogurt
1 tsp cumin roasted and ground
Juice of 1 lime more or less
Salt to taste
Method:
In a blender, add the mint leaves, coriander leaves, ginger,
Green chillies, shallots, and sugar. Blend well.
Remove and add vinegar, ground cumin, lime juice,
Yogurt and salt to taste. Serve with pakoras, naan breads.
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My internet and uploading pictures are giving me lot of problem lately. I will upload the picture tomorrow.
Thanks and take care. Kugan98