Velan's Cuisine Extraordinaire

[NOV]

'Dalcha Rice' pakathula irrukira side-dish recipe poduvinga-nu ninnaikirein. Plus the broccoli one also. Thanks.

That's Chicken Curry, Malaysian Indian style

Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and curry leaves and continue frying. Add ginger-garlic paste next and give it a quick stir.
Add chicken pieces and stir till coated nicely. Cover and let it cook in its own juices, in a slow flame.
In 5-10 mins, add water. Then add the following one after another - tomato, potato, red chilly, coriander leaves and more sliced onions.
Bring to boil and then cover to continue cooking.
When chicken and potatoes are half cooked, add some turmeric powder, chilly powder and chicken masala powder (Babas, if you can get).
Add hot water at this stage if you want more curry. Stir nicely and continue cooking.
Finally add salt to taste.

For broccoli, I use the same method as for mixed vege above, with just garlic, onion, red chilly slices and salt.
We prefer vegetables to be under-cooked so that they retain their crunchiness and obviously, healthier too.

Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.
Tip 2 - add a little sugar if you want the vegetables to retain their color.
Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.