Ingredients (add more or less according to your likeness)
Chicken 1/2 kilo (with bones)
Onions 1 medium
Tomato 1 medium
Ginger Garic (cut them into pieces and crush them together)
Green chilli 1 long; finely chopped.
Jeera (Cummin Seeds) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Oil (I used Kadal Ennai)
Pepper seeds - 2 teaspoon (attention to how much you add, it can turn the dish quite hot)
Fennel (Somb) seeds 1/2 teaspoon
Coriander power 1 teaspoon
Chilli Powder 1/4 teaspoon
Cloves 5
Cinamon stick
Cardmon 2 (crushed along with the skin)
Curry leaves
Corriander leaves
Salt
Preparation
1/ Cut meat into tiny pieces (bones into two). Wash the meat well, several times in flowing water until the meat becomes clear. Dry the meat to remove dampness (I place them on Kitchen paper or just leave it speard on a plate).
NOTE: cooking to be done on high flame. Be quick, stir and don't burn any ingredient.
2/ Heat a flat pan. When it is hot add fennel seeds and grill it until brown. Remove it and then add pepper seeds. When the pepper seeds start to burst, remove it and add it to the fennel seeds. Grind them to powder.
3/ Heat non-stick pressure cooker with oil. Add 1/2 teaspoon cummin seeds and allow it to splatter. Then add cloves, then cinnamon sticks, then cardamon, then curry leaves (let each ingredient flavour the oil for about a minute before you add the next one).
4/ Add chopped onions with green chilli and fry until onions turn white (do not burn them). Add ginger garlic paste and stir for a minute. Then add tomatoes and cook them all until tomatoes loose all their juice.
5/ Add meat and turn them constantly until they mix well with the tomato+onion mixture. Add turmeric & chilli powder, stir. Add corriader powder, stir. Add pepper+fennel power and stir until the meat is well mixed and coated with oil (the meat will turn white). Give two minutes of stir between each powder.
Note: Check the flame. Set it to medium if the meat or the masala sticks to the pan.
6/ Water : if you want to make it dry, add just 1/2 cup of water. For Semi-dry add one cup of water. Add salt and allow to boil in high flame. Close the lid and when steam blows out, place the regulator weight and wait for the first whistle. Put the flame to medium and pressure cook it for 5 whitles (or until the meat is tender).
Note : Pressure cooking time depends on the texture of the meat. Generally I pressure cook chicken to make them tender and soft for 5 whistles.
9/ Allow the pan to cool down and then open it. Add corriander leaves. In low flame stir the dish to get needed consistency (more you fry them, darker the dish will become).
I had the semi-dry pepper chicken with pepper rassam. This evening, I am going to dry them on an iron tawa in high flame to stuff them inside Uthappam, and say 'bye bye' to my cold.
Last edited by mappi; 27th November 2016 at 08:03 PM.
Preparing wheat halwa needs patience and a strong arm to stir non-stop. There are two ways to prepare Halwa:
One, the traditional way, using Sambha Wheat and soaking it for a whole day in water. After 24 hours, grind the wheat and press to extract the milk. The extracted wheat milk is then heated to prepare delicious halwa.
Two, easy way, mainly if you do not get Sambha whole wheat in the country you live (like me). Just use wheat flour. The below method is by using wheat flour.
Ingredients
Measure => 1 cup wheat flour : 3 cups water : 1 and half cup sugar.
1 cup Wheat flour
3 cups water
1 & 1/2 cup sugar
Ghee : you go to be generous with ghee. Minimum 3 table spoon. I don't buy industrial ghee, I prepare them by heating butter. If I mention 'add Ghee', then its 1 tablespoon. You can adjust it according to your suituation.
Cashew nuts
Cardamon Powered. Red (or yellow) Food Colour (Optional)
Vessel - Any iron pan. Iron takes time to heat, but once its hot, it stays hot.
ATTN: You should not prepare it in a hurry. To be cooked in very low flame. Could take an hour or so, or even more.
Preparation
1/ Add 1/2 cup of water to the wheat flour and mix it well without allowing it to form clumps. Then slowly add the rest of water and make a liquid batter. You can also filter it to remove the tiny balls of wheat. The liquid paste should be fluid.
2/ Heat ghee in an iron pan and immediately add cashew nuts. When the cashew nuts start to roast, pour the wheat batter little by little in the pan. Start stiring. Do a clean and heavy sweeps with the spatule by pushing the wheat sticking to the walls to the bottom of the pan.
3/ At a point in time, the wheat may resemble to stick with the pan. Add ghee, and magically they will start to cooperate with your stiring.
4/ Add cardamon powder and food colour. Stir.
5/ When the paste thickens, they start to form a lump by sticking together, add ghee and continue to the stir.
6/ 7/ 8/ .../ STIR. Add ghee if needed, never allow the wheat to dry, moist it using ghee.
Once the wheat is fully cooked, they form into a juicy lump. Wheat Halwa is ready. Coat a plate with ghee and pour the Halwa into it. Serve hot.
Here is a photo to check the thick and stickness (javvu). The Wheat Halwa lump slowly creeps down when the plate is positioned vertical, and the ghee flows down.
Tasty Tasty!
Last edited by mappi; 28th November 2016 at 12:58 AM.
Meat 500g (with bones)
Basmati Rice 1 cup (Azhaku)
Water = 1 cup for meat + 2 cups for Rice
Note: spices can be adjusted according to your taste, including the hotness with chili powder or green chillis
Step 1: Clean Meat
For cleaning meat : 2 tablespoon Sesame oil and 1/2 teaspoon turmeric powder
Seperate meat as much possible from the bones and Cut them into small pieces. Wash the meat well under running warm water. Mix it with turmeric powder and sesame oil. Set aside for 15 minutes. Wash it thoroughly again. This will kill any germs that are still present in the meat.
Step 2: Preparing Biriyani Masala
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds (somb)
5 to 8 grains of Pepper seeds
10 grains of Corriander seeds
1 star anis
5 cloves
2 Carmon (pealed, seeds only)
Cinamon stick
1/2 Mace
Heat pan and fry each spice seperately. Roast them without burning them. Grind them into powder. Make 2 portions of Biriyani Masala.
Step 3: Marination
Grind to paste : 2 cloves of garlic, ginger, 1 green chilli
Keep aside the bones from the meat. Add the paste to the meat and mix well. Add 2 table spoon curd, 1/4 teaspoon chilli powder, 1 teaspoon Corriander Powder, 1/2 teaspoon Turmeric powder, salt. Add one portion of Biriyani Masala (see Step 2) and Mix well. Add the bones and mix well. Set aside in room temperature for 30 minutes.
Step 4: Biriyani
1 Tablespoon cooking oil
2 Tablespoon Ghee
Ginger Garlic paste (2 cloves of garlic + ginger)
1 medium onion
3 medium tomatoes
1/4 teaspoon Chilli powder
1/2 teaspoon Corriander powder
1/4 teaspoon turmeric power
2 cloves
2 Cardamon with skin but crushed
Cinamon stick
1 Bay Leaf
Mint leaves
Corriander leaves
Biriyani Masala 2nd portion (See Step 2)
Cashew Nuts - optional
Salt - OPTIONAL (attention, you have already salt added to the meat marination. Be moderate)
01/ Clean 1 cup of Rice (Basmati). Rinse water and keep it aside.
02/ Cut onions and tomatoes into thin slices.
03/ In pressure cooker heat 1 tablespoon of cooking oil + 1 tablespoon of Ghee.
04/ Fry cinamon stick, bay leaf, cloves, cardamon.
05/ Add onions and fry until it turns white. Add ginger garlic paste and fry for a minute, then, add tomatoes. Fry until tomatoes are dry. Add Mint leaves and stir for a minute. Add coriander leaves and stir for a minute.
06/ Add meat and mix well with the onion-tomato.
07/ Add one cup of water and cook the meat in the pressure cooker.
Note : Pressure cooking time depends on the texture of the meat. Generally I cook mutton for about 25 minutes in low flame after the first whistle.
08/ Once the pressure cook lid is open, cook the meat in high flame to remove the remaining water.
09/ While evaporating the water with heat, add chilli powder, corriander powder, turmeric powder and the 2nd portion of Biriyani Masala (& salt). Stir well until the meat forms a thick gravy.
10/ Add rice and mix well with the meat gravy. Dont be hard on the rice while stiring, else, you risk breaking them. Add cashew nuts.
11/ Add 2 cups of water and bring to a mild boil. Add 1 tablespoon of ghee and close the lid.
12/ Pressure cook for 8 minutes over low flame after the first whistle.
13/ Open the lid, stir the Biriyani and close it back. Serve after 10 minutes.
Last edited by mappi; 9th December 2016 at 04:51 PM.
Reason: Added Photo
4 eggs (boiled, cut into halves)
1 1/2 cup water for Egg Gravy or 1/2 cup for Egg Masala
Heat oil in a pan, add 1/2 teaspoon turmeric power & Salt. Place the 8 egg pieces and fry them while coating them well with the oil/turmeric/salt. Set them aside.
Egg Masala Powder Preparation (approx for 4 eggs - needed is Two Table Spoon)
1 star anix
3 cloves
3 cardamon (with skin)
Cinamon sticks
2 Red Chillis (add more or less according to your taste)
Medium heat a pan and add all the above spices and dry fry for about a minute. Try not to burn them. When Pepper seeds start to pop, remove and grind them into a fine powder. This should get you a quantity, bit more than two table spoons. We will be using only 2 table spoons (for 4 eggs), the rest you can store in an air tight container.
Ingrédients
4 small onions (sambhar vengayam; echalote) (depends on the size, you can add more if they are too small) => chopped
1 big tomato chopped
1/4 teaspoon mustard seeds
1/4 teaspoon Turmeric power
1/2 teaspoon chilli powder
2 Tablespoon Egg Masala Powder (that we had prepared)
Ginger Garlic paste
3 Green chillis sliced and cut into two pieces
2 table spoon cooking oil (I use Kadalai Yennai)
Préparation
Cooked in medium flame.
1/ Heat oil. Add Mustard seeds, and once they splatter, fry the onions along with Green chillis and salt.
2/ When the onions turn white, add ginger garlic paste and fry for a minute.
3/ Add chilli powder, turmeric powder and Egg Masala Powder. (Salt if needed). Stir well to remove the raw smell.
4/ Add tomatoes and cook until there is no juice left. The mix should be quite dark and dry by now.
5/ Add 1/2 cup of water for Egg Masala or 1 1/2 cup for Egg Gravy. Bring it to a boil.
6/ When the oil starts seperating from the gravy, add the eggs and allow it to swim for 10 minutes in low flame.
Serve hot. Goes well with white rice or as a dry side dish for biriyani or as a gravy for Poori/chapathi/Barota.
Last edited by mappi; 9th December 2016 at 04:56 PM.
Cut chicken into medium size pieces. Break bones into two. Don't seperate meat from bones. Slice the meat around the bones. Clean the meat in running warm water. Drain and keep it aside.
Grind them all into a fine (Thick) paste. Add water if necessary.
Ginger-Garlic-Green Chilli Paste
Grind them into a fine paste. I used 2 green chillis, add more or less according to your taste.
Ingredients
1 medium size onion finely choppes
2 Medium size tomatoes finely chopped
2 Tablespoon cooking oil (I use Kadalai Yennai)
4 cloves
Cinamon sticks
3 Carmadon with skin, crushed
Coriander leaves
Curry leaves (10 numbers)
1 teaspoon corriander Powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (use more or less according to your taste)
Salt
Preparation
Done over high flame, adjust flame as required.
1/ Heat oil in pan and add cloves, cinamon & carmadons. Fry for a minute to get the spicy odour, then add chopped Oninons. Fry onions until golden, try not to burn them.
2/ Add ginger-garlic-green chilli paste and fry for a minute to remove the rawness. Add curry leaves and mix well.
4/ Add tomatoes and fry them until the mix is dry. The Tomato-Onions should be deep fried until the oil seeks out.
5/ Add chicken pieces and coat them well with the Tomato-Onions. Stir for two minutes in high flame (or) until the meat truns white. Cook the chicken for 8 minutes, covered with a lid over low flame. No need to add water, the meat will ooze water which is enough.
6/ Remove lid, stir. Add the Coconut Paste and mix well for a minute.
7/ Add 1 cup of water (more or less according to the thicken you wish to get) and bring it to a boil. Cook the chicken for 10 minutes, covered with a lid over low flame (or until the meat is fully cooked).
8/ Put off the flame. Garnish with chopped corriander leaves and leave the gravy covered with the lid for 5 minutes before serving.
With Chukka Roti - roll chapathis and cook them on a very hot Iron Tawa without adding oil. Spin them with the tip of your fingers to fluff it (not really a Fulka though, but a sort of) and turn it constantly until well cooked.
Last edited by mappi; 11th December 2016 at 02:40 AM.
Reason: Added Photos
Prepare toor dal first
Take a pan, add oil, roughly chopped big onion, lots of poondu, 3 red chillies, saute
Add 1 tomato , 2 big packs of baby spinach washed... Cook until spinach reduces in size, add toor dal, cook fir 4 min.. Switch off and blend mixture when cool
Add tadka(vadagam, mustard etc etc) to top of keerai, add salt and serve
Will post mochakottai later.. I dont think u get mochakottai there, do u? Even in aus, we started getting it 2 years back only
இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்
I cook Arai Keerai in a very simple manner with fried ullatham paruppu, mustards and red chillis by adding chopped onions and grated cocunuts - a kind of traditional Keerai Poriyal. I love to have them with pepper rassam. After a busy day, it's the quickest delicious dinner, takes not more than 15 minutes to cook rice, rassam & Keerai.
I have this 'Pulippu Keerai' recipe adviced by my mother which includes tamarind juice, but had never tried it.
In France we have many types of beans like flageolet, but no mochakottai (field beans). There is a similar beans called 'le haricot de Lima' (Lima beans), but it is not same as our mochakottai. Few stores may have them exceptionally, but I have never looked for them as I got a packet bought from Madras.
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Originally Posted by mexicomeat
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