Fenugreek Chicken Curry - வெந்தய கீரை கோழி கரி

Ingredients / தேவையான பொருட்கள் :

1. Chicken / கோழி  500gm
2. Fenugreek Leaves 1 cup or Dried leaves 3 tbs / வெந்தய கீரை
3. Bay leaves / பிரியானி இலை 3 
4. Mustard seeds / கடுகு 1/2 tsp
5. Cumin Seeds / சீரகம் 1 ts
6. Chilli powder / மிளகாய் தூள் 1/2 tbs
7. Turmeric powder / மஞ்சள் தூள்1/2 tsp
8. Coriander powder / தனியா தூள் 1 tbs
9. Cumin powder / சீரக தூள்1/2 tsp
10. Garam Masala powder 1/2 tbs / கரம் மசாலா தூள்
11. Green chillies / பச்சமிளகாய் 4
12. Onion / வெங்காயம் 2 
13. Tomato / தக்காளி 2 
14. Ginger garlic paste / இஞ்சி பூண்டு விழுது1 tbsp
15. Oil / எண்ணெய் 2 tbsp
16. Curry leaves / கருவேப்பிள்ளை 6
17. Salt / உப்பு

 Method /செய்முறை :

1. Clean and cut the chicken into small medium pieces.
2. Wash the Fenugreek leaves and drain the excess water and keep aside.Dry Fenugreek leaves can also be used.
3. Finely Chop the onion and tomatoes. Slit the green chillies.
4. Heat the Saucepan with 2 tbs of oil.When the oil is hot add the seasoning ingredients 7& 8 when the seeds splitter add the curry leaves and Bay leaf.
5. Add the finely chopped onion and add the salt and cover the pan and let the onion sweat and fry till it becomes translucent.
6. Add the green chillies and the Ginger Garlic paste and fry till the raw smell leaves.
7. Then add the coriander powder,turmeric powder,cumin powder & chilli powder  and fry on medium flame so the masala powder doesn't get burned.
8. Add the chopped tomato and cook covered for 2 mins on medium flame.
9. The tomato will become soft and will be well mixed with the onion and all the spices and would come to a thick gravy consistency.This is one of the main part of the preparation.
10. Now add the chicken pieces and mix well so all the pieces are well coated with the spices.
11. Add the garam masala powder on top of chicken and mix well.
12. If required add 1/2 cup of water and cook covered on medium flame for 10 -15 mins.
13. Remove the lid and add the Fenugreek leaves. If you are using the dried fenugreek leaves take them in your hand and crush it and spread it on the gravy.
14. Cover the pan with the lid and cook for another 2 mins. Before removing the pan from flame make sure the chicken is well cooked.
15. Once the oil collects on top remove the pan from the flame and garnish with chopped coriander leaves.

Yummy Fenugreek chicken curry is ready.Enjoy with hot rice or chapathi or parata.

Vegetable Spring Roll - ஸ்பிரிங் ரோல்

Ingredients / தேவையான பொருட்கள் :

1. Shallots 7 or Onion / வெங்காயம் 1
2. Jicama 1/2
3. Spring Onions/ வெங்காய்த்தாள்  2
4. Beans / பீன்ஸ்  7
5. Ginger grated / இஞ்சி துருவியது1/2 tbs
6. Garlic Minced / பூண்டு1 tsp
7. Green chillies / பச்சமிளகாய் 2
8. Salt / உப்பு
9. White Pepper Powder / வெள்ளை மிளகு தூள் 1 tsp
10. Soy Sauce / ஸோய் ஸாஸ் 1 tsp
11. Green chilli sauce / பச்சமிளகாய் ஸாஸ் 1 tsp (Optional)
12. Egg / முட்டை 3
13. Oil / எண்ணைய் 1 tbs
14. Spring Roll wrappers

Method / செய்முரை :

1. Cut the onion into thin long slices, shred the jicama and finley chop the spring onions and green chillies.
2. Trim the ends of the beans and finely chop it.
3. Beat the 2 eggs and keep aside.
4. Heat the pan with 1 tbs of oil, when the oil is hot add the minced garlic,grated ginger  andfry till the raw smell goes and then add the sliced shallots and fry.
5. Add the shredded jicama and beans,green chillies,salt and white pepper powder and stir fry.
6. Add all the sauces and stir fry till all the veggies are well cooked.
7. Add the beaten eggs and fry till they are cooked and remove the pan from heat and let it cool.
8. In a bowl add 1 tsp of water and beat the egg.
9. Place the spring roll on a flat surface and take the veggie filling in the corner of the wrapper, and then roll the edges and fold the two sides corner towards the middle,using the pastry brush or with hand apply the egg & water mixture and wrap well.
10. Heat the pan with oil and deep fry the spring roll.

Crispy yummy Spring Roll is ready.

Chettinadu Peper Chicken -செட்டினாடு மிளகு கோழி பெரட்டல்

Ingredients / தேவையான பொருட்கள் :

1. Chicken / கோழி  500gm
2. Bay leaves / பிரியானி இலை 3 
3. Cinnamon / பட்டை 2 
4. Cloves / கிரம்பு 5
5. Cardamom  / ஏலக்காய் 5 
6. Mustard seeds / கடுகு 1/2 tsp
7. Coriander seeds /  தனிய விதை 1 tbs
8. Cumin Seeds / சீரகம் 1 ts
9. Pepper / மிளகு2 tbs
10. Shredded coconut / துருவிய தேங்காய்  1/2 cup 
11. Chilli powder / மிளகாய் தூள்1 tbs
12. Turmeric powder / மஞ்சள் தூள்1/2 tsp
13. Coriander powder / தனியா தூள் 1/2 tbs
14. Cumin powder / சீரக தூள்1/2 tsp
15. Green chillies / பச்சமிளகாய் 4
16. Onion / வெங்காயம் 2 
17. Tomato / தக்காளி2 
18. Ginger garlic paste / இஞ்சி பூண்டு விழுது1 tbsp
19. Oil / எண்ணெய் 2 tbsp
20. Curry leaves / கருவேப்பிள்ளை 6
21. Salt / உப்பு

 Method /செய்முறை :

1. Clean and cut the chicken into medium pieces.
2. Finely chop the onions and tomato.And slit the green chillies.
3. Heat the pan with 1 tsp of oil.When the oil is hot add the coriander seeds and whole pepper and fry for few minutes and then add the shredded coconut and fry for 1 minute.
4. Let it cool and put it in the blender to make a fine paste and keep it aside.
5. Heat the Pan with remaining oil and add Mustard seeds,cumin seeds and wait till the seeds splitter.
6. Then add the curry leaves and all the raw garam masala.
7. Add the onion and fry till the onion becomes translucent. Now add the salt and the ginger garlic paste.
8. Fry until the raw smell of the ginger and garlic paste goes, and now add the turmeric powder, Cumin powder,coriander powder. Keep the flame on medium heat so the masala powder doesn't get burned.
9. Add the chopped tomato &slit green chillies and mix well with the other ingredients and cover the pan with the lid and leave it for few minutes.
10. Now add the chicken & chilli powder and mix well.If needed add some water and cook covered for 10minutes on medium flame.
11. Once the chicken is almost cooked add the Masala paste and stir well and again cover and cook for another 5-8 minutes.
12. After 5-8 minutes the chicken must be completely cooked and the nice pepper masala aroma comes from the gravy.If needed add some water.
13. Once the oil collects on the top switch off the flame and garnish with chopped coriander leaves.

Yummy mouth watering Chettinadu Pepper chicken is ready,Enjoy with rice or idly or dosa.

Simple Spinach Chicken Fry-எளிமையன பசலை கீரை கோழி வருவல்

This is a simple and healthy spinach chicken fry.Its too tasty and easy to make.And goes great as side dish.

Ingredients/ தேவையான பொருட்கள் :

• Boneless Chicken / எழும்பு நீக்கிய கோழி   500gm
• Spinach chopped / பசலை கீரை2 cup
• Onion / வெங்காயம்  2
• Green Chillies / பச்சமிளகாய் 3
• Ginger Garlic Paste / இஞ்சு பூண்டு விலுது 2 tsp
• Turmeric Powder/ மஞ்சள் தூள் 1 tsp
• Salt/ உப்பு
• Pepper Powder / மிளகு தூள் 2 tsp
• Chilli Powder / மிளகாய் தூள் 1 tsp
• Curry Powder / கரிமசாலா தூள் 2 tsp
• Oil / எண்ணெய் 2 tbs

Seasoning / தாளிப்பு:

• Cumin seeds / சீரகம் 1 tsp
• Curry Leaves / கருவேப்பிலை 6 nos
• Fennel seeds / சோம்பு 1 tsp

Method / செய்முறை:

• Cut the chicken into medium sized cubes.
• Clean the chicken and drain the excess water and keep it aside.
• Roughly chop the spinach. And slit the green chillies.
• Thinly slice the onions.
• Heat the pan with 2 tbs of oil, when the oil is hot add the seasonings.
• When the seeds splitter add  the sliced onion and fry untill it turns golden brown.
• Add the turmeric powder,salt and stir them and now add the green chillies and fry till the raw smell goes.
• Add the ginger garlic paste and fry until the raw smell goes and will start smelling the nice aroma of the ginger and garlic.
• Now add all the spice powder and mix well and then add the cubed chicken and mix well so all the masala gets well coated on the chicken.
• Stir fry until the chicken is fully cooked.
• Add the roughly chopped spinach and fry till the green sweets.Do not over cook them.
• Remove from the flame and garnish with chopped coriander and the finely chopped Spinach.

Yummy and very easy,simple and healthy Spinach chicken fry is ready.

Creamy Spinach Curry - பாலாடை நிறைந்த பசலை கீரை குழம்பு

This is a creamy,nutty spinach curry.Tastes great with rice.

Ingredients (தேவையான பொருட்கலள்):

• Spinach 1bunch / பசலை கீரை 1 கட்டு
• Onion 1 / வெங்காயம் 1
• Garlic 4 cloves / பூண்டு 4 பல்
• Dry Red Chilli 5 /கான்ச மிளகாய் 5
• Sunflower seeds  / சூர்ய்காந்தி பூ விதை 1 1/2 tbs
• Heavy cream  / பாலாடை 1/2 cup
• Whole Milk  / பால் 1/3 cup
• Oil  / எண்ணெய் 1 tbs
• Cumin  / சீரகம் 1 tsp
• Salt / உப்பு
• Cooked Red Gram/ துவரம் பருப்பு 1 cup

Seasoning(தாளிப்பு):

• Mustard / கடுகு 1tsp
• Cumin seeds /சீரகம்1 tsp
• Asafoetida / பெருங்காயம் 1/2 tsp
• Curry Leaves / கருவேப்பிலள்ளை 5 nos

Method (செய்முறை):

• Clean and roughly cut the spinach and finely chop the onion.
• Heat the kadai and add 1/2 tbs of oil . Once the oil is hot add the cumin seeds.
• When the cumin seeds splitters add the garlic and chopped onion, salt and fry till the raw smell goes.
• Add the red chillies and the chopped spinach and fry for 2 mins  on medium flame.
• And now add the cooked red gram and the sunflower seedsand let it cook for another 2 mins and remove it from the flame.
• Let it cool and then blend it into fine paste.
• Heat the pan and add the another 1/2 tbs of oil and add all the seasoning ingredients and add the milks and let it to  boil.
• When the milk bubbles up add the ground spinach and mix them well.
• Let it cook for another 5 mins on medium flame.

Yummy creamy spinach curry is ready. Taste it with hot rice with 1 tsp of ghee.

Note: Instead of sunflower seeds you can use pumpkin seeds or peanuts or cashew.

Coconut Milk Fish Curry - தேங்காய் பால் மீன் குழம்பு

This is a creamy Fish Curry. Not too hot but delicious.

Ingredients ( தேவையான பொருட்கள் ):

• Fish / மீன் 500 gm
• Onion / வெங்காயம் 1
• Green chillies / பச்சைமிளகாய் 7
• Coconut Milk /  தேங்காய் பால் 3 cup
• Cumin Power / சீரகத்தூள் 1 tsp
• Coriander Powder / தனியா தூள்  1 tbs
• Pepper Powder / மிளகு தூள் 1 tbs
• Turmeric Powder / மஞ்சள் தூள் 2tsp
• Salt / உப்பு
• Oil / எண்ணெய் 2 tbs

Seasonings ( தாளிப்பு):

• Mustard Seeds / கடுகு 1tsp
• Cumin Seeds / சீரகம் 1 tsp
• Curry Leaves / கருவேப்பிலை  5-7 nos.

Method (செய்முறை):

• Finely chop the onion and  slit the green chillies.
• Cut the fish into medium pieces and clean it well.
• Take 1tsp of Turmeric Powder and salt to taste and mix it well with the fish.
• Heat the pan with 2 tbs of oil and sear the fish and keep it aside.
• The same pan can be used if its big enough to make the curry or use a Kadai.
• Heat the kadai and use the same oil that's left out after searing the fish.
• When the oil is hot add the seasonings. Once the seeds splitters add the finely chopped onion.
• Fry the onion on medium heat an add the salt, turmeric powder and pepper powder. Fry till the onion becomes translucent.
• Now add the Coriander powder and green chillies stir for 1 minute.
• Add the coconut milk and stir well often.[Because if we don't stir often, the coconut milk curdles. This will not change the taste, but the texture of the milk changes.So by stirring often the milk will not curdle].
• If needed add 1/2 - 1 cup of water.
• Once the oil collects on top add the fish and cook it for another 3mins on medium flame.

Yummy creamy coconut milk fish curry is ready.Serve with hot rice and enjoy.

Note: In this curry i have used Pom-fret( வவ்வால் மீன்) fish. You can use any fish you like but fishes like tuna and salmon may not be best for this.

Alternate:

•  If you don't want to sear the fish in oil, you can add the raw fish  and let it cook for 5 mins on medium heat.
• If you don't want to use 3 cups of coconut milk, the third cup can be substituted with plain milk.

Brinjal Curry [ennai kathirikai] - எண்ணை கத்திரிக்காய்.

This is a spicy and tangy curry made out of Brinjal. It's predominantly made as a side dish to Briyani. Tanginess complements briyani very well.

Ingredients (தேவையான பொருட்கள்):

• Eggplant/Brinjal / கத்திரிக்காய் - 500 gm
  
• Ginelly Oil 1 / நல்லெண்ணை - 1 Cup
  
• Onion / வெங்காயம் - 2
• Green chillies / பச்சை மிளகாய் - 4
• Turmeric powder / மஞ்சள் தூள் -  1 tsp
• Coriander powder / தனியா தூள் - 1tbs
• Salt to taste - உப்பு
  
• Tamarind thick puree - புளி கரைச்சல் 1cup
• Sesame seeds / எள் - 3/4 cup
• Chilli powder / மிளகாய் தூள் - 0.5 - 1 tbs

Seasoning (தாளிப்பு):

• Mustard seeds / கடுகு - 1tsp
• Cumin seeds / சீரகம் - 1tsp
• Curry leaves / கருவேப்பிலை

Method (செய் முறை):

• Wash and cut the eggplants in to medium pieces and put it into bowl of water .
• Finely chop the medium sized two onions and the green chillies.
• Fry the white sesame seeds and grind it in to fine powder.
• Heat the kadai and add the 1 cup of oil.
• When the oil is hot add all seasoning ingredients.
• Once when the seeds splitters add the finely chopped onion.
• Fry the onion well until it becomes soft and translucent.
• Add the green chillies and fry for few mins and add turmeric powder,salt to taste and coriander powder & chilli powder and fry well until the raw smell goes.[Depending on ur spice level u can add the chilli powder].
• Now drain the water from the bowl and add the eggplants and fry till it becomes soft and well cooked.
• And now add the tamarind puree and let it boil on medium for 5-8 mins or until oil collects on top.
• Add the ground sesame powder and mix it well and let it cook for another 3- 5 mins.
• Once the oil collects on top of the gravy its ready to serve.
• Remove from flame and serve hot with rice.

Elephant Yam Fry - சேனைக்கிழங்கு வருவல்

Ingridents:

• Elephant yam 500 gm
• Coriander Powder 2 1/2 tbs
• Chilli Powder 1 tbs
• Turmeric Powder 1 tsp
• Salt to taste
• Cumin Powder 1 tsp
• Asafetida (hing)1/2 tsp
• Oil 4tbs

Seasonings:

• Mustard Seeds 1 tsp
• Cumin seeds    1 tsp
• Bengal gram ( Chenna dhall)   1 tbs
• Black gram   ( urad dhall)   1 tbs
• Curry Leaves 8 nos
• Dry red chillies 3-4 nos

Method:

• Clean and cut the yam in  to small cubes.
• Pressure cook the yam with some salt. 
• Heat the fry pan with 2 tbs of oil.
• Add all the season ingredients and asafetida fry till the grams turn golden brown.
• Now add the yam and stir fry for few minutes, and then add salt and turmeric powder.
• Stir fry and add all the remaining powders. and fry well with another 2 tbs of oil.
• Keep the flame on medium heat and cook the yam covered.
• At regular interval stir  fry until they are golden brown and crisp.

Yummy and crispy elephant yam fry is ready. it can be enjoyed with sambar rice or with plain curd rice.