Mutton Keema Curry

Mutton keema curry or kothukari kulambu is a very tempting dish for the sunday morning with hot puff pooris.... :-) This dish is prepared from minced goat meat. It is a very easy dish and also tasty combo. Vegetarians who miss this yummy mutton curry or people who miss them on auspicious day can try my soya keema curry which is equally yummy. The flavor and aroma of the spices makes even the kids to love and eat.

Preparation Time: 10 min

Cooking Time: 20 min

Serves: 2

Ingredients:

• Kothukari / Mutton Keema - 1/4 kg
• Small Onion / Shallots - 10
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1 pinch
• Chili Powder - 2 tsp
• Coriander powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Oil - 2 tbsp
• Salt to taste

To grind: (Masala Paste)

• Coconut - 3 tbsp
• Kuruma Podi - 1 tbsp
• Green chili - 2

Procedure:

1. Heat a pressure pan with cooking oil. Add spices cardamom cinnamon cloves bayleaf star anise as powder or as pieces. Then add chopped onion and saute for few minutes. Add salt, turmeric powder and chili powder and mix well. Then add ginger garlic paste while sauteing.
   
2. After sauteing add mutton keema. Saute for 2 min. Keema will start turning white. 
   
3. Meanwhile grind the masala paste into a smooth paste by adding water. Put the masala paste to the pressure pan. 
   
4. To this add coriander powder, cumin powder and 1 cup of water. Close the lid of pressure pan and cook for 1 whistle and reduced flame for 10 min. Then switch off the stove and allow it to cool naturally.
   

Serve with hot poori.

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Egg / Muttai Aappam

Ingredients:

• Idly arisi - 2 cup
• Pacharisi - 2 cup
• Urad dhal - 1/2 cup
• Fenugreek seeds - 1/2 tablespoon
• Salt to taste
• Oil
• Egg 

Preparation:

1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs
2. Grind them to a dosa batter consistency.
3. Add salt and Allow the batter to rest for 10-12 hrs

Procedure:

1. In a mixing bowl break and pour one egg. Add little salt. Beat until it becomes frothy.
   
2. Heat the aappam pan and coat with oil. Pour a scoop of batter in the pan and rotate in a circular motion.
   
3. Pour the beaten egg and again rotate slowly in circular motion so that a layer of egg gets on to the aappam. Close the lid and allow it to cook for 1 min in medium flame.
   

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Bulls Eye Aappam

Ingredients:

• Idly arisi - 2 cup
• Pacharisi - 2 cup
• Urad dhal - 1/2 cup
• Fenugreek seeds - 1/2 tablespoon
• Salt to taste
• Oil
• Egg

Preparation:

1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs.
2. Grind them to a dosa batter consistency.
3. Add salt and Allow the batter to rest for 10-12 hrs

Procedure:

1. Heat the aappam pan and coat with oil
2. Pour a scoop of batter in the pan and rotate in a circular motion
3. Break an egg and pour it over the aappam
4. Sprinkle little Salt and pepper
5. Now close the lid and allow it to cook in medium flame
6. Egg aappam tastes great with any type of spicy curry

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Muttai Kolambu / Egg Curry

Muttai Kolambu or Egg curry is a popular dish. Usually in egg kolambu, Hard boiled eggs are cut into halves or slits are made in them and added  to the kolambu. As a variation eggs can be poured directly into the boiling kolambu. This will add more flavor to the egg.

Preparation Time: 20 min

Cooking Time: 25 min

Serves: 2

Ingredients:

• Egg - 3
• Oil - 2 tbsp
• Small onion - 7
• Turmeric powder - 1/4 teaspoon
• Chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Cumin powder - 1/2 tablespoon
• Tomato - 1 medium sized
• Salt to taste

Masala Paste:

• Coconut - 1/4 cup
• Kuruma podi - 1 tablespoon

Procedure:

1. Using small onion for the curry adds extra taste and flavor. Add coconut and kuruma podi in a mixie, Grind them into smooth paste by adding water.
   
2. In a kadai heat oil and add chopped onion.Saute onion until it becomes soft. Adding salt while sauteing makes the onion to get cooked faster.
   
   
3. Then add turmeric powder and chili powder. Add tomato and sauté until it becomes mushy. Sprinkle little water if its too dry.
   
   
4. Add the mixie paste and give a good stir. Then add coriander and cumin powder, salt to taste and a cup of water. 
   
5. Bring it to boil. Now reduce the flame and pour the eggs into the kolambu.
   
   
6. Close the lid and leave it in simmer flame until the eggs are cooked. It would take around 5 - 10 min. Then slowly turn the eggs to the other side and again cook for 3 min.
   
   

Yummy Egg curry can be served for rice.

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Chicken Biriyani - Easy Recipe

Sunday is incomplete with out Biryani....!! And here is a easy recipe for chicken biryani. Its a great combo with pepper chicken and raita. In this recipe, I combined and grind all the ingredients. So we can prepare this biryani quickly.

Note: 

• I used 1:1.5 ratio for rice:water, depending of the brand and quality of basmati rice. Sometime it needs 1:1 ratio or 1:2 ratio.
• I did not soak the basmati rice. If you soak the rice, reduce quantity of water.

Preparation Time: 15 min

Cooking Time: 25 min

Serves: 2

Ingredients:

• Basmati Rice - 1 cup
• Cinnamon, cloves, bayleaf, cardamom, star anise - As required (I used these as powder = 1 pinch)
• Garam Masala - 1/2 tsp
• Coriander Powder - 1 tsp
• Ghee - 1 tbsp (optional)
• Oil - 1 tbsp
• Salt to taste

To grind:

• Onion - 1 small sized 
• Tomato - 1/4 medium sized
• Garlic - 3 pieces
• Ginger - small piece
• Cilantro - 1/4 cup
• Mint - 5-10 leaves
• Green Chili - 2 or 3 (to your level of spicy)

To marinate:

• Chicken - 200 gm - Cleaned and cut into small pieces
• Turmeric powder - 1 pinch
• Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam Masala - 1/4 tsp
• Curd - 1 tbsp
• Salt to taste

Note: The amount of spices that I have specified is mild. Those who need more spicy Biryani can add little more.

Procedure:

1. In a mixing bowl, add all the ingredients given in "to marinate" section and mix them well. Set aside for 20 min to marinate. You can also refrigerate for marination.
2. Now grind all the ingredients given in "to grind" section in a blender into a smooth paste without adding water.
3. Heat a pressure cooker/pan with ghee and oil. Then add Cinnamon, cloves, bayleaf, cardamom, star anise powder or as pieces. I used them as powder as i do not like them to see while eating ;-). Pour the grind paste into the pressure pan. Reduce the flame and saute for few minutes. If you are preparing for large group, you need not reduce the flame. Saute until it gets thickened and oil starts separating.
4. Put the marinated chicken into the pan, increase the flame and saute them until chicken pieces turns white. To this add coriander cumin powder, garam masala and mix well. Now pour 1 and 1/2 cups of water. Adjust salt.
5. As the water begins to boil, add the cleaned basmati rice into the pressure pan. Allow the rice to get half-cooked. 
   
6. As it gets thickened into a semi-solid state, close pressure pan lid. Pressure cook for 1 whistle and quickly switch off the stove. Do not over-cook otherwise it will become mushy. Let pressure release naturally. Fluff with a fork.

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Egg Omelet Roll

Here is a twist to the regular egg omelet with onion. This small egg omelet rolls is loved by kids and its great to serve with bread roast. Egg omelet roll can also be served as snack or appetizer. Egg is always a very healthy dish and it is one of the few foods that contain vitamin D. Most common method of preparing egg are omelet, hard-boiled, scramble and this egg omelet roll is a different presentation of the egg.

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 2

Ingredients:

• Egg - 3
• Milk - 1 tbsp
• Onion - 2 tbsp
• Carrot - 2 tbsp
• Spring Onion - 1 tsp
• Pepper - 1 tsp
• Salt to taste

Procedure:

1. Take a large mixing bowl to whisk the eggs. Break and pour the eggs into the bowl. Then pour milk and whisk them together for few minutes. 
   
2. To the whisked egg, add onion, carrot, spring onion and mix them well. Add salt and pepper. Beat them until everything gets mixed well.
3. Heat a pan and grease it with oil. When the pan gets heated, pour the egg to a thin layer. Keep in low-medium flame for 2-3 min or until it gets almost cooked. Start rolling from one side.
4. Once 2/3 of the omelet is rolled, drag the rolled omelet to the middle and then pour rest of the egg. Wait till the later poured egg gets cooked and roll again into a complete roll.
5. Transfer the rolled egg to a plate and allow it to cool for sometime. Then cut them into small pieces. 

Serve with Bread Roast and Hash Brown ..!!!!

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Egg Masala Aappam

Aappam (ஆப்பம்) is a famous south-Indian dish made from fermented rice batter. Many different varieties of aappam like plain aappam, Flower Aappam, Bulls-eye Aappam, can be prepared. Its goes well with coconut milk and sugar. Spice lovers can have aappam with any spicy gravy (tofu masala, Soya gravy. etc.).

Tips for soft aappam: Add 1/2 cup of cooked rice while grinding aappam batter. This will 

                                          make aappam more soft and fluffy.

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 4 

Ingredients:

    Batter:

• Idly Rice - 2 cup
• Raw Rice Pacharisi - 2 cup
• Urad dhal - 1/2 cup
• Fenugreek seeds - 1/2 tablespoon
• Salt to taste

   Egg Masala:

• Egg - 2
• Onion - finely chopped - 2 tbsp
• Green Chili - finely chopped - 2
• Curry leaf - 1 sprig
• Oil - 2 tbsp

Preparation:

1. Soak Idly rice, Raw rice, urad dhal with fenugreek seeds separately for 3 hrs
2. Grind them to a dosa batter consistency and add salt
3. Allow the batter to rest for 10-12 hrs

Procedure:

1. Take a mixing bowl to whisk egg. Break and pour the egg in the mixing bowl. Add little salt and pepper. Beat well using a spoon or whisk. Meanwhile heat a small pan with little oil. Saute onion green chili and curry leaf till turns golden brown. Allow the sauteed onion to cool and add to beaten egg. Mix well.
   
2. Heat the aappam pan. Pour a scoop of aappam batter in the pan and rotate in a circular motion. Sprinkle oil over the edges. Now pour another scoop of egg masala and coat it over the surface of aappam. Close the lid and allow it to cook for 1 min in medium flame.
   

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Madurai Special Chicken Salna

Chicken salna is prepared from roasted masala and it smells great. It is a Madurai style spicy salna and goes well with parotta, egg dosa, keema dosa...!!

Preparation Time: 25 min
Cooking Time: 30 min
Serves: 4

 Ingredients:

1. Chicken - 500 gm
2. Onion - 2 big sized - finely chopped
3. Tomato - 3 big sized - finely chopped
4. Ginger garlic paste - 1 tbsp
5. Mustard seeds - 1 tsp
6. Bay leaf - 1
7. Curry leaf - 1 sprig
8. Green chili - 2
9. Turmeric powder - 1 pinch
10. Oil - 3 tbsp
11. Salt to taste

Roast and grind:

1. Raw rice - 1 tbsp
2. Milagu - 1 tsp
3. Red chili - 4
4. Jeera - ½ tbsp
5. Fenugreek seeds - 1 tsp
6. Cinnamon - ¼ inch
7. Cloves - 3
8. Coriander seeds - 1 tbsp
9. Fried gram - 1 tsp
10. Coconut - ¼ cup
11. Cashew nuts - 2
12. Curry leaf - 1 sprig
13. Star Anise - ¼ piece  

 Procedure:

1.  Dry roast all the ingredients given in “Roast and grind” in a medium sized pan until it starts turning brown.

2.  Allow it to cool and grind them into powder. Do not add water. This will be the masala powder.

3.  Heat a large pan or pressure cooker with oil. Add mustard seeds and allow it to crackle. Then add bay leaf, curry leaf and roast for few seconds. Add chopped onion and ginger garlic paste. Saute for 2 min or until it turns golden brown.

4.  To this add green chili, tomato, salt and saute for 2 min. Add the fresh clean chicken pieces and cook them until it turns white.

5.  Then add turmeric powder and the masala powder prepared in step 2. Mix well and add 1 cup of water. Adjust salt to taste.

6.  If you are using pressure cooker, close the lid and allow it to cook for 3 whistles. If you are using a pan, close the lid and keep in medium flame for 20-25 min, or until chicken turns soft. Garnish with cilantro and serve with multilayered parotta.
 

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Maida Cake

My mom use to prepare this maida cake for every Diwali. It will be soft in the middle and crispy in the corners. A yummy snack too. The dough itself will be very tasty to eat ;-)

Preparation Time: 10 min

Cooking Time: 50 min

Serves: 30 pieces

Ingredients:

1. Egg - 2
2. Maida - 1/2 kg
3. Sugar - 300gm
4. Butter - 50gm
5. Milk - 100ml
6. Baking Soda - 1/4 tsp

Procedure:

1. Take a large mixing bowl. Break and pour eggs. Whisk eggs for few min. Add sugar and keep stirring until sugar is completely dissolved.
   
2. Add butter, baking soda and milk. Stir slowly for 1 min.
   
3. Sieve maida and add them slowly to the mixing bowl. Make a chappathi like dough.
   
4. Roll the dough into a thick flat roll and cut them into diamond shape cakes using knife. Join the left over dough and roll them again to make diamond cakes. Take a diamond cake and cut one side of the cake using a small knife or blade.
   
5. Heat a kadai with oil to fry the cakes. Drop a small piece of dough into oil. It should rise immediately to the top. Reduce to medium flame. Drop the cakes into oil. Fry until it is golden brown and place in a tissue to remove excess oil.
   

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Egg Gravy

Preparation Time:  10 min

Cooking Time: 30 min

Serves: 2

Ingredients:

• Boiled egg - 4 eggs
• Onion - 2 medium sized
• Tomato - 3 medium sized
• Ginger garlic paste -1 tbsp
• Garam masala - 2 tsp
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - ½ tbsp
• Cinnamon stick
• Cardamom
• Oil - 2 tbsp
• Salt to taste

Procedure:

1. Heat a medium sized pan with oil. When it is hot, cinnamon sticks, cardamom, and roast for few sec. nice aroma comes out. Cut the onion into big cubes and put it in the mixie. Grind it into smooth paste. Pour them into pan. Saute for few minutes along with ginger garlic paste and turmeric powder.
2. Mix them well and add red chili powder. To this add tomato paste or puree. Add salt and give a good stir.
3. Cover it with lid and keep it in low flame for 10 min or it gets cooked well. As it gets thickened, add 1/2 cup of water and mix them well.
4. Cut boiled eggs into two halves and add them to the gravy. Switch off the flame and stir slowly.

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