28.10.07


Pepper Chicken:

Peppered Cornish Hen. Kozhi Milagu Varuval. Miryalu Kodi Koora.

Ingredients:

Cornish Hen 1 - cut into chunks(skin-on & bone-in)
Onion 1 small - Grate or paste
Ginger 2" - paste
Garlic 3 cloves - paste
Toamto 1 large made into paste
Salt as per taste
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Peppercorns 1 fistful - freshly powdered
Sesame oil few spoons
Cilantro leaves / curry leaves to garnish.

Method:

Wash and clean cornish chunks and set aside.

In a heavy bottomed skillet, heat oil. Add onion, ginger-garlic and tomato paste. Stir occasionally.... maybe till its raw odour is gone.

Further add chicken pieces, let the oil coat to all the sides and meat turns opaque.

Now add salt, turmeric and chili powder. Cover and cook without adding any water. Mayeb over medium heat.

When the chicken is almost done, add freshly powdered pepper powder! Fry till the pepper coats to all the sides.

Remove from heat and garnish with cilantro or curry leaves.

Arcot Kushka



Arkot Star Hotel Kushka:

Arkot Kushka. Kushka Rice. Kushka Biriyani. Kuzhka Biriyani.

Kushka is a recipe....where the rice is cooked with meat(generally mutton and rarely chicken)! Much similar/just like a Biriyani. Then they remove the meat chunks from the rice! Rice is served in the name of Kushka! There are so many vegetarian fans too for this recipe! Actually when someone hate to take a bite of meat....but yet love the flavour of this rice! This is for you! The meat broth makes this rice very tasty! So either use meat/meat broth for preparing kushka.

Arcot, Star Hotel has one hell of a great kushka recipe....the best I ever had! They are unique....they serve their Biriyani/Kushka just in particualar time. They prepare right amount and sell withing minutes. Either if we go early or bit late.....we can't find it. Around 11.30 to 12 almost everything will be Gaayap(over)! So I always make sure to be there before 12- 12.30! There are so many fans like me for this mouth watering Arcot Kushka!

Ingredients:

Cloves 3
Cinnamon 2
Cardamon 3
Maratti mokku 2
Bay leaves 2
Star anise 1
Ghee 1 cup
Green chilies 6 slitted
Onion 1 finely chopped
Ginger paste 1 spoon
Garlic paste 1 spoon
Mint leaves few
Coriander leaves alone few
Tomato 1 chopped
Lemon juice 1
Salt
Chili powder
Red/Kesar food color/turmeric 1 pinch(optional)
Mutton cooked broth 1 and 1/2 cup(goat's meat cooked water alone)
Short grained rice 1 cup(seeraga samba rice)

Note: To prepare Mutton broth/Goat's meat broth. Cook 1 cup of meat with salt and 2 cups of water. Once the meat is done. Filter and discard meat/the flesh and reserve the cooked water....the broth! One can use the same meat for some other recipes like, Arcot bonda or anything. If you wish while cooking meat, one can saute it before with little spices like onion, ginger-garlic and few spons of oil.

Method:

In a pressure pan, heat ghee. Add cloves, cinnamon, cardamon, maratti mokku, sat anise, bay leaves and green chilies. Fryt hem till the green chilies crack and turn opaque.

Now add onion and fry them till it turns to golden color. Followed by ginger-garlic paste. Fry them real good until its raw smell leaves.

Then add tomatoe and fry till its water content is lost and oil shows up on sides.

Add mint and coriander leaves and fry fry till they wilt.

Now add salt, chili powder, lemon juice and food color to this. Add rice and saute for few minutes. Maybe till the rice is slightly fried.

Then add your reserved Mutton/Chicken broth. Cook over low-medium heat till 1 whistle sound. Do not release the pressure in hurry. Let the rice stand in pressure and get cooked.

Serve hot with Brinjal Serva and onion/cucumber raita.

15.10.07


Kondaikadalai Sundal:

Kala Chana Sundal. China Kondaikadalai Sundal. Kovil Sundal.

Ingredients:

Black, small, whole chana 1 cup
Salt
Turmeric 1 pinch
Ginger 2" fienly chopped
Dry red chilies 5
Curry leaves few
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Urad dal 1/2 spoon
Asafoetida 1/4 spoon
Sesame oil few spoons.

Method:

Soak chana over night / 7 hours. Never over the counter top. Place the in fridge to avoid fermentation.

Now pressure cook chana with its own soaked water, salt and pinch of turmeric. Maybe till 1 whistles sounds.

In a wide skillet, heat up oi. Add all the sesonning items and wait till they crackle. Then add cooekd chana along with its water. Continue cooking over high heat, till the moisture leaves.

Serve warm as a healthy evenning snack.



Mullangi Kara Kuzhambu:

Radish Kara Kuzhambu.

Ingredients:

Radish 6-8 sliced(One can use baby radish too)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Add the radish now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water.

Once the vegetable is done, gravy thickens, oil shows up on top....remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

Pavakkai Kara Kuzhambu:

Bitter Gourds in Rich Tamarind Gravy.

Ingredients:

Bitter gourds medium size 6-8 sliced
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Add the sliced bitter gourds now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind milk/puree. Cover and cook over medium flame.

Once the vegetable is done, gravy thickens and oil shows up on, remove from heat.

Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well.) Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

8.10.07


Pavakkai Paruppu Usili:

Pavakkai Usili. Bitter Gourd Usili. Kakarkai Usili. Karela Usili.

Ingredients:

Bitter Gourd 1/2 kilo(roughly chopped)
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Chana dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for bitter gourd
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups

Method:

In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chana dal(soaked) bit coarsely and set aside. In a pan, heat oil. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

To this add green chilies and bitter gourd. Fry well.

Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add wet ground paste and fry over high heat without lid. Let the dal paste blend with gourd. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed

Kathirikkai Thakkali Kuzhambu:

Brijals in Rich Tomato Sauce. Brinjal Tomato Curry. Eggpalnts in rich Tomato Gravy.

Ingredients:Ingredients:

Eggplants 6-8
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomatoes 1 large chopped
Tomatoes 3 pureed
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

Wash and clean the Eggplants. Retain its stalk a little. Make a deep 2 slits and leave them in cold water. Maybe add lemon juice, pich of salt and turemric to thsi water to avoid discoloration.

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Add the eggplants now. Fry them for a while. Maybe till they are kind of fried a little.

Then add toamto puree and 2 cups of water. Cover and cook over medium flame.

Once the vegetable is done and gravy thickens and oil shows up on top, remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.