Chana Methi Curry:
Kondaikadalai Vendhaya Keerai Kuzhambu. Garbanzo Fenugreek Greens Curry dish.
Like most of us, I too hated bitter tasting greens in cooking. Few South Indian preparations, like Kuzhambu will make it less bitter after cooking. But I always appreciated North Indian style of greens preparation. Pairing greens with certain beans and pungent, acrid spices infused in them make it more desirable. This is my Delhi mess cook Kamalesh's recipe. He is a good cook, makes everything look splendid, right amount of spices and he works hard to bring everything warm at the same time. Even if he makes 5-7 dishes, everything will be steaming hot! In spite of using all bitter tasting spices like fenugreek & mutards, I don't know, how this gravy tastes good.
White Chana/garbanzos 1 cup
Fenugreek Green chopped 1 cup
Green chilies 2 slitted
Ginger 2" grated
Garlic 2 cloves minced
Onion 1 large chopped
Tomatoes 2 chopped
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Fenugreek seeds powder 1 spoon
White mustard seeds powder 1 spoon
Garam masla powder 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.
Soak overnight chana in water. Never on the kitchen counter top. It may lead to fermentation. Better in the fridge.
Pressure cook them along with he same water. Maybe add salt at this stage. 1-2 whistles will do, set aside. Do not throw the water.
In a deep wok, heat oil. Add cumin seeds and wait till it pops. Then add chilies, let them crackle.
Now add ginger and garlic, fry real good, maybe till its raw odour leaves the pan.
Followed by onions, fry till they turn to golden color.
Now add tomatoes and cook them well covered. When tomatoes wilt and loosen up, add salt and all the other powdered spices. Fry till the oil shows up on sides.
Stir-in cooked chana along with its water + copped greens. Cover and cook for few minutes.
Then remove the lid and cook for another 5 minutes. Let the gravy thicken and oil show up on top.
Remove from heat and serve to go with your chappathi, roti or plain steamed rice.
Pan Fried Dressing
Flavor injector Food Syringe
Raw Whole Cornish Hen
Stuffed Whole Rock Cornish Hen Roast:(Version 2)
Stuffed & Roasted Cornish Hen. Chicken Roast. Grilled Whole Rock Cornish Hen.
Thanksgiving is just couple of days away...but to me its already in the air! Hope Y'll know what I mean!:) Yeah.....ifood.tv has genuinely removed all my plagiarized food pictures. I am so happy & thankful to Y'll...sure it is a perfect Thanksgiving to me.
Well.....this is one of my oldest recipe, people who were browsing my site for years, would have come across this earlier. Since nothing came to my mind....but just to republish my old post. here it is...
I also chose this recipe...thought it would be appropriate at this moment. As many of us don't have many people around to feast upon. Sometimes....small birds like Rock Cornish Hen could be just perfect for Solo cooking / family of two. Although....one could repeat this recipe with whatever choice you have 'A Huge Whole Turkey' or 'Whole Hen' or 'Whole Duck Roast'. My cookery class guest said...she likes to cook more Cornish hen roast(for all her guests) than one huge turkey. She finds it much more comfortable. Makes sense...
Rock Cornish Hen is always my safest choice...when it comes to roasting, as you know...it just weighs about 400 grams. The skin is so thin and devoid of that heavy fat. The bones are soft than the chicken. Well....the meat is very gamier in taste. Moreover it comes out cooked thoroughly...without any great attention. Well....as usual you could grill this hen and garnish it later like me. Charcoal grilling will give best results...although I did it in conventional oven(you know why - its winter)
Whole Cornish Hen 1
Turmeric 1 pinch
Chili powder 2 pinch
Lemon juice diluted
Saffron few strands crushed
Sesame oil few spoons
For stuffing & Garnishing:
Baby Potatoes 3 + 3
Hard Boiled eggs 2 + 2
Sesame oil few spoons
Fresh yogurts 1 cup
Turmeric powder 1/4 spoon
Chili power 1 spoon
Wet-Grind these to Thick Paste:(set 1)
Ginger - 2"
Garlic 6 beads
Ripe Chilies 2
Roma tomato 1
To be Toasted Each Separately & Powdered Together:(set 2)
Peppercorns 1 spoon
Coriander seeds 2 spoon
Fennel seeds 1 spoon
Cumin seeds 1 spoon
Poppy seeds 1 spoon
Dry red chilies 3
Cinnamon sticks 2-3
Cardamom pods 6
Star Anise 3 asters.
Jalapenos 3 finely chopped
Garlic 1 whole hea - 15 cloves finely chopped
Onion 2 large finely chopped
Large Tomatoes 2 finely chopped
Turmeric powder 1 pinch
Lime/Lemon juice few spoons
Sesame oil 1/4 cup.
Wash and clean the chicken. Retain its skin. So you don't have to use more and more butter. Skin gives a crispy crunch to the roast.
Take a teaspoon full of powdered spices + wet ground paste in a narrow cylindrical cup. Further add above said items too. Make up the volume by adding diluted lemon juice + oil. Now fill the syringe with this marination liquid. Inject the animal in the breast portion...deep under the skin. Poke at 2-4 points. Now let this stand for 2-4 hours.
Now prepare a marination juice using half of the powdered spices + wet ground paste(reserve the other half). Add yogurts, salt, turmeric and chili powers too. Mix them into thick batter like consistency. Now let the chicken sit in this marination for 4 -6 hours(if you are in hurry). Or you could leave it in a zip lock bag and marinate over night.
Meanwhile....heat a shallow pan, add oil. When oil is hot enough...add powdered spices(other half) and stir-fry them. Maybe till the raw odour leaves. Then followed by wet-ground paste as well(other half). Continue frying till the oil shows up on top.
Now slice the baby potatoes to thick roundels. Add to the above frying spices. Stir-fry them for few more minutes. Maybe like till they are semi-done here. Set aside.
Now bring the marinated chicken along with the marination liquid in a wide tray. Stuff half of the fried potatoes inside the cavity and 1 or 2 eggs(optional) Toss the remaining potatoes on the top(not eggs at this time). Spray enough oil/ghee.Tie their legs together with cotton thread. Hey do not use any nylon thread....
In a oven safe tray, place a greased aluminium foil. Place the chicken(breast portion above) over this. Cover the chicken with another foil. Bake the chicken for 1and 1/2 hours over 350 degree or till it is done.
[If you're grilling...use charcoal grill for good aroma. Place the chicken breast side up on the rack. Grill them....until they are done.]
Every 10-15 minutes, open the oven and spoon in the liquid that had gathering below and toss it over the chicken.
When the chicken is fully baked. Now if you like burnt taste in your chicken....grill for 2 minutes. Or broil it for 2 minutes on either sides.(well its only optional)
In a separate pan, make a sauce. Heat oil. Add chopped jalapenos, garlic, onion and tomatoes. Cover an cook for 2 minutes. Add salt, pinch of turmeric and lemon juice. Remove from heat.
Now run this sauce over the baked and broiled chicken. Toss the egg slices as well.
Serve steaming hot as a main dish or side entry.
Country Chicken Soup:
Naatu Kozhi Soup. Naatu Kozhi/ Desi ka Murg Soup.
I could never match the taste of country chicken.....with any kind of chicken I find here. Whether its corn fed or herb fed....nothing beats up the flavour the native chicken gives. Raising country chicken is not uncommon in India....but it seldom hits the market. The availability of broilers, much meatier breeds, affordable prices....has pushed this little ones,so undesirable. But still common in the villages, I suppose.
If you decide to cook country chicken for the first time....I recommend you to go through my article about 'how to procure, clean, marinate and cook country chicken'. Please take a look here.
I cooked this soup....while I was in India. I could consider soup has wholesome food.I also thought it could be useful to some of us at this time of the season. Its winter here.....even though Oxford is in deep south....outside weather is -7 degree. I could imagine....how North must be! Its common to get affected with 'flu' during winter. Its highly contagious viral infection...that spreads thro' coughing and sneezing.
So lots of garlic in the soup, which is a natural antibiotic can help. Ginger, which promotes good digestion (on less sunshine days) has some powerful effects. The tomatoes and lemon will help to leach away enough calcium from the bones to the broth. (Yeah...please use bone-in chicken or just bones alone too for this recipe) Soup could also be a treat, when we have less appetite, nasal blockage...
Besides soup menu.....I recommend to avoid sugars during 'flu' infected days. As sweets will decrease the activity of WBC(white blood corpuscles - the fighter cells). The sugar molecules will be docking the sites...from where the vitamin C has to gain its entry!
Hope my brother will be happy now....as he was the one who is bugging me for Home Remedies and stuff. Although not an expert...guess it works for some of us.
Country Chicken 1/2 kilo
Green chilies 2-3 slitted
Curry leaves few
Garlic 1 whole head peeled and semi crushed
Ginger 2" chopped and slightly crushed
Purple onions 1-2 chopped
Country tomatoes 2 chopped roughly
Turmeric 1/4 spoon
Cumin seeds 1 spoons - toasted n hand pounded coarsely
Whole peppercorns - toasted n hand pounded coarsely
Lemon juice 1-2 spoons
Sesame oil few spoons
Cumin & Peppercorns (each 1/4 spoon)
Cilantro leaves few.
Clean the chicken and wash several times in running water. Add salt and turmeric to it. Make it to sit for a while. Then pressure cook for about 3-6 whistles. Use limited water. Set aside.
Heat oil in a deep wok. Add peppercorns, cumin, curry leaves and chilies. Wait til they splutter.
Then add ginger, garlic and onions....fry real good. Maybe till its raw odour leaves the pan.
Now stir-in tomatoes, cover and cook for 2 minutes. When the tomatoes wilt....add salt and turmeric.
Now stir-in cooked chicken along with its water. Then the powdered spices. Bring them to aromatic stage...see whether chicken is done soft and all the spices infused enough.
Now add lemon juice and cilantro to it.
Thanks A Million Tons:
I am very thankful to all my fellow food blogger and non-blogger friends. During the time like this (when my stuff got plagiarized)we all stood up together. I hope it resolves now smoothly. The firstname.lastname@example.org has contacted me through email...saying that...they have notified their member! Wish she removes my food pictures at the earliest!
My heart felt Thanks to all my readers, blogger and non-blogger friends.....who gave me moral support and strength during the whole situation. Though it was so painful to see my stuff got stolen and used somewhere else....on the other hand, I was kind of moved and felt very close to my blogger friends. I am happy that I have gained good hearts. All my sweet friends did a great job....leaving comforting comments to me, warning comments to the lady, writing articles about safe blogging, alerting everyone with tips and pointers....popularising and educating all about Plagiarism.
I learned few things through this....thanks to lady, anyway....
1.Safe blogging in future!
2.Never give up!
I know food blogger friends can understand it in a better way....how much effort we put into posting one single recipe! Its passionate task than our time and effort, I guess. Well.....back to blogging, with same energy and zeal. Thanks Y'll once again.
Quails Pan Roast
Quails Raw Meat
Quails in Wild
The Quail is called 'Bater' in Hindi. We call it has 'kaadai' or 'Goudhari' in Tamil. (Ofcource both are entirely different species )Quail is a small type of bird that belongs to the Pheasant family. There are two species of quail in India; the black-breasted quail found in jungle (Coturnix Coromandelica) and the brown-coloured Japanese Quail(Coturnix Coturnix Japonica) which is bred for meat or the one used for commercial Quail production. Until few years ago it was a game bird, hunted for pleasure and meat. Now it has been commercially cultured everywhere. The commercially cultured species are Japanese varieties called Couturnix quails.
Quail is a collective name for several genera of mid-sized birds in the pheasant family Phasianidae, or in the family Odontophoridae. The Old World species (Europe, Africa, Asia) . The New World quails(endemic to America) are not closely related, but are named for their similar appearance and behaviour. Anyways...as far as I get some quails here at Oxford, I am fine with any species!:)
According to gourmets, it is tastier than chicken. The breast and legs are considered delicacies. The meat is more gamier in taste! Besides taste, meat promotes good body and brain development in children. Best balanced food for pregnant and nursing mothers! The skin is so thin and less in fat content (very low calorific value) but more of phospholipds. So no worries of Cholesterol!
When compared to chicken meat(in raw) we get the following results:
When Quails have 73.93% moisture, chicken has 73-87%. Quails have 20.54% of protein compared with 20.66%. Fat 3.85% while for chicken 3.61%. Carbohydrate is so less 0.56% while chicken has 0.78%. Minerals account about 1.12% has chicken has 1.08%. Doesnt this sound amazing! I know some of you are thinking very intelligent now....what is the great difference, right! Hey imagine the size of the quails and chicken, please!
This is the first time I spotted some frozen quails in Walmart. Although not exactly like Indian Peasant bird(kaadai/ kowdhari). It was at least mid-sized bird. I thought of charcoal grilling them after a nice rub with Indian spices. Since it was so cold outside....decided to put them in an oven. So to get away with raw garlicky odour...was pan roasting them for a while...before taking it to the oven. And imagine what...it was half cooked by the time. So concluded as Pan-Roast! Doesn't that sound nice!
Garlic 1 whole head (peeled and grated)
Dry red chilies 1 fistful (toasted and grated)
Curry laves few (used them dry here...so crumbled)
Country tomatoes 2 finely chopped
Turmeric 1/4 spoon
Sesame oil few spoons
Heat oil, in a wide pan. Add chili flakes,c Curry leaves and garlic. Fry real good....until the whole house is aromatic with nice garlic odour.
Now stir-in tomatoes...fry till they wilt and oil shows up on sides.
Add salt and turmeric. Now add whole of chopped quails. Fry them over low heat...until they coat oil, spices and getting cooked. Constantly roll them to finish cooking thoroughly all the sides(applies to one uses whole quails). One could possibly take it to oven roast. Must be great that way!
Serve to go with regular rasam rice or dhall rice.
Naawal Pazham - Tempered with Spices:
The Botanical name of this tree is Syzygium jambolanum. Commonly known as 'jambolão' in Brazil. We call this as 'Naval pazham' in Tamil and in English-speaking countries they call it as jambolan, sweet olive or java plum. One of my Kenyan friend called it as wild blue berry!
The leaves and pits are more curative in nature than the berries themselves. As mentioned in my other post...about pits, being used for diabetes treatment. It has a property to maintain/lower blood glucose level.....maybe I'll republish it!:)
Well...leaves have been used for centuries by witch doctors for treating microbial infections! Also proved in laboratory results. Its conclusive!!!
Many species have been used in the folk medicine to treat infectious diseases, and some of their anti-microbial activities have been proved. In fact, the anti-microbial activity has been recognized in different species of vegetal families, and this activity is usually due to the presence of secondary metabolites.
The antimicrobial activity of S. jambolanum has been confirmed in vitro by some researchers using bacteria strains.
Today I used the country fruits...these are very small and round in shape(unlike grafted ones...which are oblong, large and high in pulp). Nothing much to talk about the recipe. Just tempered with spices. Thought using bit of oil...will make the fat soluble vitamins available to the body.
Country Jamuns/ Naagapazham/ Naawal pazham 1 cup
Turmeric pinch(but I spilled little extra by mistake)
Chili powder 1 spoon
Mustard seeds 1/4 spoon
CUmin 1/4 spoon
Asafoetida 1 pinch
Urad dal 1/4 spoon
Oil few spoons
Curry leaves few.
Wash and clean berries gently. Set aside in a bowl.
Heat oil and add spices. Let them splutter well. Then run this seasonning over the fruits. Mix well. Chill this for about 2-4 hours...before serving.
I could not find any decent coconuts here at Oxford. If I tell in advance my farmer's market friend Liz used to bring them rarely. But the flavour and aroma never was so appealing. So when I went to India.....used lavish amount of coconut in my cooking. And believe me this is the first time I am making our regular 'Thengai Chutney' in my whole life...and also idlies! (See my fluffy idly post....updated picture....yeah never had a idly cooker at oxford, guilty - Tamil Nadu born)
Frsh Coconut 1/2 shell
Green chilies 2
Mustard seeds 1/4 spoon
Cumin 1/4 spoon
Asafoetida 1/4 spoon
Chana+urad dal 1 spoon
Curry leaves few
Oil few spoons.
Wet-grind coconut with salt and chilies. Set aside in a bowl.
Heat oil in a pan. Temper the spice and run them over the above chutney. Mix and enjoy with idly or dosa.
Corn Meal Upma:
Corn Meal Kitchedi.
Corn Meal 1 cup
Vegetables 1 cup(carrots, beans, peas, potatoes....)
Salt to taste
Onion 1 large sliced
Garlic 2-3 cloves sliced
Chilies 2-3 sliced
Curry leaves few
Cilantro leaves few
Mustard seeds 1/4 spoon
Heat oil in a pan. Add mustards and curry leaves. Wait till they pop up.
Then add garlic, onion and chilies....fry real good for few minutes.
Add salt and veggies. Cover and cook the veggies. Maybe when they are almost done.
Now stir-in cornmeal and 3 cups of water. When all the moisture is absorbed and cornmeal gets well cooked, remove from heat. Add cilantro leaves and few more spoons of oil.
Serve as evening dinner, light and healthy!
Manathakkali Keerai Poriyal:
The Botanical name of this plant is 'Solanum nigrum'. Its a perennial plant grows in wild all over India. It is said that it originated from west Africa. Manathakkali is called 'Black NightShade'/ 'Night Shade Plant' in English. In Hindi it is called 'Makoy'. In Telugu its called 'Kamanchi Chettu'.
Well...in Tamil colloquial way 'Manithakkali'...which explains that the plant has minute sized berries! It is also known as 'Sun Berry' and 'Wonder Cherry'.
An analysis of 100 grams of manathakkali leaves shows following results:
Moisture 82.1 %
Protein 5.9 %
Fat 1.0 %
Minerals 2.1 %
Carbohydrates 8.9 %
The minerals and vitamins include:
Its calorific value is 68.
The plant and the fruit has toxic alkaloid solanine and saponin in them....upon feeding experiments on sheep for toxicity, however, showed negative results! So don't worry about using wild greens in cooking....and also be specific in identifying right specimen!
Healing Power and Curative Properties:
Generally known for mouth and stomach ulcer in folks remedy. But it also dignifies a wide range of curative abilities towards, fever, stomach disorders, improve appetite, digestive disorders...as even laxative...body coolant. It is appreciated as cardiac tonic. It helps to remove catarrhal matter and phlegm from the bronchial tubes in asthma patients. The fruits of the plant can also be used beneficially in treating asthma.
So....I had a small plant back home...collected just fine and slender twigs for this recipe. To bring up the volume...used more grated coconut, after all coconut also alleviates from mouth ulcer!
Greens of Manathakkali 1 bowl full
Grated coconut 1 cup
Chana dal 4 spoons
Urad dal 4 spoons
Dry red chilies 3-5
Mustard seeds 1/2 spoon
Sesame oil few spoons.
Wash and clean the greens along with its fine twigs. Chop them coarsely and set aside.
Heat oil in a wok. Add mustard, chana+urad dal, dry red chilies....wait till they pop.
Now add greens and salt. Cover and cook for 2 minutes. When the leaves wilt and reduces...turn them to high heat.
Stir-in grated coconut...fry for couple of minutes and remove from heat!
Enjoy with plain steamed rice.
Its award shower here!!! I am simply speechless! Thank you Priya for considering my name!
There are so many food blogs out there. I hardly have time....to get out and leave my opinion to them! Whatever the recipe is.....sure one of the blogger would have written it with good anecdote. I used to freeze over good photographs. And decorating and garnishing, mind blowing! Almost every blogger have some unique collection...either its ethnic food or fusion cuisine, they sound yummy! I hardly find time to try anything new!!! But if I had had time....I would like to try very few recipes from few of my fellow bloggers! So pardon me from listing few people for this yummy award! I have to say....they inspire me a lot!!!
Congrats Y'll...you guys deserve it and much more!!!
I am so happy to tell you'll that Purva has passed this award to me! Thank you so much dear.
I would like to share this with my fellow bloggers:
I am thrilled to have this splendid award from Neema and Purva.Thank you sweet hearts.
Would like to pass this award to my fellow bloggers....whoever bumps into Kitchen Tantra!!!
So this award goes to all the food bloggers around the globe!
I am overwhelmed to receive buddy award from Yasmeen, N33ma, Gita and Purva. Thank you sweet hearts.
I would like to pass this Great Buddy Award to my blogger buddies:
Pistha Halwa. Pista Halwa. Pista Candy.
Pistachios nuts 1 bowl full
Milk 1 cup
Sugar 1 bowl full
Ghee 1 cup.
Soak shelled nuts in luke warm water for 20-30 minutes. Then peel their fine skin.
Blend this nuts with milk to a thick puree.
In a non-stick pan add ghee. Try to maintain the whole process on low flame only.
Now add sugar and 1/2 cup of water....bring the syrup to pearl consistency.
To this syrup...add pista paste. Constant stirring with well greased wooden spatula is advised. Better smear the spatula with ghee before hand.
Once the Halwa consistency is achieved transfer it to well greased container. Smear the container preferably with ghee.
The shelf life is more than a month. If refrigerated it stay long till 3-4 months.
One could serve this halwa...well chilled! Or candy them out to your desired shapes. I guess pop-in size is a big here....
Pirandai with leaves and flowers.
Pirandai in Wild - Vellore Mountain.
There is new wing of studying ethnic herbs and concoctions (Medico-Ethnobotany/ Ethnobotany / Ethnobiology). The Tribals, Natives, Witch doctors, Shamans, Ayurdeva, Siddha, Unani doctors....have been practising this for centuries.(Medicine is always practising....and never studying.....for eg: the result won't be repeated with everyone....certain group, sex, worknature, geographical location, everthing matters) Anyways.... increasing the supply by breeding certain species, tapping its specific genes.....in order to meet the increasing demand should be duly noted. Besides R&D....government should take measures towards conservation, educating the locals...
Its Botanical name is 'Cissus quandrangularis'. We call this as Pirandai / Perandai in Tamil. Its English common name is 'Edible Stemmed Vine'.
Other names of the Vine:
Sanskrit: asthisonhara; vajravalli Hindi: hadjod; hadjora; harsankari
Bengali: hasjora; harbhanga
Marathi: chaudhari; kandavela
Gujrati: chadhuri; vedhari
It is mainly used as healer of bone fractures. It is one of the very frequently used herb by traditional bone setters of India. (In Hindi Hadj=bone; Jod=to fix). It is also used for piles, asthma, digestive troubles, cough, and loss of appetite.
Chemical Constituents: Stem isolates include 3- keto steroids, onocer-7-en-3a, 21b-diol (I) and onecer-7-en-3a, 21a-diol (II).
Other Uses:Stems and roots yield strong fiber. Young shoots are used in curries. See my Pirandai Karakuzhambu here:
Pinju Pirandai/young shoots of pirandai-finely chopped 1 cup
Urad dal 1/2 cup
Dry red chilies 5
Garlic 5 cloves
Tamarind paste 1 spoon
Asafoetida 1/2 spoon
Ghee / Sesame oil 1/4 cup(I used ghee).
In a wok, heat oil and fry the pirrandai. One have to fry this really well or otherwise.....its kind of hard while swallowing(it is pricky-maybe its rhaphides)Then set it aside.
In the same oil, fry all the other ingredients. Once it turns reddish brown, again add the pirandai to it. Fry them again really well.
Let them cool and then take it to blender and wet grind the same.
Serve this along with steam cooked rice/raagi kali/raagi Sangati. Simply un beatable!
Rabbit Spicy Qorma:
Rabbit Qorma. Rabbit Curry. Rabbit Kuzhambu. Rabbit Korma. Rabbit Stew in Indian way.
For Game lovers simple Hare/Rabbit recipe! Rabbit meat infused with rich Indian spices.
There are 2 types of rabbit meat available in the market....wild-hunted and domestic-slaughtered! I prefer bred for meat rabbit! If I ever witness a rabbit being slaughtered.....I would be devasted! Anyways.....many regions breed rabbits for its protein rich meat....its called 'cuniculture'! One of the lady from my neighbourhood(back home) had a farm like that....she is the one who introduced me to....all about eating a bunny!:(
A yough rabbit weighs about 2-3 kilos! The meat is high in protein. Tastes much like chicken. It is leaner meat than beef and pork! It has low percentage of fat. Unsaturated fatty acids is 63% of total fatty acids! Rabbit has about 795 calories per pound....when compared to chicken 810, Turkey 1190, Lamb 1420, Beef 1440 and Pork 2050! Sounds interesting huh!
Rabbit meat could be suitable for special diets, such as those for heart disease patients, diets for the aged, low sodium diets, weight reduction diets, etc.
Rabbit's Meat 1/2 kilo
Onions 2 grated
Tomato 2 grated
Fresh ginger paste 1 spoon
Fresh garlic paste 1 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Pepper powder 1-2 spoons
Oil few spoons
Cilantro leaves few to garnish.
Pressure cook meat with enough salt and water. Maybe for about 6 whistles. Set aside and retain the water.
In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.
Now add onions and fry till golden brown.
Then add ginger - garlic paste to it. Fry them till its raw smell leaves.
Later add tomatoes and fry till its water content is lost.
Now add little bit of salt, turmeric, chili powder, pepper and cooked meat along with its water. Cover and cook over medium heat.
When the meat is done...add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.
Garnish with cilantro leaves.
Serve warm to go with chapathis/dosa/idly/iddiyappam.
has passed this Award to me! Thank you so much for considering me! I am truly honoured!:)
I would like to share this award with Fellow Hard Working Blogger Friends: