ENNAI KARI (CHICKEN GRAVY)

The biggest lesson I learned in my cooking journey is that "SIMPLE IS ALWAYS BETTER". When we are passionate about cooking we tend to overdo and complicate things. But most of the tastiest dishes are very simple. This is one such dish with very fewer ingredients and a simple method but the taste is out of this world. Do give it a try and give me your feedback.

Ingredients:
Chicken - 1/2 kg
Onion -2(medium) (chopped)
Garlic - 6 cloves (chopped)
Ginger - 2-inch piece (chopped)
Tomato - 1 (medium) (chopped)
Green Chilly - 2
Coriander Leaves - a bunch
Sliced Coconut - 1/2 cup
Cinnamon - 1
Cardamom - 2
Cloves - 2
Red Chilly - 8
Turmeric - 1/2 tsp
Castor Oil - 1 tbsp
Salt to taste
Oil - 4 tbsp



Preparation:

• Take oil in a pressure cooker and heat it. Once the oil is hot add Cinnamon, Cardamom, and cloves.
• Add the Red Chilly, Ginger and Garlic. Saute for a minute and add the chopped onion and cook until the onion becomes soft. Do not overcook the onion. 
• Add the chopped tomato and salt. Cook in a medium flame until the tomato becomes soft and mushy. 
• Add the chicken and mix well. Add the turmeric powder, green chilly, coriander leaves, sliced coconut, and castor oil. Add a glass of water and pressure cook it for 2 to 3 whistles. Switch off the flame.
• Once all the pressure is released, open the cooker and switch on the flame again and cook until all the water is evaporated and the oil comes out.
  

This chicken is the perfect combination for Tamarind Rice or Arisi Paruppu Saadham. The sliced coconut in this recipe gives a unique taste and texture.

VEG MANCHURIAN

Ingredients:(for veg balls)

Mixed vegetables(carrot, peas, cabbage) - 2 cups

Maida - 2 tsp

Red chilli powder - 1 tsp

Ajeenomotto - 1 tsp

Salt - as required

Soy sauce - 1 tsp

Chilli sauce - 1/2 tsp

Red color - optional

For sauce

Cumin seeds - 1/2 tsp

Spring onion - 1stick

Ginger(chopped) - 1 tsp 

Garlic(chopped) - 2 tsp

Soy sauce - 2 tbsp

Chilli sauce - 1 tsp

Tomato sauce - 2 tbsp

Sugar - 1/2 tsp

Salt to taste

Ajeenomotto - 1 tsp

Oil
Corn flour+water mixture - 2 to 3 tbsp

Method:

1. Boil the vegetables and drain it and try to take all the moisture out of it

2.Mash the vegetables and add all the ingredients (for veg balls) and mix it well

3. Make it into small balls and deep fry it in oil

For sauce:

1. Pour a little oil in a pan and add cumin seeds

2. Add onion, ginger, garlic and saute it in a low flame

3. Add all the sauces, salt, ajeenomotto, sugar and mix well and add a cup of water
4. When the mixture is boiling add the corn flour water mixture and allow it to boil until the sauce thickens
5. Switch off the flame and toss in the veg balls and garnish with coriander leaves

• Be careful while adding the salt in both veg balls and the sauce
• Soy sauce is very salty and remember that ajeenomotto is also a salt so the dish requires very very little amount of salt
• Instead of using water in the sauce use the water that is drained from the vegetables. This gives a delicious sauce
• Before dropping all the balls in the oil check it by dropping one ball and if the ball splits add some more maida to the mixture and mix it and fry it

This dish goes very well with pulao and fried rices

DUM AALOO

Ingredients:
Baby Potatoes - 1/2 kg
Onion - 1
Tomatoes - 2
Ginger garlic paste - 2 tsp
Turmeric Powder - a pinch
Red chilli powder - acc to taste
Cumin powder - 1/2tsp
Coriander powder - 1tsp
Kasuri methi(Dried fenugreek leaves)
Whole garam masala
Cumin seeds
Cream - optional
Butter
Oil

Preparation:

1. Deep fry the uncooked potatoes in the oil without cutting it
2. Heat oil in a pan and add Cinnamon, cardamom and cloves and half a tsp of cumin seeds
3. Then add one big chopped onion and saute it
4. Add a pinch of turmeric and then add 2 tsp of ginger garlic paste and fry well
5. Add a little water to prevent the masala from sticking and add red chilli powder(acc to ur taste) and 1/2 tsp cumin powder and 1 tsp coriander powder and cook well till the oil seperates
6. Add 2 medium size tomatoes and cook until the tomatoes are soft and well cooked
7. Cool this mixture and remove the cinnamon cardamom and cloves from the mixture and grind it to a smooth paste
8. Add a little butter in a pan and when it is heated pour the ground mixture in it and add needed amount of water to make it thin
9. Allow it to boil and add salt and a pinch of sugar and add the fried potatoes in it and cook for 5 mins                                                                                                                                                 (If u dont want to fry the potatoes just add the uncooked potatoes and cook for longer time)
10. Atlast add a tbsp of cream (if u dont have cream add 2 tbsp of thick milk)

       Garnish with little coriander leaves
I made this recipe from vahrehvah.com

PANEER MAKHANI AND ROOMALI ROTI

Ingredients:

Paneer - 200 gms

Tomato - 4 (medium size)

Whole garam masala

Green chillies

Ginger

Butter

Cream
Chilli powder
Kasoori methi (Dried fenugreek leaves)

For Paneer :
Ginger garlic paste
Salt
Chilli powder

Yoghurt

        Marinate the paneer with these ingredients and grill it until it becomes brown on sides and keep it. capsicum can also be added along with paneer


Preparations:

1. In a pan, pour some oil and add the whole garam masala and then add the ginger and green chillies and saute well
2. Add the whole tomatoes and add salt. Cook it covered until the tomatoes breaks and becomes soft

3. After cooling it down, take the whole garam masala out and puree the whole gravy. If needed the puree can be strained and only the juice can be used

4. Pour the puree in the same pan and bring it to a boil
5. Add a little chilli powder and add some butter and kasoori methi and boil it
6. Adding color is optional
7. Heat some butter in another pan and fry some finely chopped cashews and add the paneer to it and saute well
8. Pour the sauce over the paneer and when it boils add some cream on top and switch off


I AM REPOSTING THIS FOR THE EVENT HOSTED BY "FOODELICIOUS" BLOG

Here is the link to this event
http://cooking-goodfood.blogspot.com/2010/02/my-100th-post-jackfruit-biryani-raita.html

PANEER MAKHANI

Ingredients:

Paneer - 200 gms

Tomato - 4 (medium size)

Whole garam masala

Green chillies

Ginger

Butter

Cream

Chilli powder

Kasoori methi (Dried fenugreek leaves)

For Paneer :
Ginger garlic paste
Salt
Chilli powder
Yoghurt
       Marinate the paneer with these ingredients and grill it until it becomes brown on sides and keep it. Capsicum can also be added along with paneer

Preparations:

1. In a pan, pour some oil and add the whole garam masala and then add the ginger and green chillies and saute well

2. Add the whole tomatoes and add salt. Cook it covered until the tomatoes breaks and becomes soft
3. After cooling it down, take the whole garam masala out and puree the whole gravy. If needed the puree can be strained and only the juice can be used
4. Pour the puree in the same pan and bring it to a boil
5. Add a little chilli powder and add some butter and kasoori methi and boil it

6. Adding color is optional

7. Heat some butter in another pan and fry some finely chopped cashews and add the paneer to it and saute well
8. Pour the sauce over the paneer and when it boils add some cream on top and switch off