Showing posts with label Blogging Marathon. Show all posts
Showing posts with label Blogging Marathon. Show all posts

20 November 2011

Mutton Pepper Fry

Mutton-250 gms
Ginger & Garlic paste-1 tsp
Peppercorns-1 tbsp
Garam masala-1 cloves & 1 cinnomon
Zeera-1/2 tsp
Green Chilli-1
Turmeric powder-1/4 tsp
Coriander leaves-handful
Curry leaves-few
Water-1 cup
Coconut Oil-3-4 tbsp
1.Grind Onion,tomato,pepper,zeera,garam masala,green chilli and coriander leaves to a fine paste
2.Now In pressure cooker ,Pour coconut oil,fry the mutton pieces 
adding ginger n garlic paste,turmeric powder and salt
3.Next add the ground masala and fry well in couple of minutes
4.Then add a cup of water and pressure cook for 15-20 minutes
5.Once pressure cooked,stir in the curry leaves
6.Garnish with coriander leaves and Serve Hot

Tomorrow??....Keep Guessing!!

19 November 2011

Ancient Biryani or Dindigul Thalapakatti Biryani

Remember this winning story,I made this ancient biryani for the contest,and that turned up into dindigul biryani...In one of the tamil literature of Imperungkappiyam,it has mentioned as "Oon Sooru"  ஊன் சோறு  made with small onions and a few spices...When i tried this recipe,I was surprised it tasted exactly like Thalapakatti Biryani....

Quick Note on Sangakala Unavu
The small onion,cumin and pepper are found during Second millennium BC as said by wikipedia..I wish i cud grab many resources of the spices and its origins...
Seeraga Arisi-200 gms
Coconut milk-250 ml
Coriander powder-1 tsp
Turmeric powder-half tsp
Ginger garlic paste-1 tbsp
Garam masala-2 cloves,2 cardomon,half inch Cinnamon stick,Bayleaf-1
Curd-Quarter cup
Ghee-half cup

To make fine paste
Small Onions-50 gms
Coriander leaves-10 stems
Green Chilly-1-2 nos
Peppercorns-1 tsp
Cumin-one and half  tbsp
Cinnamon-1 inch stick
Salt to taste
Soak the rice for 10 minutes and strain.
Wash the chicken and keep it aside.
In a heavy bottomed kadai, heat ghee. Fry the cinnamon, cloves, star anise and peppercorns.
Add the powdered cinnamon & cloves and fry for a second.
Add the coriander powder and the turmeric powder, and fry again for a couple of seconds.
Add the chopped coriander leaves and the chicken pieces; sauté well.
When the color of the chicken changes, add salt and the crushed peppercorns.
Add the thick coconut milk and cook till the chicken is done.
Add water to this as per the quantity of rice kept aside. Allow to boil.
Then add the rice and cook like any other dum biriyani.

Add the ghee in a pressure cooker,saute the garam masala

Add the chicken and garlic paste and saute them well
Add the curd and turmeric powder and saute it

Grind all the ingredients into fine paste

Add the Washed rice 

And the coconut milk to the rice

Add the fine paste,coriander powder and salt to it
Bring to boil

Pressure cook it for 3 whistles..Drizzle some ghee and serve hot

I usually do pressure cooking for this biryani...But u can also make by slow cooking process...

Tomorrow,I will be posting Mutton Gravy that makes best pair with this biryani

28 August 2011

Karuvepillai Puli Kulambu

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Puli kulambu
Having two fussy eaters at my home,I can never even think making this kind of kulambu,while I always end up cooking for their desires..
The biggest rescue is this can be made into kulambu paste that i stock in my fridge gives me a bliss..

Onion,chopped-2,medium size
Tomato,chopped-2,medium size
MTR Tamarind pulp-1+half tsp
or Tamarind -A Lemon size
Curry leaves-10 leaves
Garlic,peeled-50 gms (Optional)
Chilly powder-1 tsp
Coriander powder-2 tsps
Aachi Kulambu milagai thool-1 tsp
Turmeric powder-half tsp
Jaggery,powdered-half tsp
Any vegetable-100gms
Mustard seeds-half tsp
Fenugreek seeds-half tsp
Asafoetida-half tsp
Idayam Sesame Oil-1/3 cup

1.Grind Tomato and Curry leaves into Smooth paste
2.Heat the sesame oil,add mustard and fenugreek seeds and Asafoetida
3.Add the Onion and fry till it turns trunsculent 
4.Add the Tomato paste,garlic and fry it well 
5.Soak the tamarind and extract the pulp water around 2 cups
6.Add the spice powders and saute for few seconds
7.Add the Tamarind water followed by any chopped vegetable
8.Close the lid until veggies r well cooked
9.Add the salt and off the flame..and then sprinkle the jaggery powder