Indian Chicken curry in Oven

Last week my friend Gita and myself were discussing about some healthy dishes. Here I should mention her creativity . She is very innovative at making many healthy and oil-less dishes. she asked me if I have any Indian version of chicken curries that can be made in a more healthy way. That was a brain storming question for me as my poor soul always craves for more grease:)
By the time something sparked me of my oven baked curry.
Actually I started making a curry like this whenever I get to make a batch of chicken for more people and if I run out of such a big wok and time:)
Moreover making a reddish curry in a wok may need a lot of oil and time. So I just told her about my version of making the Indian chicken curry in a conventional Oven and also admitted how kiddish is it to post it as a recipe.
But she encouraged me to post it.
So here is an Indian chicken curry made in oven .

Event:
Including this 'Indian chicken curry made in oven' to the event The potluck - chicken ' hosted by me.


Main Ingredient:
Chicken (with bones) - 2 lb

To temper:
olive oil - 2 tbsp
Onion - 1 (big)
curry leaf - 1 brig
cilantro , mint leaf - a handful
tomato - 2
fennel seeds - 1 tsp

To grind :
Paste 1.
fresh / dry Ginger - 2 inch
garlic - 4 pods

Paste 2.
curd - 1 cup
poppy seeds - 1 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cardamom - 2
cloves - 4
fennel seeds - 1 tsp
black pepper - 1 tsp

others:
chilly powder - 1tsp
coriander powder - 2 tbsp
turmeric powder - 1/4 tsp




Method:
Step 1:
Wash and clean the chicken. Chop it into big chunks.
Dry roast all the ingredients given in paste 2 except yogurt (curd) and grind them together with curd. (Other wise mix 2 tsp Shakthi garam masala powder with curd to get paste 2).
Add 1tbsp salt , turmeric powder,paste 2, chilly powder and coriander powder.
Keep refrigerated overnight, so that the pieces get well marinated.

Step 2:
Next day:
Remove the skin of ginger and garlic and grind them to a fine paste.
Chop the onion, tomato separately and keep aside.

Step 3:
Heat oil in a wok. Add fennel seeds. After it becomes red, add the chopped onion and fry well till it becomes golden brown.
Then add the chopped tomatoes and cook till it becomes mushy.
Now add the ginger garlic paste and fry well.
Then add the marinated chicken pieces .

Preheat the oven to 425 deg C.

Step 4:
Heat the wok for less than 5 minutes.
Now taste the masala and adjust the salt.

Step 5:
Now arrange the chicken pieces with masala on a baking foil / bake ware.
Cook it in 425 deg for 45 minutes. Stir it every 15 minutes.
After that keep the oven in broil mode and cook for 5 minutes.
Switch off and leave the chicken there for another 5 minutes.

Oven baked Indian chicken curry is ready!


Serving suggestions:
Serve hot with roti, chapathi or cooked rice.

Note:
This version doesn't require a big wok or more oil or care.
You can cook it side by side while making biryani or arranging the table.
All you need is just an hour. Enjoy!

Azhagar Kovil Dosai

About Alagar Temple / Azhagar kovil: Azhagar means charming person. Here it represents a beautiful God Krishna. Azhagar Kovil (Alagar temple),is a temple dedicated to Lord Vishnu (aka., Lord Krishna) situated 21 km from the city of Madurai, which lies in the Tamil Nadu state of India.It is situated on a very beautiful hill with lush herbal forest. Specialities: Dosa: As Panchamirtham in Palani and Laddu in Tirupathi, in the Kallazhagar temple, Dosa is very famous. The grains donated to the temple are ground and made to dosas and offered to the visitors as prasadham (divine food) here. Noopura Ganga or Silambaru: This is a perennial river flowing from the feet of Rakkayee Amman from a cave in the temple. The theerthamn (holy water) from a spring inside the Temple is believed to run through so many rare herbs. So it is considered as a healing water for so many uncurable diseases. The lamp in the temple is kept burning for ever. Azhagar Kovil dosai: In the madapalli (the vegetarian kitchen to prepare offering for God), they prepare a crispy and unique dosa for offering to God and then distribute it to visitors. Actually they deep fry the dosai batter in ghee. But I have modified the preparation technique to suit our life style. I tasted this in my childhood while my chithappa (Gandhi chithi) worked there as temple EO.  Ingredients: Whole black gram (with skin) – 1 cup Raw rice (pacharisi/ unboiled rice) – 2 1/4 cups Fenugreek seeds – 1 tbsp Salt – 2 tsp whole Black pepper - 2 tbsp cumin seed - 1tsp curry leaf - 2 brig asafoetida - 1/8 tsp mixture of ghee 1 tsp + sesame oil 1 tbsp Batter preparation: Wash and soak rice separately for 8 hours or overnight. In another vessel wash and soak the urid dhal and fenugreek seeds together for about 8 hours. Grind dhal to coarse texture. Rice should be ground separately and finely. Don't add lot of water. The batter should be thick like softened butter. Add salt and mix the ground urad dhal with the rice mixture . Store this in a large vessel so that there is enough space for batter to rise. Grinding and storing of batter should be done the previous day, preferably in the night so that the batter would be ready the next day. The batter should be allowed to ferment for about 15 – 18 hours. I usually keep it inside the oven to get warmth. Home made Azhagar koil dosai: Grind the black pepper, cumin seed, curry leaf to a coarse powder.Just before we start preparing the dosa mix the asafoetida powder and the ground powder and mix well with the batter. Heat a dosa tawa (non stick or iron).Drizzle 2 drops of sesame oil+ghee over the pan. Using a clean cloth or wooden spatula rub the oil uniformly over the tawa. Take a ladle of batter and pour it gently over the tawa and do not spread it or press it.Reduce the flame to medium heat. Generously pour a 1/2 tsp oil+ghee around the dosa. You can add more ghee for kids:) Turn over the dosa when it starts getting mild red. cook both sides and take out the dosa . Again increase the flame, apply oil and repeat the above process to make more. Serving suggestions: This Azhagar koil dosai won't even need any side dish. But we can serve it with idly podi or butter or coconut chutney or idly sambar. Event: Sending these Azhagar kovil dosas to Divya Vikram's Show me your breakfast event. Note: Water should not be added the next day after it ferments. Dhal should be ground preferably in a grinder for at least 20 minutes and rice for 30 minutes. The batter can also be made using an "Indian Mixer". keep the remaining batter refrigerated.

Chicken Salna for Parotta

Other names: Chicken chalna / road side stall parotta kuruma.

If you stroll along the streets of Madras or any place in TamilNadu(India) like Madurai , Tuticorin ,Kovilpatti , Tirunelveli etc., in the night , you won't miss to hear the word parotta and salna. Parotta with Salna is a common street food in TamilNadu and kerala. It is called the staple food of the bachelors and Truck drivers there.
Chicken with some bones and skin is the flavor riser in a salna. It is made in a jiffy way to satisfy the taste buds of hard workers (but loved by all classes). We can make a vegetarian version with potato , cauliflower, beans also but the popular one is with chicken.
The chicken salna is much equivalent to a kuruma or soup except for its less addition of chicken and some different ingredients. Look at the simple ingredients like besan flour and groundnut.... don't add cashews or poppy seeds to get the original taste. You cannot relish the salna unless otherwise you make it along with parotta.
I am narrating a parotta stall version for the famous chicken salna (chalna).



Event:
Including this Chicken salna to the event The potluck - chicken ' hosted by me.


Ingredients:
Chicken (with bone) - 200 gm
Red Onion - 1
Tomato - 2
cilantro + mint leaf - a handful
Potato - 2
curry leaf - 2 brig
Bay leaf - 2
fennel seed - 1 tsp
cinnamon (pattai)- 2 inch
ghee / vanaspathy - 3 tbsp

Red Chilli powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Salt - to taste

To grind :
Shredded coconut - 1/2 cup
Green chilli - 4
cardamom - 4
cumin - 1 tsp
(roasted)groundnut or puffed channa dal - 2 tbsp

Ginger - 2 inch
Garlic - 3 pods

besan flour - 1 tbsp
Sour Curd - 2 tbsp

Method:
Chop the chicken pieces along with some skin and bone (approximately 150 - 200 gms).
Wash and clean the chicken . Apply Turmeric, 1 tbsp curd and keep aside.

Chop onion, Tomato separately and keep aside.

Grind ginger + garlic together.
Grind the other items given to grind and keep aside.

Heat 2 tbsp oil in a wok.
Add the fennel seeds, cinnamon, bay leaf and let the fennel get red.

Then add the chopped onion , curry leaf, cilantro, mint and saute till the onion becomes golden.
Then add the ginger garlic paste and saute well.
Now add the chopped tomatoes and cook till oil oozes out.

Then add the chopped chicken, chilli powder, coriander powder ,salt, potatoes and stir well.
Add a cup of water and cook the chicken for 15 minutes or till the meat is cooked completely.

Then add the ground masala with 3 cups of water.
Let it come to a boil.

Beat the 1 tbsp curd with besan flour and add 1 cup water .
Pour this mixture into the boiling salna.
Cook for another 30 minutes in medium heat.
The consistency of the salna should be thin.

switch off flame.
Sprinkle a few slit green chillies, crushed cardamom (2) and close the lid.

Chicken salna is ready!

Serving suggestions:
Serve hot with parotta , Idly, Idiyappam .
Makes 1 liter of Chicken salna.
Parotta with salna:

Click here to see How to make parotta at home.

The very thought of the hot parotta loosened and mixed with the chalna packed in a banana leaf makes me nostalgic. Oh , yeah . That's how they pack in India before the arrival of plastic sheets:) The flavor of the banana leaf and the parotta chalna can definitely lit up a lot of smile in our faces:) Hope you all fall in love with this combination forever.
Happy cooking friends!

Kollu rasam

There is an old saying in tamil, "illaithavanukku ellu kozhuthavanukku kollu" which means , "feed the thin person with sesame and stout person with horse gram".
That is a fantastic proverb on diet for various body structures:)
Horsegram (kollu in Tamil), is a much neglected gram / lentil with a lot of medicinal value. The rich fiber content and the body heat generating property of horse gram helps in reducing the body fat in a fast mode.
Here comes a rasam / Indian soup with Horse gram.

Kollu rasam:




Ingredients:
Horsegram - 4 tbsp
Tomato - 1 (big and juicy)
garlic - 3 pearls
Tamarind - a strawberry size
Black pepper - 1 tbsp
coriander seed - 2 tsp
cumin seed - 1/2 tsp
garlic - 3 pearls.
oil - 1 tbsp
mustard - 1/2 tsp
fenugreek - 1/2 tsp
Turmeric powder - a pinch
Asafoetida - a pinch
salt - to taste

Method:
First carefully examine the horsegram and remove any stones present.
(Actually wherever you buy , few stones with the kollu is unavoidable because of its similarity with pebbles).
Dry roast the horse gram till you hear a popping sound with a nice aroma and powder it.

Extract juice from tamarind.

Dry roast pepper, coriander, cumin and powder them together with fresh garlic. This is the fresh home made rasam powder.

Heat oil in a wok. Add mustard, fenugreek and asafoetida. After the mustard crackles , add the curry leaf and chopped tomato and fry till oil oozes out.

Pour two cups of water and add the powdered horse gram, turmeric powder and let it come to a boil.

Now add the tamarind extract and once again boil it.

Then add the prepared rasam powder.

As soon as the rasam starts to boil, immediately switch off and add salt. Garnish with finely choppoed cilantro.

Kollu rasam is ready!


Serving suggestions:
Serve hot over plain cooked rice.
Goes well with a simple thovaiyal (thick chutney) and appalam.

Note:
Some people pressure cook the horsegram to make dhal. While doing so , we can save the left over water from the cooked horse gram and use it to make rasam instead of powdering it.

Ok guys! Have You started shopping for Horse gram:)

Athirasam (with store bought rice flour)

Athirasam can be classified as an Indian version of doughnut but made with rice flour and jaggery.

Please see my traditional athirasam recipe too. It will give best results always, if we can make the flour using our mixie.

Tradition:
Athirasam is a common sweet made in TamilNadu. I have seen people frying these doughnuts for all the festivals they celebrate. In India, the traditional marriages are very expensive, that too a lot from the bride's side. It is a custom to give a lot of sweets and snacks like ladoo , athirasam , halwa, mixture, murukku, fruits etc to the bridegroom's house along with the jewels, money and ofcourse the bride too:).The snacks and sweets (that the bride brought) would be distributed by the mother inlaw to her friends and neighbors as 'maruveettu palagaram' that means snacks from bride's side. The sweets are prepared in certain numbers like 100 or 500 or more depending on the inlaws' request. Our athirasams also find a solid place among the gifts. Even now in villages, athirasam is a must to accompany a bride while entering the groom's house as one of the various gifts she bring.
Hope now you understand the importance of this humble sweet:)

My version:
The original athirasam recipe, calls for powdering the soaked rice in a rice-mill.
I can't find a mill here. So I altered the original recipe to suit the availability.
This athirasam recipe is my very own creation and I tried my best to get a typical Indian athirasam.
Actually if you can powder the wet rice or searching for an authentic athirasam then click here to see how Kribha has done it.

Athirasam


Ingredients:
white Rice flour(very fine) (store bought) - 2 cups
Jaggery (crushed) - 2 cups
sugar - 1/4 cup
poppy seed (kasa kasa) - 2 tsp
sesame seed - 1 tbsp
cardamom powder - 1/2 tsp
dry ginger powder - 1/2 tsp
milk - as required (say 1/4 cup)

Method:
Measure and put the flour into a wide mixing bowl.
Mix cardamom powder, sesame, poppy seed, dry ginger powder and keep adide.
Now we are going to fake our store bought flour to get that home made wet flour.
So sprinkle very little cold water (1/2 cup exactly) to moisten the flour.
Let it rest for an hour.

The athirasam flour (moistened to get the real texture).


Measure and put the jaggery + sugar on a vessel along with 1/4cup water and heat it in medium flame.
Check the consistency of the syrup to get a one string consistency.
(One string consistency: While stirring the syrup with a spoon, take the spoon above the vessel and let the syrup flow down to the vessel. If it forms one string like flow, then it is called one string consistency and if it forms two distinct strings then it is called two string consistency, which is of course a thick syrup).

Don't go for uruttu patham (update 2014): if it became soft ball or uruttu patham, then add 1/4 cup water and heat and bring back. {Soft ball consistency. (Soft ball consistency - uruttu patham : If we drop 1/2 a tsp of jaggery solution in cold water, it should not dissolve. We should be able to roll that into a soft ball). (or do this step using a candy thermometer - candy stage temp).}


Take care not to burn the syrup. Because making the perfect syrup is the only secret behind good athirasam.
Then pour the hot syrup over the flour and mix well so that the flour gets cooked a bit in that heat.
It should come to a sticky dough.
Add 3 tbsp milk to this and knead again. This gives soft athirasam. (updated 2014)
Now we can place the dough in a cling wrap and protect it airtight for a day  or upto 3 days .
Next day heat 300 ml vegetable oil in a wok.
Make adhirasams like very flat vadais (They will swell while frying) and deep fry in medium heat.
(I pierced a small hole in the center to facilitate the perfect cooking. But some people won't pierce it. Both are correct. In Southern Tamil nadu , we make a hole , whereas in Chennai they won't)
Take out when it becomes deep red in color.
Drain oil in a paper towel and let them cool.
Store them in airtight containers for a week.

Makes 25 - 30 athirasams depending upon the size.
The athirasam will become perfectly soft after 2- 3 hours.

Note :
Original recipe - rice jaggery proportion:
If we take 1 kg rice then use 3/4 kg jaggery + 3 tbsp white sugar.
syrup consistency : 2 string , but if dropped in a cup of water , then we should be able to roll it into soft balls.

Featured in Foodista:

Adhirasam

TamilNadu Muslim's wedding special Biriyani

North Indian biryani and Hyderabadi Biryani are entirely different from the TamilNadu Muslim's version.

In TN , the rice is cooked in the gravy along with meat (known as the Arabian method). While in the other versions, they cook the rice and meat separately and mix afterward in the dhum process (slow cooking).
Click to see my youtube video  on

Chicken Dum biriyani and on 'Tips to make tasty biriyani'

I am sure any one out there who have tasted the biryani in a TN Muslim marriage (or the one prepared by a chef trained to do so) will always seek for that stunning taste. Some years ago , while working in India I met an interesting Accountant, whose hobby is to cook for wedding parties. Beyond the regular office job and despite of his wealthy background he had a crew to join him for this extra job, which he liked very much. One of my colleague told me about this famous chef who happened to sit in the midst of many files.
On my request, without any hesitation he shared me the secrets beyond this famous biryani and some interesting facts too.
From then whenever I prepare a biryani, I remember the way he passionately explained me:)

Noting his version below to appreciate and enjoy.
1.They use only halal meat.The meat should be marinated with curd, salt for few hours to overnight.

Weight of meat should be equal to that of rice.Use red meat only or use a whole chicken along with bones.
2.They pray to God before making biryani, as they consider it as food for the God.
(I always appreciate the dedication and love).
3.They consider inviting all the people they know for the feast.
(oh yeah , how can we feast a tasty food without any social consciousness).
4. They start cooking as early as 2 AM to serve for a feast in the lunch. The secret is the long hours of dham in low heat. (That 10 hrs of cooking makes it yummy!).
5. Don't use chilli powder, coriander powder,  poppy seed, Turmeric powder , garam masal powder. This briyani should not be spicy, but we should get the green chilly flavor only.
6. Use good quality milk, saffron , rose essence , ghee.
7. They serve the food in a very large plate (called thambalam) and the close family members eat together in the same plate, whereas guests are served separately.
(Most of the Muslim marriages serve Mutton biryani, but I have used chicken and simplified the procedure enough to make it in small batches at home. If you are using mutton,then don't cook it in a pressure cooker. Instead cook mutton in direct heat, but add a pinch of meat tenderizer powder or a piece of raw papaya to reduce the cooking time or lamb)

Briyani with carrot raitha

carrot raita and tomato sweet are served with briyani in Muslim festivals in my neighborhood

Ingredients:
Basmathi rice or jeeraga samba or kali jeera rice - 1/2 kg (approximately 3 cups)
Chicken - 1/2 kg
(with bone / leg piece is good. Don't use breast piece / white meat for this recipe)
salt - To taste
Green chilly - 6
Red onion - 100 gms (2)
Tomato - 100 gms (4)
Lemon - 1/4
ghee - 1/2 cup
oil - 1/4 cup
Rose water - 2 tbsp
(or a drop of rose essence)
Milk - 1/4 cup
curd - 1 cup (optional but tastes good)
saffron - a pinch

Paste 1:
cilantro - 10 plants (leaves only)
mint leaf - 10 sticks (leaves only)
green chilly - 4

Paste 2:
Ginger - 2 inch
garlic - 10 pearls

To dry roast and powder:
Fennel seed - 1 tbsp
cinnamon - 1 inch
cardamom - 4
cloves - 6
Black pepper - 1 tbsp

For tempering:
cinnamon - 3 inch , 1 star aniseed, cashews - 10 ,1 tsp Sea weed (kalpaasi), a small chip of Nutmeg (jathikkai), 1/4 of a mace, raisin - 10, bay leaf - 2 , cardamom - 5, cloves - 6.

Preparation:
Clean the chicken and cut it in to big pieces. Wash and Keep aside.
Rub a tsp of salt + juice of 1/2 lemon, 1 cup curd and leave it for an hour.
(overnight marination inside fridge yields very tasty juicy chicken pieces in biryani).

Chop the onion in lengthwise.
Chop Tomato into small cubes.
Keep the green chillies as full, don't cut it.
Dry roast and powder the items given.
Grind ginger and garlic together to a fine paste.
Grind cilantro, mint, green chilli to a very fine paste.

While we start tempering,  rinse and clean the rice. Soak it in water for 10 minutes , drain water and let it remain for 1/2 an hour (while we saute and cook the meat). Don't soak for more time. The rice may break by over-soaking.


Method:
Heat oil + ghee in a  broad bottom vessel meant for biriyani.
Soak the rice in room temp water for only 10  minutes.
Toss in a small bark of cinnamon, 1 star aniseed, cashews , 2 rose bud, 1 tsp Sea weed (kalpaasi), a small chip of jathikkai(nutmeg),  raisin.
Immediately add the chopped onion + little salt and fry till it becomes golden brown.
Add the ginger garlic paste and stir well till the raw smell vanishes.
Now add the finely chopped tomato and cilantro paste (paste 1). Saute till the tomato gets mashed and oil starts showing off.  USE GHEE GENEROUSLY.
Now put the chicken pieces along with some more salt, a cup of water , powdered masala and cook it covered.
Cook till all the water gets absorbed by the chicken and the chicken is almost cooked .
Put the soaked rice.. and saute it gently without breaking the rice grains.
Now add water just enough to immerse the rice and meat completely.  Start heating and let the rice gets cooked 50 %. Ensure that some water is standing above the rice. If not add boiling water so that water stands 1/2 inch above that rice.
(No need to measure the water. Literally it is not possible to measure the amount water if biryani is prepared in large quantities. ).

Put some freshly chopped mint, cilantro leaves and uncut green chillies.
As soon as the water starts boiling, we can see some holes start appearing on rice. close the vessel with a tight lid and let the rice absorb all the water. Now the rice will be 70 % cooked. Switch off the flame.

Dhum process:
Actually while cooking for large parties the chef used to cook the biryani in large stoves burning with fire wood. And at this point they put off fire and make the biryani sit over hot charcoal. Moreover they close the edges of the lid with wet chapathi / roti dough to prevent steam to escape and cook the food in low heat.They put lot of hot charcoal also above the lid. After 5 hours they will get a perfect biryani, with that long grain rice becoming soft, firm and some what short:)
I simplified the above process with a home adopted dhum process.

Home adopted dhum process:
Start heating a thick dosa tawa . (Dont't use your regular dosa tawa. Because you may spoil the dosa tawa while doing so. So I use my chapathi tawa)
Place the biryani vessel over the hot tawa.

Now mix the milk , rose water and saffron and sprinkle it all over the rice. (This generates enough steam to slow cook the rice).
Spread the raisins all over the rice.
Sprinkle some more ghee (2 tbsp) over the rice.

Reduce the heat to minimum. Close the vessel tightly using a flat lid / plate.
Using a wet chapathi dough, cover the lid's edge to seal completely.

Before hand bring 2 liters of water to boil in a vessel. close it with lid.
Place it above the biryani vessel and lid.
Reduce flame to minimum.
Let the setup remain for nearly 2 hours. (2 hours is enough for a smaller batch , less than 2 kg rice).

After that we need not stir the biryani.

After 2 hours we can get a good biryani smell filling the house.
Take it out and enjoy.

TamilNadu Muslim style Biryani is ready !

Serving suggestions:
Mostly in TamilNadu Muslim marriages they Serve it hot with Thakkali thithippu (a kind of Tomato jam) , onion - carrot raitha , any spicy non veg curry , of course a semiya javvarisi payasam and a special dish called dhalsa (a thick dhal curry made with some mutton).
The above said quantity would be enough to serve 4 adults.

Note:
Rice calculation - for 1 adult use 3/4 cup of rice.
Jeeraga samba rice (Jeera rice) will give more flavorful Tamilnadu biryani than the basmati.

Hope I tempted you enough by describing a TamilNadu Muslim marriage feast:)
Enjoy!

Including this TamilNadu Muslim's Wedding special Biryani to the event The potluck - chicken ' hosted by me.


For mutton briyani:
Just proceed like the same method, but don't add tomato, salt or lemon without cooking the mutton. It will delay the cooking of mutton. So after the ginger garlic paste (without vinegar), add the mutton and cook in direct heat or pressure cook (medium flame in 10 minutes after 1 whistle). Then add tomato, salt and prepare the briyani just like chicken briyani. If you have lesser time to prepare the goat (mutton) briyani, then just pressure cook the meat (though it is not traditional).

-------------------------------------------------
update: 2014

Onion getting fried in ghee + oil

Marinated chicken. Adding curd is optional , but tastes good.

Onion, ginger garlic paste, tomato, cilanto mint , green chilly masala paste cooked

after adding chicken and oil separates

Cook the chicken masala till it tastes perfect and oil separates.

See  little water standing above semi cooked rice. Briyani is ready for dhum.

Dum in oven . Cover tightly with aluminum foil and heat 350 deg c for 30 minutes and reduce to 250 for 1.30 hours

(OR) Keeping dum in stove. Top vessel has very hot water. Heat every 15 minutes and keep the water above the briyani vessel and stove in minimum heat.

Briyani after dum cooking

Chicken briyani in  SouthTamilnadu Muslim style. It won't be very grainy like North Indian briyani But well cooked and not mushy.

Pachai payaru Sambar

Green gram sambar became my favorite after tasting it in a friend's house . It was yummy to the core with those soft thick dosas and from then I longed to test run it in my kitchen. However did not get a chance to make a sambar with whole green gram and end up with just a chutney. Finally one day I tried this and it came out very well. Actually I made it with venn pongal.
Pardon me for my poor picture:( My camera didn't do any justice.
Hope everyone loves a sambar loaded with tons of fiber!



Ingredients:
Whole green gram (with skin) - 3/4 cup
Turmeric powder - 1/4 tsp
Tamarind- an amla size
Red chilly powder - 1 tsp
coriander powder - 2 tsp
asafoetida - a pinch
salt - to taste
Brinjal - 2
Tomato - 1
curry leaf - 1 brig
oil - 1 tsp
mustard seed - 1 tsp
cumin seed - 1/2 tsp

Method:
Soak the green gram for whole night or let it germinate.
Pressure cook it along with 2 cups of water , asafoetida , Turmeric powder, chopped onion for 5 whistles or till the green gram becomes tender.
Once the pressure gets released, mash the cooked dhal with cumin seeds gently using a ladle .keep aside.

Heat oil in a wok. Splutter the mustard seeds.
Add few curry leaves and fry the chopped vegetables for some time.
Then add the tamarind extract, chilli powder, coriander powder and bring it to a boil.Add salt to taste. Let the vegetables get cooked.
Add 2 cups of water.

Then add the mashed green gram and switch off once the sambar comes to a boil.

Green gram sambar is ready!

Serving suggestion:
Serve as side dish with Venn pongal , Idly , dosai.

Butter bisuit

I don't know the exact name of this biscuit. But in my home town (Tirunelveli, TN,India) they call it as soosbery biscuit / butter biscuit and in other places as suji biscuit that means a biscuit made of ghee / clarified butter.
In some bakeries they make it with dalda / vanaspathi .
I have been searching for this recipe for a long time, as we cannot get it here. Luckily I came across Subhie Arun's excellent recipe for it.
I am recording the recipe again for my own use. Thanks dear for sharing this rare recipe. only thing I modified is flattened it a bit, just to get my home town biscuit:)
The biscuits came out just exactly like the Tirunelveli bakery's butter biscuit ...just try it and enjoy the weekend.



Ingredients:
Ghee - 1/2 cup
Icing Sugar - 1/2 cup
Baking powder- 1/4 tsp
All purpose flour - 1 1/4 cup
Salt a pinch

Method

Preheat the oven to 350 degree C.
1. Mix ghee and sugar in mixing bowl with a fork to get a creamy texture.
2. Mix well the salt,baking powder and flour.
3. Add everything together , knead and make a dough like chapathi dough.
Make a soft dough.The dough should be slightly sticky on your finger.
(adjust flour and sugar to get the dough consistency).
4. Place an aluminium foil on a baking tray. Make small balls , slightly flatten it and place it on the baking tray and bake for just 8 - 10 minutes depending upon your oven.
5.Remove the biscuit once it starts leaving the tray. Don't worry about it being soft now, after cooling it becomes hard.
Let it cool and then store in air tight container.
Butter biscuit is ready!

Note:
Makes 20 biscuits approximately.

Award:
Surprisingly while publishing this "Subhie's version of butter biscuit, I got an award from her. Great coincidence ...right:)

Thank you dear. I feel honored.

Bachelor's chicken thokku

A very easy Indian chicken recipe that could be helpful for a beginner.Thokku means a thick gravy

I crafted this simple chicken thokku recipe for my friends and brothers who longed to have home cooked food. Before blogging, I used to email this recipe to whoever asks me for a simple chicken recipe. All those who used this recipe were almost bachelors at that time, so I christened the recipe as Bachelor's chicken thokku.
Surprisingly one day hubby asked me to take rest and he told me that he wants to cook some chicken for me.
I started freaking out and was terribly upset to hear that, because I have never seen him inside the kitchen and I didn't want to end up hungry on a weekend.
Some how he managed to get my approval and I wrote the procedure on a piece of paper, gave him a brief tour on masalas and went out with a faint heart.
You know what friends? After some time I started sensing his success through my nose and rushed into the kitchen. I could not believe my eyes. While I was just sitting and waiting to find some fault:) the chicken thokku appeared in the wok with great taste and I enjoyed my real holiday devouring the chicken. From the moment I became very confident that anyone can make a decent home cooked chicken curry with this recipe.



I took a snap of what he cooked and publishing it on behalf of hubby for the event ' The potluck - chicken ' hosted by me.

Ingredients:
Chicken - 500 gms
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Black pepper - 1 tsp
coriander powder - 3 tsp
cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
(Garam masala powder should have cinnamon, cloves, cardamom as main ingredient)
Salt - to taste
Red onion - 2 (100 gms)
green chilli - 2
Cilantro , mint leaf - a handful (to garnish)
Tomato - 4
Ginger garlic paste - 2 tbsp
(grind 2 inch ginger and 3 pearls of garlic together to get the ginger garlic paste)
Oil - 5 tbsp
Fennel seed - 1 tsp
curd (plain yogurt) - 1/2 cup

Preparation:
1.Wash and clean the chicken. Remove skin and fat. Apply some turmeric all over and rinse again .
Cut it into medium size pieces and keep aside.

2.Chop the onion and tomato separately.

3.Grind 2 inch ginger, 3 garlic pods , green chilly , black pepper together to a fine paste.
or simply use the black pepper powder, chopped chilly and store bought ginger garlic paste.

Method:
1. Heat the oil in a wok , add the fennel seeds and let it become red.
Then add the chopped onion and fry till it becomes golden brown.
Now put the ginger garlic paste and fry till the raw smell goes.
Add the chopped tomato and fry till it becomes mushy.

2.Now add the chicken pieces , curd , all the powders mentioned above, salt, and a cup of water.

3.Cook tightly covered in low heat for an hour. stir it once in every 15 minutes.
Then put off fire after the oil starts showing and the meat is done.

4. Garnish with chopped cilantro and mint leaf.
Bachelor's chicken thokku is ready!

Serving suggestion:
Serve as side dish with plain white rice or any Indian bread.

Pachai Puli thanneer Rasam

Here comes another interesting rasam 'Pachai puli thanneer' rasam that means raw tamarind extract rasam . To make this rasam we won't need a stove.
May be this rasam could be a very old cuisine prepared by the travelers in India.
The other name of this rasam is 'vandikkaaran rasam', that means the rasam prepared by the bullock cart drivers:)
In those days , before the invention of motor vehicles, people were traveling in bullock carts from place to place. Some times they may take even a month to reach their destination. So they would take rest once in a week in a nearby city and would stock up some grocery items and food. The restaurants were rare to commons and the annachathiram (free meal place) would be scanty. So, in the mean time they would have prepared Puliyotharai, lemon rice, curd rice etc for the first three days and for the next coming period they need to cook , at least for two days.
The only way to sustain the travel was to cook the rice with the available wood and to fix up some easy side dish like rasam and thovaiyal (hand ground chutney). Thus comes the invention of this raw tamarind rasam.
May be we also find it very easy to fix a delicious simple dinner, if running late. Good for the summer too:)
I remember those days when my elder brother and myself voraciously consuming the rice without any hesitation with our mom's puli thanneer rasam:)



Ingredients:
Tamarind - size of a small key-lime
Shallot onion - 10
(or 1 red onion)
green chilly - 2
cumin seed - 1 tsp
curry leaf - 1 brig
water - 3 cups
salt - to taste

Method:
Extract the juice of tamarind by soaking it in water.
Finely chop the onion, green chilly, curry leaf and mix it with the tamarind water.
Add cumin seeds and salt.
Let them soak for an hour or we can use it immediately also.
Pachai puli rasam is ready!

Serving suggestions:
Pour over piping hot fully cooked rice along with any thogaiyal , vadagam or appalam as sides.

Note:
Prepare more quantity of rice than the usual amount and you will find the reason after tasting this rasam:)

Puthina (Mint leaf) rasam

Puthina / Mint leaf is my favorite herb. I love to add mint in my tea. Mint leaf is believed to do a lot of good to our intestine, memory power , skin, breathing system etc etc. Moreover the plants add a touch of greenery to our house. So I proudly display some plants always in my window garden. Mostly the price of a bunch will be expensive in USA. But surprisingly last week I bought some mint leaf bunches for very less price in the Indian stores.
 I am posting two vegetarian recipes with mint leaf today.




Mint leaf Rasam / Pudina Rasam:
Ingredients:
Cooked Toor dal (Red gram) - 1/2 cup
Tomato - 100 gm
garlic - 3 pearls
Tamarind - a gooseberry size
Black pepper - 1/2 tbsp
coriander seed - 2 tsp
Dry red chilly - 3
cumin seed - 1/2 tsp
garlic - 3 pearls.
Mint leaf - a small bunch (1 1/2 cup chopped leaves)
oil - 1 tbsp
mustard - 1/2 tsp
Asafoetida - a pinch
salt - to taste

Method:
Cook the Toor dhal and mash it .
(I take out the necessary dhal after pressure cooking for sambar).
Extract juice from tamarind.
Dry roast pepper, coriander, cumin, red chili and powder them together with fresh garlic.
Wash and clean the mint leaves. Chop the mint leaves finely.
Heat oil in a wok. Add mustard, cumin , asafoetida. After the mustard crackles , add the chopped tomato and fry till oil oozes out.
Pour the mashed dal, powdered masala, tamarind extract, chopped mint leaf and let it come to a boil.
As soon as the rasam starts to boil, immediately switch off and add salt.
Mint leaf rasam is ready!

Serving suggestions:
Serve over hot plain rice.
Goes well with a simple thovaiyal (thick chutney) and appalam.

Events:
Mint leaf rasam goes to JFI : Mint event hosted by Ashwini of Spicy cuisine. originally created by Indira of Mahanadi.

Also sending this mint leaf Rasam to the SWC - cooking with greens event hosted by Sowmya of creative saga.

Award:
I am very much excited when two of my friends Ann of Happy and healthy cooking and Ammu of Nature kitchen passed me this beautiful award.

Thank you friends. I feel honored.
I think it is appropriate to pass on this award to all who visit me. Feel free to pick it up buddies.
Enjoy!

Puthina thuvaiyal (Mint leaf chutney)

Here comes a very refreshing chutney made with the aromatic fresh mint leaves.
My mom used to say , " A few mint leaves in our daily cooking will drive away the body odor and bad breathe ".
There are so many versions in this thuvaiyal. But I am narrating a very basic method.



Mint leaf chutney / Pudina chutney:

Ingredients:
Mint leaf - a small bunch
urid dhal (black gram) - 1 tbsp
tamarind - a gooseberry size
Dry red chili - 4
salt - 1/4 tsp (check taste)
shredded coconut - 2 tbsp

Method:
Soak the tamarind in little water.
Heat 1 tbsp oil in a wok.
Fry the red chili to get nice flavor. Take it out and keep aside.
Fry the urid dhal to red.
Then add the mint leaf and sautee till the mint leaf becomes little tender.
Do not fry it more than that. Let it cool completely.
Grind it along with fried chili, tamarind, salt and shredded coconut to a fine paste with almost very very little water in a mixer / blender.
Garnish with fried mustard seeds.

Mint leaf chutney is ready!

Serving suggestions:
Goes well with chapathi, Idly , dosa, any rice.
I love it with curd rice.

Events:
Mint leaf chutney goes to JFI : Mint event hosted by Ashwini of Spicy cuisine. originally created by Indira of Mahanadi.

It took just 15 minutes to get the entire dish done. So I am eager to end this chutney to the 15 minutes cooking event hosted by Mahima of Mahimaa's kitchen's.

Also the mint leaf chutney goes to the SWC - cooking with greens event hosted by Sowmya of creative saga.

Butter chicken

Butter chicken is a kind of less spicy but creamy side-dish prepared in India. Due to its silky texture and lesser spice it is loved all over the world. So if you are new to Indian cuisine but eager to try some Indian restaurant then you can safely go for a butter chicken. I am sure you will become addicted to that creamy chicken with lots cashews and butter. The origin of butter chicken can be traced back to the Mughal period. It is a common dish in Delhi restaurants. Even though general recipe of butter chicken is well known, the actual flavor can vary from restaurant to restaurant even within India. Butter chicken is usually served with naan, roti, parathas or steamed rice.
Including this silky butter chicken for the event 'Potluck - chicken' hosted by me.

Butter chicken / Murg Makhani :



Ingredients:
Chicken (boneless & skinless) - 2 lb
thick curd - 2 tbsp 
Red Onion - 1 (50 gm)
Tomato - 3 (100 gm)
cashew nut - a handful (20 numbers)
Butter - 100 gm (1 bar / 8 tbsp)
ginger - 2 inch
garlic - 6 pods
salt - to taste
Chilly powder - 1 1/2 tsp
coriander powder - 2 tsp
cumin seeds - 1/2 tsp
fennel seed - 1/2 tsp
cloves - 6
cardamom - 4
bay leaf - 2
cinnamon - 1 inch
oil - 4 tbsp
dried methi leaves (kasuri methi) - 2 tbsp
fresh cream - 2 tbsp (or) whole milk - 1 cup

Method:
1.Grind ginger and garlic to a fine paste.

2.Clean the chicken pieces in running water. Again apply 1/2 tsp turmeric powder and wash finally.
Cut it in to medium size squares. Pat dry with a paper towel.
Apply salt, ginger garlic paste, thick yogurt 2 tbsp and mix well.
Let it marinate for an hour.

3.Then heat 3 tbsp oil in a wok and fry the chicken pieces just till the chicken becomes golden grown in the outside.
(No need to cook it till crispy).
Take out the fried chicken.

4.Add another tbsp oil and fry the chopped onion to golden. Keep aside.

5.In a lidded vessel cook the whole tomatoes with 1 cup of water till their skin cracks.
Let it cool.

6.Peel the skin and grind the tomato along with cashews, fried onion, cumin seed, cloves, cardamom, cinnamon. fennel seeds.
Mix the masala with fried chicken, red chilly powder, coriander powder, red food color , salt and mix well.

7.Melt butter in a pan, add cardamom, cloves, bay leaf, fennel and add the mixtue.
Fry well till the gravy thickens.
Finally garnish with chopped cilantro, fresh cream (optional) and dried methi leaves.
Butter chicken is ready!

serving suggestions:
Serve as side dish with any Indian bread.
Goes well with Naan , paratha , plain rice and chapathi.

Note:
I did not add any fresh cream before serving. But if you like a less spicy version , then add a tbsp of fresh cream per serving.
Instead I have added 1 cup whole milk.
Decorated the dish with my home-grown mint leaf:)
Instead of frying the chicken pieces, we can bake them in oven at 375 dec C for 20 minutes and use as told above.

Announcing the event 'The Potluck - Chicken '

After going through many useful blog events I felt it very interesting to start an event chain. The name of the chain is 'The Potluck' .
A potluck is a gathering of people where each person is expected to bring a dish of food to be shared among the group. I invite all of you for my Potluck with your amazing dishes.
The theme for this event is 'Chicken'.
Are you a fan of chicken dishes and waiting to post your recipes for an event? Send it to the 'The Potluck - Chicken' event. (Veggie friends need not worry, I will announce a theme for you in the upcoming event).


Here are some rules:

1) Make any dish with chicken as the main ingredient and post the same in your blog and link back to this announcement. Feel free to use the logo.
You can send in your entries from the archive also, provided they are re-posted for this event between May 11 and June 20, 2009.

2) Multiple entries are most welcome .

3) The entries sent to 'Potluck - Chicken' can be entered to other events.

4)you can send your entries to vikiskitchen@gmail.com and the Subject as The Potluck - Chicken , with the following details.

Your Name:
Blog URL:
Recipe Name:
Recipe URL:
Attach a picture of the dish.

5) Non bloggers can send their entries with the recipe details and picture if any to my email account.

Send it on or before June 20, 2009.

Looking forward for your delectable dishes.....

--------------------------------------------

Results are in the below links:

with images:
links only:

Carrot cake - Repost

I prepared this carrot cake with marshmallow bunnies for the Easter 2009.
I am re-posting this Easter carrot cake for Sanghi's FIL : Carrots event.
Dedicating the carrot cake to my hubby as his passion for carrot cake made me dig into Google to get this recipe. This is a fusion of 3 or 4 original recipes and I added many ingredients to make it more delicious. I am sure anyone can make this carrot cake without fail and I am revealing all my secret ingredients below.


Ingredients:
Any brand 'moist white' cake mix - 1/2 of 1 lb pack.
water - 1/2 cup (half of the amount said in the pack, as the carrot , pineapple will release some water)
Powdered cinnamon - 2 tsp
vegetable oil - 1/3 cup
egg - 1
cocoa powder - 1 tsp
orange peels - 2 tbsp
vanilla extract - 1 tsp
shredded carrots - 1 cup
Shredded coconut - 1/2 cup
chopped walnuts - 1/2 cup
raisins - 1/4 cup
crushed pineapple in can (drained)- 1/2 of a 8 oz can.

For Butter cream icing:
Unsalted butter - 1/2 bar (5 tbsp)
confectionery sugar - 2 cups
milk - 1 tbsp
vanilla essence - 1 tsp
Food colors like orange , yellow and green

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix water, oil, egg and vanilla using in a blender / mixie.
Add cake mix flour, cinnamon and run the mixer again to get a smooth batter.
Pour the batter to a broad bowl.
Add the carrots, coconut, walnuts and pineapple and mix well with a spoon.
Pour into a round pan. Bake at 350 degrees for about 35 - 40 minutes..
Allow to cool and turn it upside down.

Frosting:
Mix softened butter with confectionary sugar, milk and vanilla essence.
This can be of a thick conssistency like a murukku flour.
Keep 1/2 cup icing separate , to add color.
Spread the white icing uniformly all over the cake by using a knife or icing tool.
Mix colors to the remaining icing .
Then decorate the cake with color icing using the icing cone.
If you do not have an icing cone then fill the colors to small zip lock covers , cut a small opening at a corner and decorate the cake.
The ultimate carrot cake is ready!

Note: The above said quantity is enough to make one round cake of 2 inch height.
So , double the quantity to bake 2 rounds .
Adding 2 tbsp of chocolate cake mix will enhance the taste.
Adding orange juice instead of water will make the cake more flavorful.


Serving suggestions:
Refrigerate the cake and serve chill as dessert.
Makes one round cake.

Kale leaf Stir fry (keerai poriyal)

Drumstick leaves ('Murungai Ilai' in Tamil) happen to be a staple green in most of the houses of Indian villages. People in my native place make it in a unique way by adding powdered rice and fennel seeds (Sombu).Though I do not get the drumstick leaves here, I wanted to record that recipe. The recipe needs a firm green like drumstick leaf. So I replaced it with my favorite kale leaf and it turned out very successful and resembled much like our drumstick leaves.
Here goes a simple stir fry using Kale leaves.




To dry roast and powder:
Any uncooked rice - 1 tbsp
Fennel seed (sombu in tamil) - 1/2 tsp

Heat a wok. Dry roast the rice and fennel till the rice becomes white and puffy.
Let it cool. Make a fine powder out of it in a blender.

Other Ingredients:
Drumstick leaves / kale leaf - a bunch (1/4 kg)
Garlic - 10 pods
red chili - 2
Fresh shredded coconut - 2 tbsp
salt - to taste
Shallot - 4
Mustard seed - 1 tsp
Curry leaf - a brig
Sesame oil - 2 tbsp

Method:
1.Take out the leaves leaving the stem.
Wash and clean the leaf very well.
If using kale leaf, chop it in to medium size pieces.
(If drumstick leaves are used, then no need to chop the individual leaves).

2. Heat Oil in a wok. Add the mustard seeds and let them crackle.
Then add the chopped shallot onion , curry leaf, broken red chilly , garlic and fry well till the onion turns soft.

3. Now put the greens and fry till the leaf reduce in volume.
Sprinkle some water and cook covered.

4.As soon as the greens get cooked add salt , powdered rice + fennel, shredded coconut and fry really well till all the water gets evaporated.

Kale leaf stir fry is ready!
(Use the same procedure to make drumstick leaves too).

Serving suggestions:
Serve as side dish with any rice.
The above said quantity will be enough for 2 people.
Cooking time : 15 minutes.

Events:
It took just 15 minutes to get the entire dish done. So I am eager to end this kale leaf stir fry to the 15 minutes cooking event hosted by Mahima of Mahimaa's kitchen's.

Also the kale leaf stir fry goes to the SWC - cooking with greens event hosted by Sowmya of creative saga.

Almond Kulfi (Indian Ice cream ) - A short cut

Whenever I do grocery shopping with my list , Inspite of the weather my man will stand in the Ice cream aisle and will try to accommodate a bunch of packs in his hand. After seeing me he will tell 'Oh, no honey ....some Ice cream packs were falling from the aisle while I opened and so I am arranging them ...hi..hi'.
Ok, you can guess the next scene. Myself reminding him of his diet plans and stuffing them back leaving only one for the whole month.
Can you imagine , if such a man is allowed to see the famous Indian Kulfi Icecream in Indian grocery store? That happened last month and he bought me a lot of kulfi forgetting my grocery list.
They were very teeny tiny packs with just a scoop in it and he took just a day to finish all of them:(
Then considering his thirst on them and health benefits I decided to make a low fat version of kulfi that too without an icecream maker and less effort.
Hence I infused some short cuts to get that authentic kulfi and the taste was very very similar to the original one. Now a days I am also in  LOVE with ICE CREAMS :)
Here goes the Lazy chef's Kulfi.



Ingredients:
Low fat Icecream - 2 cups
Almond - 1/2 cup
Pistachio - 5 (garnish)
Cardamom (Elakkai) - 5
Condensed milk - 4 tbsp
Saffron - a pinch

Method:
Soak almond overnight or in hot water for 4 hours.
Peel the skin and chop it in a blender/ mixie for just two pulses to chop it into big pieces.
chop the pistachio into small pieces.
Powder the cardamom and discard the skin or add the skin in the tea.
In a mixing bowl put the condensed milk, ice cream , cardamom , chopped almond and mix well.
Mix saffron in a spoon of milk and add it to the ice cream. Mix well.
Put it in kulfi molds (get from Indian grocery stores) or simply keep in lidded container.
Keep frozen for an hour or more.
(I got mine ready in just an hour).
Garnish with pistachio while serving.
Kulfi Ice cream is ready.

Serving suggestions:
Makes nearly 500 ml of Kulfi Ice cream.
Serve as dessert.

Events:
Sending this Almond Kulfi recipe to FF: Summer Treat event happening in Indian Khana.

Chicken 65

Last week I made this chicken 65 as side dish for plain rice and sambar.
Chicken 65 can be the very best choice of all the chicken lovers. After marriage I slowly introduced a lot of chicken items to Xav. Before that because of restaurant food and bachelor life he had an aversion towards most of the food, especially the non veg. In some restaurants the chicken 65 won't be fully cooked inside and people start hating it. Yes, we should be careful in selecting the restaurants .
The first item I made was 'Chicken thokku' and the next one was 'Chicken 65'. From that moment of tasting the flavorful and well cooked home made chicken 65 , he became a fan of it. I will narrate my stories with fish and mutton later:)
I love to make this chicken 65 just because I can see him around while frying it. He loves to taste some pieces immediately after frying , even before the lunch time or my photo session..... ha ha. See how this aromatic chicken 65 has changed my man:)
The biggest challenge I face is to get a 'Chicken 65 masala powder' just like chennai version. So I made my very own masala at home.
I have been researching many versions and found the following very useful. I got this recipe from a chef near my dad's house.
So here is a Chicken 65 made without store bought masala.
The story behind the name 'chicken 65':
I heard two versions on how the name chicken 65 could have originated.
1. I read in a magazine that it is a kind of kebab / dry fry served in restaurants of Bombay during the period 1965 and hence the name.
2. Some people say that the suitable chicken used for the recipe would have grown for 65 days and hence got the name.
Any way when it comes to eating I ignore all stories and focus on my plate. How about you guys?

Enjoy the fool proof restaurant version of chicken 65.




Chicken 65:
Ingredients:
skinless boneless chicken - 1/2 lb (1/4 kg)
(thighs are the best here. Breast will yield a dry chicken 65)
Red Chilli Powder - 3/4 tsp
Black pepper - 1/2 tsp
Salt - to taste
Egg - 1
Corn flour / all purpose flour - 1 tsp
Rice flour - 1 tsp
curd / plain yogurt - 2 tbsp
Red food coloring - a pinch
garam masala - 1 tsp
Lemon juice / vinegar - 1 tbsp
Oil for deep frying _ 250 ml

To grind:
Ginger - 2 inch
Garlic - 4 pods

Method:
Wash and clean the chicken in running water.
Then again apply a tsp of Turmeric powder and wash it again. Drain the water. Pat dry it with paper towels.

Cut the chicken into 2 inch squares.

Grind the ginger and garlic to a fine paste.
In a mixing bowl add everything above except oil and chicken.
Blend it into a homogeneous mixture with a fork.Check for salt.

Then add the chicken and mix well.
Keep aside for the chicken to absorb the masalas for 1 hour or more .
(We can keep this in refrigerator overnight also - best way).

In a deep skillet heat the oil to smoking point.
Fry the chicken pieces in small batches in low heat until they are fully cooked.
Remove from oil and place on paper towels to remove excess oil .

Place it on serving bowl.
Squeeze a full lemon over the fried pieces (to make it soft) and serve with sliced onion and lemon wedges.
Chicken 65 is ready!

Tamilnadu style chicken 65 I made for a party ( Aug 2013)

Serving suggestion:
Serve as starter or side dish with any rice dish.
Goes well with plain rice and sambar / rasam.

Note:
Overnight marination inside fridge is my secret behind best juicy chicken 65.
If doing so, add 1 tbsp white vinegar per pound while marination to ensure freshness of meat.

Oven baked Pasta

Inspired by the restaurants and advertisements I made my very own version of 'Oven baked Pasta' with lesser cheese, lots of vegetables and rotini pasta . (Rotini is a type of helix- or corkscrew-shaped pasta made with AP flour or whole wheat). This recipe calls for a slow baking process, through which the pasta gets well soaked in the pasta sauce, that makes it more juicy and delicious.
Here is the step by step procedure.

Before baking:


After baking:

Cooking the pasta:
Rotini Pasta (any big size pasta) - 2 cups (uncooked)
Water - 6 cups
First bring the water to boil and add the pasta and cook as per directions.
Drain water and run it under cold water.


Preparing the vegetables:
olive oil - 2 tbsp
Kale leaf - 1 cup (chopped)
Black olive fruits - 10 (cut in circles)
yellow bell pepper - 1/2 cup (chopped)
Green bell pepper - 1/2 cup
Carrot - 1 (cut into 2 inch sticks)
Onion - 1/2 cup (chopped)
Red pepper flakes - 1 tbsp
Garlic - 2 cloves
Heat oil in a wok. The add the crushed garlic followed by the onion and kale leaf.
Then add the chopped carrot and saute well.
Then add all above except olives and stir well.
Switch off flame .Now add the olives along with cooked pasta.

Preparation of Pasta sauce:
Tomato sauce - 5 tbsp
Dried mixed Italian herbs - 1 tbsp
Milk - 1/6 cup
Sour cream (I used plain yogurt)- 2 tbsp
shredded part-skim mozzarella cheese - 1 tbsp
All purpose flour - 1 tsp (for thickening)
Mix the flour with milk. Then add everything above and mix well.
Low fat Pasta sauce is ready.

Baking the pasta:
Shredded mozzarella cheese - 1/2 cup (1 cup if u want)
Low fat Ranch dressing - 2 tbsp (optional)

1.Preheat the oven to 400 deg F. Mix the prepared pasta sauce with the cooked pasta with vegetables.
2.Spray a 9 inch dia' baking dish with olive oil.
3.Transfer the mixed pasta to baking dish. Drizzle some ranch dressing and top it with the mozzarella cheese . Bake for 15 minutes or till the cheese starts bubbling.

Oven baked pasta is ready!

Serving suggestions:
Serve as main course lunch / dinner.
Garlic bread or Texas toast can be served as side along with a drink . I love it with coke:)
Serves 3.

Event:
Sending this oven baked pasta to Poornima's (Tasty treats) My Favorite things: cheese event which is a brain child of Bindiya .
Hope this suits the event.

Potato peas masal curry

Other Names: Aloo matar / Aloo mutter / Potato peas masala curry / urulai kilangu pattani curry (Tamil)
(Hindi: Aloo means Potato , Matar means green peas)

Aloo matar is a dry curry prepared with a lot of spices . It can be the most common curry prepared all over India.
The curry made with potato and peas can be a very back-up plan for every person, who tries to fix a side dish without much effort. Still the curry has its own commanding flavor that makes it a more suitable side dish for Sambar and rice.
Most of the Fridays my mom used to make this curry as a routine along with Sambar and rice. Hope many of you too have the same habit:)



Ingredients:
Potato - 4 (150 gms)
Fresh Green Peas - 1 Cup (I used canned peas)
Red Onions - 1 (small)
Tomato - 1
Fennel Seeds - 1/2 tsp
ginger Garlic paste - 1 tsp
Red Chilly Powder - 3/4 tsp
Turmeric Powder - 1/8 tsp
Garam Masala Powder - 1/4 tsp (optional)
Coriander - 1 tsp
Cumin Powder / crushed cumin - 1/4 tsp
Salt - to taste
Oil - 2 tsp
curry leaf - 1 brig
Coriander Leaves to garnish - as required

Method:
1.Bring 4 cups of water to boil.
Wash the potatoes and put them into the boiling water.
Cook them covered till the potatoes are completely cooked.
Peel and chop the potatoes into big chunks. Keep aside.

2. Heat oil in a wok. Add fennel seeds. As the fennel turns red , add the chopped onion, curry leaf and fry till it becomes golden.
Then add the ginger garlic paste and stir for 5 seconds.
Then add the chopped tomatoes and saute till oil starts showing up.

3. Add the peas , salt, chilly powder, cumin powder, coriander powder, Turmeric powder, Garam masala powder with handful of water and cook well.

4. Then add the cubed potatoes and mix well till the masala gets absorbed by the potato and the curry becomes dry.

Potato peas masala curry is ready!
Garnish with cilantro leaves and serve hot

Serving Suggestions:
Serves 4 people.
Aloo mattar can be served as a best side dish for chapathi, Naan , Sambar rice , curd rice etc.,