Tampilkan postingan dengan label chettinad. Tampilkan semua postingan
Tampilkan postingan dengan label chettinad. Tampilkan semua postingan
Senin, 17 Februari 2014
Chettinad Kozhi Kurma Chettinad Chicken Korma
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| Chettinad Chicken Korma |
Ingredients
Chicken pieces-250gms
Ginger and garlic paste-2tbsp
Coriander and Curry leaves-1cup
Salt to taste
For tempering
Cinnamon stick-1"
Cloves-6
Cardamom-2
Sombhu/Aniseed/ fennel seed-1tsp
For masala paste-grind to coarse paste
Onion big-1
Toamto big-1
Garlic clove-4
Aniseed/ Sombhu/ fennel seed powder-2tbsp
Red chilly powder-2tbsp
Coriander powder-2tbsp
Turmeric-1/4tsp
For coconut paste-grind to smooth paste
Coconut grated-4tbsp
Kuskus/ Poppy seeds roasted-1tbsp
Cashewnut-5
Method
Pressure cook the chicken pieces with turmeric and 1 tbsp of ginger and garlic paste, until the chicken is 3/4 done. Heat enough oil in a kadai, add the cinnamon, cardamom, cloves and sombhu. When the aroma rises add 1tbsp ginger and garlic paste, fry for few mins until the raw smell leaves, now add the coarsely ground masala paste and fry until the masala is cooked and oil separates. Now add the cooked chicken pieces and finely ground coconut paste, add enough water and season with salt. Bring the mixture to boil and simmer for 5mins. Check the seasoning and finaly add the curry and coriander leaves. Serve hot with Chapati, Idli, Dosa or Steamed Rice.
Sabtu, 25 Januari 2014
Chettinad Mushroom Biryani Kalan Biryani
A very Popular Chettinad biryani with mushrooms, a very tasty recipe often prepared at my home.
Ingredients
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| Mushroom Biryani |
Button Mushrooms( thickly sliced)- 2 packet
Rice( Basmati/ Jeera samba)- 4 cups
Onion big( sliced)- 2 nos
Tomato big( chopped)- 2 nos
Ginger and Garlic paste-2 tbsp
Green chilly slit-2 nos
Turmeric- 1/4 tsp
Red chilly powder- 1 tsp
Salt to taste
Coriander leaves- 1/2 bunch
Mint leaves- 1 bunch
Oil- 4 tbsp
Cinnamon- 1" pieces
Cloves- 4 nos
Cardamom- 4 nos
Water required for rice
Mint leaves- 1 bunch
Oil- 4 tbsp
Cinnamon- 1" pieces
Cloves- 4 nos
Cardamom- 4 nos
Water required for rice
Masala Powder
(roast and grind below ingredients to coarse powder)
(roast and grind below ingredients to coarse powder)
Pepper corns- 2 tsp
Saunf/ Sombu/ Aniseed- 2 tbsp
Garnish
Lemon slices and Coriander leaves
Garnish
Lemon slices and Coriander leaves
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| Kalan Biryani |
Method
Wash and Soak rice in water for 15 mins.
Clean mushroom and cut into thick slices.
Heat oil in deep pan, when oil is hot add the cinnamon, cloves and cardamom, fry until the aroma of whole spices rise.
Add onions and green chilly, saute until onion turns pink.
Add the ginger and garlic paste cook for few minutes and add the masala powder, turmeric powder and red chilly powder, fry for few more mins.
Now add the mushroom slices, tomatoes, coriander & mint leaves. Season with salt. Mushroom will leave some water so the entire mixture will cook on it own juice and will become a thick gravy.
At this point of time add water for the rice. Bring the mixture to boil, check the seasoning and add the soaked and drained rice. Cover the pan with a lid tightly and cook until the rice is done. Serve hot with Onion Raitha.
Clean mushroom and cut into thick slices.
Heat oil in deep pan, when oil is hot add the cinnamon, cloves and cardamom, fry until the aroma of whole spices rise.
Add onions and green chilly, saute until onion turns pink.
Add the ginger and garlic paste cook for few minutes and add the masala powder, turmeric powder and red chilly powder, fry for few more mins.
Now add the mushroom slices, tomatoes, coriander & mint leaves. Season with salt. Mushroom will leave some water so the entire mixture will cook on it own juice and will become a thick gravy.
At this point of time add water for the rice. Bring the mixture to boil, check the seasoning and add the soaked and drained rice. Cover the pan with a lid tightly and cook until the rice is done. Serve hot with Onion Raitha.
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| Chettinad Mushroom Biryani |
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