Saturday, May 15, 2010

Kozhi Nirachathu Stuffed Chicken And My 100th Post

Now the time to celebrate my 100th post.I really feel proud :).First of all i would love to thank my dear friend Aparna of Ladies Special Adukkala ( for introducing this blogging.....She have a very beautiful blog....
Also in this occation i thank all my blogger friends for there loveliy commends.....
In this special i would love to share Kozhi Nirachathu Stuffed Chicken with u.....

When i saw kozhi nirachathu in (pranis nithu ( was in hurry to try it out.....So i thought i will post it in my 100th post

Ingredients :

Chicken : 800 g

For marination:
Chilli Powder - 2 tbsp
Turmeric Powder - 3/4 tsp
Lime Juice - 1/2 lime
Salt and water
Make a paste of all the ingredients under marination.Marinate the chicken and keep it in the refrigerator for 2-4 or more hour.

For Stuffing:
Egg - 1no
Onion - 1 large thinily sliced
Ginger Paste - 1/2 tsp
Garlic Paste - 1 tsp
Curry Leaves - 1 twig leaves
Green Chilli - 3 nos chopped  
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Coriander leaves -few
Cashew Nuts - 6 nos
Raisins - 5 nos
Salt to taste

Preparation for the stuffing:
1.Boil the egg and keep aside.
2.In a pan, add oil and saute cashew and raisins till light brown and remove.
3.Now add in the onion and add some salt.When its colour changes add ginger garlic and green chilli and saute for 5 - 10 minuts. Then add in all the powders listed and saute till the raw smell goes.
4.Add the egg,nuts and raisin and saute.
5.When it cooled down add this stuffing inside the marinated chicken and then with a neddle and thread stich the flesh in between the legs.Then tie the legs with thread or twine and also the wings (hands).
6.Fry the stuffed chicken.Heat oil in the pan..Fry the chicken until all the four sides get light brown.
7.Preheat the oven in 350F. Place the chicken in to the oven safe bowl.. Bake it covered for 30 - 45 minutes .

Now for the Gray Part :
Ingedients :
Onions - 2 large nos sliced
Tomatoes - 2 large nos chopped
Curry Leaves - 3 twig leaves
Fennel Seeds - 1 tbsp powdered (perinjeerakam)
Green Chilli - 4 nos chopped
Ginger Paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Water - 1/2 cup

Preparation :
Heat oil in a pan(use the same oil for frying the chicken) and add the onions and then add in the curry leaves, green chilli and ginger and gralic paste and saute till onions are almot borwn in color and then add the tomatoes and saute till tomatoes are cooked . Add in the powders and spices and saute till raw smell goes. Add in the water to make a thick gravy and leep aside.

Pour this gravy into the half baked chicken and bake it for another 20-30 minute.Serve Hot.

Thursday, May 13, 2010

Varutharacha Sambar(Sambhar with roasted coconut and spices)

Parippu/Toor Dal – ¾ cup
Mixed vegetables – 2 cups[I used drumsticks,carrot,potato,beans,tomato,big oninon,bringal,ladies finger]
Tamarind – 1 small lemon size
Hing – 1 tsp
Salt to taste

To roast and grind:
Coriander powder – 2 tsp
Chilli powder -3/4 tsp
Turmeric powder -1/4 tsp
Pepper powder -1/2 tsp
Cumin -3/4 tsp
Curry leaves -2 strip
Chopped ginger garlic – 2 tsp
Small onions/Shallots* – 2
Grated coconut – ½ to ¾ cup
Coconut oil – 4-5 tsp

For Seasoning:
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Dry chillies -3-4

For garnish
Coriander leaves – 2-3 tbsp,chopped

1.Cook the dal till soft.
2.Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.Note:first roast coconut and other ingrediants exept powders,when it change to golden colour only add the powders.
3.Soak the tamarind in hot water and extract as much as 1 cups of ‘puli vellam’-tamarind water from it.
4.Cook the vegetables in this tamarind water till done.
5.Add the ground masala and dal to the cooked vegetables and let it boil-till everything gets mixed.Add hing to it.
6.Prepare seasoning in a pan with coconut oil and splutter mustard seeds,dry red chillies and add curry leaves.
7.Add the seasoning to the sambhar and garnish with freshly chopped coriander leaves.

Wednesday, May 12, 2010

Egg Vegetable Curry

1 cup of vegetables like beans,carrots and potato.
Some coriander leaves
Some curry leaves
3 eggs
1 tomatoes
salt to taste 
1/2 pepper powder
1/2 termeric powder
1/2 chilli powder
1/4 fennel seeds
1 1/2 cup of thin coconut milk
3/4 cup of thick coconut milk

1. Fry sliced onions and green chillies.Add spices and fry well.
2. Add vegetabels expect tomatoes, salt and thin coconut milk and cook.
3. When vegetabels are half done, add tomatoes. Cook till vegetabels are tender and gravy is thick.
4. Add shelled haveld hard-boiled eggs. Also all curry leaves.
5.Now add thick coconut milk and remove from fire befor boiling.Garnish with corindar leaves.

Best with appam,poori and chappathi.

Tuesday, May 11, 2010

Chana Masala / Chickpeas Masala

White Chickpeas (soaked overnight in water) – 1 and 1/2 cups 
Onion (sliced) – 1 large
Tomato (sliced) – 1 large
Green Chillies (slit) -2
Curry Leaves – A sprig
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Ginger Paste -1 tsp
Garlic Paste – 1 tsp
Chicken Masala Powder – 1 tbsp
Red chilly powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Cilantro – A few
Salt – As required
Water – As required

Preparation Method

1.Soak the Chickpeas overnight or for at least 4 hours. Wash the chickpeas and drain the water.
2.Pressure cook the chickpeas with a pinch of turmeric for around 20 minutes. Add enough water so as to cover the chickpeas.
3.Heat 2 tbsp oil in a wok and splutter mustard seeds.
4.Add sliced onions and saute till the onions are translucent.
5.Add slit green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked well.
6.Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for a minute.
7.Add 1/4 tsp turmeric powder, 1/2 tsp chilly powder, 1 tsp coriander powder, 1 tbsp Chicken masala powder and stir fry for two minutes.
8.Add the cooked chana along with the leftover water from the cooker. Add more water (around 1/4 cup) if required to make enough gravy.
9.Sprinkle some cilantro leaves and mix well.
10.Cover and cook on low flame for another 10-15 minutes, till the gravy is thick and finely coated on the chickpeas.

Serve along with rice or chappathis.

Monday, May 10, 2010

Capsicum Thoran

Capsicum (diced into medium cubes) – 2 big
Sliced Onions – 1 medium
Curry Leaves – A sprig
Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Turmeric Powder – 1/2 tsp
Green chillies - 3
Salt – as required
Grated Coconut – 1/2 cup

Preparation Method
Heat 2 tbsp oil in a pan and splutter mustard seeds.
Add onions, curry leaves, green chillies,and saute till the onions are translucent.
Add turmeric powder.
Now, add the capsicum pieces along with required amount of salt and mix well.
Mix well. Cover and cook for around 15 minutes stirring occasionally.
Meanwhile add grind coconutto the cooked capsicum and mix well
Allow it to cook in the coconut  for another 5 minutes until all water has evaporated.
Serve this tasty capsicum thoran with Rice.

Sunday, May 9, 2010

Kozhakattai (sweet coconut dumplings)

Kozhukattai is a popular dish of south India. It is a steamed food.This is one of my hubbies favt snack.I always love to make this for him....


For stuffing:
Coconut grated – 1 cup
Chopped jaggery – ½ cup
Cardamom – 4 no
Ghee – ½ tea spoon

Rice floor - 1 cup
Boiling water - 1 1/2 -2 cup
Salt - 2 pinch

1.Put coconut, jaggery, ghee and cardamom powder in a hot pan; keep stirring till jaggery melts and mixes with other items.
2.Remove from heat when you find the mix leaving the sides of the pan without sticking.Now the stuffing for kozhukattai is ready.

3.Boil two cups of water and add one cup of rice flour with pinch of salt; stir continuously to form a dough; cool and knead it to a soft, firm dough.

Now how to make Kozhakattai
4.Now lightly apply oil or water in hand and take lemon size dough; press it with your both hands;now fill it with stuffing.
5.Seal it and steam cook for 5 to 7 minutes or till done; after cooking you can see the change in colour.