MUTHIALPET CHICKEN PUTTU

Ingredients

Chicken breast - 3 Pieces
Green chilly - 2 nos. 

Ginger Garlic Paste - 1 Tsp

Dhaniya powder - 1 Tsp
Saunf/ Fennel seeds - 1 Tbsp
Garlic pearls - 5 nos piece Chopped
Jeera/ Cumin seeds - 1 Tsp
Tumeric powder - 1 Tsp
Garam masala powder - 1 Tsp

Curry leaves - 10-20 leaves

Pepper - per required spice
Salt - To taste
Oil - 1 Tbsp

Procedure

Heat a table spoon of oil in a pan, add cumin seeds, turmeric powder, Finely Chopped Chillies and wait for the seeds and curry leaves to sizzle.

Add finely cut chicken and keep frying till the water from the chicken comes out to make a fine watery gravy.

Add little ginger / garlic paste, Teaspoon of Garam Masala, Coriander powder, salt and Pepper

Fry all till it becomes thick and then add fine chopped Garlic pearls. 

Keep cooking till the chicken Weathered completely to form the Puttu.

Add Dhaniya leaves to taste and flavor. 

Stuff and Roll it on Chapathi to make a tasty Katty roll out of this puttu.........kids will love to have this again and again. Tastes Good with Sambar rice.

VANJARAM FISH SHALLOW FRY.............Seer Fish

Ingredients

Fish – 6 cleaned
Garlic – 10 pods
Sambar podi – 2 table spoons
Turmeric powder – 1/4 tea spoon
Oil – 4 tea spoons
Salt to taste
Oil for shallow fry

Procedure 

Clean and cut Neymeen into small pieces.

Marinate with chilli powder, turmeric powder, ginger garlic paste salt. Keep it aside for 15 minutes.

Heat a oil in wok, fry the marinated Neymeen pieces

Garnish with curry leaves.

Serve it hot with best combination. 

Tastes hummy with Rasam rice

MURUNGAI SAMBHAR... Namma ooru adaiyalam

 

Ingredients:

1 cup Toor dal

1/2 cup Vegetables,cut into big chunks

juice of a lemon sized tamarind

10 pearl onions

1/2 Tomatoe,diced

4-5 Green Chillies,cut lengthwise

1/4 Tsp Turmeric powder

2 Tbsp Sambar powder (MTR is Good or an alternate)

a pinch of asafoetida

Salt to taste

For Seasoning:

1/4 Tsp Mustard

1/2 Tsp Urud Dal

1/8 Tsp of Fenugreek Seeds

Few Curry Leaves

1-2 Red Chillies

2 Tbsp oil

To Garnish:

Corriander Leaves,chopped

Procedure 

Wash, cook the dal and mash it well and keep aside.

In a deep pan,heat oil and add mustard seeds,urud dal,fenugreek seeds,curry leaves and 2 red chillies.

Then add slit green chillies,Drumstick, carrot ,salt and saute for a while.

Add water and cook the vegetables fully.

Add the tamarind juice and cook till the raw smell goes off.

Mix the sambar powder and a pinch of asafoetida in little water,just to make sure there are no lumps and add it to the boiling mixture and cook for a minute or two. 

Then add the cooked dal and bring it to a boil till everything is mixed well.
Garnish with corriander leaves and serve hot.

Spoon of Ghee added before serving enriches the Flavor

MUTTON NALLI ELUMBU KUZHAMBU

Ingredients:

½ gm lamb bone marrow
250 gm mutton (cut into medium-sized pieces);
3 onions (finely sliced);
1 tsp ginger paste;
1 tsp garlic paste;
1 tsp red chilli powder;
1 tsp turmeric powder;
1 tsp coriander powder;
1tsp black pepper corn;
500 gm yoghurt (whisked);
½ coconut (only milk);
¾ cup vegetable oil;
Salt to taste 

Procedure to make Nalli Elumbu Kuzhambu:

Soak the desiccated coconut in one cup of water for a few minutes. Later, squeeze the milk from it. Now add salt, pepper, turmeric, coriander, chilli powder, ginger paste, garlic paste and ground melon seeds to the yoghurt and beat well.

Heat the oil in a heavy-bottomed vessel and add black pepper corn, lamb marrow and meat and cover. Cook while stirring occasionally for 45 minutes to an hour.

In another pan, take some oil and fry onion slices till they turn golden brown. Add these to the yoghurt mixture and mix well. Add cooked meat to this mixture, adjust seasoning and just before serving, add the coconut milk.  

Tastes good with Appam, Iddiyappam and idli.