MUTTON GRAVY / MUTTON CURRY

INGREDIENTS:
1.  Mutton - 1/4 kg
2.  Ginger garlic paste - 1 teaspoon
3.  Lemon juice - 1 tablespoon
5.  Red chilly powder - 1 tablespoon
6.  Onion - 1
7.  Salt to taste

8.  Turmeric powder - 1/2 teaspoon
10.Spices like cinnamon (IIlavanga pattai), cloves (Krambu), saunf (sombu), elaichi (yellakai) - each little
11.Pepper powder - 1 teaspoon
12.Curry leaves
13.Tomatoes - 3
14.Cooking oil - 5 tablespoons
15.Coconut oil - 1/2 teaspoon

METHOD:
1.  Take a pressure cooker place it on flame pour some oil and add the spices, ginger garlic paste, cut onion, tomatoes, mutton pieces and stir them well till golden brown.

2.  Now add the turmeric powder, chilly powder, coriander powder, sugar, pepper powder and stir them well.

3.  Add 2 cups of water and salt to taste and close the lid of cooker and leave it for 4 whistles and off the flame.

4.  After some time remove the lid and add the coconut oil and lemon juice to the mutton and leave it for 10 mins to cook by stirring till it gets thick

More to come from Grace Dishes

Happy cooking! 

MUTTON KORMA / KURMA / MUTTON KUZHAMBU / KULAMBU

INGREDIENTS:
1.  Mutton - 1/2 kg
2.  Ginger garlic paste - 2 teaspoons
3.  Lemon juice - 1 tablespoon
5.  Red chilly powder - 2 tablespoons
6.  Onion - 1
7.  Salt to taste
8.  Sugar - 1 tablespoon
9.  Turmeric powder - 1 teaspoon
10.Spices like cinnamon (IIlavanga pattai), cloves (Krambu), saunf (sombu), elaichi (yellakai) - each little
11.Potato - 2
12.Pepper powder - 1 teaspoon
13.Curry leaves
14.Tomatoes - 3
15.Scraped coconut to be ground with khus khus - 1 cup
16.Cooking oil - 5 tablespoons

METHOD:
1.  Take a pressure cooker place it on flame pour some oil and add the spices, ginger garlic paste, cut onion, tomatoes, mutton pieces and potato stir them well till golden brown.

2.  Now add the turmeric powder, chilly powder, coriander powder, sugar, pepper powder and stir them well.

3.  Add 2 cups of water and salt to taste and close the lid of cooker and leave it for 4 whistles and off the flame.

4.  After some time remove the lid and add the ground coconut to the mutton and leave it for 10 mins to cook

Mutton korma is ready to eat

More to come from Grace Dishes

Happy cooking! 

MURGH MAKHANI / BUTTER CHICKEN

INGREDIENTS:
1.  Chicken - 1/2 kg
2.  Ginger garlic paste - 2 teaspoon
3.  Curd - 1 tablespoon
4.  Lemon juice - 1 tablespoon
5.  Red chilly powder - 2 tablespoon
6.  Onion - 1
7.  Salt to taste
8.  Sugar - 1 tablespoon
9.  Turmeric powder - 1/2 teasoon
10.Pepper powder - 1 teaspoonTomatoes - 4
11.Butter - 2 tablespoon
11.Fresh cream - 1 tablespoon
12.Tomatoes - 4
13.Paprika / kudamilagai - small - 1
14.Cashews - 5- 6
15.Curry leaves
16.Cooking oil - 4 tablespoon

The  above 12, 13, 14 should be fried in oil and to be ground to make a tomato masala paste.

TO FRY AND TO BE GROUND:
1.  Coriander seeds - 2 tablespoon
2.  Cumin seeds - 1 tablespoon


METHOD:
1.  Perforate or cut the chicken pieces with fork or knife and put them in a bowl.

2.  Now add all the 9 ingredients and the ground powder to the chicken mix them well and marinate them for 2 hours.

3.  Heat the butter in a pan add the marinated chicken and fry them till they become dry.

4.  Then add the ground tomato masala paste, pepper and stir them well. Finally add the fresh cream and switch off the flame and serve hot.

More to come from Grace dishes

Happy cooking!

KFC CHICKEN/ KENTUCKY FRIED CHICKEN

INGREDIENTS:
1.  Chicken leg pieces - 2
2.  Pepper powder - 1 teaspoon
3.  Milk - 2 tablespoon
4.  Soya sauce - 1 teaspoon
5.  Chilly sauce - 1 teaspoon
6.  Tomato sauce - 1 tablespoon
7.  Corn flour powder - 1 teaspoon
8.  Salt to taste
9.  Ginger garlic paste
10. Onion and coconut paste - 2 tablespoon
11. Maida - 1/2 cup
12. Egg - 1

13. Bread crumbs

METHOD:
1.  Wash the chicken legs and remove the skin marinate the legs with all the above 10 ingredients for 30 mins.

2.  Now fill the maida, beaten egg and bread crumbs in 3 bowls separately.

3.  Place a pan on flame pour some oil when they get hot take the leg pieces dip them in egg then in maida and at last at the bread crumbs and fry them in cooking oil

4.  Delicious kentucky chicken is ready to eat.

More to come from Grace Dishes

Happy cooking!

POPCORN CHICKEN/ POPCORN CHICKEN RECIPE

INGREDIENTS:
1.  Chicken pieces - 1/2 kg
2.  Cumin seeds - 1 teaspoon
3.  Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai)
4.  Paprika (kudamilagai) - 1
5.  Salt to taste
6.  Mint and curry leaves small amount
7.  Pepper - 1 tablespoon
8.  Curd - 3 tablespoon
9.  Ginger garlic paste - 1 tablespoon
10. Lemon juice - 1 teaspoon
11. Egg - 1
12. Maida - 1 cup
13. Corn flour powder - 1 teaspoon
14. Turmeric powder - 1pinch
15. Chilly powder - 1 tablespoon
16. Cooking oil - 1/4 kg

METHOD:
1.  Cut the chicken into small pieces.

2.  Fry cumin seeds, paprika, mint and curry leaves, spices and pepper in cooking oil.

3.  Grind the fried items in a mixer.

4.  Now take a bowl and mix turmeric powder, chilly powder, lemon juice, curd, ground items, chicken pieces and salt together and marinate for half an hour.

5.  Beat the egg and keep it in one bowl.

6.  Keep the mixed kesari powder, corn powder and maida in another bowl.

7.  Take the marinated chicken one by one dip them in egg and maida and fry them in cooking oil.

8.  Crispy popcorn chicken is ready to eat.

More to come from Grace Dishes

Happy cooking!

EGG RECIPE/ EGG DOSA

INGREDIENTS:
1.  Egg - 3
2.  Onion - 1 big
3.  Green chilly - 1
4.  Turmeric powder - 2 pinches
5.  Chilly powder - 1 tablespoon
6.  Salt to taste
7.  Curry leaves
8.  Cooking oil

METHOD:
1.  First beat the egg and add cut onion, green chilly, and curry leaves and mix well.
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2.  Now add the turmeric powder, chilly powder and salt to taste and mix well.

3.  Then place a pan on a flame and pour 1 tablespoon of oil when it gets hot pour the egg liquid and make

like a dosa and turn the other side to come.

4.  Egg dosa is ready to eat with Thakkali sadam, sambar sadam.

CHICKEN RECIPES / CHICKEN KORMA / KURMA

INGREDIENTS: To serve 5 people

1. Chicken – 1/2 kg
2. Potatoes – 1 to 2 small
3. Capsicum – 1 (kudai milagai)
4. Onion – 1
5. Ginger garlic paste – ½ teaspoon
6. Turmeric powder – 1 pinch
7. Chilli powder – 2 tablespoon
8. Coriander powder – 1 tablespoon
9. Pepper and cumin  powder – 1 teaspoon
10. Curry leaves – small amount
11. Spices like saunf (sombu) - 1 pinch, cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai)
12. Cooking oil – 3 tablespoons
13. Coconut oil – 4 drops
14. Lemon – 1 teaspoon juice
15. Salt to taste

TO GRIND:

1. Scraped coconut – 1-1/2 cups
2. Khus khus – 2 pinches
3. Tomatoes – small- 4, big – 3

The above first and second items should be ground separately and tomatoes should be ground separately.

METHOD:

1.  Wash the chicken pieces with turmeric powder and keep it aside.  Washing in turmeric powder will let the raw smell go off.

2.   Heat the pan and pour the cooking oil.  When it gets hot, add ginger garlic paste , curry leaves, scraped onion, capsicum, potato and stir it well.

3. After they get brown in colur, add chicken pieces and fry them in oil for 5 to 10 mins.

4. Now add the turmeric powder, chilli powder, coriander powder, pepper and cumin powder and salt to taste.

5. Add some water and the ground tomatoes to it and close the lid of the pan.

6.  Pressure cook it for 5 to 6 whistles.

7.  After 15 mins, open then pan and add the ground coconut , lemon juice and coconut oil to it and stir them well.