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!

KADALAI PARUPPU SUNDAL / BENGAL GRAM SUNDAL

INGREDIENTS:

1.  Dry kadalai paruppu - 1 cup

2.  Mustard seeds - 1 teaspoon

3.  Urad dal - 2 teaspoon

4.  Channa dal -2 teaspoon

5.  Coriander seeds - 2 teaspoon

6.  Dry red chilly - 2

7.  Asafoetida / perungayam - 1 pinch

8.  Curry leaves

9.  Grated coconut handfull

10. Salt to taste

11. Cooking oil - 1 teaspoon

METHOD:
1.  Soak the mochai seeds in water for 3 hours in water.  Roast the coriander seeds,Channa dal, urad dal and red chillies in oil. Grind them and keep it aside.

2.  Pressure cook the mochai with some salt for 3 whistles . Drain the water and keep it  aside.

3.  In a pan heat the oil , add the mustard seeds .

4.  Once the mustard splutters add the cooked kadalai paruppu, the ground powder, curry leaves and perungayam.

5.  Add the grated coconut and serve hot.

More to come from Grace Dishes

Happy cooking!

THAYIR SADAM / THAYIR SADHAM / CURD RICE

INGREDIENTS:
1.  Curd - 1 cup
2.  Cooked rice - 3 cups
3.  Curry leaves
4.  Mustard - 1 pinch
5.  Butter 1 tablespoon
6.  Green chilly
7.  Salt to taste
8.  Milk - 1-1/2 cup

METHOD:
1.  Mash the cooked hot rice and add milk stir them well and keep it aside.

2.  After the rice gets cool add the butter and cold curd into the rice and mix them.

3.  Place a kadai on flame when it gets hot pour oil and add mustard, curry leaves, green chilly and pour them on the rice.


Dont mix the curd with hot rice they will get curdled.

More to come from Grace Dishes

Happy cooking!

COCONUT RICE RECIPE/ THENGAI SADAM

INGREDIENTS:
1.  Coconut scraped - 1 cup
2.  Cashews - 3
3.  Channa dal - 2 teaspoon
4.  Curry leaves
5.  Red chilly
6.  Cooking oil - 2 tablespoon
7.  Salt to taste

METHOD:
1.  Place a kadai on flame pour some oil when they gets hot add channa dal, curry leaves, red chilly and cashews and stir them well.

2.  Now add the scraped coconut to the kadai and stir them well.

3.  When they are cooked well add the cooked rice and salt and serve hot.

More to come from Grace Dishes

Happy cooking!

COMBINATION SERIES - 5 THAKKALI KURMA/ TOMATO KORMA

INGREDIENTS: Serves 5 people

1.  Tomato – ½ kg
2.  Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai).
3.  Onion – 1
4.  Turmeric powder – ½ teaspoon
5.  Chilly powder – 1-1/2 tablespoon

TO BOIL:
1.  Tomato – 1/2 kg

TO GRIND:
1.  Coconut and spices to be ground together.

METHOD:
1. Wash the tomatoes and put them in a bowl and boil them till the skin of tomato gets loose.

2. When  tomatoes has been boiled  cool them for 10 mins and grind them in mixer and keep it aside.

3. Now keep the kadai on flame pour oil when it gets heated add mustard,curry leaves and onion and fry them till golden brown.

4. Add turmeric and chilly powder and salt to taste.

5. Add the ground tomatoes  and water and cook them till they gets thick. Add the ground coconut  and boil for 5 to 10 mins.

6. This suits for rice,poori, idly, dosa and chapatti

Delightful tomato kurma is ready to eat.

MUTTAI VARUVAL:

INGREDIENTS:
1.  Boiled eggs – 2
2.  Turmeric powder – 1 pinch
3.  Chilly powder – 2-3 pinches
4.  Salt as needed
5.  Sesame oil – 4 tablespoon

METHOD:
1.  Cut the boiled eggs into two and keep it aside.

2.  Now keep a tawa on flame and pour some oil when it gets heated sprinkle some salt, turmeric powder and chilly powder in the oil and fry the cut eggs in the oil on both the sides.

3.  Fry them till they gets crispy

It is very delicious to eat with thakkali kurma.

More to come from Grace Dishes

Happy cooking!

PRAWNS RECIPE/ PRAWNS CURRY

INGREDIENTS:
1.  Prawns - 1/2 kg
2.  Ginger garlic paste - 1 teaspoon
3.  Tomato - 6
4.  Chilly paste - 1 teaspoon
5.  Curry leaves
6.  Salt to taste
7.  Onion - 1
8.  Cooking oil  - 2 tablespoon
9.  Water - 1/4 cup
10. Spices like sombu ( saunf) - 1/2 teaspoon, cinnamon (lavanga pattai) - 1 inch bark, cardamon (yellaai)

METHOD:
1.  Keep a pan on flame pour some oil when it gets hot add the spices, ginger garlic paste, onion and curry

leaves fry then till golden brown.

2.  Now add the turmeric powder , chilly powder, tomato and salt to taste.

3.  Then add the prawns and some little water to cook.  When they gets thick switch off the flame and serve

hot

More to come from Grace Dishes

Happy cooking!

  

EGG RECIPES/CURRY

Ingredients to serve 5 people:
1.  Eggs - 5
2.  Gingelly oil - 2-1/2 tablespoonfuls
3.  Fennel seeds - 5 to 6 seeds
4.  Cinnamon - about 1-inch bark
5.  Cloves - 3
6.  Cardamom - 1
7.  Ginger-garlic paste - 1 tablespoonful
8.  Chilli powder - 1-1/2 tablespoonfuls
9.  Coriander powder - 1-1/2 tablespoonfuls
10. Turmeric powder - 1/2 teaspoonful
11. Garam masala (optional) - half teaspoon

To grind:
1.  Coconut - 1 to 2 cups
2.  Mint leaves - small amount
3.  Khus khus - 1/2 teaspoonful - All the above three to be ground together separately
4.  Tomatoes - 3 if small, 2 if big to be ground separately

Method:

1. Boil the eggs (it is better not to over boil the eggs once the shell cracks).  When the eggs are boiled well and after removing the shell, cut them into half and keep them aside.

2.  Once the kadai is sufficiently hot, pour gingelly oil, add cinnamon, cloves, and cardamom and allow them to sputter.

3. Add ginger garlic paste and onion. Fry them till it becomes brown in color.

4.  Add chilli powder, turmeric powder, corainder powder and garam masala (optional) in the oil so that the masala be cooked well and pour some water and stir well to make a paste.

5. Add the ground coconut, mint leaves and khus khus paste, and add the ground tomato paste and then some salt to taste.

6. Cook this for 15 mins till the kuzhambu gets thick and add the cut eggs to kuzhambu.  Do not stir once the eggs are put in.

Though it is a traditional dish, the above method will give you an unique aroma and a different taste than the usual.  No doubt the aroma of this dish would make you to mouthwater while cooking itself.  More to come from Grace Dishes.

Happy cooking!