Saturday, 26 July 2014

Kerala Style Easy Chicken Curry

Ingredients 
to make Kerala Style Easy Chicken Curry
 :

    Directions
     to make Kerala Style Easy Chicken Curry
     :
  • 1)Cut the chicken into medium sized pieces.
  • 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins.
  • 3)Heat oil in a pan.
  • 4)Add ginger and garlic paste and fry until it turns golden brown in color.
  • 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well.
  • 6)When it becomes light brown in color, add tomato pieces.
  • 7)When the tomatoes become tender, add aniseeds.
  • 8)Add chicken pieces followed by hot water and salt and cook thoroughly.
  • 9)When the gravy becomes thick, remove from the stove.
  • :- Kerala style chicken curry is ready.
  • :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread.
  • :- Enjoy the yummy Kerala style chicken curry .
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Friday, 25 July 2014

Avial recipe- (Tamil Brahmin style)

Aviyal is a simple and delicious dish prepared with mixed vegetables and curd/yogurt. It is very easy to prepare and goes well with rice and adai. Learn how to prepare Aviyal (Tamil Brahmin style) by following this easy Aviyal recipe.


How to make Avial-aviyal

Prep time- under 20 mins
Cook time - under 15 mins
Serves -4-5

Ingredients required

Curd - 1 1/4 -1 1/2 cup (whisk it well)
Turmeric Powder - a pinch
Salt as required

Vegetables required

White Pumpkin -1 - 1 1/4 cup (cut pieces)
Carrot- 1
Beans- 6-7
Raw Plantain -1 medium size (vazhaikkai)
Potato-1 medium size
Chow-chow-1 cup chopped
Brinjal-1
Colocasia- 2 (Arbi/seppan kilangu)(optional)
Drumstick-1 (optional)
Yam (senai)- 1/4 cup chopped
Cluster beans - 6-7

Total vegetables should be around 4 cups

Note - If you do not have some of the vegetables mentioned above, it does not matter. But you need beans, carrot, ash gourd (white pumpkin) plantain and potato.

For Grinding

Grated Coconut -1/2 cup
Green chillies -4-5
Jeera / cumin seeds- 1 tsp
Rice flour -1/2 tsp (used for thickening)

Grind the ingredients given under "for grinding" to a smooth paste and keep it ready.

For Seasoning

Coconut oil - 2 tsp
Curry leaves -little

Preparation 

Wash and cut all the vegetables into cubes. (the pieces should be a little big)

Cook white pumpkin in a little water with salt until soft and keep it aside.

Boil water and cook plantain separately. Then drain the excess water.(These veggies are cooked separately as they will become mushy if pressure cooked)

Pressure cook colocasia, peel the skin, cut it into half and keep it aside.

Method

Pressure cook all the other vegetables with just enough water adding turmeric powder and salt required. Do not overcook.(2 whistles are enough). If there is water in the cooked vegetables, strain it and use it to grind the coconut mixture. 

Then add the cooked pumpkin, plantain and colocasia to the pressure cooked vegetables after draining the water.

cooking vegetables for aviyal

Mix the ground paste with curd nicely.

how to prepare avial

Mix the curd (with the ground paste of coconut +jeera+green chilli + rice flour) to the boiled vegetables, add salt needed and cook for 3-4 minutes in medium flame. Switch off the flame.

aviyal- tamil style

Heat 2 tsp of coconut oil, add curry leaves, saute for a second and pour it over the aviyal. Garnish with coriander leaves.Tasty South Indian (Tamil style) aviyal is ready to be served.

Aviyal goes well with adai and vathal kuzhambu 

Note - You can cook colocasia by keep it in a small cup along with the vegetables.

Aviyal will taste great if the curd is a little sour.
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Kerala Style Aviyal Recipe

Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It occupies an important place in Kerala cuisine and is a must for Onam Sadya. Today let us learn how to make Aviyal (avial) Kerala style using this easy Aviyal recipe.


How to prepare Kerala Style Aviyal 
Serves -(3-4)
Ingredients needed

Ash gourd -3/4 cup
Cucumber - 1 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango - few pieces (5-6 medium size pieces)
Elephant foot yam -100 grams
Curd -2 tbsp

For the grinding

Grated coconut - 1 cup
Cumin seeds /Jeera - 1/2 tsp
Green chilli -3

For the seasoning

Coconut oil - 2-3 tsp
Curry leaves - few

Preparation 

Peel the skin and cut all the vegetables into 2 inch long piece.

Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.

Method 
Since each vegetable needs different time for cooking, I cooked cucumber, plantain and ash gourd together in a pan separately adding salt needed for that alone. When it is half cooked, add chopped raw mangoes.

Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles.You can cook in open pan also.The vegetables should be soft but not mushy. (use very less water and cook)

Add the grounded coconut paste and cook for a few minutes. Remove from flame.

Add curd and mix well. Check for salt. Season with coconut oil and curry leaves.

It is a fantastic side dish for rice and I love it with adai also.

Note - You can skip curd, if you are adding raw mangoes or add according to the sourness you want. Since I love curd, I have added very less quantity in-spite of adding raw mangoes.

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