Yay!!! My 100th Post!!!

Here is a milestone in my blogging. I have reached my 100th post!!! Like many other bloggers, even I didn't think I'll be blogging so long. There were times when I thought I should quit blogging and concentrate on something else. But, I just don't understand the power behind this. It's got me addicted.

So, what's kept me going inspite of so many hurdles? It's all of your encouragement through comments. "Appreciation". Who dosen't like this? There are so many dishes that even my hubby has failed to appreciate(mostly he wil be engrossed in TV or talking to my son), but you guys are awesome. You have always been there for me. You are all the best!!! So, I want to take this opportunity and thank each and everyone of you who spent time on my blog going thru recipes, writing your valuable comments and given me suggestions to improve.So, here is a big "THANKYOU" for everything.

Ok, without further delay let's go to the recipe. This time I tried "Thai Red Curry". This has always been my favorite in thai dishes. I tried this recipe(red curry paste) from the cookbook "Authentic Thai Food". It was really good although I missed few of the authentic ingredients . So ,I wanted you guys also to try it. So, here is the recipe.

Ingredients:
Chicken- 2 breasts
onion- 1/2 (sliced)
green bell pepper- 1/2 (sliced)
red bell pepper- 1/2 ( sliced)
mushrooms- 5 (sliced)
Pineapple- (canned, drained, cut into big chunks)
You can use babycorn, bamboo shoots or anyother veggies too of your choice.
Thai basil- 6 leaves(I used regular basil)
coconut milk- 1 can

For curry paste:
small red chillies-13 (seeds removed,soaked in water)
shallot-3 tbsp (chopped)
garlic- 4tbsp(chopped)
galangal-1tbsp(thai ginger,chopped)
lemon grass-2 tbsp (I did not get it, so I didn't use it)
kaffir lime rind-2 tsp (I used fresh lime peel)
corriander root- 1 tbsp (I used stems the closest part)
white peppercorns-20
corriander seeds- 1 1/2 tsp(ground,roasted)
Cumin- 1/2 tsp(ground,roasted)
shrimp paste- 1 tsp
sea salt- 1tsp

Procedure:
Blend all the ingredients for curry paste with 2 tsp oil and little water. The paste should be smooth and thick. Mix it evenly with coconut milk. Cut chicken into strips and flatten it a little with a hammer. This will tenderize the meat. Heat oil in a kadai and fry chicken until it is no longer pink. Add some salt. Then add all the veggies except pineapple and basil. Stir fry it. When the veggies are half done add the coconut milk mixture and bring it to a boil. Test for salt and chilli level. Add more if you want to. Finally add pineapple and basil. Mix well and serve with white rice or fried rice. Enjoy!!!

One thing before I end this post. I wanted to participate in the "click" event hosted by Bee.





Here is my contribution for the event. Please guys don't laugh. Have a nice day!!! And once again a big "Thankyou". Hugs. :))

Chettinad Chicken Curry

For some reason I have always been attracted to the word 'chettinad'. Any recipe that has this word tagged to it surely catches my attention. I got this recipe from the internet 5 years back when I was learning to cook. I did try this recipe many times and it always fetched me good comments even from the best critics- my hubby's friends.
After sometime, when I was in the process of shifting to a new place I lost the recipe. Recently when I was cleaning up I found it and I was so happy that I got hold of it. This is a semi-solid gravy that can be eaten mixed with white rice or as an accompaniant for variety rice or rotis.

Ingredients:
Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
Salt
Fresh grated coconut- 1 cup
Large onion- 1 (chopped)
Medium tomatoes- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 5 cloves (crushed)
Black pepper- 1/4 tsp
Red chili powder- 2 tsps
Poppy seeds- 2 tsps
Coriander seeds- 2 tsps
Fennel seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 2
Green cardamom- 2
Garam masala powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Oil- 6 tablespoons
Lime juice- 2 tablespoons
Curry leaves- 2
Chopped cilantro (coriander) leaves

Procedure:
Dry roast the poppy seeds in a pan and crush. Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste.
Heat oil in large pan and fry the onions until golden. Add the ginger, garlic and fry for couple of minutes. Then add the red chili powder and the ground paste. Fry for 5 minutes. Add the chicken pieces and fry for 5 more minutes. Then add the tomatoes and stir-fry for 7-10 minutes. Then add 2 cups of water & salt. Cover and cook for about 10 minutes over medium heat. Then remove the cover and cook till desired consistency.When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire. Garnish with chopped cilantro leaves. Serve hot.

Chicken Liver Masala

chicken liver is a very good source of protein, vitamin A, vitamin C, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, iron, phosphorus, copper and selenium and a good source of thiamin, zinc and manganese.

Chicken liver does not appeal to everyone. But if you do like it, You will surely love this dish.This curry goes well with rice and rotis.

Ingredients:
Chicken livers- 1 box
onion- 1(medium,sliced)
ginger garlic paste- 1 tsp
green chillies- 2 (slit)
tomatoes- 1 (medium,chopped)
corriander poeder- 1 1/4 tsp
cumin powder- 1/2 tsp
pepper powder- 1 tsp
curry masala powder- 1/2 tsp
turmeric powder- 1/2 tsp
curry leaves- few
lemon juice- 1 tbsp

Procedure:
Open the box of livers and discard all the blood in it.Cut chicken livers into bite size pieces(vary size according to preference). Take care not to leave the blue or green vein with the liver. Some livers may not have the correct shape, it might be slimy. Don't worry those can be cooked too. It helps in getting the masala.

Heat oil in kadai and fry onions until golden brown. Then add ginger garlic paste and fry for a minute. Now add chillies,curry leaves and turmeric powder. Next add tomatoes and all the masala powders. Cook till the raw smell goes and oil starts to seperate. Now add washed chicken livers. Add required salt and mix well. Close and cook for 5 to 8 minutes. Open lid and stir again. Cook for a few more minutes. You can tell that the liver is done if it is no longer pink in color on the inside.Careful, don't overcook liver as it tends to get hard and little bitter. Finally add lemon juice. Blend well and switch off gas. Serve with any dish of your choice. Today I had with parotta. It tasted good too.

Chicken Chilli Masala

This dish has nothing to do with chilli chicken . Just another chicken curry. I named it 'chilli masala' as it is predominantly made with green chillies. It goes well with any mild pulav or rotis.

Ingredients:
Chicken- 1/2 lb
onion- 1/2 (medium)
ginger- 1/2"
garlic- 3 pods
sombu- 1 tsp
jeera - 1/2 tsp
cloves- 2
elachi-1
green chillies- 8 or 10 (can be varied according to taste)
curry leaves- 10 leaves
tomato- 1 (medium)

Procedure:
Grind everything from onion to curry leaves into a smooth paste without adding water. Heat oil in kadai and fry the paste until the raw smell goes. Add some turmeric and cook until the color of the masala changes from green to a light brown color. Check for spice level. If you need it more spicy, you can add some chilli powder and saute for another 5 mins. Add tomatoes and cook till soft and oil starts seperating. Now add chicken to the masala and coat well. Add required salt and 1/2 cup water. Close pan and cook for 15 mins on medium to high heat. Then open the pan and reduce the gravy to desired consistency. Add curry leaves at the end.

Chicken fry

This is similar to chilli chicken except that it's not fried. It is so simple that it can be done in 1/2 an hour. Sometimes, when I'm in a hurry I do not marinate it for only 10 mins. Still it turns out fine. But if you marinate it longer it definetly tastes better.


Ingredients:
Chicken breast- 2
ginger garlic paste- 1 tsp
turmeric- 1/2 tsp
salt- as required
chilli powder- 1 tsp
chicken curry masala- 1/2 tsp
lemon juice- 1/2
vinegar - few drops
red color- a pinch
onion- 3/4 th (cubed)
green chillies- 4(make slits)
spring onions

Procedure:
Cut chicken into bite size pieces and marinate it with all the ingredients from ginger garlic paste to red color for atleast an hour. Heat little oil in kadai and fry the chicken pieces until 3/4 th cooked. You need not close the pan as the chicken can cook in its own water. Moreover the chicken cooks faster as it is in bite size pieces. When the chicken is almost dry add onions ,green chillies and saute for sometime. When the chicken is fully dry transfer to a serving dish and sprinkle some spring onions on top.

Kothu Parotta & Pachidi

Yes...You might have guessed it right. Kothu parotta is my next post. With parottas and chalna in hand what better dish can I think of? So, here you go ...the recipe of my all time favorite.

Ingredients:

cooked parotta- 3

onion- 1

ginger garlic paste- 1tsp

tomato-1

green chillies-3

turmeric- 1/4 tsp

curry leaves

eggs-2

chalna- 1 cup

Procedure:

Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together. When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.

Parrota & Chicken Chalna

Today I was not in mood to do an elaborate cooking. Still, I had to do something special as my hubby came home early because of the tornado warning given at his office. Okay....something his favourite...easy to make...Yes!!! I got it.Parrota & chalna. But where to find a good recipe. I searched the internet for sometime and my eyes finally fell on Rashmi's Websamayal blog. I was ready to give it a try and finally here is what I created. Thanks! to Rashmi. We had a vey nice dinner.

Ingredients:

Marinade:

chicken-1lb

salt-required

chilli powder- 3/4 tsp

turmeric powder

lemon juice

DryRoast & Grind:

sombu- 1tsp

jeera- 1 tsp

peppercorns- 3/4 tsp

red chillies- 4

pattai- 1/2"

Masala:

roughly chop everything and roast in 2 tsp oil.

Onion- 1

garlic- 5 pods

ginger- 1/2"

tomato- 1

coconut- 1/4 to 1/2 cup

Procedure:

Heat oil in a kadai and fry coconut until color changes. set aside. roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.

Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. Chicken chalna is ready.

Chicken fry

Here it is ....Another creation of my husband. Super fast chicken fry. Actually it was made from the leftover chicken that I used for chalna. At first, he was very reluctant to cook it. But once he started it , the dish was done in 1/2 an hr. This is one of his bachelor recipes but truly is tasty.

Ingredients:
chicken- 1/4 lb
onion-1
ginger garlic paste- 1 tsp
chicken curry powder- 1 tsp
chilli powder- 1/2 tsp
curry leaves

Procedure:
Heat kadai and fry some pattai and sombu. Add cut onion and ginger garlic paste. Then put chicken and salt and fry for sometime. When the chicken gets roasted a little bit on the outside add masala powders. Pour required water for the chicken to cook. Bring to a boil.When the chicken is 3/4th done,remove lid from kadai and allow all the water to evaporate. Finally add curry leaves.

Chicken Curry

Ingredients:
Chicken-1lb
Onion- 1 (finely chopped)
Ginger&Garlic paste-2 tsp
Tomato- 1 (finely chopped)
Chilli Powder- 1tsp
Corriander Powder- 1/2 tsp
Pepper- 1/2 tsp
Curry Masala Powder- 1/2 tsp
Curry leaves- few

Procedure:
Heat oil in a kadai and fry onions and ginger garlic paste to golden brown color. Add turmeric, tomato and all other masala powders and saute until tomato becomes soft. Add chicken and fry for few minutes. Pour 1 cup of water and allow the chicken to cook well. When it is 3/4 th cooked , remove lid from kadai and allow it to dry to required consistency.

Chicken chettinad fry

I got this recipe from SUN TV " Unavum Aarogiyamum". It was originally made with mutton. But I eat only chicken....so here goes my version. BTW, I did not make this. My dear husband made this for me.


Ingredients:
sombu-1 tsp
Garlic-1 full
curry leaves
chicken-1kg
turmeric-1/2 tsp
chilli powder-2tsp
dhania powder-2 tsp
pepper-1tsp
poppy seeds -1tsp
jeera-1 1/2 tsp
cashews-6 (broken)

Procedure:
Boil chicken with required salt. Fry sombu,garlic,curry leaves, turmeric, chilli powder & dhania powder . Now add chicken. Boil for 5 minutes. Then add fried cashews. Grind pepper,poppy seeds,jeera and sombu. When oil floats on the gravy add ground powder. Add some water and boil to a thick gravy.
Note: You can reduce the water to get a dry chicken fry (like my husband did). This curry tasted like the ones we get in restaurants. A must try!