Kumbakonam Kadappa (Gravy)

Ingredients:

Yellow moong dhal - 3 table spoon (boiled)

Potato – 2 (boiled)

Turmeric powder – 1 spoon

Oil - as req

Salt - as per taste

Onion -1 big sliced

Tomato – 1

Curry leaves – few

To temper:

urud dhal – ½ spoon

mustard seeds – ½ spoon

Bay leaves – 1

Cardamom – 2

Star anise – 1

Cloves – 2

Kalpasi (black stone flower) – 1 or 2

Cinnamon - 2

To grind:

Fennel seeds- ½ spoon

Poppy seeds- 1 spoon (soak it in  water for 30 mins)

Grated coconut – 4 tbl spoons

Roasted gram dhal – 1 spoon

Green chilli – 3 to 5

Garlic - 2 num

Preparation:

v Boil moong dhal with 1 spoon of turmeric powder for 2 whistles.

v Boil potatoes and crumble it by using your hands.

v Grind fresh grated coconut, fennel seeds, green chillies, roasted gram dhal, soaked poppy seeds and garlic to fine thick paste.

v Heat a pan add oil, then temper with mustard, urud dhal.

v Then add bay leaf, star anise, Cinnamon, kalpasi, cardamom, cloves sauté it for 5 secs.

v Add onion and curry leaves cook it for 2 mins, then add tomato cook for 2 mins.

v Then add boiled moong dhal and boiled potato mix well boil it for few secs, then add grinded paste mix well and add salt cook for a min, then add required water (not too much) boil it well stir often .

v Serve with hot idly, dosa, poori, chapathi.

POTATO MASALA WITH PUFFED PURI / ALOO MASALA WITH PURI

Ingredients:

1. Boiled potato- 3
2. Sliced onion- 2
3. Green chilli sliced- 2 or 3
4. Salt- as per taste
5. Turmeric powder- ½ spoons
6. Oil-5 table spoon
7. Oil – for deep frying
8. Wheat flour-2 cups
9. Sooji- 1 spoon
10. Curry leaves- few
11. Mustard seeds- ½ spoon
12. Soaked channa dhal- 1 spoon 

Preparation:

Puri:

• In a bowl add wheat flour, salt, sooji mix all together.
• Add little water and knead well, make soft and thick tight dough
• Don’t add too much of water while kneading. Rest it for 10 mins,
• Then take small balls of wheat dough then roll and spread flat, puri should be little thick so don’t spread it too wide and flat.
• Then heat a pan add oil; deep fry the puri one by one.

Potato masala:

• Heat oil in a wide pan
• Add mustard seeds let it crack then add channa dhal sauté for 5 secs, then add green chilies, onion, curry leaves one by one sauté well till onion becomes transparent .
• Then add salt and turmeric powder mix it for a sec.
• Add potato in and mash it here and there, mix well and pour required water not too much.
• Mix all and let it boil for 3 mins, stir often. serve with puri, chapathi, roti.




                     

Parotta with Chicken Gravy

Parotta

A Parotta is a layered flatbread made from maida flour, originating from Southern India. Parottas are usually available as street food and in restaurants. It is prepared by kneading maida, egg (optional) oil or ghee and water. The dough is beaten into thin layers and later forming round spiraled into a ball using these thin layers. The ball is rolled flat and roasted. Chilli parotta and kothu parotta are prepared using parottas or leftover parottas. Parottas are eaten with vegetable kurma or chicken, mutton salna.

To make parotta:

Ingredients:

• Plain flour/maida- 3cups
• Salt – as per taste
• Water- to knead
• Oil -2 t-spoons while kneading, then 5 spoons then.
• Sugar-1 spoon
• Egg -1 (optional)

Preparation:

© Wash the chicken well with turmeric filter the excess water and keep aside.

© Heat a pan with 5tbl spoons of oil,

©Then add chopped onion, sauté for a while, then add ginger garlic paste mix and cook till raw smell goes off.

©Add chopped tomato sauté and cook well, then add chicken pieces mix it well add salt and slow down the flame, cover with a lid then cook for 5 minutes.

©Add grinded masala paste mix well, cook the masalas if required sprinkle little water to avoid burning of masala. After 2 mins, add  ½ cup water add black pepper powder and mix well let it boil for 3 mins then slow the flame cook for 10 mins till the gravy thickens slightly and oil separates well. Check the taste and serve with parotta, poori, chapati, naan, roti, idly.

parotta with chicken gravy 1

Chicken Gravy:

Ingredients:

1. Chicken- ½ kg
2. Dhaniya / coriander seeds- 4 tbl-spoons
3. Jeera- 2 tbl-spoons
4. Dry redchillies- 4 to 5+
5. Black pepper- 1tbl-spoon
6. Coconut -4 to5 nos
7. Curry leaves- 10 leaves+
8. Kashmiri red chilli powder- 2 spoons / as per your taste
9. Turmeric powder- ½ t-spoons
10. Garam masala powder-1spoon
11. Salt – as per taste
12. Oil- 100ml+
13. Black pepper powder-1 spoon
14. Onion chopped- 1big
15. Tomato chopped -1 medium size
16. Ginger garlic paste-2 tbl-spoons
17. Water –required amt

To Grind:

In a pan add oil 1 spoon, then roast dhaniya, jeera, black pepper, red chilies without burning it, roast in slow flame. Then cool it and grind it with Kashmiri red chilli, garam masala, curry leaves and coconut .as a thick paste.

Preparation:

1. Wash the chicken well with turmeric filter the excess water and keep aside.
2.  Heat a pan with 5tbl spoons of oil,
3. Then add chopped onion, sauté for a while, then add ginger garlic paste mix and cook till raw smell goes off.
4. Add chopped tomato sauté and cook well, then add chicken pieces mix it well add salt and slow down the flame, cover with a lid then cook for 5 minutes.
5. Add grinded masala paste mix well, cook the masalas if required sprinkle little water to avoid burning of masala. After 2 mins, add  ½ cup water add black pepper powder and mix well let it boil for 3 mins then slow the flame cook for 10 mins till the gravy thickens slightly and oil separates well. Check the taste and serve with parotta, poori, chapati, naan, roti, idly.

   

Chicken Gravy With Parotta