Tag Archives: lunch

Tomato Curry / Thakkali Kulambu

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Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.

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Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…

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Tomato Curry / Thakkali Kulambu

Ingredients:

  • Tomatoes – 4 nos
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil / Vegetable oil – 1 tbsp.

Making of Tomato Curry / Thakkali Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn brown in color.
  • Add the tomatoes and cook for few mins.
  • Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
  • Pour a cup of water, cook and cook until the tomatoes are mushy.
  • Remove the lid and cook in low flame until the oil starts floating on the top.
  • Transfer it to a bowl.

Serve hot with steamed rice and appalam or vadagam (rice crackers).

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry

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I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.

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Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…

Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

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Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

Ingredients:

  • Chicken / Country Chicken (Nattu Kozhi) – ½ kg
  • Onions – 2 nos (medium size)
  • Green chillies – 2 nos
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 ½ tsp
  • Coriander leaves with stalks – a handful
  • Mint leaves – half the quantity of coriander leaves
  • Cinnamon (1” inch stick) – 1 no
  • Cloves – 3 nos
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut oil / Any cooking oil – 2 ½ tbsp

Preparation:

  • Wash and clean the coriander, mint leaves, keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Grind coriander leaves, mint leaves and green chillies to a fine paste by adding water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Heat oil in a kadai, add cinnamon, cloves and curry leaves wait until they crackle.
  • Add ginger and garlic paste, cook for few seconds.
  • Add onions and cook until they turn transparent.
  • Add the turmeric, chilli and coriander powder followed by salt and cook until the raw smell goes off.
  • Add the chicken pieces, cook for few mins.
  • Add the ground green paste along with ½ cup of water, give a mix.
  • Cover and cook until the chicken is done.
  • Remove the lid and cook in medium flame until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot.

Chicken Fried Rice / Restaurant Style Chicken Fried Rice

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Fried rice is one of the popular dish, it can be prepared in a street food and also the other ways. Commonly we like to have fried rice from a street vendor, it tastes different and good. We use to have it at least once in two months, but for almost a year, the shop was closed. And so, thought of preparing it at home and the taste was too good and more similar to that one. Also, this is a perfect for lunch box. Let me share the recipe…

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

CLICK HERE for Chicken Recipes.

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Chicken fried rice / Restaurant Style Chicken Fried Rice

Ingredients:

  • Chicken – 200 gm
  • Steamed rice – 1 ½ cups
  • Capsicum (yellow, green, red) – ¼ cup
  • Carrot – ¼ cup
  • Cabbage – ¼ cup
  • Spring onions – 4 stalks
  • Black pepper powder – 2 tsp
  • Garlic – 5 cloves
  • Eggs – 2 nos
  • Soy sauce – 2 tbsp
  • Tomato sauce – 2 tbsp
  • Salt to taste
  • Oil – 2 ½ tbsp

Making of Chicken Fried Rice –

Preparation:

  • Clean and finely chop the chicken into pieces.
  • Clean and finely chop the capsicum, cabbage and spring onions, peel and finely chop the carrot, garlic.
  • Heat oil in a kadai, add garlic, carrot, cabbage and capsicum, cook for few mins or until the vegetables are cooked.
  • Add chicken pieces followed by salt and pepper powder and cook for few mins or until the chicken turns pale white in color.
  • Pour tomato sauce and soy sauce and cook for a min or until the raw smell goes off.
  • Add spring onions and cook for few seconds.
  • Break the eggs, stir it well, cook for few seconds (the egg should not be completely cooked).
  • Add the steamed rice and mix it well, cook in high flame until the rice becomes dry.
  • Sprinkle a handful of spring onions and remove it from fire.

Serve it hot with Butter chicken or any gravy.