Tag Archives: tamil nadu recipes

Oct6

White Chicken Gravy recipe / Chicken in white gravy / Chicken gravy recipe

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Chicken gravy is one such familiar dish that is prepared by most of us. Also, there are more varieties and flavor in the chicken gravy, this time I have tried a mildly spiced and flavored chicken gravy which goes out well with chapathi, roti, paratha, parotta, pulao’s and biryani.

CLICK HERE for more Chicken Recipes (stew, curry, gravies, fry, rice, briyani)

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

White Chicken Gravy tastes delicious, also the butter and cashew nut paste in it gives a rich texture to the gravy, green chillies add mild spicy taste along with few spices. I have accompanied this white chicken gravy along with parotta and chicken 65. Let me share the recipe…

Taking it to Fiesta Friday #192 hosted by Angie@thenovicegardener.

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Butter – 2 tbsp or Coconut oil – 2 ½ tbsp
  • Coconut – 10 gms
  • Green chillies – 1 ½ nos
  • Poppy seeds – 1 ½ tsp
  • Fennel / Sombu – 1 ½ tsp
  • Cashew nuts – 15 nos
  • Garlic – 6 cloves
  • Ginger (1” inch stick) – 2 nos
  • Kasoori Methi / Dried Fenugreek leaves (காய்ந்த வெந்தயக்கீரை) – 2 tsp
  • Black or White pepper powder – 1 tsp
  • Salt – 1 ½ tsp
Fennel seeds, green chillies, coconut pieces, garlic, ginger about to ground
Ground masala
Soaked cashew nuts about to ground
Butter getting melted
With onions
Ground masala to the browned onions
Chicken in masala
Getting cooked
With cashew nut paste
Getting cooked
Wtih kasuri methi or dried fenu greek leaves
With black pepper powder
White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Preparation:

  • Peel and finely chop the onions into pieces.
  • Take coconut, ginger, garlic, fennel seeds, poppy seeds, green chillies all together and grind it to a fine paste by adding little water.
  • Soak cashew nuts in water for 15 mins and grind it to a fine paste along with the water.
  • Heat butter in a kadai or heavy bottomed vessel, add the onions and cook until the onions turn golden brown in color.
  • Pour the ground masala and cook until the raw smell goes off or the oil starts floating on the top.
  • Add the chicken pieces, followed by salt and cook for 2 mins.
  • Pour a cup of water, cover and cook until the chicken in cooked.
  • Pour in the ground cashew nut paste, mix it well and cook in low flame for a min.
  • Crush the dried fenugreek leaves or kasuri methi within your palms, and sprinkle it over the gravy.
  • Sprinkle pepper powder, mix it gently.
  • Transfer it to a bowl.

Serve hot along with any Indian flat breads.

Sep21

Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review

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Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.

Cucumber Kosambari recipe / Cucumber salad / Kosambari recipe / Healthy salad recipe / Sprig Gourmet Product review
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad / Sprig Gourmet Product review

CLICK HERE for Navratri Recipes.

Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.

Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.

CLICK HERE for more Vegetarian Recipes.

Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant –  also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…

Ingredients:

  • Cucumber – ½ no
  • Carrot – 1 no (medium size)
  • Split green gram / Paasi payaru / Mung dal – 1 cup
  • Coriander leaves – 2 stalks
  • Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Grated Coconut – ¾ cup
  • Lemon juice – 2 tbsp
  • Mustard seeds – 1/ tsp
  • Curry leaves – 2 sprigs
  • Oil – 1 tsp
  • Salt (Rosemary Lavender seasalt from sprig) – ½ tsp

Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –

Preparation:

  • Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
  • Drain the water completely and keep it aside.
  • Peel and finely chop the cucumber into pieces.
  • Peel and finely grate the carrot into pieces.
  • If you are using green chillies, finely chop them into pieces.
  • Clean and finely chop the coriander stalks to pieces.
  • Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
  • Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
  • In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
  • In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
  • Pour half the quantity to each of the bowls. Mix it well.
  • Add required quantity of salt, only before you serve.
  • Serve it.
Soaked Mung dal getting drained completely
Soaked mungal dal, finely chopped cucumber, coriander leaves, grated coconut
With six pepper medley from sprig gourmet
Tempering
Tempered spices to kosambari
Grated carrot, coriander leaves, soaked split green gram, lemon juice
with grated coconut
All together
With six pepper medley from sprig gourmet
Tempered spices to kosambari
With rosemary lavender sea salt
Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

Note: Add salt to the kosambari only before serving, else it would release water and become soggy.

 

Sep12

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe

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Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

CLICK HERE for more Vegetarian Recipes.

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Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp
Coconut and cumin seeds about to grind
With mustard seeds, cumin and curry leaves
With finely chopped onions and curry leaves
With ground coconut paste
with spice powders
With lima beans / butter beans
with water
About to pressure cook for 2 whistles
After pressure cook – butter beans curry reacy
Butter Beans Kulambu / Lima Beans curry

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.