• Quick to prepare
• Less Ingredients

HOW TO COOK CHICKEN CURRY

CHICKEN CURRY

INGREDIENTS :

For Masala Paste :

To Garnish :

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Grind the ingredients mentioned under 'For Masala Paste to a fine paste and keep it aside.
• Heat Oil in a Pan, splutter Fennel seeds and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces until water runs out clear.
• Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes
• Pour the ground Masala Paste to the Seared Chicken pieces and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 7-10 minutes or until it reaches the desired consistency.
• Switch off the flame and garnish it with Coriander Leaves.
• Serve Hot. 
• Goes well with Vellayappam, Idiyappam, Chapathis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the amount of Spices to your taste preference.
• Can add Boiled & Cubed Potatoes to the Chicken Curry.
• Pan searing the Chicken Pieces gives a perfect texture.
• Grinding Onions and Tomatoes gives you a rich gravy.
• Adding Sugar is totally optional. 

HOW TO MAKE CHICKEN BIRIYANI

CHICKEN BIRIYANI

INGREDIENTS :

To Marinate Chicken :

For Masala Paste :

To Saute :

HOW TO COOK CHICKEN BIRIYANI IN PRESSURE COOKER

METHOD :

1. Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
2. Soak the washed rice for about 20 - 30 minutes.
3. Grind the ingredients mentioned under ' For Masala Paste' to a fine paste.
4. Marinate Chicken with the ingredients mentioned under 'To Marinate Chicken' and leave it aside for 2-3 hours or overnight.
5. Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
6. Saute finely chopped Onion and Green Chillies slit lengthwise on a very low flame until onions turn translucent.
7. Add Turmeric Powder and give a quick stir.
8. Add chopped Tomato into it and saute until it turns soft.
9. Now add Marinated Chicken Pieces to the above and mix well.
10. Saute it on a low flame until the raw flavour goes and oil separates from the Mix.  
11. Cook this on a low flame until the Chicken pieces are half cooked.
12. Leave this on a low flame until the mix turns a bit dry.
13. Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
14. Sprinkle a handful of Mint and Coriander Leaves.
15. Pour Lemon Juice along with Salt and Mix well.
16. Pour Coconut Milk along with the above ingredients.
17. I have used 1:11/2 Cups of Rice :(Coconut Milk) Water Ratio.
18. Cover the lid of the pressure cooker and cook for one full whistle.
19. Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
20. Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
21. After 20 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
22. Once cooked, add the remaining Ghee to the Chicken Biriyani and fluff-up the rice gently.
23. Serve it along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

HOW TO COOK CHICKEN BIRIYANI IN RICE COOKER

METHOD :

• Saute the ingredients in a separate pan and follow the instructions as listed under 'Pressure Cooker Method' until step 16.
• Transfer all the ingredients along with Coconut Milk to the Rice Cooker and switch it on.  
• Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
• Leave the Chicken Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
• Pour the remaining Ghee to the Cooked Chicken Biriyani and fluff up the rice. 
• This method is best if you are cooking not more than 2 - 3 Cups of Rice.
• For best results use just  1:11/2Cups of Rice Water Ratio while cooking in Rice Cooker.

NOTES :

• Well-seasoned Basmati/Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use Rice Water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
• Adjust the number of Green & Dry Red Chillies to suit your spice level.
• Adjust the number of spices to suit your taste preference.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.
• The Ground Masala Paste yields approximately 1/2 Cup.
• Marinating the Chicken for at least 2-3 hours or overnight yields you with well flavoured and succulent Chicken Pieces in Biriyani.

CHERUPAYAR THORAN - GREEN GRAM STIR FRY

Health Benefits of Green Grams:

• Reduces the risk of Heart disorders.
• Reduces Blood Pressure
• Antioxidants in Green Gram prevents Cancer Development
• It helps in reducing Blood Glucose Level
• Helps in reducing body weight.
• Vitamin C and Anti-oxidants in Green Grams supports healthy Eyesight.
• Antimicrobial and Anti-inflammatory properties help to built Immunity
• Vitamin B, B6 and Folates helps to balance the Hormones.
• It helps to reduce PMS pain such as Muscle Pain, Cramps, Tiredness and Mood Fluctuations.
• Detoxifies the body.
• High level of Fibre in Green Grams prevents Constipation
• Green Grams have Antifungal & Antibacterial properties.
• Phytoestrogen in Green Grams helps to keep your Skin Healthy.
• Essential Vitamins and Minerals strengthens Hair and Nails.

INGREDIENTS : 

For Cherupayar/Green Gram Thoran:

For Tempering & Seasoning :

METHOD : 

To Cook Cherupayar/Green Gram in Pressure Cooker :

• Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Alternatively can soak Green Gram for about 30 Minutes to 1 Hour.
• If soaking drain and discard the water before cooking the dhal.
• Add 11/2 Cups of Water to the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt.
• Pressure cook the Cherupayar/Green Gram for a whistle or two on a high flame.
• Lower the flame and cook for another 2 whistles or for five minutes.
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the Cherupayar/Green Gram.

To Cook Cherupayar/Green Gram in a Sauce Pan : 

• Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the Green Gram until the water runs clear.
• Alternatively can soak the Dhal for about 30 Minutes to 1 Hour.
• If soaking drain and discard the water before cooking the dhal.
• Add about 21/2 Cups of Water and allow it to boil.
• Add the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.

For Cherupayar Thoran/Green Gram Stir Fry:

• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add cooked Cherupayar/Green Gram and give a quick stir. 
• Sprinkle grated Coconut along with a pinch of Sugar and mix well.
• Leave the Cherupayar Thoran /Green Gram Stir Fry on a low flame for about a minute.
• Serve Cherupayar Thoran /Green Gram Stir Fry along with Rice and any Curry/Rasam of your choice. 
• Cherupayar Thoran /Green Gram Stir Fry is the best accompaniment for Kanji - Rice Porridge.
• Goes well with Chapatis too.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking Green Gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it purely optional.
• Cherupayar/Green Gram should not be over-cooked for this Thoran/Stir Fry.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

UZHUNDHU VADAI / MEDHU VADAI

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI

INGREDIENTS :

For Grinding :

To Mix :

For Deep Frying :

METHOD :

Soaking :

• Clean and Wash Urad Dhal until water runs clear.
• Soak Urad dhal in water for about 30 minutes - 2 Hours.
• Use whole Urad Dhals for best results.
• Do not over soak the dhals. 
• Drain the soaked Urad Dhals before grinding them. 

Grinding:

• Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
• Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
• Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
• Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
• This is to ensure even grinding.
• I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
• If doing so, grind it initially before grinding Urad Dhal.
• Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
• The consistency of the batter should be very thick.
• Can grind the Urad dhal with Ice Cold water.
• Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

• Scoop the ground batter with your hand and try dropping it down. It should not fall down.
• Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

• Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
• Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
• Add the Seasoning just before frying the Vadais.
• Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

• Heat Oil in a deep pan.
• Wet your hands and take a handful of Batter and make a small ball out of it.
• Make a small hole with your thumb at the centre of the Medhu Vadai.
• Carefully drop the shaped Uzhundhu Vadais into the hot oil.
• Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
• Remove them with slotted spoons and line them up on paper towels.
• Serve it hot along with Coconut Chutney and Sambar.

 NOTES :

• If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
• Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
• Do not oversoak the Urad Dhal.  If it is unavoidable, store it in the refrigerator until you grind them.
• Using Ice water yields fluffy and crispy Vadais.
• Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
• Wet Grinders add volume to the batter.
• Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.  
• Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
• Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
• Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

The following factors play a vital role in perfectly textured Uzhundhu Vadais

• Good Quality of the Urad Dhal does half of the job. 
• Do not over soak.
• Grind with Less Water(Ice Water preferably).
• Add Salt and Seasonings just before frying the Medhu Vadais.
• Fry the Uzhundhu Vadais on a medium flame.

For Seasoning :

• Peel the tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water is clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

For Seasoning :

• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
• Add in grated coconut and mix well.
• Cook for a while on a low flame.
• Serve hot with Rice and Curry of your choice.

NOTES :

• Cook Tapioca with enough water and discard the excess water.
• Adding Turmeric is totally optional.
• Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.