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Drumstick Brinjal Curry

April 06, 2012

Curry Recipes Drumstick Brinjal Curry

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Malabar Chicken Biryani (Kozhikodan Chicken Biryani)

Ingredients For Marination Chicken - 6 large pieces (whole chicken is cut into 6 large pieces) Chilli Powder - 1 tsp Turmeric Powder - 1/2 tsp Lemon - 1no (Squeezed) Salt For Chicken Masala Onion - 5 nos(finely sliced) Tomatoes - 5nos(chopped) Finely chopped Ginger - 5 tbsp Garlic - 15 cloves (crushed) Green Chillies - 3 to 4 finely chopped Garam Masala Powder - 1 tsp Black Pepper Powder - 1 tsp Chilli Powder - 1/2 tsp Turmeric Powder -1/4 tsp Curry leaves - 4 to 5 springs Chopped Coriander Leaves - 1/4 cup Oil Salt For Biryani Rice Jeera rice/ Kayama Rice - 4 cups Whole Spices - Cloves-6 to8, Cardamom- 4, Cinnamon Stick (1" piece)- 3 to 4, Bay leaf - 2 Ghee - 4tbsp Oil - 6 tbsp Water - 7 cups For Layering & Garnis hing Onion - 3 large (Finely sliced) Raisins & Cashewnuts Kesar/Saffron - a pinch soaked in warm milk Rose water - 1 tbsp( dilute it with some water) Chopped Coriander leaves Chopped Mint leaves Lemon- 1 nos(juice fo...

Drumstick Brinjal Curry

I ngredients Drumstick - 3 nos( cut into 2" pieces) Brinjal - 1/4 kg (cut into large cubic pieces) Onion - 3 nos (chopped) Tomatoes - 5 nos (chopped) Ginger-garlic paste - 1 tbsp Sambhar Masala - 1 tbsp Coriander Powder - 1 tsp Red Chilli Powder - 1/2 tsp Turmeric Powder - 1/4 tsp Tamarind - small marble sized (soaked in water and extracted) Mustard seeds - 1 tsp Jeera seeds - tsp Curry leaves - 2 springs Chopped Coriander leaves (for garnishing) Salt Oil Method Heat 2 tbsp of oil in a kadai, temper with mustard seeds, jeera seeds and curry leaves. Add chopped onion and saute until it turns light brown. Add ginger-garlic paste and fry for a couple of minutes. Now add sambhar masala, coriander powder, red chilli powder, turmeric powder and fry for a few seconds. Add chopped tomatoes and fry until they are done. Now add in drumstick pieces and little salt , mix well. Cover and cook the drumstick pieces until it is half done on a low flame. Remove the lid and a...

Atta Puttu

Ingredients Atta (wheat flour) - 3 cups Coconut - 1/2 ( grated) Salt Water Utensils Puttu Maker Method Dissolve about a tsp of salt in a cup of water, keep it aside. Take atta in a mixing bowl, gradually sprinkle salted water and mix, to moisten the flour.Sprinkling and mixing should be continued until atta is thoroughly moisten(or until small lumps appear).Stop sprinkling water once lumps appear. Keep this mix in refridgerator for half an hour.Take it out and run it in a mixer, to remove lumps. Place Puttu-kudam on the stove, fill 1/2 of it with water bring it to a boil. Meanwhile fill Puttu-kutti - a handful of grated coconut, followed by 3 handful of atta, then a handful of grated coconut, repeating the same until puttu-kutti is full. Close the lid and place it over Puttu-kudam and steam on high flame for 5 minutes and then on low-flame for 5 minutes. Healthy Tasty Atta Puttu is ready to be served with Kadala Curry/Cheruppayur Cu...

Rava Kesari (Suji ka Halwa)

Ingredients Rava - 1 cup Sugar - 2 cups Water - 3cups Ghee - 3tbsp Oil - 1 tbsp Cardamom powder - 1/2 tsp Cashewnuts Raisins Food colour(Orange) - a pinch (Optional) Method Dry roast rava and keep it aside. Heat 2 tbsp of ghee in a kadai fry cashewnuts & raisins. Once done,take them out of ghee.Now add 3 cups of water(to the ghee in kadai), bring it boil. Add roasted rava and stir continously. Once it thickens and separates from the kadai add sugar, 1 tbsp of ghee and 1 tbsp of oil. Stir it for around 5 minutes. Add cardamom powder and food colour, stir to mix it evenly.Now add fried cashewnuts and raisins.Mix well. Delicious Rava Kesari is ready. Tastes yum while hot.

Kadala Curry (Bengal gram Curry)

Ingredients Bengal gram(black chick pea)- 2cups Onion - 1 no (sliced) Green Chillies - 3 nos (slit) Ginger - 1 inch (chopped) Tomatoes - 2 nos(chopped) Turmeric Powder- 1/2 tsp Salt Oil - 1tbsp For Roasting Coconut - 1/2 (grated) Shallots - 3 sliced Dry red chillies - 3nos Coriander seeds - 3 tbsp Whole Spices - Cardamom-2, Cloves-6,Cinnamon Stick-1,Aniseed-1 Black Pepper-corns - 1 tbsp For Seasoning Mustard seeds - 1 tsp Dry Red Chillies -2nos Curry leaves - 1 spring Sliced coconut pieces - 2 tbsp Shallots - 5 sliced Oil - 1tbsp Method Wash and Soak chick peas, overnight. Pressure cook chick peas adding turmeric powder and salt.Keep it aside. Now dry roast all the ingredients 'for roasting' in a non-stick pan.Once done, keep it aside to cool down.Grind it into a fine paste. Heat a tbsp of oil in a kadai, saute onion,green chillies,ginger and tomatoes.Once done add ground masala paste and cooked chick peas,mix well. Add enough water,bring it to ...

Chicken White Korma

Ingredients Chicken - 500gm Onion - 2 large (finely chopped) Ginger-garlic paste - 1 tbsp Green Chillies - 4 nos (slit) Tomatoes - 4 nos (finely chopped) Curd - 1 1/2 cup Whole Spices - Cinnamon - 1"stick, Cloves - 5 nos, Bay leaf- 1,Fennel seeds - 1/4tsp Oil Salt For Grinding Coconut - 1/2 grated Cashewnuts - 15 nos Poppy seeds - 20gm For Garnishing Finely chopped Coriander leaves - (optional) Method Marinate the chicken pieces with ginger-garlic paste,curd and salt. Keep it aside for 30 minutes. Grind together all the 'ingredients for grinding' to a fine paste in a mixer. Keep aside. Heat a tbsp of oil in a kadai, temper with the whole spices. Saute the chopped onions until it turns light brown. Add green chillies and chopped tomatoes and fry until the oil separates. Now add marinated chicken pieces, mix well. Cover the lid, and cook in low flame until done. Remove the lid add the ground paste and mix well. In a medium flame, allow the curry to...

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