Spicy Garlic Chicken Curry / Masala !!!

Ingredients:

Onion -1 large (finely chopped)

Red Wine Tomato / canned tomato – 2 (puree)

Ginger- garlic paste – 2 tsp

Cinnamon – 2 sticks

Cloves – 2

Garlic – 15 – 20

Curd/ yogurt – ¼ cup

Green chilies – 1

Salt to taste

Marination:

Chicken (boneless) – 500gms cut into small

Turmeric powder – ½ tsp

Red Chili powder / Kashmiri red chili powder - 2 tsp

Lime juice – 2 tsp

Salt – ¼ tsp

Tempering:

Oil – 1 tbsp

Butter / clarified butter – 1 tbsp

Mustard seeds – 1tsp

Pepper corns crushed– ½ tsp

Fennel seeds – 1 tsp

Curry leaves – 1 strand

Method:

• Marinate the chicken by adding red chili powder, lemon juice, turmeric powder & salt.
• Heat the oil on the low flame, splutter the mustard seeds, fennel seeds and crushed pepper corns.
• Now add the peeled garlic cloves, chopped onions, green chilies and ginger-garlic paste until the raw flavour goes off.
• After that add the ground tomatoes and saute for 2 minutes.
• Now add the curd & chicken and saute it for 5 – 8 minutes until the chicken half cooked.
• Add the generous amount of water and mix it well.
• Now cover the lid and cook for 15 minutes, once its get dry.
• Garnish it with hand full of cilantro & mint.
• Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi!!!

Easy Vanilla Cake / White Cake / Plain New Year Cake !!!

Hi friends / viewers, I am so happy to welcome this New Year 2014. I am fascinated to celebrate my first New Year with my husband and am happy to introduce my new DSLR Camera (Canon Eos Rebel T3i ), which is my New Year's gift from my husband. Surprisingly, I have completed 2 months on my food blog (MY SOUTHERN FLAVOURS). I am so thankful to all my supporters and Viewers.

I wish you all  a very HAPPY NEW YEAR !!!!

To celebrate this NEW YEAR 2014, here is my Easy & Simple Vanilla Cake recipe ... Hope u all enjoy it!!!!

Ingredients:

All purpose flour – 1 1/2 cups (195 grams)

Granulated white sugar – 1 cup (200 grams)

Baking powder – 1 tsp

Baking soda – ½ tsp

Salted butter – 1/2 cup (113 grams) at room temperature

Eggs – 2 large

Pure vanilla extract – 2 tsp

Milk – 1/2 cup (120 ml) room temperature

Method:

• Preheat oven to 350 degrees F . Grease the 9 inch baking pan with butter and line it with parchment paper.
• Sift the flour and baking powder, baking soda together in a bowl.
• In another bowl, beat the butter and sugar with an wooden spatula until creamy texture
• Now add the eggs one by one slowly and beat until incorporated.
• Add the vanilla extract and beat with wooden spatula for 2 minutes.
• Now add the flour mixer (dry ingredients) to the egg mixer (in 3 addition) and gently fold by using wooden spatula or wire whisk.
• Now add 1/2 cup milk and fold with wooden spatula until just combined; do not over mix.
• Now pour the batter on prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 – 25 minutes.
• Now transfer to a wire rack and let completely cool in the pan.
• Serve and enjoy it!!!

Chicken Meatball with Creamy Butter Masala / Chicken Kofta Butter Masala !!!

 

Ingredients for Masala:

Oil – 2 tbsp
Butter – 1 tbsp
Onion Paste – ½ cup
Homemade Tomato puree – 1 ½ cups
Homemade Chicken stock / clear soup – 1 cup
Ginger garlic paste – 1 tbsp
Chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala powder - 1tsp
Creamy cheese – 2 tbsp
Salt to taste
 
Ingredients for Meatball / kofta:

Chicken Minced / Grounded – 500 gms
Oil – 2 tsp
Egg – 1 small beaten
Bread crumbs / panko  – 2 tbsp
Green chilies – 2 chopped finely
Homemade Cheese / paneer – ½ cup
Garam masala – 1 tsp
Pepper powder - 1tsp
Onion – 1 large chopped finely
Salt – ½ tsp

Method:
 
Kofta / Meatball Preperation:

• Mix all the ingredients for kofta / meatball and marinate for 15 minutes on refrigerator.
• After that, make a small size balls  and cover it with plastic wrap and refrigerate for another 15 minutes.
• Now heat the 2 tbsp of oil on low flame and pan fry the koftas / meatball until golden brown on each side and keep it separately.

Masala Preparation:

• On the same pan, add onion paste and ginger garlic paste saute until the raw flavour goes off.
• Now add the turmeric, red chili, coriander, garam masala powder and saute for 2 minutes.
• After that add the tomato puree and cook until the raw smell goes off.
• Now add the chicken stock , once the mixture boiled / bubbled, then add the pan fried kofta / meat balls and cook for 15 minutes with lid.
• Add the Cream cheese and mix it well on low flame until the mixture gets thickened.
• Garnish it with cilantro.
• Serve hot and enjoy it with steamed rice, chapathi, dosa / idly etc..

Hints:

• If you didn't get bread crumbs, you can use normal bread soaked in warm milk / water and remove the moisture by squeezing it.

Tamilnadu Style Chicken 65 / Spicy South Indian Fried Chicken !!!

   

Ingredients:
Oil -  for deep fry
Chicken (boneless) - 100 gms (cut it into bite chunks)
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam Masala - 1 tsp
Salt to taste
Lemon juice - 1 tsp
Method:
First marinate the chicken with all the ingredients given above for 30 minutes.
Heat the oil on medium flame in kadai / pan.
Once the oil get heated, slowly throw the marinated chicken cook on both sides until golden brown.
Garnish it with cilantro, spring onions / chives, red onions & lemon.
Serve hot & enjoy it!!!

Spicy Vegtable Briyani !!!

INGREDIENTS:

1. Basmati Rice - 1 ½ cups
2. Onions - 1 large
3. Tomato - 1 large
4. Green Chilies - 3
5. Ginger garlic paste - 1 tbsp
6. Turmeric Powder - 1/2 tsp
7. Red Chili Powder - 1 tbsp
8. Curd or yogurt - ½ cup
9. Ghee – 3 tbsp
10. Salt to taste

VEGETABLES CHOPPED INTO CUBES:

11. Carrot- 1 cup
12. Beans- 1 cup
13. Cauliflower- 1 cup
14. Potato- 1 cup
15. Frozen peas-1/2 cup

BRIYANI MASALA (grind into powder):

16. Cinnamon - 2 sticks
17. Cloves – 4
18. Cardamom – 2
19. Shahi jeera - 1 tsp
20. Anise – 2
21. Bay leaves – 2
22. Poppy seed (kasa kasa) - 1 tsp

GARNISHING:

23. Mint leaves - 1/3 cup
24. Coriander leaves - 1/3 cup
25. Cashew nuts (roasted & chopped) - 5-6 pieces

METHOD:

• Wash and soak the rice in water for 15 minutes.
• Heat the Ghee in the cooker. Add the Briyani masala and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes till the raw flavours goes away.
• Now add vegetables along with the chopped tomatos and saute until the juice dries up.
• Add chili powder,curd ,chopped mint leaves ,coriander leaves and salt to the taste, mix it well and now close the lid for 5 minutes.
• After that add frozen peas and soaked rice, mix it very gently, then add 2 &1/2 cups of water and mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.Switch off the gas flame. Allow the cooker to cool for 5 to 10 minutes and garnish with the roasted cashew nuts and mint leaves .
  Serve hot with onion raitha and pappad.

HINTS:

For basmathi rice the water should be measured according to the amount of tomatoes and curd used. Not allow more than 1 whistles and open the lid carefully after the pressure goes away from the cooker.
You can also add vegetables like broccoli, chow chow, radish, knol knol etc..