Chicken Pepper Masala

Across southindia there are different names for the same dish but kozhi sukka or kozhi milagu sukka is what we call it at home, we normally prepare this chicken sukka as side dish for biryani, rasam rice and southindian meals.

Recipe Video for Kozhi Milagu Sukka (Chicken Pepper Fry)

Chicken Milagu Sukka Ingredients:

500 Grams Chicken Curry Cut (with bones)

1 1/2 Cups Finely Chopped Onions

1 1/2 Cups Finely Chopped Tomatoes 

(I used 2 Bangalore/Roma tomatoes and 1 Natti/Farm Tomato in this recipe)

10 to 15 Garlic Cloves

1 1/2 Inch Ginger

6 Green Chilies

4 Dried Red Chilies

5 Sprigs Coriander Leaves Finely Chopped

5 Sprigs Mint Finely Chopped

3 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 1/2 Tbsp Coriander Power

1 + 1 Inch Pieces Cinnamon

1 Black Cardamom

1/4 Tsp Sauf

1/4 Tsp Cumin

4 to 5 Cloves

4 Green Cardamom

1/2 Tsp Peppercorns

1 Star Anise

1 Small Piece Mace

1 Marati Moggu

Oil as required

Salt as per taste...

Prepare Milagu Masala:

Heat a wok with 2 tbsp oil on medium flame.

Reserve 1 inch cinnamon and 2 cloves to add later while preparing curry.

Add all the whole spices to the oil and allow to sputter.

Add ginger, garlic, half the amount of onion, half the amount of tomato, 2 dried red chilies, mint, half the amount coriander leaves, half the amount of curry leaves and fry all the ingredients until the raw flavor reduces and oil surfaces on the sides switch of the flame allow the fried ingredients to cool.

Drain the ingredients from oil and add it to a mixer jar and grind to form a paste we can use 1/4 cup water to grind the ingredients to a paste.

We will use the same oil which we fried the masala to prepare the curry.

Prepare Curry:

Heat the spice oil in a wok with 3 tbsp ghee on medium flame.

Add the cinnamon and cloves allow to sputter.

Add the reserved dried red chilies, curry leaves, coriander, onion, tomato, and green chilies.

Add the chicken to the onion masala, along with chilly powder, coriander powder, turmeric powder and fry till the raw flavor reduces. I fried all the ingredients for 10 minutes on low flame.

Add the masala paste and fry the chicken. Do not waste the masala paste in the mixer jar, add water and dilute it and transfer to the chicken we also need to add 1 cup water to cook the chicken.

Adjust salt as per taste, cover and cook the chicken until tender.

Add garam masala once the chicken has cooked and place on high flame for the gravy to reduce.

We can serve the chicken with gravy or semi dry gravy.

Once the moisture has evaporated from the gravy serve the chicken hot.

Garnish with curry leaves, mint , coriander and lime juice.

Serve this chicken pepper masala with biryani, southindian meals or naans...Enjoy!

 

Vermicelli and Mango Payasam Recipe

Payasam or kheer is a pudding prepared with vermicelli or rice. We prepare this dessert for special occasions and festivals. The rich milk based pudding helps in digesting spicy food and also prevents heartburns after eating a king size meal. I've incorporate mango for added flavor and taste. 

I've not added extra sugar in this recipe, if the mango is sour or bland we have to add sugar to balance the taste. 

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Ingredients:
500 Grams Mango (Alphonso or Mallika Variety)
150 Grams Vermicelli (Wheat) 
200 Grams Condensed Milk
100 Grams Sugar (Optional)
1 Tbsp Cardamom Powder
10 Strands Saffron 
10 Cashews 
10 Raisins 
10 Pistachios 
10 Almonds
1 Tbsp Ghee

Method:
Wash, peel, chop and grind two medium size mangoes to a puree format and reserve. Also reserve chunks of mango for garnish.

Chop the almonds, pistachios and cashews and reserve.

Heat a wok on medium flame with a tbsp of ghee. Add vermicelli constantly stir and fry till golden brown in color on low flame.

Add 1 1/2 cups water to the vermicelli stir cover and cook till tender.

Cooking time for vermicelli is between 10 to 15 minutes on low flame. Add cardamom powder, condensed milk and saffron strands stir well and bring to a boil, reduce the pudding for 10 minutes.

Add the ground mango pulp stir well and remove from flame allow to cool completely. Place the pudding in the fridge for 2 hours. Once the pudding is chilled serve in bowls garnish with mango chunks, raisins, chopped nuts and saffron strands...Enjoy 😊
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Payasam/Kheer Recipe Collection 

Elaneer (Tender coconut) Payasam

Ice apple (Thati nungu) Payasam

 

Vermicelli Payasam 

Paneer and Orange Kheer

Rice Dumplings Kheer

Chia Seeds Kheer

South Indian Style: Potato, Drumsticks and Brinjal Wok Roasted Recipe

Wok roasted vegetables are part of a side dish prepared everyday for rice or roti. These type of side dishes are also prepared during festivals and large family gathering. Best part about such recipes we can combine the leftovers, add cooked dhal and tomatoes and prepare a large batch of sambar. These recipes are traditional, from family to family it might vary. This dish in particular is prepared for Mahalaya-amavasaya or Ganesh Chaturthi at my house every year. 

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Ingredients:
250 Grams Brinjal (Eggplant) 3 to 4 Whole Brinjals 
250 Grams Potato 3 to 4 Whole Potatoes 
250 Grams Drumsticks 3 to 4 Pieces 
1 Tbsp Tamarind Pulp
1 Large Onion Chopped
1 Large Tomato Chopped 
3 Green Chilies
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
1 Tsp Cumin Seeds
3 Dried Red Chilies 
1/4 Tsp Asafoetida
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder 
1 Tbsp Coriander Powder
3 Sprigs Curry Leaves 
Salt as per taste
Coriander or Fresh Grated Coconut for Garnish.
Coconut oil or Sunflower Oil as required.

Method:
Wash all the veggies twice. Peel and chop the drumsticks into 1 inch pieces. 

Clean the stem and chop the brinjal into quarters.

Scrub the potatoes well chop the potatoes into quarter with skin.

Peel, wash and chop the onion, tomato and chillies roughly.

Heat a wok with oil and temper with mustard, split black grams dhal, cumin and red chilies allow to splutter.

Add the curry leaves, onion, chilies and tomato fry all the ingredients till onion turns transparent.

Add asafoetida and fry well. Add the chopped veggies along with chilly powder, turmeric powder and coriander powder stir to coat.

Add 1 1/2 Cups water and salt as per taste stir well and cover allow the veggies to cook till well done.

Once the veggies have cooked add tamarind pulp and place on high flame roast till the masala or gravy coats the veggies well. Check for salt and add if needed.

Garnish with coriander or fresh coconut and serve as hot as possible with rice and sambar...Enjoy😉 

Vazhaithandu Kootu Recipe / Southindian Banana Stem Dhal Curry Recipe

Banana Stem Kootu is a typical south indian style dhal very similar to sambar. We prepare kootu as a side dish the reason we call it kootu is because, it can be combined with other side dishes and eaten with rice. Kootu in tamil translates as combination. 

Traditionally kootu is a must serve dish when we prepare a spicy tamarind based fish curry or tamarind curry (pulikuzhambu). Apart from banana stem, kootu is prepared with various seasonal vegetables like (chayote, cabbage, ridge gourd, yellow pumpkin, egg plants, drumsticks and calabash).

Please watch the video how to clean and prep Banana Stem.

Ingredients:

300 Grams Banana Stem (Chopped into tiny pieces)

150 Grams Split Pigeon Peas (Toovar Dhal)

1 Large Onion (Finely Chopped)

1 Whole Garlic (Crushed)

3 Sprigs Curry Leaves

2 Green Chilies Slit

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp + 1/2 Tsp Turmeric Powder

1/4 Tsp Asafoetida

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

2 Dried Red Chilies

1 Tsp Urad Dhal (Split Black Gram)

2 Tbsp Oil

Salt as per taste

Coriander for Garnish...

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Method:
Wash and place dhal in pressure cooker with 1/2 tsp turmeric powder and 1 cup water, cover and cook for 3 to 4 whistles or cook until mushy and reserve.

Please watch the video how to clean banana stem prep the vegetable ahead of time.

In a wok combine finely chopped onions, slit chilies, 1 sprig curry leaves, chopped banana stem, chilly powder, coriander powder, turmeric powder, salt and 1 cup water, we can also use cooked dhal water to cook the vegetable. place on medium flame cover and cook until banana stem is soft.

Once the banana stem has cooked add the dal to the kootu and stir, adjust the moisture level and cook the dhal until its well combined with the banana stem. Adjust the salt as per taste.

Place the kootu on low flame, eventually the curry will reduce. Start tempering, heat a fry pan with oil add the mustard and cumin to hot oil allow to splutter. Break the dry red chilies into halves and fry along with the mustard, add curry leaves and asafoetida fry all the ingredients until the mustard stops spluttering.

Add the tempering to the reduced kootu cover and remove from flame. Just before serving garnish with fresh coriander, stir and serve hot with steam cooked rice or roti and enjoy...😊

You may also be interested to watch Banana stem recipes series posted below:

Banana Stem Smoothie 

Banana Stem Soup

Banana Stem Chaat

Banana Stem Kosambari

String Beans and Mung Beans Usili Recipe (Payatham Paruppu Beans Usili)

Beans Usili is one among many side dishes served during festivals. This stir fry is normally prepared in south indian homes. We serve this simple stir fry for rotis or steam cooked rice on regular days its a no fuss easy dish to prepare. 

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Ingredients:
250 Grams or 1 1/2 Cups Chopped String Beans
100 Grams or 1/2 Cup Split Mung Beans (Payatham Paruppu)
1/4 Cup Fresh Grated Coconut
4 Sprigs Curry Leaves
4 Sprigs Coriander Leaves Finely Chopped
2 Green Chilies Slit
1 Medium Onion Roughly Chopped
1/4 Tsp Mustard Seeds
1/2 Tsp Black Gram Dhal
1/2 Tsp Split Chick Peas
1 Dried Red Chilly
1/4 Tsp Asafoetida
2 Tbsp Oil
Salt to taste.

Method: 
Wash the split mung beans twice and soak in water for 30 minutes or until the mung beans double in size. Drain excess water and reserve.

Heat a wok with oil on medium flame. Once the oil reaches temperature add mustard seeds, split chick peas, black gram dal and red chilly fry until the mustard splutters and stops to splutter.

Add asafoetida, onion and curry leaves fry all the ingredients till the onion turns transparent. Add slit chilies and fry for few minutes.

Add the chopped beans, 1/2 cup water and salt stir well cover and allow the water to boil beans would have cooked half way.

Add the split mung beans stir well, check for salt add if needed cover and cook till both the beans have cooked till well done.

Add grated fresh coconut stir and fry all the ingredients. Garnish with coriander and serve hot with steam cooked rice.

Southindian Style Mutton Kohlrabi and Potato Curry Recipe (Nokol Kari Kuzhambu Recipe)

This dish is a family recipe. Bengaluru based mudaliars are known for their special mutton curries. We are basically from farming community, our ancestors used all the seasonal ingredients and veggies they cultivated in the region. Nokol kari kuzhambu is our community favorite dish.

Healthy, nutritious and tasty mutton curry is normally served for lunch along with rice and for supper with idly or dosas. My mom prepares mutton curries using seasonal veggies I have already posted brinjal, bottle-gourd, drumstick and potato based mutton curry recipes on my blog. 

Links to my favorite mutton curries posted in previous blogs:
Brinjal Mutton Curry
Drumstick Mutton Curry
Bottle-Gourd and Chickpea Mutton Curry
Broad Beans Mutton Mince Curry
Beetroot Mutton Curry

Ingredients:
750 Grams Mutton (Sheep meat)
250 Grams Nokol or Kolrabi
150 Grams Potato (1 Large Potato)
Green Chilly Masala Paste...Recipe Blog Link:Please Click Here
3 Sprigs Curry Leaves
3 Green Chilies Slit
2 Medium Size Onion 
2 Tbsp Coriander Powder
2 Tbsp Chilly Powder
1/2 Turmeric Powder
3 Inch Sticks Cinnamon
5 Cloves
4 Pods Cardamom
1 Bayleaf
1/2 Cup Fresh Coconut
1/4 Cup Fresh Coriander Leaves
Salt as required
Oil (Sesame oil or sunflower oil recommended)
Garnish: Lime Juice, Coriander, Mint Leaves...

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Prep Up:
Prepare the green chilly masala paste ahead of time.

Peel the kholrabi skin using a potato peeler or knife. Slice and discard the head and root part of the vegetable.

Wash the veggie twice. Slice the kholrabi into 1/2 inch thich slices and reserve.

Peel the potato skin, wash twice and chop into cubes, place in a tub of water until use.

Wash the meat twice, place in a colander allow excess moisture to drain.

Peel, wash and slice onion reserve.

Slit the green chilly reserve.

In a mixer jar add the coriander and coconut add splash of water grind to form a smooth paste reserve.

Method:
Heat a pressure pan on medium flame. Add 1 tbsp oil once the oil smokes, add 1 inch stick cinnamon, 2 cloves and 2 pods cardamom allow to splutter.

Add meat to the spices allow to cook on medium flame. Add the chilly powder, salt and turmeric powder along with 2 tbsp of green chilly masala paste, stir and combine the masalas till the meat is evenly coated.

Once the meat starts to release moisture it will be easy to coat the meat with masala allow the meat to cook on medium flame for 5 minutes.

Add 2 cups water stir the meat cover, place a whistle and cook on high flame for 5 whistles or until the meat is tender.

Heat another heavy bottom pot, wok or larger pressure cooker to prepare the curry. Place the utensil on medium flame add 3 tbsp oil allow to reach smoking point.

Add the sliced onion, slit green chilies, and curry leaves fry the onion till it turns transparent and light pink in color.

Add coriander powder to the onion and fry for a minute till the raw flavor from coriander powder has reduced.

Add the cook meat along with broth to the onion masala stir well. 

Add the sliced nokol (kholrabi) and potato to the meat broth adjust the salt and chilly according to taste as the veggies cook the potato and nokol will absorb most of the salt and chilly.

Build heat in the curry as per taste add approx 2 to 3 1/2 tbsp of the ground green chilly masala paste along with salt and 1/2 cup water cover and cook the veggies till tender.

Once the veggies have cooked add the coconut paste along with 1/2 cup water. Check for salt and heat in the curry add if needed place on medium flame allow raw flavor from coconut paste to reduce. It took me 10 minutes to reduce the raw flavor from coconut.

Reduce the curry a bit, garnish with finely chopped mint, coriander and lime juice, serve as hot as possible along with steam cooked rice...Enjoy :)

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Mutton Kola Urundai Recipe (Traditional Southindian Tamil Style Meatballs)

Kari Kola Urundai meaning meatballs this can be in a fried format or in a gravy. This recipe is deep fried meat balls served at a lunch or dinner party. Every Tamil mom or grandmother has her own recipe for kola urundai this is a typical Bangalorean tamil style kola urundai recipe. Also try my moms kola urundai curry (please click here for recipe). This deep fried meat balls are served as a side dish for biryani. I personally enjoy as a starter and also with rasam rice.

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Ingredients:
Mutton 300 Grams
150 Gram Chickpeas (Kadalai paruppu)
100 Grams Roasted Bengal Gram (Pottu Kadalai)
1 Large Onion
3 Tbsp Approx Grated Coconut 
3 Green Chillies
3 Dried Red Chillies
1 Inch Ginger
6 Pearls Garlic
1 Egg
1 Tbsp Mutton Masala or Garam Masala
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Chilly Powder
4 Sprigs Curry Leaves
5 Sprigs Coriander leaves
1 Tbsp Pepper Corns
1/4 Tsp Fennel
1/4 Tsp Jeera or Shahi Jeera
2 Inch Cinnamon
4 to 5 Cloves
3 Pods Cardamom
Oil as required 
Salt as per taste
Lime Juice, Chaat masala, paprika, onion and coriander for garnish...

Prep:
Wash the channa dhal/chickpeas thrice in water add to a mixing or large bowl add excess water and soak the dhal in water for 30 to 45 minutes.

Heat a wok on medium flame add 3 tbsp oil fry the onion, coconut, ginger, garlic, green chillies, red chillies, pepper, cloves, fennel, cinnamon, cardamom, black jeera on medium flame.

Allow all the spices and onion to cook for 5 to 10 minutes or until onion turns light golden in color. Once the onion has turned light golden in color remove from flame allow to cool.

Using a fine mesh colander wash the meat. We prefer washing the mince meat twice this requires patience gently wash the meat drain excess water and reserve in a bowl.

Check if the chickpeas have doubled in size drain excess moisture reserve.

Using a mixer jar dry grind the roasted bengal gram into fine powder and reserve.

Method:
In a pressure cooker add the meat, soaked dhal (chickpeas), chilly powder, turmeric powder, coriander powder, mutton masala, coriander leaves, curry leaves and salt place on medium flame.

Add 1 cup water to the meat cover and place whistle. Cook for 4 whistles or 10 minutes on high flame. After 10 minutes remove from flame allow the pressure to release.

Once the pressure from cooker has released check if the meat and dhal have cooked if there is excess moisture place it back on high flame allow excess moisture to evaporate keep stirring and dry the meat mixture.

Allow the meat mixture to reach room temp. In a mixer jar add the fried masala grind to form a smooth masala  paste do not add water.

If the masala paste is ground coarse add little amount of meat mixture and grind to form smooth paste. Moisture from meat mixture will grind the masala into smooth paste.

Reserve the ground masala and meat in a mixing bowl. Repeat the process grind the meat to form a smooth paste reserve in the mixing bowl.

Once all the meat and masala has ground mix well and check for salt add if needed.

Gradually add the roasted gram flour in batches and mix well cover and refridgerate for 2 hours for best resutls allow the meat mixture to set over night.

Heat oil in a wok I added 3 cups oil. Add small piece tamarind to the oil. Place the oil on low flame allow to reach smoking point.

Mix the meat mixture once before frying. Wet hands take small portion of the meat roll to form small meat balls prepare as many as possible.

Gently drop the meat balls to the hot oil do not turn allow the meat to cook for a minute in hot oil before turning to other side.

Flip the meat balls gently and fry till golden brown in color drain excess oil reserve on tissue paper allowing excess oil to drain.

Garnish with paprika, chaat masala, chopped onion, chilles, mint, coriander and lime juice...Serve hot...Enjoy :)

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Street Food Series: Chilli Parotta Recipe

Chilly Parotta is classic street food snack or a tiffin item from tamilnadu. I got to taste this dish for the first time at saravana bhavan located at hosur many years ago and since then I'm a huge fan of that saravana bhavan in hosur. 

I highly recommend this saravana bhavan location. Its has become a tradition for me to order a portion of chilly parotta for myself along with coffee here. There is no chance to miss this dish when at chennai its listed at all restaurants and many street vendors prepare this as per order with or with out chicken.

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Ingredients:
3 Parottas
2 Tomatoes
1 Medium Size Onion
1 Medium Size Capsicum
5 Green Chillies
2 Dried Red Chillies
1/2 Tbsp Chilly Powder
1/2 Tbsp Kitchen King Masala
1/2 Tsp Coriander Powder
1/2 Tbsp Ginger and Garlic Paste
4 Pods Garlic
1/2 Inch Ginger
3 Sprigs Curry Leaves
Oil for frying 
Salt as per taste...

I've used store bought parotta for this recipe. It is very easy to prepare this parotta at home and store in bulk till use I normally stock it in a zip pack in the freezer and heat it in a microwave till use. Recipe Link: Basic Parotta Recipe

In basic of Indian cooking series, I have featured my moms recipe for ginger and garlic paste we always have a small box of ginger and garlic paste to use for many recipes and this recipe is an excellent addition...ready to use must have ingredient in the fridge. Recipe Link: Basics-of-indian-cooking-series (Ginger and Garlic Paste)

Method:

Prep Up:
Add the tomato to a mixer jar grind to form a smooth paste.
Wash, peel and finely chop onion, garlic and ginger.
Slit the green chillies.
Chop Capsicum into small pieces.
Using scissors or pizza cutter chop the parottas into bite size cubes.
Heat oil for frying in a wok.

Lets assemble:
When heating oil for frying always place on very low flame and allow to reach temperature for frying any dish.

Gently drop a small portion of the chopped parottas in oil and fry on low to medium flame. Keep tossing the parottas pieces and fry for a minute on each side if the oil temp drops place on medium flame and fry till light brown.

Once the parottas turn light golden in color drain from excess oil and reserve in a plate lined with tissue paper. Allow the excess oil to drain.Fry the entire batch of parottas in the same way fry in small batches.

Use the same wok to prepare the chilly masala. I used only 2 tbsp of the fried oil and started to add all the ingredients. Add the onion, chillies, curry leaves, capsicum, chopped ginger and garlic along with ginger and garlic paste fry all the ingredients till the onion turns transparent.

Once the onion turns transparent add the chilly powder, coriander powder, garam masala and tomato paste fry till oil separates. Add salt as per taste and the fried parottas mix well. Garnish with loads of coriander, finely chopped onion or spring onion and lime juice...Enjoy😊

Mushroom Uppukari Recipe (Kalan Uppukari Recipe)

Uppukari is a famous southindian side dish. Every region in southindia has its own uppukari recipe. For example in Mangalore uppukari is a fish fry, whereas in Tamilnadu uppukari is a salty meat stir fry to compliment a Southindian meal. 

I have already prepared chettinad/Tamilian nonveg versions chicken and mutton uppukari. This time I challenged myself to recreate the same recipe using juicy button mushrooms; this is an excellent vegan/vegetarian side dish to compliment a Southindian meal. 

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Ingredients:
500 Grams Button Mushrooms
1 Tbsp Fennel Seeds
1/2 Tbsp Pepper Powder
1/4 Tbsp Chilly Powder
1/2 Tbsp Garam Masala (we can also use tandoori chicken masala or any mutton masala)
3 Sprigs Curry Leaves
1 Cup Peeled Baby Shallots(Sambar onions)
10 Cherry Chillies 
1 1/2 Tbsp Crushed Ginger and Garlic Paste
1 Whole Garlic Peeled
Salt as per taste
1 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste.

Prep Up:
Wash button mushrooms thrice and place in a colander allow the excess water to drain.

Chop the mushrooms into halfs or quarters depending on size.
Peel and wash the garlic and shallots reserve.

Peel 10 pods garlic and 1 inch ginger using a mortar and pestel crush and prepare a coarse paste.

Method:
Heat a wok with sesame oil and sunflower oil on medium flame.

Add crushed ginger and garlic paste and fry for 30 seconds.

Add fennel seeds stir and allow to splutter. Once the fennel stops spluttering, add peeled garlic and dried red chilies fry for a minute.

Add curry leaves and onions fry the onion on medium flame.

Once the onion starts to turn transparent add garam masala, chilly powder and pepper powder fry for a minute.

Add mushrooms stir and fry for a minute place on low flame cover and cook for 10 minutes on low flame.

Do not add salt and water to the mushrooms as it tends to turn salty and soggy, allow the mushrooms to wilt, adjust salt later. Mushrooms tend to have a lot of moisture it will cook in its own moisture.

Check the mushrooms if its cooked in 10 minutes add salt as per taste and place on high flame stir and fry allow the excess moisture to evaporate before serving.

Once the moisture has evaporated serve hot with rice, roti and dhal enjoy this simple side dish for lunch or dinner. 😁