VEGETARIAN CHICKEN CURRY

 

VEGETARIAN CHICKEN CURRY

300 gm vegetarian curry, if big pieces slice into 2 pieces.

200 gm long beans

200 gm potatoes, cut into wedges

100 gm tomatoes, cut into wedges

2  stalk serai, smash

3 stalk of curry leaves

5 cup thin coconut milk

2 cup thick coconut milk

½ tbsp sugar

Salt to taste

¼ cup oil

 

3 tbsp meat curry powder

½ tsp fennel powder

½ tsp turmeric powder

½ tsp cumin powder

Grind into a paste

100 gm small onion, sliced

20 gm garlic

10 gm lengkuas

10 gm ginger

10 gm serai

15 dry chilie, remove the seeds and soaked

1.    Heat the oil and add in the grind paste and the spice powder mix well and stir fry till fragrant the oil rise over low heat.

2.    Add in the serai, curry leaves, salt and sugar mix well and add in the thin coconut milk and let it comes to a boil.

3.    Add in the tomatoes and potatoes mix well and cook till the potatoes are cooked

4.    Add in the long beans and the vegetarian chicken and thick coconut milk and cook till the gravy is a bit thick and the oil rise . taste and add more salt if needed.

5.    Remove from the heat and serve with rice. 

Note: you can replace chicken instead of the vegetarian chicken. Add a few kafir lime leaves if you like.

VEGETARIAN MUTTON AND POTATOES BIRYANI

VEGETARIAN MUTTON AND POTATOES BIRYANI

250 gm basmati rice, soaked for ½ hours

250 gm vegetarian mutton

200 gm potatoes, cut into big cubes

150 gm ripe tomatoes, chopped

150 gm big onions,finely sliced

2 green chilies. Sliced

2 tbsp ginger & garlic paste

11/2 tbsp biryani powder

1 tsp chilie powder

½ tsp turmeric powder

½ cup yoghurt

2 ½ cup water

A hand full of coriander leafs and mints leafs chopped.

3 tbsp oil

3 tbsp ghee

Salt to taste

1.    Heat a rice cooker pot and add in the oil and ghee. When the oil is hot add in the sliced onion and fry till light brown. Then add in the green chillie and the ginger garlic paste mix well and fry till the raw smell disappear.

2.    Add in the chopped tomato and mix well cooked till the tomato is soft. Add in the masala powders and mix well add in the potatoes and stir it well. add in the vegetarian mutton and mix well.

3.    Add in the rice and slowly mix it well then add in the coriander leafs and mints leafs. Mix well and pour in the water and add salt to taste mix well.

4.    Put the pot in the rice cooker and on the switch and let it cook.

5.    When the cooker stop don’t open the cooker wait for about ½ hour then you can open and fluff up the rice, serve with raita 

CABBAGE KOOTU

CABBAGE KOOTU

500 gm cabbage, wash dry and sliced finely.

½ cup dhal,soaked for 2-3 hours

¼ cup kadalai paruppu,soaked for 2-3 hour,boil til ½ cooked keep aside.

5 garlic*

1 tsp cumin*

2 cm ginger*,chopped

2 cup water

1 tsp cumin powder

¼  tsp turmeric powder

1 cup coconut milk

1 tsp sugar

Salt to taste

Tempering ingredients:

1 big onion,finely sliced

4 dry chilies,broken

1 tsp mustard seeds

1 tsp urad dhal

3 stalk kari leafs

21/2 tbsp oil

1.    Cooked the dhal and * ingredients in a pressure cooker with 2 cup for 1 whistle.

2.    Add in the coconut milk,turmeric powder,cumin powder and coconut milk and cook without the cover. Over a low heat. Till the gravy is a little thick.

3.    Add in the cabbage and mix well add in the salt and sugar mix well and cook over a low heat.

4.    In another pan heat the oil and add in the tempering ingredients and stir fry till the onion turn light brown. Pour this into the cabbage and mix well and cook till the cabbage is well cooked. Serve with hot rice.