Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

Also please subscribe to my Youtube channel and enable the bell icon for all future uploads.

Feel free to like and share too!!

Mains

Mor Kuzhambu- Iyengar style

Mor Kuzhambu is a delicious yogurt based curry which is very popular in South India in the state of Tamil Nadu. The style shown here is the traditional Iyengar style. The vegetarian dishes made by the Brahmins are quite unique and very tasty. This Mor kozhambu is one of the popular dishes which fall under that category.In this recipe, I have used ladiesfinger (okra) vegetable. We can also use taro(seppankizhangu), pumpkin, chow chow instead of vendakkai (okra). It goes great with steamed rice.
Hope you enjoy the recipe!
Please don’t forget to subscribe to my Youtube channel and enable the bell icon for all update notifications.

Ingredients: serves 3-4

1.Ladies finger or Okra- 250 gms 
2. For grinding :

1) Toor dal- 2 tbsp

2) Coriander seeds- 2 tsp

3) Raw Rice- 1 tsp

4) Green Chilli- 3

5) Grated coconut- 3-4 tbsp

6) Cumin seeds- 2 tsp

7) curry leaves- few

8) Ginger- a small piece 
3. Mustard seeds- 1/2 tsp

4. Coconut oil- 2 tbsp

5. Curry leaves- few

6. Yogurt – 3/4 cup mixed with water

7. Turmeric powder- 1/2 tsp
Please watch video for the recipe

Mains

Chettinad Mutton curry

Chettinad Mutton curry is a very popular dish from one of my favourite cuisine, Chettinad cusine, from the state of Tamil Nadu in India. It is packed with flavours from the freshly ground spices which gives its unique taste.This dish can also be replaced with lamb instead of mutton. This curry can be served with rice, dosa, idli, roti or any Indian bread.
Enjoy the recipe.

Also don’t forget to subscribe to my YouTube channel and enable the bell icon for notifications.
INGREDIENTS (serves 3)
1. Mutton or Lamb- 500 gms

2. Onion- 2

3. Tomato- 1

4. Ginger garlic paste- 1 tbsp

5. Curry leaves- few

6. Oil as required 

7. Bay leaf- 1

8. Coriander leaves- to garnish 

9. Turmeric powder- 1/ 2 tsp
To grind to powder: 

1. Dry red chilli- 3

2. Coriander seeds- 2 tbsp

3. Cumin seeds- 1 tsp

4. Pepper corns- 1 tsp

5. Fennel seeds- 1 tsp

6. Cinnamon stick- 1 small 

7. Whole Cardamom- 2

8. Grated coconut- 3 tbsp
Please watch video for recipe.

Mains

Brinjal Thokku- side for biryani

Biryani is a very popular rice dish which is complimented very well by the Brinjal Thokku as a side.

As salt is to a dish, a side will take a mains entirely to a different level. This brinjal thokku does just that. The brinjal can be substituted with eggplants/aubergine. This dish is a curry with tamarind as the base.

A must try, delicious and simple recipe to enjoy with your favourite biryani/pulav. Please find the video recipe below:

 

Also find here the earlier post to Vegetable Biryani.

 

 

 

 

 

Mains

Sambar -a lentil based curry with Vendakkai Poriyal

A very tasty and scrumptious meal for lunch/dinner is the steamed rice with Sambar and vendakkai(okra) poriyal.

OLYMPUS DIGITAL CAMERA

Varuthu Aracha Sambar:

The sambar is a very common curry in most households in South India. This version goes the extra mile of adding freshly ground spices into the lentil based curry. It is popularly called as Varuthu aracha (roasted and ground) sambar. Because of the fresh masala, it has a very rich aroma and additional taste which is truly divine. The sambar goes well with steamed rice, dosa or vadai. Add a hint of ghee along with the sambar while mixing with rice to make it extra tasty.

Please find the video recipe to make the Varuthu Aracha Sambar below:


Vendakkai (Okra) Poriyal

A poriyal is generally referred to a dish which is dry and not a gravy. The vendakkai (okra) poriyal pairs very well with steamed rice which has a curry. This recipe is very easy to make with less ingredients.

Please find the video below to make the vendakkai poriyal.

Mains

Vendakkai (Okra) Curry

My most favourite vegetable would be the ladies finger also popularly known as Okra or Vendakkai (in tamil).
I have been told from childhood that if we eat this vegetable we will do very well in Mathematics .

Next to sambar, the Vendakkai puli (tamarind) curry is usually my go to recipe and it goes very well with steamed rice. Please find my version below in the video. Hope you like it!