Monday, June 25, 2012

ONION AND BABY CORN SOUP



Ingredients :

Baby Corn : 5
Onion : 1
Garlic : 4pods
Cloves : 2
Butter : 1tbsp
Dried / Fresh Parsley : 1/2tsp
Pepper Powder : 1/4tsp
Maida : 1tbsp
Milk : 3/4Cup
Water : 5Cups
Salt

Method : 

1.In a saucepan heat water and add baby corns. Boil for 4-6minutes and take out the baby corns and keep aside. When it reaches to room temperature, slice them into rounds.

2. Heat butter and add garlic and cloves. Saute for 1minute and add finely chopped onions. When it turns to translucent, add maida and saute for 1-2minutes till the raw smell goes. Now add milk and water in which we boiled baby corn. 

3. Add parsley, salt and pepper powder and let it boil till the soup starts to thick. Serve hot :)

Note : Those who want to avoid maida, mix cornflour with 1/4cup of water and add after second step.




Wednesday, June 20, 2012

CHETTINADU CHICKEN CURRY


Chettinad cuisine hails from the southern region of  Tamil Nadu, the Chettiar community. This cuisine is one of the spiciest and the most aromatic in India with major ingredients as fennel, pepper corns and coconut.


Ingredients :

Chicken : 1kg
coconut : 1/4Cup, shredded
Onion : 3big (250g)
Curry Leaves : 2springs
Sunflower Oil : 4 - 5tbsp (60ml)
Red Chillies : 10
Coriander Seeds : 1tsp
Pepper Corns : 1tsp
Fennel (saunf) : 11tsp
Ginger : 1 1/2inch piece
Turmeric Powder : 1/2tsp
Salt


Method :

1.Apply salt and turmeric powder on chicken and marinate for 30minutes.

2. Roast dry spices like fennel, coriander seeds, pepper corns and red chillies with ginger. Grind finely with onions and coconut.

3. Temper mustard seeds and curry leaves in oil. Add ground masala and fry for some time. Now add marinated chicken and fry.

4. Add 2cups of water. Cook till chicken is tender and gravy is thick. Garnish with coriander leaves.