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Ladys finger poriyal

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Ladys finger poriyal is a yummy south Indian style stir fry prepared with tender bhindi. It goes well with rice and curry.

Ladys finger poriyal

Lady’s Finger/Bhindi/Okra stir fry is a common lunch side dish in India. It can be prepared very easily. The only challenge we face while preparing this is the stickiness from the bhindi. The important thing to note while preparing this bhindi is to get the tender ones.

Always clean the bhindi well and pat it dry and wipe it completely with a kitchen towel before 1 hour of cooking. this way the stickiness can be reduced to some extent. A teaspoon of curd could be added while cooking to reduce the stickiness

How to prepare lady's finger poriyal

1) In a kadai add in oil, Wait till the oil becomes hot and then add the ingredients under “To Temper” table.

Once they splutter add in the finely chopped onions. Cook till the onions are soft.

Next add in the chopped lady’s finger/Vendakai.   

Sauté the mixture well until the stickiness of the lady’s finger is gone.

Cook in a medium flame, and once the stickiness is gone add in turmeric powder, Chilli powder, Jeera Powder and salt.

Once the Lady’s finger reduces and volume and it becomes slightly dry add in freshly grated coconut give a quick stir. switch off the flame.

Ladys finger poriyal is now ready.

Tips

  • Wash the lady’s finger well and dry them using a paper towel before chopping them, this helps to minimize the stickiness.
  • Instead of adding all the spice powders you can add just sambar powder and salt.
  • Always check the bhindi by breaking the tail part, if it breaks easily the bhindi is tender. Use Tender bhindis to cook always.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time .You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Ladys finger poriyal
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5 from 1 vote

Ladys finger poriyal

Ladys finger poriyal is a yummy south Indian style stir fry prepared with tender bhindi. It goes well with rice and curry.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 70kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ kg Lady’s Finger / Vendakai/Bhindi/Okra
  • 1 Onion
  • 1 teaspoon Chilli powder
  • ¼ teaspoon Turmeric Powder
  • ¼ cup Coconut
  • ½ teaspoon Jeera /Cumin Powder
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Jeera/Cumin seeds
  • 1 sprig Curry Leaves
  • 2 teaspoon Oil

Instructions 

  • In a kadai add in oil, Wait till the oil becomes hot and then add the ingredients under “To Temper” table. Once they splutter add in the finely chopped onions. Cook till the onions are soft and then add in the chopped lady’s finger/Vendakai.
  • Sauté the mixture well until the stickiness of the lady’s finger is gone. Cook in a medium flame, and once the stickiness is gone add in turmeric powder, Chilli powder, Jeera Powder and salt. Once the Lady’s finger reduces and volume and it becomes slightly dry add in freshly grated coconut give a quick stir. switch off the flame.

Video

Nutrition

Calories: 70kcal | Carbohydrates: 7.7g | Protein: 1.8g | Fat: 3.9g | Saturated Fat: 1.2g | Sodium: 6mg | Potassium: 215mg | Fiber: 2.9g | Sugar: 2g | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Chicken cutlet

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Chicken cutlet is an awesome non–veg starter, it makes an awesome potluck dish. It is prepared by cooking chunks of chicken with potato, onion, and other spices.

Chicken cutlet

Chicken cutlet is an awesome non–veg starter, It will be a sure hit when made for any function. This recipe is from my mom. She makes an awesome cutlet similar to the one which we get in shops. I too learned this recipe from her.

This recipe is my childhood favorite recipe. Whenever mom prepares this in home I stand near her in the kitchen and eat it hot immediately after frying. I don’t have the patience to wait 😀 I am so much obsessed with this cutlet since my childhood days.

Chicken cutlet

Usually, the cutlets are served with ketchup or mayo. Chicken cutlets taste great by themselves, it can also be had with tomato ketchup. I prepared this cutlet for Easter and enjoyed it thoroughly.

Chicken cutlet

How to prepare Chicken cutlet

 

1)     In a pan boil water when the water starts to boil add in the chicken pieces, turmeric powder and salt and cook till the chicken becomes soft. Once cooked take the cooked chicken pieces and discard the bones if any .After removing the bones, grind the chicken into a coarse mixture in a blender.

    2)     In a large bowl take the ground chicken, boiled and mashed potato, finely chopped coriander leaves, finely chopped green chilli, Ginger garlic paste, onions, Garam masala.
     3)     Finally add in salt and mix everything well to form a dough .Now shape the dough in to small patties.
     4)     In a bowl break open a egg and beat well and in another bowl take the bread crumbs .Take a patty soak in the egg and then roll in the bread crumbs .In a pan add in oil and heat it up .Once it becomes hot and in the patties and deep fry .You can fry 4-5 at a time .Fry till it becomes golden brown remove it to a paper towel after frying so that excess oil can be drained. Tasty chicken cutlet is now ready to serve.

Perfect for a party. Goes well with any meal or as a starter. Serve with tomato ketchup.

Chicken cutlet

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Chicken cutlet
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5 from 1 vote

Chicken cutlet

Chicken cutlet is an awesome non –veg starter ,It will be a sure hit when made for any functions
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: International
Servings: 10 cutlet
Calories: 142kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 200 gms Boneless Chicken
  • 1 Onion Chopped finely
  • 1 Potato boiled and mashed
  • 2 Green Chilli
  • 1 tablespoon Ginger garlic paste
  • 1 teaspoon Garam Masala
  • Salt as needed
  • ¼ teaspoon Turmeric Powder
  • 3 tablespoon Coriander Leaves Chopped finely
  • 1 Egg
  • ½ cup Bread crumbs
  • Oil for deep frying

Instructions 

  • In a pan boil water when the water starts to boil add in the chicken pieces, turmeric powder and salt and cook till the chicken becomes soft. Once cooked take the cooked chicken pieces and discard the bones if any .After removing the bones, grind the chicken into a coarse mixture in a blender.
  • In a large bowl take the ground chicken, boiled and mashed potato, finely chopped coriander leaves, finely chopped green chilli, Ginger garlic paste, onions, Garam masala.
  • Finally add in salt and mix everything well to form a dough. Now shape the dough in to small patties.
  • 4)In a bowl break open a egg and beat well and in another bowl take the bread crumbs .Take a patty soak in the egg and then roll in the bread crumbs .In a pan add in oil and heat it up .Once it becomes hot and in the patties and deep fry .You can fry 4-5 at a time .Fry till it becomes golden brown remove it to a paper towel after frying so that excess oil can be drained. Tasty chicken cutlet is now ready to serve.

Notes

  • Use boneless chicken for best results.
  • You can skip the egg and use corn starch for soaking the cutlet before rolling it into the bread crumbs.
  • Take corn starch add in water and form a slurry if you are replacing egg with corn starch
  • I did a shallow fry in pan with less oil.
  • I used panko bread crumbs for the texture ,you can use ordinary bread crumbs also.

Nutrition

Calories: 142kcal | Carbohydrates: 6.2g | Protein: 12.9g | Fat: 7.3g | Saturated Fat: 1.1g | Cholesterol: 63mg | Sodium: 102mg | Potassium: 87mg | Fiber: 0.7g | Sugar: 0.8g | Calcium: 19mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Brinjal curry for Biryani

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Brinjal curry for biryani is a delicious side dish which is specially prepared for biryani. It is very popular in north Tamil Nadu.

Brinjal Curry for biryani

Biryani and brinjal curry are an awesome combination. In most Muslim households they will always serve biryani with brinjal curry. Last week I have posted Brijni rice, I served my brinji rice with this Brinjal curry. This recipe is from my aunt who taught me how to prepare the perfect brinjal curry in Muslim style.  

Today being the last day of Lent I am posting this Biryani Brinjal Curry .So guess what tomorrow I will be posting a biryani recipe for Easter celebration .

Ingredients

How to Prepare Brinjal Curry for Biryani

1) In a pan add in oil, wait till the oil heats up. Add in the mustard seeds, Pepper corns, curry leaves and sliced onions, fry till the onions turn soft.

2) Then add in tomato and cook till it leaves oil

3. Next add in the ginger garlic paste sauté it well till the raw smell leaves.

4.Next add in the brinjals and mix well.

5. Add in the spice powders. Chili powder, Coriander powder, Turmeric powder and the salt and mix well.

6. Soak the tamarind in water for about 20 mins and squeeze out the water. Add in the tamarind water in the pan and cook till the brinjals become soft.

7. Next Dry roast the peanuts, Sesame seeds and coconut in a pan and cool down then grind that in to a coarse powder. Add the ground powder to the brinjal gravy and mix well.

8. Allow it to simmer for two minutes and switch off the flame.

Tips & Variations

  • You can skip coconut while grinding if you don’t prefer.
  • Always use gingelly oil for this recipe as it’s an important ingredient which gives the authentic taste.
  • I used white sesame seeds for this recipe. Black sesame seeds could also be used.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?  You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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Brinjal Curry for biryani
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5 from 1 vote

Brinjal curry for Biryani

Brinjal curry for biryani is a delicious side dish which is specially prepared for biryani. It is very popular in north Tamil Nadu.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Indian
Servings: 6
Calories: 134kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 5 Brinjal
  • 1 Onion
  • 2 Tomato
  • 1 tablespoon Ginger garlic paste
  • 2 teaspoon Chilli powder
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Coriander powder
  • Salt as needed
  • Tamarind small gooseberry sized
  • 2 tablespoon sesame oil
  • 1 sprig Curry Leaves
  • ½ teaspoon Mustard seeds
  • 5 Pepper corn

To Roast and Grind:

  • 2 tablespoon Peanuts Roasted
  • 1 tablespoon Sesame seeds
  • 1 tablespoon Coconut

Instructions 

  • In a pan add in oil, wait till the oil heats up. Add in the mustard seeds, Pepper corns, curry leaves and sliced onions, fry till the onions turn soft.
  • Then add in tomato and cook till it leaves oil
  • Next add in the ginger garlic paste sauté it well till the raw smell leaves.
  • 4.Next add in the brinjals and mix well.
  • Add in the spice powders. Chili powder, Coriander powder, Turmeric powder and the salt and mix well.
  • Soak the tamarind in water for about 20 mins and squeeze out the water. Add in the tamarind water in the pan and cook till the brinjals become soft.
  • Next Dry roast the peanuts, Sesame seeds and coconut in a pan and cool down then grind that in to a coarse powder. Add the ground powder to the brinjal gravy and mix well.
  • Allow it to simmer for two minutes and switch off the flame.

Nutrition

Calories: 134kcal | Carbohydrates: 23g | Protein: 3.3g | Fat: 4.7g | Saturated Fat: 1.1g | Sodium: 15mg | Potassium: 570mg | Fiber: 6.6g | Sugar: 4.4g | Calcium: 50mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Idiyappam

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Idiyappam is one common breakfast in my house. It is a traditional recipe from Kerala and south Tamil Nadu made of rice flour.

Idiyappam

Idiyappam is one common breakfast in my house. It is a traditional recipe from Kerala , TamilNadu and Srilanka. It is also called as string hoppers, sevai or nool puttu.

The main challenge in preparing the string hoppers is dough preparation. If we get that right string hoppers will be ready in no time. Like idly, idiyappam is also steam-cooked hence it's very healthy.

Today I am showing the very basic recipe of string hoppers. We can do a lot of variations to the basic recipe like kothu idiyappam, coconut idiyappam.

Idiyappam tastes good with coconut milk.

Idiyappam

How to make idiyappam

    1)     In a large bowl add in the sieved rice flour, Salt and freshly grated coconut .Mean while bring in the water to boil .Add the boiling water to the bowl and mix well with the backside of a ladle.
     2)     This process should be carried out quickly before the water cools down as the water used for mixing the flour should be boiling hot .After mixing the flour .put the flour into the idiyappam achu/presser.

  3)     Grease an idiyappam pan with oil and run through the idiyappam press in a circular motion in an idiyappam pan. Keep the idiyappam pan inside a steamer and steam it for 10 – 15 mins or until its fully cooked.

 
 

Idiyappam is now ready to serve.

String hoppers

Tips

  • Always use very hot boiling water to mix the dough it’s the key to prepare the nool puttu.
  • You can also make the string hoppers in any desired shapes.
  • You can also refrigerate the them in an air tight container. Stays good for 2-3 days.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Idiyappam
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5 from 1 vote

Idiyappam

Idiyappam is one common breakfast in my house. It is a traditional recipe from Kerala and south Tamil Nadu made of rice flour.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Indian
Servings: 8
Calories: 81kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Rice Flour
  • 1 cup Water 1 to 1 ½ cup
  • ½ teaspoon Salt or as required
  • 2 tablespoon Freshly grated Coconut Optional

Instructions 

  • In a large bowl add in the sieved rice flour, Salt and freshly grated coconut. Meanwhile bring in the water to boil. Add the boiling water to the bowl and mix well with the backside of a ladle.
  • This process should be carried out quickly before the water cools down as the water used for mixing the flour should be boiling hot. After mixing the flour .put the flour into the idiyappam achu/presser.
  • Grease an idiyappam pan with oil and run through the idiyappam press in a circular motion in an idiyappam pan. Keep the idiyappam pan inside a steamer and steam it for 10 – 15 mins or until its fully cooked.

Notes

  • Always use very hot boiling water to mix the dough it’s the key to prepare the idiyappam.
  • You can also make the idiyappam in any desired shapes.
  • You can also refrigerate the idiyappam in an air tight container. Stays good for 2-3 days.

Nutrition

Calories: 81kcal | Carbohydrates: 16g | Protein: 1.3g | Fat: 1.2g | Saturated Fat: 0.9g | Sodium: 1mg | Potassium: 25mg | Fiber: 0.6g | Sugar: 0.2g | Calcium: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Chocolate chip whole wheat muffins

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Whole wheat chocolate chip muffins is a healthy and delicious mini chocolate treats. It is soft and moist perfect afterschool snack. They're made with whole wheat flour for added fiber and nutrients, and they’re just as delicious and fluffy as their traditional counterparts

Chocolate chip whole wheat muffins

Even since I started baking I had in mind to bake muffins with wheat flour. I was also conscious that the wheat muffins should not compromise in taste and texture when compared to the muffins made with white flour. So here is the recipe which I have tried, tested, and trusted. A Whole Wheat Choco chip muffin, the added advantage is that it is eggless and butterless also. I have skipped castor sugar and added brown sugar.

Now that we have so many excuses to bake this healthy muffin and eat it without any guilt. Taste wise and texture wise also it’s equally good. Give it a try everyone and enjoy your muffins with a cup of milk.

[feast_advanced_jump_to]

Why you will love this recipe

  • Healthier Indulgence - Wheat flour adds fiber, vitamins, and minerals, making these muffins a more nutritious treat.
  • Kid-Friendly - Kids will love the chocolaty taste, and parents can feel good about serving a healthier treat.
  • Perfect for Any Occasion - They make a perfect treat for breakfast or as snack.
  • Easy and Quick - We use the basic ingredients and they very basic beginner friendly steps. Any one can able these mini delights.
  • Customizable - We can easily customize these muffins with additional ingredients like nuts, dried fruits, or seeds .

Ingredients

Wheat Flour - Use fresh whole wheat flour for the muffins.

Oil - Oil acts as the fat for the muffins. Use any flavorless oil.

Leavening agents - We use both baking powder and baking soda. Both works well and help in the texture of the muffins.

Milk - Use any milk as per your preference. Dairy or Non dairy milk.

Chocolate chips - These min bite-sized morsels of chocolate are a perfect thing to add to the muffins. They definitely enhance the taste.

Sugar - Add brown sugar whole or powdered as you prefer. Adding powdered sugar is recommend as they dissolves easily to muffins.

Vanilla extract - Vanilla extract is a versatile and essential ingredient during baking. It enhances the aroma and taste of the muffins. A must add.

FAQ's

Can I add other ingredients to these muffins?

Can I make these muffins dairy-free?

What makes these muffins healthier?

Whole wheat chocolate chip muffins

How to make Chocolate chip whole wheat muffins

1.Take the Chocolate chips in a bowl and add 1 tablespoon of Wheat flour. Toss really well, such that all the Choco chips are coasted with flour . This step prevents the chocolate chips getting sink. Set aside until use.

Toss Chocolate chips with flour

2. In a mixing bowl add milk. To this add oil and water. Mix everything really well with a whisk until all the ingredients are well combined

Combine milk, Oil and water

3. Next add vanilla extract.

Add vanilla extract.

4. Now add powdered brown sugar. Whisk until the sugar dissolves. The wet ingredients are now ready. Set aside.

Add powdered brown sugar.

5. In another mixing bowl add flour.

Add Flour and Salt in a bowl

6. To this add Baking powder and Baking soda . Combine everything or you may also sieve once. This ensures even mixing of ingredients.

add Baking powder and Baking soda

7. Now combine the dry and wet ingredient in batches and combine well. Make sure there are no lumps.7.

combine the dry and wet ingredient in batches

8. Next add flour coated Chocolate chips.

Add flour coated Chocolate chips.

9. Gently fold with a spatula until mixed.9.

Fold with a spatula until mixed.

10. Line muffin tray with Muffin liners. Now pour the prepared batter into the Muffin liners. You can use an ice cream scoop/Ladle to pour the batter equally in to the muffin cases. Fill ¾ of the Muffin cases as the Muffins will raise while baking.10.

add batter to muffin liners

11. Pre heat the oven at 180 deg C (356 F) for 10 mins. Bake the muffins at 180 deg C (356 F) for about 15-17 mins or a toothpick when inserted comes out clean.11.

Chocolate chip wheat flour muffins are now ready

They are perfect for breakfast on the go, a snack, or even a healthier dessert. Happy baking!

Tips

  • You can replace brown sugar with Jaggery or cane sugar too.
  • Using powdered sugar is recommended as it helps the sugar to dissolve easily.
  • Don’t skip the sieving of the flour with baking powder and baking soda, as this helps in the even mixing of all the ingredients.
  • Baking time may vary from oven to oven, so keep a check after 12 mins.
  • Feel free to add some nuts, dried fruits, or seeds for an extra nutritional boost.

Storage Options

Store any leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Chocochip Muffins
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5 from 1 vote

Chocolate chip whole wheat muffins

Whole wheat chocolate chip muffins are healthy and delicious mini chocolate treats. It is a soft and moist perfect after school snack..
Prep Time15 minutes
Bake Time17 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 226kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Wheat Flour 1 tablespoon for Tossing choco chips
  • ¾ cup Brown Sugar
  • ½ cup Milk
  • ¼ cup Flavourless Oil
  • ⅛ cup Water
  • ½ teaspoon Vanilla essence
  • ¼ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ⅓ cup Choco Chips

Instructions 

  • Take the Chocolate chips in a bowl and add 1 tablespoon of Wheat flour. Toss really well, such that all the Choco chips are coasted with flour . This step prevents the chocolate chips getting sink. Set aside until use.
  • In a mixing bowl add milk. To this add oil and water. Mix everything really well with a whisk until all the ingredients are well combined
  • Next add vanilla extract.
  • Now add powdered brown sugar. Whisk until the sugar dissolves. The wet ingredients are now ready. Set aside.
  • In another mixing bowl add flour.
  • To this add Baking powder and Baking soda . Combine everything or you may also sieve once. This ensures even mixing of ingredients.
  • Now combine the dry and wet ingredient in batches and combine well. Make sure there are no lumps.
  • Next add flour coated Chocolate chips.
  • Gently fold with a spatula until mixed.
  • Line muffin tray with Muffin liners. Now pour the prepared batter into the Muffin liners. You can use an ice cream scoop/Ladle to pour the batter equally in to the muffin cases. Fill ¾ of the Muffin cases as the Muffins will raise while baking.
  • Pre heat the oven at 180 deg C (356 F) for 10 mins. Bake the muffins at 180 deg C (356 F) for about 15-17 mins or a toothpick when inserted comes out clean.

Notes

Tips
  • You can replace brown sugar with Jaggery or cane sugar too.
  • Using powdered sugar is recommended as it helps the sugar to dissolve easily.
  • Don’t skip the sieving of the flour with baking powder and baking soda, as this helps in the even mixing of all the ingredients.
  • Baking time may vary from oven to oven, so keep a check after 12 mins.
  • Feel free to add some nuts, dried fruits, or seeds for an extra nutritional boost.
Storage Options
Store any leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage.

Nutrition

Calories: 226kcal | Carbohydrates: 46.9g | Protein: 2.8g | Fat: 2.4g | Saturated Fat: 1.1g | Cholesterol: 4mg | Sodium: 29mg | Potassium: 92mg | Fiber: 0.8g | Sugar: 26.9g | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

How to make Paneer From Scratch

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Homemade paneer is so easy to make from the store bought commercial paneers. We prepare paneer by curdling full fat milk.

Though we can buy Paneer out in stores it can never match the texture and freshness of the paneer made at home. I always make paneer in home and store a batch for a week. The chenna got while preparing the home made paneer is the base for many Indian Sweets. The popular Rasagulla, Rasamallai, Kalakand, Sandesh and many more are prepared from the fresh paneer.

Making paneer at home is a rewarding process that results in a fresh, delicious, and versatile product. Experiment with different recipes and enjoy the wholesome goodness of homemade paneer in your meals!

How to make paneer

   1.     In a Saucepan take fullfat milk and allow it to boil. In a bowl squeeze Lemon juice and add in  water.
 
   2.     When the milk is about to boil add in the extracted lemon juice and water mixture in it. Slowly the milk will start to curdle wait until the milk is fully curdled.If required add some more lemon juice.
 
    3.     In a large vessel line a muslin cloth and place a strainer .Pour in the curdled milk and strain it .Take the collected chenna from the curdled milk squeeze it really well to remove the excess water and hang the cloth along with the squeezed chenna in a tap and let it rest for about half an hour.
 
    4.     After half an hour take the chenna into a plate and mix well with hands for about 7-10 mins .Mix it until it becomes soft .Then take mixed chenna in a bowl and press it really well .Refrigerate it for about an hour so that it can set .After one hour inverted the bowl so that the chenna would get set and it comes out clean. Chop it into cubes. Fresh homemade Paneer is now ready to use.
homemade paneer

Tips & Variations

  • You can also add in Lemon juice without mixing it with water. However I feel that the sourness of the lemon still remains in the paneer.so I diluted with water.
  • You can also use yogurt to curdle the milk.
  • Always use full fat cream milk. Never use skimmed milk.
  • You can refrigerate for a longer time for the paneer to set.
  • Don’t discard the water which we got from the curdles milk. It can be used in kneading the dough for rotis or any gravies.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

How to make Paneer at home
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5 from 1 vote

Homemade Paneer

homemade paneer is so easy to make from the store bought commercial paneers. We prepare paneer by curdling full fat milk.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Cooking Basics
Cuisine: Indian
Servings: 200 gms
Calories: 581kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 litre Full Fat Milk
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Water

Instructions 

  • In a Saucepan take fullfat and allow it to boil. In a bowl squeeze Lemon juice and add in water.
  • When the milk is about to boil add in the extracted lemon juice and water mixture in it. Slowly the milk will start to curdle wait until the milk is fully curdled.If required add some more lemon juice.
  • In a large vessel line a muslin cloth and place a strainer. Pour in the curdled milk and strain it. Take the collected chenna from the curdled milk squeeze it really well to remove the excess water. Hang the cloth along with the squeezed chenna in a tap and let it rest for about half an hour.
  • After half an hour take the chenna into a plate and mix well with hands for about 7-10 mins. Mix it until it becomes soft. Then take mixed chenna in a bowl and press it really well and shape like a block with 1 inch thickness. Refrigerate it for about an hour so that it can set. After one hour inverted the bowl so that the chenna would get set and it comes out clean. Chop it into cubes. Fresh homemade Paneer is now ready to use.

Notes

  • You can also add in Lemon juice without mixing it with water. However I feel that the sourness of the lemon still remains in the paneer.so I diluted with water.
  • You can also use ½ cup of curd to curdle the milk.
  • Always use full fat cream milk. Never use skimmed milk.

Nutrition

Calories: 581kcal | Carbohydrates: 47.1g | Protein: 31.1g | Fat: 31.1g | Saturated Fat: 0.1g | Sodium: 4mg | Potassium: 8mg | Sugar: 0.1g | Calcium: 963mg
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Plain Sambar

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Plain Sambar is one staple dish of south India. Say it is Breakfast, Lunch, or Dinner it is so common in most South Indian households.

Sambar Recipe | How to make Plain Sambar

Sambar Recipe | How to make Plain Sambar step by step picture. Sambar is one staple dish of south India .Say it is Breakfast, Lunch or Dinner we can have it. It is so common in most of the South Indian households. We can happily pair it of Idli , dosa ,Pongal or Rice and hence it goes both for Breakfast and Lunch with makes the job simple.

I call it Bachelor sambar due to the simplicity of the dish but taste wise it’s not less than a regular sambar.

Sambar Recipe | How to make Plain Sambar

How to prepare Plain Sambar

Cook Dal and Vegetables

Wash toor dal and add them to a pressure cooker along with water.

Wash toor dal and add to pressure cooker along with water.

Along with the dal add chopped onions, chopped tomato, green chili , garlic and curry leaves.

Along with the dal add chopped onions, chopped tomato, green chili , garlic and curry leaves.

Close and pressure cook for 4- 5 whistles or until the Toor dal is cooked. Wait until the pressure subsides and open cooker. Mash the dal .

Close and pressure cook for 4- 5 whistles

Add Sambar Powder and Tamarind

In a bowl add sambar powder along with salt, turmeric powder and chili powder.

In a bowl add sambar powder along with salt, turmeric powder and chili powder

Add little water and make a paste without any lumps.

Add little water and make a paste without any lumps.

Add the sambar powder mixture to pressure cooker along with dal.

Add the sambar powder mixture to pressure cooker along with dal.

Also add tamarind water.

Also add tamarind water.

Cook Sambar

Now switch on the stove and cook in a medium flame until the sambar boil and raw smell leaves.

cook until the sambar boil and raw smell leaves.

Prepare Tadka

Heat a tadka pan with oil. Once its hot add mustard let it splutter. And then add Hing , Cumin, fenugreek seeds and chopped small onions. Saute for few secs and finally add dry red chili and curry leaves.

prepare tadka for sambar

Switch off and add the prepared tadka to the cooked sambar.

add the prepared tadka to the cooked sambar.

Garnish and Serve:

Combine everything and finally add finely chopped coriander leaves to sambar. Sambar is now ready to serve.

How to make Plain Sambar

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Sambar
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Plain Sambar

Sambar is one staple dish of south India .Say it is Breakfast, Lunch or Dinner we can have it. It is so common in most of the South Indian households.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 158kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Toor dal
  • ¼ teaspoon Turmeric powder
  • 2 tablespoon Sambar powder
  • ½ teaspoon Chilli powder
  • 1 Tomato
  • 1 Onion
  • 2 tablespoon Grated Coconut
  • Salt as needed
  • Tamarind - Gooseberry sized

To Temper:

  • 2 teaspoon Oil/Ghee
  • ½ teaspoon Mustard Seeds
  • ¼ teaspoon Fenugreek seeds
  • ½ teaspoon Cumin /Jeers
  • ¼ teaspoon Hing
  • 1 sprig Curry Leaves
  • 4 Shallots
  • 4 Dry Red Chilli

Instructions 

Cook Dal and Vegetables

  • Wash toor dal and add them to a pressure cooker along with water.
  • Along with the dal add chopped onions, chopped tomato, green chili , garlic and curry leaves.
  • Close and pressure cook for 4- 5 whistles or until the Toor dal is cooked. Wait until the pressure subsides and open cooker. Mash the dal .

Add Sambar Powder and Tamarind

  • In a bowl add sambar powder along with salt, turmeric powder and chili powder.
  • Add little water and make a paste without any lumps.
  • Add the sambar powder mixture to pressure cooker along with dal.
  • Also add tamarind water.

Cook Sambar

  • Now switch on the stove and cook in a medium flame until the sambar boil and raw smell leaves.

Prepare Tadka

  • Heat a tadka pan with oil. Once its hot add mustard let it splutter. And then add Hing , Cumin, fenugreek seeds and chopped small onions. Saute for few secs and finally add dry red chili and curry leaves.
  • Switch off and add the prepared tadka to the cooked sambar.

Garnish and Serve:

  • Combine everything and finally add finely chopped coriander leaves to sambar. Sambar is now ready to serve.

Notes

  • Always soak the toor dal in water for about 15- 30 mins. This will help the dal to cook faster.
  • Cooking for more time removes the nutrients from the dal.
  • Serve hot with rice and ghee.

Nutrition

Calories: 158kcal | Carbohydrates: 17.4g | Protein: 5.5g | Fat: 7.8g | Saturated Fat: 2.1g | Sodium: 49mg | Potassium: 110mg | Fiber: 4.1g | Sugar: 3.3g | Calcium: 52mg | Iron: 2mg
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Vazhaithandu poriyal

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Vazhaithandu poriyal is a healthy lunch dish made with banana or plantain stem. It is a very good fiber rich food.

Vazhaithandu Poriyal

Vaazhai thandu poriyal or Plantain Stem stir fry is a highly nutritious food. It is rich in fiber. It is known for dissolving kidney stones, and curing urinary tract diseases. Banana stem poriyal is good for diabetic patients. vazhaithandu poriyal is also extremely good for hyper-acidity and constipation.

Due to its high medicinal value vaazhai thandu is made at least once a month in most of the homes in Tamil Nadu and Kerala.

How to clean banana stem or vazhaithandu

Before chopping the stem please make sure you to the following steps. The stem has lots of thin fibrous ends which should be removed before cooking. If those are not removed it will be unpleasant to eat. So the trick is in cutting the stem.

Instead of directly cutting the stem to fine squares. First cut it into moderately thick circles. You will find the thin fibers sticking in the end of each slice. Remove them completely and then start chopping them to small squares.

Take a bowl of water and mix a spoon of turmeric powder to it and keep it ready before you start cutting. Put the chopped pieces into it. If left open the stem tends to become dark in color.

vazhaithandu poriyal

How to prepare Vazhaithandu poriyal

1.Soak the chopped banana steam till we start cooking

 2. Heat a kadai in low flame and add oil to it. Once the oil heats, add mustard to it and let it splutter. As the mustard starts spluttering add curry leaves to it. Allow the spluttering to rest and then add moong dhal to it and slightly roast it.

3. Now add the finely chopped onions and green chilli to it and saute it till it becomes light golden brown.

4. Now add the chopped vaazhai thandu/Plantain stem.

5. Add salt to it and stir well until the salt is mixed evenly. Now add water to it and cover it with a lid.(Tip: Start adding water slowly until the stir is almost soaked. If you add water in a single go then the stir becomes too watery.)

6. Stir in between so it doesn't char. But allow the water to be completely absorbed and the stem to soften. Now add the grated coconut to it to add a nice and rice flavor to it. Mix it well and switch off the stove.

7. Tasty and healthy Vaazhai Thandu Poriyal/ Plantain Stem Stir Fry is ready.

Serve it hot with rice and sambhar.

Vaazhai Thandu Poriyal/ Plantain Stem Stir Fry is ready.

More Poriyal Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Vazhaithandu Poriyal
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Vazhaithandu poriyal

Vazhaithandu poriyal is a healthy lunch dish made with banana or plantain stem. It is a very good fiber rich food.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 69kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Vaazhai thandu/ Banana stem finely chopped
  • ½ cup Onion finely chopped
  • 1 tablespoon Oil
  • 2 sprig Curry leaves
  • ¼ cup Grated Coconut
  • 4 teaspoon Moong Dal
  • 2 Chilli
  • 1 teaspoon Mustard
  • Salt as needed
  • ⅓ cup Water

Instructions 

  • Heat a kadai in low flame and add oil to it. Once the oil heats, add mustard to it and let it splutter.
  • As the mustard starts spluttering add curry leaves to it.
  • Allow the spluttering to rest and then add moong dal to it and slightly roast it.
  • Now add the finely chopped onions to it and saute it till it becomes light golden brown.
  • Add chopped green chilli to it and saute for few minutes.
  • Now add the chopped vaazhai thandu/Plantain stem.
  • Stir it well for few minutes.
  • Add salt to it and stir well until the salt is mixed evenly.
  • Now add water to it and cover it with a lid.(Tip: Start adding water slowly until the stir is almost soaked. If you add water in a single go then the stir becomes too watery.)
  • Stir in between so it doesn't char. But allow the water to be completely absorbed and the stem to soften.
  • Now add the grated coconut to it to add a nice and rice flavor to it. Mix it well and switch off the stove.

Nutrition

Calories: 69kcal | Carbohydrates: 4.4g | Protein: 46g | Fat: 5.7g | Saturated Fat: 2.3g | Sodium: 2mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 1mg
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Mushroom Biryani , Kalan Biryani

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Mushroom Biryani is a healthy and yummy alternative to nonveg biryani. Mushrooms are low in carbohydrates and are cholesterol and fat-free.

Mushroom Biryani

Mushroom Biryani Recipe | Kalan Biryani with step by step pictures. Mushroom Biryani is a treat to veg lovers. In my Mushroom Biryani, I have included  only mushroom you can also include Carrot, Beans, Green peas, or any vegetables to make it even healthier. Mushrooms are low in carbohydrates, calories, and sodium and are cholesterol and fat-free. High in fiber and protein. So why not include this in our food once in a while and be healthy.    

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Mushroom Biryani

Easy Mushroom biryani recipe in one pot makes a perfect weekday dinner or a weekend meal. Just a few prep work is all need other just 30 mins you get a delicious mushroom biryani restaurant style. If you are looking for a vegan version just skip the yogurt and add in the lemon juice. Wholesome Mushroom biryani recipe in pressure cooker is just a lifesaver when I get blank on what to pack for lunch box.

Instant Pot Mushroom Biryani

I am preparing mushroom biryani in the pressure cooker. You can also use an Instant Pot. Soak the rice for 30 mins and then cook in the instant pot for 5 mins at high pressure. Do a quick release after 5 mins. Open the Instant Pot and gently stir the biryani once. Now switch off the Instant pot and keep the Instant pot covered for another 30 mins. After 30 mins open the Instant pot and fluff the rice.

Ingredients

Mushroom - I am using button mushroom for the biryani. They are easily available and you may use any edible mushroom varieties instead. Clean them really well. It may have small dirt particles and then use. Slice them lengthwise and use.

Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. We are blending them to a paste and adding them to the biryani.

Liquid- I am using water for the biryani, however, you may also use coconut milk for more flavor.

Curd or Yogurt, Lemon - Both Yogurt and Lemon balance the flavors in the biryani and they are mandatory addition. Skip yogurt for a vegan version or use any vegan yogurt.

How to make Mushroom biryani

   1)Take the ingredients mentioned in the “To grind” section in a blender grind it to form a smooth paste. If you feel it’s too thick to grind add little water and grind them. Now take a heavy-bottomed Pressure Cooker and add in the oil or Ghee.

  2)Wait till the oil becomes hot and then add in the Fennel seeds, Cinnamon sticks, Star Anise, Bay leaves, Cloves, Fry till it sizzle,It will give a nice aroma. Then add in the Onions which are sliced lengthwise. Fry until it becomes golden brown in color.

 3)Next add in the ginger garlic paste, fry until the raw smell leaves it will take about 2-3 mins. Then add in the ground green puree stir well and also add the remaining mint leaves. Fry until the raw smell leaves or till the mint leaves shrink. Stir well.

   4)Next, add in the chopped tomatoes, wait till the tomatoes are cooked and oil leaves from the sides, Then add in the Chilli Powder, Turmeric Powder, Garam masala powder, salt and mix well.

 5)Now add in the Clean and chopped mushrooms, Stir well for a min and then add in the soaked Basmati Rice, and fry for a min.

 6)Add in the measured water 1 and ¼ cups and the Yogurt. Give everything a good mix. Now add in Kesari Powder. This is optional. After adding Kesari powder don’t mix it . Wait until the water comes to a boil and then close the cooker and pressure cook for one whistle. Let the pressure gets released by itself and then carefully open the cooker and fluff it up with a fork . Handle the rice gently so that it won’t break.

Mushroom Biryani is ready

Serving Suggestions

I served Mushroom Biryani with Onion Raita. It also goes well with pickle or papad or any spicy curry.

Tips & Variations

  • Adjust the spiciness according to your taste.
  • You can also cook this Mushroom biryani using an Instant Pot.
  • You can skip adding the Kesari powder, it is just optional.
  • Instead of adding Yougurt, you can also add Lemon juice for a vegan version .
  • Clean the mushrooms well before adding into the biryani.
  • You can also you the same recipe for preparing mushroom pulao, skip all the spices and use salt and turmeric powder alone. It makes a yummy mushroom flavored rice.
  • Mushroom biryani with coconut milk - Instead of water you can also add coconut milk. This elevates the taste of the biryani and this is like a typical mushroom biryani Kerala style.
  • For the Mushroom biryani preparation I am using clean button mushrooms.
  • Eggplant curry or Onion raita makes the best side dish for mushroom biryani.
Mushroom biryani

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Mushroom Biryani
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Mushroom Biryani | Kalan Biryani

Mushroom Biryani is a healthy and yummy alternative to nonveg biryani. Mushrooms are low in carbohydrates,and are cholesterol and fat-free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 223kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Basmati Rice
  • ¾ cup Button mushrooms
  • 2 Onion sliced lengthwise
  • 2 Tomato medium sized
  • 1 tablespoon Mint Leaves
  • 2 tablespoon Yogurt / Thick Curd
  • 2 teaspoon Ginger Garlic paste
  • 1 teaspoon Garam Masala powder
  • ¼ teaspoon Red Chilli powder
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Oil
  • 1¼ cup Water
  • Salt to taste
  • Kesari Powder – a pinch Optional
  • 2 Cloves
  • 1 Cardamom
  • 1 Star anise
  • 1 inch piece Cinnamon
  • 2 Bayleaf

To Grind:

  • 4 tablespoon Cilantro / Coriander leaves
  • 3 tablespoon Mint leaves
  • 1 Green Chilli
  • ½ teaspoon Fennel seeds

Instructions 

  • Take the ingredients mentioned in the “To grind” section in a blender grind it to form a smooth paste. If you feel it’s too thick to grind add little water and grind them. Now take a heavy-bottomed Pressure Cooker and add in the oil or Ghee.
  • Wait till the oil becomes hot and then add in the Fennel seeds, Cinnamon sticks, Star Anise, Bay leaves, Cloves, Fry till it sizzle, It will give a nice aroma. Then add in the Onions which are sliced lengthwise. Fry until it becomes golden brown in color.
  • Next add in the ginger garlic paste, fry until the raw smell leaves it will take about 2-3 mins. Then add in the ground green puree stir well and also add the remaining mint leaves. Fry until the raw smell leaves or till the mint leaves shrink. Stir well.
  • Next, add in the chopped tomatoes, wait till the tomatoes are cooked and oil leaves from the sides, Then add in the Chilli Powder, Turmeric Powder, Garam masala powder, salt and mix well.
  • Now add in the Clean and chopped mushrooms, Stir well for a min and then add in the soaked Basmati Rice, and fry for a min.
  • Add in the measured water 1 and ¼ cups and the curd. Give everything a good mix. Now add in Kesari Powder. This is optional. After adding Kesari powder don’t mix it. Wait until the water comes to a boil and then close the cooker and pressure cook for one whistle.
  • Let the pressure gets released by itself and then carefully open the cooker and fluff it up with a fork. Handle the rice gently so that it won’t break.

Notes

  • Adjust the spiciness according to your taste.
  • You can also cook this Mushroom biryani in Instant Pot
  • You can skip adding the Kesari powder, it is just optional.
  • Instead of adding curd, you can also add Lemon juice.
  • Clean the mushrooms well before adding into the biryani.

Nutrition

Calories: 223kcal | Carbohydrates: 41.1g | Protein: 4.9g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 61mg | Potassium: 265mg | Fiber: 2g | Sugar: 2.3g | Calcium: 52mg | Iron: 3mg
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Nattu Kozhi Kulambu

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Nattu Kozhi Kulambu is a delicious village style chicken curry made with authentic spices, Chicken and coconut paste.

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Country Chicken Gravy

Nothing can beat the taste of gravy prepared with Country chicken. The normal broiler chicken will not have the awesome flavors of the country chicken. We should have country chicken once in a while to enjoy the awesome desi flavors.

In my house when all my relatives are at home we used to prepare lunch using Country chicken. We use to get it alive and do all the cleaning from the scratch in my home. As this requires some effort we don’t prepare it often. However, the recipe here is not the traditional way of cooking Country chicken. I have just followed a basic recipe which is an easy method by this even beginners can cook Country Chicken by following this method.

Ingredients

Whole Spices - The spices add an amazing flavor to the chicken.

Chicken - Use good quality cleaned country chicken pieces. Always use pieces with juicy bone and flesh together. They are really good for chicken curry.

Onion & Tomato - They form the base of the curry. Saute the onions and tomatoes till they are soft and cooked.

Ginger garlic paste - Another mandatory ingredient for chicken curry. It adds so much flavor to the curry.

Spice powders - For any curry Chilli Powder, Coriander Powder, Turmeric Powder, and Salt are the basis for Indian Cooking. Also for nonveg dishes Garam Masala too adds flavor. I am adding the above spice powders.

Lemon - It balances the flavors and enhances the taste.

Cilantro - We garnish the Chicken Curry with cilantro. They smell amazing with Chicken Curry. Coconut Paste - This is another star ingredient. It adds an amazing flavor and its mandatory for authentic village style curry.

Shallots - Never replace small onions with normal onions for grinding as they add to the authentic flavors.

How to prepare Nattu Kozhi Kulambu

In a pressure cooker add the cut Chicken pieces, Turmeric Powder, and salt. Pressure cook it for 5-6 whistles. Wait until the pressure gets released by itself.

In another pan, add a teaspoon of sesame oil, grated coconut, cumin seeds, fennel seeds, pepper, and a sprig of curry leaves. Saute in a low flame, until it's aromatic and the coconut, changes color lightly. Switch off the stove and let it cool done. Grind to a fine paste by adding little water and set aside.

Now take a pan and oil. Once the oil becomes hot, add Fennel Seeds, Cinnamon, Cardamom, and Curry leaves. Fry for a min until aromatic.

Now add in Chopped onions and fry until golden brown in medium flame. Next, add ginger garlic paste and fry until the raw smell leaves.

Next, add tomato and cook until it becomes soft. Once the tomato is cooked add the pressure-cooked chicken pieces along with the water. Along with this add the spice powders. Chilli powder, coriander powder, Garam Masala Powder, and Salt.

Stir well and then add in the Ground Coconut paste. Mix well and let it simmer for 10 mins or until the gravy leaves oil. Add in finely chopped coriander leaves and switch off the flame.

Delicious Nattu Kozhi Kulambu is now ready

Tips & Variations

  •   Don’t discard the water which is used to pressure cook the chicken it enhances the flavour of the gravy.
  •  Taste best when served with any South Indian Breakfast like idlis, Dosa, Poori or chapati.
  •   Can be served with bread too. Bread and Chicken is my favourite combo.
  •   Always use good tender chicken to prepare this gravy.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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Country Chicken Gravy
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Naatu Kozhi Chicken kuzhambu

Naatu Kozhi Chicken kuzhambu is a delicious village style chicken curry made with authentic spices, Chicken and coconut paste.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 104kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ kg Chicken
  • 1 tablespoon Gingelly Oil / Sesame Oil
  • 1 inch Cinnamon
  • 1 teaspoon Fennel Seeds
  • 2 Cardamom
  • 2 Onion
  • 1 spring Curry leaves
  • 2 tablespoon Ginger Garlic Paste
  • 2 Tomato
  • 2 tablespoon Coriander powder
  • 2 teaspoon Chilli powder
  • 2 teaspoon Garam Masala powder
  • 1 teaspoon Turmeric powder
  • Salt to taste
  • Corriander Leaves to garnish

To Roast and Grind

  • ½ cup Coconut
  • 15 Small Onions / Shallots
  • 1 teaspoon Fennel Seeds
  • ½ teaspoon Whole Pepper
  • ½ teaspoon Cumin Seeds
  • 1 spring Curry Leaves

Instructions 

  • In a pressure cooker add the cut Chicken pieces, Turmeric Powder, and salt. Pressure cook it for 5-6 whistles. Wait until the pressure gets released by itself.
  • In another pan, add a teaspoon of sesame oil, grated coconut, cumin seeds, fennel seeds, pepper, and a sprig of curry leaves. Saute in a low flame, until it's aromatic and the coconut, changes color lightly. Switch off the stove and let it cool done. Grind to a fine paste by adding little water and set aside.
  • Now take a pan and oil. Once the oil becomes hot, add Fennel Seeds, Cinnamon, Cardamom, and Curry leaves. Fry for a min until aromatic.
  • Now add in Chopped onions and fry until golden brown in medium flame. Next, add ginger garlic paste and fry until the raw smell leaves.
  • Next, add tomato and cook until it becomes soft. Once the tomato is cooked add the pressure-cooked chicken pieces along with the water. Along with this add the spice powders. Chilli powder, coriander powder, Garam Masala Powder, and Salt.
  • Stir well and then add in the Ground Coconut paste. Mix well and let it simmer for 10 mins or until the gravy leaves oil. Add in finely chopped coriander leaves and switch off the flame.

Notes

  • Don’t discard the water which is used to pressure cook the chicken it enhances the flavor of the gravy.
  • Taste best when served with any South Indian Breakfast like idlis, Dosa, Poori or chapattis.
  • Can be served with bread too. Bread and Chicken is my favorite combo.
  • Always use good tender chicken to prepare this gravy.

Nutrition

Serving: 1portion | Calories: 104kcal | Carbohydrates: 10.4g | Protein: 7.2g | Fat: 4.8g | Saturated Fat: 2.7g | Cholesterol: 11mg | Sodium: 131mg | Potassium: 449mg | Fiber: 4.5g | Sugar: 3.6g | Calcium: 57mg | Iron: 6mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.