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Wednesday 20 February 2019
Friday 5 October 2018
CHETTINAD CHICKEN GRAVY | How to make Chettinad Chicken Gravy
CHETTINAD CHICKEN GRAVY
(A purely traditional dish)
INGREDIENTS:
1. Chicken
(cleansed and
turmeric powder added) - 1kg
2. Sambar
powder - 50g
3. Shallots
(sambar/china vengayam) - 100g
4. Ginger
garlic paste - reqd.qty
5. Turmeric
powder - 20g
6. Pepper - 1table spoon
7. Coriander
seed (dhaniya) - 1table spoon
8. Cumin
seeds - 1table spoon
9. Red
ball chilly (gundu milagai) - 50g
10. Salt - reqd.qty
11. Spices
(cinnamon, clove,
elaichi,
Star anise, bay leaves) - reqd.qty
12. Cooking
oil - reqd.qty
13. Onion
(finely chopped) - 500g
14. Tomato - 2nos.
15. Curry
leaves - reqd.qty
(NOTE: All quantities are approximate).
STEPS:
CHETTINAD
MASALA PREPARATION
1.
Heat
a little oil (2 spoon) in a pan, add coriander seed, pepper, cumin seeds and
mix well. Then add red ball chilly and fry.
2.
Add
the shallots (sambar/chinna vengayam) & curry leaves and cook for 2-3 mins.
Then cool it and grind it in the mixer.
The
CHETTINAD MASALA is ready…
GRAVY PREPARATION
1.
Heat
oil in a pan, add all the above mentioned spices and fry them.
2.
As
they are fried, add chopped onion, a little salt (for onion to get cooked
easily) and cook well.
3.
After
onion gets cooked, add curry leaves and ginger garlic paste (2 spoons) and cook
well till raw smell goes off.
4.
As
raw smell goes off, add tomato and a little turmeric powder and mix well.
5.
Now,
add chicken (water dried), and mix well. (Note:
Salt should not be added immediately after adding chicken. As the colour of
chicken turns white after cooking for some time, then add salt. This is the
correct timing for adding salt as chicken can take the essence of salt
completely).
6.
Add
a cup of water, close the pan and allow it to cook till the water reaches the
gravy state.
7.
Finally
add the chettinad masala that was prepared before, mix well and cook for at
least 5 mins. Then transfer it to a serving bowl/plate and decorate it with
cumin, red ball chilly and curry leaves.
The
most traditional CHETTINAD GHICKEN GRAVY is now ready to feast!!!
Carrot Halwa Recipe | How to make Carrot Halwa the Simple Way
CARROT HALWA
INGREDIENTS:
1. Carrot
(shredded/grated) - 500g
2. Sugar - 200g
3. Milk
- 200ml
4. Ghee
- reqd. qty
5. Ekaichi
powder - reqd.
qty
6. Cashew
nuts (roasted) - reqd. qty
7. Wheat
flour - 40-50g
8. Rose
Water - reqd. qty
(NOTE: All quantities are approximate).
STEPS:
1.
Add
ghee in the hot cooker and fry the carrot (for
2-3mins) for removing the raw smell and taste.
2.
Add
milk, then close the cooker and wait for 2-3 whistles.
3.
After
that, in another pan add ghee (as required),
and a small amount of wheat flour (2
spoons) and then add the cooked carrot and mix well. (Note:
Wheat flour is added to get the accurate consistency for halwa).
4.
Add
sugar and mix well.
5.
Add
2 spoons elaichi powder and roasted cashew nuts and mix well.
6.
Finally
add a drop of Rose water (not necessary!
Added just for good smell and flavor), mix well till it hardens to a halwa
consistency and then cool it.
Yummy
CARROT HALWA is ready!!!
Bread Gulab Jamun Recipe | How to Make Bread Gulab Jamun in Tamil | RamasYummyKitchen
INGREDIENTS:
1. Wheat
bread (edges removed) - 5-6 pcs
2. Elaichi
powder - 10g
3. Cashew
nuts (chopped) - 10-15g
4. Sugar
- 250g
(1cup)
5. Milk - reqd. qty
6. Cooking
oil - reqd.
qty
(NOTE:
All quantities are approximate).
STEPS:
JEERA PREPARATION
1.
In
a hot pan add (1:2 ratio) 1cup of sugar and 2 cups of water.
2.
Add
elaichi powder and mix well till the sugar completely melts. Now jeera is
ready.
GULAB JAMUN
1.
Finely
crush the bread in to small pieces, add milk little by little and mix well to
obtain dough. (Note: There are no
specifications for addition of milk. Add milk till you get a consistent dough
that can be rolled into Gulab jamun).
2.
Roll
the dough in to balls as per your desired size. Also the shape of the jamun can
also be made of your wish. (Note: Apply
oil to your hands to avoid dough sticking to them).
3.
Make
a small hole in the rolled balls, place a piece of cashew nut and close it. (Note: Any dry fruit can be used instead of
cashew nuts).
4.
Add
oil to the hot pan. As oil heats up roast the rolled balls in them till a golden
brown colour appears. (Continuously turn
the balls to get a uniform colour).
5.
Finally
drop these roasted jamuns in the jeera and cool it.
The
BREAD GULAB JAMUN is ready!!!
Saturday 29 September 2018
Thursday 27 September 2018
Kuzhambu varieties in tamil | 4 சுவைநிறைந்த குழம்பு வகைகள் | Kulambu re...
Kuzhambu varieties in tamil | 4 சுவைநிறைந்த குழம்பு வகைகள் | Kulambu recipe in Tamil
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5 Poriyal Recipes in Tamil : https://youtu.be/AVIuQkwSP0I
This video takes you through the procedure for making 4 different Kuzhambu varieties in tamil. Kulambu recipe is a traditional south indian cuisine which is found in the dinning of every south indian homes.
கிள்ளி போட்ட சாம்பார் - killi pota sambar (0:31)
மணிப்புரி குழம்பு - Manipuri kuzhambu (3:58)
கீரை சாம்பார் - Keerai Sambar (7:53)
கார குழம்பு - Kaara Kulambu (10:47)
Hope you watch and enjoy the video. Be sure to subscribe to our channel and share it with your friends and family ! Happy cooking.
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Poriyal Varieties :
1) Ladies Finger Poriyal :https://goo.gl/md2OiG
2) Vazhakkai Poondu Poriyal : https://goo.gl/vbtQFt
3) Capsicum Green Peas Poriyal : https://goo.gl/620BRl
4) Cauliflower Poriyal :https://goo.gl/dFvgMC
5) Stuffed Brinjal Poriyal : https://goo.gl/R5yuC2
6) Seraga Vaazhakai Poriyal : https://goo.gl/FRFvTA
7) Beans Paruppu Poriyal :https://goo.gl/2MMiRG
8) Capsicum Potato Poriyal : https://goo.gl/RFIPOk
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