Friday, April 8, 2016

Thaaravu (Duck) Curry


Ingredients:
  • Duck : 1 kg
  • Onion : 6 big
  • Ginger : ¼ cup
  • Garlic : ¼ cup
  • Green chilly :  10
  • Corriander pdr : 4 Tbsp
  • Turmeric pdr : 1 Tsp
  • Garam masala : 1½ Tsp
  • Pepper pdr : ½ Tsp
  • Vinegar : 2 tbsp
  • Curry leaves
  • Thin coconut milk : 2 cup
  • Mustard seeds : 1 Tsp
  • Salt : as required
  • Coconut oil : as required


Clean and cut the duck into medium pieces. Mix the masala powders into a thick paste using a little water and keep it aside. Heat coconut oil in a pan and add mustard seeds. When it sputters, add the sliced onion, garlic, ginger, curry leaves and splitted green chilly into this. Add required amount of salt and stir it well in medium flame till it becomes golden colour. Reduce the heat and put the masala paste in it. Roast it in low flame. When it becomes darker in colour and the oil starts to separate from the side, add the duck pieces and vinegar. Combine all properly. Cover and cook it in high flame for 10 minutes. Then, reduce the flame and cook. (If required, pour a little hot water into it and cook.) Then reduce the flame and pour the thin coconut milk and heat it for a couple of minutes.

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Sunday, April 3, 2016

Nellai Chicken Roast

Ingredients:

  • For marination:
  • Chilly powder : 1 Tsp
  • Corriander powder : ½ Tsp
  • Turmeric powder : ½ Tsp
  • Ginger paste : ½ Tsp
  • Garlic paste : ½ Tsp
  • Salt : as rqd
  • Egg : 1

Marinate 1 kg chicken with the above ingredients  for 1 hour. Then, fry it and keep it aside.

For Masala :
  • Onion : 3 big
  • Curry leaves : few
  • Chopped ginger : 1 Tbsp
  • Kashmiri chilly powder : 1 Tbsp
  • Turmeric powder : ½ Tsp
  • Garam masala : 1 Tsp
  • Tomato :  2 (as paste)
  • Fresh cream : ½ to ¾ cup 
  • Capsicum : 1 medium
  • Coriander leaves: ¼ cup
  • Salt : as rqd
  • Water :
  • Oil
Heat oil in a kadai and add sliced onion. Saute till it turns transluscent. Then, add curry leaves and chopped ginger and saute it for couple of minutes. Reduce the flame and add chilly pdr, turmeric powder, garam masala and salt. Roast it till it is void of its raw smell. Pour the grounded tomato into it and cook well. When oil starts to separate from the sides, add the fried chicken and little water. Mix well with the masala and cook it for a few minutes. Then, pour the fresh cream and heat it well. Finally, add the capsicum and coriander leaves.

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