FRIED PORI (SURTI MAMRA)

FRIED PORI (surti mamra) - puffed rice

Its been a long time since i posted my last recipemy friend just started a blog and it just inspired me to continue writing my blog so here i am.
In south india its called pori ., searched recipies ,, but none came in the internet ,so thought of posting this fried pori..its really tasty.

Ingredients

1 cup pori
2 red chilli
few curry leaves
1 small spn red chilli powder( for taste)
salt to taste
3 pods garlic
2 to 3 tblspoon oil
1 spoon mustard

Preparation method

1.  Heat a pan and pour the oil.
2. Add mustard seeds to splutter,then add crushes garlic pods and curry leaves and red chilli.
3. Add red chillie pwdr, dont burn it, lower the flame to medium.
4. Add pori to this mix and salt to taste.
5. Saute it really well for 5 minutes..pori will start to change its color,.it will be crispy 

Now fried pori is ready .this is a easy and little spicy snack..enjoy..

TAMARIND RICE

Today i just feel like eating something spicy so i decided to make tamarind rice.its tasty and easy ..,

Ingredients

• 1cup rice(precook 1cup rice with 2cups of water)
• 1cup tamarind juice
• 1spn fenugreek seed  
• 1spn mustard
• 4 red chilly
• 2 small greenchilly chopped
• curry leaves
• 1/4 cup of raw peanut
• 2 tbsp channa dal
• 1spn turmeric powder
• 1/2 spn chilly powder
• 1/2 spn corriander powder 
• salt to taste

1 spn (fenugreek and cumin) roasted and powdered OPTIONAL

Preparation Method

Heat a pan with 2 tbspn of oil...fry peanut and channa dal and then add fenugreek seed and  mustard ..,when it splits add red chilly  curry leaves and greenchilly.

Add all the powder masalas chilly powder.., turmeric powder..,corriander powder.., fenugreek and cumin powder..saute for 1 minute..

Add tamaring juice and salt...cook till the gravy is thick like a paste and oil comes out....finally mix the cooked
rice with the gravy ..mix very well so that the gravy is absorbed by the rice evenly...

KATHARINE HEPBURN BROWNIES

Ingredients

• 2 ounces (60 grams) unsweetened chocolate, coarsely chopped
• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 1 cup (200 grams) granulated white sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/4 cup (35 grams) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (100 grams) chopped walnuts or pecans (optional)

Preparation method/Mixing

Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter and flour an 8 inch (20 cm) square baking pan.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, stir in the vanilla extract and eggs. Finally, stir in the flour, salt and chopped nuts (if using).

Pour into the prepared pan and bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

CHETTINAD CHICKEN CURRY

Ingredients:

• 1 kg chicken, washed and cut into medium sized pieces
• 1 cup small onions, shallots (sambar onions)
• 1 cup chopped tomatoes
• 1/2 tsp turmeric pwd
• 10-12 curry leaves
• 1 cup coconut milk (extract from 1/2 coconut)
• fresh coriander leaves for garnish
• salt to taste
• 1 tbsp oil.

To make a paste:

• 2 green chillis
• 8 garlic flakes
• 1 inchof ginger
• 1 tsp poppy seeds (soak in warm water for 10 mts).

Roast and make a powder:

• 1/2 tsp pepper corns
• 1/2 tsp cumin seeds
• 3/4 tsp fennel seeds
• 1 1/2 tbsps coriander seeds
• 6-8 dry red chillies
• 2 cardamoms
• 1 inch of cinnamon
• 6-7 curry leaves
• 1/2 tsp oil.

Preparation method

Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder. (Instead of roast and grind.,you can use the powder of the above ingredients and slightly roast them  in a pan).

Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.

Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.

Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.

Now add the coconut milk ,at this point you can transfer the contents to a pressure cooker. cook  the chicken for 4 mts or until one whistle. Open lid and combine well.

Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.

 Serve hot with white steamed rice, biryani, chapatis or dosas.

KADHAI PANEER

Ingredients:-

• Paneer cubed - 100 gms
• Green Peppers/Capsicum cut into squares - 2 medium sized
• Onion cut into squares - 1 medium sized
• Ginger julienned - a 1/2″ piece
• Garlic cloves chopped fine - 4
• Tomatoes chopped - 2 big
• Green Chillies chopped - 4
• Coriander powder - 2 tbsps
• Chilly powder -1 tsp
• Kasoori Methi - 2 tbsps
• Chopped Coriander leaves - 1/2 cup
• Oil - as needed
• Ghee - 1 tsp
• Salt - to taste

Preparation Method:-


Heat ghee in a pan and fry the paneer pieces until they turn slight brown on its sides.Remove and drain into a tissue paper.


Now to the same pan add more oil and fry onion and capsicum till onion turn translucent.Remove them from oil and reserve.


Now add finely chopped garlic,ginger and chilli to the same pan.Fry it for a while and then add sauteed onion and capsicum into it.Stir in chilly powder and coriander powder.Then add the tomatoes,mix well and cook until tomatoes melt and the oil seperates.


Add kasuri methi and salt and stir them together.(If you wish,add a little tomato ketchup at this stage to make it slightly sweet and more creamy.) 


Finally add the paneer pieces mix well,cover the pan with a lid and simmer for few minutes.Now add chopped coriander leaves,stir and switch off the heat.Again cover and let it stand for few more minutes.Serve hot with rotis.

BUTTER CHICKEN

Ingredients

• 1kg chicken cut into small pieces ( preferably boneless)·
• 2 tsp Butter·2spn Oil·
• 2tsp Ginger garlic paste·
• 1spn Chilly powder·
• 1 1/2 spn Coriander powder·
• 1 big Onions·
• 1 big Tomato's·
• 1 spn Cumin seeds·
• 1spn Fenugreek leaf powder( kasuri methi)·
• 1/2 cup Cashewnuts’·
• Little Sugar·(optional)
• Little tomato ketchup·(optional)
• Half cup cream( we can use milk ..,prefer a thick milk )
• Garam masala(optional)

Preparation method ·

Mix chicken with ginger and garlic paste,coriander powder and salt.

In a pan add little oil and shallow fry chicken and keep aside·

In the same pan add little oil if needed and if its hot add cumin seeds and add onions and ginger and garlic paste or chopped. and add little water to it so that all the masala that is stick ed in the pan will mix with the water.

Add coriander powder and chilly powder to the mix.then add fenugreek leef powder just crush it with hand and put it into the gravy.add tomatoes and close the lid and cook it slowly.

Let the gravy cool .then make a smooth paste using a blender.

Add the gravy to the pan and add little more water if needed to adjust the consistency of the gravy.

finally add half a cup of cream.the cream will give a shining glaze to the gravy and then add the fried chicken to the gravy.we can also add a pinch of garam masala at this stage is also optional.

CHICKEN CURRY

This is the chicken curry my mom used to make. its very tasty and we can make chicken , fry and gravy using the same recepie.just add water, for the gravy or fry till all water evaporates.with less oil we can make a nice chicken fry.

this chicken is nice with chappathi , naan and even rice.

Ingredients

• 1kg chicken cut into small pieces.
• 4 small onions
• 1 medium onion
• 1 medium tomatos
2 greenchilly
• ½ tsp turmeric powder
• 1 tsp chilly poder
• 2 tsp coriander powder
• 2 tsp pepper powder
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ inch Cinnamon
• 3 cloves
• 2 Elaichi
• 3 tsp ginger garlic paste
• A bunch of cilantro

Preparation method

In a pan drizzle oil and add whole garam masalas saute for 2 minutes( cinnamon cloves and elaichi)

Add small onions and add ginger and garlic paste and saute well for 2 minutes

Add onion and green chilly , saute till the onion is trasparent.

Add turmeric, chilly ,coriander,pepper and cumin powder respectively and saute till oil comes out ..add little salt at this time.

Add tomatos and saute well and add garam masala to it.add chicken pieces and mix well..fry the chicken in this gravy dont add water.cook for 10 to 15 minutes then the chicken curry is ready.garnish with cilantro

If you cook this chicken without adding water you will get a nice chicken fry.

chicken loose out water while cooking .if u need more gravy add water accordingly.

U can also Pressure cook the chicken for 1 whistle