Chicken Sausage Stir Fry

An easy and quick fix side dish to serve with rice and roti. Very nutritious too with the veggies. Great for a quick lunch box package and good for a light night dinner.

Chicken Sausage Stir Fry

No.of Serving : 2

Ingredients

Chicken Sausages – 4

Garlic – 4 cloves

Onion – 1 medium

Tomato – 1 medium

Capsicum – 1 medium

Chilly powder – 2 tsp

Turmeric powder – ¼ tsp

Garam Masala – ½ tsp

Oil – 1 tsp

Salt to taste

Preparation Method

1.    Heat oil in a kadai, add chopped chicken sausage. Stir fry for 5 minutes.

2.    Then add finely chopped garlic and fry for a minute.

3.    Then add chopped onion and fry till golden brown.

4.    Then add chopped capsicum and fry for 2 minutes.

5.    Then add chopped tomatoes and fry for 2 minutes.

6.    Then add chilly powder, turmeric powder, garam masala and salt.

7.    Stir fry for 5 minutes.

8.    Serve hot.

Snake Gourd Thokku

Snake Gourd is a water content vegetable with lots of nutrients. Apart from lots of vitamins and minerals it is low in calorie, thus suitable for diabetic patients. It is also known to lessen fever.

This can be apt for lunch box. You can wrap it inside dosai and the dosai will stay moist till lunch.

Snake Gourd Thokku

No. of Servings : 5

Ingredients

Snake gourd - 250 gms

Onion - 1 medium

Tomato - 2 medium

Ginger Garlic paste - 1 tsp

Red chilli powder - 2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Oil - 3 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1tsp

Salt to taste

Preparation Method

1. Puree tomatoes, keep aside.

2. Finely chop snake gourd and pressure cook for 3 whistle, keep aside.

3. In a kadai, heat oil, add mustard seeds and cumin seeds, when the seeds bring to crackle add onion.

4. When the onion turns translucent add ginger garlic paste and sauté till a nice aroma comes.

5. Then add tomato puree, red chilli powder, coriander powder, turmeric powder and salt and cook till oil separates on top of the masala.

6. Add the cooked snake gourd. Sauté for 5 minutes.

7. Garnish with coriander leaves and serve with dosai or chapati.

Poached Egg Curry

This poached egg curry I have done it in chetinad kara kozhambu style. Hope you will like it as much as it did. It tasted yummy and delicious :)

Poached Egg Curry

No. of Servings : 4

Ingredients

Egg - 5

Onion - 2 medium

Tomato - 2 medium

Garlic - 5 cloves

Ginger - 1" piece

Coconut - 5 tbsp

Tamarind paste - 2 tbsp

Fennel seeds - 1 tsp

Cumin Seeds - 1 tsp

Pepper Seeds - 1/2 tsp

Red chilli powder - 3 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few

Salt to taste

Oil - 3 tbsp

For Tempering

Vadavam - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Preparation Method

1. Mix tamarind in 1/2 cup water and keep aside.

2. In a kadai, heat oil, add fennel seeds, cumin seeds, curry leaves when they begin to crakle add coconut and fry till dark brown.

3. Then add ginger, garlic and onion and fry till onions turn translucent.

4. Then add tomato and saute till tomato is cooked, cool and grind to a thick paste.

5. In the kadai, heat oil, add vadavam and fenugreek seeds, then add tamarind paste, ground coconut paste, coriander powder, red chilli powder and turmeric powder and water, cover and boil for 10 minutes.

6. Break an egg into the mixture and mix it well so that it gets incoperated into the curry.

7. Break the other eggs one at a time and let it cook. Do not stir it. Cook for 5 minutes. Gently turn the eggs over to the other side and cook for another 5 minutes.

8. Garnish with curry leaves. Serve hot with steamed rice.

Methi Chapatti

In this recipe I have added dry methi leaves / fenugreek leaves. You can add fresh methi leaves also.

Methi Chapatti

No. of Chapaties : 10 - 12

Ingredients

Whole wheat flour - 3 cups

Water as required

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Ginger Garlic paste - 1/2 tsp

Salt to taste

Oil - 2 tbsp

Dry Methi leaves - 1 cup

Preparation Method

1. Soak the dry methi leaves / fenugreek leaves in water for 1 hr. Squeeze water out and keep aside.

2. Mix all the ingredients expect water and including methi leaves and make chapati dough by adding water little at a time.

3. Let it rest for 20 minutes.

4. Roll out and make chapati and toast it in hot tawa on both sides.

5. Serve with any subji , I served it with radish subji (link for reference).

Chetinad Chicken Curry

This is my version of the authentic traditional chetinad chicken, with the spices in the masala same as those in the traditional one.

Chetinad Chicken Curry

No. of Servings : 5

Ingredients

Chicken - 1 kg

Onion - 3 medium

Tomato - 3 medium

Ginger Garlic paste - 2 tsp

Red chilli powder - 3 tsp

Coriander powder - 2 tsp

Turmeric powder - 1 tsp

Fennel Seeds - 1 tsp

Cumin Seeds - 1 tsp

Pepper corns - 1 tsp

Curd - 1 cup

Coconut grated - 5 tbsp

Curry leaves - 2 hands full

Oil - 3 tbsp

Salt to taste

For Tempering

Cloves - 2

Cinnamon - 1" piece

Marati mooku - 1

Star anisee - 1

Bay leaves - 1

Cardamom - 2

Preparation Method

1. Marinate chicken pieces with ginger garlic paste, red chilli powder, coriander powder, turmeric powder and curd for half hour.

2. In a kadai, heat oil and add cumin seeds, pepper and fennel seeds, when the seeds begin to crackle add curry leaves and sauté.

3. Then add chopped onions and sauté, then add tomatoes and cook till done.

4. Then add grated coconut and fry well till nice and brown.

5. Cool and grind to a thick paste.

6. In a kadai, heat oil and add the tempering items, when they begin to crackle add the marinated chicken and sauté well.

7. Then add the ground paste and add enough water and cook till the chicken is done. You can also pressure cook the chicken in a pressure pan.

8. Garnish with coriander leaves.

Ray Fish Puttu

This is one of my favorite dishes which my mother used to prepare. This time also she prepared and I just photographed it. You can make puttu out of ray fish and also shark fish. The other preparation is making puli kuzhambu out of ray fish.

Ray Fish Puttu

No. of Serving : 4

Ingredients

Ray fish - 250 gms

Onion - 2 medium

Tomato - 1 medium

Curry leaves - few

Ginger Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1 tsp

Oil - 2 tbsp

Salt to taste

Coriander leaves - few

Preparation Method

1. In a pan bring water to a boil, clean and add the fish along with little turmeric powder, boil for 5 minutes, discard the water, cool and peel the skin off and debone it. Keep aside.

2. In a kadai, heat oil and add fennel seeds, when the seeds begin to crackle add curry leaves.

3. Then add chopped onion and sauté till the onions turn translucent.

4. Then add ginger garlic paste and sauté till the raw smell goes.

5. Add chopped tomatoes and sauté till the tomatoes are well done and oil separates on the top.

6. Add red chilli powder and turmeric powder and sauté well.

7. Then add the fish and salt, mix well and scramble them to form puttu.

8. Garnish with coriander leaves.

Capsicum Pesto Pasta

My twist on pesto is that I have done it with capsicum, mint and coriander. In this recipe I have fried the capsicum and made it to a paste along with coriander leaves and mint leaves to make the pesto. It turned out delicious.

Capsicum Pesto Pasta

No. of Serving : 3

Ingredients

Pasta - 250 gms

Water - 1 lt

Onion - 1 medium

Capsicum - 1 medium

Coriander leaves - 1 handful

Mint leaves - 1 handful

Green chilli - 2

Salt to taste

Oil - 2 tbsp

Preparation Method

1. In a big pan heat water, when it comes to a boil add salt and little oil, add the pasta and cook till the pasta is al dente, this takes about 10 minutes.

2. In a kadai, heat oil and fry the capsicum, cool and grind along with coriander leaves, mint leaves and green chillies to a paste.

3. In the same kadai, heat oil and fry the onions till they turn brown.

4. Add the ground the paste and salt and cook till the paste turns thick.

5. Add the pasta to the paste. Mix well and fry for 2 minutes.

6. Garnish with grated carrots.

Lauki Subji / Sorakkai Subji

Lauki / Sorakkai subji for this summer. Lauki is a water content vegetable apt for summer. It is diuretic and easy to digest thus apt for people of all age groups.

Lauki Subji / Sorakkai Subji

No. of Servings : 5

Ingredients

Lauki / Sorakkai - 1 medium

Onion - 1 medium

Tomato - 1 medium

Ginger Garlic paste - 1 tsp

Red chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Oil - 2 tbsp

Coriander leaves for garnish

For Tempering

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Preparation Method

1. In a kadai, heat oil and add mustard and cumin seeds.

2. When the seeds bring to crackle, add chopped onion and sauté till the onions turn translucent.

3. Then add ginger garlic paste and sauté till a nice aroma comes.

4. Then add chopped lauki / Sorakkai and sauté for 2 minutes.

5. Add red chilli powder, coriander powder and turmeric powder and sauté.

6. Add little water, cover and cook till lauki is half done. This takes about 10 minutes.

7. Then add chopped tomatoes, sauté till the water is completely absorbed and oil separates on the top of the subji. This takes about 10 minutes.

8. Garnish with coriander leaves.

9. Serve with chappati. I served it with Lauki chappati.

Lauki Chapati / Sorakkai Chapati

Hide the veggies in chapati for your kids !!!

Lauki / Sorakkai chapati is healthy as lauki contains lots of water and its diuretic, good for summer season. It contains lots of vitamins and minerals too.

Lauki Chapati / Sorakkai Chapati

No. of Chapati : 7 - 8

Ingredients

Lauki / Sorakkai grated - 1 cup

Whole wheat flour - 2 cups

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Ginger Garlic paste - 1/4 tsp

Salt to taste

Water - for making dough

Oil - 2 tbsp

Preparation Method

1. In a mixing bowl add all ingredients except water and mix well.

2. Add water little by little and make dough.

3. Let the dough rest for half an hour.

4. Roll out chapati and toast them in tawa.

5. Serve with raita or any subji.