Chicken Soup

                 Hi all... It's been a long time since I shared a recipe... Chicken Soup!!! Yummy soup made with few ingredients. Chicken soup is one of the best way to treat cold or flu. Soup is best when served warm and is a great appetizer. 

Prep time: 5 mins     Cook time: 25 mins      Serves: 2

Ingredients

• 150-200 gms Chicken (With bones)
• 2-3 cups Water
• 1 tbsp Cornstarch
• Salt and Pepper to taste
• 1 Egg (Optional)

Procedure

1. Clean and wash the chicken with turmeric.

2. Add 2 1/2 cup water to the chicken and cook until the chicken comes off the bones. (I cooked in a pressure cooker, so that the chicken is cooked within 5 minutes.)

3. When the chicken is cooked, separate the chicken from the broth. 

4. Discard the bones and cut the chicken pieces small.

5. Take 1/2 cup of broth separately and add cornstarch to it.

6. Add the cornstarch mixture to the remaining broth and allow it to boil.

7. When the broth starts boiling, add the chicken pieces, salt and pepper to your taste and then simmer it for 3 minutes.(You can see the broth thickening)

8. Separate egg white from its yolk. Discard the yolk.

9. Add the egg whites to the simmering broth. Mix nicely with a ladle for 40-50 seconds.

10. Switch off the stove. Your Chicken Soup is ready...!!!

• Adding egg whites in chicken soup is optional. 

• To make Chicken Corn Soup, add some cooked sweet corn to the broth while adding the boneless chicken pieces.

Egg Curry (Muttai Kuzhambu)

                      Egg Curry is a simple recipe made with coconut and kuzhambu podi. There are different styles for preparing egg curry and this recipe is an easy one. Eggs are a great way to get your daily protein.

                     Egg Curry pairs well with rice, dosa or appam. 

Prep time: 10 mins      Cook time: 25 mins       Serves: 2

Ingredients

• 3 Boiled Eggs
• 1 Onion (Finely chopped)
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• Few Curry leaves
• 2 Garlic cloves (Finely chopped)
• 1 inch Ginger (Crushed)
• 1/4 tsp Turmeric powder
• 2-3 tsp Kuzhambu podi
• 1 tbsp Coconut paste
• 1/3 cup Coconut milk
• 3/4 cup water
• Salt to taste
• 1 tbsp Oil
• Few Coriander leaves (For garnishing)

Procedure

1. Cut the boiled eggs.

2. Heat a pan or kadai with oil. Add mustard seeds and when they crackle, add urad dal, curry leaves, ginger, garlic and onion. Sauté for 5 minutes.

3. When onions are soft, add kuzhambu podi, turmeric and coconut paste. Sauté for 2 more minutes.

4. Add water and salt. Allow to boil for 2-3 minutes.

5. Now add coconut milk and allow it to boil for a minute.

6. Add Eggs into the kuzhambu and allow it to boil for 2-3 minutes.

7. Egg Curry is ready... Add coriander leaves while serving.

• Cook the curry in a narrow pan, so that when you add egg to the curry, egg is fully immersed into the curry.

• If you don't have kuzhambu podi, add 3/4 tsp chili powder and 1 1/2 tsp coriander powder.

Green Peas Masala (Pattani Masala) (Dry)

                     Green peas masala is a delicious and one of those speedy recipes that takes just 15 minutes or less of hands-on work. You can use fresh or frozen peas for this recipe.

               Green Peas Masala can be served with chapati, sambar rice, rasam rice, curd rice or with white rice and ghee....

Prep time: 5 mins       Cook time: 10-15 mins        Serves: 2

Ingredients

• 3/4 cup of Green Peas
• 2 Green Chili
• 1 tsp Cumin Seeds
• 1/2 tsp Mustard seeds
• 1/2 tsp Split Urad dal
• 1-2 tbsp Onion
• 2 tbsp Coconut
• Few Curry leaves
• A pinch of Asafoetida
• Salt to taste
• 1 tsp Oil

Procedure

1. Grind green chili, cumin seeds and coconut smoothly with water.

2. Heat a pan or cooker. Add Ground paste, peas, salt, asafoetida and a tsp of water.

3. Cover and cook for few minutes, until peas are cooked. If you are cooking in cooker, cover with lid and switch off after a whistle.

4. In a separate pan, heat oil. Add mustard and when it crackles, add urad dal, onion and curry leaves. Sauté for 50-60 seconds.

5. Add the onion mixture to the peas and mix it well.

6. Green Peas Masala is ready.... Serve it hot !!

• You can add red chili instead of green chili.

• Increase or decrease the chili according to your spice level.

Kari Kuzhambu (Mutton / Goat Curry)

                   Kari kuzhambu is an awesome non-veg recipe with kuzhambu podi and coconut milk. It is better to prepare kari kuzhambu in pressure cooker, so that the mutton is cooked softly.

                Kari kuzhambu goes well with white rice. It can also be served with idli, dosa, appam or chapati.

Prep time: 10 mins       Cook time: 45 mins      Serves: 3-4

Ingredients

• 700 gm Mutton (Washed with turmeric)
• 1 Onion (Finely Chopped)
• 1 inch Ginger (Crushed)
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• 5-6 tsp Kuzhambu powder
• 2 tsp Coconut paste
• Salt to taste
• 1/3 cup Coconut milk
• 1-2 tbsp Coriander leaves (Finely chopped)
• 4 tsp Oil

Procedure

1. Heat a pressure cooker with oil. Add fennel seeds, onion and ginger. Sauté for 5 minutes.

2. Add mutton pieces and sauté for 3-4 minutes.

3. Add turmeric, coconut paste and kuzhambu powder. Sauté for 3 minutes.

4. Add enough water and salt. Let it boil.

5. Close the cooker. After a whistle, lower the flame for 20 minutes and switch off.

6. When pressure releases, open the cooker . Then add coconut milk and let it boil for 2 minutes.

7. Kari Kuzhambu is ready to serve.... Garnish with coriander leaves while serving.

• Add enough water to cook mutton. If you add less water, mutton may stick to pressure cooker.

• If you add more water, allow the excess water to evaporate before adding coconut milk.

• If you don't have homemade kuzhambu podi, you can use any curry powder bought from your local store.

• Check Kuzhambu Podi recipe here.

Kuzhambu Podi (Curry Powder)

                    It is always better to have kuzhambu podi in your kitchen. You don't have to worry about other spice powders when you have this. Homemade curry powder gives nice taste and flavor to your curry or gravy. It can be done easily and used in non-veg, veg curry recipes, poriyal, stir fry, etc...

Ingredients

• 25-28 Red Chili 
• 1/2 cup Coriander seeds
• 3 tbsp Cumin seeds
• 1 tbsp Pepper corns
• 1 tbsp Rice

Procedure

~ Dry roast all ingredients separately in low medium heat.

~ Let it cool for 15-30 minutes.

~ When it is cool, take it in a blender and powder it to a fine powder.

~ Store it in airtight container. Shelf life is 6-9 months. 

• You can double the recipe, if you want.

• You can reduce or increase red chili according to your spice level.

Peas Pulao

                It's been a long time since i shared a rice recipe.... So today I thought of sharing Peas Pulao recipe with all... Pulao is rice made with mild spices. You can prepare this recipe in rice cooker or in pressure cooker. It is great for picnic lunch.

                Peas pulao can be served with gobi manchurian, chili chicken or any tomato based gravy or just with potato chips.

Prep time: 10 mins        Cook time: 25 mins      Serves: 2

Ingredients

• 1 cup Basmati Rice
• 1 Onion (Slice lengthwise)
• 1/3 cup Peas
• 2 Green Chili (Slit lengthwise)
• 2 Garlic pods
• 2 Cardamom
• 3 Cloves
• 1 inch Cinnamon stick
• 1 Bay leaf
• 1 Star anise
• 1/2 tsp Fennel seeds
• 1/4 cup Coconut milk + 1 1/2 cup Water
• Salt to taste
• 2 tsp Oil
• 1 tsp Ghee
• 5 Mint leaves (Finely chopped)
• 2 tbsp Coriander leaves (Finely chopped)
• 1 tbsp Green Onion (Finely chopped) (Optional)

Procedure

1. Wash rice and soak for 10 minutes.

2. Heat oil and ghee in a pan or cooker. Add fennel seeds, star anise, bay leaf, cinnamon, cardamom and clove. Sauté for a minute.

3. Add green chili, onion and garlic. Sauté for 4-5 minutes.

4. Then add peas and sauté for 2 minutes.

5. Now add rice and sauté for 1-2 minutes.

6. At this stage you can transfer to the rice cooker. And add coconut milk, water and salt to the rice.

7. Add coriander and mint leaves. Close and cook the rice.

8. Peas pulao is ready to serve... Garnish Peas Pulao with green onions or coriander leaves.

• Coconut milk is optional. You can add water instead of coconut milk.

• You can also add carrot, beans, soya chunks while adding peas to make vegetable pulao.

Pepper Chicken Gravy

                    I am glad to share a hot and spicy chicken recipe with all... Yes... It's Pepper Chicken Gravy... The freshly ground pepper powder gives a nice flavor to the gravy. It is a simple recipe with basic ingredients.

                    Pepper Chicken Gravy can be served with fried rice, white rice, pulao, chapati, dosa, etc....

Prep time: 5 mins        Cook time: 30-35 mins        Serves: 3

Ingredients

• 500 gm Chicken
• 1 Onion (Finely chopped)
• 1tsp Cumin seeds
• 2 tsp Ginger Garlic paste
• 1 Red Chili
• Few Curry leaves
• 2 1/2 tsp Coriander powder (Or 2 1/2 tsp Cumin powder)
• 3 tsp Pepper Powder
• 2 tbsp Coriander leaves (Finely chopped)
• Salt to taste
• 4 tsp Oil

Procedure

1. Wash chicken with turmeric and keep aside.

2. Heat oil in a pan. Add cumin seeds, red chili, curry leaves, onion and ginger garlic paste. Sauté for 5 minutes.

3. Add coriander powder and Pepper. Sauté for a minute.

4. Add chicken and sauté for 2 minutes.

5. Add salt and a cup of water.

6. Cover and cook for 15-20 minutes or until chicken pieces are cooked.

7. Sauté for 2 minutes. If you want it watery, then add more water and let it boil for 2 more minutes.

8. Pepper Chicken gravy is ready to serve... Garnish it with coriander leaves while serving.

• You can also add cumin powder in place of coriander powder. Both gives a nice flavor to pepper chicken.

• You can also cook this recipe in a pressure cooker.