Thai Chicken With Cashewnuts - Kai phat met mamuang himmaphan - ไก่ผัดเม็ดมะม่วงหิมพานต์

 Thai cuisine has the influence of Indian and Chinese . The main ingredients like coconut milk , peanut , fresh turmeric and banana leaf used in   cooking process  - shows the Indian influence.

          This may be due to many south Indian especially Tamil Kingdoms has ruled Thailand. We Indians can easily adapt to these thai recipes , as these tastes similar to our cuisine except there are no aromatic spices used .

  Use of various sauces in this chicken recipe , will suite the taste buds of Chinese recipe lovers.

  These days I was searching for new chicken recipes every time I cook chicken , I prefer to make the recipe that suit to our taste buds.

 This Thai chicken with cashews is easy to make with minimum ingredients.

Prep time – 10 min

Cooking time – 10 - 20 minutes

Total – 30 minutes

Requirements :

For the sauce

Soya sauce – 1 tsp

Sweet dark soya sauce – 1 tbsp

Fish sauce – 1 tbsp

Brown sugar – 1 tbs

Water – 1 tbs

For the stir –fry

Peanut oil / vegetable oil – 2 tbs

Garlic – 2 cloves

Cashews – 20 nos

Onion – 1

Dried Red chilies – 4

Boneless skinless Chicken – 500 g

Salt as required

Method :

Whisk all the sauce ingredients together in a small bowl.

Heat oil in a wok or frying pan , let it heat for five minutes in low flame.

Add the cashew nuts and fry till golden brown.

 In the same pan , add the chopped garlic , chopped onion and split red chillies and sauté till the spicy aroma of chilies come.

Add in the chicken pieces and stir well.

 Chicken cooking time varies. It may take about 10 – 15 minutes.

Stir twice or thrice in between.

Add in the required salt according to taste , as the soy sauce contains some salt.

Now , add the fried cashews and mix once.

Add in the sauce and toss well for five minutes.

Thai chicken with cashews is ready to serve.

Serve with jasmine rice  / plain white rice.

We had it with plain white rice.

Mint Mutton chops / Pudina Mutton

  This is flavorful mutton curry with the flavor of mint. Mint leaves / Pudhina as called in tamil is used in Indian, Pakistani and Arabic cooking.

   Mint leaves are good for our body, we must have this at least once in a week.

 This recipe is from a tamil cookbook for non-vegetarian recipes.

    I made this mutton curry for our lunch and we had with plain rice.

    Mutton as the lamb is called in India is my favorite as we can eat fleshy pieces without bone . 

     I had already shared some of mutton recipes

Kongunadu mutton gravy

Mutton coconut milk curry

Mutton Briyani version - 1 

                    version - 2

Pepper Mutton

Ghost Ke phasant

    

 The mutton pieces were juicy and well cooked.

Requirements :

Boneless Mutton/ Lamb – ½ kg

Onion-1

Curd – ¼ cup

Oil – 1 tbs

For Mint Masala :

 Mint leaves – 1 large cup

Grated coconut – ¼ cup

Green chilli – 4 – 5 ( according to spice level )

Ginger – 1’’ piece

Garlic – 5 cloves

Cinnamon – a small stick

Cloves – 2

Salt to taste

Method :

 Grind all the ingredients under mint masala to a fine paste.

In a bowl add the washed mutton pieces , grounded masala and mix well.

Let it be for 15 – 20 minutes.

Heat oil in a pressure cooker , add the chopped onion , sauté till it turns translucent.

Now , add the marinated mutton along with leftover masala.

Add about ¼ cup of water and required salt.

Close the lid and cook for 3 whistles.

Let the pressure lowers and open the lid.

If the curry seems watery bring to boil till the required consistency.

As we had with plain rice , I kept in a thick gravy consistency.

Mint mutton chops is ready to be served.

Serve along with plain rice , Brinji rice , phulka , roti or Dosa.

Kudal Thengaipaal kulambu

                       
  Moharam wishes to all the Readers.......
   This is another type of kulambu with the goat’s intestine. This kulambu goes well with plain rice, It can also be serves with idli and dosa.

This kulambu was different from what i had already shared. In this tomato is added which gives a tangy flavor to the kulambu.

 This Kulambu is made by adding coconut milk which gives a unique taste to it.

I don’t know what to write more about this kulambu , you will find when you taste this. Enough of all these blah blah , Lets move on to the recipe…………

Requirements :

Goats Intestine and stomach – 1 large cup / 300 g

Onion – 1 large

Tomato – 3

Curry leaves – a sprig 
Homemade Curry powder /

Mutton masala             – 1 ½  tbs

Salt to taste

Ginger garlic paste – 2 tbs

Oil – 1 tbs

Thick coconut milk – ½ cup

Turmeric powder – 1 tsp

Mustard seeds – ¼ tsp

Method :

Wash the  chopped pieces of intestine and stomach in the water.

Add about two cups of water along with , half a teaspoon of ginger garlic paste , turmeric powder and half a spoon of salt . Cook for 15 – 20 minutes.

Heat oil in another pan , add the mustard seeds and let it splutter.

Now , add the chopped onion and sauté well.

When the onion becomes translucent, add in the chopped tomato and sauté well.

After 5 minutes , add the cooked intestine and mix well.

Add in the curry powder and required salt. Let it boil for few minutes.

Now , add the coconut milk and let it simmer for 5 minutes.

Take off from flame and serve.
 

Serve hot with plain rice.

Kudal Thengaipaal kulambu is ready to serve.

Chicken chukka varuval

 Chicken chukka varuval ( ccv ) was a famous chicken recipe of Tamilnadu. This ccv goes well with rice , briyani and roti. There are many recipes for this ccv which varies from region to region .

 I am sharing my mom chukka varuval recipe here. I like this spicy and delicious chukka with rice a lot.

Requirements :

Chicken – ½ kg

Shallots – 10

Tomato – 2

Ginger – 1 inch piece

Garlic – 4

Homemade curry masala powder – 2 tbs

Oil – 4 tbs

Curry leaves

Coriander leaves

For tempering :

Aniseeds – ¼ tsp

Shallots – 5

Ginger garlic paste – ½ tsp

Curry powder – 1 tbs

Green chilly - 2

Method :

Heat a tsp of oil, sauté the shallots till they turn translucent.

Add in the ginger , garlic , chopped tomato and sauté for two minutes.

Let these cool and grind into a smooth paste.

Heat another spoon of oil , add the curry leaves and sauté , add the chicken pieces and sauté for two minutes.

Add the grounded onion paste and 2 tbsp of curry powder  , mix well.

Add  a cup of water and required salt , cook till the chicken pieces are cooked.

Take out the chicken pieces out.

Heat oil in a pan , add the aniseeds and let it splutter.

Add the chopped shallots and green chilly , sauté for two minutes.

Add in the curry leaves and sauté.

Add salt if required.

Now , add the cooked chicken and sauté for two minutes.

Add the curry powder , sauté till the raw smell leaves.

Take off from flame and sprinkle fresh curry leaves and coriander leaves.

Chicken chukka is ready to serve.

Serve this hot spicy chukka with steaming rice………..

 

Gosht Ke Pasand

 I decided to make a different recipe of mutton. So I searched my bookshelf and took the non vegetarian cook book. Yes , I was having a Tamil cookbook specially for all non vegetarian recipes. I always choose a recipe which can be made with the ingredients available in pantry.

 The recipe must be easy to cook too , as i like less time to spend on cooking.

 On searching the book , I stopped at this gosht ke pasand recipe. It was simple and easy to make with few ingredients. I prepared this for a Sunday lunch and served with Brinji rice.

Gosht , a type of Indian meat curry , is typically the conversion of the word meat or flesh in Persian language . It is usually known as mutton curry dish in Indian , Pakistani and Persian cuisine. Lamb meat and goat meat are used in making gosht.

 This recipe is made by onion , ginger garlic paste , curd and dry spices. Nuts , vegetables and lentils are also used.

Requirements :

Mutton – 600 g

Potato – 300 g

Tomato – 600 g

Yogurt – 200 ml

Poppy seeds – 60 g

Onion – 300 g

Butter – 125 g

Ginger garlic paste – 50 g

Chilli powder – 20 g

Garam masala – 10 g

Cinnamon – 2’’ piece

Cloves - 3

Coriander Leaves

Salt as required

Method :

Chop the onions and sauté with little butter.

Grind along with cinnamon , cloves and poppy seeds to a fine paste.

Mix this paste with the mutton pieces and cook till 3/4^th are cooked with a cup of water.

Add the yogurt to the cooked meat and bring to boil.

Melt the butter in a pan.

Add the chopped potato and sauté well.

Add the chopped tomato and ginger garlic paste , sauté till raw smell leaves.

Add the cooked mutton, chilli powder , salt and mix well. Cook for 15 minutes.

Add the garam masala and mix well. Cook well till the water content are evaporated.

Take off from flame.

Sprinkle the coriander leaves.

Gosht ke pasand is ready to serve.

Serve with roti , naan or rice.

we had this delicious mutton with Brinji Rice.

  @ ENINNIYAE ILLAM

Fish Moilee / Fish in coconut Sauce

  Fish moilee is a famous kerala fish curry made with coconut milk .  it is simple and easy to make fish curry with minimal ingredients.

As coconut is abudantely used in kerala cusine, this curry is prepared with coconut milk itself. It is called as meen moilee in Malayalam. This stew is having a history dates couple of years back . It was during the colonial days when portugese came to kerala , they were served extremely spicy gravy , which the portugese can’t able to taste.

 At that time , a local lady named moily came to rescue them by adding coconut milk to the dish and the foreigners enjoyed the dish , so the dish she prepared got her name as Meen Moilee.

 This fish curry is served with steamed rice , appam or dosa.

 There are many variations in making this curry , I followed a simple method. I used sardines ( Herring ) to make this curry.

 Herring has been a staple food source since at least 3000 B.C.  There are numerous ways of this fish is consumed like eaten raw , fermented , pickled or smoked.

Herrings are very high in the long chain Omega - 3 fatty acids EPA and  DHA . They are a source of vitamin D .

Requirements :

Sardines – 5 / 500 g

First Coconut milk – 1 cup

Second coconut milk – 1 cup

Shallots  –  10

Mustard seeds – 1 tsp

Green chilles – 2 -3

Turmeric powder – 1 tsp

Tomato – 1

Lemon juice – 2 tsp

Curry leave – a sprig

Oil – 1 tbs

Ginger garlic paste – 2 tsp

Method :

Clean and wash the fish.

Slightly cut the fish to enable the masala enter.

Apply lemon juice and salt on each fish. Let it rest for 15 minutes.

Heat oil in a pan , add the mustard seeds and let it crackle.

Add the chopped shallots , slit green chillies and curry leaves , sauté for a few seconds till the onion becomes translucent.

Add the ginger garlic paste , chopped tomato , turmeric powder and sauté well.

Add the second coconut milk and let it boil.

Add the required salt and mix well.

When the gravy starts boiling add the fish one by one .

Cook the moilee in medium flame for ten minutes or till the fish is cooked.

Add the first coconut milk and let it boil for five minutes.

Fish moilee is ready to serve.

Serve with hot steamed rice.

Note :

In the original recipe , they won’t add tomato . I added tomato as I like tangy taste.

Shallots gives a unique flavor and taste to fish gravies.

Mutton Briyani – 2

 This is another method of making briyani. I saw the making of hyderabadhi briyani in a tv show long back. I made certain changes to suit my cooking. So , I won’t tell it as hyderabadhi briyani.

Requirements :

Mutton – 500 g

Rice – 2 cup

Curd – ½ cup

Onion – 2

Tomato – 5

Mint leaves – ½ bunch

Coriander leaves – ½ bunch

Ginger garlic paste – 1 tsp

Chilly powder – 2 tbs

Coriander powder – 1 tbs

Garam masala – 1 tsp

Salt as required

Butter – 1 tbs

Oil – 1 tsp

Bay leaf – 1

Cinnamon – a small piece

Cloves – 1

Aniseed – ¼ tsp

Method :

 Clean the mutton pieces.

In a bowl , mix ginger garlic paste , curd , chilly powder and coriander powder.

Marinate the mutton pieces for 30 minutes.

Soak the rice for 15 minutes.

Heat the pressure pan , add the butter and ghee.

When the butter melts , add the bayleaf , cinnamon , cloves and aniseed. Let it splutter.

Add the chopped onion and sauté till golden brown.

Add the chopped tomato and sauté well till fully mashed.

Add the marinated mutton and mix well.

Cook for five minutes.

Add the chopped coriander and mint leaves.

Now add the soaked rice and stir well.

Add about 4 ½ cup of water. I added extra half cup to cook the mutton soft.

Add the required salt and mix well.

Close the lid and cook for two whistles.

Mix well and serve.

Mutton briyani is ready to serve.
serve with raita / mutton gravy .

Atturatha poriyal

  This is simple and easy poriyal made of lamb’s blood. In our place , we will get lamb’s blood along with its intestine. My mom usually combine both and cook in to a single dish . I want to try this poriyal separately. This will be good for young growing childrens.

  In the shop it self , the blood will look thick , as it is coagulated . 

Requirements :

Lamb’s blood –500 g

Onion – 1

Green chilly – 4

Oil – 1 tsp

Curry leave -  a sprig

Mustard seeds – ¼ tsp

Ginger garlic paste – ¼ tsp

Grated coconut – 1 tbs

Method :

Wash the coagulated blood and chop into small pieces.

Add the ginger garlic paste and ¼ cup of water and cook in medium flame.

Drain the excess water from the cooked blood and keep aside.

Heat oil in a kadai , add the mustard seeds and wait till it splutters.

Add the finely chopped onion and sauté till it turns translucent.

Add the slit green chillies and curry leaves , sauté for a minute.

Add the cooked blood pieces and mix well.

Add the required salt .

After five minutes ,  add the grated coconut and take off from flame.

Atturatha poriyal is ready to serve.

Serve with plain rice.

Note :

On cooking the blood will turn to brown from red colour.