Chettinad Chicken Kulambu in Pressure Cooker ~ Tamil Nadu Special Chicken Curry

Ok for once it turned out that I was unable to click more pictures in the recent dinner party. I just managed to click most of the dishes together, while rest was being prepared. This time for a change in the menu, Amma wanted to try something else, different from our usual menus. She always says she would want to have her best dish included, even if the new dish that she tries flops, which of course has never happened. Anyway it's always better to be prepared right.

So we have this Chettinad Chicken curry that Amma makes, she wanted to vary the ingredients and made a new combination. This was again liked much, so needless to say I am here to record that on dot! You must make it and enjoy as I have heard very good feedback on the Kulambu. She also wanted to make the roast, which was again a derivative of another dish. All in all this menu was assembled mostly with a thought that we create a new list with what we have already! Kids loved the Paneer Butter Masala. Did I tell you that the current Paneer Butter Masala has gone through lot of modification from what it's on the blog? Well I hope someday I get around sharing the recipe as well. Until then you get to just hear me talk about it all the time.

With today being Women's Day, I went out with my colleagues for an outing, leaving the guys very jealous, they were hoping they would get to go out and enjoy on Men's day. The feminist in me shouted out "as if they don't have a men's day daily!"..:) On the other hand, knowing that the men in my life don't always expect me to hen around them, I can say they can have a special day, else no chance!

Chettinadu Chicken Kolambu Recipe

Chicken - 1/2 kg
Onions - 1 medium
Tomatoes puree - 1 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4  tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful

Masala to be ground

Coconut - 1/2 of a whole medium size
Poppy Seeds / Gasa Gasa - 1 tsp
Coriander seeds - 2 tsps
Whole peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili whole - 2
Cashew Nuts - 5 -6 whole
Cloves - 2
Cinnamon - 2"
Cardamon - 2 nos

How to make the chicken kolambu

Dry roast the spices for the masala and grind to a smooth paste. Keep aside.

Then in a pressure pan, heat oil, saute the onions till they turn nice brown colour. Add the ginger garlic paste and saute well.

Next goes the chicken and you cook on high flame for the chicken to get nicely roasted, making sure the raw smell leaves.

Then add the tomato puree, red chili powder, salt, turmeric powder and simmer for 5 - 7 mins.

You can add the ground masala and continue cooking for another 5 mins.

When you feel the chicken is nicely coated with the masala, add a cup of water and cover with lid. Cook for 1 or 2 whistle depending on the chicken getting cooked.

Once the pressure falls off, add coriander leaves and cook on simmer again for couple of minutes.

Notes:

Since the chicken gets nicely roasted through the process, you can simply put for one whistle. Else you can check and cook for another whistle. Since you are serving as side dish for parotta, make sure pieces don't get smashed.

Pudina Peas Pulao, Cauliflower Subji | Cooking for Two | Lunch Box Series : LBS#69

I am back to cooking for two of us since Athamma has gone for a trip. It's been only three days since she left and it's become a hectic task for me to plan cooking just for two of us. I know it's not right to cook special food for the kids. They simply refuse to eat what I make for the elders. So without Athamma, it's just me and Hubby dear. 

While planning for the kids has always been on the same line, planning what to cook for just us, with the condition we don't eat leftovers for the next meal, is always the toughest! For all the huge list of recipes already listed out, coming out with something with exact measurement, making sure nothing is wasted, is surely a taxing task.

Since I was working on Saturday, I had to pack my lunch. So I ended up making this simple combo, which met all our needs. Another wonderful addition that this rice has is the Pudina or Mint leaves. The interesting thing is, I had used the frozen Pudina paste that Athamma had the brain wave to make and store. Couple of weeks back, I ended up getting too much of Mint leaves. As they would anyway end up getting rotten, she decided to make a paste and freeze it in our magic freezer tray! You name it, and we have it. Be it chili paste, coconut paste, Poppy Seeds paste and the latest to the family, the Pudina paste!

I did say that Athamma is too smart right, well she is always resourceful and comes up with wacky and interesting ideas. Else imagine finding ways to store the excess produce on hand. Trust me, when I used in the rice, it had such wonderful aroma and taste. 

Today's Lunch Box had

Pudina Peas Pulao and Cauliflower Subji, both cooked in Pressure cooker and took only 25 mins

Pudina Peas Pulao ~ Step by Step Pictures

  Mint leaf paste, frozen and can be used whenever there is a need!

 

Ingredients Needed

Rice - 1 & 1/4 cup
Green Chilies - 2 long
Peas - 1/2 cup
Onions - 1/4 of a big one
Cloves - 1
Cardamon - 1
Bay leaf - 1
Cinnamon - 1"
Star anise - 1
Mint paste - 2 tbsp or three small frozen cubes
Salt to taste
Oil - 2 tsp
Water - 2 & 1/2 cups

Cauliflower Sabji ~ Step by Step Pictures

Ingredients Needed:

Cauliflower florets - 1 cup
Onions - 1/2 medium
Tomato puree from 2
Curry Powder - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil  2 tsp
Water as required

How to make both at the same time!

Wash and soak the rice for 15 mins

Clean the florets and mw with enough water for 2 mins. drain the water and keep it aside.

Since I was using pressure cooker for both the dishes, I had them on the gas. Chopped onions very finely for the subji, and juliennes for the pulao.

Use the same ladle as it saves time and energy!

Keep stirring, then add the whole spices to the pulao cooker, combine everything, add the chopped green chilies, and pudina cubes.

Simmer for couple of mins. Meanwhile, when the onions for the subji turns colour, add the drained cauliflower, Let it cook, while you puree the tomatoes.

Then pour the tomatoes over the cauliflower, along with all the spices. Combine and let it mix together well.

For the pulao, when the pudina mix is melted, add the peas, and drained rice. Stir on high flame for couple of minutes.

Add measured water, salt. Adjust the spice. Cover with lid and cook for 3 whistles.

For the subji, add enough water and cover with lid. Pressure cook for 4 -5 whistles depending on how soft you want the cauliflower to be.

Allow the pressure to fall off before you remove to serving bowls.

' 

It was indeed a wonderful meal, with the pudina adding more zing to it.  And we didn't end up with lot of leftovers.

I am hoping to make some more dishes for just two, hope you will come back to catch them up! Until then have a great week ahead.

Sorakaya Pakodi Curry | Lauki Pakore ki Sabzi | Side Dish for Pulao

When we had made the Soya Chunks Vegetable Pulao, the side dish was Sorakaya Pakodi Curry. Whenever we make a pulao at home, there comes the question of what to make for the side dish. Most times we think we can make do with a raitha, but when the pulao is not spicy as in biryani, we then have to think for some side dish to be made. 

That's when this Sorakaya Pakodi curry came handy. The first time when Amma made this, the curry turned out to be very spicy for me, though hubby dear liked it. So when I was going to make it for myself I will have to reduce the spice level. However if you prefer a spicy side dish for Pulao, then you can just go ahead with the spice levels mentioned in the recipe.

Other Sorakaya Recipes

Bottle Gourd Dal (Sorakaya Pappu)
Sorakaya Vepudu ~ Bottle Gourd Stir Fry
Chettinadu Sorakkai Kurma ~ Bottle Gourd Curry Chettinad Style
Bottle Gourd Curry ~ Sorakaya Kura!
Sorakaya Snack ~ Bottle Gourd Fries!
Sorakkai Sambar ~ Bottle Gourd Sambar

Bottle Gourd Tikkis
Sorakaya Masala Kura
Bottle Gourd Dosa
Dalcha
Pindi Miriyam

Sorakaya Pakodi Curry

For the Pakodi

Sorakaya/ Bottle Gourd, grated - 1 cup
Gram Flour / Besan - 1/2 cup
Rice flour - 1 tbsp
Salt to taste
Cumin Seeds / Jeera - 1/2 tsp
Ginger, finely chopped - 1"
Green chilli, chopped  - 1
onion - 1 medium
Red chili powder - 1/2 tsp
Curry leaves
Coriander leaves
oil for deep frying

For the Gravy

Onions - 1 medium
Ginger Garlic paste - 1/2 tsp
Tomato Puree - 1cup
Coconut paste - 2 tsbp
Salt to taste
Oil - 1 tsp

How to prepare Sorakaya Pakodi Curry

How to prepare the Pakodi

Grate the bottle gourd and squeeze with little salt. Use the water for the gravy.

Then mix in all the ingredients, make a rough shapes with hands and keep it aside.

Heat a kadai with oil, deep fry the balls and drain on a kitchen towel.

How to prepare the Curry

Heat a non stick pan with oil, saute the onions till they turn golden, add ginger garlic paste and continue cooking till the raw smell leaves.

Then add tomato puree, saute, finally add the coconut paste and salt. Add a cup of water, bring to boil. When it cooks for 5 - 7 mins, switch off.

Add the pakodis when you are ready to serve, else it will absorb all the curry and becomes soft.

Serve with Soya Chunks Vegetable Pulao

Enjoy your weekend!