Chicken Curry(Kulambu)

Ingredients

Chicken - 1 lb
Onion - 1
Tomato - 1
Mint Leaf(optional)
Cilantro - as per your wish
Ginger/Garlic Paste - 2 tsp
Curd - 2 tsp
Red Chilli powder - 11/2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Cardamon - 2
Cloves - 4
Cinnamon stick - 3 small pieces
Star Anise - small piece
Fennel seed - 1 tsp
Pepper - 5
Cocount - 3 tsp
Kuskus - 1 tsp
Oil - 3 tsp

Method

Marination

Wash the chicken and put 1 tsp red chilli powder, 1 tsp - coriander powder, 1/4 tsp turmeric powder, 2 tsp ginger/garlic paste, 2 tsp curd and salt and marinate well.

For Grinding the Masala

Coconut, 1 cardamon, 2 cloves, 2 cinnamon stick, 1/2 tsp fennel seed, pepper and kuskus grind and then add 1/4 onion and 1/2 tomato grind well and keep a side.

Cut the onion and tomato and keep a side. In the pressure cooker pour the oil let's heat, then add the fennel seed, 1 cardamon, 2 cloves, star anise, 1 cinnamon stick then add the onion and add lttle bit salt saute it untill transparent. Add the marinated chicken and mix well with the onion after 3 minutes put the tomatoes and cilantro. After 2 minutes add 1/2 tsp red chilli powder, 3 or 21/2 tsp coriander powder and 1/4 tsp turmeric powder and mix well. After 1 minute add the ground masala and salt then mix well. Add some water according to the curry consistency you want. Check the salt and spice level. Now close the lid and put the whistle wait for 20 minutes after that switch off the stove and keep a side. Once the whistle gone open the lid the yummy Chicken kulambu is ready to serve and eat. It's good with Rice, Idly and Chapati. Enjoy!

Another simple way of Mushroom Rice

Ingredients

Basmati Rice - 2 cups
Onion - 1
Green Chilli - 2
Tomato - 1
Mushroom - 1 packet
Fennel seed - 1/4 tsp
Red chilli powder - 1/4 tsp
Corriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Salt - as per taste
Ghee - 1/4 tsp
Water - 3 cups

Method

Cut the onion, green chilli and tomato in thin long slices. And cut the mushroom slices into half. Soak the rice for 15 - 30 minutes.

In the cooker, pour the ghee and oil and heated and put the fennel seed once it splutter add the onions and green  chilli and little bit of salt and saute for 3 minutes. Then add tomatoes and saute for 2 minutes. Then add all the powders(red, corriander and turmeric). After one minute add the half sliced mushroom and saute well. The mushroom itself leave some water on that it will cook or if necessary add little bit water. After 5-8 minutes add the rice and saute then add the water. Put the lid on and the whistle too. After 10 minutes it all done very simple mushroom rice is ready to eat.

Bread Uthappam

Ingredients

White Bread - 4
Semolina(Sooji) - 4 tbsp
All purpose flour(Maida) - 3 tbsp
Curd(Yogurt) - 1 tbsp
Salt - as per taste
Water - as per need to grind
Onion - 1/4
Green pepper - 2 tbsp
Yellow pepper - 2 tbsp
Curry leaf
Cilantro
Green Chilli - 1 (optional)
Oil


Grinding

Remove the crust from the sides and cut into cubes and keep aside.

Put the bread, sooji, maida, curd, salt and water into the blender or mixer. Blend well until to a thick smooth paste or till consistency for the uthappam.


Method

Finely chopped the onion, both peppers, green chilli, curry leaf and cilantro and keep aside.

Now add all the chopped items in the batter and mix well, taste the salt and if need add some. The batter is not be too runny or not be too thick, medium consistency to pour the uthappam. Heat athe skillet or pan in a medium heat. Pour the batter into thick small uthappam and pour little oil around that. Lets cook for 2 minutes each side in slow heat and the bread uthappam should be light brown both sides. Now the yummy bread uthappam is ready to serve and eat. Serve with the coconut chutney or sambar or tomato or onion chutney asper your taste.