Chicken Thokku

Chicken Thokku
             Tasty Chicken Thokku(curry) ,Nowadays South Indian people don't forget to eat chicken every week. This curry best to eat with Rice,Dosa and idiappam

What you need
Chicken -1 kg (cut into desired pieces)
Tomato  -4 nos
Chilli powder-2 tsp
Chicken Masala -2 tsp
Ginger&Garlic paste - 1 cup
Turmeric powder -1 tsp
Oil -1 cup
Onion-4pieces
Mustard seeds-2tsp
Curry leaf - 10 pieces
Coriander  leaf - Required quantity
Water - 2 cup
Salt-2 tsp

Cooking instructions
                            Take a pan and pour 1 cup oil onto it, Let the oil get into medium heat and Put the mustard seeds on the heated oil and wait for the mustard seed to burst then put the Curry leaf wait to turn brown , Then add Onion and let them turn brown,later put the garlic &ginger paste cook it for 1 minute then add tomato and stir it few seconds ,Then add turmeric powder to it and add the Chicken Pieces then add the chilli powder and chicken masala .Cook it few seconds,Then add water to it and wait for to get boil well and start stirring till the water get reduced to 3/4 of the amount. Then add salt
and mix well. Stop the flame/heat and add the coriander leafs. Now Chicken Thokku is ready.
 

How to make Meen Koambu ,(South Indian spicy Fish Curry)

Meen Kolambu (Tamil) Fish Curry (English)

          Meen Kolambu is a spicy dish well popular around coastal Tamilnadu.Meen Kolambu is a perfect side dish for Dosa,Rice(cooked),Aappam, and Idi Aappam. Somme use to pour some Kolambu(curry) on their fore hand and they will lick it to feel the spicy taste,Rest from all if you eat the Meen Kolambu in next day by perfect preservation, Its the perfect heavenly taste you can feel from the enriched spice.

What you need
Fish - 5 pieces (minimum)(wash it 3 times)
Turmeric powder-2tsp
Chilli Powder - 8 tsp
Coriander Powder/Dhania Powder - 3 tsp
Fenugreek /Vendhayam/Methi - 1/2 cup
Coconut Paste -1/2 cup (use if you have )
Tamarind - 3 nos (not Green one) (Use dry Tamarind usually in black reddish colour)
                           (Paste it without seed by your hand (not in mixture)and make into liquid form 2 cups)
Onion - 2 nos chop into small pieces
Tomato - 4 nos
Salt -3 to 4 tsp
Oil - 1 cup
water -1 cup

Cooking instructions  

   Take  a bowl like vessel heat to medium pour 1 cup oil (cooking),let get some heat,Then put the Fenugreek1/2 cup onto the oil and cook until it changes colour slightly red.Now put the onion and cook to get golden brown,After put the tomato into the pan and smash the tomato inside the pan by the stirrer you use for cooking and let the tomato to be cooked , Now drop the flame/heat to medium and put the Chilli powder with Dhania powder and turmeric powder,(Trick 1)Then mix the whole thing after well mixed, pour the Tamarind liquid 2 cups by filtering the tamarind smashes(pieces) by your fore hand (not by any other filters) mix the whole thing and Pour 1 cup water then increase the flame/heat let be cooked well,After started boiling now put the fish one by one onto the pan so that fish may not damage,Now put some Salt (Trick 2) and wait for boiling ,after fish is well cooked you will see the fish skin started peel off.now switch off the flame/heat and pour the coconut paste (if needed) (it will reduce the hot spice and give blended spicy taste) leave the bowl close for 5 minute and Now Meen Kolambu/Fish cury ready to serve .



Keywords: Trick 1 - Put a pinch of salt, It will chemical react to the vegetables to be cooked properly
Trick 2 - If everything comes well at this point you will feel the smell of Meen Kolambu/Fish Curry after adding the salt.If you don't get that spicy smell you did something wrong,It may change the taste at the end.

How to make omelet ?

First let i say Omelet comes from egg, many of them don't know this

Omelet can be made into spicy and sweet as we make in many different types
lets see about spicy

What you need

Eggs -2 (for Ostrich -1)
Pepper- 1 tsp
Salt      - 1/2 tsp
Onion  - 1 cup
Chillie  - 2 pieces(Green)
Oil      - 1 tsp

Cooking instructions 

Heat the pan and spread the oil gently ,let it reach the medium heat.now break the egg and pour it into a cup and mix it with blender or spoon you have.now put 1 cu onion on to the mixture green chilies(cut into small pieces) and salt,Then again mix slightly not make the onion onto paste,Now spread the mixture above the pan wait for 2 minutes and spread the pepper above the  Omelet (if you take the Omelet at this time its known as half cooked omelet or one sided Omelet),Turn the Omelet let the other side be cooked after 1 minute take the omelet from the pan and serve to a plate,now omelet is ready to eat.

Maanga Paal Prasadam

Maangai paal tastes salty, sweet, sour and spicy. It is distributed as prasadam on Vaikasi Visagam in Vaduvur Kothandaramar temple. I learnt this recipe from my mother. 

Maanga means Mango

What you need

Raw peeled mango pieces - 1 cup

Jack fruit pieces -1 cup

Raw banana pieces -1 cup

Jaggery powder - 2 cup

Coconut, small pieces - 1/2 cup

Ghee - 2 tsp

Black pepper - 2 tsp

Tamarind, lemon-sized ball - 1

Salt - 1/2 tsp

Milk - 1 cup 

Cooking instructions

Fry pepper in ghee, grind half the quantity and keep the rest aside. Take a broad-bottomed vessel. Pour two tumblers of water and add raw banana pieces. When it is half-cooked, add tamarind juice. Add raw mango pieces, jackfruit pieces, coconut pieces and then cook for five-eight minutes.

After everything is cooked, add salt, jaggery powder and cook for five minutes. Then add one cup of milk, one teaspoon ghee and the ground pepper as well as the fried whole pepper. Mix well and switch off the stove. Now maangai paal is ready. Serve hot or cold. It will last for three to four days if refrigerated. 

Cooks 1st Fry

My first fry

I'm going to fry on this blog
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