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Ingredients for Chicken Kabsa Recipe

Chicken - 2.5 - 3 lbs

(cut into 6 - 8 pieces)
Long grain rice - 1 lb
(washed and soaked in water for atleast 15 mins)
Onion(large) - 2 nos
(thinly sliced)
Tomato - 2 nos
(finely chopped)
Carrots(medium) - 2 nos
Tomato puree - 1 can
Garlic pods - 5 nos
Rind of one orange(grated)
Cinnamon(Karugapatta) - 4 nos
Cloves(Grambu) - 6 nos
Cardamom(Elakka) - 6 nos
Raisins(Onakkamunthiri) - 4 - 5 tbsp
Almonds(sliced) - 4 - 5 tbsp
Vegetable Oil/Corn oil/Butter - 1/4 cup
Salt - As reqd
Pepper - As reqd
Hot water or Chicken Broth - 3 cups

Preparation Method of Chicken Kabsa Recipe

1)Heat oil/butter in a pan or a kadai.
2)Add onions and saute till they turn brown.
3)Add chicken pieces followed by tomato puree, chopped tomatoes and crushed garl
4)Saute for about 4 - 5 mins on a low flame.
5)Add around 3 cups of hot water or broth and mix well.
6)Add carrot, grated orange rind, cloves, cardamom and cinnamon and mix well aga
7)Add salt and pepper and mix well and cook for about 1 minute.
8)Cover and cook on low flame for about 25 - 30 mins.
9)When the chicken is done, stir rice into the liquid in between the pieces of c
:- Or else you can also remove the chicken pieces from the pan, add rice and and
then return the chicken pieces back to the pan.
10)Cover and simmer for about another 30 - 45 mins or until rice is cooked or th
e liquid is fully absorbed.
11)Set aside to keep warm.
12)Place it on a serving dish and garnish with raisins and almonds.
:- If you are cooking rice alone, then, arrange the chicken on top of the rice w
hile serving and then garnish with raisins and almonds.
Ingredients for Spicy Fish Pickle Recipe
Fish - 2 1/2 kg
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1 1/2 tsp
Mustard seeds - 1 tbsp
Sliced ginger - 1 tbsp
Chopped onions - 1 cup
Garlic pods - 2 tbsp
Water - 3 cups
Vinegar - 1/2 cup
Sugar - 1 tsp
Salt - As reqd
For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup

Preparation Method of Spicy Fish Pickle Recipe

1)Cut the fish into small pieces. Wash and clean them.
2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun fo
r a little while.
3)Fry them in oil and drain.
4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along
with vinegar to a fine paste.
5)Heat the oil in which fish had been fried.
6)Fry mustard seeds, onion, ginger and garlic one by one.
7)Add the ground paste and sauté over low fire.
8)When the oil separates, pour water.
9)When it boils, add vinegar, sugar and salt.
10)Let it boil once and remove from fire.
11)Add the fish into the warm gravy.
:- Store in bottles or jars when the pickle is cold.
Ragi flour 1 cup
Salt pinch (as per taste)
Oil few drops
Water 3 cups
Step 1
Mix 1 cup of Ragi in 1½ cup of water without lumps and keep.

Step 2
Boil 1½ water, add salt, few drops of oil; when starts boiling, lower the flame,
add ragi mix, keep on stirring for 6 to 8 minutes.

Dip your finger in water and touch ragi; if it sticks, cook for some more time;
if you need thick and firm kali, keep for 2 more minutes; otherwise use it with
soft texture;
Serve hot with Kollu Masiyal, cut onion and green chilli.

Ragi kali when hot, looks lose and not firm; after cooling it becomes firm.
This post is part of the event RCI Kongunadu Vegetarian Cuisine organised by Pri
ya s Easy N Tasty Recipes.
Here I tried a Kongu dish called kollu masiyal .
kollu masiyal:
Serves: 6
Cooking time: 45 minutes approximately
Kollu or horse gram 2 cups
Onion 1 no
Tomato 1 no
Turmeric pinch
Tamarind small marble size soaked and juice extracted (adjust according to your
Coriander leaves few for garnishing
Fry and grind
Coriander seeds 1 table spoon
Cumin seeds 1 tea spoon
Red chilli 4 no
Garlic 4 cloves
Few pieces of onion
For seasoning
Mustard ½ tea spoon
Urad dal ½ tea spoon
Curry leaves few
Asafetida pinch
Oil 1 table spoon

Step 1
Soak kollu over night as it takes more time to cook; wash kollu and put it in a
pressure cooker with 5 cups of water; add turmeric, few drops of oil and pressur
e cook for 4 to 5 whistle; now kollu would be in fully cooked state and can be m
ashed easily by hand.

Step 2
In the mean time, chop onion and tomato; fry the items for grinding and grind wi
th little water; drain water from the boiled kollu and mash it partially; do not
throw drained water.

Step 3
Heat a pan with oil, do the seasoning; add cut onions, fry till soft; add tomato
and fry till soft and mashed.
Now add mashed kollu, ground paste, tamarind juice, salt and mix well; bring to
boil and cook for 2 minutes; adjust consistency by adding drained boiled kollu w
ater as required.

Kollu masiyal is ready; serve with Rice or Chapatti or Ragi kali.

The left over water drained from boiled kollu can be used to prepare tasty kollu
flavoured Rasam.
This post is part of the event RCI Kongunadu Vegetarian Cuisine organised by Pri
ya s Easy N Tasty Recipes.
agi recipes
Hi Jaya,
These 2 are the popular Ragi Kali recipes in Tamil Nadu;
1 Morkali which is generally a breakfast dish. Mix 1 cup ragi flour with 1 cup s
our buttermilk &1 ½ cups water & salt to make a batter without lumps. In a vesse
l heat 2 tbsp oil, temper with 1 tsp mustard seeds, 2 tsp udad dhal, a few broke
n curd chillies, curry leaves, hing powder when well fried reduce the flame & add
the batter in a stream with one hand, stirring well with the other hand. Lump f
ormation has to be carefully avoided & stir continuously to avoid sticking at th
e bottom. The kali forms a soft ball-now switch off the gas & transfer the kali
to a greased plate. Cool & cut into pieces.
Nowadays, I dry roast the ragi flour on a medium flame for 5 mts, cool & then pr
2 This is a simple dish which is a substitute for rice in a meal. Mix 1 cup of r
agi flour with 3 cups of water adding salt &mixing thoroughly. Put this in a ves
sel on the flame & stir continuously avoiding lump formation till it starts boil
ing. Now simmer the flame & boil for 2 3 mts.Remove & temper with mustard seeds
& broken curd chillies.Also you can make ragi dosai. As for idli& dosa grind 1 c
up udad dhal very fine & allow that(alone) to ferment.
Ju Just 1 hr before you make dosa, add 3 cups ragi flour mixed with salt &water
to the ground udad & mix very well.
Make dosas the usual way-they come out thin&crisp. Also if ragi kurunai is avai
lable where you live, you can make upma with all vegetables & pongal with moong
dhal.In fact wheat rava & ragi rava mixed equally & cooked is very good substitu
te of rice.
Kamban Koozh(Pearl Millet Porridge)
1cup Kambu flour/Bajra flour
3cups Water
1cup Buttermilk
Mix a cup of bajra with a cup of water as smooth paste, allow to ferment overnig
ht..Next day, bring boil two cups of water with enough salt and once it starts b
oiling, add the bajra paste and keep stirring continously on medium heat for 15
minutes, wet you finger and dip ur finger in the porridge, if the porridge stick
s to your finger, its not yet cooked..
Let cool the cooked bajra porridge..mix in a cup of buttermilk and serve with on
ions, pickles or thick coconut chutney.
Arisi Paruppu Sadham(Dal rice)-Authentic Kongu Dish
1+1/2cups Basmati rice or any other rice
1/2cup Toor dhal or moong dal
1no Onion (chopped)
1/4tsp Mustard seeds
5nos Garlic cloves (minced)
1/4tsp Turmeric powder
To Grind:
3nos Dry red chillies
1no Tomato chopped (big)
1nos CInnamon stick
2nos Cloves
1/4cup Grated coconut
5nos Curry leaves
1tsp Coriander seeds
Grind everything as bit coarse paste from the list 'To Grind'..Take a pressure c
ooker, add enough oil and let splutters the mustard seeds, add the chopped onion
s and minced garlic cloves and saute everything until the onions turns transcule
nt..Meanwhile wash thoroughly the dal and rice together and keep aside...Add the
grounded paste,turmeric powder to the cooking onions and sauté until the raw sm
ells goes away, now add the dal and rice, stir for few seconds,finally add 4cups
of water(if u want the rice mushy, u can add one more cup of water) and salt..C
lose the cooker and cook upto two whistles...
Serve hot with papads, fryums or potato chips...Finally am sending this rice dis
h to IAWV-Indian hosted by Erbe in Cucina, event by Vaishali
Cooked up by Priya at 9:06 AM
Spicy Bottlegourd Chutney:
Bottlegourd is one of the earliest vegetables cultivated by man, believed to be
originated in Africa. Bottle gourd, not very familiar to the western world, is o
ne of the favorite vegetables in Indian Cuisine. It grows in humid weather of In
dia, Sri Lanka and other tropical countries. The bottle gourd is low in fat and
cholesterol yet high in dietary fibre. It contains 96% water and 100gm of it con
tains around 12 Kcal. It is rich in iron and also has vitamins C and B complex.i
t is excellent for light, low-cal diets, as well as for small children, people w
ith digestive problems, diabetics and convalescents. its high water content make
s it very cooling. The cooked Bottle Gourd is cooling, calming, diuretic and eas
y to digest. It is also effective against constipation and other digestive disor
ders.Ayurveda suggests Bottle gourd juice once daily in the early morning for tr
eating graying Hair.The Bottle Gourd juice is used in treatment of stomach acidi
ty, indigestions and ulcers. A glass of lauki juice with a little salt added to
it prevents excessive loss of sodium, quenches thirst & helps in preventing fati
gue,excessive loss of sodium, satiating thirst and keeping you refreshed in summ
er.Here is a simple,spicy chutney with bottlegourd chunks grinded with dry red c
hillies, grated coconut,urad dal and tamarind, suits prefect with hot idlis,dosa
s,curd rice and rice porridge...Am sending this Think Spice-Think Red chillies g
uest hosted by Lakshmi of Kitchen Chronicles, event started by Sunita also to Vi
ki's Side dish for Chapathis..
2cups Bottlegourd chunks
4nos Dry red chillies
1tbsp Urad dal
2tbsp Grated coconut
1no Tamarind (blueberry size)
1/4tsp Mustard seeds
5nos Curryleaves

Heat few drops of oil, fry the urad dal, dry red chillies until golden brown...k
eep aside..sauté the bottlegourd chunks in the same pan for few minutes,dry roas
t the grated coconut..take the cooked bottlegourd chinks, roasted coconut,tamari
nd,fried urad dal,salt and redchillies in a mixie and grind as fine coarse paste
..Heat the remaining oil,splutters the mustard seeds,curry leaves and pour over
the grounded paste and serve as side dish...
Bellpeppers Masala Dosa & Soyachunks n Greenpeas Kurma...Some Awards
Southindian breakfast specially tamilian breakfast is not complete without idlis
and dosas...i love crispy paper roast and masala dosas, before few years ago ma
king dosa here is completely a tough task coz of rice we get coz of sr
ilankans and huge population of pondicherrians we get any sort of rice for our r
ice dishes, idlis and dosas..i had many bitter experiences while making out dosa
s,even i have trashed sometimes the dosa batter too..but nowadays i can do anyth
ing, really many thing..After the hottest wednesday here, sterday evening was co
mpletely an another day, coz of the cold climate..i felt like preparing dosas af
ter our few salad days..I did a simple masala with red and green bellpeppers and
served a stuffing for making out masala dosa along with soyachunks and green pe
as kurma..both together turns out evening dinner fabulous.. They tastes really d
ivine and really a prefect combination...Healthy breakfast or dinner this bellpe
pper masala dosa and soya &greenpeas kurma suits prefect...Am sending the bellpe
ppers masala dosa to EC's WYF-Breakfast and the soyachunks&greenpeas kurma goes
to VIki's Side dish for chapathi...

2cups Idli batter

For Bellpepper masala:
1cup Red and green bell peppers (chopped)
1/2tsp Cumin seeds
1/2tsp Chilly powder
1tbsp Soya sauce
Salt (if needed)
Heat oil in a pan and let splutter the cumin seeds, add the chopped bellpepper p
ieces and saute for few seconds, add the chilly powder, soya sauce and salt if n
eeded and cook in simmer until the oil gets separates, keep aside and let them c
Make a dosa batter by adding few water to the idli batter..heat a non stick pan,
grease the pan with oil and paper towel or with a slice of pour a sp
oonful of batter and turn in clockwise to small circles..drizzle few drops of oi
l around and flip the other side and cook place a the bellpepper masa
la inside the dosa and roll it...Serve hot!!

Soyachunks & Greenpeas Kurma:

1/2cup Dry green peas
10nos Soyachunks
1no Onion (chopped)
1no Tomato (chopped)
2nos Bayleaves
1tsp Garlic paste
1tsp Ginger paste
2tbsp Coriander leaves (chopped)

To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1/4cup Grated coconut pieces
1no Cinnamon stick
3nos Cloves
2tbsp Coriander seeds
4nos Dry red chillies

Soak the dry green peas overnite and cook in hot water with salt until they get
half cooked, drain the excess of water and keep aside...Cook the soyachunks in s
alted hot water until their double their volume, drain and squeeze out the exces
s of water...meanwhile grind all the ingredients from the list 'to grind' as fin
e paste and keep aside...

Heat enough oil in a kadai, add the bay leaves and fry until they turns brown, a
dd immediately the chopped onions, chopped tomatoes, ginger paste, garlic paste
and saute everything well until the raw smells goes away...add now the half cook
ed green peas and add the grounded paste to the kadai, cook everything in simmer
for few minutes with lid closed...finally add the cooked soya chunks and enough
water to the kadai and cook in medium high flame for few minutes..put off the s
tove and add the coriander leaves..
Spicy Potato Thokku:
2nos Potatoes (big)
1/2cup Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
1/2tsp Fennel seed powder
2tbsp Coconut milk
1tsp Red chilly powder
5nos Curry leaves
Heat oil in a kadai and add the chopped onions, chopped tomatoes, saute for a wh
ile and add the ginger garlic paste, fennel seed powder, saute until the oil get
separates, meanwhile cook the potatoes and smash them slightly..
Add the smashed potatoes, red chilly powder and salt to the cooking masala and c
ook everything in simmer for few minutes with lid closed , add the coconut milk
and curry leaves to the potatoes..cook the potatoes until the oil get separates.
Serve this potato thokku as side dish for rice and rotis..