CHICKEN THAALI SALNA/CHICKEN KULAMBU

                          THAALI SALNA

Ingredients:
Chicken-500 gms.
Shallots/Small onion-10-15nos.(roughly chopped)
Garlic-6-7 pods
Cumin seeds-2 tsp.
Fenugreek seeds-1 tsp.
Cinnamon stick-1
Cloves-4-5
Chilli powder-2tsp.or to taste
Turmeric powder-1 tsp.
Salt -to taste
Sesame oil-2 tbsp.
Ghee-1 tbsp.
Coriander powder-2tbsp.

Roasted Rice pepper powder-3 tbsp.
(Rice-3tbsp
Black Pepper-1-2 tsp to your taste.)

Method:
Basic preparations:
1.In a pan,dry roast fenugreek seeds and keep it aside.

             

2.Dry roast rice and pepper together till golden brown.Let it come to room temperature. Grind it into a very fine powder.
       

          

3.Dry roast the coriander powder for 2-3 mins. until you get a nice aroma.Keep it aside.
           


Making the Salna/Kulambu:
4.In a pressure cooker, add sesame oil and ghee.
5.Add the cumin seeds,roasted fenugreek seeds, cinnamon and cloves.
6.Add the shallots and garlic and saute till golden brown.


7.Add the chilli powder,turmeric powder and salt and saute.
8.Add the chicken pieces and cook till the oil seperates from it.
9.Add 3-4 cups of water and pressure cook for 2 whistles.


 

10.Mix the roasted rice pepper powder in a cup of water and pour into the chicken mixture.
11.Let it boil nicely for 10 minutes.   


       
12.Add the roasted coriander powder and boil for 2-3 mins.



13.Tasty chicken thaali Salna is now ready.
14.Serve hot with rice and papad.

GREEN GRAM CURRY

Ingredients:
Green gram- 1 cup(soaked overnight)
Ginger garlic paste- 1 tsp
Onion-1 (thinly sliced)
Tomato-1 (thinly sliced)
Green chillies-1 slit
Chilli powder-1 tsp
Coriander powder-2 tsp
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Coriander leaves-to garnish
Salt- to taste
Oil-1tbsp
Cumin seeds-1 tsp
Curry leaves-1 stick

Method:
1.Drain the soaked green gram water and pressure cook for 1 whistle with a cup of water,strain the water and keep it aside.
2.In a kadai,add oil and add cumin seeds,curry leaves and green chillies and saute.
3.Once it splutters,add onion and saute till golden brown.


4.Add ginger garlic paste and saute till raw smell goes off.
5.Add sliced tomatoes and let it cook till soft.
6.Now add all the powder listed above along with salt.


7.Cook till the raw smell goes and masalas are well combined.
8.Add the cooked green gram and mix well.
9.Add half a cup of water to it and mix till well combined.


10.Add coriander leaves and let it boil.
11.Green gram curry is simple yet tasty and healthy.
12.Serve with idiyappam, hot rice,chapathi,dosa and many more.
 

Note:
•Remove the whistle weight from the cooker soon after the whistle is down.
•Leaving it unopened for a long time may make the green gram too soft and mushy which spoils the taste of the curry.
•You can even cook the green gram in a open  vessel, but it may be time consuming.

AATUKAAL /PAYA SOUP

Ingredients:
Paya-1 leg
Onion-1 (cut into medium size cubes)
Turmeric powder-1 tsp
Pepper powder-to taste
Salt-to taste
Water-4-5 cups
(can add rice washed water for thickness)
Coriander leaves-for garnishing

Method:
1. Wash the Paya and keep it aside.
2. In a pressure cooker,add the paya,turmeric powder,onion,water and a pinch of salt.
3. Pressure cook them till it is soft.
4. Open the lid after the pressure is released.
5. Add water if the soup is too thick.
6. Add salt again if needed.
7. Let it boil nicely.
8. Add pepper powder and coriander leaves for garnishing.
9. Serve it hot.

Note:
1. Paya takes more time to cook.Leave more whistles than mutton.
2. Add pepper powder according to your spiciness.
3. Very thin soup will taste good than a thick one.

PARUPPU URUNDAI KULAMBU

Ingredients:

For Paruppu urundai:

Chana dal-1 cup

Toor dal-1/2 cup

Moong dal-1/4 cup

Onion(medium)-1/2(cut into very small cubes)

Saunf-1/2 tsp

Red chillies-2

Salt- to taste

For kulambu:

Onion(Big):1(cut into small cubes)

Tomato:1(cut into small cubes)
Green chilli: 2
Chilli powder: 1tsp
Coriander powder:1 tsp

Turmeric powder:1/4 tsp

Garlic -4-5 pods

Ginger- 1/2 inch (cut into very small cubes)

Coconut:1 Handful
Salt:to taste

Tamarind:2 lemon size (soak in hot water)

Coriander leaves:to garnish

For tempering:

Oil-1 tbsp

Saunf : 1/2 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Curry leaves- 1 stick

Method:

1. Soak the dals for 2 hours.

2. Drain the water and grind it to a coarse paste adding red chillies and salt.

3. To this,add onion and mix well.

4. Make medium size balls and steam cook for 5 mins and set aside.

5. In a kadai, add oil and add all items under tempering and let it splutter.

6. Add onion and green chillies and saute well.

7.To this add tomato and blend.

8. Add all the powders listed and add salt.

9. Leave it for sometime until oil oozes out and till it becomes a nice paste.

10. Add water and tamarind paste and let it boil.

11. Grind coconut to a fine paste and add it to the gravy with little water.

12. Add the steamed dal balls to the curry and let it boil in simmer flame for 5-10 mins.

13. Sprinkle some coriander leaves and switch off the stove.

14. Serve this kulambu with hot rice,idli,dosa etc..

Note:

1.Make tasty paruppu urundai kulambu,even if you have left over dal vada batter.

FRIED TOOR DAL RASAM

Ingredients:
Toor dal -1/2 cup
Onion - 1 medium(cut into small cubes)
Garlic-6-7 pods (just peeled)
Turmeric powder-1/4 tsp
Tamarind-lemon size
Oil-2 tsp
Kulambu milagai podi-1 1/2 tsp
Salt-to taste
Water-drained from washed rice
Method:
1.In a kadai add 2 tsp of oil and fry the toor dal till you get a nice aroma from it.
2.Slightly wash the dal and put it in a pressure cooker.
3.Add water(water drained from washed rice-kalani thanni) to it.
4.Add turmeric powder,onion and garlic to it.
5.Pressure cook for 2 whistles and leave the cooker without opening for sometime.
6.In a separate bowl,take the tamarind paste and add kulambu milagai thool,salt and mix it with water.
7.Now open the cooker and add the tamarind mixture and add more water if needed.
8.Off the stove when it starts to boil in the corners like normal rasam.
9.Hot fried toor dal rasam is done.
Note:
1.Toor dal should only be cooked and not mashed.
2.Toor dal should be seen in the rasam.
3.Don't allow the rasam to boil for a long time.
4.Add kulambu milagai podi more or less to adjust spiciness.

VATHAL KULAMBU

INGREDIENTS:
Vathal -of your choice
Tamarind paste-from a handfull of tamarind
Jaggery powder-1/2 tsp
Sambar powder-1/2 tsp
Jeera-1/2 tsp
Fenugreek seeds(Venthayam)-1/2 tsp
Pepper corns-4-5 nos.
Red chillies-3
Sesame oil-2 tbsp
Refined oil-1 tbsp
Mustard seeds-1tsp
Urad dal-1/2 tsp
Curry leaves-5-6 leaves
Chilli powder-for extra spiciness
Salt-to taste

Method:
1.Heat both the oil in a kadai.
2.Splutter mustard seeds,urad dal,jeera,venthayam,pepper corns,curry leaves and red chillies.
3.When it splutters add vathal and let it fry for sometime.
4.Then add tamarind paste,sambar powder,chilli powder and l cup of water.
5.Let all the water reduce and oil will come out in the corners.
6.Don't add salt till now as vathal itself will have salt.
7.Now check for the spiciness and salt and add them if needed and add the jaggery.
8.Let it come to a creamy consistency and no water should be left out.
9.Switch off the stove and let it cool.
10.Store it in a dry air tight container.
11.If stored in a refrigerator, it has a longer shelf life.

NOTE:
1. DRY ROAST THE SALT IN AN EMPTY PAN TO REMOVE MOISTURE,TO HAVE A LONGER SHELF LIFE.
2.USE ONLY DRY SPOON ALWAYS.
3.USE MORE OIL IN THESE TYPE OF DISHES.
4.THESE TIPS ARE FOR ALL STORING READYMADE PASTE

KOLA URUNDAI KULAMBU

CHICKEN/MUTTON/VALAIPOO/VALAIKAI KOLA URUNDAI KULAMBU & FRY.

Ingredients:

For Kola Urundai:

Kheema-100 Gms (If using valaipoo or valaikai,it should be cooked in boilng water for 2 mins. with  little salt)

Roasted chana dal
(POTTU KADALAI)-1 Handful 

Ginger garlic paste-1tsp.

Garam masala powder-1/4 tsp.

Saunf/Sombu-1 tsp.
Shredded coconut-3 tsp.
Green chillies- 3
Poppy Seeds- 1/2 tsp.
Big Onion-1/2 
Turmeric Powder-1/4 tsp.

Coriander leaves-

Salt-to taste

For Kulambu: 
Big Onion-1(thinly sliced)
Tomato-1(thinly sliced)
Saunf-1/2 tsp.
Cinnamon-1
Cloves-2
Cardamom-1
Curry leaves-to splutter
Green chilli-2
Ginger garlic paste -1 tsp.
Chilli powder-1 tsp.
Coriander powder-1 tbsp.
Garam masala powder-1/2 tsp.

Coconut-1 handful

Pepper-10

Jeera-1 tsp.

Poppy seeds-1 tsp.

Cashew nuts-4 (optional)

Salt-to taste

Coriander leaves-to garnish

METHOD:

FOR KOLA URUNDAI FRY:

1.Wash the kheema or (boiled valaipoo or valakai )well and grind it to a fine paste with saunf,turmeric powder and little salt and keep it aside. 

2.In an empty mixie jar,add all the other items(in the kola urundai ingredients list)except coriander leaves and grind it to a thick paste.

3.Now mix the kheema paste  with the ground ingredients in a bowl.Add Coriander leaves and poppy seeds.
4.Make small balls and deep fry them.

FOR KULAMBU:(USE RAW BALLS OF THE KOLA URUNDAI PASTE AND NOT THE FRIED KOLA URUNDAI)
1.ADD OIL IN A KADAI AND ADD SAUNF,CINNAMON, CLOVES,CARDAMOM AND CURRY LEAVES AND LET IT SPLUTTER
2.ADD GINGER GARLIC PASTE AND ADD ONION AND COOK TILL GOLDEN BROWN.
3.ADD TOMATO, CHILLI POWDER ,CORIANDER POWDER,GREEN CHILLI,GARAM MASALA POWDER,SALT AND COOK TILL RAW SMELL GOES.

4.GRIND COCONUT,PEPPER,JEERA,POPPY SEEDS,CASHEW NUTS TO A FINE PASTE AND ADD IT TO THE GRAVY AND ADD 2 CUPS OF WATER.

5.LET THE KULAMBU BOIL WELL.

6.NOW ADD THE RAW KOLA URUNDAI BALLS AND LET IT COOK IN MEDIUM FLAME FOR SOME TIME.
7.ADD CORIANDER LEAVES FOR GARNISHING.