Tomato Chicken Fry

Ingredients

Tomato Chicken Fry

Chicken - 500 gm
Red Chilli Powder - 3 tsp
Ginger - 1 piece
Tomato - 1 small
Green Chilli - 2 nos
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Rice Powder - 1/4 cup
Oil - For Frying
Salt  - to taste


Preparation

Grind Red chilli powder,ginger,garlic,green chilli ,chopped tomato,coriander leaves ,mint leaves and salt to a fine paste

Mix this paste with rice powder

Marinate the chicken with this combined paste  for  1 - 2 hr

Then deep fry in the oil

Smisum Pulav (Coconut Veg Pulav)

The name of this pulav is dedicated to my friends SMITHA and SUMI

Ingredients


SmiSum Pulav


Rice- 2cup
Onion - 2(thin slices)
Cauliflower ( smal pieces)- 1/2 cup
Beans ( 1 inch Pieces)-  1/2 cup
Carrot ( small Pieces) - 1/2 cup
Cabbage ( small pieces)- 1/2 cup
Ghee - 4 tbs
Cloves - 4 nos
Cinnamon - 2 pieces
Cardamom - 5 nos
Ginger paste - 1 tsp
Garlic Paste - 1 tsp
Red Chilli powder - 1 tsp
Green Chilli - 3( Chopped)
Bay Leaf - 2 nos
Coriander leaves -  1/4 cup(Chopped )
Mint Leaves - 1/4 cup(chopped)
Coconut milk - 4 Cup ( Medium Thick)
Salt - to taste


Preparation

Heat Ghee in  the cooking pot

Splutter cinnamon, cardamom,cloves and bay leaves

Once the smell comes add onion and saute till it gets light brown colour

Then add ginger and garlic paste  saute for 2 min

Then Add Rice (SOAKED for 30min Then DRAIN it for 10 min) and saute for 5 min

Add vegetables , green chillies, red chilli powder and salt then saute for 2 min

Then add coriander leaves , mint leaves 

Add Coconut milk and close with a lid

Cook the rice about to 15 min in medium flame ( depends upon the rice)

SMISUM Pulavu is Ready

TOMATO FISH

Ingredients

Tomato Fish

Fish ( Cut it into pieces) - 500 gm
Tomato  (Big Pieces) - 2 big
Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder (Roasted) - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Shallots - 6 nos ( chopp it into long pieces)
Ginger  (chopped) - 2 tsp
Oil - 2 tbs
Green Chilly - 2 nos
Salt -   to taste
Curry Leaves  - 2 strand
Coconut milk - 3/4 cup(Concentrated Milk)
Water  - 1 cup


Preparation

Grind tomato,chilly powder,coriander powder,tumeric powder and cumin powder to a fine paste

Heat oil in a pan  and saute shallots,green chilli and ginger for 5 min

Then add grounded masala paste into the pan and saute untill the oil appears

Then  add 1 cup of water and make it boil

When the boil bubbles come add  fish pieces, fenugreek powder and salt

Close the pan with a lid and cook in medium flame.

When the gravy becomes thick add coconut milk and curry leaves.

Make the gravy should be thick.Turn off the flame