Spicy Cucumber Buttermilk / Vellari Neer Mor

When we were kids we always used to enjoy summer holidays at grandma's. We used to play all day with our cousins not worrying about the hot weather. Those were the days when the fast foods or bottled drinks were not famous much and all food and coolers where home made daily with fresh ingredients and lots of love by grandma and aunts. Other than the regular meals, mid-mornings and evenings are

Chicken Roast

I was of the opinion nothing beats the simplicity and wholesomeness of a vegetarian dish. But when i started to learn non-veg recipes, I got to know that there are so many simple dishes with yummy taste. This chicken roast is not an exception as it is very simple to prepare and tasty too. I thank Kiruba, my friend for this recipe. This dish was yummy as soon it was cooked but started turning out a bit hard after some time. I pondered over the mistakes made this time and have corrected them while preparing this post. Well, here you have the chicken roast which is very soft and tender.

Ingredients:



Chicken - 300 grams

Curd - 4 tablespoon

Red chilli powder - 2 teaspoon

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Salt - to taste

Butter - 2 tablespoon



For Roasting:

Dry Roast below ingredients and grind them to a coarse mixture.



Cumin seeds - 1 teaspoon

Coriander powder - 1 teaspoon

Fennel seeds - 1/2 teaspoon

Poppy seeds - 1/2 teaspoon

Coriander leaves - 2 string

Method:



1) Wash the chicken well and cut them into your desired size. Smaller the better.

2) In a Mixing bowl mix curd, red chilli powder, ginger, garlic and salt. Mix these contents well.

3) Place the chicken pieces in the curd mixture and marinate them for 3 hours. You can either keep it a refrigerator or simply leave it outside. If you don't have time, you can marinate them at least for 30 minutes.

4) After 3 hours, take a kadai and heat butter in it.

5) When butter starts to melt, add the marinated chicken pieces slowly. No need to add water.

6) The marinated chicken starts to lose the water content in it.

7) Cover the pan using the lid and cook till the water content completely evaporates. Keep stirring at even intervals.

8)  After few minutes, you can see the butter getting separated from the chicken pieces.

9) Now turn the flame to very low level.

10) Add the ingredients mentioned for roasting and mix them well.

11) There is a chance that the mixture might get burnt. So make sure that the roasted masala is mixed well only with chicken and not in the pan / kadai.

12) Keep frying till the chicken has cooked well. If required you can add oil in between to avoid the mixture getting burnt. Make sure the chicken pieces are not dried and also not over cooked.

13) Once the chicken is cooked, remove it from stove and garnish it with coriander leaves.

14) Serve it Hot.

Note: Do not overcook the chicken. Over cooking cause the chicken pieces to become hard. If you are not serving immediately then cover this dish with a lid. This maintains the chicken soft and tender.

If you don't have any ingredients mentioned for roasting,simply add cumin seeds.

RAW BANANA 65

This is a very different and tasty curry and suitable as a side dish for any get together or a family party. I am often preparing this in my home. This babana 65 goes well with Sambar, Mor kuzhambu and Kuruma. Even with Nendhiran vazhaikkai, this tastes deliciously.

வாழைக்காய் 65

Ingredients:

Medium sized raw banana-6
Finely sliced onion-2
Finely chopped medium sized tomato-2
Small garlic flakes -2 tbsp
Curry leaves- a few
Chopped coriander- 2 tbsp
Chilli powder- 1 tbsp
Turmeric powder- half sp
Enough oil to fry and cook

Powder these ingredients finely:

Fennel seeds- 1 tsp, cloves-1, cinnamon- 1 small piece, cardamom-1, cumin seeds- a pinch, peppercorns-5

Procedure:

Cut the bananas in to ½ inch pieces and fry them in hot oil little by little until they are cooked.
They should be in white colour even after they are cooked and browning will spoil the taste.
Keep them on a paper kitchen towel.
Heat a pan and pour 3 tbsp of oil.
Add the sliced onion and cook them to golden brown.
Then add the tomato along with the garlic flakes, curry leaves and turmeric powder.
Cook the tomato until they are mashed well and the oil floats on the surface.
Add the coriander and fry for a minute.
Add the cooked banana pieces with the chilli powder and salt.
Cook the raw banana for a few minutes mixing well in intervals.
Sprinkle the ground powder, mix well and cook for a few minutes.
The delicious Raw banana 65 is ready now!