Garlic Kulambhu / Poondu Kuzhambu by Chef Raj Mohan

How to Make Chicken Masala Video in Tamil

Chicken Masala Curry with Chef Raj Mohan in authentic South Indian Style

RAMZAN SPECIAL - CHICKEN BIRIYANI with CHEF RAJMOHAN

Onion, sliced – 600g

Tomato, sliced – 300g

Green chillies, slitted – 80g

Curd – 200g

Ginger paste – 150g

Garlic paste – 50g

Mint leaves – 70g

Coriander leaves – 30g

Chilli powder – 10g

Turmeric powder – 1g

Lime – 1

Basmathi Rice – 1 ½ Kg

Chicken – 2Kg

FOR TEMPERING (items)

Cardamom – 1g

Mace – 1g

Cloves – 1g

Cinnamon – 2g

Star anise – 1

Bay leaves – 2g

Kalpasi – 1g

Ghee – 60ml

Refined oil – 100ml

Coconut oil – 50ml

Method of Preparation

1.     Heat the cooking medium and pop the tempering items in cooking medium. Add onion, fry till golden colour. Add ginger paste and garlic paste. Mix it.

2.     Put the green chillies and fry it. Add the tomato now and slightly stir all together.

3.     Add turmeric powder, mix and add chilli powder. Stir well. Add the curd into it, mix. Add mint and coriander leaves. Pour the required amount of water.

4.    Once the water is started boiling, add the chicken. After 3minutes boiling would reduce the flame and add the rinsed basmathi rice. Squeeze the lime juice and mix it now gently. Put some remaining mint and coriander leaves on top and cover the vessel with tight lid.

5.     After the water is dried, keep the biriyani in dum for 25 minutes.

6.     Open the lid and gently mix the biriyani. Enjoy the taste. 

Meen Varuval

  

Veeral Meen – 10 slices

Turmeric powder –1/2 tsp

Chilli powder – 1tbsp

Coconut - 1

Salt to taste

Curd – 50ml

Thick Tamarind extraction – 1tbsp

Egg – 1

Fennel seeds- ¼ tsp

Cumin seeds – ¼ tsp

Small onion – 50ml

Refined oil - 150ml

Method of Preparation

1.     Grind the cumin, fennel, small onion and coconut. Put the turmeric powder, chilli powder, salt, egg and grinded masala in a vessel and mix all these items well.

2.   Before that, steep the fish pieces in curd for 15 minutes, drain the fish pieces then.

3.     Soak the fish pieces in the masala mixture for one hour.

4.     Heat the pan in a stove, golden fry the fish pieces in hot oil. 

Simmli - Ragi Flour recipe

Ragi flour – 500g

Groundnuts – 50g

Jaggery – 70g

Ghee – 3tbsp

Salt a pinch

Method of Preparation

1.   Spread the ragi flour in steamer tray. Steam the ragi flour for 10 minutes. Take out the ragi flour from steamer, add salt and sprinkle very little water into the ragi flour. Mix it well. You now steam it as like puttu.

2.    Slightly broken the skinned groundnut and add the grated jaggery in it. Mix well. Now add the steamed ragi into the groundnut mixture. Mix it well together.

3.     Add ghee into it and combine. Give the shape of balls and serve.

Ramzan Special - MUTTON KULAMBHU @ FOOD TAPE - HD Quality

Chef Raj Mohan shows the authentic preparation of "Mutton Curry"

Ramzan Special Chicken Gravy

Chicken pieces – 1 kg

Dry Redchillies – 10 nrs

Jeera Seeds –1 tsp

Ginger – 1

Garlic – 10nrs

Cashewnuts – 50g

Onion – 2

Tomato Ketchup – 3 tbsp

Salt to taste

For Tempering

Oil

Star anise – 1g

Cinnamon – 1g

Method of Preparation

1.     Apply the ginger, garlic paste over the chicken pieces and rest the chicken pieces for one hour.

2.     Paste the dry redchillies and cumin seeds. Fine paste the cashewnuts.

3.     Heat the oil in a kadai, golden fry the onion. Add the dry red chilli paste mixture, fry it.

4.   Add the chicken pieces and mix it. Add the salt and water. Boil it and once the chicken is cooked add the Cashewnut paste & tomato ketchup. Stir it all around.

5.     Cook it in simmer now till it become gravy consistency.  

Adai Dosai

Raw Rice (Pachaarisi) – 200g

Boiled Rice (Puzhungal arisi) – 200g

Urad dal – 25g

Bengal gram dal- 50g

Moong dal – 50g

Toor dal – 50g

Channa dal – 25g

Saunf- 1 tsp

Pepper corns- 1 tsp

Turmeric powder – ¼ tsp

Dry Redchillies – 6

Small onion, fine chopped – 50g

Curry leaves – a few

Salt to taste

Method of Preparation

1.  Steep the rice and dal varieties in water for about 2 hours. At first grind the steeped rice as slight nicely in grinder with little water.

2.     Remove the rice from grinder and next add the steeped dal items, dry redchillies, saunf, pepper corns, turmeric powder into grinder. Grind these added items coarsely.

3.     Next add the grinded rice into the dal mixture which is in the grinder, just let the grinder to revolve for three rounds.

4.   Add the small onion, curryleaves and salt into the Adai dosai batter and mix it well.

5.     Now the adai dosai batter is ready to prepare 

Vegetable Butter Masala by Chef Raj Mohan @ FOOD TAPE

Newly Uploaded Cooking Videos of this week in Food Tape - "Mixed Vegetable Butter Masala" . Watch the Butter Masala recipe, spread the flavour in the weekend!!!!

Paneer Chettinad

Onion, chopped – 100g

Green chillies, chopped – 1

Tomato – 30g

Ginger and Garlic paste – 10g

Paneer – 250g

Butter – 20g

Coriander leaves a few

Salt to taste

Chilli powder – ½ tsp

Coriander powder – 2tsp

Turmeric Powder -1/4 tsp

For Tempering

Refined oil – 50ml

Saunf- ¼ tsp

Cinnamon – 1small piece

Staranise – 1

Curry leaves a few

To grind Chettinadu Masala

Coconut – 150g

Pepper corns – 2g

Dry Redchillies – 4g

Coriander seeds – 5g

Saunf – 1g

Cashewnuts – 20g

Method of Preparation

1.     Heat oil in a kadai, add the chettinad masala ingredients in it and slightly fry. Take out and grind it finely.

2.   Temper and then add onion and green chillies. Fry it till the onion turns golden colour. Add the ground chettinad masala, ginger & garlic paste. Mix it.

3.     Add tomato into it, stir it well. Add the masala powders. Add little water and boil it.

4.     Put salt and paneer. Mix and boil it in medium flame till the masala get thick.

5.     Finally add butter and coriander leaves. Mix and serve hot.

Nilgiri Chicken Fry

Refined oil – 5tbsp

Mustard seeds – 1/4tsp

Onion, chopped – 150g

Coriander powder –1 tsp

Cumin Powder –1/2 tsp

Chilli powder – ¼ tsp

Chicken – 500g

Pepper powder – ½ tsp

Salt to taste

To grind

Coriander leaves – 100g

Tamarind- 5g

Garlic – 3 pods

Cumin seeds – ¼ tsp

Saunf – ¼ tsp

Coriander seeds – 12g

Dry Redchillies – 1nr

Method of Preparation

1.     At first temper mustard seeds in hot oil, add the onion. Fry it well.

2.   Add the masala powders one by one, stir all well. Add the ground coriander paste into it and mix.

3.   Sprinkle little water and mix. Add salt and the chicken pieces. Once again it is stir

    till the masala is coated well in chicken. 

Is Mango good for Diabetes????

Mango is one of the most adored fruit in India so that it is in the list of three prominent fruits (Mukkani) and called as National fruit of India. Rumani, Panchavarnam, Neelam, Adhimadhuram, Mundappa, Pankanappalli, Mukku Mambalam are few popular available Mango varieties in Tamilnadu market. Mango contains high amount of carotene is essential for skin tone. Mango cures the teeth ache, if you have mango at your place now??? try it. Cut the mango into few pieces, put the mango in your mouth and favour the mango to touch the enamel of the teeth for 15minutes. Remove it away and check now where your ache has gone….

Okey lets come to the highlight, whether the diabetes eat the mango or not?? Here the mango season is nearing to over atleast could taste a mango before that, this might be the thinking???

Latest study in Australia reveals “the diabetes might eat few cuts of Mango”. If eat a Mango daily shall reduce the fat content and cure the diabetes. Also the presence of chemical substance in Mango acts as a medicine against diabetes.

Do not get into the kitchen to taste the mango as the study is kind to you, let’s fell into the doctor’s recommendation. Take care of your Health !!! See you in next post.