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the only happening :)

the only happening in my life now is 'cooking'.. not just the day to-day.. but trying out new things..
'ponna porandhutu nalla samachadhuku ivlo aarpattam a?. periya vithai... ' nu think panravangaluku suganthi a pathi theriyala.. my friends can realise 'how happy this 'tomboy' girl should feel if she can cook well'..

my wedding annoucement itself was a big shock for my friends. of all the classmates 'me' getting married 'first' and becoming a family girl is sumthing none of them wld ve expected.. to tell u d truth i still can't differentiate kadalai parrupu and thuvaram paruppu...  but here i am making kolukattai for vinayagar chathurthi(dat too without tasting it until it is completely prepared and offered to vinayagar.. this surprised my husband a lot). thanks to all 'kitchen killadigal' and 'housemakers' for all ur online recipes... my godmother for cooking is jeyashri..

I wish i cld ve taken photographs of my gr8 accomplishments in cooking.. :(
with all this story as 'prologue', i am here to fulfil the purpose of 'my blog'. my space to scribble things dat i need to remember... ;)
the #1 of the list is going to be my favourite chicken kulambu's recipe..

Disclaimer: indha recipe il edam perum ingredients, their propotion, seimurai, anaithum karpanai alla.. muzhuvadhum innoru website il irundhu copy adika pattavai ae.. any deviation from ur original recipe resulting as a spoiler to the taste is not coincidence, but my mistake.

Chicken - 1 kg
onion - 2 (chopped)
tomato - 2(chopped)
Turmeric pwdr - 1 tsp
Chilli pwdr - 1 tsp
Corriander pwdr - 1 tsp
mustard - 1 tsp
cumin - 1 tsp
fennel - 1 tsp
oil - 4 tbsp
salt - to taste

To roast and grind
Red chillies - 10
Corriander seeds - 4 tsp
ginger - 2 inch
garlic - 12flakes
cinnamon - 4inch
coconut - 4 tsp
pepper - 2 tbsp                        (OMG!!!!!!!!! idha type panradhukullaye tired aiten.. naan lam epdi than
                                                 indha blog a maintain panna poreno.. )
1) Marinade the chicken with turmeric pwdr and chilli pwdr.
2)Roast and grind the ingredients mentioned into a paste. (this is the thickening for gravy. so keep it thick by adding less water)
3)In a (preferably thick bottom) kadai heat oil to medium temperature and add tempering(mustard,cumin,fennel).
4)Add chopped onion and saute till golden brown and add chopped tomato and saute for a minute
5)Add the chicken and leave it for 5 min(leaving it too long will remove the water content from chicken and make it so chewy)
6)now add the ground paste and leave for sometime.
7)add water and corriander pwdr according to the consistency needed and salt for taste.let the curry boil well and chicken get cooked.
This curry is my favourite coz f d fact dat none of the 'branded' masala from market is needed. As a lover of pepper taste i prefer to change the proportion b/w red chilly and pepper to be ground into paste. Infact i use pepper powder for marinade. the smell of pepper boiling with chicken marinade b4 adding paste is the best flavour i love)

PS:when u see pic in this post, dat means i ve done dis gravy at home.. ;)
PPS: the first recipe i tried and wld like to keep recorded and cook till d end.... :)