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This chicken dish is very spicy, and very tasty. Ingredients; Chicken pieces- half kg Small onions- 200 grams. Ginger and garlic paste- 1 teaspoon full. Garam masala powder- 2 pinch full Curry powder- 1 teaspoon. Chilli powder- half teaspoon. Red chilli flakes- 1 teaspoon. curry leaves- Oil- 4 tablespoon Method; Wash the chicken pieces and put it in a strainer for five minutes. now take a wide bowl ,put the chicken pieces, and add ginger garlic paste,chilli powder,curry powder, garam masala powder,salt to it.mix it evenly.Transfer the mixed chicken to a pressure cooker and cook for five minutes. No need to add water as the chicken itself lets out moisture within it. Cut the small onions length wise. Heat a kadai,pour oil into it put the curry leaves and the onion to it.let it to saute for a few minutes. slow the flame and add the cooked chicken along with the gravy to the onions and let it to boil.wait till the water evaporates and slow down the flame and close it with a lid. mix well ...

Lamb legs are either prepared as soup or paaya. This lamb legs are very high in cholesterol and this diet can be given to patients who have leg fractures or arm fractures.. Ingredients: Lamb legs - 4 nos Pepper-1 teaspoon Cumin seeds-1 teaspoon Tomato-medium size,2nos Small onion-a hand full Method; Clean the lamb leg thoroughly.This can be done by heating it directly on a grill,this helps to clean the tiny hairs sticking to it.the outer layer of skin should not be removed,as this skin is very tasty. Break the lamb legs into pieces,this can be done with the help of a hammer as the legs are very hard.wash it by applying turmeric powder to it. Now grind,pepper,cumin seeds,tomato,small onions,to a paste. Using a pressure cooker put the lamb leg pieces into it and pour 600ml of water,now add the paste to it. Close the lid and pressure cook for 10 minutes in high flame. Now reduce the flame and let it cook for another 15 minutes. switch off the flame and let it cool,and add salt to it.There...

This tomato chutney is something special,this can be prepared and we need not keep it in the fridge but can be used for three days. We can take it along while travelling. This goes well with idli,chappathi,curd rice. TOMATO CHUTNEY Ingredients; Tomato-4 nos{big ones Coconut-partial of one coconut,scraped Small onions-2 handfull Chilli powder- 2teaspoon asofoetida-little. Refined oil- 2table spoon Method Place a kadai on the stove,and pour oil in it,now add the small onions and roast till it becomes soft.keep it aside.roast the coconut in the same oil till it gives out roasted smell.keep the roasted items on a plate.Lastly roast the tomatoes till it becomes watery.switch off the stove and let it cool. now grind the coconut to a smooth paste and add the onions,and the tomatoes with salt.grind it to a smooth paste.Transfer the contents to a bowl,add the chilli powder, asofoeitida and the oil to it.Let it boil, mix in between.{As the contents are thick it would spill out and hurt your hand...

This is a recipee which is mainly prepared in villages.My grandma used to prepare this recipe and we eat it with Palaya soru.9please excuse me as i dont know the english name )it is the rice prepared one day before and soaked in water so that it can be consumed the next day. we can eat this curry with hot rice. Ingredients Lamb pieces-250gm Red chillies-2nos Pepper corns-1 teaspoon- crushed Cumin seeds-half teaspoon-crushed. Small onions-250gms Gingelly oil-1 tablespoon Water,Salt. METHOD Wash the lamb pieces two times and put it in a strainer. Cut the small onions lengthwise,and keep it aside.now take the lambpieces,put it in a pressure cooker,add one glass of water.close the lid and let it cook.after two whistles switch off the stove. Let the heat to subside. Now heat a kadai.pour one tablespoon gingelly oil.cut the red chillies into two pieces and saute a little in the oil.now add the cut onions and saute for 5 minutes.Add the cooked mutton pieces ,along with te water to the...

The first entry to the Library started to me in my school.My school library was the best place for me when i was a child.the library was furnished with lots of books-fairy tales, crime.investigations etc.After lunch I stride fast to the library,and start reading my favorite books. Weekly once we have a library period at which we are allowed to take away one book home. I always take a fat book to home and cant wait till night to sway my eyes on it.i feel very happy to own the book for one week. In this way my reading habit started, and my craze for libraries started. I have a habit of being a member of all libraries know the truth that i wont be able to go to the library to collect books, but I love to be a member. During my childhood I get one or two books monthly, but now I have started to buy my own books yearly once, and have a huge collections of books in English as well as Tamil. Even today at the age of 39 i get excited when I ...

I Like to try out new recipees, I Am eager to share one of my payasam recipes,which i got from my mom who is a wonderful cook.here it goes. MOONG DAAL MILK PAYASAM INGREDIENTS; pasiparuppu;1cup { moong daal} milk:1 1/2 litres sugar:3cups cardomom,cashewnuts,raisins,roasted in ghee METHOD Dry roast the pasiparuppu till a slight aroma arises,and add water to it and cook well. Boil the milk and let the milk to simmer for 5minutes now add the sugar to the milk and let it boil. mix it well,and reduce the flame so that the milk get condensed to one litre.now add the cooked pasiparuppu {this should be mashed a little}to the milk and mix well ,let it boil and dont forget to mix it with a ladle occasionaly as it might get stick to the bottom. now reduce the flame and let it boil for 5minutes.switch off the stove and add the roasted cashews,raisins and cardomom powder. this payasam is very tasty.try it out