Saturday, March 27, 2010


Onion-1[thinly sliced]
Tomato [finely chopped]-1 cup
Finely sliced cucumber-1 cup
Finely chopped green chilli-1
Finely chopped coriander-half cup
Finely chopped mint leaves-2 tbsp
Salt to taste
Lime juice-1 tsp
Curd- 2 cups
Mix in all the vegetables in a bowl.
Add enough salt and the lime juice.
Add the curd and mix well.
More curd can be added according to the requirement.


This delicious pulao is rich in taste due to the coconut milk. It is easy to prepare also.
கோழி புலவு
Chicken pieces- 1 kilo
Onion-5 [thinly sliced]
Green chillies-10
Ghee- 1 cup
Chopped coriander- 2 cups
Chopped mint leaves- 1 cup
Briyani rice- 5 cups
Shredded coconut-2 cups
Chilli powder- 1 tsp
Turmeric powder- half sp
Soda bi carbonate- ¼ tsp
Small garlic pearls-1/4 cup
Ginger paste- 1 tbsp
Salt to taste
Powder coarsely the following ingredients:
Cinnamon-2 pieces
Fennel seeds-1 tsp
Soak the rice in water.
Extract thick milk from the coconut adding enough warm water.
Boil the chicken pieces in enough water with the chilli powder, turmeric powder, soda bi carbonate and enough salt.
Fry the green chillies in 2 tbsp of ghee softly.
When cooled, grind them to a fine paste.
Add half of this paste to the boiling chicken.
When the chicken pieces are cooked, drain the water and keep it away.
Heat a vessel and pour the ghee.
Add the sliced onion and fry them well to golden brown.
Add the garlic pearls, ginger and the remaining green chilli paste with the coarse powder.
Fry them well on slow fire for some minutes.
Add the chicken with the greens and fry for a few minutes.
Add the chicken stock, coconut milk and enough water to the measurement of 10 cups exactly.
For extra cups of water, the water in which the rice is soaked can be taken.
Add the rice and cook on medium fire.
When the rice is 3/4th cooked, add enough salt and mix well.
When all the water is evaporated, take the vessel away and keep it in ‘dhum’ in a gas oven for 20 minutes.
When it is on ‘dhum’, mix well once after 10 minutes, pour some ghee around the corners and again keep it in ‘dhum’.
The delicious chicken pulao is ready now!!