Chicken Curry

Main Dishes, Meat, Meat Dishes | September 27, 2015 | By

 

 

Chicken curry is one of my favourite dishes. When made right, it tastes amazing with basmati rice and parrupu curry.

Chicken Curry
Serves 4
Delicious Chicken Curry
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 whole chicken, cleaned and cut into cubes. Keep the bones as this enhances the flavour.
  2. 4-5 curry leaves
  3. 1 tablespoon ground cumin
  4. 1 tablespoon salt
  5. 1 tablespoon crushed peppercorns
  6. 3-4 cardamom pods
  7. 2-3 karambu
  8. 5 fenugreek seeds
  9. 0.25 - 0.5 tablespoon fennel seeds
  10. Half a cinnamon stick
  11. 1 whole onion sliced thinly
  12. 1 teaspoon turmeric powder
  13. 2-4 tablespoons curry powder
  14. 2 Roma tomatoes
  15. 1 potato, diced
  16. 1 whole garlic clove
Instructions
  1. Mix together the chicken, half the garlic bulb and 1 teaspoon of curry powder and salt and let it sit for 30 minutes (or overnight in the fridge for maximum flavour).
  2. Heat oil in a pan and once warm, add the onions, potatoes, cumin powder, fennel seeds, fenugreek seeds, karamu, and cinnamon stick and let it turn brown. Don’t let it burn, stir if needed.
  3. Add turmeric powder to the pan and stir.
  4. In a blender, mix together the peppercorns, tomatoes, half the bulb of garlic and curry powder.
  5. Pour this mix to the pan and mix together on low heat. Add very little water if needed. Don’t add too much water as you want a thick gravy. If it is getting too dry, add diced tomatoes.
  6. Add the marinated chicken and close the pan on low heat to let the juices flow for 15 minutes.
  7. Increase the heat on high and let it cook with the closed lid, stirring for another 10 minutes. Add more curry powder and salt if desired (if you like it spicier, add more curry powder). Alternatively, you can add green chilies if you like.
  8. Reduce the heat and let it cook for 10 more minutes (or longer if the chicken is not cooked. If you don’t defrost the chicken properly, you may need to cook longer).
  9. Add curry leaves and let it cook for a few more minutes, stirring occasionally.
  10. Remove from heat and enjoy!
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Cardamon Tea

The best way to start any morning is with a cup of tea.  Cardamom tea helps aid digestion and remove toxins in the body. It’s very easy to make.

Cardamon Tea
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Milk 1 Cup
  2. Cardamon Pods
  3. Crushed Ginger
  4. Boiled Water
  5. Tea Bag
Instructions
  1. Boil 1 cup of milk in a pot on low heat.
  2. Add 5-6 crushed cardamon pods and crushed ginger to a tiny bit of boiled water. Keep aside.
  3. Add 2 tea bags to a tiny bit of boiling water to bring out the flavour, and add this to the milk pot with another 5-6 cardamon pods.
  4. Increase heat to the milk until it boils. Once the milk starts to boil over, remove it from the stove and mix the other cardamon pods and crushed ginger. Mix well by pouring it back and fourth between two silver jugs.
  5. Strain the liquid and serve. You can add a piece of ginger from the strained liquid back to the eta if you prefer. Enjoy.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Importance of Food in Tamil Literature (Thirrukural)

I’m kind of addicted to finding out more about Tamil history – I blame this on my husband. My husband reads a lot and tells me little snippets of what he’s read that makes me curious to find out more. I’ll share some more of those stories, but for now, let’s start with the beginning.

The Thirrkural, by Thiruvalluvar, is a classic Tamil Sangam Literature that is made up of 1330 couplets or (kurals) on how to live life. It is regarded as one of the most important works of Tamil literature. I’ve pulled out some of the kurals from the chapter medicine that goes to show you the importance of food, and how food is seen as medicine.

941 – The learned books count three, with wind as first; of these,
As any one prevail, or fail; ’twill cause disease.

If (food and work are either) excessive or deficient, the three things enumerated by (medical) writers, flatulence, biliousness, and phlegm, will cause (one) disease.

942 – No need of medicine to heal your body’s pain,
If, what you ate before digested well, you eat again.

No medicine is necessary for him who eats after assuring (himself) that what he has (already) eaten has been digested.

943 – Who has a body gained may long the gift retain,
If, food digested well, in measure due he eat again.

If (one’s food has been) digested let one eat with moderation; (for) that is the way to prolong the life of an embodied soul.

944 – Knowing the food digested well, when hunger prompteth thee,
With constant care, the viands choose that well agree.

(First) assure yourself that your food has been digested and never fail to eat, when very hungry, whatever is not disagreeable (to you).

945 – With self-denial take the well-selected meal;
So shall thy frame no sudden sickness feel.

There will be no disaster to one’s life if one eats with moderation, food that is not disagreeable.

946 – On modest temperance as pleasures pure,
So pain attends the greedy epicure.

As pleasure dwells with him who eats moderately, so disease (dwells) with the glutton who eats voraciously.

947 – Who largely feeds, nor measure of the fire within maintains,
That thoughtless man shall feel unmeasured pains.

He will be afflicted with numberless diseases, who eats immoderately, ignorant (of the rules of health).

948 – Disease, its cause, what may abate the ill:
Let leech examine these, then use his skill.

Let the physician enquire into the (nature of the) disease, its cause and its method of cure and treat it faithfully according to (medical rule).

949 – The habitudes of patient and disease, the crises of the ill
These must the learned leech think over well, then use his skill.

The learned (physician) should ascertain the condition of his patient; the nature of his disease, and the season (of the year) and (then) proceed (with his treatment).

950 – For patient, leech, and remedies, and him who waits by patient’s side,
The art of medicine must fourfold code of laws provide.

Medical science consists of four parts, viz., patient, physician, medicine and compounder; and each of these (again) contains four sub-divisions.

This is a statue of Thiruvalluvar in Kanyakumari.

Saffron

Featured, Home Remedies | September 27, 2015 | By

Did you know saffron is the most expensive spice on Earth?  Each flower produces only three stigmas, so it takes approximately 150 flowers to yield just one gram of dry saffron threads.

Puli Kanji

Featured, Home Remedies, Seafood | September 27, 2015 | By

Puli Kanji is the equivalent of chicken soup in Western cultures, eaten when you are suffering from a cold or fever. This was made by my mother-in-law, and it tasted delicious! Serve with a slice of lemon, and squeeze lemon before eating. This is key to the flavour. Enjoy!

Puli Kanji
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Red/Wild rice 1/2 cup
  2. Prawns cleaned ½ - 1 cup
  3. Green chillies 4 -6
  4. Garlic cloves - 2 bulbs (don't skimp on this!)
  5. Shallots 7-15 (shallots add flavour)
  6. Tamarind paste 1-4 teaspoons
  7. Salt to taste (salt is really important for flavour here, so make sure you taste the salt as you go)
  8. Water 5-6 cups
  9. Murunga Leaves 1-1.5 cups
Instructions
  1. Boil water in a pot and add rice.
  2. Wait until water is boiling again and add the prawns, diced garlic, diced onions, curry powder and cook until rice and prawns are soft.
  3. Add chillies and murunga leaves, tamarind paste and salt.
  4. Stir and simmer.
  5. Serve with a slice of lemon, and squeeze lemon before eating. This is key to the flavour. Enjoy!
Notes
  1. When cleaning murunga leaves, make sure you wash them on the stems before you remove them from the stems. Otherwise, it is hard to wash them.
  2. Serve with a slice of lemon, and squeeze lemon before eating. This is key to the flavour. Enjoy!
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Verkombu Paste for Stomach Cramps

Featured, Home Remedies | September 27, 2015 | By

Verkombu Paste for Stomach Cramps

Stomach cramps can be, well – a pain in the stomach. This is something my mom use to make for me when I had stomach cramps. It’s two tablespoons of verkombu powder (dry ginger powder) mixed with half a teaspoon of honey and some water to make a paste. To eat this,  just put it on a spoon and swallow, don’t taste!

Basa Fillets with Carrots and Pomegranate

Featured, Main Dishes, Seafood | September 27, 2015 | By

Basa Fillets with Carrots and Pomegranate
Serves 3
A delicious Basa Fillets with Carrots and Pomegranate
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 0.5 teaspoon curry powder
  2. 0.5 teaspoon fish seasoning
  3. 0.5 teaspoon cumin seeds
  4. 0.5 to 1 teaspoon paprika
  5. Salt (to taste)
  6. 0.5 teaspoon turmeric powder
  7. 1 teaspoon crushed peppercorns
  8. 1/4 cup balsamic vinegar (you can use more if you want it to be more tangy)
  9. ~ 8 shallots
  10. 4 whole carrots
  11. Half a pomegranate
  12. Butter
Instructions
  1. Butter a cooking pan.
  2. Mix together cleaned fish fillets (I used basa, but you can use any fish fillets) with the curry powder, fish season, cumin seeds, paprika, salt, turmeric powder, peppercorns and balsamic vinegar. Let it sit in the fridge for 2 hours.
  3. Remove and place the fish fillets on the pan. Preheat the oven.
  4. Cut the shallots and mix them together with diced carrots, pomegranate and some balsamic vinegar and evenly place them over the fillets.
  5. Sprinkle parley flakes over the fillets.
  6. Bake for 20-30 minutes, broil for another 2-5 minutes.
  7. Serve and enjoy.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

 

Rasam

In many cultures, you may have noticed certain soups are eaten as appetizers before means to increase appetite. In Tamil cuisine,  rasam acts as an appetite stimulant. The active ingredient is milagu (black peppercorns). Ground peppercorns are added to many savoury dishes. It is used in home medicine to treat coughs, colds, fevers, asthma and constipation.

Rasam
Serves 3
Delicious Rasam
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 4-5 curry leaves
  2. 2 tomatoes
  3. 1 to 2 teaspoons rasam powder
  4. 1 teaspoon cumin seeds
  5. 0.5 teaspoon mustard seeds
  6. 0.25 teaspoon fenugreek seeds
  7. 1-2 dry red chilies
  8. 1 teaspoon crushed peppercorns (less if you want it less spicy)
  9. 0.5 to 1 full garlic bulb (this depends on taste, I usually use a full bulb because of the health benefits)
  10. 1 teaspoon of tamarind to make 2-3 cups of water
  11. Salt
  12. Turmeric
Instructions
  1. Heat oil in a pan and fry the dry chilies, cumin seeds, mustard seeds and fenugreek seeds.
  2. Add the curry leaves and let it fry for a minute or two.
  3. Add 1 teaspoon of salt, finely chopped tomatoes and a pinch of turmeric. Let the tomatoes fry for 2-3 minutes and cover the pan with the lid.
  4. Add the tamarind water to the pan, rasam powder, crushed peppercorns and crushed garlic cloves. (Tip: Use a mortar and pestle to crush the garlic and peppercorns.)
  5. Let it boil for a few minutes on medium heat, and more add water if it is too thick and salt (to taste).
  6. Add the coriander leaves. Cover the pan with the lid and let it boil for a few minutes longer (5 minutes max) and turn off the stove.
  7. When serving, you can serve as is, or strain the liquid.
  8. Note: If you like it less spicy, use less peppercorns and chilies. If you want more heat, then add more chilies (not peppercorns).
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/