Aattu Kudal Kulambu / Goat Intestine Curry

Ingredients

• Goat Intestine/Aatu Kudal (chopped) - 1 kg
• Pearl onions/Shallots (chopped) - 2 cups
• Tomato, chopped - 2 nos
• Ginger garlic paste - 2 tbsp
• Garlic pods , finely chopped - 6 pods 
• Curry leaves - Few
• Green chillies - 3 nos 
• Red chilli powder - 3 spoons 
• Coriander powder - 3 spoons 
• Turmeric powder - 1/4 spoon 
• Cinnamon - 2 small sticks 
• Bay leaves - 1 nos
• Cumin seeds - 1/2 spoon 
• Oil as required
• Salt to taste

To Grind : 

• Fennel Seeds (Sombu) - 1 tsp
• Poppy Seeds (Kasa Kasa) -1 tsp
• Pepper corn - 1 tbsp
• Shredded Coconut : 1/2 cup 

Preparation:-

1. How to clean Goat intestine:-

• Boil water in a vessel and put the whole bag inside that water and closed it for 10 minutes .

• After 10 minutes, removed it from water and took out the tubular structure and kept aside. 
• And then brushed the surface of the outer bag with a brush and the thick small thorn like surface layer peeled off from the bag and washed it nicely and kept aside. 

• Now took each tube and showed under running water till the tubes are completely clean. It took nearly 20 minutes to clean the tubes.

• And finely I tried to cut the bag first and then tubes. The tubes also had to be patiently cut into small pieces. It was very slippery. After cutting the tubes, washed it again nicely and they became very very clean. Set aside.

2. To make Kudal Kuzhambu | Goat Intestine curry:-

• Add shredded coconut, pepper corn, poppy seeds and fennel seeds into mixer jar and grind it to the fine paste. Set aside.
• In a pressure cooker, heat oil and add cinnamon stick, Bay leaves and cumin seeds let it splutter.Then add chopped garlic, curry leaves and green chillies and fry it still the raw smell leaves. 

• After the raw smell leaves add onion, tomato and ginger garlic paste and saute it well.

• Add turmeric powder and grounded coconut mixture and saute.

• Keep the stove in medium flame and add chili powder and coriander powder. Now add intestine(kudal) pieces. Mix everything nicely. 

• Add a cup of water and the salt needed. Close the cooker and pressure cook for about 9 whistles or until the pieces gets cooked. 

 

• Once its done turn off the flame and garnish with coriander leaves if desired. 
• Serve hot with rice/idli/dosa. 

Goat's Blood Fry | Aattu Ratham Poriyal

Ingredients:-

• Goat’s blood – 1 large bowl full(looks like a deep red cake )
• Garlic 1 large – peeled and semi crushed
• Small onion , chopped - 15 to 20 nos
• Green Chillies- 3 nos
• Turmeric powder - ½ spoon
• Red Chilli powder - 1/2 tbsp
• Crushed Black pepper – 1 tbsp
• Crushed Cumin seeds - 1 tbsp
• Pepper powder - 1 tbsp
• Cumin powder - 1/2 tbsp
• Curry leaves few
• Salt to taste
• Oil - 4 tbsp

To grind:-

• Shredded coconut - 1 cup
• Fennel seeds - 1 tbsp

Preparation:-

• Using a blender, grind the shredded coconut and fennel seeds into a fine paste and keep this aside. 

• Steam cook the blood for about 5 minutes. It further becomes solid after this. Then add ground coconut mixture and mix well by hand. Set aside. 

• In a wok, heat oil. Add cumin seeds. Let it pop and splutter well.

• Then add crushed garlic pods, crushed peppers, crushed cumin seeds and curry leaves. Fry till it turns to golden color.

• Add green chillies and chopped small onions. 
• Once the onion turns golden brown, Pour the blood mixture in the kadai.

• Add in the pepper powder, cumin powder, turmeric powder, red chilli powder, a pinch of salt to the mixture and fry well for 2 minutes until the raw smell is gone. 

• Switch off the fire when the blood poriyal becomes dry, but not so dry.
• Serve hot with Idly or Dosai. It makes a yummy break-fast!!! 

Vendakkai Puli Kuzhambu | Ladies Finger Tamarind Curry

Ingredients:-

• Vendakkai / Ladysfinger / Okra - 1 cup
• Tamarind ,soaked in hot water - 1/4 cup
• Small onion - 1/2 cup or more
• Tomato - 1 
• Green chillies,long slit - 2-3
• Garlic - 5-6 pods
• Turmeric Powder - 1/4 tsp
• Chilly Powder - 1/2 tsp
• Sambar Powder/ Kuzhambu milagai thool - 2 1/2 tsp
• Salt as required

For seasoning:-

• Gingelly Oil - 2-3 tsp
• Vadagam - 1 tbsp
• Curry leaves - as per requirement

Preparation:-

• Wash and cut the okra into 1-2 inch pieces and keep aside.
• Wash and soak the tamarind in warm water for 30 mins and extract the tamarind and keep aside.
• Heat a pan with oil and add Vadagam.
• When they start to pop add curry leaves, green chilly, and chopped onions.
• Saute on medium high flame until they turn into nice golden brown color.
• Add chopped tomatoes and required quantity of salt.
• Saute until the tomatoes become soft and mushy.
• Add okra pieces and cook on low flame for 6-8 mins until its not sticky.
• Now add red chilli powder, sambar powder and turmeric powder.
• Mix well and saute on medium low flame for 1-2 mins.
• Add tamarind juice add 1 cup of water. If required add more water and check the taste. 
• Bring it to boil and cook on medium low flame for 10-15 mins or until you get the desired gravy consistency.
• Finally check the salt and turn off the stove.
• Serve hot with rice and papad or any other Vegetable poriyal.

Oven Roasted Whole Chicken

Ingredients:-

• Whole chicken - 1 , (skin removed)
• Kashmir chili powder - 2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Ginger garlic paste - 2 tsp
• Fennel powder - 1/2 tsp
• Cumin powder -1/2 tsp
• Curd - 1 tsp
• Pepper powder - 1 tsp
• Lemon juice - 1 tbsp
• Olive Oil - 1 tsp for marination+ 1 tsp topping
• Onion -1 nos, chopped
• Potato - 1 nos , chopped
• Salt as needed

Preparation:-

1. To Marinate the whole chicken:-

• Clean well the whole chicken and pat dry.   

• And with a knife poke holes all over the chicken. 

• Now take chili powder, turmeric powder, coriander powder, garam masala powder, pepper powder, ginger garlic paste, fennel powder, cumin powder, curd ,Lemon juice and salt in a bowl. Mix all these ingredients well without adding water.  

• Then add 1 tbsp oil to this marinade and mix well.
• Marinate the chicken well with this marinade.

2. To make Oven Roast Chicken:-

• Preheat the oven to 400F (200C). 
• Chop the onion and potatoes and arrange in a baking pan. Drizzle with olive oil and season with salt and pepper. 

• Place the chicken on top of the veggies.
• Pop the pan in the oven and cook for 1 hours or until the chicken thighs reach a temperature of 80-90C and the juices run clear. 
• Let the chicken rest for 10-15 minutes, then carve it up and enjoy!

Falafel | Fried and Baked Chickpea Balls

Ingredients:

• Chickpeas - 1 cup
• Garlic cloves, minced - 4 or 5 nos
• Onion, chopped - 1 nos 
• Pepper powder - 1/2 tbsp
• Cumin powder - 1 tbsp
• Red Chilli powder - 1 tbsp
• Lemon juice - 1 tbsp
• Baking powder - 1 tbso
• All purpose flour - 4 tbsp
• Cilantro - 2 big handfuls of fresh leaves
• Salt as needed
• Vegetable oil, for frying

Preparation:-

• Soak chickpeas overnight. After chickpeas are soaked, drain well, Set aside.

• Chop onion with the food processor.

• Then add chickpeas, garlic, pepper powder, cumin powder, red chilli powder, baking powder, all purpose flour, lemon juice,cilantro and salt in a food processor. 

     

• Pulse for 30-40 seconds until it reaches a coarse texture. No water is added. 

•  Transfer the mixture to a large bowl .Cover and leave it in the fridge for at least 1 hour.

• Take small portions and make a balls. Set aside. 

Deep - Fried Chickpea Balls:-

• Heat oil in a sauce pan/Wok.
• Drop the balls into hot oil and fry the falafels until golden brown on all sides, about 3-4 minutes on each side.   

• When falafels are done, transfer to paper-towel-lined plate to drain.  Serve hot.

Baked Chickpeas Balls:-

• Preheat the oven to 375°F: Brush or rub a baking sheet with a thin layer of olive oil.

• Place the chickpea balls on a greased baking tray and bake for 30 minutes or until golden brown on both sides. 
• Serve hot with Tahini sauce, hummus, Yogurt etc.