Varunya's Kitchen

Chicken 65 Ingredients Boneless Chicken - 1/2 Kg  Ginger-garlic paste - 2 tsp Kasmiri Chilli powder - 2 tsp Garam masala - 1 tsp Coriander powder - 1  tsp Cumin seed powder - 1 tsp  Corn flour  - 2 to 3 tsp Egg - 1 (Beaten egg) Curd - 1/2 cup Lemon Juice - 1 tsp Cooking Method: 1. First clean the chicken in normal water and keep aside. 2. Take one mixing Bowl to marinating for the following method 3. firstly add Ginger garlic paste,kashmiri chilli ( its help to enhancing  the              colour and spicy), garam masala ,corn flour(binding agent) one by one.      and mixed it well. 4. Then add curd and salt, mixed it well, now add the chicken and marinating        with the masala.  5. Then Add beaten egg for top of the  chicken and mixed it well. finally add the      lemon juice and mixed it properly . 6.Then put the marinat...

Peanut Chat Salad Ingredients Peanut - 1 Cup (Boil)  Onion - 1/2 Cup (finely chopped) Tomato - 1/2 Cup (finely chopped) Cucumber - 1/2 Cup ( finely chopped) but i used alternative for this - Kovakkai                    (Tindora)- finely chopped Carrot - 1/2 Cup (finely chopped) Green grapes - 1/2 Cup (finely chopped) Pomegranate - 1/2 Cup (finely chopped) Mint Leaves - 1 tsp (finely chopped)  Coriander leaves - 1 tsp (finely chopped)  Chat masala - 1 tsp Pepper Powder - 1 tsp Lemon juice - 1 tsp salt - to taste Salad Preparation Method: 1. First we take all ingredients for the salad. 2. If you don't have fresh boil peanut means - Take 1 cup of normal peanut and      soak it for 2 hours and boil it well. 3.Take one big mixing bowl , Then add all finely chapped veggies and fruits           with the boil peanuts and mix...

Chicken Handhi / Spicy Chicken Gravy  Ingredients Chicken  - 1/2 kg  Oil - 3 tsp Bay Leaf - 1 no Cinamon stick(Pattai)  -2  nos Cloves(Lavangam or Grambu) - 3 nos Onion- 2 thinly sliced Green chilly - 2 nos Ginger garlic paste - 3 tsp  Tomatoes - 2 nos thinly sliced Cumin Seed powder - 1tsp Coriander seed powder - 1 tsp Curry  masala - 2 tsp chilli powder  - 2 tsp pepper powder - 1 tsp Coriander leaves - for garnishing  Salt to taste Cooking Method: 1. First clean the chicken in normal water and keep aside. 2. Heat the oil into the kadai and add bay leaf,Cinnamon stick,cloves one by          one and saute it well. Then add Green chilly and thinly sliced onion. 3. once the onion turn golden brown, add genger garlic paste and saute it well. 4. Then add tomato slices and saute it  well. 5.Then add Cumin seed powder,coriander poweder,curry masala,chilli powder  ...

Sambar Sadham- Saravana bhavan style Ingredients Rice   -  1 Cup Toor Dal    - 1/2 Cup Oil - 1 tblsp Curry Leaves  - to temper Asafoetida - 1/4 tsp Red Chilli  - 2 Nos Small Onion / Shallots - 1/2 Cup  Tomato - 1 Nos (thinly sliced) Red Chilly Powder - 1 tsp Turmeric Powder - 1/4 tsp Mixed Vegetables - 1 cup (Carrot, Beans, Drum stick, Potato, etc....) Tamarind Paste - 1/4 cup (Tamarind extract ) Coriander leaves - for garnishing  Jaggery  - 1 tsp (for taste enhancing ) Salt - to taste Ghee - 2 tsp To Roast  &  Grind  Red Chilly - 5 nos  Channa Dal -  1  tblsp Coriander Seeds - 2 tsp Fenugreek seed - 1/4 tsp Coconut -  2 tblsp

Mor Kuzhambu / Mor Curry  Ingredients P umpkin / Vellai Poosani / Ash gourd - 1 cup ( Carrot, Cucumber, Ladies            Finger - any           one your choices of  this vegetables ) Curd / Yogurt - 1 cup (Slightly Sour) Turmeric powder  -  1/2 tsp Coconut Oil - to temper Curry leaves - to temper Red Chilly - 3 nos - to temper salt -  to taste To Grind the paste Ingredients : To Soak and Grind: Toor dal - 1 tsp Channa dal - 1 tsp Coriander seed - 1 tsp   Note: Toor dal, channa dal & Coriander seeds are soaking for 15 min before  the grinding  paste Cumin Seed / Jeera - 1 tsp Coconut - 3 tsp  Ginger - 1/2 inch  Green chilliS - 3 nos Cooking Method: 1.First , take Toor dal, channa dal & Coriander seeds are  soaked  for 20 min in     a small bowl. 2.Then soaked items and...

Channa Masala / Chole masala Ingredients Channa / chickpeas - 1 cup( soaked overnight and cooked it for 5 whistles in cooker-           3/4 cooking) Oil - 3 tsp Bay Leaf - 1 Cumin Seeds - 1 tsp Cinnamon stick -2  Onion- 2 finely chopped Ginger-garlic paste - 2 tsp Tomato Paste - 1 Cup(To grind 3 Raw Tomatoes )  Kashmiri chilli powder - 1 tsp coriander powder - 1 tsp Cumin seed powder- 1/2 tsp Garam masala - 1/2 tsp Aamchur powder / dry-mango powder - 1 tsp Coriander leaves - for garnishing  Salt to taste Cooking  Method 1. First in the pan heat the oil, and saute the bay leaf , cinnamon stick and            cumin seed one by one till they turn aromatic. 2. Then add Onion and ginger garlic paste. saute it till golden brown. 3. Then add Tomato paste and saute it till they start releasing oil. 4. Then add Kashmiri chilli powder, c...

Fruit Custard Salad Ingredients Mixed Fruits -  1 big bowel- Apple,banana,Green grapes,black grapes, Pomegranate etc.. Custard powder - 3 tblsp  Milk - 1/2 lit sugar - 1 cup Condensed milk - 3 tsp Cardamom powder / Elachi Powder  - 1/4 tsp Cooking  Method Preparing Custard Mixing: 1. First in a thick bottomed pan add milk. and boil it well. 2. At the same time in a bowl  take 3 tblsp custard powder. 3. Then add 3 tsp milk and mix it well.(Custard mixing is ready) 4 . Once the milk has boiled , turn off the flame and pour the prepared custard        mixture into the milk. 5. Then add sugar and condensed milk one by one. 6. Mixed it continuously, in a slow flame. 7. Then the milk changes colour to dark yellow. 8. It turns slightly thickens. switch off the stove and cooled it completely. Preparing Fruit Custard Salad : 1. Custard mixing was completely cooled, add all chopped mixing fruits one by...

Mini Podi Idly Masala  Ingredients Mini Idly - 10 Nos Idly milagai Podi - 3 tsp (for marination) Oil - 2 tsp  Onion- 1 No( thinly sliced) Green Chilly  - 2 Nos Ginger garlic paste - 2 tsp  Carrot  - 1 (grated) Capsicum - 1/2 (finely chopped- optional) Curry leaves - To temper  Coriander leaves - For garnishing   Salt - to taste Cooking Method: 1. Firstly all mini idlis are marinate with idly milagai podi . 2. Then heat the kadai - add mustard seeds, green chilly and curry leaves let it      splutter. 3. Then add Finely chopped onion ,and  Ginger garlic paste  and saute for 2            minutes till onion turn golden brown. 4.Then add grated Carrot, Capsicum one by one and saute for few minutes.    add some required salt. 5. Then add marinating mini idlis in kadai and toasted it welll. Finaly add      ...

Beetroot Spicy Biriyani Ingredients Onion- 2 Nos( thinly sliced) Green Chilli  - 2 Nos Tomato - 1 Nos (thinly sliced) Ginger garlic paste - 2 tsp  Biriyani Powder - 2 tsp Kashmiri chilly powder - 3 tsp  Beetroot  - 3 Nos(Medium size)  Beans - 5 Nos (Green peas is best combination of beetroot- i used available vegetable for this         time- That why i used beans)    Basmati rice / siraga Samba- 1 Cup Water - 2 Cups Salt - to taste To Temper: Oil / Ghee  - 1 & 1/2 tspr Bay leaf- 1  Cinnamon Stick (Pattai) - 3 Nos (Small) Cloves (Lavangam or Grambu) - 3 Nos Cashews - 15 Nos (optiona l) C ooking   Method: Soak basmati rice for 20 mins . Heat a  pressure cooker with oil, temper with the items given under ‘To temper’ - itms and add thin sliced onion with Green chilli. The onion turns transparent, add ginger garlic paste and fried it...

                                                              FRENCH FRIES Ingredient 1.Potato - 2- large size 2.Oil       -  to deep frying 3.salt     -  to taste 4.Pepper powder -  to taste Method: 1. Take 2 fresh  large potatoes , peel the skin properly. 2. Then cut both the corner of potatoes. because its help to given nice shape of french fries.  3. Then Cut the potatoes like finger cube size.. 4. Then soak the all potato pieces  into ice cube water for 15 minutes. 5. Then  soak th all potatoes  into hot boiling water for 10 minutes. 6. After 10 minutes  drain off the potato fingers into kitchen towel and wipe off extra water. 7. Keep in store all potatoes are in air tight container or zip lock pack. 8. ...