Kozhi Rasam/Chicken Rasam

This is one of dishes that I would say......"soul filling" to say the least especially when you are down with a cold, snuffy n sneezy.....that is how I am today....
             It is the "chicken soup for the tired soul" - namma ooru ishtyle...
        
            All the ingredients in this recipe are directed towards strengthening your immune system and help the body get rid of the germs ....the entire credit goes to "Our Grans" and "Their Grans" for brewing this spicy liquid. This is a chettinad special...

            The chicken should be mainly bones with a little meat on them as the flavour lies in the bones. Boneless chicken doesn't suit this recipe very well but if you are keen, please go ahead.

Chicken : 1/4 kg
Pearl onions: 6-8.
Country tomatoes: 3.
Green chillies: 2.
Ginger garlic paste: 1 tsp.
Pepper corns: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Cinnamon stick: 1 inch piece.
Dhania powder: 1/2 tsp.
Tumeric : 1/4 tsp.
Salt: to taste.
Oil: 1 tsp.

To garnish :
Coriander leaves

1.Heat oil in a kadai. Splutter  pepper corns, cumin, fennel and cinnamon.
2.Add the chopped onions and saute until translucent.
3.Add the ginger garlic paste and saute for 5 mins.
4.Add the tumeric, dhania powder, tomatoes and green chillies and until everything is well blended and mushy.
5.Add the chicken with 400ml-500ml of hot water and simmer for 30 mins.
6.Serve hot garnished with coriander leaves.

               Drink the soup as it is or add 2-3 tablespoon of cooked mashed rice to a bowl of soup to make it into a thick comforting wonderfood.

Medicinal properties of ingredients:
Pearl onions/Garlic: Anti inflammatory and antioxidant.
Ginger: Aids digestion, reduces nausea and combats respiratory infections.
Cinnamon: Astringent, antiseptic and blood purification.
Pepper: Diuretic, antioxidant and antibacterial
Cumin: Aids digestion, rich in iron which in turn boosts immune system.
Fennel: Aids digestion.
Dhania: Antibaacterial and aids digestion.
Tumeric powder: Antiseptic and antibacterial.

Srivalli's post for today.

Enjoy....

Scribbled by Reva.

Chettinad Chicken Biryani

Chettinad chicken biryani is my favourite type of biryani for two very good reasons ....
   
First reason - When the sky is grey and dull, when the weather outside is freezing and when you need a comfort blanket to lift your mood....this is the answer. The grocery list has to have a few essential ingredients to make a good biryani.
 
Second reason - This is the first biryani my darling 2yr old daughter had a taste and enjoyed very much..:)

This is a famous chettinad dish, so you can imagine that this is spicy and it hits the spot.

Chicken [cut into small pieces and on the bone]: 1 kg.
Jeeraga samba rice: 1 kg.
Small onions: 200 gms [chopped].
Tomatoes: 200gms [chopped].
Ginger garlic paste: 4 tsp [freshly ground].
Green chillies: 6-8 [split length wise].
Coconut milk: 2 cups.
Clove/cardamom: 3 each.
Cinnamon stick: 2 inch piece.
Bay leaves: 2.
Mint / coriander leaves : each a handful.
Fennel seeds: 1/2 tsp.
Tumeric : 1/4 tsp.
Oil: 50 mls.
Ghee: 50 gms.
Salt: to taste.

1.Heat a pressure cooker pan on medium heat. Add ghee and oil along with the aroma spices and fennel seeds.
2.When a pleasant aroma emanates, add the onions, green chillies, mint, coriander and saute until the onions are translucent and the ghee attains a greenish ting from the mint and coriander.
3.Add the ginger garlic paste and saute for 6-8 mins.
4.Add the tumeric powder, tomatoes, chicken, salt and 1/2 cup of water. Cook until the chicken is 3/4th done.
4.Add the rice, coconut milk and hot water. Mix gently. Close the lid and cook on medium heat. After 1 whistle sound from the pressure cooker put off the flame.
5.Let the biryani rest for 10mins. Open the lid and give a gentle stir.
6.Garnish with coriander leaves and serve with onion raita.

Few tips:

• The pressure cooker must be big enough to contain all the rice- 5L or 7L.
• For every cup of rice, use 1 cup of liquid. First use the coconut milk and then add the water.
• If you are not using a pressure cooker, when the rice is almost done, remove form direct flame and place it on dosa tawa with a little water. Keep the flame on medium.
• As the water on the tawa gets used up, add more until the rice is fluffy and done - it will take around 20 to 30 minutes.
• If you want to use basmati rice, please do. Do not soak the rice and do not mix it too vigorously as it will break the grains.

Enjoy....

Scribbled by Reva.