IamGeetha

Chicken Mochai curry is one of my grandma's signature recipe. Usually on harvesting season we get more fresh mochai in market. We fond of have that mochai in almost each and every dishes. That green mochai simply enhances the flavor and tastes better. Now I'm not live near my grandma. So for the seasonal time, she cleaned the green mochai and remove the skin (pithugu mochai) and make it dry on sunlight and packs it for us, whenever we visit her, she always have a package of this dry mochai for us.

This is a easy recipe to make, and as usual kulambu taste best with rice. You can have it with idli or dosa as well. It is quite easy to make and taste so delicious too. The other chicken recipes I have shared, I provide the links below.

Chettinad Chicken curry

Village Style Chicken curry

Andhra Chicken curry

Chettinad Chicken masala

Spicy Chicken gravy

Spicy pepper chicken curry

Try and let me know how it turns out for you.

Ingredients

Chicken - 1/2 kg
Mochai soaked overnight - 1 cup
Onions - 2
Turmeric powder - 1 tsp
Red chili Powder - 1 tbsp
Chettinad masala powder - 2 tbsp
Cumin seeds - 1 tsp
Green chili - 2
Ginger garlic paste - 1 tbsp
Water - 3 cups
Coconut - 1 cup
Salt as taste

Method

Turn on SAUTE mode and wait for 1 min to heat up the base. Add 2 tbsp of oil. Add cumin seeds once oil gets heated. After it splutters, add onions and saute for 1 min.
Add cleaned chicken and toss it. Add soaked mochai and toss well.
Add ginger garlic paste, green chili, salt and all spice powders. Add 2 cups of water.
Hit CANCEL. Hit PRESSURE COOK mode and set timer to 5 mins and make sure whistle is in sealing mode. Once done allow it to release the pressure naturally. Open the lid.
While cooking, grinded coconut paste using 1 cup of water. Once open the lid, add coconut paste and hit SAUTE mode.
Allow it to boil, it totally takes 2 - 3 mins. Hit CANCEL.

Add cumin seeds

Saute onions

Add chicken and saute it

Soak the mochai overnight or 8 hrs

Add mochai

Add all spice powders

Open the lid after natural release

Add grinded coconut paste

Allow it to boil for 3 mins

Pudalangai Egg Curry that has a unique taste, one of my kids favorite. Cleaning part of pudalangai or snake gourd plays important role. Using knife try to peel the skin not like peeler just scrub it to remove any fertilizer used. Cut into vertical side and remove the seeds inside.

Ingredients

Chopped Pudalangai / Snakegourd – 1 full gourd
Eggs - 2
Onions - 1
Mustard seeds - 1 tsp
Coriander powder – 1 tbsp
Red chili powder – 1/2 tbsp
Turmeric Powder – 1 tsp
Oil – 1 tbsp
Asafoetida – 1/2 tsp
Salt as taste

Method

Remove the seeds and cut the pudalangai.
Heat the oil in a pan and add the mustard seeds.
Once splutters, add the asafoetida and onions. Saute it for 2 mins.
Add Pudalangai, salt, turmeric and toss it
Close the lid and allow it to cook until half cooked.
Add all spice powders and toss well. If need sprinkle some water.
Close the lid and allow it to cook for 3 - 5 mins on medium flame. Check its fully cooked.
Add 2 eggs and toss well until egg cooked.
Transfer to bowl and ready to serve.

Clean it properly

Remove the seeds

Seasoned with mustard and saute onions

Add vegetable

Add turmeric and salt

Saute it

Add all spice powders

Saute for few mins

Add eggs

Scramble it

Drumstick Leaves packed with nutrients, natural antioxidants and anti-inflammatory compounds. It has all the essential amino acids needed for the body and is said to treat more than 100 diseases. This drumstick leaves soup is easy to cook using pressure cooker. Let's see how to make drumstick leaves soup.

Ingredients

Drumstick Leaves - 1cup
Moong dal - 2 tbsp
Tomato - 1/2
Onion - 1/2
Garlic Pods - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Pepper powder 1 tbsp
Green chili -1
Turmeric Powder – 1 tsp
Water – 3 cups
Coriander Leaves / Curry Leaves
Gingelly oil - 1 tbsp
Salt as per taste

Method

Take a pressure cooker add all the ingredients and cover it.
Pressure cook it for 3 whistles, on simmer mode for 5 mins, turn off the heat and let the cooker do natural pressure release.
Now open the cooker and a Mix well.
Filter it and grind the unfiltered stuffs. Mix all together.
Add gingelly oil and serve hot.

Add all ingredients in pressure cooker

Add water and salt

Open it after 3 whistles

Add grinded paste

Mix well

Add gingelly oil

Serve with fried breads

Egg Briyani is one of the best recipes for all egg lovers. Egg Biryani is made from freshly ground spices, grated ginger, minced garlic, chopped mint and cilantro. This recipe is a wholesome one pot meal that will satisfy both your hunger and your taste buds.

The Instant Pot Egg Biryani tastes just as good as the traditional stove top version, and the flavors and textures are beautifully retained too. I prepared this for lock down Easter. My kid made this stone painting which helps to click food photos 😎

Ingredients

Basmati Rice - 2 cups
Eggs - 8
Coconut oil - 2 tbsp
Ghee - 1 tbsp
Onions - 2
Tomato - 1
Green chili - 1
Cumin seeds - 1 tsp
Ginger Garlic crushed - 2 tbsp
Bay leaves - 2
Cinnamon - 1 inch
Turmeric powder - 1 tsp
Chili Powder - 2 tbsp
Garam masala - 1 tsp
A handful of coriander leaves
Salt as required

Briyani masala grind

Cinnamon sticks - 4
Bay leaf - 4
Cumin seeds - 2 tbsp
Fennel seeds - 1 tbsp
Kalpaasi - 5
Cloves - 5
Star anise - 3
Cardamom - 3
Pepper - 6 to 10 (depends on your spice level)

How to make hard boiled eggs

Add 1 cup of water to the Instant Pot.
Place metal trivet into the pot. Gently add eggs on top of the trivet.
Turn on STEAM mode and close the lid and keep in VENTING position.
Allow it to steam for 6 - 7 mins.
Cool eggs in a bowl of ice water for 1 minute. Drain well and peel.

How to make Briyani

Grind all the ingredients under briyani masala grind and keep aside.
Rinse the rice and soak in water for 20 minutes. Drain all the water after 20 minutes.
Turn on SAUTE mode and add the coconut oil in Instant pot.
Add chili powder, turmeric powder, garam masala and boiled eggs.
Saute it for 2 mins. Take the eggs and keep aside.
Add ghee, once melts add and saute bay leaves, cinnamon sticks and cumin seeds.
Once it splutters, add onions and saute for while.
Add ginger garlic paste, tomatoes, green chili and saute.
Add 2 tbsp of briyani masala grinded. Saute for a min.
Add soaked rice and 3 cups of water (1:1.5 ratio).
Add salt, coriander leaves and eggs. Close the lid.
Hit CANCEL. Close the lid on the pot and turn valve from VENTING to SEALING position.
Set the pot to PRESSURE COOK/MANUAL (High pressure) and set timer to 5 minutes.
Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
Hit CANCEL. Open the lid and ready to serve with raita.