vellai kurma

Ingredients

For Paste
Cashew - 7
Fennel seeds - 1 tsp
Chopped Coconut - 1/4 cup
Green chilli - 2 or 3
Kasa Kasa - 1/2 tsp
Dhania (Coriander seeds) - 2 tsp

Tadka
Pattai illa - 2
Spices flower - 1

Onion - 3/4 cup
Tomato - 1/2 cup
Mixed vegetables as you wish - 1 cup
Curd -1/4 cup

To Make Kurma

• Grind the paste and keep it aside 
• Heat the oil in kadai add patta illai and spices flower 
• Add little fennel seeds and cumin seeds 
• Add onion fry it for 1minute and add tomato fry it 
• Add curd and
• Add mixed vegetables, mix it well together 
• Change it to pressure cooker 
• Switch it off  after 1 vessel and 10 minutes
• Serve it hot with idly, dosa, adai and Briyani

Chicken 65

Ingredients
Boneless chicken - 1/2 kg
Cornflour - 3 tsp
Ginger garlic paste - 3 tsp
Red chilli powder - 2 tsp
Garam masala powder - 1/2tsp
Lemon juice - 1 tsp
Egg - 1
Pepper powder - 1/2 tsp
Salt - 1/2 tsp
Red food color
Oil for deep frying

Tadka 
Cumin seeds  - 1tsp
Curry leaves - little
Ginger garlic paste - 1 tsp
Green chilli- 3
Cilantro - chopped little

To Make Chicken 65

• In a bowl mix chicken, cornflour , food color, red chilli powder, garam masala powder
• And ginger garlic paste, lemon juice, egg, pepper powder, salt
• Mix all together 
• And keep it in the fridge for 4hrs
• Deep shallow fry the chicken
• Heat the 2 tsp oil in kadai
• Add cumin seeds, curry leaves, green chili, ginger garlic paste
• Add pinch of food color 
• Saute for  2 minutes
• Add chicken and mix it with tadka until chicken is little hot

Note : I use to marinate the chicken and leave it for over night it will be too soft, if you are leaving for over nite add extra chilli powder.