Chicken soup - south Indian style

This soup tastes so lovely in cold climate especially when we are down with cold.
I am giving a recipe for 3 people.
Ingredients
Chicken -100gas
Onion- 2 medium sized
Tomato- 2 small size
Garlic-3 to 4 pods
Curry leaves
Turmeric powder-pinch
Chilly powder- 1/4 tea spoon
Cumin powder-1/2 tea spoon
Pepper powder- 1/4 spoon
Oil- 1 tsp
Coriander leaves
Small piece of cinnamon
Cloves-2
Saunf-1/4 tsp
Salt to taste

Procedure
Heat oil .add Clove, cinnamon and Saunf. After it splutters, add finely chopped onion and saute till it becomes soft. add finely chopped tomatoes and cook till becomes soft. Add garlic pods, chicken, chilli powder, turmeric powder, jeera powder and salt. Saute for 2 minutes. Add the curry leaves and you smell a nice aroma.

 Add around 3 to 4 glasses of water and pressure cook for 2 whistles and 5 minutes. Once the pressure goes , add pepper powder and cook it in slow flame for 5 minutes.  you add little water if needed.Garnish with finely chopped Coriander leaves and serve

Chicken Chettinad- semi dry

I learnt the basic recipe from my mother in law and my sister in law and made some modifications. I am sure the vessel will be emptied by the dear family members rather than when cooked as a gravy

Ingredients

Chicken- 1/2 kg

Oil- 1 tbs

Onion-2

Tomato-2

Potato- 2 medium sized 

Chilli powder-1tsp

Jeera powder-1/2tsp

Pepper powder-1/2 tsp

Coriander powder-2 tsp

Curry leaves

Coriander leaves

Ginger garlic paste-1tbs

Cinnamon- a small piece

Saunf-1/2tsp

Cloves -3

Cardamom-1

Procedure

Heat oil in a Kadai. Add the spices. once it splutters add finely chopped onion and cook  till it becomes golden brown. Add ginger garlic paste and cook till the raw smell goes. Then cook the tomatoes till it becomes nice and soft.Add the curry leaves.

Add the chicken and saute for few minutes.  Add the chilli powder, turmeric powder, Coriander powder, Jeera powder, saute for 2 minutes. Add water till covers the chicken.Add the potatoes , salt and curry leaves. cook covered in medium flame for around 15 to 20 minutes. 

Make sure the chicken and potato are cooked and tender. Then increase the flame of the stove and cook till the preparation becomes semi dry. Frequent stirring and constant watching is required at this stage. when it is almost dry, add the pepper powder and mix thoroughly. Cook for 2 minutes if necessary in slow flame. Garnish with finely chopped Coriander leaves. Serve with rice, Chappathi, roti etc.. 

Mutton chops

My mother in law cooks this dish excellently and I have adopted her recipe with minor modifications.
Ingredients
Mutton chest bone chops -1/4 kg
Onion-2
Tomato-2
Ginger garlic paste- 1 tbs
Chilli powder-1/2 tsp
Coriander powder- 2tsp
Turmeric powder- pinch
Jeera powder- 1/4 tsp
Clove-2 pieces
Cinnamon-a very small piece
For grinding
Coconut strips from one fourth of a coconut
Khus khus- 1/4tsp
Saunf-1/4 tsp
Pepper-5 to 6 pods
Dry roast all of them and grind into a smooth paste
Procedure
Heat oil in a cooker , add Clove, cinnamon and then add the onion. saute till it becomes golden brown..add the ginger garlic paste and cook till the raw smell goes. add the tomatoes , cook till it becomes soft and tender. add the Mutton chops, saute it. add chilli powder, turmeric powder, Coriander and jeera powder and mix nicely. add the required quantity of water and pressure cook for 3 to 5  whistles and keep it for 5 minutes. Add the ground paste to this and cook till the raw smell goes and oil separates .