Nattu Kozhi Varuval, Salem Chicken Fry

         Is it tempting seeing the picture. You wanna try a new recipe this weekend, here is a mouth-watering recipe your kitchen has never seen. The main ingredient of this recipe is the curry masala powder. Its a so simple recipe neither complicated with the regular ingredients from your kitchen. Lets make this day,a flavorful day. Come Lets Cook.


Ingredients :

Chicken - 1/2 Kg                                                                Preparation Time : 30 Min
Mustard seeds - 1/2 Tsp
Urad Dal -1/2 Tsp                                                               Serves : 3-4 People
Small Onions - 1/2 Cup
Curry Leaf - 1 Handful
Ginger/Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Chilly Powder - 1 Tsp
Curry Masala Powder - 4 Tbsp
Salt
Sesame Oil - 2 Tbsp
Fennel seed powder - 1/2 Tsp

Salem Nattu Kozhi Varuval

 Method :

        Clean the chicken and drain the water.

Heat oil in a pan and add mustard seeds, urad dal, onions and curry leaf. Saute it for few minutes. Add Ginger garlic paste and saute it until raw smell reduces.

Add Turmeric, Chilly Powder, Curry Masala powder and stir it. Keep an eye so that masala powders doesn't burns.

Add Chicken pieces and stir it well. Add salt to the chicken. (Note : You can also use precooked chicken pieces)

Stir until masala gets well coated.

Add 2 Cups water and allow the chicken to get well cooked. Close with the lid while cooking.

You'll note the chicken has got shrunk and tender soft.

Increase the flame and keep stirring very often. Add Fennel seed powder when the water gets completely evaporated.

Cook until the chicken gets well dry.  Turn off the stove and transfer it to a serving bowl.

Nattu Kozhi Varuval is now ready to serve.

Don't miss, to taste it hot. Serve with Chicken Biryani.

 Yummy Yummy....Enjoy your Lunch or Dinner.

Thank You. See you in next post.

Egg Bonda , Muttai Bonda

              Egg Bonda is one of the appetizer or a tea time snack liked by everyone. Here i'll show you the simple and easiest way to prepare egg or muttai bonda.

Ingredients :

Hard Boiled Egg - 3                                                             Preparation Time : 5 Minutes

Besan Flour/Kadalai Maavu - 1 Cup

Rice Flour - 2 Tbsp                                                              Cooking Time : 15 Minutes

Cumin seeds - 1 Tsp

Chilly Powder - 1 Tsp                                                          Serves : 6 Bonda's

Hing - 1/4 Tsp

Baking Soda - A Pinch

Salt - 1/2 Tsp

Oil - To Fry

Egg Bonda

Method :

Take all the ingredients together.

Sift Besan flour and rice flour in a bowl. Add all the ingredients given above together.

Take a large bowl and add the ingredients and mix it with water to make a smooth paste. The batter must be little thick.

Hard boil the eggs and remove the shell from it. Cut the eggs into two halves. Sprinkle some chilly powder and salt on it.

Place the eggs in the batter and coat it well both the sides with the flour.

 Heat oil in a pan and put the dipped egg in the oil one by one.

Cook in medium flame so that the flour cooks well and crisp.

Fry unitl golden brown and remove from oil. Place it in a paper towel to remove excess oil from it.

Serve hot with Tea or Coffee.

Yummy Egg Bonda is ready.

Thank You. See you in next post.

Chapli Kabab , Chicken Kabab, Mughlai Chicken Kabab

          Chapli Kabab is a mughlai recipe filled with variety of spices either made with Goat meat or Chicken meat. I have prepared this today with chicken meat. Come lets try it.

Ingredients : 

Minced Chicken - 250 Gm                                                Preparation Time : 10 Min

*Onion Paste - 1 Tbsp( Golden Fried)

Ginger - 1 Tbsp Minced                                                    Refrigerating Time : 1 Hr

Chilly Powder - 1 Tsp

Turmeric - 1 Tsp                                                               Cooking Time : 15 Min

Cumin Powder - 1 Tsp

Green Chilly - 1 Tsp finely Chopped                                Serves : 6-8 Pieces

Cilantro - 3 Tbsp

Lime Juice - 1 Tsp

or

Pomegranate Seed Powder - 1/2 Tsp

Salt  - 1Tsp

Oil - To Shallow Fry

Chapli Kabab

Method :

  I used boneless chicken meat, cut into small pieces and blended in a mixer.You can also use ready minced chicken meat. Take it in a bowl.

Clean the ginger and make it has a paste.

         Add Ginger, Chilly powder, Turmeric Powder, Cumin Powder, Green Chilly, Lime Juice or Pomegrante seed powder and Salt.
         Onion paste is one of the main ingredient to this recipe. Chop the onions well into fine slices. Heat 1 tsp oil in a pan and add onions. Fry until golden brown. Cool down and grind it to smooth paste( Do not add water to grind). Add the onion paste to the chicken.

Add cilantro leaves and mix all the ingredients well. Refridgerate for minimum 1 Hour.

Heat a tava and spray some oil in it.

Take a lemon size kabab mixture and make it has a patty. Place it in the tava and cook in low temperature.

After few minutes turn it and cook other side.

Cook until you get nice golden toast both sides.

Make sure it doesn't burn.

Transfer it to a serving plate. Have with Mint chutney and sweet chutney.

Enjoy chapli kabab with your family and friends.

Thank You. See you in next post.

Mutton Kola Urundai

               Mutton Kola is one of my favorite dish. I learnt it from my mother-in-law. She prepares amazing kola urandai. People who have tried this only knows its real taste. If you haven't tried, its a must try recipe. You'll become a addict to it. It has a pretty long process so don't get lazy, wear your aprons and get start to cook.

Ingredients :

Mutton/Goat Keema - 1/2 Kg                                             Preparation Time : 
Mustard seeds - 1/2 Tsp                                                      Masala : 10 min
Urad dal - 1/2 Tsp                                                               Cook Keema : 20-30 min
Curry Leaf                                                                           Final sautee : 10 min
Oil - 2 Tbsp                                                                         Serves : 4 - 6 people

Mutton Kola Urandai

Ingredients to Roast and Grind :

Coriander seeds - 2 Tbsp
Cumin Seeds - 1 Tsp
Red chilly - 2
Curry Leaf - few
Urad/ channa dal - 1 Tsp

Method : 

Heat a pan with 1 tsp oil, roast all the ingredients until nice golden brown. Keep aside until it cools.

                                   

Wash and drain water completely from the Goat keema. Add the roasted ingredient in the mixer jar and grind it nice coarse powder, then add keema with the grinded powder. 

                                   

Carefully run the mixer until the masala powder gets mixed with the keema. Transfer the keema to a bowl.

                                   

Take a large vessel with half water filled and let it to boil in high temperature.Take a small quantities of the keema and roll it has small balls. Complete the whole process with entire grounded keema. Drop the keema balls one by one into the boiling water and close it with a lid.

                                 

 Cook in high temperature for 20-30 minutes. Water will be almost evaporated. Remove the keema balls from the water and place it separately. (Keep the left over cooked water aside).

                                  

Heat oil in a pan and add mustard seeds, urad dal and curry leaf. Once splutters add the keema balls. Saute it well for 5 minutes. Add 3 tbsp cooked water to it and cover it with a lid. Once the water is evaporated turn off the stove and transfer it to a serving bowl.

                                 

Enjoy Mutton Kola Urundai with your lunch.

See you in next post.
Thank You.

Pallipalayam Chicken

          Pallipalayam Chicken is a recipe popular from the place called Pallipalayam in Erode. It has a typical flavor has it is specially cooked with peanut oil. Garlic is a main ingredient in this recipe which gives nice taste to it. Come let try this recipe.

Ingredients :

Chicken - 1/2 Kg                                                             Preparation Time : 30 Minutes

Mustard seeds - 1/2 Tsp

Urad/ Channa dal - 1/2 Tsp                                             Serves : 4 People

Red Chilly  - 4 

Small Onions - 1/2 Cup

Curry Leaf - few

Garlic Paste - 1/2 cup/ 100 gm

Turmeric - 1 tsp

Coconut Flakes - 1/2 Cup

Salt

Peanut oil - 5 Tbsp

Pallipalayam Chicken

Method : 

Heat a pan with 5 Tbsp peanut oil. Add mustard seeds, Urad dal/channa dal. Then add Red chilly, small onions, Curry leaf. Finally add garlic paste. Once you add garlic paste you'll get nice aroma. Simmer the stove.Keep on stirring until the garlic paste is well done. It will take approx 10 min.

                                    

Cut the chicken into very small pieces and drain the water completely. Add chicken to the pan and add turmeric, salt. Stir it well in the garlic mixture.

                                    

The chicken will start oozing out water. Close the pan with the lid and simmer the stove. Its not needed to add extra water. The water from the chicken is enough to cook it well. Stir occasionally opening the pan. Water has to get evaporated completely, Once the chicken is cooked well add the coconut flakes.

                                    

Mix it together. Garnish few more curry leaves finally. You'll note oil popping out. Switch of the stove.