Diwali Chicken Gravy

Chicken – 1 Kg

Small onion – 150g

Tomato – 60g

 Mint leaves – 5g

Green chillies – 3gms

Ginger paste – 15g

Garlic paste – 10g

Chilli powder – 3tsp

Turmeric Powder – ½ tsp

Garam Masala powder – 1 tsp

Salt to taste

To grind the masala

Cumin seeds – ½ tsp

Fennel seeds – ½ tsp

Coconut, gratings – 100g

Cashewnuts – 30g

Tempering

Refined oil, Curry leaves, coriander leaves, Shallots, cinnamon, cardamom, cloves.

Method of preparation:

1.     Sauté shallots, mint leaves and tomato well, grind it. After the tempering is done, add the grinded shallot and tomato mixture. Stir it well, add the green chillies and ginger, garlic paste. Mix it all together. Add the masala powders one by one.

2.  Pour the water and bring it to boil. Add the chicken and salt. In the meantime, fry the ground masala ingredients in kadai with little oil. Slightly fry and make it into fine paste.

3.     Add the coconut paste into the gravy now. Simmer and cook till it gives good aroma and consistency.

Kozhi Chops Masala

Coconut oil – 50ml

Refined oil – 50ml

Cinnamon- 2 nrs

Cloves – 5nrs

Saunf- ¼ tsp

Cardamom- 4

Pepper corns, whole – 1 tsp

Star anise - 2

Mace – a few

Kalpasi – a few

Vanaspati – 100ml

Curryleaves- a few

Green chillies, slitted – 5nrs

Shallots – 50g

Onion, chopped – 500g

Tomato – 600g

Ginger,garlic paste – 4 tbsp

Turmeric powder – ¾ tsp

Coriander powder – 2tbsp

Cumin powder – 1 tbsp

Chilli powder – 4tbsp

Garam masala powder – 1 tbsp

Chicken – 2 Kg

Poppy seeds, paste – 3 tbsp

Curd – 50ml

Mint leaves – a few

Coriander leaves – a few

Method of Preparation

1.Heat coconut oil, refined oil and Vanaspati. Season the whole garam masala ingredients including the peppercorns. Add the ginger, garlic paste. Fry it till the flavour comes out nicely.

2. Add shallots, onion, tomato, curry leaves and greenchillies. Saute it in oil. Add the mint leaves and coriander leaves. Once the onion gets golden colour, add the masala powder one by one.

3. Add the chicken pieces, mix it with masala. Add salt now. Stir the chicken continuously; make the masala to bind with the chicken pieces.

4. Add the poppy seeds paste. Fry it with the chops masala. Add the curd. Stir for a minute and pour the water which is enough for chicken to cook.

5. Close the vessel. Once the chicken cooked and the chops masala reach the consistency, Sprinkle the ground garam masala which you have it in your cupboard.

Tasty Chicken Gravy in your Meal

Cooking with chicken meat doesn’t need craftsmanship like other meat though the prepared is taste able even if you prepared it in any style. Just think of the outcome if you prepare the same chicken dish with simple and neat procedure – hope you are now feeling to enjoy it, if so then you lets come with me.

Chicken shall be wash thoroughly, it is not at all new but you are doing that – Chicken gives good taste and fresh look in gravy by the way it is cleaned. Now mix the cleaned chicken pieces with turmeric powder, chilli powder, coriander powder and salt lets reserve it for few minutes.  In the same vessel, pour little water and cook the chicken in simmer after few minutes marination.

Take a good bottomed vessel, pour equal amount of coconut oil and refined oil. Allow kalpasi, saunf, Cinnamon to pop in hot oil. Now add small onions, sliced onion, slitted green chillies, sliced tomato, mint leaves and Poppy seeds (khus khus) at a time. Fry all now well till it becomes soggy – take your masalas i.e., chilli powder, turmeric powder and coriander powder, stir all gently. Pour enough water which is needed for your gravy. After starts roll boil, add already boiled chicken pieces and finely grinded coconut paste.

Allow the mixture to cook until it becomes your expected gravy consistency. Put garam masala powder, coriander and mint leaves (stir and simmer for a minute time) before take it away from fire.

Wow!! Observe your dining hall is filled with wonderful flavour of the gravy, now without your call there shall be guests in your house.

Try and enjoy the simple chicken gravy. Happy cooking and eating.

CHETTINDAU CHICKEN KULAMBHU RECIPE - easiest way

Chicken – 2 ½ kg

Onion – ¾ kg

Tomato – ½ kg

Ginger Paste – 50g

Garlic Paste – 30g

Coconut oil – 100ml

Cinnamon – 2g

Cardamom – 1 g

Cloves – 1g

Bayleaves – 2nrs

Dry redchillies – 2g

Curryleaves – 1g

Coconut – 1

Chillipowder – 4g

Coriander powder – 5g

Turmeric powder – 2g

Water & Salt – as required

Method of preparation

1.   Fry the coconut and dry redchillies in coconut oil, and then grind it finely.

2.     Now heat the oil in a kadai, temper with cinnamon, cardamom, cloves and bayleaves. Once it splutters add sliced onion and sauté nicely.

3.    Add ginger and garlic paste, then add chopped coriander leaves and few curryleaves. Mix it all well for another 1 minute.

4.    Add the masalas (except turmeric powder) into it and stir all well. Now add chopped tomatoes, stir till the tomato mash and mix well with masalas – (see the oil ooze out from masala)

5.     Now add the marinated chicken which done with salt and turmeric powder mix well for another 1 minute. And add coconut masala mix it once again.

6.   Add the sufficient water; allow the curry to cook in simmering fire for next 20minutes.

7.     Finish with little coconut oil and chopped coriander leaves. Serve hot with steamed rice.

PAROTTA – Short Notes

Parotta - a word and food are very much fused with South Indian’s life. Parotta stall, you could see at least one stall in each street and it is an economic food business in Tamilnadu. Maida is a fundamental ingredient in Parotta making thus came to South India during the time of famine in Second World War. Maida is a kind of starch taking out from wheat, arrowroot or sometimes tapioca and have no fibers or vitamins. It gives much work to our digestive organ, takes longer time for assimilation so this is best for labours.

Spreading Parotta is an art. It is not easy for everyone to do. It is like exhibition and entertainment to observe the way Parotta is spreading without torn, folding and rolling at last cooking it over tawa and pat with both hands to make it soft. After kneaded the dough tightly, the dough has been made in to balls though called as “Peda”. This peda is applied with enough oil after that covered with damp cloth and allowed for proofing. Talks are there, Parotta was introduced in South India by Punjabis. Parotta’s origin may somewhere but plenty of Parotta varieties, the style of spreading and folding can’t do by anyone other than South Indian Parotta stall. 

Parotta is fondly called by different names, taste and shape in different places. Veeranur border Parotta in Sencottah, Ambasamudrum Kal Parotta, Virudhunagar Ennai (oil) parotta, Panchu Parotta of Theni, Uttamapalayam Inippu Parotta, Veechu parotta, Sankarankoil Kothu Parotta, Tanjavur Shanthi Dalda Parotta, Patambi Parotta, Natham Ennai Parotta like addresses the name plenty. 

Soft Parotta always received acclaim which served with tastiest salna (stew). The side dish called in different names from place to place like Salna, Kurma, Servai, Kulambu. Commonly Country Chicken Curry and Chops served in most parotta stalls as well few more serves Sodhi and Sambhar for vegetarian lovers. Parotta side dish is quite famous in Kerala. Kadalai Curry (chick peas curry), Kappa Curry (tapioca curry), Green Peas Khurma, Beef Ularthiyathu (Beef fry), Muttai Curry (Egg Curry)….. these respects parotta. 

As like parotta we surely require separate column to write on side dish. I end up here now.

Amazing!!!!!!! to see how the??????

Ordinary food became indispensable fast food in our food schedule… Happy to write you parotta…

Tasty and Enticing Parottaaaahhh…….