Karakudi Chettinad Chicken Curry Recipes - South Indian Chicken

Karaikudi Chicken

INGREDIENTS:

Chicken (cut into small pieces) - 1 kilogram

Dry chili (broken into small pieces) - 10

Finely chopped Onion - 200 grams

Finely chopped Garlic - 4 cloves

Finely chopped Ginger - 1 inch

Black pepper powder - 1 teaspoon.

Salt - to taste

Oil - 1/4 cup.

PREPARATION:

   Heat oil in the pan. Fill in onion and also sauté until the item turns golden brown.

   Now add your current dry chili in addition to sauté intended for few minutes.

   Now fill the ginger, garlic and sauté until raw smell is gone.

   Now complete ones chicken. Mix and cook without adding too much water.

   Once the chicken is actually cooked. Be sure you simply no or even very less water left.

   Add salt as needed, black pepper sauté with regard to few minutes to serve.

   Serve:

  You can serve this dish with sambar rice, dhosa and chapatti

Tasty South Indian Pepper Chicken Recipe

Ingredients 

South Indian Pepper Chicken

Chicken - 1/2 kg

Onion - 2 numbers(chopped thinly)

Tomato - 3 numbers (chopped)

Turmeric power - 1/2 tablespoon

Coriander power - 1 tablespoon

Garam masala powder - 2 tablespoon

Ginger - 1/2 tablespoon

Curry powder - 3 tablespoon

Garlic paste - 1 tablespoon

Salt - 1 tablespoon

Pepper powder - 2 tablespoon

Oil - 2 tablespoon

Mustardseeds - 1/2 tablespoon

Fennel seeds (Perinjeerakam) - 1 tablespoon

For garnishing :- Coriander leaves

For grinding :- Onion - 1 no

Or

Small onions (Kunjulli) - 10 numbers

Garlic pods - 2 numbers

Directions

 South Indian Pepper Chicken

Cut chicken into small pieces.

Fry onion and garlic in oil. Grind it and keep aside.

Heat oil in a frying pan.

Splutter mustard and fennel seeds.

Add onion and fry until it turns golden brown.

Add sum more ginger-garlic paste.

When the raw smell of onion, ginger, garlic, disappears add tomato.

Add all other powders except pepper powder and fry for a minute.

Add the ground masala and chicken.

Add salt

Pour less water and cover it with a lid.

Allow it to cook for 20 minutes.

When the chicken is cooked fine and thick, add the pepper powder and cook for 5 minute.

Garnish with coriander leaves.

You best pepper chicken is ready now.

Serve with sambar rice, rasam rice.

Badam Halwa - Maha Shivaratri Special Recipe

Hi, Almost 6 months later I am here to share my cooking talent again, now week on week you can see many dishes to be done here ok, 

Today I start the newest year with a new sweet post Badam halwa a straight forward dessert/sweet. Badam Halwa is often a regal dessert healthy for Kings! Badam Halwa is often a rich and delicious Indian dessert geared up with badam and as well one of my personal favorite halwa. Badam or Almond halwa is among the desserts which may be cooked in a microwave in the jiffy.

Ingredients:

Ø  3.5 cups whole Badam (almond)

Ø  1.5 cup milk

Ø  5 teaspoon Ghee

Ø  3 cups sugar

Ø  1/2 teaspoon saffron strands (recommended)

Ø  2  drops of yellow food coloring (optional)

Ø  1/2 teaspoon cardamom powder

Preparation:

Ø  Put the badam in a deep bowl (kadai) and add enough hot water to them to cover. Leave them to soak for 3-4 hours. Once the badam have soaked, remove their skins.

Ø  Put the badam into a blender and add the milk to them. Blend the mixture to form a coarse paste (the same consistency as rawai).

Ø  Set up a heavy-bottomed pan on medium heat. When it is hot, add 3 teaspoons of ghee to it. When the ghee melts, add the badam-milk mixture to it. Stir well.

Ø  Now add the sugar to it and stir to mix well.

Ø  Add the saffron strands and mix well.

Ø  Cook the mixture on medium heat, stirring continuously to prevent it from burning. Easily can be happen, so be extra careful.

Ø  At one stage, as the liquid in the mixture begins to dry up, it will bubble and splash, so be very careful while stirring the mixture as droplets can burn you badly

Ø  Once the splattering stops (a sign that the Halwa is almost ready), add the remaining ghee and the food coloring and stir well.

Ø  Keep cooking the mixture until most of the moisture in it dries up.

Ø  You will know the Halwa is ready it will no longer sticks to the pan (kadai) at all.

Ø  Take the Halwa off the heat and spoon it onto a flat plate to cool.

Ø  Serve warm or at room temperature in bowls and Enjoy!

Kichidi Uttapam

This kind of snakes is made with extra kichidi, flours, onion and spices. It will be so tasty and easy, Very simple for evening snack for everyone.

Ingredients:

kichidi – 2 cups
onion – 3 chopped
salt – 1/2 teaspoons
curd – 2 teaspoons
oil – 1 teaspoons
green chilies - 2-3 chopped
rice flour – 4 teaspoons
ravai – 1 teaspoons
besan – 1 .5 teaspoons
cilantro – handful

Method:

Mix the kichidi with rice flour, besan, ravai, chillie-garlic sauce, salt, onions, curd, cilantro, oil and make a round as small uttapam. Don’t add water. Mix the above ingredients; it forms a smooth and slightly sticky mixture. If u wants you can wet your fingers with water and try.

Heat the tawa with oil all around it and place these patties and put some amount of oil on it. Let it cook for 3 mins and flip it over and add some oil and cook it for 2 mins. When u sees a nice golden brown color outside then the dish is ready.