Chicken Kulambhu - Madurai Munniyandi Vilas Style

Coming to this month Tamizhar Samayal Tuesday event I made this yummy chicken kulambhu which is popular in Munniyandi Vilas a popular non-veg restaurant.
Being brought up in vegetarian grandparents place non-veg recipes were once in a blue moon before marriage.So no experience about the non-veg recipes in restaurant and how it tastes,whereas hubby dear is other way.He is a non-veg lover and had tried in may restaurants and one such thing he loved is the chicken kulambhu served in Munniandi Vilas.
When I googled for this recipe I landed here,last week I tried this kulambhu and came out so delicious.Hubby dear said the taste is almost close which served in restaurant.Off to the recipe..........................

Basic Information

Preparation time 15 minutes
Cooking time 30-35 minutes
Serves 3(generously)

Ingredients

Ingredient	Quantity
Chicken(with bones)	11/2 lbs
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	1 (medium size)
Green chilly/pachamilagai(chopped)	1
Ginger&garlic paste	2 tsp
Coconut paste	2 tbs
Turmeric powder/manjal podi	1/2 tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/2tsp
Oil	3tbs

To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	6
Coriander seeds/dhaniya	1 tbs
Raw rice/pacharisi	1 tsp
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	3
Dessicated coconut	1 tsp

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Bay leaf	1
Fennel seeds/sombu	1/2 tsp
Red chilly/varamilagai	2(broken)

Method

• Clean and cut the chicken to bite size pieces and keep it aside.

• Dry roast the given ingredients given to a golden color or till the aroma comes out.Grind it to a fine powder and set it aside.

• Heat a pan with oil and crackle the fennel,mustard seeds.Add the bay leaf,red chilly.

• Add the curry leaves and green chilly,then add the onion and saute it till transparent.

• Now goes in the ginger and garlic paste,fry it for a minute.Add the chopped tomato and cook it till mushy.

• Add the chicken pieces and turmeric powder and saute it till the color of the chicken changes.

• Now add the ground spice powder and mix it well it it coats well.

• At this stage add around 2 cups of water and the coconut paste,let it cook for 5-8 minutes.

• Then simmer it for another 5 minutes or  till the oil gets separated.

• Add the chopped coriander leaves and put off the stove.

• Serve it after an hour to get the flavors incorporate well.

Enjoy...........................................................

This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.

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Kulkuls/Kalkals/Kidiyo/Glazed Sweet Curls - Goan Christmas Sweet

Today's visit in the culinary journey is a beautiful sea shore state Goa which is situated in West Coast of India.
Coming to the cuisine,as its situated in the coastal area,sea foods are much popular.The cuisine can be divided into two categories Hindu cuisine and Catholic Cuisine.
The Hindu cuisine is mostly vegetarian which includes rice,lentils and vegetables whereas the catholic cuisine is influenced by the Portuguese culture.
As the state has lot of coconut trees,coconut and coconut milk is extensively used in their food.
Coming to today's recipe it is  a sweet delicacy prepared during the Christmas.This sweet resembles the taste and shape of Thepi Gavvalu,made in Andhra.
Here I used the powdered sugar and dusted the fried kulkuls when it is hot to give a glazed effect.But a single string sugar syrup can be made and added to the fried kulkuls.This is sweet is mostly made with egg but I made the eggless version.Now off to the recipe...................

Basic Information

Preparation time 30 minutes
Cooking time 20 minutes
Makes 21/2 cups(approximately)

Ingredients

Ingredient	Quantity
All purpose flour/maida	1 cup
Butter/vennai(unsalted)	21/2 tbs
Powdered sugar	1/2 cup
Salt	1/4 tsp
Vanilla	few drops
Milk/paal	to knead(optional)
Oil	for frying

Method

Put all the ingredients except oil in a bowl and mix it well.Sprinkle milk little by little and knead it to a soft stiff dough.Let the dough rest for 15-20 minutes.

Now take a small round ball(a blueberry size) and keep in on the back side of the fork and flatten it.Then roll to make a shell/curl.Keep the shells on a plate.

Heat the pan with oil and deep fry it on a medium flame till the sizzling sound ceases and becomes golden.Remove it and drain it on a paper towel.Immediately transfer the fried shells to a separate plate and sprinkle the powdered sugar,mix it well.

Store it in an air tight container after it cools down completely.

Enjoy..............................................................

• Do not keep the rolled shells for a long time as it doesn't hold the shape.Make the shells for each batch.
• Addition of milk is purely optional.
• I melted the butter in the microwave and added it.
• Instead of fork,a clean new comb can be used to get the shapes.
• Frying it in the medium heat is very important to get a golden colored kulkuls.
• While frying the kulkuls puff up so don't add too much.
• If you feel the dough stick to the fork then dust the fork with the flour and if the shape doesn't hold slightly  pinch it to hold.

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Matar-Kulcha/Matra Chaat - Delhi Street Food

In  Blogging Marathon Indian food odyssey journey we stop by at Delhi,the capital cosmopolitan city of the country.Delhi doesn't have any typical food cultures but its famous for the street food such as chaat ,stuffed parathas and delicious kulfis and sweets.
Coming to today's recipe its a simple snack with yellow peas which can be eaten as such or often served with kulcha.The recipe I referred various sources and made it on my own way.I serve it with Kulcha and my son who is a picky eater liked the curry a lot.I had it as such topped with some homemade sev.Here goes the recipe....................

Basic Information
Soaking time 6-8 hrs
Preparation time 15 minutes
Cooking time 35-40 minutes

Ingredients

Ingredient	Quantity
Yellow peas/manjal pattani	1 cup
Ginger/inji(grated)	1 tsp
Green chilly/pachamilagai	1 (chopped)
Red chilly powder/milagai podi	3/4 tsp
Garam masala powder	1/24tsp
Dry mango powder/aamchur	1/4 tsp
Tamarind/puli	small gooseberry siize
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	2 tsp
Cumin seeds/jeeragam	1/4 tsp

To roast and grind

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Coriander seeds/dhaniya	2 tsp

To saute and grind

Ingredient	Quantity
Mint leaves/pudina	1/4 cup
Red chilly/varamilagi	1

For Garnishing

Ingredient	Quantity
Onion(chopped)	2 tbs
Tomato(chopped)	2 tbs
Coriander leaves	1tbs
Green chilly(copped)	1
Lemon wedges	2-3

Method

Soak the yellow peas overnight or  minimum 6 hrs and cook it a pressure cooker for 2 whistle in a medium flame.I t should be soft and mushy.Set it aside.
Roast the cumin and coriander seeds till the aroma comes out.Grind it to a bit coarse powder.

Saute the red chilly and mint leaves,grind it to fine paste along with tamarind and keep it aside.

Heat a pan with oil and crackle the cumin seeds,add the chopped green chilly and grated ginger.Fri it for a minute.Add the red chilly powder and mix it well.

Immediately add the cooked peas and cook it well with a cup of water,let it boil for a minute and simmer it for 5 minutes.Add in the ground powder,aamchur powder and garam masal powder.Cook it for couple of minutes.

Add the mint paste and cook it for another couple of minutes or till it becomes thick.Finally add the chopped coriander leaves and put off the flame.

Garnish it with the chopped onion,tomato,green chilly and lemon wedge.

Serve it as a snack or along with kulcha.

Enjoy..................................................

• The consistency of the matra is personal preference,I made it slightly thicker.
• The peas should not get mushy,I cooked it for 2 whistles in a medium flame and keep it in the low flame for couple of minutes.

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Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital.

Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community.

Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal.

Today's recipe is also one such delicious kadi recipe tried from here.This kadi came out so delicious and perfect with rice.Here goes the recipe.....................

Basic Information

Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 2-3

Ingredients

For the Pakoda

Ingredient	Quantity
Chickpea flour/Besan/kadalamaavu	3/4 cup
Red chilly powder/milagai podi	1/2 tsp
Baking soda	a pinch
Water	as needed
Oil	to fry

For the Gravy

Ingredient	Quantity
Onion(chopped)	1(medium size)
Tomato(chopped)	1(medium size)
Green chilly/pachamilagai	2-3
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Cumin seeds/jeeragam	1/2 tsp

For the kadi batter

Ingredient	Quantity
Chickpea flour/Besan/kadalamaavu	2 tbs
Red chilly powder/milagai podi	1/4 tsp
Turmeric powder/manjal podi	a pinch
Water	1-11/2 cups
Yogurt/thayir(whisked)	1 1/4 cups

Method

Mix the given ingredients for pakoda in a bowl and slowly add the water.Make a batter out of it which should be slightly thinner(like dosa batter).
Heat a pan with oil and drop the batter into the hot oil and deep fry it till it becomes golden.

Remove it from the oil and drain it on a paper towel.
Mix the given ingredients for the kadi batter in a bowl and keep it aside.

Heat a pan with oil,crackle the cumin seeds,add in the onion and green chilly,saute it until transparent.Then goes in the chopped tomato,cook it till mushy.Add in the spice powders and give it a mix.

Now add in the yogurt mixture and let boil for 5 minutes,now add the fried pakodas and let it simmer for another 5 minutes.Finally sprinkle the chopped coriander leaves and put off the flame.Let it stand for 10-15 minutes to get the pakoda soaked well.

Serve it with rice.

Enjoy...........................................................

• The batter for the pakoda should be slightly thinner like dosa batter.Initially it is crispy but after soaking in the gravy it becomes soft.
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.

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Ghugni with Dhuska - Bihari Cuisine

Today we are travelling to Bihar,its one of the state situated in Eastern part of India.Bihari cuisine is predominantly vegetarian and they use mustard oil and panchporan spices.The very famous dishes in Bihar are sattu ki paratha where as paratha is stuffed with sattu(fried chikpea flour),chokka and bihari kebabs.
Coming to the recipe I bookmarked this one from Vaishali's blog.Ghugni is a curry made with chickpeas and dhuska,a kind of deep fried pancake is served along with ghugni.
Dhuska is a deep fried pancake which resembles vella paniyaram in taste,made in Tamilnadu.But here instead of deep fry,I used a small omelette pan and shallow fried .Lets move on to the recipe...........

Basic Information

Preparation time - 10 minutes
Cooking time - 20 minutes
Serves - 2

Ingredients

Ingredient	Quantity
Soaked black chickpeas	11/2 cups
Tomato(chopped)	1(medium size)
Ginger/inji	1 tsp(grated)
Green chilly/pachamilagai	1-2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Garam masala powder	1/4 tsp
Aamchur powder	1/2 tsp
Salt	1 tsp
Coriander leaves	1tbs(chopped)
Oil	1 tbs
Cumin seeds/jeeragam	1/2 tsp

Method

• Heat a pressure pan with the oil and crackle the cumin seeds,add in the chopped green chilly and grated ginger.
• Next goes in the chopped tomato,cook it until mushy.
• Now add the soaked channa/chickpeas and give it a mix.Then add the red chilly powder,coriander powder,turmeric powder and salt.
• Mix it well and cook it till the oil separates,now add around 11/2 cups of water and pressure cook for 2 whistles in a medium flame.
• Once the pressure subsides,add the garam masala powder and aamchur powder,cook it for a minute.
• Finally sprinkle the coriander leaves and put off the flame.

Recipe for Dhuska

Basic Information
Soaking time 2hrs
Preparation time 15 minutes
Cooking time 10-15 minutes

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1 cup
Urad dhal/uluthamparuppu	1/4 cup
Channa dhal/kadalaparuppu	2 tbs
Salt	1 tsp
Oil	as needed

Method

• Soak the dhals and rice together for at least 2 hrs.
• Grind it to a fine paste,add the salt and mix it well.
• Heat a pan,add in 2 tsp of oil and pour a ladle full of batter.Let it cook,flip it to the other side and cook it for a minute.
• Remove it and serve it with ghugni.
• For the deep fried version pour a ladle full of batter in the hot oil and cook it.

Enjoy.....................................................................

Also linking this to Cooking with Seeds- Chickpeas event happenings at my space,started by Priya of Priya's versatile recipes.

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Savory Kordois -Assamese Snack

Today' state for Blogging Marathon #39 is Assam,a popular northern state famous for tea.
Kordois is a snack popular which can be made both sweet and savory.The sweet version remsembles panasa thonnalu a sweet recipe from Andhra Pradesh.Though I shared the panasa thonnalu,wanted to share the savory version of this snack.

Though the North eastern state recipes are mostly non-vegetarian but the vegetarian recipes are very unique.One such recipe is the kordois,both the sweet and savory version can be made and it tastes very delicious.
Originally the snack is made with all purpose flour, and for the flavoring nigella seeds or caraway is used.But to make it healthier I tried it with the wheat flour and instead of nigella I used the regular cumin seeds.It came our so crunchy and my son loved the shape of this snack a lot.This recipe was shared by Valli for Indian Cooking Challenge several months back.But due to my busy personal works these days I am not able to participate in that event.So I made it for this mega BM and sharing,original recipe is here,off to the recipe.......

Basic Information

Preparation Time 20 minutes
Cooking Time 15 minutes
Makes 12-14

Ingredients

Ingredient	Quantity
Wheat flour	3/4cup
Onion(finely chopped)	2 tbs
Carrot(grated)	3 tbs
Coriander leaves(chopped)	2 tbs
Chilly powder/milagaipodi	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Salt	3/4tsp
Oil or ghee	1tbs
Oil	for frying
Wheat flour	for dusting

Method

Mix in all the ingredients except the oil for frying in a bowl and mix it well.Now it looks crumbly.

Sprinkle water little by little and make a stiff dough and let it let for 10 minutes.Divide into 12-14 equal balls of big gooseberry size.

Roll the ball into a thin disc around 3 inches on a floured surface.Now with a sharp knife into strips leaving both sides intact (as shown in the picture).

Gently roll the disc from one edge and twist the sides and keep it on a plate.Heat the oil in a medium flame and fry 3-4 pieces in the oil it becomes crisp and golden color.

Remove it from the oil and drain it on a paper and store it in an air tight container after cooling.

Serve it with ketchup

Enjoy.....................................................................

• Roll the disc as thin as possible to get a crispy kordois.
• Do not keep the shaped kordois for a long time as it tends to stick and it does not hold the shape.
• After dropping the oil the size will expand so be fry only 3 or 4 pieces at a time.
• Chop the onion to fine pieces and I used the cheese grater to grate the carrots to get fine pieces.

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