Shredded Chicken Fry / Idicha Kozhi Varuval

 During my last India trip I had a chance to have this fry in a restaurant.The name looks so different and we wanted to give a try.So ordered one plate and it was a huge hit among kids.They liked it a lot and we had order two more plates as we were 5 families.

It was in the appetizer menu and served along with some salad and parota bites(parota was cut into small bite size).After tasting it I was able to make out the ingredients in it and recreated it after coming to US.

This is one of the easiest chicken preparation I have made and takes only 20 minutes to finish of the dish.While the chicken is cooking,do the rest of the preparation and once the chicken cooked,shred it and add it to the masala.The chicken here cooks very fast so I prefer to cook in a open pot.To reduce the cooking time one can cook the chicken in pressure cooker for a whistle.

This is one such versatile fry,pairs up very well with roti,rasam rice,bread.The spice powders given here is for a medium spicy.This a dry preparation and if you want it a semi dry curry then go ahead and use another one or two tomatoes.Off to the recipe.....

                                                                    

                                                           

                                     Shredded Chicken Fry/Idicha Kozhi Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 25-30 minutes

   Serves 2-3

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	300-00 gms
Onion(finely chopped)	2 medium size
Tomato(finely chopped)	1 medium size
Ginger&garlic paste	2 tsp
Green chilly/pachamilagai	2 (slit lengthy)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Black pepper powder/milagu thool	3/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1/2 -3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/4 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Cook the marinated chicken in a pan with 1/2 cup of water in a medium flame.Once the chicken is completely cooked drain if any water and with a help of a stone shred it to small pieces.

• Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in chopped tomato and cook it until soft.Add in all the spice powders except black pepper powder and salt.

• Mix it well and add couple of spoons of water.Cook it for a minute or two.Now add the shredded chicken and mix it well.Keep it on flame or 2 minutes and stir it in between.Finally add the lemon juice,black pepper powder and coriander leaves.Mix it well and put off the flame.

• Serve it warm with rice and rasam or an appetiser.

• As the chicken is marinated with salt,while adding it to the curry keep an eye,otherwise it will be too salty.
• The spices give are for medium spice level.The amount of green chillies and the black pepper can be altered according to personal preference.
• If the fry is not dry then,sprinkle 2 tsp of roasted gram dhal powder(pottukadalai) in the end along with the chopped coriander leaves.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Chicken Uppu Varuval/Kozhi Uppu Varuval

Uppu Varuval is a Chettinadu delicacy that can be made with either chicken or mutton.A simple dry preparation uses only dried red chillies and some basic spices.

Shallots and the red chillies enhances the taste and flavor of the recipe.Shallots tastes best for this preparation but regular onion also makes wonder.

This spicy curry couples up great with simple rasam or curd rice but with pulao too.This fry takes only 30 minutes to cook and tastes better when it is served hot.Also the red chilly in the fry goes very well with curd rice.

                                                                    

                                                           
                                        Chicken Uppu Varuval/Kozhi Uppu Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	1.5 lbs
Shallots(thinly sliced)	10-15
Tomato(finely chopped)	1 medium size
Garlic/poondu(finely chopped)	7-8 cloves
Ginger/inji (pounded)	2 tsp
Red chilly/varamilagi	8-9(broken)
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

 Roast and Grind

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Black pepper/milagu	1/2 tsp

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/4 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Dry roast the cumin and pepper in a medium flame till nice aroma comes out.Put off the flame and powder it coarsely.

• Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion/shallots,garlic,pounded ginger and curry leaves.Saute it with a pinch of salt till transparent.Add in the broken red chillies and fry it for a minute.

• Add the chopped tomato and cook it until soft.Add in the marinate chicken.

• Saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the salt and garam masala powder,give it a mix.

• Add around a cup of water and cook it covered for 5-6 minutes or till the chicken is tender.

• Once the chicken is completely cooked remove the lid and cook it uncovered till all the moisture evaporates.Now add in the ground cumin and pepper powder,coriander leaves,lemon juice.Mix it well and put off the flame.

• Serve it warm with rasam or curd rice.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Egg Pepper Masala/Egg Pepper Curry

Today I am sharing yet another finger licking egg curry loaded with flavors.With winter slowly getting with a gloomy weather,kids are getting cold.As black pepper is used as a natural remedy for cold and cough I try to include a lot in winters especially.

This egg curry is one such recipe where you can add lot of black pepper to include in the diet.Even kids can enjoy without any complaints.My kids never got bored of this curry and every time they surprise me with their clean plate. Off to the recipe..............

                                                                    

                                                           
                                       Egg Pepper Masala/Egg Pepper Curry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Hard boiled eggs	6-8
Onion(finely chopped)	2 medium size
Tomato(finely chopped)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	1 tbs
Red chilly powder	1/2 tsp
Coriander powder	3 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering 

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
 Roast and powder

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tbs
Red chilly/varamilagai	1

  Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasaa	1/2 tsp

  Method 

• Boil the eggs for 15 minutes in water and remove the shell,Keep it aside.Grind the given ingredients to a fine paste and set it aside.
• Dry roast the fennel seeds,black pepper and red chilly in a medium flame till a nice aroma come out.Put off the flame and powder it in a mortar and pestle to a coarse powder.

• Now in a pan heat a tsp of oil and fry the hard boiled eggs for couple of minutes.Sprinkle a pinch of salt,turmeric powder and red chilly powder.Mix it well and it coats on each egg well.Keep it on a flame for another minute,remove it and transfer to a plate.

• Now in the same pan heat the remaining oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in half of the  ground fennel and pepper powder and spice powders.Fry in the oil for a minute.

• At this stage add in chopped tomato and cook it until mushy.Add 1/2 cup of water and let it cook till the oil separates.Add in the ground paste and mix it well.

• Add in some water and adjust the consistency if need.Add rest of the ground fennel and black pepper powder.Allow it to boil.Once the raw smell goes off add in the eggs and allow it for one boil.Add in the chopped coriander leaves and lemon juice,put off the flame.

• Serve it with roti or rice.

• While frying the fennel and pepper,keep the flame in medium.
• The spices give are for medium spice level.
• The amount of green chillies and the black pepper only gives the spiciness to the curry,so adjust accordingly.I added around 1/4 tsp of red chilly powder along with the spice powders.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Egg Drop Curry /Udaitha Muttai Kulambhu

Egg Drop curry aka udaitth muttai kulambhu is a popular village style curry,goes very well with idly,dosa and rice.

I usually make either Chettinadu egg curry or egg kurma  and never tried this egg drop curry on my own.As the egg disintegrates in the kulambhu easily if it is not properly made.

After seeing so many videos tried for couple of trials and finally made it almost close to the original.
This egg tastes very good as it gets soaked well in the kulambhu.If you are serving this for idly or dosa then the consistency can be on the thinner side,for rice it needs to be slightly thicker.Let's move on to the recipe..........

                                                                    

                                                            
                          Egg Drop Curry/Udaitha Muttai Kulambhu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Serves 3-4 (generously)

   

  Ingredients

  

Ingredient	Quantity
Eggs	5
Onion(finely chopped)	2 medium size
Tomato(pureed)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Red chilly powder/milagai podi	1-1.25 tsp
Coriander powder/dhaniya podi	3 tsp
Garam masala powder	1/2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Tamarind/puli	big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1-1.25 tsp
Oil	1.5 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Star anise	1 petal
Fennel seeds/sombu	1/4 tsp

  
 Grind it to fine paste

Ingredient	Quantity
Coconut(grated)	4 tbs
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	2

  Method 

• Soak the tamarind in water for 5 minutes and extract the juice.Grind the given ingredients to a fine paste and keep it aside.

• Heat a pan with oil and do the tempering and add in the green chillies,curry leaves and onion.Saute the onion until translucent.Now add in the ginger&garlic paste.Fry it until raw smell disappears.Add in the pureed tomato .

• Cook it for a while and now goes in all the spice powders and salt.Fry it till the oil separates.Add in the tamarind water.

• Also add a cup of water,let it boil for 5 minutes in a medium flame.Add the ground coconut paste at this stage.Adjust the consistency with water and let it boil for 2-3 minutes.

• Reduce the flame and break egg,take it in a small bowl.Add the egg while the kulambhu is boiling.Add the rest of the egg same way.Do not add on top of one egg,one in the center and rest eggs in the sides.Increase the flame and cook it undisturbed.Do not mix it with a ladle.After 5 minutes slowly with the help of spatula stir it,so that the eggs won't settle in the bottom.Sprinkle the coriander leaves and put off the flame.

• Serve it with idly,dosa or rice.

• The ingredients given is for a slightly spicier version you can increase or decrease the red chilly powder according to your preference.
• Before adding the eggs the kulambhu must be slightly water,so that the consistency will be perfect after the eggs are cooked.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Kerala Style Chicken Curry/Chicken Curry with Coconut milk

Each week I will be sharing recipes with different set of ingredients in Protein rich dishes in the mega marathon 80th edition.
Last week I shared recipes with lentils and legumes.For the brand new week my key ingredients are Egg and Chicken.

As eggs and chicken contain protein and  saturated fat it is good to consume moderately everyday.
A large egg contains 6.28 grams and 3.5 oz of chicken contains 30 grams of protein.As both contains trace amount of carbohydrates its a good option for a low carb diet.

Coming back to the recipe,its a simple curry flavored with  whole spices and coconut milk.The curry tastes best when made it in coconut oil.But any neutral oil also makes the curry delightful and finger licking.

Traditionally shallots are used to enhance the flavor,if not use the regular onion.This is a simple recipe ideal to make for parties and potluck.Tatses heavenly with ghee rice or white rice.

                                                                    

                                                           
                                       Kerala Style Chicken Curry

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Potato(cubed)	1 large size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic (pounded)	2 tbs
Red chilly powder	2 tsp
Coriander powder	1.5 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Thick Coconut milk	3/4- 1 cup
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Coconut oil(preferable)	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering -1

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
For the tempering -2

Ingredient	Quantity
Oil	2 tsp
Onion(finely chopped0	2 tbs
Garlic(finely chopped)	2 cloves
Curry leaves	few leaves

For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Black pepper powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Now in a pan heat the oil and do the tempering-1 with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the pounded ginger&garlic,fry it until raw smell disappears.Add in all the spice powders and fry in the oil for a minute.

• Add the marinated chicken,chopped tomato and saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the cubed potato and give it a mix.Add around a cup of water and cook it covered.

• At this stage add in the coconut milk and let it cook for one boil.Meanwhile heat a pan with 2 tsp of oil.Once the oil becomes hot,add in the chopped onion,garlic and curry leaves.Fry it until,the onion becomes golden.

• Add it to the chicken curry,add in the chopped coriander leaves and lemon juice.Mix it well and put off the flame.

• Serve it with roti or rice.

• While frying the spice powder,if it is too dry,sprinkle some water.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.
• Use thick coconut milk for a nice creamy consistency.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com