Two in one Chicken Kuzhambhu and Fry

For the day 2 of Protein rich dishes in Blogging Marathon #88 is a Chicken Kuzhambhu and fry.This is one of the signature recipe of my in laws house and they do make it with mutton.I followed the same method and tried it with chicken.As it is a pressure cooker method the kuzhambhu and fry can be made in no time.Also the addition of kuzhambhu milagai thool/podi make this kuzhambhu so aromatic.Since I ran of the spice powder,used the regular red chilly powder and coriander powder along with the homemade garam masala powder.

The consistency of the kuzhambhu is personal preference.Usually the kuzhambhu is slightly thinner if it is accompanied with idly for morning breakfast.Whereas it will be on the thicker side for rice.Off to the recipe.

                                                                    

                                                           

                                        Two in One Chicken Kuzhambhu and Fry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 45 - 50 minutes

   Serves 4(generously)

   

 Ingredients

 For the Kuzhambhu

  

Ingredient	Quantity
Chicken( boneless)	3 lbs
Onion(thinly sliced)	2(medium size)
Tomato(finely chopped)	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2 tbs
Red chilly powder/milagi podi	1 tbs
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(optional)	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut	1/4  cup
Fennel seeds/sombu	1 tsp
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch
Cashews/mundiri	3-4

 For the Fry

Ingredient	Quantity
Onion(finely chopped)	1/4 cup
Curry leaves	few
Black pepper powder/milagu podi	1 tsp
Green chilly/pachamilagi	2-3 (slit lengthy)
Coriander leaves(finely chopped)	2 tsp
Oil	2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces,keep it aside.Grind the given ingredients "to grind" to a fine paste.Set it aside.
• In a pressure pan or cooker heat the oil and crackle the fennel seeds,to this add the chopped onion and curry leaves.saute it until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappaers. Add in the chopped tomato and cook it for 2-3 minutes or till mushy.

• Add in all the spice powders and give it a good mix.Now goes in the chicken pieces and saute it till the color changes.Add around 2-3 cups of water and salt.Pressure cook it for a whistle or two in a medium flame.

• Wait until the pressure subsides and to this add in the ground coconut paste and let it cook in a medium flame for 5 minutes.Stir in between.

• Now take the cooked chicken pieces from the as needed to make the fry from the boiling kuzhambhu in a separate bowl.Also take  1/2  cup of gray along with the cooked chicken pieces.Add in the chopped coriander leaves to the kuzhambhu and put off the flame.

• Now for the fry heat a pan or a griddle.To this add  couple of tsp of oil.Add in the chopped onion,curry leaves and saute it for 2 minutes.Now add the slit green chillies.Now goes in the chicken pieces along with the gravy.

• Saute it well till the moisture gets evaporated and everything incorporates well.Add in the black pepper powder and chopped coriander leaves.Mix it well and keep it on the flame for few minutes and put off the flame. Yummy chicken fry is ready

• Serve it warm with rice .

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Chicken Ghee Roast

After a long break I started my blogging with the 88th edition of blogging marathon.Some of my personal thinks take priority and blogging takes back seat.Hopefully I will be able to blog regularly.

For this week of the 88th edition I chose,Protein rich dishes as theme and sharing some the chicken recipes. I bookmarked a bunch of chicken recipes for the September 2017,mega marathon themed Protein rich dishes.But couldn't share so many chicken  recipes due to my sub themes,so using this opportunity to share those recipes.

Coming to the recipe its a very popular coastal Karnataka recipe especially in Mangalore.Its a fiery red,dry fry usually paired up with neer dosa.

The use of Bydagi chilly variety and the freshly ground spices gives a nice color and unique flavor.Also the key ingredient ghee makes it so rich and delicious.Making this fry takes only 30 minutes as no chopping of veggies involved.

                                                                    

                                                           

                                        Chicken Ghee Roast/Mangalore Chicken Ghee Roast

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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)	2 lbs
Ginger&garlic paste	1 tbs
Curd/yogurt/thayir	2-3 tbs
Red chilly powder	1 tsp
Turmeric powder	1/4 tsp
Garam masala powder(optional)	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Ghee/nei	4 tbs
Coriander leaves(chopped)	2 tbs

 To Roast and Grind

Ingredient	Quantity
Bydagi red chilly	5
Regular red chilly	1-2
Coriander seeds/dhaniya	2 tbs
Cumin/jeeragam	1 tsp
Black pepper/milagu	1/4 tsp
Fenugreek seeds/vendhayam	5-6 seeds
Tamarind/puli	2 inch piece
Garlic/poondu	5-6 fat cloves

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ginger&garlic paste,red chilly,turmeric powder,yogurt,salt and mix it well.Keep it in the refrigerator for 30 minutes to an hour.

• In a pan add 1/2 tsp of ghee and fry the red chillies.Add in the rest of the spices and fry it till a nice aroma comes out..Put off the flame and powder it coarsely.

• Once the spices fried well,add in the garlic cloves and fry it for 30 seconds and put off the flame.After cooling grind it to a fine paste.

• Now heat a pan with 3 tbs of ghee and to this add the marinated chicken and saute it till the color changes.

• Meanwhile in a separate pan add a tsp of ghee and toast the curry leaves.To this add the ground masala and saute it till the ghee separates..

• Now add the sauteed masala to the chicken and mix it thoroughly.Cook it covered in a medium flame till the chicken becomes tender.

• Now remove the lid and cook it for couple of minutes till the moisture evaporates.add in the chopped coriander leaves and put off the flame.

• Serve it warm with rice or neer dosa.

• Do not compromise on the amount of ghee.
• Use bydagi chillies r Kashmiri chillies for the color and flavor.
• The amount of tamarind can be increased according to personal preference.
• The given spices are for a medium spice level.For a spicier version increase the amount of regular red chilly.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Paneer Grilled Sandwich / Grilled Paneer Sandwich

Ending the protein rich dishes in Blogging Marathon series with a grilled sandwich with paneer stuffing.I can't believe that we have completed a month.

I wanted to end the series with a sweet note,but some of my personal things kept me busy.In the last minute I changed it to a simple sandwich with paneer.

As my kids love sandwiches for their after school snack,I experiment so many sandwich recipes.One such is the grilled panner sandwich with cheese and veggies.This sandwich came out extremely addictive and delicious.

                                                  

                                                            

                                            Paneer Grilled Sandwich/Grilled Paneer Sandwich

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 2

  Ingredients

Ingredient	Quantity
Bread slices(white or wheat)	6
Mozzarella cheese	1/4 cup (grated)
Onion(roundly sliced)	as needed
Tomato(sliced)	as needed
Cucumber(sliced)	1
Mint Chutney/pudina chutney	2 tbs / sandwich
Chaat Masala	as needed
Butter/vennai	1 -2 tbs

 For the panner stuffing

Ingredient	Quantity
Paneer(grated)	200 gms
Green chilly	2(finely chopped)
Ginger/inji	1 tsp(grated)
Red chilly powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/8 tsp
Dried fenugreek leaves/Kasoori methi	1 tsp
Cumin seeds/jeergam	1/2 tsp
Salt	to taste
Oil	2 tsp

    

   Method 

• Start by heating the pan with oil and crackle the cumin seeds,to this add the green chilly and grated ginger.Reduce the flame and add in the spice powders and salt,give it a mix.
• Now add in the grated paneer and mix it well,so that everything blends well.Put off the flame adn add in the chopped coriander leaves and kasoori methi.Mix it well.

• Now spread a tsp of butter on a slice and apply some mint chutney.To this add generous amount of paneer stuffing.On another bread slice apply some mint chutney and keep on to top of the it.Keep some onion,tomato and cumber slices.Sprinkle some chaat masala powder.
•  Sprinkle some grated cheese on top of the veggies.Now cover it with a chutney smeared bread.Apply some butter on top of the bread slice and grill it for 2 minutes or according to the instructions.
• Remove it and cut diagonally.

• Serve it warm with ketchup.

                                                                                  

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Chilly Cheese Toast/Chilli Cheese Toast

Be it a snack or light dinner,this cheese toast is perfect,extremely easy to make. A fusion recipe loaded with cheese and kids would love it.

This toast can be made in both oven and stove top but today's version is a later.To make the toast even more attractive,colored bell peppers can be used.Off to the recipe..

                                                            

                                                            

                                            Chilly Cheese Toast/Chilli Cheese Toast

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   Basic Information

   Preparation time 5 minutes
   Cooking time 10 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Bread slices(white or wheat)	4
Mozzarella cheese	3/4- 1 cup (grated)
Green bell pepper/kudamilagai	1/2 cup(finely chopped)
Green chilly/pachamilagai	2 (finely chopped)
Crushed pepper	1 tsp or as per taste
Butter/vennai	1 tbs

    

   Method 

• Toast the bread for 30-45 seconds in a hot tawa and apply some butter on each bread.

• Now on the top of the bread slice sprinkle generously grated cheese.Then top it  with green chilly and bell pepper.Also sprinkle some crushed pepper.Reduce the flame and cover it with a lid till the cheese gets melted.
• Remove it from the tawa,cut diagonally each bread slice.

• Serve it warm.

                                                                                  

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Tomato Perugu Pachadi/Thakkali Thayir Pachadi -Tomato in Yogurt Sauce

I like raitha as accompaniment for spicy foods like biriyani,kaara kulambhu varieties.So I try raitha with different veggies.

This one is different from other vegetable raitha,as it uses only onion and tomato.One of the quickest accompaniment needs 10 minutes to make.

The raitha pairs very well not only for spicy foods,also with parathas and rotis.Here I added some grated coconut as we like the flavor of coconut.Its pure optional.

                                                            

                                                            

                                  Tomato Perugu Pachadi/Thakkali Thayir Pachadi

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   Basic Information

   Preparation time 5 minutes
   Cooking time 5 minutes

   Serves 3 (generously)

  Ingredients

Ingredient	Quantity
Tomato(not too ripe,firm)	2 medium size(finely chopped)
Onion(optional)	1 small size(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Coconut/thegai(grated)	2 tbs
Green chilly/pachamilagai	2-3(depending on spice level)
Curry leaves /karivepillai	few leaves
Turmeric powder/manjal podi	a pinch
Coriander leaves/kothamalli	as needed(finely chopped)
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Take the yogurt in a bowl and add a pinch of salt,whisk it well till it becomes creamy.Set it aside. 
• Now heat the oil in a pan and crackle the mustard seeds,add in the asafoetida and red chilly.Toast the curry leaves and add the onion,saute it for a minute.

• Now add in the chopped tomato,turmeric powder and salt.Saute it for a minute.Add in the grated coconut and put off the flame.Mix it well.

• Once the mixture becomes cool down add it to the yogurt,also add in some chopped coriander leaves and mix it well.

•  Serve it  as an accomapniment.

                                                                                  

Make sure the yogurt is not too sour as the addition tomato makes it slightly sour taste.

Use fresh and thick yogurt.

The addition of green chilly is depending on personal preference.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com