Monday, 11 February 2019

Chicken kuzhambu


I tried chicken  kuzhambu yesterday and it was tasty with rice and chapathi.

Chicken                : 1/2kg
Small onions       : 15
Big onion             : 1 small
Tomato                 : 1
Chilli powder      : 1tblsp
Coriander powder  : 1tblsp
Turmeric powder   : 1tsp
Garam masala powder     : 1tsp
Ghee                         : 1tblsp
Salt                            : taste
Coriander leaves  for garnishing

To grind
Grated coconut       : 1/4 cup
Poppy seeds            : 1tsp
Fennel seeds           : 1tsp
Pepper seeds          : 1tsp
Pottukadalai          : 3/4 tsp

To temper
Bay leaves        : 1
Cardamom       : 2
Cinnamon         : 1 small piece
Ginger                : 1/2 inch  finely chopped
Garlic                 : 4   finely  chopped
Green chilli       : 1 slit
Curry leaves      : handful
Oil                        : 1 tblsp

  • Wash the chicken and keep aside.
  • Grind the ingredients under listed "to grind" into fine paste. 
  • In pressure cooker  heat oil and ghee add the ingredients under "to temper" fry it,then add onions and tomato.
  • Fry till  raw smell goes from tomato. Then add garam masala powder, chilli powder, turmeric powder and coriander powder fry it well  by adding little water and cook till raw smell goes.
  • Then add chicken and salt mix well for 3 minutes. 
  • Add 1 cup of water and close the lid and cook for 3 whistles. Once pressure  released  add coconut paste.
  • Mix well, cook till oil separates from it.  Switch of the flame  and garnish with coriander leaves. 
  • Serve it with hot rice and enjoy!!!!!

Sunday, 10 February 2019

Chicken fried kabab


Today's  special is chicken fried kabab. Another version  of kabab  chicken. It really came out very well.

Chicken                    : 1/2 kg
Yogurt                       : 1 cup
Turmeric                  : 1/4 tsp
Lime                          : 1tblsp
Chilli powder           : 2 tblsp
Coriander powder   : 1 tblsp
Tandoori chicken masala powder   : 1tblsp
Salt                             : taste
Ginger garlic paste  : 1tblsp
Red color powder    : pinch  (optional)
Madia / all purpose flour   : 1tblsp
Corn flour                 : 1tblsp
Egg                            : 1
Oil for frying

For marination:
  • First marination  : Take a mixing bowl add chicken with yogurt, lime and turmeric powder,mix well and allow to marinate for 2 hours.
  • Second marination  :  After 2 hours drain the excess yogurt from chicken and place it in another bowl adding ginger garlic paste,  Tandoori chicken masala powder, chilli powder and coriander powder  salt for taste mix well and refrigerate overnight or minimum  3 hours.
  • Heat the pan with oil in medium flame. 
  • Add corn flour, madia and egg to marinated chicken mix well and check the salt as per taste drop the chicken one by one in oil and fry it till turns golden and drain excess oil 
  • Serve hot with sliced onions and lime wedges. 
  • Enjoy!!!!  🍗🤗

Monday, 4 February 2019

Chicken Thokku


Chicken  thokku is spicy and tasty. It goes with briyani, dosa, idli, rice  and chapathi.

Chicken                        : 1/2 kg
Yoghurt                        : 5 tblsp
Onions                          : 3 big finely chopped
Tomatoes                     : 2 big chopped or blind it in mixer
Ginger garlic paste    : 1tblsp
Chilli powder              : 3 tblsp
Coriander powder     : 1 1/2 tblsp
Turmeric powder      :  1/4 + 1/4 tsp
Cumin seeds               : 1/4 tsp
Fennel seeds               : 1/4 tsp
Pepper seeds              : 1/2 tsp
Cloves                          : 4
Mace                            : few
Cinnamon                   : 1 inch
Cardamom                  : 3
Oil                                 : 2 tblsp
Ghee                             : 3 tblsp
Salt                                : taste
Curry leaves                : handful

  • Wash the chicken and keep aside.
  • Marinate chicken with yoghurt and turmeric powder  in mixing bowl  keep in fridge overnight. 
  • Heat the pan with ghee in medium flame. Add the spices with 2 tblsp of onions and fry till onions get little brown, switch  of the flame allow it to cool down.
  • Grind it in mixer jar into fine paste adding little water. 
  • Heat the pan with oil and ghee add onions, curry leaves and ginger garlic paste fry till raw smell goes and onions cooked soft by adding water to it, till oil separates  from it.
  • Add blended tomatoes to it and cook till oil separates. 
  • Add chilli powder, turmeric powder and coriander powder fry nicely till raw smell goes. 
  • Add the masala to it and fry it.
  • Add chicken and salt for taste and add water to cook nicely. 
  • Switch of the flame.
  • Garnish with coriander leaves and lemon juice  and serve with briyani... 
  • Enjoy....🤗😋

Tuesday, 29 January 2019

Chicken Masala


Chicken masala is tasty, yummy, and spicy. This dish goes with rice,briyani, roti, dosa and naan.

Chicken                   : 1/2 kg
Chilli powder         : 1/4 tblsp
Turmeric powder  : 1/4 tsp
Tamarind  juice      : 1tblsp
Coriander powder  : 1/4 tsp
Tomato puree          : 2
Curry leaves            : handful
Red chillies              : 2
Garam masala powder  : 1/2 tblsp
Oil                              : 4 tblsp
Salt                             : as per taste
Red chilli paste - see the preparation  of it. The  link

  • Wash the chicken and keep aside. 
  • Grind tomatoes  into puree.
  •  In pressure cooker heat oil in medium flame.
  • Add red chillies and curry leaves then add red chilli masala paste,  tomato puree and add chilli powder,turmeric powder, garam Masala powder, coriander powder fry nicely till oil separates.
  • Add chicken in the masala for few minutes.
  • Add salt to it and cook for 3 whistles. 
  • When chicken is cooked add tamarind  juice  stir once and let boil for few minutes. Switch  of the flame. 
  • Serve with rice, briyani. Enjoy 😋

Monday, 28 January 2019

Basic masala - Red Chilli Masala Paste


Red chilli masala paste can be used in different types of recipes like - chicken fry and curries, egg curry, veggie curries and paneer. Masala can be prepared and store in freezer also.

Oil                                   :  2 tblsp
Red chillies                    : 20
Garlic                              : 2 whole
Ginger                             : 3 inch
Big onion                        : 2 sliced
Star anise                       : 1
Pepper seeds                 :  1tblsp
Cinnamon                      : 3 inch
Cloves                             : 5
Cardamom                     : 5
Fennel seeds                  : 1/2 tsp
Coconut                           : 2 tblsp
Coriander powder        : 1tblsp
Turmeric powder         : 1/2 tsp


  • Heat the pan with oil. When oil heated  add the spices and fry it well.
  • Add coconut, coriander and turmeric powders saute it well. 
  • Add ginger, garlic, salt along with onions fry it well till onions become soft in low  flame.
  • When onions become  soft, switch off the flame. Let it cool completely. 
  • Transfer  it to the mixer jar  with little water and grind it into fine paste .
  • Put it in airtight container and refrigerate till use.

Sunday, 27 January 2019

Chicken Spicy Salty fry (uppukari)


This recipe is famous  in tamil nadu. It is used to prepare in mutton. Thanks to vidyascooking  for this recipe . I made it in chicken, it came out very well, spicy and yummy too.

Chicken                       : 1/2 kg
Green chilli paste      : 1 1/2 tblsp ( this is the link for the recipe
Red chilli                     : 6
Shallots                        : 20 ( small onions)
Garlic                           :  15
Curry leaves              : handful
Fennel seeds              : 1tblsp
Chilli powder            : 1tblsp
Garam masala powder: 1tblsp
Turmeric powder     : 1/2 tsp
Salt                               : to taste
Oil                                : 2 tblsp

  • Wash the chicken and keep aside .
  • Chop the onions and garlic finely.
  • Keep kadai add 1 cup of water let it boil with salt as per taste. In that green chilli masala paste and masala powder mix it well . Let raw smell goes.
  • Add chicken to it and close the lid. Let it cook in low flame . If chicken  cooked  stir till excess water evaporate .
  • Transfer the cooked chicken in a plate.
  • In same kadai add oil, when it heated add fennel seeds.
  • Add garlic to it and fry it well.
  • Add shallots, curry leaves and red chillies  fry it well.
  • Add salt according to taste and sprinkle  little  water to cook onions and garlic.
  • Then onions get transparent  allow excess  of water evaporate. 
  • Add the chicken to onions masala fry it well.
  • Finally garnish with curry leaves. Serve it hot . Enjoy 😊😋

Basic masala - Green Chilli Masala paste


This is homemade masala no preservatives in it. It can be used it other recipes too... like fried rice, pulao, tomato  rice, curries.


Green chillies             : 100 g
Garlic                           : 50 g
Ginger                         : 50 g
Fennel seeds              : 1tblsp
Cinnamon                  : 2 inch stick
Clove                           : 3
Cardamom                 : 3
Mace                           : 2 strands
Salt                              : to taste
Oil                               : 1 tblsp

  • Peel the garlic  and ginger skins and wash them thoroughly keep aside.
  • Cut the green chillies  into pieces so that it will grind easily.
  • Heat the kadai in low flame add the oil .
  • When it heat add the whole spices, let it splutter. Then add ginger garlic and chillies fry for a minute till the skin of green chillies peel up lightly.
  • Remove from the flame and cool it down.
  • Then grind it mixer jar.
  • Store it air tight container and refrigerate it.