“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Spicy chicken with the flavour of coriander leaves
Published On: 11 Dec 2002
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Garam Masala
Bengali: Laban / Noone
Heat oil in large deep pan.
Add onions and sautT.
Add cinnamon, ginger, cloves, and peppers.
Fry on medium-high heat till onions turn golden brown.
Add powders and fry for another minute.
Make a paste of coriander leaves and red chilly powder in a blender using water. The paste need not be very thick but it should neither be too watery.
:- Remember, red chilly powder is *NOT* reqd, if serrano peppers are used. Quantity of both peppers and chilly powder can be suited to taste and omitted completely the next time if it turns out too spicy the first time.
Add this paste into the above frying ingredients and fry for a couple of minutes.
Add chopped tomatoes and salt.
Cook on high heat for 3-4 minutes (till tomatoes are kind of mushy).
Add chicken pieces along with a glass of water.
Bring the contents to a boil which will take about a minute or two.
Once it starts boiling, reduce the flame.
Allow it to cook for about 40 minutes. Stir occasionally.
Madamif you have chicken Mughulai receipe please send me. [email protected]
Mixed vegetables dosa
Green chillies stuffed with onion mixture
Majboos is an Arabic dish which is similar to Indian chicken...
Combo meals are the combination of two or three things.It is...
A vibrant and delectable take on undoubtedly one of the most...
Very simple,tasty and spicy Andhra hotel style chicken leg f...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements