“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.
Its very good to taste and traditional
Published On: 31 Oct 2006
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
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
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
Bengali: Laban / Noone
Make a paste with ginger garlic paste, red chilly powder and salt.
Marinate the chicken with the above paste for 1 hour.
Heat up oil in a pan.
Fry the chicken in it till done and keep it aside.
Grind 2 green chillies and cashews to make a paste and keep it aside.
Heat up oil and ghee in a pressure cooker.
Add cinnamon, cloves, 2 green chillies, brinji leaves and fry well.
Add chopped onions and 1 tsp of ginger-garlic paste and fry.
After 3 mins, add the cashew paste to it and fry them for about 5 - 7 mins.
Add the chopped tomatoes and pudhina to it and fry for 2 mins.
Add 2 cups of coconut milk and 1 and a half cups of water (for 2 cups of basmathi rice).
Add 1 tsp of red chilly powder and salt to it.
Add the rice into the cooker.
Allow it to boil for 3 mins.
Add the fried chicken into the cooker.
Mix them well and close the cooker with the lid.
Cook upto 3 whistles.
:- Serve hot.
thanks for the recipie.. it was very excellent.. every one in my house liked it very much.. i expect more recipies from u...
thanks for the recipie. it was very good. everyone in my house liked it very much. i expect more recipies from u.
Kabsa is a traditional Saudi rice dish.Chicken Kabsa can be...
Kerala thattukada chicken fry is a spicy chicken fry made wi...
Chicken tikka macroni is a delicious lunch time or evening s...
Chicken curry is always a favourite during the cold winter m...
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